MIAMM: Crabbies

I don’t know about you but we love munching on snacks during the Eagles games. Maybe it’s a fall football thing but there’s something right about having a snack while sitting on the couch (most likely with a beer). The other week, the grocery store had an amazing deal on English muffins which got me thinking about the little crab appetizers made with English muffins.

Cheese! Crab! Carbs!

Essentially, the snacks are crack like (if you enjoy seafood). So into the freezer went the muffins and on to Internet I went for the recipe. Sure, I could have called home up for the recipe but I got lazy (calling would have involved writing down the recipe and I’d probably lose it.) Along the way, I learned this delectable snack had a name– Crabbies and Silver Linings Playbook referenced them during one of the Eagles game scenes.

Umm fate, if you ask me. We needed to munch on the Crabbies during the game especially after all the support Bradley Cooper has given the Eagles.

Crabbies Recipe

 

English Muffin Crabbies

Ingredients

  • 1 pack of English Muffins (split)
  • 1 stick (1/4 lb.) butter
  • 1 jar Old English cheese spread
  • 1/2 tsp. garlic salt (or to taste)
  • 1/4 cup mayonnaise 
  • 1/4 tsp. salt
  • 1 (7 oz.) can crabmeat (drained)
  • 1/4 tsp. red pepper flakes
1. Soften butter and cheese in a bowl.
2. Add mayonnaise, seasonings and crabmeat and stir with a fork.
English muffin crabbies recipe
3. Have a few sips of beer, it took a bit of effort to blend everything.
4. Spread the mixture on split English muffins. I went light on the first few trying to gauge the amount of crab mixture per English muffin and then added more after all muffins had some.
English muffin crabbies recipe
5. Place on cookie sheet.
6. Freeze the English muffins for 30 minutes minutes.
7. After removing them from the freezer, cut the muffins in quarters.
English muffin crabbies recipe
Side note: At this point, you can refreeze all unused crabbies for another game.
8. Broil until bubbly and crisp (about 5-7 minutes.)
9. Enjoy!
English muffin crabbies recipe

 

 

 

 

 

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MIAMM: Blueberry Lemon Zucchini Bread

One of my all time, hands down, favorite vegetables is zucchini. Growing up, we’d get the torpedo sized zucchini’s from the garden and this year was no different. For weeks of the summer, we were swimming (figuratively, not literally) in massive zucchinis from my parent’s garden and our CSA. Not wanting them to go to waste, I spent several weekends making zucchini pies, zucchini tater tots, zucchini quiches, zucchini pizza crusts, and zucchini bread. I’m not kidding when tell you this, one zucchini produced six loaves of bread and one pizza crust.blueberry lemon zucchini bread

Our freezer is jam packed with food for the winter and this Blueberry Lemon bread is amazing– moist, delicious, and easy to make. I started doubling the recipe to make two at time and sharing the other with friends and family. If you’re like us and have a few zucchinis to use, consider this bread.

Blueberry Lemon Zucchini Bread (adapted from Lil’ Luna)

Ingredients

  • 3/4 cup blueberries (I used frozen)
  • 2 cups cake flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cups sugar
  • 3 TB lemon juice
  • 1/2 cup buttermilk*
  • 1 cup grated zucchini

*You can make buttermilk from regular milk by adding a tablespoon of lemon juice to a scant cup of milk.

1. Mix flour, salt and baking powder and set aside.

2. Sigh when you realize how much there will be to clean up after.

3. Beat eggs in the mixer. Feel free to hum Beat It.

4. Add oil and sugar and blend.

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5. Add lemon juice and buttermilk, continue to blend.

6. Fold in zucchini until it is mixed well.

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7. Fold in blueberries.

8. Add all the dry ingredients to the mixer and blend.

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9. Pour batter into greased 9×5 loaf pan.

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10. Bake at 350 for 40-45 minutes. Test bread and it needs longer time, cover with fold and bake for another 5-10 minutes.

11. Enjoy!

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MIAMM: Pineapple Upside Down Cake

I’ve been with Greg for almost six years and I’ve spent just as long trying to find something his  family will eat. My family pretty much eats whatever you put in front of them with the exception of me (no mushrooms, blech) but his family is a different story.

Then you throw in the one time I make brownies with black beans and the picky eaters start fearing your delicious looking desserts.

Side note: Know your audience before bring black bean brownies to try or else you’ll have to preface all baked goods with, “There are no mystery ingredients.”

So back to my dessert, after thinking about what foods I’ve seen them enjoy, lightening struck– Pineapple Upside Down Cake! Pineapple Upside Down Cake This recipe made two cakes so I sent one off to my family with the secret ingredient of bacon and a plain one for Greg’s family. I knew we had a hit when they didn’t even suggest us taking the leftover desserts home.

This cake was easy to make and offered more taste complexity (a good thing) than making it with just a boxes cake.

The Crowd Pleaser Pineapple Upside Down Cake (from Jam Hands)

Ingredients

Topping

  • 2 cups brown sugar
  • 1 cup butter
  • 14 sliced pineapple rings (which is 1 1/2 20 oz. cans)
  • 14 maraschino cherries
  • Bacon crumbles (optional)

Cake

  • 2 cups flour (Or 1 1/2 cups flour + 6 Tbsp. cake flour + 6 Tbsp. ground almond)
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 3/4 cup sugar
  • 1 cup butter
  • 4 large eggs
  • 3/4 tsp. vanilla
  • 3/4 cup sour cream
*Not this makes two cakes
1. Remove you two cake pan for storage (aka your car trunk) and clean.
2. Assure husband they haven’t been their since you moved four years ago (maybe?)
3. Start making the topping by melting the butter and brown sugar in a saucepan over medium heat until all melted and tasty looking.
pineapple upside down cake4. Place pineapple rings and cherries in the pans.
pineapple upside down cake-25. Top with the sugar/butter mixture.
pineapple upside down cake-36. Cream sugar and butter in your mixer.
7. Add one egg at a time while beating (crack into a separate bowl and then pour in to prevent shells getting into the cake).
8. Add the vanilla. Beat.
9. Add half your dry ingredients, half the sour cream and beat. Then incorporate the remaining dry/sour cream.
10. Pour batter over the sugar/butter/pineapples (divide batter in two to help make them even). You’ll have to spread it out a bit.
pineapple upside down cake-411. Put both cake pans on a cookie sheet to prevent anything dripping on the oven. You’ll want to do this otherwise you’ll set the goop on fire another time you use the over . . . not that it happened to me. PS- baking soda quickly puts out a fire.
12. Bake at 325 degrees for 35-40 minutes.
13. Remove from oven and let sit on a rack for 10 minutes.
14. Turn cake on to platter and enjoy!
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MIAMM: Chocolate Covered Strawberry Smoothie

Sorry for the delay but with a weekend full of graduation festivities followed by office projecting (it’s getting done this weekend!!), I didn’t have time to make a meal for you which is why MIAMM is happening on Thursday.

20140520-142235-51755978.jpgNow you might remember this no junk food challenge I’m attempting (the soda has been my downfall) but I swapped my morning breakfast with a green monster smoothie– a chocolate covered strawberry green monster smoothie to be exact. I should add, a filling smoothie.  The first time I made one for Greg, he worried about becoming hungry an hour later but the smoothie kept him full until lunch.

Before you start freaking out about spinach in your smoothie, believe me, you can’t taste it. The smoothies are a healthy way to increase your fruit and protein intake. Give it a whirl, I don’t think you’ll be disappointed.

Chocolate Covered Strawberry Smoothie
Ingredients

  • 7 frozen strawberries (if you substitute fresh strawberries in, add a few ice cubes)
  • 1 cup almond milk– unsweetened
  • 1 big handful spinach leaves
  • 1/2 scoop chocolate protein powder
  • 1 small banana (about 6″)

1. Put it all in the blender.

smoothie2. Blend for three minutes.

smoothie-23. Enjoy!

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MIAMM: A Toxic Twofer!

What a weekend!  Besides celebrating our anniversary, we did an incredible amount of yard work (with transformation pictures next week) and nailed down a few more aspects of our office, literally.  I don’t know about you but when I do yard work, a cocktail or beer is a delightful treat.  Maybe it’s because my dad always had a beer after mowing the lawn but a cool beverage is always desired after a day spent shoveling mulch.

Ok, fine.  Greg did most of the shovel but I did the pushing and laying of it.  Hazel laid in the mulch as her way of assisting.

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Enough of my tangent, I have a toxic twofer for you today– two beverages ideal for dinner yard work.  Maybe kick start your yard work with one and end with another.  The choice is yours.  The infusing alcohol increased this year due to two new jars from HomeGoods.  They both came with a painted chalkboard area for notes which adds a bit of pizzazz to the jar.

Now on to the recipes!

Bloody Mary Vodka

Ingredients

  • 750mL Vodka
  • Green bell pepper
  • Red bell pepper
  • Jalapeno Pepper
  • 1 medium onion
  • 1 1/2 cups carrots
  • 3 stalks celery
  • 6 cloves of garlic
  • Optional: basil, cilantro, bacon.  My aunt didn’t like bacon in hers since it makes the vodka very cloudy looking but a few other people did.  Just pick up a bag of the premade salad bacon and add it to the jar.

1. Chop everything up.  Keep the jalapenos seeded.

2. Dump into a jar.

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3. Add vodka.

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4. Store in a dark place and shake every other day.

5. Enjoy with tomato juice after 21 days.

Strawberry Margaritas

Ingredients

  • 750mL silver tequila
  • 1lbs frozen strawberries (or fresh)

1. Dump strawberries into the jar.

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2. Add tequila.

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3. Store in a dark place and shake every other day.

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4. Enjoy with your favorite margarita recipe after 21 days.

 

MIAMM: Mango FroYo

Ugh, today I started a 21 day no junk food challenge.  It’s only been a few hours but I am craving everything on the list.  Every single item–if only I could have a peanut butter, chocolate, gummi bear sandwich (on white bread) with a side of chips and donuts washed down with some diet soda.

But I can’t.

Instead I need to think of ways to eat healthy and be happy instead of what I can’t eat.  Of course, it meant I needed to pin recipes to eat and faux ice cream kept popping up.  Last night, we huddled around the fridge saying goodbye to our dearest snacks and began searching for a healthy snack. Greg and I love the frozen banana “ice cream” but we didn’t have any frozen bananas but we did have frozen mango and a container yogurt in the fridge.

So we treated the mango like the banana and put it in the food processor with a little yogurt, crossed our fingers and hit “ON”.

Guess what? It turned out fabulous! The mango tasted like a sorbet and filled our need for a dessert. We have enough for at least one more night’s worth of dessert. Now if you’re like me and attempting to eat healthy, consider this tasty dessert– it’s perfect for a summer evening.

mango froyo recipe

Fabulously Fake Mango Frozen Yogurt

Ingredients

  • 1/2 pound of frozen mango chunks
  • 4 packets of splenda (or 2 tablespoons of honey)
  • 1/2 cup of yogurt
  • 1/4 cup water

1. Put everything in the food processor.

mango froyo recipe

2. Process until smooth (4-5 minutes).

3. Enjoy while writing this post!

mango froyo recipe-4

 

MIAMM: Mangasm Pork Tenderloin

Mangasm?  Yes, Mangasm.  It’s much shorter than titling the recipe “Bacon Wrapped, Beer Injected, Jalapeño Cream Cheese Stuffed Pork Tenderloin.” Feed a meat loving man a meal like this (paired with a beer) and watch it bring on a mangasm.

Ever since I posted Miss Information’s recipe on my Five on Friday, the only thing Greg wanted for dinner was it.  After projecting incredibly long on Friday and Saturday, making the bacon wrapped pork dish seemed like the only fair thing to do.  Plus I felt bad because I suggested taking off on Friday to project and spent about half the day working . . . while he projected on my desk.

Did I mention how amazing he is?

Back to the Mangasm recipe (a phrase coined the amazing man himself).To put it simply, the mangasm is divine.  Juicy and bacony with a spicy creaminess from the filling. Even before he finished the first slice, he wanted to know if I’ll try cooking it in the smoker, “to make it manlier.”

With grilling weather becoming more frequent in the Philadelphia area, have some friends over and impress them by throwing this on the grill.

bacon-wrapped-pork-loin-rec

Bacon Wrapped, Beer Injected, Jalapeño Cream Cheese Stuffed Pork Tenderloin aka Mangasm Recipe (modified from Miss Information)

Ingredients

  • Pork Tenderloin/Pork Roast
  • 4 ounces of a hoppy beer
  • 2 Jalapeños
  • 1 brick of cream cheese
  • Package of bacon
  • Cooking twine

1. Roast your peppers.  If you’ve never roasted a pepper, place on a piece of tin foil under the broiler.  Blister the skin and rotate until all sides are blistered.  Quickly place in a plastic container, cover and let sit for five minutes.  After five minutes, you can easily peel the skin off.

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2. Slice and remove all the seeds.  Chop the peppers and set aside.

3. Take your pork and butterfly the piece. Sadly mine came as two pieces so I just made this like a sandwich.

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4. Inject beer into the pork.

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5. Slice the cream cheese and lay on one side of the pork.

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6. Spread the jalapeños over the cream cheese.

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7. Sandwich the pork closed.

8. Cut 2 three foot pieces of twine.

9. Wrap one end of the pork in bacon and tie it with a piece of twine.

10. Repeat on the other end.

11. Start wrapping your bacon around the pork.  I’d wrap two pieces and then wrap the twine around those pieces.  Repeat until the entire piece of pork is covered in bacon.

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12. Using the other end’s piece of twine, wrap the pork one more time.

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13. Break your dog’s heart by telling her she can’t have any.

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14. Place on the grill.

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15. Move it up to the grill shelf once you realize how much fire happens with bacon grease.

16. Break your dog’s heart again by telling her she can’t have any.

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17. Cook until it has reached an internal temperature of 165  degrees.  Remove and let it sit for 10 minutes or until it reaches an internal temperature of 170 degrees.

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18. Remove all twine, slice, and enjoy!

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