Posts by Jeanette Ryan
Crab Risotto
This is a great side dish, which we sometimes serve alongside beef. I like to make alarger batch with fresh crab and freeze for a quick side dish, appetizer or light meal. We’ve been vacuum packing our frozen foods so that everything has a longer self-life in the freezer.
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Crab Stock
We’re blessed to live in an area where we can go crabbing in the Puget Sound. SInce Dungeness crabs are plentiful, I end up cracking a lot of crabs and love making stock from the shells. This stock makes a great base for soups or to use as an ingredient with rice for that hint…
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Dungeness Crab Soup
We do a lot of crabbing, so we’re always looking for new crab recipes. This is a simple creamy soup that comes together quickly. I use Dungeness crab but whatever type of crab is plentiful in your region would be delicious as well.
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Chicken Gumbo
This is a traditional New Orleans gumbo so the recipe takes a while to cook. If you don’t have enough time, you can use a rotisserie chicken (for shredding) and store bought chicken stock.
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Shallot Cream Soup
This soup makes a great appetizer or a light lunch/dinner meal. It’s a variation of French onion soup, but closer to a New Orleans style onion soup, which is made with cream. Serve with French bread or other crusty bread.
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Easy Lemon Sorbet
This recipe is super easy and makes a light dessert for after a meal or just anytime. I use a Cuisinart ice cream maker with a freezer bowl, but may want to upgrade to an automatic model in the near future.
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Deviled Eggs
We color a large batch of Easter eggs each year. After the festivities, I like to make some into deviled eggs. You can eat only so many plain hard boiled eggs! This is my favorite recipe.
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Asian Beef Short Ribs
When I spot beef short ribs at Costco, I buy a large pack. This recipe makes about eight servings and fits in my large Dutch oven (7-quarts). We have plenty of left overs to heat up the next day or freeze for a quick dinner on a busy weekday night. The entire family loves this…
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Cuban Black Beans and Rice
I love Cuban rice and beans, and it makes a yummy side dish to many Latin inspired meals. Isometimes add one seeded and diced jalapeño pepper to give this dish a little extra kick.
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Stuffed Poblano Peppers
When I go out to a high-end Mexican restaurant, I often times order stuffed poblano peppers, but don’t want to wait until we go out to enjoy. I like that this recipe doesn’t include rice, so that I can serve with a rice side dish. I’ve served with Cuban black beans and rice, but would…
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