Seafood Paella

Ingredients

 

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• Broth:
• 3 cups water
• 1 cup dry white wine $
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• 1 teaspoon saffron threads
• 2 (8-ounce) bottles clam juice
• Herb Blend:
• 1 cup chopped fresh parsley
• 1/3 cup fresh lemon juice $
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• 1 tablespoon olive oil $
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• 1 teaspoon dried tarragon
• 2 large garlic cloves, minced $
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• Paella:
• 1 pound monkfish or other firm white fish fillets
• 16 unpeeled jumbo shrimp (about 1 pound)
• 1 tablespoon olive oil $
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• 2 cups finely chopped onion $
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• 1 cup finely chopped red bell pepper
• 1 cup canned diced tomatoes, undrained $
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• 1 teaspoon sweet paprika
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves, minced $
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• 3 cups uncooked Arborio rice or other short-grain rice
• 1 cup frozen green peas
• 16 littleneck clams
• 1 (7-ounce) jar sliced pimento, drained
• 2 tablespoons fresh lemon juice $
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Preparation

1. To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
2. To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.
3. To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).
4. Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.
5. Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes.

Lobster Bake Casserole

Ingredients

• 3 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 3/4 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup milk
• 1 cup light cream
• 3 cups mushrooms, sliced
• 1/4 cup shredded Swiss cheese
• 3 cups cooked lobster meat, diced
• 2 cups soft bread cubes
• 1/2 cup fine dry bread crumbs
• 2 tablespoons melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
2. Melt 3 tablespoons of butter in a saucepan over medium heat. Stir in flour, mustard powder, salt, and pepper until smooth. Pour in the milk and cream, bring to a simmer, and cook until thickened and smooth, stirring constantly. Add the mushrooms and cheese, stir until the cheese has melted. Fold in the diced lobster meat and the bread cubes.
3. Pour into prepared casserole dish. Mix the bread crumbs with the remaining 1 tablespoon of melted butter to moisten. Sprinkle the crumbs over the casserole.
4. Bake in preheated oven until the crumbs have browned, and the casserole is hot; about 30 minutes.

Crockpot Asian Chicken

Cook Time

8 hours on LOW
4 hours on HIGH

Slow Cooker

4 - 4.5 Quarts
5 - 5.5 Quarts

Ingredients

1 green pepper, cut into strips

1 yellow pepper, cut into strips

1 onion, chopped

2 cloves garlic, minced

8 ounces water chestnuts, canned, drained, sliced

4 1/2 ounces whole mushrooms, jarred, drained

1/2 teaspoon ground ginger

4 to 6 chicken breasts, boneless

4 tablespoons hoisin sauce

1 teaspoon cayenne pepper

Directions

1. Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms and ginger in stoneware; stir to blend.
2. Place chicken breast on top of vegetables.
3. Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper.
4. Cook on Low for 8 hours or High for 4 hours.

Blueberry Orange Smoothie

Ingredients:

• 12 ounces frozen blueberries or 2 1/2 cups fresh blueberries
• 8 ounces vanilla low fat yogurt
• 1/2 cups orange juice
• 1/2 cups milk
• 1 teaspoon vanilla extract

Directions:

1. Whirl all ingredients together in a blender until smooth.
2. Serve immediately.

Chipotle-Lime Crusted Chicken

Ingredients

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 cup shredded Monterey Jack cheese (about 1 oz.)
• 1-1/2 tsp. lime juice
• 1/4 tsp. ground chipotle chile pepper
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 1/4 cup crushed plain tortilla chips

Directions

1. Preheat oven to 425°.
2. Combine Hellmann's® or Best Foods® Real Mayonnaise, cheese, lime juice and ground chipotle in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with crushed tortilla chips.
3. Bake 20 minutes or until chicken is thoroughly cooked.

Copycat Honey Bake Ham

Ingredients:

Servings:
8 8

8

Servings Size

Units: US | Metric

• 0.5 (7 lb) spiral cut smoked ham (about 7 lbs. fully cooked)
• 1/2 cup pear juice
• 1/2 cup orange juice
• 1/2 cup firmly packed brown sugar
• 1/2 cup honey

Directions:

1. Preheat oven to 375°F.
2. Place ham, cut end down, in a large baking pan.
3. 3
   Mix pear nectar and orange juice in a bowl.
4. Bake ham for 15 minutes basting frequently with juices.
5. Mix brown sugar and honey together in a small bowl.
6. Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.
7. Honey Baked Ham corporation uses a butane torch to caramelize the glaze to a crust.
8. The ham is placed on top of a huge metal drum covered with foil and caramelized.

Read more: http://www.food.com/recipe/honey-baked-ham-copycat-45896#ixzz1qhNZ8sFW

Bourbon Chicken

• 2 lbs boneless chicken breasts , cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 garlic clove , crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions:

1. 1
   Heat oil in a large skillet.
2. 2
   Add chicken pieces and cook until lightly browned.
3. 3
   Remove chicken.
4. 4
   Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. 5
   Add chicken and bring to a hard boil.
6. 6
   Reduce heat and simmer for 20 minutes.
7. 7
   Serve over hot rice and ENJOY.

Read more: http://www.food.com/recipe/bourbon-chicken-45809#ixzz1qhN6MJ53

Santa Fe Beans and Rice

• 2 cups cooked white rice
• 1 (15 ounce) can black beans , rinsed and drained
• 1 cup frozen corn
• 1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
• 1 cup salsa
• 1 cup low-fat sour cream
• 2 cups shredded reduced-fat Mexican cheese blend , divided
• 1 small red onion , chopped
• 1 (2 1/4 ounce) can sliced ripe olives , drained

Directions:

1.  
   Preheat oven to 350.
2.  
   In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.
3.  
   Transfer to a greased 2 quart baking dish and top with onions and olives.
4.  
   Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.

Triple Citrus Glazed Grilled Salmon

Ingredients

Triple Citrus Glaze:

• 3/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 cup chicken stock
• 1 garlic clove, minced
• 2 tablespoons orange marmalade
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon light brown sugar
• 1 tablespoon butter
• Pinch kosher salt and freshly cracked black pepper

Grilled Salmon:

• Extra-virgin olive oil, for brushing
• 4 (6-ounce, 1-inch thick) salmon fillets
• Kosher salt and freshly cracked black pepper

Directions

Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.

Salmon:
Heat a grill to medium-high heat.
Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving

Rum Bundt Cake

Ingredients

• 1 cup chopped walnuts
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Cheddar Bacon Ranch Pulls

Cheddar Bacon Ranch Pulls (a.k.a. Crack Bread)(Printable Recipe)

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1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.