Friday, February 21, 2014

Friday Foodday

Happy friday lovebugs! Here are my favorite recipes for the week.

Southwest Crab Chowder
2 Tablespoons safflower oil
3/4 cups chopped onion
2 cloves fresh garlic (minced)
1 pound small Gold Youkon potatoes (quartered)
3 Tablespoons unbleached all-purpose flour
1/4 cup white wine (substitute stock if you don't want to use wine)
1 1/2 cups milk 
1 cup seafood stock (substitute chicken stock if needed)
14 3/4 ounce can creamed-style corn
12 ounces lump crab meat 
1/2 teaspoon chipotle chili powder (use more if you like things spicy)
3 Tablespoons chopped cilantro


Heat oil in a Dutch oven or large sauce pan over medium heat. Add the onion and cook for 3 minutes to soften. Add the garlic and cook for an additional minute.
Add the potatoes, stir and cook for one minute.
Sprinkle with flour, stir and cook for one minute.
Stir in the wine and milk. It will start to thicken, then stir in the stock, creamed-corn and chipotle. Bring to a simmer stirring frequently.
Cover and simmer for 20 minutes, or until potatoes are tender.

Bang Bang Cauliflower
A Taste of Home Cooking

2 egg yolks
1 1/2 cup cold water
1 3/4 cup flour, sifted

Bang-Bang Sauce

1/2 cup mayonnaise
1/2 cup Thai sweet chili sauce
2-4 teaspoons sriracha, or more to taste

1 small head cauliflower or half a regular head, cut into florets
vegetable or canola oil 
2 scallions, chopped 

Place the egg yolks in a large bowl. Add cold water gradually and blend well. Add the flour all at once and stir briefly so it's all mixed, but still has lumps and clumps. Make the batter as soon as you are ready to start cooking - you don't want it sitting around. 

Whisk the sauce ingredients together in a large bowl big enough to toss all the cauliflower with it later. 

Heat oil in a large pan about 1/4 inch deep. Dip cauliflower into the batter, and then drop it into very hot oil. Cook a few minutes per side until crispy and golden brown. Transfer to a cooling rack or paper towel-lined plate to drain. Toss with the sauce and top with the scallions

Chocolate Chip Cookies 'N Cream Cookies
Stephanie Cooks Blog
1 box yellow cake mix
1 tsp baking powder
2 eggs
1/2 cup vegetable oil
1/2 cup semisweet chocolate chips
2 Dove Cookies & Creme bars (1.34 oz), diced into small pieces

1- Preheat the oven to 350.
2- In a mixing bowl combine the cake mix, baking powder, eggs, and oil. Stir well.
3- Add the chocolate (both kinds) and mix in.
4- Scoop tablespoon sized balls onto cookie sheets.
5- Bake 10 minutes, or until golden. Transfer to a cooling rack.

No comments:

Post a Comment

Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.