OVERNIGHT CHEESE PUFF EGGS

10 eggs

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 pint cottage cheese (=2 cups = 16 oz)

3/4 lb. Monterey Jack cheese shredded

1/3 lb. Swiss cheese, shredded 

1/2 cup butter, melted

4 oz can green chilis

Beat eggs until lemon color. Add flour, baking powder, and salt. Add cottage cheese and green chilis. Fold in grated cheese. Blend in melted butter. Place in a 9x13" dish, cover and refrigerate overnight. Bake, uncovered, at 350 degrees for 30-60 minutes, util lightly brown and center is firm. 

OVEN BAKED CRAB CAKES

 OVEN BAKED CRAB CAKES

16 oz fresh lump crab meat, drained

1 large egg

1/4 cup mayonnaise

1 1/2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon Cajun seasoning*

1 teaspoon Old Bay seasoning

1/8 teaspoon salt

1 teaspoon fresh lemon juice (plus more for serving)

16 saltine crackers, crushed (about 2-inch size pieces)

2 tablespoons softened butter (for greasing the baking sheet)

4 tablespoons salted melted butter, divided

Lemon wedges for serving

Whisk together the egg, mayonnaise, Worcestershire sauce, Dijon mustard, parsley, lemon juice, and all the seasonings until smooth and well combined. Pour this mixture gently over the crab meat. Sprinkle in the crushed saltine crackers, and using a spatula, carefully fold everything together. Try to preserve the large chunks of crab as much as possible.

Cover the bowl and let it chill in the refrigerator for at least 30 minutes—or up to a full day if you’re prepping ahead.

Preheat your oven to 450°F. Grease a baking sheet generously with softened butter. Now, divide the crab mixture into six portions, roughly 1/2 cup each. Form each one lightly into a mound—don’t compress them too much; you want them just held together. Place the crab cakes on the baking sheet, spaced a few inches apart. Spoon melted butter generously over the tops so it can seep into all those delicious little crevices. Bake immediately in the hot oven for 13–15 minutes, or until a golden crust forms on top. Once out of the oven, brush with a little more melted butter and finish with a fresh squeeze of lemon. Serve right away while they’re warm and crisp.

REMOULADE SAUCE

½ cup mayonnaise

1 tablespoon mustard

1 teaspoon hot sauce

½ teaspoon paprika

2 garlic cloves, grated

1 scallion, finely chopped

1 teaspoon fresh lemon juice

1/8 teaspoon onion powder

Pinch of cayenne

Stir together the mayonnaise, mustard, hot sauce, paprika, garlic, scallion, lemon juice, onion powder, and cayenne.

QUICK ROSEMARY CHEDDAR DROP BISCUITS

 

1 cup milk

1 tbsp white vinegar

2 cups all-purpose flour

1 cup sharp cheddar cheese, shredded, plus more for topping

1 tbsp dried rosemary

1 tbsp baking powder

1 tbsp sugar

1/2 teaspoon salt

1/2 cup (4 ounces) unsalted butter, cold and cubed

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. In a small bowl, combine the vinegar and milk together*. Set aside. In a large bowl, whisk together the flour, cheese, rosemary, baking powder, sugar, and salt. Add the butter into the dry ingredients. Using your fingers or a pastry cutter, combine the butter with the other ingredients until it forms coarse crumbles. Using a spatula, gently stir in the milk mixture until just combined. Be careful not to over mix or melt the butter. Scoop approximately ¼ cup of dough and place on a baking sheet, making 12 biscuits. Top each biscuit with extra cheese. Bake for 12-15 minutes or until golden brown. Serve immediately or warm.

SEAFOOD BOIL

Shrimp

Crab Legs

Smoked Sausage

Corn (on the cob)

Red Potatoes 

Old Bay

Fixings: cocktail sauce, hot sauce, lemon, butter, salt & pepper

Prep seafood ingredients as necessary (leave shells on shrimp, though!). Slice sausage in 3 inch chunks, half large potatoes, and cut corn in half. Fill pot with water. Put in first layer of ingredients (whatever takes the longest to cook). In our case we added potatoes, a sprinkle of Old Bay, sausage, a sprinkle of Old Bay, and then corn with a sprinkle of Old Bay. Once the water comes to a boil, we cooked it for 15 minutes. Add the shrimp and the crab legs. Once the crab legs are warmed through and the shrimp are pink, you’re all done! Serve with melted butter and the rest of the fixings! Dump on to brown paper and dig in!

VINTAGE CARMELITAS

1 ½ cups all purpose flour

1 ½ cups old fashioned oats

1 cup salted butter, melted

¾ cup light brown sugar, tightly packed

2 teaspoon pure vanilla extract

1 teaspoon baking soda

½ teaspoon kosher salt

1 ½ cup milk chocolate chips

11 ounces individually wrapped caramels

½ cup heavy cream

Preheat the oven to 350°F. Line a baking dish with parchment paper, leave a bit of an overhang to lift the bars out of the baking dish. Lightly grease the parchment paper with nonstick cooking spray. Combine flour, oats, melted butter, brown sugar, vanilla, baking soda and kosher salt. Stir until just combined. Press half of the cookie base into the bottom of the baking dish. Bake for 10 minutes. While the base is baking, unwrap the caramels. In a small heavy bottomed saucepan over medium heat, add the unwrapped caramels and heavy cream, stirring continuously until the caramels are completely melted.  Immediately after you remove the cookie base from the oven, sprinkle with chocolate chips. Once the caramels have melted and the mixture is smooth, pour the caramel sauce evenly over the chocolate chips. Sprinkle the remaining cookie base over the caramel layer.  Bake for 20 minutes or until the top layer is golden brown and firm to the touch. Allow the carmelitas to rest for a few minutes before chilling in the refrigerator for 1 ½ to 2 hours, or until completely cool.

HONEY-LIME CILANTRO CHICKEN BOWLS

1/3 cup olive oil

1 tablespoon paprika

1 tablespoon salt

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon cumin

1/2 teaspoon red chili flakes

2 garlic cloves, grated

1 tablespoon honey

Freshly cracked black pepper

Juice & zest of 2 limes

2 cups cooked white rice

1/2 cup pickled onions

2 tablespoon fresh cilantro, chopped

4 mini cucumbers, sliced

2 ripe avocados, sliced

In a large bowl, whisk together the olive oil, paprika, salt, onion powder, garlic powder, cumin, chili flakes, grated garlic, honey, lime juice, lime zest, and black pepper until well combined. Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side, or until cooked through and nicely charred. Let the chicken rest for 5 minutes before slicing and serving. Assemble bowls with rice, sliced grilled chicken, pickled onions, cilantro, cucumbers and avocados. Drizzle with Honey Lime Dressing (see previous recipe). 

HONEY LIME DRESSING

½ cup olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon salt

½ teaspoon red chili flakes

Freshly cracked black pepper

1 garlic clove, grated

Juice & zest of 1 lime

2 tablespoon cilantro, chopped

Combine in a jar and shake to mix.

CHILE RELLENOS BAKE

6 poblano peppers

20 oz Oaxaca cheese

EGG BATTER

6 eggs

½ teaspoon baking powder

1/3 cup all purpose flour

¼ cup of milk

salt and pepper

SALSA

5 tomatoes

¼ white onion

1 jalapeno pepper

2 garlic cloves

1 corn tortilla

2 teaspoons chicken bouillon

½ teaspoon oregano

1/3 cup water

salt to taste

Over an open flame, roast poblanos, then sweat in a plastic bag. Scrape off skins and slice open removing seeds.  Grate Oaxaca cheese. Separate egg whites from yolks. Beat whites until fluffy (1.5 minutes). Add egg yolks, baking powder, flour, milk, salt and pepper. Grease baking dish. Add a layer of the egg mixture, cover with half of the peppers, a layer of cheese, the rest of the peppers, more cheese, the remaining egg mixture, and finally top with more cheese. Bake at 350°F. for 30 minutes.  Roast salsa vegetables in a skillet. Fry corn tortilla in oil until crispy golden. Add roasted veggies (remove skins), tortilla, water, and seasonings to a blender and blend. Add salsa to the pan used for frying tortilla, add salt and simmer for 2 minutes.  Serve a portion of the chile rellenos bake over a bed of the salsa.