Monday, February 23, 2015

Recipe: Crab Dip

Many moons ago, I worked for a company that specialized in seafood.  The plant I worked at manufactured surimi (imitation crab meat), and did a lot of research and development.  While there, I got to indulge in a crab dip that was made by one of my co-workers using the surimi the company made.  It was so good, I got the recipe from her and brought it back to Mum.

After some trial and error, Mum tweaked the recipe so it suited the Fam's tastes.  In fact, my cousin Becky loves the stuff and always seems quite happy when Mum brings it to family gatherings.  So, I thought I would take the opportunity to share it with you...

Chop 1/2 of dill pickles
Chop 1/4 cup of onions
Add 1 cup of mayo
Add 8 oz. of soft cream cheese
After thoroughly mixing the mayo and cream cheese, add the pickles and onions.
Chop the imitation crab meet into loose, smaller chunks.
Add the imitation crab meet into the bowl.  Don't forget to add the chives.
Mix everything well.
Here is the recipe below.  Make sure to let me know how you like the crab dip when you try this recipe.         

Crab Dip


1 lb of imitation crab meat (surimi)
1/2 chopped dill pickles
1 tablespoon chives
1/4 cup finely chopped onions
1 cup mayo
8 oz. softened cream cheese

Mix the mayo and cream cheese thoroughly.  Add the chopped pickles, chives, and onions.  Finally, roughly chop the crab meat and add into the mixture.  Mix thoroughly and chill for one hour.  Serve with crackers and/or pita chips.

Wednesday, February 18, 2015

Perspective...

It never ceases to amaze me how people can all witness something, but see it in as many different ways as there are different people.  This was especially true when I took Mum and Dawn out to enjoy the sunshine and snap a few photographs.


Friday, February 13, 2015

Recipe: Veggie Quiche



Are you looking for a fabulous treat to celebrate Valentine's Day? Well, I've got the one for you! Even better? It doesn't have to be Valentine's Day to enjoy it!

My family loves this quiche.  Even better, we love veggie quiche.  Here is the tried and true recipe we use.  It's easy and a crowd pleaser.

First, put the tablespoon of EVOO into a fry pan and add the peppers, mushrooms, onions, red onions, and spinach.  Heat until the spinach is wilted and the remaining veggies are cooked through.


Once the veggies are cooked through, put them in a bowl to cool.


While the veggies are cooling, prepare your pie crust by molding it into the pie pan.


Make sure you poke the pie crust with a fork to create holes for the steam build up to escape and for the pie crust to cook evenly.


Once the veggies are cooled, add the 2 cups of Egg Beaters and pour into the pie pan.


Pinch the excess pie crust to prevent the egg mixture from spilling out.


Top with cheese and chives, and pop into the pre-heated oven for 30 minutes or until the eggy mix is firm in the middle and the pie crust is golden brown. 

We usually serve the Quiche with a salad - if served for lunch or dinner - or turkey sausage - if served for breakfast.  But however you serve it, it is a sure-fire, easy-to-make dish you will make for years to come.

Veggie Quiche


1 cup chopped Spinach leaves
3/4 cup diced red, yellow, and orange bell peppers
4 oz can of mushrooms
1/2 cup shredded cheese (use your favorite - we use Colby Jack)
1/4 cup diced red onions
1 teaspoons chives
2 cups of Egg Beaters
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 Pillsbury Pie Crust

Put the EVOO in a fry pan, put on medium-high.  Add peppers, mushrooms, onions, red onions, and spinach in a pan and heat through until the spinach is wilted.  Once this is done, put the veggie mix into a bowl to cool.  In the meantime, place the pie crust in a pie pan and mold it to hug the pan.  Take a fork and poke the bottom of the crust multiple times.  This will help with making sure the pie crust cooks evenly and does not rise.

Once the veggies have cooled, add the 2 cups of Egg Beaters and mix. Pour egg and veggie mixture into the prepared pie pan.  Top with chives and cheese.  Bake in oven on 350 (pre-heated) for 30 minutes or until firm in the middle and pie crust is golden brown.

Thursday, February 12, 2015

Valentine's Day Cards


I remember being in elementary school and having to fill out all those little Valentine's Day cards for my fellow classmates (and teacher) every year.  It was a total event... Mum would take Dawn and I to the store to pick out the perfect boxes of Valentine's cards for our respective classes.  Once we got home, Dawn and I would settle in at the kitchen table and pick out the perfect card and saying for each of the students in the class and carefully sign the card and address the little envelopes.  And we always did it with red pens.  For those students I didn't like (and didn't want to give a card to), I would find the blandest card in the little box to give that person - in the sweetest, most passive aggressive way possible.

Then, on the big day, we would walk to school with our bag of Valentine's Day cards in one hand, and our Valentine's cookies for the class party in the other hand.  We felt empowered and important.  We also felt anxious for the little party planned during the last hour of class.  Admittedly, we also felt a little sugar buzz from the Valentine's Day cookies we ate with our breakfast.  But, I digress... During that last hour of the class, we munched on goodies and went through out little desk mounted mail boxes (which were really just colorfully decorated shoe boxes) brimming with Valentines.  We would laugh, eat, and sometimes wonder if there was any hidden meaning in the cards we received from different students (much like the passive-aggressive act of giving an ugly card to a classmate we didn't like).

Once I hit junior high, however, that whole thing stopped as did those fabulous celebrations I had for every holiday.  Junior high meant I was a teenager, and those Scooby Doo Valentine's Day cards were for little kids.  In junior high, Valentine's Day began to take on a more adult appeal as I began to identify with crushes and "go out" with boys.

I admit, as an adult, I'm not a fan of Valentine's Day.  I liked it as a kid because it was about those little cards and goodies.  It was about that hour off from studies to just laugh and have fun.  As an adult, I've found Valentine's Day is all about spending money on nonsense and separating the coupled from the singletons.  Singletons feel bad because they aren't coupled, while the coupled feel pressure because they're coupled.

But, on the brighter side, adulthood brought me back to Valentine's Day cards and goodies.  Even to this day, I still send cards to family and some friends, and I love receiving their cards in return.  No pressures - just sweet sentiments.  It makes me feel young and happy.  Even better? Those Valentine's Day cookies make me feel hyper and bouncy.  So, here is to all those sweet sentiments held within their colorful paper confines.  And here's to the vanilla sugar cookies with pink and red frosting... They are a joy!

Happy Thursday!

Monday, January 26, 2015

Recipe: White Chocolate Macadamia Nut Cookies


I have been staying indoors a lot lately.  There are multiple reasons why, and they are all tedious and only yawn worthy, so I won't bore you with the details.  However, the benefit of staying indoors is I get a hankering for baked goods.

One of the delicious goodies recently whipped up in my kitchen are these beauties... White Chocolate Macadamia Nut Cookies.  They were so good; they didn't last long.  So, I thought I would share the recipe with all of you...

White Chocolate Macadamia Nut Cookies

1 cup butter
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
12 oz. white chocolate chips
1 1/2 cups chopped macadamia nuts

Preheat your oven to 350 degrees F.

Cream together butter and sugars until you have a fluffy paste.  Add the eggs and vanilla to the mixture and mix until fully incorporated.  Blend in flour, baking soda, and salt.  Once all combined, mix in the white chocolate chips and macadamia nuts into the batter until everything is fully incorporated.  Next, you will drop a teaspoonful of the battery onto an ungreased cookie sheet (preferably on parchment paper).  Bake for 10-12 minutes.  Makes approximately 2 1/2 dozen cookies.

If you try to recipe, come back here and let me know how it turned out.  These beauties are definitely a luxury on the old diet, but they are so worth it.

Happy Monday!