It should be entitled “scrumptious, simple seafood spaghetti” to keep with the alliteration theme…but let’s focus. We’ve been craving seafood recently and decided to make this version of seafood pasta in honor of January birthdays.
4 tablespoons butter (I used unsalted)
1 jar (8 ounces) clam sauce
1 cup (ish) of white wine
dash of garlic powder
1 pound of clams
1 cup of miniature shrimp
1 can of claw crab meat
spaghetti or pasta of your choice (3/4 lb)
Wash clams with cool water, set aside.
Melt butter in deep pan and then add garlic powder. (Oma had this amazing new cast iron braiser pan that I used. Worked perfectly!)
Add clam sauce and wine. (Pour yourself a glass of wine as well.) Stir and heat just until boiling.
In a separate pot, cook pasta.
Refill your wine glass if needed.
Add clams, shrimp, and crab meat to wine mixture. Turn down heat and cover.
After 5-7 minutes, clams should begin to open.
Add pasta to seafood mixture and stir. The longer you allow the pasta to sit, the more of the sauce and flavor it will soak in.
Is it picnic season yet? If not, it should be. Deviled eggs are a classic – all though one I’m personally not fond of. However with the persuading (he’s lucky he’s handsome) husband requesting more dishes utilizing eggs, I felt obligated to do my best to whip some up.
Turns out the recipe was well received and since then has been a staple at several gatherings. (Sorry, I’m still not a fan of hard boiled eggs, but the majority of attendees seem to enjoy them.)
6 hard boiled eggs, shells off, sliced in half, yolks removed
mash yolks with a fork
Combine the following in a small bowl:
1/4 cup of mayonnaise
1/2 tablespoon dill relish
1 teaspoon of yellow mustard
sprinkle of salt and pepper (add more to suit your preference)
After ingredients are mixed well together, spoon or pipe the filling into the egg whites. Sprinkle Old Bay – that’s right, no paprika here folks – on top. Keep refrigerated until time to serve!
Now party doesn’t necessarily mean a hell-raisin’ shindig, it can just mean great company and cool drinks! Summer is creeping closer (albeit not fast enough) and that means there will be plenty of time for relaxing on the deck with a cool drink (as long as your chores are done…or close to it.)
There was recently an Owlcatraz soiree that featured this delicious peach juice sangria. Easy to mix, it will be a crowd favorite.
I froze blueberries and strawberries ahead of time to add to the mixture to keep it cold, instead of using ice cubes which could dilute the drink. You could use other fruit at your choice or even freeze some of the peach juice.
2 bottles Minute Maid peach juice
1 bottle peach moscato
1 liter of Sierra Mist (I imagine 7Up or similar soda would work just as well.)
Frozen fruit/berries (I used 3 cups worth)
Combine, serve, and enjoy. Umbrellas are optional for the glasses. Tastes just as delicious without the moscato for a non-alcoholic version.
That is a rather bold statement, isn’t it? Go ahead, try this recipe – it uses a bread machine – you won’t be disappointed! I have to admit this is not my original recipe. I discovered the recipe on Food.com and it has quickly turned into a go-to favorite in this home. My version is below, with just a few different notes from the original recipe.
1 cup warm milk
1/3 cup unsalted butter (I almost always use unsalted butter in recipes)
4 1/2 cups bread flour (I always use King Arthur flours)
1 teaspoon salt (Let’s be honest, I don’t measure this part, just use a sprinkle of salt.)
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast (If you buy those packets that come with three squares, its one square.)
Put the main ingredients in your bread machine, liquids first, yeast last. Select the dough cycle and start. Now, I’ve found that its important to keep an eye on your bread machine for about the first 10 minutes. If your dough is not mixing properly add a little more milk or flour accordingly. Too runny, add flour, too dry, add milk. Dough cycle should take about an hour, more or less depending on your bread machine.
Once dough cycle is done, roll dough out on lightly floured surface. There is no science to this.
Filling Ingredients / Directions
Brush on the rolled dough a melted 1/3 cup butter .
Combine 1 packed cup of packed, brown sugar and 2 1/2 tablespoons of ground cinnamon. Sprinkle this over the butter, don’t forget the edges.
Roll up dough and cut into rolls. I cut depending on how many buns I want. I can get on average 12-15 buns from a batch. Once I cut a roll, if there is extra cinnamon and brown sugar on the cutting board, I’ll dip the edges into the mixture. No sense wasting it!
Place rolls into a lightly greased pan and cover. Let rise for 30 minutes. At this point, continue to ignore the constant questioning of “Are the buns done yet?” from your husband and kids. Stay strong. Give them something to do.
Once the buns are done rising, place them in a 400 degree oven for 14-16 minutes. Uncovered. Continue to ignore the pleas from your family inquiring as to whether its time to eat or not.
While buns are baking, mix the frosting.
3 ounces of cream cheese
1/4 cup unsalted butter, softened
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt (Remember, just use a sprinkle of salt.)
Mix well and spread on warm rolls. Finally, feed the hungry humans that have been lurking in the kitchen. *These buns are equally good the day after baking. Just heat for a few seconds in the microwave. Doubtful that you will have any left 2 days after you bake them, but I’m sure they’d still be delicious.