Mother’s Day Dinner Idea: Crusted Halibut Recipe

Image via: My Recipes

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Total time: 20 minutes

Yields: 4 servings

Ingredients

4 pieces halibut fillet

30-40 pieces of snack crackers

2 tablespoon butter, softened

Pinch of salt and pepper

Image via: Delish

Procedure

1. Place fish on a baking sheet with foil.  Sprinkle salt and pepper on the fish.

2. In a small bowl, mix butter and crushed crackers. Gently spoon over on top of the fish.

3. Bake at 350 degree for 10-15 minutes or until golden brown. If desired, sprinkle chopped parsley.

4. Serve with steamed broccoli and potato wedges.

Let your mother know how grateful you are for all she does by cooking this special dish for Mother’s day dinner. In fact, why just mom’s day, cook it anytime you need to wow your guests or even treat yourself.

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On a snowy winter day, few things offer a better escape from the cold that cooking up comfort food. And, one of the greatest comfort foods is a huge bowl of piping hot soup. This classic take on a New England Clam Chowder recipe is rich and creamy in the best possible way. It can be whipped up in minutes and will warm your family inside and out.

Classic New England Clam Chowder

Image Via: Life As A Strawberry

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Ingredients:

4 strips bacon

1 tablespoon minced garlic

2 teaspoon dried thyme

1 large onion

1 large carrot

4 celery stalks

4 medium russet potatoes

2 (6.5 oz) cans of chopped clams in clam juice

½ cup heavy cream

½ cup white wine

Image Via: Feral Kitchen

Preparation:

1. Prep your ingredients: Chop the bacon into small bits. Mince the garlic. Finely dice the onion, carrot, and celery. Peel the potatoes and chop them into bite-sized pieces. Separate the clams from their juices and set both aside.
2. Set a large stockpot over medium high heat. Cook the bacon until it becomes crispy. Take the bits out and set them on a paper towel to drain.
3. Remove all but a tablespoon of the bacon fat from the pot. Sauté the carrots and celery in the fat until they start to become tender. Then, add in the onions, garlic and thyme.
4. Once the garlic is fragrant and the onions are translucent, add the wine, reserved clam juice, and potatoes to the pot. Bring the soup to simmer, season everything with salt and pepper, and allow the potatoes to cook for 10-15 minutes or until they are fork tender.
5.  Reduce the heat to low. Stir in the clams and heavy cream, stir to combine, and let everything heat through. If the soup is too thin, add in a tablespoon of flour at a time until your desired consistency is reached.
6. Adjust seasonings to taste and serve warm.

This New England Clam Chowder recipe will serve 4-6, depending on serving size. It should be served with lots of buttery crackers for dipping. Or, consider serving it in bread bowls for an extra decedent twist. This is comfort food at its finest, so don’t be afraid to go all out. Let us know how you enjoy this Winter Favorite: Classic New England Clam Chowder Recipe!

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Few dishes sound as decedent as a creamy seafood risotto. While this dish is a bit time consuming, don’t be intimidated. The individual steps are actually very simple. If there is ever a time to pull out all the stops, Valentines Day Dinner is ideal. This dish will impress your valentine for sure.

Valentine’s Day Dinner: Seafood Risotto Recipe

Image Via: Food.NineMSN.AU

Ingredients:

½ pound calamari, cut into rings

½ pound mussels, cleaned and de-bearded

½ pound shrimp, peeled and deveined

½ pound crabmeat

2 cups Arborio rice

5 cups fish stock

½ cup white wine

3 shallots

2 cloves garlic

1 tablespoon butter

1 tablespoon olive oil

Pinch of saffron

Pinch of red pepper flakes

2 tablespoons parsley

½ cup parmesan cheese

 Image Via: Pintrest

Directions:

1. If needed, clean the seafood before starting. Soak and rinse the mussels until all sand has been removed. Shell and devein the shrimp. Clean the calamari and slice it into rings. Pick through the crabmeat to ensure that it is free of any cartilage.
2. Thinly slice the shallots, mince the garlic, and roughly chop the parsley.
3.  In a pot, heat together the fish stock, white wine, red pepper flakes, and saffron. Turn the heat to low, but ensure that it stays warm for the remainder of cooking.
4. Heat the butter and garlic together in a large skillet. Sauté the shallots and garlic in the mixture for 1-2 minutes or until the onions are translucent and the garlic is fragrant. Add in the uncooked rice, tossing to coat in the oil, until the grains are lightly toasted.
5. Cook the rice by adding a ½ cup of the warmed stock to it at a time. Stir the rice constantly, until the liquid has been completely absorbed. Then, add another ½ of stock. When finished, the rice should look creamy, but the individual grains should still be firm in the center.
6. Meanwhile individual cook each seafood component before setting them aside for later. Boil the mussels until they open. Then de-shell them, disregarding any that remain closed. Sauté the shrimp and calamari until they are just barely cooked through.
7. When everything is cooked, assemble the risotto by adding in the seafood, cheese, and parsley to the rice. Give a few quick stirs to distribute everything throughout the dish.
8. Serve warm, garnished with a few reserved pieces of seafood.

One of the great features of this recipe is that it is entirely customizable to your tastes. Don’t care for mussels and shrimp? That’s fine, substitute a meaty white fish. Or, try mushrooms, fennel, and fontina cheese for a vegetarian alternative. Once you are comfortable making risotto, you’ll want it for every special occasion. Let this Valentine’s Day Dinner be the start of a beautiful relationship. What Valentine’s Day dinner ideas do you have?

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