Sam and Omie’s Clam Chowder

November 5, 2013 Leave a Comment

 

Sam and Omie's Clam Chowder

Sam and Omie’s Clam Chowder

Richard Wiese, host of the TV series “Born to Explore”, shares a recipe for “Sam and Omie’s Clam Chowder”, a North Carolina Outer Bank’s and fall favorite:

 

Sam and Omie’s Clam Chowder Recipe

 

Sam and Omie’s Clam Chowder

7 strips bacon

2 cups chopped onions

2 cups chopped celery

4 lbs. diced potatoes

8-10 cups clam juice

4 clove chopped garlic

1 dash Italian seasoning

Salt and pepper to taste

8-10 cups chopped clams

 

Brown bacon then remove from pot, add veggies, garlic, seasonings.  Wait until all softens, then add clam juice.

Bring to a boil; and add potatoes and chopped clams.

 

(Recipe for Sam and Omie’s Clam Chowder was in USA Today, November 3, 2013)

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Beer Cheese Fondue

November 4, 2013 Leave a Comment
Beer Cheese Fondue

Beer Cheese Fondue

 

This thick fondue originated in my kitchen when I didn’t have all of the ingredients I needed to make the recipe I initially planned to prepare.  Served with bread cubes, it has since become a staple particularly while we watch football games on television.

          Chrystie Wear                                                   Greensboro, North Carolina

 

Beer Cheese Fondue Recipe

Beer Cheese Fondue

1 loaf (1 Lb.) French bread, cubed

¼ cup chopped onion

1 Tbsp. butter

1 tsp. minced garlic

1 cup beer or non-alcoholic beer

4 cups (16 oz.) shredded cheddar cheese

1 Tbsp. flour

2 to 4 Tbsp. half-and-half cream

Place bread cubes in a single layer in an ungreased 15 x 10 x 1 inch baking pan.  Bake at 450 F. for 5-7 minutes or until lightly crisp, stirring twice.

Meanwhile, in a small saucepan, sauté onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in beer.  Bring to a boil; reduce heat to medium-low.  Toss cheese and flour; stir into saucepan until melted.  Stir in 2 tablespoons cream.

Transfer to a small fondue pot or 1 ½ qt. slow cooker.  Keep warm; add additional cream to fondue thickens.  Serve with toasted bread cubes.            3 cups

 

(Recipe for Beer Cheese Fondue came from Taste of Home (tasteofhome.com)

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Hazelnut Mocha Eclairs

November 3, 2013 Leave a Comment

 

Once you try these, especially the filling, you’ll be in heaven.  They make a special ending to a meal or treat to afternoon coffee clutch.

         

Hazelnut Mocha Eclairs

Hazelnut Mocha Eclairs

         Carol Witczak                                                                   Tinley Park, Illinois

 

 Hazelnut Mocha Eclairs Recipe

Hazelnut Mocha Eclairs

½ cup water

½ cup 2% milk

½ cup butter, cubed

1 Tbsp. sugar

¼ tsp. salt

1 cup flour

4 Eggland’s Best Eggs

Filling:   1 Tbsp. instant coffee granules

1 Tbsp. boiling water

2 cups heavy whipping cream

¼ cup confectioners’ sugar

½ cup chopped hazelnut, divided

Topping:    ½ cup milk chocolate, melted

In a large saucepan, bring the water, milk, butter, sugar and salt to a boil.  Add flour all at once and stir until smooth balls forms.  Remove from the heat; let stand for 5 minutes.  Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny.

Transfer to a heavy duty resealable plastic bag; cut a 1 inch hole in one corner of bag.  Pipe 3 inch strips about 3 inches apart on greased baking sheet.    Bake at 400 F. for 10 minutes.  Reduce heat to 350 F.; bake 15-20 minutes longer or until golden brown.

For filling, dissolve coffee granules in boiling water; cool.  In a small bowl, beat cream and confectioners’ sugar until stiff peaks forms.  Fold in coffee mixture and ¼ cup hazlenuts.  Refrigerate.

Fill the eclairs just before serving; replace tops.  Spread with melted chocolate.  Sprinkle with remaining hazlenuts.  Refrigerate leftovers.              14 servings

(Recipe for Hazelnut Mocha Eclairs came from Taste of Home (tasteofhome.com)

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Pork Roast with Twist of Orange

November 1, 2013 Leave a Comment
Pork Roast with Twist of Orange

Pork Roast with Twist of Orange

 

The citrus flavor sets this dish apart.  It’s my family’s favorite!  With a nice and EASY gravy, this dish is perfect served with rice or mashed potatoes.

          Janie Canals                                                                      West Jordan, Utah

 

Pork Roast with Twist of Orange Recipe

Pork Roast with Twist of Orange

4 bacon strips, diced

1 Pork Shoulder (3 to 4 lbs.)

1 large onion, thinly sliced

1 ½ tsp. minced garlic

1 jalapeno pepper, seeded and finely chopped

4 ½ tsp. chili powder

1 tsp. salt

1 tsp. pepper

1 cup chicken broth, divided

2/3 cup orange juice

¼ cup flour

Hot mashed potatoes, optional

 

In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain; set aside.  Cut roast in half.  Brown meat in drippings on all sides.

Transfer to a 5 qt. slow cooker, reserving 1 tablespoon drippings.  Brown onion in the drippings.  Add garlic; cook 1 minute longer.  Add the jalapeno, chili pepper.  Stir in ½ cup chicken broth, the orange juice and bacon; pour over roast.

Cover and cook on low for 4 ½ to 5 hours or until meat is tender.

(Recipe for Pork Roast with Twist of Orange came from Taste of Home (tasteofhome.com)

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Jack-O-Lantern Pizza Crisps

October 30, 2013 Leave a Comment
Jack-O-Lantern Pizza Crisps

Jack-O-Lantern Pizza Crisps

 

With Halloween knocking at your door, make these pizza crisps.   I think you’ll like them because they are quick and easy to make.

Jack-O-Lantern Pizza Crisps Recipe

Jack-O-Lantern Pizza Crisps

 

6 (10 inch) fat-free tortillas

Refrigerated butter-flavored cooking spray

6 Tbsp. grated Parmesan cheese

1 tsp. crushed dried Italian herbs

Preheat oven to 350 F.

Using a jack-o-lantern shapes Halloween cookie cutter, cut the tortillas into pumpkin shapes.  Lay cutouts slightly apart on 2 large baking sheets.

Spray each jack-o-lantern with cooking spray.  Combine Parmesan cheese and herbs; sprinkle evenly onto each cutout.

Bake 12-15 minutes, until crisp and golden, switching the pan position after 6-8 minutes.  Transfer to a cooling rack.  Serve warm or at room temperature.

 

(Recipe for Jack-O-Lantern Pizza Crisps came from Diabetic Connect, 2013)

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Green Chili Chicken Corn Chowder

October 28, 2013 Leave a Comment
Green Chili Chicken Corn Chowder

Green Chili Chicken Corn Chowder

 

This recipe from Patti Ziegler is fast and easy to make but tastes like something you worked on all day!!

 

Green Chili Chicken Corn Chowder Recipe

Green Chili Chicken Corn Chowder

1-2 lbs. cooked, cubed chicken breasts

¾ cup coarsely chopped onion

1 ½-2 garlic cloves, minced

3 Tbsp. butter or margarine

2 cups chicken broth (or 2 cups water mixed with 1 tsp. CHICKEN SOUP BASE)

1-1 ½ tsp. GROUND CUMIN

2 cups half and half or cream

2 cups (8 oz.) shredded Monterey Jack/Colby cheese

2 cans (16 oz. each) cream-style corn

2 cans (4 oz. each) chopped green chilies (or 8 oz. fresh roasted green chilies, peeled & chopped)

1-2 tsp. hot pepper sauce (Pattie uses Tabasco)

1 can (14.5 oz. diced tomatoes

Fresh cilantro or parsley

 (*PENZEYS SPICES)

 

Brown onion and garlic in butter.  Add chicken, broth and cumin and bring to a boil.  Reduce heat to medium.  Add cream, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until the cheese is melted.  Stir in tomatoes.  Serve immediately; garnish with cilantro or parsley.  Salt and pepper to taste.                    6-8 servings

 

(Recipe for Green Chili Chicken Corn Chowder came from Penzeys Spices, September, 2013)

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Beef, Bacon and Lentil Soup

October 26, 2013 Leave a Comment
Beef. Bacon and Lentil Soup

Beef, Bacon and Lentil Soup

 

This homemade soup is one of the easiest, yummiest ways to eat all your vegetables.

 

Beef, Bacon and Lentil Soup Recipe

Beef, Bacon and Lentil Soup

1 ½ cups dried lentils

5 cups cold water

8 oz. bacon, diced

1 lb. ground chunk

1 large onion, chopped

½ cup chopped bell peppers

1 large carrot, chopped

1 large tomato, chopped

1 ½ Tbsp.  butter

1 ½ Tbsp. flour

2 cups warm water mixed with 1 tsp. BEEF SOUP BASE

1 ½ tsp. salt

1/8 tsp. PENZEYS FRESHLY GROUND PEPPER

1 tsp. FORWARD!, optional

2 Tbsp. vinegar

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Combine the lentils and water in a soup pot and bring to a boil.  Lower the heat, cover and simmer for 45 minutes.

While the lentils simmer, brown the bacon in a skillet and remove to a paper towel-lined plate to drain.  Discard the bacon drippings.  Add the ground chuck to the skillet and cook until nicely browned.  Drain well.  Add the beef, bacon and vegetables to the lentils.

Melt the butter in the skillet, blend in the flour, and then add the salt, PEPPER, FORWARD! (if using) and vinegar.  Cook, stirring constantly, until thickened and bubbly, about 3 minutes.

Pour the water mixed with BEEF SOUP BASE, stir well to blend, and then add to the soup pot and bring to a boil.  Lower the heat, cover, and simmer for 1 ½ to 2 hours or until the flavors are well-blended

(Recipe for Beef, Bacon and Lentil Soup was in Penzeys Spices catalog)

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Chicken Neapolitan

October 23, 2013 Leave a Comment
Chicken Neapolitan

Chicken Neapolitan

 

I often prepare a week’s worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities.  Serve over noodles, this moist chicken with a flavorful sauce is a favorite.

       Joan Williams                                                                   Baltimore, Maryland

 

Chicken Neapolitan Recipe

Chicken Neapolitan

8 boneless skinless chicken breast halves (4 oz. each)

2 tsp. salt

1 tsp. pepper

3 Tbsp. olive oil

1 cup chopped onions

4 garlic cloves, minced

1 lb. fresh mushrooms, quartered

2 cans (10 ¾ oz. each) condensed tomato bisque soup, undiluted

3/4 cup red wine or beef broth

1 tsp. dried basil

1 tsp. dried oregano

Hot cooked noodles or rice

Sliced ripe olives and minced fresh parsley, optional

 

Sprinkle chicken with salt and pepper.  In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes.  Turn chicken; add the onion, garlic and mushrooms.     Cook 8 minutes longer or until a meat thermometer reaches  170 F.

Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2 ½ qt. baking dish.  Cool.

In a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet.  Cover and simmer for 5-10 minutes or until heated through.  Serve over noodles.  Garnish with olives and parsley if desired.

Pour remaining soup mixture over chicken in baking dish.  Cover and freeze for up to 3 months.

TO USE FROZEN CHICKEN:  Thaw in the refrigerator overnight.  Cover and bake at 350 F. for 35-40 minutes or until heated through.  Garnish with olives and parsley if desired.          8 servings

(Recipe for Chicken Neapolitan came from tasteofhome.com)

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Tortellini Soup with Sausage

October 22, 2013 2 Comments

 

Tortellini Soup with Sausage

Tortellini Soup with Sausage

Crisp, cool weather calls for warm, hearty soup like this dish.

                                  Barbara Onofrey is from Pennsylvania

                                                                

Tortellini Soup with Sausage Recipe

 

Tortellini Soup with Sausage

1 lb. mild Italian sausage (or 1 lb. ground pork mixed with 1 Tbsp. ITALIAN SAUSAGE SEASONING)

1 cup chopped onion

1 clove garlic, minced

5 cups beef broth (or 5 cups water mixed with 2-3 tsp. BEEF SOUP BASE)

1/2 cup water

½ cup dry red wine (or ¼ cup balsamic vinegar + ¼ cup water)

1 28 oz. can chopped tomatoes

1 cup thinly sliced carrots (2 medium carrots)

½ tsp. CALIFORNIA BASIL

½ tsp. TURKISH OREGANO

1 can (8 oz.) tomato sauce

1 package (16 oz.) tortellini (fresh or frozen)

1 medium green bell pepper, chopped

1 ½ cups sliced zucchini (1 medium)

¼-1/2 cup freshly grated Parmesan cheese

 (* Penzeys spices)

 

In a stock pot, brown the sausage over medium-high heat, about 5 minutes, breaking it up and turning it over a few times during cooking.  Drain well, leaving ½ tsp. of drippings in the pot.  Set the sausage aside.

Reduce heat to medium, add the onion and garlic to the pot and cook until tender, 5-7 minutes, stirring regularly.  Add the broth, water, wine, tomatoes, carrots, HERBS, tomato sauce and sausage.  Bring to a boil and then reduce the heat to low and simmer, uncovered, for 30 minutes.  Skim off any fat.  Add tortellini and bell pepper, cover and simmer 15 minutes.  Add zucchini and simmer another 20-30 minutes.  Serve with Parmesan cheese and crusty bread.           12 servings

 

(Recipe for Tortellini Soup with Sausage was in the Penzeys Spice Catalog.)

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Gluten-Free Dredged Pork Chops

October 21, 2013 Leave a Comment
Gluten-Free Dredged Pork Chops

Gluten-Free Dredged Pork Chops

 

When used with the Gluten-free Flour Mix, this dredged pork chop recipe from our Test Kitchen will get rave reviews from those living a gluten-free lifestyle and those who aren’t.  The thick, savory sauce keeps the chops moist and juicy.

 

Gluten-Free Dredged Pork Chops Recipe

Gluten-Free Dredged Pork Chops

2 Tbsp. plus 1 ½ tsp. Gluten-free Flour Mixture, divided

¼ tsp. salt

¼ tsp. pepper

2 boneless pork loin chops (4 oz. each)

2 Tbsp. butter

¼ tsp. rubbed sage

1/8 tsp. dried rosemary, crushed

½ cup sliced onion

½ cup unsweetened apple juice

2 Tbsp. chopped walnuts

In a large resealable plastic bag, combine 2 tablespoons flour mixture, salt and pepper.  Add pork chops, one at a time, and shake to coat.

In a large skillet, cook chops in butter over medium heat for 4-5 minutes on each side or until meat thermometer reads 160 F. and juices run clear.  Sprinkle with sage and rosemary; remove and keep warm.

In the same skillet, sauté onion in pan drippings.  Combine remaining flour mixture and juice until smooth.  Stir into skillet; add nuts.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with pork chops.           2 servings

EDITOR’S NOTE:  Read all ingredient labels for possible gluten content prior to use.  Ingredient formulas can change, and production facilities vary among brands.  If you’re concerned that your brand may contain gluten, contact the company.

 

(Recipe for Gluten-Free Dredged Pork Chops came from Taste of Home (tasteofhome.com)

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