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I LOVE This. My #1 delicious Broccoli Cheese soup.

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Broccoli Cheese Soup
Broccoli Cheese Soup
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Broccoli Cheese Soup is another favorite of mine and I bet you have the ingredients in your refrigerator needed to make this delicious broccoli cheddar soup! It is the perfect cold weather soup or really anytime. It’s a perfect soup for spring with a homemade chicken salad or pimento cheese sandwich.

There is another Broccoli Cheese Soup out there that I make to. I think it’s Panera’s Broccoli Cheese soup. Why do I like this recipe more? Because the Panera recipe seems to be a little watery to me. I have made it many times and every time I feel it’s a little watery. It could be because it’s not pureed like I did in this soup. However the Panera Broccoli Cheese Soup recipe is delicious and by the way is very popular.

Maybe it’s just me, but when you use very similar ingredients and treat them differently like I did, a little pureed, it changes the texture, the mouth fill. When I am eating an intended cheesy soup with cream, I want it to not seem watery. I love the creamy texture in this recipe and its just gives you that feeling of a cup or bowl of creamy tomato soup .

I used my emulsion blender to puree the ingredients. Here is one I would recommend. I use mine all of the time not only to puree a soup but to beat eggs for the perfect scramble.

https://amzn.to/4jf77S4

This is very basic. I have had my KitchenAid Emulsion (Hand) Blender for probably 20 years and it still works beautifully! There are many that come with lots of attachments, but if you’re like me you will stuff them in a drawer or cabinet and never use them. You may want the additional attachments!

I do have a Vitamix though that I love to use for a pureed soup or anything actually. It is amazing. They are expensive and it took me a lifetime to be able to justify buying one…but it’s a workhorse. I bought mine from William Sanoma but this Amazon choice is comparable.

https://amzn.to/4gZmPPS

Broccoli Cheese Soup

what you need for this Broccoli Cheese Soup?

  • extra virgin olive oil
  • butter
  • yellow onion
  • fresh thyme
  • carrots
  • all purpose flour
  • vegetable or chicken broth
  • bay leaves
  • smoked or regular paprika
  • cauliflower
  • broccoli florets
  • cayenne
  • salt and pepper
  • milk
  • heavy cream
  • sharp cheddar cheese

What would be good with this soup?

Although this soup is delicious on it’s on with just some crackers or a piece of sourdough or even garlic bread, it is also a delicious accompaniment to a simple sandwich like chicken salad or a delicious southern Pimento Cheese sandwich. My mouth is watering. Here’s the recipe for my Pimiento Cheese. I must make that tomorrow so expect a new post.

Always a Favorite – My Southern Pimiento Cheese

Southern Pimiento Cheese
Southern Pimiento Cheese

Yum! I have a new Chicken Salad Recipe that I love that I’ll post in a few days. I think a Chicken Salad or the Pimiento Cheese are the perfect accompaniment.

need more soup recipes:

This is another broccoli cheese soup I have on the blog that I love and I’m going to repost in a day or so and I just posted the Loaded Baked Potato Soup yesterday.

The Best, Yet Easiest – Broccoli, with Potato & Cheese Soup

Broccoli Cheese Soup
The Best & Easiest Broccoli with Potato & Cheese Soup

and, Perfect Comfort Food- Loaded Baked Potato Soup

Loaded Baked Potato Soup
Loaded Baked Potato Soup

Both of these soups are delicious. ,

Let me know if you make this!

Broccoli Cheese Soup

Broccolli Cheese Soup

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 8 hours 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 yellow onion, chopped
  • 2 tbsp fresh thyme leaves or 2 teaspoons dried
  • 2 carrots, chopped
  • 3 tbsp all purpose flour (or gluten free)
  • 6 cups vegetable or chicken broth
  • 1 small head cauliflower, cut into florets
  • 4 cups broccoli florets
  • 1-2 cups water if needed
  • 2 bay leaves
  • 1/4 tsp smoked or regular paprika
  • 1/4 tsp cayenne (optional)
  • kosher shalt and black pepper
  • 1/2 cup half & half or heavy cream
  • 1-2 cups sharp cheddar cheese, grated

Equipment

  • Handheld Blender or Blender

Method
 

  1.  Melt the butter in a large dutch oven over medium heat. Add the onion, carrots, and thyme, and cook about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Add the cauliflower and bring to a boil. Cover, and cook over medium heat for 10 minutes, until the cauliflower is tender.
  2. Transfer the soup to a blender and purée until smooth. If you don't have a blender, use a hand blender. It will work beautifully. Return the soup to the pot if you pureed it in your blender. If needed add 1-2 cups water, then the broccoli, bay leaves, paprika, cayenne, and a large pinch each of salt and pepper. Bring to a simmer over low heat and cook, uncovered, until the broccoli is tender, about 10 minutes. If you think it's cooking down too much, add a lid and set it ajar on the pot.
  3. Remove the bay leaves and blend the soup in batches until the broccoli is mostly pureed leaving small chunks.
  4. Return the soup to the stove and set over low heat. Stir in the heavy cream or the half and half . Add the cheese and cook until melted and creamy. Taste, and add salt and pepper as needed. If the soup is thick, add broth to thin. Ladle into bowls and top with a little extra cheddar and more fresh thyme.

Perfect Comfort Food- Loaded Baked Potato Soup

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Loaded Baked Potato Soup
Loaded Baked Potato Soup

Whenever I indulge in this Loaded Baked Potato Soup, it transports me back to my childhood. As a grown-up, I am reminded of the times when my mother would whip up a potato-based soup for us whenever we fell ill. Although it was a simpler version compared to what we have now, it consisted of a delightful mixture of potatoes, milk, butter, and a touch of salt and pepper. This humble concoction always served as the ultimate comfort food, magically working its wonders to make us feel better, regardless of the ailment we were facing.

Loaded Baked Potato Soup

Just like a loaded baked potato, this loaded baked potato soup starts with a baked potato, there’s sour cream added at the end, AND I topped my bowl with all your favorite toppings for a baked potato like cheese, bacon bits, green onions.

Similar to a baked potato that has been loaded with toppings, this indulgent baked potato soup begins with a baked potato. Towards the end, sour cream is incorporated, and my bowl is garnished with beloved baked potato toppings such as cheese, bacon bits, and green onions.

Many recipes for Loaded Baked Potato soup involve dicing and boiling the potatoes. It’s interesting how they still call it Loaded Baked Potato Soup when the potatoes aren’t actually baked. I’m not criticizing, just find it amusing! However, in my version, I actually bake the whole potatoes, peel them, and then dice them. This extra step of baking really enhances the creaminess and flavor of the russet potatoes.

The lusciousness of a baked potato surpasses that of boiled potatoes. I genuinely enjoy potatoes in various forms, especially fried and baked. I also love scalloped potatoes and potato au gratin, to name a few. I consider myself quite knowledgeable about potatoes. Planning ahead a bit to bake the potatoes is definitely worth it.

What ingredients do you need for the Loaded Baked Potato soup?

  • russet potatoes
  • unsalted butter
  • shallot or onions
  • flour
  • whole milk
  • heavy cream
  • chicken stock
  • sour cream
  • salt and pepper
  • cheese, I use cheddar
  • bacon bits for garnish
  • green onions for garnish
Loaded Baked Potato Soup

How do you prepare the soup?

  • Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
  • Remove potatoes from oven and cool. Peel potatoes and dice.
  • Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
  • Add flour and continue to cook for 3 to 4 minutes.
  • Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon.
  • Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
  • Using an immersion blender, blend soup but still leave some whole potatoes. If you don’t have an immersion blender, you can use a hand held potato masher or break some u with the back of your spoon
  • Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.

This is a nice set up if you’re interested in a an immersion blender. I use mine often,

https://amzn.to/47Oprv3

This soup is heaven in a bowl. It taste like a loaded baked potato. You taste the baked potato, the butter, the sour cream, the cheese and it has milk and heavy cream. I know you’ll love this too.

I love soup bowls and here are some of my favorites:

https://amzn.to/3C9VDP4

https://amzn.to/40va5dH

I like dinnerware that is solid colors usually, and in neutral colors unless you are making a soup from a part of the world that has amazing bowls and dishes they use like serving Ramen from Japan! I love these ramen bowls:

https://amzn.to/4hbtnKP

Need another soup recipe?

This is a delicious vegetable beef soup!

homemade vegetable beef soup

Homemade Vegetable Beef Soup
Homemade Vegetable Beef Soup

Well I hope you try both of these soups. They are both delicious. Here’s the Loaded Baked Potato Soup recipe! Enjoy!

Loaded Baked Potato Soup

Cold weathers coming!! You need this soup! Here’s the recipe! Enjoy!

Loaded Baked Potato Soup

Loaded Baked Potato Soup

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Servings: 4 Servings
Course: Appetizer, dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 Russet potatoes (about 1 1/2 pounds), scrubbed clean
  • 5 Tbsp Unsalted butter
  • 1/2 onion, diced or shallot
  • 1/4 Cup Flour
  • 1 Cups Milk
  • 2 Cups Heavy cream( you can use all milk, or half and half, but I like some cream)
  • 1 Cup Chicken or vegetable stock
  • 1/2 Cup Sour cream
  • Salt and pepper to taste
  • Garnishes Shredded cheddar cheese, crumbled crispy bacon, sliced green onions, crispy onions or shallots

Method
 

  1. Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.

    Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
    Remove potatoes from oven and cool. Peel potatoes and dice.

    Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
    Add flour and continue to cook for 3 to 4 minutes.
    Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.

    Using an emersion blender, blend soup but still leave some whole potatoes. Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.

    Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced green onions, and crispy shallots or onions. Finish with more cracked black pepper.

Beautiful Italian Wedding Soup

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Italian Wedding Soup
Italian Wedding Soup

Wow! This Italian Wedding Soup was delicious. Chicken meatballs, lots of garlic, lemon, more lemon and garlic, spinach, carrots and homemade chicken stock! So good and perfect for January! This could actually serve as your essential chicken soup because we have the delicious stock and chicken meatballs along with carrots, celery and fresh spinach. If that’s not enough, there’s orzo pasta and parmesan cheese!

Italian Wedding Soup
Italian Wedding Soup

What is not to love about these loaded with flavor chicken meatballs? I mean this soup is healthyish! Isn’t that the word everyone is using today, healthyish? Actually I think Bon Appetite came up with the word and they say: “you probably already know what Healthyish is.

“At some point a while back, we at Bon Appétit came up with a word that sums up the way so many of us eat now: healthyish. As in, we like knowing where our food comes from, what’s in it, and who made it. We care about how food makes us feel. But, also, we’re not losing sleep over it. We’re not nutritionists. We don’t count calories or fret about our cholesterol levels (the good or bad kind).” I like that, healthyish.

Italian Wedding Soup
Italian Wedding Soup

What do you need to make this delicious Italian Wedding Soup?

For the Meatballs

  • 1 lb ground chicken
  • 1 large egg
  • 1/2 cup grated parmesan cheese
  • 2 tbsp dried parsley or 1/4 cup fresh parsley (substitute 1/4 cup fresh parsley)
  • 2 tbsp chopped fresh oregano (substitute 2 tsps dried)
  • 2 tbsp fresh basil, chopped
  • 2 tsp smoked sweet paprika
  • salt and pepper

For the Soup

  • 1 recipe meatballs above
  • 1/4 cup extra virgin olive oil
  • 1 medium onion, diced
  • 4 tsp chopped garlic
  • 4-6 carrots, medium sliced
  • 2-4 celery stalks, medium sliced
  • 8 cups chicken broth
  • pinch of red pepper flakes
  • 4-6 fresh spinach
  • zest of 1 lemon
  • juice of 1-2 lemons
  • 1 cup orzo

Here’s another dish I made with chicken meatballs that is delicious, Baked Chicken Meatballs with Broccoli Pesto Pasta: Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

Baked Chicken Meatballs with Broccoli Pesto Pasta

Ok, here’s the recipe for the Italian Wedding Soup! I can’t wait for you to try it! Let me know what you think!

Italian Wedding Soup

Italian Wedding Soup

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Course: dinner, Lunch, Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

For the Meatballs
  • 1 lb ground chicken
  • 1 large egg
  • 1/2 cup grated parmesan cheese
  • 2 tbsp dried parsley or 1/4 cup fresh parsley (substitute 1/4 cup fresh parsley)
  • 2 tbsp chopped fresh oregano (substitute 2 tsps dried)
  • 2 tbsp fresh basil, chopped
  • 2 tsp smoked sweet paprika
  • salt and pepper
For the Soup
  • 1 recipe meatballs above
  • 1/4 cup extra virgin olive oil
  • 1 medium onion, diced
  • 4 tsp chopped garlic
  • 4-6 carrots, medium sliced
  • 2-4 celery stalks, medium sliced
  • 8 cups chicken broth
  • pinch of red pepper flakes
  • 4-6 fresh spinach
  • zest of 1 lemon
  • juice of 1-2 lemons
  • 1 cup orzo

Method
 

  1. Preheat oven to 350 degrees. Combine all the ingredients in a large bowl. Roll them into about 1 to 1/2 inch balls. Place them on a baking sheet. When you are finished rolling all of the chicken mixture, place the sheet pan in the oven and cook for about 10 to 15 minutes or until the meatballs have become a little firm to the touch. Remove them from the oven and set aside until needed to go into the soup.
  2. Stovetop Instructions:
    Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent. Add the garlic, carrots, celery, and a pinch each of salt and pepper. Cook about 5 minutes stirring to prevent the garlic from burning. Add the broth, the orzo and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes. If you have a parmesan rind, you can add it to the soup for additional flavor.
  3. Stir in the spinach, lemon zest and lemon juice and cook an additional 5 minutes. Remove the parmesan and adjust the salt and pepper. Add some fresh basil if you want.
  4. Serve in bowls with extra parmesan and a crust bread. Enjoy!
  5. Instant Pot Instructions:
  6. Follow the instructions above for the meatballs.
  7. Set your Instant pot for sauté. Add the olive oil. When heated, add the onion, carrots and celery and cook about 5 minutes stirring to prevent browning. Add your garlic and a pinch of salt and pepper and continue to cook an additional 2 minutes or so, continuing to stir. Add the broth, parmesan rind if you are using, the orzo and a pinch of red pepper flakes. Stir in the meatballs and set the instant pot on high for 8 minutes.
  8. Allow the steam to release on it's on. Remove the lid and add the spinach, the lemon zest and the lemon juice. Allow the spinach to wilt a little. Remove the parmesan rind and adjust your salt and pepper. Add some fresh basil if you want.
  9. Serve in bowls with extra parmesan and a crust bread. Enjoy!

I Love this Texas Chili.

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Let’s make some Texas chili that we grew up with but with real dried chile that originated from Mexico! Although I could never duplicate the amazing flavors of Mexico, using some of their techniques like dried chiles just shows us how the spices should be prepared and taste.

Texas Chili
Texas Chili

This recipe for my Texas Chili is exactly what we all need these next few days with the frigid temperatures that we have coming our way. Plus, this recipe is with dried chiles from Mexico that you can find from your local grocery store. If you haven’t cooked with dried chiles but don’t understand how; this recipe will teach you so that you can start taking advantage of these beautiful ingredients of Mexico.

By the way, you don’t have to serve this with Fritos like I did. Just loved how beautiful it all came together for a delicious dish.

These are some of my favorite toppings for this Texas Chili.

  • Avocado
  • Cotjia cheese or cheddar cheese
  • Cilantro
  • Green onion
  • Red onion
  • Sour cream
  • Chopped Jalapeno
  • Crushed tortilla chips or crumbled cornbread or Fritos if you’re classy! Frito Pie for the win!
  • Did I miss anything?
  • Ketchup? I don’t know but a lot of folks love it.

What do you need to make this so good Texas chili!

  • 1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
  • 3 dried ancho chiles, stems and seeds removed
  • 3 dried pasilla chiles, stems and seeds removed
  • 2 cups very hot water (I brought it to a boil on the stovetop)
  • 1 tbsp salt, divided use
  • 1 tbsp ground black pepper, divided use
  • 4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
  • 1 cup stock (beef or chicken) or water (I actually just used water)
  • 4 cloves garlic, peeled
  • 1 small onion, peeled and quartered
  • 1 15 oz can unsalted crushed tomatoes
  • 2 tbsp sweet paprika (I used a sweet smoked paprika)
  • 1 tbsp cumin
  • 2 tsps dried mexican oregano
  • 1-3 tsps cayenne (optional)
  • 1/2 cup masa harina

Sometimes I make chili with spices, but this chili starts with dried chiles which I really like. There’s just something about using actual dried Chile that adds warmth and depth to the dish! If you aren’t familiar with these chiles, here’s a photo and a bundle on Amazon only if you can’t find chiles in your local grocery stores.

https://amzn.to/4gY99oh

Although I didn’t use Guajillo in this recipe, they are the sister (in my lowly opinion, they are similar) to the New Mexico Hatch Red Chile, just milder….not as bitter. I really like the Guajillo chile. So buy the bundle. I’ll show you how to use them.

Below is my Brisket Chili. I have so many mixed emotions about these recipes. The base that’s develped from the dried chile or the base that was develped from the cut of beef which happened to be brisket. Of Course.

Texas Brisket Chili
Texas Brisket Chili

That’s a later story but in the meantime, here’s the recipe. amazing texas smoked brisket beans.

But, All Hale to the Texas Chili that taste like what I grew up with made by my father who was a master cook in my mind. My Mom was a master cook also made a beautifully planned out Southern meal daily in the 1950’s.

Here you go! Let me know what you think.

Texas Chili

Instant Pot Texas Chili

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Course: dinner, Lunch, texmex
Cuisine: American, Texmex
Ingredients Equipment Method

Ingredients
  

  • 1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
  • 3 dried ancho chiles, stems and seeds removed
  • 3 dried pasilla chiles, stems and seeds removed
  • 2 cups very hot water (I brought it to a boil on the stovetop)
  • 1 tbsp salt, divided use
  • 1 tbsp ground black pepper, divided use
  • 4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
  • 1 cup stock (beef or chicken) or water (I actually just used water)
  • 4 cloves garlic, peeled
  • 1 small onion, peeled and quartered
  • 1 15 oz can unsalted crushed tomatoes
  • 2 tbsp sweet paprika (I used a sweet smoked paprika)
  • 1 tbsp cumin
  • 2 tsps dried mexican oregano
  • 1-3 tsps cayenne (optional)
  • 1/2 cup masa harina

Equipment

  • Instant Pot or other Pressure Cooker

Method
 

  1. Melt the tallow or lard in a large pan over medium-high heat either in the Instant Pot or in a separate skillet. Briefly fry the chiles until fragrant, about 10 seconds on each side. Remove the chiles to a blender or food processor (leaving the seasoned fat in the pan), cover with the very hot water, and let steep while you sear the meat. (Use a spoon or tongs to push the chiles down into the hot water if they’re not completely submerged.)
  2. Season the beef with two teaspoons each salt and pepper. Sear the meat in the leftover chile oil over medium-high heat until well-browned, about 6 minutes total. (You may have to work in batches, depending on the size of your pan.) When all of the meat is browned, add it to the Instant Pot if you used a separate skillet up to this point.
  3. Add the stock or water to the pan and use a metal spatula or a wooden spoon to scrape the browned bits off the pan. Add this liquid to the Instant Pot.
  4. Add the garlic and onion to the blender and blend until nearly smooth. I wanted to strain the chile becasue sometimes there's skin left so I placed a strainer over the Instant Pot and poured the chili paste into the strainer and pressed with a back of a spoon, scraping the bottom of the strainer occasionally until there's nothing left in the strainer but the skin residue. Discard the residue.
  5. Add the crushed tomato, 1 teaspoon salt, 1 teaspoon pepper, paprika, cumin, dried oregano, and cayenne (if using) to the Instant Pot. Seal the lid and run the high pressure setting for 40 minutes. Manually release the pressure.
  6. Carefully open the Instant Pot and scoop out about a cup of the chili’s liquid into a heat-safe bowl. Whisk in the masa harina and add this mixture back into the Instant Pot. Stir to combine; the chili should thicken slightly.
  7. Serve with whatever chili accompaniments you like best. I listed several we like in the body of this post!

i love this clam chowder.

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Clam Chowder
Clam Chowder

I really do love clam chowder!! Butter, bacon, cream, seasonings, clams? What is there not to love? A loaf of French bread for sopping is the only addition you need, or some saltines. Seriously. Clam Chowder is great for game day, Christmas holidays, or just at home by the fire or at the beach!

Other than a terrific clam chowder I love fried clams. My parents lived in Seattle for a while. When they returned to Texas, every Christmas eve they would have the most delicious clam chowder, fried oysters, likely fried catfish, a southern favorite in Texas, along with lots of boiled shrimp with a delicious red sauce. It’s fascinating how so many of my memories relate to food.

For clam chowder, I usually use a high quality canned clam and purchased clam juice. When I can get fresh clams I will make the chowder with them. This Cento is a favorite of mine. There are may good brands.https://amzn.to/46BOEaP

Clam Chowder
Clam Chowder

The above photos were made with fresh clams. It is delicious either way.

What is clam chowder….

According to Wiki, “Clam chowder is any of several chowder soups containing clams and broth. In addition to clams, common ingredients include diced potatoes, onions, and celery. Other vegetables are not typically used, but small carrot strips or a garnish of parsley might occasionally be added primarily for color. A garnish of bay leaves would add both color and flavor, I used fresh thyme which works beautifully in this chowder.

It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.

what are the ingredients?

Clam Chowder
Clam Chowder

what are the ingredients?

  • 6 ounces good quality smoked bacon, cut into 1/2 inch wide pieces
  • 6 tbsp butter, divided
  • 2 cups diced carrots
  • 2 cups chopped, yellow onions
  • 2 cups diced celery
  • 4 cups peeled and diced potatoes (I used Yukon gold, new potatoes would be good also)
  • 2 tbsp fresh thyme leaves or dried (I used both)
  • salt and pepper to taste
  • 1/2 cup flour
  • 1 quart clam juice
  • 2 cups milk or 1 cup milk, 1 cup heavy cream
  • 3 cups chopped clams
  • Salt pork that has been diced and fried crispy for garnishing or some of the crispy bacon
  • chopped chives

more game day recipes?

Want more game day recipes? Here’s a couple for you! Game Day! The Best Frank’s RedHot Buffalo Wings https://the2spoons.com/game-day-the-best-franks-redhot-buffalo-wings/.

Frank’s RedHot Buffalo Wings
Frank’s RedHot Buffalo Wings

Game Day Chicago Italian Beef sandwiches: https://the2spoons.com/game-day-chicago-italian-beef/.

Chicago Italian Beef
Chicago Italian Beef

There’s several more on my blog, just look under the Category “Game Day” or Appetizers.

i love this clam chowder.

Here’s the recipe for this delicious chowder! Enjoy!

Clam Chowder

Clam Chowder

What’s not to love! I didn't serve it in a bread bowl like you get in many places in San Francisco because I couldn't find them. Instead I served in a bowl with oyster crackers. A loaf of french bread for sopping would be a great addition.
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Servings: 6 servings
Course: Appetizer, dinner, Lunch, Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 ounces good quality smoked bacon, cut into 1/2 inch wide pieces
  • 6 tbsp butter, divided
  • 2 cups diced carrots
  • 2 cups chopped, yellow onions
  • 2 cups diced celery
  • 4 cups peeled and diced potatoes (I used Yukon gold, new potatoes would be good also)
  • 2 tbsp fresh thyme leaves or dried (I used both)
  • salt and pepper to taste
  • 1/2 cup flour
  • 1 quart clam juice
  • 2 cups milk or 1 cup milk, 1 cup heavy cream
  • 3 cups chopped clams
  • Salt pork that has been diced and fried crispy for garnishing or some of the crispy bacon
  • chopped chives

Method
 

  1. If you are using canned clams, drain them, reserving the clam juice and set aside both.
  2. Add the bacon and cook slowly so the fat renders and the bacon becomes crispy. Remove the bacon from the skillet, reserving the bacon fat. If there is too much bacon fat, pour off all but maybe 2 or 3 tablespoons. Add the butter.
  3. When the butter has melted, add the carrot, celery and onions, the thyme and a little salt and pepper. Cook about 10 minutes. Add the flour and cook stirring so that it doesn't burn.
  4. Add the clam juice and cook on medium low until the vegetables are tender and the broth has thickened. Add the milk and the heavy cream if using.
  5. Add your clams and just heat gently for just a few minutes. Check for salt and pepper.
  6. Serve in bowls and top with some of the crumbled bacon. Enjoy!

the best beef stew over creamy polenta.

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Beef Stew
Beef Stew

This beef stew over creamy polenta really is the best. I used short ribs that fell off the bone and their marbling just makes it delicious. The broth is rich mostly because of the short ribs. I use a chuck roast mostly which is very good too, but because I love short ribs so much it occurred to me that I should try this old fashioned beef stew I grew up with using short ribs. If you ever make a basic stew using short ribs, I think it will become your favorite.

Stew is the perfect comfort food in my opinion. I love it year around but especially when it’s cold. I love it with cornbread or just some really fresh saltines and of course big chunks of cheddar cheese. And, a favorite is over polenta. I remember growing up my Dad would make “polenta”. Seriously. It was before polenta was popular. We called it cornmeal mush. Anyway, we’d put the cornmeal mush or polenta in the bottom of the bowl, then add our beef stew! Amazingly Good! That is to this day a favorite way to eat beef stew.

Beef Stew
Beef Stew

No polenta, just the yummy stew with cornbread!

Beef Stew
Beef Stew

making the beef stew.

There’s a couple of steps in this recipe, but they are easy and make such a tremendous difference. I always use a well marbled chuck roast or in this instance I used short ribs. You actually could use a combination of oxtails and beef short ribs. I don’t use the stew meat you see in the store because it seems a little tough and it is really lean. You need the fat to make a delicious and rich broth.

I made the stew in the instant pot to save time in producing a very tender meat whether it is chuck roast or short ribs. Of course, you don’t have to make it in an Instant Pot; however, it will take some time to render the fat and to make a very tender ribs or roast, The ingredients and technique will remain the same without an Instant Pot.

My first step is to salt and pepper the short ribs or roast. If using a roast, I cut it into 1 inch cubes. I then brown them on both sides in a little oil on the normal sauté mode in the Instant Pot or on the stovetop in a heavy pan, medium to medium high. I saute in batches if I’m working with a large portion.

more instructions……

I then remove the meat from the pan and add a roughly choppd onion, carrots, celery and garlic. I cook stirring to release the bits from the bottom allowing the onions to become translucent I add the meat back in, the tomatoes , then I add the beef stock to cover the meat by about two inches, stirring to continue to deglaze the pan. I then add a bay leaf and I add one or two sprigs of fresh thyme. I secure the lid of the instant pot and set the Instant Pot for 35 to 45 minutes depending on the size.

At that point you can do a quick release or allow the Instant Pot to cool on it’s on. I check for salt and pepper and adjust. At this time I add additional carrots and potatoes because in the first cook I was building flavors and bringing the meat to fork tender so I just throw in a couple of carrots in for the flavor. Now I want lots of potatoes and carrots added and cooked until they are tender. I then set the instant pot to 10 minutes.

If you are cooking on your stovetop, cook follow the above steps and cook until the meat is tender. It make take 2 to 2 1/2 hours to become fork tender. At that point, check for seasoning, add the potatoes and carrots and cook until they are tender. Add your carrots about 5 to 10 minutes before potatoes, as it takes longer for carrots to get tender.

Beef Stew
Beef Stew

If you’re serving this without the polenta and want to serve it with cornbread, try my recipe for Southern Cornbread because it is no-fail (I think) and is delicious. Here’s the recipe for it: https://the2spoons.com/southern-cornbread/.

Cornbread
Cornbread
Beef Stew
Beef Stew

Another favorite to have with this stew is my Jalapeno Cornbread! It’s delicious. Loaded with jalapeno, creamed corn and cheddar cheese,s it is the perfect accompaniment so easy, the best jalapeno cornbread.

Jalapeno Cornbread
Jalapeno Cornbread
Jalapeno Cornbread
Jalapeno Cornbread

If you decide to make polenta, you can make it from cornmeal or you can buy polenta. I have purchased a coarse polenta and I’ve purchased an Instant polenta that seems finely ground. I have a hard time finding polenta in my area so if I order it online. This is what I ordered the last time: https://www.amazon.com/gp/product/B00DVIA9AE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1. This is an Instant Polenta that is good and so fast to make. Because I was having the polenta with the stew I really didn’t want a parmesan cheese element so I just added salt, pepper and butter. So good.

Here’s the yummy recipe for this beef stew. Enjoy!

Beef Stew

beef stew over creamy polenta.

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Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 lbs Beef Short Ribs
  • Enough oil to coat the bottom of the pan
  • 1 Lg onion, quartered
  • 2 Carrots, quartered
  • 2 Stalks Celery, diced
  • 2 Cloves garlic, peeled and smashed
  • 1 28 oz can of whole tomatoes, crushed with your hands or diced tomatoes if you prefer
  • Beef broth to cover the beef by 2 inches above
  • 2 Bay leaves
  • 2 Tbsp Canola oil
Finishing the stew
  • 4-6 Carrots, peeled and cut into 1/2 inch pieces
  • 4-5 Baking potatoes, peeled and cut into chunks Add more depending on your potato size, you want lots of potatoes and carrots
  • Salt and pepper to taste

Equipment

  • Instant Pot or other Pressure Cooker If not using a instant pot, I would use a Dutch oven or heavy pot.

Method
 

For the Short Ribs
  1. Set your Instant Pot mode to sauté or if cooking on the cooktop, heat your pan to medium to medium high. While your pans are heating, salt and pepper the short ribs. Add the oil to your heated pan. Add the short ribs and sear on all sides. Remove and set aside.
  2. Add the carrots, celery, onions, garlic, and bay leaves to the pot and cook until the onions are translucent. Add the back into the pot. Add your canned tomatoes to the pot. Add enough beef broth to cover the ribs by about 2 or 3 inches over.
  3. Change the setting to the meat/stew mode and set for 45 minutes. When the 45 minutes has completed, quick release the steam. Check the doneness of the short ribs. They should be fork tender, falling off the bones.
To finish the Stew
  1. Remove the short ribs from the pan. Remove the bone and cut the meat into large pieces if necessary. Set aside.
  2. Add the potatoes and carrots to the broth and other ingredients. If using the pressure cook mode, set for 10 minutes. At the end of the 10 minutes, quick release the steam and check to see if your potatoes and carrots are tender. Stove top, add them to your pot and cook until tender.
  3. Add your rib meat back in and adjust seasoning! Enjoy!
For the Polenta
  1. Cook the polenta according to the package directions. Most recipes call for parmesan cheese. If you don't want the cheese just add salt, pepper and butter.