Manhattan Clam Chowder, Easy

 My picture isn't the greatest, so with my apologies for that, I wanted to share a very easy and delicious Manhattan Clam chowder.  I've never been a huge clam fan, but I do eat them on occasion. There's just something to the combination of clams with tomatoes that I love (check out my spaghetti with clam sauce here), while I really do not care for New England Clam chowder too much.  Too creamy, too thick, too much for me.

I made this on Christmas morning, and it was super easy to make.  I made a double batch and filled a 6 1/2 quart crockpot for my 18 guests to enjoy and serve themselves.  We served with spiral ham and a multitude of side dishes.   I did freeze one quart of the leftovers, but as it was in the crockpot most of the day, the potatoes were a bit too soft.  While you can freeze it, it might be best to cook and serve the same day.

Serves 6-8 

Ingredients

6-8 slices bacon chopped

1 cup onion, diced

1 cup carrots, peeled, quartered and sliced

1 cup celery sliced or diced

1 tsp garlic powder

1/4 cup tomato paste (half a small can)

1/2 teaspoon dried thyme, or 4-5 fresh thyme stocks

1 bay leaf

1 pound yellow potatoes, unpeeled and diced into 1/2 inch cubes, about 4 cups

2 8 ounce bottles clam juice

4 cups chicken broth

15 ounce can crushed tomatoes (including liquid) OR 2 cups of marinara sauce (i used Rao's)

2 10 ounce can whole baby clams, do not drain, include liquid

salt and pepper to taste

2 tablespoons chopped parsley

Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, remove and drain on paper towels.  

Leaving a bit of the bacon grease in the pan, use that to saute the onions, carrots and celery. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.

Place the tomato paste, garlic powder, thyme, bay leaf, clam juice, broth, crushed tomatoes (or marinara) and potatoes in the pot. Stir to combine. Bring to a simmer.

Cook for 10-15 minutes or until potatoes are tender.

Stir in the baby clams. Season the soup with salt and pepper to taste.

Simmer for 5 more minutes.  Top with parsley.  Serve with sourdough bread.

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Baked Crab Rangoon

I think we can all admit, crab and cream cheese are awesomely delicious, especially when baked to a crispy perfection.  I'm fully aware Crab Rangoon is one of those American "Asian" appetizers...  and didn't originate in Burma at all. I've been thinking of making this recipe for some time, but really needed a reason to do it. 

Last month, we had a family birthday with a Korean theme menu- my sister made some fantastic chicken bulgogi and my mom brought her famous kimchi.  I was supposed to bring an appetizer. Hmmmm, that's kind of tricky,  you know?  I can't name a Korean appetizer off the top of my head, but maybe you can?  So, I settled on Crab Rangoon.  I

n the below picture, you can see I used canned crab.  I love fresh crab more, of course, but honestly, this is cheaper, easier and pretty darn good!  We bought this at the Business Costco for $9.99 for a 1 lb can (it's sold refrigerated, but it lasts a long time), but unfortunately, we have not seen it at a regular Costco.  I highly recommend this canned crab, just think how easy Baked Crab dip would be if you had one of these in your fridge?

I baked my Crab Rangoon because I think deep frying things is messy and tedious, plus it's certainly more healthy to bake these. 

Makes a bunch, serves a crowd
Ingredients

1 pkg og won ton wrappers
1 lb crab (I used canned)
8 oz pkg of cream cheese, softened
1/2 can of water chestnuts, chopped or substitute 1/2 cup chopped celery
1 tsp sesame oil
1/2 cup green onions, chopped
1 Tbsp soy sauce
Salt & Pepper, as needed
Toasted sesame seeds (optional, garnish)

Dipping sauce
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp garlic hot sauce
2 tsp sesame oil
Make the dipping sauce by mixing all the ingredients above together.

Preheat the oven to 375 degrees.

Mix all the filling ingredients together, being careful to not over mix the crab and break it into a "mush", it's nice to have some crab lumps in there. Taste the filling, adjust seasoning as needed.

You will need small tart tins, as muffin tins will be too big.  Spray, or oil, the tins and set near your work area.

Take two wonton wrappers and cross each layer like the photo below.

Use a tablespoon, or small cookie scoop, and add the filling in the middle of the wonton.
The amount shown below is a bit much... might want to do a bit less. Carefully pinch it together using  your thumb and 3 fingers and push into the tart pan.  It should "flower" up on the sides and look nice!

Here they are all ready to go in the oven.  In this case, I brought them to my sister's house like this to bake there.

Bake at 375 for about 25 minutes, or until hot and crispy.  Sprinkle with toasted sesame seeds and serve.

Here's some pictures of the family dinner ready to be served up.  This was a buffet as we had about 20 people for dinner that night. Below, a couple of Asian-like salads with a slaw and a marinated cucumber salad.  Mom's kimchi was a hit.

Marinated chicken thigh bulgogi was SO good.  All my sisters are great cooks. 
You may notice that my sister also has the same Villeroy & Boch china that I have to, in case you are wondering!

Asian Prawn and Cucumber Salad

I'm always on the look out for things to do with the cooked, frozen prawns that I buy at Costco.  It's such an easy way to make a great dish.  They thaw quick and are very tasty too.
This recipe was a side benefit of making this recipe for Sushi Shrimp Stack.

A nice light salad perfect for a hot summer day's lunch, or dinner.

Serves 2
Ingredients

2 cups cooked prawns (frozen & thawed)
1 Tbsp mirin, or rice vinegar
1 Tbsp soy sauce
1 Tbsp mayo
1 Tbsp wasabi
1/2 tsp sesame oil
3 cups English or Persian cucumbers, cut into chunks
1/4 cup white onion, cut into small strips
1/4 cup yellow or red bell pepper, cut into small strips
1/3 cup green onions, minced (I used 2 Tbsp fresh chives, either works)
1 Tbsp sesame seeds

Drain the prawns after thawing and add to a medium serving bowl.  In a small bowl, make a dressing of the rice vinegar, mayo, soy sauce, sesame oil and wasabi.  Cut up the veggies, add to the bowl with the prawns in the bowl.  Stir in the dressing.  Sprinkle with sesame seeds and serve.

You can make this up a couple hours ahead and chill.

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Halibut with Parmesan, Cream Cheese & Chives

Fresh halibut can kind of take your breath away.... more than once actually!
Once when you buy it and see how much it is per pound, and once again when you taste it.  We made this at home last week for our anniversary with a nice crisp bottle of white wine and a green salad. Perfectly delicious and perfectly easy when I'd rather be visiting with my sweetie of 31 years instead of cooking.

While fresh fish as wonderful as halibut can be terrific just baked with lemon and butter, this topping was delicious and didn't over power the fish.  The firm texture of halibut is a great partner to a creamy flavorful top.

This one is so easy, you can make it for your Mom, because it is Mom's day tomorrow!
Happy Mom's to all my friends out there.  I hope it is the happiest of days.
 

Serves 4
Ingredients

4 fillets of halibut, about 8 oz per
1 Tbsp butter, melted
1/2 lemon, juiced
Salt and Pepper 

Topping
4 Tbsp cream cheese
1 Tbsp mayo
1 Tbsp fresh chives, minced
1/2 Tbsp fresh basil, minced
1 Tbsp sun-dried tomatoes, minced
1/2 cup parmesan, freshly grated 
Salt and Pepper 

Preheat oven to 450
Cut halibut into fillets, add to a baking pan coated with a little oil.  Squeeze 1/2 lemon over the top of the fish.Salt and pepper, halibut and drizzle with a tablespoon of melted butter. 

Bake for 6-7 minutes in the 450 degree oven.

While that is baking, make topping by mixing the cream cheese, mayo chives, basil, sun-dried tomatoes and Parmesan cheese.  Take the fish out of the oven and carefully top each fillet with some of the topping.  Add back to the hot oven and back another 6-7 minutes.  You can also broil the top for 1-2 minutes to get a little more color too, but watch it, the topping can slide off when it gets too hot.

I did this recipe in a similar way with salmon in this link here.

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Spicy "Sushi" Shrimp Stack

I use "sushi" in quotations because this is a lot like eating a California roll, but really has not many authentic type techniques. I found this recipe on this cute site, but only changed a couple of things.

The combination of flavors and textures make this a very satisfying lunch, light dinner, or if made in small dishes, a nice appetizer too.  The crunch and freshness of cucumber is perfect with the rich texture of the avocado, prawns (or crab!) and then topped with brown rice flavored with a small amount of sweetness from the rice vinegar.  Top with spicy sauces and the crunch of sesame seeds.  We amazed at happy and satisfied we were after a dinner of these.

Highly recommended!

Makes 2
Ingredients

1 cup cucumber, chopped (Persian or English)
1-2 Tbsp green onions, minced
A sprinkle of salt 
1 Avocado, smashed
14-20 med prawns, cooked and chopped
1 cup cooked brown rice (room temperature)
1 Tbsp rice wine vinegar
1-2 Tbsp mayonnaise
1 tsp wasabi paste 
1 tsp of soy sauce, or water
Sriracha to taste
1 Tbsp sesame seeds, toasted

Cut up cucumbers, add minced green onions and a sprinkle of salt.  Stir to combine and set aside.

Add the rice wine vinegar to the rice and stir to combine. Set aside.

In the bottom of large, flat bottomed bowls (I used large 5" ramekins, but a cup measure might work), add a the first layer with cucumber, add the smashed avocado, then prawns, topped with rice.  Pack the rice lightly in the cup.  Invert on the serving plate and tap gently.  If needed, use a knife to run around the inside edge to loosen the mixture.

Top with dressing(s) and sesame seeds.

The wasabi mayo is pictured below, I added a small of amount of water to give it a better consistency for drizzling on top.  You can use soy sauce too, but I was trying to keep the sodium levels down.

I didn't take a picture of the cucumbers at the bottom of the dish, but the order is salad first, avocado second, prawns (cut yours into pieces, having whole pieces was harder to eat), ending with the sushi rice.

If needed, Toast up your sesame seeds in a small fry pan for 1-2 minutes over medium heat.  Watch them, they can burn quickly!

Chilled Prawns with Horseradish & Mustard

It's been a little hot around here,
Maybe a cold, easy appetizer or salad is in order this week?
This one is simple to make, and very tasty and yummy.
A bit zippy with the mustard and horseradish, but light and delicious too.

I made this for an appetizer, but we ended eating it on top of our green salads and served our steaks on the side.  My idea of a perfect summer dinner with friends on the patio.

I use the frozen, already cooked and peeled prawns from Costco.  It just makes it so easy.

Serves 6 for an appetizer, or 3-4 as a main dish on a salad
Ingredients

16 oz prawns, thawed and peeled (about 3 cups thawed)
1 Tbsp lemon
1 Tbsp Dijon mustard
1 Tbsp olive oil
1 Tbsp horseradish
1 Tbsp sour cream
1-2 Tbsp red onion, diced
2-3 Tbsp green onions, sliced

Whisk together the lemon, dijon mustard, olive oil, horseradish and sour cream.  Add the prawns, red onions and green onions.  Let chill until ready to serve, but best after marinating for another 1-4 hours.

Mama's Fish House - Maui

Mama's Fish House on Maui gets credit for being the best place to eat on Maui.
Often times it isn't true and the "best place" really isn't.
I am happy to report, in this case, it IS!

We decided to splurge for our 30th anniversary. We booked a perfect sunset time for our reservation, and we were greeted with a free lei and a nice card at the table.  The rain and wind poured down that night, so the sunset was out. Luckily, there were no other disappointments that night.

When in Hawaii, it seems like you should have a Mai Tai! 
Or two...
I happen to love Mai Tai's.  If you need some inspiration, there are two recipes on my blog.
Mai Tai's for a Crowd, and Best Mai Tai on Kauai.

We wanted to pace ourselves with the food, so we only ordered one appetizer to share. 

Macadamia Crusted Wasabi Calamari appetizer.  Tender and delicious with a nice bit from the wasabi.  Edamame coleslaw underneath it.

Mama's signature Tomato Ginger Bisque, which is "complimentary" and served in cute little cups between your appetizer and your next course. 

Last year, after visiting Mama's I came up with a copy cat version.  It's taken from the recipe on their website which makes gallons, I made a nice "home size" batch for you in this post.

 

 

We had more soup for our next course, instead of a salad, as it was the rainiest stormiest day on Maui on our anniversary, which is SO fitting as we had the same weather on our wedding day. We didn't take any pictures of our soups, but I chose the Mahi Mahi Cous Cous soup, and my hubby had the Lobster bisque. Both delicious... I plan on making my rendition of the Mahi mahi soup soon and blog about it.

For our entrees, my hubby had the macadamia crusted mahi mahi topped with a local lobster tail and some asparagus $54).  Amazing. Every night, the menu gets updated with the fresh local fish, and the local fisherman who caught it.  For reals!  Isn't that cool?

I had the Hawaiian sampler plate ($50) but lots of great variety and treats.  It included Taro Kahlua Pork (the dark thing on the right), grilled Mahi Mahi, Molokini Sweet potato, grilled apple banana, lomi lomi salmon, octopus in a coconut sauce (green one- which was SO good) and ahi poke.... and poi (ick).  Besides not liking poi, I loved everything else on this plate.  So yummy.

Also with the my Hawaiian sampler plate came a bottle of the "chili water" that they bring so you can add to any of the dishes, or to use as a palate cleanser.  Crazy good.   

Hana Banana Macadamia Nut Crisp... 

Such a simple idea!  Why haven't more people thought of a banana crisp?
It was fantastic!  We liked it so much, I made a copy cat recipes, that just might be better than Mama's. Mine has RUM in it.  Maybe I should let Mama know...?  My recipe is here.

My suggestion?
Get to Mama's for a night out and splurge when you are there.  
Expensive? Yes! Go ahead and eat "local" for the other meals with plate lunches and fish tacos.  This is SO worth it.

Spinach & Goat Cheese Tilapia

What is all this bunk about not putting seafood with cheese? 
Well, HA, I'm breaking another rule. 
I love breaking rules... it really does something for me. 

Here's probably where the "rule" on pairing cheese and seafood came from. 
Seafood has delicate flavors, and Cheese is strong and over powers the fish. 
Well, that's easy, don't put Limberger on your fish. Duh.
Think of all the classic dishes that already DO pair seafood and cheese... lox & cream cheese, seafood quiche, Coquille St. Jacques (scallops in cheese sauce) and many, many more.

Tilapia and Goat Cheese are two things that people tell me that they don't like but they both happen to be some of my favorite ingredients.  Tilapia is so mild, I just can't see disliking something like that.  I love it.  Same with goat cheese, but I guess I can see that some people don't like the tang of goat cheese.
So...
I put the two things together, that way those difficult dislikers of tilapia and goat cheese are never going to get beyond the title of the dish. Smart, huh?

Need some more ideas for Tilapia?  Here's a bunch more.

Serves 2
Ingredients

Olive oil or spray Pam
1/2 cup onion, minced
1/2 cup red bell pepper, minced
1/2 10 oz bag of spinach, chopped
2-4 Tbsp goat cheese (I used about 4 Tbsp) 

2 tilapia filets, or other white fish
Olive oil or spray Pam
Salt & Pepper

Green onions for garnish, optional

Preheat oven/broiler.

Cut up the pepper and onion. Add to a medium hot fry pan with some more olive oil or non-stick spray.  Cook for 3-5 minutes until they get some color and start to soften.

Add some fresh spinach, but be sure to chop it up so it's not in big ol' pieces.

Add the spinach to the peppers and onions, and cook until wilted.  
Meanwhile, add the goat cheese to a bowl, and microwave for 20-30 seconds to soften it
Add the veggie mixture to a bowl with the goat cheese.  Stir until combined.

Salt and pepper both sides of the fish fillets.

In the same fry pan, over medium high heat with some olive oil or non-stick spray, cook the tilapia, browning it on both sides.  Cooking for about 5-7 minutes.  You don't need to cook it completely as you will finish this dish in the oven.
 
Top with the goat cheese mixture and add the pan to the hot oven.  Turn on the broiler and cook until the goat cheese veggie mixture is starting to brown, about 2-3 minutes.  Serve at once.

Cooking Light Shrimp Scampi & Broccoli Pasta

From an old Cooking Light magazine, I found this easy to make gem!
A couple of techniques for making a light, but flavorful pasta sauce.
The corn starch is different, I know, but it does give the sauce a nice body that you would only get from lots more butter or cream.  The only thing I did differently was a bit more lemon, and didn't add any salt until it hit the table on my plate.

I'll try this again with other veggies, like spinach or peppers and some capers!

Serves 4

Ingredients

8 ounces uncooked thin spaghetti

12 ounces broccoli florets

1 pound medium shrimp, peeled and deveined

1 Tbsp butter

2 tsp canola oil

3-4 garlic cloves, minced

3/4 cup unsalted chicken stock

1 Tbsp water

2 teaspoons cornstarch

1/4 cup finely chopped parsley

1 Tbsp grated lemon rind

3 Tbsp fresh lemon juice

1/4 teaspoon kosher salt

2 ounce Parmesan cheese, shaved or grated (about 1/4 cup)

Cook pasta according to package directions. Add broccoli in the last 2 minutes of cooking. Drain.

Heat a large skillet over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes on each side. Remove shrimp from pan.

Heat pan over medium-low heat. Add butter and oil; swirl to coat. Add garlic; sauté 1 minute. Add stock; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute. Stir in shrimp, pasta mixture, parsley, rind, juice, and salt; cook 1 minute, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.