Friday, July 30, 2021

Creamed Chipped Beef Over Buttermilk Biscuits




















I love creamed chipped beef and make it for breakfast often. I love it over toast or just plain bread and even over my buttermilk biscuits. Sometimes when we were little, my Mom would mix in ground beef and call it hamburger gravy and biscuits. Sometimes she served it over mashed potatoes and it was a real treat! This creamed chipped beef is so easy to make and so delicious. If you use corn beef in a package or jar, you want to rinse it first as it tends to be salty.

Creamed Chipped Beef  Over Buttermilk Biscuits

2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups milk or half and half (half cream/half milk)
1/2 teaspoon ground pepper
1 (4.5-ounce) jar or package of dried beef, sliced or chopped

In a large skillet melt butter over medium heat. When it starts to sizzle add flour and whisk for a full minute. Continue to whisk as you pour in the milk and pepper. I do not add salt to mine as the beef tends to be plenty salty but you can add to taste if desired. Continue to stir until gravy has thickened. Remove from heat and stir in sliced dried beef. Serve immediately over toasted or untoasted bread, biscuits, waffles, English muffins or mashed potatoes! So good!

Buttermilk Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold from the freezer
1 cup cold buttermilk

Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.

Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.

You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.

*** Photograph is copyrighted and the property of ©Welcome Home.

♥ Buttermilk Biscuits
























 

 

I made biscuits this past weekend and as usual, when I go with my Mom's old recipe they just come out wonderful. These are my Mom's buttermilk biscuits and I just love the way they turn out so light and fluffy!

Buttermilk Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold from the freezer
1 cup cold buttermilk

Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.




























 
Turn the dough out onto a floured board. Gently, gently pat  (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.

Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.

You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a Ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.

Photograph is the property ©Welcome Home 2014

Saturday, July 17, 2021

♥ Fettuccine Alfredo with Jumbo Lump Crab

 

 

 

 

 

 

 

 


 

A rich and creamy... almost velvety.... Alfredo Sauce spooned over a bed of tender Fettuccine with sweet jumbo lump crab meat, turns this dish into a true act of love. Serve it with garlic toast and a fresh tossed salad.  And don’t forget the garlic bread! YUM!

Fettuccine Alfredo with Jumbo Lump Crab


1 pound of fresh Jumbo Lump crab (I get mine at Costco)
2 cloves of garlic minced
pepper to taste
1 stick (1/2 cup) butter
2 Tablespoons all-purpose flour
1 pint heavy cream
1 1/2 cups Parmigiana Reggiano cheese
1/4 teaspoon garlic salt
1 teaspoon Old Bay seasoning (or more for a kick)
1/4 teaspoon black pepper
1 tablespoon Parsley

Cook the fettuccine according the package directions. Drain well and set aside.

In a medium saucepan, add the butter and melt over medium heat. Add in garlic and lightly brown. Whisk in flour, and cook for 2-3 minutes, stirring constantly. Slowly whisk in the heavy cream. Allow to come to a slow simmer. Reduce heat to low and add the Parmigiana Reggiano.

 

 

 

 

 

 

 

 

 

 

 

 

Stir continually, until the cheese has all melted and the sauce has thickened. Add the garlic salt and pepper and Old Bay seasoning to taste; stir to combine.

Pour sauce over well drained fettuccine and toss until covered. Add the crab meat and toss very lightly, being careful not to break up the lumps. Sprinkle with parsley and more Old Bay if desired. Serve with a salad and garlic bread!




Photographs are copyrighted and the property of
©Welcome Home

Tuesday, July 06, 2021

Crab Stuffed Rockfish

























Oh My Goodness!  That is all I can say about this dish.  Well, maybe I can do better than that.

If you live in Maryland, you know that rockfish is a big deal around here. rockfish in Maryland is like Lobster to those who live in Maine!  Also called Striped Bass, it is our state fish and at one time it was off limits to all fisherman because we almost depleted our supply in the Chesapeake Bay.  We love this fish and now that it is available again, we can't get enough of it.

Now what could be better than rockfish?   How about Crab Stuffed rockfish?   Oh My Goodness!   Now this is a delicacy here in Maryland.
Imagine one of my Maryland Crab cakes made with jumbo lump crab tucked inside a buttery, succulent filet of rock fish!  It's almost hard to imagine....  Everyone I make this for, pretty much eats it with their eyes closed.  That's what you do when you take a bite and savor the flavor!  Oh My Goodness!

Crab Stuffed Rockfish

1 lb Jumbo Lump Crabmeat  
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

3-4 rockfish fillets
1 tablespoon of butter, melted


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

In a small 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 set aside while you prepare you fillets.




Lay out each fillet on a clean dry surface and sprinkle with salt and pepper and a little Old Bay Seasoning.  Drizzle with butter.   Spoon crab cake mixture on the top half of each.  Starting with the end where you add the crab mixture, roll the fillet around the crab filling. 



Place the rolled fish in a greased baking dish open seam side down. Reduce heat to 350 and bake for about 15 minutes or until golden brown and fish flakes with a fork.





















Photos are the property of and copyrighted to ©Welcome Home 

Thursday, July 01, 2021

Crab Stuffed Chicken Breasts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You get the best of both worlds with this simple to make recipe!  Being from Maryland, home of the Chesapeake Bay, you can find a lot of crab recipes in my collection.  Now imagine my crab cakes paired with marinated chicken breasts and baked to perfection!   It's delicious. It's elegant. It's a must try my friends! 


Crab Stuffed Chicken Breasts

Marinade

4 boneless, skinless chicken breast

2 cups apple juice 
lemon pepper seasoning, season to taste
oregano, season to taste
garlic powder season to taste 
onion power, season to taste 
parsley flakes, season to taste
seasoning salt, season to taste
 



 


 

 


 

 

 

 

 

Crab Filling

1/2 lb jumbo lump crab meat 
1  egg 

2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/2 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt

1 tablespoon chopped scallions
1/4 cups fine breadcrumbs
1 tablespoon chopped parsley


Preheat oven to 350 degrees.

Whisk the egg in a small bowl.  Add the mustard, mayonnaise, Worcestershire sauce, lemon juice and Old Bay seasoning.  Whisk thoroughly until the mixture is thoroughly combined. 

In another bowl, mix together the breadcrumbs and the mayonnaise mixture with a wooden spoon and then fold in the crab meat.  Add parsley and salt to taste.  If you like more of a kick, add more Old Bay to taste. 




Create a pocket in each chicken breast by using a sharp knife to create slit that spans from the top to midway through the chicken breast. Sprinkle with salt and pepper and drizzle with olive oil.  

 

 


 

 

 

 

 

 

 

 

 

Next stuff each chicken breast with generous amount of crab meat. Cover with non-stick aluminum foil and bake for 15 minutes.

Remove cover and baste exposed chicken with drippings from dish using a spoon or brush. Return to oven and continue baking for about 15 more minutes or until chicken reaches an internal temperature of 165 degrees at the thickest part of the breast.  Serve immediately.


 


 

Photography is the property of and copyrighted to ©Welcome Home 


MY JUMBO LUMP CRAB CAKES



So many of you love my homemade Maryland Crab Cakes....as a matter of fact, it just might be the most popular recipe here at Welcome Home. Whenever I post it, I can expect hundreds of comments about how wonderful they are. 

Whenever I ask my friends or family what would they like for a special birthday or other special occasion dinner, they always choose my crab cakes. I am told there is nothing else like them. To me, they are a very basic crab cake with big sweet tender succulent jumbo lump crab with very little filler....just enough to hold them together.  In Maryland they say, that's what makes the perfect crab cake.

My 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.


Photos are the property of and copyrighted to ©Welcome Home