TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing
MAKES: 12 servings
1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound Daily Chef Uncooked Medium Shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
1. In a large skillet, sauté onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.2. In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. 3. Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.4. Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. 5. Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
Just a few of my favorite and healthy recipes for you to enjoy.
FRIED GREEN TOMATOES
TOTAL TIME: 10 min
MAKES: 6 ervings
3 or 4 large firm green tomatoes
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
Freshly ground black pepper
salt and pepper to taste
1. Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.
2. In a skillet, heat the oil for deep-frying over medium-high heat.
3. Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.
BRAISED SHORT RIBS
TOTAL TIME: Prep: 30 min. Cook: 2 hr
MAKES: 4 servings
3 pounds short ribs
2 tablespoons all-purpose flour
2 cloves garlic, chopped, plus 2 more cloves chopped
Beef Broth, plus more for roasting
Salt and freshly ground black pepper
1 onion, sliced
White rice, for serving
Preheat oven to 350 degrees F. Season ribs liberally, or to taste, with House Seasoning. Lightly dust with 2 tablespoons flour.In a Dutch oven, place a small amount of oil. Add the 2 garlic cloves and cook until lightly browned. Add the ribs and brown on each side. Add half water and half beef broth to cover ribs. Bring to a boil. Remove the ribs from the Dutch oven and place in a casserole dish. Add the remaining garlic, salt and pepper, onions, and about 1 cup broth to the ribs. Roast ribs for 2 hours. Serve over buttered white rice.about you.