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My favorite recipes.

 

Here's a colection of some of my favorite recipes.  Some are originals, some are borrowed.  It's important to remember that I never really follow a recipe to the letter.  I'm always adding, deleting, or tweaking ingredients and cooking methods to my taste and mood.  And, I rarely ever make the same recipe twice, unless it's really, really good.

 

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My Aunt Mary Ellen's backyard is the Chesapeake Bay and her neighbor is a crabber. So, she knows crab cakes. I'm always disappointed when I order them out. None compare to these. A very simple recipe with very little filler. You can make them large as an entree, or small for an appetizer; but, you better sneak one in before putting them on the table because they disappear very quickly. They can be pan fried or broiled, but make sure you use lots of butter in either case.

Cooking Time: 30 minutes

Ingredients:

 

1 lb. jumbo lump crab meat (preferrably backfin)

3 slices bread, processed into crumbs

1-2 T fresh parsley, chopped

1/2 cup Mayonnaise

1 tsp Dijon mustard

1 large egg, slightly beaten

Juice from 1/2 a lemon

Salt

Pepper

Old Bay Seasoning

Instructions:

 

  1. Gently pick through crab and remove any shells being careful not to break up the meat.

  2. Mix egg, mayonnaise, mustard, lemon juice, and parsley in large bowl.  Season to taste with salt, pepper, and Old Bay.

  3. Gently hand toss the bread crumbs into the crab meat until coated and add any liquid remaining in crab container.

  4. Mix mayonnaise mixture into crab and mix gently.

  5. Form into either large or mini cakes depending on application. (These can be prepared a few hours ahead and refrigerated)

  6. Either pan fry in butter, or top each cake with a dot of butter and broil (my preferrence).

 

Serves 6 

 

Photo credit:  Once Upon a Chef.

This is my favorite recipe from my Grandma. I've been making it since college and now it's one of my daughter's favorites too. It's an easy weeknight go-to recipe. I like to serve with white rice and peas. Leftovers taste even better the second day!

Cooking Time: 40 min

Ingredients:

 

1 T canola oil

1 lb. cubed pork loin

Salt & pepper to taste

2 cans cream of asparagus soup

1 large onion, coarsely chopped

3 cloves garlic, minced

8 oz. sliced mushrooms

1/2 T fresh ginger root, minced

1-2 T Madras curry powder (to taste)

Dash of Cayenne pepper (optional)

Instructions:

 

  1. In a large skillet, heat oil over medium-high heat.  

  2. Season pork with salt and pepper and brown in skillet. Remove and set aside.

  3. Reduce heat to medium.  Add the cream of asparagus soup directy from the cans to the skillet (do not dilute).  Stir until heated.  Add the onions, garlic, mushrooms and ginger, and stir to combine.  Cover skillet and let cook for 10-15 mininutes or until the vegetables are softened and the mixture is creamy.

  4. Add the curry, and hot pepper and stir.  Add pork back to skillet, cover and cook for an additional 10-15 minutes.

 

Serves 6

This is a copy of my favorite burrito at a local Mexican joint. To my surprise my attempt to duplicate the recipe at home turned out better than the original. This is a different way of using up the zucchini from the summer garden (and feed it to those who aren't really zucchini fans). I usually have both yellow squash and zucchini, so I mix them together 1/2 and 1/2 in the filling.

Cooking Time: 40 min

Ingredients:

2 T olive oil

1/2 onion, chopped

2 cloves garlic, minced

4 sm. zucchini, halved & sliced

1/2 tsp ground cumin

1/2 tsp ground chipotle pepper

1 lg. chicken breast, grilled & shredded

1 c. salsa verde

1/4 c sour cream

1 (8 oz) pkg. shredded Mexican cheese blend, divided

6 burrito-sized flour tortillas

 

 

Instructions:

 

  1. Preheat oven to 350 degrees and coat a 9x12 baking dish with cooking spray.

  2. Heat the olive oil in a large skillet over medium heat and sautee the onion and garlic until sofened.  Stir in the zucchini and cook until tender.

  3. Stir in the cumin, chipotle chili pepper, shredded chicken, and salsa verde.  Cook until the filling thickens.  Remove from heat and stir in sour cream.

  4. Divide cheese among the tortillas. Spoon filling onto each tortilla on top of the cheese.  Roll up the burriots and put them seam-side down in the baking dish.

  5. Bake for 15 minutes until the cheese is melted and the burritos are heated through.  If desired, you can sprinkle more cheese over the burritos and bake an additional few minutes.

  6. Serve with additional salsa verde, sour cream and tobasco.

 

Serves 6

This is my favorite pie! When spring comes, I look forward to making it with the strawberries and rhubarb from my garden. I'm not a big sweets eater and this pie is the perfect combination of tart and sweet. You can substitute frozen fruit, but make sure to add some extra corn starch.

Cooking Time: 1 hour

Ingredients:

 

2 c. sliced strawberries

2 c. unpeeled sliced rhubarb

1-1/2 c. sugar

3-1/2 T (or more) cornstarch

1 T butter

Crust for 2-crust pie

1 egg white

2 T milk

 

Instructions:

 

  1. Line 9" ceramic pie plate with one of the crusts.  Brush with egg white mixed with a bit of water and set aside.

  2. Combine strawberries, rhubarb, sugar and corn starch in a large bowl.  Let stand 15 minutes.

  3. Pour filling into prepared crust and dot with butter.  Cover with second crust. Brush with milk, sprinkle with sugar and perforate in a few places.

  4. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake for an additional 30 minutes or until done.

This is an easy appetizer for those summer deck parties when the canteloupes are nice and sweet. I've seen recipes using mint, but I prefer this savory version with basil.

Cooking Time: 20 minutes

1/2 ripe canteloupe

(1) 4oz pkg. prosciutto

16 Fresh basil leaves

16 Mozzerella balls

16 Toothpicks

Pepper

  1. Using a small melon baller, scoop out 16 spheres of canteloupe.

  2. Slice prosciutto into 16 pieces

  3. Skewer the melon ball with a toothpick, followed by a piece of prosciutto, a basil leaf, and finally a ball of mozzerella.

  4. Arrange on a serving platter and sprinkle with fresh ground pepper.

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