Minced Clam Dip

This Clam Dip is a favorite of my hubby and father-in-law. It's a family recipe that is kind of a big deal and that I felt I needed to master to be part of the family. I have learned to love this dip...I say "learned" because at first I was little hesitant about it. Clams? Minced? As a dip? But I've discovered over time that minced clams with cream cheese, garlic, onions scooped up on a big old Ruffle Potato chip is pretty freakin' yummy! It's sorta like a french onion dip with clams. You have to like seafood to like this dip. And it doesn't hurt to be a member of my husband's family either - hubby and dad-in-law like it with lots of garlic and onion. As you can probably imagine, you might want to have some mouth wash handy after this dip!

Minced Clam Dip
*I always double this recipe because it's gobbled up very quickly!*
Printable Version
Ingredients
1 can (8 ounces) minced clams
1 clove garlic, minced
Half of a white or sweet onion, chopped very fine
8 ounces of cream cheese, softened to room temperature
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
Pinch of pepper

Directions
Drain clams, reserving half of the liquid. Rub a large bowl with the garlic. Add the cream cheese and beat with a fork until smooth.

Add  in the remaining ingredients, including the reserved liquid from the clams. Stir to combine until nice and smooth.

Refrigerate for at least 1 hour before serving. Serve with Ruffle Potato Chips, it's really the only way to go! 

Saying Farewell to the South with Carolina Pulled Pork Barbecue

This is going to be my last post while living in Virginia. Hubby and I are moving out today and headed to Michigan to spend time with our families before the BIG move to Okinawa, Japan. I wanted to make my last post from the south a good one and decided to pay homage to the wonderful barbecue that is a staple here in Southern Virginia: Carolina Style Pulled Pork Barbecue that is so easy and delicious that even a Northerner like myself can pull it off! 

While living in Virginia, hubby and I have tried lots of different BBQ, and though I am not much of  a pork eater, I actually enjoy it this way, with tangy vinegar and lots of spices. The meat is so tender it literally falls apart. I served this at a dinner I hosted for my hubby and his co-workers. Everyone really seemed to enjoy it and it was perfect for a large group.  


Although my posting may slow down a bit while we are in transition, I will keep posting recipes and have some great ones to share next, so keep stopping by! 

Farewell to the South Carolina Style Pulled Pork Barbecue
Recipe from Savour Fare
Printable Version
Ingredients
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon smoked paprika (I didn't have any so used regular paprika)
2 teaspoon salt
1/2 teaspoon ground black pepper
1 (4-6lb) pork butt or shoulder roast
1 tablespoon liquid smoke
1 cup cider vinegar
1/3 cup Worcestershire sauce
1 1/2 teaspoon crushed red pepper flakes
2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic 
1/4 teaspoon cayenne pepper

Directions
Place onions in the crock pot. Blend together the sugar, paprika, salt and pepper and rub over the roast.

Place the roast in the crock pot and drizzle the liquid smoke over the roast.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic, and cayenne pepper and whisk together. Drizzle about 1/3 of the marinade mixture over the roast. Cover and refrigerate the remaining marinade. Cook the roast on low for 8-10 hours. Remove the meat carefully and using a slotted spoon discard the onions. Place in a large bowl.

 Shred the meat with two forks. Return the meat to the crock pot and stir to cover the meat with the juice. Pour half of the marinade over the meat and stir again. 

Keep on warm until ready to serve. Use the leftover marinade as a drizzle on sandwiches. *In the south the use white buns, of course!*

Berry Puff Pancake

Last weekend my mom and my in-laws were in town to celebrate hubby completing his residency. We hosted them all for brunch and I wanted to make something new and special to eat. This Berry Puff Pancake from Val SoCal was the perfect solution. Impressive and absolutely beautiful to look at, as the golden puff pancake is filled with blueberries, raspberries, and strawberries and sprinkled with powdered sugar. It's light, fluffy and sweet with the pop of flavors from the berries and a hint of citrus from the orange marmalade. You're not going to find a more lovely breakfast choice. 

Berry Puff Pancake
From Val SoCal
Printable Version
Ingredients
1 tablespoon butter
3 eggs
3/4 cup milk
1 tablespoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup fresh blackberries or raspberries
1 cup fresh blueberries
1 1/2 cups fresh strawberries, sliced vertically
1/3 cup orange marmalade
2 tablespoons powdered sugar


Directions
Preheat oven to 400 degrees. Place the butter in a 9-inch pie pan and place in the oven for 4-5 minutes or until melted. Meanwhile whisk the eggs, milk, and vanilla in a small bowl. 

Combine the flour and salt and whisk into the egg mixture until smooth. Pour into the prepared pie plate.

Bake for 15-20 minutes or until sides are crisp and golden brown.

In a large bowl gently combine the berries and marmalade. 

Fill berries in the pancake and sprinkle with powdered sugar. Cut into slices like you would a pie. Serve immediately.

Grilled Rosemary Lemon Garlic Chicken

Now that summer is officially here and it's time to get out the grills, I wanted to share one of my favorite ways to grill chicken. This simple marinade will give your chicken lots of fresh flavors and is a cinch to prepare. 

Grilled Rosemary Lemon Garlic Chicken
Printable Version
Ingredients
4 chicken breasts
1/2 cup olive oil
1 lemon
4 tablespoons fresh rosemary, chopped
3 tablespoons garlic, minced
1 teaspoon Kosher salt
1/2 teaspoon pepper


Directions
Place chicken in a large container and pierce with a fork on all sides. Pour olive oil on chicken and squeeze the juice of the lemon over chicken as well. Sprinkle on the chopped rosemary and add the garlic. Season with salt and pepper. 

Place a lid on the container and shake well to combine the marinade. Place in the refrigerator for at least thirty minutes. 

When ready to prepare, place on heated grill for about 15 minutes on each side, or until internal temperature of chicken reaches 170 degrees. 

Crunchy Peanut Slaw

I love cole slaw and especially cole slaws that include a crunchy component. I saw this recipe for crunchy cole slaw with peanuts on The Kitchn and realized I had already had all of the ingredients so gave it a try right away.  It has lovely Asian inspired flavors and a wonderful crunch from the peanuts. It would be a great side dish to any of your summer meals!

Crunchy Peanut Slaw 
From The Kitchn
Printable Version

Ingredients
1 medium head of cabbage (I used one bag of shredded cole slaw mix)
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro, chopped (two handfuls)
Salt and pepper

Dressing:
1/2 cup light oil (like canola)
3 tablespoons rice vinegar
1 tablespoon sugar (or more to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more to taste)


Directions
Shred cabbage very finely and toss with peanuts in a large bowl. 

Chop the green onions, both the white and green parts. Toss green onions and cilantro with cabbage and peanuts. Season lightly with salt and pepper. Whisk ingredients for the dressing until emulsified and taste to modify for your preference of sweetness or saltiness. Pour over cabbage combination.