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New England Clam Chowder

New England Clam Chowder is hands down one of my favorite soups. Being that is one of my faves, I am very picky about the color, texture, and flavor of the soup. If it doesn’t look right or is the wrong color, I won’t eat it. Since I don’t get to visit my hometown in Connecticut too much, I decided to try and find the perfect recipe so I could enjoy the soup as often as I wanted. The first time I tried, I wasn’t happy with the flavor. Something was missing, so I tried again a few more times and finally, I was able to develop something I was proud to share. New England Clam Chowder 6 slices thick-cut bacon, diced 1 small red onion, diced2 large carrots, finely chopped2 cloves garlic, minced2 tbsp flour 1/2 cup clam juice2 cup whole milk1/2 cup heavy cream1 lb Yukon Gold potatoes, peeled…

Braised Beef Burgundy Stew

I love a good beef stew when the temperatures drop.  There’s something delicious and comforting about letting the beef and vegetable stew for hours; having the whole house smelling amazing. This recipe is flavorful and even better the next day. Braised Beef Burgundy Stew 6 slices thick-cut bacon, diced2 lbs beef chuck, cut into 1-inch pieces1 small red onion, chopped1 cup onions, chopped 2 large carrots, sliced diagonally3-4 garlic cloves, minced8 oz white mushrooms, roughly chopped3 tbsp almond flour1 tbsp tomato paste3 cups dry red wine1 1/2 cup beef broth2 bay leaves4 sprigs fresh thyme1/4 cup fresh parsley, choppedSea salt and black pepper, to taste Place top oven rack in the center position and preheat oven to 325°F. Heat a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until crispy, approximately 4-5 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set…

Shrimp Saganaki

Shrimp is one of my favorite kinds of seafood. I haven’t met a shrimp that I didn’t like.  Shrimp Saganaki is a quick and easy Greek appetizer that is often served with crusty bread to scoop up the savory tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead. Shrimp Saganaki 1 lb large shrimp, shelled and deveined4 oz Feta cheese, crumbled1/2 cup Kalamata olives, chopped1 15-oz can crushed tomatoes3 tbsp extra virgin olive oil2-3 cloves garlic, finely chopped1 medium red onion, finely chopped1/4 cup dry white wine1 tsp dried dill1 tsp dried Greek oregano1/2 tsp crushed red chili flakes3 tbsp fresh parsley leaves, chopped and dividedSalt and black pepper, to taste Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts…