Seafood Chowder
1 medium potato
1/2 medium yellow onion, diced
1 stalk celery, diced
2 tbsp butter
1 pint of heavy whipping cream
3 tbsp white cooking wine
1 can of chicken broth
1 1/2 tbsp Old Bay Seasoning
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 lb raw shrimp
1/2 lb monkfish
1/2 lb scallops
Salt to taste
1. Dice up potato and boil in water until done, drain and set aside.
2. Add butter to a large pot and melt. Add in onion and celery and saute
til translucent.
3. Add the heavy whipping cream, white cooking wine, chicken broth, Old Bay,
black pepper, salt and garlic powder.
4. Dump in the already cooked potatoes. Cut up the shrimp, monkfish and
scallops into bite size pieces and keep in separate bowls.
5. Bring soup up to a slow simmer and add the monkfish and scallops.
Simmer for 5-7 minutes, stirring often.
6. Add the shrimp and simmer for another 2-3 minutes.
7. Take a hand blender and whirl around in the pot of soup to puree and thicken.
If you don't have a hand blender, take out 1 1/2 cups of soup and put it in your regular blender, puree until smooth
and add back into the soup pot.
8. Stir and serve!
Mexican Cheese
1 lb cheddar cheese
1 lb monterey jack cheese
1 (6 oz.) can evaporated milk
6 eggs
Choice of Fillings:
bacon, green peppers, onions, canned chilis, salsa, etc.
1. Shred cheeses and mix together.
2. Put half on bottom of 9 x 13 pan (glass).
3. Spread choice of fillings evenly over
cheese
4. Then spread the rest of the cheese over the fillings.
5. Beat eggs and milk together and pour
over the top.
6. Bake at 350 for 30 minutes or until brown around the edges.
7.
Cool and cut into squares. Serve with sour cream. Enjoy!
Crock-Pot Artichoke Dip
1
lb mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 cup mayonnaise
1 can artichoke hearts, chopped
1
red pepper, chopped
2 cloves garlic
1. Put all ingredients into a crock-pot and stir.
2. Cook
on high for 1 hour.
3. Serve with celery sticks, carrot sticks, cheese slices or any low carb cracker.
Sauteed Salmon with Lime-Honey Sauce
2 tbsp butter
4 (6 oz.) salmon fillets
2 limes, juiced
2
tbsp honey
1 tsp chopped cilantro
1. Heat butter in 12 inch skillet.
2. Add salmon, cook on medium
for about 12 minutes, turning occassionally.
3. In a small bowl, mix remaining ingredients together.
4.
Place salmon on plates.
5. Pour sauce into the hot skillet and heat thoroughly.
6. Drizzle sauce onto salmon
and serve.
Cucumber Sauce for Fish and Seafood
1/2
cup cucumbers, shredded
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp fresh chives
2 tsp lemon juice
salt and
pepper to taste
Use sauce for a dip or for a marinade.
Joe's Crab Shack Crab Dip
2
ounces cream cheese
1 tbsp mayonnaise
1/4 cup sour cream
1 tbsp butter, softened
1/4 tsp Mrs. Dash seasoning salt
dash
of paprika
4 tsp onions, diced
2 tsp green peppers, minced
1/4 cup mozzarella
cheese
6 ounces crabmeat
1. Mix cream cheese, mayo, sour cream and butter until smooth.
2. Blend
in salt and paprika.
3. Stir in onion, green pepper, cheese and crab meat.
4. Bake at 350 for 10 to 15 minutes
or until bubbly.
Carmelized Garlic Chicken
2 tbsp olive oil
12
cloves of garlic, minced
1/4 cup brown sugar
1/4 cup apricot preserves
4 boneless skinless chicken breasts
1.
Heat oil in a small pan over meadium low heat until hot.
2. Add garlic to oil and saute for 1 to 2 minutes or until
garlic becomes soft.
3. Remove from heat, stir in brown sugar and apricot preserves.
4. Place chicken in
crock-pot and spread the garlic mixture over evenly.
5. Cook for 2 hours on high.
6. Remove chicken, cut
into pieces and return to the crock-pot with the sauce.
7. Cook on low for an additional hour.
