Thursday, December 27, 2012

Perfect idea for cold Winter's Night!

New England Clam Chowder

 Ingredients 

  • 4 slices bacon, diced
  • 1 1/2 cups chopped onion
  • 1 1/2 cups water
  • 4 cups peeled and cubed potatoes
  • 1 1/2 teaspoons salt
  • ground black pepper to taste
  • 3 cups half-and-half
  • 3 tablespoons butter
  • 2 (10 ounce) cans minced clams

Directions

  1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Friday, December 21, 2012

A Tasty Breakfast Idea for the Family over the Holidays!

Denver Omelet
(2 servings)   


4 large eggs
  • 1 cup onion - chopped
  • 1/2 cup red bell peppers - chopped
  • 1/2 cup green bell peppers - chopped
  • 1/2 cup cooked ham - diced
  • 8 slices bacon - cooked and crumbled
  • 2 Tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • a couple drops drops of your favorite hot sauce (optional)
Melt butter in a large skillet or on a griddle.

Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become translucent.

In a small bowl, whip the eggs lightly. Add salt and pepper and hot sauce if desired.

Slowly, stir the eggs into mixture in skillet. Lightly brown on one side. Turn over and lightly brown other side.