I actually first saw this recipe at my moms house, she has it laid out on the counter to make for dinner, I called her the next day to ask how it was and she said “It was AWESOME”

Since we had everything but the corn at home and I came down with a nasty cold I thought this was the perfect dish for a cool fall day, and even better Adam made it for us.

In the end, it seemed simple to put together, but we both liked this corn chowder better.

Corn and Fingerling Potato Chowder (From: Cooking Light)

• 2  slices applewood-smoked bacon
• 1 3/4  cups  diced onion
• 3 1/2  cups  fresh corn kernels (about 7 ears)
• 1  teaspoon  chopped fresh thyme
• 2  garlic cloves, minced
• 2  cups  fat-free, less-sodium chicken broth
• 1/2  cup  2% reduced-fat milk
• 1/2  cup  half-and-half
• 8  ounces  (1/4-inch-thick) rounds fingerling potato slices
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Thyme sprigs (optional)

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring constantly. Stir in broth, milk, half-and-half, and potatoes; bring to a simmer. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.

Transfer 2 cups potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return pureed mixture to pan. Stir in salt and black pepper; sprinkle with crumbled bacon. Garnish with thyme sprigs, if desired.

A co-worker brings this salad to almost all of our pot-lucks, I had never had it before, but once I tasted it I fell in love. Lately I have been craving it and have been at a loss for what to bring to work for lunch. So I whipped up this salad and then I can take some each day.

Tequilaberry Salad (From: Recipezaar)

• 2 heads lettuce, chopped (or 2 1-lb bags pre-cut lettuce)
• 1 head cauliflower, cut up in tiny pieces
• 1 lb bacon, fried and crumbled
• 1 cup Hellmann’s mayonnaise (no substitutions)
• 2 1/2 tablespoons white vinegar
• 1/4 cup sugar
• 1-1 1/2 cup parmesan cheese

Combine lettuce, cauliflower and bacon.

Mix mayonnaise, vinegar and sugar.

Add dressing to salad, add parmesan cheese. Serve immediately.

I usually make up the dressing the day before and the rest of the salad and then mix together just before serving.