Category Archives: American Cuisine

American or New Cuisine

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American Cuisine, Appetizers and Finger Foods, Chicken/Poultry, Main Course

Buttermilk Fried Chicken

Buttermilk fried chicken recipe is finger lickin good !!  The buttermilk makes all the chicken pieces moist and tender. Marinate the chicken in the buttermilk for at least 6 hours and up to 2 days refrigerated. There are many many recipes for fried chicken but this one is my favorite.

homemade Buttermilk Fried Chicken
homemade Buttermilk Fried Chicken

Ingredients;

2 cups buttermilk
3 eggs, beaten
8-12 pieces of chicken with skin and bones; breasts (if they are lrg cut them in half), thighs, legs and wings
3 cups all purpose flour
2 x 1/2 TSP salt
1 and 1/2 TSP Cayenne pepper
1 TSP sweet Paprika
2 x 1/2 TSP poultry seasoning (Bell is one brand)
3 cups canola oil mixed with 1 cup peanut oil

Directions;
Marinate the chicken AT LEAST 6 HOURS TO TWO DAYS BEFORE. In a gallon size resealable plastic bag combine the buttermilk, 1/2 TSP salt,  1/2 TSP cayenne pepper and 1/2 TSP poultry seasoning.  Add the chicken. Use two bags if you need to, just split the milk mixture in two. Refrigerate.
Heat the oils in a large iron fry pan or in a deep fryer to 350. Use a deep-fry thermometer if you can or test the heated oil by putting a pinch of flour into it and if it sizzles its ready.
In a large bowl combine the flour, remaining 1 TSP cayenne pepper, 1/2 TBLS salt, 1/2 TSP poultry seasoning and the paprika.
Dredge the chicken pieces one at a time into the flour and then into the beaten eggs and then into the flour again. Shake off any excess. Carefully add the chicken pieces into the hot oil leaving some room around them to cook. Turning them about every 10 minutes until they are golden brown and the juices run clear, about 175 degrees. Place cooked chicken on a rack to drain. Repeat this 2-3 times more until all the chicken is cooked.

**use all wing pieces to make a great appetizer

American Cuisine, Baking, Desserts & Sweets

Sour Cream Pound Cake

This Sour Cream Pound Cake recipe is flavorful and moist.
I served it topped with whipped cream, strawberry sauce and fresh mixed berries. Ice cream works well too.

Sour cream pound cake
Sour cream pound cake

Ingredients;
1 cup sugar
1 cup unsalted butter, softened
1 cup sour cream
3 eggs
1/2 TSP vanilla
2 cups all purpose flour, I use unbleached
1 TSP baking powder
1 TSP baking soda
1/2 TSP salt

Directions;
Heat oven to 350. Cream the sugar and butter. Add the sour cream, eggs and vanilla and mix well. Mix together the dry ingredients and add slowly to the creamed mixture and blend until smooth. Grease and flour a 12 cup bundt pan and bake for 50-60 minutes until a toothpick comes out clean or bake in a loaf pan, pictured.
Adjust the baking time accordingly by testing the loaves with a toothpick.

American Cuisine, Beef, Crock Pot Friendly, Irish, Lower Carb Recipe

Corned Beef Dinner

This is the classic dinner served in celebration of St. Patrick’s Day. Many tell me its not made in Ireland that it’s an American tradition.
Whoever makes it doesn’t affect the taste. It’s flavorful, easy to make and crock pot friendly.

Corned beef
Corned beef dinner

Make my Irish Soda Bread recipe too and you’ll have a real crowd pleasing dinner!!

Ingredients;
3-5LB corned beef with the seasoning packet included, I like the brisket cut. It will shrink and lose about 1/3 it’s weight when cooked so keep that in mind for your portions needed
1- 2 heads fresh cabbage, each cut into 8 wedges
6-8 med size red potatoes, leave the skin on or peel them
4 Carrots, cut into 2″ pieces
Onion cut in half
Celery stalk cut in half

Directions;
The amounts of ingredients for this dish can vary to whatever you need to cook; more meat or more vegetables won’t change the cooking method.
Rinse the corned beef and place it with the seasoning packet in a stock pot or crock pot big enough to fit all of the ingredients. Cover with potatoes, carrots, celery, onion and then the cabbage wedges.  Fill the pot with enough water to cover about half the cabbage. Simmer on low for about 3 hours or until the meat is fork tender.  Let the meat sit at room temperature for about 20 minutes before slicing.  Serve with a good whole grain mustard, a crusty rye bread and my Irish Soda bread.

 

American Cuisine, Crock Pot Friendly, Health Friendly, Soups & Stews

Split Pea Soup with Ham

I always make this Split Pea Soup after a holiday when I served ham. The ham bone gives so much flavor to the soup and the pieces of ham get shredded off to compliment the peas. You can use a sliced ham steak or something similar if you don’t have a ham bone. Finished with a little light cream gives this soup a full body taste. Make extra as it freezes very well. Serve with croutons on top if you like.

Split pea soup
Split pea soup

Ingredients:
1 LB bag of dried green split peas, rinsed
2 stalks of celery, minced fine (I use my processor)
2-3 carrots, minced fine
2 med onions, minced fine
2 bay leaves
32oz unsalted or low sodium chicken stock
2 cups of water
Ham bone with some ham left on it or a ham steak
pepper to taste ( add salt at the end after tasting, sometimes the ham has plenty)
Finish with a 1/2 cup light or heavy cream

Directions:
In a large stock pot or crock pot, rinse and drain the peas. Add all the ingredients except the cream and bring to a boil. Stir and lower to a simmer covered for about 2 hours then uncover until the peas are soft and the soup begins to thicken. Stir in the cream at the very end and simmer just a few minutes and serve.

**Omit the ham and lower the cream to make it truly health friendly

American Cuisine, Baking, Desserts & Sweets

Ice Box Cake

You would probably need to be 50+ years old to remember this pudding creation!
Ice Box Cake is fun to do with children since it does not require baking. The traditional flavor was chocolate but you can be creative and use any flavor of cook n serve pudding you like. Please do NOT use instant pudding. It doesn’t hold up well and doesn’t taste the same.

Ice box cake
Ice box cake

Ingredients;
2 boxes chocolate cook n serve pudding(3.4oz each)
1 box original graham crackers
Whipped cream for garnish

Directions;
Cook the pudding according to the box directions using a sauce pan or the microwave directions.
When cooked pour a layer of pudding into an 8×8 covered dish. Place a layer of graham cracker on top, break some of the pieces to cover the top completely. Repeat the layering, ending with pudding on the top. If you have an extra piece of graham cracker crumble it and sprinkle it on the top. Let stand for about an hour then cover and refrigerate. Serve cold with whipped cream.

American Cuisine, Main Course, Seafood

Creamy Shrimp and Grits

There are many varieties of shrimp and grits;
Charleston, Low Country, Georgia.
I like this creamy style the best.

Shrimp and grits
Shrimp and grits

1 cup yellow grits (not instant)
1/2 cup grated sharp white cheddar
1 TBLS unsalted butter
1/2 red bell pepper, diced
1/4 cup heavy cream
Salt and pepper

Shrimp:
1/2 cup 1/3″ small cubes of tasso, andouille sausage, or bacon
1 TBLS vegetable oil (optional)
3 garlic cloves, sliced
2 TBLS butter
16 raw large shrimp (about 1 pound), peeled, deveined
1/2 cup low-salt chicken stock
1/4 cup heavy cream
1 TSP paprika
2 TBLS chopped fresh chives

Directions;
For grits:
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 45 minute to 1 hour. Stir in cheese, butter, and bell pepper, then cream. Season with salt and pepper. Keep warm.
For shrimp:
Heat a large heavy skillet over medium heat. Add tasso or whatever sausage/bacon you choose. Saute until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and butter; stir until butter melts. Add shrimp and paprika. When garlic begins to brown, add the chicken stock and 1/4 cup of heavy cream. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
Put a portion of grits in the center of a bowl and pour the shrimp mixture around the grits.
Sprinkle with chopped chives and serve.

American Cuisine, Baking, Desserts & Sweets

Apple Pie

When making an apple pie you want to enhance the apple flavor not overpower them. This recipe is easy and comes out perfect every time. You’ll be surprised how good the store bought crust tastes.
If you would like to make the crust from scratch see the “Perfect Pie Crust” recipe listed in the pantry.

apple pie sliced
apple pie

Ingredients;
8 baking apples; pipin, winesap or granny smith are the most common
1 box of refrigerated rolled pie crusts (I prefer the Immaculate brand), room temp
1 TBLS flour
1/4 cup sugar
2 dashes of ground nutmeg
2 TSP ground cinnamon
a splash of vanilla
1 TBLS large crystal sugar for topping
1 egg white, whisked
10″ pie pan

apple pie raw
apple pie raw

Directions;

Preheat oven to 350.
Roll out slightly one of the pie crusts in between two pieces of waxed paper. Press the crust into the pie pan. Peel and core the apples and slice them into 1/4″ slices, placed in a large mixing bowl. Add all the ingredients except the large crystal sugar and the egg white. Mix thoroughly. Place the apple mixture in the pie pan and layer it mounding in the middle. Roll out the other crust and make a few cuts in the top to vent the pie shell top. Place the top on the apples and seal the crusts together pressing them together and rolling them under to the pie pan rim. Pinch the crust edge all around the pie pan. Brush the crust with the beaten egg white and sprinkle the large crystal sugar on the top. Bake at 350 for about 45 minutes.

American Cuisine, Chicken/Poultry, Health Friendly, Holiday Specialties, Main Course, Salads, Dressings,Veggies & Sides

Roasted Turkey and Sage/Sausage Stuffing

This Roasted Turkey and Sage/Sausage Stuffing is a special edition post to the pantry.

roasted turkey
roasted turkey

Roasting a turkey is all about keeping it moist. Years ago you heard of people roasting in a paper bag. Now we have less flammable alternatives, like browning bags made for oven temps.
My recipe for both is basic and you can certainly add different spices as you please.

Ingredients:
Turkey, any size, fresh or frozen, defrosted
One pkg Reynolds turkey size browning bags
Bell’s Seasoning (it’s the little yellow box with the turkey on it)
Ground sage
1/2 stick of butter
2 carrots peeled and cut into 3 pcs.
2 celery stalks, cut into 3 pcs.
1 large onion, quartered

Directions
Wash the turkey and smooth the butter under the breast skin and all over the turkey skin too. Liberally sprinkle the sage and Bell’s seasoning all over the turkey. If you are going to stuff the turkey do it now. If you stuff the turkey then tie the legs together. You can add a meat thermometer to the breast area if you wish. Turkey needs to be 180 degrees when done. Prepare the oven bag according to the directions. Place the turkey in the bag.
Place the cut veggies all around the turkey. Close the bag as directed on the browning bag box. Roast according to the time and temperature indicated on the browning bag box and your size turkey. Once the turkey is done let it sit for about an hour before carving.

The Basic Stuffing;
2  12oz Bags bread cubes, unseasoned if possible
1 TBLS Bell’s Seasoning (little yellow box next to the Thanksgiving groceries)
1 TBLS ground sage
1 large onion, minced
4 stalks celery, cut fine
1 stick of butter, unsalted
4 cups unsalted or low sodium chicken broth
2 eggs, beaten
1/2 LB Italian sausage, if you get links remove the casing

stuffing
stuffing

Options;
** you can add a few tablespoons of chopped cooked mushrooms etc..**

Directions;
In a pot big enough to hold all the stuffing, sauté the veggies and sausage in the butter until soft but not brown. Breaking up the sausage as it cooks.
Add the broth to the pot and heat to a boil. Remove from the heat and add the seasonings and the bread cubes to the pot. Mix together and then add the beaten egg. Mixing it thoroughly. Place stuffing in the turkey loosely or bake in a covered pan that has been greased. Bake in the covered pan for about 30 minutes at 350.

 

American Cuisine, Baking, Desserts & Sweets, Holiday Specialties

Pumpkin Pie

This pumpkin pie recipe is extra easy if you use a refrigerated rolled pie crust.

pumpkin pie slice
pumpkin pie slice

It comes out perfect every time.

Pumpkin pie
Pumpkin pie

Ingredients;
Two 15oz cans of pure plain pumpkin
1 1/2 cups of sugar
1 TSP salt
2 Tsp ground cinnamon
1 TSP ground ginger
1/2 TSP ground cloves
4 large eggs
Two 12oz cans of whole evaporated milk
1 Use my pie crust recipe OR refrigerated rolled pie crust (I prefer the Immaculate brand)
3 strips of foil

Directions;
Have the pie crust at room temperature. Mix all ingredients together until blended. Roll the pie crust out slightly. Press the pie crust into a 10″ pie plate and form the edges by pinching the crust between your fingers. Pour the mixture into the pie crust filling just below the crust edge. Place on a cookie sheet. Bake at 425 for 15 minutes then reduce the temp to 350 and bake for 40-50 minutes more until the center is puffed and a knife comes out clean. Cool and serve with fresh whipped heavy cream.

American Cuisine, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Mashed Cauliflower

Want to make a tasty vegetable side a different way. Use a head of steamed cauliflower to mash instead of mashed potatoes. Mashed cauliflower is tasty and can be serve mashed or mashed then baked with a topping. Great for a holiday meal.

Mashed cauliflower
Mashed cauliflower

Ingredients;
One head cauliflower steamed to soft
4 TBLS butter
1/4 to 1/2 cup milk or cream
Salt & pepper to taste

cauliflower
cauliflower

Directions;
Mash or whip with a hand mixer all together adding the milk/cream to your desired consistency.
Other variations;
*Spread into a baking dish and dust the top with Italian breadcrumbs and grated Parmesan cheese and bake 375 for 10-15 minutes.
*Add chopped chives to the mashed cauliflower.
*Add a few TBLS of sour cream when mashing.

**use low fat milk to make it more health friendly

American Cuisine, Tips & Tricks & Gadgets

Have a pumpkin you’d like to do something with ??

My friend Tammy gave me this idea. Cut the pumpkin in half. Take out the seeds and stringy part. Rub a little olive oil over the skin and place cut side down on a lipped baking pan. Bake at 350 for about 30-45 minutes. Using an oven mitt gently pinch and pull the skin and it will come right off leaving the pumpkin pulp. Use the pumpkin for a soup or to make a pie or as a side dish with butter, brown sugar and cinnamon!! So tasty and no peeling and cutting the hard pumpkin shell.

American Cuisine, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Vegetable Mosaic Casserole

I’ve made this Vegetable casserole dish a few times when the veggie’s are fresh from the garden. It serves a crowd and it’s a great compliment to any main course.

Vegetable casserole
Vegetable casserole

Ingredients;
4 large sweet onions, sliced thin
2 heads of fennel (anise), stems removed, the bulb cut into thin slices and the feathery green tops reserved
3 small zucchini, cut on the diagonal
2 garlic cloves, mashed
1 TBLS fresh oregano, chopped
1 TBLS fresh rosemary, chopped
1/4 cup apple cider vinegar
1/4 cup water
6 ripe plum tomatoes, sliced thick
2 small eggplants, the Japanese type will work
1/3 cup extra virgin olive oil
1/2 TSP salt
Pepper to taste

Directions:
Place the onions and fennel in a large frying pan, add 1/2 of the salt, some pepper, vinegar and the water. Saute on high stirring a scraping the pan until they are soft and slightly browned. Place the cooked onions and fennel on the bottom of a large casserole dish. Line the top with the zucchini, eggplant and tomatoes, standing them up in a line alternating the colors as the picture shows. Mix the oil with the oregano, rosemary, garlic and balance of the salt. Pour over the casserole and bake at 375 for about 25 minutes, until veggies are all tender. Garnish with the fennel-anise ferns when serving.

American Cuisine, Seafood, Soups & Stews

New England Clam Chowder

This New England Clam Chowder is so creamy and rich. Perfect for the Fall-Winter weather to warm the tummy!  Here is a simple version, but feel free to add minced cooked bacon for a smokey flavor or use fresh clams if you like. The possibilities are endless.

clam chowder
clam chowder

Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, peeled and cubed
1 1/2cups heavy cream
1/2 cup whole milk
2 TBLS of celery sliced thin
4 TBLS butter
4 TBLS onion, minced
3 sprigs of fresh thyme
1 bay leaf
Salt and pepper to taste

Directions;
Boil the potatoes until just turning soft, drain and set aside. In a pot melt the butter and saute the onion and celery until soft. Add the cream and milk. Bring to a light simmer for about 15 minutes.
Drain and separate the canned clam juice from the clam pieces. Add the clam juice to your desired thickness into the cream, onion and celery. Add all the other ingredients, except the clam pieces into the pot. Simmer covered on low for about 10 minutes. Add the clams and stir. Remove the thyme and bay leaf. Serve with crackers.

American Cuisine, Health Friendly, Seafood, Soups & Stews

Manhattan Clam Chowder

The Manhattan clam chowder is perfect for freezing. It only takes 30 minutes to prepare.

Manhattan clam chowder
Manhattan clam chowder

Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, cubed
1/2 green pepper, diced
One 14.5oz can stewed tomatoes, rough chopped
2 TBLS of celery sliced thin
1 bottle of clam juice

Directions;
Drain the canned clams juice into a pot and set aside the clam pieces. Place all the other ingredients into the pot except the bottled clam juice.   Add as much of the bottled clam juice as you like to your desired thickness. Simmer covered on low for about 25 minutes. Add the clams and stir. Serve with crackers.

 

American Cuisine, Appetizers and Finger Foods, Lower Carb Recipe, Main Course, Seafood

Baked Stuffed Shrimp

This Baked Stuffed Shrimp recipe is easy and impressive.
Start off by making my crab cake recipe for the stuffing.
You can freeze these too.

baked stuffed shrimp
baked stuffed shrimp

Ingredients;
Eighteen 16-20 count or larger raw peeled and deveined shrimp
Make my crab cake recipe
Paprika
2 TBLS of each, Olive oil and butter
Lemon wedges

Directions;
Preheat oven 375.
You can stuff the shrimp laying on their side or stand them up flatting them and pile the stuffing on the opposite side of where they were cut and cleaned. Place them into an open baking dish.
Drizzle with the oil and place pieces of butter around the shrimp. Sprinkle with paprika.
Bake at 375 for 10-12 mins until the shrimp are pink and firm up. Serve with lemon wedges.

American Cuisine, Baking, Desserts & Sweets

Peach Cake

This peach cake is so easy and moist. See other variations under my “Tips and Tricks” category.

peach cake
peach cake

Ingredients;
One boxed yellow cake mix
3 XLRG eggs
One 21oz can of peach pie filling

Directions;
Beat all together for a few minutes until blended. Pour into a greased and floured tube pan. Bake at 350 for 25-35 minutes until tester comes out clean. Cool and serve with a dollop of fresh whipped cream.

American Cuisine, Appetizers and Finger Foods, Salads, Dressings,Veggies & Sides

Deviled Eggs

This deviled egg recipe can be made in so many ways. I’m going to give you a base recipe and then suggestions for ingredients to mix in or use to decorate them.

Deviled eggs
Deviled eggs

Ingredients;
6 hard boiled eggs, cooled
2 TBLS mayo or more if you like
dash of white pepper & salt
1/2 TSP dry mustard or a packet of Chinese mustard if you like spice

Directions;
Peel cooled eggs (peeling under running cold water will make them easy to peel)and cut them in half. Place the yolk in a bowl with the balance of ingredients and mix until smooth.  Mix in whatever you like and fill the whites with the yolk mixture and decorate. Serve chilled.

Below are a list of ingredients you can mix into the yolk mixture or decorate the tops.
Sliced olives (pictured)
Capers
Minced smoked salmon
Fresh chopped parsley
Relish
Fresh dill
Paprika
Minced ham
Minced bacon
Raisins
And anything else you desire!
Serve chilled.

American Cuisine, Health Friendly, Salads, Dressings,Veggies & Sides

Creamy Apple Raisin Slaw

This take on Creamy Apple Raisin Slaw is refreshing and quick to prepare as a side dish to summer menus.

Creamy Apple raisin slaw
Creamy Apple raisin slaw

Ingredients;
1/3 cup heavy cream
1/4 cup apple cider vinegar
2 TBLS extra virgin olive oil
1 TBLS sugar
2 TSP Dijon mustard
Dash of kosher salt
Mix together the above and set aside.

4 cups or one bag of prepared shredded coleslaw mix
2 Granny smith apples, shredded
1/4 cup raisins or dried cranberries if you like
2 TBLS fresh parsley, chopped

Toss together and add to creamy dressing mixture. Toss until slaw is covered in dressing. Serve chilled.

American Cuisine, Breakfast/Brunch

Buttermilk Waffles

This Buttermilk Waffles recipe is light and fluffy. Serve with fresh fruit and whipped cream for an extra treat or the traditional butter and syrup. See below another topping suggestion**. Since waffle irons vary in size I give suggested amounts and cooking time. Read the waffle iron manufacturers suggestions for use.

Buttermilk Waffles
Buttermilk Waffles

Ingredients;
2 X lrg eggs
2 cups unbleached all purpose flour
2 TBLS sugar
2 TSP baking powder
1 TSP baking soda
1/2 TSP salt
2 cups buttermilk, any type, I use whole milk (see my “making buttermilk” recipe to make your own)
8 TBLS melted unsalted butter (one stick)
1 TSP vanilla extract or paste
Non stick spray

Directions:
Preheat waffle iron to 375 or the manufactures suggested temp.
Mix together the dry ingredients and set aside. Mix together the wet ingredients and slowly add the dry ingredients and mix just until combined, the batter should be lumpy. Spray heated waffle iron and pour enough waffle mix onto the iron plate to cover about 2/3. Close the lid and let cook for about 5 minutes. I am estimating batter and cooking time. Batter amount and cooking time should be in the manufactures booklet. I suggest checking it to be sure.

** In a fry pan mix 2 TBLS butter, the syrup you will be using, dash of cinnamon, a handful of blueberries and half a banana sliced thin.  Saute for a few minutes until just bubbling and pour over waffles or pancakes when you make them. Dust with powdered sugar.

American Cuisine, Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Cucumber Hummus Appetizer

The summer usually means you get so much of one vegetable all at once you run out of things to do with them. Here is a tasty appetizer, side dish or snack to use up all those cucumbers. Cucumber Hummus Appetizer is a great cook out take along since its not sensitive to the summer heat.

Cucumber with hummas
Cucumber with hummas

Ingredients;
Cucumbers, peeled leaving a dark green stripe and sliced 1 ” thick
Container of prepared hummus, (10oz size covers 3 cucumbers)any flavor you like
A bunch of fresh dill
Sliced olive rings or small pieces of roasted peppers

Directions;
Peel the cucumber leaving a stripe. Cut the cucumbers into 1 ” thick slices and using a melon ball scoop or the end of a potato peeler, scoop out an indentation of the seeded area of the cucumber. Fill with the hummus and garnish with a dill fern and olive or pepper piece on top too.

American Cuisine, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides, Seafood

Shrimp Salad

You’ve probably noticed I’ve been posting a lot of salads. With the summer here they are light and easy to prepare. You can buy the shrimp already cooked or buy them raw and boil them for a few minutes, removing the shell and back vein.
Here is my take on shrimp salad.

Ingredients;
2 LBS shrimp, deveined, shelled, cooked and then chilled
1/2 cup scallion, chopped fine including some of the dark green stem
3 TBLS dill, chopped
1 cup mayo
1 TBLS white wine vinegar
1 cup celery, chopped
1/2 TSP Dijon mustard
Salt & pepper to taste
Parsley for garnish

Directions;
Mix all ingredients except shrimp & parsley. Mix the dressing with chilled shrimp. Sprinkle with chopped parsley. Serve over salad greens, in a croissant, stuffed into a cored whole tomato/avocado, or on anything that you like.

**reduce the mayo or use fat free to make this health friendly

American Cuisine, Appetizers and Finger Foods, Salads, Dressings,Veggies & Sides, Seafood

Crab Louis

Crab Louis is a very old dish dating back to the early 1900’s. It’s a great flavorful salad for the summer and easy to put together. Be sure to use a good grade of chilled crab like backfin or lump. It makes all the difference. Garish however you like or leave it plain. I like it served in an avocado. This recipe will serve 4.

crab louis
crab louis

Ingredients (Dressing);
1 cup mayo
1/4 cup ketchup based chili sauce
1/4 cup snipped chives
6 large green olives, sliced
1 TBLS capers
2 TSP lemon juice
1 TSP Worcester sauce
Salt & pepper to taste

Directions;
Mix together and keep chilled.

Ingredients;
Two avocado’s, sliced in half, pit and skin removed
1 LB crab meat, backfin or lump, the chilled refrigerated type
Sliced hard boiled egg
Lemon wedges

Gently mix half the dressing with the crab meat. Place the avocado halves in a plate, you might want to take a thin slice off the side facing the plate so they don’t tilt over. Place 1/4 of the crab in the pit cavity of each avocado half and garnish with the balance of ingredients. Pour the remaining dressing over the crab and garnish. Serve slightly chilled.

American Cuisine, Crock Pot Friendly, Pork, Salads, Dressings,Veggies & Sides

Boston Baked Beans

This is so much better than the canned beans. Just in time for the fourth of July cookouts. Using a crock pot makes this so much easier than the oven process.
Just remember to soak the beans the night before.

Ingredients;
2 cups dry navy beans, soaked the night before in 4 cups of water

1/2 LB bacon cut into 1 inch pieces
1 onion, chopped fine
3 TBLS molasses
1 TSP salt
1/4 TSP pepper
1/2 TSP dry mustard
1 TBLS Worcester sauce
1/3 cup brown sugar

Directions;
Drain and reserve the water from the beans. Place all the ingredients in the crock pot. Add about 1/3 to 1/2 of the reserved water. Mix well and cover. Cook in the crock pot on high for 2-3 hours adding more of the reserved water if it becomes too dry.

American Cuisine, Baking, Desserts & Sweets

Cinnamon Nut Swirl Cups

This Cinnamon Nut Swirl cup is great to take along to a party.
Top with the vanilla icing noted below or with a small scoop of vanilla ice cream.

Cinnamon nut swirl cups
Cinnamon nut swirl cups

Ingredients;
1 refrigerated pie crust roll, room temperature
2 TBLS melted butter
1/4 cup light brown sugar
1/4 cup chopped pecans or walnuts
1/4 cup raisins, golden or the traditional red
1 TSP cinnamon
1 TSP vanilla, paste is best if you have it
9 foil cupcake cups

Directions;
Preheat oven to 350.
Place the foil cups into a cupcake pan.
Unroll the pie crust and place it between two pieces of waxed paper. Roll out the pie crust just slightly, maybe 1 inch. Remove the top piece of waxed paper. Combine the butter and vanilla and brush the crust heavily with the mixture. Sprinkle the sugar, nuts, cinnamon and raisins evenly over the entire crust. Roll the crust into a log using the waxed paper for support. Slice with a sharp knife into 2 inch rolls. Place the slices cut side down into the foil cupcake cups. Bake for 20-25 minutes until they start to bubble and are very lightly brown. Allow them to cool before icing them.

Vanilla Icing;
Mix together until smooth; 1 TBLS melted butter, 1/2 cup confectioners sugar, a few drops of vanilla and just enough milk or cream to make the icing loose enough to drizzle.

American Cuisine, Health Friendly, Main Course, Pasta and Rice Dishes, Seafood

Seafood Rice

This seafood rice dish is a meal on it’s own. Very easy to make and you can change the seafood to what ever you like or add minced cajun style sausage for a kicked up flavor.

seafood rice
seafood rice

Ingredients;
1LB mussels, cleaned OR you can buy them frozen
1/2 LB raw shrimp, shelled and deveined
1 cup rice
2 TBLS oil
1 med onion, diced
1/3 red bell pepper, diced
2 cups water or seafood broth/stock, low sodium
2 TBLS tomato paste
1 TSP dried parsley
Dash of dried basil
Dash of red pepper flakes
Salt to taste (I would not add salt if you use seafood broth or stock)

Directions;
In a 4 qt pot saute the onion and bell pepper in the oil just until soft. Add the rice, parsley and basil and stir. Add the water/broth, tomato paste, salt and pepper flakes. Bring to a low simmer for about 10 minutes covered. Add the shrimp and mussels, stir and simmer for about 10 more minutes, covered until most of the liquid is absorbed and the rice is tender.

American Cuisine, Health Friendly, Main Course, Seafood

New England Style Lobster Roll

There are many variations of lobster roll recipes. I make it the classic New England way.

Lobster rolls
Lobster rolls

Ingredients;
8oz cooked lobster meat, chilled, (if you want to use live lobsters you’ll need about 3LBS of whole lobsters steam cooked, shelled and cooled)
1/4 cup mayonnaise
2 TBLS minced celery
1 TBLS minced onion
Salt and pepper to taste
1 TBLS melted butter
2 NE style hot dog rolls, lightly toasted, they are sliced on the top instead of the side but either will do

Directions;
Brush the rolls with melted butter and toast lightly in the broiler. Cut the chilled lobster meat into chunks. Mix in all other ingredients.
Fill the toasted rolls with the lobster mixture and serve.

**omit the butter and use lite or non fat mayo to make this health friendly