Quick and delicious Shrimp Bisque

We have a wonderful house guest (Laura Sweeney)  for the next week and then I leave town for a couple weeks myself. Again I have a tentative plan of meals for the next week but I'm sure it will vary as we may decide to do some day outings....")
Last night after a long day of showing her around Castle Rock I came home and threw together a most delicious and wonderful shrimp bisque. I had the food network on the other day and saw Paula Deen do a shrimp bisque and thought I should do that. So the following recipe is what I threw together last night and much lighter version then one of my favorite T.V. Chefs....Paula Dean.
I simply diced a small onion and about 4-5 stalks of celery and sauteed in the bottom of my dutch oven in a drizzle of olive oil.
Then I added about 2 tablespoons of butter and equal amounts of flour and cooked until slightly brown.
Then I added on box of chicken stock and seasoned with Cavender's, garlic pepper, smoked paprika, and salt & pepper to taste.
Then I added about a cup of half and half and brought back up to a simmer.
Just before serving I added cleaned and de vained cooked shrimp.  I found them on sale for $5.99 for 2lbs already cooked so I bought them for nights like last night when I want something quick and easy.
To serve I prepared soup bowls with about 2 heaping tablespoons of frozen peas on the bottom and poured hot soup over the peas and garnished with fresh herbs, quick homemade rosemary & garlic croutons and the best part diced avocado and a squeeze of fresh lemon.
I have to say it was a BIG HIT....and quite impressive. Laura loved it as did the rest of my family who likes seafood")....it was done in under 30 mins. and with the shrimp being on sale it was cost effective as well I used just over a half pound of shrimp.

Chicken Salad

It has been a busy week but since my last post our Super bowl party was a hit! We had an abundance of food. The cake pops were a hit. As well as my Sisters sloppy joe's @ half time not to mention our friend Mario's mango & mint salsa with habenero's...DELISH....I also served my chicken & pecan salad but did not make homemade rolls instead I served them with Kings Hawaiian rolls. I was asked to share the recipe so here it goes.
I start with roasted chicken breast and I always roast with bone in and skin on. makes all the difference.
I use two diced chicken breast
1/2 cup thinly sliced celery
1/2 cup sliced seedless red grapes
1 cup toasted rough chopped pecans
toss together and season with Cavenders greek seasoning and salt & pepper. if you don't have Cavenders use any seasoning blend you like.
drizzle with 2 tablespoons of maple syrup or honey
add 2 tablespoons Dijon mustard and about 1 cup of mayo.
mix well and taste for seasoning and chill.

Big hit banana bread

2 cups flour
1 cup sugar
1 cup brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1 8oz. can crushed pineapple (drained)
1 cup nuts (optional)
3/4 cup oil
2 cups mashed bananas
mix all dry ingredient's in a big bowl. make a well in the center add slightly beaten eggs and the remaining ingredient's. mix well. bake in two loaf pans or a bundt pan @ 350 degrees for 50 mins or until tooth pick comes out clean.

Rounding out the week.

This week with the snow and such I did not exactly stick to my menu plan. However, when I make a plan at the start of the week I always have the best intentions of sticking to it. This week I made the bar-b-q biscuits, and the Lasagna...I threw in Clam Chowder just because and last night was quick and easy wraps in front of the T.V. watching American Idol. It's Friday and either my kids will be off to friends home's or friends will start showing up here after school. I'm not going to lie, I love the kids coming here with their friends and raiding the kitchen.
So because I never cooked the chicken I took out for roast chicken dinner, I'm now boiling the chicken (NOT MY FAVORITE METHOD) but I don't want to waste! Not sure what it will become at this point? Maybe chicken tacos....and a casserole? I will keep you posted on that.
I also am using up the bananas that are ripe...Yep banana bread. My husband, Mike used to own a Pest Control Company in CA. and there was this nice older lady that used to make him this banana bread recipe and he loved it! So I had him ask her for the recipe and now it's a family favorite. I will post the recipe sometime this weekend. Along with the banana bread I have some wheat bread rising as well. This is one of my favorite memories because it's from my God Mother, Mary Iveila's recipe....one of the BEST COOKS EVER! and I have such good memories of being in the kitchen with her while she was cooking or baking up something wonderful.
As far as dinner tonight I'm still not sure??? Maybe the scallops? Or maybe something with the chicken that's cooking? I will post the final outcome")
I'm off to the store to finish buying what I need for my Super Bowl party. I'm excited about making the football cake pops. I first saw the cake pops when my Cousin Jennie, posted pics of the one's she made and my Daughter, Britany made some at Christmas...YUMMMY. I will for sure post the pics and recipes from Super Bowl.

Mid week dinners

Last night was lasagna night...why my lasagna is a big hit is because I make meatballs and slice them in even slices and layer my lasagna noodles, sauce, sliced meatballs, more sauce, ricotta and cheese mixture of mozzarella, parmesan and romano and repeat. I layer it three layers with an extra layer of the mozzarella on top.....its a big hit!

Tonight was an easy quick dinner that I had for the first time at my daughter Britany's house. Chicken strip wraps. I used tyson buffalo strips layered in a tortilla with fresh slaw and avocado.....quick,easy and yummy. My son Joshua likes it with some ranch dressing.

Clam Chowder

Today was yet anotherer one of those days instead of making lasagna I was inspired by the cold weather to make a pot of clam chowder with garlic and herb croutons.

4 celery ribs with leaves, chopped

1 medium onion, chopped

2 tablespoons butter

1 (8 ounce) bottle clam juice

1/2 cup white wine or chicken broth

2 cups of half and half or milk

2 carrots sliced

6 medium unpeeled red potatoes, cubed

1/2 teaspoon salt

1/4 teaspoon white pepper

3 (6.5 ounce) cans minced clams, with juice

1. In a Dutch oven or soup kettle, saute, celery and onion in butter until tender. Add two tablespoons of flour and cook until lightly browned. Add wine, clam juice and 2 cups of half and half or milk, Add the potatoes, carrots,  salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.

while the soup simmers I slice up crouton size pieces of french bread and toss with olive oil, fresh herbs, garlic powder, cracked pepper and parmesan cheese and toast in a 475 degree oven. top the chowder with the croutons and call it a day")

 

I love this recipe it reminds me of San Francisco and pier 39! I sometimes will serve in bread bowls but I prefer the croutons.