Creamy Red Clam Chowder Recipe

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 medium Vidalia onion (or other sweet onion, approximately 3/4 pound), coarsely chopped
• 1 medium carrot, peeled, trimmed, finely chopped
• 1 stalk celery, trimmed, finely chopped
• 1 tablespoon finely chopped fresh parsley
• 1/8 teaspoon crushed red pepper flakes
• 1 pound chouriço, chopped into spoon-sized cubes1 pound (16 ounces) frozen chopped clams, thawed, including juices
• 1 pound red potatoes (approximately 2 medium), chopped into spoon-sized cubes
• 2 cups corn kernels
• 1 stalk celery, halved lengthwise, then sliced 1/4-inch thick
• 16 ounces clam juice
• 1 (28 ounce) can crushed tomatoes
• 1/2 pint light cream
• kosher salt
• freshly ground black pepper
• finely chopped parsley for serving

Directions

1. Melt the butter with the oil in a large stockpot (at least 6-quart capacity) over medium heat. Add the onion, carrot, and celery, and saute until the onion is translucent and the vegetables are softened, 5 to 7 minutes. Stir in the parsley and crushed red pepper flakes, then add the chouriço, and stir to combine with the vegetables, cooking for 1 minute before adding the chopped clams, corn, potato, and 1/4-inch pieces of celery.
2. Pour in the clam juice, the crushed tomato, and the cream, and give it all a good stir. Bring to a simmer over medium heat, then cover and cook until the potatoes are cooked through, 45 to 50 minutes. Add salt and pepper to taste, and serve it forth, ideally with some crusty bread or corn bread on the side and a sprinkle of parsley atop each serving.

reade more... Résuméabuiyad

Creamy Tomato and Shrimp Chowder Recipe

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups chopped celery
• 1 cup chopped onion
• 2 (28 ounce) cans diced tomatoes with basil oregano and garlic
• 1 lb medium raw shrimp, peeled and deveined
• 8 ounces small raw shrimp, peeled and deveined
• 1 cup heavy cream
• 1 cup water
• cayenne pepper, to taste
• black pepper, to taste
• chopped fresh basil, to taste

Directions:

1. Heat oil over medium heat in large stockpot or saucepan.
2. Add celery and onion, and cook until translucent and tender.
3. Pour in tomatoes and their liquid.
4. Heat to a simmer.
5. Add medium shrimp, return to a simmer, and cook until shrimp turn pink.
6. Add small shrimp, and cook for about 2 minutes.
7. Stir in heavy cream and water and bring to a simmer.
8. Season to taste with cayenne and black pepper.
9. Sprinkle fresh basil over soup and stir in just to wilt it.
10. Serve.

reade more... Résuméabuiyad

Creamy Shrimp & Tomato Chowder Recipe

Ingredients

• 2 stalks celery, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 tablespoon olive oil
• 2 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
• 8 ounces medium peeled cooked shrimp
• 1/2 cup whipping cream
• 1/2 cup water
• Ground Black Pepper
• Slivered fresh basil

Directions

1. In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
2. Ladle chowder into bowls; top with basil.

Serves 4 (1-1/2-cup servings).

reade more... Résuméabuiyad

Bok Choy Adobo Recipe | Healthy Batchoy Recipe

Ingredients

1 lb. bok choy, chopped
1 head garlic, crushed
3 tablespoons soy sauce
2 tablespoons white vinegar
1/2 teaspoon granulated white sugar
3 pieces dried bay leaves
salt and pepper to taste
2 tablespoons cooking oil

Procedures:

• Heat the cooking oil in a frying pan.
• Once the oil becomes hot, put-in the crushed garlic and dried bay leaves. Cook until the garlic turns light to medium brown.
• Remove half of the garlic and then set them aside.
• Add the chopped bok choy. Stir and cook for 3 minutes.
• Pour-in the soy sauce and vinagar. Let boil. Stir, cover, and simmer for 5 to 8 minutes.
• Add salt (if needed), pepper, and sugar.Stir and then cook for another minute more.
• Tranfer to a serving plate. Top with fried garlic.

reade more... Résuméabuiyad

Watermelon Basil Salad with Kefalotyri Cheese Recipe | Healthy Salad Recipe

Ingredients
½ pound watermelon, cut into ½-inch thick slices
½ pound honeydew melon, cut into ½-inch thick slices
½ pound cantaloupe, cut into ½-inch thick slices
¾ cup chopped fresh basil
¼ cup lemon juice (or more, if you like your salad really tart)
1 tablespoon lemon zest
¼ teaspoon salt (optional)
¾ pound Kefalotyri, cut into ½-inch cubes
2 tablespoons grapeseed oil, or fruity olive oil

Procedures:

• Using these vegetables cutters or your choice of other tiny cookie cutters, cut your melon slices into as many little shapes as you can get out of each slice.
• In a large bowl toss together melon, basil, lemon juice, lemon zest, and salt. Add ketalotyri or the cheese of your choice, crumbling gently with your fingers. Using a wooden spoon, gently fold the salad while dribbling in the oil. Taste and add more salt, if you like. Serve chilled or at room temperature.

reade more... Résuméabuiyad

Frozen Black Forest Tart Recipe | Healthy Chocolate Recipe

Ingredients:
8 oz chocolate wafer cookies (about 32 cookies)
1 tbsp granulated sugar
pinch salt
5 tbsp unsalted butter
1 tbsp semisweet chocolate chips
1 lb sweet cherries, pitted and halved
1 cup semisweet or dark chocolate chips
1 1/2 cup heavy cream, divided
2 tbsp kirsch (clear cherry brandy)
2 tbsp granulated sugar

Procedures:

• To prepare crust, pulse cookies, sugar, and salt together in a food processor until finely ground and no large chunks remain. In a microwave safe container, warm butter and chocolate chips until melted and smooth. Drizzle over crumb mixture and pulse until evenly moistened. Press mixture into the bottom and up the sides of a lightly buttered 9-inch fluted tart pan with removable bottom. Tip: use a flat-bottomed glass or measuring cup to easily and firmly press the crumb mixture into the tart pan for nice, crisp edges.
• Place tart pan on a baking sheet and freeze for at least 1 hour or until firm. Arrange halved cherries in a single layer in the bottom of the pan; return to freezer until ready to use. Reserve any leftover cherries for garnish.
• To prepare filling, place chocolate chips and 1/4 cup cream in a microwave safe bowl. Microwave on medium heat, stirring every 15 to 20 seconds, until chocolate is just barely melted and smooth. Stir in kirsch and let cool to lukewarm.
• In a metal mixing bowl or the bowl of a stand mixer, whip remaining heavy cream and granulated sugar until it forms soft peaks. Add 1/3 of whipped cream to melted chocolate to lighten; add remaining whipped cream and fold until just incorporated and no streaks remain.
• Pour mousse into crust, spreading into crevices between cherries. Smooth top with a spatula. Return to freezer and and freeze for at least 1 hour or until completely firm. Let sit at room temperature for 15 minutes before slicing and serving, topped with additional whipped cream and cherries, if desired.

reade more... Résuméabuiyad

Grilled Chicken and Corn Recipe | Healthy Chicken Recipe

Ingredients
4 chicken leg quarters
1/2 cup soy sauce
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Rind of 1 lemon
4 pieces sweet corn
1/4 cup butter, melted

Procedures:

• Combine the soy sauce, sesame oil, grated ginger, lemon rind, sugar, ground black pepper, and salt in a bowl. Mix well.
• Arrange the chicken leg quarters in a resealable plastic bag. Pour-in the soy sauce mixture. Let the air out of the bag and seal. Marinate for at least 6 hours.
• Heat-up the grill. Grill one side in low heat for 15 minutes. Flip the chicken. Baste using the leftover marinade. Continue to grill the other side for another 15 minutes. You can also grill the corn at this time and brush it with butter.
• Increase the heat to medium. Flip the chicken once more and then grill each side for 5 to 8 minutes while basting. Use a meat thermometer to ensure that the chicken is cooked. You know that its done if the internal temp reaches 165F.
• Remove the chicken and corn from the grill. Transfer to a serving plate.

reade more... Résuméabuiyad

Perfect Healthy Fried Chicken Recipe

Ingredients:
For brining the chicken:
1 gallon water
2 cups sugar
1/2 cup salt
4 bay leaves
5 cloves garlic, smashed
1/4 cup paprika
1 gallon ice water
One 3 1/2-pound chicken, back bone removed and cut into 8 pieces

For marinating the chicken in the buttermilk batter:
2 cups all-purpose flour
2 cups fine cornmeal
2 teaspoons dried thyme
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons cayenne
4 cups buttermilk
Dash of hot sauce

For frying the chicken:
6 cups all-purpose flour
1/4 cup baking powder
3 tablespoons black pepper
2 tablespoons fine sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne
Peanut oil, for frying

Procedures:
For brining the chicken:

• The day before frying the chicken, prepare the brine. Using a large stock pot, heat 1 gallon of water to a boil and add in the sugar, salt, bay leaves, garlic, and paprika. Simmer for 5 minutes then remove from heat. Add in the ice water and cool down to 40 degrees. Add the chicken pieces and brine overnight.
• For marinating the chicken in the buttermilk batter:
• Remove the chicken from the brine and pat completely dry using paper towels.
• Prepare the buttermilk batter by combining the flour, corn meal, salt, spices, and herbs in a large bowl. Slowly whisk in the buttermilk and the hot sauce. Place the chicken pieces into the buttermilk batter, cover, and refrigerate for ½ hour.

For Frying Chicken:

• Remove the marinating chicken from the refrigerator 30 minutes prior to frying.
• Combine the all-purpose flour, baking powder, and spices in a large bowl. Sift the ingredients into a brown paper bag, if using, or into another large bowl.
• In a cast-iron skillet, heat 3 inches of canola oil over medium-high heat to 300 degrees. Remove the chicken from the buttermilk batter and let excess batter drip off. Place the chicken pieces into the brown bag, seal the bag, and shake for about 4 seconds to ensure each piece is well coated. If using a large bowl instead of a brown bag, coat the chicken pieces in batches to avoid making a mess. Place the chicken into the hot oil and fry until just golden brown, about 5 minutes, then remove them from the pan and place on a paper towel-lined plate to drain. Once all of the chicken pieces have been fried at 300 degrees for 5 minutes, heat the oil to 350 degrees, and fry the chicken until cooked through and golden brown, another 5 minutes.
• Remove and place on a baking sheet lined with paper towels to absorb excess grease before serving.

Servings: 8
Cuisine: American

reade more... Résuméabuiyad

Chocolate Chip Zucchini Greek Yogurt Banana Bread Recipe | Healthy Chocolate Bread Recipe

Ingredients
1 cup all-purpose flour
3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
3 large over-ripe bananas, mashed
2 eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt
1 cup zucchini, grated, squeezed and drained
1/2 cup dark chocolate chips (optional, or 1 cup blueberries)

Procedures:

• Mix the flour, baking powder, baking soda, salt and cinnamon in a large bowl.
• Mix brown sugar, bananas, eggs, vanilla extract, yogurt, zucchini and chocolate chips in another large bowl.Mix the dry ingredients into the wet ingredients. Pour the mixture into a greased 9x5 inch loaf pan.
• Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.

reade more... Résuméabuiyad

Garlic Soba and Zucchini Noodles Recipe | Healthy Noodles Recipe

Ingredients:
4 oz soba noodles
1 tbsp olive oil
2-3 cloves garlic, grated
1 tbsp grated ginger
2 tbsp water
1 tbsp honey or can sugar
1 small yellow bell pepper, thinly sliced
1 small zucchini, julienned into noodles, roughly 2 cups worth
2-3 tbsp toasted sesame seeds

Procedures:

• Bring a pot of water to a boil. Add soba noodles and cook until tender, 4-5 minutes. Drain and rinse under cold water, set aside.
• In a large skillet, heat olive oil over medium-low heat. Add grated garlic and ginger, cooking for 1 minute. Pour in soy sauce, water, and honey. Bring to a boil, reduce to a simmer, and cook for 2 minutes.
• Toss in the thinly sliced red onion and pepper, cooking until tender, another 3-4 minutes. Next, add zucchini noodles, stirring to coat the noodles. Cook for 1-2 minutes (I like my zucchini noodles to still have a slight crunch). Taste and add more soy sauce or honey if desired.
• Toss with soba noodles and serve with a sprinkle of toasted sesame seeds. While you can serve this dish warm, I find I like it cold (and usually the next day!)

reade more... Résuméabuiyad

Fenway Park Lobster Roll Recipe

Ingredients

• 2 pounds cooked lobster meat, diced
• 2 stalks of celery, finely chopped
• Juice of 2 lemons
• 2 cups mayonnaise
• 1 teaspoon chopped parsley
• 1 teaspoon chopped tarragon
• Salt and pepper, to taste
• 10 New England-style hot dog buns, buttered on both sides. To get the authentic result, make sure to use New England-style hot dog buns, which are the buns with flat, "white-wall" sides.
• Chopped chives, for garnish
• 1 lemon, sliced into 10 pieces, for garnish

Directions

• Cook the lobster how you prefer. You can boil it yourself or you can have the person at your fish counter steam it for you. What ever you like. Once it is cooked, remove all of the meat from the shell and roughly chop into chunks.
• Mix the lobster meat with the celery, lemon juice, mayonnaise, parsley, tarragon, salt, and pepper. Set aside.
• Toast the buns on a griddle on low heat with melted butter until they are golden brown, about 2 minutes a side. Divide the lobster meat evenly among the buns, garnish each with a sprinkle of the chives and a lemon slice. It should be overflowing from the bun!

reade more... Résuméabuiyad