Ingredients 1 tablespoon unsalted butter 1 large onion, finely diced 2 large potatoes, peeled and cubed 2 cloves garlic, minced 6 cups chicken stock 1 (8 ounce) can stewed tomatoes, diced 2 large carrots, shredded 1 ½ cups milk ½ cup heavy cream salt and pepper to taste 2 pounds halibut, cut into 1-inch cubes ½ cup shredded Cheddar cheese 1 pinch red pepper flakes, or to taste Step 1 Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has

¼ cup all-purpose flour ¼ cup vegetable oil 1 lb. boneless, skinless chicken thighs (or substitute with chicken breast) ½ lb. andouille, kielbasa, or other smoked sausage, sliced into rounds 1 (14.5 oz) can diced tomatoes, not drained ½ of a large onion, diced ½ of a green bell pepper, seeded and diced 1 celery rib, diced 2 cloves garlic, minced or pressed 1 bay leaf 2 teaspoons Cajun or Creole seasoning ½ teaspoon sweet paprika ½ teaspoon dried thyme (or 1 teaspoon fresh thy

1 small onion, chopped 1 tablespoon olive oil 2 garlic cloves, minced 1 tablespoon all-purpose flour 1 cup water 1/2 cup heavy whipping cream 1 tablespoon chili powder 2 teaspoons sodium-free chicken bouillon granules 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 pound uncooked medium shrimp, peeled and deveined 1/2 cup sour cream Fresh cilantro, cubed avocado and additonal shrimp, optional Directions 1. In a small saucepan, saute onion in oil until tender. Add

Ingredients 4 ounces uncooked spaghetti (or other pasta) 1/2 pound fresh salmon 1/4 teaspoon Italian seasoning or to taste Salt & pepper 1 tablespoon olive oil 1 tablespoon butter 1/2 cup freshly grated parmesan cheese 2 medium tomatoes chopped 3/4 cup heavy/whipping cream Juice and zest of 1/2 medium lemon (about 1 tbsp juice) 3 cloves garlic minced 1 teaspoon Dijon mustard Chopped parsley (optional) Instructions Boil a salted pot of water and cook pasta al dente according t

1 ½ lb flounder fillets about 4 fillets 3 Tablespoons extra virgin olive oil - divided 1 cup thinly sliced onion 3 garlic cloves minded ½ cup thinly sliced celery 1 ½ cup cherry or grape tomatoes halved 2 Tablespoons capers rinsed in cold water 1 Tablespoon Italian seasoning ¼ teaspoon kosher salt ¼ teaspoon black pepper 8 drops hot sauce 2 Tablespoons dry white wine ¼ cup water 5 fresh basil leaves cut into ribbons 8 ounces angel hair pasta cooked al dente 2 Tablespoons parm

For the Creole Seasoning (optional) 1 tablespoon smoked paprika 1 tablespoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon cayenne pepper (or less, if desired) ½ teaspoon fine sea salt ½ teaspoon black pepper For the Shrimp 1 pound shrimp, peeled and deveined 2 teaspoons homemade or store-bought Creole seasoning ¼ cup unsalted butter (½ stick) ⅓ cup all-purpose flour 1 medium yellow onion, finely chopped 2 celery ribs, thinly sliced 1 green bell pep