I’ve been wanting to make crab stuffed fish for some time and when I saw a recent recipe for stuffed flounder I decided now was a good time but using crappie rather than flounder. I used a combination of several recipes to come up with the one below. I once again used canned Chicken Of The Sea Crab Claw Meat.
We had pulled pork left from our Loaded BBQ Pork Potato Casserole and decided to turn it into Posole which we hadn’t made in a long time. After looking around, I selected the recipe for Authentic Mexican Posole from Food.com because we had most of the ingredients on hand and it used canned chiles. I changed the instructions quite a bit as I was starting with cooked meat but the original can be found by clicking on the above link.
Bev had made arrangements for the neighbors to join us for happy hour to try her first attempt at making Angel Biscuits, which we had known about for some time. I assumed we would have biscuits with butter, jelly, and tomatoes but when I went into the kitchen to check on her, Bev was well into meat cooking. She used the biscuit recipe from Southern Living Magazine and made it as written with a yield of 19 good sized (about 3”) biscuits. What makes them different from other biscuits is that they contain yeast in addition to the normal baking powder/baking soda and the dough can be kept in the fridge for five days and used as needed.
I was planning to make stir-fry for our Friday get-together and when I saw this recipe for Loaded BBQ Pork Potato Casserole on Tricia’s “Mom On Timeout” blog, I wished I had some pulled pork in the freezer. During our Thursday drive down to the Englewood Farmers Market, we passed an Englewood, TN BBQ restaurant that Bev said she had always wanted to try. So on our way home, we pulled into Navarro’s Smokehouse full parking lot and decided it must be good so the stir-fry was out and the casserole was in. After tasting the pulled pork, I knew why they were full.
Well, maybe not real Maryland crab cakes as Bev bought a couple cans of Chicken Of The Sea Crab Claw Meat on sale and we decided to turn one of them into crab cakes using our go-to recipe from the “Once Upon A Chef” blog. I realize that the great crab cakes are made with lump and jumbo lump crab meat, but I just refuse to pay the very high prices for them ($36 for a pound for Chicken Of The Sea Lump at Walmart).
We only had a few grape tomatoes but we had a bunch of small tomatoes from our garden and decided they should work in this recipe and we had a giant plant of fresh basil to use so we opted to make Chef Dennis’ Tomato Basil Pasta from his “Ask Chef Dennis” blog. Since I prefer shaped pasta with chunky sauces, I used the box of penne we had on hand.
Before we retired, we bought a 1976 red Corvette that was to be Bev’s retirement car but it mostly just sat in the garage until we sold it a few years ago. Now, she sure looks good in this 2004 Ferrari with 30,000 miles.
In Sep 2022, I posted about our meal of Pinto Beans and Hoe Cakes but this meal is different in that we used our recipe for Mexican Cornbread for the cakes. Johnny Cakes are made along the eastern seaboard from New England into the Caribbean Islands and are often called Hoe Cakes in the US South. For this meal, I cut our Mexican cornbread recipe in half to get the one below.
Maybe it’s just me, but I find a regular BLT hard to keep together when eating, especially if I set the sandwich down between bites so when I saw Kevin’s recipe for a Chopped BLT on his Closet Cooking Blog, I knew I wanted to try it. Then I decided it would be a good meal for our Friday get-together but I increased the ingredients for the six of us. After watching Kevin’s video and looking at his pics, I believed he used too much stuff for his two sandwiches so rather than just triple his, I used the ingredients below. While it looks very neat to stack them up and chop them like Kevin did, I cut each of them separately and mixed them together. You can click on the link above for the original recipe and Kevin's great pics.
