CRAB APPLE BOATS

CRAB APPLE BOATS
2 large cucumbers
2 medium apples, peeled, cored and chopped
1 (8 ounce) can crushed pineapple, drained really well
4 ounces flaked crab
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 teaspoon vinegar

  • Peel cucumbers.  Halve them and spoon out seeds.  Dry the insides.
  • In a bowl toss apple pieces with the well drained pineapple and then with the krab.
  • In a small bowl whisk together the sour cream, vinegar, salt and pepper.
  • Fold into krab mixture.
  • Spoon into cucumbers and chill several hours before serving.

CRAB APPLE BOATS FOR THE BEACH PARTY

It’s beach party time at Seaside Simplicity. Time to grab your virtual beach towels and flip flops, and head on over to the beach!  You can follow me over.  This week I’m taking my CRAB APPLE BOATS.

CRAB APPLE BOATS
2 large cucumbers
2 medium apples, peeled, cored and chopped
1 (8 ounce) can crushed pineapple, drained really well
4 ounces flaked crab
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 teaspoon vinegar

  • Peel cucumbers.  Halve them and spoon out seeds.  Dry the insides.
  • In a bowl toss apple pieces with the well drained pineapple and then with the krab.
  • In a small bowl whisk together the sour cream, vinegar, salt and pepper.
  • Fold into krab mixture.
  • Spoon into cucumbers and chill several hours before serving.

Fire Day Friday: Spicy Peach-Molasses Grilled Chicken

I’m having a bit of a creative block in the kitchen.  Which then also translates to a slight writers block when it comes to posts.  I can say that it all has to do with how much I’ve been working lately, but honestly, I really do think I’m just in a slump.  But, nice thing about being in a slump these days is that we always have the internet to help give us inspiring new ideas!  Or it can at least give us recipes we can play with to create a fantastic meal in the kitchen.  This is one of those meals.  I was uninspired and needed to use up some peach preserves I had in the fridge, so I stumbled across this recipe on Grilling.com…. it was perfect!  Simple, delicious, and, well, let’s be honest, I didn’t have to think too hard when it came to putting this together….exactly what I needed 🙂

Spicy Peach-Molasses Grilled Chicken
Adapted from Grilling.com
Printable Recipe 
Ingredients:
1/4 cup peach preserves
1 teaspoon molasses
3/4 teaspoon low sodium soy sauce
3/4 teaspoon Dijon mustard
1/2-1 teaspoon red pepper flakes
2 boneless, skinless chicken breasts

Directions:

In a small bowl, mix all ingredients together except the chicken.  Spread half of the mixture of the chicken – reserve the other half for later.  Allow the chicken to marinate in the fridge for 2-4 hours.
Preheat grill to 375-400 degrees.  Oil the grill grates.  Place the chicken over the fire and allow to grill for 5-8 minutes or until nice and brown.  Flip the chicken and spread remaining sauce over chicken.  Allow to grill for 5-10 minutes or until the chicken is cooked through.  Remove from grill and allow to rest for 3 minutes before cutting into the chicken.  Enjoy!

PARMESAN GLAZED TOMATOES

PARMESAN GLAZED TOMATOES
3 medium sized firm tomatoes
3+ tablespoons fresh grated Parmesan Cheese
3 tablespoon mayonnaise
1 teaspoon champagne vinegar
salt and pepper
flat leaf parsley, chopped

  • Preheat the oven to 400 degrees.
  • Spray pan with PURE.
  • Arrange tomatoes in a single layer.
  • In a small bowl whisk together mayonnaise, Parmesan cheese, vinegar, salt and pepper.
  • Spread on tomatoes evenly.
  • Sprinkle with Parmesan cheese.
  • Bake for 5 minutes.
  • Turn on broiler and brown tops.
  • Remove from oven and top with parsley.

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

printable recipe
PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER
4 skinless, boneless chicken breasts
flour for dredging
4 tablespoons butter
1 large green onion, sliced thin
salt, pepper and paprika to taste
1/4 cup chopped fresh flat leaf parsley
Juice of 1 lemon
Juice of 1 lime

  • Place chicken between the folds of a clean cheesecloth towel.
  • Pound chicken breasts to 1/4 inch thick.
  • Cut each breast in half.
  • Generously season both sides of chicken breasts.
  • Dredge chicken in flour.
  • In a large skillet melt butter over medium high heat.
  • When butter is sizzling, but not browning, add onions and chicken pieces.
  • Generously season AGAIN!
  • Cook chicken 4-5 minutes on each side.
  • Plate chicken and keep warm.
  • Add parsley, lemon and lime juices, cooking until browned.
  • Pour over chicken pieces.
  • Garnish with parsely.

APPLE RUM RAISIN NOODLE BAKE

Apple-Raisin Noodle Bake
1 pound wide egg noodles

2 teaspoons sea salt
6 tablespoons butter, softened + 1/3 cup butter, softened for topping
16 ounces cream cheese, softened
1 cup sugar     
2 cups small curd cottage cheese
2 cups sour cream
6 eggs, separated
1 cup golden raisins
3 teaspoons cinnamon
3 tablespoons rum
11/2 cup apples, peeled and chopped
1/2 cup golden brown sugar
PURE
  • Set oven to 350 degrees.
  • Set shelf to lowest position.
  • In a small bowl pour the rum over the raisins.  Set aside.
  • Spray a 13 x 9-inch baking dish with PURE.
  • Cook noodles with 2 teaspoons salt in boiling water; drain well, and toss with the 6 tablespoons of softened butter in a large bowl while still warm.
  • In a mixer bowl, beat the cream cheese and 1 cup sugar until light.
  • Add in the cottage cheese and sour cream; blending well.
  • In a separate bowl, beat the egg yolks until consistent in texture and color then add to the cream mixture with the cinnamon; blending well.
  • Pour this mixture over the egg noodles in the bowl; mix to combine.
  • Mix in the chopped apples and raisins (rum and all); blend well.
  • In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
  • Pour into prepared baking dish.
  • Add a loose foil tent to prevent pasta from crisping.
  • Bake for 45 minutes.

While casserole is baking:

  • In a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
  • After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
  • Return to oven and bake another 30-45 minutes.

LUAU BENEDICTS

LUAU BENEDICTS
1 English muffin per person
2 eggs per person
enough leftover sweet and sour pulled pork
hollandaise sauce

  • Prepare Hollandaise sauce.
  • Toast English muffins.
  • Poach eggs.
  • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
  • Enjoy.

HOLLANDAISE SAUCE
1/2 cup butter
3 large egg yolks
1 tablespoon plus 1 teaspoon of lemon juice
1/8 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
finely chopped fresh parsley, if desired

•    Heat butter in a heavy saucepan until hot and foamy, but not browned.
•    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
•    Gradually beat in butter, then water.
•    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
•    Serve immediately or let stand over warm water for up to 30 minutes.
•    If desired, sprinkle with chopped fresh parsley before serving.

Makes about 2/3 cup of hollandaise sauce.

APPLE RUM RAISIN NOODLE BAKE

Apple-Raisin Noodle Bake
1 pound wide egg noodles

2 teaspoons sea salt
6 tablespoons butter, softened + 1/3 cup butter, softened for topping
16 ounces cream cheese, softened
1 cup sugar     
2 cups small curd cottage cheese
2 cups sour cream
6 eggs, separated
1 cup golden raisins
3 teaspoons cinnamon
3 tablespoons rum
11/2 cup apples, peeled and chopped
1/2 cup golden brown sugar
PURE
  • Set oven to 350 degrees.
  • Set shelf to lowest position.
  • In a small bowl pour the rum over the raisins.  Set aside.
  • Spray a 13 x 9-inch baking dish with PURE.
  • Cook noodles with 2 teaspoons salt in boiling water; drain well, and toss with the 6 tablespoons of softened butter in a large bowl while still warm.
  • In a mixer bowl, beat the cream cheese and 1 cup sugar until light.
  • Add in the cottage cheese and sour cream; blending well.
  • In a separate bowl, beat the egg yolks until consistent in texture and color then add to the cream mixture with the cinnamon; blending well.
  • Pour this mixture over the egg noodles in the bowl; mix to combine.
  • Mix in the chopped apples and raisins (rum and all); blend well.
  • In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
  • Pour into prepared baking dish.
  • Add a loose foil tent to prevent pasta from crisping.
  • Bake for 45 minutes.

While casserole is baking:

  • In a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
  • After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
  • Return to oven and bake another 30-45 minutes.