NEW RECIPES

WINNER FOR BEST RECIPE

Kevin Carr says his recipe for seafood bisque will make your girlfriend or boyfriend propose after you serve it to them.
It is so delicious!

Ingredients (SERVES 4): 1 qt of heavy cream 4 oz white flour one stick of salted butter red paprika 1 bottle of clam juice 1 bottle of dry sherry 1 lb of scallops 1 lb. of small shrimp ½ lb of cooked lobster meat

1. heat clam juice and put all seafood in to cook for 2 minutes 2. strain seafood and reserve broth 3. melt butter in frying pan (do not burn) 4. whisk in flour slowly to make a roux 5. add one package of Halladays lobster dip 6. add clam juice (and bring up to heat) 7. slowly whisk in heavy cream 8. add one tsp paprika for color 9. add one cup or more of sherry to taste 10. when bisque is to texture and taste add in seafood and heat for 2 minutes or until well heated without boiling

Chipolte chicken

Cube 2lbs boneless chicken breasts & marinade overnight in:

• 1 cup Barbeque sauce
• 1/4 c. Orange juice
• 1-2 TBS Chipolte Dip Mix
• 1 Lb. Bacon

Partially cook bacon & cut in 1/2 - (drain well between paper towels)
Wrap marinated chicken cube in bacon - (secure with toothpick)
Cook At 400° about 15 minutes or until done

Shrimp Canapés

• 1 Cup Mayo
• 1 Cup mozzarella cheese
• 1 Tablespoon finely chopped onion
• 1 teaspoon Spicy garlic Dill or Cucumber Dill Mix

Mix well - place 1 Tablespoon on sliced French bread with a shrimp garnish on top - Bake at 400° until brown & toasty

Double-Stuffed Potato cups

• 3 Lbs. 1 1/2” to 2” New Potatoes
• 2 TBS Olive Oil
• Salt & Pepper

Stuffing:

• 1/2 Cup Sour Cream
• 1 TBS Dip Mix (Garlic Chive, Smoked Salmon, Garlic Dill or Curry)
• 1/2 Cup Grated Cheddar
• 1/2 Cup Grated Parmesan Cheese

Boil Potatoes 15-20 min. in salted water until slightly soft. Let cool for 10 minutes & scoop out small scoops with a melon baller or grapefruit spoon. (Set aside scooped out portion for stuffing.) Brush potatoes with olive oil, salt & pepper, and bake at 475° for 10 -15 minutes till slightly brown around edges. While cups are roasting, add sour cream & dip mix to reserved flesh & microwave covered for 3 minutes. Mash with a little milk if too thick. Remove potato cups from oven & fill each with a little stuffing mix. Sprinkle a little Parmesan cheese on top, and bake at 475°

For 10 minutes or until tops are golden brown. Top with smoked salmon & capers, or shrimp, if desired.

Baked Chipotle Shrimp Dip

• 8 oz cream cheese
• 1 to 2 tablespoons of chipolte dip blend
• 8 oz mayo
• 1 can drained shrimp
• ½ cup of shredded monteray jack cheese

Blend all ingredients and pour into a 9 inch pie plate and bake at 350 degrees 20-30 minutes until hot and bubbly.

Baked Clam Dip

• 1 cup mayo
• 1 cup of shredded mozzarella
• ½ cup sour cream
• 2 tablespoons of parmesan cheese
• 1 can of drained clams
• 1 tablespoon of clam dip mix

Blend all ingredients except parmesan cheese and pour into 9 inch pie plate. Sprinkle parmesan cheese on top and bake at 350 degrees 20 – 30 minutes until hot and bubbly.

Baked Spa Seafood Dip

• ½ cup non fat Greek yogurt 1 cup chopped cooked seafood
• ½ cup low fat mayo
• 2 tablespoons of parmesan cheese
• 1 tablespoon of lobster dip mix
• 1 cup of shredded mozzarella cheese

Blend yogurt, mayo, mozzarella, and seafood and pour into 9 inch pie plate, sprinkle parmesan cheese on top and bake for 20- 30 min at 350 degrees until hot and bubbly.

Great served with warm French bread, breadsticks, crackers, toasted pita bread or chips.

Substitute low fat mayo, and cheeses if desired.