FSUBARTENDER's Food, Thoughts, and Fun

Thursday, November 1, 2012



Modified recipe from Florida Sport Fishing Magazine (Mar-Apr2012)

1/4 cup olive oil
1 large onion chopped
2 cloves garlic chopped
4 tsp dried oregeno
1 1/2 tsp fennel seeds
28 oz can crushed tomatoes(with puree)
1 bay leaf
1 bottle clam juice + juice from clam meat
1 cup low sodium chicken broth
1 cup white wine
13 oz chopped clam meat(drained) use juice above
1 lb large shrimp(uncooked,peeled,deveined)
1 lb bay scallops
1 lb crab meat(drained)
1/2 cup fresh basil or 1/4 cup dried basil
Salt & pepper to taste
Cayenne pepper to taste

1. Preheat large saucepot over medium heat 
2. Add olive oil, onion, garlic, oregeno, fennel seeds and saute til onions are tender. 5-7 minutes
3.Add tomotoes, bay leaf, clam juice, chicken broth, and white wine.
4. Increase heat to boil until slightly thickened...about 15 minutes
5. In seperate pan, Saute bay scallops and shrimp until shrimp are opaque.
6. Add clam meat and crab meat.Reduce heat and simmer for 2 minutes
7. Add shrimp, scallops and basil. Heat for about 5-7 minutes
8. Season to taste with salt,pepper and cayenne pepper. 
Serve over rice with crusty garlic bread.


Tuesday, October 23, 2012

Healthy Crock Pot Chicken & Dumplings

Healthy Crock Pot Chicken & Dumplings

20 oz chicken breast (about 3 large breasts)
1 medium onion, chopped
1 (10.75 oz) can 98% fat free cream of chicken soup
1 (10.75 oz) can 98% fat free cream of celery n mushroom soup
2 c chicken broth- 99% fat free, reduced sodium
 4 canned buttermilk biscuits
Optional Seasonings: pepper, garlic powder, poultry seasoning, parsley

  1. Remove visible fat from chicken breasts and place in crock pot.  Sprinkle with pepper, garlic powder and poultry seasoning.  Add onions, soups and broth.  Cover and cook on high 3-4 hours or low 6-8.
  2.  At this point the chicken is super tender so you can just use your fork to break the breasts up into smaller pieces or you can remove them and shred them.  I like to leave them in decent sized chunks because they will break up more whenever your stir them.
  3. Flatten biscuits with your fingers and cut them into small strips.  I used the smaller "junior" sized biscuits and cut them into 8 pieces.  Drop biscuit pieces into broth and continue to cook on high for 20-30 more minutes or until cooked through.  Sprinkle individual servings with parsley if desired.

Slow Cooker Tapioca Pudding

Slow Cooker Tapioca Pudding

Makes 8 servings

4 cups skim milk
2/3 cup white sugar
1/2 cup small pearl tapioca
2 eggs, beaten well
1 tsp vanilla extract

 Stir together all ingredients in a slow cooker. Cover and cook on low for 6 hours, stirring occasionally. Serve warm or chill. Makes 8 half cup servings.

Slow Cooker Sweet and Sour Chicken

Slow Cooker Sweet and Sour Chicken
  • ½ cup water
  • ½ cup brown sugar
  • ½ cup white sugar
  • ⅓ cup white vinegar
  • 3 Tbsp lemon juice
  • 3 tbsp soy sauce
  • 3 tbsp tomato paste
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • 3 boneless skinless chicken breasts, cut into 1 to 1½ inch pieces
  • ⅓ cup water
  • ⅓ cup cornstarch
  • ¾ cup diced pineapple chunks (use fresh or canned chunks)
  • ¼ medium onion cut into 1 inch pieces
  • ½ green pepper, cut into 1 inch pieces
  • cooked rice
  1. Add the ½ cup water, brown sugar, sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, and ginger to the slow cooker and whisk until combined.
  2. Add the chicken pieces and stir to coat. Cook on low for 5 hours.
  3. In a small bowl combine the ⅓ cup water with the cornstarch. Add to the slow cooker and carefully stir to combine. The chicken will be tender so you want to keep the pieces to stay in pieces.
  4. Add the pineapple, onion, and bell pepper and carefully fold into the mixture. Cover and cook on low for another 45 minutes.
  5. Serve over cooked rice. Makes 4-5 servings.

Wednesday, August 10, 2011

Team Ultralite

Well my inlet fishing has went a lil nutty. A group of us down there have came up with this idea to use small "Ultralite" rods n reels to fish for snapper. I am using a kiddie rod..the Cars rod. The first 2 casts I caught a 10.5 inch and 11 inch mangrove snapper..both which were keepers!

Team Ultralite has been born
We have a facebook page
A blog
and an email address
Please be sure to like the facebook page and check out and follow the blog.
It will hopefully be updated regularly.
Thank you
Court Jester
Team UltraLite

Monday, April 11, 2011

Chicken Paprikash

This is a recipe that an old high school friend sent me. I have not tried it just yet.

Chicken Paprikash

3 tablespoon butter (I use Smart Balance spread)
1-1/3 cup chopped onions
3 lbs chicken (taste really good to use the skinned chicken but I use boneless breast instead)
Salt and Pepper to taste
1-2 cups chicken broth (I use at least on box, we like to have extra sauce over the noodles)
1 tablespoon corn starch (thicken as you like it, I prefer a little thicker so I use more)
8 oz sour cream (can use light or no fat)
2-3 tablespoons Paprika(Hungarian or smoked, not spicy) (if I use more broth, I use more paprika)

Saute onion and chicken in butter until golden, blend in paprika, add chicken broth to simmer for about 35-45 minutes (less for boneless chicken about 20-30 mins). Take chicken out and put aside while thickening your sauce. Thicken by adding the corn starch to the sour cream and mix it up. Because the sour cream will lump up when you add it to the hot liquid, take a few scoops of the simmered sauce to the sour cream and stir in good, then add this mixture to the pan using a whisk. Put chicken back in after it thickens and then let it heat a little bit more (just enough to make it hot, the sour cream cools it down some).
Serve it over extra wide egg noodles or make dumplings

Tuesday, March 22, 2011

My Birthday Cake

Well since I have noone to take me out and get a slice of Birthday Cake. I am going to make my own.
Here is the recipe I am going to use.
I will edit and post pics later today.