Tag Archives: easy recipe

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Recipe: Butternut Squash Crab Bisque

I know it’s not quite the end of the summer, but butternut squash seems to  be showing up more often in my local grocery store.  In its honor, I thought this might be a great way to highlight the need to purchase said vegetable.
Honestly, my favorite way to use butternut squash is to make baked “french fries” out of it, but my second favorite use is in this delicious soup.   While it’s a hearty soup, the flavor becomes more decadent with the addition of crab.  A lovely simple supper when paired with some warm crusty bread… this makes a great meal for a stormy night.
Try it sometime and let me know what you think!

 

Butternut Squash Crab Bisque (with Vidal Blanc wine)

½ onion, diced

1t olive oil

1 ½ c Vidal Blanc ( or your favorite semi-dry white wine)

1 ½ c chicken or vegetable stock (or water with 2 bouillon packets)

1 butternut squash (peeled and cubed, approximately 4 cups)

1t dried marjoram

1 t Old Bay seasonings

Cracked black pepper, to taste

½ recipe Crab Dip **

  1.  In large saucepan, sauté onions in oil until translucent.  Add liquid, squash and seasonings to onions. Bring to a boil and cook 20 minutes or until squash is very tender.
  2. Puree squash in pan with stick blender (can also use blender or food processor in batches) until smooth.
  3. Add crab dip and heat through but do not allow to boil.

Note:  This recipe can be a tad sweet.  Feel free to add more Old Bay or some Tabasco for a bit of heat.

**Crab Dip Recipe:

1 block cream cheese

1 stick butter

1 lb crab meat (I prefer lump crabmeat)

1T parsley

1t Old Bay seasoning (to taste)

  1. Melt in butter and cream cheese slowly in double boiler.
  2. Add remaining ingredients and serve warm with crackers.
  3. I like to heat this in the oven for 20 minutes to get it a bit bubbly.

 

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Recipe: Red Wine Spaghetti

Are you ever looking for a use for that red wine in your fridge?  You know… the one that didn’t taste quite the way you expected when you brought it home?  I’m sure it doesn’t happen often, but instead of dumping it down the drain, try using it to make a lovely, simple supper for two.

Starting with a large, high sided skillet, heat 2 cups of red wine, 2 cups of water, a half box of spaghetti (half pound total… don’t use angel hair pasta on this one, but you could use linguine if you prefer) and a few pinches of salt.  Heat to boiling and stir occasionally, so the pasta doesn’t stick together.  Cook until pasta is cooked to your liking and most of the liquid has been absorbed or cooked off. Remove from the heat but don’t drain

While the pasta is cooking, I typically will brown up some thin pieces of chicken – tenders, sliced, make a great addition.  If you like, feel free to add some thin sliced onions to the chicken just to add flavor.  If you would prefer to make this more of a vegetarian meal, browning some mushrooms or a mix of veggies would work well here as well.  Add to pasta and lightly toss.

To finish the dish, stir in a thumb of butter (ends up being around 1T, but it looks like the length of a thumb) and some cracked pepper.  I like to add grated cheese (romano or parmesan work well here) at the end to add a finishing touch.

The pasta will be pink, so don’t expect this to be an especially “manly” dish, but the taste should make everyone happy.  It’s simple, pretty, and fairly quick & painless.  This is one recipe to keep on hand for one of those “I need to make dinner in a hurry” nights…

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Recipe: Ali’s Rock Star Tilapia

This recipe uses white wine… I typically use a Vidal Blanc or some sort of off-dry white wine.  James River Cellars makes a Chardonel that I love to pair with Tilapia.  Chardonel is a hybrid grape (made from Chardonnay and Seyval Blanc) that was created at Cornell University in 1953.  You could probably use a Chenin Blanc or a favorite Chardonnay instead?

Start with tilapia fillets – I use as many as I need to feed whomever is going to be there for dinner.  Top the fillets with salt, pepper, and paprika.  You can even use Old Bay…. use whatever spice makes your family happy.  Crush Ritz crackers over each fillet – it really only takes two crackers per fillet, but feel free to use more if you want more of a topping.  Next, thumb some of the wine over the fillet – you’re going for a ‘wetting’ of the fillets, not a drowning, so don’t go crazy.

I now have two options.  Option one is to pop the fillets into the microwave and cook on high for 7-8 minutes, or until the fillets are cooked.  Option two is to top the fillets with small broccoli florets, cover with a damp paper towel and cook on high for 10-12 minutes.  Make sure the fillets are cooked before serving.

I like to serve this with microwaveable brown rice (90 seconds to done)… that way, you’ve just finished making a three-course meal in under 15 minutes and you look like a Rock Star!  (Hence the name, Rock Star Tilapia)

I know there are those out there who are cringing at the thought of cooking fish in the microwave, but honestly, I’m lousy at making fish any other way.  Baking, broiling, grilling are all just beyond me… but I can be a Rock Star with my microwave!