Crabcakes with Spanish Rice and Corn Bread

Crab cakes one of my husbands favorites here's a simple recipe:

8 oz lump crab meat
1 egg yoke
1tsp dry mustard
2 tsp Worcestershire
1 Tsp mayonnaise

Mix altogether in a bowl -- the mixture will feel a bit dry - form into patties place on a cookie sheet (covered in parchment paper) bake in the oven on 350 for 5 minutes - flip and leave in for another 5 minutes until golden brown. Serve immediately. Your family will love these all meat no filler :) They taste great with rice and corn muffins or with coleslaw and french fries or whatever! Can even be served as an appetizer.

Fish Tacos

We either fry the fish in bread crumbs or just pop it in on the grill. Once your fish is ready spread some of the dressing on the taco shell put in the fish and top with the corn salsa - YUM!

This is one of my most favorite meals to make and enjoy - fish tacos. They are so delicious and as with most tacos you can make them however you like the one pictured I added a little tomato and lettuce. The way we make them around here is:

1/2 lb White fish
Soft Taco shells

Dressing
1/2 cup Mayonnaise
2 tbs Dill (I use the dill paste from the produce dept)
the juice of 1 lime
Combine all in a bowl mix well and refrigerate.

Salsa
1 can black beans (drained and rinsed)
1 can whole corn - or 2 cups thawed frozen
Fresh cilantro coarsely chopped
1/4 cup red onion finely chopped
Combine all in a bowl mix well and refrigerate.

Macaroni Salad with Shrimp and Crab

Perfect of Labor Day or any day picnics!

Macaroni Salad with Shrimp and Crab
1 lb of Elbow Macaroni
2 ribs of celery
1- 6 oz can of tiny shrimp with the liquid
1-6 oz can of crab meat with the liquid
1 cup Mayo
1 tsp celery seed

Cook the macaroni and drain well.  Slice celery.  Add all of the ingredients to the macaroni including the water from the shrimp and crab stirring all together.  Refriderate and serve nice and cold.

Cupcakes by "Star of the Sea"

Happy Sunday to you all - today I am "featuring" some of my daughter's (Star of the Sea) amazing cupcakes - she is an aspiring cupcake artist.  These Red Velvets were awesome!                       

SOUTHERN RED VELVET CUPCAKES

2 1/2 c flour

1 1/2 c sugar

3 tbs unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

2 eggs

3/4 c room temp buttermilk

2 tbs red food coloring

1 tbs distilled white vinegar

1/2 tsp vanilla extract

1 1/3 c vegetable oil

Preheat oven to 350

Mix flour, sugar, baking soda, cocoa powder and salt.  In a separate bowl stir together eggs and oil.  Whisk buttermilk, food coloring, vinegar and vanilla together.  Gradually add dry and buttermilk mixtures to egg/oil mixture starting with and ending with dry - feel free to add more cocoa powder.  Pour into cupcake pan lined with papers mini cupcakes 3/4 of the way full bake 13

 to 14 minutes - full size cupcakes 22 minutes.

French Onion Soup

Ingredients:  6 large onions

        2- 16 oz bottles of Beef Stock or Vegetable Broth

1 cup of water

            1/4 cup Worcestershire Sauce

  2 Tbls butter

       4 slices of french bread cut thick-4 thick slices of Swiss Cheese

Chop onions. In a large stock pot simmer down the onions with the butter and worcestershire sauce until just tender.  Add water and your beef or vegetable stock.  Bring to a boil uncovered for 20 minutes then simmer for 30 more.  Pour into oven safe bowls - put bread and cheese on top.  Place in oven under low broil until cheese is melted.  Enjoy! 

 
 
 
 
 
 
 

Zucchini Fritters with Tzatziki

This Recipe came from Woman's Day and it is delicious, light and refreshing.

Zucchini Fritters

2 cups zucchini - grated, and squeezed to drain

1 handful of fresh herbs-such as parsley,dill...

2 green onions chopped

1/4 cup feta crumbled

1/2 cup flour

1 egg

salt and pepper to taste

2 tablespoons oil

Directions: Mix the zucchini, herbs, green onion, feta, egg,s&p in a bowl.

Heat oil in pan.

Spoon the zucchini mixture into the pan and cook until golden brown about 4 minutes on each side.

Tzatziki

1/2 cup Greek yogurt

1/2 cup cucumber - peeled, seeded, and grated, squeezed and drained

2 cloves garlic minced

1 tablespoons of fresh dill (I used the dill paste)

1 tablespoon of lemon juice

salt and pepper to taste

Directions: Mix everything together in a bowl and refrigerate for at least one hour before serving.