Creamy New England Seafood Chowder

Ingredients:

• 3/4 lb bacon, cut into 1/2" pieces
• 1/2 medium onion, diced
• 4 Tbsp flour
• 2 6½ oz. cans of chopped clams, separate clams and juice
• 16 oz. clam juice
• 1¼ cups of heavy cream
• 3 peeled medium potatoes, diced into 1/2" cubes
• 2 cod fillets
• 1/2 lb small, cooked shrimp (100-150/lb)
• 1/2 lb bay scallops
• 2 tsp salt
• 1 Tbsp black pepper

Directions:

1. Cook the bacon over medium heat in a large pot, stirring occasionally until browned, about 10 minutes. Remove the bacon from the pot and place on paper towels leaving the bacon fat in the pot.
2. Add the diced onions to the bacon fat and continue cooking over medium heat until the onions start to brown, about 2 min.
3. Stir in the flour and cook for 1 min.
4. Gradually stir in the clam juice (including the juice from the canned clams) 
5. Add the cream and potatoes and bring to a simmer over medium-high heat -reduce the heat as necessary to avoid boiling. Stir frequently while continuing to simmer until the potatoes are tender, about 12 min.
6. Add the cod and scallops and cook for 3 min.
7. Add the salt and pepper.
8. Stir in the clams, shrimp and bacon. Continue stirring until the cod fillets break apart.
9. Cook another 3 min. or until the cod and scallops are fully cooked.

Salsa

Ingredients:

• 3 tomatoes
• 1 onion
• 2 jalepeno peppers
• 1 cubanelle pepper
• 1 lime's juice
• 1/2 cup cilantro
• 1 cup apple cider vinegar

Directions:

1. Dice all the vegetables and put into a bowl.
2. Squeeze the juice from one lime into the bowl.
3. Add the vinegar. Cover the bowl and refrigerate for at least an hour.

Barbecue Sauce

Ingredients:
1.5 C Brown Sugar, packed
1.5 C Ketchup
1/2 C Apple Cider Vinegar
1/2 C Water
2 Tbsp Worcestershire Sauce
1.5 tsp Ground Red Pepper
1.5 tsp Salt
1.5 tsp Black Pepper

Directions:
Combine all ingredients in a large bowl and whisk until completely mixed.

Chorizo with Penne Pasta

Ingredients

• 1 tablespoon olive oil
• 1/4 diced onion
• 1/2 teaspoon crushed chili pepper
• 1 chorizo sausage cut into bite-sized pieces
• 4 ounces tomato paste
• 1/2 cup red wine vinegar
• 2 diced garlic cloves
• 1 lb penne pasta
• salt & pepper to taste

Directions

1.     Heat the oil in a frying pan on medium heat.
2.     Add the onion and chili and cook for two minutes.
3.     Add the chorizo and cook for an additional five minutes, or until browned.
4.     Add the tomato paste, vinegar and garlic to the pan. Bring to a boil.
5.     Reduce the heat and simmer for 15 minutes.
6.     Season with salt and pepper.
7.     Stir the pasta into the chorizo and sauce.

Seafood Newburg

Ingredients:

• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• 1½ cups milk 
• ¼ cup dry sherry
• 1 pinch paprika
• 3 tablespoons ketchup
• 4 dashes Worcestershire sauce
• 1 lb of various seafood (lobster, scallops, shrimp, etc.)

Directions:

1. Combine butter and flour in a medium saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
2. Stir sherry, salt, paprika, ketchup and Worcestershire sauce into the mixture.
3. Place seafood in the saucepan and heat thoroughly. Serve hot.

Grilled Honey Italian Shrimp

Ingredients:

• 1/2 teaspoon garlic powder
• 1/4 tablespoon ground black pepper
• 1/2 cup Worcestershire sauce
• 1/2 cup Italian salad dressing
• 1/4 cup honey
• 1 pound large shrimp, peeled and deveined with tails attached
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Italian salad dressing
• 1 Tbsp Honey
• skewers

Directions:

1. In a large bowl, mix together garlic powder, black pepper, 1/2 cup Worcestershire sauce,  1/2 cup Italian dressing dressing and 1/4 cup honey.
2. Add shrimp, and toss to coat.
3. Cover, and marinate in the refrigerator for 1 hour.
4. Preheat grill for high heat. Thread shrimp onto skewers. Discard marinade.
5. For basting: In a small bowl, stir together 1 Tbsp honey, 2 Tbsp Italian dressing and 2 Tbsp Worcestershire sauce
6. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Cheddar & Broccoli Baked Potato Slices

Ingredients:

• 1 can cream of broccoli soup
• 1/2 tsp. pepper
• 4 med. baking potatoes (cut in 1/4-inch slices, about 4 c.)
• 1 c. shredded cheddar cheese

Directions:

1. In greased 9x12 baking dish, arrange potato slices in overlapping rows. Sprinkle with cheese. Pour soup mixture over cheese. Sprinkle pepper over soup.
2. Cover with foil and bake at 400° for 45 minutes. Uncover another 10 minutes or until potatoes are tender.
   

Grilled Teriyaki Pork Chops

This isn't a picture of my pork chops, but they look similar. They were so delicious, we ate them before I could take a picture. I will replace the photo when I make them again.

Ingredients:

• 1½ lbs pork chops (with bone)
• 1/2 cup Soy Vay Veri Veri Teriyaki sauce

Directions:

1. Marinate pork chops in the teriyaki sauce in a plastic bag for at least an hour (if not more).
2. Take the bag out of the fridge and let it come to room temperature while you heat the grill.
3. Place pork chops on grill and turn every 3-4 minutes. Turn about 3-4 times.

Chocolate Cheerio Bark

Ingredients:

• 1/2 cup White Chocolate Chips
• 1/4 cup Chocolate Cheerios

Directions:

1. Melt chocolate chips in the microwave in 30 second intervals until melted.
2. Pour chocolate cheerios onto a small plate with a high lip to contain the ingredients.
3. Pour melted chocolate over cheerios.
4. Place in freezer for at least 10 minutes.
5. Break apart into bite sizes.

Beef & Broccoli

Ingredients

• 1/4 cup flour
• 1 (10.5 ounce) can beef broth
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 1 pound flank steak, cut into bite size pieces
• 1/4 teaspoon chopped fresh ginger root
• 1 clove garlic, minced
• 4 cups chopped fresh broccoli

Directions

1. In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
2. In a large skillet over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Irish Chicken and Dumplings

Ingredients

•     2 (10.75 ounce) cans condensed cream of chicken soup
•     3 cups water
•     1 cup chopped celery
•     2 onions, quartered
•     1 teaspoon salt
•     1/2 teaspoon poultry seasoning
•     1/2 teaspoon ground black pepper
•     4 skinless, boneless chicken breast halves
•     5 carrots, sliced
•     1 (10 ounce) package frozen green peas
•     4 potatoes, quartered
•     3 cups baking mix
•     1 1/3 cups milk

Directions

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Teriyaki Beef Kabobs

Ingredients

•     1/4 cup vegetable oil
•     1/4 cup orange juice
•     1/4 cup soy sauce
•     1 teaspoon garlic powder
•     1 teaspoon ground ginger
•     1 3/4 pounds beef tenderloin, cut into 1-inch cubes
•     3/4 pound cherry tomatoes
•     2 large green peppers, cubed
•     1 large red onion, cut into wedges
•     Hot cooked rice (optional)

Directions

1. In a resealable plastic bag or shallow glass container, combine the first five ingredients and mix well. Reserve 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard the marinade.
2. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, green peppers and onions.
3. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness. Serve meat and vegetables over rice if desired.

Baked Buffalo Chicken Pasta & Cheese

Ingredients

Makes ~8 (1 cup) servings

•     1 pound rotini pasta
•     1 chicken breast (boneless/skinless), cooked and cut into chunks
•     1 Tbs butter
•     1 Tbs flour
•     1-1/2 cup milk
•     3/4 cup shredded monteray jack cheese
•     1/3 cup shredded sharp cheddar cheese
•     1/2 cup Frank's Hot Sauce
•     1/3 cup Italian bread crumbs

Directions

1. Preheat oven to 375° F
2. Prepare water for pasta and cook according to directions.
3. While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk and stir. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in Frank's Hot Sauce.
4. Spray a 9" x 13" baking dish with non-stick spray. Stir chicken and sauce into pasta until evenly mixed. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Drizzle with Frank's Hot Sauce as desired.