Salmon Chowder

Salmon Chowder

-Jen's Creation

Scrounging around in my pantry one night, trying to come up with a something to fix for dinner that was quick and yum, I came up with this recipe...and it was so awesomely delicious!!  Try it with herb biscuits (recipe below) and you'll be sure to have some happy faces around the table!!

Here's what you need: 

• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 teaspoon garlic powder
• 1 cup diced sweet potatoes, about 1" in size
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4  teaspoon dried dill weed
• 1 (16 ounce) can salmon, bones remove
• 1/2 (12 fluid ounce) can evaporated milk
• 1/2 (15 ounce) can creamed corn
• 1/4 pound Cheddar cheese, shredded

Here's what you do:

-Melt butter in a large pot over medium heat.

-Saute' onion, celery, and garlic powder until onions are tender.

-Stir in sweet potatoes, broth, salt, pepper, and dill. Bring to a boil, and reduce heat.

-Cover, and simmer about 20 minutes or until the sweet potatoes are tender but not mushy.

Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

serves 3-4  

Herb Cheddar Biscuits

• 1 box Jiffy buttermilk biscuit mix
• 1/2 c. sharp cheddar cheese, shredded
• 1/2 t. Italian seasoning 
• 1/4 to 1/2 t. garlic powder (depending on how garlicy you like them!!)

-Mix according to package directions, adding the extra goodness.

-Bake as directed. 

These are quick, easy and sooo yummy!!

Crabby Portabellas

Crabby Portabellas

-Jens Creation

Here's what you need:

• 4 large Portabella mushrooms - stems removed and finely chopped
• 1/4 c. finely minced Onion or Shallots
• 2/4 c. finely chopped Spinach
• 4 oz. softened Cream Cheese
• 1/2 c. shredded, Sharp Cheddar Cheese
• 2-6 oz. cans Crab Meat, drained well
• 2 slices Wheat Bread, torn in very small pieces (divided)
• 1/4 t. each - Garlic Powder & Onion Powder
• 1/2 t. Dill Weed
• 1/8 t. Cayenne Pepper (if you're like me and love a little kick, use 1/4t!)
• A few grinds of Kosher Salt & Pepper
• 2 T. butter (to be drizzled on top last)

Here's what you do:
-Heat oven to 400 Degrees
-Clean the mushrooms with a dry cloth.  With the stems side facing up, put on a baking dish sprayed with Pam.
-Bake in oven until the juices show and tender, about 15 minutes (If larger mushrooms, ad a bit more time).
-Remove from oven & drain any juices that have collected in the mushrooms.

-While mushrooms were cooking, mix together in a bowl all the other ingredients, cinluding the finely chopped mushroom stems & half of the torn bread.
-Divide the mixture between the mushrooms.  Top each with the rest of the bread crumbs, drizzle butter over each.
-Bake, uncovered, 15-20 minutes, or until the bread crumbs have browned & heated thoroughly.


Enjoy!! Let me know if you try it and especially, if you love it!! We all did!!

Crusty Blue Pigs

Crusty Blue Pigs

-Jens Creation

Here's what you need:

• 8 oz. Italian Sausage (I use the kind NOT in log form, but ground like hamburger meat.  It's just easier but either kind is fine.  And... for those that love Firey Foods, try Hot Italian Sausage!!)
• 2 medium Yellow Onions, thinly sliced
• 2 t. Fennel Seeds
• Fresh Ground Pepper
• 1 Sheet Frozen Puff Pastry, thawed
• 2 to 3 oz. Blue Cheese

Here's what you do:
-Heat oven to 400 degrees. 
-Line a baking sheet with parchment paper
-Cook the Italian Sausage in a large frying pan until browned and cooked through.
-Transfer cooked sausage to a bowl

-Discard all but 2 T. of the sausage drippings from the frying pan.
-Add the onions, fennel & pepper and cook, stirring often, until tender & caramelized - about 12 to 15 minutes
-Stir sausage into the onions

-Lay the pastry flat on the prepared baking sheet, spread the sausage/onion mixture over the pastry, leaving a 1/2 inch border
-Crumble Blue Cheese over the top
-Bake until the pastry is golden & crisp along the edges (about 25 to 28 minutes)
-Cut into squares and serve hot or at room temperature 


These make great appetizers or as a fun Friday night meal pared with zesty homemade fries!!!

Sunny Ports on Ciabatta

Sunny Ports on Ciabatta

-Jens Creation

Here's what you need:

• 4 Ciabatta Rolls
• 4 large Portabella Mushrooms, stems removed
• Olive Oil
• Italian Seasoning
• Fresh Ground Pepper & Sea Salt
• Fresh Mozzarella Cheese, about 6 ounces (please don't use the brick kind as it just won't come out as yummy!!)
• Oil Packed Sun-dried Tomatoes
• Fresh Spinach Leaves, stems removed
• Pesto Mayonnaise

Here's what you do:
-Heat over to 400 Degrees
-Arrange the mushrooms, stem side up, on pan and drizzle each with 1t. olive oil, 1/4 t. Italian seasoning and a good grind of the pepper & salt
-Roast in oven for about 15-20 or until fork tender.  Drain off any liquids

-Cut the Ciabatta rolls in half and place in oven, right on the rack, to lightly toast
-Remove rolls from oven

-Spread bottom and top with desired about of Pesto Mayo (recipe below)
-Pile up with the spinach leaves, the Portabella (stem side up to hold the cheese nicely), a slice of fresh Mozzarella and approximately 1T. Sun-dried Tomatoes. (Don't drain since some of the oil makes it delish!)

Serve immediately while the mushrooms are still warm

Variation:  You can drizzle the finished sandwich with a bit of Balsamic Vinegar to give it an extra good taste.

Serves: 4


Pesto Mayonnaise

1/2 c. Mayonnaise
2 T. Prepared Pesto

Mix together.  Store any leftovers in the frig. until you get the next craving for these
"very yummy sandwiches!"

These made us all simply happy!!