Category Archives: Recipes

Baked Crab Cakes

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crabcakes

Yield: 8 cakes

Baked Crab Cakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 egg
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 dash hot sauce
  • 1/2 teaspoon Old Bay
  • 1/2 cup chopped red bell pepper
  • 1 cup scallion, finely chopped
  • 1 lb. lump crab meat
  • 3/4 cup dry bread crumbs
  • 1/4 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions

  2. Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
  3. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a dish.
  4. Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
  5. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Nutrition Information

Serving Size

2 cakes
Amount Per Serving Calories 203.16Total Fat 4gSaturated Fat 3gUnsaturated Fat 1gCholesterol 144.44mgSodium 758.18mgFiber 8gSugar 2.96gProtein 25.25g
© Laurie

 

Apple Carrot Muffins

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apple carrot muff

Yield: 12

Apple Carrot Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 3/4 cups bran cereal
  • 1 1/4 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup canola oil
  • 3/4 cup peeled and finely chopped apple
  • 3/4 cup grated carrot
  • 1/4 cup chopped walnuts (optional)

Instructions

  2. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  3. Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.
© Laurie

 

Apple Cake in a Bowl

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Yield: 6

Apple Cake in a Bowl

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 eggs
  • 1 3/4 cups sugar
  • 2 heaping teaspoons cinnamon
  • 1/2 cup oil
  • 6 medium Gala or Fuji or Honey Crisp apples
  • 2 cups flour
  • 2 teaspoons baking soda

Instructions

  2. Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9? round pans. Bake for approximately 55 minutes.
© Laurie

 

Tamale Chicken Potpies

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tamaleChickenpotpies

 

 

 

 

 

Yield: 4

Tamale Chicken Potpies

Tamale Chicken Potpies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 2 teaspoons canola oil
  • 1 cup chopped onion
  • 12 oz. ground chicken
  • 1 tblsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt, divided
  • 1 cup chopped zucchini
  • 3/4 cup fresh corn kernels
  • 1- 10oz can diced tomatoes and green chiles, undrained
  • 1- 8oz. can unsalted tomato sauce
  • cooking spray
  • 1/2 cup coarsely ground yellow cornmeal
  • 1 1/2 cups water, divided
  • 3 oz. Monterey Jack cheese, shredded and divided (abt. 3/4 cup)

Instructions

  2. Preheat oven to 400.
  3. Heat a large skillet over medium high heat. Add oil to pan; swirl to coat. Add onion; saute 3 mins. Add chicken; cook 3 min, stirring to crumble. Stir in cumin, chili powder, and 1/4 tsp. salt; cook 1 min. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 min, stirring occasionally. Divide chicken mixture evenly among 4 (10 oz) ramekins coated with cooking spray. Place ramekins on a jelly roll pan.
  4. Place remaining 1/4 tsp. salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 min or until thickened, stirring frequently. Stir in 2 oz cheese.Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with ramaining 1 oz. cheese. Bake at 400 degrees for 15 min or until light golden brown.
© Laurie
Cuisine: Mexican

 

Ham and Potato Soup

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hampotatosoup

Yield: 8 servings

Ham and Potato Soup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Instructions

  2. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
© Laurie
Cuisine: American / Category: Main

 

Sliced Cheesy Baked Potatoes

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Sliced_baked_potatoes

Yield: 4

Sliced Cheesy Baked Potatoes

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 4 large baking potatoes
  • 1/4 cup melted butter (plan on 1 Tbs per potato)
  • 1 tsp coarse sea salt
  • 2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
  • try basil, thyme, oregano, chives, or Italian seasoning
  • 1/4 cup fresh grated Parmesan (other cheeses would be good as well)

Instructions

  2. Wash and dry potatoes; peel if desired. Cut into thin slices, but not all the way through the potato (use the handle of a wooden spoon placed alongside the potato to prevent cutting all the way through). Place potatoes in a baking dish. Sprinkle with butter, salt and herbs, getting some between each slice.
  3. Bake at 400°F for 45 minutes, or until potatoes are cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.
© Laurie

 

Bubbas Fajitas

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fajitas-006

Yield: 6

Bubbas Fajitas

This recipe has been on the Internet for years, and we have enjoyed it! These are our favorite fajitas.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 pound skirt steak
  • 1 clove garlic -- chopped
  • 1 teaspoon cumin
  • 1 tablespoon cilantro -- chopped fresh
  • 1/3 cup worcestershire sauce
  • 1/4 cup soy sauce
  • 1 teaspoon liquid Barbecue Smoke®
  • 1 medium onion -- sliced into rings
  • 1 large lime juice
  • 1 bell pepper, green
  • 1 bell pepper, yellow
  • 1 bell pepper, red
  • 1 recipe quacamole
  • 1 recipe refried beans
  • 1 recipe rice
  • flour tortillas -- warmed

Instructions

  2. Trim fat from steak. Pound lightly to tenderize.
  3. Place meat in non-metallic container. Top with onion
  4. rings. Combine remaining ingredients. Pour over meat
  5. and onions. Cover and refrigerate overnight.
  6. Next day - remove the meat and onions, reserving the
  7. marinade. Separate the meat and onions. Place meat on
  8. grill, basting often with the marinade and turning
  9. often to prevent charring. Meanwhile, saute the onions in butter with some green, red and yellow peppers sliced into strips. When the meat is done, slice it into thin strips, cutting across the grain.
  10. Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, pepper mixture and warm flour tortillas
© Laurie

 

Turkey Burgers with Grilled Red Onions

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turkey_burgers

Yield: 4

Turkey Burgers with Grilled Red Onions

"This is a fast and healthy meal. Serve with grilled sweet potatoes, great combo!"

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 pound ground turkey
  • 3 tablespoons scallions, chopped
  • 2 tablespoons soy sauce, low sodium
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley
  • 1/4 teaspoon seasoned pepper
  • 1 medium red onion
  • 2 teaspoons olive oil
  • hamburger buns

Instructions

  2. Cut onion into grillable slices. In bowl, combine turkey, scallions, soy sauce, garlic powder, parsley and seasoned pepper. Shape into 4 patties. Brush burgers and onions with olive oil. Grill burgers about 5 minutes on each side, or until thoroughly cooked. Grill onions until desired doneness. Place burgers in buns and add grilled onion.
© Laurie
Cuisine: American

 

Grilled Sweet Potatoes

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grilled_sweet_potatoes

Yield: 2

Grilled Sweet Potatoes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 large sweet potatoes, peeled and cut lengthwise into 1/4-inch slices
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon Tony Chachiere's
  • salt and pepper to taste

Instructions

  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Toss potatoes with brown sugar, olive oil and spices. Grill directly on grill until browned and tender.
© Laurie
Cuisine: American

 

Goulash

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goulash

Yield: 6

Goulash

Goulash
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 8 oz penne pasta
  • 28 oz pasta sauce
  • 16 oz ground turkey
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 tsp. garlic powder
  • 1 1/2 cups water
  • 1/4 cup wine

Instructions

  1. Saute turkey until almost done; add onion and bell pepper, cook until onion is translucent.
  2. Place remaining ingredients in electric pressure cooker, lock lid and set for 15 minutes on low pressure. When done, set to quick release.
© Laurie
Cuisine: American