~Roasted Corn Soup~

Today's tasty kitchen adventure is Roasted Corn Soup.  Now even though this soup has a chicken base the roasted corn is really the star of the show.  Well, that's what my top soup eater would tell you; and so would I.

It's  kind of like the Tortilla soup you might find at your favorite Mexican restaurant, but you can feed a whole family for less than what you paid to buy it there.  And I am pretty sure you will enjoy it just as much if not more.

So to make this fabulously delish soup here is what you need:

3 boneless chicken breasts cut into chunks; or 2 cups leftover roasted chicken from previous meal

3 celery stalks, chopped

3 roasting ears

1 tbls. Knor Chicken Flavoring

1/2 tsp. Poultry Seasoning

1/2 tsp. Onion powder or 1 whole onion chopped

1/4 tsp.(1/2 tsp. if you're brave) Cayenne Pepper 

Fresh Cracked Pepper

A pinch of oregano

Cilantro for garnish

Lemon Wedges

Jalepeño slices for those who like to bring on the serious heat.

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Fire up the grill to roast those ears of corn.  Baste them first with some corn oil, salt and pepper and roast away until they are almost done.  Or, if you like to plan ahead then the next time you have a BBQ roast a few extra ears of corn so you can freeze them for when you get a hankering for roasted corn soup and don't have time to fire up the grill.  Don't forget to freeze the shucked roasting ears too, they'll add a ton of flavor to the soup.

When the roasting ears are roasted and shucked you can get the soup base started.  Place the chicken in 6 cups of water and cook gently over a medium heat.  When the chicken about finished remove the roasting ears and add the celery and the kernels of corn and spices.  Cook another 10 minutes until the celery is tender.  Serve hot with a squeeze of lemon.  Garnish with cilantro and tortilla strips.  Enjoy!

A King's Hawaiian Breakfast

This breakfast is brought to you by King's Hawaiian Bread. You know, the company that makes those oh so tasty rolls most of us love and enjoy. Well today I used their sliced bread, which, by itself is ~AwEsOmE~ just sayin y'all.

>But breakfast is more interesting when there are some other tasty elements involved. 

So today's breakfast adventures were....

Gas House Eggs and French Toast using King's Hawaiian. Although they were both equally delicious, the bread was not quite hearty enough to make a firm, not soggy French Toast. To remedy this I placed the cooked pieces of French Toast on a cookie sheet and left them in a 350* oven to "dry out" for about 12 minutes or so

Gave me just enough time to fry up the Gas house eggs. 

Spice It Up!!!

Here in Cammie's Kitchen we use a lot of spice. And when I say a lot, I mean A LOT. Like we should probably own stock in the spice industry a lot. Yeah we love our spice. 

One of our favorite ways to "spice it up" is with a spice combo for blackening chicken or fish. I found a recipe that I absolutely love and just have to have on hand All. The. Time. I think it's the smoked papricka that puts it over the top. You could follow the recipe and make a single use portion, but it's so easy to make bunch to keep on hand; so go ahead and do it. You can thank me later. 

The Best Blackening Spice

Ingredients

• 1 tablespoon paprika
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper (cut in half if you prefer less spicy)
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Instructions

1. Mix all ingredients together and store in a cool, dry place. Will stay fresh for three months if sealed well.
2. To use: coat whatever meat or fish you’re using with extra-virgin olive oil, just enough to coat, then coat liberally with spice mix. Grill, broil, roast or saute as desired.
   

http://www.thewickednoodle.com/blackening-spice/