Category Archives: recipe

Seafood Salad is a tasty treat no matter what time of the year

I love lobster, crab, shrimp, or almost any kind of seafood. After making those yummy Almost Authentic Crab Rangoon for New Years, I had a bit of imitation crabmeat leftover. I like changing up our weekly menu so we don’t have to eat the same boring thing day in and day out. Today we opted for Seafood Salad sandwiches.

Image courtesy of creative commons license By: Mark H. AnbinderCC BY-NC-SA 2.0 via flickr.com

Simple Seafood Salad

Ingredients:

1 pkg. imitation crabmeat

2 stalks finely chopped celery

2 finely chopped green onion

1/2 – 1 cup mayonnaise (to taste)

salt & pepper to taste

1/4 tsp. Old Bay Seasoning

Instructions:

Chop imitation crabmeat into small chunks or bits and combine with chopped celery and green onion. Add mayonnaise and combine with crabmeat mixture. Mix in salt, pepper and old Bay Seasoning. Serve on sliced bread, hot dog rolls, or small hoagie rolls.

Add lettuce or tomato and you have the perfect light meal for a late night meal or Saturday afternoon lunch. Also great served as stuffing in a tomato or on a bed of lettuce in place of bread.

Advertisements

Almost Authentic Crab Rangoons

After searching and searching for a crab rangoon recipe, I was able to make my version with great success. I hope you enjoy these tasty tidbits I made for my New Year celebration.

Ingredients

  • 1 tbsp powder sugar
  • 1 – 8 oz. pkg. cream cheese
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon garlic powder
  • 2 green onions, minced
  • 1 cup chopped crab meat
  • wonton wrappers
    ———–
    oil for frying

 

Instructions
After cream cheese softens at room temperature, combine powder sugar and cream cheese in a large bowl and mix well. Next add soy sauce, sesame oil, garlic powder, and minced green onions. Then add crab meat.
Place a teaspoon of filling in the middle of the wrapper, wet all four edges and fold one corner to opposite corner and seal. Repeat with other two corners to seal Rangoon.
Fry about 3-4 at a time at 350 degrees for 2-3 minutes or until golden brown.
Drain on paper towel.
Summary
The first time I made this recipe, it took me nearly 2 hours between cooking and prepping. Everyone in my family found them to be close to authenticity, if not better than the local restaurant.
Easy to make.

 

Homemade Egg Nog

Image courtesy of creative commons license By: Isaac WedinCC BY 2.0 via flickr.com

 

 

 

The only downside was that I used an electric hand mixer. A stand mixer would work best to free up your other hand to pour the milk mixture and mix the eggs in at the same time.

Ingredients
3 cups of milk
1 cup of heavy cream
3 cinnamon sticks
2 teaspoons vanilla
1 teaspoon nutmeg
5 eggs, separated
2/3 cup sugar
3/4 cup dark rum or bourbon – optional – leave out for non-alcoholic beverage

 

Instructions

In a saucepan, combine milk, cream, cinnamon sticks, and nutmeg. Bring to a boil over medium heat, stirring constantly. Remove from heat and add vanilla. Cover and allow to steep.
In a large bowl, beat egg yolks and sugar until combined and forms thick frothy ribbons when the whisk is lifted. I used an electric hand mixer. A stand mixer would be best. Slowly mix in the milk mixture and continue to mix unit the mixture is combined and smooth. Add bourbon or rum, and stir. Chill overnight or for up to 3 days.
Before serving beat the egg whites in a large bowl or stand mixer unit soft peaks form. Gently fold into eggnog until combined. Serve and garnish with extra nutmeg.

 

 

Corn Casserole

I found this recipe several years ago on the Food Network. Since then, it has become a favorite of my family. It is so easy to make, being on the same idea as a dump recipe. I’m posting it here because, this is where I like to put my favorite recipes and now that I’ve been getting requests from friends for this recipe, posting it here will make it easier to find. My recipe paper file has become a bit worn over the years.

Enjoy! We will be serving this dish at our Thanksgiving meal as a newly added tradition.

Image courtesy of creative commons By: adinaplus - CC BY 2.0 via flickr.com

Image courtesy of creative commons By: adinaplusCC BY 2.0 via flickr.com

 

Ingredients
1 can whole corn, drained
1 can cream style corn
1 (8 oz.) package corn muffin mix (preferably Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Instructions
Preheat oven to 350 degrees F.
In a large bowl, stir together the cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13 – inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for about 5 minutes and serve warm.

Making Your Own Fried Rice

Fried Rice is one of my favorite dishes to order out or for take-out. Lately, I haven’t had the time or the extra cash to eat out so I needed to learn to make this since I love to eat Asian food. I should have learned to make this years ago. It is so simple to make.

Don’t forget the secret ingredient: Oyster Sauce

I have a friend who hates eating fried rice that has green peas in it. Me, I love my veggies, peas are not a problem with me. With this recipe, you can add any kind of vegetable you want and it will still come out tasting great. We used chopped carrots, peppers, and scallions. For meat, we used Chinese sausage with the casing removed. I believe that we will use a chopped pork or beef tenderloin coated in red pork sauce next time.

The seasoning packet mentioned in the recipe was found in the Asian food section at my local supermarket, near where the Soy Sauce is located.

 

Ingredients
3 cups of cooked white rice – cold
1 package of fried rice spice – found in a packet just like taco seasoning
1 cup of chopped vegetables
1 lb of cooked meat – pork, beef, or shrimp
2 tablespoons of Soy Sauce
1 or 2 tablespoons of Oyster Sauce
2 scrambled eggs
oil for cooking

Instructions
Cook rice. Rice can be either white or brown but it needs to be precooked and chilled.
Cook/Saute meat and set aside with rice.
Cook/saute diced vegetables.
Cook scrambled eggs.
Add all ingredients together in a wok and stir-fry with a bit of oil to the pan to prevent sticking to the pan and add Soy sauce, Oyster sauce and flavor packet. Probably could use Asian five spice in place of seasoning packet.
Eat and enjoy!

Making Your Own Egg Rolls

I love this recipe. It took me a couple of tries to perfect it to the point where it tastes like authentic Chinese restaurant egg rolls. The first time I made this recipe, I didn’t have any Oyster Sauce. You have to have Oyster Sauce to make these taste anywhere near what you find in a restaurant. Leaving out the Oyster Sauce is like eating a burger or hot dog without ketchup.

We made the Fried Rice too, seen in the photo. That recipe is coming next.

Egg roll wrappers are found in the produce section of your local supermarket. I found coleslaw mix in the bagged salads makes for an easy peasy short cut. You can use a whole head of green cabbage, or any kind of cabbage, and cut up carrots in matchsticks size.

Oyster Sauce and the Asian Five Spice Seasoning can be found in the ethnic food aisle along with the Soy Sauce.

I did try baking these the first time but didn’t have good results. I found frying was the best method.

Ingredients:

1 package of egg roll wrappers
1 lb of meat – preferably pork, beef, or shrimp or 2 can of tiny shrimp
1 package of coleslaw mix
3 green onions (scallions) thinly sliced
2 tablespoons of oyster sauce
1 tablespoon of soy sauce
1 tablespoon of powdered ginger
Asian Five Spice to taste
oil for cooking

Instructions: 

Coat cooking pan with oil to prevent food from sticking to pan.
Saute meat unless using a can of tiny shrimp, then remove from pan, set aside.
Saute over high heat in a wok the coleslaw mix and green onions (scallions) until it cooks down. About 2 – 3 minutes.
Add Spice, Oyster Sauce, Soy Sauce to the pan. Cook for another minute.
Mix vegetable mixture with cooked meat.
Use one sheet of egg roll wrapper at a time, lay on surface in diamond shape, (Corner Points are North, South, East and West).
Place 1 heaping tablespoon of mixture in the center of the wrapper.
Fold bottom point halfway up (making an envelope).
Fold each side halfway in.
Fold top down and roll. Seal the top down with a finger dipped in cold water.
Place sealed side down on plate.
Fry in 350-degree oil, until golden brown. About 2 – 3 minutes.

 

Who Ever Heard of Spaghetti Pizza Pie?

Spaghetti spiral splayed.

Spaghetti spiral splayed. (Photo credit: Wikipedia)

People come up with the darndest recipes. Some of them make me shake my head others like this recipe, make me shake my head until I sit down to eat. I wasn’t too sure at first. Just the thought of eating a spaghetti pie didn’t make my mouth water. Surprisingly, this was pretty tasty. It could be called a poor man’s lasagna. This dish was quite filling too. You could make probably half the recipe if you are making it for three or fewer people.

 

Spaghetti Pizza Pie

Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey, or beef
1 cup tomato paste, divided
3 large eggs
1 cup grated Parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste

Instructions
Preheat your oven to 350 degrees F.
In a large skillet, saute those onions until they are soft.
Add your ground meat and 3/4 cup of the divided tomato paste. (This is probably when you would divide the paste.)
Don’t forget to cook your pasta.
Add half of the reserved pasta water and stir well.
Season with the salt to taste.
You want the consistency to be similar to thick Bolognese sauce.
Add more cooking water if needed.
In a large bowl, mix the cooked pasta, eggs, parmesan cheese, the mozzarella, and the rest of the tomato paste.
Grease a 9 or 10-inch pie plate with olive oil. We needed to use two pie plates. The mixture wouldn’t fit all in one.
Spread half the meat mixture over the bottom of the pan. Add the spaghetti and press it down to make it level.
Top with the remaining ingredients and sprinkle any leftover mozzarella cheese on top.
Bake the pie for about 30 – 35 minutes.
Let the pie cool for about 10 minutes before cutting.
Use a sharp knife or pizza cutter. ( We had success with the pizza cutter.)