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Archive for the ‘The Main Event’ Category

It’s almost November and still in the 90’s out here in AZ!  I’m way past ready for cooler weather and comfort food.  I’m afraid we might just be swimming on Thanksgiving Day!!  I felt it was time to take things into my own hands…  I came home from work and cranked the air down to freezing… when I started to get a chill, I put on a sweater and started some chowder!  It’s a pretty simple thing, just a little of this and a little of that… simmer and drink in the lovely aroma.  I tore off a nice piece of bread and had dinner!! 

Ingredients

  • 1 1/2 cups heavy cream
  • 1 bottle clam juice
  • 2 cloves garlic, minced
  • 1 cup chopped green onions
  • 1 cup sliced carrots
  • 1 cup whole kernel corn
  • 1 1/2 cups chopped potatoes
  • 1 teaspoon dried parsley
  • 1 teaspoon black pepper
  • 1 teaspoon bay seasoning
  • 1/2 pound shrimp
  • 1/2 pound bay scallops
  • 1/2 pound crabmeat
  • 1 (6.5 ounce) can chopped clams
  • 1/2 pound bacon
  • 3 tbs flour (optional)
  • 1 cup Chicken stock (optional)

Directions

  1. Place clam juice and garlic in a large pot over low heat. Cook and stir until simmer is reached. Mix in green onions, carrots, corn, potatoes, parsley, and remaining cream. Season with black pepper and bay seasoning. Simmer 25 minutes. Do not boil.
  2. Cut bacon into 1” pieces and fry until almost crisp (if a thicker soup is desired, add flour to bacon drippings and stir) add bacon and drippings to pot.
  3. Add the shrimp, scallops, crabmeat, and clams to pot and continue cooking 10 minutes, or until seafood is opaque.  If more volume is desired, add chicken stock & milk in equal amounts.

Always use fresh ingredients whenever you can!  If fresh is not available, frozen is the next best thing.  I suggest canned goods only be used as a last resort – the taste is inferior and sodium content is high.

Well the dishes are washed and put away… my air still has a slight chill… my husband is going to question me when the electric bill comes in, but it sure was worth it!!  Time to turn the air back to a more normal setting, take off my sweater and put my shorts back on… I think the heat is here to stay just a little bit longer…

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Today I thought I would share a recipe with you that I found in ad for stewed tomatos over 20 years ago!   It became a family favorite the first time I made it.  I’ve shared this dish with my sisters and they’ve made their own changes to the recipe (as I have) – so feel free to adjust according to the tastes of your own family!   Of course you’ll still love it even if you don’t change a thing!!  Honestly… how can you go wrong when you’ve got corn chips and chicken???

Here is what you’ll need to get started…

Ingredients:

  • 6 Chicken Breasts (boneless/skinless work best)
  • 4 tbs corn oil
  • 4 tbs lime
  • 2 tsp honey
  • 3 cups or 1 lg bag White corn chips (finely crushed)
  • 3 cans Mexican stewed tomatoes
  • 2 garlic cloves
  • 1 bunch of cilantro
  • 1 cup Monterey Jack Cheese (shredded)
  • fresh lime wedges

Preheat oven to 350°

In a shallow dish mix together oil, lime and honey.  Set aside and grab the chips!

Crush the corn chips in a blender to almost a powder consistency (use the entire bag) you’ll want about 3 cups. Pour into a flat type dish. (this is your breading mixture).

Don’t bother to rinse the blender out. Why clean something if you don’t have to!!!  After crushing all the chips, pour all 3 cans of Mexican stewed tomatoes into your blender and add cilantro to taste (I use about 3/4 of the bunch).  Also add garlic. Leave in the blender for the time being.

Dredge chicken breasts through your mixture of oil, lime and honey – then roll in crushed tortilla chips.

Place in baking dish and then place into oven until chicken is done, about 30-35 minutes.While your chicken is in the oven

 

we need to puree the stewed tomato & cilantro mixture into a sauce.  When chicken is done – remove from oven, squeeze lime onto chicken then top with sauce .  You might want to make extra sauce for serving, you can decide that when you see how much it makes.  Don’t worry, you won’t have too much – it can be used for lot’s of things!!

Top sauce with cheese and return to oven for about 5 – 10 minutes.

When cheese is all nice and melty… it’s done!!

Now doesn’t that look fantastic!?!?!  You need to make this!! 🙂

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