Crab-tastic summer dinner

I LOVE a crab cake! I must admit that I was a little slow to acquire a taste for crab, in any form, but am truly hooked now. Lump crab (on anything!), crab dip, crab cake - I love them all! Crab cakes are a true summer delicacy and are much easier to prepare than I originally thought. Large cakes are a perfect dinner or sandwich and smaller cakes are perfect as an appetizer or finger food for a party. I've combined a few recipes to form the creme de la crab of crab cakes.
Christine's Crab Cakes

• 1 lb. lump crab meat (or imitation crab meat) - make sure the shells are removed
• 1 Egg, slightly beaten
• 1/2 - 3/4 C bread crumbs (substitute crushed Ritz crackers or potato chips for a crunchier option)
• 1 Tbsp lemon zest
• 2 Tbsp fresh basil, coarsely chopped
• 1 tsp fresh parsley, coarsely chopped
• 1/8 tsp Old Bay seasoning
• 1/2 - 3/4 C mayonnaise
• 4 Tbsp Olive Oil

1. In large mixing bowl, combine all ingredients except for olive oil. Mix thoroughly and add bread crumbs and mayo, if needed to help bind the mixture.
2. Form 4-5 inch across patties from the mixture.
3. Heat olive oil over medium to medium-high heat. Saute the crab cakes for about 4 minutes per side, or until golden brown.

Red Pepper Sauce

• 1/2-3/4 C chopped sweet red bell pepper
• 1/4 C chopped onion
• 1/4 C mustard (spicy for a volcano-like sauce or honey mustard for a sweet red pepper sauce)
• 1/4 C mayonnaise (use full-fat version - trust me, it tastes WAY better!)
• 2 Tbsp minced fresh parsley
• 1 Tbsp lemon juice
• Salt and pepper to taste

1. Put all ingredients in food processor and pulse until well blended. Refrigerate until serving.

Serve the crab cakes with a green salad, small ramekin with red pepper sauce and large glass of chilled, summery, white wine. Dig in!

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Respect your Old Glory

In honor of our country's Independence Day (rapidly approaching!), I thought I would post a few etiquette tips on properly displaying your Old Glory.

My husband is a bit of a stickler, so to keep him in your good graces, make sure you abide by the following:

• The flag should always be flown above the ground (not touching anything beneath it) in fair weather. (My neighbors could take heed of this....just sayin...)
• The flag should be lighted at all times, either by sunlight or external source.
• The flag should be cleaned and mended when necessary. It should never be flown once it has been ripped or torn; repair it and it's ready for flying again.
• The flag should never be flown upside down, except as a distress signal.
• The flag should not be used as a drapery or to cover something. A bunting is a more appropriate drapery.
• The flag should not be used as a receptacle for holding, carrying or delivering anything. If you'd like to wrap your pie in patriotic garb, use a generic fabric in red, white and blue instead.

For additional information please see: http://www.usflag.org/uscode36.html

*Photo courtesy of art.com.

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Perfect summer cocktail

I'm definitely the kind of girl that likes to throw a party, so I've had adequate guinea pigs to taste test some of my cocktail concoctions. There is one clear winner - white sangria. It's a perfect cocktail for a group for several reasons: can be made in mass quantities on a budget, appeals to both men and women (trust me, men love this!), doesn't stain your teeth, you can play with the flavors to compliment your menu, and best of all it's better when made an evening in advance. I present to you my white sangria recipe. Note that since this is punch-like, you can substitute any of the flavors - maybe raspberry instead of peach schnapps?

White Sangria

• 1 (750 ml) bottle dry white wine
• 3/4 C peach flavored schnapps
• 6 Tbsp frozen lemonade concentrate, thawed
• 1/4 C white sugar
• 1 lb white peaches, pitted and sliced into 1 inch chunks
• 1 1/2 C assorted fruit, sliced into 1 inch chunks - apples, oranges, grapes, strawberries, etc.

1. Mix all ingredients together in serving pitcher and refrigerate for at least 2 hours (overnight is best).
2. Serve in wine glasses over ice

*Photo courtesy of Real Simple.

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Tool Bag 101

When I went off to college, my Mom (being the Girl Scout she is) put together a small tool kit with some inexpensive essentials to help stock my dorm room. Years later, I've added to my tool collection, but the basics are still my go-to options. For those of you just purchasing a first home or moving out on your own, here are a few basics to keep you prepared for just about any home project that doesn't require a power tool.

1. Tape Measure: A 25-ft tape measure will handle most any job around the house. And I guarantee when you want to convince your husband to rearrange your living room at 9PM, having exact measurements will help your cause!

2. Hammer: Pretty basic. If you want to hang anything without using duct tape or sticky tac, you'll need a hammer...and some nails.

3. Screw Driver: You'll need more than one size of both Phillips and Standard. If you're really tight on space, a medium set will do, but a smaller set will come in handy for small appliances or other electronics.

4. Various screws and nails: Most hardware stores (and even the Dollar Store) have a variety pack of screws and nails. This should do the trick until you're trying to replace a rusty old screw from your water heater....or something like that.

5. Pliers: An assortment of pliers will best outfit your tool bag. I use my needle nose pliers the most, but I've used a heavier set to remove nails from the wall.

6. Wrench: An adjustable medium sized wrench will work for most jobs unless you plan to open up a mechanic shop in your garage. This tool will enable you to apply additional torque when tightening a screw or bolt.

7. Duct Tape: Self explanatory. In a pinch, make like MacGyver, and this miracle worker can help fix most anything.

*Photos courtesy of Lowe's.

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Fab recipes from a fab friend

I was so excited to learn that my friend Heather recently launched her site, The Simple Gourmand. She has wonderfully delicious (and healthy too!) recipes and tips for the kitchen. I also love that she uses food fresh from her own garden to augment her meals. Her most recent post features one of my favorite ingredients - avocados (yum!).


Great work, friend!
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Happy Father's Day!

Happy Dad's Day to my favorite Dad!

Thanks for teaching me garage 101 despite my foot stomping protests, reading me all of the Laura Ingalls Wilder books, taking me on mystery rides, giving me sufficient musical knowledge to survive the "Who is it" game and for being a wonderful supportive Pappy. Love you!

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Fresh Flower Staying Power

Fresh flowers are one of life's simple luxuries. I've often daydreamed about having fresh flowers in every room of the house (and refreshed/re-arranged as needed). I can't exactly feign as a florist, but I can put together a simple bouquet to get the job done. You don't have to hit the florist once a week to get a nice assortment of flowers that will last (as long your in-laws / friends / family are in town and you want to impress!). I've finally perfected my strategy for ensuring my flower's staying power.

One of the most important points for keeping your flowers around for a while is changing the water each day. My aunt swears by filling the vase with ice and cold water. I'm not sure if that works, but she seems to know what she's doing so I've always followed suit. Make sure that all leaves below the water line are removed; they'll start to rot and will smell if submerged in water!

Trimming the stems every 2-3 days will also keep the flowers fresh and . Use a pair of garden clippers or floral shears (regular scissors may squish the stems) and cut the stems on a 45-degree angle, trimming about an inch off the bottom of the stem.

If your florist (aka grocery store floral section) provides flower food, use it! One tablespoon mixed with water, every few days is the best meal for your blooms.

*Photos courtesy of Martha Stewart.

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Dress it up

Homemade salad dressing is incredibly simple...and delicious! Our salad tasted uber gourmet tonight. Try our herbed salad dressing recipe on your favorite salad greens and toppings.


Herbed Salad Dressing

• 1/2 C olive oil (light, high quality oil is best)
• 2 Tbsp balsamic vinegar
• 1 Tbsp chopped basil (or other herbs like tarragon, sage or parsley)
• 1 tsp kosher salt
• 1/4 Tbsp fresh ground pepper

1. Mix all ingredients well. Store any leftovers in a tightly sealed container in the refrigerator.

Our salad was composed of baby romaine, chopped tomato, pine nuts, feta and chicken breast with this dressing....and of course a glass of red wine! Perfect for a warm summer evening.

What are your best salad dressing recipes?

*Photo courtesy of Food Network.

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Snack attack...in a DIY sort of way

Over the weekend, I purchased a ginormous (yes, that is an actual size sold in stores!) bag of Craisins at our wholesale store and was left wondering what exactly I was going to do with them. Hey, it was a great deal! They're a great salad topper and snack but are a little lonesome by themselves. I put together a little DIY trail mix with some almonds and dried blueberries to help fight off the 3 o'clock hunger pangs (which are inevitable at work). It's much cheaper than the store bought variety and you can tailor to your taste buds. Every variety I've ever tried has something icky and I pick around the dreaded . Some DIY trail mix can make for a (relatively) healthy, inexpensive and filling snack...as long as you resist the temptation to have M&Ms as the primary ingredient! I package my mix in small Ziploc bags or Tupperware containers for portion control - 1/4-1/2 C is usually about right.

Here are some of my favorite combinations:

Antioxidant overload: almonds, dried cranberries, dried blueberries

Sweet treat: M&Ms, peanuts, almonds, raisins, mini pretzel twists

Sometimes you feel like a nut: almonds, peanuts, sunflower seeds, dried apples, dried cranberries

Bahama mama: almonds, macadamia nuts, dried pineapple, banana chips, shredded coconut (if you're feeling crazy!)

Morning mix: low fat granola, almonds, dried apples, dried cherries, banana chips

What's your favorite trail/snack mix?

*Photo courtesy of Food Network.

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You say tomato, I say delicious

One of my husband's specialties is homemade bruschetta. I'm not exactly sure where he learned to make it (maybe during study abroad in Italy?), but I am surely grateful! This has been one of his staples ever since we started dating. It's great as an appetizer on toasted bread, a dip with crackers or tossed over pasta or chicken for a main dish. When tossing with pasta, add some fresh mozzarella or parmesan and put in a baking dish for a fresh baked pasta meal. I usually make a large helping (double or triple batch) and save for future meals or snacks. It's a great week night staple.

Simple Bruschetta

• 4-5 ripe Roma tomatoes, diced or 1-2 14.5 oz cans petite diced tomatoes
• 6-8 fresh basil leaves, chopped or roughly torn
• 1 Tbsp olive oil
• 1 tsp balsamic vinaigrette (optional)

Mix all ingredients thoroughly and enjoy!

*Photo courtesy of Real Simple.

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Look cute even during a downpour!

My dear cousin shared a wonderful site that sells tres fashionable rain gear. It's perfect for my city friends who hoof it to and from work each day. Check it out - the company is called däv. Their products are fun and whimsical. And a little splash of color or crazy pattern will brighten any rainy day (or commute)!

From left to right: Sport Polka Dot Pink Boot at $65, White Peacock compact umbrella at $32, Fashion Bird and Vine Boot at $107, Boston Terrier compact umbrella at $32, English Sketchy Lace Boot at $85.

*Photos courtesy of däv.

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Clean as a whistle

What does a gal do when the colored indicator thingie on her toothbrush loses its blue tint? Why add it to your arsenal of cleaning tools, of course! I use our old toothbrushes for a myriad of cleaning tasks - scrubbing grout in bathrooms, sink drains, and other nooks and crannies. Trust me - you'll save lots of money on small cleaning brushes. I usually soak my old toothbrush in a bleach and water solution to kill all the germs before I send it to the cleaning basket. Happy cleaning!

*Photo courtesy of Oral-B.

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Cookie Monster approved

Baking homemade cookies is a fundamental aspect of homemaking. I mean really, those boxed mixes just aren't the same. Once you become a seasoned expert (I'm really not a narcissist, but I'm a pretty good cookie baker) at whipping together a cookie dough, it will only take you 10-15 minutes plus baking time. From watching my mother bake dozens upon dozens of cookies over the years (she is really amazing with cookies), I have a few tricks up my sleeve to ensure the most delicious, softest, delectable treats you've ever tasted.

Dough making is most simple with a stand mixer - click here to feel my love for my Kitchen Aid stand mixer. Your butter will be creamier, your ingredients will be more evenly mixed and you will quicken the process significantly. If you have a cookie monster in your house, and I mean husband, invest in a good mixer - it's worth it!

When you've completed your dough, use two teaspoons to scoop the dough onto the cookie sheets - one spoon to scoop and the other to push the dough off the spoon onto the cookie sheet. This will ensure your cookies are about the same size. Space your dough balls at least 1-2 inches apart so you don't end up with a snowman-style cookie.

During the baking process, use multiple cookie sheets, if you have them. I heart my Calphalon non-stick insulated cookie sheets; they have a layer of air between two sheets to ensure the bottom of the cookies (or whatever is on the sheet) don't get burned. That being said, I rotate my cookie sheets mid-way through their baking time, i.e. if the cookies bake for 10 minutes, swap the sheets on the oven racks after 5 minutes. I also turn each cookie sheet 180 degrees to ensure that all the cookies are evenly baked. Let's be honest, unless you have a convection oven, things don't really cook all that evenly!

When those delicacies emerge from the oven, let sit about a minute and then use a metal spatula to quickly move them to a cooling rack. Plus, if you're icing the cookies, this will be a great work area.

*Photos courtesy of MyThings and Martha Stewart.

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Medicine Cabinet Essentials

I keep our house well stocked with lots of drugs...legal drugs, that is. In all honesty, I review our medicine 'cabinet' (it's really a Rubbermaid box with a handled-lid) about 2 or 3 times each year to check for expiration or requirements for refills. For those of you who may not have ever noticed, there are expiration dates on most OTC medications and you should probably pitch your leftovers once that date has gone by. Whenever I need to stock up, I usually peruse my coupons and store ads to find good deals because everyone knows a drug store run can be pricey.
Stock up on the items below and you may help avoid an unfortunate midnight drugstore run when....well, you've got the runs!

• Aspirin
• Ibuprofen, like Advil or Motrin
• Acetaminophen, like Tylenol
• Muscle Rub, like Ben gay or Icy Hot
• Antacid, like Tums
• Anti-diarrheal, like Pepto Bismol
• Band-aids in various sizes
• First aid cream, like Neosporin
• Anti-itch cream, like Hydrocortisone or Benadryl
• Cold medicine, like NyQuil or Robitussin
• Cough medicine, like Robitussin
• Flu medicine, like Therma Flu
• Throat lozenges
• Allergy medication, if applicable
• Eye drops, like Visine
• Thermometer
• Ace Bandage

*Photo courtesy of Real Simple.

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Cover up for just a few bucks

I grew up in the South (Texas to be exact) where the summers were scorching and the only way to survive was hanging at the pool. As a result of my environment and my mother's influence, I have always approached pool time like any other day that requires an outfit - pool time is no time to scrimp on looking cute. Matching cover ups and bathing suits were cute until I was about 7, but not anymore, now that I'm 27. I have a myriad of cover ups in my closet; most of them are dresses because I think they are the most comfortable and coolest option. There are ways to look fashionable and appropriate at the pool (or the beach for that matter) on a teensy weensy budget, to match your teeny bikini. Add some fab flops, dangly earrings and a cute beach tote and you are ready for summer!

From left to right: Xhiliration Turquoise cover up from Target at $12.58, Victoria's Secret knot-front dress on clearance for for$23, Old Navy white gauze cover up at $24.50, Gap tank dress on sale for $24.99, Old Navy Jersey Dress at $15
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Husband-pleasing meal!

My Mom used to point out 'Husband pleasing beans' whenever we were in the grocery store when I was a kid. Apparently she used to feed them to my Dad when she wasn't up for cooking an elaborate dinner and resulted in a happy hubs. In any case, I've revised the husband-pleasing meal. My hubs is a Southern boy and loves his BBQ; Sunday night was my first attempt at chicken barbecue, a healthier version of the original. It's styled like pork barbecue. For those of you from the North who aren't familiar with the use of barbecue as a noun, it's pulled meat, cooked in barbecue sauce. My dinner was incredibly simple and required very little work - no more than 15 minutes of hands-on work.

Christine's Chicken Barbecue

• 2-3 lb. boneless, skinless chicken breast
• 2 C water (decrease amount for thicker sauce)
• 1 C ketchup
• 4 Tbsp brown sugar
• 4 Tbsp cider vinegar
• 4 Tbsp Worcestershire sauce
• 1 Tbsp dried onion flakes
• 1 Tbsp garlic powder
• 1 tsp Tabasco sauce
• 1 tsp Cayenne pepper
• 1/4 tsp salt

1. Put all ingredients in slow cooker/crock pot. If you really want to make this simple, use a slow cooker liner before adding all ingredients to reduce clean-up time.
2. Cook on high for 2-3 hours or until chicken is cooked through.
3. Take out pieces of chicken and shred/pull/dice with knife and fork. Replace all meat into crock pot with sauce and simmer until ready to serve.

Serve with sandwich rolls, corn on the cob and salad for a crisp, refreshing southern summer meal. Oh, and don't forget a cold beer!

*Photo courtesy of Food Network.

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Skew me off a piece of that!

I think I have finally reached a state of near-perfection when it comes to skewers on the grill. Skewers are an easy and simple meal to prepare and you can include various meats and vegetables to appeal to all palates. Here are a few tips to ensure that you don't unintentionally derail your skew-tastic dinner.

Skewer basics
Metal skewers are great because they're reusable and don't require any prep. Just make sure you have an oven mitt at the ready so you don't burn your hands when turning them. Bamboo skewers, on the other hand, require a nice long water bath to soak. I usually soak my skewers for at least an hour, preferably 2 or 3. If you miss this seemingly minor step, your dinner will go up in flames - literally. Separate ingredients that require varying cooking times and heat onto different skewers, i.e. chicken and pineapple should be separated.

Vegetable Skewers
Make sure that all vegetables are cut into sizable chunks to be securely snared on the skewer. For onions and peppers, 1 inch chunks are preferable, and for squash and zucchini, 1/8-1/4 inch slices work well. The key step for vegetables is brushing or tossing them in olive oil or a marinade before skewering them; this will ensure they don't dry out and crispen on the grill. I like to season my veggies with a little salt and pepper as well.

Carnivorous Skewers
Marinate, marinate, marinate! Not only will your meat have a little flavor kick, they'll stay moist on the grill. Keep meats separate to accommodate cooking times. For shrimp, I like to skew them twice for extra security (thru both ends).

Now, skew to your heart's content and enjoy the tasty outcome!

*Photo courtesy of Gourmet.
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