Hot Crab Dip and Reflecting on the Past Six Years

Hot Crab Dip and Reflecting on the Past Six Years

Shortly after moving to the country I decided to start a blog.  I had never visited many blogs at the time.  However, my friend, Jennifer, had a blog and I needed something to do.  My days of being a room mom and doing carpool were long gone.  It was either find a job outside the home or find something else to do at home other than cut 10-acres of grass, do laundry, and clean the house.  So in January of 2011, with the Super Bowl coming up, I decided it was the perfect time to start Not Just Sunday Dinner.  I had always enjoyed cooking and sharing recipes with my family and friends.  A food blog would be the perfect hobby!
The name came about because Sunday dinners growing up were always special.  By dinner, I mean the meal in the middle of the day, after church.  Daddy was a Baptist preacher, and many Sunday’s were spent having dinner with different families from the churches he pastored.  Other Sundays my grandmother Ma, would cook a big Sunday meal.  So you see, the name is rather special to me too.
On February 1, 2011, I posted my first online recipe.  One of my all-time favorite dip recipes, Hot Crab Dip.  I never imagined in 2011 that I would still be doing NJSD, and so much more, six years later.  NJSD has opened up many doors for me over the years.  Writing for a number of newspapers and doing a local cooking show has enabled me to grow my audience, and so far, this month alone, I have had over 56,000 page views.  I have done several product reviews for various companies, and earlier this year I was contacted by a large publishing company to do a cookbook review.
Today, as I reflect on the past six years, I want to share the very first recipe I shared.  Hot Crab Dip is an amazing dip served with toast points or toasted baguette slices. It is easy to prepare and has always been a hit anytime I have served it.
As always, thanks for taking the time to read NJSD!  You can not imagine how it makes my day to get comments on NJSD or emails from my readers.  Feel free to email at notjustsundaydinner@yahoo.com with any questions you may have or if you just want to share a recipe.

NOTE:  Please excuse the quality of my photo.  I am still working on getting a photo program up and running and this is a copy of my picture I used back in 2011.  I think my food photography has improved slightly since then!

Hot Crab Dip and Reflecting on the Past Six Years
 
Author:
 
Ingredients
  • 2 8-oz. pkg. cream cheese, softened
  • 1 8-oz. container sour cream
  • ¼ c. mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. hot sauce
  • 1 tsp. ground mustard
  • ¼ tsp. garlic salt
  • 1 lb. fresh crabmeat, drained and picked
  • 1½ c. shredded Cheddar cheese
  • 1 French bread baguette
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice baguette on a diagonal about ½-inch thick. Place on baking sheet and toast on top rack of oven, about 5 - 6 minutes or until golden brown. Depending on the size of your oven, you may need to do this in batches. Set aside to cool. Lower oven temperature to 350 degrees.
  3. With an electric mixer, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, ground mustard, and garlic salt until combined (a few lumps are okay). Fold in crabmeat.
  4. Spray a baking dish with nonstick cooking spray. Spoon crab mixture into dish. Sprinkle evenly with Cheddar Cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with toasted baguette rounds.

 

 

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Easy French Dip Sliders

easy-french-dip-sliders

I am thrilled that the Atlanta Falcons have made it to the Super Bowl!  Most of you already know that I enjoy tailgating and this is a great excuse to have some friends over.  I would be willing to bet that I am not alone in saying I will watch for more than the halftime show this year!
As you prepare for your own tailgating party, here is an excellent recipe that is sure to please.  These French Dip Sliders are easy to assemble.  They are warm and gooey with melted cheese and are perfect served with Au Jus for dipping!
These sliders are very similar to the hot ham and cheese sandwiches, on the little rectangular dinner rolls, that I remember eating as a kid.  I always loved them and could never eat just one.  These French Dip Sliders have pretty much the same concept.  Combine melted butter with some great flavors, pour over the top and bake until warm, and melty.
I doubled this recipe and was able to fit two packages of Hawaiian sweet rolls into a 9 x 13-inch baking dish.  I suggest medium or even rare deli meat for this dish.  As the sliders bake, the meat will also cook slightly.

 

Easy French Dip Sliders
 
Author:
 
Ingredients
  • 1 pkg. Hawaiian sweet rolls (12 rolls total)
  • 1 lb. deli roast beef
  • 12 slices provolone cheese, separated
  • Seasoning:
  • 1 stick unsalted butter
  • 1 envelope Au Jus seasoning mix, separated
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. toasted sesame seeds
  • ¾ tsp. dried minced garlic
  • ½ tsp. onion powder
  • ½ tsp. seasoned salt, optional
Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter the bottom and sides of a11 x 7 baking dish.
  3. Without separating the rolls, slice the package of rolls in half horizontally.
  4. Place the bottom half of the rolls in the baking dish. (If you are using two packages of rolls in a 9 x 13-inch dish you may have to separate a few of the rolls and adjust to fit the pan.)
  5. Top the bottom half of rolls with 6 slices of cheese. Add deli meat evenly over the cheese, then top with 6 additional slices of cheese, and the top half of the rolls.
  6. In a small bowl, melt the butter in a microwave. Mix in 1 tbsp. of the Au Jus seasoning, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder and seasoning salt. Whisk to combine.
  7. Pour this mixture over the rolls, using a pastry brush to spread the mixture evenly.
  8. Bake the sliders uncovered until the cheese is gooey and the tops are golden brown, about 15 to 20 minutes. If you notice the tops getting dark, cover with foil and continue to bake until the cheese has melted.
  9. Remove from the oven and cut the sliders in between the rolls.
  10. While the sliders bake, combine the remaining au jus seasoning with 2 cups of cold water in a saucepan. Bring the mixture to a boil over medium-high heat, stirring often. Reduce heat and simmer until slightly thickened.
  11. Serve with sliders.
Notes
If you are using two packages of rolls in a 9 x 13-inch dish you may have to separate a few of the rolls and adjust to fit the pan.

 

 

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Crab Cakes

crab cake 4

Good homemade crab cakes eluded me for years! I have tried numerous recipes over the years that ended up in the trash. What a waste, crab is expensive! When I found this recipe, I knew I had a keeper. With a few changes here and there I now have crab cakes that are incredible every time! I always use fresh crabmeat, usually when I visit Florida. I come home with enough for several meals and freeze it. I like to use two different grades of crabmeat, lump or backfin, and an equal amount of smaller pieces. I use all sweet and tender white crab meat, but the smaller pieces are slightly cheaper.

The big lumps of crab and the perfect amount of filler make these crab cakes perfect. Crabmeat is very fragile so mix all ingredients before adding the seafood. Then gently fold the crab into the other ingredients to prevent breaking of the larger pieces. These can be made as large cakes to serve as a main meal or smaller cakes for appetizers.

 

Crab Cakes
 
Author:
 
This recipe makes 6 large crab cakes.
Ingredients
  • 4 lg. eggs
  • 5 tbsp. mayonnaise
  • 3 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 2 tsp. Old Bay seasoning
  • ½ tsp. salt
  • 4 tbsp. chopped fresh parsley
  • 1 lb. lump crab meat
  • 1 lb. backfin crab meat
  • 1 c. panko
  • Paprika
Instructions
  1. Pick through the crab meat, checking for shell and cartilage, without breaking up the large pieces, set aside.
  2. In a large bowl, combine the eggs, mayonnaise, mustard, Worcestershire sauce, Old Bay, salt, and parsley and mix well. Fold in the panko, then gently fold the crab meat into the mixture, being careful not to shred the crab meat. Prepare a baking sheet by covering it with foil and spraying it with nonstick cooking spray. Shape into about 6 crab cakes (1 cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour.
  3. Preheat oven to 375°F. Uncover the crab cakes and sprinkle with paprika. Bake about 20 minutes or until the cake golden brown.
  4. Serve on a lettuce leaf, is desired, with lemon slices and tartar sauce.

 

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Smoky Gouda Grits and Shrimp

Smoky Gouda Shrimp and Grits

We were in Pensacola recently for a long weekend. It was fun and relaxing! We went to the Crawfish Festival, met up with some old friends, visited a favorite antique shop, went to a few of our favorite restaurants and drove by our old house. Most were unchanged, except for some major road work in front of the subdivision and some horrendous apparatus on the back of my house! Yes, my house! We put everything we had in that house, completely changing the floor plan, going out to the site every day, & picking out every single thing that went into it. Miranda Lambert even wrote a song about it! If you’ve built a house, I’m sure you know. It made me a little homesick. I can still call it home, right? After all, there’s a piece of my heart in every city that I have ever lived. We have been fortunate to live in some outstanding places, and I have wonderful memories of each and everyone, not to mention awesome friends.

Our trip would not have been complete without a visit to Joe Patti’s! We loaded up the cooler and have been able to indulge in some wonderful seafood since we returned to the farm. I have taken a very simple Shrimp and Grits recipe and changed it up by using smoked Gouda. This recipe is fast and simple enough for a weeknight dinner, but serve it to guests at your next dinner party and they will be asking for the recipe.

Leftover smoked Gouda grits make a special breakfast treat. I like to heat the grits in the microwave for about 1 to 1 1/2 minutes on high. Then stir in a small amount of water, the amount will depend on the amount of grits you have leftover. Warm another 1 to 1 1/2 minutes and top with a sprinkling of cooked and chopped bacon, chopped tomato, chopped scallion.

city grits

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Smoky Gouda Grits and Shrimp
 
Author:
Serves: 4
 
Ingredients
  • 32 oz. chicken broth
  • 1 c. uncooked quick-cooking grits (not instant)
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 tbsp. butter
  • 2 c. (8-oz.) shredded smoked Gouda cheese
  • 6 slices bacon, chopped
  • 2 pounds medium shrimp, peeled and deveined
  • 1 tbsp. fresh lemon juice
  • 2 tsp. Worcestershire sauce
  • 2 tbsp. chopped fresh parsley
  • 6 green onions, chopped
  • 2 garlic cloves, minced
Instructions
  1. Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally for 5 to 7 minutes or until thickened. Remove from heat; stir in salt, pepper, butter, and shredded Gouda. Stir until the cheese melts. Set aside and keep warm.
  2. While the grits are cooking, start cooking the bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon from pan.
  3. Cook shrimp in the same pan over medium-high heat for 3 minutes or until almost pink, stirring occasionally. (I do this in batches)
  4. When all shrimp are to the almost pink stage, add all back to pan, if you have removed any to cook in batches. Add lemon juice, Worcestershire sauce, chopped parsley, green onions, and garlic. Cook for 3 minutes. Stir in bacon.
  5. Spoon grits onto individual serving plates or shallow bowls; top with the shrimp mixture. Serve immediately.

 

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Barbecued Oysters

We decided to take one last trip before Savannah goes back to school next week.  We went to Pensacola and had a great time visiting with great friends, eating at our favorite restaurants and going to Joe Patti’s!!

We brought home some oysters and fired up the grill to cook them last night.  They were DELICIOUS!!!  In fact, we brought 4 dozen home and were regretting that we didn’t buy more when we finished those off.

In the 5 years we lived in Florida we never tried to barbecue oysters.  We talked about it a lot, but not once did we try it.  If we would have known then what we know now we would have been grilling them all the time!

I made up a few different mixes to put on them, since I really wasn’t sure what would be best.  I’m going to share our favorite with you.  If you like oysters you will LOVE these!!

 

Barbecued Oysters
 
Author:
 
Ingredients
  • 48 oysters
  • 1 c. unsalted butter
  • 2 garlic cloves, minced
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. hot sauce
  • 1 lemon
  • ¾ c. panko bread crumbs
  • ¾ c. freshly grated Parmesan cheese
  • fresh ground black pepper
  • kosher salt
  • ¼ c. freshly chopped parsley
Instructions
  1. Heat grill to 400 - 500 degrees.
  2. While grill heats, scrub oysters under running water, discard any that are open and do not close within a few seconds, set aside.
  3. In a saucepan combine butter, garlic, Worcestershire sauce, hot sauce, and juice of lemon. Heat, stirring, until butter melts. Remove from heat and set aside.
  4. Mix panko, Parmesan cheese and chopped parsley, set aside.
  5. Grill oysters for 5 minutes. Remove from grill and pry off top shell, using oven mitts. Discard top shell. Rinse oysters with clean water. Sprinkle oysters with freshly ground pepper and kosher salt.
  6. Return oysters to the grill, shell side down. Spoon butter mixture onto each oyster, top with panko/Parmesan mixture. Cook just until hot and cheese starts to melt. Serve immediately with French bread if desired.
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