Recipes

Classic New England Fish Chowder

Classic New England Fish Chowder

Couverts6
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Equipment

  • large saucepan

Ingredients

Instructions

  • Heat oil in a large saucepan over medium heat.
  • Add chopped onion and sauté until tender.
  • Add diced potatoes, boiling water, salt, and pepper to the saucepan.
  • Reduce heat, cover, and simmer for 15 to 20 minutes or until the potatoes are tender.
  • Add the chunks of fish to the simmering mixture.
  • Simmer until the fish flakes easily with a fork, about 5 minutes.
  • Just before serving, add milk and butter to the chowder.
  • Stir well and heat through.
  • Adjust seasoning if necessary and serve hot.

Nutrition values

Calories: 220 kcal | koolhydraten: 26 g | Eiwitten: 18 g | Vet: 6 g | Suiker: 6 g
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Course; Fish / Soup

Rustic Cabin Chili

Rustic Cabin Chili

Couverts8
Deel op Facebook Print Recipe

Equipment

  • large soup pot

Ingredients

Instructions

  • In a large soup pot over medium heat, brown the ground beef.
  • Drain any excess fat.
  • Add the chopped onion and green pepper to the pot.
  • Sauté until the vegetables are tender.
  • Stir in the salsa, drained light red kidney beans, drained dark red kidney beans, whole tomatoes, hot pepper sauce, and salt to taste.
  • If needed, add enough water to just cover the ingredients.
  • Bring the mixture to a boil, then reduce the heat to low.
  • Cover and simmer for 2 to 3 hours, stirring occasionally, until the chili thickens and the flavors meld.
  • Adjust salt and hot pepper sauce according to taste.

Notes & Wine Advice

Serve hot, optionally garnished with shredded cheese, sour cream, or chopped green onions.

Nutrition values

Calories: 400 kcal | koolhydraten: 40 g | Eiwitten: 25 g | Vet: 15 g | Suiker: 8 g
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Course; Beef / Chili

Grilled Sausage & Veggie Parcels

Grilled Sausage & Veggie Parcels

Couverts6
Deel op Facebook Print Recipe

Equipment

  • grill
  • Large bowl
  • aluminum foil
  • non-stick vegetable spray

Ingredients

Instructions

  • Preheat the grill to medium heat.
  • In a large bowl, combine the Kielbasa sausage, redskin potatoes, red onion, zucchini, baby carrots, and yellow squash.
  • Place a large piece of heavy-duty aluminum foil on a flat surface and coat it with non-stick vegetable spray.
  • Transfer the sausage and vegetable mixture onto the center of the foil.
  • Dot the mixture with butter or drizzle with olive oil to your preference.
  • Season with salt, pepper, minced garlic, dried parsley, and Italian seasoning according to your taste.
  • Seal the edges of the foil tightly to create a packet, ensuring that it’s well-sealed to prevent any juices from leaking.
  • Place the foil packet on a grill pan over medium heat.
  • Grill for about one hour, or until the vegetables are tender.
  • Make sure to flip the packet occasionally for even cooking.
  • Carefully open the foil packet, allowing the steam to escape.

Notes & Wine Advice

Serve the grilled sausage and veggie mixture hot.

Nutrition values

Calories: 350 kcal | koolhydraten: 35 g | Eiwitten: 15 g | Vet: 18 g | Suiker: 5 g
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Course; Main Course / Pork / Vegetables

Classic Maryland Crab Cakes

Classic Maryland Crab Cakes

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Equipment

  • Large mixing bowl
  • skillet
  • Paper towels

Ingredients

Instructions

  • In a large mixing bowl, combine the flaked crabmeat, mayonnaise, crushed saltine crackers, seafood seasoning or pepper, mustard, Worcestershire sauce, and beaten egg.
  • Mix the ingredients thoroughly.
  • Form the mixture into 8 patties, ensuring they hold together well.
  • Heat about 1/8 inch of oil in a skillet over medium heat.
  • Fry the crab cakes in the hot oil until they are golden brown on both sides.
  • This usually takes about 4-5 minutes per side.
  • Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.

Notes & Wine Advice

Serve the crab cakes hot, and if desired, with a side of tartar sauce or lemon wedges.
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Course; Fish / Quiche / Side Dish
Cuisine; American

Creamy Chicken and White Bean Chili

Creamy Chicken and White Bean Chili

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon oil
  • 1 lb. boneless skinless chicken breast, cubed
  • 1 onion finely chopped
  • 14- oz. can chicken broth
  • 2 cans 15-1/2 oz. each Great Northern beans, drained and rinsed
  • 2 cans 4 oz. each chopped green chiles
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 8- oz. container sour cream
  • 1/2 pint whipping cream

Garnish:

Instructions

  • Heat oil in a large skillet over medium heat.
  • Add cubed chicken and chopped onion.
  • Sauté until the chicken is cooked through.
  • Set aside.
  • In a large soup pot over medium-high heat, combine chicken broth, Great Northern beans, chopped green chiles, garlic powder, salt, cumin, and dried oregano.
  • Bring the mixture to a boil.
  • Add the cooked chicken and onion mixture to the pot.
  • Reduce heat and let it simmer for 30 minutes.
  • Stir in sour cream and whipping cream, mixing well.

Notes & Wine Advice


Serve the creamy white chili in individual bowls, garnishing each serving with crushed corn chips and shredded Monterey Jack cheese.

Nutrition values

Calories: 350 kcal | koolhydraten: 25 g | Eiwitten: 20 g | Vet: 20 g | Suiker: 3 g
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Course; Chicken / Chili / Main Course

One-Pan Taco Delight

One-Pan Taco Delight

Deel op Facebook Print Recipe

Ingredients

  • 1 lb. lean ground beef
  • 1/2 cup onion finely chopped
  • 1/2 cup green pepper finely chopped
  • 2 cups water
  • 1-1/4 oz. packet taco seasoning mix
  • 1-1/2 cups instant rice uncooked
  • 1 cup salsa or to taste
  • 1 cup shredded Colby Jack cheese
  • 1 tomato chopped

Optional:

Garnish:

  • crushed nacho-flavored tortilla chips

Instructions

  • In a skillet over medium heat, brown the ground beef, onion, and green pepper.
  • Drain any excess fat.
  • Stir in water and taco seasoning into the beef mixture.
  • Bring it to a boil.
  • Stir in the instant rice.
  • Cover and cook for 3 to 5 minutes or until the rice is tender.
  • Sprinkle salsa and shredded Colby Jack cheese over the mixture.
  • Remove from heat, cover, and let it stand until the cheese melts.
  • Top with chopped tomatoes and sliced black olives, if desired.
  • Garnish the dish with crushed nacho-flavored tortilla chips.

Notes & Wine Advice


Serve hot.

Nutrition values

Calories: 400 kcal | koolhydraten: 40 g | Eiwitten: 20 g | Vet: 18 g | Suiker: 4 g
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Course; Beef / One Pot Dinner / Taco’s

Quick and Flavorful Chicken Gumbo

Quick and Flavorful Chicken Gumbo

Couverts6
Deel op Facebook Print Recipe

Equipment

  • large stockpot

Ingredients

Instructions

  • In a large stockpot, heat oil over medium heat.
  • Add flour and cook for 5 to 7 minutes, whisking constantly until it turns golden.
  • Stir in chopped onion, diced red peppers, minced garlic, and dried oregano.
  • Season with salt and pepper.
  • Cook, stirring constantly, until the vegetables are crisp-tender, about 10 to 12 minutes.
  • Add water to the pot and stir in the thawed okra and sliced andouille sausage.
  • Bring the mixture to a boil.
  • Stir in the shredded chicken and allow it to warm through.
  • Taste and adjust seasoning if necessary.

Notes & Wine Advice


Serve the chicken gumbo hot.
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Course; Chicken / Stew

Tropical Bliss Nanaimo Bars

Tropical Bliss Nanaimo Bars

Couverts8
Deel op Facebook Print Recipe

Equipment

Ingredients

For the Bottom Layer:

For the Middle Layer:

For the Top Layer:

Instructions

  • In a saucepan over low heat, combine 1/2 cup melted butter, sugar, and cocoa powder.
  • Cook and stir until the butter melts.
  • Remove from heat and slowly whisk in the beaten egg.
  • Return to heat and cook until the mixture thickens.
  • Stir in graham cracker crumbs and untoasted coconut.
  • Remove from heat and let the mixture cool slightly.
  • Press this mixture into a lightly greased 8″x8″ baking pan and set aside.
  • In a bowl, beat together the remaining softened butter, milk, vanilla pudding mix, and powdered sugar until smooth.
  • Spread this mixture over the graham cracker layer.
  • Spread melted chocolate chips over the middle layer and sprinkle with toasted coconut.

Notes & Wine Advice

Refrigerate the bars for at least one hour before serving. Once chilled, slice into bars.

Nutrition values

Calories: 450 kcal | koolhydraten: 60 g | Eiwitten: 3 g | Vet: 23 g | Suiker: 45 g
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Course; Candy / Chocolate

Decadent Chocolate-Hazelnut Skillet Bars

Decadent Chocolate-Hazelnut Skillet Bars

Deel op Facebook Print Recipe

Equipment

  • Bowl
  • Large cast iron skillet

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
  • Set aside.
  • In a large cast-iron skillet over medium heat, melt the butter.
  • Add the brown sugar and whisk until the sugar is dissolved, about one minute.
  • Slowly pour the butter mixture into the flour mixture.
  • Add the beaten egg, vanilla extract, and espresso powder to the flour mixture.
  • Stir until well combined.
  • Fold in the chopped dark baking chocolate and hazelnuts into the batter.
  • Spoon the batter into the skillet, spreading it evenly.
  • Bake in the preheated oven for 20 to 25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

Notes & Wine Advice

Allow the skillet bars to cool for 30 minutes before slicing into wedges.

Nutrition values

Calories: 350 kcal | koolhydraten: 45 g | Eiwitten: 5 g | Vet: 18 g | Suiker: 30 g
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Course; Candy / Chocolate / Nuts

Italian-Style Spaghetti and Meatballs

Italian-Style Spaghetti and Meatballs

Deel op Facebook Print Recipe

Ingredients

For the Sauce:

For the Spaghetti:

  • 16 oz. package spaghetti cooked

For the Meatballs:

Instructions

  • In a large skillet over medium-low heat, combine the tomato sauce, garlic powder, dried oregano, and dried basil.
  • Bring the mixture to a simmer.
  • While the sauce is simmering, prepare the meatballs.
  • In a large bowl, combine the ground beef, shredded Parmesan cheese, beaten eggs, crumbled whole-grain bread, garlic powder, salt, and pepper.
  • Mix well and form the mixture into 2-inch meatballs.
  • Add the uncooked meatballs to the simmering sauce.
  • Allow them to simmer over medium-low heat for approximately 30 minutes, turning occasionally, until the meatballs are cooked through and no longer pink in the center.
  • In the meantime, cook the spaghetti according to the package instructions.

Notes & Wine Advice

Once the meatballs are cooked, serve the flavorful sauce and meatballs over the cooked spaghetti.

Nutrition values

Calories: 450 kcal | koolhydraten: 45 g | Eiwitten: 30 g | Vet: 15 g | Suiker: 5 g
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Course; Beef / Pasta
Cuisine; European / Italian