Today, I have a guest post for you from my beautiful mother. She’s the woman who taught me how to laugh, how to love, and how to cook. You’ll quickly see where I get my personality and cooking style from. She’s the best.
I made her outstanding crab cakes, but I realized I didn’t have any mayonnaise, so I made my own – that recipe is here too! Without further delay, here’s Momma Artichoke…
by Suzanne G.
Crab, crab, crab! No not my usual personality, only sometimes! But seriously, who doesn’t love good crab? And you can have quite the luncheon with your best friends with one or two of those large cans of refrigerated crab meat and just a little effort.
First of all, make a nice big pitcher of bloody Marys! However you like them is fine, but I go the easy route with some spicy V-8 juice, a good vodka, and some celery sticks. Once everybody has a drink in hand and takes a sip, you can start working on the crab!
Here goes… Some crab Louie salads and some fresh crab cakes with seafood sauce (or homemade mayonnaise).
Crab Louie salads are so easy to make and really an old fashion yummy treat.
Cut iceberg lettuce into wedges, top with your favorite thousand Island dressing, and then top with as much crab as you want. Maybe a few cherry tomatoes and gherkins on the side and voilà! you’re done.
Now for the crab cakes. I often find crab cakes a little tricky. Nobody wants a really bready crab cake, but they are often served that way because they hold together better during cooking. I really just want crab meat in a patty with not much extra. So here’s the trick to a perfect crab cake.
Wait… Have another sip of your bloody Mary first.
OK, now… …keep reading!
Toasted hazelnuts, pickled red onion, shaved Brussels sprouts, dried tart cherries, Parmesan, quinoa, kale, and a lemon cider vinaigrette. These ingredients all join together in a perfect symphony of flavors to create an obsession-worthy salad. I’m so incredibly excited about this recipe that I think I made it four times in two weeks, and I can’t wait for you to make it too.
My man and I are in the process of looking for a house, and I’m happily baking up a storm at the Bakehouse – where my Spiced Triple Ginger Cookies recently made it onto our menu! Between the decadent pastries I bring home from work and the lavish weekend brunches to fuel up for house-hunting, I felt the need for a big, hearty dinner salad. This one is just the ticket.
The toasted hazelnuts, dried tart fruit, and salty sharp cheese bring a richness and heft to make this salad a stand-alone meal. Meanwhile, the quick-pickled onion Keep reading…
Anyone who knows me (or has met me for even five minutes) will tell you that I’m very easily excited, and I’m wildly expressive.
That’s why the emergence of emojis a few years ago beyond the simple colon and closed parentheses “:)” …or, let’s be real, the colon and capital d “:D” was so SO important in my life.
How else do you convey “Sorryyyy, I’m totally going to be 15 minutes late…again” without the embarrassed/oops face? How do you convey “I’m ready to party” without the flamenco dancer in the flow-y red dress? How could you possibly convey “That’s right, I’m awesome” without the girl raising the roof?!
Words aren’t the same. I have too many emotions and faces to be contained strictly to text.
(At this point, do I have you wondering how we’ll ever get to tartines? Hang in there – I promise it’s coming.)
Clearly I’m guilty of Keep reading…
There are certain foods I just want everyone to love. Mushrooms, eggplant, and artichokes are at the top of the list (aside from the givens that don’t meet much resistance like tomatoes and strawberries). Sure, I get it, everyone has foods that they’re particular about.
Mine? Parsley, asparagus, and strong stinky cheeses. Yes yes, I know…parsley doesn’t taste much like anything, asparagus is a treat, and cheese is…well, cheese, in all its buttery, creamy glory.
I’ll eat parsley and asparagus (mostly because I know they’re really good for me), but can we please agree to keep parsley garnishes whole and not finely diced? Ok, great. And I’ll try any Keep reading!
I love breakfast for dinner. I’d say I make scrambled eggs for dinner roughly once a week. Frittata? Love it. (Especially this one.) And crispy bacon is always good. My family has even built a tradition around breakfast for dinner on Christmas Eve.
So when I recently came into a new waffle iron, I immediately thought “dinner.” You may well know that I don’t like a sweet breakfast (put syrup on my buttermilk pancakes, and I will hurt you), so I don’t typically have waffles for breakfast anyway. A kick-ass waffle sandwich for dinner though? Yes or yes?
When I started building the sammie in my head, I knew this little baby was bound to have
Summer is waning. This is not a drill, folks.
Don’t panic; we’re gonna make the most of it. Caution + wind.
Mind if I tell you about my summer so far? Ok, great!
Your hair looks amazing today, by the way.
Earlier this summer, I threw caution to the wind in DC when it came to eating out and getting drinks with friends. I decided to live it up and do it all. So no, I don’t regret skipping my kickboxing class in favor of happy hour or that new fried chicken and donut place. DC is wonderful. You really should go.
I continued throwing caution all up in that wind on my cross-country road trip with Caitlyn….Allllllllll the biscuits, fried chicken, BBQ, and mint juleps all Keep reading!
Summer is better effortless and a little messy. Let your hair down, get your toes in the sand, forget the makeup, embrace the post-work cocktail, and let that cilantro jalapeño crema run down your cheek.
These California fish tacos are messy (in the best possible way) and their cocktail sidekick, the chelada, is effortless. I’m excited to make them again, like woah.
Elizabeth and I had a little dinner party featuring these bad boys (kinda like the one with these bad boys). The summer evening light flooded the kitchen, and our cocktails in hand, we blasted the Salsa Fever Pandora station (pro tip), and we were ready to whip up what would be the best fish tacos I’ve ever had. You should absolutely throw this dinner party – people will hate you…for how awesome you are.
Let’s start with our totally effortless beer cocktail, shall we? (This one would also do!) Rim a pint glass with coarse salt, add a few cubes of ice, squeeze the juice of one lime in your glass, pour in your favorite light lager (we used Pacifico – just don’t use a flavorless light beer), give it a quick stir, and voila! a wonderfully refreshing and totally easy summer cocktail: The Chelada ladies and gentlemen.
Now here’s the deal with the tacos: there are tons of fun toppings all of which are optional, but highly encouraged – you do you. The only thing you MUST promise me you’ll make is the cilantro jalapeño crema. That’s a nonnegotiable. The crema is what sets these fish tacos apart from all the rest. It’s a crema revolution, get on board.