CORN & SHRIMP CHOWDER

2 slices of bacon cut into ½” pieces

¼ cup sliced scallions

½ medium baking potato peeled & cut into ½” pieces

2 tbls al-purpose flour

TT butter

1 cup milk

2 cups Chix Stock

1 ts Old Bay Seasoning * if thrifty like me make your own below :-O*

½ ts thyme

2 cups corn

5 pieces shrimp peeled & deveined

TT Black Pepper

TT Coarse Ground Sea Salt

Procedure:

In a stock pot cook bacon over medium-high heat until crisp and brown 4-6 minutes with a slotted spoon transfer baking for paper towels to drain a scallion whites and potato stew pot cook stirring until scallions are soft 1-3 minutes add butter, melt then flour and cook stirring one minute add milk seasoning time in the stock bring to a boil then reduce to a simmer and cook stirring occasionally until potatoes are tender 10 to 12 minutes add corn shrimp and scallion greens, season with salt and pepper serve immediately top with bacon and crackers or cheese if desired!

Old BAY HOLLA!

http://www.justapinch.com/recipes/sauce-spread/marinade/homemade-old-bay-seasoning-mix.html

Empanadas

Dough Recipe:

1 1/8 cup all purpose flour

1 1/2 tsp salt

4 0z unsalted butter (1/2 cup)

1 egg

1/4 cup water

Filling Recipe:

4 oz  ground beef      1/4 small onion     ¼ cup green bell pepper

2 garlic cloves       TT dry white wine      TT tomato paste

TT chili powder      TT  garlic powder         TT cumin

1/4 of a sazon goya envelope        TT red pepper flakes

TT oregano         salt and pepper to taste

1/2 cup tomato sauce      1/2 cup water

Directions

1.            Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.

2.            On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.

3.            Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.

Ristorante Venizia

 http://www.ristorantevenezia.com/
Great Food, nice atmosphere and very affordable!



https://www.google.com/maps/vt/data=U4aSnIyhBFNIJ3A8fCzUmaVIwyWq6RtIfB4QKiGq_w,fWrjicPCobOjxHcXIXNDjpK6t8SeG7PZKOPLTNJ27WuX9WcO4uF0XCzwiJz-YcFdj7Ym--yeFunOUM-F_64yXFd3kRlS5_b6RNk6_UrleyuyN4eJITBeg-y6Qwm4k7FmVDhr

BAKED CHICKEN AND RIGATONI

BAKED CHICKEN AND RIGATONI

     

4 OZ CHICKEN TENDERS  SLICED THIN

TT CHOPPED GARLIC

1/2 c. sliced onions

1 CUP DICED TOMATOES

1 CUP CRUSHED  TOMATOES

TT CHICKEN STOCK

TT SHREDDED MOZZ

TT GRATED PARM

TT TOMATO PASTE

1 EGG

¼ CUP RICOTTA

SEASONINGS SALT PEPPER OREGANO PARSELY

1 (8 oz.) pkg. rigatoni COOKED & SHOCKED

Brown chicken in and garlic., add onions, season.

Add tomato (crushed & diced), & some chicken stock, now add some Tomato paste for body & color.  Let simmer and adjust seasonings.

In bowl mix egg and ricotta with pasta and set aside.

Mix in chicken and sauce mixture with pasta and place in casserole and top with mozzarella and parmesan cheese and bake @ 350* till golden brown, and as always Kali Orexi!!

FRIED/STEAMED WON TONS

 4oz THINLY SLICED BEEF (FLANK STEAK THE BEST)

1 tsp. ginger

1 tsp. garlic powder

1 tsp. pepper

Salt to taste

Small diced onion, carrots, celery, cabbage, garlic

Choice of sauces hot, sweet & sour, honey teriyaki

 Wonton wrappers

marinate meat, sauté  cook until slightly brown, add all veggies, Drain all liquids or grease and cool. In 1 wonton wrapper, put 1 tablespoon mixture and fold. Wet fingertip with water and wet the wrapper around edges and press edges with fork until sealed tightly around edges.

Fry wonton in Crisco oil in frying pan until golden brown.  Or steam wantons whichever you desire

 Serve with sauces on rice or pasta

Whole Wheat Crust Foccacia

*we are adding a bit of a wrinkle*

sliced thin top round marinated in either , hot sauce, Sweet & Sour Sauce, or Teriyaki & Honey

1 cups All-Purpose Flour

3/4 cups Whole Wheat Flour

TT  salt

1 tablespoon instant yeast

3 tablespoons olive oil (plus additional for drizzling)

¾ cup warm (110°F to 115°F) water

1) Lightly grease a large rimmed baking sheet, and drizzle it with olive oil, spreading the oil over the pan.

2) Combine all of the ingredients, mixing until all the flour is moistened. Beat at high speed for 1 minute. Scrape the sticky dough into the bottom of the bowl, and beat at high speed for an additional minute.

3) Scrape the sticky dough onto the prepared pan. With oiled or wet hands, press the dough towards the edges of the pan; it'll go partway, then start to shrink back. Let the dough rest for 15 minutes, then press it all the way to the edges of the pan.

4) Cover the dough, and let it rise for 1 to 2 hours, or until it's as puffy as you like; the puffier the dough, the thicker the crust. Toward the end of the rising time, preheat the oven to 425°F.

5) Remove the cover from the pan, and bake the crust for about 15 minutes, until it's set. It may be a light golden brown all over, but doesn't have to be, so long as it's firm enough not to fall when you take it out of the oven.

Chicken Parmesan

1 4 0z  pounded Boneless Chicken Breast

TT                        Flour

 Egg wash, flour & BREADCRUMBS=

 STANDARD BREADING PROCEDURE

TT MARINARA SAUCE

TT GRATED MOZZ

TT GRATED PARM CHESSE

DIRECTIONS:

Pound chicken breast until

DREDGE IN FLOUR

PLACE IN EGGWASH

IN BREAD CRUMBS

BACK INTO EGGWASH AND THEN BREAD CRUMBS AGAIN (STANDARD DOUBLE BREADING PROCEDURE)

SAUTE TIL GOLDEN BROWN place on sizzle platter LACED WITH MARINARA SAUCE

FINISH BAKING TO 160* IN 350* OVEN

TOP WITH SAUCE, MOZZ, AND THEN PARM LET CHEESE FORM NICE GOLDEN BROWN APPEARANCE, TOP WITH FRESH CHOPPED PARSELY

Serve with  pasta of your choice

MARYLAND SHRIMP SOUP

Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

TT              CHOPPED GARLIC

½#             BUTTER

TT FOR ROUX ALL P FLOUR

TT              tomatoes – minced

TT sliced celery

    TT          Onion -- chopped

   TT                   Carrots – sliced or shredded

TT           Sweet corn

TT  GREEN PEPPER

  TT                      CAYANNE PEPPER

TT              CLAM BASE

   5 pc          SHRIMP (cleaned & deveined)

TT              ½ & ½ OR HEAVY CREAM

PROCEDURE:

IN ½# BUTTER, SWEAT ALL VEGGYS & GARLIC, ADD LOBSTER BASE MAKE ROUX COOK TO PEANUT BUTTER CONSISTENCY COOK FOR 8-10 MINS ADD WATER, CHECK THICKNESS, ADD SHRIMP MEAT

FINISH WITH H. CREAM OR ½ & ½

AS ALWAYS ADJUST SEASONINGS!

Stir-Fried Beef and Broccoli

Ingredients

2 cloves minced garlic

TT sliced red peppers

TT sliced onions

TT sliced carrots

TT broccoli florets blanched

TT ground  ginger

TT white vinegar

TT Beef Stock

TT honey

White wash (cornstarch & cold water)

4 tablespoons olive oil

4 oz beef strips

¼ cup blanched broc. florets

Peas for garnish

Black & White sesame seeds for garnish

sliced scallions for garnish

1 1/2 teaspoons red pepper flakes

Steamed white rice, or pasta for serving

Directions

Sear beef, add veggies, add white vinegar,  stock thicken with white wash cook out and adjust seasonings.

Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minute top with some honey and garnish. Serve immediately with steamed white rice or pasta!

Chicken Al Panna

Chicken Al Panna

4 oz chicken breast

TT Pasta of your choice

TT olive oil

TT chix stock

Salt and pepper to taste

TT onion, sliced sm.

TT Chopped spinach

TT diced tomato

TT crushed tomato

TT chopped Garlic

TT basil Oregano

TT peas

TT Milk

Heat the olive oil in a frying pan over a low to medium flame. Then, lightly brown both sides of the chicken. Add the salt, pepper, and cook for approximately 5 minutes turning chicken several times. Set aside

Add garlic, onions, tomatoes & spices  underneath the chicken, and cook for approximately 20 minutes. Add the chicken, add the add milk to the vegetables, mix well, place the chicken back in the pan, and allow to cook for approximately 5 minutes. Serve on top of pasta. Garnish with Parm Cheese

took a few liberties with this, corn & cheese!!!

New England Clam CHOWDER

 1 CUP PEELED & DICED POTATOES (keep in water)

 ½  CUP DICED ONIONS

2 pcs bacon (diced)

TT leeks

TT Garlic

½  CUP DICED GREN PEPPER

1/2  CUP DICED CELERY

 CLAM BASE 

FLOUR FOR ROUX

 1 TSP SALT

 1 TBLS BUTTER

 TT HEAVY CREAM OR HALF & HALF

 SEASONINGS

SALT PEPPER

TT TYME

STEAM POTATOES IN STEAMER (or microwave).  SAVE ON SIDE.

IN pan bacon ADD BUTTER, ADD ALL VEGETABLES AND SWEAT.

ADD seafood BASE, ADD FLOUR TO MAKE ROUX TO A PEANUT BUTTER CONSISTENCY, COOK OUT 6-8 MINS.  ADD WATER (AND LEFTOVER CLAM LIQUIDS) TILL THICK CONSISTENCY EVOLVES, ADD CREAM PRODUCT AND ADD SEASONINGS, AND ADJUST CAREFULLY NOT TO MAKE A SALTY PRODUCT