Posted by Billie-Jean | Sep 7th, 2010

BEST Crab Cakes with Lemon Aioli

Look no further for the best crab cake recipe ever.  I can say this without sounding too proud because my friend Cindy introduced me to this recipe.  The key to this crab cake is…wait for it….CRAB.  A crab cake without fillers is so much more succelent, tasty, delicious than anything you have ever tried.  Sure, it costs more BUT you won’t be disappointed and it is still way cheaper than going...

Posted by Billie-Jean | Sep 3rd, 2010

Marinated Mushrooms

Okay, so I am about to give you the easiest recipe known to mankind that will take your eaters to a divine extacy.  You only need button mushrooms for this experience and it is too simple to put into words.  Well, not that simple because I am about to put it into words now. Marinated Mushrooms Buy a bunch of button mushrooms, as many as you need Olive oil White wine vinegar salt pepper fresh tarragon 3 shallots...

Posted by Billie-Jean | Sep 1st, 2010

Chocolate Pudding-easy as 1-2-3

What kid doesn’t like chocolate pudding?  It seems though that chocolate pudding is not something we make at home anymore.  I wonder if some kids even know it is possible to make it at home.  When I was growing up  pre-packaged food existed but it did not encompass the massive selection we have today.  As a kid, I remember my mom making pudding at home.  I remember it because there were always lumps in...

Posted by Billie-Jean | Aug 31st, 2010

Watermelon and Prosciutto Appetizer

I was thinking about what would be a nice light, refreshing appetizer to bring to a summer BBQ.  A month ago, I tried making watermelon salad for the first time.  It was such a surprisingly good salad.  I twas the combination of sweet and salty with fresh mint that made every bite refreshing.  The flavors are so new because we never really pair watermelon, feta cheese and balsamic vinegar.  I wanted to see what...

Posted by Billie-Jean | Aug 29th, 2010

Memphis Blues Shrimp

I watched a video of a chef from Memphis Blues making this rub.  It is delish!  What is great about this recipe is that you make a big batch of it and then you can use it on other dishes.  It goes well with fish, chicken beef or pork.  I have never put it on veggies but I am sure that could be tasty too.  Store in an airtight container for up to 6 months. Ingredients: (print recipe) 1-cup sugar ¼ cup...

Posted by Billie-Jean | Aug 26th, 2010

Claire and Marley’s Duck Cupcakes

I came home the other day and my entire kitchen was duck mayhem.  There were wings, beaks, eyes, icing, decapitated marshmallow heads everywhere.  It was a complete slaughter, like a fox in a duck pond.  But there, in the middle of the war zone, was my daughter Claire and her friend Marley explaining to me that they were making Duck Cupcakes and they knew exactly what they were doing.  They had donned the...

Posted by Billie-Jean | Aug 12th, 2010

Bacon-Wrapped Pork Tenderloin

Ingredients: 2 ½ pounds pork tenderloin coarse salt freshly gound black pepper fresh sage garlic powder 7-8 slices of bacon Directions: Remove about ½ inch off the tapered end of each tenderloin to make a perfect cylinder. Season with salt, pepper, and a pinch of garlic powder. Lay the bacon strips in a overlapping line on a sheet of cling wrap.  Place sage leaves all over bacon...

Posted by Billie-Jean | Aug 12th, 2010

Watermelon Feta and Mint Salad

Okay, so a few weeks ago, I had some friends over for dinner.  It was a really hot summers eve and all I felt like making were some nice cold salads.  I did make ribs too but that was the only thing I cooked.  Anyways, I saw a picture in a magazine of a watermelon salad.  I could not get this salad out of my mind so I decided to make it that night.  I am so glad I did.  While the ingredients may seem bizarre...

Posted by Billie-Jean | Aug 11th, 2010

Turkey Legs-try something new for dinner!

This is a great way to enjoy the taste of turkey without cooking the whole bird.  Also, it gives everyone one of the best parts of the turkey-the leg.  Where I shop, they each come in their own package and are very cost effective.  I give everyone one leg and we eat them like cavemen.  My kids LOVE them Baked Turkey Legs Ingredients: Turkey legs, as many as you need.  One per each adult and 2 kids can easily...

Posted by Billie-Jean | Aug 7th, 2010

Potato and Green Bean Salad

This is a dish that my friend Giovanna taught me how to make.  She said this is a classic Italian dish that appears at most of her family meals. Italian Potato and Green Bean Salad Ingredients New potatoes boiled whole and chopped in half later.  Do not over cook them or they will be mushy.  You can even make them  ahead of time and refrigerate them until you are ready to use them. Green Beans blanched; again...