Posts Tagged ‘Cook’

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!! 


  • 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)


  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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We’ve got a great, easy and VERY tasty veggie dish!!  I will share my secret ingredient with you and when you make this for your kids… hubby… or boyfriend… they will jump up and down and beg for more!!!  I promise this!!

Let’s start with some yummy veggies.  

Yes, we can find these same veggies mostly year round, but they are far more plentiful at certain times of the year and if you have a garden, you probably grow most of them!  I don’t have a garden, I’ve tried… alas… it is not my calling to grow anything in the ground.

I like to get my veggies at the local Farmers Market…. or in a pinch, Safeway!

Here we go….. Take you beautiful fresh veggies and slice into nice bite size pieces.   Then take your zucchini, yellow squash & onions and place into a skillet with a drizzle of EVOO.  Top with some sea salt and cracked pepper, then saute for about 3 to 5 minutes over medium heat (be careful not to cook too much, we want them nice and firm).  Fight the urge to add more spices… you don’t need them,  the flavor of this dish will dance on your tongue!

When time is up, transfer to baking dish and add 1 can of Italian Stewed Tomato’s.  I also like to chop some fresh tomato and add to the mixture.  Here is where we add the secret ingredient… Ready???

Just shake about 1 to 2 teaspoons of Garlic Bread Sprinkle onto the mixture and stir… top with shredded jack cheese (or whatever you have on hand) and pop into the oven at 350 for about 45 minutes!

Scoop out a serving and taste…. It’s really delicious…. even non-veggie eaters seem to love this dish!!

Feel free to serve with some crusty bread to sop up all those juices…

If you’re anything like me you won’t be able to shove it in your mouth fast enough!!  You’re gonna LOVE this dish!!

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I think one of the best smells in the kitchen is bacon and onions making friends in a skillet on the stove!  I got to experience this wonderful smell recently and thought I’d share this recipe with you!  It’s really simple to make and tastes truly delightful!

I realize that some of you are thinking… Yuk, Peas!  To you I say… give them another try.  Tastes change and these are so good I am 99% sure that you’re going to love ’em!  There’s always that 1% room for those of you who are stubborn and will say you don’t like them (even tho’ you know you do!). 🙂

Peas, Bacon, & Pearl Onions, really…. I can smell them cooking now! That could be because I just made them and the smell is still in the air… but you get what I’m going for.  The ingredients are pretty basic… you’ll need Peas, Bacon, & Pearl Onions… lol!  You could probably substitute any kind of onion, but I like pearl onions… they’re cute.

First, lets get the bacon going.  I like to cut up the pieces into 1 inch pieces and then fry… you could also fry the strips and then tear or crumple them, but they are super hot and I just don’t like how greasy it makes my hands!!  Cutting them before hand is easier for me!

While the bacon is browning, you can multi task and clean your onions… see???  I told you they were cute!

Just about the time you’re done with the onions, it should be time to drain the bacon and then put it back onto the heat.  You don’t want it cooked all the way yet… now it’s time to add your onions.

Ahhh… that’s beautiful! It also starts to fill your kitchen with that heavenly aroma of bacon and onions coming together!  I would offer you the idea of Heaven actually smelling like this, however I believe it will smell more like fresh cut grass or baking bread. 🙂  Let the mixture cook together for about 5 minutes and then it’s time for peas, please!  Rinse peas (or not) and then add to skillet.

Add the water, honey, salt an pepper – cover and simmer for another 5 – 10 minutes and then it’s done!

So Yummy – It’s Tee-licious!


  • 10 slices of bacon, cut into 1″ pieces
  • 3-4 cups of frozen peas
  • 1 dz pearl onions, peeled
  • 1/2 cup water
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


In a large skillet, cook bacon until lightly browned, drain off drippings.  Add the onions and let cook together in skillet for about 5 minutes.  Add peas, water, honey, salt and pepper. Cover and cook over medium heat until veggies are tender, about 5-10 minutes.  Feeds 4-6.

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I’d like to say I made this for you, but that would be a lie.  My hubby and I were at dinner last week and a plate of food walked by (okay, it was carried) with a piece of cheese bread on it.  That was all it took for me… I started craving this Cheesy Hot Garlic Bread and couldn’t wait to make it again!!  I was given this recipe about 20 years ago!  It came from this little sandwich shop (which is long gone now) in Phoenix I used to frequent where I would order this at least once a week!  I became fast friends with the owner who shared his recipe with me… I will admit one of us was begging and pleading… now I am happy to be able to share it with you!


Pre-heat oven to 450°.  If you are worried about getting a ‘Fat Bottom’ making this, go ahead and use low fat or fat free cheese, mayo, butter, bread… granted, it won’t taste as good as the full fat, but I promise you it will still be full of flavor!  This recipe will make enough spread so you will have left overs… just store in an air tight container and it will keep in your fridge for a few weeks…. if it lasts that long!  That being said… let’s get back to the good stuff :)!

Grate the two cheeses into a bowl.  I also grate the cold butter, add the green chili’s, garlic and a dash of salt.  I only used one can of the green chili’s here, but I have been known to use two.  It just depends on how ‘chilish’ you want it.  Yes, chilish is a word that I just made up!

Add the mayo and mix well.  If it looks like the mixture is too dry to spread onto the bread, go ahead and add just a little more mayo.

Now, let’s take the bread and slice in half and down the middle.  I only used half of the loaf tonight, but hey… there were only two of us!

Spread mixture onto bread.  Don’t make it too thick, I promise you’ll have plenty of hot cheesy goodness.  Make sure to get all the edges!!

Now let’s pop that baby into oven for about 10 minutes at 450°.  Ohhhh….. why is it taking so long?????  This is after about 5 minutes.  Only 5 more to go…….

Here we go!!  I put the broiler on for a couple of minutes when it was done, just to brown up the bubbly cheese.  Let me tell you… it wasn’t easy waiting to bite into this baby…. if I could have figured out how to hold the camera AND take a bite – I would have!!  Hope you enjoy!!!

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