Clam Chowder, Seasoned Oyster Crackers and Garden Salad

Ingredients

• 9 oz Oyster Crackers (One standard bag)
• 0.5 cup Unsalted Butter (Melted)
• 1 oz Dry Ranch Seasoning Mix (One standard 1-ounce packet)
• 1 tsp Dried Dill
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.25 tsp Cayenne Pepper (Optional, for a hint of heat)

Instructions

1. 1

   Preheat Oven and Prepare Pan

   • Position a rack in the center of your oven and preheat to 250°F (120°C).
   • Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. 2

   Create the Seasoning Mixture

   • In a small, microwave-safe bowl, melt the unsalted butter. This should take about 30-45 seconds.
   • To the melted butter, add the dry ranch seasoning mix, dried dill, garlic powder, onion powder, and optional cayenne pepper.
   • Whisk thoroughly until all the seasonings are fully combined and no lumps remain.
3. 3

   Coat the Crackers

   • Place the oyster crackers in a large mixing bowl.
   • Slowly pour the seasoned butter mixture over the crackers while gently tossing with a rubber spatula.
   • Continue to toss gently until every cracker is evenly coated. Work carefully to avoid crushing the crackers.
4. 4

   Bake to Perfection

   • Spread the coated crackers in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan.
   • Bake for 15 to 20 minutes, removing the pan at the 10-minute mark to gently stir the crackers.
   • The crackers are done when they are dry to the touch, fragrant, and a light golden brown.
5. 5

   Cool and Store

   • Remove the baking sheet from the oven and place it on a wire rack.
   • Let the crackers cool completely on the baking sheet. This is a crucial step, as they will become significantly crispier as they cool.
   • Once fully cooled, transfer the crackers to an airtight container. They can be stored at room temperature for up to one week.

Ingredients

• 1 pcs romaine lettuce (large head, chopped (about 8 cups))
• 1 cup cherry tomatoes (halved)
• 1 pcs cucumber (medium, sliced)
• 1 pcs carrot (large, shredded)
• 0.5 pcs red onion (medium, thinly sliced)
• 1 pcs green bell pepper (medium, chopped)
• 1 cup croutons (for topping)
• 0.25 cup olive oil (extra virgin)
• 0.25 cup red wine vinegar
• 1 tbsp dijon mustard
• 1 pcs garlic (clove, minced)
• 1 tsp sugar (optional, for balancing acidity)
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the salad vegetables. Wash and chop the romaine lettuce. Halve the cherry tomatoes, slice the cucumber and red onion, and chop the bell pepper. Shred the carrot. Place all prepared vegetables in a large salad bowl.

2. 2

   Make the vinaigrette dressing. In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, sugar, salt, and black pepper. Whisk vigorously or seal the jar and shake well until the dressing is emulsified and well combined.

3. 3

   Toss and serve the salad. Just before serving, pour about half of the dressing over the vegetables and toss gently to coat. Add more dressing as needed to your preference. Top with croutons and serve immediately.