Creamy Shrimp chowder

1/2 cup chopped celery

1/3 cup diced onion, preferably Vidalia

1/2 cup sliced baby bellas, optional

2 tbsp butter

1/2 tsp salt

Pinch of sweet paprika

1 tsp Old Bay seasoning

8 oz cream cheese

1 cup whole milk

1 1/2 cups cubed potatoes

1/2 – 1 lb peeled deveined shrimp cut into thirds or half if you like larger chunks of shrimp

1/4 cup sake or dry white wine

1/2 cup shredded cheddar cheese for topping

Saute in butter celery, onion , bellas, salt, paprika and Old Bay with shrimp in a large pot. After the shrimp are pink and are no longer gray, pour in the milk and add the cream cheese until all of it melts and begins to become creamy.

Turn heat down to low and allow the Chowder to begin simmering, add potato and stir occasionally. Do not allow to boil. Simmer until potatoes are tender to the fork. Add sake or white wine after the potatoes have cooked fully. Stir in Thoroughly. Top with cheddar cheese.

Serve & enjoy!

Honey Seared Chicken (Pei Wei Style)

Sauce:

5 Tbsp Ketchup
2 Tbsp Sugar
3 Tbsp Soy Sauce
1/2 tsp white pepper
1/4 tsp kosher salt
1/4 cup honey
1 tbsp potato starch (not flour)
1 tsp garlic powder
1/2 cup sake or 1/2 cup rice
wine vinegar
1-2 thai chili peppers depending on how hot you like it

Batter Mixture

3/4 cup ATK flour
1/2 cup potato starch
2 eggs
1/4 tsp baking soda
2 tsp baking powder
2 tbsp light oil, canola grapeseed etc
3/4 cup milk or iced water
1/2 tsp kosher salt
1/4 tsp white pepper
1/2 tsp garlic powder
1-2 lb shrimp, shells and tail removed

Vegetables:

Oil for frying
10-15 carrots sliced
1/2 large onion diced
3-4 large mushrooms
1-2 tbsp soy sauce

Saute onion, mushroom and carrots in oil of your choice add 1-2 tbsp soy sauce when vegetables become soft.

Mix ingredients for the batter together and let shrimp soak in it for a 20 minutes in the refrigerator.

Heat the sauce ingredients on the stove top adding the potato starch last with the sake. Boil for 1-2 minutes until it clings together but is a bit more runny than the honey consistency. Add whole Thai chili to sauce last with just top cut off. Slice up chilies if you really want some heat.

Fry the shrimp and drain on a rack, toss fried shrimp in bowl with sauce until coated, add to carrot and onion mixture serve on top of jasmine rice.

Creamy Shrimp Chowder

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***updated https://margo281.wordpress.com/2018/12/31/shrimp-chowder/

1/2 Cup Chopped Celery

1/3 Cup Diced Onion

2 Tbsp. Butter

1/2 Tsp Salt

8 oz. cream cheese

1 cup whole milk

1 1/2 Cups Cubed potato

1/2 – 1 lb. Peeled and deveined shrimp

1/4 cup sake Or dry white wine

1/2 cup shredded Cheddar cheese

Sauté celery, onion, salt and shrimp in butter in a large pot. After the shrimp are pink and no longer grey pour in milk and add chunks of cream cheese until it all melts and begins to become creamy . Turn heat down to low and allow the chowder to begin simmering , add potato and stir occasionally. Do not allow to boil. Simmer until potato is cooked and tender. Add sake after potato are tender. Stir in thoroughly.

Top with shredded cheddar cheese, Serve and enjoy!

Feta crusted Salmon

3-4 lbs salmon whole piece usually half side fish with skin side down

1/2 cup crumbled feta cheese

1/3 cup mayo

2 tbsp cream cheese

1 tbsp balsamic vinegar

1 tbsp dijon mustard

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

1/2 cup grated asiago cheese

1-2 tbsp lime juice

2 tsp old bay seasoning

1/2 cup grated mozzarella

1/3 cup rice flakes

Line pan with tin foil and place Salmon inside foil. Mix all ingredients except rice flakes and feta in a large bowl and smear over the top of raw Salmon. After Salmon is coated sprinkle with feta then rice flakes on top of fish.
Wrap Salmon in foil and cook Salmon in oven for 25 minutes at 400 degrees.
Do not over cook.
In the last few minutes of cooking uncover and turn on the broil selection on your oven. Toast the top of the fish until the rice flakes turn golden brown.
Serve with your favorite side dish.

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Gluten free Crab cakes

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I have been dying for some good gluten free crabcakes since I went gluten free a few years ago. Since I couldn’t find any I winged it and made my own.

GLUTEN FREE CRABCAKES

  • 1/4 cup red bell pepper
  • 1/4 cup celery
  • 1 tbsp GF tamari
  • 1 tbsp Old Bay Seasoning
  • Salt & pepper to taste
  • 3 Tbsp parsley
  • 1 tsp smoked paprika
  • 1 egg
  • 2 tsp GF chinese mustard
  • 1/4 GF mayonnaise
  • 1 tsp dry mustard
  • 1 -2 cups crabmeat
  • 2 cups My Gluten Free English muffin breadcrumbs

Grind the toasted bread in blender to small crumbs. Mix all ingredients in a large mixing bowl. Shape the mixture into rounded discs. Fry lightly in a very hot pan of cooking oil, preferably peanut or a mix of Olive oil and butter. Top with Chinese Mustard, Dijon Mustard or Hollandaise sauce .

Mussels Dynamite (Similar to those served on Chinese buffets)

1 -2 Tbsp Sriracha
3/4 cup Mayonnaise (corn and soy free)
2-3 cloves garlic
half a lime, juice only
1/2 tsp salt
1/2 tsp pepper
1/2 cup seasoned rice flakes (my recipe)
1/2 cup grated cheese montery jack, asiago or parmesean (white cheese is best since it does not contain the amount of fat that is in yellow cheeses)
2 boxes of New Zealand Mussels

Seasoned rice flakes:
2 tbsp butter
2 cups rice flakes
2 tbsp parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400 degrees.

Lay out the mussels in a pan. I prefer to use a 1-2 inch deep pan so that the mussels do not roll out and the juices stay in the pan.
Cook mussels on 400 degrees on the half shell in the oven for 10 minutes until juices begin to cook out of mussels.

In a seperate bowl mix together the mayonnaise, lime , salt, pepper, and sriracha sauce.
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Mix the pre-seasoned rice flakes and the cheese into the mayonnaise mixture until blended. Add more sriracha for extra spicyness. I can only handle a little so 1-2 tbsp is fine for me. Mixture will be chunky and thick.

Top the individual mussels with the mixture and put in the oven for 7-10 minutes.
Change the oven to broil and set the mussels under the broiler until they begin to turn brown and slightly bubble.

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