Thursday, July 16, 2020

My Jumbo Lump Maryland Crab Cakes

For those of you who really know me out there, you know that I am from Maryland and I have a thing about crab cakes. I have a thing about seeing crab cakes on social media sites that bear the title of "Maryland Crab Cakes: when they are not even close. 

When I say I have a thing about it...I mean it drives me nuts! Typically the crab cakes you see out there are full of peppers and onions and tons of filler and the sweet succulent blue crab is totally lost.  A real Maryland Crab Cake "celebrates" the crab. We do not cover up the flavor of it! 

So today, I want to show you what a delicious, authentic, Maryland Crab Cake is and how to make them. You can thank me later.

My Jumbo Lump Maryland Crab Cakes

1 lb Jumbo Lump crab meat
1 large egg 
1/4 cup mayonnaise
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon Old Bay Seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of  salt
1/2 cup fine breadcrumbs made from white bread
1 tablespoon chopped parsley

Preheat oven to 400 degrees. Drain crab meat and put in a bowl and set aside.

In a medium bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crab meat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.

Once chilled, shape the mixture into rounded mounds whatever size you'd like. Do not flatten or make into patties. Place on lightly sprayed baking sheet with sides. Spray the tops very lightly with non-stick spray for browning.   Just look at those big lumps of sweet succulent crab! 

Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan in between crab cakes. This will keep the high temperature from burning the bottoms.  Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes.

In Maryland, the home of the most incredible crab cakes, we judge the perfect crab cake as one that has mostly sweet Chesapeake Bay Blue Crab and very little filler!  And NO PEPPERS or vegetables or any other nonsense that might take away the taste of that sweet wonderful crab!

Just enough filler to hold them together.  Look at that crab! 

Can't you just taste them!  Oh My Goodness.  There is nothing like a Maryland Crab Cake!   This recipe makes 4-5 big jumbo lump crab cakes.

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Thursday, July 09, 2020

♥ Peanut Butter Chocolate-Hazelnut Cookie Sandwiches


Yum!  What a combination.  I love these cookies! 

Peanut Butter Chocolate-Hazelnut Cookie Sandwiches

1/2 cup granulated sugar plus more for flattening
1/2 cup brown sugar
1/2 cup creamy peanut butter
1/2 cup (1 stick) butter, softened
1 egg
1-1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate-hazelnut spread

Blend sugars, peanut butter, butter and egg in an electric mixer. Stir in remaining ingredients until well incorporated. Cover the bowl with plastic wrap and refrigerate about 1 hour.

Heat oven to 375 degrees.

Shape dough into 1-1/4 inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork that has been dipped in sugar.

Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes.

When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of chocolate-hazelnut spread each. Top with a similar size cookie. Makes 15.
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♥ Fried Green Tomatoes


My Mom used to make these as soon as she saw her first tomato appear in the garden.  Who knew something not quite ripe would be so good!  Crispy and delicious! 

Fried Green Tomatoes

4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs
Pinch cayenne pepper
Pinch paprika
Buttermilk Dipping Sauce, recipe follows

In a deep-fryer, preheat oil to 350 degrees F. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:

1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons your favorite BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

Photography is the property of and copyrighted to Welcome Home.

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Cheesy Ham and Egg Breakfast Sliders

These little sliders are the perfect breakfast sandwich. They are quick and easy to make and perfect for a grab and go breakfast.  They are loaded with favorite deli ham, scrambled eggs and plenty of melted cheese. If you’re looking for a delicious grab and go breakfast, you’ll love these cheesy ham and egg breakfast sliders!  Wouldn’t these be fabulous for Easter breakfast? Or a baby shower brunch? Or even dinner on a super busy day?  You never have to worry about leftovers with these.  They go fast!  Make these delicious grab and go breakfast sandwiches ahead of time and reheat them on busy weekday mornings. 

Cheesy Ham and Egg Breakfast Sliders

1 tablespoon butter for frying
6 large eggs
Salt and pepper to taste
12 pack Hawaiian dinner rolls
½ cup melted butter
6-8 slices of your favorite cheese (I used mild cheddar)
10 slices honey deli ham, sliced thin
1/4 teaspoon pepper for sprinkling on top

Preheat oven to 350 degrees.

In a mixing bowl, whisk the eggs with salt, pepper until well blended.
Melt butter and swirl around to coat bottom of the pan.   


When butter is bubbling, pour egg mixture into non-stick skillet and stir frequently over medium heat with a spatula until cooked through. Do not overcook. You want them slightly under-cooked and moist. Remove from heat.


Using a serrated knife, cut the rolls in half horizontally.  Do not separate rolls.  Set the top sheet of the rolls aside. 


Place the rolls still together, cut side up in a 9 x 11 baking dish, which will be the exact size of the rolls. You can you can also use a 9 x 13 dish.  Brush the rolls lightly with a little melted butter.

Spoon scrambled eggs evenly over the rolls.  Make sure you cover completely.  Next, lay ham slices on top of the eggs.  I usually do half with ham and half without for those who do not like meat. You can also use bacon or sausage.

Cover the ham with sliced cheese.  You can also use shredded cheese if you prefer. Cover with top buns and brush tops with melted butter. 

I like to use a little pastry brush to make sure I get the tops evenly and a little on the sides. Then sprinkle pepper on each one and bake in pre-heated oven for 15 minutes, or tops are golden and cheese is completely melted.

Remove from oven, and slice along each roll to separate. Serve and enjoy!


NOTE:  You can prep these a day ahead time then cover with foil and refrigerate. When ready to make, bake at 350 for 15-20 minutes or until rolls are golden and cheese in completely melted.


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Puffed Pastry Pear Galettes

I love desserts that are easy to make yet so elegant.  This one is perfect if you want to impress your guests. So simple to make and so delicious!

Puffed Pastry Pear Galettes
1 sheet of frozen puff pastry  
1 large can of whole pears in natural juices, drained
2 tablespoons of melted butter
1 teaspoons ground cinnamon

sprinkling of powdered sugar
3 tablespoons honey

slivered almonds
Thaw the sheet of puff pastry on a piece of parchment paper on your counter. Preheat your oven at 350 degrees. Line a baking tray with the parchment paper.  Warm honey in small sauce pan. 

Next, cut the puff pastry sheet into 3 sections from top to bottom. Brush each piece with melted butter. 
Arrange 2 whole pears on top of each sheet of pastry. Roll sides of pastry to meet pears.  Drizzle melted honey on top and all around Brush and sprinkle lightly with cinnamon. 
Place the baking tray in the oven, middle rack. Bake for 8-10 minutes. To serve, slice the pears and sprinkle sifted confectioners sugar and almonds on top. Serve with whipped cream or vanilla ice cream. Enjoy!
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Friday, July 03, 2020

Macaroni Salad with Peas and Ham


It’s almost summer! It's the season for picnics, outdoor family gatherings and cookouts. Lots and lots of cookouts!  And it's always a tough decision trying to decide what to take to a cookout, right?  Well, who doesn't love pasta salad?  Let's face it, no barbecue or picnic is complete without a nice chilled macaroni salad. When I think about some of the food that represents summer, this recipe comes to mind.  This is my Mom's Old Fashioned Macaroni Salad with peas and ham.  The memory of this summer classic  makes me smile.

Macaroni Salad with Peas and Ham

1 1/2 cups mayonnaise (I used only Hellmann's or Dukes)

1/2 cup sour cream
1 tablespoon Dijon mustard
2 teaspoons sugar (more or less to taste)
2 cups pre-cooked elbow macaroni, drained well
1 cup ham, cut into small cubes
3/4 cup frozen baby peas
salt and pepper as desired

In a small bowl mix together the mayo, sour cream, Dijon mustard, and sugar. Add salt and pepper to taste. Empty frozen peas into a colander and pour hot water over them to thaw.  Set aside.

In a larger bowl, combine cooked macaroni, ham and thawed peas. Add dressing a little at a time until you have the consistency you like. Refrigerate for at least an hour before serving.  

Optional add-ins:

Your favorite cheese, cut in cubes

sliced red onion
fresh dill
boiled eggs, chopped
sweet pickle relish

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