Friday, October 15, 2010
In an effort to cut down our grocery bill (which was ridiculous for 2 people) I haven't been making as many new meals. We have been sticking to the few usuals that I always have the ingredients on hand to make. When I got to do our monthly Costco trip, I'll get a few things and maybe try a few new recipes. I do have a couple that I have done, but haven't posted yet. If you read my other blog, you'll see that we have been pretty busy and I haven't had much time to update!
Hopefully one of these days I'll get them up!
Wednesday, September 8, 2010
I have lived in Maryland for almost 10 years now, and I have NEVER once had a crabcake. So tonight, I thought I would make them. Now, I used immitation crab instead of the real stuff, because I'm on a budget. But IMO, and in J's...It's just as good, if not better then the real stuff!
- 24 oz Immitation crabmeat
- 10-12 crushed ritz crackers
- 1 egg, beaten
- 3 tbs. Mayonnaise
- black pepper
- parsley flakes
- In a large bowl, combine crabmeat, egg, crackers, and seasoning; stir in mayo
- Moisten hands with cold water, and mix thoroughly.
- Heat up just enough oil in a large skillet to cover crabcakes
- Form mixture into 3 inch patties and place in skillet; cook until golden on both sides.
- place on paper towel to drain extra grease
This is so simple and easy!! I didnt really use measurements for this so you'll just have to eyeball it.
- In a small bowl, put in a good bit of mayo
- Add some ketchup until it's a lightish salmon pink color
- Add in some relish, or do what I did and if you don't have any on hand, pour in a TINY bit of pickle juice, and cut up 1 pickle into little chunks and add.
- mix it all together and VOILA! delicious, simple. homemade tartar sauce!
I served my crabcakes on a potato roll, with chips on the side. A yummy, quick meal!!!!
Tuesday, September 7, 2010
This is a yummy, refreshing, and different kind of salad.
- 4 boneless, skinless chicken breasts
- Jamaican Jerk, or Creole seasoning (I used Creole because I couldn't find the other)
- 1/2 cup honey mustard dressing
- 1 tsp. zest of lime
- lettuce or bad of mixed greens
- 2 Mangos, peeled, cored, and sliced
- baby carrots
- your shredded cheese of choice
- Any other veggies you may wish to add
- In a medium bowl, stir together dressing and lime. Cover and refrigerate to chill
- In a medium skillet, heat up just enough oil to lightly coat entire pan.
- Wash chicken, and season generously with your seasoning
- Cook chicken in skillet until it's golden brown, and not pink in the center; let cool on plate with a paper towel over it to drain the grease.
- In a salad bowl, add your lettuce, veggies, and cheese
- Top with chicken and mango
- Put on dressing, and toss until everything is coated; Serve and enjoy!
Thursday, September 2, 2010
This was SO SCRUMPTIOUS!!! My mom used to make this for me when I was little, and this recipie is just amazing!! It has become one of our "go to meals" So simple, and SO delicious!
10 oz pck frozen broccoli spears, cooked & drained
1 C. cooked chicken, sliced
1 10 3/4 oz. can Cream of Chicken soup
Curry powder (to taste)
1/3 C. Mayonnaise
1/2 tsp. lemon juice
Shredded sharp chedder cheese (Use as much or as little as you like!)
Break crump and butter mixture. Enough to generously cover top.
Arrange cooked broccoli in a lightly greased 8x8 baking pan
place sliced chicken over top
Combine soup, curry, lemon, and mayo; Pour over chicken
Sprinkle top with cheese
Combine bread crumbs and butter; sprinkle over top
bake in oven at 350 degrees for about 30 minutes