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

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

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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