Best Crab Cakes, Ever!

Today I ate the most wonderful crab cakes of my life. I was far from the coast in Atlanta, GA, but they tasted so wonderfully fresh and full of lump crab. We met our newest married friends, Becky & Kevin, at Houston's in Atlanta. We started off our meal with a smoked salmon appetizer and Bloody Marys. The salmon was amazing and the bloody marys were less than stellar. For the first time ever, I sent my drink back (well, all 4 of us did). The rest of the meal was delicious; spinach with shallots and ramono cheese and roasted veggies, and of course the crab cakes. Three of us ordered the crab and Paul had the NY strip special. YUM. We were too full to partake of dessert so we'll have to return for dessert (and more crab cakes!)

Ultimate Double Chocolate Chip Oatmeal Cookies

For my first cookie exchange I made a double chocolate chip oatmeal cookie. I wasn't brave enough to try something really new, so I stuck with a Southern Living recipe that hasn't failed me yet!


Prep: 30 min., Bake: 14 min. per batch
Ingredients

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup uncooked quick-cooking oats
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 (12-ounce) package semisweet chocolate morsels
1/2 package milk chocolate morsels

Preparation
Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, oats, salt and cinnamon in a small bowl; gradually add to butter mixture, beating well. Stir in morsels and raisins. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Yield
Makes about 5 dozen
Credits: Susan Hefilfinger, Mandeville, Louisiana , Southern Living, APRIL 2005



Notes:
Use dark brown sugar to give the cookies a richer taste
Use brand name, higher quality chocolate chips (my favorite is Guittard)
And finally use salted butter for a melt-in-your-mouth flavor

I also recommend using parchment paper to line your baking sheets for quick removal and cleanup. Also, I am in love with my little scoop to perfectly measure and dispense each morsel of cookie dough (dip in water periodically to keep the batter from sticking).



If you just want the ultimate chocolate chip cookie (without oatmeal) make this change:
Delete the quick cooking oats and use 2 1/4 cup plus 2 tablespoons of flour

Beef Macaroni Bake

I've made this 'casserole' twice and last night it came out so yummy I wanted to share. I found this recipe on "About.com" and made a few changes to suit our taste. Serve with a side salad and it is a complete, hearty meal!

INGREDIENTS:
• 8 ounces elbow macaroni or small shells, cooked, drained
• 2 tablespoons olive oil
• 1 cup chopped onion (I used a whole medium sized onion)
• 3 ribs celery, chopped
• 2 green bell pepper, chopped (medium sized)
• 3 medium cloves garlic, minced
• 1 pound extra-lean ground beef
• 2 teaspoons Cajun seasoning*
• 1/2 teaspoon Greek seasoning*
• 2 cans (14.5 ounces each) tomatoes, undrained, diced*
• 2 tablespoons tomato paste
• dash (about 4-5 shakes of the bottle) Worcester sauce
• 1/8 teaspoon black pepper, or to taste
• 2 1/2 cups shredded Cheddar cheese, divided

PREPARATION:
Heat olive oil in a large saucepan or Dutch oven over medium heat; add onion, celery, green pepper, and garlic. Continue to sauté the vegetables, stirring frequently, until the chopped onion is tender.

Add ground beef and continue cooking, stirring, until beef is browned. Add the Cajun & Greek seasoning, Worcester sauce, diced tomatoes, and tomato paste. Stir to blend well and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Stir in the cooked and drained macaroni and 2 cups of the shredded cheese, along with salt and pepper, if desired.





Transfer to a lightly greased 13x9-inch baking pan. Cover with foil. At this point, the casserole may be refrigerated for a few hours or overnight. I had enough to fill 2 casserole dishes.
Bake the covered casserole in a 350° oven for 20 to 25 minutes, or until hot and bubbly (if it is cold from the refrigerator, it may take longer). Top with the remaining 1/2 cup of cheese and cook, uncovered, for 5 to 10 minutes longer.
Serves 6 to 8.



My changes –
*Use a BIG pot* I started out with a 3 qt saucepan and it was way too small! If you have a big ‘dutch oven’ (like the Le Creuset kind), use it!
I used one can "no salt added" diced tomatoes with “green pepper, celery & onion” and 1 can diced tomatoes, Market Pantry brand from Target
I used “Tony Chachere's” Creole/Cajun seasoning (it rocks! green container in the spice aisle) and "Cavender's All Purpose Greek Seasoning" (same from the meatloaf recipe)
I used 2% cheddar cheese

Christmas spice coffee

I love some flavored coffees, however, I don't care to pay extra for them (and their artificial flavoring). I started making my own "flavored" coffee at home. It's quick, easy and cheap!

I love the 'spices of Christmas:'
cinnamon
cloves
nutmeg
all spice

They make me feel all warm inside and they make coffee taste super delicious!

Here's how to make your own:

1 coffee maker
1 coffee filter
ground coffee
your choice of ground spices

I like to use columbian or frech coffee (love the deep flavor) and then add a hearty dash or cinnamon (about a 1/2 tsp for 8 cups). On special days, I also add a 1/4 tsp of cloves, nutmeg and allspice. Not only does it taste delicious, it makes the house smell heavenly!

For an extra special touch, I also love to froth a little warm milk before adding my flavored coffee. Ikea has an awesome battery powered frothers for less than $3, but you can also find them at any kitchen specialty store. You'll think you're drinking a $5 coffee drink from Starbucks :)

Tasty Creamed Spinach

This recipe was on the same page as the Southern Living meatloaf and it is one of my absolute favorite side-dishes. It isn't low fat or low calorie, but it is SO good. You can season it to your taste (we prefer it spicy)!

SPINACH MADELEINE
Syndy Johnson, Fairfield Grocery & Market
Makes about 8 servings

PREP: 15 MIN., COOK: 10 MIN.

2 (10-ounce) packages frozen chopped spinach

¼ cup butter

½ teaspoon minced fresh garlic

2 tablespoons all-purpose flour

1 cup milk

1 (8-ounce) loaf pasteurized prepared cheese product, cubed*

1 teaspoon hot sauce*

½ teaspoon Creole seasoning

COOK spinach according to package directions; drain and set aside.

MELT butter in a medium saucepan over medium heat; add garlic, and sauté 1 minute. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 2 minutes or until mixture is thickened and bubbly.

ADD cheese, hot sauce, and Creole seasoning; whisk until cheese is melted. Stir in spinach, and cook until thoroughly heated. Serve immediately.

*Our changes: 2 tsp hot sauce (we prefer the "Tabasco Jalapeño" green hot sauce) and last time I used Velveeta's Pepper Jack Cheese and it gave it an awesome punch.

Here is my brother with his plate of meatloaf, squash & onions and the awesome spinach.

Another place to crave

Our town has been a hot spot for new restaurant openings. Most, ok almost all, are chains, but it helps when we get those cravings and we don't want to drive into Raleigh.

Last night we were driving down US-1 and wondering about our dinner options when "WHAM!" an idea hit us. We look and see the glorious lights blazing and parking lot full. It's finally open (well, it only took 2 months to build, but we kept our eye on it). Our new temptation which will be open 24 hours.... Steak & Shake! It isn't terribly exciting eats, but the shakes are SO FREAKING GOOD. Last night we split a Double Dark Chocolate shake - YUM. Well, when I say split, I mean Paul ordered it with his dinner and I stole a few sips.



Just what we need - another place to crave and have it any hour of the day!

Favorite gadget series 2

It's time for another "Oldmarrieds favorite kitchen gadgets!"

Today I want to share with you one of the slickest, sharpest and newest additions to our kitchen, the microplane zester!



What do we use it for?
-grating fresh Parmesan cheese
-zesting lemons and other citrus fruits
-grating dainty chocolate toppings

It is made by the people who make awesome woodworking tools. This means 2 things - first, it isn't the cheapest gadget in our drawer and second, it is the most sharp! I experienced the wrath of the zester last night while grating some delicious aged 18 month Parmigiano Reggiano cheese - my poor thumb knuckle will never be the same!

We bought ours at Bed, Bath and Beyond while shopping for a friend's wedding gift. Isn't that how it always works? You're out shopping for others and you just find the most perfect thing for yourself?!

Don't just take my word for it, read reviews here.

My Piccata Sauce

We have a favorite little Italian joint near our house that serves the most delicious chicken piccata. Sadly, we can't eat it as often as we crave it, so I've found a way to make my own "homemade" piccata sauce at home.

This will work well with chicken, veal and fish. We love tilapia with it! (and cheat by buying frozen tilapia with a 'piccata' sauce on it from BJ's)

1 tablespoon extra virgin olive oil
1 clove garlic (chopped)
1/2 small white onion
1/4 tsp. 'Italian' seasoning (mix of oregano, rosemary, basil)
1/4 cup fresh lemon juice (about 1 small lemon)
1/2 cup dry white wine (we use Pinot Grigio)
1/2 cup reduced-sodium chicken broth
1 tsp. flour
1 Tbsp. butter (cold)
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers (about 1/2 jar)

Heat oil in a large skillet over medium-high heat. Add garlic and onions and saute 2 minutes, until they "sweat" and become transparent. Add lemon juice, wine, chicken broth, and Italian seasoning and bring to a simmer. Simmer 10 minutes, until sauce reduces by half. Whisk in the flour and butter to thicken the sauce (about 5 minutes). Reduce heat to medium and add artichoke hearts and capers and simmer 3-5 minutes to heat through.

Serve with rice or pasta.

If cooking with chicken, grate the lemon zest and add to the sauce. Add chicken (pounded to about 1/4 inch thickness and rolled in a little flour) to the hot oil after cooking the onion and garlic and saute 2 minutes per side, until golden brown and cooked through. Add the rest of the ingredients in order.

Our favorite kitchen gadget series

You can't eat at home without having a few kitchen gadgets, right? Today's post is on one of my favorite kitchen staples. It's not fancy or flashy (and certainly not a "uni-tasker" as Alton Brown would say) and can be bought for less than $15. Even my mother, who does not share my interest in cooking and making kitchen messes, owns one and loves her too.

No kitchen is complete without an 8 cup measuring cup!


We use ours mostly for mixing and baking (cakes, cookies, pancakes, waffles, muffins...), but it comes in handy when you need that 5 cups of water for a soup or just need something with a handy pour spout, handle and/or lid. They are microwave, dishwasher & freezer safe, what more can you ask? I will warn you - Pyrex is shatter resistant, but if you drop it on a kitchen floor (with a cement sub floor underneath) it will break into many itty-bitty pieces (which will be easily found by a bare feet, ouch!).

Pot Roast with an Italian twist

We love the idea of using our slow cooker, but it doesn't seem to get nearly as much use as we'd like. It's usually because it takes some preparation (usually at some ungodly hour of the morning) and we just can't seem to get it together.

We did get our act together to make this roast today. We bought the beef on Sunday night, chopped the veggies and prepped it [late] last night and I threw it all together [early] this morning. I've already tasted a little bite (1 hour left to go) and it is delicious!

(adapted from, The New Creative Crock-Pot Slow Cooker Cookbook

1 6oz can tomato paste (we used paste with Italian herbs)
2 cloves garlic, minced
1 package dry onion soup mix
2 tsp. fresh oregano (used 1 tsp dried)
2 tsp. fresh thyme (used 1 tsp dried)
1 tsp. kosher salt
1 tsp. freshly ground pepper
2lbs chuck roast, trimmed of excess fat (we use whatever roast is on sale)
1 16oz can diced tomatoes, drained (we used "Del Monte with garlic, oregano & basil")
1 16oz can stewed tomatoes, drained (we used "Del Monte with garlic, oregano & basil")
1 medium onion, chopped
2-3 carrots, chopped
2-3 ribs of celery, chopped
8 baby red potatoes, quartered
1/2 package fresh chopped mushrooms (looked for the pre-cleaned/sliced to save time!)
2 bay leaves

In a small bowl, combine the garlic, onion soup mix, herbs, salt & pepper. Rub the roast with the tomato paste and then rub/sprinkle/cover with the spice mix and place in a slow cooker.

Add remaining ingredients (veggies) to slow cooker. Cover; cook on low 8-10 hours (or high 4-5 hours).

*Can be prepped the night before (rub roast with mixture and chop veggies, keep separate) and stash in the fridge until morning

Serve with rice or pasta

Southern Meatloaf

I found this recipe in an issue of Southern Living a few years ago. We've tweaked it a bit for our tastes (added more veggies). It turns out moist and delicious every time! We usually eat it with mashed potatoes and our special kicky creamed spinach (recipe to follow in the future).

1 tablespoon butter
3-4 celery ribs, finely chopped
2 carrots, finely chopped
1 large onion, finely chopped
1 green bell pepper, chopped
2 pounds lean ground beef
1 tablespoon Worcestershire sauce
1/2 cup Italian-seasoned breadcrumbs
1/2 can diced tomatoes, drained
1/3 cup ketchup
2 teaspoons Creole seasoning (Tony Chachere's Original Creole Seasoning)
1 teaspoon Greek seasoning (Cavender's All Purpose Greek Seasoning)
1 teaspoon garlic powder
2 large eggs, lightly beaten

Topping:
1 tablespoon Worcestershire sauce
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
1/2 can, diced tomatoes (optional)
Optional Garnish: chopped fresh flat-leaf parsley

Melt butter in a medium nonstick skillet over medium heat; add celery, carrots, bell pepper and onion, and sauté 7 minutes or just until tender.

Stir together veggie mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 6 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.

Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, rest of the diced tomatoes and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

Yield: Makes 6 to 8 servings


Photo courtesy of my brother, Justin. This is his favorite meal!

We love to eat!

What can I say? We love to eat! So, it's just appropriate to dedicate a blog to our favorite eats. I hope to add our favorite recipes, favorite local eats and yummy restaurants we've encountered along the way. Stay tuned!