Seafood Kabob

No fuss gourmet. Serve this with salad for a  low cal and delicious dinner

 

Seafood Kabob
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Ingredients
  1. 8 oz scallops 250 g
  2. 12 oz raw shrimp (tails on) 375 g
  3. 1 cantaloupe melon (30 balls) 1
  4. 1 honeydew melon (30 balls) 1
  5. 1⁄4 cup lemon juice 60 mL
  6. 2 tbsp butter, melted 30 mL
  7. 1⁄4 cup brie cheese (remove skin) 60 mL
  8. 1⁄4 cup light cream 60 mL
Instructions
  1. On six 8-inch (20 cm) skewers, alternate seafood and melon balls. Mix lemon juice and butter. Broil kabobs 10 minutes, turning and brushing occasionally with lemon juice mixture. (Seafood should be opaque.) In a small saucepan, melt cheese and gradually whisk in cream. Drizzle the cheese mixture over kabobs. Broil until golden brown. Serve over rice. Serves 6.
Notes
  1. Note: 2 lbs (1 kg) of firm fish such as monkfish, shark or swordfish is a tasty alternative to the scallops and shrimp.
  2. What you seize is what you get!
The Best of Bridge http://www.bestofbridge.com/

Chicken Breasts Stuffed With Asparagus

Celebrate the rites of spring

Chicken Breasts Stuffed With Asparagus
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Ingredients
  1. 4 Whole chicken breasts, halved, boned and pounded
  2. 24 medium asparagus spears, lightly blanched
  3. 1/4 cup butter, melted
  4. 1/4 cup Dijon mustard
  5. 2 garlic cloves, finely chopped
  6. 1/4 cup white wine
  7. 1 1/2 cups bread crumbs
  8. 1 Tbsp. grated Parmesan cheese
  9. 2 Tbsp. finely chopped parsley
  10. Book Reference – The Best of the Best – Vol. 1 (Page: 212), Aces (Page: 120
Instructions
  1. Prepare chicken and asparagus. Combine butter, mustard, garlic and wine. Dip chicken breasts in this mixture to coat. Place 3 asparagus spears on each breast and roll securing with a toothpick. Mix bread crumbs, Parmesan and parsley together and roll breasts in this mixture. Bake 30 minutes at 350 F. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
Notes
  1. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
The Best of Bridge http://www.bestofbridge.com/

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Our New Year’s Resolution

Hi Friends,

Last year was certainly an exciting one with the release of our new book, Best of Bridge Sunday Suppers, and a cross-country tour in which we were able to connect with so many of you.

We enjoyed a much-needed break to spend time with friends and family over the holiday season and we spent the first few weeks of January reflecting on resolutions for the new year ahead.

If we had to prioritize one resolution for 2018, it would be what we’re calling the “Sunday Suppers Resolution.” In 2018, we resolve to reserve a few Sundays each month to reconnect with those that mean the most to us over – you guessed it! – a truly fantastic meal.

We’re hoping that you will join us in making this one of your goals for the new year, and we have just the perfect cookbook to help you accomplish this!

Wishing you all a happy and healthy 2018!

 

Classic Bolognese

Although it still feels like summer, and we still eat outside when it’s sunny enough, fall is definitely here – back to school time makes me crave those classic dishes from my childhood: shepherds’ pie, chili, classy chicken, and spaghetti loaded with sauce. When we start getting back into the groove of fall schedules, I like to make a habit of preparing twice (or more) as much dinner as we need, and freezing the surplus for an almost instant dinner on another night. A classic bolognese is the perfect candidate for the freezer – and makes use of fall veggies in season, like garlic, zucchini, tomatoes and peppers, if you’re inclined to add any. Or roughly chop a bunch of veggies and skip the meat altogether for a vegetarian bolognese.

This recipe is fairly small, but can be doubled or even tripled for a larger batch – or bulk it up with extra veggies and tomatoes. Often when I have overripe tomatoes I’ll toss them in the freezer whole, then add them to sauces later.

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Sticky Honey-Garlic Chicken Drumsticks

sticky-drumsticks

Chicken drumsticks are my son’s favourite – and if I’m honest, I secretly love them too. They’re inexpensive, perfect for eating with your fingers, and are like a meatier version of chicken wings – more meat, less skin, but still wonderfully, finger-lickin’ sticky. I recently tried a version with honey and garlic – my favourite style of chicken wing – and they were a dinnertime hit.

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Broccoli Cheese Soup

broccoli-cheese-soup

Need something quick, warming, and full of veggies for dinner this busy holiday season? Broccoli-cheese soup is always well received at our house – and it’s a great way to use up a bunch of broccoli that may be starting to get droopy. For a vegetarian version, swap vegetable or onion stock. It’s simple to chop the broccoli (cauliflower would work well too – or a combination of the two) and toss everything into a pot to simmer when you get home from work and school. By dinnertime it’s ready to puree – use a hand-held immersion blender right in the pot – and serve with crusty bread or cheese biscuits. Comfort food for busy, chilly days!

Broccoli Cheese Soup
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Ingredients
  1. Vegetable oil, for cooking
  2. 2 Tbsp butter
  3. 1 small onion, chopped
  4. 1 carrot, chopped
  5. 2 celery stalks, chopped
  6. 3 Tbsp all-purpose flour
  7. Salt and pepper, to taste
  8. 4 cups chicken stock
  9. 4 cups broccoli florets
  10. 1 cup half and half cream
  11. 1 cup shredded old cheddar cheese
Instructions
  1. In a medium pot, heat a drizzle of oil along with the butter over medium-high heat. Add the onion, carrot and celery and cook for 4-5 minutes, until soft.
  2. Add the flour, season with salt and pepper and stir to coat the vegetables. Add the chicken stock and broccoli and bring to a simmer; cook for 20 minutes, or until the broccoli is very tender.
  3. Add the cream and puree with a hand-held immersion blender right in the pot. Add the cheese, let sit for a minute, and puree again until smooth. (Alternatively, puree in batches in a blender.) Season with salt and pepper, if it needs it. Serves 6.
The Best of Bridge http://www.bestofbridge.com/