RASPBERRY RICOTTA ALMOND CAKE

I took a Ricotta cheese making class several months ago at a local winery, Joseph Jane. It was a wonderful night that culminated in this cake after a tasty lasagna meal. I also discovered my new favorite wine, Pink Panik.

RASPBERRY RICOTTA ALMOND CAKE
1 1/2 cups AP flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
3 LARGE eggs
16 ounce container of FULL fat ricotta cheese
1 teaspoon PURE vanilla extract
1 stick butter, melted and cooled
1 1/2 cups raspberries, plus a few for garnish
1/4 cup sliced almonds

  • Preheat oven to 350°.
  • Line a 9 inch spring form pan with parchment paper and spray with non-stick cooking spray.
  • Sift together the flour, sugar, baking powder and salt in a large mixing bowl.
  • Whisk together the eggs, ricotta cheese and vanilla until smooth.
  • Stir egg mixture into the dry mixture.
  • Fold in cooled melted butter until smooth.
  • GENTLY fold in raspberries.
  • Pour batter into prepared pan.
  • Scatter the almonds and remaining berries over the top of the batter.
  • Bake 50 minutes or until golden brown and center is cooked through.
  • Let cool 20 minutes BEFORE unmolding.

Honestly making your own ricotta is easy, but ALSO time consuming and in my opinion not really worth the trouble when there are so many less expensive options. That said, if you really want to give it a try, here’s the recipe. The original recipe came from Career Girl Meets.

You will need some cheesecloth and a candy thermometer for special equipment.

1 gallon WHOLE milk
1 quart buttermilk
1 cup heavy whipping cream
1 teaspoon salt

  • In a LARGE pot stir together the above ingredients.
  • Clip a candy thermometer to the pot. This is a crucial step as you are looking for an exact 195°.
  • Cook over low to medium heat and stir liquid occasionally. You will begin to see the milk separate and the curd form.
  • When the temperature reaches 195°, REMOVE the pot from the heat and let it sit for 35 minutes. DO NOT STIR DURING THIS TIME.
  • Line a colander with three layers of damp cheesecloth.
  • Place colander over a large bowl. This bowl will catch the excess whey as it drains.
  • Pour the cooled curds into the colander.
  • Use a spatula and GENTLY stir the ricotta to drain the whey from the cheese.
  • Wrap the cheese in the cheesecloth and GENTLY squeeze to allow the excess whey to drain.
  • Place the cheese in the refrigerator for several hours.
  • After several hours, unwrap the cheese and discard the cheesecloth.
  • Keep refrigerated.

RECIPE REVIEW
TASTE: Just sweet enough, but not overly sweet.
TEXTURE: Tender crust with a pop of berry here and there and crunchy almonds.
EASE: Easy to hard – depending on whether you make your own ricotta cheese.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes. BUT, I would use store bought ricotta for the ease.

HAPPY ANNIVERSARY to MY ONE & ONLY LOVE

I’ve known this amazing man for almost two-thirds of my life! WOW, what a trip life has been.

The ups, downs and arounds our life has taken have tested every vow we took. Trials, tribulations, obstacles – WE’VE BEAT THEM ALL!

Through it all, our love and respect for each other has allowed us to keep our faith and beliefs to stay best friends, soul mates and believers in each other. We ALWAYS build each other up to stay strong.

LOL, there are times where he’s one hell of a pain in the ass, but he’s my pain in the ass (being honest I know that goes the other way too) and I wouldn’t trade him for anything or anyone in the world. He truly is my grounding safe place in this crazy world. But, through it all we deeply love and respect each other and THAT is what allows us to go through this life with a positivity that makes it ALL worthwhile.

HAPPY ANNIVERSARY TO MY ONE AND ONLY LOVE! Fate brought us together, but LOVE has held us together. THANK YOU FOR THE WILDEST RIDE EVER.

SNOW PEA SALAD

I’ve been trying to brighten up and cool off this heated summer with some more refreshing and flavorful  salads. This has become a recent favorite 😀

SNOW PEA SALAD

1 1/2 pounds snow peas
1/4 cup apple cider or champagne vinegar
2 teaspoons honey
FRESH ground sea salt and black pepper
1/3 cup avocado oil
1 SMALL bunch green onions, sliced thin
2 cups halved cherry tomatoes
2 tablespoons FRESH chopped basil
2-3 tablespoons salted and roasted sunflower seeds

  • Bring a large pot of salted water to a boil.
  • Add snow peas for 1-2 minutes until they are bright green and tender.
  • Using a slotted spoon transfer peas to a bowl of ice water, stirring to cool and then drain WELL.
  • Cut peas into 1 inch pieces.
  • In a large bowl whisk together the vinegar, honey, salt and pepper until well blended. Then whisk in avocado oil.
  • Fold in onions and basil.
  • Fold in snow peas, tomatoes and sunflower seeds.
  • Gently toss until well coated.

GRILLED SHRIMP SALAD with LIME VINAIGRETTE

GRILLED (or sauteed) SHRIMP SALAD with LEMON LIME VINAIGRETTE
1 pound FRESH LARGE shrimp
1 teaspoon avocado oil
FRESH ground sea salt and black pepper
2 avocados, halved, seeded, peeled and sliced
1 cup grape tomatoes, halved
1 cup chopped cucumber

1 bunch green onions, sliced thin
1/4 cup FRESH chopped cilantro

  • Peel and devein shrimp.
  • Coat shrimp with avocado oil and sprinkle with FRESH ground sea salt and black pepper.
  • Thread shrimp onto skewers if grilling.
  • Grease grill rack and grill skewers 3-4 minutes, turning once, until the shrimp are opaque.
  • Arrange shrimp, avocados, tomatoes, cucumber and onions on plate.
  • Drizzle with the vinaigrette and sprinkle with cilantro.

VINAIGRETTE
1 LARGE lime, zested and juiced
1 LARGE lemon, zested and juiced

FRESH ground sea salt and black pepper
1/4 teaspoon cayenne pepper
2 tablespoons avocado oil

  • Whisk together the lime juice, zest, cayenne pepper, FRESH ground sea salt and black pepper.
  • Slowly whisk in oil until well blended.

AUGUST 16TH ~ NATIONAL ROLLER COASTER DAY

I saw a fun piece a couple weeks ago about roller coasters and thought I’d share the highlights with you for National Roller Coaster Day. If you want to read the entire article you can find it here.

The patent dates back to August 16, 1898, hence today being national roller coaster day, and was granted to Edwin Prescott from Massachusetts for the vertical loop. Many attribute the Coney Island Loop the Loop coaster as the first. It wasn’t the first, but it did offer a safer and more comfortable version of the loop with the elliptical shaped loop. Prescott’s loop was less successful, though the first. His loop only allowed a single car with four passengers to ride at a single time. His coaster closed after only 9 years in operation, but in honor of his pioneering spirit August 16th is celebrated as National Roller Coaster Day.

Here is a synopsis of the fun facts. Be sure to read the article above if you’re looking for more details.

1. The American roller coaster was invented to save America from Satan. In 1884 LaMarcus Anna Thompson invented a coaster on Coney Island called the Switchback Gravity Railway and you could ride for just a nickel. His goal was to create a diversion from the hedonistic appeal of saloons and brothels. He is often referred to as the “Father of the American Rollercoaster” because of the obvious connection to amusement parks. BUT, his rollercoaster was not like any rollercoaster we know today. A gravity based, slow moving coaster with cars that faced outward, not forward to enjoy constructed scenes or pretty pictures if you will, of scenes like the Swiss Alps or the Venetian canals and only traveled at less than six miles per hour.

2. One of the earliest coasters in America carried coal before it carried thrill seekers. In 1827, predating Thompson’s Satan distractor by several decades, the Mauch Chunk Switchback Railway in the Lehigh valley was used to haul coal between coal mines. It was a gravity based coal carrier that could reach fifty miles per hour in the morning and a joy ride in the afternoon. Mules would bring it back up the grade when empty.

Mount Pisgah with the Mauch Chunk and Summit Hill Switchback Railroad, 1846-47. Wikipedia

3. “Russian mountains” predated roller coasters—and Catherine the Great improved them. These are actually quite interesting to me as they deal with snow, but Catherine II popularized it for the “upper class” installing one on her property that could be used year round with sleds in the winter and wheeled cars in the summer.

4. Roller coaster loops are never circular. “Sure, some roller coasters can loop-the-loop, but have you ever noticed it’s never perfectly circular? To oversimplify things, the loop isn’t a circle itself, it’s roughly the part where two circles hypothetically overlap, sort of like the middle of a Venn diagram. Secondly, some physics: Centripetal force is what holds keeps you from falling out of roller coaster while it’s upside down. Simply speaking, this means when you’re traveling on a curved path and velocity is pushing you forward, you’re also being pulled toward the curve’s central point. When roller coasters are designed, the engineers’ first job is to establish how fast they want you to go. Taking centripetal force into consideration will dictate the shape and size of the loop.”

5. Riding Big Thunder Mountain Railroad at Disney World could help dislodge kidney stones. There have been studies done… and the short of it is that two-thirds of the time if you have a kidney stone it will be dislodged during this ride if you are sitting in the rear of the coaster.

6. The clanking powered chain lift allows roller coasters to climb those first big anxiety inducing inclines was invented by Phillip Hinkle. Up until 1884 when he invented this lift, riders would have to climb steep stairs or hills to board the cars. Gravity would take over from that point. Coasters like the Coney Island’s Gravity Pleasure Road, also known as the Oval Coaster could be built on an elliptical path because of Hinkle’s invention.

7. As of now, Kingda Ka at Six Flags Great Adventure in Jackson, New Jersey is the tallest roller coaster in the world. It climbs 465 feet straight up before descending rapidly from zero to 128 miles per hour in only 3.5 seconds in order to speed you up 45 stories high at a 90-degree angle. But, the rest of the ride is a 50.6 second blur.

8. The fastest roller coaster is Formula Rossa at Ferrari World Abu Dhabi. This coaster goes from zero to 149 miles per hour in just 4.9 seconds. It has a maximum height of 170 feet and an adrenaline rush of 4.8Gs. It’s known for making you feel like a race car driver, though some say it just leaves you feeling sick.

9. The Steel Dragon 2000 at Nagashima Spa Land in Japan opened August 1, 2000 and is the longest coaster (1.5 miles) in the world, but when it opened it was ALSO the fastest and tallest though other coasters have stolen the fastest and tallest crowns since.

According to Coasterpedia: The chain lift hill is an initial drop of 306.8 foot and a 252 foot camelback hill. The train subsequently rises up and into the figure-eight shaped helix. The train then passes through a mid-course brake run and over six more camelback hills, passing through two tunnels along the way before reaching the final brakes.

10. You know that gorgeous guy, Fabio Lanzoni, who is on the covers of so many romance novels form the 80’s and 90’s? Fabio was allegedly struck in the face by a goose when debuting the Apollo’s Chariot at Busch Gardens Williamsburg. Though he claims the bird struck a video camera that then struck him. Either way if you’ve ever been suspicious of boarding a roller coaster because it takes you awfully close to where birds are zooming around, your fears are not unfounded.

11. Brain chemistry is responsible for whether or not you enjoy roller coasters. Not everyone enjoys the loops, hills, turns, speed, dips, drops and spirals of today’s coasters.Higher levels of dopamine, which are neurotransmitters associated with reward-motivated behavior, are linked to many sensation seeking activities. Endorphins which lead to increased feelings of euphoria could also explain why you like the thrill so much.

12. Born to be wild are the future roller coasters that promise cars that rotate and roller coaster-water slide mashups. A few years ago the U.S. Patent and Trademark Office published five patent applications from Universal for amusement park technologies.

Two patents laid out ways for coaster cars to change direction while the coaster was moving, turning sideways as well as forward while the ride is in motion. Disney similarly applied for a patent that would allow a car’s seat to move while the coaster is cruising. But spinning cars aren’t the only thing coming. Also a German rollercoaster manufacturer shared conceptual renderings for what they called the “world’s first hybrid roller coaster and waterslide”. Others are after that title also as a Canadian company opened Cheetah Chase: the world’s first launched water coaster at Holiday World and Splashin’ Safari in Indiana.

13. Ron Toomer is an American engineer credited with pioneering steel rollercoasters, one of the most famous roller coaster designers had bad motion sickness and RARELY rode any of his rides. Just the thought of it would make him queasy. The bigger they were, they sicker he’d get. He designed the Runaway Mine Ride at Six Flags Over Texas in 1966 which was known for its “tubular track” and the “inverted helix-shaped” Corkscrew, which also sprung up at a number of parks, in 1975. He was also responsible for the first suspended coasters—where the car hangs like a swing. According to him in an interview with People magazine in 1989, he’s quoted saying, “They’ve gotten too big. And the bigger they are, the sicker I get. Just the thought of riding on one makes me queasy. I’d much rather sit at my drafting table and draw them.”.

14. If you like your coasters rickety, then Leap-The-Dips in Altoona, Pennsylvania, is the ride for you. This wooden rollercoaster was built in 1902, and, yes, 120 years later, it is still in operation. It only goes ten miles an hour and doesn’t have seatbelts, lapbars or headrests and was quite the innovation for its time. It is a side friction coaster, which means it has weight-bearing road wheels underneath the cars to guide it and side-friction wheels off to the side that employ friction to keep the cars on the track. The industry standard now is coasters with underfriction, or up-stop, wheels that keep speedy coasters from lifting off their tracks. This coaster is apparently still inspiring inventors today. Elon Musk’s HyperLoop first PROPOSED in 2013, is a theoretical form of transportation for a dream world traffic congestion solution that could be used to move vehicles (tubes) at speeds of 760 miles per hour per hour and is essentially a side friction coaster on steroids.

HAPPY HOMEMAKER MONDAY with MENU PLANS & LINKS week 33 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Good morning my friends! I hope that you all had a wonderful week and are healthy and happy. I know many of you have kids that just went back to school or are about to, effectively bringing your summer to an end. 😀

Hey guys, I hate to be the one to point this out, but, Halloween is only 77 days away which also means there are only 101 days until Thanksgiving and 132 until Christmas! I saw Halloween costumes for sale when I was in Costco the other day and worse yet I saw Thanksgiving and Christmas decorations in Joanne’s last Friday.

It seems like the days are just flying by and while we are still in the throes of summer, fall is almost here which will go by all to fast for my liking and then Thanksgiving and Christmas will be here bringing in winter which I love.

Hot water and my last Raspberry Lemonade yogurt are breakfast. I’m hoping that I can find some more yogurt when I go shopping this morning, but it is a flavor that has been hard to find. 🙁

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I was able to get everything up to date and tidy over the weekend.
  • GROCERIES & ERRANDS I’m running into town this morning to do my grocery shopping and then running to water Trudy’s yards on my way home.
  • PAPERWORK, PHONE CALLS & PROJECTS We’re going to take a day and go bowling later this week and are planning a trip to the butterfly farm. Thursday is our anniversary and we’ll be going out for a nice dinner. Because it’s a Thursday there shouldn’t be a crowd.
  • RECIPE RESEARCH & MENU PLANNING August is completely planned manu wise and I’m still working on a “LINK” week in September for some new recipes. I’m really trying to work the next several months around the freezer and pantry to clear out everything I can. At the end of the year I’m going to donate anything leftover to the food pantry so I can reorganize and downsize everything.

WHAT’S ON THE DVR/TV
  • NETFLIX We’ve finished NCIS through season 4. Locke & Key season 2 is here so we just began that. We also watched DOOM Anihilation.
  • DISCOVERY + MYSTERIES at the MUSEUM
  • CABLE On Saturday nights hubby and I watch really old SVENGOOLIE movies – even have a bowl of popcorn. But, this week it just wasn’t any fun so we switched it off. FUN/DOCUMENTARY American Pickers, Mysteries of the Abandoned NASCAR, COOKING SHOWS – BBQ USA with Michael Symon, Beat Bobby Flay, Guy’s Grocery Games, Masterchef, Big Bad Budget Battle

I just finished Jana DeLeon’s Miss Fortune #23 SWAMP SPIRITS and loved it, as always a fun read!

We went to the County Fair last Friday, and while I’m used to MUCH larger fairs, the one thing about ANY county fair is how cute the animals are. We love seeing the FFA and 4H kids and their animals. Unfortunately, I always have higher hopes for the other categories 🙁 There were very few quilts and homemaking entries which I found very disappointing. 🙁 In our old area it would have taken us 2 days to do the WHOLE fair – here it took only 2-3 hours.

8/15 MONDAY
8/16 TUESDAY
8/17 WEDNESDAY
8/18 THURSDAY
8/19 FRIDAY
8/20 SATURDAY
8/21 SUNDAY
DINNER
TACO PIE & SALAD
PHILLY CHEESE STEAK SLIDERS & SALAD
BEEF BURRITO BOWLS
OUR ANNIVERSARY dinner out at the PARROT HOUSE
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
STRAWBERRY CHICKEN SALAD
KENTUCKY HOT BROWN SLIDERS & SALAD
DESSERT
RASPBERRY CHOCOLATE BUNDT CAKE
RASPBERRY ALMOND RICOTTA CAKE

CHICKEN & DRESSING BAKE

CHICKEN & DRESSING BAKE serves 6-8

CRUMB TOPPING
1/4 cup + 1 tablespoon butter
1/4 cup slivered almonds
1/2 cup Panko bread crumbs

  • Melt 1 tablespoon butter and coat almonds.
  • Microwave almonds 2-3 minutes until well toasted.
  • Stir in Panko crumbs and 1 tablespoon of the parsley. Set aside.

CASSEROLE
4 cups Herb Stuffing Mix (Stove Top or homemade)
1 + 1 tablespoons FRESH chopped parsley
1 tablespoon butter
3 slices bacon, diced
1 LARGE shallot, diced
2 stalks celery, small diced
1 SMALL red pepper, chopped

4 LARGE mushrooms, sliced thin
4 cups chopped rotisserie chicken pieces
1 can cream of chicken soup
1 cup WHOLE milk
2 LARGE eggs

  • Preheat oven to 350°.
  • Combine bacon, shallot, celery, mushroom and butter in a large skillet, sautéing 4-5 minutes until softened.
  • Toss stuffing mix, chicken pieces, parsley and shallot mixture together until well mixed.
  • Arrange evenly in the bottom of a buttered 9×13 baking dish.
  • Whisk together the soup, milk and eggs.
  • Pour soup mixture over stuffing mixture, gently mixing all together.
  • Top with crumb topping.
  • Bake 30 minutes.

 

CHICKEN BLT PASTA SALAD

This recipe has needed a makeover for years and especially needed a new picture! I posted it 13 years ago when I was hosting a now defunct food blog with a friend and we had many ongoing regular memes, such as Stretch Your Food Dollar.

CHICKEN BLT PASTA SALAD
SALAD
16 ounces macaroni (or your choice)
1 pound of bacon, chopped in small pieces and fried crisp, for garnish
2 cups chopped rotisserie chicken

1 LARGE red onion, chopped
1 bunch green onions, sliced thin
3 cups cherry tomatoes, halved
1 1/2 cups chopped Romaine Lettuce
1 1/2 cups chopped Ice Berg Lettuce
3 cups total shredded Sharp Cheddar and Monterey Jack or flavor of choice
FRESH chopped tarragon, for garnish

  • Cook the pasta according to package directions, drain and cool.
  • In a cast iron skillet, render the bacon until crisp. Remove the bacon to drain on paper towels.
  • In a LARGE mixing bowl, mix together the cooled pasta, chicken, onions, tomatoes, lettuce and shredded cheese.
  • Pour the dressing (recipe below) over the salad and mix well.
  • Cover the salad and place in the refrigerator for at LEAST 2 hours before serving.
  • Garnish with the crisp bacon and fresh herbs before serving.

HERB DRESSING
1 cup DUKES mayonnaise
3 tablespoon Hidden Valley ranch dressing mix
3/4 cups WHOLE milk
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons FRESH chopped tarragon
FRESH ground sea salt and black pepper, to taste
1 pinch red pepper flakes

  • Whisk all the ingredients in a jar.
  • Place the lid on the jar and shake until the dressing is completely mixed.
  • Chill until ready to serve.

NOTES:

  • Add more milk a little at a time until you have the consistency that you want.
  • If you’re in a hurry, you can substitute 1 1/2 cups Buttermilk Ranch dressing.
  • If you plan to have leftovers, toss with lettuce just prior to serving each time.

This post originally ran at 3 Sides of Crazy for these memes:

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam, Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Trista over at Southern Fried Mama hosts Tasty Thursday and Joy of desserts hosts Vintage Recipe Thursday.

Originally posted at OKK July 8, 2009
Updated August 31, 2022

POTATO & CORN SALAD

POTATO & CORN SALAD
2 pounds YUKON potatoes, bite sized diced
4 ears sweet corn, cut off the cob
1 can chopped green chiles, drained well
1 LARGE shallot, diced
2 tablespoons butter
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH cilantro
2/3 cup Mexican sour cream
1/3 cup Dukes Hint of Lime mayonnaise
2 LARGE limes, juiced
3 tablespoons apple cider vinegar
1 cup crumbled Cotija cheese
Lime Wedges, for garnish
Minced green onions, for garnish

  • Place potatoes in a large sauce pan and cover with water and bring to a boil. Reduce heat and simmer uncovered 5 minutes until potatoes are fork tender. Drain.
  • While potatoes are cooking, prepare corn.
  • Melt butter in large skillet (preferably cast iron).
  • Add corn and shallots, sauteing until corn is a bit charred.
  • Add green chiles and FRESH ground sea salt and black pepper, sauteing 5 minutes more and then set aside to cool a bit.
  • While potatoes are cooking and corn is sauteing, prepare sauce.
  • Whisk together the mayonnaise, sour cream, apple cider vinegar and lime juice.
  • After potatoes are drained ad them while still warm to the mayonnaise mixture.
  • Fold in the corn mixture and cheese, stirring to blend well.
  • Chill several hours until ready to serve.
  • Serve with lime wedges and sprinkled minced green onion.

CHOCOLATE CHIP BANANA BREAD PUDDING with MAPLE SAUCE

CHOCOLATE CHIP BANANA BREAD PUDDING with MAPLE SAUCE yields 2 pans

PUDDING
12 cups combination of torn croissant pieces and sourdough pieces
6 cups half and half
12 LARGE eggs
2 cups VERY ripe mashed bananas (about 6 LARGE)
2 cups sugar
2 tablespoons PURE vanilla
1 tablespoon QUALITY cinnamon
2 cups mini chocolate chips

  • Preheat oven to 350°.
  • Spray 9×13 pans with non-stick cooking spray.
  • Toss bread and croissant pieces with the chocolate chips.
  • Mash bananas.
  • Whisk together the eggs, half and half, sugar, vanilla and cinnamon.
  • Fold in bananas.
  • Arrange bread and croissant mixture loosely in the pans.
  • Pour banana egg mixture evenly over bread pieces.
  • Gently press the the bread into the custard mixture so bread absorbs the custard.

TOPPING
1 1/2 cups toasted chopped walnuts
1 1/2 cups PACKED brown sugar
1/2 cup melted butter

  • In a small bowl combine brown sugar and chopped walnuts.
  • Drizzle butter into brown sugar nut mixture, stirring to mix well.
  • Sprinkle the nut mixture evenly over the bread pieces.
  • Bake 40-45 minutes until golden and cooked through and set well.

SAUCE
1/2 cup maple syrup
1/2 cup PACKED brown sugar

  • In a sauce pan whisk together the maple syrup and brown sugar 5-7 minutes until the sugar is dissolved and mixture ALMOST boils.
  • Remove from heat and serve over warm banana bread.

NOTES:

  • Mash bananas, but leave them a bit chunky.
  • A powdered sugar sprinkle makes a good alternative to the maple sauce if serving for a potluck or buffet.
  • Adding rum soaked raisins gives it a real kick too!

SONORAN CLAM CHOWDER

I LOVE clam chowder, but honestly, it does get a bit boring. Growing up in California it was almost always served in a bread bowl or at the very least with some crusty sourdough bread, which was always tasty, but once again it was never changing so could get boring!

When I found this recipe in my TASTE OF HOME magazine I was elated for a new take on it and it sounded absolutely delicious. I have made several changes to make it to our liking and reduced its size as they had it serving 10! Plus they used the pressure cooker and I just didn’t find it necessary as long as you time preparing the potatoes while you are preparing the rest of the chowder.

SONORAN CLAM CHOWDER
4 slices peppered bacon, chopped
2 tablespoons butter
1 tablespoon WONDRA flour
1 LARGE shallot, diced
1 SMALL stalk celery, SMALL diced
1 SMALL red pepper, diced
2 ounces chopped green chiles, drained
2 cloves garlic, FINELY minced
2 cans (6 1/2 ounce) chopped clams, drained, juice reserved
3/4 pound YUKON gold potatoes, diced
1/2 cup homemade chicken stock
1 cup heavy cream
2 teaspoons KINDERS taco seasoning
FRESH ground sea salt and black pepper, to taste
1 tablespoon chopped FRESH cilantro
Shredded cheddar cheese, for garnish

  • In a large sauce pan bring salted water to a boil.
  • Add potatoes, boiling until potatoes are JUST tender.
  • Drain.
  • In a stockpot melt 1 tablespoon butter over medium high heat.
  • Add bacon, rendering until crisp. Remove to paper toweling to drain with a slotted spoon.
  • Add remaining butter to pan.
  • Add celery and shallots, sautéing 3-5 minutes until soft.
  • Add flour, mixing well.
  • Add red pepper and chiles, cooking 3-5 minutes until peppers are tender.
  • Add garlic, cooking 1 minute longer until fragrant.
  • Add clam juice and chicken stock.
  • Stir in taco seasoning, cream, clams and half of the chopped cilantro, simmering 5-10 minutes, stirring occasionally until heated through and chowder has reached the desired consistency.
  • Serve topped with garnishes of choice such as bacon, chopped avocado, shredded cheese and cilantro…

SMOKEY BAKED BEANS

SMOKEY BAKED BEANS

1/2 pound bacon, diced
1 small Vidalia onion, diced
2 (22 ounce) cans Bush’s Bourbon Brown Sugar Grillin’ beans
1/2 cup packed brown sugar
1 ounce Bourbon or Whiskey (your choice)
1/4 cup Heinz Chili Sauce
1 teaspoon Hickory Liquid smoke

  • Preheat oven to 350°.
  • In a large skillet over medium heat render bacon until JUST crisp. Drain on paper toweling. Reserve 1 tablespoon of the drippings in the pan.
  • Add onion to bacon grease, cooking until softened. Drain well.
  • Whisk together the chili sauce, liquid smoke, whiskey or bourbon and brown sugar.
  • Fold in beans and the majority of the bacon pieces, saving a few for garnish.
  • Pour into Pampered Chef enameled cast iron baking dish.
  • Bake 30 minutes.