6 slices thick-cut bacon, diced
1 small red onion, diced
2 large carrots, finely chopped
3 cloves garlic, minced
Sea salt and black pepper, to taste
2 T. chickpea flour
1/2 c. clam juice
2 c. whole milk
1/2 c. heavy cream
1 lb. Yukon Gold potatoes, peeled and cubed
1/2 t. Old Bay seasoning
1 t. fresh thyme
2 6.5-oz. cans minced clams, including juice
3 T. fresh parsley, chopped
Heat a large soup pot over medium heat. Add bacon and cook,
stirring occasionally, until the bacon becomes crispy, around 4-5
minutes. Remove bacon with a slotted spoon and transfer to a
plate lined with paper towels. Blot off excess grease and set
Drain and discard all but 2 tablespoons of bacon grease from
pot before adding onion, carrots, and garlic. Season with salt
and black pepper, to taste, and sauté until soft, around 4-5
minutes. Sprinkle with chickpea flour and cook for another
minute, stirring frequently.
Add the clam juice, milk, and heavy cream, and whisk until
combined. Add the potatoes, Old Bay seasoning, fresh thyme and
2/3 of the cooked bacon crumbles. Season with additional salt and
black pepper, if desired, and stir to combine.
Increase heat to medium-high and bring to a low boil, then
immediately reduce heat to a medium-low. Cover and simmer until
the potatoes are fork-tender, approximately 15 minutes.
Once the potatoes are cooked, add clams and stir to combine.
Continue cooking for 2-3 minutes, or until the clams are heated
through. Taste and adjust seasonings, as desired. Remove from
heat and serve immediately topped with remaining bacon crumbles
and fresh parsley, if desired. Enjoy!
How To Cook Perfect Boiled Eggs And Easily Peel Them
3 large eggs
1 1/2 teaspoon nutmeg
1 1/2 teaspoon ground cinnamon
2 1/4 cup whole milk
1/2 cup chopped pecans
1 large apple (chopped)
2 cups confectioners sugar
1/4 cup bourbon whisky
1 1/4 cups sugar
1 1/2 teaspoon vanilla extract
1/4 cup unsalted butter (for bread pudding)
1/2 cups raisins
1 loaf French bread (cubed)
2 eggs (for sauce)
1/2 pound unsalted butter (for sauce)
With an electric mixer, beat eggs until frothy (about 3 minutes).
Add sugar, nutmeg, vanilla and cinnamon, and beat until well
In a sauce pan, heat the butter and milk until the butter melts
(but do not allow it to boil).
In a large bowl, mix together raisins, pecans and bread cubes. C
ombine the milk and egg mixtures, pour this over the bread and
allow it to soak for 45 minutes.
Preheat oven to 350 degrees F. Lightly grease individual ramekins
or a large loaf pan.
Add the apple to the bread pudding, and spoon mixture into the
Place in oven, immediately reduce heat 300 degrees F and bake for
40 minutes. Increase heat to 425 degrees F and bake for another 15
minutes until nicely browned.
To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter
in a double broiler, whisk in egg mixture and cook, stirring
constantly, until sugar has melted and sauce has thickened
slightly. Allow to cool, and add bourbon.
1 24 ounce package frozen egg noodles 1 14.7 oz can cream of chicken soup 1 14.7 oz can cream of celery soup 1 stick (1/2) cup butter cut into pieces 1 32 oz chicken broth 1 7 oz. can of diced green chilies (or substitute same size can of sliced mushrooms) 1 or 2 stalks of celery, diced Dash of ground black pepper (no salt is needed since the broth & soups are salty enough) 6 small boneless, skinless chicken breasts or 4 large
Place the chicken breasts in the bottom of crock pot. Spoon soup
over the chicken. Cut butter into several pats and place pieces
evenly over soup. Pour the broth over soup. Place lid on pot
and turn to low. Cook for 6 hours. Remove chicken and tear into
pieces. Add back to pot. Now add noodles, celery and canned
chiles or mushrooms. Season with pepper. Cook for another 2 hours
or until noodles are desired tenderness. I stir a few times
during last 2 hours. (You may want to add more broth to thin out
at the end of cooking, as the frozen noodles thicken the broth)