Beef Stew in crockpot

 I tried this recipe out using sirloin steak and skipping a few ingredients. It came out mostly well, except the sweetness of the red wine dominated the taste. Next time, maybe cut the red wine in half, or add something more earthy, like mushrooms and celery. Also maybe reduce the amount of onion. All in all, a good start!

Mom's Cream of Crab Soup

 

1/2 cup butter or margarine

1/2 cup flour

1 1/2 cups chicken broth (dissolve 2 boullion cubes in 1 1/2 cups hot water)

1 quart half  & half

1 pound crab meat

Heat water. Melt butter on low. Stir in flour and mix until smooth. Turn up heat to med hi. Stir in chicken broth. Slowly stir in half & half. Add parsley and Old Bay. Add crab - turn heat off and keep stirring. Bottom may stick. 

Hint: pour half & half in thirds or fourths - let thicken after adding each time.

Bananas Foster Recipe

Bananas Foster Recipe. Make sure to use freshly ripe bananas that haven't gone past ripe.

Smoked Rosemary Negroni Cocktail Recipe

Smoked Rosemary Negroni Cocktail Recipe. 

Easy Meatloaf Recipe

Easy Meatloaf Recipe.

Bijou Cocktail Recipe

Bijou Cocktail Recipe - includes both Campari and Chartreuse. I tend to dial down the amount of Campari in a recipe. 

Basic Mashed Potatoes Recipe

 Basic Mashed Potatoes Recipe.

Easy Chicken Parmesan

 Simple and delicious - Easy Chicken Parmesan.

Easy Chicken Parmesan

6 Servings

45 Min

Prep

0-15 min

Cook

30 MIN

Calories

550

Ingredients

1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce

6 tbsp Grated Parmesan Cheese, divided

6 small boneless skinless chicken breasts (1-1/2 lb.)

3/4 lb spaghetti, uncooked

1-1/2 cups Shredded Mozzarella Cheese

Instructions

Step 1

Heat oven to 375°F.

Step 2

Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with pasta sauce mixture. Cover.

Step 3

Bake 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.

Step 4

Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.

Step 5

Drain spaghetti. Serve topped with chicken and pasta sauce mixture.

Millionaire Cocktail Recipe

 I haven't tried this one yet, but it looks delish. Great ingredients, including egg whites for frothiness. 

Crab Cakes

I like this crab cake recipe. Good consistency, classic filler, and bakes at 450 rather than broiled or fried. I also found this recipe for homemade cocktail sauce to go with it (4 basic ingredients).

Crab Cakes

I came across this recipe for high temp baked crab cakes after picking a pound of crab meat. I like that it's not fried, and not exactly broiled either. The post goes into detail about types of crab meat and variations of ingredients.

Notes: closely follow the recipe when it comes to flavoring. I improvised too much the first time and it tasted somewhat bland. Try basting melted butter before and/or after baking.


Ingredients
1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound fresh lump crab meat*
2/3 cup Saltine cracker crumbs (about 14 crackers)
optional: 2 Tablespoons (30g) melted salted or unsalted butter

Instructions
Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

Notes
Freezing Instructions: You can freeze the portioned un-baked crab cakes for up to 3 months. Thaw in the refrigerator, brush with melted butter, then bake as directed. You can also freeze the baked and cooled crab cakes for up to 3 months. Thaw, then warm up in a 350°F (177°C) oven for 10-15 minutes or until warmed throughout. Or bake the frozen crab cakes at 350°F (177°C) for about 25-30 minutes.
Which Crab Meat to Use: For any questions regarding which crab meat to use, see Best Crab Meat for Crab Cakes in the blog post above. I highly recommend fresh (refrigerated) lump crab meat.
Smaller Sizes: For smaller crab cakes, divide the mixture into 12 1/4 cup portions. For mini crab cakes, divide into 24 2 Tbsp size portions. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.

Slowcooker Pot Roast

I made this tonight, and it came out well. I cooked it on high for almost 5 hours - I think low all day would have been better, and allowed some potatoes too. The garlic and onion and herbs were delicious.