Spicy Shrimp and Crab Corn Chowder

Posted on November 10, 2011 by Andrea

Scott and I were out to dinner recently and he ordered some corn and jalapeno soup as a starter. The soup flavor was great, there was bacon in it providing a smokey background and the corn stood out. As I always do, I started trying to figure out how I could make this at home.

I had some crab that needed to be used and it occured to me that I could make a sort of crab and corn chowder. I pondered over this for a few days until I had a set idea in mind. Then I put it into motion and came up with a chowder that just might be one of my favorites.

Andrea’s Spicy Shrimp and Crab Corn Chowder

8oz Lump Crab Meat

2C, Frozen cooked shrimp (if using fresh, about 10-12 peeled and deviened shrimp)

1/2 Large Onion, chopped

2 Carrots, peeled and chopped

2 Ribs Celery, chopped (if you have some of the leafy hearts, use those)

Sauteed Kale with Shrimp and Wheatberries

Posted on January 18, 2011 by Andrea

One pot meals are my favorite. When I cook dinner, most nights I play a game with myself to see how I can reduce the number of pots and utensils I have to use. This makes cleanup faster and easier!

My goal is to try and only use one pot. Sometimes I’m successful and other times I’m not but at least I gave it a try! Wheatberries are a new obsession for me. I love them! They cook up fast, can be made ahead, and the chew factor they have is outstanding.

Little nuggets of goodness! They are a lot chewier than brown rice and have a more intense slightly nutty flavor. I can purchase these in the bulk bin section at my local Whole Foods.

Place some wheatberries in a pot, cover with water and bring to a boil. Boil for a few minutes, maybe 10, until they are softened and chewy. Not crunchy but a lovely soft chew to them.

Taking the time

Posted on October 28, 2010 by Andrea

Friday nights are lovingly referred to as Sushi Friday here at the HQ. I think we’ve talked about this before? Just like Pizza Thursdays (which is today, whooo!) we very much look forward to it. We don’t always have sushi though, sometimes we have leftovers. Sometimes we are out with friends, and sometimes it just doesn’t happen. Most times we try to make it work.

Sometimes we make sushi at home and sometimes we get some takeout to bring home. Either way, we’re eating sushi in our jammies and watching something on TV.

One Friday I really wanted sushi. Not just any sushi but our sushi. Let me clarify that our sushi isn’t great or the most magical thing to exist. Nor do I think it can compete with any kind of sushi that can be purchased at an official sushi joint. It’s just our basic at-home sushi.

What I really like about our sushi is the shrimp roll we, or I should say, Scott makes. It’s so simple but mighty tasty and I cannot find anything else like it around.

Tuesday Tip: Roasting shrimp

Posted on May 4, 2010 by Andrea

I am always looking for ways that I can cut down the number of dishes that I have to do after a meal. One of my favorite ways of keeping the dirties to a minimum is by roasting things in the oven. A foil wrapped baking sheet makes for super easy cleanup when the couch seems a little more inviting than a sink full of suds full of empty promises that it won’t dry out your hands.

One random Saturday I watched Ina make some shrimp cocktail and she roasted her shrimp.

Chef, what?!

Why this never occurred to me before I have no idea but I was determined to give it a try. Cooking seafood takes only minutes, it’s pretty fast and really effortless once you get experience under your apron. Shrimp do not take long to cook at all but roasting them means I don’t have to dirty a skillet and that’s really all that is needed for me to fall in love.

Chipotle Glaze

Posted on May 24, 2009 by Andrea

Chipotle Glaze

This was another idea I came up with while working and thinking about what to make for dinner. At least I’m a great multitasker! Scott and I love fish and seafood. Because it’s such a great protein source along with all the other goodies it contains, I try to make sure we get fish at least twice a week. We were having salmon one night and I wanted a different way to serve it up. I usually marinade the salmon in a teriyaki mixture because it takes to that flavor so well. But this time I wanted something a little different.

Since I’ve been working on my heat tolerance level, I decided to try something new with the salmon by creating a sweet and spicy glaze. Glazes aren’t something I really work with too much and I thought it was about time I changed that up. I pulled out some chipotles and put together this really great tasting glaze.