Danielle's Seafood Chowder

Ingredients

• Servings: 8
• 1/3 cup butter
• 1 teaspoon olive oil
• 1 onion, minced
• 1/3 cup all-purpose flour
• 1 quart half-and-half, or as needed
• 2 cups bar clams, drained with juice reserved
• 1/3 cup grated parmigiano-reggiano cheese
• 2 potatoes, cubed
• 2 cups cream-style corn
• 1 large ear corn, kernels cut from the cob
• 1 cup sliced cherry tomatoes
• 1 1/2 cups water, or as needed
• sea salt and coarsely ground black pepper to taste
• 1 fresh haddock fillet, cut into 1-inch pieces
• 2 cups large shrimp, peeled and deveined
• 1 cup canned lobster meat, with juice

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt butter with olive oil in a large pot over medium-low heat; stir in onion and sautã© until translucent, about 5 minutes. whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
• stir parmigiano-reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. if soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. season with sea salt and pepper.
• stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. stir in lobster and its juice; cook just until heated through.

ginger lime lamb tenderloin

Ingredients

• Servings: 2
• 1 cup light soy sauce
• 1/2 cup rice vinegar
• 1/4 cup cane sugar
• lime, juiced
• lime, zested
• 1 green onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 5 dashes chile-garlic sauce, or to taste
• 1 (3/4 pound) lamb tenderloin, cut into 1/2-inch slices
• 1 tablespoon olive oil

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 20 mins


• whisk soy sauce, rice vinegar, cane sugar, lime juice, lime zest, green onion, garlic, ground ginger, and chile-garlic sauce together in a large glass or ceramic bowl; add the sliced lamb and toss to coat. cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
• remove lamb from the marinade and shake off excess. discard marinade.
• heat olive oil in a skillet over medium-high heat. cook lamb slices in oil until no longer pink in the center, about 2 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

Italian Style Beef Sandwiches

Ingredients

• Servings: 6
• 2 1/2 cups water
• 1 packet dry onion soup mix
• 2 tablespoons worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 pounds chuck roast
• 1 (10 ounce) package frozen bell pepper stir-fry mix

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• in a slow cooker combine the water, soup mix, worcestershire sauce, garlic powder, marjoram, thyme and oregano.
• add the meat and the stir-fry mix. cook for half a day on high setting or all day on low setting, or until the meat falls apart. pull the meat apart and stir all together.

slow cooker lemon pepper chicken

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken, giblets removed
• 1/4 cup butter, softened
• 1 teaspoon lemon pepper
• 1 (1-inch thick) slice of lemon
• 2 cloves garlic, lightly crushed, or more to taste
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons seasoned salt
• 1 teaspoon dried thyme
• cracked black pepper to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs.
• stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. push butter from spoon using the skin. place lemon slice and garlic cloves into the chicken cavity.
• place chicken into a slow cooker. rub skin with olive oil and sprinkle seasoned salt, thyme, and cracked black pepper over the bird.
• cook on high for 3 hours; reduce heat to low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 160 degrees f (70 degrees c), 2 to 3 more hours. if desired, cook bird on low setting 6 to 8 hours.

Cucumber Crab Snacks

Ingredients

• Servings: 8
• 1 large cucumber, cut into 1/4-inch slices
• 1 (8 ounce) package whipped cream cheese
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1 (8 ounce) jar cocktail sauce

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• spread each cucumber slice with cream cheese, layer with crabmeat, and top with cocktail sauce. place in the refrigerator to chill, or serve right away.

sixteenth century orange chicken

Ingredients

• Servings: 4
• 2 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/2 cup chicken stock
• 2 oranges, peeled and segmented
• 4 pitted prunes
• 4 pitted dates
• 1/2 cup dried currants
• 1/2 teaspoon whole cloves
• 1 teaspoon black peppercorns
• 1/2 teaspoon ground mace
• 2 tablespoons sugar
• 1 tablespoon rose water
• 3/4 cup

Recipe

Cook Time: 45 mins Ready Time: 45 mins


• place chicken stock in a large saucepan over high heat. add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
• stir in peppercorns, mace, sugar, rose water and ; reduce heat to low and simmer for about 10 minutes. strain and set aside.
• brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

turkey with cornbread stuffing

Ingredients

• Servings: 1
• 3/4 cup cornmeal
• 1 1/4 cups water
• 1 cup whole wheat flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup vegetable oil
• 1/4 pound bacon, or more to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 celery stalk, chopped
• 1 red bell pepper, diced (optional)
• 4 teaspoons poultry seasoning
• 4 teaspoons dried rubbed sage
• 4 teaspoons dried oregano
• 1 (1 pound) loaf rye bread, cubed
• 2 cups low-sodium chicken broth
• 1 whole turkey, neck and giblets removed

Recipe

Cook Time: 4 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 400 degrees f (200 degrees c). grease a pie pan.
• in a bowl, mix cornmeal and water and allow to stand for 10 minutes. meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
• bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. remove from oven and set aside to cool.
• reduce oven heat to 325 degrees f (165 degrees c).
• cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. crumble the bacon when cool. stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
• remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
• rinse the turkey inside and out and pat dry with paper towels. place turkey into a large roasting pan with a lid. fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. place any leftover stuffing a large square of aluminum foil and fold and seal the edges to enclose the stuffing. refrigerate stuffing packet until about 45 minutes before serving time.
• place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees f (80 degrees c), 3 1/2 to 4 hours. remove lid after about 2 1/2 hours to brown skin. baste occasionally with pan drippings. about 45 minutes before serving, bake the extra stuffing if desired.