Corn and Crab Bisque

We tried this Emeril Lagasse recipe and really liked it. We had to make a few changes because we couldn't find fish stock or Zatarain's Concentrated Crab and Shrimp Boil and because we accidentally bought minced crab meat instead of lump crab meat (oops!), but it turned out good. I've never had a soup like it before so it was fun to try. As follows makes 4 to 6 servings (we doubled it when we made it).

3 T. vegetable oil
3 T. bleached all-purpose flour
1/2 cup minced yellow onion
1 cup corn kernels
2 T. minced shallots
2 T. minced celery
1 T. minced garlic
1 t. salt
1/2 t. cayenne pepper
1 cup chicken stock
2 bay leaves
2 cups milk
2 cups heavy cream
3/4 t. Cajun seasoning (I use Louisiana Fish Fry, Inc's seasoning)
1/2 pound minced crab meat
1/4 cup minced green onion (green part only)

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.

Add the onions, corn, shallots, celery, garlic, salt and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the Cajun seasoning. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.

Stir in the crab meat and green onions and simmer for 5 minutes. Remove and discard bay leaves.

Serve hot ladled into bowls.

Homemade Peanut Butter Cups

This is of request of my brother Derek:

Filling Ingredients:
1 c. butter or margarine
2 2/3 c. peanut butter
2 2/3 c. powdered sugar (may need a little more)
2 tsp. vanilla


1 package of dipping chocolate melted

You just mix this all together then in either a pan or your peanut butter cup molds spray a little Pam. Then you add just a thin layer of the melted chocolate and let it sit in the freezer or fridge for 2-3 min (or just until settled.) Then depending on whether you have done it in a pan or in the molds you add the filling mixture on top however thick you want. If in the molds roll the peanut butter mixture so it makes a ball the size of a penny or so. then you add the rest of the chocolate on top and let it set. Then you enjoy!

Meatball Subs

I tried out a new no recipe recipe yesterday and it was delicious so I thought I would share. Matt's favorite sandwich at Subway is the meatball, so we were anxious to see how this compared.

Meatball Subs
In a crockpot put 1/2 package (about 40 meatballs) of frozen, traditional store bought meatballs. Add 1 can Spaghetti sauce. Cover and let cook in crock pot on high about 3 hours.

When ready to eat serve on a hard crusty roll or hoagie bun. Top with cheese, olives, banana peppers, jalapenos, tomatoes, lettuce, cucmbers, and red onion. (all optional of course) It was super yummy and passed the Matt test!! Serves 10.