Crab and Shrimp Dip

Caz and I plan on many fun evenings during the holiday season and a few splurges now and then. This is one indulgence I can wait for, Crab and Shrimp Dip. It's perfect because it's no bake and you can make this ahead a day or two and keep it refrigerated in a airtight container. I have to go now. I just gained 5 pounds writing this :D.

Ingredients:
1 8 ounce package cream cheese
2 tablespoons mayonnaise
4 tablespoons, Parmigiano Reggiano, grated
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/4 cup sweet red onion, minced
1/2 cup sweet red pepper, minced
1 clove garlic, minced
1/2 pound flaked crab meant6 ounces cocktail shrimp
1 teaspoon old bay seasoning
1 teaspoon dill weed

Directions:
In a food processor, blend cream cheese, mayonnaise, Parmigiano cheese,Worcestershire and lemon juice. Add onion, pepper, crab and shrimp to the mixture and stir to incorporate. Add old bay and dill weed, stir and chill for at least an hour. Use your favorite crackers and dip away! 

Kicked Up Stove Top Stuffing

Okay, yes I'm lazy when it come to cooking at home. In the restaurant atmosphere you have to be perfect, but at home I can get away with murder...well, stove top anyway. So I decided to tear open a few boxes and just add to the goodness. Here's what I came up with...

Ingredients:
2 tablespoons oil
3 ribs of celery, remove strings if desired and slice or dice
2 leeks, washed thoroughly and sliced thin
1 8 ounce package sliced button mushrooms
1 pound sausage (we used Jimmy Dean)
3 cans chicken or vegetable broth (we used the broth from the turkey) * Note: You may end up needing to add additional liquid if dressing dries out. You can add more broth if needed or water.
3 boxes of turkey Stove Top Stuffing or your favorite flavor of kind.

Directions:
In a large skillet, heat oil and add celery and leeks. Cook to al dente, stirring often. Add in mushrooms and stir. Cook mixture until tender. When vegetables are done, crumble in sausage and brown. Add three boxes of stove top stuffing to the vegetable and sausage mixture. Stir to incorporate well. Pour in broth and stir. Mixture should be very moist. If not, add more liquid. Spread stuffing into a large baking dish and bake on 350 degrees F for 35 minutes or until heated though and slightly browned on top.
Yum it up!
Happy Turkey Day!

Peacan Crusted Sweet Potato Casserole

Thanksgiving is only a day away and already Caz and I have dinner in the bag. With only the star of the day, T-Tom to go and the mashed potatoes, I'd say we're in the position to lounge a bit and play a lot tomorrow
 : ). This is what Caz made.  Pecan Crusted Sweet Potato Casserole. D-e-l-i-s-h! Here's how you make it. I can't wait to break the Atkins for this tomorrow :D.

Ingredients:
Serves 6

• Crust:
• 1 cup brown sugar (We used Splenda brown sugar mix)
• 1/3 cup flour 
• 1 cup chopped pecans
• 1/3 stick butter, melted 
• Filling:
• 3 cups baked sweet potoatoes, peeled and mashed (They can be microwaved for about 10 minutes, depending on your microwave)
• 1 cup sugar (we used Splenda for cooking and baking)
• 1/2 teaspoon salt 
• 1 teaspoon vanilla 
• 2 eggs, beaten
• 1 stick butter, melted

---

---

• In a mixing bowl, combine brown sugar, flour, nuts and butter. Set aside.
• Preheat oven to 350 degrees F.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Mix thoroughly.
• Pour mixture into buttered baking dish.
• Sprinkle the top of the sweet potato filling with the crust mixture.
• Bake for 30 minutes. Allow to set at least 30 minutes before serving
• Enjoy

A Thanksgiving Turkey the Caz Way

Thanksgiving is a week away, but Caz wanted to do a trial run on the turkey. And it was amazing to watch him prepare and cook a Caz-made bird. It was absolutely delicious! Here is the result of our mock T Tom day prize. Did I mention he can COOK!

 Butterflied Turkey

What you need:
12 to 15 pound turkey (thawed :)
butter
paprika
salt
black pepper
garlic powder
rosemary
sage


heavy knife or sheers (or have the butcher do it for you)
roaster
dish cloth (to prevent slipping while you are cutting)

Preheat oven to 450 degrees F.
Lay the turkey upside down on a non slip surface like a dish towel. Using your fingers, find the backbone. Use a pair of kitchen sheers to cut out the backbone. Once the back is removed turn the turkey over and apply enough pressure to crack the turkey and flatten. Place turkey in roaster, rub flattened turkey with butter. Add herbs and spices according to taste.  Place a foil Tent over the top and bake on 450 for 30 minutes. Lower temperature to 350 degrees F. and roast for 2 to 2 1/2 hours or until a thermometer reads 165 to 175 degrees.

The result is scrumptious!
Happy Cooking from Kit and Caz~