Seafood Chowder

You know that Winter has arrived when temperatures dip to -25! With that comes the desire for wholesome warm meals. This chowder recipe is excellent - absolutely delish!

Ingredients:

1/2 pound sliced bacon
2 medium onions chopped
6 cups diced and peeled potatoes
4 cups of water
1 pound of each seafood you want to use cut into 1 inch pieces - we used lobster and halibut
1/2 cup of butter
4 teaspoons of salt
4 teaspoons of oregano
1/2 teaspoon of curry powder
4 cups of milk
1 can of evaporated milk

Directions:

In a large stockpot, cook the bacon over medium heat until crisp. Remove and place on paper towel; reserve the drippings. Sauté the onions in the drippings until tender- add the potatoes and water; bring to a boil for 10 mins.

Add your seafood and cook for another 10 mins. Add the butter, salt, oregano, and curry powder. Stir in the milk and evaporated milk and heat through. You can garnish with the bacon or mix in and serve!

Perfect for a cold day - Enjoy!

LLW

Eyeballs and Brains

This is a great recipe any day of the year but adding an olive to the top of the meatballs makes it a fun and festive way to have a Halloween dinner! Eyeballs and Brains is healthy and delicious!

The Ingredients:

• 1 pound lean ground turkey (could use ground chicken)
  
• 1/4 cup pesto
• 1/4 cup breadcrumbs
• 1 tbsp Italian seasoning
  
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups spaghetti sauce (jarred or homemade)
• Spaghetti Noodles

Cooking It Up:

• Preheat oven to 350 degrees.
• Spray a baking dish with non stick spray and dump the spaghetti sauce into it.
• Place all of the other ingredients into a bowl and using your hands, combine until everything is well mixed.
• Roll mixture into balls and drop them into the sauce.
• To make them look like eyeballs: Press one black or green olive slice into the top of an uncooked meatball. Make sure the olive is secure (I didn't push them into the meatball enough and a lot of them fell off while cooking). Place olive side up in sauce.
• Cover the baking pan with foil and bake until meatballs are no longer pink and are firm to the touch, about 20 minutes.
• Cook spaghetti noodles while the meatballs are baking.
• Serve meatballs (eyeballs) over cooked spaghetti (otherwise known as brains!).

Happy Halloween!!

Donair Wraps

We grew up in the Maritimes where donairs seem to be a common thing. They are delicious and sold at many restaurants and pizza joints. They are not as popular where we live now but we still love them. Here is a healthier (and easier) version of a donair. So so yummy, and pretty close to authentic! Enjoy!

Ingredients:

Donair:

• 1 pound of ground turkey
  
• 1 pound of ground beef (lean or extra lean)
• 4 tsp flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 3 tsp Italian seasoning
• 1/2 tsp cayenne pepper
• dash of ground black pepper and salt
  
• 1-2 Roma Tomatoes (they have less juice and pulp which makes them perfect for a wrap!)
• 1/2 yellow onion, raw and finely chopped
• 1 head of leaf lettuce
  
• 6 flour tortillas (or greek pitas)

Donair Sauce:

• 3-4 tbsp mayonnaise
• 2 tbsp milk (I used skim)
• 1 tbsp white sugar
  
• 1 tsp white vinegar

Cooking It Up:

• Preheat oven to 375 F.
  
• Mix the meat and spices in a medium sized bowl. Mix with your hands for a full 4-5 minutes (or a food processor for 2-3 minutes). This is very important and will lend to the final consistency of the donair meat.
• Form the meat into a narrow (1 1/2 inch height) and long loaf. Place on a baking sheet and cook for 55-60 minutes.
• While the meat is cooking, make the sauce by mixing the ingredients together until no longer lumpy. Set aside in the fridge until you are ready to serve.
• Slice meat into thin slices, if you aren't serving it immediately out of the oven you can reheat the meat in a frying pan (a few minutes over medium heat).
• Place the meat onto tortillas, top with diced tomatoes, diced onion, leaf lettuce, and a good amount of the donair sauce.

Serves 4-6.