shrimp and corn chowder

March 4, 2013

makes: 6 servings      prep time: 15 minutes      cook time: 30 minutes

2 T unsalted butter
1 onion, chopped
1 large baking potato (about 12 oz.), peeled and cubed
3 c reduced-sodium chicken broth
4 c corn kernels
1.5 c half & half
2 T cornstarch
2 tsp old bay seasoning
1 green pepper, cored, seeded and chopped
1 lb shrimp, shelled, and cut in thirds
1 T lemon juice
1/2 tsp hot sauce


  1. in a large pot, melt butter over medium heat and add onion; cook 8 minutes, stirring occasionally. add potato, broth, and corn kernels. simmer 15 minutes, stirring occasionally.
  2. combine half & half and cornstarch; stir into pot. add old bay seasoning and bring to a simmer. add peppers and shrimp; simmer 5 minutes, stirring occasionally. stir in lemon juice and hot sauce. serve immediately.


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crab puffs

January 22, 2012

prep time: 25 minutes       total time: 45 minutes       makes 24 appetizers

ingredientscrab puffs
1 T butter or margarine, melted
1/2 tsp garlic powder
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 egg
1/2 c mayonnaise
1 can (6 oz) crabmeat, very well drained, flaked
3/4 c shredded sharp cheddar cheese (3 oz)
1/3 c finely chopped plum (Roma) tomato (1 medium)
3 T finely chopped green onions (3 medium)
1 tsp red pepper flakes


  1. heat oven to 375 F. in small bowl, mix melted butter and garlic powder; set aside.
  2. on lightly floured surface, unroll dough; press into 12×8-inch rectangle, firmly press perforations to seal.
  3. cut into 2-inch squares; place on ungreased cookie sheet. brush with butter mixture.
  4. bake 4 to 6 minutes or until puffed. meanwhile, in medium bowl, mix egg and mayonnaise until well blended. stir in crabmeat, cheese, tomato, onions, and pepper flakes. spoon generous tablespoon crab mixture on each square.
  5. bake 10-12 minutes longer or until golden brown and tops are set. serve warm.

**to make ahead, cut the dough squares and place on the cookie sheet; brush with butter mixture. cover loosely with plastic wrap and refrigerate up to 2 hours. make the crabmeat mixture; cover and refrigerate separately.


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easy as baked tilapia

October 16, 2011

prep time:  5 minutes      cook time: 30 minutes      ready in: 35 minutes

4 (4 oz.) tilapia filets
2 tsp butter
italian seasoning
garlic salt
lightly steamed broccoli, cauliflower, carrots
salt and pepper


  1. preheat oven to 375 degrees F. grease a 9×13 inch baking dish.
  2. place tilapia filets in the bottom of baking dish and dot with butter. season with italian seasoning, garlic salt and pepper. arrange vegetables around/on top of the fish and season with salt and pepper.
  3. cover the dish and bake for 25 to 30 minutes until vegetables are tender and fish flakes easily with a fork.


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seafood all the way

February 22, 2011

New England Clam Chowder

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 8

“Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby.”

4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
3 (10 ounce) cans minced clams
2 tablespoons of flour


1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Add butter and flour, creating a roux. Stir in water and clam juice from 1 can of clams and potatoes, and season with salt and pepper. Bring to a boil, and cook covered for 20 minutes, or until potatoes are fork tender.
2. Pour in half-and-half and bring to a boil. Stir clams and all of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Allow to simmer for a few minutes. Add dried parsley for added taste.


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