food crush

 The holidays are in full effect, and right about now is when I usually begin planning our cozy meal for Christmas. This year I thought I’d go with a succulent roasted ham, scalloped potatoes, maybe a sautéed brussel sprouts recipe, and a winter salad for good balance. Though since it is a special occasion, I always like to include a little something extra to spice up the celebration: Crab Imperial! It happens to be another one of those delicious southern/east coast family recipes that I was fortunate enough to get my hands on, and now you can too! Serve with toasted baguette slices, and enjoy before or during your fancy feast! 💛 -jess xoxo

Crab Imperial


serves 4-6
INGREDIENTS:

1 pound jumbo lump crab meat

1/2 cup mayonnaise + an extra 2-4 tablespoons (to top the crab imperial before popping in the oven)

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1 tablespoon Worcestershire sauce

1 tablespoon Old Bay seasoning

1/8 cup finely minced red pepper

1/8 cup finely minced bell pepper

pinches of smoked paprika

chopped parsley for garnish


PREPARATION:

 1) Preheat oven to 350 degrees. Mix crab meat, 1/2 cup mayo, mustard, cayenne pepper, worchestershire sauce, old bay, red and green pepper in a large bowl. 

 2) Scoop into a shallow casserole dish. “Ice” crab imperial  like you would a cake with an extra 2-4 tablespoons mayo, and then sprinkle the top with paprika. 

 3) Bake at 350 degrees for about 20-25 minutes, or until the top is nicely browned. Garnish with a little chopped parsley. Yas, baby! 

food crush

Hot (luscious) chocolate

serves 4

3 Cups whole milk

1 cup heavy cream

2 tablespoons dutch-processed cocoa powder

2 tablespoons sugar

1/2 cup semisweet chocolate chips

1 teaspoon vanilla extract

Pour milk and cream in a large saucepan over medium high heat. Whisk in the cocoa and sugar. Bring to a boil (make sure to keep an eye on it cause it can boil over quickly!) Once it begins to boil, turn off the heat, and stir in the vanilla and chocolate chips. Whisk until smooth. Serve with whipped cream and crushed peppermints

Note: feel free to add your favorite liquor like peppermint schnapps or Grand Marnier for a fun adult treat!

cozy home space

One of the coziest things about the holidays is the Christmas tree! It's always a welcome treat when it arrives with it's fresh piney scent, and then we get to transform its branches into something special, making it our own. Though if it were up to me, I'd probably stylishly place one in every room of our comfy little home. (because who can decide on just one theme, right?!) Thankfully my hubby keeps me in check, and to compromise I like to decorate with a few more tiny artificial trees instead. 💛 -Jess xoxo

food crush

barbecue ground pork sliders with cilantro asian pear slaw💛

  *serves 6

INGREDIENTS:

slaw:

 2 cups thinly sliced cabbage (about a 10 oz. bag)

 1/8 cup mayonnaise

 1/2 tablespoon milk

 3/4 teaspoon white wine vinegar 

 1 & 1/2 teaspoons sugar

 1/2 cup finely shredded carrots

 1/2 cup diced pear

 1/4 cup chopped cilantro

 1 thai chili or jalapeño, minced   (optional for a little heat)

 salt and pepper to taste

     note: If you prefer a creamier slaw, increase mayo to 1/4 cup, milk to 1 tablespoon, and white wine vinegar to 1 & 1/2 teaspoons

barbecue sauce for burgers:

 1 cup tomato-based barbecue sauce 

 2 tablespoons white wine vinegar

 1/4 teaspoon cayenne 

 1/2 teaspoon salt

burgers:

 2 pounds ground pork

 4 tablespoons of your  barb-b-q sauce

 2 teaspoons salt

 1 teaspoons pepper

 2 tablespoons cooking oil

 16 mini burger buns

food crush

creamy corn fettuccine with blackened sea scallops and fresh tomatoes-n- basil

INGREDIENTS:

 SCALLOPS AND BLACKENING SPICES

12 sea scallops

 salt to taste

1 tablespoon smoked paprika 

2 teaspoons dry mustard

2 teaspoons sea salt

1 teaspoon celery seed

1 teaspoon dried thyme 

1 teaspoon dried oregano

1 teaspoon white pepper

1/2 teaspoon cayenne pepper

2 teaspoons brown sugar

2 tablespoons olive oil

PASTA AND CREAMY CORN SAUCE

8 ounces fettuccine

1 cup fresh corn kernels, cobs reserved (2 ears of corn)

2 tablespoons butter

1/2 cup onion, diced

2 teaspoons garlic, minced

1/2 cup corn cob/pasta water

1/4 half n half or heavy cream

1 teaspoon sugar 

1 cup cherry tomatoes, halved

1/4 thinly sliced fresh basil

1 teaspoon fresh lemon juice 

3 teaspoons grated parmesan 

salt and pepper to taste