Chunky Clam Chowder

Clam chowder has always been a favorite of mine. Even as a child when I ate around the clams and only ate the potatoes- it was still my second favorite soup (after my grandmothers cream of asparagus). This clam chowder has a lot going on- I like to add a bunch of vegetables and bacon to add texture and flavor. This is definitely not your traditional chowder- but I will say that my boss and boyfriend both said it's the best clam chowder they have EVER had- so screw tradition! 

And although this soup is great for a chilly night, it is also fancy enough for a dinner party. And you can make it a few days ahead- allowing the flavors time to meld. Perfection!! 

Chunky Clam Chowder 

Fridge:

3/4 lb thick cut bacon, 5/6 strips minced 

1 tbs butter 

2 cups leeks, thinly sliced and cleaned

1 cup carrots thinly sliced or diced small

3/4 cup red pepper, diced small 

1 cup corn, off cob or frozen 

1 tsp thyme, minced 

1 tsp parsley, minced 

2 cups heavy cream

2 cups whole milk 

1 1/2 cups light milk 

1 cup clam juice (8 oz jar) 

Counter: 

1 cup yellow onion, minced

2 garlic cloves, minced 

2 cups red potatoes, diced, skin on 

Pantry:

2 bay leaves 

3 tbs flour 

1 cup chicken broth 

1/2 tsp old bay seasoning 

4 (6.5 oz) cans of minced or chopped clams, not drained 

1/2 tbs olive oil 

1 1/2 tsp salt 

Fresh pepper to taste

Tools:

Large pot or Dutch oven 

Wooden spoon 

Slotted spoon 

Measuring cups/spoons

Cutting board 

Chopping knife 

Heat butter and olive oil in soup pot over medium to high heat. Once hot add your diced bacon. Cook bacon until desired consistency. I like mine super crisp. Remove 2/3 of the bacon with the slotted spoon and leave 1/3 in the pan. This does not have to be exact. Turn heat on stove to medium. Do not drain oil. 

Add the leeks, onions and garlic to the remaining bacon and oil. Cook for 5 minutes- stirring every minute or so. Add the red pepper, carrots, minced thyme, and 1/2 tsp of salt to the pot. Cook for another 5 minutes, stirring occasionally. 

Now add the 3 tbs of flour to the pot. Stir constantly. Cook flour and vegetable mixture for a few more minutes. 

Add the diced potatoes to the pot and sprinkle with 1/2 tsp of salt. Mix everything together and then add the liquids. Add the heavy cream, whole and light milk, chicken broth and clam juice. Stir and bring to a simmer. Add two bay leaves, 1/2 tsp of salt, pepper to taste and old bay seasoning. Keep the heat at a level that it's simmering and not boiling. 

Simmer for 10-15 minutes before adding the 4 cans of chopped or minced (your preference of size, I used 2 of each) with all their liquids. Add the parsley and bacon you removed earlier- reserving some for garnish if you like-  and cook for another 15 minutes. 

Remove from heat and allow to cool slightly before serving. Or cool completely and put into the fridge- this lasts a week in the fridge. Reheat on the stovetop when ready to serve. Enjoy! Xo

Chorizo, Mushroom & Potato Tacos with Roasted Pineapple & Tomatillo Salsa

Every "Taco Tuesday" on Instagram I find myself drooling over people eating tacos and I don't know why I'm not eating tacos for dinner. I get serious taco envy. So this week I joined the masses and made these delicious tacos. Like seriously delicious tacos. They are spicy and sweet and salty- everything a good taco should be! 

What makes these so good is the use of real chorizo. I went to my local Hispanic store and bought super spicy chorizo sausage and removed the casing for these tacos. If you can do that- I highly recommend it. Try to not use the dried chorizo you find in the cheese section- although good- it won't be the same. And we don't want mediocre tacos- we want damn delicious ones!! 

Chorizo, Mushroom & Potato Tacos with Roasted Pineapple & Tomatillo Salsa 

Tacos 

Fridge: 

1 lb chorizo sausage, casing removed

2 cups cremini mushrooms, sliced 

1 tbs cilantro minced

Cotija cheese (optional for serving) 

Counter:

2 cups potatoes, skin on and diced small 

1 cup yellow onion, minced 

2 garlic cloves, minced 

Juice of 1/2 lime plus extra slices for serving 

Corn tortillas for serving 

Pantry:

1/2 tsp salt plus 1/2 tsp salt 

1 tbs canola oil 

Tools:

Large sauté pan

Wooden spoon 

Small pot filled with cold salted water 

Measuring cups/spoons

Colander 

Cutting board 

Chopping knife 

Salsa

Fridge:

2.5 cups pineapple, roughly chopped

2 tbs cilantro, packed and roughly chopped 

Counter:

2 1/2 cups tomatillos, leaves removed and quartered 

Juice of 2 limes (about 4 tbs) 

1 large garlic clove, skin on 

1/4 cup water 

1/2 small jalapeño deseeded (optional) 

Pantry: 

1/4 tsp ground cumin 

1/4 tsp plus 1/2 tsp salt

1 tbs canola oil 

Tools:

Medium baking tray lined with aluminum foil 

Blender/food processor 

Cutting board

Chopping knife

Measuring cups/spoons 

For the salsa:

Preheat oven to 350 degrees for salsa. 

Place pineapple, tomatillos, garlic and jalapeño if you're using on the prepared baking tray. Sprinkle with canola oil, 1/4 tsp of salt and 1/4 tsp of ground cumin. Place in oven and roast for 25-30 minutes or until tomatillos are softened and pineapples have some color. Remove from oven and allow to cool for 5 minutes.

Squeeze garlic out of skin and place that along with the rest of the roasted ingredients into the food processor or blender. Add 1/4 cup of water, juice of 2 limes, cilantro, 1/2 tsp of salt and pulse until you get desired consistency. Pour into container and refrigerate until ready to use. This will keep for a week in the fridge. 

For the tacos: 

Add diced potatoes into cold salted water in pot. Put over medium to high heat and bring to a boil for 8 minutes or until just before al dente. Drain and put aside.

Heat canola oil over medium heat. Add the onions and minced garlic. Cook for a few minutes and then add the mushrooms. Cook for about 5 minutes before adding the par boiled potatoes. Sprinkle everything with 1/2 tsp of salt. Continue to sauté and stir occasionally for a few more minutes. 

Add the chorizo sausage with casing removed. Use your wooden spoon to break up in the pan. Cook for 8-10 minutes or until chorizo is cooked through. Sprinkle with 1/4 tsp of salt and stir. Squeeze half a lime juice on top and sprinkle with cilantro before serving. 

Serve tacos on corn tortillas with extra cilantro, lime juice and cotija cheese or crumbled queso fresco. Enjoy!! Xo

Pomegranate & Pistachio Braised Brussels Sprouts

Getting kids to eat, and better yet, like Brussels sprouts is about as hard as its been for me to take Donald Trump seriously in politics. It's probably not going to happen- it's a love it or leave it sort of situation with these mini cabbages. 

But I'm here to tell you that I got the kids to eat Brussels sprouts and say "I sorta like them" with this recipe- which is a huge (Donald trump voice) deal in my books!! 

Not changing my mind on the ridiculousness that is DT- but if you're on the fence about Brussels sprouts- give this recipe a try- it's really easy and it's definitely a vegetable game changer! 

Pomegranate & Pistachio Braised Brussels Sprouts 

Fridge:

1 lb (about 4 cups) Brussels sprouts, bottoms cut off and sliced in half

3/4 cup pomegranate juice 

3/4 cup apple cider

1/2 cup pomegranate seeds

1 tsp fresh sage, minced 

Counter:

1/3 cup shallots, minced 

1 garlic clove, minced 

Pantry:

2 tbs maple syrup

1 tbs apple cider vinegar

1/3 cup pistachios, chopped 

1/2 tsp salt

Fresh pepper to taste 

Tools:

Casserole dish 

Aluminum foil 

Small bowl

Whisk 

Mixing spoon 

Cutting board 

Chopping knife 

Measuring cups/spoons 

Preheat oven to 375 degrees. 

Place Brussels sprouts in the casserole dish. Spread evenly. 

In small bowl add pomegranate juice, apple cider, maple syrup, apple cider vinegar, shallots, garlic, sage, salt and pepper to taste. Whisk it all together well. Pour this mixture over the Brussels sprouts. 

Cover casserole dish with aluminum foil and place into heated oven. Bake for 30 minutes covered. Remove aluminum foil and add pistachios. Mix everything again before placing back into the oven. Bake for another 30 minutes uncovered. 

Remove from oven and allow to cool for 5-10 minutes before adding the pomegranate seeds. Serve warm or at room temperature. Enjoy! Xo