Seafood Chowder

Seafood Chowder
Fall Is Fast Approaching, What Better Way to Celebrate!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 55 -60 minutes

Whole Wheat Sour Dough Boule Was Used In This Recipe!

Ingredients
4 Boule bread bowls (center scooped)
2 cups raw or steamed lobster meat,( tail & claw ) chunks
1 1/2 cups, jumbo lump crab
1/2 lb of skinless, boneless cod fillet, chunks
4 cups seafood stock
1 tbsp Better Than Bouillon Lobster base
3-4 cups half & half
1 onion, diced
2 celery, sliced
1 large carrot, diced
1 large red potato, diced
1/2 stick butter
1 tbsp olive oil
1 tsp old bay seasoning
pinch of dried thyme
2 bay leaf 
2 heaping tbsp flour
green onion, sliced (garnish)
salt
pepper

Cooking Tools

Stock pot

Directions
Prepare bread bowls and set aside.  Melt butter and oil on medium heat.  Saute carrots and potatoes for 10 minutes, then add celery and onions and cook for additional 10 minutes.  Toss in flour and coat the vegetables and cook for additional few minutes. Pour in the seafood stock and scrape the bits off the bottom of the pan and allow to cook for about 5 minutes as it will start to thicken.  Add in the half and half and reduce to a simmer and cook for 15 minutes.  Stir in the seafood base, old bay seasoning, bay leaf and thyme.  Place cod, lobster meat and crab into the soup.  cook for 10 minutes and season to taste with salt and pepper.  take caution in stiring the pot, you dont want the fish to break apart.  Ladle chowder into prepared bread bowls and garnish with sliced green onions.
Serves 4

Roasted Masala Cashews

Roasted Masala Cashews
Why Buy Seasoned Nuts At The Store, When You Can Do So Much More At Home!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 10-15 minutes

Try Different Combinations Of Seasonings!

Ingredients

2 cups unseasoned raw cashews

1 tbsp ghee, melted

1 tsp Garam Masala seasoning

1 tsp sugar

1/4 tsp sea salt

1/8 tsp pepper

Cooking Tools

Parchment lined sheet pan 

Direction
Preheat oven to 350 Degrees F.  Place raw cashews on the parchment lined sheet pan and drizzle melted ghee on cashews and toss until coated. Sprinkle with Garam Masala seasoning, sugar, sea salt and pepper and toss until evenly coated.  Bake cashews in oven for 10-15 minutes or until toasted golden brown.  Remove from oven and let cool slightly, serve warm.
Yields 2 cups

Tandoori Chicken

Tandoori Chicken
Tender, Juicy, Flavorful Chicken!
Difficulty: Easy
Prep Time: 6 hours
Cooking Time: 45 minutes

I'm stepping out of my comfort zone in trying my attempt at cooking food from the beautiful country of India!  No, I did't invest in purchasing a Tandoori oven, my outdoor grill worked just fine.  Some of my favorite dishes are from India.  So many regions to explore and the array of spices to experiment with.  I'm looking forward to trying many other dishes and adding to my repertoire!

Serve With Some Homemade Mango Chutney And Kachumber.

Ingredients
1 1/2- 2 lbs chicken thighs, chicken breast
1 1/2 cups of plain Greek yogurt
3 garlic cloves, pressed
1 tsp ginger, grated
1 tbsp Tandoori Masala spice
2 tsp paprika
1/2 tsp ground cardamom
1 tsp onion powder
1/2 tsp allspice
1/2 tsp cinnamon
1 tsp tumeric
juice if 2 limes
1 tsp salt
Naan bread

Cooking Tools

Large mixing bowl

Outdoor grill

For Dessert, Try Some Gajar Ka Halwa!

Directions
Cut chicken thighs and breast into smaller portions.  Remove skin and if you prefer, you can have it boneless.  In a mixing bowl, whisk together yogurt with all the rest of the seasonings including the lime juice.  Place all chicken into the marinade and cover and place in the refrigerator for at least 6 hours. Preheat outdoor grill and place chicken (let excess marinade drip off back into mixing bowl) on the grill and cook for 45 minutes or until chicken is fully cooked.  Serve with Naan bread and Basmati rice.
Serves 6 

Gajar Ka Halwa

Gajar Ka Halwa
An Aromatic &Tasty Exotic Dessert From India!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 45-50 minutes

Ingredients

4 cups carrots, grated

1 cup golden raisins

1/4 cup slivered almonds or cashews + garnish

1 can evaporated milk

1 cup whole milk

3/4 can condensed sweet milk

1 tsp ground cardamom

1/4 tsp cinnamon

Cooking Tools

Medium stock pot

Food processor

Directions
Place all ingredients into the stock pot and cook on medium low heat and bring to a slow boil. Reduce heat to low and cook carrots until very tender, approx. 45 minutes.  The sauce will thicken upon cooking.  Place cooked carrots into the food processor and pulse until semi smooth. I like texture with this dessert, but you can pulse until smooth if you prefer.  Serve warm and garnish with slivered almonds or cashews.
Serves 6 

Braised Chicken In Fig Port Sauce

Braised Chicken In Fig Port Sauce
The William And Sonoma Sauce Is A Great Starter For This Tasty Dish!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 1 hour 25 minutes

Ingredients
8 skinless chicken thighs
1 jar William and Sonoma Fig Port Braising Sauce http://www.williams-sonoma.com/products/williams-sonoma-fig-port-braising-sauce/?pkey=ccooking-sauces%7Cslow-cooking-braising-sauce&&ccooking-sauces|slow-cooking-braising-sauce
3/4 cup port
1/2 cup fig jam
1/2 cup beef stock
3 cloves garlic, sliced thin
12 cipollini onions, blanched and peeled
14 baby bella mushrooms, halved
olive oil
salt
pepper

Cooking Tools

Large Dutch oven with lid 

Directions
On medium-high heat, drizzle olive oil in Dutch oven and sear chicken on all sides until golden brown.  Add in garlic, onions and mushrooms and saute for 10 minutes.  Pour in William and Sonoma braising liquid, port, beef stock and fig jam.  Lower heat to low and place cover on pot and cook for 1 hour, stirring on occasion.  Salt and pepper to taste. Serve with hot rice or mashed potatoes.
Serves 6 

Zucchini & Ricotta Crostata

Zucchini & Ricotta Crostata 
Main Meal Or Appetizer, It's Simply Delicious!!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-35 minutes

Ingredients
1 medium zucchini, sliced thin
1 yellow squash, sliced thin
1 box Pillsbury ready pie crust (2 crust)
2 cups ricotta
1 cup Parmesan cheese. grated
pinch of Harissa spice
olive oil
salt
pepper

Cooking Tools

Parchment lined sheet pan

Medium mixing bowl 

Directions
Preheat oven to 400 Degrees F.  Place pie crust on sheet pan and spread 1 cup of Ricotta cheese evenly toward the edges, leaving 1 1/2 inches from the edges. Sprinkle 1/4 cup of Parmesan cheese evenly on top of Ricotta cheese.  Lay zucchini and squash concentric circles on top of the cheese.  Sprinkle salt, pepper and Harissa.  Place additional 1/4 cup Parmesan cheese on top and drizzle with olive oil. Fold in the edges and crimp.   Repeat with the second pie dough. Bake in oven for 30-35 minutes.
Serves 6

Tomato Salad
Ingredients
2 cups assorted cherry tomatoes, halved
1 shallot, minced
1 garlic clove, minced
1 tbsp green onions, minced
1 tsp vinegar
2 tbsp olive oil
Directions
Place ingredients in mixing bowl and serve on top of crostata.