Fully Loaded Baked Potato Soup with Bacon and Ham Adjust the serving size: If you hover over the serving size of this Loaded Potato Soup Recipe, it will allow you to adjust it to whatever size you want to make! I’m excited to bring you […]
Peas are in season in April! Are you wondering: “What should I make with all these peas?” You don’t have to be a gardener to enjoy an abundance of peas during pea season. There will be peas at the farmer’s markets, discounts on them at […]
I was being pestered to make some clam chowder but made more of a salmon chowder with clams instead…
Speaking of salmon chowder with clams… Have I told you that I have a unicorn? It’s really not fair because I wasn’t even one of those kids who wanted a pony, and yet I have a full-blown unicorn.
This is a picture of a road trip in which we travelled 40 minutes to get the famous Unicorn drink from Starbucks. No, we don’t spoil her, she does our dishes every night!
What does this have to do with seafood chowder??!!
You are always welcome to hit the “jump to recipe” button if you don’t want to read this.
My unicorn absolutely loves clam chowder. When we go out to eat, it’s generally what she orders. After months of her dropping hint after hint after hint, I decided to make some clam chowder for her. I was going to do something different though, and I was going to make a smaller batch because I had multiple things I wanted to make that week. This is laughable because my soup always grows to army size!
There I was with a giant stock pot of chowder, and only enough smoked clams for a much, much smaller batch! I was chastising myself because I already know better, this happens every time. Besides, I love to freeze things to make my life easier! I blame it on the way my brain goes numb in the grocery store.
I got into my freezer and found some frozen salmon fillets (the kind in the individual bags), and decided that was the best solution. Then I could come on here and tell you all that we’re using some salmon because it’s healthy. Well, it is! So here it is, salmon chowder with clams instead of clam chowder.
What do you think?
SALMON CHOWDER WITH CLAMS, AND OF COURSE BACON!
I’ve been practising my food photography, what do you think? I promise I’m not trying to be tricky. You know how it is when you start snapping pictures of something beautiful, and the picture doesn’t do it justice? I’m trying to fix that. I’ve been doing a lot of studying! Here’s a cool video about food photography that I enjoyed.
If you’d like to give it a try, here’s the recipe:
Salmon Chowder with Smoked Clams, Dill, and garnished with bacon
If you want to avoid flour, you can thicken with starch, or you can blend all or part of the recipe (I recommend doing this with the potatoes, before the clams and salmon are added.)
- 12-16 oz salmon skinned, bones removed
- 9 oz Smoked Baby Clams, canned more is fine
- 3 onion chopped
- 1 bunch celery chopped, including leaves.
- 6 large potatoes
- 1 quart Broth (or water if you have none) (or 4 cups)
- 1 cup butter
- 1 cup whole wheat white flour
- 1 quart heavy cream (or 4 cups)
- 1 quart whole milk (or 4 cups)
- 2 cups sour cream
- 1 bunch dill more is fine
- Optional: Vinegar to serve
- 6 slices bacon chopped and cooked, for garnish
- Melt butter in large stock pot at medium high heat
- Add diced onion and celery to the pot and saute until tender but not too soft (you can add additional vegetables if you choose) do not add the potatoes yet.
- Slowly stir in half of the flour and whisk into the vegetables, cooking for about 3-5 minutes until it is slightly browned
- Add broth and potatoes, increase the heat until it just begins boiling, then reduce the heat to medium low and simmer for 15 minutes, stirring occasionally
- Add the salmon to the pot (make sure you don't have bones in it)
- Stir in the heavy cream while, stirring continuously
- Stir in the sour cream.
- Combine the remaining flour and milk in a jar and shake (or whisk it together in a bowl) until there are no lumps. Slowly whisk into the soup. --if you don't wish for it to get thicker, you can omit the flour.
- Continue simmering until soup thickens. If it isn't reaching your desired consistency, you can add more flour to a small amount of milk and keep adding (this soup will be thickened after refrigerating, so it's great to make ahead.
- Salt and pepper to taste (it will take a bit of salt with those potatoes, they tend to absorb it.
- Add canned smoked clams, with their juices.
- Top with bacon or other topping of your choice. Serve, and enjoy! I highly recommend homemade sourdough bread or crackers it it 🙂
**I’m having technical difficulties with my nutritional label, but I hope to have it added soon.
Some other Unicorn (AKA 13 year old daughter) Approved Recipes:
Please let me know what you think! Do you have teenagers? Kids? What are their favorite meals?
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This Pressure Cooker Corned Beef and Cabbage with Red Potatoes recipe is designed to offer the perfect results for each ingredient…If you are using your Instant Pot, or another pressure cooker, because you need to hurry up and get this food on the table, simply […]
When I think about perfect appetizers, I automatically think of bacon, and these Bacon Wrapped Smokies with Pineapple are one of those appetizers that is hard to stop eating. Your guests will both love and hate you for serving these, as they will continue to […]
This twice baked potato recipe happened because of leftover Super Bowl ingredients, kind of like my Creamy Avocado Dressing, and I couldn’t be happier. They are amazing! The brie flavor isn’t overpowering, so even the couple of people in my family who don’t care for brie absolutely loved these potatoes. It was just enough to add a dimension to the flavor, along with some creaminess.
I don’t know that I would have ever thought to mix brie into twice baked potatoes, except that I had some in the fridge I never got around to using, and do I decided to give it a try in there, not even sure it would combine well, but it was a risk worth taking. I can’t get over how good these are!
Click “Jump to Recipe” above if you want to skip right to it.
I had leftover boiled potatoes, cheddar, and bacon, because I had done some potato skins the day before. We had so many other snacks too, though, including bacon wrapped pineapple and smokies, and guacamole and chips, that we never went back to make up anymore potato skins.
This made me realize that keeping some baked potatoes, wrapped in the fridge, could be a great way to plan ahead for the week. I was already past the longest part of making twice-baked potatoes!
Prep as much as you want ahead
Do the First Bake Ahead:
In the first step, I brush them with bacon grease and put them in the oven for an hour. I think you are normally supposed to poke them with a fork first? I forgot to do this though, and they were fine. Perhaps that’s just for the microwave?
It takes a little bit for these to cool down afterwards too, so that is even more reason to do this stage ahead. You could just pull them right out of the fridge when you’re ready to make twice baked potatoes, or other potatoes for that matter. In fact, you can keep a bunch of them in there, and keep ingredients on hand for people to make up their potato how they like.
Assemble it Ahead:
You could also do the assembly step ahead if you want, and then just wrap them and have them ready to go into the oven. I haven’t tried freezing and re-heating these yet, but I’m going to guess that it will work well.
Here’s what they look like when you assemble them:
You could Completely finish them, and then bake them a third time!
These can be completely made ahead, and then popped into the oven when your ready to heat them back up. I would then melt a little more cheese on the top, because you can. I’m going to be trying to freeze some sheets of them, so they’re easy to pull out whenever we want…because my family just loved them.
These beauties are getting ready to go back in and get thrice baked!
Substitute the Brie
I suppose if you hated brie, you could substitute cream cheese in these twice baked potatoes, but I really want to stress that it isn’t overpowering, and it does add a very subtle yet wonderful dimension to the flavor, so I would really encourage you to give it a try.
Bacon, Cheddar and Brie Twice Baked Potatoes
- 5 small or medium Russet Potatoes
- 1/2 cup sour cream
- 1/8 cup chives chopped, more if you like
- 1/2 cup cheddar cheese shredded
- 1/2 cup brie
- 5 slices bacon
- salt and pepper
- 1/8 cup cheddar cheese for garnishing
- Preheat oven to 350°
- Stir chopped chives into sour cream and place in refrigerator so the flavors can marinate.
- Scrub potatoes clean of dirt, brush them with bacon grease (or coconut oil, or other oil of choice), and place in preheated oven for one hour. Let cool about 10 minutes until you can comfortable handle them
- Slice each potato in half length wise and scoop out the insides of the potato, down to about 1/4 -1/8" edges. Place insides in a mixing bowl and mash with a potato masher.
- Add remaining ingredients to the mixing bowl, minus the cheddar that is being left for garnishing (so add 1/2 cup, and leave out the 1/8 cup), and mash it all together until it is fairly well combined.
- Scoop the mixed ingredients back into the potato skins.
- Return to oven at 350° for 10 minutes, then turn to broil for approximately 5-10 minutes WATCHING CLOSELY in order to turn the top slightly golden. Don't burn them!
Do you ever throw something together and then get really excited because it turns out amazing? That’ s how I felt last night when I tossed these ingredients into the Vitamix blender and ended up with my new, favorite, creamy, and healthy Avocado Dressing! Push the “Jump […]
20 Romantic Dinner at Home Recipes (for Valentine’s day, your anniversary, a birthday, or just because)
Celebrate Valentine’s Day at Home? You could go out to a restaurant for your Valentine’s Day dinner, if you make reservations in advance and then sit among the crowd of other people who chose to do the same. If you’re like me, you won’t be […]
This surf and turf is simple, yet absolutely mouthwatering. The few ingredients compliment it wonderfully, rather than competing with it. It only takes a half hour to make, at most, but is an impressive plate that really says “I love you.” If you are looking for something to make your special someone, or for something you can make together, this is a fun, easy, and rewarding meal fit for a king.
If you’re intimidated by the grill, don’t own a Traeger (you should fix that), or otherwise don’t want to grill these…All of these steps can be done in a pan.
My favorite romantic meal
This recipe is actually my husband’s, and I am the lucky lady who gets it made for me on special occasions. With Valentine’s day around the corner, and with it being my birthday today, it’s the perfect time to get and share his recipe. I loved the excuse to eat it again. So delicious.
As always, you can use the “Jump to Recipe” button above to skip right to the printable recipe.
Preparing the Meat
Bringing the steak to room temperature ensures that they will be able to cook evenly. This is important with steak, if you want to get it to a perfect level of doneness, such as medium rare (which is what I would absolutely recommend.)
Sprinkle each steak with a little salt and pepper, and then sprinkle a pinch of garlic powder over that. Let them sit out for about 20 minutes before cooking.
Preparing the Shrimp
The best way to do shrimp on the Traeger or grill is to put them on skewers. That way they won’t fall in between the grates, and they are easy to flip from one side to the other.
You can use metal skewers or soaked wood skewers. If you use metal, don’t forget they will be hot. That should be common sense, but I was lacking it one day and grabbed the hot metal skewers. Hard to enjoy your food while you’re crying, so be careful.
1 lb of shrimp should be about 4 skewers, so 2 each. My picture has more because we had to feed the kids too. We have often pushed our own romantic dinner back until after bedtime, by just snacking while we fed them, but we ate nice and early today so I could get good pictures of our food for you.
Steak first, then Shrimp
It’s important for the steak to rest before you cut into it. This makes it perfect to pull it from the grill first, and then put the shrimp on. The steak should rest about 5 minutes, and the shrimp is going to take 6, so it’s a perfect couple.
You’re going to brush that garlic and dill butter all over the shrimp, and then brush it again in a few minutes when you flip it. Just paint it right on.
Pull them off very carefully when they’re finished.
Surf and Turf
- 2 New York Steaks
- 1 lb Shrimp (41/50) peeled, deveined, with tail removed
- 1 pinch garlic powder
- 1 cube butter
- 6 cloves garlic fine chopped
- 1 tbsp fresh dill chopped
- Sprinkle each piece of meat with salt, pepper, and a pinch of garlic powder, and allow to sit out to get to room temperature
- Heat Traeger to high (recommended), or heat grill to high heat.
- Slide shrimp onto the skewers (picture shows a larger batch)
- Place steak on grill and cook:
Traeger--6 minutes per side for medium rareGrill--5 minutes one side, and 3-5 on the other side for medium rare.
- Melt butter and garlic in a bowl for the shrimp, and add fresh dill.
- Remove steaks before they reach your desired level of doneness (they will continue to cook). Wrap them in aluminum foil and let rest.
- Place shrimp skewers on the grill and brush with half of the garlic, butter, dill mixture
- Cook shrimp (on direct heat if on grill) for 3 minutes per side, re-basting it with more garlic butter when upon turning.
- Remove from grill or Traeger carefully (metal skewers will be hot).
- Plate and serve (I recommend a fresh salad and some mashed potatoes).
Every now and then we crave a creamy chicken salad around here, and every time I try to make it better. I just can’t help it. This recipe is the best yet; it is creamy and has the perfect set of flavors….but I already […]
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