Super Easy Potato & Clam Chowder

The recipe.com daily recipe for February 9th caught my attention. It was entitled "We Love Comfort Food" and featured a recipe for 30-Minute Clam Chowder which uses Betty Crocker® au gratin potatoes. I decided to try it over the weekend and with a few slight modifications, I was pleasantly surprised with how simple it was and how great it tasted.  My modified recipe is below. Enjoy!

Super Easy Potato & Clam Chowder

4 cups hot water

1 box (4.7 oz) Betty Crocker® au gratin potatoes
a dash of Kosher salt
a dash of pepper
1 1/2 cups Steamed corn  (I used Birds Eye Steamfresh Super Sweet Corn)
3 cups milk
1 small onion, chopped (1/4 cup)
2 cans (6 1/2 ounces each) minced clams, undrained

1. Heat water, potatoes, and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain and then dice potatoes.

2. Return potatoes to saucepan, stir in Sauce Mix, and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.

3. Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender and sauce has thickened.

Makes 4 servings

Thanks for KeepinUpwKaren, until next time!
~K

Super Quick Veggie Soup

When the temperature drops, there is nothing better than a bowl of hot soup. My friend Anna Maria shared this recipe with me many years ago when we were having a toddler pay-date at her home. It is one of my all-time favorites. When I make this at home, I have to make two pots. The first with ground beef (or ground turkey) and the other with Bocca Crumble's since DH does not eat red meat. The recipe is below. Enjoy!

Super Quick Veggie Soup

Ingredients:
1lb ground beef / ground turkey / or meatless crumbles
1 46oz bottle V8 juice
1 package Liption Onion Soup mix
1 16oz package frozen mixed veggies

Directions:
In a large pot, brown ground beef (season to taste) – do not drain. Add V8 juice, soup mix, veggies, and salt and pepper. Simmer for about 10 minutes.

The longer you simmer, the better it tastes!

Add some pasta to the soup for a hearty meal.

This soup goes great with grilled cheese sandwiches

This comes out great every time!!!!

Thanks for KeepinUpwKaren, until next time!
~K

KK's Sautéed Green Beans

Who doesn't love the sautéed green beans from their local Chinese restaurant? I could eat them all-day.  I decided to take a shot at them at home and they came out perfect on the first try!! Try these easy steps and be sure to let me know what you think.

Sautéed Green Beans
(serves 4)

Ingredients

1 12oz Pack of Birds Eye Steam Fresh Whole Green Beans

Quart sized bowl filled with ice and water
2-3 teaspoons Dry Minced Onions
2 tablespoons butter
salt and pepper

Directions

Cook beans in the microwave according to the package directions.  Carefully remove from the microwave and open bag. Transfer the beans to ice water to cool and then drain (be sure to remove any ice).

Over medium heat, melt butter in a sauté pan, add the minced onions, and stir.  Once the onions are soft, add the beans, tossing often. Season with salt and pepper and serve.

Thanks for KeepinUpwKaren, until next time!
~K

Texas Caviar

My husband introduced me to Texas Caviar last year when someone at school made it and he brought it home to share.  It was so good that I decided to make it for a few recent events.

Texas Caviar is more like a salsa than a dip. It goes great with the Blue Corn Tortilla Chips.  The combination of beans, fresh vegetables, and spices are indescribable.  You will have to make it and see for yourself.

A few people asked for the recipe I used.  Enjoy!

Texas Caviar

Ingredients:1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
2 jalapeno peppers
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans
1 (11 ounce) can white shoepeg corn
1 (16 ounce) bottle Italian dressing
4 roma tomatoes
1 bunch cilantro

Directions:1 Remove membranes and seeds from peppers. 2 Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped). 3 Drain and rinse the black beans, blackeye peas, and shoepeg corn and add to peppers. 4 Add italian dressing and stir well. 5 Cover and marinate in refrigerator for 8 hours. 6 Drain. 7 Dice roma tomatoes and cilantro and stir into mixture. Serve with tortilla chips.

I modified it a bit by adding the following:
dash of ground cumin
dash of chili powder
dash of hot sauce
dash of sugar (to taste)
splash of apple cider vinegar
I also threw in some diced green pepper
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar and sugar. Transfer to a serving bowl using a slotted spoon.