Hey y’all. If anyone’s still out there. I’ve moved blogs! I lost sight and focus on this one, so I’ve switched to a blog that’s more my style.
I did it. I made a “lite” clam chowder, packed with flavor! Somewhere, my mother is scoffing at the thought of a GOOD lite chowder. Please, let me share it with you! This recipe serves about 4, but it can easily be doubled to make more.
Skinny Clam Chowdah
1 carrot, finely diced
1 potato, peeled and finely diced
2 chicken boullion cubes
2 cups water
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup 1% milk (if you want a richer soup, use whole milk or half & half )
5.3 ounce can of minced clams in juice
Dried rosemary & thyme, pinch of each
S&P, to taste
- In medium saucepan, combine carrots, half of the potato, boullion, & water. Boil until soft.
**I had leftover sauteed squash & zucchini that I dumped in as well. This combination will be blended, so if you have picky eaters, they’ll never know!**
Dump in blender- blend until smooth, & pour back into saucepan.
(You can skip this step if you have non-pickies who eat chunks of anything. But my husband does NOT dig vegetables, so I have to sneak them in whenever possible.)
- In separate sautee pan, melt butter. Stir in flour; it should be paste-like. Let that mixture cook about 1 minute. Whisk in the flour, stir until smooth & thick. Pour flour/milk mixture into vegetable mixture. Add in reserved potatoes, clams, and spices. Season with salt and pepper to taste. Simmer 20 minutes or until potatoes are soft, and soup is thickened to desired consistency.
(Obviously best served with a big hunk of bread.) Maybe someday I’ll get my act together and post a healthy recipe. But, today is not that day. The other day I made Homemade Peanut Butter Cups, and it was too delicious/easy to not share. I found the recipe on Pinterest- my new obsession. Here’s the recipe:
Chocolate Coating
1 1/2 cups semi-sweet chocolate chips
2 Tablespoons peanut butter
Pinch salt
While those 3 ingredients are melting in a saucepan, take a regular sized muffin tin (it should hold 12 muffins), and line them with cupcake liners. Once the chocolate mixture is melted, put 2 teaspoons of it in each liner, spreading the bottom and 1/4 up the side with the back of a spoon. Once they’re finished, refrigerate 20 minutes.
Peanut Butter Filling
3/4 cup peanut butter
1/3 cup powdered sugar
2 Tablespoons graham cracker crumbs
Pinch salt
Combine all ingredients. Once the bottom part of the chocolate has hardened in the refrigerator, put 1 Tablespoon of peanut butter mixture on it, pressing it carefully down so there are no gaps between the chocolate and peanut butter.
Refrigerate this mixture 20 minutes, until the peanut butter has hardened at bit. Once that’s finished, take the remaining chocolate mixture (I had to re-melt mine at this point) and spread 2 teaspoons on the top of the cups, making sure none of the peanut butter is exposed.
Once finished, refrigerate for at least an hour. They need to be completely solid. It’s a painful hour to be sure, because at this point I wanted a TASTE! But it’ll be worth it. After the hour is up, you’re free to take the papers off and devour as many as you see fit.
They really do taste like the real thing. The recipe isn’t hard at all, it just takes some time to make. Definitely worth it if you ask me.
I haven’t posted on my boy in a while. He’s 19 months old now, and sweeter than ever. Such a little love. I think this photo is evidence of his snuggly nature. It’s enough to melt a momma’s heart!
(I die.)
I got married five years ago. It sure doesn’t feel like it’s been that long, but on the other hand it feels like forever. I was 20, and Jason was 26. Kids! I’m basically a different person now, and often tease Jason that he was the one who raised me. I feel like when you marry young, you need to marry someone with a level head so they can help you grow up. Because what do you really know about life at 20 years old? Hope that makes sense. So here’s a “tribute” to my wonderful husband who married me when I was still a kid, and has stuck with me through so many difficult things that many others would have said “I’m out” at many different times.
June 17, 2006.
One.
Two.
Three.
A little something happened between 3 & 4.
(something named William)
Four.
Five.
As the years go by it is with joy that I grow old with you.
Macaroni and Cheese is about as “comfort food” as you can get. It’s one of my hubby’s favorite dishes, so I definitely had to learn how to make it from scratch (which is eleventy billion times better than the box stuff – not that I’m a food snob {side eye}). It doesn’t take too long to make, and all you need are 5 ingredients (plus some add-ins if you feel like adding protein). Here’s the recipe that has never done me wrong:
Mac & Cheese
8 ounces dried elbow macaroni (or any shape pasta you prefer)
2 Tablespoons butter
2 Tablespoons all-purpose flour
2 1/2 cups milk
12 ounces shredded cheese (I use cheddar, but 1/2 cheddar 1/2 pepper jack would be good for an extra zip)
Add ins: bacon, lobster, chicken.
- Cook macaroni according to package. Drain & set aside.
- In a saucepan, melt butter. Stir in flour, salt & pepper. Add milk all at once, stirring until thick and bubbly. Add melted cheese, stirring until melted.
- Stir in cooked macaroni, and if desired, whatever add-in you like. I’ve done a lot of add-ins with this recipe and I can tell you, bacon is the best. So that’s what I did! Stirred in some cooked, crumbled bacon.
- Bake uncovered in a 2 quart casserole dish for about 25 minutes, or until it’s hot and bubbly.
To finish the dish, I sprinkled some paprika & cayenne pepper for an extra spicy element. We like spicy ’round these parts.Each day my kid gets more spunk. I’m not sure how much more I can handle!
Talking on a French fry “phone.” He holds it up to his ear and says, “Hey!”
