This was amazing! So easy! I even used a frozen pie crust as I am not a huge fan of rolling things out. Way too much work.
1 (9 inch) unbaked pie crust
½ cup mayonnaise
3 eggs (beaten)
1 cup of crab meat (or imitation crab)
1 cup shredded Swiss cheese
½ cup milk
2 tablespoons all-purpose flour
½ cup green onions (chopped)
salt (optional, to your taste)
pepper (optional, to your taste)
cayenne pepper (optional, to your taste
Pre-heat the oven to 350 degrees. In a bowl mix together eggs, milk, flour and mayonnaise until well blended. Stir in crab meat, cheese and green onions. Pour over pie crust. Bake in the oven for 40-45 minutes or until a knife comes out clean.
I needed a dish that didn’t have meat in it and was quick. This is what I found on allrecipes. I followed some of the advice in the reviews and added more cayenne, garlic & onions. It came out great and was very easy! Here is the original recipe. (I doubled the sauce)
1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
1/2 cup white wine
2 tablespoons lime juice
3/4 bunch cilantro, finely chopped
1/8 teaspoon cayenne pepper
salt and pepper to taste
- Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
- Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
- Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.
So every Wednesday we eat very late because of work. I have been trying to do light meals only on these nights.
I found this recipe on a blog and loved it. I even did the julienned carrots and zuchini which was a perfect side dish.
In a saute pan heat some butter and olive oil. Dredge your fish in some flour seasoned with salt and pepper. Nicely brown both sides of your fish, I prefer tilapia in this, I think it holds up really well and I like the “non fishy” taste.
Gently remove your fish, deglaze your pan with some white wine scraping up the brown bits. Squeeze a half of a juicy lemon in, more if you like, a nice splash of chicken stock, a couple tablespoons of capers, and a little more butter. After it reduces a while, put your fish back in along with some sliced lemons and fresh parsley. Cook a couple minutes more just till the fish is done, and the all the flavors blend together.
I had been looking for a new pot roast recipe when I stumbled on this one. It is VERY easy to make – takes some time but easy none the less. I loved it!!!! Of course I still have yet to find my camera so I do not have a picture of my creation – Sorry.
Italian Pot Roast
- 3 1/2 to 4 pound rump or chuck beef roast
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1 large carrot, diced (about 1 cup)
- 1 large celery stalk, diced (about 1 cup)
- 1 medium red onion, diced (1 to 1 1/2 cups)
- 2 garlic cloves, finely minced
- 2 Tbsp chopped fresh flat-leaf parsley
- 1 bay leaf
- 1 Tbsp finely chopped fresh sage
- 3 cups medium-bodied Italian red wine
- 1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds
Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes. Transfer the meat to a platter. Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base. Raise the heat to high, adding the remaining wine, the bay leaf, and the tomatoes, and bring to a boil. Cover the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Turn off the heat and let the roast sit in its juices for an hour. (You can also put the pot into a 300°F oven and turn the roast every hour.) Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning. Cut the meat into thick slices (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.
I love fish but rarely cook it at home. I usually like to be able to buy it and cook it the same day. This past Saturday I finally got a chance to make this recipe that I saw on a blog I love, Ezra Pound Cake. It was probably the easiest recipe I have ever made but it still had a TON of flavor. I served it with my version of an Autumn Salad which was Spinach leaves, Glazed Walnuts, Apples, Craisins and Crumbled Blue Cheese with a White Balsamic Dressing
Peppery Brown Sugar Salmon
- 1 1/2 pounds salmon fillets (bones removed)
- 3 tablespoons brown sugar, packed
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper seasoning
- 1/4 teaspoon cracked black pepper
- 1 tablespoon butter, melted
1. Preheat oven to 425 degrees F.
2. Pat the salmon fillets dry.
3. Brush with melted butter.
4. Combine the seasonings in a small bowl and mix.
5. Sprinkle the seasonings over the salmon, and press down gently.
6. On a lightly greased baking sheet, bake for 20-25 minutes. Line the sheet with foil for easy cleanup.
I love Chili but I always make the same kind. I know there are millions of recipes but I never get around to trying them. So when I found this one on my friend April’s blog– I couldn’t resist. This recipe had a little kick to it which I didn’t expect. You could easily adjust it though to suit your needs.
(forgive the picture it was done on my phone)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 (4 ounce) can diced jalapeno peppers
- 1 (4 ounce) can chopped green chile peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 2 (14.5 ounce) cans chicken broth
- 3 cups chopped cooked chicken breast
- 3 (15 ounce) cans white beans
- 1 cup shredded Monterey Jack cheese
- Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 -30 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. I also added about a tablespoon of fresh salsa to mine as April suggested.
I found this recipe on Allrecipes.com. It was so easy and tasted great. I served this with Roasted Brussel Sprouts and Potatoes.
(Again I did not take a picture since the chord to my camera has gone MIA. )
2 10.5 ounce cans condensed Cream of Mushroom soup
1 1ounce package dry onion soup mix
1 1/4 cans of water (I used Beef Broth instead)
5 pound beef roast (I used a tri-tip roast)
Coat roast with flour, salt and pepper and brown on all sides. Mix all ingredients in crock pot and add roast covering with mixture. Cover and cook on High for 3-4 hours or Low for 6-8 hours. I used a little cornstarch at the end to thicken gravy.
I found this recipe in the most recent issue of Cooking Light Magazine. It was so easy! It takes maybe 10 minutes to make. Great for the summer!!! I used whole wheat angel hair and served it with a salad!
1 (9-ounce) package fresh angel hair pasta
1 tablespoon olive oil
1 cup chopped tomato
1 tablespoon bottled minced garlic
1/4 teaspoon crushed red pepper
1/3 cup dry white wine
1 (8-ounce) bottle clam juice
2 dozen littleneck clams, scrubbed
1 tablespoon butter
4 teaspoons chopped fresh flat-leaf parsley
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add tomato, garlic, and pepper to pan; sauté 1 minute. Stir in wine and juice; bring to a boil. Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon; add butter to pan, stirring until butter melts. Place 1 cup pasta in each of 4 shallow bowls; top each serving with 6 clams, 1/2 cup broth, and 1 teaspoon parsley.
(the picture does not do this justice)
Besides the fact that this tasted great- the best part of this meal is that Dave made it for me!
1 1/2 pounds flank steak, cut into 1 inch strips
1/2 cup all purpose flour
Vegetable oil for frying
1 teaspoon bottled minced garlic
1/2 cup orange marmalade
1 cup low sodium Beef Broth
10 small dried Thai chiles
1 teaspoon low sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
Salt & Pepper
Season flank steak strips with salt and pepper, then toss with floue. Shake off excess. In a large skillet, heat 1/4 to 1/2 inch vegetable oil to 365 degrees F. Working in batches, fry flour-coated steak strips until golden brown, about 3 to 4 minutes. (do not crowd pan) Drain on paper towels. Set aside and keep warm.
For sauce, in a medium saucepan over medium heat, saute garlic in canola oil until fragrant. (do not let garlic brown) Add orange marmalade, 1/2 cup beef broth, the chiles, and soy sauce. Bring to a boil; reduce heat and simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 beef broth. Stir cornstarch mixture into simmering sauce. Return to simmer for 3 to 4 minutes until sauce thickens. Pour sauce over beef and serve.
I love using my slow cooker but sometimes things are lacking in flavor. This recipe I found in a cookbook from Sandra Lee. It was full of flavor. I didn’t add the rice and it was still really good!
6 red or yellow bell peppers
1 1/2 pounds ground beef
1/2 cup Uncle Ben’s Original converted rice
1 can (11 ounces) Green Giant Mexican-style corn
1 can (7 ounces) sliced olives
1 cup Sargento Mexican-style shredded cheese
1 package Lawry’s taco seasoning
1 can (10 3/4 ounces) Campbell’s condensed tomato soup
1 can (10 ounces) Rotel diced tomatoes
1/4 cup Sargento Mexican-style shredded cheese
Cut tops off peppers. Remove stems, seeds and cores from peppers. Dice pepper tops.In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a slow cooker. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1/4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.