Chowder, or Chowda as the locals say, is popular in Salem. Many diners and pubs feature clam chowder high on their menu as either an appetizer or a complete meal with fresh bread. Two establishments, Tavern on the Green in the Hawthorne Hotel and also the wildly popular Red’s Sandwich Shop, offered amazingly delicious seafood chowder. Here at Crowded Earth Kitchen, we’ve done our best to recreate authentic seafood chowder, loosely based upon Continue reading
Mac ‘n Cheese is the ultimate Midwestern American comfort food. If you’ve been following Crowded Earth Kitchen for a while, you know that we have a big old foodie crush on Paris… but not even Paris does Mac ‘n Cheese as well as the American Midwest. We’ve been experimenting with recipes for Ultimate Mac ‘n Cheese for a while, working to create a recipe that just simply doesn’t need to be improved any further. This is it. Enjoy!
1 1/2 cups chicken stock
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup light cottage cheese
1/4 cup light sour cream
1/2 teaspoon sweet curry powder
1/4 cup shredded Parmesan cheese
1/4 teaspoon freshly ground black pepper
1 pound box of medium shells or macaroni noodles
Step 1) Pour chicken stock into a large saute pan and boil for 10 minutes or until reduced until only about 1/2 cup of liquid remains. Remove from heat and allow to cool for a few minutes.
Step 2) Add shells or macaroni to a large pot of boiling water. Cook until al dente, or just a bit chewy – don’t overcook! Drain when al dente is reached.
Step 3) While pasta is cooking, add mild cheddar, Monterey Jack, and sharp cheddar cheeses to the saute pan with the reduced chicken stock. Heat on a low setting, stirring constantly, until cheese is melted.
Step 4) After shells or macaroni are cooked and drained, add the cottage cheese, sour cream, and curry powder to the melted cheese mixture. Stir over low heat until thoroughly blended.
Step 5) Combine the cooked, drained noodles and the cheese mixture. Stir until noodles are evenly coated, and transfer the mixture to a greased deep dish pie plate or casserole dish. Sprinkle with shredded Parmesan cheese and freshly ground black pepper.
Step 6) Cover with foil and bake your Ultimate Mac ‘n Cheese in a preheated 325 degree oven for 30 minutes. Serve immediately with a fresh green salad.
I really shouldn’t share this, because I’m giving one of my big secrets away. You see, I like to bake loaves of this cinnamon bread for other people, because who doesn’t love cinnamon bread?! People seem to be under the impression that baking this bread is a real labor of love. Well, here’s the big secret… this recipe is stone simple and takes hardly any time at all to prepare. 😉
Let’s get started!
Ingredients (Makes 2 loaves of World’s Easiest Cinnamon Bread)
2 loaves bread dough*
*Either thaw two loaves of Rhodes frozen white bread dough, available in the freezer section of any supermarket, or make a batch of Simple Bread dough and stop at the end of step 5!
2 tablespoons vegetable oil
2 tablespoons cornmeal
3 tablespoons butter
1/2 cup brown sugar, packed
1 generous tablespoon cinnamon
Step 1) Melt 2 tablespoons of butter. Stir in brown sugar and cinnamon. Set aside.
Step 2) Grease a counter top with 1 tablespoon of vegetable oil. Working with half of the dough at a time, roll out the dough into a rectangle approximately 10″ wide and 16″ long.
Step 3) Beginning right along one of the 10″ edges, spread half of the butter/sugar mixture over the dough rectangle. Leave about an inch along each of the long sides bare. Leave about 2 inches along the far, 10″ edge bare.
Step 4) Gently roll up the dough, beginning with the 10″ edge covered in butter/sugar, and rolling toward the 10″ bare edge. The 10″ bare edge should be on the bottom of your rolled up loaf, with the seam on the bottom. Gently pull the side ends down and tuck underneath the loaf.
Step 5) Repeat Steps 2 – 4 with the second half of the dough and the second half of the butter/sugar mixture.
Step 6) Grease a very large baking sheet with 1 tablespoon of vegetable oil. Then, lightly sprinkle the entire baking sheet with cornmeal.
Step 7) Carefully set your two loaves on the baking sheet, with the seams on the bottom. Leave at least 3 inches of space around all sides of each loaf. If your baking sheet is not large enough to allow this, use two baking sheets!
Step 8) Allow your loaves to rest while you preheat your oven to 350 degrees (do not begin preheating until Step 7 is complete). Then, after your oven is preheated, place your loaves on the center rack. Bake for 25 minutes or until loaves are light golden brown. Remove loaves from baking sheet and cool on a wire rack.
Optional: After loaves are cool, drizzle with cream cheese frosting for an added treat!
If you’ve never sampled polenta, you don’t know what you’re missing! Continue reading
This simple slow-cooker recipe offers up the hearty, savory flavors of traditional pepper steak, but uses a less expensive cut of beef. I like to double this recipe and freeze half for workday lunches Enjoy – your tummy and your wallet will thank you!
Ingredients (Serves 4)
1 1/2 pounds beef stew meat Continue reading
How easy is this chicken chili?
It’s so easy, you’ll be eating chicken chili faster than you’d be eating if you picked up dinner at a fast food drive-thru. Don’t believe me? Set your stopwatch, and let’s get started!
Ingredients (Serves 4 – 6)
2 cups cooked, shredded chicken (you can buy this frozen or even canned if you’d like) Continue reading
Think lasagna, but simpler to prepare. If you can boil spaghetti noodles, you can make Weeknight Spaghetti Bake successfully! Squares of this one dish meal can be enjoyed on their own or served with a crisp green salad. This dish freezes well, too – perfect for busy weekday lunches!
Ingredients (Makes 1 large pan, serves 8 – 12)
1 pound box of spaghetti noodles
1 egg, lightly beaten
1/4 cup grated parmesan cheese
2 cups ricotta cheese
1 teaspoon dried oregano
1 cup olives, sliced mushrooms, and/or diced peppers (your preference)
1 pound lean ground beef
4 cups spaghetti sauce (homemade or store-bought)
2 cups shredded mozzarella and/or mild cheddar cheese
Salt and Pepper
Step 1) Brown ground beef. Drain, season with salt and pepper, and set aside.
Step 2) Cook spaghetti noodles to al dente, according to package directions. Drain well. Toss spaghetti noodles with egg and parmesan cheese. Transfer spaghetti noodle mixture to a greased, 9″ x 13″ baking pan. Spread noodles evenly over bottom of pan.
Step 4) Next, top the ricotta and vegetables with ground beef. Pour sauce over the ground beef, making sure to coat the entire pan evenly with sauce. Cover with foil and bake for 20 minutes in a preheated 350 degree oven.
Step 5) After 20 minutes, remove pan from oven. Remove foil and sprinkle shredded cheese over the entire pan. Return pan (uncovered) to the oven. Bake for an additional 10 minutes or until cheese is melted and bubbly.
Step 6) Allow Weeknight Spaghetti Bake to rest for 10 minutes before slicing into squares and serving. Enjoy!
It’s springtime, you’re busy, and the fussiness of holiday meals is behind you for a while. Spring is the perfect time of year to pull out your slow cooker and make a few easy, hearty, delicious dinners. Drunken Spare Ribs are perfect busy day fare. You can throw everything in the slow cooker in less than five minutes on a busy morning, and have a hot, delicious meal waiting for you at the end of the day. Enjoy!
2 pounds boneless spare ribs Continue reading
Too often, chili is a food of unfortunate extremes. At one end are recipes which profess that only expensive cuts of meat and rare chili peppers grown in obscure South American locations can be used – at Crowded Earth Kitchen, we think that’s silly. At the other end, there’s ready-to-eat chili in a can. Unless you are hiking through the Alaskan wilderness, have gotten lost, and are using canned chili to stay alive, please put the can down. 😉
Today’s chili recipe is perfect for a lazy weekend afternoon or a quick weeknight dinner. I like to double this recipe and freeze individual portions for fast lunches. A word to the wise: we’re cheating a bit on the six ingredients. Don’t worry – you only need six items from the market. One of those items, salsa, actually contains a whole list of typical chili ingredients including tomatoes, onions, peppers, garlic, and salt. By using salsa, we save ourselves the time of slicing and dicing several other ingredients, but we still capture all of the chili flavor! Let’s get started.
1 pound lean ground meat (turkey or beef will work equally well)
4 cups of salsa (any variety and spice level you prefer)
2 cups of corn kernels (fresh, frozen, or canned)
1 small can tomato paste
2 tablespoons ground chili powder (mild, medium, or hot)
2 cans (15 oz each) kidney beans
Step 1) Brown meat over medium heat, stirring frequently, until meat is fully cooked.
Step 2) Drain meat. If you want your chili to be as low-fat as possible, add some water to the meat and drain it a second time.
Step 4) Simmer chili for 30 minutes, covered. Add kidney beans and heat through. Serve hot.
Step 5) Want fancy chili? Feel free to offer sides of cheddar cheese, sour cream, macaroni noodles, and/or oyster crackers alongside bowls of Six Ingredient Chili. Enjoy!
We’re using a bread machine today, folks, because November is a BUSY month! Between launching the Global Recipe Project cookbook and keeping up other projects, the convenience of my bread machine is alluring. If you prefer to go old school, this recipe will work just as well if you knead the dough by hand as we’ve done with many other bread recipes.
This bread is earthy and spicy, not too sweet – the perfect accompaniment to a hearty meal of beef stew or perhaps pumpkin soup. Enjoy!
1/4 cup butter, softened
1 1/4 cup lukewarm apple cider
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
3 1/2 cups flour
1/4 ounce packet of active dry yeast
This is the marvel of bread machines… simply add the ingredients to a bread machine in the order listed above (wet ingredients in first, yeast in last), and turn on your machine! I used a “sweet bread” setting with “medium crust.” A “white bread” setting would work just as well.
My bread was ready in just over three hours; times will vary depending upon the machine.
1 package of roll-out refrigerated pie crust
2 cups of apple jelly
2 cups of shelled pecans (halves or chopped pieces)
Step 1) Bring apple jelly to a boil in a small saucepan. Boil for five minutes, then remove from heat.
Step 2) While apple jelly is boiling, open the package of roll-out refrigerated pie crusts (there are two crusts per package). Instead of rolling them out, squish each crust into a big ball of dough. How fun!
Step 3) Place a small ball of pie crust dough, about the size of a golf ball, in each well of a mini muffin pan. Push the dough down in the center so that it flattens on the bottom and up the sides of the well. You can use a tart press (shown), a medicine cup, or just your fingers for this.
Step 4) Place two pecan halves or one heaping teaspoon of chopped pecan pieces inside of each tart crust. Gently spoon the boiled apple jelly over the pecans in each tart crust, leaving 1/4 inch of empty space at the top of each tart.
Step 5) Bake tarts in a preheated 400 degree oven for 10 minutes. Reduce heat to 350 degrees, and bake for an additional 5 minutes.
Step 6) Using a butter knife and/or a teaspoon (not your fingers!), remove the tarts from the mini muffin pan while they are still warm. Cool on a wire rack.