Alpha Phi Hot Crab Casserole Dip

This one came from Mom's Alpha Phi recipe book from the 70s.  Peg Fredericksen gets credit, whomever and wherever she is.  I think I've had this at least 100 times in my life to date ... and look forward to each and every of the next 100 opportunities to enjoy it!!

Ingredients:
8 oz. cream cheese 

6½ oz. can crab meat, lightly drained

2 T. grated onion 

1 T. milk

1/3-1/2 C. slivered almonds*

¼ t. salt

Dash Tabasco

1/8 t. White Pepper

2-3 C. Sharp Cheddar Cheese

Dip size Fritoes

Directions:

Combine cream cheese, crab meat, onion, milk, slivered almonds, salt, Tabasco, pepper, and half the cheese.  Place in 1 quart casserole dish and cover with remaining cheese.  Bake at 375°F for 15 minutes right before serving.  Serve with Fritoes.  Serves 8 to 10 and leftovers can be reheated in a 325°F oven.

           

 * Slivered water chestnuts are a nut-free, lower fat alternative.

Spicy Queso

Coming off of R's first Whole30, yesterday was Dairy Reintroduction Day.  I was searching for a great cheese dip for our first firepit lighting and BBQ of the season, and came across this.  It got RAVE reviews from our friends, and thus is the inaugural entry.

If you like it spicier, bump it up to 2 jalapeños - I found this was just about right for us.  We dipped veggies or Tostito scoops in it, but it would be terrific poured over nacho chips, perhaps with chili as well.

Source:  Sommer from A Spicy Perspective

• 1 tablespoon butter
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 2 chipotle chiles, diced (canned in adobo sauce - don't wipe it off!)
• 1 1/2 cups half & half
• 1 tablespoon cornstarch
• 4 ounce cream cheese, cut into cubes and softened
• 2 teaspoon yellow mustard
• 8 ounce smoked cheddar cheese, shredded
• 4 ounce sharp cheddar cheese, shredded

Directions:

1. Prepare the vegetables - I found the Pampered Chef chopper works magic to get all the bits and pieces to the right size.  You want everything pretty small for this one.
2. Saute the butter, shallots, garlic and jalapeño in a heavy-bottomed pot over medium heat for 3-4 minutes to soften, then add the half & half and chipotle peppers.
3. Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald then lower the temperature to medium-low. Stir in the cream cheese and mustard.
4. Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. 
5. Serve immediately, or keep warm in a slow cooker or fondue pot.

NOTE: If you don't like smoky flavor, use all sharp cheddar.

Sweet Potato Souffles

When I was doing my second Whole30, I really struggled with wanting something dessertish.  I'm sure this is more common than not.  I'm also sure that's part of the point of it all - to break the auto-behavior of wanting something to eat after dinner, say in front of the TV (insert all sorts of standard admonishments about mindlessly eating calories in front of the boob tube here).

I ran across Kendra's Mini Sweet Potato Souffle recipe on her blog, and tried it.  First time didn't go so well, as it just wasn't good ... I'd undercooked the sweet potatoes or something - just wasn't yum at all.  Kendra's a pretty killer cook, so I figured I'd better try again.  Secret was baking the sweet potatoes in their jacket until they were virtually mashed potatoes in skin - and voila.  Great consistency, and a nice natural sweetness from the potatoes emerged.  Make sure your banana's good and ripe... the mushier the better.

Ingredients:
1 large sweet potato, baked for 90-120 min until it's WELL WELL DONE!!!
1 banana peeled, on the riper end of the spectrum
1/3 C. pecans (or walnuts or almonds)
1/3 C. flax seed meal
1 t. Baking Powder
1/4 t. Baking Soda
1 t. cinnamon
1/8 t. nutmeg
pinch of salt
3 eggs
1/3 C. coconut oil, softened or melted
1 t. Vanilla (omit for W30)

Directions:
Preheat oven to 375.  Peel the sweet potato, then puree the sweet potato and banana together in a blender or food processor.  Add the nuts, flax, soda, powder, cinnamon, nutmeg, and salt and puree the heck out of it all.  Add the eggs, coconut oil, and vanilla, and once more blend well.

These will be sticky little things ... if you have silicone muffin liners, use them.  Next best option is 5" parchment paper squares pressed into the muffin liners.  Third best option is regular muffin liners.  I've used souffle dishes that have been well oiled as well ... do what works best for you and what you have on hand.

Fill your containers 3/4 full, allowing room to rise.  Bake for 25-30 min until the tops are golden brown.  It's ok if the insides are a bit soft.  Let them cool a bit before diving in to let them set - enjoy!

Best Baked Sea Scallops Ever

Oh my goodness, ran across an amazing baked sea scallop recipe recently.  It was so simple - yet the flavors just exploded.  Hope you enjoy!

Ingredients:
16 sea scallops, rinsed and drained
5 T. butter or ghee, melted
5 garlic cloves, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper
1/4 C. chopped fresh parsley (flat leaf preferable)
1 c. Bread crumbs (optional - I omitted to keep this Whole 30 compliant)
1/4 C. olive oil (optional)

Directions:
Preheat oven to 425 deg.

Combine the melted butter, garlic, shallots, nutmeg, salt, and pepper in a bowl.  Gently coat the scallops with this mixture, then arrange them in a casserole dish or baking tray.

If you are doing the crumb coating, combine the olive oil and bread crumbs.  Sprinkle on top.  This way is yummy - but the recipe totally stands on its own without :)

Bake in preheated oven until scallops are done, 11-14 min.   Sprinkle parsley on top and serve hot.

Mother's Day Belgian Waffles

This is my go-to for Mother's day ... and yes, until this year I've had to make them.  Made them this morning for no particular reason - and of course forgot to take a picture.  I'll update this later when the opportunity arises.

Thanks to Saveur.com - my absolutely favorite online cooking magazine - for this one.  I haven't changed it one tiny little bit.

Maurice Vermesch baked these waffles (properly called Brussels waffles and, in Belgium, topped with just confectioners' sugar) at the 1962 Seattle World's Fair, but only after he sold them at the 1964-65 New York fair did they soar in popularity in this country. Vermersch's daughter Mariepaule wouldn't divulge her family's recipe, but we think we've come very close. One tip she did reveal: Aunt Jemima self-rising flour produces a flavor that is the most like that of the original waffle.

Makes 8.

Ingredients

1 ³⁄₄ cups self-rising flour, preferably Aunt Jemima brand

1 tsp. granulated sugar

4 eggs, separated

1 ¹⁄₄ cups water

¹⁄₂ tsp. vanilla extract

16 tbsp. (2 sticks) unsalted butter, melted

4-6 cups whipped cream

2 pints ripe, in-season strawberries, hulled and halved

Confectioners' sugar

Instructions

Heat an electric Belgian waffle iron until very hot.

Meanwhile, combine flour and granulated sugar in a large mixing bowl. Add 1 ¹⁄₄ cups water, egg yolks, and vanilla and whisk until smooth. Whisk in melted butter. Beat egg whites in a medium mixing bowl with an electric mixer on medium speed until frothy, 1–2 minutes, then increase speed to high and beat until stiff peaks form, about 1 minute. Gently but thoroughly fold half the egg whites at a time into batter.

Pour about 1 cup of the batter (or enough batter to fill pockets in iron) into hot waffle iron; immediately lower waffle iron lid and cook until waffles are golden-brown and crisp, about 5 minutes. Separate sheet of waffles into individual waffles. Repeat process with remaining batter.

To serve, put each hot waffle on a plate, top with a pile of whipped cream and strawberries, and sprinkle with some confectioners' sugar.

Please note for anyone with egg allergies, but who are trying out baked eggs ... this does NOT qualify.  My 2 yr old couldn't get enough of these ... until I noticed the tell tale red splotches showing up around her mouth.  Had to find a creative way to get it out of her hand.  Poor thing has a rough afternoon ahead of her.