Confectionery Canary

Hello  lovelies!  Here is one of our favorite chowder recipes.  I adapted it from Cooking Classy's recipe.  It's so delicious and perfect for those late Summer, early Fall evenings when you've got the last corn of the season, and there's a chill in the air.  We like to leave ours chunky to give it more body and texture. Give it a try!  It's delicious!

Directions:
Mince garlic and onions.  Saute until translucent in olive oil.  Add butter an flour.  Stir to thicken.  Slowly add in water and chicken broth.  Bring to a boil and add spices and diced potatoes.  Boil for 20-25 minutes.  Stir in cut off corn, half and half, and sour cream.  Taste for seasoning.  Keep on low for about 5-10 minutes.  Dish out and add cheese and creole seasoning on top.  Enjoy with cornbread or homemade biscuits!

What you'll Need:
Yields about 4-6 servings in a 9x9 pan
- About 10 lasagna sheets broken in half (depends on pan size and number of layers)
- 1 cup cooked ground chicken
- 1/4 onion or 2 Tbs finely diced
- 1 cup ricotta cheese
- 1 egg
- 1 Tbs parsley
- 1 1/2 cup mozzarella cheese
- 1 can tomato sauce
- 1 Tbs tomato paste
- 1/4 cup cream
- Italian seasoning, garlic powder, paprika, salt, pepper

Directions:

Preheat oven to 365.  Combine tomato sauce, paste, a sprinkle of salt and pepper, 1/4 tsp garlic powder, and 1/2 tsp Italian seasoning.  If you have the time, skip the garlic powder and saute some minced garlic and onion with a little olive oil until translucent, then add your tomato sauce etc.  Simmer sauce on low until ready to layer lasagna.  Boil water for noodles.  Brown ground chicken.  Salt boiling pasta water and add in lasagna sheets.  Season cooked chicken with diced onions, salt, pepper, 1/4 tsp garlic powder, 1/4 tsp paprika, and 1/4 tsp Italian seasoning, leave on heat for a couple more minutes until the onions become translucent.  I don't use nonstick pans, so I get good brown flavor on the bottom of my frying pan from cooking the chicken.  I like to add a couple tablespoons of water to the hot pan to loosen it up and mix that in with the chicken so no flavor gets lost!  Drain pasta sheets at al dente so you can still handle them without them breaking as easily as a fully cooked pasta sheet would.  Remove sauce from heat and add 1/4 cup cream to cut the acidity of the tomatoes and make it richer.  You can also add a little less cream and about a tablespoon of pasta water to make your sauce even smoother if you'd like.  Mix ricotta with egg, a bit of salt, pepper, garlic powder, and the parsley.  Now it's time to layer!  I like to start with a little sauce in the bottom of my greased pan, then put down my first layer of lasagna sheets, followed by 1/3 of the ricotta mixture, a handful of the mozzarella, 1/3 of the cooked chicken, a ladle of sauce, then repeat until you get to the top layer.  I add a final layer of lasagna sheets, a ladle of sauce and tons of mozzarella to the top.  Then place into oven for about 35-45 minutes until it gets golden brown and bubbly.  We like this meal with garlic bread and a salad.