Shrimp and Corn Chowder

Creamy shrimp chowder is a nice hardy way to have dinner!

3 carrots peeled and chopped
3 ribs of celery chopped
1/2 medium onion chopped
1 green bell pepper chopped
1 tablespoon butter
2 tablespoons olive oil
2 cloves of garlic minced
1 tablespoon salt
1 teaspoon Old Bay
1 teaspoon white pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
6 medium potatoes peeled and
chopped
2 cups fresh corn
2 cans chicken stock
1 can vegetable stock
2 cans of water
1 1/2 cups skim milk
1/4 cup flour
1 can evaporated milk
More salt to taste as needed

Add the butter and olive oil to a soup pot over medium heat. Add the carrots, celery, peppers and onions. Let this cook for a minute or two then add the spices. let this cook for about 10 minutes. Add the potatoes and let this cook for another minute or two. Add the stock and water and corn. Bring this to a boil, reduce heat and simmer for 15 minutes. Add the shrimp and milk, whisk together in a small bowl the flour and evaporated milk. Add the mixture to the soup and bring to a boil. Reduce the heat and let simmer for 10 minutes or until it becomes thicker. This will be a huge hit at your dinner table guaranteed! For more on this recipe or any others please email me at alesia.leach@gmail.com

Vegetarian Lasagna with Garlic Baguette

Lasagna is a delicious meal and if you make it with egg plant planks instead of noodles it is that much healthier!

2 large egg plants cut into planks
Salt (liberal amount)

1/2 large onion minced
3 medium carrots chopped
1 medium zucchini chopped
1/2 mushrooms chopped
2 cloves garlic minced
1 bag Morningstar crumbles
1 1/2 cups baby spinach leaves
2 large cans crushed tomatoes
Salt and pepper to taste
1 teaspoon dried oregano
1 tablespoon dried basil

1 cup ricotta cheese
1/2 cup DiGornio 3 cheese blend
1 egg beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 tablespoon dried basil

1 multi grain baguette
1clove garlic

Slice the egg plant into planks. Layer them into a baking dish salting liberally and placing paper towels between the layers. Place a heavy pot on top of them filled with food cans. Let this sit for 1 hour. Add the onion, carrots and zucchini to a large heavy bottom skillet. Drizzle with olive oil. Salt and pepper to taste. Add the mushrooms and garlic. Add the Morningstar crumbles, let this cook for a few minutes. Add the spinach and let that wilt down. Add the two cans of tomatoes with the oregano and basil. Season to taste with salt and pepper. Let this simmer for 15-20 minutes. Remove the egg plant from the paper towels and rinse off the salt. Pat dry and set aside. Beat the egg in a medium mixing bowl. Add the cheese, salt pepper and herbs. Combine well. Brown all of the pieces of egg plant on both sides. Ladle some sauce on the bottom of a a 13x9 inch baking dish. Add a layer of the egg plant a layer of the cheese mixture a layer of mozzarella and provolone slices. And continue to layer the ingredients in the same order. Sprinkle the rest of the three cheese blend on top and place in a 400 degree oven for 30 minutes or until golden brown and bubbly. Slice the baguette into rounds and place them on a bling sheet in the oven. For 20 minutes. Once it's toasted rub the bread with the garlic. For more on this recipe or any others please email me at alesia.leach@gmail.com

Mediterranean Chicken Pizza

4 bone in, skin on chicken thighs
1 tablespoon salt
1 tablespoon ranch powder
1/4 teaspoon cayenne
1 tablespoon dries basil
1/2 tablespoon dried oregano
1/2 tablespoon garlic powder

2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat bran
1 tablespoon sugar
1 tablespoon dry active yeast
1/2 tablespoon salt
1 tablespoon basil
1/2 tablespoon oregano
1/4 teaspoon cayenne
1 tablespoon ranch powder
1/2 tablespoon garlic powder
1 1/4 cup very warm water

1 green bell pepper cut into strips
1/2 red,orange and yellow bell pepper cut into strips
3/4 onion cut into slices
1 cup baby spinach leaves
1 recipe creamy dill sauce (this can be found with my Greek style chicken pitas)
Shredder cheese

Pull the skin back on the chicken, but not off all the way. Season the meat and replace the skin, season the skin and place this on a cooling rack over a 13"x9" baking pan. Put this in a 380 degree oven for 35-40 minutes. While the chicken is baking place the flour, wheat bran, sugar, yeast, salt and spices in the bowl for the stand mixer with a hook attachment. Stir this together and add the water slowly until the dough form a soft ball and pulls away from the sides. Leg this run for 5 minutes or until it becomes elastic and smooth. Coat the dough ball with olive oil and place a towel over the bowl and put it in a warm place to rise. While the dough is rising cut the vegetables and make the sauce. When the dough doubles in size punch it down and place it on a lightly floured surface. Roll this out to fit baking pan. Spread the sauce on the dough, place the spinach leaves on it, layer on the onions and peppers. Remove the chicken from the oven and let it cool for a few minutes. Remove the skin from the chief and shred the meat with a fork. Layer the meat onto the pizza and top with shredded cheese. Place this in a 425 degree oven for 20-25 minutes or until golden brown! Pizza is an endless vessel for fun and unique toppings that will keep your family from getting bored with the same old same old! For more on this recipe or any others please email me at alesia.leach@gmail.com