Let's Make Noah's Ark Clam Chowder

Welcome to another edition of Thinking Out Loud Thursday! We are fresh off a wonderful vacation in Maine, where we enjoyed our fair share of delicious seafood! All those tasty meals reminded me of a fabulous clam chowder recipe I've shared in the past. It's simply too good to keep tucked away in the archives, so I thought today would be the perfect time to bring it back and share it with you again!

When the weather turns cold, I like to bring out the soup recipes.  One of my favorites is this clam chowder.  It's easy to put together and will make a crock pot full.  The consistency is thick enough that it's perfect to serve in a bread bowl, which definitely makes it guest-worthy.  

 Here's What You Need

2 cans Cream of Potato Soup
2 cans of New England Clam Chowder
2 cans Cream of Celery Soup
1 can of clams - rinsed
1 pint Half & Half
1 cup of cooked diced potatoes (I use one drained can)
1 stick of melted butter

Here's What You Do

This is pretty simple ~ you open all the cans.  Melt the butter.

Mix all the ingredients together and put it in a crock pot.

Cook on low for 2 to 3 hours.

That's it!

 

In just a few short hours and not a lot of effort, you have a large pot of wonderful clam chowder.  When the cold wind is blowing outside, this delicious thick soup really hits the spot.  We love to scoop up a big bowl when we're watching the football games on Sunday or coming in from running errands on Saturday.

Hope you enjoy it as much as we do!

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Let's Make White Chili!

Hello and welcome to Thinking Out Loud Thursday! This is a time when I share something that’s on my mind and invite you to link up and do the same.

Now that the temperatures are starting to cool down, I’m thinking about all those cozy meals that just seem to taste better this time of year. One recipe that has been a favorite in our house for years is White Chili. I actually shared this recipe on the blog quite a few years ago, so I thought it was time to dust it off and bring it back to the top of the recipe box! It’s warm, comforting, easy to make, and perfect for a chilly fall evening. Let’s get cooking!

Here's What You Need

Rotisserie Chicken

2 cans Great Northern Beans (drained)

Olive Oil

2 Medium White Onions

4 Minced Garlic Cloves

6 cups Chicken Broth

2 cups of Monterey Jack Cheese

2 - 4 oz cans Green Chilies

2 tsp Dried Oregano

1/4 tsp Cayenne Pepper

2 tsp Ground Cumin

Sour Cream

Here's What You Do

Chop up the two onions into fairly small bits.  Cover the bottom of your stockpot with olive oil and dump in the onions.  Saute them for about 5 minutes, then add the garlic.

Cook the onions and garlic for another 5 minutes or until the onions are clear in color.  

Add in the green chilies and spices (cumin, cayenne pepper and dried oregano).  Cook for another couple of minutes.

Add in the six cups of chicken broth and two cans of drained Great Northern Beans.  Bring to a boil.  Reduce heat and let simmer while you cut up the chicken.

Use as much chicken as you like.  Typically I use two breasts and one leg, including the skin.  If you want yours a bit more or less meaty, add more or less to your discretion.

Right before serving, add two cups of Monterey Jack cheese and let it melt into the mixture.

To serve, I usually add a little bit of cheese on top and a dollop of sour cream.

This chili truly is even better the next day after the flavors have a chance to meld together, making it the perfect thing to fix on the weekend and have one night for dinner the following week.  Hope you enjoy it as much as do we!

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Let's Make Buffalo Chicken Dip!

Hello and welcome to Thinking Out Loud Thursday! This is the day I share a little something that’s been on my mind, and then invite you to link up and share what you’ve been thinking about too.

Now that football season has officially kicked off, I’m already thinking about one of my favorite parts of game day—the food!  Around here, you really can’t have a good football-watching afternoon without a few delicious snacks, and one of our all-time favorites is Buffalo Chicken Dip.

I first shared our go-to recipe way back in 2022, and since that was quite a few football seasons ago, I decided it was time to dust it off and bring it back to the top of the recipe file. It’s creamy, cheesy, just the right amount of spicy, and always one of the first things to disappear. If you’re looking for something easy and delicious to serve on game day, this one definitely deserves a spot on your menu!  Here's the post from 2022 ~

There are millions of recipes for buffalo chicken dip out there.  This one that we use is extremely simple and quick to pull together.  

Here's What You Need

2 cans of chicken, drained

2 - 8 oz packages of cream cheese

1 cup Ranch dressing

3/4 cup Frank's Red Hot Buffalo Wing Sauce

2 cups shredded cheddar cheese

1 bunch of celery

1 box of chicken-flavored crackers

Here's What You Do

Drain the 2 cans of chicken and empty them into a skillet.  Add in the 3/4 cup Frank's sauce and heat over medium heat.

Stir in the cream cheese and ranch dressing.

Stir until well blended and the mixture is warm.  Mix in 1-1/2 cups of the shredded cheese and stir until the cheese has melted.

Transfer mixture into a small slow cooker and sprinkle the remaining cheese over the top.  Cover and cook on a low setting until hot and bubbly.  This only takes about a half-hour.  We've been known to be a bit impatient with waiting and eating it as soon as it gets transferred to the slow cooker.

Serve with celery and chicken-flavored crackers.  I love stacking the celery on my favorite Nora Fleming small tray and football charm.

This dip has just the right amount of heat for my taste, but if you are someone who loves to sweat when you're eating something spicy you could use Frank's Hot Sauce in place of the Wing Sauce. Enjoy!

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Let's Make Cabbage on the Grill

Hello and welcome to Thinking Out Loud Thursday!  This is a time when I share something I'm thinking out loud about and invite you to link up and do the same.  Today I'm reminiscing about a recipe I blogged about way back in 2022 - Cabbage on the Grill!  I thought before summer completely slipped through our hands, I'd share one of my favorite things to make on the grill.  Let's go ~

Here's What You Need

1 Head of Cabbage

1 Onion

1 Stick of Butter

Garlic Salt

Seasoned Salt

Heavy Duty Aluminum Foil

Here's What You Do

Tear off a couple large pieces of aluminum foil.  We like keeping a roll of the heavy-duty kind on hand and the pieces we use are about 18" square.  Lay one piece on top of the other for double thickness.  

Chop up the head of cabbage and onion.  Lay on top of the foil.  Cut the butter into squares and dot the top of the cabbage and onion.

Sprinkle garlic salt and seasoned salt on the top.  My brother likes to pour some beer on top.  That does change the flavor a bit, so if you're a beer fan give it a try.

Close up the foil to make a foil packet.  If your square isn't big enough to close the top, put another piece of foil on the top to close it off.  Place the foil packet on your hot grill.

Let the foil pack stay on the grill for about 30 minutes.  Your cabbage will cook to a nicely flavored, tender doneness.

This is one of our favorite side dishes to have with barbeque!  It's so easy to make and you don't even have to dirty any dishes making it.  Definitely a win-win!  

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Let's Make Tomato Pie!

Hi friends! Thanks so much for stopping by Thinking Out Loud Thursday! This is a time when I share something that’s on my mind and invite you to link up and do the same.

Today, I’m thinking about tomatoes—lots and lots of tomatoes! Our little bitty garden is producing them faster than we can eat them, and I’ve been trying to figure out what in the world I’m going to do with all of them. Then I remembered a Tomato Pie recipe I shared on the blog four years ago. It was so good then, and with all these fresh-from-the-garden tomatoes sitting on my counter, I decided it was definitely time to bring this recipe back for a revisit!  Here's the post from 2022 ~

Our little garden has been overflowing with ripe tomatoes recently.  Even after sharing tomatoes with anyone who will take them, our kitchen counter is still lined with the ripe red gems.  I looked through my recipes to find one that used tomatoes and found one for Tomato Pie.  I whipped one up and it was delicious!  So delicious that I want to share the recipe with you.

Here's What You Need

1 9-Inch Deep Dish Pie Crust

4-6 Tomatoes (depending on the size)

10 Basil Leaves (julienned)

3 Green Onions (chopped)

1 Cup Shredded Sharp Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1 Cup Mayonnaise

Salt and Pepper

6 Slices Thick Cut Bacon

Here's What You Do

Bake the pie shell according to the directions on the package.

The tomatoes need to be peeled.  An easy way to do this is to place the tomatoes in boiling water for about 30 seconds, then immediately put them in a bowl filled with ice water.  This little trick makes the skins on the tomatoes peel right off.

Slice the tomatoes and place them in a strainer.  Salt and let set to drain for 10-15 minutes.  Lay the tomato slices on a paper towel and pat them to remove as much liquid as possible.

While the tomatoes are draining, mix the mayonnaise and cheeses.  Set aside.

On top of the two layers of tomatoes, spread the mayo-cheese mixture.

Sprinkle the bacon crumbles on top and bake at 350 degrees for 30 minutes.

This dish was quick and easy to make.  We served it with a salad and enjoyed every bite!

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Let's Make Boursin Chicken

Thanks for popping in to Thinking Out Loud Thursday!  This is a time when I share something on my mind and invite you to link up and do the same.  Today I'm thinking about a wonderful chicken entree I recently made - Boursin Chicken.

I discovered this recipe one day when I was casually scrolling my Facebook feed. I want to get it on my blog so it will be easier to find when I want to make it – and it’s so delicious we’ll be making it on repeat! This is definitely a recipe worthy of serving at your next dinner party.  I guarantee my pictures don't do this dish justice!  

Here’s What You Need

4 boneless, skinless chicken breasts

8 ounces Boursin Cheese (garlic & herb flavor)

2 cups fresh spinach, chopped

½ cup sun-dried tomatoes, chopped

1 tablespoon olive oil

1 tablespoon garlic powder

Salt and pepper to taste

½ cup chicken broth

¼ cup grated Parmesan cheese

Here’s What You Do

Preheat oven to 375F degrees.

Heat olive oil in a large skillet over medium heat. A few years ago, Ian and Kayla gifted us a cast-iron skillet, and it’s become my absolute favorite to cook with. It transitions beautifully from stovetop to oven, and I truly think every kitchen should have one!

Available HERE

Season the chicken breasts with garlic powder, salt, and pepper. Full disclosure—I don’t measure here. I simply swirl a bit of olive oil around the bottom of the skillet and give each chicken breast a light sprinkle of garlic powder, salt, and pepper.

Add the chicken to the skillet and sear for 4-5 minutes on each side until golden brown.

Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped spinach and sun-dried tomatoes. We love sun-dried tomatoes, so I may have added a little more than the ½ cup the recipe calls for. Sauté for 2–3 minutes, just until the spinach is wilted.

Reduce the heat to low, then add the Boursin cheese and chicken broth. Stir until the cheese is melted and the sauce is smooth and creamy.

Return the chicken breasts to the skillet, spooning the creamy mixture over the top.

Sprinkle with grated Parmesan cheese. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165F degrees.

This recipe comes together in about 40 minutes from start to finish. While the chicken is in the oven, it’s the perfect time to toss a salad and roast a vegetable for a side dish.

We’ve enjoyed this dish a couple of different ways—once over spaghetti noodles and another time over mashed potatoes. If you’re short on time, the noodles are a great option. But if you have a little extra time, the mashed potatoes are absolutely worth it!

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