Crab and Sweet Corn Bisque

From Chef John Howie of Seastar Restaurant

Serves 6
This can be made a day in advance.  Cool it quickly.  When ready to serve, bring to boil over high heat and ladle into bowls.  The Madeira-Port reduction can also be made in advance and refrigerated; bring it to room temp or warm it before serving.

Ingredients for Bisque:
1 cup (2 sticks) salted butter
1/2 cup minced white onion
2 Tbl.  minced shallot
1/4 cup flour
1/2 cup dry sherry
8 cups half-and-half
3/4 cup fresh sweet corn kernels
1 cup clam juice
1/2 tsp. dried ground thyme
1/2 tsp. white pepper
2 tsp. salt

Ingredients for Madeira-Port Reduction
1/2 cup Madeira
1/2 cup tawny port
2 tbl. Balsamic vinegar
2 tbl. Sugar

Ingredients for Serving
18 oz. Dungeness crabmeat, picked over to remove cartilage
1 1/2 Tbl. Fresh chives, cut on diagonal into 3/4 inch lengths

The Bisque:
In a large pot over medium heat, melt the butter.  Add the onion and shallot and sauté until translucent, about 8 minutes.  Sprinkle with flour and cook, stirring constantly, until golden, but not browned, about 5 minute, lowering heat if necessary to keep roux from coloring too quickly.  Stirring constantly, add the sherry, then the half-and-half.  Bring to a simmer, stirring.

As the half-and-half mixture is heating, put the corn and clam juice in a blender and purée until very smooth.  When the bisque reaches a simmer, add the corn mixture and return to a simmer.  Add the thyme, white pepper, and salt and simmer until thickened, 15 or 20 minutes.



Madeira-Port Reduction:
In a small saucepan, combine the ingredients and bring to a boil over high heat.  Boil until the mixture is reduced to 1/4 cup, about 10-12 minutes.



To Serve:
Bring the bisque to a boil, add the crabmeat, then immediately ladle it into 6 soup bowls.  Drizzle with a bit of the reduction (you won't use all of it) and garnish with the chives.  Serve immediately.

Chocolate Eclair Dessert

From Loretta Sniksberg
Posted by Shirley Evans

2 pkg. graham crackers
2 small pkg. instant vanilla pudding
2 1/2 c. cold milk
1 8-oz. cool whip
1 can chocolate frosting

Make pudding according to directions. Line 9 x 13 pan with crackers-break into half pieces. Mix prepared pudding with cool whip and spread over crackers. Add another layer of graham crackers. Spread chocolate frosting over top. Chill and serve.

Banana Split Icebox Cake

From Andie Evans
Makes 10 servings
Time: 30 minutes plus chilling (overnight)

1 carton (16 oz.) cool whip
1 c. (8 oz.) sour cream
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 can (8 oz.) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
chocolate servings, halved fresh strawberries and additional banana slices, for topping

In a large bowl, mix the cool whip, sour cream and pudding mix until blended. Fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag and fill with pudding mixture.

On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers, top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.

Before serving, top with chocolate syrup, strawberries and banana slices.

Blueberry Angel Dessert

From Shirley Evans
Makes 12 to 15 servings

1 pkg (8 oz) cream cheese
1 c. powdered sugar
8 oz. cool whip
1 angel food cake, cut in 1 inch pieces

Mix cream cheese and powdered sugar until smooth. Fold in cool whip. Fold in angel food cake pieces. Spread in ungreased 13 by 9 inch pan. Top with 2 cans blueberry pie filling. Cover and refrigerate at least 2 hours. Cut into squares and serve.

3-2-1 Cake

From Shirley Evans

1 box angel food cake mix
1 box any flavor regular cake mix

Mix two cake mixes together and store in airtight container.

For a quick treat, mix together in a small single serving size microwave bowl or coffee cup:

3 Tbsp. cake mix
2 Tbsp. water
Microwave 1 minute on high

Ritzy Dips

From Diane Evans

1 pkg. semi-sweet chocolate chips
1 pkg. milk chocolate chips
1 pkg. almond bark coating
1 box Ritz crackers
peanut butter

Melt and mix the chocolates and almond bark. Spread peanut butter on a Ritz cracker and top with another cracker to make a sandwich. When all crackers are ready, dip them in the chocolate mixture. Let dry on wax paper.

Mushroom & Wild Rice Soup

From Andie Evans
Makes 2-1/4 quarts (12 servings)
Prep Time: 25 minutes + standing
Cook Time: 45 minutes

2 1/2 c. water
1 oz. dried porcini mushrooms
1 oz. dried shiitake mushrooms
3 Tbsp. butter
1 small onion, diced
1/2 lb. sliced fresh mushrooms
1/2 lb. sliced baby portobello mushrooms
3 garlic cloves, minced
4 c. chicken broth
1 (6 oz.) package long grain and wild rice mix
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cold water
4 tsp. cornstarch
1 c. heavy whipping cream

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand for 25-30 minutes or until softened.

Using a slotted spoon, remove mushrooms; rinse. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.

In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer.

Stir in broth, rice mix with seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. In small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and serve.

Cheesecake Mousse

From Shirley Evans
Makes 12 servings
Prep: 20 minutes + chilling

1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1 1/2 tsp. vanilla extract
1/2 tsp. grated lemon peel
3/4 c. heavy whipping cream, whipped
1/2 c. graham cracker crumbs
4 tsp. sugar
2 Tbsp. butter, melted
sliced fresh strawberries, optional

In a large bowl, beat the cream cheese, powdered sugar, vanilla and lemon peel until fluffy. Fold in the whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours. (Overnight is better and ok for up to three days.)

Meanwhile, combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-inch thickness on an ungreased baking sheet. Bake at 375 degrees for 10-12 minutes or until light golden brown. Cool completely.

Just before serving, crumble graham cracker mixture, sprinkle over mousse. If desired, top with fresh berries.

Lemon Roasted Potatoes

From Andie Evans

Makes 12 servings

Nonstick vegetable oil spray
4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

Best BLT Salad

From Andie Evans
Time: 25 minutes

For the salad:

• 1 head romaine lettuce, thinly sliced (about 6 cups)
• 1/2 cup chopped red onion
• 2 Roma tomatoes, seeded and chopped
• Crouons
• For the bacon:
• 1/4 cup packed light brown sugar
• 1 teaspoon Hungarian paprika
• Grated zest of 1 lemon
• 1 teaspoon black peppercorns, crushed in a bag with a mallet
• 6 strips center-cut bacon
• 6 sprigs fresh thyme

For the dressing:

• 1/2 cup mayonnaise
• 1 to 2 tablespoons maple syrup
• 4 teaspoons whole-grain mustard
• 1 tablespoon fresh lemon juice

Directions

Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.

Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.

Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.

Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat.

Chi Chi's Taco Seasoning

From Dan Evans

4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper


1lb hamburger browned

3/4 water and simmer 15 minutes stirring occasionally. 

Stuffed Chicken Caprese

From Andie Evans
Makes 4 servings

A classic summer favorite, caprese salad, lends its flavors to this easy chicken dish. The chicken is stuffed with mozzarella and basil leaves and then served with sautéed cherry tomatoes and a sprinkling of torn basil.

4 boneless skinless chicken breast halves
4 (1-oz.) slices reduced-fat mozzarella cheese
8 large fresh basil leaves
1/4 teaspoon salt, divided
1/8 teaspoon pepper
2 teaspoons olive oil
2 cups cherry tomatoes, halved
1/2 cup torn fresh basil
1. With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through. Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.
2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 5 minutes; turn. Scatter tomatoes  over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil. Remove toothpicks before serving.

4 servings
PER SERVING: 275 calories, 12 g total fat (5 g saturated fat), 35 g protein, 5 g carbohydrate, 90 mg cholesterol, 370 mg sodium, 1.5 g fiber

Pan-Seared Salmon with Fresh Blackberries

From Andie Evans
Makes 1 serving

1 (5 to 7 oz.) filet of salmon -- also works with white fish like halibut, cod or snapper

6-8 fresh blackberries -- can also add or substitute raspberries, blueberries, etc.

1/4 c. white wine

1/2 Tbsp. butter

juice of 1/2 lemon

flour to coat

salt and pepper to taste

1 Tbsp. vegetable oil

Heat a saute pan over medium heat. Coat salmon filet in flour, remove excess. Add oil to pan and heat. Add salmon filet. Cook for 3 to 5 minutes on one side, flip filet over. Add berries to pan. Deglaze pan with white wine and lemon juice. Season with salt and pepper. Reduce liquid by half. Remove pan from heat and remove fish from pan. Add butter to pan, and slowly swirl pan until butter is melted to form sauce. Pour sauce with berries over fish. Serve and enjoy!

Note: The sauce doesn't thicken much, so don't freak out if it's thin.

Skillet Fries

From Andie Evans

Yukon Gold potatoes (or whatever kind you like)
olive oil
kosher salt
black pepper
garlic powder (or any seasoning you have on hand--experiment)

Halve the potatoes and slice them 1/8 to 1/4 inch thin. In a bowl, toss potatoes with olive oil and seasonings. Fry in a skillet over medium heat until they are golden brown and delicious.

Goulash

From Shirley Evans
Makes 4-6 servings

1 lb. hamburger
big can tomato sauce
box of ready-cut spaghetti
dried onion
salt
pepper

Brown hamburger and drain fat. Add dried onion, salt and pepper. Add tomato sauce and simmer. Cook spaghetti noodles until tender and add to meat sauce. Stir until completely covered in sauce. Serve

Taco Soup

From Paul Harter
Posted by Andie Evans


1 lb. ground beef
1 medium white onion, diced
1 (15-1/2 oz.) can black beans
1 (15-1/4 oz.) can whole kernel corn, drained
2 (14-1/2 oz.) cans crushed tomatoes
1 (14-1/2 oz.) can diced tomatoes with chiles
1 (1-1/4 oz) package taco seasoning mix
1 (1 oz.) package ranch salad dressing mix
Fritos corn chips
sour cream
grated cheese
chopped green onions


Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, taco seasoning, and ranch dressing mix and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about an hour. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese and green onions.

Steak Soup

From Shirley Evans
Makes 4 servings

Note from Mom:
This steak soup is very easy once you get the hang of it. The secret is cutting the steak in thinner pieces than the recipe says and browning it VERY WELL. Put the basil in BEFORE you add the liquids.

1 lb. boneless beef sirloin steak, cut into very small, thin pieces
1 large clove garlic, crushed
2 Tbsp. olive oil
2 medium onions, cut into 1/4-inch slices
1 tsp. dried basil leaves
1/8 tsp. ground red pepper
1 can (14-1/2 oz.) tomatoes, undrained
2 c. ready-to-serve beef broth
carrots, chopped (to taste)
potatoes, diced (to taste)
Cut beef steak into 1/4-inch thick strips; cut each strip into 1-inch pieces. Combine garlic with 1 Tbs. oil; stir into beef and reserve. Saute onion in remaining oil in large sacepan for 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and veggies. Bring to a boil; cover and reduce heat and simmer 15 minutes. Meanwhile heat large nonstick skillet over medium-high heat. Cook and stir beef 1 to 2 minutes; add to sauce. Sprinkle with grated cheese, if desired.

Toad in a Hole

From Shirley Evans

Makes 1 serving

1 slice of bread                       

1 egg                                  

1 Tbs. butter

Cut out the center of the bread with a biscuit cutter or the top of a glass. Spread both sides of bread with softened butter. Crack the egg into the hole in the bread and cook over medium heat until firm enough to be flipped. Flip egg and bread and cook until done.

Modifications: Top with a slice of jack cheese and it's called a One-Eyed Jack. I do the same thing with a slice of American cheese and call it a One-Eyed American. Gruesome, but tasty.

To make Joe-safe, use dairy-free butter and bread.

Ooey-Gooey Monkey Bread

From Shirley Evans

Makes 15 servings

1/2 c. sugar            

1 tsp. cinnamon                 

3 7.5-ounce refrigerated buttermilk biscuits

1/2 c. butter           

1 c. brown sugar

Generously grease a 10-inch tube pan. Cover outside bottom of pan tightly with aluminum foil; set aside.

In a medium bowl, combine granulated sugar and cinnamon. With kitchen shears, cut biscuits into quarters. Toss several biscuit pieces at a time in sugar mixture to coat. Layer biscuits in prepared pan. Sprinkle with remaining sugar mixture; set aside.

In a small saucepan, melt butter over medium heat. Stir in brown sugar. Bring to boiling and boil for 1 minute. Pour over biscuits.

Bake in a preheated 350-degree oven for 30 minutes or until golden. Let stand in pan for 10 minutes before inverting onto a large serving platter. Serve warm.