Clam Chowder

This clam chowder is a recipe of my Grandma's.  I remember eating this as a child.  When I got married and my husband and I were trying to combine our Christmas traditions, we settled on this soup as the perfect fit for our family's Christmas Eve candlelight dinner.  It is especially fitting since we are raising our children in New England, home of clam chowder!  I have made a few alterations from Grandma's original recipe (more clams and potatoes.....a bit less butter and half and half!) but it is essentially the same.  It is simple but so creamy and delicious. 

Clam Chowder
Serves 8-10

3 (6 oz.) cans minced clams
1 c. chopped onions
1 c. celery
3 c. diced potatoes
1/2 c. butter
1/3 c. flour
2 c. milk
2c. half and half
1 1/2 t. salt
1/4 t. pepper
1/2 t. sugar

Chop vegetables and place in stockpot.  Drain juice from the clams and pour over chopped vegetables.  Set aside clams.  Add enough water to just cover the vegetables.  Cook until potatoes are tender.  In a separate saucepan, melt butter.  Add flour, blend well and cook for 1 minute.  Add milk and half and half and sir until smooth and thick.  Add cream mixture and clams to undrained vegetables.  Heat through. 

Potato Bacon Breakfast Casserole

I have made this casserole many times over the past year as we've celebrated our new 12 year old girls at church who join our youth program.  We hold a surprise breakfast for them after we go to their house early in the morning, wake them up by singing "Happy Birthday" and then bringing them with all the rest of the girls to my house for breakfast.  All the girls seem to like it and it is fast and easy to throw together the night before.

Potato Bacon Breakfast CasseroleAdapted slightly from Our Best Bites

6 c. (32 oz. pkg) Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 (16 oz.) pkg bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped

5 eggs

2 c. milk

1 t. salt

freshly ground black pepper

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Taco Pizza

Taco Pizza

1 pound lean ground beef
1 envelope taco seasoning mix
1 (10 ounce) can refrigerated Pillsbury pizza dough
1 (16 ounce) can refried beans
2-3 cups shredded cheddar cheese (I used colby and monterey jack cheese)
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Directions: Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.

Unroll pizza dough onto an ungreased cookie sheet. (I used a 10x15 inch cookie sheet). Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.

Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.

Return to oven and bake another 5-7 minutes, or until cheese is melted. Garnish with lettuce and salsa if desired.  Serve immediately and enjoy!

Store any leftovers in an air-tight container in the refrigerator for up to 2 days.

Hearty Bean and Kielbasa Soup

This soup is so yummy!  It has the perfect combination of color, flavor and texture.  It is very hearty and filling and delicious on a cold day. 

Hearty Bean and Kielbasa Soup
Makes about 6 servings (1 3/4 c.)

1 c. baby carrots, chopped
1 1/2 c. chopped onion
2 garlic cloves, minced
2 t. garlic paste
16 oz. Hillshire Farms Polska Kielbasa, cut into small pieces
5 c. fat free, less sodium Swanson's chicken broth
1/2 t. dried Italian Seasoning
1/4 t. black pepper
2 cans (15.8 oz.) Great Northern beans, drained and rinsed
1 (6 oz.) bag fresh baby spinach leaves

Heat a large pan over medium high heat.  Add carrots, onion, minced garlic, garlic paste and kielbasa; saute 3 minutes, stirring occasionally.  Reduce heat to medium and cook 5 minutes.  Add broth, Italian seasoning, pepper and beans.  Simmer 5 minutes.

Place 2 1/2 c. of the soup in a blender and process until smooth.  Return the purred mixture to the pan.  Simmer and additional 5 minutes.

Add the spinach, stirring until it wilts.

This soup freezes well.

Energy Bites

These are super simple and super delish.  They are the perfect quick and healthy snack.  My kids gobble them right up and don't seem to mind that they are good for them.  Yay!

Energy Bites

1 c. old fashioned oatmeal
1/2 c. peanut (or other nut) butter without sugar
1/3 c. honey (preferably raw)
1 c. raw coconut flakes
1/2 c. ground flax
1/2 c. mini semi-sweet chocolate chips
1 t. vanilla

Mix all until well incorporated and let chill in the fridge for 30 minutes.  Then roll into 1-inch size balls.  If it seems too dry, add more peanut butter and/or honey.  Store in an airtight container for up to one week. 

Black Bean and Sweet Potato Burritos

These were so good!  I know it's hard to believe that given the title.....and I think my mother-in-law thought I was a bit crazy when I told her I was making these for dinner but they were better than I expected.  Also better than my kids expected (which is really an endorsement!) because 3 out of 4 ate them without dying :).  Try them, you'll like them.

Black Bean and Sweet Potato Burritos

Yield: 8-10 burritos 

from Mel's Kitchen Cafe

Ingredients

• 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
• 1 jalapeno, seeded and finely diced
• 1 red pepper, diced small
• 1 small red onion, diced small (about 1/2 cup)
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drain
• 1/4 - 1/2 cup chopped cilantro (depending on your taste)
• 2 teaspoons fresh lime juice (from about 1 lime)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

Directions

1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Grandma's Banana Bread (Updated)

I grew up on this banana bread.  My mom made it whenever there were overripe bananas to be had but the original recipe came from my grandma.  I've always loved this banana bread both because it's delicious but also because it reminds me of childhood and my mom and grandma.  Recently, however, I tried to update it a bit from it's original form to cut back on the amount of butter and sugar.  As it is now written, the recipe has half the amount of butter and a quarter less sugar than the original. I think it turned out really well without sacrificing the original flavor.  This is how I make it all the time now.  Delicious!

Banana Bread
1 loaf

1/4 c. butter
1/4 c. applesauce (or 2 T. non-fat plain greek yogurt)
3/4 c. sugar
2 eggs (or 1/2 c. egg substitute)
1 t. soda dissolved in 1 T. sour milk
3 ripe bananas
2 c. flour
1/2 t. baking powder
pinch of salt

Cream butter and applesauce and then add in sugar.  Beat in eggs and the soda dissolved in sour milk.  Finely mash the bananas and add to the mixture.  Add remaining dry ingredients and combine.  Pour into a bread loaf pan sprayed with non-stick cooking spray.  Bake at 350 degrees for 1 hour.

Ham and Cheese Puff Pastry Pie
serves 6
from Joy the Baker

1 package (2 sheets) all-butter puff pastry, defrosted but still cold
1 large egg, beaten
1/4 cup whole grain mustard
1/2 pound thinly sliced Black Forest Ham
1/4 to 1/2 pound Gruyere cheese, sliced (depending on how much cheese you like)

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a baking sheet, or round pizza pan with parchment paper.  Set aside.
Unfold or unroll one sheet of puff pastry on a lightly floured surface.  Gently roll with a rolling pin until each side is increased by about 1/2-inch.  This is just a light rolling.  Place the  pastry on the prepared baking sheet.
Brush pastry, from edge to edge with egg wash.  Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry.  Layer on ham slices.  Top with sliced cheese.
Gently roll out the second piece of puff pastry.  Layer on top of the ham and cheese pastry.  Press the edges together with your fingers.  Gently fold about 1/2-inch of the edges over, creating and thick crust.  Press with the tines of a fork.  Dip the fork in flour if the fork sticks to the puff pastry during pressing.
Brush with egg wash from edge to edge.  Use a sharp knife to cut three venting holes through the top pastry.
Bake for 20 to 25 minutes or until puffed and golden brown.  Allow to cool for 10 minutes before serving.  Serve warm.

Stuffed Peppers with Ground Beef and Rice

This is hands down the best stuffed pepper recipe I've tried.  Yummy and healthy!

Stuffed Peppers with Ground Beef and Rice
Serves 6

4 bell peppers, halved
1 T. butter
1 T. olive oil
1/2 c. green pepper
1/2 c. onion, chopped
1/2 c. celery, chopped
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 clove garlic, crushed
1 t. oregano
1/2 t. basil
2 t. salt, divided
1/2 t. pepper, divided
1 egg, lightly beaten
1 1/2 t. Worcetershire sauce
1 1/2 lbs. lean ground beef (or ground turkey), uncooked
1 1/2 c. rice, cooked
1/2 c. shredded cheddar cheese

Cut tops off peppers; remove seeds and membranes.  Chop edible part of tops and set aside.  Rinse peppers and place in a large pot; cover with salted water.  Bring to a boil; reduce heat, cover and simmer for 5 minutes.  Drain peppers and set aside.

Heat olive oil and butter in a large skillet.  Saute chopped green pepper (from tops), onion and celery for 5 minutes or until tender.  Add tomatoes, sauce, garlic, oregano, basil, 1 t. salt and 1/4 t. pepper.  Simmer for 10 minutes.

In a large mixing bowl, combine egg with 1 t. salt, 1/4 t. pepper and Worcestershire cause.  Gently stir to blend; add ground beef, cooked rice, and 1 c. of the tomato mixture.  Mix well.  Stuff peppers with meat mixture and place in a baking dish.  Pour remaining tomato mixture over peppers.  Bake at 350 degrees for 55-65 minutes.  If desired, top peppers with cheese just before finished cooking. 

Turkey Tetrazzini

Perfect for leftover turkey after Thanksgiving!

Turkey Tetrazzini

8 oz. spaghetti, broken in pieces
5 T. butter
6 T. flour
3 c. chicken or turkey broth
1 c. light cream
1 t. salt
pepper
4 oz. canned mushrooms, undrained
5 T. minced green pepper
3 c. cooked turkey
1/2 c. grated parmesan cheese
1/2 c. shredded cheddar cheese

Cook spaghetti according to package directions, drain and set aside.  Melt butter in a medium saucepan.  Add flour and whisk until smooth, simmering for 1 minute.  Add chicken broth, cream, salt and pepper.  Bring to a boil and simmer until thickened.  Add mushrooms, peppers, turkey and cooked spaghetti to white sauce.  Spread mixture in a 9x13 baking dish.  Top with cheeses.  Bake at 350 degrees for 30 minutes.  Serves 8-10.