The Daily

My husband Jordon goes a long ways in making The Cooking Blog look good. He is a talented photographer and has launched his latest project called The Daily which is a great daily photoblog of what is catching his eye. Make sure you check it out and subscribe to his Twitter feed at @TheDailyYXE.

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Manhattan Clam Chowder Recipe

Ingredients

• 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
• 4 slices bacon, cut into 1/2-inch lengths
• 2 cups finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup chopped bell pepper
• 3/4 cup diced carrot
• 1 1/2 tablespoons minced garlic
• 3 bay leaves
• 1 1/2 teaspoons dried oregano leaves
• 4 sprigs fresh thyme
• 1/2 teaspoon crushed red pepper
• 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1 cup chicken stock
• 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
• 1/4 cup chopped parsley leaves
• Freshly ground black pepper
• Salt

Directions

• In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
• In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

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Tomato Clam Chowder Recipe

Ingredients

• 5 to 6 medium potatoes, peeled and diced
• 6 bacon strips, diced
• 1 small onion, finely chopped
• 2 celery ribs, chopped
• 1 garlic clove, minced
• 2 cans (6 ounces each) minced clams
• 2 cups water
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 to 1 teaspoon pepper
• 1/4 teaspoon salt
• 2 teaspoons minced fresh parsley

Directions

1. Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer.
3. Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer.

• Yield: 11 servings (2-3/4 quarts).

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Beef Pho Recipe

Here is an easier and faster way to make and enjoy Beef Pho and it doesn't take hours and hours of simmering.

Ingredients

• 3 thick slices ginger root
• 2 whole cloves
• 2 cloves of garlic, smashed
• 1 whole star anise
• 1 strip (3 inches/8 cm long) lime rind
• 1/2 tsp (2 mL) coriander seeds
• 1/2 tsp (2 mL) black peppercorns
• 4 cups (1 L) beef stock
• 2 cups (500 mL) water
• 1/2 onion
• 1 tbsp (15 mL) fish sauce
• 8 oz (227 g) top sirloin grilling steaks
• 1/3 cup (75 mL) chopped fresh coriander
• 2 tbsp (30 mL) chopped fresh mint
• 2 tbsp (30 mL) lime juice
• 2 green onions, chopped
• 6 oz (170 g) rice stick noodles
• 1 cup (250 mL) bean sprouts
• chopped fresh mint or coriander or sliced green onions

Directions

1. In centre of 6-inch (15 cm) double-thickness square of cheesecloth, place gingerroot, cloves, garlic, star anise, lime rind, coriander seeds and peppercorns; pull up corners and tie into bundle with string.
2. In saucepan, bring stock, water, onion, fish sauce and spice bag to boil; reduce heat and simmer for 5 minutes. Discard spice bag. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Bring to simmer before continuing.)
3. Slice beef as thinly as possible; add to saucepan and bring to boil, skimming off any foam with spoon. Reduce heat and simmer for 5 minutes. Add chopped coriander, mint, lime juice and green onions.
4. Meanwhile, in pot of boiling salted water, cook rice noodles until tender but firm, about 5 minutes; drain. Divide among 4 soup bowls. Top with bean sprouts. Pour beef mixture over noodles. Garnish with mint.

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Chicken Pho Recipe

Ingredients

• 4 ounces dry Chinese egg noodles
• 6 cups chicken stock
• 2 tablespoons fish sauce
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 tablespoon minced lemon grass
• 5 green onions, chopped
• 2 cups cubed cooked chicken
• 1 cup bean sprouts
• 1 cup chopped bok choy

Directions

1. Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
2. Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
3. Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

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The Scott Van Melt Sandwich Recipe

As inspired by this

Ingredients

• 1 can (6 oz.) tuna, drained, flaked
• 3 Tbsp. mayonnaise
• 2 Tbsp. chopped celery
• 8 slices bread
• 8 2% milk cheese singles
• 8 tsp. vegetable oil spread

Directions

1. Mix tuna, mayo and celery; set aside.
2. Top each of 4 bread slices with one 2% milk cheese singles, 1/4 of tuna mixture and second singles. Cover with remaining bread slices. Spread outsides of sandwiches with vegetable oil spread.
3. Cook in skillet on medium heat 3 to 4 min. on each side or until golden brown on both sides.

"Delicious" and perfect to watch the 11p.m. edition of SportCenter with.

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Blue Cheese Potato Salad Recipe

Ingredients

• 3 pounds unpeeled new potatoes -- quartered
• 1 bottle 8 oz creamy blue cheese dressing
• 3/4 cup blue cheese -- crumbled
• 1 jar real bacon pieces
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried sweet pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon dried chopped onion

Directions

1. Place potatoes in a large saucepan and cover with salted water. Bring to a boil and cook until potatoes are tender; drain and rinse with cold water to stop cooking process. In a large bowl, combine remaining ingredients; stir in potatoes. Cover and refrigerate 2 hours to flavors to blend. Serve chilled.
2. Yield: about 9 cups potato salad.

Source: Quick Gifts of Good Taste.

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Classic Creamy Potato Salad Recipe

Ingredients

• 2 pounds small new potatoes
• 3 hard boiled eggs -- peeled
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons dijon-style mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• tabasco -- to taste
• salt and freshly ground black pepper
• 1 medium cucumber -- peeled, seeded and
• -- chopped
• 5 scallions -- chopped
• 3 tablespoons chopped fresh parsley

Directions

1. Place the potatoes, whole with their jackets, in a large pot and add salted cold water to cover by 1 inch. Bring the water to a boil and cook the potatoes until just tender when poked with a knife. Drain the potatoes and allow to cool. Quarter the potatoes or cut into bite-size pieces and set aside.
2. In a large bowl finely mash the eggs with a fork. Add the mayonnaise, sour cream, mustard, white wine vinegar and sugar and stir to combine. Season with Tabasco, salt and pepper to taste. Add the potatoes, cucumber, scallions and parsley and stir to combine. Taste and adjust seasoning if necessary.

Yield: 4 to 6 servings

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Baked Shrimp Creole Recipe

Ingredients

• 2 eggs, slightly beaten
• 2 cup shrimp, shelled/deveined
• 1 x oil
• 1 x pepper to taste
• 1/4 cup of water
• 2 cup of cornflake crumbs
• 1 x salt to taste

Shrimp Sauce Ingredients

• 1 cup chill sauce
• 1/4 cup Pickle relish
• 1/2 teaspoon mustard, prepared
• 1 tablespoon lemon juice
• 1 cup of mayonnaise
• 1 egg, hard-cooked, chopped
• 1/2 teaspoon onion, grated

Directions

1. Beat eggs slightly with water.
2. Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again.
3. Place shrimp in well-oiled shallow baking pan so they do not touch; sprinkle with salt and pepper.
4. Turn once with a broad spatula so that both sides are oiled. Bake in preheated 450'F. oven 6 to 8 minutes.
5. Serve with Shrimp Sauce or your favorite sauce.

Shrimp Sauce Directions

1. Combine all ingredients; chill.
2. Serve with baked or broiled shrimp.

NOTE: You may prefer broiled shrimp. Follow the same recipe, but cook only 2 minutes on each side under the broiler.

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Tonx Coffee

Learn more and get a free taste at tonx.org

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Acadian Peppered Shrimp

Directions

• 1 lb Butter
• 1/2 c Lemon juice
• 2 ts Fresh basil, chopped
• 2 ts Cayenne pepper
• 2 ts Fresh oregano, chopped
• 5 ea Garlic cloves, minced
• 1 ea Bay leaf, crumbled
• 1/2 c Black pepper, finely ground
• 1 x Salt
• 4 lb Large raw shrimp in shells

Instructions

1. The shrimp should be of a size to number 30-35 per pound.
2. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp.
3. Cook, stirring often, until browned to a rich mahogany colour, about 10 minutes.
4. Add the shrimp, stirring and turning to coat well with the seasoned butter.
5. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table.

From Nathalie Dupree’s New Southern Cooking

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Various Delicious Paleo Chicken Recipe Ideas Spouse and Children Will Adore

Raw Chicken Safety: Dried chicken carries microbes (including salmonella). Bacteria will super quick multiple in climates 40 F to positively 140 F. Keep raw fowl refrigerated or frosty. Refrigeration or freezing chicken does rather than kill bacteria. The only way the bacteria can be taken off is by fully cooking chicken.

Preparation: Large pan medium greater stir tomato sauce, lemon juice together with raw honey. Stir in parsley, rosemary, raw honey, onions, red bell pepper, crushed garlic, sea salt then black pepper diet program

Look, delicious paleo diet recipes are difficult to come by way of so you frequently get stuck with tasteless meals. Difficulty used to drive me crazy! I can't from time to time dish up a reliable Paleo breakfast recipe without having getting the Paleolithic edibles guidelines.

Retain raw chicken isolated. Raw chicken should stay placed in close plastic bag. The bacteria in raw chicken should contaminated with some other foods not. Wash hands meticulously after handling ferocious chicken before taking on other foods combined with objects.

Lectins: Anti-nutrient can trick body's immune approach resulting in proof diseases and immunological intolerances. Products containing lectins perhaps may be grains, wheat, potatoes, rice, dairy and after that legumes (especially soybeans and peanuts).

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But, "hold the phone"! I like better to add a few things to asparagus besides Extra-Virgin Olive Oil. I use a seasoned, or antique rice vinegar outfit and marinade that is a balsamic blend, Kosher Sodium and a home ground pepper on the inside my recipe.

Diet plans who seem to are lopsided in addition built on these consumption of just one food family unit can lead to actually many problems. Powerful independent consultant so that you can MyFitStyle, Jeffrey Thier is a Registered Dietitian in Raleigh, NC. paleo diet .
This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

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Chinese Pork-Vegetable Broth Recipe

Ingredients

• 2 tablespoons hot sesame oil
• 1 pound pork tenderloin, thinly sliced
• 1 bunch scallions, sliced
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• Sriracha chile-garlic paste to taste
• 5 cups chicken broth
• 3/4 cup water
• 3 cups thinly sliced bok choy
• 2 cups broccoli florets
• 1 cup thinly sliced red bell pepper
• ½ cup sliced bamboo shoots
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 8 ounces dried Chinese noodles
• 1 small cucumber, sliced into matchsticks, for garnish

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium heat.
2. Add pork, all but 2 tablespoons of the scallions, garlic, ginger, sriracha and cook, stirring about 5 minutes. Transfer to a plate.
3. Add remaining oil and stirfry vegetables for 4-5 minutes, then add broth, water, soy sauce and rice vinegar. Stir in noodles and bring to a boil.
4. Lower heat and cook till noodles are tender, 4-5 minutes. Return the pork mixture to the pan and stir to combine.
5. Serve garnished with the remaining 2 tablespoons scallions and sliced cucumber.

Serves 6-8.

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Pork Tinola Recipe | Healthy Pork Recipe

Pork Tinola Recipe

Ingredients:
2 lbs. pork butt, cubed
1 bunch fresh spinach, cleaned
2 medium chayote, wedged
2 thumbs ginger, julienned
1 medium yellow onion, sliced
5 cloves garlic, crushed
2 tablespoons fish sauce
32 oz. beef broth
4 cups rice washing
1/2 teaspoon ground black pepper
2 tablespoons cooking oil

Procedures:

• Heat the cooking oil in a deep cooking pot. When the oil is hot, saute the garlic, ginger, and onion. Cook until the onion is soft. Put-in the pork and then cook for 5 minutes or until it browns.
• Add-in the ground black pepper. Stir. Pour-in the beef broth. Let boil.
• Pour 1 cup of rice washing. Allow the liquid to reboil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender. Add the chayote wedges. Cook for 5 minutes.
• Pour the fish sauce and stir.
• Add the spinach. Cover the cooking pot and then turn the heat-off. Let the residual heat cook the spinach. Transfer to a serving bowl. Serve with white rice.

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Vegetable Spring Roll Recipe | Healthy Vegetable Recipe

Vegetable Spring Roll recipe

Ingredients
2 1/2 cups shredded cabbage
3/4 cups carrots, julienned
3 cups bean sprouts, cleaned
2 tablespoons chopped green onions
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon sesame oil
1 1/2 tablespoon soy sauce
1/3 teaspoon ground black pepper
spring roll wrappers
1 egg, beaten
3 cups Cooking oil

Procedures:

• Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil. When the oil becomes hot, saute the garlic and ginger. Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.
• Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes. Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down. Lay a piece of spring roll wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the end of the wrapper. Repeat this step until the veggie mixture is consumed.
• Meanwhile, heat the cooking oil in a deep cooking pot. When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.
• Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
• Remove the fried spring rolls from the pot and place in a plate lined with paper towel. Serve with your favorite spring roll dipping sauce.

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Beef Basil Recipe | Healthy Beef Recipe

Beef Basil Recipe

Ingredients
1 1/2 lbs. ground beef
10 pieces fresh basil leaves (holy basil)
2 1/2 tablespoons fish sauce
2 teaspoons chili flakes
2 tablespoons minced garlic
2 tablespoons brown sugar
3 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper

Procedures:

• Heat a frying pan. Pour the oil in the frying pan.
• When the oil becomes hot, sauté the garlic.
• Add the chili flakes and then cook for 15 seconds. Put-in the ground beef. Stir and brown for about 10 minutes. Add the fish sauce and brown sugar. Stir. Simmer for 20 minutes while letting the excess liquid evaporate.
• Put-in the basil leaves. Cook for 5 minutes. Sprinkle the ground black pepper. Stir
• Turn-off heat. Transfer to a serving plate. Add fried egg on top if desired.

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Bratwurst Hot Tub

Ingredients

• 1 large (11-inch x 9-inch x 2 3/8-inch) aluminum foil baking pan
• 2 to 3 cans (12 ounces each) beer
• 2 tablespoons butter
• 1 medium yellow or white onion, sliced
• Bratwurst

Directions

1. Put the pan right on the grill, being careful not to singe your knuckle hair. Pour in the beer, and add the butter and onions.
2. Grill your bratwurst to a juicy, golden-brown perfection.
3. Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub.
4. When folks are ready for seconds or thirds--or when stragglers show up late - grab a bratwurst out of the hot tub and enjoy!

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