Linda Wilson asked:
Are you always in a hurry? Do you wish the world would slow down and let you catch up? If so, you are not alone. But life isn’t going to slow down to allow you to catch up! One way you can enjoy more down time is to cut time in the kitchen. Yes, in the kitchen! Forget going through the fast-food drive-thru lanes and prepare your family a real meal. Here are a couple of recipes to help you get dinner on the table in a matter of minutes.
EASY CORN CHOWDER
6 slices bacon, fried crisp and crumbled
1 cup chopped onion
1 green bell pepper, chopped
2 1/2 cups milk
2 cans (approx. 15 oz. ea) diced potatoes, drained
1 can (15 oz) creamed corn
1 can (15 oz) whole-kernel corn
1/2 tsp fresh ground black pepper
1/8 tsp red pepper
1/4 tsp salt
2 cups chicken broth
Saute the onion and bell pepper in the bacon drippings cooking until tender. Remove to a large saucepan or small stockpot, scraping the skillet to get all the flavor. Add the diced potatoes, creamed corn, whole-kernel corn and seasonings. Slowly stir in the milk until well blended. Add the chicken broth. Heat over low heat until thoroughly heated through but do not boil.
CRAB CAKES WITH LIME SAUCE IN A MATTER OF MINUTES
This recipe goes together in about 15 minutes. Cooking time is 8 to 10 minutes.
1 medium lime
1 cup mayonnaise
1 envelope dry Italian Seasoning Mix
2 tbsps Dijon Mustard
2 cans (6-oz each) crabmeat, drained and flaked
25 Ritz-style crackers, finely crushed, divided
2 tbsps chopped green onion
1/4 cup sour cream
Grate the lime peel and squeeze juice from the lime. Mix half the juice, half the mayonnaise, the salad dressing mix, and the mustard in a medium bowl. Stir until well blended. Add the crabmeat, half the cracker crumbs, and the onion. Mix together lightly. Shape into 16 patties, about 1/2-inch thick. Coat the patties with the remaining cracker crumbs. Spray a large skillet with nonstick vegetable oil spray. Cook patties, in batches, over medium heat about 2 minutes or until browned on each side and heated through. Meanwhile, mix remaining mayonnaise, lime juice, lime peel, and sour cream together in a small bowl. Mix to blend together well. Serve crab cakes with a dollop of the sour cream sauce over the top.
Enjoy!
Wesley
Are you always in a hurry? Do you wish the world would slow down and let you catch up? If so, you are not alone. But life isn’t going to slow down to allow you to catch up! One way you can enjoy more down time is to cut time in the kitchen. Yes, in the kitchen! Forget going through the fast-food drive-thru lanes and prepare your family a real meal. Here are a couple of recipes to help you get dinner on the table in a matter of minutes.
EASY CORN CHOWDER
6 slices bacon, fried crisp and crumbled
1 cup chopped onion
1 green bell pepper, chopped
2 1/2 cups milk
2 cans (approx. 15 oz. ea) diced potatoes, drained
1 can (15 oz) creamed corn
1 can (15 oz) whole-kernel corn
1/2 tsp fresh ground black pepper
1/8 tsp red pepper
1/4 tsp salt
2 cups chicken broth
Saute the onion and bell pepper in the bacon drippings cooking until tender. Remove to a large saucepan or small stockpot, scraping the skillet to get all the flavor. Add the diced potatoes, creamed corn, whole-kernel corn and seasonings. Slowly stir in the milk until well blended. Add the chicken broth. Heat over low heat until thoroughly heated through but do not boil.
CRAB CAKES WITH LIME SAUCE IN A MATTER OF MINUTES
This recipe goes together in about 15 minutes. Cooking time is 8 to 10 minutes.
1 medium lime
1 cup mayonnaise
1 envelope dry Italian Seasoning Mix
2 tbsps Dijon Mustard
2 cans (6-oz each) crabmeat, drained and flaked
25 Ritz-style crackers, finely crushed, divided
2 tbsps chopped green onion
1/4 cup sour cream
Grate the lime peel and squeeze juice from the lime. Mix half the juice, half the mayonnaise, the salad dressing mix, and the mustard in a medium bowl. Stir until well blended. Add the crabmeat, half the cracker crumbs, and the onion. Mix together lightly. Shape into 16 patties, about 1/2-inch thick. Coat the patties with the remaining cracker crumbs. Spray a large skillet with nonstick vegetable oil spray. Cook patties, in batches, over medium heat about 2 minutes or until browned on each side and heated through. Meanwhile, mix remaining mayonnaise, lime juice, lime peel, and sour cream together in a small bowl. Mix to blend together well. Serve crab cakes with a dollop of the sour cream sauce over the top.
Enjoy!
Wesley
