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

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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 c chicken broth
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. stir in broth and bring to a boil, then reduce to a simmer.
  5. add shrimp and cook just to get hot. add parsley.
  6. sprinkle with scallions before serving. (optional)

sourcemartha stewart living, july/august 2019

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one pot lemon orzo shrimp

December 7, 2018

makes 4 servings       prep time: 10 minutes       cook time: 30 minutes      total time: 40 img_6604edit2minutes

ingredients
1 lb. medium shrimp, peeled and deveined
kosher salt & freshly ground black pepper, to taste
1 T olive oil
3 cloves garlic, minced
1 onion, diced
1/2 tsp dried oregano
16 oz orzo pasta
3 c  chicken broth
1 14.5-oz can diced tomatoes
1/2 c frozen peas
1.5 T lemon juice
1/4 c grated parmesan cheese

directions

  1. season shrimp with salt and pepper, to taste; set aside.
  2. heat olive oil in a large skillet over medium high heat. add garlic, onion, and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. stir in orzo until lightly browned, about 1-2 minutes.
  3. stir in chicken broth and 1/2 cup water. bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes.
  4. stir in tomatoes, peas, lemon juice and shrimp until shrimp is warm, about 1-2 minutes. sprinkle with parmesan.
  5. serve immediately.

source and photo

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serves 8      prep time: 20 minutes      cook time: 1 hour      total time: 1 hour and 20 e6ae8ff1-9916-4f91-a1f1-f864c62ab50fminutes

ingredients
1 lb italian sausage
1/2 c onion, chopped
2 cloves garlic, minced
1 red bell pepper
2 c spinach
1/2-3/4 jar (26 oz.) red pasta sauce of choice
1 bag (25 oz.) frozen cheese-filled ravioli
2.5 c shredded 5-cheese italian cheese blend (10 oz.)

directions

  1. heat oven to 350 degrees. in a skillet, cook sausage, onion, garlic, and bell pepper over medium-high heat 5-7 minutes, stirring occasionally, until no longer pink; drain. stir in pasta sauce and spinach. add salt and pepper, as desired.
  2. in ungreased 13×9 inch (3-qt.) baking dish, spread 1 cup of sausage mixture. arrange half of the ravioli on top; sprinkle with 1 cup of the italian cheese. top with remaining ravioli, sausage mixture and remaining 1.5 c cheese.
  3. cover with foil; bake 45 to 50 minutes or until thoroughly heated. remove foil; bake 10 minutes longer or until cheese is melted. let stand 15 minutes before serving.
  4. to freeze baked casserole: cover baked casserole with foil, then in double layer of plastic wrap; freeze up to 3 months. to thaw and bake, thaw in refrigerator overnight or until completely thawed. remove plastic wrap; leave foil cover on. bake 50 to 65 minutes at 350 degrees until center is hot (165 degrees).

source

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servings: 6-8       prep time: 15 minutes       cook time: 20 minutes       total time: 35

3330-1minutes

ingredients
1.5 lb elbow noodles
kosher salt
3 T butter
3 T all-purpose flour
3.5 c milk
1 lb sharp cheddar cheese (grated) – [i bought 2 6oz bags of murray’s mac & cheese which is a combination of a mix of nutty Gruyère, creamy Butterkase, and meaty Raclette cheeses]
1/2 c freshly grated parmesan cheese
freshly ground black pepper

directions

  1. bring a large pot of water to a boil and season with salt. cook the noodles to al dente according to the package instructions. drain and set aside.
  2. in a large pot, melt the butter over medium heat. whisk in the flour and cook for 2-3 minutes until the flour start to take on color, stirring constantly. whisk in the milk, making sure to eliminate any lumps. cook for 5 minutes over low, stirring occasionally.
  3. stir in the cheese and adjust seasoning to taste. stir in noodles to coat completely.

source

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