Hey Kids!
So right now I have what will hopefully be my next recipe I post, a Southwest style meatloaf, cooking in the oven. Anytime I make a meatloaf, I always serve it with this barbecue sauce. I named the sauce after my beautiful mom Bonnie. When I was little and we would have July 4th cookouts or a barbecue chicken dinner, I was always in charge of making the sauce. It was always a different assortment of the same type of items, whatever we had in the fridge thrown together. I think my parents put me in charge of it so I wouldn't blow up the kitchen trying to help with other tasks, haha. I decided today I would make a sauce inspired by that one and actually write down the recipe. Its a little different from what I made growing up, but its just as tasty. I made it with a little hot sauce and red pepper flakes, so it has just a little kick at the back of the throat. I hope you guys like it, send me your comments or questions to cookingwithcait@gmail.com. Hopefully the meatloaf tastes good enough to post next!
Bonnie's Barbecue Sauce
1 cup ketchup
1 cup honey
2 tbsp yellow mustard
1/4 cup Worcestershire sauce
1/2 cup brown sugar
1 tbsp lemon juice
1 tsp dried oregano
1 tsp house seasoning
1 tsp paprika
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp red pepper flakes
1/2 tbsp Tabasco
Combine all ingredients in mixing bowl until smooth. Refrigerate until you need to use it.
Hope you guys like it! :D
Wednesday, October 6, 2010
Saturday, October 2, 2010
Parmesan Garlic Bread
Hey Guys!
So here's a yummmmy Parmesan Garlic Bread recipe to go along with that lasagna recipe I just gave you or a simple spaghetti dinner. Now, with this one, I bought a huge loaf of nice fresh French Bread, cut it in half and slathered it with the butter sauce included here. Another favorite of our house is to spread this sauce mixture on top of some dinner rolls. The way I do that is buy those Pillsbury biscuits, bake them at 425 degrees until very lightly brown, about 8 minutes. I take them out of the oven, and poke holes in the top with a fork. Then I spread a little of the sauce over the rolls and stick them back in the oven for about 2 minutes. They come out so delicious and sooo easy to eat. I felt like with a lasagna, a bigger side was better.
Parmesan Garlic Bread
1 loaf french bread
3 sticks of butter, softened
4 cups grated parmesan cheese
1/2 tbsp house seasoning
- Paula Deen house seasoning: 1 cup salt 1/4 cup granulated garlic 1/4 cup black pepper
1/2 tbsp oregano
Preheat the oven to 375 degrees. Cut the loaf horizontally, like a sandwich. Spread butter mixture over both sides of bread and bake in the oven until golden brown on edges.
I hope you guys like it! It matches well with this post I did earlier tonight:
http://cookingwithcait.blogspot.com/2010/10/chicken-alfredo-lasagna.html
Try them out and let me know what you think! Cookingwithcait@gmail.com
So here's a yummmmy Parmesan Garlic Bread recipe to go along with that lasagna recipe I just gave you or a simple spaghetti dinner. Now, with this one, I bought a huge loaf of nice fresh French Bread, cut it in half and slathered it with the butter sauce included here. Another favorite of our house is to spread this sauce mixture on top of some dinner rolls. The way I do that is buy those Pillsbury biscuits, bake them at 425 degrees until very lightly brown, about 8 minutes. I take them out of the oven, and poke holes in the top with a fork. Then I spread a little of the sauce over the rolls and stick them back in the oven for about 2 minutes. They come out so delicious and sooo easy to eat. I felt like with a lasagna, a bigger side was better.
Parmesan Garlic Bread
1 loaf french bread
3 sticks of butter, softened
4 cups grated parmesan cheese
1/2 tbsp house seasoning
- Paula Deen house seasoning: 1 cup salt 1/4 cup granulated garlic 1/4 cup black pepper
1/2 tbsp oregano
Preheat the oven to 375 degrees. Cut the loaf horizontally, like a sandwich. Spread butter mixture over both sides of bread and bake in the oven until golden brown on edges.
I hope you guys like it! It matches well with this post I did earlier tonight:
http://cookingwithcait.blogspot.com/2010/10/chicken-alfredo-lasagna.html
Try them out and let me know what you think! Cookingwithcait@gmail.com
Friday, October 1, 2010
Chicken Alfredo Lasagna
Hey Everyone!
I had the day off so I decided to go Italian in my kitchen. I'm having some friends over in a few weeks for Mamma Mia night and I wanted to make some lasagnas. So I tested out some recipes, and this one was my favorite. I've always preferred alfredo sauce to marinara for some reason, so I wasn't very surprised when this one stood out to me. Most lasagna afredo recipes online didn't call for meat, but I felt like it needed some chicken. So, I added it. Be sure to check out the next couple of posts for some more Italian inspired recipes.
Send your pictures and comments to cookingwithcait@gmail.com :)
Chicken Alfredo Lasagna
4 cups alfredo sauce
16 ounce box of Lasagna noodles
8 ounces cream cheese, softened
3 cups ricotta cheese
1 cup spinach, coarsely chopped
1/2 tsp ground nutmeg
2 cups shredded mozzarella cheese
1 1/2 cup grated parmesan cheese
1 teaspoon house seasoning
- Paula Deen house seasoning ingredients: 1 cup salt 1/4 cup granulated garlic 1/4 cup black pepper
3 cloves garlic
1/2 onion, chopped
2 chicken breasts, diced into cubes
Cook lasagna as directed on box. Preheat oven to 350 degrees. While noodles cook, combine cream cheese, ricotta, spinach, nutmeg, 1 cup of mozzarella cheese and 1 cup of parmesan cheese in medium mixing bowl. Set in refrigerator. Heat 1 tbsp olive oil in skillet and sautee garlic and onions for about 2 minutes. Add chicken to skillet and cook through. Drain lasagna when done and set aside to cool while chicken finishes.
In a 13x9x2 pan, spread some of the alfredo sauce to cover the bottom of the pan. Lay four of the lasagna noodles over sauce. Next add half of the cheese mixture. Next the chicken and then half of the remaining alfredo. Repeat layering process. Cover with four more lasagna noodles, then sprinkle remaining mozzarella and parmesan cheese over noodles. Cover with foil and cook for 30-35 minutes. Remove the foil and cook for another 15 minutes until cheese is bubbly and light brown.
I used one of those McCormack packets for the Alfredo sauce. So simple, you just add milk and butter as instructed. I usually add some grated parmesan cheese to it as well. Otherwise, you can use a jarred alfredo sauce or your favorite recipe from scratch.
Send me that feedback! Buon appetito!
I had the day off so I decided to go Italian in my kitchen. I'm having some friends over in a few weeks for Mamma Mia night and I wanted to make some lasagnas. So I tested out some recipes, and this one was my favorite. I've always preferred alfredo sauce to marinara for some reason, so I wasn't very surprised when this one stood out to me. Most lasagna afredo recipes online didn't call for meat, but I felt like it needed some chicken. So, I added it. Be sure to check out the next couple of posts for some more Italian inspired recipes.
Send your pictures and comments to cookingwithcait@gmail.com :)
Chicken Alfredo Lasagna
4 cups alfredo sauce
16 ounce box of Lasagna noodles
8 ounces cream cheese, softened
3 cups ricotta cheese
1 cup spinach, coarsely chopped
1/2 tsp ground nutmeg
2 cups shredded mozzarella cheese
1 1/2 cup grated parmesan cheese
1 teaspoon house seasoning
- Paula Deen house seasoning ingredients: 1 cup salt 1/4 cup granulated garlic 1/4 cup black pepper
3 cloves garlic
1/2 onion, chopped
2 chicken breasts, diced into cubes
Cook lasagna as directed on box. Preheat oven to 350 degrees. While noodles cook, combine cream cheese, ricotta, spinach, nutmeg, 1 cup of mozzarella cheese and 1 cup of parmesan cheese in medium mixing bowl. Set in refrigerator. Heat 1 tbsp olive oil in skillet and sautee garlic and onions for about 2 minutes. Add chicken to skillet and cook through. Drain lasagna when done and set aside to cool while chicken finishes.
In a 13x9x2 pan, spread some of the alfredo sauce to cover the bottom of the pan. Lay four of the lasagna noodles over sauce. Next add half of the cheese mixture. Next the chicken and then half of the remaining alfredo. Repeat layering process. Cover with four more lasagna noodles, then sprinkle remaining mozzarella and parmesan cheese over noodles. Cover with foil and cook for 30-35 minutes. Remove the foil and cook for another 15 minutes until cheese is bubbly and light brown.
I used one of those McCormack packets for the Alfredo sauce. So simple, you just add milk and butter as instructed. I usually add some grated parmesan cheese to it as well. Otherwise, you can use a jarred alfredo sauce or your favorite recipe from scratch.
Send me that feedback! Buon appetito!
Monday, September 27, 2010
Gringa Lasagna
Hey Everyone!
Two posts in a night due to my guilt from not posting in a while. I've been really wanting to make a Mexican style Lasagna for a long time because it just seems so tasty and easy to make. I found out tonight it truly is easy and even tastier than I thought. I grew up on the East Coast where we didn't have too much of a Mexican food culture so I'm hoping I did the amazing food justice with this dish. Just in case, I'm gonna go ahead and call it Gringa Lasagna since I am just a white girl trying to mimick yummy Mexican dishes. :oP
Jon doesn't really try new foods so I was surprised when he put on a brave face and tried this dish. It helped that we had friends over so he had to be on his best behavior. I gave some to my parents and we polished off most of the lasagna between us and our friends. After they left, Jon looked at me and say "Hey, we have some lasagna left for ourselves right?" He is brutally honest with me and I never post the recipes he doesn't like because if he doesn't like it, kids won't like it. Most people looking for recipes need something kids will eat. Jon is just a big kid so he really helps out with this blog challenge of mine. After he had to make sure he had some leftovers to eat tomorrow, I knew I had done something right.
I'd love feedback on it from anyone who does enjoy Mexican food a lot because I'm always looking for ways to improve on my cooking skills. Send me your suggestions, comments and pictures to cookingwithcait@gmail.com
Gringa Lasagna
4 slices bacon, diced
1/2 red onion, diced
2 lbs ground pork
1 1/2 tbsp chilli powder
1/2 tbsp paprika
1 tsp cumin
1 10 3/4oz can of Cheddar Cheese Soup (Campbell's is what I used)
1 14.5oz can of diced tomatoes, drained of juice
1/2 cup salsa, whichever brand you like
1 15oz can of beans (I used Kidney, you can use whichever style you like.)
8 flour tortillas, cut in half
1 8oz bag of monteray jack shredded cheese or mexican blend shredded cheese
Preheat oven to 375 degrees. Sautee bacon in frying pan until light golden and crispy. Add diced onion. Allow onion to sweat about 2 minutes, then add ground pork. Add chilli powder, paprika and cumin. Mix all together and cook pork until light brown.
While pork is cooking, combine cheddar cheese soup, diced tomatoes and salsa in mixing bowl. When pork is done, add beans to pork, bacon and onions to heat through for about two minutes. Coat bottom of baking dish with olive oil. Layer dish with meat and beans, then tortillas, then cheese mixture, more meat, more tortillas, then shredded cheese. Bake for about 15 minutes or until cheese is bubbly and browned.
Send me your feedback!
Two posts in a night due to my guilt from not posting in a while. I've been really wanting to make a Mexican style Lasagna for a long time because it just seems so tasty and easy to make. I found out tonight it truly is easy and even tastier than I thought. I grew up on the East Coast where we didn't have too much of a Mexican food culture so I'm hoping I did the amazing food justice with this dish. Just in case, I'm gonna go ahead and call it Gringa Lasagna since I am just a white girl trying to mimick yummy Mexican dishes. :oP
Jon doesn't really try new foods so I was surprised when he put on a brave face and tried this dish. It helped that we had friends over so he had to be on his best behavior. I gave some to my parents and we polished off most of the lasagna between us and our friends. After they left, Jon looked at me and say "Hey, we have some lasagna left for ourselves right?" He is brutally honest with me and I never post the recipes he doesn't like because if he doesn't like it, kids won't like it. Most people looking for recipes need something kids will eat. Jon is just a big kid so he really helps out with this blog challenge of mine. After he had to make sure he had some leftovers to eat tomorrow, I knew I had done something right.
I'd love feedback on it from anyone who does enjoy Mexican food a lot because I'm always looking for ways to improve on my cooking skills. Send me your suggestions, comments and pictures to cookingwithcait@gmail.com
Gringa Lasagna
4 slices bacon, diced
1/2 red onion, diced
2 lbs ground pork
1 1/2 tbsp chilli powder
1/2 tbsp paprika
1 tsp cumin
1 10 3/4oz can of Cheddar Cheese Soup (Campbell's is what I used)
1 14.5oz can of diced tomatoes, drained of juice
1/2 cup salsa, whichever brand you like
1 15oz can of beans (I used Kidney, you can use whichever style you like.)
8 flour tortillas, cut in half
1 8oz bag of monteray jack shredded cheese or mexican blend shredded cheese
Preheat oven to 375 degrees. Sautee bacon in frying pan until light golden and crispy. Add diced onion. Allow onion to sweat about 2 minutes, then add ground pork. Add chilli powder, paprika and cumin. Mix all together and cook pork until light brown.
While pork is cooking, combine cheddar cheese soup, diced tomatoes and salsa in mixing bowl. When pork is done, add beans to pork, bacon and onions to heat through for about two minutes. Coat bottom of baking dish with olive oil. Layer dish with meat and beans, then tortillas, then cheese mixture, more meat, more tortillas, then shredded cheese. Bake for about 15 minutes or until cheese is bubbly and browned.
Send me your feedback!
Chicken Parmesan Pie
Why hello kids!
So I was watching Paula Deen (as usual) on Food Network and she threw together this really easy Chicken Pot Pie. I decided that was what I was going to have for dinner. Then I kind of (as usual) starting throwing ideas around in my head. I've posted the Chicken Parmesan Recipe before and talked about Jon and my love for Chicken Parm. So any chance I get to take our favorites and recreate them, I jump on it. Well, I came up with the idea to try a Chicken Parm Pie Casserole type dish. So thats what I've created here. Jon literally ate 3/4ths of it in one sitting so I know I did a good job. Its Chicken Parm meets Casserole meets Garlic Bread meets Pizza. I hope you guys enjoy it!
Chicken Parmesan Pie
Chicken Parm:
1.5 lbs cubed chicken
1 cup all purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1/2 tsp garlic powder
4 eggs
1 1/2 cup bread crumbs
1 1/2 cup grated parmesan cheese
1/2 stick butter
2 tbsp olive oil
Sauce:
1 cup marinara
1 cup alfredo
1/2 cup grated parmesan cheese
1 cup shredded mozzarella
Garlic Bread Topping:
1 container of refrigerated pizza dough
1/2 stick butter, softened
1 cup grated parmesan cheese
1/2 tsp dried oregano
1/2 tsp garlic powder
Preheat oven to 425 degrees. Prepare for chicken parm "assembly" with 3 containers. First container will have flour, salt, pepper, poultry seasoning and garlic powder. Second container will have 4 beaten eggs. Last container will have bread crumbs and parmesan cheese. Heat skillet to medium high heat with two tablespoons of butter and one tablespoon of olive oil. You will most likely only be able to cook half the chicken, depending on the size of your skillet. If you have a very large skillet, use all butter and olive oil. After running the cubed chicken through the flour mixure, then eggs, then breadcrumb mixture, cook in pan until golden brown on both sides. Set aside on a plate, and do the same with the other half of the cubed chicken if done with smaller skillet.
While the chicken is cooking, pour marinara, alfredo and parmesan in baking dish. Once chicken is done, place cooked chicken over sauce mixture and then top with mozzarella cheese. Knead out dough to desired thickness to cover baking dish. Place dough over baking dish and make three to four slits in top of dough.
Bake in oven 10-15 minutes until light golden brown. While it is baking, combine softened butter, parmesan cheese, oregano and garlic in small mixing bowl. Once it is lightly golden brown, take "pie" out of the oven and brush the butter mixture to cover the dough. Place back in oven for another 5 minutes just for dough to soak up butter mix.
Enjoy!
I hope you guys like this dish. It seems like a lot of work, but I had a lot of fun making it. Please send me your comments, pictures and ideas to cookingwithcait@gmail.com :)
So I was watching Paula Deen (as usual) on Food Network and she threw together this really easy Chicken Pot Pie. I decided that was what I was going to have for dinner. Then I kind of (as usual) starting throwing ideas around in my head. I've posted the Chicken Parmesan Recipe before and talked about Jon and my love for Chicken Parm. So any chance I get to take our favorites and recreate them, I jump on it. Well, I came up with the idea to try a Chicken Parm Pie Casserole type dish. So thats what I've created here. Jon literally ate 3/4ths of it in one sitting so I know I did a good job. Its Chicken Parm meets Casserole meets Garlic Bread meets Pizza. I hope you guys enjoy it!
Chicken Parmesan Pie
Chicken Parm:
1.5 lbs cubed chicken
1 cup all purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1/2 tsp garlic powder
4 eggs
1 1/2 cup bread crumbs
1 1/2 cup grated parmesan cheese
1/2 stick butter
2 tbsp olive oil
Sauce:
1 cup marinara
1 cup alfredo
1/2 cup grated parmesan cheese
1 cup shredded mozzarella
Garlic Bread Topping:
1 container of refrigerated pizza dough
1/2 stick butter, softened
1 cup grated parmesan cheese
1/2 tsp dried oregano
1/2 tsp garlic powder
Preheat oven to 425 degrees. Prepare for chicken parm "assembly" with 3 containers. First container will have flour, salt, pepper, poultry seasoning and garlic powder. Second container will have 4 beaten eggs. Last container will have bread crumbs and parmesan cheese. Heat skillet to medium high heat with two tablespoons of butter and one tablespoon of olive oil. You will most likely only be able to cook half the chicken, depending on the size of your skillet. If you have a very large skillet, use all butter and olive oil. After running the cubed chicken through the flour mixure, then eggs, then breadcrumb mixture, cook in pan until golden brown on both sides. Set aside on a plate, and do the same with the other half of the cubed chicken if done with smaller skillet.
While the chicken is cooking, pour marinara, alfredo and parmesan in baking dish. Once chicken is done, place cooked chicken over sauce mixture and then top with mozzarella cheese. Knead out dough to desired thickness to cover baking dish. Place dough over baking dish and make three to four slits in top of dough.
Bake in oven 10-15 minutes until light golden brown. While it is baking, combine softened butter, parmesan cheese, oregano and garlic in small mixing bowl. Once it is lightly golden brown, take "pie" out of the oven and brush the butter mixture to cover the dough. Place back in oven for another 5 minutes just for dough to soak up butter mix.
Enjoy!
I hope you guys like this dish. It seems like a lot of work, but I had a lot of fun making it. Please send me your comments, pictures and ideas to cookingwithcait@gmail.com :)
Friday, September 10, 2010
CAR WASH!
Hey Everyone!
So this blog is NOT going to be dedicated to cooking, its going to be dedicated to the very beautiful Janine Wu and her growing family. Janine is going to be blessed soon with THREE boys! So exciting. To try and help out, we are hosting a huge car wash and bake sale in her honor.
Date: Saturday 9/25
Time: 10am-3pm
Place: Sunset Beach Christian Church
We need items for the bake sale and many carwashers! We thought we would have two shifts. 10am-12:30pm & 12:30pm-3pm...Bring buckets and towels and open your hearts & your pocketbooks...
If you are working and can't help we are accepting donations. Please make your checks out to Janine Wu & send donations to:
Bonnie Howland
57-101 Kuilima Dr. 23W
Kahuku, Hi. 96731
As I mentioned, we're also having a bake sale. I would be happy to bring any baked goods to you for donations to the cause, or if you'd like to create some dishes, I'd be happy to come pick them up prior to the 25th. I can bake pretty much anything, so I will accept all reasonable requests. :D
If you need any more information, don't hesitate to email me at cookingwithcait@gmail.com
PLEASE spread the word to your friends and family, even those on the mainland that may want to mail in a donation. Janine is a wonderful person and truly will do anything and everything to make a happy and healthy life for these little boys. Let's all take a little time to help her do so!
Love you all <3xoxo
Cait
So this blog is NOT going to be dedicated to cooking, its going to be dedicated to the very beautiful Janine Wu and her growing family. Janine is going to be blessed soon with THREE boys! So exciting. To try and help out, we are hosting a huge car wash and bake sale in her honor.
Date: Saturday 9/25
Time: 10am-3pm
Place: Sunset Beach Christian Church
We need items for the bake sale and many carwashers! We thought we would have two shifts. 10am-12:30pm & 12:30pm-3pm...Bring buckets and towels and open your hearts & your pocketbooks...
If you are working and can't help we are accepting donations. Please make your checks out to Janine Wu & send donations to:
Bonnie Howland
57-101 Kuilima Dr. 23W
Kahuku, Hi. 96731
As I mentioned, we're also having a bake sale. I would be happy to bring any baked goods to you for donations to the cause, or if you'd like to create some dishes, I'd be happy to come pick them up prior to the 25th. I can bake pretty much anything, so I will accept all reasonable requests. :D
If you need any more information, don't hesitate to email me at cookingwithcait@gmail.com
PLEASE spread the word to your friends and family, even those on the mainland that may want to mail in a donation. Janine is a wonderful person and truly will do anything and everything to make a happy and healthy life for these little boys. Let's all take a little time to help her do so!
Love you all <3xoxo
Cait
Tuesday, September 7, 2010
Cait's Clam Chowdah
Hey Everyone!
Because of the Labor Day holiday that just passed, I really started missing some of the amazing seafood dishes from New England, where I'm originally from. Since I couldn't get myself Maine "lobstah" or little necks, I decided I would try my best to recreate the famous New England Clam Chowder with the (limited) resources I have here in Hawaii. I know its a cardinal sin to use canned clams when making this chowder which is why its simply "Cait's Clam Chowdah" and NOT "New England Clam Chowdah". I did the best with what I have out here and I hope you all love it :)
Cait's Clam Chowdah
Ingredients
8 slices turkey bacon, diced
2 cups chopped onion
1 cup chicken stock
1/2 cup water
3 large russet potatoes, cubed
1 tsp Old Bay Seasoning
1 tsp salt
1 tsp black pepper
1 bay leaf
2 cups heavy cream
1 cup milk (I used 2% because thats what I had at the time)
1 cup clam juice
4 tbsp butter
4 6.5 ounce cans of minced clams
Dice bacon and then cook in large pot until golden brown, add in onions. Allow onions to sweat for 3-4 minutes. Add in chicken stock, water and potatoes. Chicken stock will cause lots of steam, be prepared. Use a wooden spoon to scrape bottom of pot to get all the yummy bacon remnants. Add in Old Bay, salt, pepper and bay leaf. Boil and cook until potatoes are fork tender, about 20 minutes.
Add in heavy cream, milk, clam juice and butter. Lastly add in minced clams and cook on low-medium for 5-10 minutes. Remove bay leaf and serve with some fresh bread or crackers.
Small note, I ALWAYS use ground turkey and turkey bacon when cooking to try and save as many calories as I can. I know in most cases it probably doesn't make that much of a difference but all the ladies reading probably know you'll feel a little less guilty eating it knowing we saved like 30 calories by substituting turkey bacon. Haha If you guys want to go all out, by all means go with the regular bacon!
I hope you guys all enjoy my homage to the wonderful New Bedford food traditions I grew up with. Email in your questions and suggestions- cookingwithcait@gmail.com
Aloha Nui Loa!
Because of the Labor Day holiday that just passed, I really started missing some of the amazing seafood dishes from New England, where I'm originally from. Since I couldn't get myself Maine "lobstah" or little necks, I decided I would try my best to recreate the famous New England Clam Chowder with the (limited) resources I have here in Hawaii. I know its a cardinal sin to use canned clams when making this chowder which is why its simply "Cait's Clam Chowdah" and NOT "New England Clam Chowdah". I did the best with what I have out here and I hope you all love it :)
Cait's Clam Chowdah
Ingredients
8 slices turkey bacon, diced
2 cups chopped onion
1 cup chicken stock
1/2 cup water
3 large russet potatoes, cubed
1 tsp Old Bay Seasoning
1 tsp salt
1 tsp black pepper
1 bay leaf
2 cups heavy cream
1 cup milk (I used 2% because thats what I had at the time)
1 cup clam juice
4 tbsp butter
4 6.5 ounce cans of minced clams
Dice bacon and then cook in large pot until golden brown, add in onions. Allow onions to sweat for 3-4 minutes. Add in chicken stock, water and potatoes. Chicken stock will cause lots of steam, be prepared. Use a wooden spoon to scrape bottom of pot to get all the yummy bacon remnants. Add in Old Bay, salt, pepper and bay leaf. Boil and cook until potatoes are fork tender, about 20 minutes.
Add in heavy cream, milk, clam juice and butter. Lastly add in minced clams and cook on low-medium for 5-10 minutes. Remove bay leaf and serve with some fresh bread or crackers.
Small note, I ALWAYS use ground turkey and turkey bacon when cooking to try and save as many calories as I can. I know in most cases it probably doesn't make that much of a difference but all the ladies reading probably know you'll feel a little less guilty eating it knowing we saved like 30 calories by substituting turkey bacon. Haha If you guys want to go all out, by all means go with the regular bacon!
I hope you guys all enjoy my homage to the wonderful New Bedford food traditions I grew up with. Email in your questions and suggestions- cookingwithcait@gmail.com
Aloha Nui Loa!
Subscribe to:
Posts (Atom)
LinkWithin
