Avocado Crab Dip

  • Image1 oz jumbo lump crab meat
  • 1 avocado, chopped
  • ¼ cup chopped red onion
  • ¼ cup fresh cilantro, chopped
  • 1 tsp lime juice
  • Salt and pepper to taste

 

  1. Combine crab meat, avocado, red onion and cilantro.
  2. Drizzle with lime juice and fold gently, as to not break up the crab meat.
  3. Add salt and pepper to taste.
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February 17, 2013. 30 Minutes or Less. Leave a comment.

Asian Lettuce Wraps (like PF Changs!)

  • photo1 head butter lettuce
  • Ground Beef (enough for 4)
  • 1 red onion
  • 2 Tbsp garlic
  • 1 ½ Tbsp soy sauce
  • 2 tsp minced ginger
  • 1 Tbsp seasoned rice wine vinegar
  • 2 tbsp sweet chili sauce
  • 1 Tbsp teriyaki sauce
  • 2 tsp sesame oil
  • 1 can water chestnuts
  • 1 can bamboo shoots
  • Sliced Green onions
  • 1/4 cup chopped peanuts
  1. Wash lettuce and set aside to dry.
  2. Cook ground beef on skillet until almost cooked through.
  3. Add chopped onion, garlic, soy sauce, teriyaki sauce, ginger, vinegar and chili sauce. Cook until meat is cooked through.
  4. Add water chestnuts and bamboo shoots. Cook for about 2 minutes, and stir in sesame oil.
  5. Serve on lettuce leaves with a green onions and peanuts sprinkled on top

**Make extra sauce to drizzle on top if desired.

February 5, 2013. Tags: , , , . Asian, Beef, Main Courses. Leave a comment.

Patty Melt

  • Patty Melt2 pieces sliced whole wheat bread
  • 2 slices of cheese (whatever you prefer—I used muenster and provolone)
  • ¼ cup diced onions
  • Ground beef (enough for lg 2 patties)
  • 1 tbsp balsamic vinegar
  • 1 ½ tbsp wourstershire sauce
  • ½  tbsp ketchup
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp balsamic vinegar
  • 1 tsp olive oil
  • 2 tbsp butter
  • ¼ cup arugula (optional)
  • BBQ sauce or spicy Mustard (optional)

 

  1. Sautee onions on medium-low heat in 1 tsp olive oil. After slightly softened, add the balsamic vinegar. Cook for about 3-5 more minutes, or until soft all the way though. Place in to bowl and set aside.
  2. Mix together ground beef, worstershire sauce, salt, ketchup, pepper, garlic powder and onion powder.
  3. Increase heat to medium-high and add ½ tbsp of butter to a skillet. When melted, make bread-sized thin square patties and cook all the way through, flipping about 3-5 minutes in. Add ½ tbsp of butter when flipping.
  4. To assemble sandwich, place bread down with a piece of cheese on top. Add sautéed onions, one patty then top with another slice of cheese. Add one more patty and another slice of cheese. Place the final slice of bread on top to complete the sandwich!
  5. Melt ½ tbsp of butter in skillet and place complete sandwich on top. Cook on medium-low until crispy brown. Add ½ tbsp of butter to the skillet when flipping it. Cook until cheese is melted and sandwich is browned on both sides.
  6. Take off, let cool for 2 minutes and Bon Appetite! Add arugula or a condiment (such as BBQ or spicy mustard) after cooking if preferred.

January 11, 2013. Tags: , , , , . 30 Minutes or Less, Beef, Main Courses. Leave a comment.

Green Bean Casserole

I was craving the green bean casserole I used to have as a kid, but didn’t want to use condensed canned soup. This recipe is great because you add fresh mushrooms, and it still tastes delicious.

On Top:

  • 2 slices of bread
  • 1 tbsp softened butter, chopped
  • ½ tsp pepper
  • 1 ½ cup fried onions

Green Bean Mix

  • 1 lb green beans (ends cut off and halved)
  • Pinch of salt
  • 2 tbsp butter
  • 1 container of mushrooms, cleaned and sliced
  • ¾ tbsp garlic
  • 1 ½-2 tbsp flour
  • About ¾ cup chicken broth
  • About ½ cup heavy whipping cream

Serves: 4-6
Recipe adapted from Brown Eyed Baker

  1. In a food processor, pulse bread, butter, salt and pepper until crumbled. Mix in bowl with fried onions.
  2. Preheat oven to 425 degrees.
  3. Bring large pot of water to a boil. Add green beans about 5 minutes until cooked through.
  4. Drain beans and fill pot with cold water to stop cooking. Drain beans again.
  5. Add butter to pot and heat until melted. Add mushrooms and garlic. Cook about 5 minutes, or until the mushrooms are tender.
  6. Add flour and cook on medium to medium-high for about 1 minute, stirring the entire time. Add broth and bring to simmer constantly stirring. Add cream and reduce heat to medium. Simmer until sauce is thickened.
  7. Add green beans and stir to coat. Add salt and pepper if necessary.
  8. Pour green bean mixture into an oven-safe dish. Sprinkle with topping and bake until it is browned on top and mixture is bubbling, about 15 minutes. Enjoy!

November 5, 2012. Tags: , , , , , . Veggie Side Dish. Leave a comment.

Barbeque Ribs

I’ll be honest, I usually mix together a bunch of premade rubs with garlic and onion powder, garlic salt and brown sugar for my spice rub. I also usually mix together a bunch of barbeque sauces with garlic, hot sauce and honey for my BBQ sauce. This recipe is nice because it allows you to customize your ribs and still get them cooked well tasting delicious.

  • 1 rack pork ribs
  • ½ cup season mix (your choice)
  • ½ cup bbq sauce (your choice)

Serves: 2-4

  1. Preheat oven to 325 degrees.
  2. Coat ribs in seasoning on both sides and place in oven-safe dish. Cook for 2.5 hours covered with foil.
  3. Take ribs out of oven and throw foil away. Coat in barbeque sauce and cook for an additional 30 minutes at 350 degrees.
  4. Take out and let sit for 5 minutes. Serve with BBQ sauce on the side.

November 5, 2012. Tags: , , , , . Main Courses. Leave a comment.

Greek Salad Pizza

 

I love Greek salad and I love pizza. I got this idea from CPK and made the recipe into my own. Nanny Sue, this one’s for you.   🙂

 

Pizza

  • 1 cup shredded mozzarella cheese
  • ½ cup shredded parmesan
  • 1 can Pillsbury pizza crust

Salad

  • 1 cucumber
  • 1 bell pepper
  • ½ – 1 red onion
  • 1 package feta cheese
  • 10 cherry tomatoes
  • 1/3 cup pitted kalamata olives
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • ½ tbsp red wine vinegar

Sauce

  • ½ tbsp lemon juice
  • ½ tbsp minced garlic
  • ½ cup plain Greek yogurt
  • 1/3 cup mayo
  • 1 tbsp fresh dill
  • 2 ½ tbsp feta cheese
  • 1 ½ tbsp cucumbers peeled and chopped

Serves: 4-6

  1. Preheat oven to 400 degrees.
  2. Spray baking sheet with Pam or olive oil and roll out pizza crust.
  3. Bake for about 10 minutes, or until it is just starting to harden on the outside but the inside is not completely cooked through.
  4. Take out and sprinkle mozzarella and parmesan over pizza. Place back in oven until it is cooked through.
  5. Peel and chop cucumbers very small and throw into a large bowl.
  6. Dice up bell pepper, tomato and onion, and add to cucumbers.
  7. Cut the olives in half and add to the veggie mixture.
  8. Crumble feta cheese on top of salad.
  9. Sprinkle on oregano.
  10. Top with olive oil and vinegar.
  11. In a food processor, combine 1 ½ tbsp cucumber, garlic, lemon juice, mayo, yogurt, dill and feta cheese. Place into air tight container and store in fridge until ready.
  12. Place salad onto warm pizza and top with Tzatziki sauce. Bon appétit.

November 4, 2012. Tags: , , , . Main Courses, Pizza. 1 comment.

Beet & Feta Salad

I never realized I liked beets until I tried them in this salad. I invited a friend over for dinner, and he said the same thing.

 

  • 3 large beets
  • 2 tbsp olive oil
  • ½ red onion, chopped
  • 1 avocado, chopped
  • ¼ cup corn
  • 1/3 cup crumbled feta cheese

Serves: 3-4

  1. Preheat oven to 400 degrees.
  2. Peel and chop up beets.
  3. Mix beets with olive oil and roast in oven for 25-30 minutes or until cooked all the way through
  4. Mix together beets, red onion, avocado and corn.
  5. Top with feta cheese and olive oil.

November 2, 2012. Tags: , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Roasted Potato Salad

This is a pretty healthy dish and can act as a great side to a lot of different main courses.

 

  • 1 ½ lb small red potatoes
  • 4 tbsp olive oil
  • 3 green onions, chopped
  • ½ tbsp minced garlic
  • ¼ cup chopped parsley
  • 1 ½ tbsp red wine vinegar
  • 1 tbsp honey
  • ½ tbsp brown sugar
  • 1 ½ tbsp Dijon mustard
  • 2 hard boiled eggs
  • ¼ cup bacon bits
  • Salt and Pepper to taste

Serves: 4-6

  1. Preheat oven to 400 degrees.
  2. Half or quarter the potatoes. Mix with one tbsp olive oil, salt, pepper and garlic. Roast in oven until the tops are browned—about 20 minutes. Than flip the potatoes over and roast until the tops are browned again.
  3. Mix together 3 tbsp olive oil, green onions, parsley, vinegar, honey, brown sugar and the mustard.
  4. Place potatoes into a bowl and crumble hard boiled eggs over the top with the bacon bits.
  5. Spoon herb dressing over the top and serve.

November 1, 2012. Tags: , , , . Side Starches. Leave a comment.

Shrimp and Sausage Skewers

This is a twist on surf & turf, and is a lot cheaper to feed a large group. You can also throw these on the grill for to crisp them up.

 

  • ¾ cup olive oil
  • 2 tbsp minced garlic
  • 2 tbsp fresh chopped thyme
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • ½ tbsp balsamic reduction
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 tsp red pepper flakes
  • ½ tbsp jerk seasoning (your choice)
  • ½ tbsp mesquite seasoning (your choice)
  • 1 lb deveined peeled shrimp
  • 1 package andouille sausage
  • About 10 Cherry tomatoes, halved
  • 1 onion, largely chopped

Serves: 4-5
Recipe adapted from Bon Appetit

  1. Preheat oven to 375 degrees.
  2. Mix together olive oil, garlic, thyme, all the types of vinegars, salt, pepper, red pepper, jerk seasoning and mesquite seasoning. Set aside.
  3. Thread shrimp, tomatoes, onion, and sausage onto the skewers.
  4. Line a baking sheet with tin foil and spray with Pam. Lay down skewers onto sheet and rub glaze over.
  5. Bake for about 20 minutes or until shrimp is cooked all the way through.
  6. Serve with extra glaze.

November 1, 2012. Tags: , , , , . 30 Minutes or Less, Cajun, Main Courses, Seafood. Leave a comment.

Balsamic-Marinated Steak

I love steak and this marinade tastes great when grilling or using the Foreman.

  • 1 big flank steak
  • 1 tbsp garlic
  • ¼ cup balsamic reduction
  • 1 tbsp balsamic vinegar
  • ½ tbsp honey
  • ½ tsp onion powder
  • ½ tbsp ground pepper
  • ½ tbsp Worcestershire sauce
  • ¼ cup olive oil

Serves: Depends on how big the steak is

  1. Mix all ingredients together (except for steak).
  2. Pour marinade into a Ziploc back and add steak. Close it and shake it the entire steak is coated. Let marinate for at least an hour, but the longer the better.
  3. Season the outside of the steak with your favorite seasoning (I love McCormick’s steak seasoning) and grill to liking.

October 30, 2012. Tags: , , , , . Main Courses. Leave a comment.

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