Recipes

Creamy Shrimp and Vegetable Skillet

Creamy Shrimp and Vegetable Skillet

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Ingredients

  • ¼ cup of butter
  • 1 large carrot peeled and thinly bias-sliced (about ¾ cup)
  • 1 yellow bell pepper chopped (approximately 1 cup)
  • 1 cup of broccoli florets
  • 1 pound of medium-sized shrimp 41-50 count, peeled and deveined
  • ¼ cup of chopped green onions
  • 3 cloves of garlic minced
  • 1â…“ cups of chopped Roma tomatoes about 2 large tomatoes
  • â…“ cup of heavy whipping cream
  • ¼ cup of dry white wine
  • 2 tablespoons of fresh basil chopped
  • 1/8 teaspoon of cayenne pepper adjust to taste
  • ½ teaspoon of salt adjust to taste
  • Lemon zest lemon wedges, and small basil leaves for garnish

Instructions

  • In a 12-inch skillet, melt the butter over medium-high heat.
  • Add the thinly sliced carrots and cook for 2 minutes.
  • Then, add the chopped yellow bell pepper and broccoli, and continue to cook for an additional 4 minutes.
  • Stir in the peeled and deveined shrimp, green onions, and minced garlic.
  • Cook and stir until the shrimp become opaque and are cooked through, which takes about 5 minutes.
  • Transfer this mixture to a bowl and cover it with foil to keep it warm.
  • In the same skillet, add the chopped Roma tomatoes, heavy whipping cream, dry white wine, fresh basil, and cayenne pepper.
  • Bring the mixture to a simmer, reduce the heat to medium-low, and let it simmer uncovered until the sauce thickens enough to coat the back of a spoon, which should take 6 to 8 minutes.
  • Stir the shrimp and vegetable mixture back into the sauce, season with salt to your taste, and heat the entire mixture through.
  • Garnish the dish with lemon zest, lemon wedges, and small basil leaves.
  • Serve this creamy shrimp and vegetable skillet over angel hair pasta or rice if desired.
  • Enjoy your delightful Creamy Shrimp and Vegetable Skillet!
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Course; Fish

Baked Spaghetti Squash with Tomato, Feta, and Olives

Baked Spaghetti Squash with Tomato, Feta, and Olives

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Ingredients

  • 1 spaghetti squash approximately 2 pounds, halved lengthwise and seeds removed
  • 2 tablespoons of olive oil
  • 1 cup of chopped onion
  • 1 clove of garlic minced
  • 1 14.5-ounce can of diced tomatoes with their juices
  • ¾ cup of crumbled feta cheese from a 4-ounce package
  • ½ cup of pitted olives coarsely chopped
  • 2 tablespoons of fresh basil chopped or 1 teaspoon of dried basil
  • ½ cup of toasted pine nuts

Instructions

  • Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
  • Place the spaghetti squash halves, cut sides down, on the prepared baking sheet.
  • Bake them in the oven until they become tender and can be easily pricked with a fork, which usually takes about 30 to 35 minutes.
  • Allow them to cool for approximately 20 minutes.
  • While the squash is cooling, heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and cook, stirring occasionally, until it becomes tender, which should take about 5 minutes.
  • Then, add the minced garlic and continue to cook, stirring until it becomes fragrant, about 2 to 3 minutes.
  • Add the diced tomatoes and cook for an additional 2 minutes before removing the skillet from the heat.
  • Use a fork to remove the spaghetti squash pulp from the shell, and then stir it into the tomato mixture.
  • Add the crumbled feta cheese, chopped olives, basil, and ¼ cup of pine nuts, and toss everything to combine.
  • Just before serving, sprinkle the remaining ¼ cup of pine nuts over the dish.
  • Enjoy your delicious Baked Spaghetti Squash with Tomato, Feta, and Olives!
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Course; Cheese / Pasta

Cranberry and Cilantro Quinoa Salad

Cranberry and Cilantro Quinoa Salad

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Ingredients

Hands-on time: 10 minutes / Total time: 1 hour and 30 minutes / Serves 6

  • 1½ cups of water
  • 1 cup of uncooked quinoa thoroughly rinsed
  • ¼ cup of sliced almonds
  • ½ cup of minced carrots
  • ½ cup of finely chopped red onions
  • ½ cup of dried sweetened cranberries
  • ¼ cup of freshly chopped cilantro
  • ¼ cup of chopped red bell pepper
  • ¼ cup of chopped yellow bell pepper
  • 3 tablespoons of lime juice with extra for serving
  • 1 tablespoon of olive oil
  • 1½ teaspoons of curry powder
  • Salt and black pepper to taste

Instructions

  • Start by bringing 1½ cups of water to a boil in a small saucepan over high heat.
  • Add the rinsed quinoa and let it simmer, covered, until the water is fully absorbed, which should take about 15 minutes.
  • Transfer the cooked quinoa to a bowl and chill in the refrigerator for 1 to 2 hours.
  • While the quinoa is cooling, toast the sliced almonds in a small pan over medium heat until they turn golden and become fragrant, which should take approximately 5 minutes.
  • In a large mixing bowl, combine the toasted almonds, minced carrots, finely chopped red onions, dried cranberries, freshly chopped cilantro, and both the red and yellow bell peppers.
  • Add the lime juice, olive oil, and curry powder to the mixture.
  • Toss everything together until it’s well combined.
  • Season with salt, black pepper, and add extra lime juice to your liking.

Notes & Wine Advice

Serve the Cranberry and Cilantro Quinoa Salad as is or alongside sliced cooked chicken breast, if desired.
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Course; Fruit / Salad

Frogmore Stew

Frogmore Stew

Frogmore Stew is a classic Lowcountry seafood stew, featuring sausage, potatoes, corn, and shrimp. This recipe serves 10 to 12.
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Ingredients

  • 10 quarts water
  • 1 5-ounce package crab boil
  • 2 large onions quartered
  • 3 pounds smoked sausage cut into 1-inch pieces
  • 3 pounds new potatoes
  • 12 ears fresh corn cut in half
  • 3 pounds unpeeled large fresh shrimp
  • Cocktail sauce optional

Instructions

  • Bring the water to a boil in a large stockpot.
  • Add the crab boil, onion, sausage, and potatoes.
  • Return to a boil and cook for 35 minutes or until the potatoes are tender.
  • Remove the onion, sausage, and potatoes with a slotted spoon to a large bowl or platter.
  • Keep them warm.
  • Add the corn to the stockpot, return to a boil, and cook for 10 minutes.
  • Then, add the shrimp and cook for an additional 3 minutes.
  • Remove the corn and shrimp with a slotted spoon and add them to the bowl with the potato mixture.
  • Serve immediately with cocktail sauce if desired.
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Course; Stew

Chipotle Beef and Butternut Squash Stew

Chipotle Beef and Butternut Squash Stew

Chipotle Beef and Butternut Squash Stew is a savory and satisfying dish that serves 6.
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Ingredients

  • 2 1/2 pounds top sirloin cut into 1-inch pieces
  • 2 teaspoons dried ground chipotle chile divided
  • 2 tablespoons olive oil divided
  • 1 medium onion cut into 1-inch pieces
  • 1 medium-size green bell pepper cut into 1-inch pieces
  • 1 2-pound butternut squash, peeled and cut into 1-inch pieces
  • 2 10 1/2-ounce cans condensed beef broth, undiluted
  • 1 14 1/2-ounce can diced tomatoes
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • Flour tortillas optional

Instructions

  • Place the beef in a bowl and sprinkle with 1 teaspoon of dried ground chipotle chile, tossing to coat.
  • In a Dutch oven, brown the beef in 1 tablespoon of hot oil over medium-high heat.
  • Stir occasionally, and this should take about 10 minutes.
  • Remove the beef with a slotted spoon.
  • Add the onion and green bell pepper to the Dutch oven, and cook, stirring occasionally, for 3 minutes.
  • Return the beef to the Dutch oven, and stir in the remaining 1 teaspoon of dried ground chipotle chile, butternut squash, and the next 4 ingredients.
  • Bring the mixture to a boil.
  • Cover the pot, reduce the heat, and simmer, stirring occasionally, for 30 minutes.
  • Cook flour in the remaining 1 tablespoon of hot oil in a small skillet over medium heat, stirring constantly with a wooden spoon, for 5 minutes or until it turns golden.
  • Add the cooked flour to the stew, stirring well.
  • Cook for an additional 10 minutes.

Notes & Wine Advice

Serve with flour tortillas if desired.
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Course; Beef / Stew

Game-Day Chili

Game-Day Chili

Game-Day Chili is a flavorful and spicy dish perfect for game day or any cold day.
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Equipment

  • Dutch oven

Ingredients

Instructions

  • In a Dutch oven, cook the ground chuck, chopped onion, and minced garlic over medium heat.
  • Stir until the meat crumbles and is no longer pink.
  • Drain well.
  • Combine the cooked meat mixture, pinto beans, and the next 11 ingredients in the Dutch oven.
  • Bring to a boil, then reduce heat and simmer for 3 hours or until the chili thickens.
  • Garnish with pickled jalapeño peppers if desired.
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Course; Chili

Triple Bean Delight

Triple Bean Delight

Couverts10
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Ingredients

  • 2 pounds ground chuck
  • 1 large yellow onion chopped
  • 1 large green bell pepper chopped
  • 2 14 1/2-ounce cans diced tomatoes with garlic and onion, undrained
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can black-eyed peas, rinsed and drained
  • 2 1.6-ounce envelopes chili seasoning
  • 2 cups water
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon sugar optional

Toppings:

Instructions

  • Cook the ground chuck, yellow onion, and green bell pepper in a large Dutch oven over high heat for 10 minutes, stirring until the beef crumbles and is no longer pink.
  • Drain the excess fat and return the mixture to the pan.
  • Stir in diced tomatoes, tomato sauce, kidney beans, black beans, black-eyed peas, chili seasoning, water, and ground red pepper.
  • Add sugar if desired.
  • Cook over medium-high heat for 20 minutes.
  • Serve with desired toppings like shredded cheese, chopped green onions, sour cream, and corn chips.
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Course; Chili

Savory Southern Classic

Savory Southern Classic

Brunswick Stew
Couverts8
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Equipment

  • Dutch oven

Ingredients

  • 3 cups chicken broth
  • 2 cups chopped cooked chicken
  • 1 24-ounce container barbecued shredded pork
  • 1 16-ounce package frozen vegetable gumbo mixture
  • 1 10-ounce package frozen corn
  • 1/2 10-ounce package frozen petite lima beans
  • 1/2 cup ketchup

Instructions

  • In a Dutch oven, combine all the ingredients.
  • Bring the mixture to a boil over medium-high heat, stirring often.
  • Once it comes to a boil, cover the pot, reduce the heat to low, and simmer for 25 minutes or until the stew is thoroughly heated.
  • Stir occasionally.
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Course; Chicken / Stew

Wild Rice-Clam Chowder

Wild Rice-Clam Chowder

Wild Rice-Clam Chowder is a hearty soup that’s perfect for a chilly day.
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Equipment

  • Large Dutch oven

Ingredients

This recipe yields 10 to 12 servings.

Instructions

  • In a large Dutch oven, melt the butter over medium-high heat.
  • Add the chopped onion and mushrooms, and sauté for 5 minutes or until they become tender.
  • Add the cubed red potatoes, chicken broth, lemon juice, freshly ground pepper, and bay leaf.
  • Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 minutes or until the potatoes are tender.
  • Stir in the chopped clams and cooked wild rice.
  • Reduce the heat to medium-low.
  • Whisk together the half-and-half and all-purpose flour.
  • Gradually add this mixture to the soup, stirring occasionally.
  • Cook for 25 minutes or until the soup slightly thickens.
  • Remove and discard the bay leaf before serving.
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Course; Rice / Soup

Mirliton-Corn Chowder

Mirliton-Corn Chowder

Mirliton-Corn Chowder is a delightful dish featuring mirlitons, also known as chayote squash, and sweet corn. This recipe serves 14 and is perfect for a comforting meal.
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Ingredients

Instructions

  • In a Dutch oven, melt the butter over medium-high heat.
  • Add the mirlitons, onions, red bell pepper, jalapeño peppers, and garlic.
  • Sauté for about 5 minutes or until the onions become tender.
  • Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 2 minutes.
  • Gradually add the chicken broth, continuing to stir constantly.
  • Stir in the frozen corn, green chiles, milk, salt, cumin, and chili powder.
  • Cook for approximately 45 minutes, stirring occasionally.
  • Finish by adding the lime juice.
  • Ladle the chowder into bowls and optionally garnish each serving with shredded Cheddar cheese and chopped bacon.

Notes & Wine Advice

If mirlitons are unavailable, you can substitute 4 large yellow squash or zucchini, seeded and chopped.
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Course; Soup