4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp
2 lemons, cut in half
Cocktail sauce
Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage, corn and lemons, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.
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Food - Topics from August, 2010
Grilled Poppers
Ingredients:
1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
2 tablespoons chopped fresh cilantro
1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
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1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
2 tablespoons chopped fresh cilantro
1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
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Margherita Pizza
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 400°.
Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.
Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Serves 4. [Full Story »]
Cooking spray
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 400°.
Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.
Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Serves 4. [Full Story »]
Chipotle Bean Burritos
Ingredients:
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
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1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
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BLT Pasta Salad
Ingredients:
12 ounces corkscrew-shaped pasta
1/2 cup milk (2%)
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup low-fat mayonnaise
1/4 cup low-fat sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions:
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
[Full Story »]
12 ounces corkscrew-shaped pasta
1/2 cup milk (2%)
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup low-fat mayonnaise
1/4 cup low-fat sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions:
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
[Full Story »]
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