New England-Style Clam Chowder

New England-Style Clam Chowder

New England-Style Clam Chowder
For the type of soul food you would typically have to travel to New England for, this recipe provides a bowl full of clams, ham, and potatoes in a creamy soup.

Melt butter in a stockpot over medium-high heat; cook and stir salt pork celery onion and garlic in melted butter until softened about 7 minutes.

Add potatoes clam juice tarragon celery salt and bay leaves to the stockpot.

Bring the mixture to a boil reduce heat to medium and place a cover on the pot.

Cook at a simmer until potatoes are tender about 35 minutes.

Stir clams into the soup and simmer uncovered for 5 minutes.

Add Worcestershire sauce heavy cream dill salt and pepper; stir and cook another 7 minutes.

Remove the pot from heat.

Remove and discard bay leaves.

Garnish with parsley to serve.

Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins
muffins for dessert that contain a special strawberry-cream cheese surprise!

Set oven to 375 degrees Fahrenheit (190 degrees C).

12 muffin tins should be greased or lined with paper liners.

Cream cheese and confectioners’ sugar should be thoroughly combined and set aside.

Combine all-purpose flour, baking powder, and salt in a sizable mixing bowl.

Egg, milk, brown sugar, butter, lemon zest, and vanilla extract should be combined in a separate bowl.

Just until the dry ingredients are moistened, stir in the egg mixture.

Add half of the batter to the muffin tins.

Add 1 tablespoon of the cream cheese mixture and 1 teaspoon of jam to each serving.

Top with the remaining muffin batter.

Zesty Tomato Soup for One

Zesty Tomato Soup for One

Zesty Tomato Soup for One
An easy soup to whip up when dining alone. Pamper yourself with a zesty blend of fresh tomato, onion, and black pepper. Top with your favorite grated cheese.

Tomato and onion should be blended or processed in a food processor until smooth.

Mixture should be poured into a small pan.

Juice cocktail is added after which salt and pepper are added.

Heat until it boils, then turn it down to a simmer for about 10 minutes.

Turkey Wraps

Turkey Wraps

Turkey Wraps
Whole wheat tortillas, deli turkey, Swiss cheese, avocado, and bacon are the main ingredients in this recipe for turkey wraps. For party snacks, slice into smaller pieces!

Mix cream cheese and Dijon mustard together until smooth; spread about 2 tablespoons of cream cheese mixture on each tortilla spreading to within 1/4 inch of the edge.

Arrange about 1/4 cup of shredded lettuce on each tortilla; press lettuce down into cream cheese mixture.

Place 2 turkey slices per tortilla over the lettuce and sprinkle with 2 tablespoons of shredded Swiss cheese.

Top each tortilla evenly with crumbled bacon tomato and avocado slices.

Roll each tortilla up tightly; cut in half across the middle with a slightly diagonal cut.

Spice Roasted Chicken Quarters

Spice Roasted Chicken Quarters

Spice Roasted Chicken Quarters
A simple yet flavorful chicken, roasted with a fragrant spice rub and basted with a maple-mustard glaze.

Trim the chicken pieces’ excess skin if necessary.

Stir in the brown sugar, sea salt.

Garlic powder, 1 1/2 teaspoons 1/4 cup of onion powder In a bowl, combine 1 1/2 teaspoons of paprika, oregano, dry mustard, celery seed, and cayenne pepper.

Rub the spice mixture all over the chicken, including under the skin of the breast pieces.

Refrigerate for about an hour.

Mix maple syrup, brown mustard, and yellow mustard.

one-half teaspoon of garlic powder One-half teaspoon of onion powder Black pepper and 1/2 teaspoon paprika combined in a bowl.

Set oven to 425 degrees Fahrenheit (220 degrees C).

Using aluminum foil, cover a baking sheet

Quick Spanish Rice

Quick Spanish Rice

Quick Spanish Rice
For a quick and simple side dish to Mexican-inspired dishes, combine cooked rice with diced tomatoes, chili powder, and beef bouillon.

Onion, green bell pepper, celery, and garlic should be cooked and stirred for 5 to 10 minutes over medium heat while butter is heating in the frying pan.

Add rice after stirring in the tomatoes, juice, chili powder, beef bouillon granules, and salt to the onion mixture.

Stirring occasionally, simmer rice mixture for 15–20 minutes or until heated through and flavors are blended.

Veggie Nachos

Veggie Nachos

Veggie Nachos
If you love nachos but don’t eat meat, this loaded veggie nacho recipe, filled with bell peppers, corn, and tomatoes, is for you.

Place tortilla chips on a large serving plate.

Heat oil in a skillet over medium heat.

Add bell peppers and cook 1 minute.

Add onions and cook 2 minutes more.

Add tomato and corn cook 2 minutes while seasoning with chili powder onion powder and garlic salt.

Remove from heat.

Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes.

Pour cheese carefully over tortilla chips.

Pour vegetables over cheese.

Top with jalapenos.

Ron’s Rib Rub

Ron's Rib Rub

Ron’s Rib Rub
Ron’s dry rub is an aromatic blend of paprika, sugar, chili powder, and tarragon leaves you can use to flavor anything from ribs to eggs.

Mix brown sugar paprika kosher salt white sugar chili powder beef bouillon garlic powder onion powder black pepper cayenne pepper and tarragon leaves together in an airtight container.

Store in a cool dark place.

Ripe Grape Pie

Ripe Grape Pie

Ripe Grape Pie
The flavor of this delicious pie changes with the type of grape you use, so choose your favorite or try concord grapes. The grape pulp is first cooked on the stove before it ‘s combined with sugar, flour and melted butter. Then this lovely filling is poured into an unbaked pie shell, covered with a lattice top, and baked until bubbly and brown. It ‘s perfect with a scoop of vanilla ice cream.

Set oven to 425 degrees Fahrenheit (220 degrees C).

Clean fully matured grapes.

Grape skins and pulp should be separated.

Grape pulp should be cooked slowly and until soft in a sauce pan over medium heat.

Cooked pulp is rubbed through a sieve.

Grape skins and the sieved pulp should be combined.

Add the flour and sugar to the grape mixture after mixing them together.

Pour into a single 9-inch unbaked pie shell after stirring in the melted butter.

Wrap the top in pastry strips.

If you want, you can create a lattice pattern.

Bake for approximately 25 minutes at 425 degrees F (220 degrees C).