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Recipes
Uncle Bubba's Seafood Nachos
By Vickiegrace
Preheat the oven to 350 degrees F
- 1 large (16-ounce) bag corn tortilla chips
- 2 cups shredded sharp Cheddar
- 2 cups shredded Pepper Jack cheese
- 1 tablespoon butter
- 1 clove garlic, minced
- 8 ounces lump crabmeat, picked clean of shells, chopped
- 1/2 pound shrimp, boiled, peeled, deveined, and tails removed, chopped
- 1/2 pound scallops, muscle removed, chopped
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 2 cups grated Parmesan
- Salt and freshly ground black pepper
- 1 cup shredded iceberg lettuce, for topping
- 1 cup pico de gallo, for topping
- 10 to 12 pickled jalapeno slices, for topping
- Sour cream, for toppin
Chicken Fricassee
By Vickiegrace
Season the chicken all over with salt and pepper
- 4 skin-on, bone-in chicken breast halves, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 large white onion, coarsely chopped
- 4 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon grated lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/3 cup all-purpose flour
- 1 (11.5 ounce) jar white asparagus in water
- 1/3 cup heavy cream
- 1/3 cup capers, drained and rinsed
- Chopped scallions, for garnish
Blueberry Trifle
By Vickiegrace
1 In a large saucepan, combine 2 cups sugar, cornstarch, and salt, mixing well
- 2 1/2 cups sugar, divided
- 1/4 cup plus 2 tablespoons cornstarch
- 1 teaspoon salt
- 8 large egg yolks, beaten
- 1 cup water
- 1/2 cup fresh lemon juice
- 1/2 cup butter
- 3 teaspoons vanilla extract, divided
- 4 cups heavy whipping cream
- 12 blueberry muffins, torn into bite-size pieces (approximately 12 cups)
- 6 cups fresh blueberries
- Garnish: additional fresh blueberries and lemon-peel curl
Taj Maholla! Chicken
By Vickiegrace
Preheat oven to 400 degrees F
- For the Chicken:
- 1 tablespoon canola oil
- 1/2 cup minced garlic
- 1/4 cup minced ginger
- 2 teaspoons chili powder
- 1 teaspoon turmeric
- 2 teaspoons Garam Masala, recipe follows
- 2 tablespoons pomegranate juice
- 2 pounds skinless, bone-in chicken thighs
- For the Butter Sauce:
- 1 tablespoon olive oil
- 1 cup diced red onion
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 3 Roma tomatoes, seeded and chopped
- 1/2 teaspoon Garam Masala, recipe follows
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper