Spiced Halibut with Chipotle Butter

This recipe was featured in the Bend Bulletin and is delicious.

takes less than 30 minutes ~ serves 4

1/2 tsp ground cumin
1/2 tsp paprika
4 (4 oz) halibut steaks
1 TBS butter, softened
1 -2 canned chipotle chilies in adobo sauce, finely minced

Preheat over in 400. Combine cumin, paprika with a little s & p. Rub in the fish. Place on baking sheet. Bake for 15 minutes or until fish flakes easily with a fork.

Meanwhile, combine butter and chile. When fish is cooked, transfer to serving plate and spread with chile mixture. Serve with lemon wedges.

152 calories per serving.

Slow Cook - Spicy Asian Pork Filling for Lettuce Wraps

This is a great recipe for your crock pot, mix everything the night before and just plug it in in the morning before work. When you get home voila!

Prep Time 15 -20 minutes
Cook time 8-10 hours on low or 4-5 hours high

1 (3 pound) boneless pork sirloin roast, cut into 2-3 inch chunks
1/2 cup soy sauce
1 Tablespoon chili garlic sauce (or to taste)
2 teaspoons minced ginger
2 Tablespoons water
1 Tablespoon cornstarch
2 teaspooons dark sesame oil

1. Combine pork, soy, chili garlic sauce and ginger in the crock pot; mix well. Cover; cook on selected temperature.
2. Remove roast from cooking liquid; cool slightly. Trim and discard any excess fat. Shred the pork using 2 forks. Let liquid stand 5 minutes to allow fat to rise. Skim off any fat.
3. Combine water, cornstarch and sesame oil until smooth; whisk into pan juices. Cook on HIGH until thickened. Add shredded meat to stoneware; mix well. Cook 15 - 30 minutes or until hot.

Place pork filling in lettuce leaves with your favorite toppings.
Enjoy...

Crab stuffed Artichoke Bottoms

We had a delicious appetizer in Bend, Oregon. Crab stuffed Artichoke bottoms. I asked the chef for the recipe, he kindly gave me the ingredients without measurements. I think we can quess though.

Use canned artichoke bottoms, rinsed.
Clean crab and add finely chopped green onion, panko, just enough light mayo to bind and season with "old bay" seasoning. Make little crab balls and place on top of artichoke bottoms. Bake until warm and slightly toasted. He topped with a light lemon sauce.