Cooking ~ Recipes

…recipes ~ originals and favorites from friends as well as from here, there and everywhere!

Farmers’ Market Spicy Seafood Chowder Base

This Manhattan-style chowder base is chock full of tomatoes, summer vegetables and herbs — keep it on hand for fast, fresh fish or seafood chowder. Freeze in quarts and then add any combination of oysters, shrimp, crab, clams, scallops or fish at serving time. We topped ours with crispy fried oysters.

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Crispy Dilled Cucumber Sammies

How many of us were introduced to cucumber sandwiches growing up at showers and church receptions? They’re such simple little snacks with vibrant flavor and opposing textures, soft and crispy. Pair these with our chowder or salted nuts as a light snack after working in the yard on a hot day. The spread works well on crackers or as a veggie dip.

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Frothy Brazilian Lemonade

Traditional Brazilian Lemonade is made with limes (limes are more plentiful there). As delicious as that is, I’ve added lemon with the lime for an extra robust citrus flavor. Skip the seltzer if you like but we’re fond of the additional froth. This also makes a nice mixer for adult cocktails.

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Open Faced Chicken Cordon Bleu Over savory French toast

Open Faced Chicken Cordon Bleu over savory French toast

Cordon Bleu is such a crowd pleaser but can be a bit intimidating for some. Make my sheet pan recipe in short order for something to be enjoyed by most everyone (the young ones, too). Nice for supper or a holiday brunch gathering!

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