Sunday, October 4, 2009

Seafood & Corn Chowder

As it's starting to get cold out, I thought I'd pull out a winter time favorite. I've made this from other recipes in the past but this is my own spin. I'll make the full 8-10 servings and save the rest for later!

You'll need some fish stock or fish fumet for this, if you don't have your own you can buy some stock at the store.

Just a side note, I buy whatever fish is at the store and looks good. Clams, mussels, crab, lobster, cod, pollack...whatever you can's all amazing!

2 tbsp Butter (preferably unsalted as this dish is high in salt as it is)
2 Slices of bacon, chopped
1 lb white fish, or 2 dozen clams, or 3 lbs of lobsters or crab
1 Large potato pealed and cut into 3/4" pieces, I like Yukon Golds'
2 cups fresh corn kernels
2 1/2 cups seafood stock
1 tbsp flour
1 Onion - size depending on how much you like onions.
2 cloves garlic
1 Jalapeño seeded and sliced into quarters lengthwise
1 1/2 cups half-and-half

"Flavor Bag" Ingredients:
1 fresh bay leaf
9 whole peppercorns
2 stems fresh thyme
1 coffee filter

Wrap bay leaf, peppercorns & thyme in coffee filter and tie it off with some string. It's the flavor bag.

1. Boil any shellfish you may have, usually 13 - 15 mins depending on the fish. Clean then boil any clams you might have, usually 10 mins. Remember to throw out the ones that don't open. This is a great opportunity to make some seafood stock if you can by the way.

2. Puree 1 cup seafood stock with 1 cup corn. Melt butter in large pot over medium heat. Add chopped bacon and cook until brown. Pour off excess drippings, leaving just enough to coat the bottom of the pot. Now add Jalapeño slices, garlic and onion and cook until softened, 3 to 4 mins. Discard Jalapeño slices. Sprinkle in flour, stirring for 1 minute. Stir in puree mixture and cook until broth thickens, about 2 mins.

3. Place "flavor bag," potatoes, remaining corn, and remaining seafood stock to pot. Simmer over medium heat until potatoes are tender, about 5 to 7 mins.

4. Add fish/seafood to pot with half-and-half and heat until warm, about 1 min. Discard flavor bag and season with salt if necessary.

Russian Dressing

This is a great dressing for a Reuben!

1/2 cup mayo
2 tbsp ketchup
2 tbsp pickle relish
2 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp coarse salt
1/2 tsp ground pepper

Combined in large bowl. Can be in fridge for a week or so.

Wednesday, September 16, 2009

Granola Bars

3 c rolled oats
1.5 c rice crisps cereal
1 c whole wheat flour
1 t baking soda
1 t vanilla
2/3 c melted butter
1/2 c honey
1/2 c peanut butter or sunbutter
1/3 c brown sugar
1 c mini chocloate chips

Mix all ingredients and pack down into a 9x13 greased pan. Bake at 325 degrees for 20-22 mins. Pack down again and let cool in pan.

*can also add coconut or wheat germ

Tuesday, September 8, 2009

Peach Cobbler

6 fresh peaches-peeled, pitted, and sliced
1.5 t cinnamon
1 c sugar

1/2 c butter
1 c sugar
1 t vanilla
1.5 c flour
2 t baking powder
1/2 t salt

1 c boiling water
3 T butter

Preheat oven to 350. Grease a 9 x 13 pan. Stir together peaches w/cinnomon and 1 c sugar. Set aside. In a medium bowl, cream together shortening and 1 c sugar. Mix in flour, baking powder and salt alternately w/milk. Pour into prepared pan. Top with peach mixture. Drop butter in boiling water and pour all over peaches. Bake in preheated over for 50-60 mins, until golden brown.

Saturday, August 15, 2009



Ice cubes
8 oz tequila
8 oz freshly squeezed lime juice (about 8 limes)
4 oz simple syrup
.5-1 oz triple sec

Combine all in pitcher and enjoy!

Sunday, May 3, 2009

BBQ Salad

Yup, that's right! BBQ Salad! This is an amazing recipe that even makes a great main dish. Don't forget to check out our vinegarette recipe.

Raspberry Vinegarette (see recipe)
French Bread
2 Tomatoes
1 Red Onion
Greens of your choice, we like the spring mix.
4 Tbsp Butter
4 tbsp olive oil
6 cloves garlic diced


Slice bread into 1 inch slices. Slice tomatoes and red onion into 1/2 inch slices. melt butter with garlic in either microwave or on bbq cook top. Add olive oil to the butter and garlic once melted. Using a brush, brush on garlic butter to sides of bread, tomatoes and onion while BBQ on highest heat setting on your grill. The goal is to sear the outside. Once items are browned pull off grill and cut into 1 inch cubes. To serve first set bread down, then top with greens, followed by tomatoes & onion. If you would would like to add meat simply grill it to your liking and add on top. This is a great summer twist on the usual table salad.

(Makes 4 servings)

Turkey Penne w/Sun-Dried Tomatoes

8 oz penne pasta, cooked
1 c cubed turkey, cooked
8 oz reduced-fat cottage cheese
15.5 oz jar olive oil based marinara sauce
3 egg whites, lightly beaten
2/3 c grated Parmesan cheese
1/2 t pepper
2 T soy sauce
4 t sun-dried tomatoes, cut into thin strips
1/4 c diced mushrooms
1/8 t garlic powder
2 T Italian seasoning

Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Combine all ingredients in a large bowl and mix well. Pour into casserole dish and bake 25-30 mins or until top is lightly browned and sauce is bubbly. (Makes 4 servings)