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Oct 202015

Potato And Green Bean Chowder

I ate the whole thing!!!

  I ate the whole thing!

Just a very simple recipe today to share with you with the cooler and in some cases, colder weather moving in to most of us. We here in Florida, have had a beautiful week of mornings near 50 degrees and days in the 70’s! Thursday night, we were lucky enough to have some of our kids over to share a bonfire with us and granddaughter even brought all the ingredients to make Smores!

You do remember Smore's...Don't you?

You do remember Smores…Don’t you?

It was the first time we got to see daughter since her visit to Washington D.C. and along with a beautiful shot glass with a picture of the original Constitution of the United States printed on it to go along with our large collection of bar glasses, she also brought home a cookbook by the Army Air Operations Group called the Responders’ Recipes. Of course I had to sit right down and read it to see what I might be able to conjure up in my kitchen. Without much desire to try things lately with Kenny and his oral surgery, I did find a couple of recipes by a lady named Terri Casey McGrath that I wanted to combine as I knew husband would be able to eat without too much of a problem and with the cooler temps we’ve been experiencing it was a perfect idea other than the fact I could’ve made more! About another week of sipping on soups and eating lots and lots of egg dishes, things might get back to normal and if not, Husband will just have to suffer and watch me eat fried chicken and all the other good stuff I have fasted from being the nice wife that I am, ha ha! On with the chowder………

Potato And Green Bean Chowder
  • ½ lb fresh green beans, French cut
  • 3 large baking potatoes
  • 1 cup of chopped onion
  • 4 bacon strips, cooked crisp reserving some fat for cooking green beans
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • 1 egg yolk
  • 1 cup grated cheese of you choice, I used cheddar
  • Sea salt and white pepper to taste
  1. Steam green beans and onions with a little of the bacon drippings drizzled over them until crisp tender and set aside.
  2. Add enough water to the bean water to boil potatoes and cook them until you can just run a knife through; drain and grate on a large grater.
  3. Melt butter in a large saucepan, whisk in the flour and gradually stir in the milk.
  4. Add the cooked beans with onions and grated potatoes.
  5. Beat egg yolk and beat in a little of the thickened sauce and then stir into mixture of veggies.
  6. Add cheese and stir to melt.
  7. Add bacon or sprinkle bacon on top of your soup in a bowl as I did because Kenny has a little trouble with the bacon at this point in time!

Chopped ham also goes well with this chowder!

Hope you enjoy and I’m off to the kitchen to put dinner together with a recipe given to me by my daughter’s friend Jackie! Hope you’ve all been well and hope to see ya soon with her recipe……….

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May 122015

Fun & Tasty Food Tricks

With another busy week (getting our septic tank back in running order as we speak), I thought I would just compile some recipes that have a little twist to them. Some of these I’m sure you have tried and if not, go for it as they’re great!

Our chickens are awesome!

Our chickens are awesome!

The first thing I want to share is the baked, hard-boiled eggs. They have been all over the internet lately and I just had to try them…. In a mad search to find my mini cupcake pan, I figured that I must have given them or loaned them to one of my granddaughters. Nope, found them hiding under a large pot where I didn’t look; Kenny is rubbing off on me, you know how men can’t find anything even if it’s right in front of their noses, ha ha! I am not fond of hard boiled eggs but husband is a huge fan and I don’t think I will ever boil them again. Just set your eggs in a mini muffin pan with the large part of the egg in the bottom. Bake in a 325 degree oven for 30 minutes, remove from oven and immerse into ice water to cool. No cracked eggs, easy as hell to peel and best of all, Kenny said they were wonderful. What a great way to fix a large amount of eggs with summer and BBQ time upon us.

chicken door and monkey 011Secondly, the next time you make your favorite scalloped potatoes, try adding a layer or two of cookedspinach in between your potatoes. I swear this will be done every time I make them from now on and one of the great things is that you’re adding another veggie to the mix. On dish dinner…….

spinach salad and muffins 001 Sticking to the spinach thing, with hot weather here what better for dinner than a nice healthy salad. Make a bed of baby spinach. Have desired amount of bacon cooked and crumbled along with chopped tomatoes for topping. Drizzle all with a little of the warm bacon fat and top with some feta cheese. Serve with some fresh dinner rolls and you’re ready to go.

I’m sure a lot of you have tried this but if you haven’t, make your favorite meat ball recipe and stick a Recotta puppies 007small cube of Mozzarella cheese in the center, covering the cheese completely so it does not leak out. Bake as you normally do and have some spaghetti sauce for dipping,,,,,,,,,,,,Oh yeah!

And finally, Kenny’s Bacon Cheeseburger Egg Sandwich that is great for breakfast, lunch and even dinner! Do I need to describe this? Just cook off your burger to desired temperature (medium rare for me and burnt to a crisp for husband), top with cheese and cooked bacon and then slap it on your cooked egg (over easy, poached or even scrambled) and serve in your favorite toasted burger bun, yes, yes and more yeses!

hamburger breakfast and collyflowertomamto 002

I hope everyone had a great Mother’s Day as I really enjoyed husband’s cooking for me all day, what a GUY!

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