She Crab Soup

May 12, 2011

I had the windfall of having a can of crab and decided to make this recipe which I’ve adapted from Johnnie Gabriel’s Cooking in the South.

2 tbsp butter

2 tbsp flour

2 cups skim milk

2 1/2 cups heavy cream

pepper

zest of 1 lemon

1/2 tbsp salt

2 cups lump crabmeat

1 shallot, peeled with ends cut off

1/4 tsp mace

2 tbsp cooking sherry

Melt the butter then whisk in the flour and cook until it is light brown. Whisk in milk, cream, pepper, zest, salt, crab, sherry, and mace. Add the shallot. Bring to a light boil, stirring often. Reduce heat to low and simmer 15-20 min. Remove shallot. Serve.

I loved this soup so, so much. It was creamy and crabby and fabulous. But no one else in my house would eat it!!! DudeMartha was not home, Teen Martha announced she hates soup and would only eat a crab soup if it was very, very thick. Mr. MarthaAndMe lost big points by eating some and saying it was good but he just didn’t want any more. Which left me with a big container of leftovers which I ate for lunch for days afterwards. Their loss I guess.


Martha Mondays: 5/16

May 9, 2011

It’s my turn to pick for next week’s Martha Mondays, so I’m going to go with Poppy-Seed Danishes with Cherry-Cream Cheese Filling. I’ll tell you now, I’m pretty sure I’m going to use strawberry instead of cherry!

Here’s the schedule going forward. Let me know if your date does not work for you. And, as always, anyone is welcome to join, just leave a comment or send an email and I’ll add you to the list.

5/23 Steak and Potato Kinda Gurl

5/30 Megan’s Cookin

6/6 Sassy Suppers

6/13 Perfecting Pru

6/20 Tiny Skillet

6/27 Sweet Almond Tree

7/4 off (holiday weekend)

7/11 Bizzy Bakes

7/18 MarthaAndMe


Martha Mondays: Grilled Mozzarella Sandwiches

May 9, 2011

Bizzy Bakes chose today’s project, grilled mozzarella sandwiches. What did you think? It was easy enough to make. My family said the bread tasted like French toast. My mozzarella did not melt completely, so I didn’t like that aspect. It was something different, but didn’t quite do it for me.


My $150 Necklace for $27

May 6, 2011

I have been coveting this $150 starfish necklace for more than a year. But I just couldn’t bring myself to spend that. We were in Florida recently and spent a day on Sanibel Island, where I did some shopping. Several of the stores were selling these little do it yourself lockets. They came in different shapes. I bought a round one for $18 (including chain – still can’t believe it). In the display, they sell little charms you can put in the locket for $3 each (really!). So I bought the necklace and two charms (starfish and sand dollar). Mr. MarthaAndMe put some sand in it that I collected on the beach. When I got home, I went to Michael’s and bought some crystals for $3. Mr. Martha and Me glued them back to back (they had metal backers and kept flipping over so you saw the back) and we put three in the locket. I love it so much and for about $27 I got the same effect as the $150 one I had been looking at!


Chicken Quasi Cordon Bleu Casserole

May 4, 2011

I came up with this casserole when I had some Israeli couscous to use up. I was really happy with the result and will be making this again. You could use rice instead of couscous and could also sub out the cheeses (I want to try it with Swiss, but I was out). You could also use deli ham instead of the prosciutto.

2 chicken breasts, cut into 4 cutlets (cut with knife parallel to cutting board to make cutlets that are the same size as the breast, just thinner)

4 slices prosciutto

2 tbsp butter

1/2 small onion

2 tbsp flour

1/2 cup cream

1/2 cup chicken broth

1/4 cup skim milk

1/4 cup shredded cheddar

1 tbsp stone ground mustard

1 tbsp Parmesan cheese

salt and pepper

2 cups cooked Israeli couscous

1/4 cup frozen peas

1/2 tsp bouquet garni or another herb mix

3 tbsp grated fontina cheese

Preheat oven to 350 and spray a 4×8 inch pan (an 8″ square would work too)

Start by cooking the prosciutto in a pan until it is browned. Spread the couscous on the bottom of the baking pan. Top with peas. Add the prosciutto. Top with chicken. Season with salt and pepper. In a pan, melt the butter pver medium high and add the onion. Cook until translucent, about 5 minutes. Add the flour and stir until combined then cook about 30 seconds. Stir in the cream, broth and milk and cook until thickened. Add the mustard, cheddar, and Parmesan cheeses and stir until melted. Pour over the chicken. Top with the fontina cheese. Bake for about 45 minutes, until bubbly.


Martha Mondays: 5/9

May 2, 2011

Thanks to Bizzy Bakes for next week’s project: Grilled Mozzarella Sandwiches.


Martha Mondays: Stuffed Peppers

May 2, 2011

Today’s project for Mrs. Kostyra’s Stuffed Peppers was chosen by Ana at Sweet Almond Tree.  I’m sorry to say, I’m just not a fan. I love to eat peppers raw, but I just don’t like them cooked. This recipe didn’t change my opinion. The stuffing was not bad – tomatoes, rice, onions, raisins (blech), cut up peppers, and herbs — but it just did not enjoy it. It looked pretty though and I think if you like cooked peppers, you would enjoy this.


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