Welcome to Good 2 Eat, where every Thursday 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!Cheesy Meat and Potato Chowder1 lb. ground beef1 Tbsp. Creole seasoning1 onion, chopped2 carrots, diced3 celery stalks, diced1 Tbsp. basil1 Tbsp. parsley4 garlic cloves, minced4 Tbsp. butter, divided3 cups beef stock3 cups potatoes, diced¼ cups all purpose flour12 oz. white cheddar cheese, grated1-½ cups milkkosher salt and pepper to taste¼ cups sour creamGreen onions for garnishIn a 3-qt. saucepan, brown beef over medium-high heat; drain and set aside.In the same saucepan over medium heat, sauté Creole seasoning, onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add garlic into pot, and cook for 1 minute.Add stock, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.In a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes.Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Garnish with green onions.Snickerdoodle Cobbler6 Tbsp. butter, melted3/4 cup milk2 tsp. vanilla1 1/2 cups sugar1 1/2 cups flour2 1/4 tsp. baking powder3/4 tsp. kosher salt2 tsp. cinnamon1 1/2 cups brown sugar, packed1 1/2 cups hot waterTopping:1/4 cup sugar1/2 tsp. cinnamonPreheat oven to 350 degrees. Spread melted butter in a 9×13 baking pan.Whisk milk, vanilla, and sugar in a large bowl. Add flour, baking powder, salt, and cinnamon; whisk until just combined.Spoon batter over butter, careful not to mix. Sprinkle brown sugar over batter.Gently pour hot water over the batter and sugar.Bake for 30-35 minutes until golden brown and mostly set.Mix topping sugar and cinnamon; sprinkle over hot cobbler.Let cool slightly before serving.Permalink| Comments