Denise's Food Blog

So I just got back from vacation on the Outer Banks. We stayed in Carova beach where you needed a 4x4 to drive down the beach to get to the house we rented. It was amazing! There were wild horses on the beach, a beautiful sunrise every morning and I even saw a school of dolphins swimming and fishing for their dinner. I hated to leave. But, on the way home, we stopped and picked up some fresh shrimp and clams just off the boat. ( I bought other seafood as well, but that will wait for another meal!) So what do I make when I get home and it's it cold and dreary out? Yup, a low country seafood boil to remind me of the past week on the beach. I didn't need to make a lot, so I used 3 ears of corn, shucked and broken into pieces and red potatoes, I used 3 large cut into chunks. I put that in a large pot, added a red onion cut into chunks, rinsed my 2 lbs of shrimp, and 50 clams. One all in the pot, I added one can of beer, and then covered the rest with water. I added ...

It's definitely been a while since my last post and with all the hubbub of Christmas over, I am ready to post about last nights dinner. I made my usual Lasagna for Christmas and Christmas Eve was full of appetizers cookies and sweets and cheeses. I was ready for some Mexican. Oven baked Chimichangas sounded perfect to me.     This is what the finished meal looked like. Here's how I got there. I used my new enamel covered cast iron dish. I put chicken breast in the pan with some water and simmered until cooked. I diced the chicken or you can shred it, whichever you prefer. I then added a block of cream cheese diced.  After that was melted I added a jar of green salsa and some cayenne pepper for a little heat.   I added a handful of shredded Mexican blend cheese and a handful of mozzarella cheese. Then some chopped cilantro. You can add any seasonings you want like a little cumin.   Not it's time to stuff the l...

I just got back from Cape Cod and of course, every restaurant I went to, I had to try the clam chowder. As I was eating them, some fabulous, some mediocre, I was thinking "I can make this". I've made other chowders and I have made this before but it has been years and quite honestly, I don't remember how I made it so I am going at this anew. I've had some chowders with bacon and some without so as a bacon lover, I wanted bacon in mine. I chopped an onion and 2 stalks of celery. I put some oil on the bottom of a stock pot and added the vegetables to sweat them. I added about a 1/2 cup of real bacon bits, its just an easier step but feel free to use strips of bacon. I didn't want the bacon to overpower the soup but I like the flavor it adds so I tried not to add too much. I also diced a bunch of red potatoes, some small some large, I think it was about 6. I added those as well. At this point, I added chicken broth and a few sprigs of thyme, salt, an...

This is super yummy and can have as much or as little kick as you choose. You can also use chicken in addition or instead of. I put the water on for the pasta as I started the Alfredo sauce. For the alfredo, I used a saucepan 3/4 brick of cream cheese and milk about a cup. I use a whisk until the cream cheese is melted in the milk. The milk thickens and I add milk until I get the correct consistency. I added about 1/4 cup of heavy cream as well. I stirred in 3/4 cup of parmesan cheese a quarter cup at a time. In the meantime, in a separate pan, I sauteed the shrimp in butter. Added garlic, a couple cloves, and cajun seasoning, again to taste, while cooking. I also added a can of diced tomatoes, well drained and also a teaspoon of pesto. Add the shrimp to the drained cooked pasta and then pour on the alfredo, stir and serve!

So I haven't been doing such a great job taking pics lately. But here's what I did. I took chicken breasts, sliced in half so they were thinner, then I pounded them out.  I salt and peppered them. Laid sliced swiss and ham on them and rolled them up. I then wrapped them in plastic wrap and put them in fridge for 30 min. I pulled them out rolled them in flour, egg then bread crumbs. I lightly browned them in oil. Transferred them to a baking dish and baked them for 30 minutes. While the chicken is baking, I made the cheese sauce. I started with a half a brick of cream cheese and a half cup of milk. Heat on medium heat and whisk until cream cheese is melted and no lumps. I added a half cup of parmesan and a quarter cup of mozzarella. I added some pepper and a little garlic, don't overwhelm with garlic. I Sliced the chicken on my plate and poured the cheese sauce on top. It was fabulous!!

This is seriously delicious! One of my favorites from Ecuador and Ecuadorian staple! This cheese soup is simple, easy, and filling. In Ecuador, usually, the soup is served as an appetizer to the main meal. As you see, it's packed and filling. I diced an onion, put it into a soup pan with a little oil and butter, about a tablespoon. I sauteed it until translucent. I peeled and diced 2 large potatoes and added it in. I then added 32 oz of chicken stock. I sprinkled about a tablespoon of achiote. I let it simmer until the potatoes were half cooked.  Then I added chuclo. It's corn, however, in the andes, it is large and meaty. You can find frozen chuclo at the market. This one id from Peru. I added a couple teaspoons of oregano, and then let the soup simmer until the corn is tender and potatoes are cooked. I then added a cup of milk. I diced up 12 oz of fresh cheese and added at the very end. I did add the cheese, brought to a boil and ...

The name of this dish just sounds delicious! It is! Use it as a side dish or a main dish. Take out your crock pot folks! I first took the casings off of 2 hot Italian links but you can use bulk sausage if you have it. Brown it in a frying pan. and then I sauteed minced garlic in the sausage oil/juices. I put 1 and 1/2 cups of risotto in the crockpot, poured the sausage and garlic on top. I put 3 cups of water and 1 tablespoon of chicken bullion. I added a bunch of fresh basil and some Italian seasonings. Turned the crock pot on high and let it cook. When just about all of the liquid was absorbed about 1 1/2 hour) I added about 3/4 cup of milk and 1/3 cup of grated parmesan cheese and stirred it up. After that was absorbed about 30 minutes, it was done, and I shut off the crock pot so it didn't get sticky on the bottom. Rich, flavorful.