tag:blogger.com,1999:blog-49568124984264609332024-03-05T03:07:59.218-08:00Maryland RecipesTraditional Maryland recipes with an emphasis on seafood.Unknownnoreply@blogger.comBlogger697125tag:blogger.com,1999:blog-4956812498426460933.post-41442219868478729862021-06-26T11:53:00.007-07:002021-06-26T11:53:49.324-07:00Creamy Chicken Curry<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Fa6bRaL3WG0xuivK7HLVVUFB159616rZVtVqhqsDCf6fzVJn2jG3bB7g4PXPa80kxBynoUZs3Vz3Yjw5iO397EUyvQG5TekVHCM3WEBzZVofBRkWMBaA_JgItz2dsbVXQ25oANidLDs/s1800/chicken-curry-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Fa6bRaL3WG0xuivK7HLVVUFB159616rZVtVqhqsDCf6fzVJn2jG3bB7g4PXPa80kxBynoUZs3Vz3Yjw5iO397EUyvQG5TekVHCM3WEBzZVofBRkWMBaA_JgItz2dsbVXQ25oANidLDs/s320/chicken-curry-11.jpg" /></a></div><span style="font-size: medium;"> Creamy Chicken Curry</span><p></p><p><span style="font-size: medium;"> </span></p><p><span style="font-size: medium;"> </span></p><ul><h5 class="recipe__list-heading">Ingredients <span id="recipeEmailRoot"></span></h5><li><span class="recipe__list-qty">
<span>2</span> tablespoons
</span>
canola or vegetable oil<br /></li><li><span class="recipe__list-qty">
<span>2</span>
</span>
fresh garlic cloves, finely minced<br /></li><li><span class="recipe__list-qty">
<span>1</span>
</span>
large yellow onion, finely chopped<br /></li><li><span class="recipe__list-qty">
<span>2 <sup>1</sup>/<sub>2</sub></span> teaspoons
</span>
curry powder<br /></li><li><span class="recipe__list-qty">
<span>2</span> teaspoons
</span>
ground cumin<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>4</sub></span> teaspoon
</span>
crushed red pepper flakes<br /></li><li><span class="recipe__list-qty">
<span>1</span> teaspoon
</span>
ground turmeric<br /></li><li><span class="recipe__list-qty">
<span>1</span> pound
</span>
boneless chicken breasts, cut into 1-inch pieces<br /></li><li><span class="recipe__list-qty">
<span>1 <sup>1</sup>/<sub>2</sub></span> teaspoons
</span>
tomato paste<br /></li><li><span class="recipe__list-qty">
<span>1</span> cup
</span>
coconut milk<br /></li><li><span class="recipe__list-qty">
<span>2</span> teaspoons
</span>
kosher salt<br /></li><li><span class="recipe__list-qty">
<span>1</span> cup
</span>
hot water (optional)</li></ul><p> </p><div class="recipe__list recipe__list--steps"><h5 class="recipe__list-heading">Directions</h5><ol><li class="recipe__list-step recipe__list-step--active " tabindex="0"><span>In
a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes
or until transparent. Add garlic and cook for 1-2 more minutes. </span></li><li class="recipe__list-step " tabindex="0"><span>Stir
in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1
teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine. </span></li><li class="recipe__list-step " tabindex="0"><span>In
ziploc bag, toss chicken pieces in remaining curry powder, season with
salt and pepper. Add to wok, and cook for about 5-6 minutes until
outside is golden brown. </span></li><li class="recipe__list-step " tabindex="0"><span>Pour
coconut milk into the wok-if coconut milk has separated from the fat,
pour the liquid in and add a tablespoon or so of fat until you have the
creamy consistency that you desire. Simmer, uncovered, stirring
occasionally for 7 minutes or until the chicken is cooked through. Add
hot water if there is not enough liquid, because it has cooked down.</span></li><li class="recipe__list-step " tabindex="0"><span>Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.</span></li></ol></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-2236246417883294702021-06-26T11:50:00.005-07:002021-06-26T11:50:34.533-07:00Chicken Marsala <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzBOvrrQZWgohecIC8QY4ugWoTHz58g_6yYMO5jzPtElFdsOLtDXtgSsXGCvh2AlSqCgpKcObGT2gVGYu6GMjqd4a8KsvwHGRr1-aLEP-2ZskWLSEcqFaqHhI_ppxPvczzWIe7Xh7NNI/s2048/Chicken-Marsala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1436" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzBOvrrQZWgohecIC8QY4ugWoTHz58g_6yYMO5jzPtElFdsOLtDXtgSsXGCvh2AlSqCgpKcObGT2gVGYu6GMjqd4a8KsvwHGRr1-aLEP-2ZskWLSEcqFaqHhI_ppxPvczzWIe7Xh7NNI/s320/Chicken-Marsala.jpg" width="320" /></a></div><span style="font-size: medium;"> Chicken Marsala </span><p></p><p><span style="font-size: medium;"> </span></p><p><span style="font-size: medium;"> </span></p><ul><h5 class="recipe__list-heading">Ingredients <span id="recipeEmailRoot"></span></h5><li><span class="recipe__list-qty">
<span>8</span> ounces
</span>
fresh button or cremini mushrooms, stems removed and sliced<br /></li><li><span class="recipe__list-qty">
<span>2</span> tablespoons
</span>
extra-virgin olive oil, divided<br /></li><li><span class="recipe__list-qty">
<span>2</span>
</span>
boneless, skinless chicken breasts<br /></li><li><span class="recipe__list-qty">
</span>
Salt and pepper, to taste<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>2</sub></span> cup
</span>
plus 1 splash sweet Marsala wine, divided<br /></li><li><span class="recipe__list-qty">
<span>3</span>
</span>
garlic cloves, minced<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>2</sub></span> cup
</span>
heavy cream<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>2</sub></span> cup
</span>
chicken broth<br /></li><li><span class="recipe__list-qty">
<span>2</span> tablespoons
</span>
unsalted butter</li></ul><p> </p><p> </p><div class="recipe__list recipe__list--steps"><h5 class="recipe__list-heading">Directions</h5><ol><li class="recipe__list-step recipe__list-step--active " tabindex="0"><span>In
a large skillet, sauté mushrooms in 1 tablespoon of the olive oil until
lightly caramelized. Remove mushrooms from heat and set aside in a
small bowl.</span></li><li class="recipe__list-step " tabindex="0"><span>Carefully
slice each chicken breast horizontally, making four thinner pieces of
chicken total. Lightly salt and pepper the chicken breasts.</span></li><li class="recipe__list-step " tabindex="0"><span>Heat
remaining olive oil in the same skillet and brown chicken breasts on
each side until almost done (They will continue to cook in the sauce in
Step 6.). Remove from skillet and keep warm.</span></li><li class="recipe__list-step " tabindex="0"><span>Deglaze
the pan with the 1/2 cup Marsala wine. Add the garlic. Continue to cook
until wine is reduced to be thick and syrupy (au sec). </span></li><li class="recipe__list-step " tabindex="0"><span>Add cream and reduce slightly. Add the broth and continue to reduce slightly until sauce coats the back of a spoon.</span></li><li class="recipe__list-step " tabindex="0"><span>Nestle
chicken breasts into the skillet, add the mushrooms and spoon sauce
over top. Simmer, uncovered, until chicken is cooked through, about 5
minutes.</span></li><li class="recipe__list-step " tabindex="0"><span>Transfer the chicken to a serving platter and keep warm.</span></li><li class="recipe__list-step " tabindex="0"><span>Swirl
butter into the sauce remaining in the skillet, season to taste with
salt and pepper, and allow to reduce slightly. Add a splash of Marsala
wine to the sauce and pour over the chicken. Serve immediately with a
side of linguine or risotto, if desired.</span></li></ol></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-8845581090379233642021-06-26T11:48:00.002-07:002021-06-26T11:48:26.853-07:00Chicken Piccata <p> </p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7M_aAl_d_nh60IsHF_ClfjXxGdujHLauzBRX79Ongky_rim4S9QhcfOvf9JB9ruedTAPxyPT2QRIutd8z5eI8kV4OFLJV5h098a0qFBQcwpvTt_CksEfX05fzTyqj7V-NNmLvEtwWuQ/s1800/chicken-piccata-19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7M_aAl_d_nh60IsHF_ClfjXxGdujHLauzBRX79Ongky_rim4S9QhcfOvf9JB9ruedTAPxyPT2QRIutd8z5eI8kV4OFLJV5h098a0qFBQcwpvTt_CksEfX05fzTyqj7V-NNmLvEtwWuQ/s320/chicken-piccata-19.jpg" /></a></div><span style="font-size: medium;"> Chicken Piccata </span><p></p><p><span style="font-size: medium;"> </span></p><p><span style="font-size: medium;"> </span></p><ul><h5 class="recipe__list-heading">ngredients <span id="recipeEmailRoot"></span></h5><li><span class="recipe__list-qty">
<span>2</span>
</span>
large lemons<br /></li><li><span class="recipe__list-qty">
<span>6</span>
</span>
boneless, skinless, chicken breasts, trimmed and pounded until 1/4 inch thick<br /></li><li><span class="recipe__list-qty">
<span>1</span> pinch
</span>
salt<br /></li><li><span class="recipe__list-qty">
<span>1</span> pinch
</span>
black pepper<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>2</sub></span> cup
</span>
flour<br /></li><li><span class="recipe__list-qty">
<span>4</span> tablespoons
</span>
olive oil<br /></li><li><span class="recipe__list-qty">
<span>1</span>
</span>
small shallot, minced (about 2 tablespoons)<br /></li><li><span class="recipe__list-qty">
<span>1</span> cup
</span>
low-sodium chicken broth<br /></li><li><span class="recipe__list-qty">
<span>2</span> tablespoons
</span>
capers, drained<br /></li><li><span class="recipe__list-qty">
<span>3</span> tablespoons
</span>
unsalted butter, softened<br /></li><li><span class="recipe__list-qty">
<span>2</span> tablespoons
</span>
fresh parsley, minced<br /></li><li><span class="recipe__list-qty">
<span>6</span>
</span>
servings couscous or angel hair pasta</li></ul><p> </p><div class="recipe__list recipe__list--steps"><h5 class="recipe__list-heading">Directions</h5><ol><li class="recipe__list-step recipe__list-step--active " tabindex="0"><span>Cut
one lemon in half lengthwise. Trim the ends from one half and cut
across into thin slices about 1/8 inch thick; set aside. Juice the
remaining half and whole lemon to obtain about 1/4 cup juice; set aside.</span></li><li class="recipe__list-step " tabindex="0"><span>Season
both sides of the chicken breasts generously with salt and pepper.
Place flour into a shallow dish or pan. Coat each breast with flour, and
shake to remove excess.</span></li><li class="recipe__list-step " tabindex="0"><span>Heat
2 tablespoons of olive oil in a large, heavy-bottomed skillet over
medium-high heat until hot, about 2 minutes. Cook half the batch in the
skillet without moving them until lightly browned on the first side, 2
to 2 1/2 minutes. Turn and cook until the second side is lightly
browned, 2 to 2 1/2 minutes longer. Transfer to a plate kept warm in the
oven, or cover with aluminum foil. Add the remaining 2 tablespoons of
oil to the skillet and heat until shimmering. Add remaining chicken
pieces and repeat. Add cooked chicken to previous batch and keep warm
in 200 degree oven.</span></li><li class="recipe__list-step " tabindex="0"><span>Using
the pan in which you cooked the chicken, sauté the shallots in the oil
and browned bits remaining in the pan. Once shallots become
translucent, add the chicken broth and lemon slices. Allow to cook
until lemon slices are well-softened. </span></li><li class="recipe__list-step " tabindex="0"><span>Add
the capers and lemon juice, and allow to reduce to concentrate flavors.
Remove pan from heat and swirl in the butter until it melts and
thickens the sauce. Swirl in the parsley. Spoon over chicken and serve
immediately over a bed of couscous or angel hair pasta.</span></li></ol></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-40682910565557139092021-06-26T11:44:00.003-07:002021-06-26T11:44:34.407-07:00Braised Maryland Chicken and Olives <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXSKugZgWSsiOzoN1G4bWVIT0BBI1a_00i8hRtvic76uW-E6vT5_HIWNZmD5lOnYxTBXEt3UJjT-kpDbLYiG67ixUxCU5BE5F5DPT4FhS7pJc_I-8NbKmdL_O05otSpLHELt5nAkLQXs/s500/Moroccan-Chicken-Tagine-with-Olives-and-Preserved-Lemons-1-500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXSKugZgWSsiOzoN1G4bWVIT0BBI1a_00i8hRtvic76uW-E6vT5_HIWNZmD5lOnYxTBXEt3UJjT-kpDbLYiG67ixUxCU5BE5F5DPT4FhS7pJc_I-8NbKmdL_O05otSpLHELt5nAkLQXs/s320/Moroccan-Chicken-Tagine-with-Olives-and-Preserved-Lemons-1-500.jpg" width="320" /></a></div><span style="font-size: medium;"> Braised Maryland Chicken and Olives</span><p></p><p><span style="font-size: medium;"> </span></p><p><span style="font-size: medium;"> </span><br /></p><ul><h5 class="recipe__list-heading">Ingredients <span id="recipeEmailRoot"></span></h5><li><span class="recipe__list-qty">
<span>4</span> tablespoons
</span>
canola oil<br /></li><li><span class="recipe__list-qty">
<span>2 <sup>1</sup>/<sub>2</sub></span> pounds
</span>
chicken legs and thighs<br /></li><li><span class="recipe__list-qty">
<span>1</span> teaspoon
</span>
Kosher salt, or more to taste<br /></li><li><span class="recipe__list-qty">
<span>1</span> pinch
</span>
Black pepper, or more to taste<br /></li><li><span class="recipe__list-qty">
<span>1 <sup>1</sup>/<sub>2</sub></span> cups
</span>
small diced onion<br /></li><li><span class="recipe__list-qty">
<span>1</span> teaspoon
</span>
minced ginger<br /></li><li><span class="recipe__list-qty">
<span>1</span> teaspoon
</span>
minced garlic<br /></li><li><span class="recipe__list-qty">
<span>1</span> tablespoon
</span>
ground coriander<br /></li><li><span class="recipe__list-qty">
<span>1</span> tablespoon
</span>
ground cumin<br /></li><li><span class="recipe__list-qty">
<span>1 <sup>1</sup>/<sub>2</sub></span> teaspoons
</span>
paprika<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>2</sub></span> teaspoon
</span>
turmeric<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>2</sub></span> teaspoon
</span>
cayenne pepper<br /></li><li><span class="recipe__list-qty">
<span>2</span> cups
</span>
chicken stock, more as needed<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>4</sub></span> teaspoon
</span>
saffron<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>2</sub></span> cup
</span>
green olives, rinsed<br /></li><li><span class="recipe__list-qty">
<span>2</span>
</span>
preserved lemons, pulp removed; rind cut into strips<br /></li><li><span class="recipe__list-qty">
<span>2</span> tablespoons
</span>
chopped cilantro</li></ul><p> </p><div class="recipe__list recipe__list--steps"><h5 class="recipe__list-heading">Directions</h5><ol><li class="recipe__list-step recipe__list-step--active " tabindex="0"><span>Heat
2 tablespoons of oil in a Dutch oven or large, deep skillet or over
medium high heat. Dry the chicken pieces and season them with salt and
pepper. Place them in the skillet in batches and brown on all sides.
Remove the chicken and place on a plate. </span></li><li class="recipe__list-step " tabindex="0"><span>Add
the onion to the skillet and cook until slightly softened. Add the
ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper
and stir together. Add the chicken pieces and stir to coat with the
spice mixture. Pour the chicken stock into the skillet so that 2/3 of
the chicken is submerged. Add the saffron and stir to combine. Bring
liquid to a simmer, cover the skillet and simmer on medium low heat
20-25 minutes. Add the olives and preserved lemons. Cover and cook
another 10 minutes or until chicken is cooked through. Remove the
chicken and turn the heat to high. Cook for another 6-8 minutes until
sauce reduces slightly. Stir in the cilantro. Adjust seasoning to
taste. </span></li><li class="recipe__list-step " tabindex="0"><span>Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro. </span></li></ol></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-23853453558738244462021-06-26T11:42:00.001-07:002021-06-26T11:42:05.434-07:00Maryland Oven-Fried Chicken<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1Yvaohkn7D8o6YM8o64NPJicYusEhNrggurgr4vLkBPd3lHuvHKaLsrg7JlVN-ufo01hgGV4f4Q3N_rgGt3-e5qlp0XBIbEQotaPSwj5vY8RFM8ArQsU2ypBaPHMA8jDoY5CbPPDrdw/s225/index.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1Yvaohkn7D8o6YM8o64NPJicYusEhNrggurgr4vLkBPd3lHuvHKaLsrg7JlVN-ufo01hgGV4f4Q3N_rgGt3-e5qlp0XBIbEQotaPSwj5vY8RFM8ArQsU2ypBaPHMA8jDoY5CbPPDrdw/s0/index.jpg" /></a></div><span style="font-size: medium;"> Maryland Oven-Fried Chicken</span><p></p><p><span style="font-size: medium;"> </span></p><p><span style="font-size: medium;"> </span><br /></p><ul><h5 class="recipe__list-heading">Ingredients <span id="recipeEmailRoot"></span></h5><li><span class="recipe__list-qty">
<span>3</span> tablespoons
</span>
sea salt (divided, plus more for serving)<br /></li><li><span class="recipe__list-qty">
<span>8</span>
</span>
bone-in, skin-on chicken thighs <br /></li><li><span class="recipe__list-qty">
<span>2</span> tablespoons
</span>
unsalted butter<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>2</sub></span> cup
</span>
all-purpose flour<br /></li><li><span class="recipe__list-qty">
<span>1</span> teaspoon
</span>
coarsely ground black pepper (plus more for serving)</li></ul><p> </p><div class="recipe__list recipe__list--steps"><h5 class="recipe__list-heading">Directions</h5><ol><li class="recipe__list-step recipe__list-step--active " tabindex="0"><span>In
the morning, combine 2 tablespoons salt and about a cup of warm water
in a large bowl or container. Stir to dissolve the salt. Trim the
chicken of excess skin and fat. Add the chicken to the bowl. Cover with
very cold water and add a tray of ice cubes. Swish around with your hand
to disperse them. Chill in the refrigerator until dinner time.</span></li><li class="recipe__list-step " tabindex="0"><span>Preheat
your oven to 400°F (200°C). Remove the chicken from the fridge and pat
dry completely with paper towels. Put the butter in a roasting pan large
enough to fit the chicken in one layer (But remember, Judy says, "You
don't want to crowd it or then it'll stew, like mushrooms"). Place the
pan in the oven. In a 1-gallon freezer bag, pour in the flour, remaining
1 tablespoon salt and the pepper. Give it a good shake. Add the chicken
pieces two at a time and shake them until thoroughly coated. As you
lift them out of the bag, shake them off vigorously. This is vital. You
do not want a gummy coating. Line them up on a plate, and repeat with
the rest.</span></li><li class="recipe__list-step " tabindex="0"><span>Lay
the chicken pieces in the roasting pan, skin side down, and oven-fry
until a chestnut brown and crisp on the bottom, about 40 minutes
(sometimes it takes as long as an hour). Don’t flip them until this
happens. Use a thin spatula to scrape them up off the pan and turn them;
cook the other side until the bottom is browned, which will take less
time, around 20 minutes. Remove the pieces from the oven as they finish
cooking, and place on a plate lined with paper towels. Just before
serving, grind fresh pepper over top and sprinkle lightly with sea salt.</span></li></ol></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-17045398023369112952021-06-26T11:39:00.001-07:002021-06-26T11:39:15.301-07:00Baked Salmon With Brown-Buttered Tomatoes & Basil <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflFWmJOPbJ8RZd8KX7mvTtpo-R2XOTR78iBS5mHCu4zAOnT1CkMCHd12rPbBTbSvPwLVLkxXjvXTj31zMoDq1CwkEgIZEorDuDKwP9WFSXZLwSIE-QfIAk6xifUC-YHSxPdOOmdEDz48/s1350/Tuscan-Garlic-Butter-Salmon-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflFWmJOPbJ8RZd8KX7mvTtpo-R2XOTR78iBS5mHCu4zAOnT1CkMCHd12rPbBTbSvPwLVLkxXjvXTj31zMoDq1CwkEgIZEorDuDKwP9WFSXZLwSIE-QfIAk6xifUC-YHSxPdOOmdEDz48/s320/Tuscan-Garlic-Butter-Salmon-recipe.jpg" width="320" /></a></div><span style="font-size: medium;"> Baked Salmon With Brown-Buttered Tomatoes & Basil </span><p></p><p><span style="font-size: medium;"> </span></p><p><span style="font-size: medium;"> </span></p><ul><h5 class="recipe__list-heading">Ingredients <span id="recipeEmailRoot"></span></h5><li><span class="recipe__list-qty">
<span>2</span> pounds
</span>
salmon fillet (skin on or off)<br /></li><li><span class="recipe__list-qty">
</span>
Kosher salt and freshly ground black pepper<br /></li><li><span class="recipe__list-qty">
<span>5</span> tablespoons
</span>
butter<br /></li><li><span class="recipe__list-qty">
<span>1</span> tablespoon
</span>
brown or black mustard seeds (see author note)<br /></li><li><span class="recipe__list-qty">
<span>1</span> tablespoon
</span>
red wine vinegar<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>4</sub></span> teaspoon
</span>
red pepper flakes, or to taste<br /></li><li><span class="recipe__list-qty">
<span>2</span> cups
</span>
cherry tomatoes<br /></li><li><span class="recipe__list-qty">
<span>1 to 2</span> cups
</span>
fresh basil leaves<br /></li><li><span class="recipe__list-qty">
</span>
flaky sea salt, for finishing<br /></li><li><span class="recipe__list-qty">
</span>
Crusty bread, pasta, or rice, for serving</li></ul><p> </p><div class="recipe__list recipe__list--steps"><h5 class="recipe__list-heading">Directions</h5><ol><li class="recipe__list-step recipe__list-step--active " tabindex="0"><span>Heat the oven to 325°F.</span></li><li class="recipe__list-step " tabindex="0"><span>On a quarter sheet pan or baking dish, place salmon skin-side down. Season generously with salt and pepper.</span></li><li class="recipe__list-step " tabindex="0"><span>In
a medium saucepan over medium heat, add the butter and mustard seeds.
Cook, gently swirling the pan, until the butter is nutty and browned and
the seeds are fragrant and toasted, 3 to 4 minutes, lowering heat if
needed. If using black mustard seeds, they will begin to pop once
they're fully bloomed. Add red wine vinegar, red pepper flakes (to
taste), and cherry tomatoes (dry them well if freshly washed; otherwise
the hot butter will splatter!). Season with a few big pinches of salt.
Cook for another 2 to 3 minutes, or until the tomatoes have started to
burst and release their juices. Gently smash them to help them on their
way (the back of a metal spatula or potato masher works well).</span></li><li class="recipe__list-step " tabindex="0"><span>Pour
the brown-buttered tomatoes over the salmon, smearing the butter and
mustard seeds evenly over the salmon’s flesh. Bake until just-cooked
through and the flesh flakes, about 15 minutes (or an instant-read
thermometer reads 120 degrees in the thickest part). </span></li><li class="recipe__list-step " tabindex="0"><span>Let
cool for a few minutes, then shower the salmon with the basil. To
serve, break the salmon into large pieces, and divide across plates with
the brown-buttered tomatoes. Season with a few pinches of flaky sea
salt.</span></li></ol></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-59096891530386116902021-06-26T11:35:00.004-07:002021-06-26T11:35:51.762-07:00 Corn & Clam Pasta With Tomatoes <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijW1bAD8e_kvh95uTCnbrTHEBsdUSXBPwk8Ab_jSjPhL6eTPkW6h2L74a2ENb95vUYolOiY9n-7xGbjnrZYmKe-UwcJl8nVRsiPBG7fVWkHaN6LqgCx8U0fWKeq8oHH1Swa_GAYRv_txU/s600/vongole1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="466" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijW1bAD8e_kvh95uTCnbrTHEBsdUSXBPwk8Ab_jSjPhL6eTPkW6h2L74a2ENb95vUYolOiY9n-7xGbjnrZYmKe-UwcJl8nVRsiPBG7fVWkHaN6LqgCx8U0fWKeq8oHH1Swa_GAYRv_txU/s320/vongole1.jpg" width="320" /></a></div> <span style="font-size: medium;">Charred Corn & Clam Pasta With Tomatoes </span><p></p><p><span style="font-size: medium;"> </span></p><p><span style="font-size: medium;"> </span></p><ul><h5 class="recipe__list-heading">Ingredients <span id="recipeEmailRoot"></span></h5><li><span class="recipe__list-qty">
<span>8 to 10</span> ounces
</span>
ounces dried linguine, spaghetti, bucatini, or other thin, long pasta
(about half of a standard 16-ounce package—you can eyeball this amount)<br /></li><li><span class="recipe__list-qty">
</span>
Kosher salt<br /></li><li><span class="recipe__list-qty">
<span>2</span> tablespoons
</span>
olive oil, plus more for the pasta<br /></li><li><span class="recipe__list-qty">
<span>2</span>
</span>
ears of corn, kernels removed from the cobs (about 2 cups)<br /></li><li><span class="recipe__list-qty">
<span>1</span> pint
</span>
grape or cherry tomatoes<br /></li><li><span class="recipe__list-qty">
<span>2</span>
</span>
scallions, light green and white parts only, sliced and divided<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>2</sub></span> teaspoon
</span>
red pepper flakes, or more as desired<br /></li><li><span class="recipe__list-qty">
<span>3</span> pounds
</span>
littleneck clams (about 24 to 30 clams), cleaned very well to remove grit (see author notes)<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>2</sub></span> cup
</span>
dry white wine<br /></li><li><span class="recipe__list-qty">
<span>2</span> cups
</span>
baby arugula<br /></li><li><span class="recipe__list-qty">
<span><sup>1</sup>/<sub>2</sub></span> cup
</span>
fresh basil, mint, or parsley leaves and tender stems, roughly chopped or torn<br /></li><li><span class="recipe__list-qty">
<span>1</span>
</span>
lemon, cut into wedges, for serving (optional)</li></ul><p> </p><div class="recipe__list recipe__list--steps"><h5 class="recipe__list-heading">Directions</h5><ol><li class="recipe__list-step recipe__list-step--active " tabindex="0"><span>Bring
a pot of salted water to a boil over medium-high heat. Add the pasta
and cook until almost al dente, about 3 minutes less than the package
instructions. Drain in a colander in the sink and toss with olive oil so
the noodles don’t stick together. <br /></span></li><li class="recipe__list-step " tabindex="0"><span>Meanwhile,
heat the oil in a large Dutch oven or similar deep pot over medium heat
until shimmering. Add the corn, season with salt, and spread out in an
even layer, then cook untouched for 2 minutes. Stir and continue to
cook, stirring occasionally, until the corn becomes a vibrant yellow and
starts to brown, 4 to 5 minutes more. Add the tomatoes and white parts
of the scallion, season with salt and red-pepper flakes, and stir to
combine; cook until the tomato skins start to blister, 3 to 4 minutes
more. </span></li><li class="recipe__list-step " tabindex="0"><span>Add
the clams and white wine, cover, and cook until the clams open, 6 to 8
minutes more (larger clams might take longer), shaking the pan
occasionally. Reduce the heat as needed to maintain an active simmer. </span></li><li class="recipe__list-step " tabindex="0"><span>Turn
down the heat to low, then add the pasta, tossing to coat with the
liquid and cooking until al dente, 1 to 2 minutes more. Stir in the
arugula, letting it wilt, and remove any unopened clams. When you’re
ready to eat, top with basil and green scallion parts and serve with
lemon wedges. </span></li></ol></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-62375511282999818272021-06-26T11:31:00.003-07:002021-06-26T11:31:27.918-07:00Classic Lobster Rolls<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKDlDchC-NDp3y5-pg1xYs7Wy9YtwPdcaPP4MJoAqKAD80BxQiSZg3Ym8rR-08kbICjrKcbddPxbi9i8ewWPEf2rjPvdS9XZYcVjnquNiD4jKtgM9reGtXGuCwf_-TSnYn6ajKsIeWt4/s1344/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2020__07__New-England-Lobster-Rolls-LEAD-3b-66e6d533de5643f5b00f40aa9e9c8251.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1344" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKDlDchC-NDp3y5-pg1xYs7Wy9YtwPdcaPP4MJoAqKAD80BxQiSZg3Ym8rR-08kbICjrKcbddPxbi9i8ewWPEf2rjPvdS9XZYcVjnquNiD4jKtgM9reGtXGuCwf_-TSnYn6ajKsIeWt4/s320/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2020__07__New-England-Lobster-Rolls-LEAD-3b-66e6d533de5643f5b00f40aa9e9c8251.webp" /></a></div><b> Classic Lobster Rolls</b><p></p><p><b> </b></p><p> </p><header class="section__header "><h3 class="section__title section__title--bold-underline">Ingredients</h3></header>
<p class="structured-ingredients__list-heading">For the filling:</p>
<ul class="structured-ingredients__list text-passage"><li class="structured-ingredients__list-item">
<p><span data-ingredient-quantity="true">1</span> <span data-ingredient-unit="true">pound</span> cooked <span data-ingredient-name="true">lobster meat</span>, cut into 1-inch pieces</p>
</li><li class="structured-ingredients__list-item">
<p><span data-ingredient-quantity="true">3</span> <span data-ingredient-unit="true">tablespoons</span> <span data-ingredient-name="true">lemon juice</span></p>
</li><li class="structured-ingredients__list-item">
<p><span data-ingredient-quantity="true">1/4</span> <span data-ingredient-unit="true">teaspoon</span> <span data-ingredient-name="true">salt</span></p>
</li><li class="structured-ingredients__list-item">
<p><span data-ingredient-quantity="true">1/8</span> <span data-ingredient-unit="true">teaspoon</span> <span data-ingredient-name="true">black pepper</span></p>
</li><li class="structured-ingredients__list-item">
<p><span data-ingredient-quantity="true">1/2</span> <span data-ingredient-unit="true">cup</span> finely <span data-ingredient-name="true">chopped celery</span></p>
</li><li class="structured-ingredients__list-item">
<p><span data-ingredient-quantity="true">1/3</span> <span data-ingredient-unit="true">cup</span> <span data-ingredient-name="true">mayonnaise</span></p>
</li></ul>
<p class="structured-ingredients__list-heading">For the buns:</p>
<ul class="structured-ingredients__list text-passage"><li class="structured-ingredients__list-item">
<p><span data-ingredient-quantity="true">4 to 6</span> New England style split-top <span data-ingredient-name="true">hot dog </span><span data-ingredient-unit="true"><span data-ingredient-name="true">buns</span></span></p>
</li><li class="structured-ingredients__list-item">
<p><span data-ingredient-quantity="true">2 to 3</span> <span data-ingredient-unit="true">tablespoons</span> soft <span data-ingredient-name="true">butter</span></p>
</li></ul>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-67954247651774330102021-06-26T11:23:00.004-07:002021-06-26T11:27:42.889-07:00Thai Panang Curry <p><span style="font-size: large;"> <br /></span></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rrH1PvfZcB7KmSKyDkyxQuKBIjGQVUrr5OQUAzxOJCxJWCzSZ-sNCigarPcvZfp4_e80sagdJuVj5k2fWSTD2AcqJurbV7ZdHl5sWqZrdblmkUHUY3NmLKXHXXqGGRHcCpjtSLwQ8nU/s1024/Panang-Curry-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="683" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rrH1PvfZcB7KmSKyDkyxQuKBIjGQVUrr5OQUAzxOJCxJWCzSZ-sNCigarPcvZfp4_e80sagdJuVj5k2fWSTD2AcqJurbV7ZdHl5sWqZrdblmkUHUY3NmLKXHXXqGGRHcCpjtSLwQ8nU/s320/Panang-Curry-8.jpg" /></a></div><p></p><p><span style="font-size: large;"> Thai Panang Curry </span></p><div class="wprm-recipe-ingredients-container wprm-recipe-25731-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular" data-recipe="25731" data-servings="5"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name">Panang curry paste</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded"></span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">peanut butter</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-unit">pounds</span> <span class="wprm-recipe-ingredient-name">chicken breasts</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, cut into pieces against the grain</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">small</span> <span class="wprm-recipe-ingredient-name"> onion</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, sliced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-name">green bell pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, thinly sliced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-name">red bell pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, thinly sliced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-unit">teaspoons</span> <span class="wprm-recipe-ingredient-name">freshly grated ginger</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">4</span></span> <span class="wprm-recipe-ingredient-name">garlic cloves</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, minced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-unit">14 oz cans</span> <span class="wprm-recipe-ingredient-name">coconut milk </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(Chaokoh brand is my favorite)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-unit">teaspoons</span> <span class="wprm-recipe-ingredient-name">cornstarch</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1/4</span></span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">light brown sugar</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, packed</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name">fish sauce</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">lime juice</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">loosely packed basil leaves </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, roughly chopped</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Hot cooked rice</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">white, brown or jasmine</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-25731-instructions-container wprm-block-text-normal" data-recipe="25731"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-25731-step-0-0" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Heat
oil over medium-high heat in large non-stick skillet. Saute onions for 2
minutes, then add bell peppers, garlic and ginger and saute for 2
minutes more. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-25731-step-0-1" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Add
curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of
coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then
add to the pan. Stir well.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-25731-step-0-2" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-25731-step-0-3" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-25731-step-0-4" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Serve over hot cooked rice.</div></li></ul></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-87950403032728627352021-01-25T20:25:00.000-08:002021-01-25T20:25:04.074-08:00Spicy Maryland Fish Stew<h4> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWTmRVva-SQPFVYO2PCxYqpA8QQqUVnIG3J7OCJ8YQYDj7JmsocHsBvW_4E_wfti91kvZehGRA5VS7ZKRF9ynj4qOi_j6w4cQ4EnsHnBvq21R56NDPsEhNYd1TQkJaKx9rraR6alxMvo/s900/Paprika-spiced-fish-soup-900-x-680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWTmRVva-SQPFVYO2PCxYqpA8QQqUVnIG3J7OCJ8YQYDj7JmsocHsBvW_4E_wfti91kvZehGRA5VS7ZKRF9ynj4qOi_j6w4cQ4EnsHnBvq21R56NDPsEhNYd1TQkJaKx9rraR6alxMvo/s320/Paprika-spiced-fish-soup-900-x-680.jpg" width="320" /></a></div> Spicy Maryland Fish Stew<br /></h4><h4> </h4><h4>Ingredients</h4>
<ul class="ingredient"><li>
1kg skinless firm white fish fillet (such as snapper),
pin-boned, cut into 3cm cubes
</li><li>
1/3 cup (80ml) lime juice
</li><li>
1/4 cup (60ml) olive oil
</li><li>
1 red onion, thinly sliced
</li><li>
1 green capsicum, thinly sliced
</li><li>
1 red capsicum, thinly sliced
</li><li>
3 garlic cloves, finely chopped
</li><li>
2 short red chillies, finely chopped
</li><li>
2 cups (500ml) fish stock
</li><li>
400g can chopped tomatoes
</li><li>
270ml can coconut milk
</li><li>
1 tablespoon virgin coconut oil (see note)
</li><li>
6 large green prawns, peeled (tails intact), de-veined
</li><li>
Coriander leaves and steamed rice, to serve </li></ul><p> </p><p> </p><div class="row">
<div class="col-xs-12 col-sm-11 col-sm-push-1">
<h4>Directions:</h4>
</div>
</div>
<p> Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1 teaspoon sea salt. <br /><br />Chill for 30 minutes to marinate. <br /> <br />Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened. <br /> <br />Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened. <br /> <br />Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced<br /> <br />Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked. <br /><br />Stir in the remaining 2 tablespoons lime juice and season to taste. Serve with coriander and rice. <br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-75353951539807912592021-01-25T20:13:00.002-08:002021-01-25T20:13:27.559-08:00Old Bay Shrimp and Sausage Dinner<div class="post-recipe__ingredients-wrapper" id="recipe-ingredients">
<div class="recipe-ingredients">
<h3 class="recipe-ingredients__title"> <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7dRhx4u_BHKFDDsebbIPReO4zelf_DFcNY6_NAHi-Aosk4M4HBMpcx4liHq9HmQv0J1vfOtVVa1o7W6HdB89Lh4Et1ndWZBT_-QumKHIndSL0GdzItwy-_Xd8w2BleE03jnOm-l_GCc/s1000/cajun_shrimp_and_sausage_sheetpan4-1-of-1-667x1000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7dRhx4u_BHKFDDsebbIPReO4zelf_DFcNY6_NAHi-Aosk4M4HBMpcx4liHq9HmQv0J1vfOtVVa1o7W6HdB89Lh4Et1ndWZBT_-QumKHIndSL0GdzItwy-_Xd8w2BleE03jnOm-l_GCc/s320/cajun_shrimp_and_sausage_sheetpan4-1-of-1-667x1000.jpg" /></a></div> Old Bay Shrimp and Sausage Dinner<br /></h3><h3 class="recipe-ingredients__title"> </h3><h3 class="recipe-ingredients__title">Ingredients:</h3>
<ul class="recipe-ingredients__list"><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
1 lb
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Raw shrimp</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
1 lb
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Chicken
sausage, fully cooked or raw that has been cooked through enough to
slice.</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
1 lb
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Asparagus, trimmed and cut into 3" pieces</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
2
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Shallots, sliced into wedges</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
1 tbsp
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Olive oil</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
1 tsp
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Salt</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
2 tsp
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Old bay seasoning</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
1
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Lemon</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
</span>
<span class="recipe-ingredients__item--ingredient">Pepper, to taste</span>
</li></ul>
<h4 class="recipe-ingredients__list-title">Lemon Garlic Aioli</h4>
<ul class="recipe-ingredients__list"><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
1 cup
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Extra light tasting olive oil</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
1
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Egg</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
1
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Garlic clove</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
1 Tbsp
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Lemon juice</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
</span>
<span class="recipe-ingredients__item--ingredient">Zest of one lemon</span>
</li><li class="recipe-ingredients__item">
<span class="recipe-ingredients__item--amount">
<span class="recipe-ingredients__item--amount-inner">
1 tsp
</span>
</span>
<span class="recipe-ingredients__item--ingredient">Salt</span>
</li></ul>
</div> </div><p> </p><div class="post-recipe__method-wrapper" id="recipe-method">
<div class="recipe-method">
<h3 class="recipe-method__title">Directions:</h3><div class="recipe-method__text-wrapper" itemprop="recipeInstructions">Heat oven to 400°F.<br /><br />To make the aioli, add the olive oil, egg, garlic, lemon juice and zest and salt to a mason jar. Place hand blenderat the bottom of the jar and turn it on. <br />In a few seconds you will see the aioli start to form at the bottom. It will quickly begin to emulsify and become thick. <br /><br />Hold the blender at the bottom of the jar for the first few seconds until the oil has been incorporated, then move the blender up slowly until fully combined!<br /> <br />In a large bowl toss asparagus and shallots in olive oil with 1/2 tsp salt and spread on baking sheet along with sausage. Place on center rack and roast for 10 minutes.<br /> <br />Remove pan from oven and add shrimp. Season entire sheet pan with remaining salt, freshly ground pepper, old bay seasoning and squeeze the lemon over the top. Gently toss all ingredients on the pan and roast for an additional 6-7 minutes or until sausage is warmed through and shrimp is pink. Serve warm with the aioli. <br /><br /><br />
</div>
</div> </div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-2445573363315117852021-01-17T15:38:00.001-08:002021-01-17T15:38:26.121-08:00Beef Enchilada Soup<p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWMI_9Bk5KHU5NFz0ECOkp2ZHPEese6XclsyRfekP7EjC35pO-oSQNkujnAo-Zb2Wy33IMheQjxenF7rB-BbRshrLmTuSckON9G9k28BmxhKf1s4TWCa1aBCfwJpOpmUPn9Icv5AW5rI/s1600/Beef+Enchilada+Soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWMI_9Bk5KHU5NFz0ECOkp2ZHPEese6XclsyRfekP7EjC35pO-oSQNkujnAo-Zb2Wy33IMheQjxenF7rB-BbRshrLmTuSckON9G9k28BmxhKf1s4TWCa1aBCfwJpOpmUPn9Icv5AW5rI/s320/Beef+Enchilada+Soup+1.jpg" width="320" /></a></div><br /><p></p><p> </p><p> <br /></p><h4>Ingredients:</h4>
<ul class="list-unstyled ingredient-display"><li itemprop="ingredients">2 pounds Ground Beef (93% lean or leaner)</li><li itemprop="ingredients">2 cans (14-1/2 ounces each) reduced-sodium beef broth</li><li itemprop="ingredients">1 can (28 ounces) crushed tomatoes</li><li itemprop="ingredients">1 can (19 ounces) mild enchilada sauce</li><li itemprop="ingredients">1 can (15 ounces) black beans, drained and rinsed</li><li itemprop="ingredients">1 can (15 ounces) kidney beans, drained and rinsed</li><li itemprop="ingredients">1 can (15 ounces) sweet corn, drained</li><li itemprop="ingredients">1 can (4 ounces) diced green chilies</li><li itemprop="ingredients">2 packets (1 ounce each) taco seasoning mix</li><li itemprop="ingredients">8 sliced flour tortillas (1/4-inch strips.</li><li itemprop="ingredients">Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)</li></ul><p> </p><p> </p><div class="recipe-box">
<h4>Directions:</h4>Heat large nonstick skillet over
medium heat until hot. </div><div class="recipe-box"> </div><div class="recipe-box">Add Ground Beef; cook 12 to 15 minutes, breaking
into 1/2-inch crumbles and stirring occasionally.</div><div class="recipe-box"> </div><div class="recipe-box">Color
is not a reliable indicator of ground beef doneness.Transfer beef into 4-1/2 to
5-1/2-quart slow cooker; add all other ingredients. </div><div class="recipe-box"> </div><div class="recipe-box">Cover and cook on
HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with
tortillas, cheese, avocado, sour cream and taco seasoning, as desired.
</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-82989076887746405342021-01-17T15:28:00.001-08:002021-01-17T15:28:52.648-08:00Ground Beef & Asparagus Pasta<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvs19AkUiYVadL75lF7QxxQPAd44oSWxWG5EToDt9UoRAFLstiyilJDXYodZqay53_-6Ns8VD_3wmqwi20WdJCf2qfJqlLVeIn36v3oLSzmrOICL-dC6RMjkTReXcAbQT7_0wt5TRc7s/s2016/beef.asapragus.pasta_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvs19AkUiYVadL75lF7QxxQPAd44oSWxWG5EToDt9UoRAFLstiyilJDXYodZqay53_-6Ns8VD_3wmqwi20WdJCf2qfJqlLVeIn36v3oLSzmrOICL-dC6RMjkTReXcAbQT7_0wt5TRc7s/s320/beef.asapragus.pasta_.jpg" /></a></div><br /><p></p><h4> </h4><h4> </h4><h4>Ingredients:</h4>
<ul class="list-unstyled ingredient-display"><li itemprop="ingredients">1 pound Ground Beef (93% lean or leaner)</li><li itemprop="ingredients">3 cups uncooked bow tie pasta</li><li itemprop="ingredients">1 pound fresh asparagus, cut into 1-inch pieces</li><li itemprop="ingredients">1 tablespoon olive oil</li><li itemprop="ingredients">1/4 cup minced shallots (about 2 large)</li><li itemprop="ingredients">1 tablespoon minced garlic</li><li itemprop="ingredients">Salt and pepper</li><li itemprop="ingredients">1/4 cup shredded Parmesan cheese (optional)</li></ul><p> </p><p>Cook pasta in salted
boiling water 10 minutes or until tender. </p><p>Add asparagus; continue
cooking 3 to 4 minutes or until pasta and asparagus are tender. </p><p>Drain
well. </p><p>Heat large nonstick
skillet over medium heat until hot.</p><p>Add Ground Beef; cook 8 to 10
minutes, breaking into 3/4-inch crumbles and stirring occasionally. </p><p>Remove from skillet with slotted spoon; pour off drippings</p><p>Heat oil in same skillet over
medium heat until hot. </p><p>Add shallots and garlic; cook 3 to 4 minutes or
until tender, stirring frequently. </p><p>Remove from heat. Add beef; toss to
mix. Season with salt and pepper, as desired.</p><p>Combine beef mixture with pasta and asparagus in large bowl; toss well. </p><p>Sprinkle with cheese.</p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-44864060240423656422016-05-28T16:39:00.000-07:002016-05-28T16:39:05.444-07:00Turtle Cookie Bars<h3 style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgKX0PacAwt1NceicmathDgI_kYxSKs2HlQEIxE21mPfcTOJo6q1FpocI-j_laSGvcmA0cJpyEhJcna8lV2YYCT_1NeB0_Uq2vyoo-0F3z-6ILqFqWCn2f3g3dhXMU4MiWy1c-8hVbRRg/s1600/turtle-cookie-bars-6-1-of-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgKX0PacAwt1NceicmathDgI_kYxSKs2HlQEIxE21mPfcTOJo6q1FpocI-j_laSGvcmA0cJpyEhJcna8lV2YYCT_1NeB0_Uq2vyoo-0F3z-6ILqFqWCn2f3g3dhXMU4MiWy1c-8hVbRRg/s320/turtle-cookie-bars-6-1-of-1.jpg" width="320" /></a></div>
</h3>
<h3 style="text-align: center;">
Turtle Cookie Bars</h3>
<br /><br /><b>Ingredients:</b><br /><br />1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix <br /><br />1/2 cup butter or margarine, softened <br /><br />1 egg <br /><br />1/2 cup coarsely chopped pecans <br /><br />24 caramels, unwrapped <br /><br />1 tablespoon milk <br /><br />3/4 cup pecan halves <br /><br />3 tablespoons semisweet chocolate chips <br /><br />1 teaspoon shortening <br /><br /><br /><b>Directions:</b><br /><br />Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.<br /><br />Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.<br /><br />Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.<br /><br />In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.<br /><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-17574723321257925102016-05-28T16:36:00.000-07:002016-05-28T16:36:02.887-07:00Spaghetti Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfHeHGrcbuN_9_rU2x6hmBE0-CmIMnhaL9Uh1aPY_sANvvyIgaHr3N5Wng6w5sbWjla96IBjvoYZhSCk9r16IQUC6HwMCkW23DM3ea6FbbEToFQ1Z-y3GEuYqbP-YGiz_7NFLmcchV78/s1600/755403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfHeHGrcbuN_9_rU2x6hmBE0-CmIMnhaL9Uh1aPY_sANvvyIgaHr3N5Wng6w5sbWjla96IBjvoYZhSCk9r16IQUC6HwMCkW23DM3ea6FbbEToFQ1Z-y3GEuYqbP-YGiz_7NFLmcchV78/s1600/755403.jpg" /></a></div>
<h3 style="text-align: center;">
Spaghetti Casserole</h3>
<br /><br /><b>Ingredients:</b><br /><br />1 lb uncooked spaghetti <br /><br />4 eggs <br /><br />1/4 cup fresh parsley, chopped <br /><br />1/2 cup grated Parmesan cheese <br /><br />1/2 cup butter, cut into chunks <br /><br />1 container (8 oz) cottage cheese <br /><br />1 package (8 oz) cream cheese, softened <br /><br />1 lb ground beef <br /><br />1 jar tomato basil pasta sauce <br /><br />1/4 cup heavy whipping cream <br /><br />8 oz mozzarella cheese, shredded or sliced <br /><br /><br /><b>Directions:</b><br /><br />Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish.<br /><br />Cook spaghetti to al dente as directed on package.<br /><br />Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish.<br /><br />Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer.<br /><br />Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium heat, and brown the beef, 5 to 8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella cheese in an even layer over top.<br /><br />Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired.<br /><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-70148542690974538652016-05-28T16:32:00.003-07:002016-05-28T16:32:28.803-07:00Macaroni & Cheese Chicken Baked Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzoHMVuxVqz6UQt6RUADNcPVqmN1JhIuCplYphWwsmkqrMC43Qd2-TMYBJN_pKnVYtmRUJdrCS74WfyZGdM-aYgf0c2An8Qhf82u-PeMZ8fpZ2YcMcfkrBXRR0PAhud-sXZKpbkz2pM4/s1600/c7ebe7ffe9b0c2e8c747cd97211e0206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzoHMVuxVqz6UQt6RUADNcPVqmN1JhIuCplYphWwsmkqrMC43Qd2-TMYBJN_pKnVYtmRUJdrCS74WfyZGdM-aYgf0c2An8Qhf82u-PeMZ8fpZ2YcMcfkrBXRR0PAhud-sXZKpbkz2pM4/s320/c7ebe7ffe9b0c2e8c747cd97211e0206.jpg" width="320" /></a></div>
<h3 style="text-align: center;">
Macaroni & Cheese Chicken Baked Casserole</h3>
<br /><br /><b>Ingredients:</b><br /><br />3 cups uncooked elbow macaroni <br /><br />2 tablespoons olive oil <br /><br />Salt and pepper <br /><br />1 lb uncooked chicken, finely chopped <br /><br />2 bags (11 oz each) Green Giant™ Steamers™ frozen healthy colors market blend vegetables <br /><br />3 tablespoons butter <br /><br />3 tablespoons all-purpose flour <br /><br />2 cups milk <br /><br />1 1/2 teaspoons onion salt <br /><br />3 cups shredded Cheddar cheese (12 oz) <br /><br />1 can (10 3/4 oz) condensed cream of chicken soup <br /><br />1 1/2 cups panko crispy bread crumbs <br /><br />1/4 cup butter, melted <br /><br />1/2 teaspoon garlic salt <br /><br />1/2 teaspoon pepper <br /><br /><br /><b>Directions:</b><br /><br />Heat oven to 375°F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) glass baking dish.<br /><br />Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.<br /><br />Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.<br /><br />In same skillet, melt 3 tablespoons butter over medium heat. With whisk, scrape any browned bits from bottom of skillet into butter. Stir in flour with whisk until paste forms. Gradually stir in milk, beating with whisk. Stir in onion salt, 2 cups of the cheese and the soup until mixture is smooth and well combined. Pour cheese mixture over vegetables in dish.<br /><br />Sprinkle remaining 1 cup Cheddar cheese over top. In small bowl, place bread crumbs. Pour melted butter over crumbs. Add garlic salt and pepper; stir until crumbs are coated with butter.<br /><br />Bake 30 minutes or until mixture is bubbly and bread crumbs are browned.<br /><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-23701260475994699552016-05-28T16:28:00.000-07:002016-05-28T16:28:07.447-07:00Smothered Chicken Casserole<h3 style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnaqwg7VdvAXAQNVEJGJlAgvfBrEEFg-0H9ZebDdgqeJ-jGiRfzNSm_DHrEiP9OBM0OW3Qq4P2jW6zXRucp_gtOcH50c0vjFI12mVvkkOE-CDv6dBl4sLt2bXg3Pfm1R2C6tbYfHKQDWo/s1600/22b5a9e9-36ec-4192-9e72-9a07fee99f1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnaqwg7VdvAXAQNVEJGJlAgvfBrEEFg-0H9ZebDdgqeJ-jGiRfzNSm_DHrEiP9OBM0OW3Qq4P2jW6zXRucp_gtOcH50c0vjFI12mVvkkOE-CDv6dBl4sLt2bXg3Pfm1R2C6tbYfHKQDWo/s320/22b5a9e9-36ec-4192-9e72-9a07fee99f1a.jpg" width="320" /></a></div>
</h3>
<h3 style="text-align: center;">
Smothered Chicken Casserole</h3>
<br /><br /><b>Ingredients:</b><br /><br />1 tablespoon oil <br /><br />4 boneless skinless chicken thighs <br /><br />1/2 teaspoon garlic salt <br /><br />1/4 teaspoon pepper <br /><br />6 oz uncooked angel hair pasta <br /><br />1 can (10 3/4 oz) condensed cream of chicken soup <br /><br />1 1/4 cups half-and-half <br /><br />1/2 teaspoon smoked paprika <br /><br />2 cups Green Giant™ Steamers™ frozen broccoli florets, cut into smaller pieces <br /><br />3 slices precooked bacon, crumbled <br /><br /><br /><b>Directions:</b><br /><br />Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).<br /><br />Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.<br /><br />Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-51588519430600706762016-05-28T16:23:00.002-07:002016-05-28T16:23:57.705-07:00Chicken Parmesan Casserole<h3 style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kuCmk5rFYVgI4DmQXyt7Vssg0EVvDzEqEbjoESO7P6y_CYMcC7d-4xS6kt-vPp_wQsqZkJK8YPURt6J7rvx-ytR74Rp1hiVB6jsuksGDX6GKub34JLqFRQHzXp-SZzZiDHflxcrN_Kg/s1600/57b4db04dae8b4497d8b128ca353189c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kuCmk5rFYVgI4DmQXyt7Vssg0EVvDzEqEbjoESO7P6y_CYMcC7d-4xS6kt-vPp_wQsqZkJK8YPURt6J7rvx-ytR74Rp1hiVB6jsuksGDX6GKub34JLqFRQHzXp-SZzZiDHflxcrN_Kg/s1600/57b4db04dae8b4497d8b128ca353189c.jpg" /></a></div>
</h3>
<h3 style="text-align: center;">
Chicken Parmesan Casserole</h3>
<br /><br /><b>Ingredients:</b><br /><br />4 boneless skinless chicken breasts, cut into 1-inch pieces <br /><br />1 3/4 cups marinara sauce <br /><br />3 tablespoons chopped fresh basil <br /><br />1 1/2 cups shredded mozzarella cheese (6 oz) <br /><br />6 tablespoons butter, melted <br /><br />1 teaspoon Italian seasoning <br /><br />1 can (8 oz) Pillsbury™ refrigerated garlic breadsticks <br /><br />1/2 cup grated Parmesan cheese <br /><br /><br /><b>Directions:</b><br /><br />Heat oven to 375°F. In 12x8-inch (2-quart) ceramic or glass baking dish, arrange chicken. Pour marinara sauce over top to coat chicken. Sprinkle with basil and mozzarella cheese.<br /><br />In small bowl, stir together melted butter and Italian seasoning.<br /><br />Separate dough into 8 breadsticks. Dip dough into melted butter mixture. Cut each breadstick into 1-inch pieces; scatter pieces over mozzarella cheese. Sprinkle Parmesan cheese over dough.<br /><br />Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese melted and bubbly.<br /><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-54575781506118304532016-05-28T16:19:00.002-07:002016-05-28T16:19:16.385-07:00Breakfast Muffin Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicFmXMOdcPNXmXMt95LtrFiQoCHnpQw4NQfaP6Xc720bQ1o4VJ2cy6AFtI7m1W5lJJ7LJJAzT-i3g-eUooR77htNecMwz1KyLuvHzSVRPMTBRNaYkNXurJCoYPTCXacN4CIB84FDiLG0/s1600/6616113394967705587a0e585cea5fa3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicFmXMOdcPNXmXMt95LtrFiQoCHnpQw4NQfaP6Xc720bQ1o4VJ2cy6AFtI7m1W5lJJ7LJJAzT-i3g-eUooR77htNecMwz1KyLuvHzSVRPMTBRNaYkNXurJCoYPTCXacN4CIB84FDiLG0/s320/6616113394967705587a0e585cea5fa3.jpg" width="224" /></a></div>
<h3 style="text-align: center;">
Breakfast Muffin Bites</h3>
<br /><br /><b>Ingredients:</b><br /><br />1 bag (12 oz) frozen broccoli & cheese sauce <br /><br />1 1/2 cups Original Bisquick™ mix <br /><br />1/2 cup milk <br /><br />3 tablespoons vegetable oil <br /><br />1 egg <br /><br />1/2 cup diced cooked ham <br /><br />1/2 cup shredded sharp Cheddar cheese (2 oz) <br />
<br />
<br /><br />
<b>Directions:</b><br /><br />Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.<br /><br />Cook broccoli as directed on bag.<br /><br />In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.<br /><br />Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.<br /><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-16943089090153226592016-05-28T16:14:00.000-07:002016-05-28T16:14:19.968-07:00Cauliflower Breadsticks<h3 style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedfiegNMe4Yngy0BMWa3vADSunhsbAVoKhaJHKxTauDod1HxmlO4y5r0KsIkm9NtJrA6m1AbWqwV5W0RqJiiplo7qtJY8nSLeooJl9-PifF5p8_RSPD3iUKlKHux8q9Et_9RZRt42oMA/s1600/cheesy-cauliflower-breadsticks-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedfiegNMe4Yngy0BMWa3vADSunhsbAVoKhaJHKxTauDod1HxmlO4y5r0KsIkm9NtJrA6m1AbWqwV5W0RqJiiplo7qtJY8nSLeooJl9-PifF5p8_RSPD3iUKlKHux8q9Et_9RZRt42oMA/s320/cheesy-cauliflower-breadsticks-4.jpg" width="213" /></a></div>
</h3>
<h3 style="text-align: center;">
Cauliflower Breadsticks</h3>
<br /><br /><b>Ingredients:</b><br /><br /> 1 head cauliflower, riced<br /><br /> 1/2 cup shredded Mozzarella Cheese<br /><br /> 1/2 cup shaved Parmesan Cheese<br /><br /> 1 large egg<br /><br /> 1/2 tablespoon freshly minced garlic<br /><br /> 1/2 tablespoon freshly chopped basil<br /><br /> 1/2 tablespoon freshly chopped Italian flat-leaf parsley<br /><br /> 1 teaspoon salt<br /><br /> 1/2 teaspoon ground black pepper<br /><br /> 3/4 cup shredded Mozzarella Cheese<br /><br /><br /><b>Directions:</b><br /><br /> <br />
Preheat oven to 425°F and line a baking sheet with parchment paper.<br /> <br />
To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice.<br /> <br />
In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the parchment lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.<br /> <br />
Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-45406093567573889792016-04-16T12:45:00.000-07:002016-04-16T12:45:11.120-07:00Loaded Cauliflower Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3FRXWbY4OFzNRbdczpkhlmEVcfqPPAi-K2Mf76M9-8yMJ9wRBA87gr8wluue0Wn4ApKnKUgLGMmRwFfARUaAKGf4rYnmYcQrCi2X6mfygeAB0Cv7-gPyf5dtwqE-Q1-3m6Pk7APiP4T4/s1600/P1080619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3FRXWbY4OFzNRbdczpkhlmEVcfqPPAi-K2Mf76M9-8yMJ9wRBA87gr8wluue0Wn4ApKnKUgLGMmRwFfARUaAKGf4rYnmYcQrCi2X6mfygeAB0Cv7-gPyf5dtwqE-Q1-3m6Pk7APiP4T4/s320/P1080619.JPG" width="320" /></a></div>
<h3 style="text-align: center;">
Loaded Cauliflower Casserole</h3>
<br /><b><br />Ingredients:</b><br />
<br />
2 lbs cauliflower florets<br /> <br />
8 oz shredded sharp cheddar cheese, divided<br /> <br />
8 oz shredded Monterrey Jack cheese, divided<br /> <br />
8 oz block cream cheese, softened<br /> <br />
4 tablespoons heavy cream<br /> <br />
2 bunches green onions, sliced (1 1/2 cups)<br /> <br />
6 sliced bacon, cooked and crumbled<br /> <br />
1 clove garlic, grated<br /> <br />
Salt & pepper to taste<br /><b><br /> </b><br />
<b>Directions:</b><br /><br />
Preheat oven to 350 degrees<br /> <br />
Steam cauliflower florets until tender<br /> <br />
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream<br /> <br />
Stir in sliced green onions, chopped bacon, and garlic, set aside<br />
<br />
Drain any liquid from steamed cauliflower and add to cheese mixture<br /> <br />
Stir cauliflower and cheese mixture together<br /> <br />
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese<br /> <br />
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly<br /> <br />
<br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-36760091611341749352016-04-16T12:37:00.002-07:002016-04-16T12:37:52.700-07:00Peanut Butter Chocolate Chip Brownies<h3 style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_AFOt2NWmoeU8P9WopjQms4g8HHw0xAYmMlHMVmOICUAILghiEnLwPWYeS05TRNSMbwQfUOJhvFMBeuJTVtJ9a6Usw0-pCIcv8MmCc_inh9RcZkn8WSFe2d8xwMFA_oxO6cwNV4LEQk/s1600/Peanut-Butter-Chocolate-Chip-Brownies-small-300x254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_AFOt2NWmoeU8P9WopjQms4g8HHw0xAYmMlHMVmOICUAILghiEnLwPWYeS05TRNSMbwQfUOJhvFMBeuJTVtJ9a6Usw0-pCIcv8MmCc_inh9RcZkn8WSFe2d8xwMFA_oxO6cwNV4LEQk/s1600/Peanut-Butter-Chocolate-Chip-Brownies-small-300x254.jpg" /></a></div>
</h3>
<h3 style="text-align: center;">
Peanut Butter Chocolate Chip Brownies</h3>
<br /><br /><b>Ingredients:</b><br /> <br />
½ cup granulated sugar<br /> <br />
1½ cups brown sugar<br /> <br />
5 tbsp Challenge unsalted butter, room temperature<br /> <br />
⅔ cup creamy peanut butter (I used Skippy Natural)<br /> <br />
2 eggs, room temperature<br /> <br />
1 tbsp vanilla extract<br /> <br />
1¼ cup all-purpose flour<br /> <br />
1½ tsp baking powder<br /> <br />
1 tsp salt<br /> <br />
1 cup peanut butter chips<br /> <br />
1 cup semi-sweet chocolate chips<br />
<br />
<br />
<br />
<b>Directions:</b><br /><br />
Preheat oven to 325F.<br /> <br />
Line a 9 x 13 inch baking dish with parchment paper or lightly coat with cooking spray.<br /> <br />
Cream sugars, butter and peanut butter together in a large mixing bowl.<br /> <br />
Beat in the eggs and vanilla just until combined.<br /> <br />
In a small bowl, combine the flour, baking powder and salt.<br /> <br />
Stir the flour mixture into the creamed mixture just until combined. Do not over mix.<br /> <br />
Stir in the peanut butter and chocolate chips.<br /> <br />
Spread dough into the prepared baking dish and bake for 22 - 27 minutes. Just until the edges are lightly golden brown.<br />
<br />
Let cool before cutting into squares.<br /> <br />
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-77345146286882148912016-04-16T12:31:00.003-07:002016-04-16T12:31:49.631-07:00Chicken Alfredo Rollups<h3 style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxy6SLisle8cJxP_IcZgEFzaAQYzWRG9BfKG8FdnL1lYWp1apBd8PP-w0L6EYE28zMcd601-0F19kMPTbsPnJ20cjTxMHDNgUopoDGT7rcOHG04m_VhDwirLo9lgGwIso9J3ntjJjmkDQ/s1600/white-chicken-lasagna-rollups-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxy6SLisle8cJxP_IcZgEFzaAQYzWRG9BfKG8FdnL1lYWp1apBd8PP-w0L6EYE28zMcd601-0F19kMPTbsPnJ20cjTxMHDNgUopoDGT7rcOHG04m_VhDwirLo9lgGwIso9J3ntjJjmkDQ/s320/white-chicken-lasagna-rollups-3.jpg" width="213" /></a></div>
</h3>
<h3 style="text-align: center;">
Chicken Alfredo Rollups</h3>
<b><br />Ingredients:</b><br /><br />
12 lasagna noodles<br /> <br />
2 cups alfredo sauce<br /> <br />
15 oz ricotta cheese<br /> <br />
1 egg<br /> <br />
½ cup Parmesan cheese<br /> <br />
2 cups shredded mozzarella cheese, divided<br /> <br />
1 TBS Italian seasoning<br /> <br />
1 tsp garlic powder<br /> <br />
¼ tsp pepper<br /> <br />
½ tsp salt<br /> <br />
2 cups shredded cooked chicken (rotisserie chicken works great)<br /><br /><b>Directions:</b><br /> <br />
Preheat your oven to 350 degrees.<br /> <br />
Cook your lasagna noodles according to package directions.<br /> <br />
Spread 1 cup of you Alfredo sauce on the bottom of a 9x13 inch pan.<br /> <br />
Mix together your egg and your ricotta in a medium sized bowl. Mix in your parmesan and 1 cup of your mozzarella cheese.<br /> <br />
Add in your italian seasoning, garlic powder, pepper, and salt.<br /> <br />
Add in your shredded chicken and mix everything together.<br /> <br />
Put ¼ cup of the cheese chicken mixture on each lasagna noodle and roll up lasagna noodle. Put roll up into your prepared pan. Repeat with additional mixture and noodles.<br /> <br />
Spread remaining Alfredo sauce over the top of your roll ups. Top with additional mozzarella cheese.<br /> <br />
Bake in oven for 15 minutes.<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-36538803059841944772016-04-16T12:26:00.001-07:002016-04-16T12:26:10.449-07:00Crusted Chicken in Basil Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtRWE86XcQ-_HDfw4AeoRp7kM2s0PsYuXKMJvTGRyUkzy7bEt73bPz-DxFLkQxgsEkhkAgh47PCLrCJjLQGAX3y6Ra6bUqtNTqiCxcmfsH-wgQKQ5an6f57vRSYF4TxV-SQenaAu9Ywc/s1600/Chicken-with-Basil-Cream-Sauce_-3-320x320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtRWE86XcQ-_HDfw4AeoRp7kM2s0PsYuXKMJvTGRyUkzy7bEt73bPz-DxFLkQxgsEkhkAgh47PCLrCJjLQGAX3y6Ra6bUqtNTqiCxcmfsH-wgQKQ5an6f57vRSYF4TxV-SQenaAu9Ywc/s1600/Chicken-with-Basil-Cream-Sauce_-3-320x320.jpg" /></a></div>
<h3 style="text-align: center;">
Crusted Chicken in Basil Cream Sauce</h3>
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<br />
<br />
<br /><br />
<b>Ingredients:</b><br /><br />
1 cup milk<br />
<br /> 1 cup Italian bread crumbs<br />
<br /> 4 chicken breasts cut into halves (8 pieces)<br />
<br /> 1/4 cup margarine<br />
<br /> 1 cup chicken broth<br />
<br />
2 cups whipping cream<br />
<br /> 1 tsp dried basil<br />
<br /> 1/8 tsp pepper<br />
<br /> 1 cup grated Parmesan cheese<br /><br />
<b>Directions</b>:<br /><br />
Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.<br />
<br />
Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and serve.<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4956812498426460933.post-86579956666154085472015-10-07T02:33:00.000-07:002015-10-07T02:33:13.916-07:00Crab Pie <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_dqJqawfiYVVcRUnyi-arQtxkf_y7Era2vtjGzP8HSCnwNAh_3nc1sQ2KcpVsBlIyb-26eyoFQJ4IZrXxkqLO7OU4n9SBpKxxU9GXkn04fV0Sy_sp5uKlZFbLkP95yDDCs9e9eGSYKM/s1600/11800490_856058317819372_220251152713160562_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_dqJqawfiYVVcRUnyi-arQtxkf_y7Era2vtjGzP8HSCnwNAh_3nc1sQ2KcpVsBlIyb-26eyoFQJ4IZrXxkqLO7OU4n9SBpKxxU9GXkn04fV0Sy_sp5uKlZFbLkP95yDDCs9e9eGSYKM/s320/11800490_856058317819372_220251152713160562_n.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">Crab Pie </span></div>
<br />
<br />
<b>Ingredients: </b><br />
<br />
2- 9" deep pie crusts (baked 3 minutes and cooled)<br />
<br /> 1 lb. jumbo lump crab meat, cleaned<br />
<br /> 4 eggs <span class="text_exposed_show"></span><br />
<span class="text_exposed_show"><br /> 2 Tbsp. flour </span><br />
<span class="text_exposed_show"><br /> 1 cup mayonnaise </span><br />
<span class="text_exposed_show"><br /> 1 cup whole milk </span><br />
<span class="text_exposed_show"><br /> 8 oz. shredded Swiss cheese </span><br />
<span class="text_exposed_show"><br /> 8 oz. shredded Cheddar cheese </span><br />
<span class="text_exposed_show"><br /> 2 tsp. Old Bay seasoning </span><br />
<span class="text_exposed_show"><br /> 1- Tbsp. finely chopped onion </span><br />
<span class="text_exposed_show"><br /> 1- Tbsp. finely chopped green pepper</span><br />
<br />
<b><span class="text_exposed_show">Directions: </span></b><br />
<span class="text_exposed_show"> </span><br />
Pre-heat oven to 350º - par bake your crust for 3 minutes. We used
Pillsbury pie dough and it worked out great. We did spray the pie pans
with Pam spray to keep the crust from sticking. <br /><br />
Combine eggs, flour, mayonnaise and milk, mix well. Add remainder of the ingredients (except crab meat) and mix well. <br /><br />
Fold in crab meat and try not to separate the lumps of crab meat too
much. Pour into 2 separate pie crusts, sprinkle with additional Old Bay
Seasoning. <br /><br />
Bake at 350º for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary).Unknownnoreply@blogger.com