Tag: Milk

New England Clam Chowder

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With cold weather just around the corner, nothing will warm you up quite like a bowl of soup. Clam chowder is one of my favorite soups. I like both varieties, but I decided to make the New England style for the cold and rainy day it was. This recipe is very easy, but it’s best to prepare your ingredients first, so you aren’t running around as much once you begin. If you would like a whiter soup, be careful not to cook your onion too high and be careful not to burn your butter or your flour shortly after. Once you add your remaining ingredients, be sure to stir very often, and if possible almost constantly. The soup will quickly form a skin on top if left alone, and a skin on the bottom will begin to forms if left even longer. Serve this soup with crackers, toast, or a half sandwich for a very filling meal. This recipe makes 4 servings of soup.

New England Clam Chowder Recipe CardDownload

What You Will Need

  • 1-2 Cans of Minced Clams (6.5-10 Oz)
  • 4 Medium Potatoes Peeled and Cubed, about 2-3 Cups
  • 2 Tbsp Butter
  • 1 Medium Onion Diced, about 1 Cup
  • 2 Cups Chicken Stock
  • 3 Tbsp Flour
  • 1 Can Evaporated Milk, 12 oz
  • Dutch Oven/Small Stock Pot
  • Wooden Spoon and Ladle
  • Salt and pepper to taste

Directions

  1. Prepare your ingredients. Place your pot over medium heat. Add your butter and onion until the onion is tender. Add your flour then cook stirring constantly for 2 minutes, until flour has become a paste with the butter.

2. Add your potatoes, chicken stock, evaporated milk, and the liquid from your clams. Heat to a simmer, then cook over low for 20 minutes stirring every 2-3 minute. Be sure to scrape to bottom to prevent burning.

3. Finally, add your minced clams. Cook for another 2 minutes. Remove from heat, and let cool 5 minutes before serving.

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Shrimp and Broccoli Pizza

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This recipe makes enough dough for 2 pizzas, but the rest of the ingredients are for 1 pizza!

Pizza comes in all shapes and sizes, with different flavor profiles and toppings. When you make homemade pizza you can make your dough sweet or spicy, you can use a mild, strong, soft or hard cheese, toppings are limitless. Pizza is a blank canvas. For this recipe, I first though of shrimp pizza after I made shrimp lo mein with the other half of this bag of frozen shrimp. I wanted to make a pizza featuring shrimp, and I thought then that a cheese sauce would be a good pair, and then broccoli seemed to also be a natural pair. So this pizza was born. The cheese sauce for this pizza was made with just estimates. I make this exact cheese sauce for mac and cheese and so you just add milk until your desired looseness is met. If you make this recipe the way I did, you will have 1/2 the cheese sauce left, so boil 1 1/2 cups elbow macaroni, and you can have a side of mac and cheese with pizza (which is what I did). Each pizza makes 10 slices, giving about 5 adult servings per tray. As noted above, this recipe makes 2 crusts, but the rest of the ingredients are enough for 1 pizza, so alter the recipe if you want to make 2 shrimp pizzas.

Shrimp and Broccoli Pizza Recipe CardDownload

What You Will Need

  • 3 1/2 tsp Active Dried Yeast
  • 2 Cups Warm Water
  • 6 Cups & 4 Tbsp Flour Separated
  • 3 Tbsp Oil
  • 2 Baking Sheets, 13 x 18in, 1/2 Baking Sheet
  • 1/2 Medium Diced Onion
  • 4 Tbsp Butter, 1/2 Stick
  • 1 Block White Sharp Cheese, 8 Oz
  • 1 1/2 Cup Milk
  • 1 Bag Broccoli, 16 Oz Thawed and Dried
  • 12 Oz Frozen Cooked Shrimp, Thawed and Tail Removed
  • 1/2 bag Mozzarella, 16 Oz
  • Non-stick Spray
  • Large Frying Pan

Directions

  1. To Make Dough: In a bowl, mix together Yeast, Warm Water, Flour, and Oil. Mix until a smooth dough forms, then set aside and let rise til double in size, 45 minutes to 1 hour. Turn out onto a greased countertop and divide into 2 portions for 2 pizzas.

2. In a large frying pan, melt butter and saute onion. Once onion is sauteed, add flour and stir constantly until flour is cooked out. Add milk then stir til smooth, add more milk as necessary. Dice cheese into 1 inch cubes then add to flour mixture. Stir off the heat until all cheese is melted. Set aside.

3. Heat oven to 400 F. Spray both baking sheets with non-stick spray, add dough and spread evenly over the bottom to edges. If dough pulls back from the edges, let rest for 5 minutes before trying again. Once pulled to edges of pan, top with 1/2 cheese mixture and spread to 1 inch from edges of crust. Add broccoli on top. Bake for 15 minutes then remove.

4. Add shrimp and mozzarella to 1/2 baked pizza. Return to oven and bake for another 15 minutes. Let cool for 10 minutes before serving to prevent cheese sauce from running out.

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Cheesy Chicken Sandwich

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Cheese and chicken go so will together. Add some spices and some fresh tomato, and you’ll have a sandwich to make anyone’s mouth water! The heaviness of the cheese if freshened up by the tomato, and the chicken is complex in flavor on it’s own from the cumin, mustard, and paprika. I served mine on normal hotdog buns. I used 2 chicken tenders, about 1/3-1/2 pound, diced and cooked them. It was enough for 3 sandwiches, though there was plenty of extra cheese sauce.

Cheesy Chicken Sandwich Recipe CardDownload
What You Will Need
  • 2-3 Chicken tenders diced
  • 4 slices American Cheese
  • 1/4 cup Milk
  • 2 tsp Cumin
  • 2 tsp Ground Mustard powder
  • 1 tsp Paprika
  • Bread/rolls
  • 1 Medium tomato diced
Directions
  1. Heat a pan over medium heat. Add one Tbsp oil and add diced chicken. Let sit for 4 minutes for nice color to develop. Flip chicken then sprinkle evenly over top, cumin, mustard, and paprika. Let chicken cook undisturbed on the second side for another 4 minutes.
  2. Once browned, stir together to evenly coat chicken in spices. Continue to cook until chicken is fully cooked through.
  3. Once fully cooked with an internal temp of 165 F, add milk and top with sliced cheese. Let cheese melt, then stir it all together into a cheese sauce and evenly coat chicken. Remove from heat.
  4. Place chicken and cheese sauce on a bun, top with tomatoes and serve. Cheese sauce will be very hot for 5 minutes.
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Taco Scrambled Eggs

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Tacos are great to eat, but their leftovers are even better to work with. I could have made a casserole or just froze the meat for next time, but one of my favorite things to do with these leftovers is to make taco scrambled eggs. I’ve been making taco scrambled eggs since I was a kid. It’s simple! Just throw everything into a pan and in just a few minutes you’ll have a delicious, filling, savory breakfast. I used shredded shape cheese then topped it with slices of American. I also used my homemade cucumber salsa with this dish. Not only did it add beautiful color to this dish, but it was so refreshing with these eggs and brings a new flavor than normal salsa, though I love this with normal salsa too!

Taco Scrambled Eggs Recipe CardDownload
What You Will Need
  • Leftover Taco Meat
  • Shredded/Sliced Cheese
  • Salsa
  • 4 Eggs
  • 1/2 cup Milk/water
  • 1 Tbsp Butter
  • Bowl and fork
  • Frying pan and Spatula
Directions
  1. Microwave taco meat for 30 seconds to be able to pour from container.
  2. Heat a frying pan over medium heat. Add butter, melt and coat bottom of pan.
  3. In a Bowl, add your eggs and milk/water. Whisk with a fork until combined.
  4. Add your egg mixture to the hot pan. Top with 3/4 of your cheese and your taco meat. Stir the mixture until you see no visible raw egg.
  5. Reduce heat to low, top with remaining cheese. Let cook until cheese is melted. Remove from heat and serve with salsa.
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Cheesy Chicken Casserole

A couple of days ago, we had KFC for dinner and we had our wings and drumsticks left over. I wanted to use up our leftovers and also make something new. As a result, this casserole was born. If you don’t prefer spaghetti, you could use other noodles, such as egg noodles or bowtie pasta. I used vermicelli, but that’s just what I’ve always used. I break my pasta in half, but you can also beak it smaller for this casserole if you want an easier time serving. I used 3 pieces of chicken. I warmed them, de-boned, removed cartilage, then tore up and added the chicken and the skin. Other than that, I served my pasta casserole right away, however it was pretty messy with the big noodles. The leftovers were very easy to divide and serve. Absolutely delicious, and I plan to make this dish or a similar version again in the future. Also, since I used KFC chicken it had plenty of flavor. If you plan to make this with a very plain chicken, you should consider doubling the spice in the casserole to add more flavor.

  1. Bake one chicken breast till internal temperature of 165 F is reached. (Bake at 400 F for 30 minutes. You may also use a whole can of shredded chicken, or 3-4 pieces of fried chicken and skin.)
  2. Using a mixer, shred the chicken. Place 1 cup of shredded chicken to the side and preserve the rest.
  3. In a large sauce pan, bring water to a boil and cook 12 oz of spaghetti until al dente and strain.
  4. In a 3 qt casserole dish, add your shredded chicken (1 cup), 1 can of cream of chicken concentrate, 1/2 can of milk, 1 Tbsp garlic powder, 2 tsp paprika, and 1 tsp curry powder. Stir together.
  5. Heat oven to 400 F.
  6. Add spaghetti and stir together. Add 6 oz of your choice cheese. (I used 4 oz shredded mozzarella, 1 oz shredded white shape cheese, and 1 oz crumbled white American cheese.) Stir together until cheese is distributed.
  7. Top with even layer of parmasean, then bake for 20-25 minutes until golden. Serve right away, or refrigerate, cut, reheat, and serve.
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