Shrimp, Corn and Potato Chowder

 

 

 

Ingredients:

2 Medium Russet potatoes, diced
6 slices bacon, cooked and crumbled
1 large onion, diced
4 stalks celery
4 med carrots, diced
1 bag (12oz) frozen corn
15 extra large or 25 large shrimp, chopped
1/2-3/4 cup shredded Cheddar cheese
48 oz can chicken broth
1 quart of whole milk
3 TBS flour
1 stick unsalted butter
2 tsp Paprika
2 tsp dried thyme
Salt and pepper to taste

 

 

 

Directions:

In a large heavy bottomed pot, on high heat, melt the butter. Add in the corn, onions, celery, carrots and potatoes.  Sprinkle with Paprika, Thyme, Salt and Pepper to taste. Cook about 5-10 minutes, stirring frequently. 

 

Sprinkle the flour over the veggies and stir around for 2-3 minutes to coat and cook out the flour.
Slowly add in the chicken broth.  After all the broth is in, add the shrimp and bring to a boil.
Let simmer for 10-15 mins or until the potatoes and carrots are cooked. Salt and pepper as needed.  

 

Lower burner to low and stir in the milk. Cook for about 5 minutes. Remove pot from heat and add in the cheddar cheese and bacon. Blend well and return to heat for another 10-15 minutes.

 

Serve with chopped bacon, shrimp and cheddar on top.

Pan Roasted Brussels Sprouts with Bacon

 

Ingredients

4 strips thick-cut bacon

2 tablespoons butter 

1 pound Brussels sprouts, halved

1 Tablespoon Red wine or Balsamic vinegar

Salt and freshly ground black pepper

Directions

Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.

 In same pan with bacon fat, melt butter over high heat. Add vinegar and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.

Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

CROCK POT APPLE PIE

 

 

CROCK POT APPLE PIE by Jill Finocchio

 

 

8 apples, peeled and sliced (I used McIntosh)

1/2 cup sugar

1 1/4 tsp cinnamon...

3 tbsp Bisquick

 

 

 

Stir together and place apple mixture in a lightly greased slow cooker.

 

Combine:

3/4 cup milk

2 tbsp softened butter

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup Bisquick

Pour this mixture over the apples.

Combine:

1 cup Bisquick

1/3 cup brown sugar (I used a little bit more than this)

3 tbsp butter

Sprinkle this over the top.

 

 

Cook on low till golden brown around the edges. (At least 3-4 hours)

Darlene's Meat or "Bolognese" Sauce

 

 

Ingredients:

 

1 lb ground pork/1 lb ground beef OR 2 lbs ground beef
4 TBS Extra Virgin Olive Oil
2 TBS Crushed Garlic
3 TBS minced onion
3 TBS minced carrot
2 Cans Crushed Tomatoes (28 oz)
½ can or tube Tomato Paste
1/2 Cup Water
3/4 Cup Red Wine  
2 TBS Grated Pecorino Romano Cheese
Pinch of Sugar
½  TBS Oregano
½ TBS Parsley
5 large basil leaves, shredded
1 tsp Salt
1 tsp black pepper
Pinch of Hot Pepper Flakes Pepper to taste

Directions:

Sautee the onions and carrots in the olive oil on medium/high in the bottom of a heavy bottomed sauce pot, sprinkle with salt and pepper. Add in the chopped garlic, keep stirring being careful not to brown. When the veggies are softened and beginning to carmelize, stir in the tomato paste.

Add the chopped meat into the pan, sprinkle with salt and pepper, stir and break up the meat, cooking until it just begins to brown.  Drain off any excess fat that accumulates.  Add in the tomatoes and all remaining ingredients. Bring up to a low boil. Let boil for about 2-3 mins then reduce to a simmer.

Let simmer covered at least an hour, the longer the better. Right before serving, take of the heat and add in the grated cheese. Can be put into airtight container and reheated for 2-3 days afterwards. It also freezes well.

Chicken with Satay Peanut Sauce

 

 

 

 

This spicy Thai sauce is delicious with Chicken cutlets or shrimp. Even better, marinated with shrimp or chicken and grilled on skewers. YUM!

 

 

Satay Peanut Sauce

 

 One can of unsweetened coconut milk (13 1/2oz)

¼  cup of Thai red curry paste

¾ cup natural creamy peanut butter (I used Smuckers)

½ tablespoon salt

¾ cup sugar

2 tablespoons of apple cider vinegar

1 tsp soy sauce

few sprinkles of parsley

½ cup water (or more if needed)

 

In a bowl whisk together all ingredients, pour into a med skillet. Stir on low simmer until desired thickness. You may need to add tablespoons of cold water to thin it out. Add in desired main ingredient and serve. Can also serve on the side as a dipping sauce.

The Best EVER Banana Nut Cake

 

 

                                                                Ingredients:

3 ripe bananas, mashed

2 eggs
1 3/4 cups flour

1 1/2 cups sugar
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon tsp baking soda
1 teaspoon vanilla
1/4-1/2 cup crushed walnuts

 

Directions:


1.  Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
2.  Add the baking soda and flour and nuts.
3.  Combine well for 2-3 minutes.
4. Pour into a greased approx. 10 x 10 glass bake dish and bake in a preheated 350 degree F oven for 1 hour or until a knife in the center comes out clean.

 We topped ours with Buttercream frosting straight from Betty Crocker herself J