Creamy Chicken Artichoke Soup

2 Tbsp. butter

1 Tbsp. dried minced onion

2 tsp. minced garlic

1 tsp. salt

1 tsp. pepper

3 Tbsp. flour

4 c. chicken broth

a 14 oz. bottle artichoke hearts

2 cans of chicken (or cook some)

Handful fresh spinach

1 c. heavy cream

8 oz. cream cheese

1 c. Parmesan cheese

Melt butter with onion and garlic over medium heat. Whisk in flour, salt and pepper. Add chicken broth, artichoke hearts, chicken and chopped fresh spinach. Heat till warmed through. Turn heat to low. Stir in cream. Add cream cheese and stir until melted. Stir in cheese and serve with more cheese if desired.

Rosemary loaves

 1 Tbsp. yeast

1 Tbsp. sugar

1 c. 113 degree water 

2 & 1/2 c. bread flour

1tsp. sea salt

1 tsp. dried rosemary

1 Tbsp. butter

Add water, sugar and yeast to food processor and wait 5 minutes. Add butter, salt, rosemary and 2 c. flour. Knead in food processor 3 minutes. Add 1/2 c. flour. Place in a greased bowl cover and let rise for 60 minutes. Divide dough in two and allow to rest for 5 minutes. Form into 2 balls. Sprinkle with rosemary if desired and let rise for 45 minutes.

Bake at 375* for 20 minutes. Brush with butter and salt.

We paired this with chicken artichoke soup and it was to die for!

Asian flavored Halibut

                          Marinade for Halibut:

                           2 Tbsp soy sauce

2 Tbsp olive oil

2 Tbsp lime juice

2 tsp minced garlic

1 tsp ginger

1/4 tsp sesame oil

1/2 tsp red pepper flakes

2 Tbsp fresh cilantro

Sprinkling of lime pepper if desired

Rinse and pat dry 4 Halibut fillets. Combine all other ingredients. Brush mixture on both sides of fillets. Let rest in refrigerator for 1-2 hours. Bake at 375* for 13 minutes or until halibut flakes. I always broil my fish for the last few minutes. Yum!

Peach Crisp

 4 cups peaches

1/2 cup flour

1/2 cup brown sugar

1/2 cup butter

1 tsp cinnamon

1/4 tsp salt

1 cup oats

Slice peaches into a 9x11 baking dish. Combine the rest of the ingredients with a pastry blender except the oats. Stir in the oats. Sprinkle the mixture onto the peaches. Bake at 350* for 30 minutes.

Serve warm with ice cream.

Glazed salmon or halibut

2 halibut fillets

2 Tbsp butter

1 Tbsp olive oil

1/4 cup balsamic vinegar

1/4 cup bourbon

1/4 cup honey 

Wash and pat the fish dry. Salt both sides. Combine balsamic vinegar and bourbon together. Heat the honey in a small pan over medium heat and stir until the honey turns darker in color (5 minutes).

Add the balsamic mixture into the honey carefully.

Heat butter and oil in skillet over medium heat. Sear the fish 3 minutes on each side. Pour the glaze over the fish and enjoy!

 

Crusty halibut

1/3 cup bread crumbs 

1/4 tsp dried oregano

1/4 tsp dried basil

scant 1/4 tsp garlic powder

1 tsp. parsley

1/8 t salt

freshly ground black pepper to taste

1 Tbsp melted butter

Combine  all ingredients well. Rinse and pat 2 halibut fillets dry. Dip the halibut into the mixture pushing to make it stick. Place in a baking dish and drizzle with olive oil. Bake at 375* 13-25 minutes depending on the thickness of your fillets.

Sink your teeth into this baby!

 

French bread

2 Tbsp yeast

1/2 cup sugar

5 cups flour

5 cups water

Combine let sit 10 minutes.

Add:

1 Tbsp salt

1 Tbsp vinegar

1/2 cup oil

Add about 5-6 cups additional flour.

Form into 4 loaves and place 2 per greased cookie sheet.

Let rise 25 minutes. Bake 350* 25 minutes.

Mmmmmmm

 

Meatballs

1 lb. beef

3/4 cup oats

1 cup milk

3 Tbsp minced onion

1 and 1/2 tsp salt

ground black pepper to taste

Combine beef and oats. Add milk, onion, salt and pepper. Roll into balls and refrigerate for half an hour.

6 Tbsp regular olive oil

1/2 cup flour

Dredge the meatballs in flour and brown in the heated oil (medium heat). Place in 9x13 baking dish.

1 cup ketchup (or 1/2 bbq sauce)

3 Tbsp vinegar

2 Tbsp sugar

2 Tbsp worchestershire

4 Tbsp minced onion

Combine sauce ingredients and pour over meatballs. Bake at 350* for 45 minutes. 

Yummy!