Yummy scrambled eggs with crab meat

Yummy scrambled eggs with crab meat

My two favorite foods are Lobster and Crab Legs … could eat them every day in any kind of way.  I also have a thing for eggs too.  So seeing the can of crab in my pantry I did a quick google search.  Sure enough there were several recipes for scrambled eggs using canned crab.  This was a really tasty dish for lunch.  I halved the recipe using a small can of crab.

Sprinkle more green onion and cheese on top when done.  My pix doesn’t show them but it made the eggs even tastier with them.   I know this would also be a fantastic dish with lobster or fresh crab meat!!

crab eggs

Scrambled Eggs with Crab


8-ounce can lump crabmeat

Fresh chives/green onions

2 tablespoons butter

Salt and pepper to taste

8 eggs

1/2 cup grated cheddar cheese



Chop the crabmeat.

Finely chop the fresh chives.

Heat the butter in a nonstick frying pan over medium-high heat.

When hot, turn the heat to low.

Add the crabmeat and 1 teaspoon chives.

Cook for 2 minutes over low heat.

Season with salt and pepper to taste.

In a medium bowl, beat the eggs and season them to taste.

Stir the cheese into the beaten eggs.

Pour over the crabmeat in the frying pan.

Cook for 3 minutes or until eggs are fluffy while stirring constantly.

I also sprinkled on a handful of  cheddar cheese and green onions before serving.



Thanks to the blogger for the great recipe!  http://www.dummies.com/how-to/content/scrambled-eggs-with-crab.html

Have a wonderful weekend!!

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Most delicious Pork Roast! Parmesan Honey Pork Roast

Most delicious Pork Roast! Parmesan Honey Pork Roast


My mother in law makes the most delicious pork roast.  I am not a big pork roast fan but hers I can eat and eat.  I was going to make her recipe until I realized I had gotten a pork loin roast by mistake.  So off to Pinterest I went for a quick and easy roast.  I NEVER EVER make a good pork loin … NEVER … it was a mistake that I bought one because there had been too many disasters.  However NOT this one!  Hubby said besides his mom’s this was best pork roast he’d ever had especially with the sauce.

The next time I make it and there will be a next time … I will take more pix.  I only took pix after it was done.  It was cooked whole.  I had already cut it into when I realized I needed to snap a pix.  Delicious and easy recipe!

Parmesan Honey Pork Roast

1 boneless whole pork loin roast (4 pounds)

2/3 cup grated Parmesan cheese

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons dried basil

2 tablespoons minced garlic

2 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons cornstarch

1/4 cup cold water


Cut roast in half. Place in dutch oven.

In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.

Cover and bake at 350 degrees for 1-2 hours or until a meat thermometer reads 160 degrees. (mine took 2 hours and 1o min)

Remove meat to a serving platter; keep warm.



Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan.

Bring to a boil; cook and stir for 2 minutes or until thickened.


sliced roast

 Slice roast; serve with gravy.

Thanks to the blogger for her great recipe!! http://www.slideshare.net/gourmandiaca/complete-pork-loin-roast-dinner

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Last Minute Chicken Tortilla Soup

Last Minute Chicken Tortilla Soup

Recently I had tried a chicken tortilla soup at Grillers in Whiting.  So when I saw this recipe, thought I’d give it a shot.  Was a simple recipe even though it seems it has a lot of ingredients.  Tasty dish … will prob add another can of beans my next time making it though.



For the chicken:

3 boneless, skinless chicken breasts

Olive oil

Chili powder

Garlic powder

Ground cumin

Salt and pepper

For the soup:

1 medium onion, chopped

2 tablespoons extra virgin olive oil

1 red bell pepper, seeded and chopped

1/2 green bell pepper, seeded and chopped

2 teaspoons chili powder

1 teaspoon garlic powder

1-1/2 teaspoons ground cumin

1-1/2 teaspoon kosher salt, or to taste

Ground pepper, to taste

2 teaspoons tomato paste (eyeball it – I use the tomato paste in a tube)

1 can Rotel

2 (32-ounce) boxes chicken broth or stock

8-10 corn tortillas, sliced into strips and then cut in half 1 cup frozen corn (optional)

To prepare the chicken:

Place chicken breasts on foil-lined baking sheet, brush with olive oil and sprinkle liberally with chili powder, garlic powder and cumin.  Season with salt and pepper. 

Place in 400 degree oven for about 12 to 15 minutes, depending on the size of the chicken breasts.

chix for soup



To prepare the soup:

In a large dutch oven over medium high heat, add olive oil, onions, bell peppers and seasonings.

Drop the heat to medium and saute until the onions are translucent and the bell peppers begin to soften, about 7-8 minutes, stirring frequently. 

Add the tomato paste and mix into the vegetables. 

Add the Rotel and broth/stock and bring up to a boil. 

Meanwhile shred the chicken and add it to the soup. 

Reduce the heat to simmer and add the corn and sliced tortillas. 

Taste for seasonings and adjust if necessary.  Cover and allow simmer for 10 to 15 minutes.

Recommended toppings: grated cheese, avocado chunks, crushed tortilla chips, chopped cilantro, chopped red onion, sour cream

Thanks to the blogger for her recipe!  http://www.lemonsandlavender.com/2011/02/last-minute-chicken-tortilla-soup/

Have a wonderful Wednesday!! 🙂



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Butter Dip Biscuits

Butter Dip Biscuits


These biscuits were so good and reminded me of my mom’s biscuits!!  I will def be making these again.  So simple to make with no rolling or cutting out biscuits.  I did use my cast iron skillet instead of an 8 inch baking pan.




1 stick (1/2 cup) of unsalted butter *(see below)

2 1/2 cups all purpose flour

4 teaspoons of granulated sugar

4 teaspoons of baking powder

2 teaspoons of kosher salt

1 3/4 cup Buttermilk

Preheat oven to 450 degrees.

Grease an 8 inch pan with nonstick cooking spray.

In microwavable bowl melt butter.  Pour butter into baking dish.

In medium bowl … mix together flour, sugar, baking powder, and salt.

Pour in buttermilk.

Stir until a loose dough forms, batter will be sticky.




Press biscuit dough into baking dish on top of butter.

to bake

It’s easiest to spread with hands.  It will not be perfect. Butter will run over top of dough too.

Slice dough into 9 biscuits before baking. (I FORGOT TO DO THIS)

Bake 20-25 minutes until golden brown and spring back from touch.  Rotate pan once during baking.



*If you use salted butter then omit kosher salt.


Thanks to the blogger for her great recipe!  http://www.thecountrycook.net/2012/02/butter-dip-biscuits.html



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Bacon Guacamole Deviled Eggs

Bacon Guacamole Deviled Eggs

I love deviled eggs as do most of my brother in laws.  Hubby doesn’t like them so I always take them to parties so I don’t eat them all.  This recipe looked so tasty.  I really wanted to use an avocado but it was overly ripe.  So I used a 1/2 cup of mayo which worked perfect!!  We really liked these but one of my brother in laws (Butch) and I agree these could use just a bit more jalapeno when I make them again.  Def a keeper!!

jalepeno d eggs

Bacon Guacamole Deviled Eggs



6 eggs, boiled, cooled, peeled, and cut in half

1 large avocado or a 1/2 cup of mayo

2 Tablespoons of bacon, cooked and crumbled

1 Tablespoon of jalapeno, finely diced

1 Tablespoon of red onion, finely diced

2 Tablespoons of diced tomato

1 Tablespoon of lime juice (1/2 lime)

1 Tablespoon of chopped cilantro

salt, pepper, and cayenne pepper to taste

pinch of chili powder to sprinkle over eggs for garnish


Scoop the yolks out of the egg halves, mash them, mix with the avocado or mayo, bacon, jalapeno, onion, tomato, lime juice and cilantro and season with salt, pepper and cayenne. Place a tablespoon of the mixture back into the holes left by the yolks in the eggs and serve garnished with extra bacon and a pinch of chili powder.


Thanks to the blogger for the great recipe!!   http://www.keyingredient.com/recipes/379375611/bacon-guacamole-deviled-eggs/

Look at the cute deviled egg dish one of my best friends, Nona, bought for me … LOVE IT!!!  (this is another recipe I had made, I love deviled eggs)

UK D egg

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A spicy Chili recipe

A spicy Chili recipe






spicy chili


I made awesome chili before I started this Pinterest challenge.   So now I’m really confusing hubby when he requests chili on which recipe to request.  The other chili recipe I tried, I have made several times too.   This recipe will also be a keeper for those days we have colds, sinus congestion, or it’s extremely cold.

I forgot to take pix of it in a bowl.   So simple to make and very flavorful!!  Using beef broth in chili was new to me but def gave it a great taste too.  If you don’t want to use beer then just add another can of beef broth.    I used a Blue Moon Belgian White beer in ours.   I made the recipe just as written.


The Best Chili Ever!

2 lbs ground beef
1 medium onion, chopped
4 cloves garlic, minced
2 (15 oz) cans pinto beans, rinsed and drained
3 (8 oz) cans tomato sauce
1 (12 oz) bottle of beer (Could use another can of beef broth instead)
1 (14.5 oz) can beef broth
1 (6 oz) can tomato paste
1 (4.5 oz) can chopped green chilis, undrained
2 tbsps chili powder
1 tbsp Worcestershire sauce
2 tsps ground cumin
1 to 2 tsps ground red pepper
1 tsp paprika
1 tsp hot sauce
Garnish with shredded cheddar cheese, sour cream, jalapeno slices if desired

Cook first 3 ingredients in a Dutch oven over medium heat until meat is completely cooked and onion is tender. Drain well and return to Dutch oven.

Combine the meat mixture with all the rest of the ingredients EXCEPT the garnishes. Bring to a boil, reduce heat to low and simmer for 3 hours or until thickened (mine was thick at about the 2 hour mark). Garnish if desired.

Makes 12-14 servings depending on size of servings

Thanks to the blogger for her great recipe!


Ellie v

Sleeping in her Nana’s arms … 🙂

Have a great day!!

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