Tag: Potatoes

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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Potatoes, Cabbage, and Onion Sauteed in Pork Drippings

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Side dishes are made to compliment and contrast the main dish. This dish I made to compliment the Pork Chops I posted about yesterday. This recipe I started right after I removed the pork chops and placed them in the oven. The cabbage and potatoes take the longest to cook, so you will want to get them on the heat as quickly as possible. Otherwise, just follow the steps below. You can also delay putting the pork into the oven until you have this dish cooking for about 10 minutes. This side goes perfectly with pork chops, ham, or chicken. The potato won’t cook through completely this way, so it has a bit of structure to it still, the cabbage is soft, but still crunchy in the veins. The onion is perfectly sweet with no additional color, and it is all tied together with a savory and salty oil. You will want to salt and pepper to taste, and if you desire, you can also add other herbs you may have used on your protein. The recipe as written makes 5-7 adult sized side portions.

Potatoes, Cabbage, and Onion Sauteed in Pork Drippings Recipe CardDownload

What You Will Need

  • 1 Large Sided Frying Pan
  • Pork Drippings
  • 1 Medium Onion, Rough chopped
  • 1 1/2 Cup Cabbage, Rough chopped
  • 5 Medium Potatoes, Cleaned and Large Diced
  • 2 Tbsp Butter
  • 1/3 Cup Oil
  • 2 Cups Water
  • Thongs and Wooden Spoon

Directions

  1. Heat your frying pan over medium high heat until hot. Once hot, add pork drippings, oil, potatoes, and cabbage. Cook for 5 minutes, stirring constantly, until everything is coated and cabbage has begun to change color. Add water and onion. Cook for 15 minutes stirring occasionally.

2. Most liquid should have evaporated. Stir constantly to keep from sticking. Add butter and continue to cook until potatoes are fork tender, another 3-5 minutes. Remove from heat, plate and serve.

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New Fire Pit and Tilapia Foil Packet Dinner

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We had an old fire pit in our backyard that was here when we bought the house this summer. It had minor rust, but it was still good enough to use. We left it out this winter, and to no surprise, most of the bowl had rusted out. We did one fire earlier this summer, but we lost not only ash out the bottom of the fire pit, but flaming coals as well! It was decided we needed to do something to update it. My In-law’s family has unlimited supply of oil barrels, and that was our source. First, we cut off the bottom 2 feet of the barrel using an angle grinder. We smoothed out the edge to make it less hazardous. Second, we disassembled the old fire pit. I really liked the mosaic ring, so my husband used the ring to hold the legs together as a rim, and welded it to the barrel to prevent our cover from falling in. He drilled several drainage holes in the bottom and air holes down the sides, we washed it out, put it in place, then added the stone ring. For our first fire it did very well. A barrel is pretty big for a fire pit, so if you plan to do the same, be sure to keep the fire small and contained. This fire pit also got extremely hot. The metal barrel was over 700 F, and the ground around it reached over 350 F with just 2 hours of use.

We cooked our packets over this fire pit. The grate we have is an old shelf from an oven, and was unphased after being licked by the flames. 15 minutes was long enough over our fire, but with even a smaller fire, 20 minutes should be more than enough. Everything was delicious, and there were no complaints. This recipe makes 2 packets, enough for 2 adult sized servings.

Tilapia Foil Packet Dinner Recipe CardDownload

What You Will Need

  • 2 Potatoes, cleaned and diced
  • 1 Medium Onion, halved and sliced
  • 1/2 Green Pepper, sliced
  • 2 Garlic cloves, peeled and minced
  • 4 Tbsp Oil
  • 2 Tilapia fillets
  • 2 Tbsp Italian Seasoning
  • 2 Aluminum foil segments

Directions

  1. Place pieces of foil on the counter. Add Potatoes. onion, pepper, garlic, and oil evenly between foil pieces. Add tilapia on top. Add Italian seasoning, then seal up foil packet. (Optional) Add extra foil for extra strength.
  2. Build a nice large fire. Place grate over fire. Adjust fire so flames don’t touch the grate. Carefully, add packets over fire. Cook for 15 minutes. Move grate if fire jumps up to touch foil consistently, or if fire goes out under a packet.
  3. Transfer to a thick plate. Carefully open packets, and let cool for 5 minutes before eating.
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Hotdog Fried Rice

Fired rice can be made with almost any ingredient. I like to have at least 1 protein and 1 veggie along with the rice and eggs. I like to use leftovers in this dish. I used new hotdogs, but the potatoes are my salt potatoes I made days ago, and the peas were leftover too from another meal. This was a huge meal and makes 5-6 servings. Add salt to taste.

  1. In a medium sauce pan, make 4 cups of rice.
  2. Thaw half a package of hotdogs, 5 dogs. Slice your hotdogs into 1/2 inch pieces.
  3. Heat a wok over medium heat. Add 1/4 cup oil and heat till shimmering. Add the hotdogs and cook till both sides are fried. Add any other ingredients that need cooking time (potatoes, fresh carrots, diced onion, anything that can handle stirring).
  4. Cook until additives are hot. Add 4 cups rice, and 2 Tbsp worcestershire sauce, stir and heat.
  5. Once rice is hot, add any of your softer veggies, and add 2 eggs in a well in the center. Heat until eggs are fully cooked, about 1-2 minutes. Serve.
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Mashed Potato Fried Cakes

If you have leftover mashed potatoes, this is a fun use. These fried cakes are delicious and a fun side for breakfast, lunch, or dinner. Salt your cakes as needed, and enjoy the creamy center with a crispy and fried exterior.

  1. Heat a large skillet over medium high heat. Add 3 Tbsp oil and heat till hot.
  2. In the pan create 2-4 mashed potato mounds the size of your spatula. You will need to cook for 4-5 minutes to create the crust and to flip it in one piece. You can tell you are getting close when the bottom edge is golden and crackley.
  3. Flip you cakes, reshape and press down on your cakes to desired thickness. Cook for another 4-5 minutes. Remove from heat, plate and serve.
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