New England Clam Chowder

New England Clam Chowder is one of those creamy soups I make every once in a while and savor till the last spoonful. The white pepper adds a nice bite and this savory chowder makes for a hearty meal, especially if you add in some bread or crackers for dipping. Though it may not be the most healthy soup option, it’s worth an occasional indulgence.

New England Clam Chowder

Ingredients:
4 slices bacon, cooked and diced
4 medium russet potatoes, peeled and chopped
3 Tbsp flour
2 cups milk
3/4 tsp salt
1/2 tsp white pepper
1 cup heavy cream
2 cans minced clams, including liquid (6 1/2 ounce cans)

Directions:
Saute slices of bacon, discard the grease, dice, and set aside. Peel potatoes, chop into small pieces, and set aside. Add all ingredients to a crock pot and heat on low for 6-8 hours. Serve hot and enjoy with some crackers or bread if desired.

Source: A Beckster Original

Teriyaki Bacon Burger

This burger has a lot of history in our house…you see, TGIFridays had a Teriyaki Bacon Burger that Hubster and I would go VERY often to eat. Sadly, it was a limited time meal and we were suddenly left without our beloved burger. But, that just gave us the perfect excuse to recreate it at home! I’ve made them once or twice before and friends, they are delicious!

So, let me rewind again. (sorry if I’m a little scatterbrained here!) Hubster and I have been training for the past several months. Lots and lots of hours of running all around our small town in the Texas summer heat and now in the cold winter weather. It’s been exhausting, but exhilarating. We ran a 5K in June, a Half Marathon in October, and I can proudly say that on Sunday, we completed the White Rock Marathon in Dallas…woohoo! (check out my medal!)

We both burned over 3,000 calories on this run. So, needless to say, we planned our “victory meal” wisely. Hubster was really craving a big juicy burger, so we turned to our favorite Teriyaki Bacon Burger on this special occasion. And it was good. So very very good.

Teriyaki Bacon Burger

Ingredients:
4 hamburger patties (or any kind of patty you like)
4 hamburger buns
4 slices of Colby Jack Cheese
1 small can of pineapple rings
4 slices of bacon
Chow Mein noodles
Lettuce (any kind, I prefer romaine)
Cilantro (optional)
1/4 cup teriyaki sauce
2 Tbsp brown sugar
Corn Starch

Directions:
Season both sides of hamburger patties with salt and pepper. Grill them to desired doneness. Top patties with a slice of cheese and let it melt. Grill the pineapple slices until done. Toast buns on grill if desired.

For the teriyaki sauce, combine the teriyaki sauce and brown sugar and warm in a small pot on the stovetop. Add a mixture of cornstarch and water (see box) to thicken sauce. Cook bacon in frying pan until done. Top the burger with pineapple, bacon, Chow Mein noodles, lettuce, and cilantro. Drizzle teriyaki sauce on top. Enjoy!

Source: A Beckster original, inspired by TGIFridays

Maple Bacon Pancakes

I love breakfast food. However, I find myself eating it for dinner more than at breakfast time itself! But there’s nothing wrong with that, right? Right. I thought so.

I saw this recipe earlier this year and made these pancakes a few months ago, and for some reason, am not blogging about them till now. But better late than never! These pancakes are very yummy…the bacon within the pancakes is a cool change. However, if you want BIG bacon flavor, you might want to add extra. I found myself wanting a bit more – but they were still devoured : )

Maple Bacon Pancakes

Ingredients:
2 cup of all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon sugar
2 egg, lightly beaten
2 3/4 cup buttermilk
1 1/2 tablespoon of butter
6 slices of bacon, sliced horizontally and then diced

Directions:
Pre-heat oven to 150˚F so you can keep the pancakes warm while the others are cooking.

In a medium pan, cook the bacon, over medium heat, stirring frequently, until cooked.  About 10-12 minutes. Remove the bacon to a paper towel, to remove excess fat.

In a medium bowl, mix flour, baking powder, baking soda, salt and sugar.  Add the lightly beaten eggs and buttermilk in two batches, careful to not overmix.  Don’t overmix! This is the sure way to tough pancakes. You want some small to medium lumps in there.

Let the batter sit for 10 minutes to thicken a bit. While the batter is resting, heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. Once the batter is done resting, lightly fold the bacon in the batter.  Take a 1/4 cup  of batter, dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides.  Flip. Then cook until browned.

Once they’re done, put them on a plate in the warm oven until you’re ready to serve.  Top with warm maple syrup and a dollop of butter.

Source: A Cozy Kitchen