Clam Chowder

Clam Chowder

(a little short of a gallon)

Ingredients:

4 slices Bacon (thick slice)

1 medium Yellow Onion, chopped

3 stalks Celery, chopped

3 tbsp. All Purpose Flour

2 cups Red Potatoes, ½ inch cubes

3 cups Water

2 cans (8 oz.) Clams

4 cups Milk

1 tsp. Salt

½ tsp. Black Pepper

Directions:

Lay the bacon slices on top of each other and slice in half lengthwise.  Then slice the bacon the other direction making ¼ to ½ inch wide pieces.  In a 6 to 8 quart pot, cook the bacon pieces over medium-high heat for about 5 minutes.  Add the chopped onion and celery to the pot and continue cooking until the onions are soft and transparent.  This should take about 8 minutes.  To this mixture add the flour and stir continuously for about 2 minutes.  Next add the potatoes and water and bring to a boil.  Turn the heat down to medium-low and cook until potatoes are done (about 20 to 30 minutes).  In a separate sauce pan, heat the milk but do not let it boil.  When potatoes are done, add the clams and heat for 3 more minutes.  Then add the warm milk to the pot.  Also add the salt and pepper and stir the soup.  Taste, adjust seasoning and serve with oyster crackers.

Note:               If you don’t like clams, this soup can be made into “Corn

                           Chowder” by replacing the clams with a 1 lb. package

                           of frozen whole kernel corn.

Ideas for Future Efforts

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Winter is Soup Season

I really like soups and actually eat them year 'round.  Most are hot soups but I do like a change of pace once in a while and try a few cold soups.  Especially when some ingredients are in season.

The thing I like about soups is that they are so filling.  A bowl of a good hearty soup and a nice piece (chunk) of earthy bread really makes a meal.  And most soups are good for you compared to other food options.  They also taste better with a day or two of age on them.  Many soups freeze well so it makes sense to make a good sized batch.  Eat some now and freeze some for later.  That frozen soup makes for a quick meal when life dictates the need.

It is currently the winter season and during this season, soup sales pick up.  A hot bowl of soup on a cold wintry day warms the body and soul.  Everyone gets into soups (which includes chilies and stews) at this time of year.  However, if you haven't tried them during the other 3 seasons you're missing out.

I have two favorite places for soup if I'm eating out.  They are the Olive Garden for their all-you-can-eat "Soup, Salad & Bread Sticks" menu item and Panera's for their "Pick Two" menu.  The "Pick Two" gives you a cup of soup with half a sandwich or half a salad.

My cookbook "More Than Your First Cookbook" has 12 soup, chili & stew recipes in it.  With the 2 soup recipes coming on Thursday and Friday, this blog has 6 more soup recipes.  If none of these (and I doubt that) trip your trigger (taste buds), then there are many more recipes out there for you to try.  Whichever, please give soups their due as you might find out that you really like them.

One more thing on soups.  They are fairly easy to make and maybe even a little fun.

The two recipes this week are "Clam Chowder" on Thursday and "Potato Soup" on Friday.  Enjoy!

My New Newspaper Column

I have some good news for those that follow the blog.  I start writing a monthly column this week in the "Nodaway News Leader."  It will be under the heading of "Cabana Boy Cooks" and will deal with the basics for new and inexperienced cooks.  It will, hopefully, also help those experienced cooks as little reminders.

There will be a recipe with the column each time it comes out.  The recipe may come from the cookbook but there will not be any from the "Cabana Boy Cooks" blog.  Actually, I will probably do every other one from the cookbook "More Than Your First Cookbook."  The other recipes will be ones I have not published anywhere before the column.

This week's issue will be out Thursday on the shelf and Friday if you get it by mail.  I'm not sure if it will come out the same week each month.  I will mention when it will come out in the Tuesday blog of that week.

Again, because I'm just getting started with this new project, I don't know if you will be able to get the article on-line at the paper's website or not.  However, I  will put the website link in this blog today and again each Tuesday that I remind everyone of a new article coming out.

I hope you will have an opportunity to read the articles and, as always, please give me feedback on them, this blog and the cookbook.  Thank you.

The link:  Nodaway News Leader

Last Saturday I did a book signings at Hazel's Gourmet Coffee and met some wonderful people.  I served samples of the "Creamed Scones" recipe from the cookbook.  Everyone loved them and couldn't believe how easy they are to make.  I just made the regular ones but you can dress them up by adding chocolate, fruit and/or nuts.  Remember to give them a try.

Onion Topped Italian Burgers

Onion Topped Italian Burgers

(4 servings)

Ingredients:

1 tsp. Olive Oil

2 cups Vidalia Onion, thinly sliced

2 tsp. Sugar

¼ tsp. Salt

1/8 tsp. Black Pepper

1 tbsp. Balsamic Vinegar

3 tbsp. Parmesan Cheese, shredded

2 tbsp. Tomato Paste

1 tsp. Dried Oregano

½ tsp. Garlic Powder

¼ tsp. Dried Basil

1 lb. Ground Beef (90/10 extra lean)

4 Whole Wheat Hamburger Buns

Directions:

Heat the oil in a nonstick frying pan over medium-high heat.  Add the onion, sugar, salt and pepper to pan and cook for about 5 to 7 minutes.  The onions should be lightly browned before adding the vinegar.  Cook an additional 30 seconds stirring constantly and remove from heat.  Combine the remaining ingredients from the Parmesan cheese to the ground beef in a large mixing bowl.  Form mixture into 4 patties.  Using a Panini Grill, George Foreman Grill or another large frying pan, cook the patties to desired doneness.  This should take between 6 and 12 minutes.  Top the bottom half on hamburger bun with a patty and repeat for all four buns.  Next, equally divide the onion mixture and place on top of patty.  Top the onions with the bun top and serve with your favorite condiments.

Note:               Each burger is around 8 WeightWatcher points using their

                           calculator.

Note:               You can cook these on an outdoor grill too.

Note:               I also like to toast my buns.  It’s easy to do on an outdoor grill or

                           with the Panini or George Foreman grills.  You don’t have to

                           add butter or spray to grill them.

Ideas for Future Efforts

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The New Year Resolutions & a Healthy Start

To start today's blog, I have the link to my latest TV appearance on KQ2's "Hometown this Morning" show.  I hope you enjoy it.  Hearty Vegetable Beef Soup

It's the beginning of a new year - 2012 - and many people make "New Year Resolutions" at this time.  Many of the resolutions have to do with changing a habit (like smoking), meeting new goals (like finding a new job) or changing ones looks (like losing weight).  Whatever you choose to do, I wish you the best in achieving it.

Unfortunately, most people don't achieve them or at least not fully.  We all have great intentions to start but find obstacles that get in the way.  Here are a few tips that might help you meet that New Year Resolution.  I hope they can help keep you on task.

1.  Set an achievable goal.
2.  Set a measurable goal and measure it (daily/weekly/etc.).
3.  Set several measurable points along the way to the goal.  That way you see your making progress.
4.  Write it down and look at it every day.
5.  Tell someone that will help keep you accountable and give them updates.
6.  Just because you have a bad day with your resolution, don't quit.  Start again because everybody has that bad day or moment.  The object is to win the war even if you lose a battle or two.
7.  Reward yourself with something reasonable as you meet certain points and the goal.
8.  Don't let the fact that someone else is doing better on their goal.  It's like the tortoise and the hare.  It is crossing the finish line not about how fast you get there.

Good luck and remember that you are not a loser because you didn't achieve your goal.  You at least had the "Where-with-all" to at least try.  A lot of people didn't even do that.

Some ideas to help get you off to a healthy start are below.  And yes, all my suggestions have to do with food.

1.  If you don't cook now, try cooking just one meal a week.
2.  If you do cook now, try cooking one new dish each week.
3.  If you are going to the grocery store without a plan, start at least planning what main meal items you need.
4.  If you are not planning a weekly menu for all meals, at least plan all the dinners.
5.  If you are not eating in a healthy manner, add just one well balanced meal to the menu each week.
6.  If you are using too much butter and cream (me), back off a little.
7.  If you are a picky eater, try just one new item/dish each week.  You won't like them all but you could be surprised.
8.  Instead of always using canned or frozen vegetables, try at least one fresh vegetable each week.
9.  If all you eat is red meat, try chicken or fish at least once a week.
10. If you eat too much or not the right kind of food, try a little moderation in your diet.

Ten suggestions is probably to much, but I'm just trying to give you some ideas.  Whatever you decide to do or not do, I wish you all a healthy, happy and best 2012.  Tomorrow is a recipe.  Thanks.

Cookbook Reviews on "More Than Your First Cookbook."

My wife and I have both heard from many new owners of my new cookbook "More Than Your First Cookbook" and followers of the "Cabana Boy Cooks" blog.


To date, I have had only one negative comment.  That had to do with NO pictures.  I told them to check the cookbook and read why there are NO pictures.  They understood why after checking.  They still wanted photos because that is how they pick out recipes to try.  I understood that because I will do that too.  But cooking is about taste first and photos later.


I've picked just four people to give you an idea of what we are hearing.  I would like to thank them and all the others for their feedback.  It helps a great deal as I continue the blog and other opportunities.  Please read, enjoy and pass these comments on to other family members and friends.  Thank you.


I've had "More that Your First Cookbook" for about three weeks now and have made over a dozen recipes for my husband, son (9), and daughter (6).  A lot of the recipes contain ingredients that I currently have in my kitchen.  I now make a shopping list for the week by picking out 5-6 recipes I would like to try.  It has lowered my weekly grocery budget and has taken the guess work out of what I'm going to make for dinner after working all day!  My son particular loves it.  He rates all the recipes and has enjoyed trying new things.  Right now his favorites are the meatball sub, beef enchiladas and of course homemade chicken strips.  Very kid friendly cooking but also contains some great recipes for the parents!  Sharlet Dumke

I want to congratulate you on super cookbook, “More Than Your First Cookbook”.  I thought I really did not need another cookbook, but after reading part of my daughter’s I knew I had to have one also.  I think of myself as a seasoned cook after years of cooking for my family of ten, but you have included tips and recipes for people of  all ages.   I learned several things in just the few pages I skimmed and I could not wait to read the whole book.  I recommend your cookbook to everyone that cooks, regardless of age or cooking ability.  This is the most complete cookbook I have ever had the privilege of owning.  Congratulation on a job well done!  Linda Dakan

Barry, I have your cookbook and love it.  In fact, your cookbook "More Than Your First Cookbook" is now my "go to" gift for weddings and/or showers.  It is a very helpful cookbook for new and inexperienced people in the kitchen. Lauren Leach-Steffens

Hi Barry!  While I was waiting for your cookbook to come out in print, I would check out your blog "Cabana Boy Cooks", and try the recipes you posted.  One of our favorites is the fried chicken recipe where you soak the chicken pieces in buttermilk and hot sauce.  Tad doesn't generally like fried chicken, but he loves this!!  We also tried using the buttermilk and hot sauce when making chicken fried steak, which I think is a recipe in your cookbook, and that is wonderful, too!  You did a wonderful job on this cookbook -- we love all the recipes we've tried!  Thanks!  Susan Henggeler

Happy New Year & Thank You!

I would like to start off the new year by wishing everyone that is following my blog, a "Happy New Year" and may it bring you and yours a great 2012.

We had a mixed holiday season with the death on my last uncle on Christmas Day and finding out that our first grandchild will be a girl.  My uncle had a great life of 90 years and raised a fine family with my aunt.  We all have wonderful memories to reflect on and share as we continue on with each of our life adventures.

As far as the granddaughter to come (May) is concerned, I've got time to plan how I can best spoil her and help give support as she grows.  My daughter and son-in-law may be worried that I have started planning already. However, I plan to enjoy my first grandchild and hopefully she me.

I would like to thank everyone that purchased one of my new cookbooks.  I really feel humbled by it and hope that all of you enjoy the results of the cookbook as much as I enjoyed bringing it to you.  I am hearing good comments from people all over.  If you do enjoy the cookbook, please remember to tell family and friends about it and this blog.

I know a lot of people received my cookbook for Christmas this year.  I hope you all will enjoy and use it often.  If you did not receive a signed copy, I would be happy to sign it for you sometime in the future.  In fact, if you are in St. Joseph, Missouri this Saturday you can catch me at Hazel's Gourmet Coffee & Tea Shop.  I am doing a book singing there from 1:00 to 3:00 PM on January 7th.  Hazel's is located at the corner of Woodbine & Fredrick, just across the street from Applebee's.  I will be selling & signing books there and sampling the "Creamed Scones" recipe from the cookbook.  So please stop by and try one.

Tomorrow's blog has some comments from several cookbook owners and users.  Remember to check in and  see what they have to say about the cookbook.  Thursday will talk about New Year Resolutions and being healthy this coming year.  The recipe on Friday will be something on the healthy side.  My wife will glad to see it doesn't contain butter or heavy cream.  But that won't last for long.  Remember, everything in moderation as my dietitians always say.

Have a great week and again best to you in 2012.