One ingredient can make all the difference

My lovely readers, meet the Lingonberry. No, this is not a pornographic term. It actually exists. And it’s full of awesome.

When I was growing up, my mother always made sure to serve a vegetable with dinner. Most of the time, that meant taking a bag of green beans out of the freezer and microwaving them. I never ate much of them. It wasn’t until years later that I realized you can do so much with vegetables, the green side dish at the dinner table doesn’t have to be a microwaved afterthought.

It’s been a little project of mine recently to use up some of the things stashed in the back of our freezer, as it’s starting to overflow. To my dismay, I found one bag of green beans. After making the recipe I’m about to share with you, I wish I had several bags stashed back there!

And this ingredient made all the difference:

Apple wine vinegar with lingonberry. I got this at Ikea. I almost walked right past it. So glad I didn’t. I originally bought it for salads and vinaigrettes, but I thought it wouldn’t hurt to splash a little in my green beans.

Oooooohhhhhhh mmmyyyy goooooddnnessss you guys, it’s amazing.  It oddly adds a sweetness to it, with a slightly tangy apple taste, and just a hint of lingonberry. I can’t get over it. I wish I had bought a case of the stuff.

Anywho, back to the beans.

Apple Lingonberry Vinegar Green Beans

16 oz. frozen green beans
1 clove garlic, chopped
1T olive oil
2T buter (futter, margarine, your choice) -optional
2T apple wine vinegar with lingonberry (Or you could try using any fun vinegar you have!)
1/2 cup slivered almonds
Salt and Pepper, to taste

First, you want to sauté the garlic in the oil. I may or may not have added a little more garlic than one clove. What can I say, I love garlic.

mmmm. Love the smell of garlic cooking!

Then, you add the green beans. If you’ve already thawed them out, you won’t need to cook them as long. Saute them for 5-7 seven minutes if they’re still frozen. Add the butter. This step is optional, but I think it adds some richness.

Let the butter melt, Then season with salt and pepper to taste. Add the almonds.  They add a fun crunch! Saute for 2-3 more minutes, then you’re ready to serve them!

If you want, you can cook them a little longer, depending on how you like your green beans. I normally like mine to have a little crunch left in them, so I don’t cook them as long.

Are there any ingredients that make all the difference in a dish you make? A condiment you just couldn’t live without? 




Peanutty Buckeye Bars

Are you a huge peanut butter fan? How about Nutella? I personally am addicted to the latter, and have been known to steal spoonfuls from the jar periodically. My sister used to have to hide it from me. With these brownies, you don’t have to be choosy about getting your fix on peanut butter, nutella, or chocolate. It’s kind of a trifecta of awesome in your face, so to speak. They are so easy to make that its (almost) impossible to mess them up. However, I recommend making a little more brownie batter than the recipe says, because with the chopped peanuts you add, it makes it very thick and slightly difficult to spread around the baking pan. Good news: they’re vegetarian!

I got this recipe here


  • 1
    19 1/2 ounce package brownie mix
  • 2
  • 1/3
    cup cooking oil
  • 1
    cup chopped peanuts
  • 1
    14 ounce can sweetened condensed milk
  • 1/2
    cup peanut butter
    Directions1.Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.

    2.In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan mixed with the nutella. Gives it a cool marbled look!

    3.Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.

The easiest fried dill pickles

My through-and-through Southern guy loves pretty much anything fried. This is often a point of contention with his health-nut girlfriend, and we’ve reached a compromise that he can have exactly 1 fried food binge a month. There aren’t a whole lot of fried foods I can eat, because all the grease and breading tears my stomach up. However, these pickles were too good to pass up. On top of it all, they’re incredible easy to make *AND* vegetarian. They make an excellent snack, and keep surprisingly well in the fridge. Just pop them  back in the oven or microwave for a few minutes and they’re good to go. You can alter the recipe as needed based on personal preference; my guy loves all things spicy so I add some tobasco sauce or Sriracha.


  • Peanut, for frying (duh!)
  • 1 cup milk
  • 1 egg
  • Pinch cayenne
  • Splash pickle juice
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons finely chopped dill
  • 1 jar whole dill pickles, sliced into spears


Put the oil into your skillet, or preheat your deep fryer to 375 degrees. Either works well.

Into an 8 by 8-inch casserole dish, beat together milk, egg, cayenne, and a splash of the pickle juice.

Combine the cornmeal, flour, paprika, salt, pepper, and dill into another baking dish.

Thoroughly dry the pickles with paper towels. Dredge first through the wet, then the dry ingredients. Gently place pickles into the deep-fryer/skillet in batches and fry until golden brown, about 1 1/2 to 2 minutes.  Be careful! If you’re using a skillet and you get the oil too hot, it will splatter like nobody’s business. Remove to a paper towel lined sheet tray and immediately season with salt.

Patriotic Banana Pudding

I don’t know about y’all, but here in Southeastern Tennessee it’s averaging about 110 degrees (43 degrees Celsius) right now. My sister loves going to the pool, but I’m of the mind that the heat itself is now an oppressive physical entity that suffocates you if you stay out longer than 30 seconds.  Even my poor plants need to be thoroughly watered twice a day now to prevent them from wilting under the merciless Tennessee sun. About the only thing one can do in temperatures like this is stay in the air-conditioning and make desserts.

*cue recipe*

In lieu of the fast-approaching American Independence Day, I made a classic with a twist. Now, there are plenty of recipes out there, but this is my grandmother Betty Sain’s world famous so-awesome-you’ll-never-be-the-same-again nanner pudding. So, consider yourself lucky because it really is phenomenal.😉


  • 1 (5 ounce) package instant vanilla pudding mix-
  • 2 cups cold milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) package vanilla wafers
  • 14 bananas, sliced
  • a handful of blue berries and strawberries

In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl.  Decorate the top in a flag pattern. Chill until serving.


Steak Fries!

I made some new friends at my apartment complex, and one night they asked me to come over to watch Disney movies and drink beer (an excellent combination, to be sure!)

My friends were going to make some food, and I wanted to chip in with a recipe I wanted to try. Steak fries!

I found some fingerling potatoes (funny name, I know) at the grocery store for just a dollar. How could I say no?

They like being fingered


Here’s the seasoning I used. It’s pretty simple, and I use the mixture a lot, but very tasty!

Steak Fries
1 1/2 lb. Fingerling potatoes
1/2 t salt
3/4 t garlic powder
1/8 t pepper
1/2 t chili powder
2 T olive oil (I used 3, but they were pretty greasy. Next time, I’m definitly taking it down to 2.)

Cut the fingerling potatoes into quarters, and place them on a parchment lined pan.

chop up those fingers!

Pour the oil on, and using your hands, toss the potatoes so they’re all evenly covered.


Then, add your spices, and toss them with your hands again.

Bake them at 350 degrees for 45 minutes.

Some spicy spuds!


Have you ever had steak fries? What’s your favorite way to eat a potato? 



Vegetarian Meals that Don’t Taste Like Ass: Part Deux —”Kale, A Love Story”

Happy June everyone!

Lately, being on food stamps (or SNAP benefits, as the state of Tennessee reminds me they’re called) has given me the challenge of living on an approximate food budget of $140 per month. I pretty much refuse to shop at Wal-Mart (unless its really hella late and I have no choice), but I found out recently that our friendly Green Life Grocery takes my benefits card! I was pretty stoked. This takes away so much of the guess work when it comes to putting good, healthy food into my body. I’ve been mapping out what I can spend every week and printing out coupons (yes, I still use coupons when it’s not technically “my money” that I’m spending) and while its been hard, I’ve been making it work. For all the people who say that eating “green” is too expensive or difficult, I suggest they reconsider, because with food stamps included I’m living on about $1000 per month. It’s hard, to be sure, but it can be done. If I can do it, there’s no excuse why other twenty-something singles can’t eat better too.

In my fave women’s magazine  this month, they talked about the benefits of adding Kale to your diet. Not only is it delicious, and relatively cheap, but it has lots of calcium. Us ladies need our calcium! Since I’ve been cutting back on dairy lately, I’ve been substituting lots of fortified orange juice, soy milk, tofu etc into my meals. However, having a full-bodied salad really appeals to me. The intriguing dark leafy green in question was not at the grocery store around the corner, though. And the farmer’s market I frequent doesn’t take my SNAPs😦
But lo and behold, at Greenlife, they had it.

Kale. Pre washed. Pre shredded. Bagged. Kale. Just like the lettuce. I think I scared the man in the produce department with my shriek of excitement. Because now, I will eat Kale so much more often. The only “bad” thing about kale is washing and de-stemming it.So I took the entire ginormous bag and made a yummy kale salad, with some leftover quinoa and a bunch of veggies that were going to start turning bad if I didn’t eat them up soon.


Le salad


Isn’t it lovely?

Here’s what went into the mix. I didn’t measure anything. Psshh. Who does that?

I put the kale in a bowl. (Thanks captain obvious.) Then I poured in a little olive oil, lemon juice, and balsamic vinaigrette. I pounded the heck out of it. (Don’t worry, I bought it dinner first, haha.) Then I added the following ingredients:

Red, orange, and yellow bell peppers
Red Onion
Cherry Tomatos
Black Grapes

For the main entree, I made an Amy’s Veggie Burger, from (where else) Green Life. For real guys, this burger is amazingly flavorful. I love Amy’s products in general, but they’re vegan, and gluten-free as well. What’s not to love?


Lastly, Green Life was having a sale on hummus. They have pretty much every imaginable flavor and variety of hummus that you could ever want for the rest of your life. I’m quite a fan. I tried some roasted red pepper hummus this time and used my left over veggies for dipping. So many ways to eat healthy!

Do you like kale? What’s your favorite way to eat it? Can you buy it de-stemmed and bagged?




Mocha Brownies with Espresso Frosting


It’s no secret among my  friends that I enjoy myself a good cup of strong coffee. It’s also a fact that in the morning, you probably don’t want to talk to me until I’ve had said cuppa joe. So, my interest was piqued when I saw this idea on a baking blog I enjoy, and decided to try my own spin on it. When I read this recipe, my face looked kinda like this:


I have some brownie mix left over from when I made my Slutty Brownies, and I have plenty of magic zippy bean powder (espresso). Also, being newly unemployed, I have plenty of time to play around in the kitchen and experiment like a mad scientist armed with enthusiasm, a bevy of tasty ingredients, a Kitchen-Aid mixer and an oven.

So, give it a try and let me know what you think. You’ll be buzzing about these, and not just from the caffeine!


3/4 cup unsalted butter
5 ozs unsweetened chocolate (coarsely chopped)
2 cups sugar
1 tbsp instant espresso powder (granules)
1 tsp vanilla
12 tsp salt
1 cup all-purpose flour
34 cup semisweet chocolate chips


  1. Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
  2. Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
  3. Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
  4. Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not over bake).
  5. Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.

FAT KID ALERT! These are very rich brownies and if you’re on a diet, you might want to adjust the amount of butter/sugar accordingly. They turned out really well and are kind of oozy-gooey in the center but deliciously flaky on the outside. For the top I just melted some marshmallows and drizzled some caramel and that Smuckers Chocolate Sundae shell over the top.

Grocery Mash-Up. Mix #1

“Why would someone say they love to cook, but not eat? May as well just say “I enjoy building models of food.”—my buddy Jordan

A good point, that. Why spend all that money on meals just to satiate a stunted childhood urge to play kitchen?

Seeing as how I shamelessly enjoy putting food in my mouth, I thought I’d share a different kind of blog post. I draw my inspiration today from Glamour magazine.

Believing that every woman (and man) should be privy to good fashion sense without breaking their budget, Glamour posts a few items of clothing each month that can be mixed, matched and made into at least a dozen different combinations.
To me, this is a brilliantly innovative idea. It not only helps keep your outfit ideas fresh in between laundry days (and if you’re like me and you don’t spend a lot of time planning what you’re going to wear) but also shows how less can be more.

Having a good personal style is not a luxury, and neither should your diet be. You are what you eat after all.

My goal in this post is to give some grocery list ideas that will be good for a week’s worth of meal combinations. You will be able to use these in multiple recipes, and as a result, you’ll save more money and be less hungry overall.
Good food and saving my sweet moolah are probably two of my favorite things ever— especially since I lost my job last month!
To top it all off, I’m going to put up some links for coupons. I highly recommend familiarizing yourself with these coupon sites. It’s kind of like a game, and if you play it right, stores are essentially giving you free produce. That said, you know those 50 little leaflets you get in your mail for Dollar General and Aldi with pages of brightly colored coupons? You might want to hang on to those from now on and consider becoming a cutter. NO, not that kind. More on that later.

First, ask yourself some questions to get a grocery plan together:

Step 1: Think about what you eat the most of. My roommate loves her some Triscuits, almond milk, frozen dinners and sausage links.
Step 2: When do you normally eat? Are you a breakfast person, a big lunch eater or a late night snacker? To use my wonderful roommate as an example again; she works late nights and rarely is awake before noon. So she gets up, makes herself a big lunch and then heads out to work in the evening. When I see her come home, she typically has tracked down some fast food for her dinner cravings.
Step 3: How big is your appetite? This also takes into account any diets you may be on. Portion size is a very important part of this planning process. The majority of the time that I waste food is because I have much more than I can reasonably eat on my plate. Most times I’ll save what I don’t eat later, but that’s not always possible. Be honest about how much it takes to fill you up. When I say fill you up, let’s be clear. There’s a big difference between appetite and hunger. You can look at that cheesecake and think, man, I want to eat that delicious confection. But you’re not really hungry for it. Get the difference? Hunger is a natural physiological process of your body that tells you it needs to be nourished, but how much you need to eat is different for everyone. For me, it only takes very small portions for me to fill satiated and energized. My friends tease me because I often ask if I can order from the kid’s menu at restaurants, but hey, it works. No point in paying for food you’re not going to eat, right?
Step 4: What’s your budget? All this is of no use to you if you don’t have an amount in mind that you could reasonably invest into this hypothetical grocery run. I will tell you one thing though; no matter how much or how little money you have set aside for your meals, you will save hella more bucks going to the grocery store once a week and cooking your own food then going out to eat once or twice a day. Even when you buy fast food.

Using my roommate as the hypothetical shopper here, let’s say her grocery budget is $50. We’ve already established that she likes carbohydrates in the form of crackers and TV dinners. Much like myself, she gets the munchies when she’s just sitting around the house, and doesn’t want to necessarily make a whole meal just for herself. We like having what I call some “tasty nibblins” around (aka finger food).
She also enjoys toaster strudels because they’re easy to pop in the toaster and eat when she’s running out the door. She probably only eats one big meal a day, if that. Like many 20 somethings, she often subsists on a scavenger diet of eating “small meals” multiple times a day, rather than having 2 or 3 planned meals.

So, here’s what we’re going to do for this mash up.

  1. Chicken Breast
  2. Rice Cakes
  3. Salad Mix
  4. Peanut Butter
  5. Graham Crackers
  6. 1 tray of mixed vegetable “snacks”
  7. 1 dozen apples
  8. 1 loaf bread
  9. 7 cans soup
  10. 5 oz of Boar’s Head lunch meat (turkey, pastrami and peppered beef).

Now the fun part! Let’s go couponing!

Here’s my favorite coupon web site. This site is genius, because when you go to this database, you can search for coupons on anything. The people running this site are constantly updating it, and adding new resources as they become available. You can also search by merchants, to get coupons for your favorite stores. I personally am a big fan of Aldi and Target. Walmart can suck my nonexistent phallus (why I hate Wal-Mart is a post unto itself).
Aldi captured my heart when they started the quarter for a cart system. As an accountant, I can appreciate what a great external control system this is. Basically, you have to put a quarter into the cart rack to get a cart out. When you bring the cart back, it gives you back your quarter. This has almost completely  nixed cart theft for the company. Shopping carts are an expensive investment, and so this attention to risk reduction at the most basic levels impressed me. They also have hella good deals on their groceries. You will save a lot of money shopping there, and they have great coupon incentives every week.

When I went to CouponDivas and typed in “salad” in the database, here’s what I got.

You have all kinds of choices on what types of salad mix, dressing, etc that you could try. The value column shows you exactly how much you’re saving.

So, keeping in mind our $50 budget, and searching for coupons for the 10 products I listed, here’s what I found:

  1. Chicken Breast (save $3 1 time coupon for Tyson.)
  2. Rice Cakes (buy one get one free coupon from Quaker)
  3. Salad Mix (half off coupon from Kroger)
  4. Peanut Butter (buy 2 get one free coupon from
  5. Graham Crackers
  6. 1 tray of mixed vegetable “snacks” (no coupon)
  7. 1 dozen apples (no coupon found, this time)
  8. 1 loaf bread (bought from the clearance rack at the bakery, which means it’s approaching 5 days old. Saved 1/2 off. Still tastes fresh and will keep for much longer if you need. Just freeze it!)
  9. 7 cans soup (buy 2 get one free coupon from
  10. 5 oz of Boar’s Head lunch meat. (buy 5 oz, get 1 free from Boars Head website)

What’s the total damage?

This time around I went to Kroger ( I went to the store and got price checks on the little laser scan thingies but didn’t actually buy anything for myself) and I would have spent $36 for a weeks worth of food. We’re under budget and that’s a little over $5 a day. Consider how that compares to going out to grab fast food or restaurant food every day, for several meals!

Okay, now time for the mash up. These are just my ideas for meal planning, but you could adjust it as needed or desired.

Day 1: Morning snack, have some apples and peanut butter.
For lunch/dinner try making a chicken salad. Cook some of the chicken breasts, and cut them into slices. Add some of the veggies from the snack tray and you have an easy, tasty meal. If you’re still hungry, make yourself some soup! You won’t feel weighed down afterwards.

Day 2: Morning snack, try some of those rice cakes. I love the chocolate ones, but also the apple cinnamon. They’re very light but surprisingly filling!
Lunch/dinner, make a big sandwich. You can use some of the salad mix, the Boar’s Head meat of your choice (no fillers or preservatives, so this brand is extra tasty), and of course, the bread. I even enjoy adding some apple slices. If you’re still hungry later, have some graham crackers. I like them with peanut butter/nutella, but if you have some chocolate hiding out somewhere, I highly recommend melting it and then spreading a little of it on the cracker. mmmm!

Day 3: Get some vinegar (or balsamic dressing), some of the lunch meat, some of the veggies (carrots/baby tomatoes/celery), and some of the salad mix. Chop it up in a bowl until it’s cut into bite sized pieces. Put between two slabs of bread. Utterly delicious. If you make enough for more than one meal, save for later. It will keep well in the fridge.

Day 4: Take some bread, tear into pieces, cover with olive oil or butter and some salt/garlic. Put on tray and bake in the oven at 450 for 10 minutes. you now have home-made croutons. Make yourself some soup and enjoy.
Day 5: Grill some chicken breast in a skillet with a little bit of cooking oil. Add some of your left over homemade croutons and crumbled graham crackers. Instant breading! Add some cheese and tomato sauce for chicken parmesan. Have a side salad.
Day 6:  Pick your favorite soup, add the remaining veggies, boil. Add left over meat from chicken/Boars Head, cut into cubes. Voila stew. Some of the cheese flavored rice cakes are perfect with this.
Day 7: Dessert. You’ve earned it. Mix peanut butter, crumbled graham crackers, sugar, butter and an egg. Line bottom of a greased baking pan. Bake at 350 for 15 minutes. Drizzle melted chocolate on top. Result? The best peanut bars you’ve ever tasted. Keep forever and are absurdly tasty!
Well, those are just some ideas off the top of my head. I’m sure my readers can get much more creative. My point in this post is just to show it is possible to eat well and still save money. Let me know if this works for you or if you have questions about coupons.

Vegetarian Meals That Don’t Taste Like Ass: Part I

Eat your feelings. It's ok. Guacy understands.

So, I’ve recently made the decision to try eating vegetarian. I’d like to say that this has been easy, and that I’m feeling more zen than a pile of perfectly balanced lima beans, but alas.

I started off 2012 just eating fish, and that was fine. I don’t eat a lot of land walking meat. I love bacon and the occasional gyro, but in general, it just isn’t something I crave. However, I’m pleasantly afflicted by the urge to run to Green Life and indulge my sushi addiction probably 3 times a week. It’s an expensive and tantalizingly delicious habit. That, and there’s a nice sushi guy who gives me double the portion for the same price.
It’s getting hard, y’all. When you walk into the Mall and the first thing you see in the food court are the nice little Asian people handing out sample slices of tender roast chicken, it’s difficult to remember you’re not eating meat anymore.
However, I’m slowly getting used to it. I’ve stumbled a few times, but I *am* serious about this decision. I’m also the type of person (a human naturist, if you will) that realizes that giving into temptation now and then isn’t such a bad thing. When I eat unhealthy now, my digestive system tends to balk and relentlessly confess its sins to the porcelain goddess later.

In the mean time, I’ve found some quick meals that replace some old favorites, if you will. And yes, facon and tofurkey are actually really tasty!
Vegetarian meal options have a bad rap in our culture. It either tastes like cardboard or baby food. Sometimes an unpleasant combination of both. One of the recipes I’ve been trying lately, when I just want to pig out on something is a good guacamole salsa. It’s filling, and yet light enough to snack on over a period of hours while doing homework or whatnot. I borrowed this recipe from The Frosted Bake Shop and it’s wonderful!

1 lb. tomatillos (or more if you want it thinner)
1 jalapeno pepper (or more if you like it spicy)
1/3 bunch cilantro
1 thick slice of onion
1 garlic clove
1 avocado
1 tsp. salt
Peel and wash the tomatillos – they are usually found over by the cilantro & peppers, and have a husk on them. Cut them into quarters and put in the blender. Follow with the jalapeno, cilantro, onion, garlic, avocado & salt. Be sure to put the tomatillos in the bottom of the blender and not the avocado so it doesn’t stick to the blade. You might have to help it start by shaking or using a mixer at first. But, once it gets going the juice from the tomatillos will help move the other ingredients around. It lasts in the fridge in a seal tight container for about a week. Although, honestly, we both know you’re going to down it in one sitting.

Crabby Patties


SO, I’m assuming most of y’all have heard about Paula Deen’s diabetes debacle? Don’t feel bad if you haven’t. It’s mostly just silly drivel. Honestly, I don’t really understand what all the fuss is about. It seems rather cut and dried to me: you eat  lard fried butter for 30 years—you get fat and sickly. Don’t get me wrong, I love Paula’s personality on her show(s) and I think her recipes are delightful (albeit mostly unhealthy.) But cut the woman some slack! Just because she takes diabetes medicine and still cooks vein-unfriendly vittles doesn’t make her a hypocrite. She’s the real deal; what you see is what you get.

In honor of Mrs. Deen, I borrowed her Crab Cake Recipe. It is devastatingly delicious, and so incredibly easy. Most people use crabby patties as an appetizer or a side, but when I’m at home just cooking for myself, a couple of these guys are really filling. I’m really partial to seafood and will pick a tuna sub over a pastrami any day.

Here recently, my sweetheart J got a job as a banner tow pilot for an operation in South Carolina. It’ll be for the entire summer, and I’ll miss him, but I am SO looking forward to being a beach bum and having a free place to stay when I visit. Not to mention whetting my appetite on all the seafood restaurants that are always a part of a beach town.

Anyway, here’s the recipe! Thanks for tuning in!


  • 1 pound crabmeat, picked free of shells
  • 1/3 cup crushed crackers (recommended: Ritz)
  • 3 green onions (green and white parts), finely chopped
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 cup peanut oil
  • Favorite dipping sauce, for serving


In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.