Sunday, March 22, 2015

Shrimp and Clam Chowder

I found an interesting recipe in the February 2015 edition of Better Homes and Gardens.  I took the basic recipe and added a couple of my own twists - I like a little more heat so I added a jalapeno, and I also enjoy lots of seafood, so I added a can of clams in edition to the shrimp.  In the recipe below, I reduced the water by 1/2 cup because I found it was a little runnier than I'd like for chowder.  The recipe cooked quickly and I enjoyed the taste.


2 Tablespoons butter
2 stalks celery chopped
1/2 green pepper chopped
1 jalapeno pepper chopper
2 tablespoons flour
16 ounces of clam juice
1 1/2 cups water
2 teaspoons Old Bay seasoning
1 teaspoon dried basil
1 can of clams - liquid drained
2 ~ 12 ounce bags of shrimp, tails removed
1 15 ounce can of corn
1 3.5 ounce jar of capers
8 ounces of mascarpone or cream cheese
Fresh basil leaves, optional

Heat butter in a large sauce pan.  Add celery, onion, and peppers; stir for 5 minutes over medium heat.  Stir in flour to coat.  Add clam juice, water, Old Bay seasoning, and dried basil, bring to boiling, then reduce heat.

Add shrimp, clams, corn and capers.  Cook 2-5 minutes until shrimp turn pink.  Remove from heat.  Stir in mascarpone.  Serve with fresh basil leaves, if desired


Cooking the celery, peppers, and onions in butter

Adding the liquid

Adding the mascarpone cheese and fresh basil

Soups On!

Sunday, March 15, 2015

Bangers and Mash Quiche

We hosted a St. Patrick's Day party at our house that also coincided with Pi day so what would be better for brunch than a "bangers and mash" quiche in a pie? I found this recipe for a roasted potatoes and sausage quiche (modified slightly) that was delicious! I forgot to take a picture when it was still in full pie form but got a few afterwards.

Bangers and Mash Quiche

  • Pie crust (I bought pre-made refrigerated crust)
  • 1 bag of frozen potatoes and green beans mix
  • 1/2 pound of breakfast or Italian sausage
  • 1/2 cup of mushrooms (optional)
  • 1/2 cup of cheddar cheese
  • 3 eggs
  • 1/2 cup of half and half
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. Heat oven to 425 degrees and place pre-made refrigerated crust in oven for 8 - 10 minutes until it begins to brown. 
  2. Brown and crumble sausage. If making it with mushrooms, add them now.
  3. Heat frozen potatoes and beans according to package directions (microwave 5 1/2 minutes).
  4. Remove pie crust, push down any edges that bubble up with fingers or spoon. Reduce oven temperature to 350 degrees. 
  5. In medium bowl, whisk eggs, half and half, salt, and pepper together until well blended. 
  6. Once meat is cooked, drain grease and add cooked potatoes and beans. Mix together. 
  7. Place the meat, potatoes, and beans mixture into the pie crust. 
  8. Sprinkle with cheese.
  9. Pour egg mixture over the top.
  10. Bake 40 - 45 minutes until eggs are set.

Gluten Free Chocolate Chocolate Chip Cookies

I found this recipe in the April 2015 edition of Women' Day.  I tried it once and both my husband and son asked when I was going to make this recipe again.  It's a very chocolately chewy cookie recipe and really doesn't have all that many ingredients.


Cooking spray  and parchment paper for pans
3 cups confectioners' sugar
3/4 cup cocoa
1/2 tsp salt
2 large eggs
2 tsp vanilla
1/2 cup dark chocolate chips (I like Ghirardelli's 60% Cacao Bittersweet Chocolate)

Heat oven to 350.  Line 2 baking sheets with parchment paper and spray lightly with cooking spray.
In a medium bowl, whisk the dry ingredients together -  sugar, cocoa and salt together.
In a large bowl whisk the eggs and vanilla together.  Slowly add dry ingredients (editor's note - both the sugar and cocoa are very light adding these ingredients to the wet ingredients slowly means that they won't hop out of the bowl.)  The mixture will be very gooey.
Last add the chocolate chips.
Spoon batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 14 minutes - rotate the pan at 7 minutes.
Let the cookies cook on the baking sheet for 5 minutes, the slide the parchment off and let cookies cool completely.



Pans lined with parchment paper and sprayed with cooking spray

Mixing the dry ingredients together

Whisking the eggs and vanilla

Combining the wet and dry ingredients, slowly :-)

Chocolate Chips added

Cookies spooned on the cooking sheet

Finished cookies...Yum!!!

Monday, March 2, 2015

Southwest Chicken Sweet Potato Skins

I found this delicious recipe on Pinterest and modified it a little. It was fantastic - the perfect combination of flavors, both sweet and spicy. We will definitely be having this again!

Southwest Chicken Sweet Potato Skins


  • 3 medium-large sweet potatoes
  • 2 chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons minced garlic
  • 1 tablespoon Southwest seasoning
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • Salt and pepper
  • 2 cups spinach
  • Honey
  • 2 cups cheddar cheese (shredded)
  • Plain Greek yogurt for serving


  1. Preheat oven to 350 degrees. 
  2. Wash the sweet potatoes and prick all over with a fork.
  3. Lightly spray baking dish and sweet potato with olive oil.
  4. Place in oven and bake for 50 - 60 minutes (until tender).
  5. Lightly sprinkle olive oil, salt, and pepper on the chicken. 
  6. When potatoes are about halfway done, place chicken in its own baking dish in the oven for 25 minutes or until fully cooked. 
  7. While chicken is cooking, mix olive oil, lime juice, garlic, Southwest seasoning, cumin, and chili pepper in a bowl and set aside. 
  8. Heat a medium skillet over medium heat with a little olive oil and sauté spinach until wilted. 
  9. Once chicken is cooked, shred and combine with spinach and turn to low heat. 
  10. Once the potatoes are cooked, take out and turn oven up to 400 degrees. 
  11. While oven is re-heating, cut each potato in half and scoop out the insides - leaving a little left inside the skin. 
  12. Drizzle with honey and lightly coat the inside of the potato with the seasoning mixture and put back in the oven for about 5-10 minutes. 
  13. Chop the leftover inside part of the potatoes and add to the chicken/spinach mixture. 
  14. Mix the remaining seasoning mixture with the chicken/spinach/sweet potato mixture. 
  15. After 5-10 minutes of the potatoes cooking, take out and add chicken mixture to the inside of each potato. Sprinkle cheese over the top of each one. 
  16. Cook for another 5-10 minutes until cheese is melted and skins are crispy. 
  17. Serve with Greek yogurt.