~ Poor Man’s Chesapeake Crab Macaroni Salad ~

Poor Man’s Chesapeake Crab Macaroni Salad

A creamy, zesty pantry classic with a modern smoky twist.

Ingredients

• Pasta: $1/2$ box Macaroni (approx. 8 oz / 225g)

• Protein: 1 can Crabmeat (drained)

• Produce: 1 Green pepper (diced), 1 Onion (diced)

• Aromatics: 1–2 cloves Garlic (finely chopped), Fresh Parsley (chopped)

• The Creamy Base: Mayo (to desired creaminess, start with $1/2$ cup)

• Seasoning: Tabasco sauce (to taste), Smoked Paprika (a generous dash), Salt and Pepper

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Instructions

1. Prep the Pasta: Boil the macaroni in salted water until al dente (Note: to cut the sodium, don’t add salt to the water!) . Drain and rinse thoroughly with cold water until the pasta is completely chilled. Set aside.

2. Mellow the Garlic: In a small bowl, whisk together the mayo, chopped garlic, and several dashes of Tabasco. Let this sit for 5 minutes while the pasta finishes. This "cooks" the raw garlic in the vinegar of the Tabasco, removing the sharp sting.

3. Build the Base: In a large mixing bowl, combine your diced onions and green peppers. Stir in the garlic-mayo mixture until well combined.

4. The Mix: Add the chilled macaroni to the bowl. Fold in the crabmeat gently to keep the pieces intact.

5. The Finish: Add a dash of smoked paprika and stir. Taste for seasoning—add more Tabasco if you want more heat, or a pinch of salt if needed.

6. Garnish: Sprinkle the fresh parsley over the top right before serving.

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Chef's Note: If you have time, let it chill in the fridge for 20 minutes before eating. The macaroni will absorb the smoky paprika and garlic flavors, making it even better!

Nutrient	Amount per Serving	% Daily Value*
Calories	415 kcal	21%
Total Fat	22g	28%
Saturated Fat	3.5g	18%
Cholesterol	55mg	18%
Sodium	480mg	21%
Total Carbohydrates	44g	16%
Dietary Fiber	3g	11%
Total Sugars	4g	--
Protein	15g	30%

~Easy Chicken Pot Pie~

~Easy Chicken Pot Pie~ 

🛒 Ingredients (Makes 3–4 ramekins (Ramekins 16 oz Oven Safe))

    • 1 can Swanson Premium White Chunk Chicken Breast in Water, drained

    • 1 can condensed cream of chicken soup

    • (Option: condensed cream of celery soup)

    • ⅓–½ cup chicken broth

    • 1–1½ cups frozen peas & carrots

    • ½–1 cup frozen white pearl onions

    • 1 cup frozen corn

    • 1 sheet Pillsbury Original Crescent Dough Sheet

    • Salt & pepper to taste

    • Butter or 1 egg (for brushing the tops)

🔥 Instructions

Preheat oven to 375°F (190°C).

Make the filling:

    • Rinse the canned chicken and break apart with fork

    • In a large bowl, mix: Chicken, Cream of chicken soup, chicken broth, Peas & carrots, Pearl onions, and corn. Add seasonings and stir well (no need to thaw vegetables).

Fill the ramekins:

    • Lightly grease 3–4 oven-safe ramekins.

    • Spoon filling into each, filling about ¾ full (leave room so it doesn’t bubble over).

    • Add the dough tops

    • Unroll the crescent dough sheet.

    • Cut circles slightly larger than the tops of your ramekins.

    • Lay each piece over the top and gently press around the rim to seal.

    • Cut 2–3 small slits in each for venting.

Bake

    • Place ramekins on a baking sheet (in case of overflow).

    • Bake 20–25 minutes, until tops are golden brown and filling is bubbly.

    • Rest 5–10 minutes before serving — the filling thickens as it cools.

✨ Optional upgrades:

    • Sprinkle a little flaky salt or cracked pepper on top before baking.

    • Add shredded cheddar into the filling for extra richness.

    • Add diced potatoes: Par-cook potatoes by boil or steam diced potatoes 5–7 minutes until just tender. This prevents them from being undercooked after baking.

🥧       % Daily Value (Per 1 Ramekin)

Nutrient             Amount     % Daily Value*

Calories                ~500     25%

Total Fat              ~24g             31%

Saturated Fat      ~9g     45%

Cholesterol      ~70mg     23%

Sodium              ~1,250mg     54% ⚠️

Carbohydrates      ~48g             17%

Fiber      ~5g             18%

Protein      ~28g               56%

*Based on standard U.S. Daily Values.

~ Salsa Verde ~

~Asa’s Salsa Verde~

Asa first made this for me and it was delicious! Salsa Verde recipes are pretty basic and there is not much difference between them.

Ingredients:

• 2 mediumTomatillos 
• 1/2 cup chopped White Onion
• 2 cloves (or more) garlic, optional
• 2 cup chopped Cilantro leaves
• 2 tbs Fresh Limes juice to taste
• Salt to taste

Options:

• 1 or 2 jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)
• 1 ripe avocado, cut in half, pit removed, flesh scooped from the skin and roughly chopped

Directions:

    1. Prep the tomatillos: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.

    2. Place the cooked tomatillos, lime juice, onions, garlic, cilantro (Some recipes call for leaving the the stems but I don’t like the stems so I remove them.), chili peppers (Optional) in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Storage suggestions: 

This Salsa Verde should keep well in the refrigerator, covered, for at least 1 week.

~Grilled Pineapple Country Ribs~

~Grilled Pineapple Country Ribs~

Ingredients

For the ribs

•  3–4 lbs boneless country-style pork ribs

For the pineapple marinade

• 1/2 cup pineapple juice (from the canned pineapple)
• 2 tbsp smoked paprika
• 1 tbsp ground ginger
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 cup brown sugar or 3 tbsp honey
• 2 tbsp soy sauce
• Juice of one lime (you had "line")
• 1/2 tsp cayenne pepper (optional, for a kick)

For the glaze

• 1 tbsp cornstarch
• 2 tbsp cold water

For grilling

• 1 (20 oz) can of pineapple slices or chunks

Instructions:

1. Make the marinade: In a bowl, whisk together all marinade ingredients until fully combined.

2. Marinate the ribs: Toss the pork ribs in the marinade until evenly coated. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.

3. Prepare the slurry: In a small bowl, mix the cornstarch and cold water until smooth. Set aside.

4. Make the glaze: Pour the used marinade into a small saucepan. Bring it to a gentle simmer over medium heat, then slowly whisk in the cornstarch slurry while stirring constantly. Simmer for 2–3 minutes, until the glaze thickens and becomes glossy. Remove from heat and set aside.

5. Preheat the grill: Set up your grill for two-zone cooking — direct heat on one side, indirect heat on the other (about 300°F on the indirect side).

6. Grill the pineapple: Thread pineapple chunks onto skewers (soak wooden skewers in water for 30 minutes) or use a grill basket. Grill over direct heat for 15–20 minutes, turning occasionally, until lightly charred. Move to the cooler side to keep warm.

7. Sear the ribs: Place the marinated ribs over direct heat. Sear for 3–5 minutes per side, until nicely browned with a bit of char.

8. Slow cook the ribs: Move the seared ribs to indirect heat. Close the grill lid and cook for 30–60 minutes, basting occasionally with the pineapple glaze, until the internal temperature reaches 185–190°F for tender, juicy ribs. Cooking time will vary based on thickness.

9. Finish with glaze: In the last 15 minutes of cooking, brush the ribs generously with the remaining glaze to caramelize the surface.

10. Rest and serve: Remove the ribs and pineapple from the grill. Let the ribs rest for 5–10 minutes before slicing. Serve with grilled pineapple and any extra warmed glaze.

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Notes:

• 185–190°F is a great internal temp for shoulder-style ribs like these; it breaks down connective tissue and gives a more tender, rich texture.

~Pineapple Teriyaki Chicken Kabobs~

🍢 Pineapple Teriyaki Chicken Kabobs

🔹 Ingredients

For the Marinade (Savory Base):

For the Glaze (Sweet Finish):

• 1/2 cup pineapple juice

• 2 tbsp brown sugar

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 1 tbsp cornstarch + 2 tbsp water (to thicken)

For the Kabobs:

• Chicken Breasts

• Fresh pineapple chunks

• Bell peppers (red, yellow, green – mix it up)

• Pearl onions (parboiled for 2–3 min if you want them tender)

• Skewers (soaked in water 30 mins if wooden)

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🔪 Step-by-Step

1. Marinate the Chicken (2–24 hours ahead)

• Whisk together all marinade ingredients.

• Toss chicken in it and refrigerate, covered. More time = more flavor.

2. Make the Pineapple Teriyaki Glaze

• In a small saucepan over medium heat, combine pineapple juice, brown sugar, soy sauce, and sesame oil.

• Stir cornstarch + water in a small bowl, then add to the pan.

• Simmer, stirring often, until thickened and glossy (5–7 minutes).

• Set aside to cool slightly.

3. Assemble the Kabobs

• Alternate chicken, pineapple chunks, bell peppers, and pearl onions on skewers.

• Pro tip: Start and end with something sturdy (like onion or pepper) to anchor the skewer.

4. Grill Time

• Preheat grill to medium-high.

• Grill kabobs for ~10–12 minutes total, turning every few minutes.

• In the last 5 minutes, brush with the teriyaki glaze, letting it caramelize but not burn.

• Optional: Give a final brush just before serving.

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📝 Optional Garnishes

• Sprinkle of sesame seeds

• Chopped green onions

• Lime wedges on the side

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This recipe was generated by ChatGPT, the instructions that I gave it was: "Okay what I want to do is make chicken kabob. I want to marinate the chicken and coat them with a sweet sauce. I thought some type marinade that will compliment the sweet." And this is the recipe that it come up with!

~Slow Cooker Tropical Chicken~

~ Slow Cooker Tropical Chicken (Pureed Sauce Version) ~

Ingredients:

• 1.5 - 2 pounds boneless, skinless chicken breasts or thighs

• 1 (20-ounce) can pineapple chunks, undrained

• 2 large mangoes, peeled and cut into chunks

• Juice of 1 lime (about 2 tablespoons)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Optional Add-ins for more flavor:

• 1/4 teaspoon ground ginger

Instructions:

1. Prepare the fruit: Reserve the juice from the canned pineapple and set it aside. Divide the pineapple chunks and the mango chunks into two equal portions.

2. Make the sauce: In a blender or food processor, combine one-half of the pineapple chunks, one-half of the mango chunks, and the reserved pineapple juice. Blend until smooth.

3. Prepare the slow cooker: Place the chicken at the bottom of a 5- to 6-quart slow cooker.

4. Combine ingredients: Pour the pureed fruit mixture over the chicken. Then, add the remaining pineapple and mango chunks (the un-pureed half) the pineapple juice from the can, and the lime juice.

5. Season: Sprinkle the salt, black pepper, and any optional spices you choose over the top.

6. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is very tender.

7. Shred and serve: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the pureed sauce and fruit chunks. Serve over rice or with your favorite sides.

~Damn Yankee BBQ Sauce~

~Damn Yankee BBQ Sauce~

KC-style with maple syrup & spiced rum

Ingredients:
    • 1/2 cup ketchup
    • 1/3 cup pure maple syrup (Grade A Dark preferred)
    • 1/4 cup apple cider vinegar
    • 1/4 cup spiced rum (e.g. Kraken, Captain Morgan)
    • 1 tbsp Worcestershire sauce
    • 1 tbsp Dijon or yellow mustard
    • 1/4 cup tomato paste
    • 1 tsp smoked paprika
    • 1/2 tsp onion powder (Substitute 1 small yellow onion (about 1/2 cup purée* once blended))
    • 1/2 tsp garlic powder ( Substitute 4–5 garlic cloves (about 1–2 tbsp purée once blended))
    • 1/4 tsp cayenne pepper (optional)
    • 1/2 tsp black pepper
    • 1 tsp liquid smoke (optional but highly recommended)
    • 1/2 tsp salt, or to taste

Directions:
1. Combine all ingredients in a medium saucepan. Whisk until smooth.
2. Bring to a simmer over medium heat, then reduce to low. Let simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and glossy.
3. Taste and tweak:
    More maple syrup = sweeter
    More vinegar = tangier
    More rum = richer (simmer extra to mellow the alcohol)
4. Cool and transfer to a clean glass jar or bottle.

Storage:
 Keeps 2–3 weeks in the refrigerator.
 Freezes beautifully for longer storage.

Serving suggestions:
Smoked ribs, pulled pork, chicken thighs
Brushed on BBQ burgers or grilled mushrooms
Dunked with reckless abandon into fries or onion rings

* How to Prepare the Purée:
    • Rough chop the onion and garlic.
    • Add them to a food processor or blender with 1–2 tbsp of the spiced rum or water to help them blend smoothly.
    • Purée until smooth.

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The story behind this recipe…
 

I was looking for a recipe for homemade BBQ sauce and all I found was Texas BBQ sauce, Kansas City BBQ sauce, Louisiana BBQ sauce… and I noticed that there were no New England BBQ sauce.

So I was using ChatGPT AI to look for recipes, so I asked it… “make a New England style BBQ sauce recipe.” it paused for a second and them spit out the recipe. I liked it, a make a few changes to it, like maple syrup instead of cane sugar and spiced rum instead of Bourbon. Hence, Damn Yankee BBQ Sauce!

~Baked Pork Chops with Apple-Stuffing Casserole~

 ~Baked Pork Chops with Apple-Stuffing Casserole~

 

Servings: 2–4
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:
    • 2–4 bone-in or boneless pork chops
    • 1 large apple, peeled, cored, and sliced
    • 2 cup Apple Cider
    • 1 box (or \~2 cups prepared) stuffing mix
    • 1 tablespoon butter or oil

Directions:
1. Preheat oven to 375°F (190°C).
2. Using the apple cider instead of water, prepare the stuffing according to package directions. Set aside.
3. Season pork chops with salt, pepper.
4. Sear the pork chops (optional but adds flavor): Heat a skillet over medium-high heat with butter or oil. Sear pork chops for 2–3 minutes per side until golden. Remove from heat.
5. Assemble the casserole:
    In a greased baking dish, layer the apple slices evenly on the bottom. [Okay, I changed that... the apples goes on the top, I found that under the pork chop they get too mushy]
    Place the seared pork chops over the apples.
    Spoon the stuffing over the pork chops, covering them completely.
    Add the rest of the apple cider if you want more moisture.
6. Bake covered for 30–40 minutes, or until the pork reaches 145°F (63°C) internally. For crisper stuffing leave uncover and bake until the stuffing is golden on top.
7. Rest for 5 minutes before serving.

Options:

Using chicken instead of pork.

Cranberries

~ An Apple Cobbler ~

~ What’s For Breakfast? An apple cobbler. ~

Ingredients:

• 1 apple per person
• pancake mix
• Cream of Wheat
• Oatmeal
• Cinnamon
• Nutmeg
• Brown sugar
• Butter

Directions:

1. Peel, core, and dice the apple into about ½ inch pieces.
2. Place the diced apple in a zippered bag, add some brown sugar, nutmeg, and cinnamon and shake to coat the apples.
3. Place the coated diced apples in a Ramekin dish.
4. Mix the batter… ½ pancake mix, ¼ Cream of Wheat, and ¼ oatmeal and pour over the diced apples.
5. Sprinkle some brown sugar and cinnamon lightly over the top. I place small pads of butter on the top around the edges of the bowl.
6. Bake in a 350F over for about 25-30 minutes, or until the pancake topping is golden brown and fully cooked through. You can check for doneness by inserting a toothpick into the topping—if it comes out clean, the cobbler is ready. I sometimes turn the oven to broil for the last couple of minutes to brown the top.

It also makes a good dessert!

You can also use fresh fruit instead of apples:

• Peaches
• Berries
• Cherries
• Mix fruit

~Lobster Eggs Benedict with Mock Hollandaise Sauce~

~Lobster Eggs Benedict with Mock Hollandaise Sauce~

When I was young my family had a cottage on a lake in New Hampshire and near by was Lake Sunapee and the town of Sunapee and on the shore of the lake was “The Anchorage” a restaurant. They served my favorite breakfast… Lobster Eggs Benedict!
I tried making the Hollandaise sauce but I usually ended up with watery scrambled eggs. So I make mock Hollandaise sauce…. Much easier.

You can use anytype of biscuit or muffin. I like using the classic scones for a heavier biscuit (I usually buy them from a bakery, much easier than making them.).

Ingredients:

• 2 eggs per person
• ¼ lb of lobster meat per person
• 2 slices of cheese (Your favorite cheese) person
• 1 scone per person (or English Muffin or Buttermilk biscuit) 

*****

• ¼ cup of mayonnaise
• ¼ cup of butter
• 3 tablespoons of lemon juice
• 2 tablespoons Dijon Mustard (Optional)
• A dash of cayenne pepper or Tabasco sauce (Optional)

Directions:

• While the water is heating, melt the butter in a small pan or dish, stir in the lemon juice and the cayenne pepper or Tabasco sauce (Optional). Add the Dijon Mustard (Optional) and then add the mayonnaise, blend
• Poach the eggs according to the video.
• Fill a small saucepan half full of water. Add vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil, turn off the heat. Gently break 1 of the eggs into a cup or mug, taking care not to break the egg or yolk, and slowly drop the egg into the water taking care not to break it. Repeat with remaining eggs. Cook about 4 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. (See the video)
• While the eggs are poaching place the picked cooked lobster in a pan with a little butter and add just  a bit of lemon juice and place the lobster meat in the pan, you don’t want to cook it just reheat it.
• Cut the scones in half, place half the lobster meat on both halves of the scone. Place the poached egg on the lobster meat and cover liberally with the mock Hollandaise.

 

~Pineapple and Shrimp Macaroni Salad~

~Pineapple and Shrimp Macaroni Salad~

Ingredients: 

• 1 pound pasta, you can use any small pasta, such as bowtie, shells, or elbow but elbow macaroni is a classic choice
• 1 pound shrimp , peeled and deveined
• 1 can (8 ounces) pineapple chunks, drained (Reserves the liquid.)
• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup thinly sliced shallots diced
• ¼ cup of chives diced
• ¼ green and/or red peppers diced
• ¼ cup celery diced
• Salt & pepper to taste.

Options:

• Use OLD BAY Seafood Seasoning or Tony Chachere's Creole Seasoning instead of salt and pepper.
• Add peas
• Add corn
• You can use chicken instead of shrimp.

Directions:

• Dice the cooked shrimp (I found that dicing the shrimp prevents people from picking out the shrimp for themselves.)
• Mix the shrimp, pineapple, peppers, shallots, celery, and chives together in a large bowl.
• Whisk together the mayonnaise and sour cream together in a separate bowl and slowly add the reserved pineapple juice until the mayo and sour cream has thinned out a little. You don’t want to make it too thin or it will run off the pasta and shrimp.
• Season to taste, refrigerate before serving.

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Because this dish contains mayonnaise, it should be kept cool to keep it from spoiling. When bring mayo to a picnic I always worry about the mayo going bad, I found this nice two quart insulated bowl that you put in the refrigerator before and it will keep the food cool.

~Spaetzle, Sauerkraut and Sausage~

 My grandmother use make this and it was one of my favorite. Simple and easy to make.

Ingredients:

• Spaetzle (See recipe here)
• Kielbasa (You can also use any other German sausage)
• Sauerkraut
• Onions
• Butter

Directions:

1. Dice an onion and make the Spaetzle,
2. Cut the Kielbasa into one inch pieces and in a frying pan cook the Kielbasa and chopped onions,
3. Drain the Sauerkraut and add it to the frying pan,
4. Continue cooking the Kielbasa, sauerkraut, and onions until most it the liquid from the sauerkraut.
5. Add the Spaetzle and continue stirring until the spaetzles are heated up.

Substitutions:

• Egg noodles for the Spaetzles.
• Add bacon or slat pork.
• Add diced apples.

~Creamy Pork Tenderloin Medallions~

 ~Creamy Pork Tenderloin Medallions~

Ingredients:

• 1 pound pork tenderloin cut into 1 inch medallions
• Flour for coating the pork
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic minced
• ½ teaspoon Dijon mustard
• ¼ cup low salt chicken broth (or dry white wine)
• ¼ teaspoon Italian seasoning or for a more Mediterranean flavor use Herbes de Provence
• 1 cup heavy/whipping cream
• 2 tablespoons of Tomato Paste
• 2 shallots chopped
• ½ tablespoon fresh parsley chopped

Instructions:

1. Trim off excess fat and slice the pork tenderloin into about 1" thick pieces. Pat dry with a paper towel.
2. Season the pork with Italian seasoning and coat each piece in flour.
3. Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
4. Stir in the garlic, Dijon mustard, chicken broth, Italian seasoning, the shallots, and then return the pan to the heat until the shallots turn transparent. Deglaze the bottom of the pan by scraping up any brown bits. Continue stirring  for about a minute.
5. On low heat stir in the cream and add the tomato paste, and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
6. Sprinkle the fresh parsley over top and season with extra salt & pepper if needed. 

Substitutions:

• Chicken for the pork