From the kitchens of Amy & JJ

Since winter seems to be sticking around, why not put on another pot of warm soup? This shrimp and corn soup is a great recipe to break you out of your routine. And, for those of you observing Lent, it is a meat-free meal.

Speaking of breaking out of routine, how about a 4-ingredient bagel recipe? The Greek yogurt bagel was a TikTok recipe Amy stumbled upon a few years ago. A quick and easy bread recipe when you don’t have any on hand or you want to try something new. For all of you bagel purists, look away! This recipe isn’t for you.

SHRIMP AND CORN SOUP

Ingredients:

1 1/2 lb. shrimp peeled and deveined

2 sticks of butter

2 medium onions chopped

3 celery sticks – chopped

2 cloves garlic – chopped

3/4 cup flour

32 oz box of chicken broth

2 cups water

10 oz can Rotel tomatoes – mild

1 Tbsp salt

2 tsp black pepper

2 cups frozen corn

2 cups half and half

Optional – if you like spice:

1 tsp cayenne pepper (more if you like more spice)

6 dashes of tabasco sauce

Directions:

In a large stock pot melt butter on medium heat. Saute onion, celery, and garlic until good and tender.

Once veggies are tender, add flour to make your roux. Bring to a bubble (but don’t allow it to get brown).

Add chicken broth and water, stir well. Do all this on medium heat. Bring to a slow bubble and add all the seasonings.

Add tomatoes and corn, bring to a slow bubble for 5 minutes or so. Then add shrimp. Once the shrimp are pink and curled, add half and half. Bring back up to a bubble. Turn off. Cover for about 5 minutes then serve.

Greek Yogurt Bagels

Ingredients:

1 cup all-purpose flour (or gluten free flour)

2 tsp baking powder

3/4 tsp salt

1 cup greek yogurt

1 egg, beaten

Optional: Everything But the Bagel Seasoning

Directions:

Preheat your oven to 375° & line a baking sheet with parchment paper.

Whisk your flour, baking powder and salt. Add in the Greek yogurt and mix with a fork. This will be messy, but use your hands to combine and form a dough ball (it will be a tacky mess, that’s okay – it will resemble biscuit dough).

Divide the dough ball into 4 equal parts and then roll each into a ball. Use your finger to poke a hole in the center, lightly flour your hands and pull the dough into a bagel shape. Repeat with the rest of the balls.

Next, brush each bagel with the egg wash and sprinkle with toppings, if desired.

Bake for 25 minutes (until golden), remove and let them cool before slicing.