Easy Clam Chowder

This was quite yummy and pretty simple to make.  Went over well and we will have it again, for sure.

Easy Clam Chowder

4 slices bacon, diced

2 Tbsp. butter

2 cloves garlic, minced

1 onion, diced

½ tsp dried thyme

3 Tbsp. all purpose flour

1 cup milk

1 cup vegetable stock

2 6.5oz. cans chopped clams, juices reserved

1 bay leaf

2 russet potatoes, peeled and diced

1 cup half and half

salt and black pepper to taste

2 Tbsp. chopped fresh parsley leaves

Heat a large stockpot over medium high heat.  Add bacon and cook until brown and crispy, about 6-8 minutes.  Transfer to a paper towel lined plate, reserving 1 Tbsp. fat.  Add garlic and onion to stockpot and cook, stirring frequently, until the onions have become translucent, about 2-3 minutes.  Stir in thyme. (I used PC Rosemary Herb seasoning)  

Whisk in flour until lightly browned, about 1 minute.  (to make gluten free, omit this step and then add some corn starch to a bit of the milk.)  Gradually whisk in milk, vegetable stock, clam juice, and bay leaf and cook, whisking, until slightly thickened.  Stir in potatoes.  Bring to a boil; reduce heat and simmer until potatoes are tender - about 12-15 minutes.  Stir in half and half and clams until heated through, about 1-2 minutes.  Season with salt and pepper to taste.  If soup is too thick, add more half and half.  Serve immediately garnished with bacon and parsley.

Sledding

One good part of that icy weekend was that we did end up with a couple inches of snow.  It was enough to go sledding on, at least for one afternoon.  Those who were in town that day enjoyed an afternoon of sledding behind the truck.  (We were sure sorry that there was no more snow the rest of the holiday season...)

I mentioned in an earlier post that we had friends visiting from Houston, Texas - so the cold, snowy weather was new to them.  I was so glad they were able to go sledding.  And to do it NEMO style behind the truck.  ;)

Still seems a bit odd to this Mama to see
Jackson as the driver and not as a sledder.  :D  

And here is a video from the afternoon...

BBQ Pork Steak and Baked Potatoes (IP)

I sort of made this up (a combination of various recipes I read) and it worked out beautifully.

View looking down after everything was cooked

After I removed the potatoes and the rack to see the pork chops at the bottom

BBQ Pork Steak and Baked Potatoes in the Instant Pot
3 large pork steaks/chops
3 large potatoes, scrubbed
1 cup BBQ sauce
½ cup Country Bobs sauce
½ cup broth
garlic and onion to taste
black pepper to taste

Select Saute on Instant Pot and add a little oil to bottom of pan.  I used rock hard frozen-solid pork steaks/chops right out of my freezer.  (Note - you can use frozen meat in the Instant Pot as long as it isn't one big clump.  For instance, I did make sure the pork steaks/chops were separated.  And definitely use Natural Pressure Release for 10-15 minutes.)  I dumped them in the hot pan and sort of sautéed them for a couple of minutes.  Added in onion and garlic.  Then mixed up some BBQ sauce, Country Bobs, and broth in a bowl and poured over the top of the chops.  I set the rack on top of the chops and placed the 3 potatoes on top.

Hit cancel.  Then set Manual High pressure for 22 minutes.  I did a natural pressure release for about 10 minutes (I think... could have been longer when I finally got back to the pan...)  Release any remaining pressure and open lid.  Ready to serve!  Yum!

Note - I see no reason why you couldn't place the potatoes underneath the meat down in the sauce.  That would work just fine, too, if you would like the saucy taste to seep into the potatoes.

Another note - When using frozen meat it will take longer to come to pressure than when using raw meat.  So you don't need to adjust cooking time regarding frozen versus raw because during that time it is coming to pressure, it is already cooking.  This is something I am just now learning!  :)

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Creamy Chicken and Mushroom Soup (IP)

This soup was amazing!  I made a double batch and there were no leftovers.  No photo this time around... hopefully I'll remember to take one the next time.

Creamy Chicken and Mushroom Soup in the Instant Pot

1 Tbsp. olive oil

1 boneless, skinless chicken breast, diced

3 cloves garlic, minced

8 oz. baby bella mushrooms, sliced

1 small yellow onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

1 tsp. dried thyme  (I used PC Rosemary Herb seasoning blend)

salt and pepper to taste

4 cups chicken stock

¼ cup flour

1 cup heavy cream (I used half and half)

Turn Instant Pot on to Saute.  Heat olive oil in bottom of pan.  Add the diced chicken and saute for a few minutes on all sides.  Add the vegetables and saute for a minute or two more.  Add seasonings and chicken stock, scraping up loose bits at bottom of pan.  Select Cancel/Keep Warm.

Secure the lid, seal the vent, and select Manual.  Cook at High pressure for 8 minutes.  Once cooking is complete, select Cancel and allow for Natural Pressure Release for 10 minutes.  Remove any remaining steam.  

Open lid and Select Saute.  Add in 1 cup cream or half & half mixed with the flour (or a few tablespoons of corn starch, if you prefer).  Stir until soup thickens a bit, watching not to scorch the bottom.  Select Keep Warm and serve.  

Here is a photo - not a great one, but a photo.  :)

Chicken, Sweet Potato, and Kale Soup (IP)

This soup is incredible!!!  We will make this over and over!

Chicken, Sweet Potato, and Kale Soup in the Instant Pot
about 1 pound chicken breasts, cut up  (I used leftover turkey)
3 sweet potatoes, peeled and chopped
½ onion, chopped
3 large carrots, peeled and chopped
3 celery stalks, chopped
8-10 cups chicken broth
salt and pepper to taste
baby kale (one bag)
oregano and thyme to taste  (I used Pampered Chef Rosemary Herb seasoning)

Set Instant Pot to Saute.  Add olive oil to coat the bottom of the pan.  Add sweet potatoes, onion, carrots, and celery and saute for a minute, then add chicken and continue to saute until chicken is no longer pink.  Shut off Instant Pot.  Add the broth and seasonings to the pot.  Seal the lid and set vent to sealing.  Set on Manual High pressure for 8 minutes.  When it is finished, allow it to NPR (natural pressure release) for 10-15 minutes.  After NPR, release any remaining steam.  Open the Instant Pot and add the baby kale.  Close the lid and lock it.  Set it for 1 minute High pressure.  Do a quick release and serve.   (NOTE - I just added the baby kale and put the lid on for a minute - didn't cook.  The kale softened up perfectly without doing any more pressure.)

Random December

We had some crazy weather the weekend prior to Christmas weekend.  We had a mixture of icy conditions with snow and sub-zero temperatures.  Many family members were traveling that weekend trying to get home.  Jackson had an EMS testing scheduled for Columbia that was cancelled due to the icy roads.  Brianna made it to St. Louis to see her grandparents, but just barely ahead of the ice storm.  James was sitting on a plane in Charlotte ready to fly to KCI when the flight was cancelled and he ended up spending the night in the airport.  Thankfully he was able to fly the next day, but to Omaha, not KC.  The 'kids' were on their way to pick him up when his flight was cancelled but were able to get a hotel room in St. Joe (the last one at that hotel because of the horrible roads).  They then picked up James in Omaha and all arrived safely home Saturday afternoon.  Friends from Houston were also on the road that weekend and while they made it here Saturday, I think they truly believed they had arrived in the arctic circle.  Truly, that would have seemed a reasonable assumption since our high temperature on that Sunday was 2 degrees above zero.  (I won't even mention what our low temperature was...)  :D

The Christmas Cantata was scheduled for that icy cold Sunday and we thought our church might be cancelled as many others in our town were.  But, church was held and we slid our way there to hear the beautiful choir performance.  Absolutely lovely.  I love all the special concerts leading up to Christmas.

Christmas Cantata

Cornerstone held their 'Christmas Eve service' on the 21st this year.  Hannah and I were both able to attend.  It was lovely and we enjoyed hearing Brianna's choir lead many carols and hymns.

Afterward we got a few photos in front of the Christmas tree.

I love this sweet couple, Carrie and Joey.  :)

Jackson and Brianna  (I love this sweet couple, too!!!!!)   :D

Jackson and Brianna

Laura, Shonda, and Lora

We got tickled about something (honestly, I have forgotten what!) but I got REALLY tickled and couldn't quite get it under control.  :D

This was a fun photo to receive.  Our friends, Chris and Carlos, traveled through Tennessee on their way to Florida for the holidays.  They had mentioned visiting the town where Marvin's niece, Marsha, works in a gift shop.  I told Chris that if they stopped there she must find Marsha and send me a photo of them together.  She did!!  What fun!  :D

Marsha and Chris

Marvin was working on re-doing the steps in Mama and Daddy's garage.  He made them a brand new set of steps - bigger and sturdier.  Very nice.  :D

We were blessed with many goodies this holiday season.  I regret that, in the rush,  I did not get a photo of everything (especially the lovely centerpiece that Tim and Brinda sent our way!)  But here are a few photos of some food that was enjoyed by all.  :D

Adrian made this incredibly yummy apple/cranberry/bourbon pie.  Wow!!!!  

Dear Eva Jane brought us a tray of her homemade egg rolls.
She always brings these to the Christmas party (that we didn't have this year...)
These are so good!!

Deb dropped off some goodies for us - very tasty!

by the time I thought to take a photo of this yumminess from Shonda, it was almost all gone!  :D 

And oh my!  Shonda's daddy, Earl, makes the most delectable peanut brittle!!!
We were thrilled to receive a tin of our very own!! 

This made me chuckle.  Every few years we purchase one of those aerial photos that get taken out here in the country.  One day in late December the salesman showed up with photos taken this past July.  I really liked this one, in particular, since it shows all of Willis Creek Ranch - Julie's place, Mama and Daddy's place (hidden in all those 50+ year old trees!) and our place.  (this is a photo taken with my phone of the original photo, just fyi...)  But I noticed a little red car in our driveway and couldn't figure out whose car it was.  Then I remembered that Donna had come to visit us for a couple days back in July.  Sure enough, it is her car!  I had to text her to let her know she would be going down with us for posterity now.  :)  Officially 'on our wall' from here on out.  :D

a close up so you can see her car   :D 

Was so happy when Shonda sent me this photo of their Christmas-time in St. Louis.  So very grateful for the wonderful family that Jackson married into.  I think Jeremy is pretty moved by them, too... ;)  ha!!!  :D

Instant Pot Honey Pork Chops

I put together a few freezer meals to use in the Instant Pot.  This was the first one we tried.  It was quite good.

Instant Pot Honey Pork Chops
2 pounds pork chops
½ tsp. sea salt
¼ tsp. black pepper
¼ cup honey
2 Tbsp. dijon mustard
1 Tbsp. maple syrup
½ tsp. peeled and minced ginger
½ tsp. cinnamon
1 cup broth or water
¼ tsp. ground clove (I didn't use)

Sprinkle pork chops with salt and pepper.  If making immediately, place chops in Instant Pot.  If freezing, put in freezer bag.

Combine honey, dijon mustard, maple syrup, ginger, cinnamon, broth, and cloves.  Pour over chops in Instant Pot, or if you are freezing, pour over chops in ziploc bag.

If cooking immediately, Lock cover in place, seal steam nozzle, and cook on Manual setting for 15 minutes.  Allow NPR (Natural pressure release) for at least 10 minutes, then release remaining pressure.  
Note - I am learning to allow natural pressure release for about 10 minutes, then release any remaining pressure for most recipes I am making, particularly meat and soup.   NPR helps keep meat moist while quick release can make meat dry out from losing all the moisture too quickly.  And with soup, NPR helps keep things from spurting up through the vent.  So if in doubt, allow 5-15 minutes NPR at the end of your cooking time.

If freezing, write the following directions on the ziploc bag.
Place frozen contents into inner pot of Instant Pot.  Saute for 5 minutes.  Lock cover into place and seal steam nozzle.  Set the Manual setting for 15 minutes.  Release pressure (NPR 10 minutes) when done.

Cinnamon Scones

Cinnamon Scones

2 cups flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ cup butter

1 egg, separated

3 Tbsp. honey

⅓ cup buttermilk (see note below)

Note about buttermilk - I typically use Saco Buttermilk powder mixed with the appropriate amount of water to substitute for buttermilk.  However, you can also use ⅓ cup milk mixed with ½ tsp. of lemon juice if you like.)

Crumb Topping

1-2 Tbsp. sugar mixed with ½ tsp. cinnamon (more or less to your liking)

Glaze

1 cup powdered sugar

1-3 tsp. milk (enough to make the glaze)

½ tsp. vanilla extract

Preheat oven to 400 degrees.  Combine flour, baking powder, baking soda, and salt.  Cut in butter until mixture is crumbly.  

Separate the egg white and yolk.  Set the egg white aside.  

In a separate bowl mix egg yolk, honey, and buttermilk (or your substitute).  Add to the dry ingredients and stir just until combined.  

Form dough into a ball on a floured surface.  Roll or pat out to half an inch thickness and eight inches in diameter.  Cut into 8 equally sized pieces.  

Transfer to a greased baking sheet.  Separate so they will cook better.  Whisk the egg white until froth forms and brush over tops of scones.  Mix cinnamon and sugar together and sprinkle over the egg white topped scones.  

Bake at 400 degrees for 10-12 minutes.  

Mix together powdered sugar, milk and vanilla until glaze forms.  Drizzle over scones after they bake.  Serve.

Cranberry White Chocolate Muffins

Cranberry White Chocolate Muffins
3 cups all purpose flour

4 tsp. baking powder

½ tsp. salt

1 tsp. ground cinnamon

2 large eggs, room temperature

1 cup granulated sugar

1 cup milk (preferably buttermilk or 2%)

½ cup canola oil

1 tsp. vanilla extract

1 ¼ cup cranberries, fresh or frozen defrosted - coarsely chopped

¾ cup white chocolate chips

Preheat oven to 425 degrees.  Prepare muffin pan by spraying with oil or adding paper cups.  This recipe makes 12 regular size or 6 jumbo size muffins.  

In a large bowl combine the dry ingredients - flour, baking powder, salt, and cinnamon.  Mix well and set aside. 

In a medium bowl whisk together the eggs and sugar.  Add in the milk, oil, and vanilla extract.  Whisk until well combined and pale yellow in color.  

Fold the wet ingredients into the dry.  Use a wooden spoon or rubber spatula to gently mix all together, being careful to mix only until flour is just combined.  Do not over mix.  The batter should be lumpy.  

Gently fold in the cranberries and chocolate.  

Pour batter into the muffin tins or cups, filling to the top.  You may sprinkle decorative sugar on top if you like.  

Directions for baking the 12 Regular size muffins...

Bake in oven for 4 minutes at 425 degrees.  Without opening the oven door, reduce heat to 375 degrees and continue baking for 18-20 more minutes or until tops are slightly golden brown and the centers are set.  Remove from oven, cool for 10 minutes, and serve.  

Direction for baking the 6 Jumbo size muffins...

Bake in oven for 5 minutes at 425 degrees.  Without opening the oven door, reduce heat to 375 degrees and continue baking for 25 more minutes or until tops are slightly golden brown and the centers are set.  Remove from oven, cool for 10 minutes, and serve. 

Shopping in our house

We did some 'shopping in our house' a couple weeks ago.  :D  Basically, we moved furniture around from 4 different rooms to see if we liked the change.  Verdict is in and we do like it!  For years we have talked about moving the big, huge middle section of our entertainment center out of the living room.  For one, it is so large and bulky it overpowers the room.  But secondly, it has made it impossible to get a TV that Marvin can actually SEE.  So, we finally moved it to our bedroom, where ironically, it works well.  We then shifted TV's and stands from our bedroom, Jonathan's bedroom, and the basement all around until we got it right.  :)  Finally, we got a Black Friday sale (a couple days prior!) on a new, larger TV for the living room.  Marvin can SEE the TV now!  He is a happy guy!  Plus, now we are ready for the holidays and lots of movie watching with family.  Can't wait!