What's Cooking?

Have you tried the Carolina Reaper Blue Diamond Almonds? They have a good kick to them. :hot:
Those things are awesome. I was doing some consulting for a company that worked with Blue Diamond and they had a bunch of the almonds as samples. The Carolina Reaper were the most divisive. The most universally liked were the Habanero BBQ.
Snowy here in SLC. I shoveled three times yesterday, and once this morning. It is the wet heavy stuff, not the light, fluffy, ski friendly type. :(


Anyway, after shoveling this morning, it was time to make some more buckwheat pancakes which you've seen here before. @kwc was supposed to bring me some pure maple syrup from New England ways this past September, but alas he must have hoarded it for his breakfasts on Straight Creek. :D Well, nothing like a stack of buckwheat pancakes to get you through a snowy couple of days.

Cast iron skillet is a must.

Buckwheat pancake mix - 1 cup

1 tbs. of vegetable oil, and 1 egg

Add 3/4 cup of water and mix

Dole them out 1/4 cup at time until all the flapjacks are done

Butter them up to your liking

Pour as much syrup as you like and enjoy.
I had forgotten all about the maple syrup! We ended up trading it for some real Alaskan honey. If you’re planning another September adventure for this year and I can make it, then I’ll bring you some of both.
Tonight I combined two recipes for Loaded Potato Soup. This is the first time that I have made this.

Cut up five pounds of red potatoes - the recipe called for Russet, Idaho or Yukon, but I love red potatoes, so I went with them

Bring to a boil in a stock pot and cook for 15 minutes until tender

1 Tbs. of olive oil and 1/2 stick of butter - the recipe called for 2 sticks of butter, but I cut back the butter and substituted olive oil

While potatoes are cooking, chop up some green onions for later

Chop up one yellow onion and mince 2 cloves of garlic

Cook the onions for 5 minutes then add the garlic and cook for 1 additional minute

Add 2 and 1/2 cups of whole milk, 1/4 cup of flour, and 2 and 1/2 cups of chicken broth - I used 2 cups of whole milk, 1/2 cup of
skim milk, and whole wheat flour

Add the potatoes, then add 3/4 cup of sour cream, and 1 cup of sharp cheddar cheese - I used low fat sour cream, and the recipe
called for mild cheddar

Stir in one package of bacon crumbles and one package of cubed ham and bring back to a boil

Once it begins to boil, turn off the heat. The image above is the final product.

Dish out into a bowl

Garnish with the previously cutup green onions and enjoy. :thumbsup:

This recipe makes a lot of soup - seven or eight hearty bowls, great for a winter's night meal.

It turned out excellent, and I'll be adding this to my rotation.
This is basically what I eat in the backcountry most nights. :lol: My potatoes come in flake form - yours look more appetizing. Same bacon though. ;)

One of the recipes called for the crumble while the other wanted you to fry up some bacon in the Dutch oven. I'm afraid I chose the lazy route tonight and went with the crumbles.
Looks like this would also work for a clam chowder, substituting clams for the cubed ham.