Glop

Yes, Glop.

This is a recipe that goes waaaay back in my family. Everyone has a variation of some sort.

This is three ingredients (4 if you count the mandatory vanilla bean ice cream).

Box of vanilla cake mix
Two small cans of peaches in syrup
Stick of butter (unsalted or salted, I think the salty flavor works well with this dessert)

Heat oven to 325°, this takes about 45 minutes start to finish.

Melt the stick of butter. Drain one can of peaches. Pour both cans in a 9 x 13 pan. Sprinkle the cake mix on top. This is not a mistake, the dry cake mix. Pour the melted butter over the top, and bake until brown and bubbly.

That. Is. It.

Serve warm with vanilla bean ice cream. Try the Turkey Hills Naturals brand. So good.

What does your family call this dessert? Do you use different fruits?

Cajun Corn Chowder

What makes this corn chowder Cajun? Andouille sausage and Phillips Blackening Seasoning. I would also contend that a red Anaheim pepper is necessary, but that is up to you.

The ingredients are:
Chicken (breast meat is best)
Andouille sausage
Creamed Corn
Chicken broth
Corn
Onion
Carrot
Garlic
POTATOES!!
Red Andouille pepper
Thyme
Parsley
Milk
Cheddar Cheese
Salt and pepper to taste
Chipotle Tabasco
Butter
Flour or corn starch

Always start with a roux. Melt butter and add an equal amount of flour (in tablespoons) or half the amount if you use corn starch. Whisk that up, and once it is bubbly add the chicken broth. Notice I don't have measurements. I think this is up to you. Start with two cups and see how that looks. Maybe you don't want leftovers in the fridge. Add a cup of milk, more if you want creamier soup. Creamed corn is next. Add how much you like. I always put in two cans. You can also add corn niblets if you want a 'cornier' soip. Let that warm up and take care of everything else.

You can always just dice the veggies and throw them in the soup, but sweating them brings out the flavor. If you choose to do that, add SALT to the pan. It is so necessary. I like to dice the potatoes and get them nice and crispy before I put them in the chowder. Again, not a necessary step! This just gives the soup more texture.

Slice the Andouille and brown. Cube the chicken, coat it in Phillips and blacken it in a screaming hot DRY pan. Once those proteins are cooked, into the soup they go. Season with salt and pepper. Add about a tablespoon of thyme. A few dashes of Tabasco give it a nice kick. Red pepper flakes will also do the trick. Here is where you add the cheese and parsley. Make sure the soup is warm, not boiling and stir in shredded cheddar (again, as much as you like! I usually do one cup per 3 cups of broth/milk). This will guarantee melty cheese! Toss in the parsley before serving, and you are done.

Corn chowder is great because it is versatile. You can leave out the chicken. Change the Andouille to pork sausage. Put in green peppers or jalapeños! Try something different, and share the results...