[ My New England Clam Chowder ]

 I used to make this all the time.  But I haven't made it in 25 years now.  I'm trying to remember my recipe.

Ingredients + Directions:

- in a large pot add

6 slices of bacon

- cook half way to cripy and then add 

diced 1yellow onion
diced 3 celery stalks
diced 3 carrots

- cook til soft

- add

2 tbsp flour

- stir and cook for 1 min

2 cups clam juice (from 3 6oz cans)

3 cups chicken stock

- stir and cook for 2 minutes

add cut potatoes, skin on

add chicken stock

add clam juice (about 2 cups)

add 2 bayleafs

add thyme

add parsley

add black pepper

add salt

- cook until potatoes are soft

add clams (cut to preferred size)

add 1 cup whipping cream

- simmer

- serve

[ Shortcut Almond Roca ]

 This was a part of my "Christmas treats", every year.  Well.  When the kids were small.

Ingredients:

- 1 tbsp corn syrup

- 1 + 1/4 sugar

- 1 cup butter

- 1/4 cup water

- 1 + 1/4 cups toasted almonds

- 3/4 cups choc chips

Directions:

- gently boil corn syrup, sugar, butter and water until 300F (150C) on a candy thermometer.

- DO NOT STIR, this takes about 20 min

- remove from heat and stir in toasted almonds

- spread on ungreased cookie sheet (with edges)

- sprinkle with choc chips, as they melt - spread

- cool and break into desired pieces 

[ Puppy Chow ]

I used to make this for the kids all the time, when they were little.   Maybe I'll surprise them and make them again ... 

Ingredients:

6 cups crispex cereal
1/2 cup peanut butter
1/2 cup butter
12oz choc chips
2 cups powdered sugar

Directions:

- melt peanut butter, butter and choc chips

- stir into cereal

- put powdered sugar into a paper bag

- add ceral mixture and shake

[ Almond Biscotti ]

This recipe is a really good one.

Ingredients:

3 eggs
1/2 cup vegetable oil
1 cup surgar
1 tsp almond extract
1/2 cup finely chopped almonds
2 + 1/2 cups flour
2 tsp baking powder 

Directions:

- prehead oven to 350F

- lightly grease and flour cookie sheet

- mix eggs and oil; add sugar + extract

- continue beating 5 min until thick and pale

- fold in almonds

- sift flour with baking powder

- stir into mixture using a wooden spoon

- shape dough into 2 logs ( 3x10 ) with a wet spatula.

- flatten + shape

- bake 20-25 min until golden.

- remove from oven + lower temp to 300F

- cool logs for 10 min 

- with a serrated knife, cut into 1/2" slices

- lay flat + bake 20min, until golden 

- store in an airtight container.  

- freezes well

[ Mom's Chicken + Rice ]

 This is Josiah's favourite.  And I don't blame him.  Mom made this when I was a teen and it was MY fave too.  Still is.

Ingredients:

1 cup brown rice
1 + 2/3 cups water
1 pack onion soup           - combine in a 9x13

Put chicken thights on top

1 can undiluted mushroom soup - spoon over chicken

1hr 15min covered at 350F
45min uncovered

[ 2 Ingredient Breakfast Cookies ]

 I haven't made these yet.

Ingredients

BREAKFAST COOKIES:

• 2 large bananas
• 1 ¾ cups quick oats

OPTIONAL ADD-INS:

• 4 tablespoons peanut flour or any nut butter
• ¼ cup chocolate chips I use semi-sweet, dark or miniature
• 1-2 teaspoons honey adjust to your taste preference
• ¼ cup cacao nibs
• ¼ cup Nutella or any hazelnut spread
• ¼ cup peanut butter chips
• ⅓ cup crushed peanuts pecans, peanuts, almonds, walnuts, etc
• ⅓ cup dried fruit think cranberries, raisins, sultanas, chopped dates
• 1-2 teaspoons pure vanilla extract adjust to your taste preferences
• ¼ cup shredded coconut

Instructions

• Preheat oven to 175°C | 350°F.
• Mash bananas in a shallow bowl. Add in the oats and mix well to combine. Fold in any optional add-ins you like (I added 4 level tablespoons of peanut flour, ¼ cup chocolate chips and 2 teaspoons of honey into these).
• Line baking tray/sheet with baking/parchment paper and drop one tablespoon of cookie dough per cookie onto tray. Press down with the back of a metal spoon and shape into cookies (these will not spread into shape like normal cookies).
• Bake for 15-20 minutes depending on your oven, or until cookies are lightly golden on top and just set to the touch. (Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.)
• Remove and allow to cool on a wire rack.

Notes

 

*Quick oats give the best results, however you CAN use rolled oats. Use Gluten Free Oats for gluten free cookies.

**Storage: Store cookies in an airtight container for two-three days, or freeze the batch and reheat when needed.

OPTIONAL ADD INS measurements are based on what I have tried with these cookies in the past. Feel free to add more/less to your preference

[ Fluffy Pancakes ]

 I haven't made these yet.

Ingredients

• 2 cups all-purpose or plain flour
• ¼ cup granulated sugar or sweetener
• 4 teaspoons baking powder
• ¼ teaspoon baking soda*
• ½ teaspoon salt
• 1 ¾ cups milk
• ¼ cup butter
• 2 teaspoons pure vanilla extract
• 1 large egg

Instructions

• Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg. 
• Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).

  (The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
• Set the batter aside and allow to rest while heating up your pan or griddle. 
• Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
• When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
• Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Notes

*For fluffier pancakes, you can add baking soda, however, if you're sensitive to the taste, leave it out. Usually, for every cup of flour, add ⅛ of a teaspoon of baking soda. This will turn your plain/all-purpose flour into self-raising flour.

[ Easy Chicken Marsala ]

 I haven't made this yet. 

Ingredients

Chicken:

• ½ cup all-purpose flour (plain flour)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked pepper
• 2 boneless chicken breasts skinless, halved horizontally to make 4 fillets
• 2 tablespoons olive oil divided
• 4 tablespoons unsalted butter divided

Marsala Sauce:

• 1 tablespoon unsalted butter as needed
• 8 ounces brown mushrooms or Cremini mushrooms, sliced
• 4-5 cloves garlic minced
• ¾ cup dry Marsala wine
• 1 ¼ cup low-sodium chicken broth or stock
• ¾ cup heavy cream thickened cream, evaporated milk or half and half may also be used
• 2 tablespoons fresh parsley chopped

Instructions

• Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
• Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
• In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
• Add the garlic and cook until fragrant, about 1 minute.
• Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
• Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
• Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

[ Thai Chicken ]

 I haven't made this yet.

Ingredients

For The Chicken Marinade:

• 4 tablespoons coconut milk
• 1 ½ tablespoons creamy peanut butter
• 1 ¼ tablespoon light brown sugar packed, omit for keto
• 1 ¼ tablespoon Thai red curry paste
• 1 tablespoon Kecap Manis sweet soy sauce
• 1 tablespoon fish sauce
• 1 pinch salt
• 4 skinless chicken thighs bone-in or out
• 2 teaspoons peanut oil for frying

For the Peanut Sauce:

• 1 ⅓ cup coconut milk all remaining milk from the tin
• ¼ cup creamy peanut butter all natural preferable
• 1 tablespoon fish sauce
• 1 tablespoon sweet soy sauce Kecap Manis
• 1 tablespoon brown sugar packed, omit for keto
• 1 tablespoon Thai red curry paste
• ½ tablespoon Tamarind puree optional
• 1 pinch salt
• 1 teaspoon garlic minced
• 1-2 tablespoons lime juice freshly squeezed
• 1 handful cilantro to garnish
• 3 lime wedges to garnish
• 1 red chillies sliced to garnish

Instructions

• For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).
• Preheat oven to 400°F | 200°C.
• Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
• While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
• Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
• Garnish with fresh cilantro leaves, lime wedges and red chillies.

[ Cilantro Lime Chicken Thighs ]

 I haven't made this

Ingredients

• 3 tablespoons olive oil divided
• ¼ cup lime juice fresh squeezed, juice of 2 limes
• ¼ cup fresh cilantro chopped
• 1 teaspoon red chili flakes or pepper flakes
• 4 cloves garlic minced
• 2 teaspoons brown sugar
• ¾ teaspoon ground cumin
• 6 bone-in skin-on chicken thighs or bone-off
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 1 pinch fresh cilantro leaves to serve
• 2 lime slices or wedges, to serve

Instructions

• Preheat oven to 425°F (220°C).
• In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
• Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
• Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
• Garnish with fresh cilantro leaves and lime slices or wedges.
• Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.

[ Crockpot Honey Garlic Chicken ]

 I haven't made this yet.

Ingredients

CHICKEN:

• 6 large chicken thighs skinless and bone-in
• 1 tablespoon olive oil divided

RUB:

• 1 teaspoon paprika mild or smoked
• ½ teaspoon brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 pinch cayenne pepper optional
• 1 teaspoon coarse salt
• ¼ teaspoon cracked pepper

HONEY GARLIC BUTTER SAUCE:

• ½ cup honey
• ½ cup unsalted butter
• 6 cloves garlic finely chopped or minced
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar or cider vinegar
• 1 pinch salt 
• ½ teaspoon cracked pepper

ADDITIONAL:

• ¼ cup water or chicken broth
• 2 teaspoons cornstarch

Instructions

CHICKEN:

• Pat dry boneless, skinless chicken thighs with paper towel. Combine ½ tablespoon of oil with rub ingredients. Season chicken, rubbing the mixture into the chicken.
• OPTIONAL SEAR: Heat remaining ½ tablespoon oil in a large pan or skillet over medium heat. Sear chicken for 2 minutes each side to get a nice sear. (Do not cook chicken all the way through, this step is purely for flavour.)

  Transfer chicken thighs to a 6-qt (litre) slow cooker bowl.

SAUCE:

• Melt butter in the same pan the chicken was in, scraping up any leftover browned bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute. 

  Remove from heat.

SLOW COOK:

• Pour sauce over chicken in slow cooker bowl, flipping thighs in the sauce to evenly coat. Cover with lid and cook on HIGH heat setting for 2-3 hours, or LOW heat setting for 5-6 hours. Baste with sauce half way through cooking.
• Transfer chicken onto serving dish and tent loosely with foil. Let rest for 5 minutes.
• While chicken is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
• Whisk ¼ cup water (or broth) with 2 teaspoons of cornstarch/cornflour into a lumpfree slurry. Whisk into sauce and let simmer for a good 2-3 minutes, or until thickend into a syrup-like consistency. (Please note: sauce will thicken as it cools). 

  For a thicker sauce, repeat this step with 1 teaspoon extra cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened. Continue this step until reaching your desired consistency.

BROIL:

• Place slow cooked chicken thighs on a lined baking sheet. Baste chicken with some of the thickened sauce, about 2 tablespoons per thigh. Broil briefly for 1-2 minutes each side to char the edges.
• Slice chicken and serve drizzled with Honey Garlic Butter Sauce.