Corn Chowder

Yum yum!!!
Here is my recipe for my corn chowder , I made this the other night ...
I made a large pot so this makes a ton and lots of leftovers if you want to take some for lunch or share with a neighbor .. I have boys who eat it up!

8 to 10 potatoes skins on and cut into 1 inch cubes
1 small onion diced 
4 ears of corn roasted on the grill for the deep dark color and yummy flavor or if you wish 1 package of frozen
6 cups ish of water give or take how large the pan is and how much stuff you are using
2 or 3 cups of milk ( you may use heavy cream but I dont )
1 lb of bacon now here is my "secret" to the bacon ..
I use my scissors and cut the strips up into small pieces fry it up and render it off as much as I want the drippings for the onion and corn to cook up and get tender ..  
Then I drain the bacon leaving a few tsps of the drippings in the pan and transfer it to a cookie sheet and let it finish cooking down till its to my liking  . Some of us like it crisp some not so much so you decide.

After You have cut the bacon up and let it do its thing , while it finishes in the oven add your onion and corn to the pot and let them get all tender and translucent. While they do that cut the potatoes up and add them and the water to the pot. Cook till tender add the milk , salt and pepper to taste and dont forget to mix in that bacon . Now this will become thick but if you have a impatient crowd then grab those potato flakes and add a cup or so of them that will thicken it right up and be ready to serve asap!

Bacon and Cheeder Frittata

Ingredients

8 eggs

1 1/2 c. milk

2 green onion, minced

3 tbsp. butter, melted

1 tsp. salt

1/4 tsp. pepper

1 pkg. Cheddar cheese, shredded

Half package of Bacon cooked and crumbled .. I bake mine on a cookie sheet for about 15ish min till done to my liking
How to make Egg and Bacon Frittata
Stage1-Preheat oven to 375 degrees Fahrenheit . Grease 10 1/2-inch round pan or 9 x 9-inch baking pan.

Stage2-In a bowl, with wire whisk, beat eggs, milk, green onion, butter, salt and pepper until well blended.

Stage3-Pour mixture into baking pan.

Stage4-Sprinkle cheese and bacon evenly over top.

Stage5-Bake 30 minutes or until set and golden brown.

Chili Verda

 I will be making this for a chili cook off with my family ! I think I'll make it a few times before just to see and check the recipe and add my own touch .. I'll let you know more as I do it and the results from the cook off
Ingredients

    * 6 pounds cubed pork stew meat
    * 1/4 cup vegetable oil
    * 2 large yellow onions
    * 6 cloves garlic, minced
    * 1 tablespoon sea salt
    * freshly ground pepper, to taste
    * 1 tablespoon ground cumin
    * 4 1/2 quarts chicken broth
    * 8 fresh poblano chile peppers, seeded and chopped
    * 4 fresh jalapeno peppers, seeded and chopped
    * 2 yellow bell peppers, seeded and chopped
    * 3 pounds fresh tomatillos, husks removed
    * 1 bunch cilantro leaves, coarsely chopped

Directions

   1. In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
   2. Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes

Wine making

 This is the recipe and directions to making watermelon wine.. Note that watermelons spoil fast so you might need to refrigerate it while you are getting the yeast started. Once the sugars turn into alcohol then you should be ok to let it hang and do its thing.. I also used more watermelons than 2 to get the amount of juice I was looking for ..

You can buy all the things needed for making wine online or at a home brew store .

Happy Wine Making and enjoy the process


2 large ripe watermelons
5 lbs sugar
1 1/2 teaspoons acid blend
1 Campden tablet
1 1/2 teaspoons yeast nutrient
1 packet Champagne yeast

Extract juice from watermelons using juicer. Discard pulp. This should produce 1- ½ gallons of juice. Pour into primary fermentation container. Add sugar, acid blend, crushed Campden tablet, and yeast extract. Cover and let sit for 1 day. Uncover and add yeast. Cover again and stir once daily for 1 week. Let rest another week without stirring. Rack into secondary fermentation container a nd attach airlock. Let rest for 3 months. Rack into bottles and let age for one year.

Focaccia
Jody Prival

2 packages active dry yeast.... 4 1/2 tspsoons of yeast
1 teaspoon sugar
1 3/4 cups lukewarm water (105-115oF)
1/3 cup extra virgin olive oil, plus extra to drizzle on the bread
1 1/2 teaspoon salt
4-5 1/2 cups unbleached all-purpose flour
Coarse salt

Dissolve the yeast and sugar in 1 cup lukewarm water in a bowl and let sit until foamy. In another bowl, add the remaining 3/4 cup water, the olive oil, and the salt. Pour in the yeast mixture. Blend in the flour, 1 cup at a time, until t he dough comes together. Knead on a floured board for 10 minutes, adding flour as needed to make it smooth and elastic. Put the dough in an oiled bowl, turn to coat well, and cover with a towel. Let rise in a warm draft-free place for 1 hour, until doubled.
Punch down the dough, knead it for about 5 minutes, and gently roll it out to fit a jelly roll pan, 15 1/2 by 10 1/2 inches. Let rise for 15 minutes, covered. Oil your fingers and make impressions with them in the dough, 1 inch apart. Let rise for 1 hour.

Preheat the oven to 400oF. Drizzle the dough with olive oil and sprinkle with coarse salt. Bake for 15 to 20 minutes, until golden brown. Sprinkle with additional oil if desired. Cut into squares and serve warm.

Happy Birthday

Today is my oldest sons bday wow 23 already!! Where does time go?

So Spencer and I are having a baking day. 1st on the list of things to bake are

mini cupcakes with homemade butterscotch frosting.

Spencer made a basic bread and braided it into a knot .. *we think it had to much yeast and I think not enough salt* It was a tad flat tasting.Next we will be making foccica bread. Then some snicker doodles Oh lets not forget Spencers from scratch multilayer carrot cake.

I'm going to start taking pic as things come out of the oven and I'll be sure to include all recipes as we go along.

Baking today

Focaccia


2 packages active dry yeast.... 4 1/2 tspsoons of yeast
1 teaspoon sugar
1 3/4 cups lukewarm water (105-115oF)
1/3 cup extra virgin olive oil, plus extra to drizzle on the bread
1 1/2 teaspoon salt
4-5 1/2 cups unbleached all-purpose flour
Coarse salt

Dissolve the yeast and sugar in 1 cup lukewarm water in a bowl and let sit until foamy. In another bowl, add the remaining 3/4 cup water, the olive oil, and the salt. Pour in the yeast mixture. Blend in the flour, 1 cup at a time, until t he dough comes together. Knead on a floured board for 10 minutes, adding flour as needed to make it smooth and elastic. Put the dough in an oiled bowl, turn to coat well, and cover with a towel. Let rise in a warm draft-free place for 1 hour, until doubled.
Punch down the dough, knead it for about 5 minutes, and gently roll it out to fit a jelly roll pan, 15 1/2 by 10 1/2 inches. Let rise for 15 minutes, covered. Oil your fingers and make impressions with them in the dough, 1 inch apart. Let rise for 1 hour.

Preheat the oven to 400oF. Drizzle the dough with olive oil and sprinkle with coarse salt. Bake for 15 to 20 minutes, until golden brown. Sprinkle with additional oil if desired. Cut into squares and serve warm.

New Orleans BBQ

Well we had a family potluck and had such a good time but the FOOD was wonderful !!!


This would be a recipe my cousin made so thank you Jeff for this!!! enjoy


New Orleans BBQ

Shrimp16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
...2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Tax season is over and I want to Camp

So I thought I'd post recipes and tips on camping ...

My #1 tip I figured out last season on camping was what to do with all those pudgy pie makers, roasting forks and fire pokers we have laying around and not in one spot.

I had one of those folding lawn chairs that come with the nifty bags .. The chair was on its last leg and totally broke at our last camping trip so I saved the bag and used it to store all those tools in ..Made for a great bag to carry everything ..Kept things clean that were near due to the suit that collects and we all know ya touch that and you are black and everything near is also!

So now I'm on a misson to find the best recipes for camp food .. I love cooking with my cast iron pots and pudgy pie makers .. so I'm going to start hunting up and testing those recipes I've found and I'll post on that ..


Happy Camping everyone