A Food Story & Tikka Masala Kabobs over Coconut Jasmine Rice

Early dinner = napping hubby + quiet kids.

This is not always the case, but it is today.

 So- I will enjoy the quiet time, sit here with basketball on in the background, a beer in my hand and write all about this yummy meal I just made.

Mommy time. Foodie time. 

It’s funny how much I love to cook actually…I never made a single meal before my husband and I moved into our first apartment together. In fact, the only meal I could muster up the confidence to make back then was Chinese pie…Sheppards pie. Hamburg, corn and mashed potatoes. How bad could it be? I thought…

My next thought- how the f*#% do you make mashed potatoes!!!??!

I lifelined a friend at the restaurant I worked at, at the time. 

Yes- I worked at a restaurant, I could afford my own apartment and I still didn’t have the slightest clue how to make mashed potatoes. 

Ironically, my dad was a great cook when I was growing up. I’m pretty sure my current cooking prowess happened completely through osmosis, because back then I was hardly interested in learning how to cook at all.

Anyway, my friend Suzy laughed and laughed when I called her at the restaurant to ask how to make mashed potatoes. I mean. I would laugh too! But being the good person she is, she eventually cleared her throat and politely walked me through the mashing of the potatoes. Wash, cut, boil, drain, butter, milk, season, mash. 

Duh….. I knew that!!! 

But for some reason I was so caught up in the fact that I didn’t “know how to cook” that my brain let out a huge fart and all common sense flew out with it. 

After all that, I was successful in the mashing of the potatoes and the entire Sheppards pie. At that point I decided I was a culinary master. 

Heh heh.. NOT!!

Back then, my idea of making an appetizer was to slice up a kielbasa, microwave the slices on a paper towel and decorate them with little dots of yellow mustard. 

Ghetto superstar. 

But as the years went on I got better. 

When our oldest was born, James and I sat alone in the hospital with our beautiful baby Gwenivere after all the visitors had finally gone home. We were ready to relax and clicked on MTV to watch the good old show “Wild n’ Out”.

As we watched, a nurse came in to check vitals as they always do. She took one look at the tv and had the nerve to say “you know… your baby is absorbing all that awful nonsense you are listening to right now!! You shouldn’t be watching that with her!”

I was mortified. James was pissed off. I mean-looking back it…how ridiculous?!

I should have requested a new nurse on the spot but I was a new mom and during the months to come her words stuck with me. 

After we had gone home from the hospital and had settled for a couple weeks, it was time for James to go back to work. 

My mom would come visit on her lunch breaks from time to time, but for the most part I kept to myself during the day. It’s what I wanted. 

We had kids very young and I was still learning how to deal with myself, never mind other people. 

So during the quiet hours of the day when I finally got Gwen to sleep on my chest, I would turn on the tv. 

It was then that I would hear the nurse’s voice scolding me for watching MTV. 

Hahaha! Makes me laugh just writing that! But it was true. 

Because of this- this is the point in my life when I discovered the Food Network.

Not my parents Food Network…the Emril years, as I like to call them- but a different era. Giada, Ina, Rachel’s 30 Minute Meals. IRON CHEF!!!

For hours and hours I would snuggle with baby Gwen and study the Food Network. 

People kept telling me- “you look so tired! Nap when the baby naps!” But I was hooked. So much so, that when I went back to working nights at the restaurant after James would get home from work, I spent my entire first pay check on food. 

I had copied down so many recipes from Everyday Italian. We couldn’t afford it at the time but all I wanted to do was make Giada de Laurentiis’ Orecchiette with Mini Chicken Meatballs and Mashed Potatoes with Parmesan. Or as my friend Bill would call it, mashed potatoes with grate parm fresh. 

I know, I know- again with the mashed potatoes… what can I say. I’m true to my roots. 

Anyway. I worked so hard on this meal. It didn’t come out perfect, but the process of cooking this, step by step from my notes (Yes. Notes. Pinterest wasn’t a thing back then. In fact, I believe I still had MySpace) was SO therapeutic. I felt like I was doing something meaningful. Something that at the end of a long day- consisting of only spit up, laundry, messy diapers and tears of hormones and fear of failing as a mother and girlfriend- THIS would comfort me. Something that I made. Just me, no one else, and I had succeeded at it.

I was hooked. To this day cooking is my thing. I may not be the best home cook in the world. I’m decent at best. I do come up with pretty delicious recipes and learning new ones is by far my most favorite hobby. 

My kitchen is my happy place. 

So even though my kids are “big” now, when they leave for an afternoon with James and I’m left to my own devices, you best believe that I’m cooking up something good!!

Today that was Cream Cheese and Chive Wontons with Tikka Masala Kabobs over Coconut Jasmine Rice.

Tikka Masala Kabobs over Coconut Jasmine Rice|

Serves 4

Prep time-15 minutes

Cook time-30 minutes 

  • 1.5 lbs chicken breast tenders
  • 8 skewers
  • 1 c tikka Masala simmer sauce
  • Salt and pepper

For the rice:

  • 1 c jasmine rice
  • 1.5 c water
  • 1/2 c Coconut milk
  • 1 tbsp soy sauce 
  • 1 tbsp fresh lime juice
  • 1 tbsp freshly chopped parsley 

Avocado and lime to garnish (optional)

If using wooden or bamboo skewers, soak them in water for a few minutes before preheating your oven to 375. This way they won’t flame up in the oven!

Start by slicing your chicken into small bite size pieces. Skewer them and place them onto a parchment paper lined baking dish.

Season with salt and pepper.

Next take half of the tikka Masala sauce and brush both sides of your Kabobs. 

Bake at 375 for 30 min.

Meanwhile, bring your water and coconut milk to a boil. Add your rice, stir and reduce the heat to low. Cover and simmer for 15 minutes or until the rice is creamy and fluffy. Depending on which brand of rice you buy, you may need to add a bit more liquid along the way. 

When the rice is done. Remove from the heat and stir in the parsley, lime, and soy sauce. 

Turn the rice onto a serving platter and place your Kabobs and garnishes on top. 

Heat the remaining tikka Masala sauce and drizzle over the top of the dish. 

A squeeze of fresh lime juice over the top of this dish is the perfect way to highlight all of the tikka Masala flavor. It has a hint of spices but is NOT spicy. 

The four of us devoured this meal!! And ALL of the Cream Cheese wontons I made with it! But I’ll save that recipe for another day!

Spring finds… and Pickle Tuna Pasta Salad! Yum!

Ah, what a beautifully freezing cold, crazy windy spring day. NOT!

Luckily today was my “day off” and when all was said and done, I was able to get in a little retail therapy and cook a delicious spring meal. 

Although temps are in the low 20’s today and the winds are whistling over 30 mph, I still had lots of chores to do outside today. 

The chickens and goats are completely stir crazy at this point. The temps vary day to day. 50 one day and 5 the next… I think it’s safe to say I’m not the only one dreaming of warmer sunny days. Collecting sap in high winds and below freezing temps just isn’t fun. It’s heavy, it’s cold. It’s booooo!!

Anyway- we have well over 50 gallons of sap and for our little Homestead, that is a great start!!!!

We should start to boil in a week or two! Bottles and yearly supplies came in today!

Michaels was EXTREMELY kind to me today. Crazy sales and I was able to forget about the winter warlock and mosey my way though the store and take advantage of killer spring sales. 
My house is now Easter ready. Score!! 

Can’t wait to cook Easter dinner again this year! 

Anyway- after spending my fair share of time on Pinterest the other night I decided to make summer rolls or spring rolls-whatever you like to call them- and the most delicious pickle and tuna pasta salad. 

I had seen a photo of tuna casserole and I immediately thought!!!! Tuna! Pasta Salad! Summer! Pickles! 

Boom. 

This stuff is so light and yummy and I finally got to use up more of my homemade pickles and sweet relish from our garden last year. 

Here’s how I did it- 


Pickle Tuna Pasta Salad|

serves a crowd

35 minute cook time—1 hour (more is better) chill time

  • 1-2 ribs of celery, finely chopped
  • 1/2 a red bell pepper, finely chopped
  • 1/2 c dill pickles, chopped
  • 1/4 white onion, grated 
  • 2 tbsp fresh dill, chopped
  • 2 cans, white albacore tuna, in water-drained
  • A pinch of garlic powder 
  • 3-4 c mini penne pasta, cooked drained and rinsed with cold water

Sauce-

  • 3/4 c plain Greek yogurt
  • 3/4 c mayo
  • 2 tbsp dill pickle juice
  • 1/4 c sweet pickle relish 
  • A few dashes of worchesteshire sauce 
  • 1 tsp of Dijon mustard
  • 1 tsp of sugar
  • A good pinch of salt and pepper 
  • 2 tbsp Parmesan cheese

First get your pasta cooking and then make your sauce–

Next- chop up the veggies and dill. Drain the tuna and add all of it to your mixing bowl.

Toss in the cooked and cooled pasta and the dressing. Stir it completely and refrigerate for at least two hours! Over night is best. 

I love this stuff and could probably eat it everyday!

This Pickle Tuna Salad was perfect with yummy crab and avocado rolls. 

Come on summer. My kitchen is ready for you!!

Life Insurance Exercise| James Christie

Please click here!!
While this page is to promote our small Homestead and share family recipes and stories, this post is to say simply say that living this lifestyle takes two. 
While I’m the primary caregiver to our animals, our gardens and the dreamer behind this homesteading adventure, my husband James wears many hats. He has been incredible in bringing this dream to fruition, building almost anything I ask for. 

As we all know, nothing is built for free…

While our ultimate goal is to be as self sufficient as possible, we are not there yet. Not even close. 

While I’m home with our kids and the farm, James is working, traveling and creating…. He works for Lincoln Financial Group and I am so proud to share his latest project here! 

If you’re reading this, give him views, shares and subscribe to his YouTube page. 

I could not be more proud of him, his message and all that he does for our family. 

Click on the link below and SHARE!!

Life Insurance Exercise| James Christie

Why Life Insurance?

The Best Crab Cakes-EVER

So these are amazing! Seriously. Everyone should make this recipe. Everyone. Period. Exclamation Point.

We’ve been battling a late winter storm here in New England. Wind gusts over 50 mph and 18″ of snow. 

We went from 50 degree weather and hardly any snow left to speak of to this…

Gross. Not my cup of tea. 

We have plans to breed our goats this spring and are looking at a late summer kidding. Piglets will be born soon and a good number of our seedlings have sprouted! I’m ready to plant the next few batches. 

Needless to say the snow and winds can stop any time now and I once again can’t help but cook foods that remind me of summer.

It gets me thru. 

I need my fresh and light foods. And maybe a margarita or two.

That helps too. 

I should preface the rest of this post by saying that there are a lot of ingredients in these decadent crab cakes, but the mixture is so delicious I’ve used it for crab cakes one night, and in crab melts the day after AND in cheesy crab stuffed mushrooms. Depending on how many you’re serving this recipe does make enough to do double or even triple duty. 

In my book that’s a total money and time saver and completely worth the effort!!

The Best Crab Cakes-Ever|

  • 1 small yellow onion, minced
  • 1/2 a red bell pepper, minced
  • 1 stalk of celery, minced
  • 2 cups of oyster crackers, crushed
  • 8 oz, lump crab meat (fresh no imitation meat)
  • 2 tbsp butter
  • 1 egg, beaten
  • 1/2 tsp old bay seasoning 
  • 1/4 tsp garlic powder
  • 2 tbsp mayo
  • 1-2 sunflower oil, or canola oil
  • A good pinch of salt and pepper 
  • 1/2 of a good cheese blend. I used asiago, Parmesan and cheddar. (Use your favorite)

Start by mincing your veggies! Sauté them in butter over medium high heat until the onions are translucent. 

Stir in the garlic powder, old bay and salt  and pepper, cooking for a minute longer.

Transfer the veggies into a mixing bowl and refrigerate for a few minutes to cool down before adding your other ingredients. 

Next crush up your crackers!

When your veggies have cooled, stir in your egg, crab, crackers and cheese. 

At this point you could make stuffed mushrooms OR add in your mayo!!

In a non stick skillet heat your sunflower oil. 

Form your Crab Cakes in 1/4 c measurements. Form them into balls and place in the hot oil, flattening the tops with your spatula to your desired thickness. 

Cook for 1-2 minutes per side until each side is dark golden brown and the center is warm but still creamy. 

I like to top these with a siracha mayo– just a tbsp or two of mayo mixed well with a tsp of hot sauce. 

Serve immediately!! They are seriously the Best Crab cakes I’ve ever had!

Eat these with a delicious Chicken Saltimbocca (I’ll post that recipe later)


Or be sure and try this delicious crab mixture in Cheesy Crab Stuffed Mushrooms!

Gwenivere’s Favorite Couscous 

Our oldest baby- Gwenivere Elizabeth, Gwen, G$- will be 11 in 6 weeks. I can’t believe how quickly time passes when I can still remember her as my little baby so clearly. 

Please notice her younger sister, Victoria, throwing a tantrum in the background. How dare I make her wear shoes on Easter Sunday?! 

They are complete opposites. Only 16 months apart but completely opposite. 

Tori is our comedian, a sweet old soul and cute as a button. A music lover like me…And she has daddy wrapped around her little finger. We love our Tori Tor. 

Gwen. My almost 11 year old, also an old soul takes things a little more seriously. She’s like a little mom. Always recognizing when help is needed. She’s been mature since the day she was born. 

I can recall the nurses at the hospital commenting on how alert she was. She always looked like she knew something you didn’t. 

She’s responsible. Eager to help me around the Homestead and man… has she grown up this past year. 

What is it that happens between age 10 and 11? She’s still my baby, but I can feel her slipping further and further into her own self. Not that, that’s a bad thing. 

It’s inevitable. Friends become MOST important, constant sports and dance classes. Band, school, studying (real studying too! Her homework is most often over my head) and some days, I feel like I’m just along for the ride. 

I try and remind my self to take mental pictures each day. I don’t want to ever forget this ride. I never want it to end. 

Birthdays have always been hard for me. Another year has gone by. 

Time. 

Time keeps me ever optimistic for the future but also reminds me that nothing lasts forever. And as a parent, that is the most important lesson my kids have taught me. Take nothing and no one for granted. The calendar is there to remind us of that. And my kids…their ever growing and changing minds and bodies are constant reminders of that. 

Luckily though. Their spirit remains the same and that is what makes my heart overflow each day. 

To my almost 11 year old. I love you. More than you’ll ever know. 


So as I’m crying in my kitchen over coffee, I’ll get to the point of this post and that is Gwenivere’s favorite meal! 

Mediterranean Couscous. Every year when the weather turns warmer, her birthday gets closer and this is the meal she asks for. The whole family loves it and I’ve been making it for years. 

In kindergarten, at a parent teacher conference, I had noticed a brightly colored board in Gwen’s class room. It listed all of the students names and their favorite foods. As I went down the list I saw only, pizza, chicken nuggets, mac and cheese… and then I got to Gwen.

Gwen- favorite food: Couscous and salmon. 

Yep! That’s my girl!!!

It’s also one of those perfect dishes to bring to a gathering, cook out, baby/bridal shower…I’ve brought this to all of the above and people are always asking for the recipe after they try it. 

So without any more gushing and reminiscing– I give you,

Gwenivere’s Favorite Couscous|

Serves a crowd, or is great for leftovers the next day!

45 min cook time

2 hours chill time 

  • 1 box, quick cooking Couscous
  • 1 1/4 c chicken broth
  • 1 pound of boneless skinless chicken breast or thighs 
  • 1 medium size cucumber, seeded and chopped 
  • 2 Roma tomatoes
  • 1/4 c chopped black olives
  • 1/2 c feta cheese, crumbled 
  • 1/2-1 c of store bought or homemade pesto 
  • Salt and pepper to taste 


Start by baking your chicken, seasoned with salt, pepper and a little paprika or whatever you’d like, at 375 for 35 minutes or until completely cooked thru. Then let it cool. Rotisserie chicken is absolutely fine here too and is a real time saver!

Meanwhile, cook your couscous according to the package directions in the chicken broth. Chicken broth gives it so much more flavor than just the water the box calls for. 

Fluff it with a fork and let it cool slightly before tossing it with a tablespoon or two of the prepared pesto. The oil in the pesto will keep the Couscous from clumping. Put the Couscous in a large bowl.

Next chop your veggies and add them to the Couscous. No need to stir yet.

Next, chop up your chicken! In a smaller bowl toss it with the remaining pesto. Don’t be shy here! Add as much as you’d like! It will only make the dish better!


Now it’s time to add the chicken to the Couscous and veggies, and then the feta!

Mix it all up and chill for at least two hours before serving! And then… enjoy 

Creamed Corn-A family favorite

This is one yummy side dish! And a super easy one too!

James will eat corn with every meal if I let him. It’s one of his favorites. Give him corn and mashed potatoes and you’ll be the apple of his eye. That’s how I won him over. Corn and mash. 

Kidding. But his affinity for corn is a real thing. 

So naturally…being the foodie that I am, I try and find new ways to doctor up said corn. 

Whether it’s fresh or straight out the can, this recipe is a delicious one! 

We do grow corn here on the Homestead but truth be told, the raccoons usually get to it before I do. 

One of these years I’ll pick it all as soon as it’s ready. Rather than doing what I always do and say… hmmm if I wait a couple more days to pick the corn, they’ll only get bigger!

Nope.

They’ll only get eaten. And not by me.

Anyway, if you are using fresh corn- I find that the corn tastes better if you fire roast it first. Either over a gas burner, a grill or a grill pan. 

Next, invert a small bowl into a larger bowl. This will create a flat surface to cut the kernels off the cob and the larger bowl will catch all of the kernels. 

After that the rest is easy!

Creamed Corn|

Serves 6

Cook time- 45min

  • Fresh corn on the cob, or 3 cans of fire roasted corn, drained
  • 8 oz of cream cheese 
  • 1 stick of salted butter, divided
  • 1 c of milk
  • 1 sweet, yellow pepper, diced small
  • 2 tbsp fresh parsley, chopped 
  • Salt and pepper to taste
  • Parmesan for garnish 

Place your corn and sweet yellow pepper in a casserole dish. I like using yellow because it adds a fresh sweet flavor, but because of its color, people usually can’t tell where the flavor is coming from. It looks just like the corn! A little chopped fresh parsley is great here too.

Next, in a sauce pan melt  4 tbsp of butter, cream cheese and milk together, stirring frequently and being careful not to scorch. 

Add a pinch of and pepper and pour all over your corn and sweet pepper, then stir.

Next place the remaining butter on top of the creamed corn. 

Add a heaping tbsp of Parmesan cheese and some more parsley for flavor and garnish. 

Bake at 375 for 30 minutes. 

This was perfect along side classic pork pie!

The creamed corn will come out hot, bubbly, sweet and creamy!

Money! #winnerwinnercornfordinner #corny

The whole family loves this recipe!! I hope you give it a try. Whoever you are out there. 

Foodie Sunday-Creamy Chicken Curry wrapped in Phyllo Dough

Today has been one of those awesome days… I woke up, made James and the girls eggs over easy and toast, fed the goats and chickens, finished all our laundry… basically just kicked ass this morning. 

After the typical chores were done, I decided to stay in my kitchen…all day. My happy place. 

I put the food network on and assessed what I had in my pantry to work with. 

Old-Fashioned Donut Sticks were first on the list. Then after all that sweet goodness, I decided I needed something savory. Not too spicy but something with a hint of smoke and spice. 
Curry.

Curry was the answer. 

When I want curry I need to be careful. My kids will eat pretty much anything I make for them. I mean- there are some exceptions….Tori hates tomato! She orders BL’s instead of BLT’s. Will not touch tomato soup either! 

Gwen won’t eat scrambled eggs. She like them over easy. ONLY.

For the most part, they really are good eaters. They like ahi tuna, most seafood really…They love when I cook up a juicy rib eye steak. They love salmon, veggies, sushi, miso soup… the list of typical childhood “don’ts” are usually “do’s” in the food department here. I’m lucky that they’ve developed such mature pallets. But–when it comes to Curry and other Indian cuisine, I try and come up with ideas that are more family friendly but still give me that delicious flavor I’m looking for. 

Tonight, Creamy Chicken Curry wrapped in Phyllo Dough was the answer. 

I make curry chicken salad a lot. We put it on top of salads or in a wrap for lunch. 

I modified my chicken salad recipe a bit for this yummy filling and made a homemade hollandaise sauce to drizzle over the top of the finished dish. 

We ate these along side a fresh mixed green salad with red wine vinaigrette, avocado and seared ahi tuna. 

It was absolutely scrumptious!!

Not one bite was left by the end of the meal. I will be making these again and again! Creamy Chicken Curry wrapped in Phyllo Dough|

Makes 12-14 

  • One pack of store bought Phyllo Dough. I used about 24 sheets
  • 1.5 lbs of boneless, skinless chicken breast
  • 1/4 tsp celery salt
  • 1/4 tsp turmeric 
  • 1/2 tsp curry powder plus 1 tbsp 
  • 1/4 tsp garlic powder
  • salt and pepper 
  • 1 tbsp olive oil
  • 2 heaping tbsp of mayo
  • 1/2 c shredded cheddar cheese 
  • 1 stick of butter, melted
  • Parsley for garnish 
  • Hollandaise sauce, store bought or homemade for drizzling 

Here’s how I made it!

Start by preheating your oven to 350. 

Place the chicken in a baking dish… Sprinkle with celery salt, turmeric, 1/2 tsp of curry powder, salt, pepper and garlic powder- evenly. Then drizzle with a little bit of olive oil. 

Cover and bake for 35-40 minutes or until chicken is cooked through. 

Let it cool completely with the cover still on to be sure none of the moisture escapes. 

Then slice it up and chop it into small chicken salad size bites.

Next mix together your chicken, mayo, 1 tbsp of curry powder and the cheese.

Set this delicious mixture to the side for a moment. Or make it ahead and chill it for a day to really let the flavors soak in and pop!

Melt the butter.

Working on a lightly floured surface, carefully take out one sheet of Phyllo Dough. Brush it with the melted butter, lightly as the dough is very thin and fragile. 

I like to keep a damp paper towel over the Phyllo Dough as I work with it. It will dry out quickly and become brittle if you don’t.

After brushing the first sheet with the melted butter, take one more sheet and top the first. Brush this one with butter also. 

Using a pizza cutter or sharp knife, cut the sheets exactly in half… the long way.

Next take a tbsp or two of your chicken curry filling and place it in a line on one side of your Phyllo. Roll it up like a cigar. 

Repeat this step until all of the filling has been used. 

I was able to make 12. 

Lay them on a parchment lined baking sheet and bump the oven temp up to 400. 

Using the remaining melted butter, brush each roll up with copious amounts of that melted butter.

Bake for 12-15 minutes. Turning them over once during that 12 minute span. 

They will come out golden brown, flaky and buttery!

Top these with a buttery and creamy hollandaise and some fresh chopped parsley…. (I’ll post my homemade hollandaise recipe soon). 

Yum. Wow. Amazeballs. 

Corn Cobb Crullers- Old-Fashioned Donut Sticks

Is there anything better than thinking to yourself… hmm, I’d really like a donut right now!? And then 30 minutes later, boom!

Homemade old fashioned donuts! And I didn’t even need to drive to the coffee shop. 

James and the kids are huge fans of mine today. 

These are surprisingly easy to make and were the perfect treat on a windy Sunday after tapping more of our maple trees. 

Corn Cobb Crullers | Old-Fashioned Donut Sticks

Makes 5-6

Prep time 5 min

Cook time 12 min

  • 1 1/2 c AP flour
  • 1/2 c granulated sugar
  • 1 tsp baking powder 
  • 1/4 tsp salt 
  • 1/2 tsp ground cinnamon 
  • A pinch of nutmeg 
  • 1/2 tsp vanilla 
  • 3 tbsp butter, melted
  • 1 egg
  • 1/2 c milk
  • 3 tbsp vegetable shortening 

For the glaze-

  • 2 c powdered sugar
  • 3-4 tbsp milk

Start by whisking together all of your dry ingredients.

Next add your melted butter, egg, vanilla and milk, stir to combine. 

The batter will be thick.

Next, get out the vegetable shortening! This is wear the  “Corn Cobb Cruller” (as my husband cleverly named them) part comes in. 

I wasn’t quite sure what to bake the donuts in. I’m assuming piping the batter into a cast iron skillet might yield a similar result but for me… this made the perfect donut stick!

My cast iron cornbread pan! 

Take your shortening and slather the Cobb indentations. And I mean SLATHER.

This not only acts as non stick insurance but also gives the donut stick that fried in fat taste. Just like the donuts from the old country store. 


Lightly press your batter into the Cobb molds. Bake at 375 for 12 min. 

Let them cool in the pan for at least 5 minutes before carefully taking them out to cool on a wire rack. 

While they cool, whisk together the powdered sugar and milk to make a creamy glaze. 

Spoon the glaze over the donuts, covering the entire top so the glaze drips down the sides, coating the entire donut stick. 

The glaze will harder within minutes and voila! 

Old fashioned donut sticks. 

Make these!!! They are perfect for dipping in hot chocolate. 

Wishing for warmer days…Fresh Avocado and Crab Cakes

We’ve had quite a bit of snow here in New England over the past couple of weeks. 

It is New England though…we had a snow storm one day and sunny skies and temps in the 50s the very next day. 

The warmer days instantly drive cravings of seafood, light and bright flavors, BBQ, freshness! 

So I decided to splurge and buy fresh Maine jumbo lump crab meat, ripe avocados and the freshest salmon I could find. 

These Avocado Crab Cakes are certainly not an everyday thing here at the homestead but are truly delicious and worth every penny. 

Here’s how I made them-

Fresh Avocado and Crab Cakes|

Serves 4

Prep time: 20 minutes 

  • 1 lb fresh jumbo lump crab meat
  • 2 ripe avocados
  • 1 tbsp fresh lemon juice
  • 1-2 tbsp mayo 
  • 1/4 tsp old bay seasoning
  • Salt and pepper to taste
  • Freshly chopped cilantro for garnish

Start by halving your avocados, removing the pit and dicing in a cross-hatch pattern within the skin before removing the fruit with a spoon…

Next, toss the diced avocado with a good squeeze of fresh lemon juice and a pich of salt and pepper. Set aside.

Now it’s time for the crab. Mix the crab meat, mayo, old bay, and another pinch of salt and pepper. 

Grab a ramekin, I used a 1 cup ramekin…take two heaping tbsp of your crab mixture and pack it tightly into the ramekin. Then pack the same amount avocado on top of the crab. Once both are packed in tightly, take the back of a knife and run it along the inner edge off the ramekin; separating the avocado and crab cake from the ramekin slightly. 

Quickly turn the avocado and crab onto a serving plate and there you have it!!! 

Top it with a little squeeze of fresh lemon and some chopped cilantro. 

Summer on a plate!!!

Perfect with seafood, steak or chicken! Like we’re having tonight!!

People will think you’re all “fancy” when you make this dish. But really… all you need is 3 ingredients and a ramekin. 

Oh and a fork!! 

This is going to be a “quick” post. But a good post-because this Taco Lasagna is Delicious!!!! 

It’s quick, easy and serves 8! Perfect for a crowd or a busy weeknight! It’s a great make ahead meal and trust me…taco Lasagna is pretty tasty for leftovers the next morning too! 

Taco Lasagna|

Prep time: 20 minutes 

Cook time: 30 minutes 

  • 1lb of ground beef 
  • 1 sweet onion chopped
  • 1 can of traditional refried beans
  • 1 packet of taco seasoning 
  • 1 can, cream of mushroom soup
  • 8 oz of sour cream
  • 3 cups of shredded cheddar cheese
  • 6, 8-10 inch flour tortillas
  • A pinch of salt and pepper
  • Fresh chopped cilantro for garnish

Start by chopping your onion. Add it to your ground beef (I used the rest of our ground venison we had from my husbands deer the year before).

Cook the ground beef and onion till it’s cooked thru completely, seasoning with a little salt and pepper.

Meanwhile, while the beef is cooking, mix together the sour cream and cream of mushroom soup. 

Spread half of the sour cream mixture onto the bottom of an ungreased, 13×9 baking dish. 

Once the ground beef and onion is browned, strain off the grease and stir in the taco seasoning and the refried beans. 

Layer two tortillas, overlapping, on top of the sour cream mixture. Then add a layer of the beef and bean mixture.

Then add a cup of the shredded cheese. Then repeat. Sour cream, tortillas, meat, cheese, tortillas, cheese, cilantro. 

At this point you can bake it, uncovered at 350 degrees for 25-30 minutes, or cover it and save it until you’re ready to bake it and eat! 

We paired this with a simple spinach salad. 

This Lasgna is so creamy you really don’t need any added toppings. Guacamole being the exception to the rule. Any rule really. Guacamole should be eaten everyday. Seriously. If I had my way I’d eat guac with every meal. 

Guac or not, this is a definite must try!

Easy Taco Lasagna!