Dave’s Seafood Clam Chowder For a Crowd Recipe–It’s THE BEST…seriously!

Dave’s Seafood Clam Chowder For a Crowd Recipe–It’s THE BEST…seriously!

Dave’s Seafood Clam Chowder

Dave’s Seafood Clam Chowder For a Crowd Recipe–It’s THE BEST…seriously!

My stepdad Dave makes the best Seafood Clam Chowder you have ever had!  But we have one problem!….he never writes down the recipe…ever!   I’ve watched him make it several times, and this was my own attempt at it.  He was here to try it, and it was a hit….AND I wrote down the recipe!!! Yay!   My Mom and Dave recently took a trip to the Oregon Coast, and they spent two weeks tasting and critiquing clam chowder at all the local shops.  They said this recipe stood up to them all!  I have to give all credit to him, and I hope when you try this recipe…it’s the best you have ever tasted!  My step dad is one of the most amazing cooks.  There are sooooo many more recipes I plan to record…because this is just one of many amazing dishes he makes!

Dave’s Seafood Clam Chowder Recipe

7 Stalks of Celery, diced

1 large onion, diced

8 Medium Yukon Golds, cut into 1/2 inch pieces, plus water for boiling

1/2 Tablespoon Chicken Bullion for boiling ( I use Better then Bullion)

2 Tablespoons salt for boiling potatoes

12 Slices Bacon, Chopped

4 Cups Water

5 cups milk

1/2 stick butter for rue

2T olive oil for rue

1/3 cup flour for rue

3 (6.5 oz) Cans of Chopped Clams, Save juice

1/4 Cup Sherry Wine

1 T Chicken Boullion

1 Tablespoon plus 2 teaspoons Kosher Salt

3 Bay Leaves

Fresh Ground Pepper, to taste

1 cup heavy whipping cream cream

1lb Langostinos, chopped

1 lb mini shrimp

  1. In a large pot, add potatoes and cover with water about 1 inch above potatoes.  Add 1/2 T. chicken bullion, and 2 T. Salt to the water to flavor the potatoes.  Boil potatoes about 15-20 minutes, or until tender.  Drain water off potatoes and set potatoes to the side.
  2. In the a large soup pot over medium heat, add chopped bacon.  Cook bacon until it begins to crisp, and then add celery and onion to pot and cook until tender.
  3. Add to soup pot bacon-mixture: cooked potatoes, 4 cups of water, sherry, clam juice, 1 Tablespoon of bullion, 1 Tablespoon plus 2 Teaspoons Kosher salt, Fresh ground pepper to taste, and Bay leaves.
  4. In a separate pan, begin making the rue.  Add butter, olive oil, and flour.  Cook over medium heat, stirring constantly,  until it forms a golden brown color.  Remove from heat immediately.  Then add rue mixture to soup pot.
  5. Heat Soup Mixture until it comes to a simmer and begins to thicken.  Then turn to medium-LOW heat and add milk, and heat through.
  6. After heating chowder through, Turn chowder to low heat and add clams, langostinos, and mini shrimp.  Heat through at low heat (about 5 minutes).
  7. Finish soup with 1 cup of heavy whipping cream, heat through on low heat so the cream doesn’t curdle.  Serve immediately.


Autumn Pork Tenderloin Crockpot Recipe

Autumn Pork Tenderloin Crockpot Recipe

Autumn Pork Tenderloin Crockpot Recipe

It’s fall, and I love picking fresh pomegranates off the bushes!  Pomegranates in the grocery store are one the of the first signs of Autumn.   My Aunt Janice has pomegranate bushes on her side yard, and I just picked the last of them a few days ago.   They grow well here in the Saint George climate.  Picking those pomegranates off the bush reminded me of this Autumn Recipe, and I just had to make it.    This recipe has a spread of them all—pomegranate juice, pumpkin spice, apples, pears, oranges…it’s an autumn paradise!   All the flavors of Autumn in one yummy bite.

This is a great autumn recipe.  I’ve titled it Autumn Pork Tenderloin—Crockpot Recipe.   I got this recipe from a friend years ago—her husband has celiac disease, and so this is a great recipe for those who need gluten free.  She was an amazing cook!   I have changed some of the ingredients over the years from her original recipe, but this is pretty dang close to the original.  This recipe has all the flavors you would experience in autumn.  Also put it with a side of assorted squashes…the orange squash is banana squash, and if you haven’t tried banana squash, you are missing out.  It’s heavenly!  Give this recipe a try!  I hope you enjoy it as much as I have!

Autumn Pork Tenderloin Crockpot Recipe

¼ cup pomegranate juice

¼ cup sugar

1/2 teaspoon Pumpkin Spice

1/2 tablespoon kosher salt

1/2 tablespoon garlic salt

1/2 tablespoon Montreal steak seasoning

1/2 teaspoon black pepper

1 pork roast, any type (2-3 pounds)

1 pear, cored, peeled and sliced thick

1 apple, cored, peeled and sliced thick

1 orange with peel, sliced thick

 

  1. Combine pomegranate juice, pumpkin spice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into Crock-Pot.
  2. Blend salt, garlic salt, steak seasoning, and pepper in small mixing bowl. Rub mixture over roast. Place roast in Crock-Pot. Turn roast to cover with juice mixture.
  3. Top roast with pear, apple, and orange slices. Cover; cook on HIGH 6-8 hours or until tender. Serve with juice and fruit slices–remove orange peel before serving.

THE BEST Buttermilk Pancakes I Have Ever Had!!!!

THE BEST Buttermilk Pancakes I Have Ever Had!!!!


My husband travels every week for work, and so when he is home we really try to make sure our time together is extra special!  He was only home today for less than 24 hours before he had to leave again to the airport, and so, I asked him to request what he wanted me to make him for dinner—anything…anything at all…I would make it.  And so,  he requested one of his favorites–My homemade buttermilk pancakes!   I have had this recipe for over 10 years, and during those 10 years, I have tried many different buttermilk pancakes from lots of different restaurants and places throughout our travels.   They all claim to have the best buttermilk pancakes, HOWEVER, this recipe is STILL the best I have ever had to date.  I have never had better–So it’s worth sharing.  Hopefully it will pass your taste test and be worth keeping for your family!  So here you go….buttermilk pancakes for dinner!  We topped them off with some apple butter syrup I found just to make it feel like fall! We were surrounded by Halloween decorations, and the smell of my pumpkin scented candle warmer, feasting upon our freshly cooked buttermilk pancakes with apple butter syrup–surrounded by the ones we love (most importantly..daddy was home)!

A few DO’s and DON’Ts for your pancakes:

  1. Do NOT over mix the batter!  Combine the ingredients just until moistened throughout.
  2. DO use the batter immediately.  Even though you can refrigerate it, I can tell a difference in fluffiness…mix up the batter right before use.
  3. DO NOT smash the pancakes flat while cooking.  They are supposed to be fluffy…let them be what they are.

Here is a recipe for the best buttermilk pancakes I have every had!

Ingredients

• 2 cups all purpose flour
• 2 1/2 tsp baking powder
• 1 tsp  baking soda
• 3/4 tsp  salt
• 2 Tbsp  sugar
• 2 lrg.  Eggs, lightly beaten
• 2 cups buttermilk
• ¼ cup vegetable oil

Directions

Combine first five ingredients.  Stir well.

Combine eggs, buttermilk, and oil in a bowl;  add to flour mixture, STIRRING JUST UNTIL DRY INGREDIENTS ARE MOISTENED.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.  Cook pancakes until tops are covered with bubbles and the edges look cooked.  Turn and cook other side.

 

 



Sweet Whole Wheat Bread

Sweet Whole Wheat Bread

The Best Sweet, Whole Wheat, Homemade Bread you'll ever taste

The Best Sweet, Whole Wheat, Homemade Bread you’ll ever taste

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet Whole Wheat Bread Recipe

Ingredients

• 2 ¼ c warm water
• 4½ tsp yeast
• 1 Tbsp sugar
• 2 tsp apple cider vinegar
• 1 c sugar
• 2 Tbsp olive oil
• 1 tsp salt
• 1 cup homemade or store bought applesauce*
• 2 eggs
• 7 to 8 cups whole wheat flour

*butter for the top of the loaves
Directions

Mix first four ingredients together gently in mixing bowl. Then, allow to sit for 10 minutes for yeast to activate. Yeast should begin bubbling during this time.

Then add next five ingredients to yeast mixture. Mix gently until just combined. Do not over mix.

Finally add 7 cups of flour. Dough should be very sticky (almost runny, resist the urge to add extra flour). Mix for about 5 minutes on low speed to activate gluten.

Remove dough from mixer, place in well greased bowl, and cover the bowl with a towel. Allow to rise in a warm place for approximately 1 hour or until doubled in size.

When dough has risen, remove from bowl and use left over flour to knead dough. Knead a few times on a lightly floured surface. Split the dough in half, and place each half in a greased bread pan. Allow dough to rise for approximately 30 minutes or until doubled in size.

Then bake at 350 degrees for about 50 minutes. When bread comes out of oven, coat top of bread with melted butter. Seal both loaves in bread bags while they are hot!  This makes the crust soft! Makes 2 loaves.

*Homemade Applesauce: peel 2 apples, sliced and cored. Steam sliced apples until soft, a fork should slide in easily. Then process apples in a food processor until very smooth.

This sweet whole wheat bread is super moist–and if you have ever made a whole wheat bread from scratch, you know that that can be hard to achieve.

Sweet whole wheat loaves of bread drizzled with butter

Sweet whole wheat loaves of bread drizzled with butter

 

 

 

 

 

 

 

I start out by grinding my own wheat.  You can buy your own wheat flour, but I like to by whole wheat berries in bulk, and then I have a wheat grinder that I use to make my own flour.   The wheat that I use is hard white wheat.  I like hard white wheat because it seems to give the bread a lighter texture than the typical hard red wheat berries.

grinding hard white wheat, wheat grinder

grinding hard white wheat, wheat grinder

 

 

 

 

 

 

 

The next step is to get my yeast going.  The water must be luke warm–around 115 degrees.   The biggest mistake people make is they get the water too hot and kill the yeast.  Then I add the yeast, 1 tablespoon of sugar, and apple cider vinegar to the water, and I let the mixture set for about 10 minutes until it gets bubbly and foamy.  The yeast feeds off of sugar.   If your liquid is bubbly and foamy after 10 minutes, you know your yeast is alive and kicking.

activated foamy yeast

activated foamy yeast

 

 

 

 

 

 

 

apple cider vinegar to bread dough

apple cider vinegar to bread dough

 

 

 

 

 

 

 

Add the yeast mixture, apple sauce, eggs, sugar, and oil to the blender. Blend the mixture until the eggs are just combine.  Then you can start gradually adding your whole wheat flour a cup at a time–leaving 1/2 to 1 cup out to use for kneading.   Whatever you do, resist the urge to add extra flour.   Beat the dough on high for 2 minutes–this step is like kneading the dough, except you’re doing it in the mixer.

mixing dough ingredients

mixing dough ingredients

 

 

 

 

 

 

 

There are two differences between this sweet whole wheat bread and a lot of other recipes you will find.  I use sugar–a lot of sugar.  Why do I use sugar instead of a healthier substitute like honey?  Well, because I tried using honey, and when you are making a whole wheat bread that is this sweet, using that much honey makes the bread heavy.  In fact, it was so heavy the dough wouldn’t rise.   Also, this dough will be “soupy.”  Most people add way too much whole wheat flour–leaving their bread heavy and dense.   This dough comes out runny like a batter, not quite as thin, but a thick, runny batter type consistency.

whole wheat bread dough consistency

whole wheat bread dough consistency

 

 

 

 

 

 

 

After you beat the dough in the mixer, transfer it to a covered, greased bowl and leave it to rise in a warm place until it has doubled in size.  I cheat and preheat my oven until about 115 degrees, and then I pop it in the oven on top of a dish towel.   Doing it this way, the dough only takes about 30 minutes to double in size.

dough rising in warm oven

dough rising in warm oven

risen dough doubled in size

risen dough doubled in size

 

 

 

 

 

 

 

After it has risen, I pour the remaining 1/2 cup to 1 cup of flour on the counter, and pour the dough onto floured surface.  I am only using enough flour to coat the outside of the bread and make it workable.  I knead it a few times.  It will be really difficult to work with because it is so runny.  I then split the dough in half, and place it in two greased bread pans.  Then, cover it with a dish towel and allow it to rise until it has doubled in size.   Usually, about another 30 minutes.  Then I bake the bread for approximately 50 minutes.

whole wheat bread rising

whole wheat bread rising

 

 

 

 

 

 

 

 

 

 

When the bread comes out of the oven, I rub a small amount of melted butter on the top of the loaves.  The butter helps to seal in the moisture.   I allow the bread to cool for about 15 minutes or so in the bread pans, and then I transfer the loaves to gallon bread bags and seal them in while they are piping hot.   This makes the outside crust of your bread soft instead of crunchy.   ALWAYS, seal up the bread in a bag while it’s hot.  This bread tastes best with a soft crust.

Sweet whole wheat loaves of bread drizzled with butter

Sweet whole wheat loaves of bread drizzled with butter

 

 

 

 

 

 

 

 

 

 

 

 

 

When you are finished, you will be left with a soft, sweet, and moist homemade whole wheat bread!!!!  You won’t find a better recipe than this!