Buttery Crab Pot Pie

I love anything with crab meat in it. and butter!

Ingredients

• 8 tablespoons (1 stick) butter
• 1 small yellow onion, chopped
• 1 cup sliced mushrooms
• Salt and cracked black pepper
• 2 tablespoons all-purpose flour, plus more for dusting
• 1 1/2 cups milk
• 1/4 cup clam juice
• 1/4 cup medium-dry sherry
• 1/2 pound crabmeat, well drained and picked clean of shells
• 1 cup frozen peas
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten with 1 teaspoon water, to brush pastry

Directions

Preheat the oven to 350 degrees F with a rack in the middle position.

In a medium pot over medium heat, melt the butter. Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes. Sprinkle with salt and pepper. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Add the milk, clam juice, and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add the crabmeat and peas. Remove from the heat and transfer to the refrigerator to cool.

Meanwhile, unfold the pastry sheets on a lightly floured surface. Place 4 (8-ounce) ovenproof bowls or large ramekins rim down on the pastry and cut out 4 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls). Brush the circles with the egg wash. Set the egg wash aside.

When the crab filling has cooled, divide it among the 4 bowls. Brush the rims of the bowls with the egg wash, lay a pastry circle over each, and seal the edges. Cut steam vents in the pastry and brush with the egg mixture. Place the bowls on a baking sheet and bake on the middle rack until the pastry is puffed and golden, 20 to 25 minutes. Serve hot.

Sweet Chicken Bacon Wrap

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)

1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Baked Shells Casserole

Rachel Rays TV Show...this was the most downloaded recipe in 2010.

5 tablespoons EVOO – Extra Virgin Olive Oil, divided

6 cloves garlic, finely chopped, divided
1 large or 2 small to medium onions, finely chopped, divided
1 small carrot, finely chopped or grated
Salt and pepper
1 1/2 teaspoons oregano or marjoram, half a palmful
1 teaspoon crushed red pepper flakes, 1/3 palmful
1 teaspoon fennel seeds, crushed by pressing under flat of your knife
2 tablespoons chopped fresh thyme, 5 to 6 sprigs
1/4 cup flat-leaf parsley, finely chopped
1/2 cup dry white or red wine
2 cups chicken stock
2 28-ounce cans Italian crushed tomatoes
1 pound medium or large shell pasta (not extra-large stuffing shells)
2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
Freshly grated nutmeg, about 1/4 teaspoon
2 cups fresh ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
2 large egg yolks, lightly beaten

Yields: Serves 4-6
In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375˚F.

Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.

While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.

Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.

Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.

Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.

Chicken, Mushroom, Cream Cheese and Prosciutto Rolls

"An elegant entrée, a great main or a fabulous finger food, whatever suits you."


Ingredients 4 half chicken breast fillets ( no skin, trimmed of fat)

1 onions, finely chopped

4 garlic cloves, crushed

20 button mushrooms, finely sliced

4 tablespoons olive oil

1 cup cream cheese

8 slices of thin prosciutto ( or bacon)

Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).
You should have two almost identical top and bottom pieces of chicken.
Repeat for the other breast; set aside.
Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.
Cook for 2 minutes then add sliced mushrooms.
Remove from heat and allow to cool.
Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.
Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).
Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.

Banana Ham Casserole

Saw this on Paula Deen...looks delicious. Make great breakfast.


Butter
12 slices white bread
8 large slices deli ham
4 bananas, sliced on the bias
2 cups shredded Cheddar
2 cups crushed potato chips
6 slices cooked and crumbled bacon
4 large eggs
1 cup milk
1 cup cream
Pinch freshly grated nutmeg
Salt and freshly ground black pepper

Directions
Preheat oven to 350 degrees F.
Butter a 9 by 13 glass baking dish. Butter both sides of the bread and layer 6 of them into the bottom of the baking dish, overlapping them as necessary but keep them even. Layer the slices of ham on top of the bread and then the bananas, 6 more slices of bread, then the cheese, potato chips, and bacon. In a separate bowl, beat together the eggs, milk, cream, nutmeg, salt, and pepper. Pour this over the casserole almost to the top. Bake for 45 minutes until brown and bubbly. Cut into squares and remove with a spatula, like lasagna.

braised short ribs

I had braised short ribs at Sobee's with a blackberry sauce on top and mashed sweet potatoes.  Delicious. Not hard to make. Serves 6-8.

6 bone-in short ribs (about 5 3/4 pounds)

Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Cheesy Chorizo Strata

Recipe created by Peter ClaracPeter Clarac's delicious recipe won Best of Show in the cheese contest at the 2009 State Fair of Texas. Oprah and Gayle King loved it so much they named it as one of their two "Best of the Best." This reminds me of my breakfast casserole, but better! Oprah's friend Gayle liked this the best and I agree!
1/2 pound chorizo sausage , cooked and drained
1/2 cup mild green chilies , chopped
1 fresh jalapeno , seeded and diced
1/2 pound Monterey Jack cheese , cut into 1/4-inch cubes
3 cups French bread crumbs
4 eggs
1 tsp. cumin powder
1/2 tsp. salt
1/2 tsp. pepper
2 2/3 cups milk
1/2 stick butter , melted

Preheat oven to 300°

Generously grease four 10-ounce ovenproof ramekins. Spread an even amount of chorizo over the bottom of each ramekin and top with the chilies and jalape??os. Spread half of the cheese cubes evenly among the ramekins, reserving the rest for later. Top with bread crumbs.

In a medium bowl, whisk the egg with the cumin, salt and pepper, followed by the milk.

Drizzle each ramekin with the melted butter, then divide the egg mixture evenly among them. Top with the remaining cheese. Chill at least 2 hours, but its best if chilled overnight.

Set ramekins in a bath of hot water and bake at 300° for 45 to 50 minutes, or until puffed and set.

Set the ramekins under the broiler for 5 to 7 minutes to get a nice, crispy, cheesy top. Watch carefully.

Serve with your favorite salsa.

Frogmore Bake

I love Frogmore Stew. This is a twist on that favorite. What a great recipe for a dish at the beach or home.
Serves 8 - 10.

3 T unsalted butter
3 stalks celery, diced
1 small yellow onion, diced
1/4 C plus 1 T flour
3 T beer (quess you have to drink the rest)
4 C (1 qt) half and half
1 1/2 lemon juice and Worchestershire sauce
3 T Old Bay seasoning (or cajun if you prefer)
1 bay leaf
1/4 t black pepper
9 med red potatoes, sliced 1/8-inch thick
2 1/2 C (about 12 oz) Andouille sausage, diced
1 1/2 C cooked corn
1 lb. medium raw shrimp, peeled, deveined, tails removed and halved

Preheat oven to 350. In large pot, melt butter over med. heat. Saute celery and onion until soft then add in the flour, stirring until it is fully moistened. Slowly whisk in half and half, Add beer, lemon juice, Worchestershire, Old  Bay, bay leaf, and pepper and let mixture simmer for 3 -4 minutes stirring occasionally so it does not scorch.  (Mixture will be thick, but the shrimp will release natural juices during cooking and thin the sauce.)

Remove the bay leaf. Fold in the sliced potatoes, sausage, corn, and shrimp and transfer to a 13 X 9 inch shallow casserole pan lightly coated with cooking spray. Cover and bake for 30 - 40 minutes until the potatoes are al dente (not quite done). Uncover and cook an additional 20 minutes or until potatoes are easily pierced with a fork and casserole is bubbling. Let rest for 10 - 15 minutes before serving.

Sweet Chicken Bacon Wrap

So easy...brown sugar, bacon...chicken...has to be good.

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)

1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Beer Marinated Grilled Skirt Steak

There's a new show on food network: Mexican ! Looking over their website. Found the  top 20 recipes and saw that this one was easy and delicious.

Beer Marinated Grilled Skirt Steak


1 orange, thinly sliced with peel
1/2 onion, thinly sliced
4 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce

In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.

Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

Cook's Note: Grilled skirt steak sliced into strips is a great filling for tacos. Top with shredded cheese and beans, or use your favorite taco filling!

Pastitsio Greek Lasagna

Went to the Greek Festival tonight. This is my favorite Greek dish. Of course, I love the pastries,  but this is  a delicious lasagna.

Pastitsio Greek Lasagna


1/4 pound butter, plus 1/4 pound butter, melted and cooled
1 1/2 pounds ground chuck
1 onion, chopped fine
Salt and pepper
1 (12-ounces) can tomatoes
1 (12-ounce) can tomato sauce
1 bay leaf
1/2 teaspoon cinnamon
1 pound ziti rigate or penne
3 cups grated pecorino Romano
3/4 cup flour
3 1/2 cups whole milk
5 eggs

Directions

In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.

Cook macaroni in boiling water, strain and put back in pot to keep warm.

Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.

Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.