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!

Gahhhlic Rigatoni with Kielbasa

1 lb. Rigatoni, cooked al dente & drained
2 Tbsp. butter
1 link Kielbasa, sliced to 1/8" thickness
1 medium onion, chopped
1 large green pepper, seeded and chopped
3 large garlic cloves, minced
handful of grape tomatoes (pierce each one w/a fork before cooking)
1 tsp. red pepper, the wet kind
3/4 cup half & half or milk
salt
1/2 cup grated Parmesan cheese (optional)

In a large skillet, melt butter.  Saute vegetables and garlic over medium/high heat for 5 - 7 minutes or until tender, yet crisp.  Add kielbasa and cook additional 10 minutes.  Add milk, red pepper, and a dash or two of salt.   Heat on low until milk begins to bubble.  Remove from heat and add to rigatoni.  Toss to combine.  Sprinkle with Parmesan cheese and serve.

Hamburg Pot-Pie

1 lb. ground beef

1 small onion, chopped

2 small potatoes, diced

1 large carrot, diced

1 10.5 oz can turkey gravy

1 pkg. refrigerated roll-out puff pastry

Salt &Pepper to taste

Boil carrots and potatoes until fork tender.

Brown ground beef with onion. 

Add gravy to beef mixture and simmer for 3 minutes.

Add potatoes, carrots, salt and pepper to taste. 

Pour mixture into a 9 x 11 casserole dish.

Top with pastry dough (cut and arrange to cover mixture).

Bake at 425’ until brown and bubbling.

Variations: Out of Turkey gravy? Use any creamed soup.  I use Cream of Chicken soup for just about everything!  Just thin it out with a little milk (approx. 1/4 cup). Don’t have any puff pastry handy? Top with any refrigerated dough product:  biscuits, refrigerated pie crust, pizza dough, crescent rolls, etc. Not in the mood to peel and chop onions, carrots and potatoes? Add 2 cups of your favorite frozen veggies and call it a day.  (We all know this is how I get dinner on the table...)

Classic Beef Stew

1 lb. Stew Beef, cut into 1” pieces

3 Tbsp. flour

3 Tbsp. olive oil

2 medium onions

3 cloves garlic, minced

4 cups water

4 beef bouillon cubes

3 large carrots, cut into ¼” pieces

2 large russet potatoes, cut into 1” pieces

3 celery stalks, cut into ¼” pieces

¾ cup frozen green beans, cut

1 Tbsp. water

1 Tbsp. cornstarch

1 Tbsp. parsley flakes

Pat beef dry.  Coat with flour.  Heat oil in large pot.  Brown beef for approximately 5 minutes, or until no longer pink on the outside.  Add onion and cook for 2 minutes.  Add garlic and cook for 1 minute.

Add water and bouillon to pot.  Bring to a boil.  Reduce heat and simmer for 1 ½ - 2 hours, until meat is tender. 

Add remaining vegetables and parsley and simmer until vegetables are tender.

In a small bowl, mix water and cornstarch until smooth.  Add to stew and bring to a boil for 1 minute.  Remove from heat.

Serve with crusty French bread for dipping.

Want the more realistic Lazy Wife way??

Throw everything, except the 3 Tbsp. cornstarch and water, into the pot and simmer on low for 3 hours, or until tender. Add cornstarch mixture, boil 1 minute & serve. 

Or put it all in a crock pot before leaving for work.  Set it on low for approximately 6 – 8 hours.  By the time you get home, the meal is ready to enjoy!

Fiery-Hole Turkey Chili

Ok, I didn't name this dish; my darling family did, and it is one of their favorites... Enjoy!

1 lb. ground turkey

1 14.5 oz can diced tomatoes

1 Tbsp. dehydrated onion
1 Tbsp. +/- salt
1 Tbsp. parsley flakes
1 tsp. Allspice
1/2 c. +/- hot sauce
(I like Frank's)*

In a 3 qt. saucepan brown turkey; add diced tomatoes, dehydrated onion, salt, parsley, and allspice. Simmer 10 minutes.  Add hot sauce; simmer additional 5 - 10 minutes.

To serve:  Ladle into soup bowls.  Top with shredded cheddar cheese and a dollop of sour cream.

* Start off slow with the hot sauce.  We like things hot n'spicy here.  Start with 1/4 cup and add from there. 
Remember: A little goes a long way.