Blue Crab Dip

School is starting and summer is coming to a close. So before we hopefully see cooler temperatures here in the South, I thought I would share an excellent dip recipe.

Blue Crab Dip



1/2 cup butter
1 clove of garlic, minced
2 Tbsp. all purpose flour
1 cup half and half
1/4 cup chopped green onions
2 cups shredded swiss cheese
1/2 cup chopped fresh parsley
1 Tbsp. dry sherry
1 lb. fresh lump blue dungeness crab meat
crackers or toast baguettes

Melt butter in a large skillet over medium-high heat; add green onions and garlic, and saute until tender. Stir in flour and cook 1 minute. Gradually stir in half and half, then add swiss cheese, parsley, and dried sherry.

Gently fold crab meat in without breaking up the lumps. Pour into a lightly greased
8x8 baking dish. Bake at 350F for 40 minutes or until lightly browned and bubbly.

Serve with crackers or toast baguettes.

Makes 4 1/2 cups.

Happy Wednesday!

Best appetizer ever!

It's versatile, it's delicious, it's easy, it's a MUST HAVE at parties.... it's a what I call Gouda Goodness. However, you can change this up many different ways!



1 can of crescent rolls
1 disc of smoked gouda cheese
honey dijon mustard
dried basil

Lay your crescent rolls out in a square, pressing the seams together. Cut your gouda cheese in half so that the disc stays in tact. Between the halves of cheese spread a generous amount of honey dijon and sprinkle some basil. Wrap the crescent rolls around the cheese, tucking the extra underneath. Place on a cookie sheet and bake on 300F for 40-45 minutes or until golden brown or cheese is melted. Serve with wheat thins!

*Note- with gouda cheese it takes longer for the cheese to melt because it is a harder cheese. In this case, we are going to lower the temp on the oven and cook it longer so the cheese has time to melt.*

This is what it looked like when I served it at our Superbowl party last year.


Variations to this:

- You can use a puff pastry if you don't want to use crescent rolls.

- You can use Brie cheese instead of Gouda. Brie melts quickly because it is a softer cheese. I would cook this one on 350F for 15-20 minutes. You can do a lot of things with Brie. It pairs really well with fruit. Serve it with sliced apples or grapes. Before you wrap the Brie in the pastry of your choice, you can add almonds or pecans, fruit like figs, cranberries, or apples.

Happy Tuesday!!!

Presents and Paninis!

Happy birthday to my sweet mother-in-law today!!! We love her very much and for her birthday this year we got her a panini press! Along with that panini press I made her a cute little ringed assortment of panini recipes and thought I would share some of those with everyone!

Panini Recipes

1. Simmer shredded leftover chicken in BBQ sauce, grill with fresh mozzarella and caramelized onions on Italian bread. Brush chili oil on the outside of the bread for extra flavor.



2. Combine shredded pepper jack and mozzarella cheeses and grill on slices of a french baguette. Brush with chili oil on the ouside before grilling.

3. For a kicked up leftover turkey sandwich that doesn't taste like Thanksgiving- turkey, Monterey Jack cheese, sliced jalapenos, sliced tomatoes and mayonnaise grilled on sourdough.

4. Reuben: corned beef, swiss cheese, sauerkraut, Thousand Island or Russian dressing grilled on rye bread.

5. Combine shredded leftover chicken in a small bowl with halved grapes, chopped walnuts, and mayonnaise. Season with salt and pepper. Grill with halved Gruyere cheese on dark rye bread.

6. Simmer 1 1/2 lbs. boneless, skinless, chicken thighs in a bottle of Buffalo Wing Sauce for about 15 minutes or until cooked through. Combine with caramelized onions and crumbled blue cheese on pita breads. Microwave the pitas to make them more malleable and then grill.

7. Sharp cheddar, baby spinach and thick cut bacon (pre-cooked) on sourdough.

8. Combine albacore tuna, chopped celery, and mayonnaise in a small bowl. Season with salt and pepper. Grill with cooked bacon, sliced tomatoes and mozzarella cheese on country style bread.

9. Black Forest ham, sliced swiss cheese, and a drizzle of honey grilled on a seeded French baguette.

10. Prosciutto, sliced smoked gouda cheese and fig jam on a French baguette.

11. Grilled asparagus, prosciutto and mozzarella grilled on focaccia bread.



12. Combine equal parts honey and Dijon mustard. Spread on rye bread and top with leftover ham, brie cheese and grilled onions.

13. Blend mayo and sundried tomatoes in a food processor. Spread on ciabatta bread. Top with prosciutto wrapped turkey breast, sliced avocado and swiss cheese, then grill.

14. Combine leftover turkey and minced celery, diced granny smith apples, chopped pecans, and mayo. Season with salt and pepper. Grill with swiss cheese on cranberry walnut bread.



15. Layer thinly sliced brie cheese and halved (lengthwise) dried apricots on walnut bread. Brush a little melted butter on the outside of the bread and grill.

16. Grill sliced peaches on the panini press for about 2 minutes until caramelized. Grill with goat cheese, a few mint or basil leaves, and peaches on a French baguette.

17. Roast sliced and cored Gala apples for 15-20 minutes on 400F until they are soft, golden brown and caramelized on the bottom. Grill with slices of brie and pecan halves on cinnamon raisin bread.

18. Hollow out a sourdough roll and fill it with sour cream, red onions, leftover chili and shredded cheddar cheese. Brush with olive oil on top and grill.

19. Layer a slice of prosciutto, sliced peaches, mozzarella and basil on Italian bread. Brush olive oil on top and grill.

20. Layer Greek feta cheese, fresh tomatoes and sliced kalmata olives on olive bread. Drizzle inside with olive oil, season with salt and pepper and top with oregano. Grill.

Happy Sandwich making!!!

That's how I roll!!!

To coincide with my Lettuce Wrap recipe from yesterday... Today's post is for Spring Rolls!!!



Spring Rolls

First of all, let me start by saying this, you need to use spring roll wrappers not eggroll wrappers. Spring roll wrappers will get crisper when fried than eggroll wrappers.

Things you will need:
•Spring roll shells (25 per package)
•Filling (see recipe)
•3 tbsp. flour + 3 tbsp water, paste consistency
•Brush
•sheet pan or large plate to set spring rolls on

For the Filling:
•1/2 head of cabbage, shredded
•2 carrots, shredded
•3-4 shiitake mushrooms, sliced thinly
•1/2 lb. chicken, shredded
•2 Tbsp. corn oil
•2 tsp. salt
•1 Tbsp. sesame oil
•2 Tbsp. oyster sauce
•2 Tbsp. Char Siu bbq sauce

Pour corn oil in a wok heated to medium high. Add cabbage, carrots, sesame oil and 2tsp. salt, stir-frying consistently until cabbage begins to wilt (4-6 minutes).

Add chicken, oyster sauce, char siu sauce. Stir fry for another 4-6 minutes.

Set aside to cool, and refrigerate for at least an hour, or overnight.

Now for the wrapping:
Thanks to Soupbelly for the pictures...

To start, put a spoon full of filling in the corner of a spring roll wrapper.



Then begin to roll it covering up the filling.





Next you will need to fold the ends inward, to where it almost looks like an envelope. Use your flour/water paste and brush on the edges around the top.



Lastly, finish rolling the spring roll and place it on a cookie sheet or plate, then continue to roll the rest of your spring rolls.



For frying:

Heat corn oil on medium high in a pot. Size of pot is determined by how many you will be frying. Pour enough oil so the spring rolls are able to float without touching the bottom of the pot. When oil is heated and ready, drop a few in at a time (4-6). Spring rolls will only splatter if there are gaps or holes in it, so fry with caution. Fry until golden, turning if necessary. Place on paper towels to soak up excess grease, cooling for at least 5 minutes. Serve.

For baking:

Preheat oven at 425 degrees. Brush oil on both sides of rolls, place on baking pan. Bake for approximately 16 minutes, flipping halfway through. Serve.

Happy Friday! Everyone have a good weekend!

Lettuce Wraps and Lots of Love

First of all, let me start by saying that the last few days have been extremely busy and in the midst of all my business, I didn't get a post on Sunday. Sunday just so happened to be a very special day and I refuse to not acknowledge it. August 8th was my parents anniversary! They are two of the most important people in my life and I couldn't let the recognition go by. I love them with all my heart and wish them many, many more years of happiness!



So since I'm talking about my favorite people, I'm going to give out the recipe today that is an imitation to one of my favorite restaurants- PF Changs!!!! Today's recipe is for Lettuce Wraps!!!

Lettuce Wraps



1 pound ground chicken
2 tsp. minced fresh ginger
2 cloves garlic, minced
1/4 tsp. red pepper flakes
3 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. peanut or vegetable oil
1/3 cup finely chopped water chestnuts
1/3 cup thinly sliced green onions
1/4 cup chopped peanuts
12 large lettuce leaves (romaine works well)
Chinese hot mustard (optional)
Dried rice noodles

Combine chicken, ginger, garlic and red pepper flakes in a medium bowl.
Blend soy sauce into cornstarch in cup until smooth.
Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add chicken mixture; stir-fry 2-3 minutes or until chicken is no longer pink.
Stir soy sauce mixture and add to wok. Stir-fry 30 seconds or until sauce boils and thickens. Add water chestnuts, onions and peanuts; heat through.
Spread the mixture over the dried rice noodles and serve.

Makes 12 wraps.

Happy Thursday!

Baklava, it's good for the soul not the wasteline!

I made these baklava cups before Thanksgiving last year and had the guys at Fight Night be my guinea pigs. They didn't know what it was, but they disappeared before I knew it! They were surprisingly easy to make, other than my love/hate relationship with phyllo dough. :)

Baklava is a greek dessert with nuts, so if you're allergic you better stay away.

Baklava



1/2 cup almonds
1/2 cup walnuts
1/2 cup plain breadcrumbs
1/4 cup dried apricots, chopped
2 Tbsp. sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
pinch of salt
1 stick of butter, divided, melted
1/4 cup honey
12 sheets phyllo dough or pre-made phyllo cups

Preheat oven to 350F.

Place almonds, walnuts, apricots, breadcrumbs, sugar, cinnamon, cloves, and salt in a food processor. Run the machine until mixture is finely chopped. Transfer mixture to a small bowl. Add 2 Tbsp. melted butter and honey and stir to combine.

If using the pre-made phyllo cups- you can fill the cups and place in the oven, on 350F for 20-25 minutes or until golden brown.

If making your own phyllo cups- on a dry work surface, lay out a sheet of phyllo, brush with pastry brush and melted butter. Add another sheet, brush with butter, repeat. Continue brushing sheets until you have about 7-8 sheets. Cut the sheets into 12 squares and line a mini muffin pan. Fill the cups with the mixture and then bake.

Happy Tuesday!!

What could have been...

Today is what could have been one of the most influential men in my life's birthday, my Pa.



He was honestly one of the funniest, jovial, friendly, and smartest people I know. You could say I get my desire to dabble in many different creative things from him. He was always doing something, from making lye soap to breeding chinchillas. Yes, chinchillas. He always made cinnamon rock candy every Christmas and I loved it! I think he secretly liked being in the kitchen because he was known in our family as the best banana pudding maker.

He loved to sing country music and I loved singing with him when I was a little girl. I used to tell him that I didn't like country music just to watch him squirm. I was ornery, what can I say!

Pa was quite the jokester. He had a joke, as cheesey as some were, for everyone who graced the doors of his house. Even the pastor. For many years I had a joke written in every birthday card I received. The last one that I remember was something about a monkey and a lawnmower. haha!

Cancer took him from this life 9 years ago and it still saddens me to this day that he's not here to walk through life with me. To hear me sing at church, to walking down the proverbial aisle (I got married at the lake). But I have peace in knowing that he is with the good Lord above telling him jokes and making him laugh. He would have no shame in that. hee hee!

So in honor of Pa's birthday, the recipes for today are Banana Pudding and Cinnamon Rock Candy.

Banana Pudding



2/3 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 eggs, beaten
2 cups milk
1/2 teaspoon vanilla extract
2 tablespoons butter, softened
2 bananas, peeled and sliced
1/2 (12 ounce) package vanilla wafer cookies

In medium saucepan combine sugar, flour and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
In 9x13-inch dish, layer pudding with bananas and vanilla wafers. Chill at least one hour in refrigerator before serving.
Pa always added cool whip to his. So be sure to add it to yours too!

Cinnamon Rock Candy



1 cup water
3 3/4 cups sugar
1 1/4 cups light corn syrup
1 teaspoon red liquid food coloring
1 teaspoon cinnamon oil
1/3 cup confectioners' sugar

Line a 15-in. x 10-in. x 1-in. baking pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals.

Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 degrees F (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as odor is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes.

Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.

Happy birthday Pa! What do John the Baptist and Winnie the Pooh have in common??? Their middle name!!

Have a good Monday!