Crab Stuffed Shrimp

Crab Stuffed Shrimp

Delicious As An Appetizer Or An Entree!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 20 minutes

Ingredients

1 lb of jumbo shrimp, cleaned and butterflied 

2 cups jumbo lump crab

1/2 cup onion, minced

1/2 cup celery, minced

1 level tsp Old Bay Seasoning

5 tbsp clarified butter or Ghee, melted

black pepper

minced parsley for garnish

Cooking Tool

Medium mixing bowl

Large cast iron pan 

Directions

Preheat oven 350 Degrees F.  In a mixing bowl, add; jumbo lump crab, onions, celery, Old Bay seasoning , black pepper and 2 tbsp of melted clarified butter.  Mix ingredients well and stuff each butterflied shrimp with a tbsp of crab mixture. Place stuffed shrimp in a cast iron pan, then drizzle the rest of the clarified butter on top and bake in the oven for about 20 minutes or until shrimp turns pink. Remove from oven and garnish with minced parsley.

Serves 4

 

 

Golden milk

Golden Milk

A Golden Brew Of A Healthy, Healing, Anti-Inflammatory Drink!

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: 8-10 minutes

Turmeric has great anti-inflammatory properties!

Ingredients 

1 cup coconut milk 

1 cup milk

1 heaping tsp turmeric 

1/2 tsp ground cinnamon

2 cinnamon bark sticks

1/4 tsp ground black pepper

1 tsp whole cloves

5-6 star anise

1 tbsp honey

Cooking Tools

Small pot

Strainer

Whisk

Directions

In a small pot add all the ingredients and whisk. Simmer on low heat for 8-10 minutes, then strain into cups. Any leftovers can be placed in the refrigerator, drink within 24 hours.

Serves 2

 

Strawberry Crunch cake

Strawberry Crunch Cake

A Box Cake Elevated!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 33-35 minutes

Cooling: 2-3 hours

Ingredients

1 Duncan Hines Strawberry Supreme Cake

1 cup water

3 eggs

1/3 cup vegetable oil

1/4 cup melted butter

cooking spray

1  16 oz container Duncan Hines Creamy Buttercream Frosting

1 package Pepperidge Farm Dublin Shortbread Cookies

2 packages Simple Truth Freeze-Dried Strawberries

Cooking Tools

Bundt pan

Large mixing bowl

Hand mixer

Cooling rack

Off-set spatula 

Large ziploc bag

Directions

Preheat oven to 350 Degrees F. In a mixing bowl, add; cake mix, water, eggs, vegetable oil and butter into a mixing bowl and using a electric hand blender, mix on medium high until completely mixed. Spray inside bundt pan with cooking spray and poor batter into pan and bake in the oven for 30-35 minutes. While cake is baking, place cookies and freeze-dried strawberries into a bag and use a rubber mallet or palm of your hand to crush into small pieces, set aside. Once cake is bake, remove from oven and cool for 10 minutes before inverting onto a cooling rack.  Cool the cake completely, open buttercream icing and mix icing in is container before spread over cooled cake with a off-set spatula. Using your hands, sprinkle and press cookie-strawberry bits onto the cake to cover up the icing. The icing will act like the glue to hold the sprinkle bits in place.  Refrigerate cake for a few hours before serving.

Serves 8

 

 

 

Dutch Baby

Dutch Baby 

Sometimes Called A German Pancake, A Bismarck Or a Dutch Puff!

Difficulty: Easy

Prep Time: 15 Minutes

Cooking Time: 25 Minutes

Ingredients

3 eggs, room temperature 

1/2 cup whole milk, room temperature

1/2 cup flour

2 tbsp sugar

2 tbsp butter

pinch of nutmeg

1 cup assorted berries

powdered sugar

Cooking Tools

Blender

2 small (individual) cast iron pan

 

Directions 

Place room temperature ingredients, the eggs, milk, flour, sugar and a pinch of nutmeg into the blender and pulse to blend all ingredients. The liquid will be somewhat runny. Preheat oven at 450 Degrees F. and place cast iron pans in the oven to heat. Once iron pans are screaming hot, remove from oven and add 1 tbsp butter into each pan until melted. Pour evenly the the liquid batter into hot buttered pans and immediately place back in oven and bake for 20 minutes, then reduce heat to 300 Degrees F for an additional 5 minutes. Remove from oven and cool slightly before adding fresh berries and dust with powdered sugar. Cook's Notes If you are using a large cast iron pan, double the amount of ingredients. It is very important to use room temperature ingredients for the edges to rise high.

Serves 2

 

Tabbouleh

Tebbouleh

Such A Flavorful Healthy Salad

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: No cooking required

Ingredients 

1 cup Bulghur Wheat (cooked ahead) chilled

1 cup fresh Italian parsley, minced

1 cup scallions, minced

1 cup fresh mint, minced

1 cup seedless cucumbers, diced

2 cups assorted tomatoes, diced

juice of 1 lemon

zest of 1 lemon

2 cloves garlic, pressed or finely minced

3/4 cup EVOO

salt

pepper

Cooking Tools

Medium Mixing Bowl 

Directions 

Precook Bulghur wheat according to product directions & chill.  Place all ingredients in a mixing bowl and toss, adjust seasoning to taste. Refrigerate a few hours before serving.

Serves 4

 

 

Zucchini Scarpaccia

Zucchini Scarpaccia

A Delicious Tuscan Tart!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

2 large zucchini, slice thin

1/2 cup rice flour

1 cup fine cornmeal

1 1/2 cups grated Parmesan cheese

2 tsp salt, divided

1 tsp dried oregano 

1 tsp garlic powder

1 tsp onion powder

1/4 cup olive oil

1/4 zucchini water

2 eggs

pepper

Cooking Tools

Large mixing bowl

Sheet pan

Parchment paper 

Salad spinner

Kitchen towel 

Directions

Slice zucchini's thin, you may also use a mandolin to get even slices. Place zucchini is a large mixing bowl and sprinkle with 1 tsp of salt and toss to coat zucchini’s, set aside for 15 minutes to draw out water. Remove zucchini and place in a salad spinner, reserve 1/4 cup of the zucchini liquid. Spin zucchini to draw out excess liquid, then remove and place in kitchen towel to squeeze even more liquid. In the large mixing bowl, add; rice flour, fine polenta, cheese, salt, garlic powder, onion powder, pepper, dried oregano and mix. Into the dry ingredients add eggs, olive oil and zucchini water and mix into a more like a wet paste (something that resembles wet sand) Toss in zucchini’s and coat well.  Pour ingredients onto a parchment lined sheet pan and flatten down zucchini’s to create almost one layer. Preheat at oven to 425 Degrees F, bake in oven for 30 minutes until golden brown and crisp on top.  Remove from oven and cool, cut & serve.

Serves 4-6

 

Sausage Gravy & Biscuits

Sausage Gravy & Biscuits

A Southern Breakfast Staple!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 20 minutes

https://womanandthewhisk.com/2024/01/04/sausage-gravy-biscuits/

Ingredients 

1/2 lbs. bulk breakfast sausage

3 tbsp butter

2 tbsp flour

1 cup milk

1 cup heavy cream

salt

pepper

Cooking Tools

Medium non-stick pan

8 inch round non-stick cake pan

Mixing bowl

Directions 

In a frying pan on medium heat, saute and cook sausage, breaking up into small pieces. Cook sausage until golden brown, add butter and toss until melted. Sprinkle in flour and toss into meat until flour is absorbed into the butter and fat. Pour in milk & cream and still until the gravy thickens, reduce to a simmer. if you want thinner gravy, add more milk.  Adjust seasoning with salt and pepper to taste. Pour over biscuits and serve.

Biscuits

Ingredients

2 cups Bisquick baking mix + dusting

2/3 cup milk or butter milk

1 tbsp vegetable oil

1 stick butter

Directions

Preheat oven to 370 Degrees F.  in a mixing bowl, add Bisquick, milk and oil. Form into a soft dough ball and place on a board or counter that it lightly dusted with baking flour. Form dough ball into a disk slightly smaller than the cake pan and cut into wedges. Place butter in cake pan and place in oven until butter is melted and bubbly, pull pan out and place wedges of dough in pan and using a pastry brush and brush up the sides and top of dough with some of the melted butter.  Place in oven and bake for 18-20 minutes until golden brown.

Serves 4