Recipes from Helen's Kitchen; June 21, 2013
Published: June 21, 2013
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Try some of these delicious fish and seafood recipes for your family and friends. Buying seafood during this time of year is at its best, so enjoy what the season has to offer and prepare some of these great recipes! Enjoy!
(May be served hot or cold)
2 tablespoons butter
2 onions, chopped
2 potatoes, peeled and diced
8 medium-sized zucchini, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
4 cups chicken broth
1 cup milk
1/4 cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed
In a large frying pan, melt butter; add onion and sauté until the onions become translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for approximately 5 minutes. Next, in a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes. When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled. Yield: 8 servings.
Fried Shrimp in Savory Sauce
2 pounds unpeeled shrimp
1/2 teaspoon garlic powder
3 tablespoons lemon juice
2 tablespoons orange juice
1 (12-ounce) jar orange marmalade
2 tablespoons prepared horseradish
1-1/4 teaspoons Dijon mustard
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon paprika
1/2 cup olive oil
1 cup cold water
Peel, devein and butterfly shrimp leaving tails intact. Lightly sprinkle with garlic powder. Cover and chill thoroughly. Combine lemon juice and next 4 ingredients in blender and process until blended; set aside. Combine flour, baking powder, salt and paprika in a large bowl; mix well. Add oil, stirring until mixture leaves sides of bowl, forming a ball. Slowly add water, stirring until blended. Batter will be very thick. Dip a few shrimp into batter and fry in deep, hot oil 2 to 3 minutes until golden. Remove with slotted spoon; drain on paper towels. Place shrimp on large baking sheet; keep warm while repeating procedure with remaining shrimp and batter. Serve shrimp with reserved sauce. Yield: 4 servings.
3 dozen small, hard-shell clams (such as littlenecks)
2 tablespoons coarse salt (kosher)
1 tablespoon cornmeal
1 stick butter, cut in pieces
1/3 cup dry white wine
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, crushed
1/4 cup chopped parsley
Scrub clams in cold water with a stiff brush to remove sand. Rinse, then put in a large bowl with 1 gallon very cold water. Add salt and cornmeal; let clams soak for 1 hour. Rinse under cold water. Discard any clams that are not tightly closed or do not close when handled. Select a shallow pan large enough to hold clams. Add butter, wine, lemon juice, garlic and parsley.
To Grill: Put pan on grill, 4 to 6 inches above hot coals. When butter is melted, stir and remove pan to side of grill to keep warm. Have a piece of aluminum foil handy. Place clams directly on grill. As clams open (5 to 8 minutes), remove with tongs and place in pan with butter mixture. Cover pan loosely with foil. When all clams are open, toss in butter mixture.
To Broil: Put pan on range top to melt butter. Arrange clams in single layer on a broiler-pan rack. Broil 4 to 6 inches from heat source as directed, transferring clams to butter mixture as they open. Yield: 4 servings.
Fillet of Sole wth Orange-Basil Butter
6 (4-ounce) sole fillets
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Chablis or other dry white wine
Orange-Basil Butter (recipe below)
Garnishes: orange twists and fresh basil leaves
Sprinkle both sides of sole filet with salt and pepper and place in an ungreased 13x9x2-inch baking dish. Pour wine over fish and bake, uncovered, at 375° for 12 to 15 minutes or until fish flake easily when tested with a fork. Transfer to a serving platter. Top with orange-basil butter and garnish with orange twists and basil leaves. Yield: 6 servings.
To make orange-basil butter:
1 small onion, chopped
1 tablespoon butter, melted
3/4 cup Chablis or other dry white wine
1/2 cup orange juice
1/2 cup loosely packed chopped fresh basil
Sauté onion in butter in a large skillet until tender. Add wine and remaining ingredients and cook until thoroughly heated. Yield: 1-1/2 cups.
12 chicken breast halves
1 (12-ounce) package medium seashell macaroni
2 sticks butter or margarine
1 cup all-purpose flour
7 cups milk
1 ½ cups (6-ounces) shredded Swiss cheese
1 ½ cups (6-ounces) shredded Cheddar cheese
3 cloves garlic, finely chopped
1 tablespoon plus 1 teaspoon salt
1 ½ teaspoons crushed red pepper
4 (14-ounce) cans quartered artichoke hearts, drained
3 (8-ounce) cans mushroom stems and pieces, drained
Cook chicken in boiling water to cover 15 minutes or until tender; drain well. Let chicken cool. Remove skin, bone chicken and chop meat; set aside. Cook macaroni according to package directions. Drain well and set aside. Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheeses, garlic, salt and pepper; stir until cheeses melt. Combine reserved chicken, macaroni, cheese sauce, artichokes and mushrooms; stir well. Spoon into 2 (13x9x2-inch) baking dishes. Bake, uncovered, 350° for 30 minutes or until thoroughly heated. Yield: 16 servings.
Honey-Berry Ricotta Pudding
1 cup pitted cherries, halved
1 cup hulled strawberries, halved
1 (15-ounce) container low-fat ricotta cheese
3 slices white bread, crusts removed, cut in cubes
1 cup milk
4 eggs, slightly beaten
1/2 cup honey
1 teaspoon vanilla
For strawberry sauce:
1/2 cup strawberry all-fruit jam
1 pint basket strawberries, hulled (3-1/4 cups)
1 tablespoon honey
1/2 teaspoon lemon juice
Spray an 8-inch square baking dish with cooking spray. Scatter cherries and strawberries in bottom of baking dish. In processor, spin ricotta, bread, milk, eggs, honey and vanilla until smooth; pour over fruit. Place baking dish in larger pan. Pour hot water into larger pan to come halfway up side of the baking dish. Tent loosely with aluminum foil and bake at 350° for about 1 hour, removing foil during last 15 minutes. Remove pudding pan from water pan; place pudding pan on wire rack to cool. (Can be served warm or refrigerated.)
To prepare strawberry sauce: Puree all-fruit jam, 1 cup strawberries, honey and lemon juice in blender or processor until smooth. Slice remaining strawberries; add to sauce and serve with pudding. Yield: 8 servings.
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WEB BONUS RECIPES!
Zucchini and Bacon Casserole
4 medium or 6 small zucchini
Salt and black pepper
1 cup Cheddar cheese, shredded
3/4 cup bacon, cooked and crumbled
1 medium onion, chopped
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 to 2 tablespoons sour cream
Slice zucchini, remove seeds and cook until tender in a small amount of salted water. Put in a 1-1/2-quart shallow baking dish and sprinkle with salt, pepper and Cheddar cheese. Fry bacon with onion. Place on top of casserole. Make a white sauce by melting butter in saucepan. Stir in flour. When smooth, add milk and sour cream. Stir constantly over medium heat until thickened. Pour over casserole and cover with foil. Bake at 325° until bubbly. Remove cover and brown. Yield: 6 servings.
Mocha Cappuccino Ice Cream Pie
1/4 cup cold water
1 tablespoon instant coffee granules
8 teaspoons sugar
1/2 teaspoon vanilla
4 cups frozen sugar-free fudge marble ice cream
1 vanilla wafer pie crust
Whipped cream (optional)
In a small bowl, combine water, coffee granules, sugar and vanilla; stir until granules dissolve. Set aside. Next, combine ice cream and coffee mixture in large bowl; stir gently until liquid is blended into ice cream. Spoon into pie crust; smooth top with rubber spatula. Cover with plastic wrap; freeze about 4 hours or until firm. Cut into 8 slices before serving. Add a dollop of whip cream to each slice, if desired. Yield: 8 servings.