GINA'S SPICY CORN CHOWDER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
SWEET AND SPICY COLESLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
- In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
NEELY'S HOLIDAY CORNBREAD STUFFING
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
- In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.
ROASTED CORNISH GAME HENS RECIPE COURTESY THE NEELYS
Show: Down Home with the Neelys Episode: We Really Do Have Friends (Pat and Gina Entertaining Friends) Since we are garlic lovers I added a tablespoon of garlic powder to the rub and 3 chopped garlic cloves to the stuffing. TIPS: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and herbs stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.
Provided by Luvs 2 Cook
Categories Whole Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning.
- Rub olive oil all over the hens and season each with the salt mixture.
- Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans.
- Loosely stuff the cavities of each hen with some green bell pepper, celery and onion.
- Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
- Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
Nutrition Facts : Calories 846.4, Fat 27.3, SaturatedFat 6.5, Cholesterol 619.7, Sodium 1638, Carbohydrate 3.9, Fiber 1, Sugar 1.5, Protein 137
DURTY NELLY'S SEAFOOD CHOWDER
This is one of my favorite recipes to serve on a cold, rainy day in Ireland. It is the most requested recipe that I have. It is flexible and you can use various seafood ingredients depending on availability and preference. Very nice with Irish brown bread.
Provided by Durty Nelly
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 51m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 21.1 g, Cholesterol 103.6 mg, Fat 12.4 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 5.9 g, Sodium 609 mg, Sugar 10.3 g
PERFECT RICE COURTESY THE NEELYS
Show: Down Home with the NeelysEpisode: Pass It On This rice goes perfect with their Chicken Seafood Gumbo. I plan to use brown rice and low sodium chicken broth to be healthier.
Provided by Luvs 2 Cook
Categories Long Grain Rice
Time 25m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a 2-quart saucepan over medium heat.
- Add shallot and saute until tender.
- Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock.
- Add the smashed garlic and sprigs of thyme.
- Cover with a tight fitting lid.
- Cook for 15 to 17 minutes.
- Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.
Nutrition Facts : Calories 444.2, Fat 9.4, SaturatedFat 5.3, Cholesterol 20.4, Sodium 696.8, Carbohydrate 76.2, Fiber 1.3, Sugar 0.7, Protein 11
NANA'S CHICKEN SEAFOOD GUMBO COURTESY THE NEELYS
Show: Down Home with the NeelysEpisode: Pass It On I saw this today and it looked YUMMY! I plan to try it this week. I think I'll add more garlic and a few re pepper flakes. I also don't see why frozen cut okra or canned fire roasted tomatoes can't be used. I will also use low sodium chicken stock to cut the sodium.
Provided by Luvs 2 Cook
Categories Gumbo
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy Dutch oven, heat oil. Add the flour and stir and cook until the mixture darkens to a brown color, about the shade of peanut butter.
- Add the celery, onion, green bell pepper and garlic and saute until tender.
- Whisk in chicken stock, add the ketchup, chopped tomato, and okra.
- Let simmer for 2 1/2 hours.
- About 10 minutes before serving time add cooked chicken, crabmeat and shrimp and simmer.
- Add lemon juice, hot sauce and Worcestershire.
- Serve over rice.
Nutrition Facts : Calories 864.1, Fat 39.4, SaturatedFat 6.4, Cholesterol 299.5, Sodium 1501.6, Carbohydrate 52.7, Fiber 6.9, Sugar 16.9, Protein 75
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