Archives

Seafood, Soups & Stews

Thick New England Clam Chowder Recipe

Gallery 2 Comments

This may be the best Thick New England Clam Chowder recipe you have ever tried.

This is my go to recipe for New England Clam Chowder soup.

It is out of this world delicious!

WHERE DID NEW ENGLAND CLAM CHOWDER ORIGINATE 

It is said to have originate in NYC and was introduced by the French, Nova Scotian, or British settlers.

And this here is truly an authentic clam chowder recipe. 

I know because this is my favorite soup in the whole wide World.

I will eat this all day everyday if I could.

An when I say my version it’s quick to make, I mean it. 

WHAT IS NEW ENGLAND CLAM CHOWDER

It is a milk or cream based clam chowder vs a tomato like another famous chowder called the Manhattan we have all known to love as well.

It is also thicker and made with butter, potatoes, pork in this case bacon, onions and clams.

WHAT DOES NEW ENGLAND CLAM CHOWDER TASTE LIKE

Creamy, thick, sweet and salty. 

HOW IS NEW ENGLAND CLAM CHOWDER MADE

It is really easy rather, you are simply adding everything to one pot to cook.

Dicing and chopping will take the majority of the time then let the pot do the rest.

Want to save some time with this soup?

Simply use frozen yet clams, there will be no shucking here.

You can have a huge pot of this soup ready to serve in 30 minutes time. 

This soup takes me right back to my childhood, where I used to eat this soup religiously.

I hope you give it a try!

However my family never made it from scratch so I had to settle for the canned stuff.

You know the soup that has way more potatoes than clams? 

Oh the things we remember eh!

My parents used to buy those cans for me by caseload because, they knew I would go through a case in less than 2 weeks.

Well looking back I sure was missing out, now I know how to make real clam chowder.

Long gone are the days of eating thick clumpy chowder from a can and having to add extra cream to it to make it creamy.

Clam chowder soup should be creamy and smooth and filled with clams and there juices. 

Not thick and clumpy and filled with mainly potatoes.

And please don’t add carrots to it, why do some people do that anyway? it’s so so wrong.

Yes there are some people who still prefer a thicker chowder and that is fine, feel free to omit the vegetable stock of that is you.

But please don’t add canned clams, using fresh or frozen is best.

The trick to making the best clam chowder is using fresh or frozen clams and cooking them for just a few minutes at the end to prevent them from becoming rubbery.

HOW TO MAKE NEW ENGLAND CLAM CHOWDER SOUP

  • So what are those secret ingredients?
  • Simply Old Bay Seasoning and some Red Wine Vinegar that we will splash in at the end.
  • The Red Wine Vinegar will give it that extra oomph and help tie this soup all together.
  • And clam juice (See below the kind I used for this recipe)

CAN NEW ENGLAND CLAM CHOWDER BE FROZEN

Most defiantly! 

I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.  

Keep in mind if you wanting a lower fat clam chowder, you can always use all milk and omit the cream.

I would not recommend that personally but if your on a diet of some kind then by all means, it’s your chowder.

Don’t mistake this clam chowder with any other and definitely not it’s counterpart named the Manhattan clam chowder.

Which is good but made with a tomato stock rather than cream. I now make this soup in big batches so that I can enjoy it over a few days 🙂

What soup is your go to in the colder months?

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out!  Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Slow Cooker recipes

Irish Lamb Stew

Leave a comment

A classic stew that is sure to warm the soul on some of those long chillies of days. This Lamb Stew hails from Ireland and dates back to the early 1800 century and has become very popular dish Worldwide.

The Irish know that this type of stew always tastes much better the next day. So that is why I make a large batch so that me and my partner can enjoy it over a few days.

Allot of recipe you will find for this stew will call for flour, I prefer not to add that since the potatoes thicken the liquid up very nice, leaving enough juice to mash them in.

If you prefer a thicker stock, simply go ahead and mix 3 tbsp of flour into the beef stock before adding to the pot.

I grew up eating Irish Stew though my family is not Irish. It was always served on the table around the St.Patrick’s day holiday.

I did not ask my mom for her recipe, because I pretty much remember how it’s made and have been enjoying it myself over the years.

The key to making the best Irish Lamb Stew is simmering in for at least 2 hours on a Low -MEDIUM heat on the stovetop or for 8- 10 hours in the slow cooker. 

This really makes the stew so tender and helps to merge the flavors all together to create the most flavorful meal.

Also you don’t want to use oil you want real butter and not a whole lot, 2 tbsps will do.  Along with fresh thyme and rosemary really help to kick it up a notch.

Oh and also use beef stock instead of chicken it just tastes that much more better in the end.

Lamb Stew always tastes richer and better the next day. So whenever, I make it I will make a large batch and eat it over 3 days = sharing of course.

Also for this recipe I used bone in cubed lamb because that is what I found this week at the grocery. However, it’s best to use cubed lamb without bones if you can find.

Now let me ask you, have you ever had Irish stew? Was it as good as this one? I would love to hear what you have to say in the comments below.

Notes: This stew can keep in the fridge in a airtight container to up to 3 days. If you are cooking this in the slow cooker then add 1 cup less of beef stock or add 3 tbsp of flour to thicken it up. Otherwise cooking it on the stovetop with the lid off the last 30 minutes will reduce the stock.


I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Bread, Date Night, Dinner ideas, Instant Pot, Slow Cooker recipes

Bunny Chow

Leave a comment

Spicy lamb Bunny Chow originated in South Africa, in Durmas area. And then spread throughout the region from there. Today it is served in many European Restaurants and in many homes of “Afrikaans” as a staple food. And I see why, it is absolutely delicious! 

What is Bunny Chow anyway? Well it’s a curry that is traditionally made with Lamb or Mutton or just Vegetables and then it is put inside a loaf of bread for serving.

History tells the tale of some Indian sugar plantation workers that started to take this food to work daily in a loaf of bread with (no plate) and from there it just took off as one of South Africans famous foods.

Today this recipe has become a hit in Europe and beyond. I prefer to make this recipe and then place it into “Crusty Bread” as opposed to the traditional “Bunny Bread” which is a plain soft white bread.

Of course this is my personally preferences, you can choose to prepare it either way! And do not be afraid to eat this one with your hands either, that is how it’s done.

Inspired by: SAPEOPLE TASTY RECIPES


I am so thrilled you are making one of my recipes, if you made this recipe i’d love to hear about it! You can post a Review, Picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

PIN IT FOR LATER

Dinner ideas, Slow Cooker recipes, Soups & Stews, Vegetarian

Mexican Black Bean Chili

Leave a comment

I absolutely love black bean chili and this is my favorite way to make it. Without any meat, because you really don’t need it. 

Now there are so many black bean chili or soup recipes out there and almost all call for some type of meat protein in it.

However, if done right you really don’t need meat for black bean chili, because one cup of black beans provides 15.2 grams of protein.

Plus black beans are also a good source of antioxidants making this one of the healthiest chili recipes around.

Did you know that the fiber in black beans actually helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease?

Well if that is not more reason enough to omit the meat and go Vegetarian tonight, I don’t know what is!

I like to serve fresh jalapenos on-top this chili before serving.

So if you have small kids or those who can’t handle the heat, you can omit the fresh jalapenos at the end.

You can cook this on the stove top or in your slow cooker, both methods work great.

I hope you give this a try because it’s super delicious!

Note: I like to use “Better than Bouillon” Chicken stock. We buy ours from Costco, so instead of using 8 cups of liquid Chicken Stock, we use 3 tbsp of that instead. If your interested in trying it out, the link is below.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Dinner ideas, Slow Cooker recipes, Soups & Stews

Turkey Pumpkin Chili

Leave a comment

The colder weather calls for cozy food and what better way to warm up then with a hot bowl of Turkey Pumpkin Chili. 

I like to make chilis in the colder months, typically in large batches to help feed and fuel us for a couple of days in a healthy way. The pumpkin puree in this chili helps to create a creamy satisfying texture that sure warms the soul.

Now this is not a sweet chili like some may think, that is because we are adding green chiles along with chipotles in adobo sauce to this chili to spice it up.

You can make this with leftover turkey meat or with premade ground turkey like I did for this recipe, or even go vegetarian and use a substitute if you’d like. Either way with the Northern beans in this chili you are sure to get you just the right amount of protein and fiber to suit any diet.

Just make sure you are soaking your beans ahead of time, the night before preferably and then you can make a big batch of this amazing chili to last you and your loved ones throughout the week or store in the freezer for another time. Top with sour cream if desired, enjoy!

 

Indie says, don’t forget the Chipotles in adobo sauce they really helped to kick it up a notch.

Note: If you cannot acquire the chipotles which come in a can “see picture” below. Then just add 1 tbsp of chili powder instead.


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

PIN IT FOR LATER

Chicken, Curries, Dinner ideas, Instant Pot, Slow Cooker recipes

Spicy Coconut Chicken Curry

Leave a comment

This Spicy Coconut Chicken Curry is a fusion type dish that I came up with in the past year or so.

This dish is packed with flavors that your sure to enjoy!

As you may know, I love Thai and Indian food. So you will always find all those types of spices in my pantry along with coconut milk.

For this recipe, I have infused spices from both cultures, to come up with this Chicken Potato Curry recipe, that I think is worth sharing. And have made time and time again in my kitchen. 

Everything goes so well together to make a creamy, spicy and flavorful curry. Serve over a bed of jasmine rice or alongside some naan bread.

NAAN bread also goes amazingly well with this meal. You can find that recipe at the bottom of this post!

This dish can be made with shrimp too, just add your shrimp during the last 5 minutes of cooking and omit the step  of cooking the chicken. 

Cooking Methods:

  • Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps 1-6.
  • Slow Cooker: Place on LOW for 2-3 hours HIGH for 3 hours. – after following the initial steps 1-6.
  • Stove Top: Cook covered on low for 60 minutes. – after following the initial steps 1-6.


DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

If your a CURRY lover like me. Then you will want to try these dishes below!

LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! My Garlic Naan Bread Recipe is a sure WINNER!

Dinner ideas, Slow Cooker recipes, Soups & Stews

Prairie Pot Roast

Leave a comment

This is one of the easiest and most delicious recipes for a Prairie Pot Roast. 

My partner has been requesting this recipe for sometime now. And it’s not that I don’t like roast, it’s just I may be all roasted out.

I basically grew up eating this all day everyday or so it seemed. However, just because I am not crazy over pot roast anymore. Doesn’t mean I can’t cook a good one.

After all, I learned a thing or two over the years watching my family prepare this meal over and over again.  

Sorry it has taken this long hun! But here it is my family’s favorite way to cook a Roast. And yes i’m certain your going to love it!

Today, I tend to lean more towards recipes that are new or of another culture. I guess, you can say my tastes have changed over the years.  So if you are a roast lover like the rest of them, then this recipe is definitely a keeper because it’s super tasty, tender and easy to prepare.

Some people like to cook there roasts in red wine, I much prefer the acidity of red wine vinegar plus it’s cheaper. Then adding in some worcestershire sauce and the right spices will have this roast kicked up a notch.

My partner who is a huge pot roast fan, gives this recipe his “A”+  rating of approval. And after tasting this early last week has been begging me to make it again soon. I hope you let me know what you think in the comments below, Bon appetit.

 

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

PIN IT FOR LATER

Curries, Dinner ideas

Durban Mutton Curry

Leave a comment

Are you a curry lover like me? If so then this Durban Mutton is sure to knock your socks off it’s that good. 

Durban Curry hails from a city inside South Africa, originally it was said that the East Indians where the ones to bring it over and the story goes that they were seen eating it often while on the work sites. 

 

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!