Sarah and Jeff Marcus Tomatillo Sauce---aka Green Salsa!

Tomatillo Sauce

Tomatillos (2 lbs or so)
garlic (3,4 cloves)
yellow onion (finely chopped)
serrano peppers (8,10)

Peel and rinse tomatillos.
Roast the tomatillos and serranos in a very hot oven on a baking sheet until they are dark brown.
Remove and allow to cool.
Add onion, garlic to the tomatillos and blend in a blender (or food processor) with some water until the salsa is desired consistency.
Add salt to taste.

Rocky Point Manhattan Clam Chowder

Now, I know what my fellow Rhodies are thinking.... "Erin is my savior... I have been looking for a bomb recipe to make Rocky Point Clam Chowder!!!"

For all my non-Rhodies (native Rhode Islanders), I guarantee that you will love this recipe if you like seafood as much as I do.











Quick Background... Rocky point was my mostest favorite Childhood Amusement park. In fact, I think in total my mom must have taken us there for at least 14 birthday parties in our family alone. In fact, one birthday party of mine comes quickly flooding back to the forefront of my memory banks... Sara Wags- remember driving back at midnight from Rocky Point and getting stuck on the tippity top of the old Jamestown bridge because of a car accident. I think mama and papa Wags were pissed that we got you home so late. Anyway, Rocky Point was the birthday event of choice and when you watch this 80s commercial... it becomes pretty apparent why.

http://www.youtube.com/watch?v=_uu96wqhGqI

So... I looked up the recipe for their infamous Manhattan Clam Chowder. I could only find it in bulk so I figured out how to make it more home-friendly. Enjoy!

Ingredients:

1/4 pound salty pork
1/4 medium onion (about 1/2 cup)
1 can chopped clams plus the clam juice (if you can add some more clam juice, the better it will be)
3 medium size potatoes (I used ordinary Idaho potatoes--the brown ones)
3 big pinches of Paprika
1 large can of Tomato Puree
8 large Quahogs or clams
3 large pinches Old Bay Seasoning
Salt and Pepper to Taste!

Directions:

Before cooking, soak quahogs or clams in cold water for approx 20 minutes to let them naturally "spit out" or filter out any sand.

Steam clams in approx 4 cups of water. Once clams open up, they are cooked. If the clam doesn't open then throw away (that means it was dead before you cooked it and definitely not good to eat). Extract clams and dice to small chunks. SAVE the water that you used to boil the clams as this will be the main part of the soup broth.

In a large soup pot, cook pork until browned. Add onions and cook until tender. Add the potatoes and let them cook for a couple of minutes before you add the clam water, tomato puree, canned clams plus juice, spices and diced quahogs.

Let cook for approx 45 minutes or until the potatoes are tender.

The soup should not be thick so add more clam juice as necessary.

Makes approx 6 servings and better the second day!

Homemade Granola Bars

Ingredients:
2 cups rolled oats
1/2 cup raw sunflower seeds
1 cup sliced almonds
1/2 cup wheat germ
1/2 cup honey
1/4 cup dark brown sugar
unsalted butter to greese pan (approx 1 ounce)
2 tsp vanilla extract
1/2 tsp kosher salt
6.5 ounces chopped dried fruit (I used cranberries, rasberries, and blueberries)
*** I also added about 1/2 cup of ground flax seed ---Love this stuff!

Butter 9x9 inch glass baking dish and set aside. Preheat oven to 350.

Spread the oats, sunflower seeds, almonds, wheat germ and flax seed (optional) onto a baking sheet. Place in the oven and toast for 15 minutes, stirring occassionally.

In the meantime, combine honey, brown sugar, butter, vanilla extract, and salt into a medium saucepan and place over medium heat. Cook until brown sugar is completely dissovled.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn the mixture out into the prepared baking dish adn press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in airtight containter for up to 1 week.

Peanut Butter Granola Bars

Ingredients:

4 Tbsp unsalted butter
1/4 cup Honey
3 Cups old-fashioned rolled oats
1/2 cup slivered almonds
1/2 cup roughly chopped pecans
1/4 cup hulled green pumpkin seeds
1/4 cup unsalted sunflower seeds
1/2 tsp cinnamon
1/4 tsp salt
1 cup raisins
1/3 cup light brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter

Preheat oven to 325. Lightly grease an 8x8 inch baking dish and set aside.

In a small saucepan melt butter with honey over low heat, stirring.

In a large bowl stir together oats, almonds, pecans, pumpkin seeds, sunflower seeds, cinnamon and salt. Pour butter mixture over oat mixture and stir until comined well.

On a large baking sheet, spread the granola mixture evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown or crips, (about 20 minutes). DO NOT OVERCOOK; The granola will crisp more when cooled. Cool granola in the pan on top of the stove and stir in the raisins. When the granola is completely cooled, place in a large bowl.

Combine the brown sugar, corn syrup, and peanut butter in a small saucepan over medium-high heat. Stir constantly until the sugar is dissolved and the mixture is at a boil. Remove from the heat and pur the mixture over the granola, stirring to coat well. Cool slightly and press into the prepared baking dish and let cool completely and harden. Cut into 1 1/4 by 4 inch bars and serve at room temp. Keep in air-tight container for up to 1 week!

Sara and Luke Miller's Bean Dip!!!

1 can of black beans
1 can of corn
1 package of cherry tomatoes, cut into quarters
1-2 green onions, chopped
olive oil, drizzled over depending on your taste
1/4 cup cilantro
1 Tb cumin
1 Tb coriander
salt pepper
1 lime

All of these ingredients can be adjusted according to your taste. I don't follow a recipe anymore, I just start with the bean, corn and tomatoes and use the other ingredients according to how I want it.

You can add, avocado, mango when in season (the store canned mango just mashes up into the dip), chopped jalapenos, pineapple, or whatever you like. It's great on salads, fish, and with tortilla chips.

Hope it turns out great!! It's my favorite...just made some yesterday.

Brown Chicken Brown Cow Mashed Potatoes

Ingredients:

5lb yellow-fleshed potatoes such as Yukon Gold (peeled and cut into 1 inch pieces)
1 tbsp salt
1 cup whole milk
1/2 cup sour cream
1 1/2 sticks unsalted butter (3/4 cup)
2 bunches scallions, cut crosswise into 1/2 inch pieces
1/2 teaspoon black pepper

-Cover potatoes with cold water by 2 inches into a 5-6 quart pot and add 1 1/2 tsp salt.
-Bring to boil, then reduce heat and simmer, uncovered until potatoes are tender (10-15 minutes)
-Drain potatoes in colander, then return to pot and cook over medium heat, shaking pot occasionally, until dry, 1-2 minutes. Mash hot potatoes with masher or force through food mill into another pot (keep warm)
-Bring milk with remaining 1/1/2 teaspoon salt just to a boil in a 1 quart saucepan, then remove from heat and stir into potatoes until combined.
-Stir in sour cream, then cover and keep warm

Yields 8-10 servings

Larry and Isaac's Chicken Enchiladas

Ingredients:

1 16 oz container light sour cream
1 7oz can diced green chilies
4 Large green onions, chopped
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups packed grated Sharp cheddar cheese (about 8 oz)

8 8 inch-diameter flour tortillas
1 8 oz package light cream cheese, cut lengthwise into 8 strips
1 1/2 16 oz bottles mild picante sauce or salsa
Additional chopped fresh cilantro (optional)

Butter 13x9x2 inch glass backing dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.

Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill)

Preheat oven to 350. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.

Top with remaining sour cream. Garnish with cilantro, if desired.

Serves 8.