Nibbles & Dreams: Dreaming Up Delicious Recipes, One Nibble at a Time.

Yields: 6 servings Prep time: 20 minutes Cook time: 30 minutes Ingredients: 4 tablespoons unsalted butter 1 medium onion, chopped 1 celery stalk, chopped 2 cloves garlic, minced 1/4 cup all-purpose flour 1/4 teaspoon ground nutmeg 1/8 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/2 cup dry sherry 1 cup clam juice 3 cups milk 1 1/2 cups heavy cream 1 cup chicken broth 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1 bay leaf 1 pound lump crabmeat 1/4 cup crab roe (optional) Salt to taste Fresh chives, for garnish Instructions: Melt butter: In a large pot or Dutch oven, melt the butter over medium heat. Sauté vegetables: Add the onion and celery and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes. Make a roux: Reduce the heat to medium-low, whisk in the flour, nutmeg, cayenne pepper, and black pepper. Cook, stirring constantly, for 1 minute. Deglaze: Stir in the sherry and clam juice. Increase the heat to medium and bring to ...

Yields: 4-6 servings Prep time: 15 minutes Cook time: 25 minutes Ingredients: 1 tablespoon olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced 1 pound broccoli florets, chopped 4 cups chicken broth 1 cup milk 1/2 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon black pepper 2 cups shredded sharp cheddar cheese Instructions: Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add broccoli: Add broccoli florets to the pot and cook for 5-7 minutes, or until slightly softened. Make a roux: In a separate bowl, whisk together flour, salt, and pepper. Gradually whisk in milk until smooth. Combine ingredients: Pour chicken broth into the pot with the vegetables. Bring to a simmer. Gradually whisk in the milk mixture. Simmer: Reduce heat and simmer for 15-20 minutes, or until broccoli is tender. Add cheese: Stir in shredded cheddar cheese until melted and smooth. Serve: Ladle so...

Yields: 8 tacos Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins  Ingredients: For the Avocado Lime Sauce: ½ cup (120 ml) sour cream ¼ cup (60 ml) water 1 avocado, medium-sized and ripe ¼ cup (4 g) cilantro leaves, loosely packed 2 tablespoons (30 ml) lime juice, fresh ½ teaspoon lime zest, about 1 lime ½ teaspoon minced serrano pepper, seeded For the Fish Tacos: 1 ½ teaspoons (3 g) smoked paprika 1 ½ teaspoons (5 g) dark brown sugar ½ teaspoon (1 g) garlic powder ½ teaspoon (1 g) onion powder ½ teaspoon (3 g) kosher salt ¾ teaspoon (1 g) cumin ¼ teaspoon chili powder ¼ teaspoon black pepper 1 ½ pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed 1 tablespoon vegetable oil 8 corn tortillas, 6-inch 8 lime wedges 1 cup tomatoes, diced 1 cup red cabbage, sliced thin 1 cup green cabbage, sliced thin Cilantro, for garnish Instructions: Make the Avocado Lime Sauce: In a blender, combine sour cream, water, avocado, cilantro, lime juice, lime zest, and serra...