Sunday, May 31, 2009
Friday, May 29, 2009
3/4 cup buttermilk ( or plain milk, or you could use beer)
1 1/2 cups self rising corn meal
1 lb crab meat - drained and picked. (Get all the bits of shell out)
1 cup frozen corn kernels
5 green onions, chopped ( or about a fourth cup of regular old onion, chopped fine)
2 1/2 tsp hot sauce - red or green ( or maybe one minced jalapeno)
1 tsp salt
1/4 tsp black pepper
oil for frying - enough to deep fry - these babies need to be able to float
1. Mix together the buttermilk and eggs.
2. Add the corn muffin mix.
3. Fold in the crab, corn, onions, and hot sauce ( or jalapeno)
4. Add salt and pepper- stir.
5. Heat oil to about 330 degrees
6. Drop the crab mixture by heaping tablespoons in to oil and fry for 2-3 minutes
or until golden brown.
7. Move 'em onto a paper towel lined dish, and lightly salt
8. Serve with additional hot sauce.
These are a lot like the Crab Balls from Joe's Crab shack, which is a good place to eat, but they don't have hush puppies. I find that to be almost blasphemous to be a fish place in "The South " and not have hush puppies, which were meant by God to go with fish. Anyway, these are good and this is a little variation on a recipe from Paula Deen. Her recipe used corn muffin mix, which has SUGAR in it, which I just won't use because, to my knowledge, no one in my family "evah put sugah in theyah corn bray-ud." I use the muffin mix for corn pudding, which is sweet anyway, but I just think this is better without the sugar. I have made these with the hot sauce which was fine, but my preference is to use a finely minced jalapeno. The thing is, if you use the jalapeno, your eyes will be on fire later when you wipe away the tears you cry over how good these are. Just wash your hands after you mince the pepper up and be sure and take out the seeds and pith if you are wimpy about things being hot.
Wednesday, May 27, 2009
Tuesday, May 26, 2009
Sunday, May 24, 2009
Using a few other ingredients I had on hand, here is what I came up with. The beauty of it is that since the salmon is already cooked, it only has to heat through and get bubbly and brown on top.
1 - 14 oz can of pink salmon
1 cup of cornbread stuffing mix ( plus 2 tbsp extra for topping)
1 cup chicken broth or warm water
1/4 cup of chopped bell pepper - frozen is fine
1/4 cup chopped onion
1 cup grated cheese ( I used jalapeno havarty)
whatever seasonings you like - I used blackening seasoning
butter- about 1 tbsp
1. Put stuffing mix in a mixing bowl and soften with chicken broth or water.
2. Dump the salmon on a plate and pick out the bones and skin. This is disgusting. I think that next time I grill salmon, I am going to keep the leftovers and make this with that.
3. Put salmon on top of stuffing
4. Heat butter in small saute pan and then add bell pepper and onion. Cook on meduim heat until softened. Add to top of salmon.
5. Add salt and pepper and blackening ( or other) seasoning until you think it is right. Mix well.
6. Whisk eggs in a small bowl, then add to mixture, blending in well.
7. Spoon into a greased casserole dish
8 . Top with cheese and the other 2 tbsp of stuffing mix.
9. Bake at 350 until set and bubbly on top.
Feel free to add in whatever you like. A few shrimp might make this even better, or maybe even substitute crab for the salmon. I am thinking that might be my next experiment.
We really liked this, but I feel like it might be better with fresh salmon. It tasted sort of like the seafood stuffing from Costco that they put in their stuffed salmon. Anyway, the girl child and her daddy ate it really well and we finished up the leftover for supper tonight along with various other leftovers from the fridge. I promise to take a picture of the finished product next time.
They probably would have stayed in the flight all day, but we finally got them to agree to leave with bribes of ice cream. That always works!
Friday, May 22, 2009
Thursday, May 21, 2009
She would have no part of just a little shape up on the ends. It had to be all the way. So, here she is with her pony tail, which she is going to donate to Locks Of Love so that " the sick kids at St Jude can get them some new hair." I was surprised that she knew about that, and I am proud that she did.
Now it is today and I was up at 4:28 as usual. Dog 's do not understand the concept of sleeping late, although I have to say that I didn't actually TELL them last night that school was out and I was gonna be home and that we were planning a late morning. What I should have done was slip Bindi a thunder pill last night before bed that would last all night so that she would still be a little groggy this morning and maybe not be quite so adament about getting up and out. It really didn't matter to me about getting up anyway. I ahve already cleaned the kitchen and done two loads of laundry and now the dog blankies are in the wash. I am gonna hang all those out on the line for some sunshine.
Other plans for today include....a walk with the dogs and kids -some in stroller, some on leash, some wearing roller skates. It will look like a parade going down the street. The puppies have to go in the stroller, Bindi, Dixie and Lily can walk, and the kids will roller skate. After we have done that, we are going to clean the kid's bedrooms and then get dressed to go to town and grocery shop. I have been lax and have let us run out of everything, so we are gonna have to go to Aldi and stock up since we are all going to be home for several days. I figure we might stop by my new work and let the kids scope it out. I may cook some neat stuff tonight.....so maybe there will be some pictures later.
Sunday, May 17, 2009
Sunday, May 10, 2009
Now, you can't have pancakes without syrup of some sort...and with my malady I have to use this sugar-free "breakfast syrup". I have to say, that it is not a ringer for regular pancake syrup, but it will suffice when you have no other choice. It is a little bit snotty in texture, but when it hits the warm pancakes, it thins some. Not a really strong maple flavor either, but again, it'll do. These cakes would be good with some melted strawberry jam or apricot preserves too, and maybe some ..dare I say it....whipped cream.
So, I tested my glucose before I ate the "full-of- fiber and nuts" pancakes and I was at 88. One hour after having a couple of 6 inch pancakes, butter, and sugar-free syrup, I was at 92. an hour after that, I was at 103. What this tells me is that it is A-OK to have these once in a while if I have the yearning for some pancakes. I should have had an egg or bacon with the pancakes, though, because now at 11:29 I am wanting to eat again.
Well, so much for the medical experimentation for today. Now I am going to celebrate Mother's day by climbing Mount Washmore and hopefully reducing it's peak by about 5 loads!
*** photos for this post were shamelessly lifted from Google images. Hope no one feels like I have stepped on their toes. It is always easier to ask for forgiveness than it is permission!