JERSEY CLAM CHOWDER

THE KITCHEN BOSS'S JERSEY CLAM CHOWER.

Serves: 6 to 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
3 tablespoons butter
3 slices bacon, chopped
1 large yellow onion, chopped (about 1 heaping cup)
1 cup carrots, chopped into 1-inch pieces
1 cup celery with the leaves, chopped into 1-inch pieces
1 teaspoon dried thyme
2-4 fresh bay leafs
Salt and pepper
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken stock
2 cups milk
2 cups potatoes, diced into 1-inch pieces (1 large russet, approx)
2 cups fresh or frozen corn
3 cups chopped fresh chowder clams
Directions:
Melt butter in heavy large pot or Dutch oven over medium heat. Add bacon and cook until bacon begins to crisp, about 8 minutes. Add onions, carrots and celery then sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes. Gradually whisk in clam juice, chicken stock, bay leafs and milk. Add potatoes and bring to a boil. Reduce heat to a simmer and cook until potatoes are done, about 20 to 25 minutes.
Add the corn and clams the last 5 minutes of cooking. Add salt and pepper to taste.

see my tips & feedback for this recipe here! http://momsbimom.blogspot.com/2012/03/jersey-clam-chowder-day-3-making-30.html?m=0

SWEET & SPICY BLT, KITCHEN BOSS

BELOW IS THE KITCHEN BOSS'S RECIPE FOR SWEET AND SPICY BLT'S

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
For the Bacon:
8 slices thick-cut smoked bacon
2 tablespoon brown sugar
2 teaspoon coarsely cracked black pepper

For the Dressing:
6 tablespoons red wine vinegar
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 tablespoons extra-virgin olive oil

For the Sandwiches:
8 slices country white or Tuscan bread, cut about 1/2-inch thick
2 ounces arugula, about 4 handfuls, washed and dried well
1 ripe Hass avocado
2 large ripe tomato, sliced 1/2-inch thick
Salt
Directions
Preheat the oven to 400 degrees F.
For the Bacon:
On a foil lined baking sheet, lay the bacon flat in a single layer. Sprinkle with brown sugar and coarse black pepper. Bake for 15 to 20 minutes, until the bacon is browned and crisp, turning the pan halfway through the baking time. Drain on paper towels and set aside.

For the Italian Dressing:
In a measuring cup, whisk together the vinegar, oregano, basil, salt and pepper. Whisk in the olive oil and set aside.
For the toast:
Toast bread in toaster.

To assemble the sandwiches
Place 4 bread slices on a cutting board. Place 2 slices of bacon on top of each sandwich. Halve the avocado, remove the pit and with a tablespoon, scoop out in one piece. Slice each half into four 1/2-inch thick slices, and arrange on top of the bacon. Add a layer of tomato slices and drizzle with about 1 tablespoon of Italian dressing. Cover the slices with a layer of arugula.
Drizzle the remaining 4 slices of toasted bread with 1 tablespoon of Italian dressing and place, dressing side down, on the sandwiches. Cut in half and serve with your favorite soup.

I CANT WAIT TO TRY THIS RECIPE AND LEAVE MY TIPS AND FEEDBACK!

KITCHEN BOSS TURKEY ARTICHOKE PANINI

KITCHEN BOSS TURKEY ARTICHOKE PANINI

cant wait to try this!
Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
1-2 tablespoons olive oil
2 Ciabatta loaves split in half
6 ounces fresh turkey, sliced
1/2 cup Artichoke pesto, recipe follows
4 ounces asiago cheese, sliced
Directions:
Preheat grill pan to medium temperature.
Slice each Ciabatta loaf and lightly brush olive oil on each side. Spread artichoke pesto on each side and layer the turkey onto the pesto. Layer asiago over turkey. Close face of panini with the top halves of Ciabatta bread.
Place panini on a preheated grill pan and press with grill press or heavy skillet. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the Ciabatta.
Cut in half and serve hot with your favorite soup.

recipe taken from

TLCs kitchen boss

I LOOK FORWARD TO SHARING TIPS AND FEEDBACK ONCE I TRY THIS RECIPE!

Chicken & Spinach Pasta Bake

Chicken & Spinach Pasta Bake
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×17 in baking dish;

brown onion in a sauce pan with olive oil. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

FREEZE N STORE:

prepare as above, but instead of cooking, cover with aluminum foil, and then cover the foil with clear plastic wrap horizontal and vertical so the criss cross seals any openings. freeze for up to 3 months. for cooking remove the night before and place in the fridge so it can thaw. remove plastic wrap but keep on foil. cook on 375 for 30-45 minutes, uncover and bake 15 more minutes.

I LOOK FORWARD TO SHARING FEEDBACK AND TIPS AS WELL AS PHOTOS WHEN I TRY THIS RECIPE.

example photo shown from an internet site where the recipe was adapated from, this photo is not my cooking.

Mac & Cheese CROCK POT!

YOU WILL NEED
-1 1/2 cups milk
-One 12 oz can evaporated milk (evaporated milk keeps the egg and milk from curdling)
-1/4 cup unsalted butter
-3 large eggs
-1/2 tsp salt
-3 cups shredded cheese (pizza or italian blend is good, mozzarella/cheddar.)
-1/2 pound macaroni, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
-Freshly ground black pepper to taste
-1/2 cup grated Parmesan cheese

COOKING INSTRUCTIONS FOR SAME DAY COOKING:

Spray your slow-cooker with cooking spray. Combine milks eggs, butter, and salt in slow-cooker & whisk until smooth.

add your shredded cheese mix, but not your parmesan cheese. also add your macaroni. sprinkle with black pepper and mix.

after mixing sprinkle your parm cheese on top. dont mix. cook for 30-45 minutes on HIGH then reduce to LOW for an additional 2.5-3hrs or until cheese is melted and noodles are tender.

FOR FREEZING:

COMBINE: all cheeses, butter, and par cooked elbows. ziplock, label and freeze.

COOKING FROM FROZEN: add milks and eggs to crock pot, and allow to get hot. empty the contents of you ziplock bag into the hot milk.Cook on HIGH 2 hours, then add additional shredded cheese to the top and cook for another 1/2 or longer until noodles are tender and cheese is melted.
 

I LOOK FORWARD TO SHARING TIPS, FEEDBACK AND PHOTOS WHEN I TRY THIS RECIPE.
 

HEALTHY bbq chicken-CROCK POT

Healthy BBQ Chicken

YOU WILL NEED:
(1) Green Peppers sliced
(1/2) Red Pepper Cut into Slices
(1/2) Zucchini Chopped
(1 1/2) Onions Chopped
(3) Red Potatoes Chopped (or sweet potatoes)
(2) Garlic Cloves Chopped
(3) Chicken Breasts (whole or diced)
(1) 6 oz can of Tomato Sauce
(1/2) TBSP of Brown Sugar
(1/2) TBSP Worcestershire
(1/2) TBSP Mustard
(1/4) tsp Salt 

combine all ingrediants into a gallon freezer bag and freeze for up to 3 months.

CROCK POT cooking
optional: remove 24hrs in advance to thaw (it will cook fine without thawing, but if you prefer to set & forget its easier to mix everything from thawed to get it all well blended..)

Cook on HIGH for 4 hours or LOW for 8 hours. 

Serve over Rice or with noodles.

I LOOK FORWARD TO SHARING PICTURES, TIPS, AND FEEDBACK AFTER I HAVE TRIED THIS RECIPE!!

Teriyaki Chicken-crock pot

Teriyaki Chicken
YOU WILL NEED:

-half large bag of Baby Carrots
-half Red Onion into Large Chunks
-(1) 20oz can pineapple(undrained)
-(1) Chopped/Minced Garlic Cloves
-(3) Chicken Breasts
-1/2 cup teriyaki sauce, 1/4 for later (or 3/4now if you prefer not to add extra at cooking)

(chicken can be cooked as a whole breast, or you may dice it before freezing)
combine all ingredients into a ziplock freezer bag, label and store frozen for up to 3 months.

to cook in your crock pot: (if not freezing, skip the bag & label step) if frozen optional: remove 24hrs in advance to thaw (it will cook fine without thawing, but if you prefer to set & forget its easier to mix everything from thawed to get it all well blended..)
*Add 1/4 cup additional teriyaki sauce to mixture. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice. 

**use the second half of carrots, onion, and additional meat to make a second batch to freeze and store!

I LOOK FORWARD TO SHARING TIPS, PHOTOS, AND FEEDBACK ABOUT THIS RECIPE ONCE I HAVE MADE IT. CHECK BACK SOON!!