prep time: 25 minutes      cook time: 40 minutes     total time: 1 hour 5 minutes      serves 4summer-smoked-salmon-chowder-f5730d10-0619_horiz

ingredients
2 T unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
kosher salt and ground pepper
1 lb baby potatoes, scrubbed and cut into 1/4-inch rounds (about 5-6 medium-sized potatoes)
2 c chicken broth
2 c fresh corn kernels (from 2 ears), or 1 can of corn
1 zucchini, cut into half moons
1/2 c heavy cream
4 oz. salmon, skin removed, cut into 1/2 inch pieces

directions

  1. season salmon with salt and pepper and set aside.
  2. melt butter in a skillet over medium heat. add onion, celery, and carrots. season with salt and pepper and cook, stirring occasionally, until soft, about 6 minutes.
  3. add potatoes, broth, and 2 c of water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 8 minutes.
  4. add corn and zucchini; simmer, stirring occasionally, until just tender, 5-7 minutes.
  5. remove from heat; stir in cream and fish. season with salt and pepper, if needed.

sourcemartha stewart living, july/august 2019

Read the rest of this entry »

cajun shrimp and rice

June 30, 2019

prep time: 30 minutes       cook time: 40 minutes       total time: 1 hour 10 minutes        serves 4cajun-shrimp-and-rice-50529501-0619_horiz

ingredients
3 T extra virgin olive oil
12 oz. andouille sausage, thinly sliced
1 onion, finely chopped
2 celery stalks, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
kosher salt and ground pepper
2 large tomatoes, cored and sliced (or 1 15 oz. canned tomatoes)
1 c long-grain white rice (cooked in rice cooker)
1 lb. medium shrimp, peeled and deveined
parsley
1/4 c thinly sliced scallions, to top (optional)

directions

  1. season shrimp with salt and pepper and set aside.
  2. heat 2 T oil in a large skillet over medium-high. add sausage; cook, stirring, until browned, about 5 minutes.
  3. add remaining oil, onion, celery, bell pepper, garlic, and 1/2 tsp salt. cook, stirring until vegetables are soft and golden, about 7 minutes. season with salt and pepper.
  4. add tomatoes and rice; cook over high heat, stirring, 1 minute.
  5. add shrimp and cook just to get hot. add parsley.
  6. sprinkle with scallions before serving. (optional)

sourcemartha stewart living, july/august 2019

Read the rest of this entry »

prep time: 15 minutes       cook time: 7 minutes      total time: 25 minutes      serves 6instant-pot-cheesy-bacon-ranch-potatoes

ingredients
3 medium red potatoes
3 medium baking potatoes
1 packet ranch dressing mix (powdered mix, 1 oz.)
[[or can substitute with 1.5 T regular ranch dressing]]
3/4 c chicken broth
1/3 c bacon bits (real bacon)
1 c cheddar cheese, grated
1/3 c parmesan cheese
3 chives, chopped (optional)

directions

  1. wash potatoes. leave the skin on and dice into approximately 1 inch pieces.
  2. put them inside your instant pot and sprinkle your powdered ranch dressing mix on top of them. (you could also put potatoes and dry mix in a bowl and mix to coat and then add into your pressure cooker.)
  3. sprinkle your bacon bits on top of that and pour your chicken broth over everything.
  4. close your lid and steam valve and press “pressure cook” and set pressure to high for 7 minutes. (do not warm after finished cooking.)
  5. do a quick release.
  6. lift lid and sprinkle parmesan cheese, then grated cheese over your potatoes. put lid back on for a few minutes so cheese can melt.
  7. lift lid, gently stir and serve.

source

Read the rest of this entry »