Archive for November, 2015

Mac n Cheese Primavera

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

1 cup elbow macaroni (when cooked, feeds 2 two 4)
1/2 cup of 1/4 in cubed Velveeta Cheese pieces
1/4 cup of 3 Mexican Cheese Blend
1/4 cup of milk
1/4 stick of butter
Salt and white pepper
1 pinch of pepper flakes (optional)
1 cup of finely chopped vegetables (3 or 4 broccoli florets finely chopped, 1 red and 1 yellow sweet pepper, 1/4 sweet onion) Saute them in Olive oil until tender.

Once you cook the macaroni, drain and put back in the pot, add the milk and turn the heat down to low. Add the vegetables and cheese and stir until all the cheese melts!

Seafood Cioppino Stew with Flat Bread

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

Ingredients

1 lb bag of seafood mix (muscles, calamari, octopus, clams, crab and shrimp.)

14.5 oz can of  Diced Tomatoes

1/4 cup of Tomato Sauce

2  cups of chopped red and green bell peppers

2  chopped stalk of celery

1 minced clove of garlic (Use as much or as less as you prefer!)

1/4 cup of chopped cilantro and basil

2 cups vegetable or seafood stock (can substitute with water and 1 tablespoon of Clam Base, Lobster Base or Vegetable cooking Base) The onions will give a lot of water to your stew so be careful on the amount of stock or it becomes more like a soup rather than a stew!

Directions

Bring stock to a low simmer and add all chopped vegetables, diced tomatoes, sauce, garlic, salt, pepper, herbs and allow to cook until almost tender, add calamari and octopus and cook for until almost tender, then add the rest of the seafood last, cook only about 5 minutes on low heat!

Serve with Flat Bread.

We used Pillsbury Pizza Dough! Spray pan, preheat oven to 325. Flatten out dough and cut in to oblong shaped bread and place in pan. Spray down with butter and sprinkle with Parmesan and bake until golden brown! Very tasty!

 

Sauteed Swiss Chard with Bacon and Garlic Butter

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

Ingredients

Olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 tablespoons of garlic and chives butter
Pinch crushed red pepper flakes
1/2 cup chopped green onions
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 inch lengths
1/2 cup chicken or vegetable stock
Kosher salt

Directions

Coat a large saute pan lightly with olive oil and add the diced bacon and crushed red pepper. Bring the pan to medium-high heat. Once the bacon becomes brown and crispy, add the Swiss chard stems and the stock and cook until the stock has reduced by half and add the Swiss chard leaves and green onions, saute until they are wilted. Season with salt.

Chive & Crème Fraîche Mashed Potatoes

Photograph by Madeleine Hill. Recipe by Andrew Zimmern

Photograph by Madeleine Hill. Recipe by Andrew Zimmern

 

Instructions

3 pounds Yukon Gold potatoes, peeled and quartered
8 ounces soft room temperature butter
4 ounces crème fraîche, or more to taste
1/4 cup minced chives
Sea Salt
Ground white pepper

SERVINGS: 8

Peel and quarter the potatoes.

Bring several quarts water to a strong boil over high heat. Salt the water generously and add potatoes. Cook until fork tender, about 15 minutes.

Drain the potatoes and put through a ricer or simply mash in a large bowl.

Stir in the butter, crème fraîche and chives. Season with sea salt and ground white pepper. Serve immediately or cool and reheat slowly on stove-top or in a 225-degree oven.

Spinach, Bacon and Cheese Quiche

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

6 eggs blended well
1/2 cup canned chopped spinach drained well
1/4 cup of milk
1/2 cup your favorite shredded cheese
1/2 cup fried and crumbled bacon
Salt and pepper to taste
Once the eggs are blended, spinach, milk, cheese, bacon and salt and pepper. Stir until blended. Coat a small 8 in cast iron skillet with butter and heat pan, then pour mix in. Place in a preheated oven at 250 degrees and bake for about 30 minutes or until the top is somewhat springy. Remove from the oven and top with extra cheese if you like! Serve while hot!