Garlic Butter Steak Bites w/Parmesan Cream Sauce

1 lb sirloin steak cut into bite-sized pieces, S&P to taste, 2 Tbsp butter, 5 cloves minced garlic, 1/2 cup beef broth, 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, fresh parsley for garnish

Season steak bites with salt and pepper. In a skillet, melt butter over medium-high heat. Add steak bites and cook until browned, about 3-4 minutes. Remove steak from the skillet and set aside. In the same skillet, add minced garlic and sauté until fragrant. Pour in beef broth, scraping the bottom of the skillet to release browned bits. Stir in heavy cream and Parmesan cheese. Simmer until sauce thickens. Return steak to the skillet, coating in the sauce. Garnish with fresh parsley before serving.

You can use chicken broth for a lighter sauce. Serve over pasta or with crusty bread for a complete meal. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins | Kcal: 345 | Servings: 4

Blueberry Broccoli Salad w/Poppyseed Ranch

Salad: 2 cups fresh spinach leaves, 1 cup broccoli florets chopped, 1 cup fresh blueberries, 1 avocado diced, 1/4 cup dried cranberries, 1/4 cup feta cheese crumbled, 1 tablespoon poppy seeds

Dressing: 1/2 cup plain Greek yogurt, 1/4 cup buttermilk, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon poppy seeds, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, salt and pepper to taste.

Tzatziki Chicken Salad

This refreshing and revitalizing dish perfectly combines creamy, tangy tzatziki with succulent chicken, all atop a bed of crisp romaine lettuce, juicy grape tomatoes, and a medley of vibrant accompaniments.

• Tzatziki Sauce: 1 cup plus 2 Tbsp plain Greek yogurt, ½ cucumber grated, 2 to 3 cloves pressed garlic, 2 Tbsp olive oil, 2 Tbsp chopped fresh dill, S&P to taste.
• Salad: 2 cups chopped cooked chicken, 2 cups chopped Romaine lettuce, 1 cup halved grape tomatoes, ½ cup sliced pepperoncini peppers, ½ cup sliced Kalamata olives, ¼ cup chopped red onion, ½ cup crumbled feta cheese.

Mix Greek yogurt, cucumber, garlic, olive oil, and dill. Season with salt and pepper. Toss romaine lettuce, tomatoes, pepperoncini, olives, and red onion in a large bowl. Layer the chopped chicken over the salad base. Generously top with tzatziki sauce. Finish with crumbled feta cheese.

Charlotte’s Legendary Lobster Pound

Cobbler v. Crisp v. Crumble + Others

Pasta w/Bacon, Avocado & Tomato

• 6 slices bacon, 1 small avocado, 8oz pasta, 2 Tbsp olive oil, 2/3 cup finely grated provolone, 2 Tbsp chopped basil, 1 large tomato diced, S&P to taste, grated provolone for passing.

Fry bacon crisp and crumble. Halve, pit and peel avocado, cut half in small dice, other half into 1/2 inch slices, divide slices among four plates. Cook pasta, toss with oil. Set aside 2 Tbsp cheese. Add to pasta the basil, remaining cheese, diced avocado, and crumbled bacon, and toss. Season with S&P to taste. Transfer to serving dish and sprinkle with remaining cheese. Serve beside sliced avocado on plate. Serves 4.

Gazpacho

Eastern Shore Crab Cakes

Ellen's Cabbage & Noodles

• 2 T oil                   1/4 t garlic powder
• 2 t garlic minced         1/4 t ginger
• 2 onions sliced           1 red tart apple chopped
• 2 stalk celery diced      3 T tomato sauce
• 2 green peppers sliced    1/2 c cashew or almonds chopped
• 1/3 head cabbage          2 c cooked noodles
• 1/4 c tamari

Heat oil. Add onion and garlic. Saute 5 min. Add celery and peppers. Saute another 5 min. Add apple, seasonings, nuts and cabbage. Reduce heat. Saute 5 min. Stir in cooked noodles. Simmer 5 min. Serve hot with crusty bread.

Lemon Oat Lacies

Edamame Corn Chowder

• 3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips 
• 1 medium onion, chopped 
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth 
• 1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes 
• 1/2 teaspoon dried Italian seasoning 
• 2 cups frozen shelled edamame 
• 1 can (15 ounces) creamed corn 
• 1/2 cup half-and-half 
• Coarse salt and ground pepper 

In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan. 

Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes. 

Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.

Shirley's Swiss Onion Soup

• 2 T butter                                     2 T dry sherry
• 2 med onions thinly sliced          2 c water
• 2 clove garlic minced                 1 t prepared horseradish
• 1 1/2 t salt                                   1 1/2 c warm milk
• 2 t dry mustard                            1 1/2 c grated Swiss cheese
• 3 T flour                                      white pepper 

Melt butter in soup pot. Add onions,garlic, salt and dry mustard. Cook over medium heat until onions are very soft. Gradually sprinkle in flour, stirring constantly. Add sherry and mix well. Add water and horseradish. Stir and cook 5 minutes. Add milk and cheese. Stir at length. When smooth add pepper and check seasonings. Serve hot topped with croutons. Serves 6-8.

Shirley's Spicy Tomato Soup

•     1 T olive oil                             1 1 lb 12 oz can crushed tomato
•     1 1/2 c minced onion              2 c water
•     3 clove garlic minced             1 T honey
•     1/2 t salt                                  2 fresh tomato diced
•     1 t dill (or to taste)                   lots of black pepper

Heat oil in soup pot. Add onion, garlic, salt, dill, and black pepper. Stir over medium heat for 5 minutes or until onions are translucent. Add canned tomato, water and honey. Cover and simmer over low heat for 20 or 30 minutes. Five minutes before serving add diced tomato. Test for spices. Serve with yogurt, sour cream, or minced herbs for garnish. Yield 6 portions.