Since it apparently is already winter in Oklahoma, its perfect weather for Rachael Ray stoup recipes. If you don’t know what a stoup is, it is a soup, but thicker then normal soup. This one was very good, a lot of flavors going on. It smelled so wonderful cooking. Not only do I like stoups and soups because they are warm, there is a lot less maintenance with cooking them. So you can almost throw everything in the pot and let it go. At least a little bit, and when you’ve got a 19 month old climbing up your leg, that’s what you need!

Recipe: Chicken, Corn, and Black Bean Stoup

Chicken, Corn, and Black Bean Stoup

Cookbook: 365 Days: No Repeats

Total Time: About 20 minutes to get it together, then I let it simmer for a while, maybe another 20 minutes or so

Notes: The only thing I did different here was not use fresh corn. I used frozen, basically because I am lazy and I didn’t want to cut it off the ears. I might could’ve had 1 more pepper in mine.

This is the week of amazing Rachael Ray recipes. I would truely recommend if you haven’t been cooking along, you need to follow this menu. Everything this week has just been outstanding. I love chicken fingers, and I think I’m getting better at breading and frying things. I believe the key is getting the oil hot, and having enough oil to cover what you’re frying. While I’m fully aware that frying may not be your cup of tea, maybe you could bake these chicken fingers. I just love the crispiness of them, which I’m afraid is harder to achieve in the oven. But, if you have any suggestions for how to have crispy food out of the oven, I’m happy to give it a try. Like I said, these are so good, so make them up for your family tonight! The baby loved everything, and then chewed for a good 30 minutes on the cob from the corn I cut off for him so he could eat. So you get a teething toy out of this meal too!

Recipe: Tex Mex Chicken Fingers and Corn

Tex Mex Chicken Fingers and Corn

Cookbook: Everyday with Rachael Ray Magazine

Total Time: 25 minutes

Friend Says: “This is really good, is that lemon on the chicken? The corn is good too. I’m so full.”

Notes: Isn’t it nice to get a comment today? Thanks friend, you know who you are! Really there isn’t much I did differently then what Rachael Ray said to do. I didn’t measure my spices, just dumped them into the flour and the buttermilk. Oh, on the corn, after it cooked, I threw in some butter, salt, pepper, and chili powder! I think the chili powder gives it a little something extra!

Ingredients

dip chicken in seasoned buttermilk

cover in seasoned flour

fry chicken in hot vegetable oil, just until brown

fried tex mex chicken fingers

buttered corn