Posts by Jeanette Ryan
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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Pickled Red Onions
I use half an onion for this recipe, since I often make it at the same time that I prep pineapple salsa. If you want, just double the recipe to use the whole onion. My favorite use for pickled red onions are on tacos and fajitas, but these are really good in salads as well!
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