Every Christmas Eve, I host my Seattle family and serve dishes that are near and dear to me. Every year, the same menu and the same response, “Why don’t I cook this more often?”. They are all delicious and can very easily be small bites or appetizers or pot luck.
Salmon and Artichoke Dip
Makes: 6 to 8 servings
1 cup grated Cheddar cheese
1 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained & julienned
1/2 cup chopped green onions
1/2 teaspoon granulated garlic
1/2 cup mayonnaise
4 to 6 ounces Orca Bay Salmon, cooked and flaked
3 shots of tabasco hot sauce(or more to taste)
Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and salmon. Sprinkle with paprika.
Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Don’t forget your favorite crackers!
2 Tablespoons vegetable oil
1 pound andouille or other spicy smoked sausage, sliced
1 large onion, diced
1 red bell pepper, diced
3 celery ribs, chopped
4 garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
1 (28-ounce) can crushed tomatoes, with juice
4 cups chicken broth
2 cups uncooked long-grain rice
1 pound Orca Bay Cod, Halibut, and/or Salmon, 1-inch cubes
1/2 pound Orca Bay Scallops
1 8oz jar ex-small oysters
4 green onions, chopped
- Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
- Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
- Stir in fish, scallops and oysters; cover and cook 5 minutes or until done. Sprinkle each serving with green onions