Been busy as Chip Kiefer over here in the “suburbs” of Old Forge again this week. Which makes me more grateful than ever for the super easy everyday dinner series I’ve been working on for you (and who are we kidding--for myself) these past few weeks. Skipping dinners on a busy day is just not an option in my home; Big Daddy E. needs his suppah. He’s one hungry hunk of burning love. Heck, if it were just me living here in our exclusive Upper Thendara Heights (by the way, that name is an inside joke amongst our made-up, upper crust Upper Thendara Heights Neighborhood Association, of which I am the self-elected President, Grand Poo-Bah  and Cruise Director) childless home, I’d just pour myself a big fish bowl full of wine, maybe pop a little popcorn, and call it a day. But that’s not my reality (sigh), so onward I simmer and stew and slow cook, in my eternal quest for dinners that come together lickety-split. And what do you know--I have two more easier-than-easy dinners for you this week. I’ve prepared these recipes for years and years, and I hope you love them as much as we have.

What’s not to love about a good Corn and Sausage Chowder (or, as my father-in-law Al says it, who’s from Maine, “Chowdah”)? Especially one that takes, and I am not exaggerating here folks, no more than 15 minutes to prepare? Priceless, in my book. This chowder has saved the day more times than I can count. Pair it with some rolls or biscuits, and you’ve got dinner. And if you’re in the mood for some REAL comfort food, you’ll really love my Easy and Cheesy Slow Cooker Chicken and Rice. Amazing. We serve ours over brown rice, because that’s how we roll, but you could also have it over white rice or noodles. Whatever floats your boat. Enjoy.

15 MINUTE CORN

AND SAUSAGE CHOWDER

Serves 4-5

1 20 oz. package refrigerated shredded potatoes (Joe at DiOrio’s wants you to know that  these are located in the meat department, and NOT in with the frozen foods)

1 14 oz. can chicken broth

1 14 oz. can corn, drained

2 cups skim milk

1 individually packaged 12 oz. Kielbasa sausage, halved lengthwise and sliced (I use the turkey kielbasa here--lower fat with the same great flavor)

1/2 cup sliced green onions

Salt and pepper, to taste

Dash of hot sauce, if desired

In a Dutch oven, combine potatoes, chicken broth and corn. Bring mixture to a boil; reduce heat and simmer, covered, for 10 minutes or until potatoes are just tender, stirring occasionally. Using a fork or potato masher, slightly mash potatoes. Stir in milk, sausage, green onions and salt and pepper. Cook over medium heat until hot. Add a dash of hot sauce to individual servings, if desired.

EASY AND CHEESY SLOW COOKER CHICKEN AND RICE

Serves 6

6 boneless, skinless chicken breast halves, rinsed and diced into 1” cubes

2 cans condensed cream of chicken soup

1 can condensed cheddar cheese soup

1/2 tsp. dried tarragon

Dash red chili pepper flakes (optional)

1 tsp. garlic powder

1 10oz. package frozen chopped broccoli (or frozen peas)

1 tblsp. cornstarch

1 cup shredded cheddar cheese

Salt and pepper, to taste

Fresh parsley

Hot cooked rice or noodles

Place diced chicken into the bottom of a slow cooker. In a small bowl, combine soups, tarragon, red chili pepper flakes and garlic powder. Pour over chicken. Cook on low for 6 to 8 hours. One-half hour before end of cooking time, add frozen chopped broccoli and stir. Re-cover. At end of cooking time, turn off crock pot. Add cornstarch and shredded cheese; stir. Re-cover and let sit for 15-20 minutes. Season with salt and pepper to taste. Serve over hot cooked rice or noodles. Sprinkle with fresh parsley.

Happy Eating!

Please send all recipes or comments to P.O. Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com