Thursday, April 21, 2016

Corn and Crab Bisque

Ingredients:
1/4 cup butter
3/4 cup onion, chopped
42 oz chicken broth
3 cloves garlic
2 bay leaves
1/2 tsp cayenne pepper
salt and pepper
4 ears corn, kernels removed
1/2 cup half and half
3 T flour
1/2 cup milk
16 oz crabmeat

Directions:
Heat butter in a large pot over medium heat. Stir in onion and cook until translucent. Pour in chicken broth and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, salt, and pepper. Stir corn into boiling broth and simmer for 10 minutes. Reduce heat to medium low.
Remove 1 cup of soup and place in food processor with half and half and puree for 40 seconds. Set aside.
In a small bowl, stir together flow and milk. Slowly stir into simmering soup. Simmer for 2 minutes, stirring constantly. Stir in pureed mixture.
Reduce heat to low and stir in crab meat. Cook until warmed through.
Serve and enjoy!

Asparagus Bisque

Ingredients:
1 1/2 cups chopped asparagus
1 1/4 cup chopped spring onion
2/3 cup cubed potatoes
2 cloves minced garlic
1 tsp butter
2 cups boiling chicken broth
1/2 cup heavy cream
3 T flour
1/2 cup milk

Directions:
Saute the onion and garlic with the butter until onion is soft. Add in the asparagus and potato. Cook until potatoes are tender.
Add in the chicken broth and bring to a boil.
Remove from heat and use a food processor or immersion blender to make smooth. Return to heat.
Slowly stir in the heavy cream. Whisk together the flour and milk and slowly stir into simmering soup. Cook additional 3-5 minutes.
Serve and enjoy!


Seared Salmon with Creamy Dill Sauce

Ingredients:
4 salmon fillets
3 T olive oil
salt and pepper
Sauce
1/3 cup mayo
1/3 cup sour cream
1 T minced dill
1/4 tsp garlic powder
salt and pepper
dill for garnish

Directions:
In a skillet, heat olive oil. Season fish with salt and pepper. Cook about 3-4 minutes per side until done.
Mix together the sauce ingredients and refrigerate until ready to serve. Serve cold on top of hot fish.
Goes well with Lemon Garlic Roasted Asparagus. 

From: Tori Avey

Lemon Garlic Roasted Asparagus

Ingredients:
1 bunch asparagus
1 T olive oil
2 cloves garlic
1 medium lemon
salt and pepper

Directions:
Preheat oven to 400 degrees.
Mince the garlic and zest the lemon.
Rinse the asparagus and trim the ends. Place the asparagus on a foiled baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and add the garlic and half of the lemon zest. Toss with your hands to coat evenly. Spread the asparagus out in a single layer.
Place in the oven and bake for 10 minutes. Stir and roast for 10 more minutes.
Remove from the oven and sprinkle with the remaining lemon zest and some lemon juice.
Serve and enjoy!

Goat Cheese Stuffed Tomatoes

Ingredients:
2 lbs large cherry tomatoes
1 1/2 tsp olive oil
4 oz goat cheese
1 tsp. chopped oregano
salt and pepper

Directions:
Heat broiler. Place tomatoes, stem side up, on a baking sheet and brush with oil. Broil just until skin blisters, about 1 minute.
In a small bowl, lightly mash goat cheese and stir in oregano. Season with salt and pepper.
Cut a small opening in the top of each tomato and stuff with goat cheese mixture.
Serve and enjoy!

Friday, April 1, 2016

Mashed Potatoes with Goat Cheese and Kale

Ingredients:
2 lbs potatoes
2 T butter
2 cloves garlic
1 bunch kale
1/2 cup whole milk
1/2 cup goat cheese, room temp
salt

Directions:
Place potatoes in a large pot with water to cover. Salt and bring to a boil. Cook until tender.
Heat butter in a pan and saute the garlic and kale until tender, 3-5 minutes. Set aside.
Drain potatoes and return to pot. Mush and add milk gradually. Stir in the goat cheese and kale. Add salt to taste.
Serve and enjoy!

Kale Salad

Ingredients:
Salad
4-5 cups chopped kale
1 cup chopped cabbage
1 cup chopped radicchio or red cabbage
1/2 cup shredded carrot
Dressing
1/2 cup mayo
2 T sugar
1 1/2 T lemon juice
1 T vinegar
1/4 tsp salt and pepper

Directions:
Toss salad ingredients in a bowl.
Combine dressing ingredients and toss with salad.
Serve and enjoy!

Eggplant Pizzas

Ingredients:
1 large eggplant, sliced into 1 inch thick rounds
12 oz jar tomato sauce
10 slices mozzarella cheese
2-3 oz cherry tomatoes, halved
1 cup fresh basil, roughly chopped
1/2 tsp salt

Directions:
Preheat oven to 425 F. Arrange eggplant slices on a baking sheet and sprinkle with salt. Bake for 15-20 minutes.
Remove eggplant from the oven and turn broiler on. Spread sauce over each eggplant slice followed by a slice of mozzarella. Place tomatoes and basil on top of cheese.
Broil for 3-5 minutes until cheese bubbles.
Serve and enjoy!