Patti's Place

Country beef ‘dump’ dinner 🥰

If you're wondering about the name of this recipe, just look at the method and it will all make sense. There is only one step and it involves you dumping all the ingredients in the slow cooker and forgetting about it until dinner time. In terms of the flavour, we are talking good old-fashioned beef casserole - a perfect winter warmer.

1kg gravy beef, cut into chunks (see recipe notes)

2 tbsp gravox

1 tbsp plain flour

500g baby potatoes, halved

200g button mushrooms, halved

2 carrots, chopped

6 shallots, halved

125ml (1/2cup) Massel Beef Style Liquid Stock

400g can chopped tomatoes

225g jar tomato chutney

Step 1
Toss beef
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OK, GOT IT
in gravox and plain flour in the bowl of a slow cooker. Arrange potato, mushroom, carrot and shallot over beef. Pour over stock, tomatoes and chutney. Cook on HIGH for 8 hours or until the beef is tender. Serve with steamed green vegetables, if desired.

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Vegetarian Mexican nachos fried rice 🥰

Get dinner on the table in 10 minutes with this easy, cheesy vegetarian Mexican nachos fried rice.

50g packet microwave long-grain white rice

400g can black beans

425g can corn kernels

2 tomatoes

1 avocado

1 tbsp olive oil

30g packet taco spice mix

100g (1 cup) Mexican-style grated cheese

2 fresh coriander stalks

1 lime

Sour cream, to serve

Chilli sauce, to serve

Corn chips, to serve

Step 1
Microwave the rice following packet directions. Preheat a grill
Step 2
Heat the oil in a large ovenproof frying pan over medium-high heat. Add the rice, taco spice mix, beans, corn and tomato. Cook, tossing for 3 minutes, or until well combined.
Step 3
Sprinkle with cheese and place under the grill for 2 minutes or until the cheese has melted.
Step 4
Meanwhile, finely chop the coriander and cut the lime into wedges. Top the rice with avocado, coriander, sour cream, chilli sauce and corn chips. Serve with lime wedges.

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This Is the Best Fast-Food Fish Sandwich, According to a Food Critic 😊

Just in time for Lenten season.

A professional food critic has taken a stab at fast-food fish sandwiches during the Lenten season, and he actually loved one particular brand's creation, which stood out from the rest.

Scott Vogel, a writer at Long Island's largest newspaper Newsday, reviews a broad variety of foods for the publication. From upscale French bistros to Valentine's Day cookies from Dunkin' to rating the finest steakhouses on the island, Vogel is no stranger to sharing his opinion on both high-end and fast-food meals. His recent taste test of fish sandwich options available at the biggest fast-food chains left him with one clear winner.

But first, let's start with what he didn't like. McDonald's Filet-O-Fish sandwich was down at the bottom of the pile. Vogel writes: "If you are wondering how Americans came to prefer fish sandwiches that neither taste nor appear like fish, look no further than McD[s], which has been extruding these clones since the early '60s."

Moving on to Burger King's Big Fish Sandwich, the critic took issue with the filet's size and substance. "Its filet, a breading event in which po***ck has a cameo, is but three inches square and tastes like it looks—white," he said.

White Castle's Panko Breaded Fish Slider got a milder rebuke, with Vogel saying "The fish was no worse than elsewhere," while of Arby's King's Hawaiian Fish Deluxe sandwich, he wrote: "Its rhomboid plank of fish is remarkable only for an oddly bitter taste to the breading accented by a few notes of high school cafeteria."

Wendy's Crispy Panko sandwich drew less ire: "The sandwich does better with po***ck than all the competition, its large, Arkansas-shaped patty both buttery and flaky enough to complement a crunchy exterior that, if not really panko, at least knows what panko is."

But when it came down to Popeye's new Cajun Flounder Sandwich, the critic had genuine praise. Vogel wrote in part that Popeye's sandwich was "the rare fish sandwich that actually tastes like something."

Here's the final verdict on it: "Cayenne and other spices bring real heat to a batter that's crunchy, not soggy like so many of its rivals. The portion of flounder is notable too, especially given the price, its saltiness nicely balanced by a sweet brioche bun. Between that, Popeye's quarter-inch pickle slices, creamy tartar, good sense to nix the cheese, and insulated foil bag, the Cajun Flounder sandwich is a worthy follow-up, a beacon of light in a sea of despond."

It looks like Popeyes has done it again by creating another iconic, bar-raising sandwich, this time in the fish category.

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A Cioppino Recipe Perfect For a Dinner Party 🥰

Prepare to wow your guests with this hearty, classic, seafood soup.

In the late 19th and early 20th centuries, a flood of Italian immigrants made their way to San Francisco, leaving a permanent mark on the culinary fabric of the city forever. One of the great dishes to come from that period is cioppino, a hearty fish and shellfish soup based on the classic seafood soups of the old country. This is a very fast, very delicious cioppino recipe, combining a full roster of nutritional superstars: tomatoes, garlic, wine, herbs, and lots of fresh seafood. Cioppino is great for a dinner party! And if you need to educate any of your party guests on what cioppino is, feel free to memorize the first two lines of this paragraph and recite it to them (but not with your mouth full).

YOU'LL NEED
1 Tbsp olive oil
1 bulb fennel, cored and diced, fronds chopped and reserved for garnish
1 medium onion, diced
4 cloves garlic, roughly chopped
1⁄2 tsp fennel seeds
1⁄2 tsp red pepper flakes
1 can (28 oz) whole peeled tomatoes
11⁄2 cups clam juice
1 cup low-sodium chicken broth
1 1⁄2 cups red wine (Pinot)
2 bay leaves
1⁄2 tsp dried thyme
1 lb firm white fish, such as halibut, cod, or mahi-mahi
1⁄2 lb medium shrimp, peeled and deveined
12 to 16 mussels, scrubbed and debearded (Most mussels come fully cleaned these days, but just in case, pick through and remove any stringy "beards" that may still be attached to the shells.)
Salt and black pepper to taste

HOW TO MAKE IT
Heat the olive oil in large saucepan or pot over medium heat.
Add the fennel, onion, garlic, fennel seeds, and red pepper flakes and sauté for about 5 minutes, until the vegetables are soft.
Drain the tomatoes, discarding the juice.
Lightly crush the tomatoes with your fingers (careful, juice may splatter from inside the tomato).
Add the tomatoes to the pot, along with the clam juice, chicken broth, wine, bay leaves, and thyme, and bring to a simmer.
Cook for 5 minutes, then add the fish, shrimp, and mussels.
Cook for about 5 minutes, until the fish is firm, the shrimp is pink, and the mussels have opened.
Discard any mussels that do not open. Taste and adjust seasoning with salt and black pepper.
Discard the bay leaves and serve the soup with the reserved fennel fronds for garnish.

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The Quickest Mussels in White Wine Recipe 😊

Don't be nervous about making this shellfish dish that's ready in just a few minutes—it's easier than it looks!

A great teacher once said to eat fish before a big test. Which, based on its superfood-worthy nutritional profile alone, can give you the energy and clarity of mind to attack any important task at hand. Yet, the only shellfish most cooks bother messing with at home is shrimp, which is a shame, because clams, scallops, oysters, and especially mussels are begging for an invite to your dinner table. Packed with protein, omega-3s, and a cache of energy-boosting B vitamins, shellfish make an ideal way to start a meal, or simply add a salad to the side, and you can call it a full meal for dinner. Build a flavor base with onions, garlic, and other aromatics, then add the mussels and enough liquid to create some steam. Cover and cook until they pop open, about 5 minutes or so. And make sure you have plenty of crusty bread for dunking in the sumptuous broth at the bottom of the bowl. No leftovers left behind! We think this dish will be good to the last drop.

YOU'LL NEED
1 Tbsp butter
1 small red onion, thinly sliced
4 cloves garlic, minced
1 large tomato, chopped
Salt to taste
1 cup white wine
1 tsp saffron (optional)
2 lbs mussels, scrubbed and debearded
Chopped fresh parsley for garnish

HOW TO MAKE IT
Heat the butter in a large stockpot over medium heat.
Add the onion and garlic and cook for 5 minutes, until the onion is translucent.
Add the tomato and cook for 2 to 3 minutes, until softened.
Season with a pinch of salt.
Pour in the wine and add the saffron (if using), then dump in the mussels.
Cover and cook until the mussels have opened, about 5 minutes (discard any that don't open).
Season again with a few pinches of salt and top with parsley.
Serve the mussels straight from the pot, or in individual bowls, with hunks of bread to sop up the juices at the bottom.

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A Crisp Cornmeal Catfish With Corn Salsa Recipe 🥰

Get that satisfying crunch of a fried fillet without all the extra calories.

Nearly all catfish you encounter on restaurant menus has one thing in common: a long soak in hot fat. We've never quite understood the appeal. Once food is battered and fried, doesn't it all start to taste the same? This catfish recipe mimics the satisfying crunch of a fried fillet and the corn salsa provides more flavor than you'd ever find in a coat of soybean oil.

YOU'LL NEED
4 tsp canola oil
1 ear corn, kernels removed from the cob
1 can (16 oz) black beans, rinsed and drained
1 avocado, pitted, and cut into cubes
Juice of 1 lime, plus wedges for garnish
1 jalapeño, minced
Salt and black pepper 1 cup cornmeal
1⁄8 tsp cayenne pepper
4 catfish fillets (6 oz each; Catfish is affordable and found in most markets, but flounder and tilapia are good substitutes.)

HOW TO MAKE IT
Heat 1 teaspoon of the oil in a medium saucepan over medium-high heat.
Add the corn kernels and cook, stirring occasionally, until they're lightly browned, about 5 minutes.
Add the beans and warm through.
Transfer to a bowl and stir in the avocado, lime juice, and jalapeño; season with salt and pepper.
Pour the cornmeal onto a large plate; season with the cayenne, 1 teaspoon salt, and 1⁄4 teaspoon pepper.
Dredge the fillets in the cornmeal until evenly coated.
Heat the remaining 3 teaspoons of oil in a large non-stick skillet or sauté pan over medium heat.
When the oil is hot, add the catfish and cook for 4 to 5 minutes per side, until the coating is golden and crispy and the fish flakes easily.
Serve the fish topped with the salsa, along with additional lime wedges, if you like.
Eat This Tip
Pan-Frying

The virtues of pan-frying are manifold. First, you don't have to spend the money on an entire bottle of oil to fry a few pieces of fish or chicken. Next, you avoid the mess of deep-frying at home. Finally, and most important, pan-frying provides the delicious flavor and crispy texture of deep-frying for a fraction of the calories.

Film a pan with oil (peanut is best, both for its high smoke point and its healthy fat profile) and heat over medium. Lightly flour or bread your chicken, pork, or fish (pounded chicken and pork and thin cuts of fish work best since they cook quickly and evenly) and add one piece at a time to the pan. Don't crowd (!) or the oil temperature will plummet and the crust will be soggy. Cook until a deep golden crust develops on each side, adding more oil if the pan dries up along the way.

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Southern-Style Cornmeal Catfish With Tomato Gravy Recipe

🥰It's an authentic dish that tastes just like one your grandmother would make.

There's nothing wrong with comfort food. Food should be comforting, shouldn't it? But more often than not, the foods that we find the most comforting are the ones that pack on the most unnecessary calories and fat. We don't think that the price for comfort foods should be that high. That's where the inspiration for this dish came from. The idea for this cornmeal catfish recipe comes from one of the kings of comfort food, Sean Brock, who cooks up soul-rattling Southern dishes at his Charleston restaurant, Husk. Sean has an incredible gift for making food you will crave months after eating: crispy chicken skins with peach marmalade, shrimp and grits with charred peppers, fried green tomatoes topped with pimento cheese and country ham. But what haunts us the most is his catfish with a simple tomato gravy, a recipe from that endless source of comfort food the world over, a grandmother—Sean's, to be precise.

YOU'LL NEED
2 Tbsp rendered bacon fat
2 Tbsp plus 1⁄2 cup ground cornmeal
1 can (14.5oz) whole peeled tomatoes, lightly crushed, juices discarded
Salt and black pepper to taste
1 Tbsp canola oil
1⁄8 tsp cayenne pepper
4 catfish fillets (about 6 oz each)

HOW TO MAKE IT
Heat the bacon fat in a medium saucepan over low heat.
Add the 2 tablespoons of cornmeal and continue cooking, stirring constantly, for about 5 minutes, until the cornmeal is light brown.
Add the drained tomatoes and simmer for another 10 minutes. Season with salt and black pepper.
While the sauce simmers, prepare the catfish: Heat the oil in a large cast-iron skillet or non-stick pan over medium heat.
Spread the 1⁄2 cup of cornmeal out in a shallow dish and season with the cayenne, plus a few good pinches of salt and black pepper.
Dust the catfish on both sides with the cornmeal and place in the hot pan.
Cook, turning once, for 6 to 8 minutes, until the surface is golden brown and crusty and the fish flakes with gentle pressure from your finger.
Serve each fillet with a big scoop of tomato gravy.

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Healthy Scrambled Eggs With Salmon, Asparagus, and Goat Cheese Recipe 😊

This dish not only tastes fresh, but it's also hundreds of calories less than restaurant scrambles.

Two eggs scrambled in a pat of butter contain approximately 200 calories. So how do so many other restaurants sling together scrambles with more than 1,000 calories? Simple: excessive oil and egregious amounts of cheese. This healthy scrambled eggs recipe has all the makings of hearty breakfast fare—butter, cheese, protein—but with healthy fats, fresh vegetables, and a light caloric toll. Serve it with a scoop of roasted potatoes and fresh fruit.

YOU'LL NEED
1 Tbsp butter
8 stalks asparagus, woody bottoms removed, chopped into 1" pieces
Salt and black pepper to taste
8 eggs (Spend the extra dollar or two to buy the highest quality eggs you can find. Free-range farmers market eggs are best.)
2 Tbsp fat-free milk
1⁄4 cup crumbled fresh goat cheese
4 oz smoked salmon, chopped

HOW TO MAKE IT
Heat the butter in a large nonstick skillet or sauté pan over medium heat.
When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
Crack the eggs into a large bowl and whisk with the milk.
Season with a few pinches of salt and pepper and add to the pan with the asparagus.
Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat— they continue to cook even after you cut the heat) and fold in the smoked salmon.
Eat This Tip
There is no shortage of stellar scramble combinations. Invent on the fly, or go with one of these flavor-packed approaches.

Sautéed mushrooms, zucchini, and caramelized onions
Chorizo and onion, with diced avocado and chopped cilantro stirred in before serving
Chunks of chicken or turkey sausage, scallions, and cheddar
Cherry tomatoes, with a swirl of pesto stirred in at the last moment, or even a couple spoonfuls of spicy tomato sauce

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Sweet Chili-Glazed Salmon Recipe 😊

It's the dish that will convert even the biggest fish skeptic.

This is the type of recipe that converts fish skeptics into bona fide believers, and all it takes is a glaze that you can whip up in a few minutes. The fattiness of salmon pairs perfectly with assertive spicy and sweet flavors, and this recipe has both. Round this meal out with roasted broccoli (it can roast in the same oven as the salmon) and a side of couscous. Plus, salmon has health benefits like no other fish or meat on any menu: on top, of course, of being a great source of protein, potassium, and B vitamins, salmon is also one of the best ways to get omega-3 fatty acids and is known to help with weight control and reduce the risk of heart disease. This dish is flavorful, delicious, and a healthy way to get your salmon fill. So, has this sweet chili-glazed salmon recipe converted you yet, fish skeptics? Good.

YOU'LL NEED
1⁄4 cup Asian-style sweet chili sauce
2 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger
1 tsp sriracha or other spicy chili sauce
4 salmon fillets, 4–6 oz each (When possible, buy wild salmon. It may be more expensive, but it's lower in PCBs, toxins, and mercury than most farmed varieties. Plus, it just tastes better.)

HOW TO MAKE IT
Preheat the oven to 425°F.
Combine the sweet chili sauce, soy sauce, ginger, and sriracha in a mixing bowl.
Place the salmon fillets on a foil-lined baking sheet. Use a brush or a spoon to lacquer the salmon with the chili glaze.
Bake the salmon until the glaze has begun to lightly caramelize and the salmon flakes with gentle pressure, about 10 minutes, depending on the thickness of the fish.
Eat This Tip
Roasting salmon yields tender, moist fish every time, with no effort on your part other than turning on the oven. In addition to the chili glaze here, try one of these three easy variations to give salmon fillets a powerful flavor boost:

2 tablespoons hoisin, 2 tablespoons low-sodium soy sauce, and 2 tablespoons orange juice
2 tablespoons Dijon mustard, 2 tablespoons honey, and 1⁄2 tablespoon chili powder
2 tablespoons softened butter, 1 tablespoon canned chipotle pepper, the juice of 1 lime, and shaved Parmesan

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Honey-Mustard Glazed Salmon With Roasted Asparagus Recipe 😊

The sauce is not only quick to make, but it will make a fish-lover out of anyone.

Many Americans view fresh fish as restaurant fare, food best left to professionals to skillfully prepare. But when you leave the fish cooking to "professionals" at places like Outback, Friday's, and Applebee's, your hopes of a healthy dinner may be sunk. Why blow the cash and the heavy caloric toll on a meal you can prepare at home in less time than it takes to order out? Plus, if you ever hope to get a kid to eat fish, this 3-minute sauce (which goes great on shrimp, scallops, and chicken, as well) is the key to this grilled salmon recipe. Plus, we have some tips below on how to grill your salmon like a professional. Even more reason to eat in!

YOU'LL NEED
1 Tbsp butter
1 Tbsp brown sugar
2 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp soy sauce
1⁄2 Tbsp olive oil
Salt and black pepper to taste
4 salmon fillets (6 oz each)
Roasted Parmesan Asparagus

HOW TO MAKE IT
Preheat the oven to 400°F. Combine the butter and brown sugar in a bowl and microwave for 30 seconds, until the butter and sugar have melted together.
Stir in the mustard, honey, and soy sauce.
Heat the oil in an ovenproof skillet over high heat.
Season the salmon with salt and pepper and add to the pan flesh-side down.
Cook for 3 to 4 minutes until fully browned and flip.
Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes.
Remove, brush the salmon with more of the honey mustard, and serve with the asparagus.
Eat This Tip
How to Pan-Sear

This restaurant technique yields incomparably moist flesh with a lovely crust—perfect for fish, beef, and chicken, and it will make you feel as professional as the chef at your local restaurant chain. Here's how to nail it.

Step 1: Cook flesh-side down over high heat.
Step 2: Flip once fully browned, about 4 minutes.
Step 3: Finish cooking in a 400°F oven for 5 to 7 minutes

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A Spicy Grilled Mahi-Mahi With Red Pepper Sauce Recipe 😊

This simple sauce is all that's needed to make the fish even more delicious.

Menu descriptions can be so deceiving. "Red-chile seasoned fresh fillet of mahi-mahi grilled to perfection," as it reads on the On the Border menu, sounds like the healthiest dish ever devised by a chain restaurant. So how does it end up chewing through nearly half a day's calories? It's another unsolved restaurant mystery. As long as it's fresh, fish doesn't need much to make it delicious, and our simple, spicy African pepper sauce (called harissa) fits the bill for this grilled mahi-mahi dish. With just a few ingredients, it brings big flavor, plus heart-healthy fats and a monster dose of vitamin C, to any grilled protein it touches. If you don't feel like making it, try Mustapha's Moroccan Harissa.

YOU'LL NEED
1 jar (12 oz) roasted red peppers, drained
1⁄2 tsp cayenne pepper
1 clove garlic
2 Tbsp olive oil
1 tbsp sherry or red wine vinegar
1⁄2 tsp ground cumin
Salt and black pepper to taste
4 mahi-mahi, sea bass, halibut, or snapper fillets (6 oz each)

HOW TO MAKE IT
To make the harissa, combine the red peppers, cayenne, garlic, olive oil, vinegar, and cumin in a blender and puree until smooth. Season with salt and pepper. (Don't limit this sauce to fish alone. It's amazing on grilled steak, pork chops, roasted chicken, or tossed with grilled vegetables.)
Lightly oil a grill or stovetop grill pan and heat until medium-hot. Lightly season the flesh side of the fillets with salt and pepper and place them, skin side down, on the hot grill.
Cook for 4 to 5 minutes, until the skins are lightly charred and crispy.
Turn them over and cook another 2 to 3 minutes.
When they're done, the fish should flake with gentle pressure from your fingertip.
Serve immediately with a big scoop of harissa.
Eat This Tip
Crispy Skin

Most people prefer their fish without skin, and we can't blame them: Who wants to eat chewy, flaccid fish skin? But skin does offer a number of excellent benefits. Not only does it contain a large percentage of fish's most virtuous nutrients (including omega-3s), but it also can protect the delicate fillet from drying out. Plus, if cooked properly, it provides a lovely crispy contrast to the soft flesh. Use paper towels to dry the skin thoroughly (wet skin won't crisp) and lightly oil it. Cook the fish skin side down for 75 percent of the time, until it's lightly charred and almost brittle, before turning to finish cooking briefly on the flesh side.

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Grilled Mahi-Mahi With Salsa Verde 🥰

We're going with the Italian version of the ridiculously good condiment, and you'll want to try it, too.

Confusingly enough, both Mexicans and Italians have their own salsa verde, and both are ridiculously good condiments that can be used in a staggering number of dishes. This, the Italian version, is based on parsley, anchovies, capers, and lemon juice, a bright herbal punch that pairs especially well with the smoke and char of a grill.

Like Mexico's version, this is equally good on meat as it is on fish. It's no slouch on vegetables either, so make a big batch and keep it in the fridge for instant flavor upgrades.
YOU'LL NEED
3⁄4 cup chopped fresh parsley
1⁄4 cup chopped fresh mint (optional)
Juice of 1 lemon
1⁄4 cup olive oil, plus more for grilling
2–3 anchovy fillets, minced
2 Tbsp capers, rinsed and chopped
2 cloves garlic, finely minced
Pinch of red pepper flakes
Salt and black pepper to taste
4 mahi-mahi fillets, or other firm white fish like halibut, sea bass, or swordfish (about 6 oz each)

HOW TO MAKE IT
Preheat a grill. Make sure the grate is cleaned and oiled.
Combine the parsley, mint if using, lemon juice, olive oil, anchovies, capers, garlic, and pepper flakes in a mixing bowl.
Season with black pepper.
Set the salsa verde aside.
Rub the fish with a thin layer of oil, then season all over with salt and pepper.
Place the fillets on the grill skin side down and grill for 5 minutes, until the skin is lightly charred and crisp and pulls away freely (if you mess with the fish before it's ready to flip, it's likely to stick).
Flip and cook on the other side for 2 to 3 minutes longer, until the fish flakes with gentle pressure from your fingertip.
Serve the fillets with the salsa verde spooned over the top.
Eat This Tip
How to Get Crispy Fish Skin

Too often we peel off the skin from fish fillets and toss it, discarding one of the healthiest and tastiest parts of the fish. When properly cooked, skin provides a crisp textural counterpoint to the fish's soft flesh.

Whether cooking skin-on fillets on a grill or in a hot pan, start skin side down and cook for nearly 75 percent of the time on that side, then flip and finish on the flesh side.

Not all fish have skin made to be crisped. While the skin of salmon, sea bass, and mahi-mahi are great eats, halibut, tilapia, and swordfish skin should be discarded, either before or after cooking.

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A Lighter Clam Chowder Recipe 😊

Say goodbye to all that cream with our low-calorie version of the soup. Don't worry—there's still bacon.

When ordering (or avoiding) clam chowder, for better or worse, most people expect a bowl of soup so thick and creamy you can stand a spoon up in it. However, the real truth is clam chowder—real clam chowder, that is—has always been about the clams, with a thin but bracing broth of clam juice, and just a hint of dairy, rather than a whole carton of cream. In this healthy version of the well-loved and classic soup, we chose to employ milk instead of cream, which makes for a light, clean, low-calorie alternative that won't sit in your stomach all afternoon. But don't get us wrong—we're willing to skimp on cream, but there are some ingredients that make a given dish what it is, and should not be removed for any reason. And in our healthy clam chowder, there is one item we won't compromise on: Bacon. The smoky bacon flavor will pair perfectly with the brine of the clams, and while you shouldn't skip it, you can pull back on the quantity. You don't need much—just one strip of bacon per serving.

YOU'LL NEED
4 strips bacon, chopped
1 small onion, diced
2 ribs celery, diced
1 Tbsp flour
1 can (6.5 oz) clams, drained, juices reserved
2 cups clam juice
1 cup milk
2 medium Yukon gold potatoes, peeled and diced (about 1 1⁄2 cups)
2 branches fresh thyme (optional)
Salt and black pepper to taste

HOW TO MAKE IT
Cook the bacon in a large saucepan or pot over medium heat for about 5 minutes, until browned and crispy.
Transfer to a paper towel-lined plate and reserve.
Add the onions and celery to the bacon fat and cook for about 5 minutes, until soft.
Stir in the flour and cook for 1 minute to eliminate that raw flour taste.
Pour in the reserved juices from the clams, the bottled clam juice, and the milk, stirring steadily to ensure the flour is evenly incorporated.
Bring the mixture to a simmer and add the potatoes and thyme, if using. Simmer for about 10 minutes, just until the potatoes are tender.
Season with salt and black pepper.
Just before serving, add the clams and simmer long enough to heat them through.
Garnish with the reserved bacon.

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Southern-Style Shrimp and Grits Recipe 🥰

A pairing so good, it's hard to believe this dish is under 400 calories!

Most shrimp that shows up on restaurant menus is either breaded and fried or sautéed in a bath of melted butter—which isn't the best for your waistline if you're looking to lose weight. Luckily, you don't have to give up this classic Southern-style dish completely! Instead, we spike sautéed shrimp with scallions, cayenne, and crispy hunks of kielbasa all over quick-cooking grits to keep the calories, amazingly enough, below 400. Compare this shrimp and grits recipe to one you'd order at a seafood restaurant, and you're definitely saving hundreds of calories and drastically lowering the sodium.

1 Tbsp canola oil
1 cup diced cooked turkey kielbasa
4 scallions, whites, and greens separated, chopped
1 clove garlic, minced
8 oz fresh mushrooms (button, cremini, or shiitake), stems removed, sliced
1 pound shrimp, peeled and deveined
1⁄2 cup low-sodium chicken broth
Salt and black pepper to taste
1⁄2 tsp cayenne pepper
1⁄2 cup quick-cooking grits
1⁄4 cup shredded Cheddar cheese

Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat until lightly smoking. Add the kielbasa; cook for a few minutes, until lightly browned. Add the scallion whites, garlic, and mushrooms.
Cook until the mushrooms are lightly browned, 3 to 4 minutes.
Add the shrimp and continue cooking until the shrimp are just pink and firm to the touch. Stir in the broth and cook for another 3 minutes, until the liquid has reduced by half and the shrimp are cooked all the way through. Season with salt, pepper, and cayenne.
While the shrimp are cooking, cook the grits according to the package instructions. When they're thick and creamy, add the cheese and season with salt and pepper.
Divide the grits and shrimp among 4 bowls and garnish with the scallion greens.
Eat This Tip
How to Devein Shrimp

That vein people always refer to when talking about shrimp? It's actually their digestive tract. You're definitely going to want to cut it out. Here's how.

1: Peel the shell and remove the tail.
2: Make a shallow incision along the back.
3: Fish out the vein with the tip of your knife.

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A Perfectly Crispy Chipotle Shrimp Quesadilla Recipe😊

Crunchy, spicy, cheesy, and half the calories of a restaurant version? You can get this winning combination right at home.

8 oz medium shrimp, peeled and deveined
1⁄2 cup orange juice
1 Tbsp canned chipotle pepper
2 cloves garlic, minced
1⁄2 Tbsp canola oil
1 medium onion, sliced
1 red or yellow bell pepper, sliced
Salt and black pepper to taste
4 large whole-wheat tortillas
2 cups shredded Monterey Jack cheese
Salsa
Guacamole

Combine the shrimp with the orange juice, chipotle pepper, and garlic. Marinate for 15 minutes.
Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat.
When the oil is lightly smoking, add the onion and pepper and cook for about 10 minutes, until lightly charred on the outside.
Push the vegetables to the perimeter of the pan and add the shrimp to the center.
Sauté until cooked through, about 10 minutes.
Season with salt and pepper to taste. Remove from the heat.
Coat a separate nonstick pan with cooking spray, oil, or butter and heat over medium-low heat. Place one tortilla in the bottom, sprinkle with half of the cheese, then top with half of the shrimp mixture and a second tortilla.
Cook for about 5 minutes, until the bottom is very crisp, then flip and cook for another 2 to 3 minutes.
Cut the quesadillas into wedges and serve with salsa and a bit of guacamole, if you like.
Eat This Tip
Want a crispy quesadilla? Cooking quesadillas, one side at a time, in a cast-iron or non-stick skillet is the best, but by no means is it the only method. Have a big batch? Fire up the grill and place them directly on the well-oiled grates for a few minutes a side, or pop them in a 450 ̊F oven for 12 minutes, flipping them once midway through.

Found on eatthis(dot)com