Weekly Recipe Roundup

I don't know about you but this fall weather has me longing for some comforting soup and other warm delights - and of course pumpkin but that goes without saying! This Grilled Corn and Potato Chowder was a welcome addition to our dinner table on one of the chilly nights we had last week. With a few tweaks, it really hit the spot. I encourage you to search out any remaining fresh corn to be able to roast/grill the corn and really appreciate the flavors of this soup. I didn't have the time to grill it, so I roasted it in the oven (450 for 15 minutes). I would also suggest replacing at least half of the milk (I used skim) with chicken broth. Lastly, depending on your desire for heat, I'd kick it up a notch with a few dashes of hot sauce.

I discovered these next 2 recipes years ago but somehow am just now getting around to repeating them. It's a shame really because they are both great recipes. With all the mini slider hype, I decided to use the concept for these Honey-Chipotle Barbecue Chicken Sandwiches. They're just so cute! Somehow that makes them taste even better, right?!

The Honey Chipotle Baked Beans basically use the same sauce as the sandwiches to jazz up canned beans. I second the recipe's idea to use organic baked beans to try to lower the really high sodium level in traditional baked beans. I generally half the recipe and use an 8x8 pan, feeding about 4-6.