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 find...it's all amazing!

Ingredients:

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

Prep:

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

Directions:

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!

Ingredients:

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

Directions:

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

Granola Bars

Ingredients:
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

Directions:
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

Peach Cobbler

Ingredients:
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

Directions:
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.

Margarita

Ingredients:

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!

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.

Ingredients:
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

Directions:

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

Ingredients:
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

Directions:
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)

Savory Baked Kugel

Ingredients:
8 oz egg noodles, cooked
2 10-oz packages frozen chopped spinach, defrosted & drained
2 T butter, softened
1 c chopped onion
1 egg, beaten
3 egg whites, beaten
1 c reduced-fat sour cream
1 c reduced-fat mozzarella cheese, shredded
1 c reduced-fat cheddar cheese, shredded
salt & pepper

Directions:
Preheat oven to 350 degrees. Coat a 3-4 quart casserole dish with cooking spray. Place the cooked noodles in a large bowl and add the rest of the ingredients. Toss to mix. Pour mix into prepared casserole dish, cover, and bake for 30 mins. Uncover and bake 15 more mins.

*I like to add shredded or cubed chicken or turkey.

Chicken with Mushrooms and Leeks

Ingredients:
8 bone-in, skin-on chicken thighs, trimmed of excess fat
Salt & pepper
1 t oil
1 T unsalted butter
10 oz white mushrooms, sliced
2 leeks, white and light green parts only, chopped into 1/4 inch pieces
1/3 c white wine
3/4 c chicken broth
1 1/2 T minced fresh tarragon
1 c crumbled goat cheese
4 servings of cuscus

Directions:
Preheat oven to 400 degrees. Dry chicken and season with salt and pepper. Heat oil in large skillet over high heat until shimmering. Cook chicken skin side down until skin is deep brown and crisp, 10-15 mins. Turn chicken over, reduce, heat to medium-high, and cook until second side is lightly browned, about 3 mins. Transfer chicken to baking dish and place in oven while making sauce. Bake chicken until cooked thoroughly, 6-8 mins.

Discard fat in skillet. Melt butter in skillet over high heat until foaming. Add mushrooms and leeks and cook until mushroom liquid evaporates, about 5 mins. Add wine and cook until almost evaporated, about 1 min. Add broth and 1 T tarragon and simmer until slightly thickened, about 5 mins. Whisk in goat cheese and simmer until thickened, about 1 min. Add remaining tarragon and season with salt and pepper.

Return chicken to skillet and turn to coat with sauce. I like to serve this with cuscus.

Baked Cod w/Crunchy Lemon-Herb Topping

Ingredients:
1 T unsalted butter
24 Ritz crackers, crushed into course crumbs
2 T minced fresh parsley
3 T mayo
2 minced garlic cloves
1 t grated lemon zest + 1 T juice
4 skinless cod fillets
Salt & pepper
Lemon wedges for garnish

Directions:
Preheat oven to 450 degrees. Grease baking sheet with butter, toss crackers and 1 T parsley in medium bowl. Mix remaining parsley, mayo, garlic, lemon zest and juice together in a small bowl.

Pat fish dry then season with salt and pepper. Place on buttered baking sheet, spacing pieces about 1/2 in. apart. Brush tops and sides with mayo mixture, then press cracker crumbs into mayo mix.

Bake until crumbs are golden brown and fish is flaky, about 15 mins and serve with lemon wedges.

Turkey Burgers

INGREDIENTS
1 pound ground turkey
Heaping Tbsp seasoned bread crumbs
1/4 cup finely diced onion
1/8 cup finely diced red pepper
1 clove garlic, peeled and minced
1 egg lightly beaten
1/4 cup chopped fresh parsley
5 shakes of Worcestershire
1 teaspoon salt
1/4 teaspoon ground black pepper
Sliced cheddar for top


DIRECTIONS
In a Cuisinart dice the onion, red pepper and garlic together.
In a large bowl, mix ground turkey, seasoned bread crumbs, egg, diced onion, pepper and garlic, parsley, salt, and pepper. Form into 4 large patties.
Cook the patties in a medium skillet over medium heat, turning once. Then top with cheese.

These were much better than I expected....so good.

Butternut Squash Soup

INGREDIENTS
2 tablespoons butter
1 small onion, chopped
1 medium carrot, chopped
2 medium sweet potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
cayenne pepper
nutmeg

DIRECTIONS
Melt the butter in a large pot, and cook the onion, carrot, potatoes, and squash** 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Add desired seasoning. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Serve with a dollop of sour cream and parsley for color. The sour cream makes all the difference!

**instead of peeling the squash while it was raw, I cooked the squash by cutting it in half, placing it in 1/2 inch of water in a baking dish and placed it in a 350 degree oven for half an hour. This way the skin peels off easily. Then add it when the other veggies are tender.

Clam Sauce with Linguine

Ingredients
1 (16 ounce) package linguine pasta
1/2 cup butter
3 cloves chopped garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) cans chopped clams with juice
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup grated Parmesan cheese

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Sushi Rice

Ingredients
2 c. Calrose rice
3 c. water
1/4 rice vinegar
1/8 c. sugar
1 tsp oil
dash of salt

Directions
Combine and cook rice and water in rice cooker. When done remove rice from cooker and place in wooden bowl. Cut rice a few times like you are flipping pancakes until rice is cooled.

While rice is cooking combine vinegar, sugar, oil, and salt in a small saucepan and heat on low until sugar has dissolved.

Once the mixture and rice are cooled, drizzle mixture over the rice and cut/fold in until the rice is completely coated. Enjoy in your sushi favorite!

Grilled Tuna Skewers

Ingredients
1.5 lbs sushi grade yellowfin tuna, cut into 1.5 inch cubes
1/4 c. + 2 tbsp virgin olive oil
3 tbsp chopped fresh cilantro
3 tbsp fresh lime juice (2 limes)
Coarse salt and freshly ground pepper

Directions
Heat a grill pan over medium heat. Toss tuna with 1 tbsp oil. Thread tuna onto 4 skewers.

Combine cilantro, lime juice, and 1/4 c. oil. Season with salt and pepper. Reserve 3 tbsp.

Brush pan with remaining oil. Grill tuna, turning skewers and brushing tuna occasionally with lime sauce, to desired doneness, about 2 min. per side for rare. Transfer skewers to a serving plate, and brush with reserved lime sauce. Serve immediately.