•  4 (6 oz.) sirloin strip steaks
• 1 tablespoon Montreal Steak seasoning
• 4 tablespoons olive oil
• 1 yellow onion, diced
• 3 Red Bliss potatoes (about ½ lbs diced in ½” cubes)
• 1 green bell pepper cored, seeded, and thinly sliced
• 1 cup sliced cremini mushrooms
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 4 cloves garlic, peeled, thinly sliced
• 2 tablespoons capers
• 1 (14.5 oz.) can diced tomatoes with basil
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 3 sprigs fresh lemon thyme, optional
• 1/8 teaspoon red pepper flakes
• Salt and black pepper

Skillet Steak alla Pizziaolae

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• 2 potatoes, peeled and diced
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 teaspoon paprika
• 1 bottle (8 ounces) clam juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (4 ounces) green chiles, chopped
• 1 jar (2 ounces) pimientos, chopped
• 1 cup half and half
• 1/2 lb redfish fillets (other firm white flesh fish may be substituted)
• 1/2 lb medium-sized shrimp, peeled and deveined
• lemon juice to taste

Winter Seafood Chowder

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• 3 teaspoons salt, plus more to taste
• 1 1⁄2 lbs Yukon Gold potatoes, peeled and sliced into 1⁄4-inch thick rounds
• 3⁄4 cup heavy cream
• 3 shallots, finely diced (scant 1⁄2 cup) 
• 1⁄4 teaspoon crushed dried red chile flakes
• 1⁄2 teaspoon freshly ground black pepper
• One 9-ounce jar roasted red peppers or piquillo peppers, with their liquid
• 8 ounces extra-sharp cheddar cheese, coarsely grated (about 2 cups)

Pimento Cheese Potato Gratin

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• 1½ cups turkey, diced
• 1 quart chicken or turkey broth
• 1 cup light cream
• 4 tablespoons flour
• 4 tablespoon butter
• 1/4 teaspoon salt (approx.)
• 1/8 teaspoon white pepper
• 1/8 teaspoon nutmeg or mace
• 1 tablespoon parsley or chives, minced
• 1/2 cup cooked carrots, diced (optional)
• 1/2 cup cooked potatoes, diced (optional)

Cream of Turkey Soup

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• 1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
• 1/2 cup heavy whipping cream
• 2 tablespoons all purpose flour
• 1 tablespoon butter
• 3½ cups sliced leeks (white and pale green parts only; from 3 large)
• 1/2 lb Andouille sausage, cut into scant 1/2-inch cubes
• 2 large garlic cloves, minced
• 1/3 cup dry vermouth or dry white wine
• 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
• 1/4 teaspoon dried thyme
• 1 Yukon Gold potato (8-ounce), peeled, cut into 1/2-inch cubes
• 1/2 cup chopped green onions
• 1½lbs deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Shrimp and Andouille Pot PIe

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• 6 ears of  corn, shucked (4 cups frozen may be substituted)
• ​1 cup heavy cream
• ​2 slices of bacon, minced
• ​1 1/4 cup onion, minced
• ​1 cup red bell pepper, minced
• ​1/2 cup celery, minced
• ​1/2 teaspoon garlic, minced
• ​6 cups chicken broth
• ​3 cups yellow or white potatoes, diced
• ​3 cups tomatoes, peeled, seeded and chopped
• ​One 4 ounce can green chilis, drained and chopped
• ​1 cup Monterey Jack cheese, grated
• ​salt and freshly ground black pepper
• ​Tabasco sauce

Fresh Corn Chowder With Green Chilis and Jack

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• 1 lb new potatoes
• ​2 large red bell peppers, seeded and diced
• ​1 cup pitted green olives
• ​1 8-ounce can oil-packed tuna, drained
• ​6 tablespoons extra virgin olive oil
• ​2 tablespoons red wine vinegar
• ​1 teaspoon ground cumin
• ​1 teaspoon mild paprika
• ​1/4 cup fresh flat parsley leaf, coarsely chopped
• ​salt and freshly ground black pepper

​Note: Water-packed albacore tuna may be substituted but some flavor will be lost.

Potato Salad With Tuna Olives And Red Peppers

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• 2 strips of bacon
• ​1 large leek, washed, finely chopped
• ​1/2 teaspoon fresh thyme, chopped
• ​1 medium rib celery, finely chopped
• ​1½ lbs potatoes (about 3 to 4 medium), peeled, cubed
• 3½ cups chicken broth
• 1/4 lb medium shrimp, shelled, deveined, halfed
• 1/2 lb thick fish fillets (use any meaty white fish e.g haddock)
• 1/2 lb bay scallops
• Salt & freshly ground black pepper
• fresh parsley for garnish

Potato Leek Seafood Chowder

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• 1 3/4 pounds baking potatoes, peeled and cut into 1" cubes (about 4 cups)
• 2 tablespoons unsalted butte
• 2 tablespoons olive oil
• ​24 medium garlic cloves, peeled and very coarsely chopped
• ​Salt and pepper to taste
• ​1 teaspoon red pepper flakes (optional)
• 1/2 cup coarsely chopped fresh flat leaf parsley

​NOTE: This recipe is adapted from Jacques Pepin's Fast Food My Way

Caption - Enter Recipe name or change name as you like

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• 2 bacon slices
• ​1 cup carrot, chopped
• ​1 cup poblano chilies, seeded and chopped (red and green bell peppers may be substituted)
• ​1 cup onion, chopped
• ​2 tablespoons jalapeno peppers, seeded and minced
• ​1/2 teaspoon cumin, ground
• ​3 cloves garlic, minced
• ​3 1/2 cups (about 2 14 ounce cans) chicken broth
• ​4 cups potatoes, peeled and diced
• ​1/2 teaspoon salt
• ​1/3 cup flour
• ​2 1/2 cups low-fat milk
• ​3/4 cups Monterey Jack cheese with jalapeno peppers, shredded
• ​1/2 cup sharp Cheddar cheese, shredded
• ​2/3 cup green onions, sliced

Cheese Chowder With Bacon And Chili Pepper

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