January 30, 2011

Sunday’s Smokey Bacon-Corn Clam Chowder

So, did I have you at BACON? Praise the Lard! But as sinful as it sounds, this recipe is lightened up and delicious. It also uses ingredients you should be able to find in even the most remote of locations. To follow along simply:

1) Dice up 6 slices of THICK cut bacon (nitrite/nitrate free is good), and toss in a Dutch oven with a couple of Tbsp of olive oil. Sizzle it up until crisp.

2) Turn the heat off then transfer the bacon to a paper towel to drain (making sure you have your little Bacon Buddy there to vacuum up what you drop).

3) Remove all but 1 Tbsp of the fat from the pan, then set the pan aside for use in a bit.

4) Dice 1/2 a sweet onion and 1 Yukon gold potato, with the skin on.

5) Return the original pot with remaining 1 Tbsp bacon drippings to a medium heat and add the diced onion, sauteing about 2 minutes.

6) Then, add in the diced potatoes, plus: 2 cans good quality corn niblets (drained), 1 can creamed corn, 1 & 1/2 c low fat (skim or 1%) milk, 1 & 1/2 c. chicken broth, 2-3 sprigs thyme, and 2 bay leaves.

7) Bring to a boil then lower to a simmer for 20 minutes until the potatoes are cooked through.

8) Add back the drained bacon and 2 cans of whole baby clams, drained. [Update: if you don't like clams, add another can of corn niblets and maybe a little more bacon ]

9) Let the clams warm for a couple of minutes, remove the thyme sprigs and bay leaves, then serve!

Note: This recipe should not require additional salt, since the bacon and chicken broth already add plenty of that. I know we only added a little pepper at the table, but this is a personal preference. I serve the chowder with a nice crusty bread (I love Terra Bread’s Rosemary-Olive oil bread for you lower mainland readers) and a side salad and you have a complete, delicious, super-easy, Sunday meal. The whole thing, including chopping and cooking time for the chowder and salad, took me 30 minutes! And, it was delicious!

Bonus points: you can make it in the morning and reheat, or freeze for up to one month!

Happy Sunday Y’all!

Love,

Suzie

January 23, 2011

Better than Benny-Tomato Basil Eggs

Want an easy Sunday breakfast that is a tasty, and dare I say healthy, alternative to Eggs Benedict? Well, here’s an adaptation of something I saw Alice Waters make on 60 Minutes a couple of years ago:

Tomato Basil Eggs (yields 2 servings)

1) Make a salsa from:

2-3 tomatoes seeded and finely diced (if you don’t seed them your end produce will be a soggy mess)

1 clove of garlic, very finely chopped

1 tbsp. good quality olive oil

1/4 c. fresh basil, chopped or 1-2 tsp. dried basil

2) While the garlic and basil are infusing themselves into the tomato, bring a pan of water with 1 tbsp of vinegar to a simmer and water-poach four eggs to your liking.

3) A couple of minutes before the eggs are done, toast two whole grain english muffins (I like Ezekiel 4:9 Sprouted Whole Grain English Muffins, usually found in the freezer section of the grocery store).

4) Top the salsa onto the toasted muffins, no need for butter as the olive oil will do that work, then add the eggs on top.

That’s it! This is a delicious, flavorful breakfast that you can feel good about eating! And it’s one you can play with. If you like hot peppers, add some! Or green onion? Toss it in! Different herbs? How about cilantro? Have fun with it, and if you come up with an interesting variation please let me know.

Happy Sunday All!

From my house and home to you and yours,

Love,

Suzie

November 25, 2010

Turducken Step by Step Photo Follow Along

(Recipe on Home Page–Click on photo to enlarge)

Here is the boneless, butterflied bird. Place two pieces of twine under him and:

1) Flip him over and salt and pepper the meat

2) Add a layer of stuffing (uses about 1/2 your total recipe) and arrange the duck breasts evenly around the middle. Salt and pepper the duck.

3) Add half the remaining stuffing to cover duck breasts and layer on the deboned chicken (with the legs and wings removed). Salt and pepper the chicken. Layer the rest of the stuffing on top to cover.

4) Here comes the fun: gather the sides toward the middle and thread a skewer through the skin like you are sewing the poor fellow back up. Use your twine and tie him up good.

5) Flip him over and pretend you’re a cattle roper! Truss his legs up tight then pop him on a rack in the turkey roaster with 2 cups of water in the bottom. Salt and pepper the skin.

6) Melt the butter, honey, cinnamon, ginger coating (remember, the recipe is on the Home page) and pour over the top as evenly as possible. Cover and place in a preheated 500F degree oven for the first hour, then turn down to 325F and cook for about 4 more hours or until internal temp at chicken level reaches at least 155F.

7) Go get a drink! You deserve it!!!

From my house and home to you and yours,

Love,

Suzie.

November 24, 2010

The Farmer’s Trophy Wife Pork Chops

If you aren’t having Thanksgiving Turducken tomorrow, well here’s an idea:

You will not be disappointed by this pork chop recipe. I pulled it off the Farmer’s Trophy Wife website and made it as stated, but I added the fresh sage on top right after I turned them on the grill.

http://farmerstrophywife.com/2010/08/20/the-best-porkchops-ever/

Oh, and I served it with an apple-pear concoction:

Melt a couple Tbsp butter in a nonstick pan and add one cored sliced apple and one cored sliced pear. Cook till just starting to soften then sprinkle with cinnamon and add a good glug of honey. Keep on the heat until the fruit has a nice glaze and is warm through. Serve it with the chops.

I’d say YUMMO, but I hate that saying. Almost as much as I hate EVOO. It’s “Olive.Oil” people! Ok, time for little Miss Cranky Pants to go to bed. Gnite!

Love,

Suzie