I absolutely love Chef David Farrell’s New England Clam Chowder Soup recipe!  It’s so very simple to prepare and and a perfect recipe for this time of year.  

This is his version of New England Clam Chowder, from a recipe he learned while serving in the Canadian Navy.

Ingredients

4 slices bacon
1/2 cup butter
2-3 ribs celery, diced
1-1/2 cups onion, diced
2-cups unpeeled potatoes, medium cubes
1/2 cup all-purpose flour
2 cans baby or minced clams
1 can (12 oz) evaporated milk
1 tsp Worcestershire sauce
1/2 - 1 tsp thyme
1-tsp Italian herb seasoning blend
salt and fresh black pepper, to taste

Directions

Cook bacon until brown and crispy (not totally crisp) over medium-high heat. 

Drain the bacon fat and set aside.  Chop bacon and set aside.

Add butter to the same saucepan that is still over medium-high heat until just melted.

Add the celery and onions to the pan and do not brown.  Stir for about 3 - 5 minutes until a little soft but not mushy.

Add flour to pan and stir for about 3 seconds and remove from heat to stir thoroughly until a paste forms on the vegetables (do not brown).

Place back on the heat and drain both cans of clam juice into the pan.  Stir until it turns into a thick paste.

Add about a cup of water and continue adding until you reach your desired consistency.

Turn the heat down to a simmer and add cubed potatoes, evaporated milk, worcestershire sauce, thyme, bacon, and Italian herb seasonings.  Stir until well- incorporated.

Let chowder simmer for about 20-30 minutes until potatoes are cooked.  Stir every 2-3 minutes to prevent from sticking to bottom of pan.

When potatoes are cooked, add 2 cans of clams to pan and stir well.

Add more water to thin out chowder.

Turn heat up and bring to a boil… turn down and simmer for about 5-minutes.

Add salt and fresh black pepper to taste.

Serve with crusty sour dough or whole wheat bread.

NOTE: Here’s my personal recipe for New England Clam Chowder soup… it is NOT for dieter’s!

Always Enjoy!

Out of all of the Enchilada recipe videos that I’ve seen lately, this one appears to be the easiest and tastiest.  The author of this recipe, Ray, says:

“My mother’s side of the family is from Mexico. My dad’s side is from England. 
My mom and grandma taught me how to cook Mexican food. It’s not the fancy schmancy stuff you see in restaurants. It’s simple, yet amazingly delicious food
(chicken mole, sopa, enchiladas, flour tortillas, menudo, salsa).  Grandma was
always cooking and always smiling. She’d hand me a fresh homemade tortilla right
off the stove with a little butter on it. The smell and taste of the food is comforting
to me and brings a smile to my face.  Thank you grandma! I love you. :)”   

And if you’ve been following any of my recipe blogs for awhile, you’ll know that Mexican food has always been and probably will always be my first cuisine of choice.  I don’t know why except that I find it to be the ultimate comfort food.

I hope you enjoy!

Filling

1 lb ground beef or chicken
1 large onion
2 cloves garlic
7 oz can green chilies
2 beef bouillon cubes
1 tsp black pepper
1 tsp cilantro
1/2 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tomato
1 avocado
sour cream
shredded lettuce
12 oz shredded cheddar

Sauce

1/4 cup butter
1/4 cup flour
1 tsp paprika
1 tsp chili powder
3 beef bouillon cubes
1 tsp cilantro
1 tsp cumin
1 tsp pepper
2 1/4 cup water

Spanish Rice

2 T butter
1/2 tsp paprika
1/2 tsp chili powder
1 cup uncooked rice
1 small onion
1 clove garlic
1 cup diced tomatoes
1-1/2  cups water
1/2 tsp cumin
1/2 tsp black pepper
1 chicken bouillon
1 tsp cilantro

Follow directions on video.

NOTE: Recipe for refried beans follows.

Always Enjoy!

This recipe for Refried Beans or Frijoles seems pretty decent.  Now I’m not comparing it to the genuine Mexican version but I would definitely be pretty happy using yiminnybuck’s recipe (not his real name of course… well hopefully not anyway:-D ).

I must agree with him that there’s nothing worse than bland, tasteless, refried beans with your burrito, enchilada, or taco. You’ll love this recipe for tasty refried beans.

Ingredients

1 lb pinto beans (small 16-oz bag)
1 large yellow onion
fresh cloves garlic, to taste
28 oz can Rotel diced tomatoes and green chiles
1 chicken boullion cube
water (I prefer using chicken stock)
salt

slow cooker

Directions

Clean your beans by picking out rocks, debris, and funny-looking beans out and continually rinse beans until water is clear.

Place the beans into slow cooker.

Dissolve bouillon cube in a small amount of water and add to beans.  Personally I don’t like to use bouillon cubes since they’re loaded with salt.  There are a variety of grocery stores that carry “chicken base” that is much better… better tasting and lower sodium content.  Here’s a tidbit of information regarding the “salt” content that I learned in cooking school.  If the first or second ingredient is salt… don’t purchase it. 

Add Rotel.

Score the onion and place the entire onion in whole.

Chop garlic and add to slow cooker.

Add enough water to cover (unless you choose to use chicken stock) and set the slow cooker to “high” for a few hours and then turn the temperature down to “low” for around 10 hours (while you’re sleeping).

When beans are done, drain some of the liquid off the beans since you don’t need the finished product to be runny, too soupy and mushy.  Add salt to taste.

Using your hand mixer, mash the beans until they are of the consistency of refried beans.

Serve with the above “Enchilada Recipe”.

Always Enjoy!

This awesome version of Cranberry Sauce by Evanne Schmarder’s mom is a delicious recipe that everyone should at least have as a second choice on your dinner table.  I can say that it has become my family’s first choice!

Ingredients

1 3 oz pkg red Jell-O (your favorite flavor)
1 cup boiling water
3/4 cup crushed pineapple with juice
1 16 oz can cranberry sauce - with or without berries
1 medium apple - peeled, cored and diced
1/3 cup coarsely chopped walnuts (or your choice)

Directions

Dissolve gelatin in boiling water.  Add cranberry sauce and mash until dissolved.  Add pineapple and stir.

Pour into bowl or mold and chill approximately 2 hours.  Add diced apples and walnuts and chill overnight or until firm.

Makes 3-1/2 cups or 10 small servings.

Always Enjoy!

This recipe for Garlic Broccoli is an excellent accompaniment to just about any main course.  It’s also fast and easy to prepare and is so much more delicious than plain old steamed broccoli.  This recipe is also a favorite of vegetarian cooks, sometimes being prepared as an entree.  Garlic is a favorite of most folks… especially if you don’t try the “up close and personal” tactic right after you’ve eaten it!

Always Enjoy!

I remember when I first saw Patti make this Macaroni and Cheese recipe dish on an Oprah show.  I said to myself, “Oh my gosh… she can’t be serious!”  But of course, being the recipe queen that I’ve grown to be, I just had to try it.  I have just one word for you:

FABULOUS!  Now of course, you can’t eat this everyday and expect to sport Angelina Jolie hips, but treat yourself at least once before the holidays.  You’ll be sure to include it in your upcoming festivities!

Always Enjoy!