Two freaking AWESOME dishes
So I spent the majority of the day playing in the kitchen. Was sooooo in heaven!
The first recipe, the crab and corn chowder, is by far my favorite. I didn't use a recipe, but I did take note of what I was throwing in and actual amounts, except for seasoning. It's basically FF and the protein count has got to be pretty good considering the crab, the stock, the greek yogurt etc...
Crab and Corn Chowder ½ pound turkey bacon, chopped into small pieces
1 large sweet onion, chopped
2 cloves garlic, minced fine
2 small stalks lemon grass, “bruised" (smash with flat side of large chef knife)
8 ears corn, corn taken off of cob, two cobs reserved and cut in half
8 cups stock (I used chicken but would have preferred to do half seafood stock and half chicken stock, but I didn’t have seafood stock on hand)
2 fresh bay leaves
2 cups FF ½ and ½
Slurry of corn starch and water (Equal parts corn starch mixed with equal parts cold water…will depend on how thick you want the soup how much you will need. Remember, it’s a BIG batch of soup, so you’ll need a good amount…probably about 4 tablespoons of each give or take for a thick chowder consistency)
2 pounds large lump crab meat
6 ounces FF greek yogurt, plain
Salt, Pepper, and Seafood seasoning to taste (or emeril’s south west seasoning instead of seafood seasoning)
Garnish (Parsley, Dill, Lemon rind)
Place a tsp of olive oil in a large dutch oven and heat. Add turkey bacon and coo****il crispy. Remove bacon and place on paper towel lined plate
Add chopped onion, garlic, and lemon grass. Sautee until onions are translucent, about 5 mins Season with salt and pepper Add in kernels from corn and sautee for approximately 5 more mins
Add in stock, bay leaves, and reserved corn cobs. Bring to a simmer, and cook about 20 mins, allowing some liquid to reduce, but not allowing corn to get mushy.
Remove bay leaves, stalks of lemon grass, and corn cobs Slowly pour in corn starch slurry until soup is thickened. Leave slightly thinner than you’d prefer, as it will reduce with the FF ½ and ½ shortly.
Add in ½ and ½ Do not bring to a boil. Allow to reduce slightly. Reseason with salt and pepper, and add seafood seasoning or southwest seasoning to taste. Take off of heat and gently stir in lump crab meat, greek yogurt, and reserved turkey bacon (or you can garnish each individual bowl with the bacon pieces) Serve with garnish.
I “premade" a garnish by putting in a large handful of parsley, a bunch of dill, and strips of lemon peel into the bowl of a mini food processor and processed until all was chopped fine. The fresh herbs and lemon rind make a BIG difference in this dish, so don’t skip it!
The second one, can be used as a side dish, a "salsa" on quesadillas or tacos, or even over grilled shrimp or something....
Black Bean & Corn “Relish" Great on it’s own as a side dish, but would also go fantastically over chicken! 2 cans of black beans, drained and rinsed 2 ears of corn, corn removed from cob ¼ of a large red onion, minced fine 1 orange bell pepper, chopped fine ½ cup (approximately) of chopped fresh pineapple Hot Sauce, salt, pepper, to taste Place drained, rinsed beans in a large bowl Sautee corn kernels in a pan with a little olive oil until crisp tender, about 7 mins Add in red onion and orange pepper and continue sautéing for 3-4 mins Mix in corn mixture with black beans, stir in pineapple. Season with salt, pepper, and hot sauce
The first recipe, the crab and corn chowder, is by far my favorite. I didn't use a recipe, but I did take note of what I was throwing in and actual amounts, except for seasoning. It's basically FF and the protein count has got to be pretty good considering the crab, the stock, the greek yogurt etc...
Crab and Corn Chowder ½ pound turkey bacon, chopped into small pieces
1 large sweet onion, chopped
2 cloves garlic, minced fine
2 small stalks lemon grass, “bruised" (smash with flat side of large chef knife)
8 ears corn, corn taken off of cob, two cobs reserved and cut in half
8 cups stock (I used chicken but would have preferred to do half seafood stock and half chicken stock, but I didn’t have seafood stock on hand)
2 fresh bay leaves
2 cups FF ½ and ½
Slurry of corn starch and water (Equal parts corn starch mixed with equal parts cold water…will depend on how thick you want the soup how much you will need. Remember, it’s a BIG batch of soup, so you’ll need a good amount…probably about 4 tablespoons of each give or take for a thick chowder consistency)
2 pounds large lump crab meat
6 ounces FF greek yogurt, plain
Salt, Pepper, and Seafood seasoning to taste (or emeril’s south west seasoning instead of seafood seasoning)
Garnish (Parsley, Dill, Lemon rind)
Place a tsp of olive oil in a large dutch oven and heat. Add turkey bacon and coo****il crispy. Remove bacon and place on paper towel lined plate
Add chopped onion, garlic, and lemon grass. Sautee until onions are translucent, about 5 mins Season with salt and pepper Add in kernels from corn and sautee for approximately 5 more mins
Add in stock, bay leaves, and reserved corn cobs. Bring to a simmer, and cook about 20 mins, allowing some liquid to reduce, but not allowing corn to get mushy.
Remove bay leaves, stalks of lemon grass, and corn cobs Slowly pour in corn starch slurry until soup is thickened. Leave slightly thinner than you’d prefer, as it will reduce with the FF ½ and ½ shortly.
Add in ½ and ½ Do not bring to a boil. Allow to reduce slightly. Reseason with salt and pepper, and add seafood seasoning or southwest seasoning to taste. Take off of heat and gently stir in lump crab meat, greek yogurt, and reserved turkey bacon (or you can garnish each individual bowl with the bacon pieces) Serve with garnish.
I “premade" a garnish by putting in a large handful of parsley, a bunch of dill, and strips of lemon peel into the bowl of a mini food processor and processed until all was chopped fine. The fresh herbs and lemon rind make a BIG difference in this dish, so don’t skip it!
The second one, can be used as a side dish, a "salsa" on quesadillas or tacos, or even over grilled shrimp or something....
Black Bean & Corn “Relish" Great on it’s own as a side dish, but would also go fantastically over chicken! 2 cans of black beans, drained and rinsed 2 ears of corn, corn removed from cob ¼ of a large red onion, minced fine 1 orange bell pepper, chopped fine ½ cup (approximately) of chopped fresh pineapple Hot Sauce, salt, pepper, to taste Place drained, rinsed beans in a large bowl Sautee corn kernels in a pan with a little olive oil until crisp tender, about 7 mins Add in red onion and orange pepper and continue sautéing for 3-4 mins Mix in corn mixture with black beans, stir in pineapple. Season with salt, pepper, and hot sauce
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses. 
These both sound excellent!
I like to take a can of black beans, garbanzo beans, niblet corn from the can and drain them all. combine. Add fat free catalina as a dressing. Toss to coat and enjoy! No cook, high protein, cold salad. I guess I'm going to have to watch the sugars. Not sure if there is a sugar free catalina dressing.
I like to take a can of black beans, garbanzo beans, niblet corn from the can and drain them all. combine. Add fat free catalina as a dressing. Toss to coat and enjoy! No cook, high protein, cold salad. I guess I'm going to have to watch the sugars. Not sure if there is a sugar free catalina dressing.
"Life is too short to buy cheap fabric softener." ~ favorite quote by my favorite genious!
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