Wednesday, August 30, 2017

Spicy Seafood Pasta


 2 cups heavy whipping cream
 1 tbsp basil
 1 tbsp thyme
 1 cup fresh parsley, chopped
 2 tsp salt
 2 tsp black pepper
 1 1/2 tsp red pepper flakes
 1 tsp ground corriandor
 1 cup green onions, chopped
 1/2 pound shrimp, peeled and deveined
 1/2 pound scallops
 1/2 cup shredded Swiss cheese
 1/2 cup grated Parmesan cheese
 1 pound fettucine pasta, cooked



 1. Pour cream into large skillet. Cook over medium heat,
stirring constantly, until almost boiling. Reduce heat, and
add basil, thyme, parsley, salt, peppers, and onions.

 2. Cook 7 to 8 minutes over low heat until thickened.
Stir in seafood and cook until shrimp turns light pink.
Stir in cheeses and cook until melted and smooth.

 3. Serve sauce over noodles.

Oyster and Mushroom Bisque


 1 cup chicken broth or Homemade Chicken Stock
 1 pint oysters, drained, liquor reserved
 8 ounces mushrooms, sliced
 1 cup whole milk
 1/4 cup dry sherry*
 2 tablespoons cornstarch
 Salt and pepper, to taste
 * you can use water    



 1. Combine broth, reserved oyster liquor, and mushrooms in crock pot;
cover and cook on high 2 to 3 hours, adding milk during last 30 minutes
and oysters during last 15 minutes. Stir in combined sherry and cornstarch,
stirring 2 to 3 minutes. Season to taste with salt and white pepper.

Saturday, August 19, 2017

Easy Chicken Pot Pie Casserole


 4 skinless chicken breasts boiled until tender, cut into small pieces
 2 (15-ounce) cans mixed veggies
 2 (10¾-ounce) cans cream of chicken soup
 1 cup flour
 1 cup milk
 1/2 cup butter      



 1. Coat a 9-x13-inch casserole dish with non-stick spray.

 2. Combine all ingredients except butter directly in casserole dish 
and mix well.

 3. Drizzle butter over the top and bake 20 to 30 minutes at 
350 F. until golden brown and bubbly. 

Wednesday, August 9, 2017

Homemade Shrimp Stock

Homemade Shrimp Stock  

 The Shells and tails from 2 lb. of Shrimp
 1/2 Cup chopped Onion
 1/4 Cup chopped Celery
 2 Garlic Cloves
 1 Lemon sliced
 2 Fresh Bay Leaves
 3 Sprigs Fresh Thyme
 1 tsp. Black Peppercorns     



 1. Add all ingredients to a dutch oven or a moderate sized stock pot.

 2. Cover this with 6-8 Cups cold water.

 3. Bring almost to a boil, reduce the heat to a low simmer. Skim off 
any scum that rises to the surface. Simmer for about 45 minutes to an 
hour. Strain through a fine mesh strainer. 

 Refrigerate for up to 3 days or freeze for up to 1 month.  

Sunday, August 6, 2017

Bamboo Shoots with Chicken and Ham


 2 oz chicken meat, minced
 2 oz smoked ham, minced
 2 oz water chestnuts, minced
 2 egg whites
 1 tablespoon cornstarch
 8 oz bamboo shoots, cut into thick strips
 1 tablespoon chopped flat-leaved parsley  



 1. Mix together the chicken, ham and water chestnuts.

 2. Mix together the egg whites and cornflour then stir
them into the minced ingredients. Stir the bamboo shoots
into the mixture until well coated then arrange in an ovenproof dish.

 3. Place on a rack in a steamer, cover and steam over gently
simmering water for 15 minutes.

 4. Serve garnished with parsley.

 Makes Servings 4

Saturday, August 5, 2017

Catfish Fingers with Spicy Dipping Sauce


Catfish Fingers with Spicy Dipping Sauce


 8 (6-8 ounce) catfish filets
 2 cups white cornmeal
 Salt and black pepper to taste
 Peanut oil

 Dippping Sauce:

 3/4 cup white wine vinegar
 1/2 teaspoon salt
 1/2 teaspoon black pepper
 1 shallot, finely chopped
 2 cloves garlic, finely chopped
 2 green onions, thinly sliced
 1 tablespoon parsley, finely chopped



 1. Cut catfish filets into 1-inch wide strips and pat dry.

 2. Place cornmeal in a shallow dish and season with salt
and black pepper. Dredge catfish strips in cornmeal mixture,
shaking off excess. Set aside on a wax-paper lined baking sheet.

 3. Pour 2 inches of peanut oil into a deep fryer or large,
heavy skillet and heat to 375 F.

 4. Add catfish strips to hot oil three at a time and fry in a single
layer for 5-7 minutes, turning to cook evenly, until golden brown
and fish flakes easily with a fork.

 5. Drain on paper towels and sprinkle lightly with additional salt.

 Prepare dipping sauce:
 1. Mix all ingredients well in a small mixing bowl.
Taste and adjust seasonings as necessary.

Friday, August 4, 2017

Greek Chicken and Rice

Greek Chicken and Rice


 2 tablespoons olive oil
 1 1/2 pounds skinned and boned chicken breasts cut into large bite-size pieces
 1 cup chopped yellow onion
 1 cup chopped green bell pepper
 1 cup long-grain white rice
 2 1/4 cup Chicken Stock or chicken broth
 Juice of 1 lemon
 1/2 cup kalamata olives, pitted
 3/4 teaspoon dried oregano
 1/2 teaspoon salt
 Freshly ground pepper to taste



 1. Preheat oven to 350°F. In a large Dutch oven over medium heat,
warm 1 tablespoon oil. Add chicken and brown, about 5 minutes on each side.
Remove to a plate.

 2. Add remaining 1 tablespoon oil and sauté onion and green pepper until
tender, about 5 minutes. Stir in rice. Add remaining ingredients.

 3. Return chicken to pan, cover, and bake until rice is tender and liquid is
absorbed, about 50 minutes.

Tuesday, August 1, 2017

Beef and Bean Cheddar Skillet


 1 lb. lean ground beef
 1 Cup chopped onions
 1 Cup thinly sliced carrots
 1 Cup finely chopped potatoes
 1 Cup water
 1 can (14 oz.) baked beans
 1/2 Cup barbecue sauce
 1 Cup shredded Cheddar Cheese



 1. Brown ground beef in a large skillet over medium high heat.
Break up any big pieces.

 2. Drain meat and replace meat in skillet.

 3. Add the onions, potatoes and carrots to the meat. Continue
to cook on medium high heat for 5-7 minutes.

 4. Reduce heat to low and add water. Cover and cook about
20-25 minutes or until vegetables are tender.

 5. Add the beans and barbecue sauce stirring well. Continue to
cook uncovered for 10 to 15 minutes or until heated through.

 6. Remove skillet from heat. Top with cheese and serve.

Salmon Patties


 1 15-ounce can of pink salmon 
 1/3 cup chopped celery 
 1/3 cup chopped scallions 
 2 large eggs
 1 tablespoon soy sauce 
 1 cup Italian breadcrumbs 
 3/4 cup plain breadcrumbs 
 1 teaspoon cayenne pepper 
 1/2 cup corn or canola oil



 1. In a medium-size bowl, remove the skin and bones from the 
salmon and set aside.

 2. Using a small sauté pan, sauté the celery and scallions in one 
teaspoon of the oil until soft. Remove from heat and set aside.

 3. In a small mixing bowl, combine the two eggs and the soy sauce. 
Pour the egg mixture into the medium-size bowl with the salmon. 
Stir until well mixed. 

 4. Stir in the remaining ingredients, starting with the Italian and 
plain breadcrumbs, then the scallions and celery, and cayenne pepper.

 5. Form the salmon mixture into medium-size round patties about 
3 inches wide. 

 6. In a large frying pan, heat the remaining cooking oil. Fry the 
patties at a low to medium-low heat for 5 minutes on each side or 
until golden brown.