Saturday, February 7, 2015

whatever you love... do it.

everyone that knows me knows i am a sucker for food.  i associate food with feelings, relationships, all sorts of things.  for me it's an opportunity to get together to celebrate it's a medium for remembrance, it holds family traditions and so on.  i know not everyone feels the same way but it's that way for me.  gathering around a table with family and friends is so much more than sustenance, it carries much more power than that.   for me, there is nothing better than a simple meal shared with the people i love, talking long into the night about so many different things,  it fills my heart and soul to the brim.

on these long cold winter nights share a bowl of chowder with someone you love 
i promise you will feel warmer and all your winter comfort dreams will come true.

smokey shrimp and potato chowder.

serves 6.
6 oz sliced bacon, cut into 1/2-inch pieces
1 large onion, chopped
2 cloves garlic, chopped
2 medium yukon gold potatoes, peeled and diced
1/2 tsp smoked paprika (sweet or hot)
1/4 tsp cayenne pepper
2 cups chicken broth (homemade or low-sodium store-bought)
1/2 cup half-and-half
1/2 cup skim (nonfat) milk
8 oz medium (26-30 size) shrimp, peeled and deveined
kosher salt and fresh black pepper, to taste
2 tbsp chopped flat-leaf parsley
in a dutch oven or large sauce pan, cook the bacon over low heat until it's crisp, but not burned. transfer to a paper-towel lined plate. pour off all but 2 teaspoons of the bacon drippings.
add the onion to the pot and cook, stirring frequently, until soft but not yet brown.
add the garlic, paprika and cayenne, and cook for 2 minutes. stir in the potato, and mix well to coat the potatoes with the seasoning. stir in chicken broth, half-and-half and milk. raise heat to medium and cook, stirring occasionally, for 15 minutes, until the potatoes are tender when pierced with a knife.
reduce heat to low, 
toss the shrimp in 1/2 tsp smoked paprika, pinch of salt, and 1/4 tsp of hot pepper. sear in hot saute pan for 2-4 minutes until the shrimp are pink and curled. place the shrimp on top of bowl sprinkle in the parsley and the reserved bacon. taste the soup, and adjust seasoning with salt and pepper, if needed.
serve hot

sausage soup might be an alternative if chowder is not your thing.

find the recipe here

 some of my favorite moments in january.

my mom stopping in to say goodbye to her 97 year old sister before she heads back to florida.  these two are really amazing...

baby love

i love this photo and thanks joe for always being there for mom... xo

our hot chocolate picnic on the deck.  one of my favorite nights.

fantastic weekend in portland, can't wait to go back. 

three dollar beers at deweys

stay warm.
love sent, xoxo


Anonymous said...

Love looking at your pictures! KT :)

Anonymous said...

I love Portland too. I know it was such a great weekend. I was so glad you had such a fun time with your family. You are all awesome.

Anonymous said...

All your pictures my friend (pon)