Tag Archives: flat-leaf parsley

Crab Dip w/Garlic Saltines and Roasted Cherry Tomatoes

Ok, I can’t take the credit for this recipe but I will thank Tyler Florence for it! I saw this on his show on the Food Network one weekend and made it last week. It was delicious! Easy too! And the saltines are incredible! I am going to make another batch this weekend! Even John who doesn’t eat many carbs in the form of crackers loved them! He was adding peanut butter to the crackers! But the dip is awesome on it. It is also better to let it sit over night in the refrigerator. The flavors will meld better. I also used the lighter versions of cream cheese and mayonnaise in my version. A suggestion from John is to heat it up also and serve it as a hot dip. I haven’t tried that yet but when we do I will post the results on here! We had this as our appetizer to our Thanksgiving dinner last Sunday. Washed it down with a bottle or two of Prosecco.


For the crab dip:

1 (8oz.) cup cream cheese, at room temperature

½ cup mayonnaise

1 tablespoon Dijon mustard (DO NOT USE REGULAR MUSTARD)

½ tablespoon lemon juice

About 1 tablespoon EVOO (Extra-virgin olive oil), optional

Kosher salt and freshly ground black pepper

2 tablespoons chopped chives

1½ cups (about 12 ounces) fresh lump crabmeat, drained and picked over (I used claw meat and it was fine)

For the crackers:

2 cloves garlic, minced

¼ bunch fresh flat-leaf parsley, chopped

½ stick butter, melted (I used a butter substitute)

30 saltine crackers (about 1 sleeve)

For the tomatoes:

1 pint cherry/grape tomatoes

2 tablespoons balsamic vinegar

EVOO, optional

Kosher salt and freshly ground black pepper


Preheat oven to 350ºF.

For the crab dip:

1. In a food processor add the cream cheese, mayonnaise and Dijon mustard, blend until smooth. Then add the lemon juice and olive oil, if desired and season with salt and pepper. Process until well combined, scraping down the sides as you go.

2. Scoop the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in refrigerator.

For the crackers:

1. Meanwhile, prepare the saltines. Make a garlic butter by combining the minced garlic with parsley and melted butter.

2. Lay out a flat layer of saltines on a baking tray (I just sprayed it with cooking spray) and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5-7 minutes until golden.

For the tomatoes:

1. Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar. Toss the cherry tomatoes on a baking sheet and drizzle with a little olive oil, if desired, over the top. Season with salt and pepper and bake in oven for 7-8 minutes.

To Serve:

Arrange the three components so they can be assembled by easily. Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato.

Makes 4-6 servings

Baked Stuffed Shrimp (Shrimp Aragonate)

This dish can be used as an appetizer or as a side dish to steak for “surf and turf”. Double the recipe because I am positive these will disappear really fast. (Especially if our friend Andre is around! No shrimp is safe then!) You can use freshly made bread crumbs but most of us don’t have the time to do that these days, so I recommend using Italian flavored Panko breadcrumbs. They crisp up better and have a really great flavor also. This can be served hot or at room temperature.

Baked Stuffed Shrimp


1 cup Italian flavored Panko bread crumbs

1/3 cup chopped fresh flat-leaf parsley

4 large garlic cloves, finely chopped

About ¼ cup olive oil

1½ pounds large shrimp, shelled and deveined (tails left on)

2 large lemons, cut into wedges

salt and freshly ground pepper


1. Preheat the oven to 450ºF. Oil a large baking pan.

2. In a medium bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Stir in ¼ cup olive oil, or just enough to moisten the crumbs.

3. Arrange the shrimp in the pan in a single layer, curling each shrimp into a circle. Spoon a little of the bread crumb mixture onto each shrimp.

4. Bake until the crumbs are browned and the shrimp are cooked through when cut in the thickest part, about 10 minutes.

Serve hot or at room temperature, with the lemon wedges.

Serves 6

Stuffed Mushrooms

It’s been a while since I’ve had or made stuffed mushrooms. There are so many different versions for this recipe. This is a basic Italian recipe. You can use different mushrooms and even add bacon or chopped shrimp or other ingredients if you wish. You can even make a mexican version by using cheddar cheese and some salsa or tomatoes. Make it your own, have fun with them. I also use a lot more garlic than recipes usually call for so if it’s too much for you just cut the garlic amount in half. In my house there is no such thing as too much garlic! Keeps the vampires away!


36 large cremini or white mushrooms (about 2½ pounds)

1½ cups Italian style bread crumbs

½ cup freshly grated Parmigiano-Reggiano cheese (or other grated cheese)

4 cloves garlic, minced

½ cup chopped fresh flat-leaf parsley

salt and fresh ground pepper

½ cup olive oil


1. Preheat the oven to 400ºF. Oil one or two baking pans large enough to hold the mushrooms in a single layer.

2. Wash the mushrooms quickly under running water and pat dry right away. (Don’t let them soak, or they will get waterlogged.) Snap off or cut off the stems and set aside.

3. Arrange the mushroom caps upside down in the prepared pans. (Stem side is up)

4. Trim off the ends of the stems, chop and place in a bowl. Add the bread crumbs, cheese, garlic, parsley and salt and pepper to taste. Stir in the oil.

5. Spoon the crumb mixture into the mushroom caps. Bake the mushrooms for 18-20 minutes or until tender.

Serve hot

Serves 12

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