Spicy Fish Stew

1 small onion

3 cloves garlic

3 celery hearts

1 Tbsp. butter

1 beer

4 c. water

4 chicken bouillon cubes

3 large red potatoes w/skins on, cut into 1" pcs.
1 14.5oz. can Italian diced tomatoes
1 Tbsp. parsley
1 Tbsp. crushed red pepper
1 tsp. +/- salt
1/2 c. corn kernels, frozen
1 lb. Cod fish fillet

Chop fine (mince) onion, garlic, and celery.
In a large pot, melt butter.  Saute onion, garlic, and celery 5 minutes. 
Add beer, water, bouillon and potatoes.  Simmer 15 minutes or until potatoes are fork-tender.
Add tomatoes (with juices), parsley, red pepper, salt, corn, and whole fish fillet.
Simmer over medium/low heat until fish is cooked through and breaks apart easily with a wooden spoon.  Stir until all fish is broken up into bite-size pieces.  Remove from heat.
Serve with crusty Italian bread or Portuguese rolls.

Panko Crusted Turkey Burgers w/Caramelized Onions

OK, so this recipe came about in an attempt to get my family to eat healthier.  Honestly, they won't even try it, but my friends and I LOVE this recipe!  I KNOW you will too...

1 Lb. Ground Turkey

1 Egg

3/4 cup Panko Bread Crumbs (plus more for coating)

2 Tbsp. Real Maple Syrup

1/2 tsp. Salt

1/2 tsp. Crushed Red Pepper

Cheddar Cheese (shredded or sliced)

6 Whole Wheat Rolls

Combine all ingredients, (except cheese and rolls).  Roll into 6 even-sized balls.  Coat with additional Panko crumbs & flatten into patties.

(Refrigerate while making Caramelized Onions.)

To caramelize onions:

Slice 1 large onion into thin rings.  Saute in 2 Tbsp. butter until deep brown, stirring often to prevent burning.  Set aside.

Drizzle patties generously with olive oil and grill on medium heat until cooked through (burgers will be firm when you press on the center).  Top with cheddar cheese.

To serve: 

Lightly grill buns.  Spread maple butter (recipe below) generously over each bun (top & bottom). 

Place pattie on bun and top with caramelized onions. 

Maple Butter:

Combine 2 Tbsp. softened butter, 2 Tbsp. Real Maple Syrup and 1 Tsp. Crushed Red Pepper.   

Happy (Healthy!?!) Eating!

Chowda

New England's finest... and easiest.

3 Tbsp. butter
1 medium onion
2 celery ribs
2 large garlic cloves
2 Tbsp. flour
2 large potatoes, peeled and cut into bit-sized pieces
3 chicken bouillon cubes
2 Bay leaves
2 cans chopped clams
1 cup half & half (or heavy cream)
salt and freshly ground pepper
1 Tbsp. dried dill weed

Boil 5 cups of water.  Add potatoes, bouillon, clams (with juices) and Bay leaves.  Cook until potatoes are fork-tender.  Once cooked, strain broth into a large measuring cup or bowl, reserving potatoes and clams (remove bay leaves).
In the meantime, chop fine the onion, celery and garlic (I pulse all 3 together in a food processor until minced). 
Melt butter in stock pot.  Add onion, celery and garlic.  Cook until onion is translucent, approximately 3 - 5 minutes.
Add flour and stir, making a roux... (Listen to me... all fancy & shit!!) 
Slowly add approximately 1 cup of broth, stirring constantly, allowing mixture to thicken slightly.  Continue adding remaining broth, 1 cup at a time, thickening in between.
Carefully add potatoes and clams, dill, and half & half.  Heat through, but do no boil.
Add salt and pepper to taste.

Want to really impress 'em?
Serve in little edible bread boules (I know! I'm just so fancy now!)
Simply cut off the top.  Hollow out the center and fill with chowder. 
Dinner is served!