Saturday, August 11, 2012

Worth a repeat, again Worth a repeat..

Everything in this bacon-spiced,tummy-warming one-dish dinner can be made ahead and reheated. Serve it in a wide shallow bowl with a big spoon and a fork. This is the recipe I served at my V.T. Dinner, you might want to double the recipe because it is that good.
Corn Chowder:
8 strips bacon, thickly slice
1 Lg. yellow Onion, finely chopped
2 stalks celery, chopped
2 c. fresh corn (cut off the cob) I used frozen corn
2 Lg. carrots, 1/2 inch slices
1 14-oz. can creamed corn
3 c. milk
1/3 c. heavy cream
1/4 to 1/2 t. red pepper flakes to taste
1/4 t. ground sage
3 T. chopped chives- save for garnish
2 lbs. sea scallops 3 to 4 per serving
1/4 canola oil
salt and pepper
In a large heavy saucepan, slowly cookbacon until very crisp, drain on paper towels, cut with scissors into 1" pieces and set aside. Pour off all but 1T. bacon fat. Put onion and celery into bacon fat & cook over med. heat till softened about 10 min. Stir in corn,carrots, creamed corn & mild. Simmer gently for about 25 min., stirring occasionally, until carrots are tender. Mean while make 1/2 recipe for Mashed Buttermilk Potatoes, (recipe to follow) To milk & corn mixture add cream, red pepper flakes, sage & half the reserved bacon pieces. Stir & Keep warm while you make the Scallops.
Scallops:) Rinse off scallops & dry well. Heat oil in Lg. skillet to med hot. In batches (do not crowd or you won't get color) Saute scallops 1 1/2 min, each side til very golden. (if overcooked, they will be tough & dry :(
Salt and Pepper them.
To Serve: Put a scoop ofmashed potatoes in the center of each shallow bowl & ladle chowder around potatoes. Top each w/ 3 or 4 scallops & garnish each dish w/reserved bacon & chives. Salt andpepper to taste.
Mashed Buttermilk Potatoes:) or just use your own recipe.
5 med. baking potatoes peeled andhalved
5 whole cloves garlic, peeled
3/4 c. buttermilk
1/2 minced parsley
salt and pepper to taste
Drop potatoes & garlic into a lg. pot of boiling water & cook until potatoes are fork tender. Drain & mash potatoes & garlic together with remaining ingred.
Enjoy a autumn dinner that will rock your socks off! (have I sold you yet)

Monday, August 6, 2012

This Patty Melt will Melt your Heart..and make you Smile..


  • 1 stick Butter
  • 1 whole Large Onion, Halved And Sliced
  • 1-1/2 pound Ground Beef
  • Salt And Pepper, to taste
  • 5 dashes Worcestershire Sauce
  • 8 slices Swiss Cheese
  • 8 slices Rye Bread

Preparation Instructions

In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.
In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.
Melt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
Assemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.
Slice in half and serve immediately!
If you love Patty Melts like I love Patty Melts, you are going to thank me for posting this recipe from the Pioneer women..she knows what she's doing and you can trust me when I say..this is YUMMY for your TUMMY..