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This recipe is one of my all time favorites to make! During the fall and winter, it is a staple in our home, and we make it every few weeks – and I hope you enjoy making it too! It’s a great baseline recipe that you can enjoy changing to suit your tastes every time you make it, I love playing with the ingredients dependent on what is available every week!
It is a thick, flavorful, tasty meal for cold weather and you should enjoy making it as much as I do! I make the entire meal in a slow cooker, but you can feel free to simmer it in a large pot as well. It is a great meal you can leave in a slow cooker for a long time, so I like to make it before I leave for work, and I know it’ll be ready when I get home – very convenient!
Time Required: 4 – 8 Hours
My wonderful wife Shannon surprised me the other day with some delicious spicy jambalaya! Chicken, Sausage, Shrimp….so good served with a glass of bright white wine and our all-time favorite, Sriracha!
Welcome back everyone! It is a new year, and after what seems like months of traveling and crazy events, its time for me to catch up on all the great meals I’ve made but haven’t been able to write about. So without further ado, here we go with some great winter flavors for the new year!
CITRUS-BRAISED LAMB SHANKS
TIME REQUIRED: 3 – 3.5 Hours
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In the mood for something sweet? How about with a little kick? Substantial but not red meat? Look no further! Today’s dish is a Vietnamese Clay Pot fish. It is a little different from some of the other recipes we have made in the past, but no less delicious! Get ready for some tasty taste-bud transportation!
Vietnamese Clay Pot Fish
Time Required: 1 hour
So I know lots of you enjoy the recipes and other food related posts we’ve been making on here. So I wanted to go ahead and recommend one of My favorite Bloggers, and a personal friend, the FunnyLove Blog. Lindsay and Jay are hilarious, talented, and just all-around fabulous, so go check them out. And also….Make this immediately. Seriously, it’s a Vegan Cashew Butter you can make in a food processor in like 7 minutes. I’m on my way to make a batch right now. Then eat it. Then make it again. So in the memetime….
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Today we’ll be making a delicious spicy Chile Verde. This is a traditional Mexican stew using tender pork and green chiles as a base for a creamy, flavorful sauce. The recipe is pretty simple, but takes about 3 hours to cook!
Time Required: 3 hours
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This week I’m making the Gallas Family Famous Cheddar Corn Chowder!
With the weather cooling off and seasons changing, it is the perfect time to start making soups at home! Most of these are very easy, without a lot of time commitment – and can make a ton of extra meals throughout the week. Today’s recipe requires few ingredients, and all of them are easy to find!
DIFFICULTY LEVEL: 2/5
So. What you’ll need first is:
Bacon – About 2-4 oz. chopped as fine as you can make it
1 Large Yellow Onion
1 TBS Unsalted Butter
1/2 Cup Flour
3-4 Cups of Chicken Stock (Depending on the size of your desired soup base. This usually comes in containers of 4 cups, so I use that!)
1/2 Pound of White Boiling Potatoes, unpeeled
3 Ears of Fresh Corn, or 1 pound of Frozen
1/2 Cup of Half and Half
1/4 pound Sharp White Cheddar, Grated
You will also need a Chef’s Knife, Measuring cups and spoons, and either a Large Pot big enough for the entire soup or a Large Crock Pot.
I have a crock pot that can sauté and cook meats and veggies in the same pot at higher temperatures, so I use that – which is super easy on cleanup and keeps my soup warm if I have to leave for part of the day.
So first we want to cook our bacon. Add about 1/8 to 1/4 cup of Olive oil to your pot and heat it to Medium High Heat. You’ll want enough to make a thin cover on the bottom of your surface, but not too much! Then add your bacon and cook it until it gets nice and crisp, this should be about 5 minutes.
While that’s cooking – go ahead and dice up your onion into medium sized slices – small enough to eat easily, but big enough to add texture to the soup.
When your Bacon is done, take it out with a slotted spoon or fork, and lower your heat about 40 degrees. Then add your butter and onions to the bacon fat and cook them for 10 minutes, until the onion gets clear and looks really tasty!
You can also start with some of your other prep – Combine 2 tsps of salt, 1 tsp of pepper, and 1/2 tsp of tumeric with your 1/2 Cup of Flour – and add in any other spices you want. I like to use red pepper for a little extra kick. If you’re using fresh corn, you’ll also want to start a pot boiling with salted water.
In the meantime, cut of your fresh corn kernels and Cook them in boiling water for about 3 minutes, then drain em out and set aside.
By now we should have some good smells going in our Kitchen! I absolutely love walking into a house that smells of cooking food – It just reminds me of the feeling of Home and makes the new season that much more rich to me!
Okay. Now we’re almost done. We want to add our Potatoes and Chicken stock to the pot and simmer the entire soup for about 15-20 minutes. We want those potatoes nice and tender! It’s important to note that there is a difference between Chicken Stock and Chicken Broth – Use stock if you can! It will give you much more flavor with this soup, and the spices will enhance the stock as well.
Mmm doesn’t that look good? You can leave this soup in your crock pot until you’re ready to eat it now! When you just can’t stand it anymore, throw in the corn and cheddar cheese and cook on medium for another 5 minutes until all that Cheddar is melted.Then add Bacon as a garnish on top of the bowl when you serve and you are done! YUM!
So what did you think of our first recipe? Let me know what you liked, what you didn’t like, and what else you tried, added, or removed to make it your own dish!
) CG (
It’s that special time of the week! (Read: VOMs) so we’ll celebrate by updating you every week on what we’re up to!
So I’ll start:
What we’re Reading
Casey – “Song of Susannah” by Stephen King
Shannon – “Back to Blood” by Tom Wolfe
What we’re Listening To
Shannon – “Pompeii” by Bastille
Casey – “Life in the Fast Lane” by the Eagles
What we’re Eating
Shannon – With the weather chilling down, I’m getting ready to make our first batch of Corn Chowder for the season! Stay tuned for our family recipe later this week! Mmmm!
As I embark in the journey that is baking, I come across my first problem solving activity: the recipe calls for a POUND of confectioners’ sugar. For all of you who know, pounds is not a measurement of volume which means I can’t use measuring cups to weigh out my sugar. So I go with what my grandmother once told me, “when in doubt, do more.” So happy birthday, hon, your present might be diabetes…
All is ready to embark in the journey of combining things and heating them up (that really is why baking is, right?).
So after I spent what felt like three hours sifting one pound (Google told me that was about 4 3/4 cups) of sugar, I was able to make the icing. I was also able to eat most of the icing. Delish, if I can say so myself.
Next it was on to the cake. Super easy. Not much going on there. You can’t really mess this up…but I did.
…just kidding. They came out perfectly.
And then the battle of the icing. I went the “imperfect” route. It’s a very delicate process where you schlep as much icing as you want and swirl it around until the cake is covered to your liking. I had my grandmother mantra in my head again, “when in doubt, do more.” As I was smothering the cake with sugary goodness, I realized that my grandmother was probably not talking about baking….oh well.
Finished product 🎯