New England Clam Chowder

This is very tasty and can be made any time of the year because it’s made with canned clams.  This can be frozen if you let it chill after cooking and then freeze it.  Thaw overnight in your fridge and then heat it gently to serve.

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New England Clam Chowder

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Ingredients
  • 3 7-oz cans, clams
  • 3 slices bacon, diced
  • 1 onion, chopped
  • 1/2 c scallions, sliced (green and white parts)
  • 2 Yukon gold potatoes, fi1nely diced
  • 1.5 c water
  • 1.5 tsp salt
  • 1/4 tsp pepper
  • 1 can evaporated milk
Method
  1. Place clams with their liquid in crock pot. Saute bacon and onion till golden and place in crockpot. Add all remaining ingredients EXCEPT evaporated milk.
  2. Cover and cook on low 6-9 hours or high 2.5 to 3.5 hours
  3. Stir in evaporated milk.

Mashed Potato Salad

This is an old recipe I had on my HD from “Dee’s mother”.  One of the notes says you can prettify it by dying peeled hard-cooked eggs then slicing bits from them to make flower petals/leaves and arranging them on top of the chilled salad.  That is way more effort than I’m going to.

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Mashed Potato Salad

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Ingredients
  • 5 lbs Yukon gold or other boiling potatoes
  • margarine
  • evaporated milk
  • salt and pepper to taste
  • dill pickle relish (to taste)
  • 1 medium yellow onion, chopped
  • 4 - 6 hard cooked eggs, chopped
  • 1 rib celery, chopped
  • mayonnaise (to taste)
  • yellow (not Dijon) mustard (to taste)
Method
  1. Boil peeled potatoes until done but not mushy.  Drain well.
  2. Mash using margarine and evaporated milk, adding salt and pepper to taste, as if you were making them for dinner.
  3. Add remaining ingredients until it’s the way you want it.
  4. Refrigerate overnight.

Cheddar Cheese Soup

This is a a tasty cheese soup from the slow cooker.  You can make variations by using other cheeses than cheddar, but cheddar is my favorite. This is good with a crusty bread or Quick Beer Bread.

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Cheddar Cheese Soup

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Ingredients
  • 1 Tbsp butter
  • 5 c chicken broth
  • 1 c coconut milk
  • 2 celery ribs, chopped
  • 1/2 large sweet onion, chopped
  • 8 oz cream cheese, cubed
  • 2 c shredded cheddar cheese
  • salt and pepper to taste
Method
  1. Lightly grease the crockery insert of the slow cooker with butter.
  2. Place the broth, coconut milk, celery and onion in the slow cooker.
  3. Cover and cook on LOW for 6 hours.
  4. Stir in the cream and cheddar cheeses.
  5. Season with salt and pepper.

Cheeseburger Stuffed Portobellos

Mushrooms are good for you and good tasting.  Especially stuffed with cheeseburgers. 🙂

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Cheeseburger Stuffed Portobellos

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Ingredients
  • 6 large portobello mushrooms
  • 1/2 lb ground beef
  • 1/2 avocado
  • 2 tsp Worcestershire sauce
  • 2 Tbsp parmesan
  • 1 tsp salt
  • 6 slices cheddar cheese
  • sliced cherry tomatoes (optional)
Method
  1. Preheat oven to 350
  2. Remove stems from mushrooms and discard.
  3. Scrape gills into small bowl.
  4. Slice the top/bottom of the mushrooms so they rest flat.
  5. In the same bowl, mash the avocado.
  6. Add beef, Worcestershire, Parmesan, salt and pepper.
  7. Mix until well combined, then stuff mushrooms.
  8. Top with cheddar. Place on a foil-lined baking sheet.
  9. Bake for 20-25 minutes until beef is cooked and cheese is melted.
  10. Top with tomato slices if desired.

Sausage Soup

This soup is tasty and the slow cooking gives the flavors time to meld.

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Sausage Soup

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Ingredients
  • 1 Tbsp EVOO
  • 2 lbs bulk sausage
  • 6 c chicken broth
  • 2 celery ribs, chopped
  • 1 carrot, chopped
  • 1 leek, thoroughly cleaned and chopped
  • 2 cloves garlic, minced
  • 2 c fresh spinach, chopped
Method
  1. Lightly grease the crockery liner of the slow cooker with the EVOO.
  2. In a large skillet, brown the sausage and drain off excess fat.
  3. Transfer sausage to slow cooker; add broth, celery, carrot, leek, and garlic.
  4. Cover and cook on LOW 6 hours
  5. Stir in the spinach; cover and cook on HIGH 5-10 minutes or until spinach wilts.

Parmesan Pork Chops

I had something like this at Fogo de Chao on my 25th wedding anniversary.  This is not their recipe–this is an attempt to make something similar. It almost works.  It’s definitely tasty.

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Parmesan Pork Chops

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Ingredients
  • 4 thick boneless pork chops
  • 1 Tbsp EVOO
  • 1 c grated Parmesan cheeese
  • 1 c Italian bread crumbs
  • 1 tsp pepper
  • 1 tsp garlic powder
Method
  1. Heat oven to 350.
  2. Combine cheese, bread crumbs, pepper, and garlic powder on plate.
  3. Rub pork chops with EVOO, then coat with cheese mixture.
  4. Press the mixture onto the chops to make sure they’re well covered.
  5. Line a pan with foil and spray with cooking spray.
  6. Place pork chops on pan.
  7. Bake 40-45 minutes.

Beef and Bean Burritos

This is a recipe I married into.  Except my husband didn’t know you were supposed to drain the ground beef and one can of chili beans. 😉  We like both Monterey Jack and Cheddar cheeses, so I usually buy a bag of each, pre-shredded. I let people assemble their own burritos.

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Beef and Bean Burritos

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Ingredients
  • 1.5 lbs ground beef
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 cans chili hot beans (these are not baked beans but beans in a chili sauce), one drained, one not
  • 1 envelope taco seasoning mix
  • Tortillas for serving
  • Burrito fixings -- shredded cheese, sour cream, shredded lettuce, diced tomatoes, guacamole, Mexican rice, etc.
Method
  1. Cook ground beef with onions and garlic until beef is browned.  Drain off fat.
  2. Add in chili beans and taco seasoning
  3. Cook over medium-low until heated through.