greetings from Virginia . . . and a scruptious Summer recipe!

Greetings from Northern Virginia! We finally made it! 

I have amazing blog followers who have emailed me and checked in since March, as they noticed that my posts were tapering off. I was able to share with so many of you that my family was in the process of packing and relocating to the East Coast. 

You see, my husband accepted a promotion and relocation to Virginia in February. Big changes were about to happen. He moved to Virginia in late February, and the Littles and I stayed behind, as I wanted them to have the opportunity to finish the school year with their long-time friends. It also gave me more time to spend with my family and friends before our big move the East Coast!

It's been a long, hard, and stressful journey to get where we are today. 

Sadly, I didn't have time to blog for several months. I missed it terribly! I love coming here and sharing photos and recipes. Blogging is a creative outlet for me . . . it's relaxing and brings me much happiness.  I look forward to settling into a new blogging routine soon. Until then, I'm giving myself a chance to breath and settle into our new surroundings before sharing regular posts again. 

~ our view into town every day ~

We're still living among a sea of boxes that continue to call out to me daily. I unpack a few every day, but have spent more time exploring our new little town and the beautiful countryside with my Littles. It's way more fun than unpacking anyway. 

I have so much to share with you! One of my neatest finds is "Fields of Flowers" . . . a pick your own flower farm located just a few miles down the road.  The farm boasts fields of seasonal flowers just waiting to be picked, cut, and taken home to enjoy! I can't wait to share photos from our adventure there. Since the nearest Trader Joe's is more than one hour away, this might be where I get my weekly fresh flowers. I've heard that their sunflower fields are stunning in the early Fall. I can't wait!!

Oh! So many of you have asked on Instragram and email about my culinary adventures in Virgnia so far. Well, to be honest, I haven't cooked too much yet. I only recently found and unpacked my favorite cooking utensils and pots and pans. Perhaps the dish that I've prepared the most lately are omlettes made with locally grown vegetables and fresh eggs. Yes, fresh eggs! As in, eggs from our neighbor's chickens!  Seriously, you can't beat simple recipes with exceptional ingredients!

Ok, well I need to close this post and get the Littles ready for our trip to the local library today. It's time to check out new books, and enjoy the free Arts & Crafts class scheduled at 2 o'clock. 

I'm not sure if you noticed yet, but I updated the sidebar on the blog with my favorite Summer recipes! Be sure and check them out for a little Summer inspiration!

Our local market has corn on sale this week . . . 20 for $2.00!!! It's too good of a deal to pass up. I see lots of corn on our menu the next few weeks (big smile), inlcuding this blueberry and corn crisp!

bon appetit

This is one of my favorite Summer posts from last year . . . I hope you enjoy!

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Summer is officially here! Woohoo!

It was our six- and seven-year-old's last week of school, so we were quite busy with end-of-school year festivities, and I had several cookie and cake orders. So by the time the week was over, I welcomed the weekend . . . and first days of Summer . . . with open arms!

Our kids had a wonderful school year, and were blessed with amazing and caring Teachers. They're actually bummed that their school year is finished. And our four-year-old, well . . . she isn't happy that her older siblings will be home every day, as "they're just going to bother us." Too funny!

Perhaps they'll appreciate Summer break a little more once we have a chance to shift gears and begin enjoying lazy mornings, trips to the library, and many, many picnics to the park and beach.

In the spirit of Summer, I thought it would be fun to share this delicious Summer chowder with you.

I love its versatility!

In the Fall, I change up the ingredients and add sweet potatoes and purple potatoes with ham . . . and a pumpkin-shaped 'crouton' topper. Yum!

So what do you think of the lobster and crab toppers?!

I dreamt them up one night when I should've been sleeping. This creative mind LOVES the quiet of the night to dream up recipes and CREATE! If I only had the time of day to bring to fruition what I dream up at night  . . . I'd be a millionaire, lol.

Ok, back on track . . . Let's talk corn & chicken chowder!

I found Sweet Summer corn at our Farmer's Market 5 for $1.00, so we've been enjoying grilled corn on the cob . . . and this sweet corn & chicken chowder. You can also substitute the chicken with sauteed scallops, grilled blackened salmon, or grilled shrimp. All are delicious!

The creamy base is so fast and easy-to-prepare . . . and is a great compliment to the onions, red potatoes, sweet corn, and roasted chicken.

The lobster and crab toppers are made using cookie cutters and pie crust dough. I love using Trader Joe's PIE CRUSTS from their freezer section.  They're buttery and flaky . . . and a make for quick soup and chowder toppers.

I thought it would be festive to make lobster and crab shapes in honor of Summer.

I sprinkled half of them with Smoked Paprika for a reddish-hue, but also because I love the smoky flavor it gives the chowder.

You can break up the lobster or crab crouton over the top before eating, or break off pieces with your spoon as you're eating it. I think the buttery and salty flavor makes this chowder extra delicious!

Corn and chicken chowder paired with big wedges of sweet watermelon and a tall glass of lemonade makes for a delicious and festive Summer lunch or dinner!

Happy, Happy Summer!

corn & chicken chowder

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5 ears of fresh corn or 3 cups frozen whole kernel corn

3/4 cup chopped onion (1 medium)

3/4 cup chopped green sweet pepper (optional)

1 Tablespoon olive oi

1-14 ounce can chicken broth

1 cup cubed RED or purple potato (1 medium), skin on
.     .     .     .     .    .

2 Tablespoons all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

2 teaspoons snipped fresh thyme

1 cup half-and-half, light cream, or whole milk

1 1/4 cups chopped roasted chicken (about 6 ounces)
OR sauteed scallops, grilled blackened salmon, or grilled shrimp

.     .     .     .     .    .

3 slices bacon, crisp-cooked, drained, and crumbled or 2 tablespoons cooked bacon pieces

2 Tablespoons snipped fresh parsley (optional)

2 Tablespoons snipped fresh chives (optional)

.     .     .     .     .    .

Preparation

If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 cups corn). Set corn aside.

In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in chicken broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

In a small bowl combine flour, salt, pepper, and thyme. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add chopped chicken; cook and stir until heated through. 

If desired, garnish each serving with parsley, chives, and bacon. Enjoy!

Makes 6 servings (5 1/2 cups)

Another delicious corn recipe . . .

chili lime corn-on-the-cob

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