Friday, February 19, 2010

Some Pictures

I know that I've mentioned these recipes in previous posts. They remain part of our family's repertoire, but I've neglected to show pictures in conjunction with the recipes.

The crab bisque is an indulgent treat that we all love. This is a great way to enjoy crabmeat on a budget, as the amount of crabmeat needed is only half of a pound. The thickness can be determined by the amount of flour used. I enjoy a "medium-bodied" soup, not too thick, but not too thin. Hopefully you can tell the consistency by the picture.

Crab Bisque
1 small onion, finely chopped
4 Tbsp butter
5 Tbsp flour
1 can chicken broth
1 1/2 cups half and half
2 Tbsp fresh parsley, finely chopped
salt, pepper
8 oz crabmeat

1. In a medium saucepan, melt butter. Add onion and cook until translucent.
2. Sprinkle flour over onions and stir until smooth. Slowly add chicken broth and stir until thickened.
3. Add half and half and parsley. Season mixture with salt and pepper.
4. Add crabmeat and serve.
*I buy my crabmeat in the seafood section, I used lump in this case

As I mentioned before, this is Kate's favorite meal. She loves it served with egg noodles. This is certainly not a fat-free recipe, but it certainly is delicious.

Chicken with Creamed Spinach
4 boneless, skinless chicken breasts, pounded thinly
bread crumbs
parmesan cheese
freshly ground black pepper
4 Tbsp olive oil
3 cloves garlic, sliced
1 large box of fresh spinach (it really wilts into nothing)
1/2 cup greek yogurt or sour cream
1/4 cup light cream or half and half
1/4 cup shredded cheddar

1. Mix bread crumbs and parmesan cheese (I would start with 1/2 cup of each). Dredge chicken breasts in crumb/parm mixture.
2. In a large saute pan, brown chicken breasts in olive oil. Remove breasts from pan once both sides are nicely browned and place into a baking dish.
3. In the same saute pan, add more oil if necessary and lightly brown garlic. Add spinach until wilted. Add yogurt, remaining ingredients and cook over medium heat until cheese is melted and the rest of the ingredients are combined well.
4. Pour "cream" mixture over chicken breasts, sprinkle with additional crumbs and parmesan and bake at 375 for 45 minutes or until chicken breasts are cooked through and bread crumbs are golden.

1 comment:

  1. Kate has incredibly refined tastebuds! Fat free is boring, your girl has style! Love it! I think Curt would like that chicken as well...and I would adore the bisque. Do you use real lump crabmeat? I have yet to find a good seafood grocer around here. Boo.