Recipe Book
They are what you make of them...
5 Fast and Delicious Ideas
Oyster & Corn Chowder Soup
Ingredients:
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1 cup chopped onion (1 large)
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½ cup chopped red bell pepper
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1 clove garlic, minced
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2 teaspoons olive oil
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1 (14 ounces) can reduced-sodium chicken broth
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1½ cups coarsely chopped potato
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1 fresh jalapeño chile pepper, seeded and finely chopped (see Tip)
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¼ teaspoon salt
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Pinch of ground pepper
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8 ounces shucked oysters with their liquid
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1 cup fresh or frozen whole kernel corn
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1 tablespoon chopped fresh oregano, plus sprigs for garnish
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½ cup half-and-half
Directions:
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Cook and stir onion, bell pepper, and garlic in hot oil in a medium saucepan over medium heat until tender.
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Carefully stir chicken broth, potato, jalapeño, salt, and ground pepper into the vegetable mixture in the saucepan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until the potato is nearly tender. Stir in undrained oysters, corn, and oregano. Return to boiling; reduce heat.
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Cover; simmer about 5 minutes or until the oysters are plump and opaque. Stir in half-and-half; heat through. If desired, garnish with oregano sprigs.
Nutrition Information:
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Serving size: 1¼ cups
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Per serving: 203 calories; 7 g fat(3 g sat); 3 g fiber; 29 g carbohydrates; 8 g protein; 53 mcg folate; 25 mg cholesterol; 5 g sugars; 830 IU vitamin A; 46 mg vitamin C; 81 mg calcium; 4 mg iron; 501 mg sodium; 546 mg potassium
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Nutrition Bonus: Vitamin C (77% daily value), Iron (22% dv)
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Carbohydrate Servings: 2
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Exchanges: 1½ starch, 1 lean protein, ½ fat, ½ vegetable
Oyster Rockefeller
Ingredients
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3 dozen fresh oysters in the shell, washed
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1 medium onion, finely chopped
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1/2 cup butter, cubed
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1 package (9 ounces) fresh spinach, torn
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1 cup grated Romano cheese
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1 tablespoon lemon juice
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1/8 teaspoon pepper
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2 pounds kosher salt