Tuesday, August 20, 2013
This was very good!!
1/2 pound sea scallops
1 small onion, finely chopped
1 celery rib, finely chopped
6 tablespoons butter, cubed
7 tablespoons all-purpose flour
1 1/2 cups half and half cream
1 cup (4 oz) shredded sharp cheddar cheese
6 tablespoons sherry or apple juice
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1 can (6 oz) crab meat, drained, flaked and cartilage removed
1 can (14 oz) water packed artichoke hearts, drained, rinsed, chopped and patted dry
1 can (8oz) sliced water chestnuts, drained
1/2 cup sliced almonds
1/4 cup grated Parmesan
In a Dutch oven or large saucepan, saute the scallops, onion, and celery in butter. Stir in the flour until blended. Add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add the cheddar cheese, sherry or juice, salt and cayenne, stirring until cheese is melted. Remove from the heat; set aside.
In a greased 11x7x2 baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with the sauce. Sprinkle with almonds and Parmesan cheese.
Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Let stand for 10 minutes before serving.
Makes 6 servings.
I used this on dinner tonight. I was unable to find the Moroccan spice at the store, so I had to make my own.
5 teaspoons nutmeg
5 teaspoons cumin
5 teaspoons coriander
2 1/2 teaspoons allspice
1 1/4 teaspoons cayenne
1 1/4 teaspoons cinnamon
Mix all ingredients together. Store in an airtight container.
1 tablespoon Moroccan Spice
1 pound 12 oz boneless, skinless chicken thighs, trimmed and halved
1 tablespoon oil
2 oz butter, divided use
1 large onion cut into wedges
1 cinnamon stick
2 garlic cloves, crushed
2 tablespoons lemon juice
1 cup chicken stock
1/3 cup pitted prunes, halved
1 1/2 cups couscous
lemon wedges to serve (I didn't use lemon wedges)
Sprinkle half the spice blend over the chicken. Heat the oil and 1 oz of the butter in a large saucepan of deep sided frying pan over medium heat. Cook the chicken in two batches for 5 minutes, or until they are evenly browned. Remove from the pan, the add the onion and cinnamon stick and cook for 2-3 minutes before adding the garlic. Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered, for 5 minutes.
Add the stock and prunes to the pan and bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 1 oz of the butter into the sauce.
About 10 minutes before the chicken is ready, make couscous according to package directions. Serve with the chicken.
Makes 4 servings.
These are really great!!
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 teaspoon vanilla
1 teaspoon cinnamon
Mix all ingredients together. Drop cookies by teaspoonfuls on a greased baking sheet. Bake in a preheated 350 degree oven for 15-20 minutes.