Monday, March 24, 2014

A favorite snack

Our new favorite snack....chopped strawberries, Nutella and whipping cream....in a bowl...with a spoon :)

Mmmmm....delish!

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Saturday, January 18, 2014

New England Clam Chowder

another clam chowder recipe...  We LOVE clam chowder at our house!!  I modified this recipe from Taste of Home's website.

I'm going to get right to the recipe...I have a little one BEGGING to play the computer, so I need to make this quick :)

New England Clam Chowder
Ingredients:

5 center-cut bacon strips, cut into small pieces
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon fresh ground pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups half-and-half (or heavy cream..or milk), divided
3 cans (6 1/2 ounces each) chopped clams, 2 cans undrained, 1 can drained....reserve liquid from the drained can

Directions:  In a large pot, cook bacon over medium heat until crisp.  Remove to paper towels to drain; set aside.  Saute celery and onion in the dripping until tender.  Add garlic; cook 1 minute longer.  Stir in the potatoes, water, 8 oz. clam juice, bouillon, pepper and thyme.  Bring to boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

In a small bowl, combine flour and 1 cup half-and-half (or heavy cream, or milk) until smooth.  Gradually stir into soup.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Stir in clams(2 cans with juice and one can w/out juice and remaining half-and-half (or heavy cream, or milk); heat through (do not boil).  If your chowder is too thick add reserved clam juice(from drained can) until it is the desired thickness.  Sprinkle your reserved bacon over each serving.  Serve with a nice warm fluffy roll :)..or in a bread bowl.

**My husband like his chowder thick.  The second time I made this I used half heavy cream and half 2% milk.  I added extra flour(~1/2 cup total flour) so that it would still be thick.  If your chowder isn't thick enough you can always mix a couple Tablespoons of flour with some milk and add it to the soup....just make sure you don't have any lumps of flour when you slowly add it to the chowder.
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Thursday, January 2, 2014

Smothered Breakfast Burrito...sausage gravy

I LOVE these smothered breakfast burritos for dinner!!  So easy and SO yummy!  If you like biscuits and gravy, you should definitely try these!

Smothered Breakfast Burrito

 Start with your breakfast burrito.  We make ours with scrambled eggs, hash browns and some roasted chopped green chili.  I usually add those ingredients separate...some of my kids only want eggs.  Roll your burrito fillings in a warm tortilla, sprinkle with cheese and top with your sausage gravy.

Sausage Gravy

Ingredients:  
1 pound ground sausage ( I use the hot)
1/2 cup flour
4 cups milk
salt and pepper to taste

Directions:  Brown your ground sausage until completely cooked.  Drain off most of the fat.  Add 1/4 cup flour to the sausage and cook for a minute of two.  Mix your other 1/4 cup flour with your milk(stir well to make sure you get the flour mixed well...with NO lumps) and add to the sausage flour mixture.  Cook over medium heat, stirring often, until it thickens.  If it is too thick, you can thin it with a little extra milk.  Add salt and pepper to taste.
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Wednesday, January 1, 2014

Best way to eat an Oreo(with a fork)...and snowman cookies

Happy New Year!! 

I hope you all had a great 2013!!  And a GREAT Christmas!!  We have had a WONDERFUL holiday week around here!!!

We made some YUMMY snowman cookies over the holidays!!  Mini chocolate chips for the eyes and mouth and a candy corn nose...SO simple, yet SO delicious!!


 and...we have been eating cookies :)  Awhile ago a friend told me something that has changed my life...she told me that someone told her to eat your Oreo with a fork.  Seriously brilliant.  It allows you to dip your entire Oreo without dipping your fingers :)  Thank you Marilyn ....and you are welcome internet friends :)


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Monday, November 25, 2013

Roasted Corn

This stuff is DELICIOUS!!  seriously...like candy :)  I have bags of frozen sweet corn in my freezer.  We always buy LOTS of sweet corn when it is ready in the summer.  We blanch it, cut it off the cob and freeze it so that we have that deliciousness all winter long.

This is my new favorite way to cook it.  I take it from the freezer, spread it on a cookie sheet, sprinkle it with salt and fresh ground pepper, mix it around with my hands and then cook it.....seriously SO good!!

Roasted Corn
(no measurements...you can make a large batch of small)
Ingredients:  
Frozen Corn
Olive Oil
Salt
Fresh Ground Pepper

Directions:   Preheat oven to 450.  Spread corn onto baking sheet.  Drizzle with Olive Oil.  Sprinkle with salt and pepper.  Mix with spatula or hands :)....Bake for 10 minutes(on rack in middle of oven), stir and bake for approx. 10 more minutes or until the corn starts to brown up nicely.  I really keep an eye on it the last 10 minutes.
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Wednesday, November 13, 2013

Zuppa Toscana

I have been seeing recipes for Olive Garden's Zuppa Toscana everywhere lately.  I have never tried this soup before, so I don't have any idea how close it is to Olive Garden's...but I do know that it is DELICIOUS!!  I adapted my recipe from this one.  I used spinach instead of Kale, but feel free to use whichever you prefer.  I used spinach so that I could get my kids to eat it.....they just DON'T like Kale in soup....fruit shakes yes, soup...NO.  I didn't even chop my spinach, just used baby spinach and it cooked up nicely.

Zuppa Toscana
 Ingredients:
1 pound ground hot sausage
4-5 russet potatoes, chopped (I left skins on)
1 onion, chopped
2 T. minced garlic
32 oz. chicken broth
fresh baby spinach...I added 3 large handfuls...it seems like a lot, but cooks down fast, I wish I had added more.
1 cup heavy whipping cream
2 T. flour
salt, pepper, cayenne pepper
Real bacon bits and Parmesan cheese (optional)

Directions:  Brown sausage in a medium size pot.  Drain sausage.  Add cooked sausage and onions to pan.  Cook until onions start to brown.  Add garlic, cook an additional 30 seconds.  Add chicken broth and potatoes.  If vegetables aren't covered by the chicken broth, add just enough water to cover them.  Cook until potatoes are tender.  Whisk heavy whipping cream together with flour until there are no lumps.  Stir into soup.  Add spinach, salt, black pepper, and cayenne pepper to taste. Cook until the soup starts to thicken, stirring frequently...20-30 minutes.   Serve topped with bacon bits and Parmesan cheese.
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Tuesday, November 12, 2013

O'Henry Bars

Quick post...just wanted to share this recipe today.  We loved these at my house!!  Chocolate, peanut butter, oats...what's not to love?  You like that big 'glob' of chocolate/peanut butter on the bar below?  I had a little left on the spoon after I 'smeared' the topping around...I scraped it off and that's where it landed.  Best bite of the batch :)

O'Henry Bars
Ingredients:
 2/3 cup butter
1 cup brown sugar
1/2 cup corn syrup
3 t. vanilla
4 cups quick oats

Topping:
1 cup chocolate chips(I used semi-sweet)
2/3 cup peanut butter

Directions:  Cream together butter and brown sugar.  Add corn syrup and vanilla.  Add oats and mix well.  Press mixture into a greased 9x13" pan.  I also lined the bottom of the pan with wax paper to make it easier to get the bars out when they were finished.  Bake at 350 for 12-14 minutes.  Remove from oven and allow to cool.  Melt together chocolate chips and peanut butter.  Spread on cooled bars.  Refrigerate to allow the peanut butter, chocolate chip mixture to harden.  Cut into bars.
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