What's Cooking?

swmalone

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Joined
Apr 27, 2016
Messages
483
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.
 

scatman

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Joined
Dec 23, 2013
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2,941
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. :(

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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.

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Cast iron skillet is a must.

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Buckwheat pancake mix - 1 cup

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1 tbs. of vegetable oil, and 1 egg

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Add 3/4 cup of water and mix

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

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Butter them up to your liking

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Pour as much syrup as you like and enjoy.
 

kwc

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Mar 31, 2016
Messages
795
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.
 

scatman

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Joined
Dec 23, 2013
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Tonight I combined two recipes for Loaded Potato Soup. This is the first time that I have made this.

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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
instead

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

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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

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


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Chop up one yellow onion and mince 2 cloves of garlic

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

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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

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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

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

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

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Dish out into a bowl

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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.
 

scatman

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Joined
Dec 23, 2013
Messages
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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.
 

kwc

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Joined
Mar 31, 2016
Messages
795
Looks like this would also work for a clam chowder, substituting clams for the cubed ham.
 

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