Angela (& Baby W), Harp & Meg @ Bathtub Beach
Mom day at the Beach for Angela's birthday!
We certainly couldn't leave without stocking my parents' freezer! They recently celebrated their 30th wedding anniversary and as a gift, my brother and I got them an extra refrigerator/freezer for their garage (can you tell this family likes to eat?). So while Angela and I were here we whipped up some of our favorites to leave behind as a thank you for having us.
While we were here we made:
*Shrimp Scampi (doubled the batch so we had it for dinner one night and froze a batch for later)
*Chicken Pot Pie (again, doubled so plenty for later cc)
*Chocolate covered Oreo truffles (a Freezer Friendly original)
*Seafood Pot (which can use stock made from the shrimp scampi)
*Blueberry Pie
-2lbs fresh or frozen shrimp shell on
- 1/4lb salted butter
-2 med size shallots
-4-5 cloves fresh minced garlic
- juice of two med size lemons
- 1/8-1/4 cup of olive oil
-1lb linguine pasta or 2cups rice uncooked
Salt and pepper to taste
Cooking instructions
Clean and peel shrimp (saving the shells to make seafood stock for a later recipe *see below). In a medium pot, bring water to a boil for pasta (make sure to always add salt to your pasta water) or cook rice according to package. In a medium sauté pan melt 1/2 of your butter into the pan on med heat. Dice your shallots nice and fine along with the garlic then add to your melted butter. Allow the shallots to get translucent looking then add your oil, lemon juice, and salt and pepper. Turn down and allow to simmer for about 5min. Add shrimp. Reserve 1-2 ladles of pasta water and add to your shrimp mixture. If making this over rice, still be sure to add 1/2 cup of warm water to your shrimp mixture, when shrimp are pink its done. Serve over pasta or rice. Enjoy
Cooking instructions for freezing:
To eat: Allow sauce to come to room temperature. Heat in a sauce pan over medium/high heat. If re-heating from the freezer, bring your pasta to boil to make sure you add your two ladle full of pasta cooking water. If making this over rice, still make sure to add 1/2 cup of warm water to your shrimp mixture. Add your shrimp if you did not have them already half cooked from before. Cook until your shrimp are pink then serve over your rice or pasta!
*seafood stock
Add two cups of water and the shells from the shrimp to a med pot. Bring to a boil and allow to cook for about 20 min. Drain shells but reserve liquid and save, let cool and freeze that stock for a later recipe. Such as our seafood chowder that you can find on our website!!!
For the filling:
-1 stick of butter
-8 TBS flour
-4 ribs of celery, diced
-1 medium to large onion, diced
-2 large carrots, diced
-1 16oz bag of frozen mixed veggies
-1 lb of chicken, cooked & shredded
-about 6-8 cups of chicken stock, heated
-1tsp poultry seasoning
1 bay leaf
salt and pepper to taste
For the pastry: (Ina Garten's recipe...NEVER fails)
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Cooking instructions:
1. Make dough according to above directions. Preheat oven to 375.
2. Melt butter over medium heat in large sauté pan, add celery, onions, carrots, poultry seasoning, salt and pepper and bay leaf. Sauté until soft, about 5-7 minutes
3. Slowly add flour and whisk into butter/veggie mixture until incorporated. Stirring constantly, cook mixture about one minute. Continuing to whisk, slowly add in warm chicken stock to veggies. Stop and stir to combine occasionally, stopping when you get to the desired consistency for your filling (add more liquid if you like it soupy...add less if you like it more like a stew).
4. Let simmer, taste and season as needed. Add chicken and about half of the bag of frozen veggies. Feel free to add the whole bag, or a bag of just peas! It's totally up to your preference!
5. Turn off burner, ladle filling into tins and cover with dough (if eating right away).
6. Brush dough with egg wash, salt and pepper. Poke several holes into pastry dough to allow steam to escape.
7. Bake in preheated oven (on a cookie sheet) at 375 for 40 minutes, or until crust is golden brown.
To freeze:
Follow directions up to number 5, but allow mixture to cool once in tins before putting on pastry dough. Brush with egg wash, salt and pepper, wrap tightly & label and pop into your freezer.
To eat:
Thaw overnight in fridge.
Remove foil, and poke several holes into pastry dough to allow steam to escape.
Place on baking sheet to catch and spills and bake at 375 for about 40 minutes.
-2 28oz cans diced tomatoes
-1 small can of tomato paste
-3 cans of seafood stock (or stock from shrimp shells from shrimp scampi)
-1 large onion, diced
-1 large potato, peeled and diced
-2 bell peppers, diced
-1 jalapeno, diced
-3 tablespoons butter
-1 tsp oregano
- tsp parsley
-1 bay leaf
-3 cloves garlic, minced
-1/2 lb of shrimp, peeled & deveined (you could also use the shells and make some seafood stock from them)
- one dozen clams, cleaned
- one dozen mussels, cleaned
-2 tsp chopped cilantro
{you can really throw in any kind of seafood you like...we've added lobster tails, king crab legs, fish...}
To cook:
1. Melt butter in the largest pot you have.
2. Add onions, garlic, and bell peppers and saute 5-7 minutes.
3. Add diced potato, tomatoes, seafood stock and tomato paste. Stir well to incorporate the paste.
4. Add spices and salt and pepper to taste (go easy on salt, the seafood you add will also add salt) and bring to a simmer for about 30 minutes.
5. Add clams and cover for about 5 minutes.
6. Add mussels and cover for 3 minutes
7. Add shrimp. At this point, the clams and mussels should be about open. Once most of the clams and mussel shells are open, serve immediately with crusty bread and enjoy! Garnish with cilantro
{Toss any clams or mussels that have not opened}
To freeze:
Follow directions up to and including number 4.
Cool soup completely
{If you are adding fish and/or shrimp to the pot, you could add it uncooked to the cooled soup before freezing OR just add fresh the day that you reheat the soup. Do not freeze clams or mussels}
Put into containers and label.
To eat:
Reheat soup on stove in sauce pan.
Once to a simmer, add seafood and follow directions 5-7.
*This base would also be great with sausage and raviolis for a hearty dinner if you didn't want to add the seafood*
(Freezer Friendly Original)
-1 block of cream cheese, softened
-1 1/2 cups powdered sugar
-3 sleeves of Oreo cookies
-1 bag of chocolate chips
To make:
1. Mix softened cream cheese with powdered sugar.
2. Crush oreo cookies (in a food processor)
3. Mix crushed cookies with cream cheese mixture
4. Cover and chill mixture for 30 minutes
5.Roll chilled mixture into balls, about tbsp in size
6. Place balls onto a parchment paper lined baking sheet and chill for 30 minutes
7. Melt chocolate in small bowl for 30 second intervals until melted.
8. Dip cookie balls into melted chocolate, shaking off any excess and place back onto parchment lined sheet
9. Chill until outer layer has hardened and enjoy!
To freeze:
Make as directed and place into a container and freeze.
To eat:
Eat directly from the freezer, or place in fridge to thaw. ENJOY!
Stay full & Cook with Love!
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