Category Archives: Dinner Ideas

Crab “Bombs”: The Explosive Addition to Your Picnic or Dinner Party

Dinner Ideas June 7, 2026 Leave a comment
Golden crab cakes garnished with herbs on a ceramic platter with creamy dip and lemon wedges
A platter of golden crab bombs served with a creamy herb dip and lemon wedges

Serve crab “bombs” for a picnic or dinner party and watch smiles multiply. These crispy, golden orbs hide a creamy, savory crab center that pops with flavor in every bite. Easy to transport and even easier to eat, they pair perfectly with chilled white wine, zesty dipping sauces, or a bright citrus slaw. Whether spread on a blanket by the ocean or arranged on a platter for guests, crab “bombs” make any gathering feel festive and effortless.

Ingredients

  • 1 pound crab meat
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup of panko breadcrumbs
  • 2 green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 egg, beaten

Process

If baking, preheat oven to 375°F.

If frying, heat the oil in a deep pan over medium heat.

  1. In a large mixing bowl, combine crab meat, softened cream cheese, mozzarella cheese, breadcrumbs, green onions, garlic powder, Old Bay seasoning, paprika, cayenne pepper, salt & pepper; add additional breadcrumbs if the mixture is still wet.
  2. Take about 2 tablespoons of the crab mixture and roll it into a ball shape. Repeat until all the mixture is formed into balls.
  3. Place the crab bombs on a parchment-lined baking sheet. Bake for 15-20 minutes until golden.
  4. If Frying: carefully add the crab bombs to the hot oil, fry them in batches until golden and crispy, about 4 – 5 minutes per side.
  5. Drain excess oil if frying; remove the crab bombs and place on a paper towel to absorb the excess oil.
  6. Serve hot

Dip #1 Creamy Dill Dip

Ingredients

  • 8 ounces cream cheese, room temperature
  • ½ cup sour cream
  • ½ cup mayonnaise or plain Greek Yogurt
  • 4 green onions, minced
  • 2 tablespoons fresh parsley leaves, minced
  • 1 tablespoon fresh dill, minced
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper

Process

  1. In a large mixing bowl, beat cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper until blended. Serve at room temperature.

Dip #2 Sweet Chili Sauce

Ingredients

  • ½ cup unseasoned rice vinegar 
  • ¾ cup of water
  • 2/3 cup white sugar 
  • 5 garlic cloves finely minced, or pressed
  • 1 tablespoon of soy sauce or Fish sauce
  • ½ tsp cayenne pepper optional
  • 2- ½ tablespoons of sambal oelek (please see recipe notes)
  • 4 teaspoons of cornstarch 
  • 2 tbsp water

Process

  1. Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper  in  a non-stick pan.
  2. Heat over medium heat while stirring to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes. 
  3. Add the sambal oelek (or a substitute listed below) and mix through. Let it cook for a few minutes until it’s slightly thickened (2- 5 minutes).
  4. Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
  5. Stir frequently (to prevent the sauce from burning at the bottom), simmer the sauce for 2 – 5 minutes or until it reaches the desired thickness. Remember, the sauce thickens as it cools. If it thickens too much, add a little extra water to thin it out.
  6. Cool to room temperature and store in the fridge.

Notes: Substitutions for Sambal Oelek 

  1. Chili Garlic Sauce: This sauce has a similar base of chiles, vinegar, and salt, but includes garlic and sugar, giving it a slightly different flavor. It can be used in equal amounts as a substitute in most recipes 
  2. Sriracha: Another popular option, sriracha offers a vibrant red color and a similar heat level. However, it is a sauce rather than a paste, so it may alter the texture of your dish slightly. You can use it in a 1:1 ratio, but consider adding a bit of vinegar to mimic sambal oelek’s tanginess 
  3. Gochujang: This Korean chili paste is fermented and has a richer flavor profile. It can be used in smaller amounts due to its strong taste, and it works well in marinades and stir-fries 
  4. Harissa: A North African chili paste that adds a complex flavor. It can be used as a substitute, but be mindful of its distinct spices that may change the overall taste of your dish 
  5. Homemade Sambal Oelek: If you have fresh red chilies, salt, and vinegar, you can easily make your own sambal oelek. Blend these ingredients to your desired consistency, adjusting the heat level by choosing milder or hotter chilies 
  6. Crushed Red Pepper Flakes: For a quick and easy option, crushed red pepper flakes can add heat to your dishes, though they lack the vinegar and salt balance of sambal oelek. Use them to taste 

Garlic and Herb Steamed Clams

Dinner Ideas June 4, 2026 Leave a comment
Steaming clams in garlic butter sauce garnished with herbs, served with toasted bread and a glass of white wine
A bowl of steaming clams served in a garlic herb butter sauce with toasted bread on the side

Steam clams and mussels for friends and watch the party come alive! These briny treasures cook fast in a fizzy splash of dry white wine, butter, garlic, and fresh herbs, filling the kitchen with irresistible aromas. When the shells pop open, ladle that fragrant broth over pasta or dunk crusty bread to sop up every savory drop. The dry wine brightens flavors as the alcohol cooks away, leaving concentrated, mouthwatering depth. It’s an easy, crowd-pleasing dish that looks impressive without effort and turns any summer gathering into a warm, festive feast.

Ingredients

  • 1/2 cup of butter
  • 5 cloves garlic, minced or grated
  • 2 cups of dry white wine (such as a Chardonnay)
  • 1 tablespoon dried oregano or 2 tablespoons of fresh chopped oregano
  • ¼ cup fresh chopped parsley
  • 1 teaspoon crushed red pepper flakes
  • 36 clams in shell, scrubbed

Process

  1. Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
  2. Place clams in the wine mixture. Cover, and steam until all the clams have opened; discard any that do not open. Serve in soup bowls and ladle broth generously over them.

Corn Salad (aka Texas Caviar)

Dinner Ideas May 31, 2026 Leave a comment
Change to outdoor picnic table setting

Born in mid-20th century Texas, Texas Caviar is a playful, crowd-pleasing celebration of fresh, bold flavors. This zesty corn salad dazzles at parties, picnics, and casual get-togethers, ready to be tweaked however you like: stir in creamy avocado, dice jalapeño for a spicy kick, add cumin for a warm hug of spice, or splash in hot sauce for mischief. Spoon it with crunchy tortilla chips, pile it next to grilled meats, or crown tacos and salads—every bite sings. Whether you’re feeding friends or craving a quick, vibrant side, Texas Caviar brings cheerful color, lively textures, and irresistible taste.

Ingredients

For the vegetables

  • 2 15-ounce cans of black-eyed peas
  • 1 15-ounce can of black beans
  • 1 15-ounce can of corn (or 1 ½ cups frozen and thawed)
  • 1 red bell pepper
  • 1 cup cherry tomatoes
  • 3 green onions
  • 1 medium jalapeno, seeded, diced
  • 1 avocado, sliced into cubes
  • ½ cup of chopped cilantro
  • 2 teaspoons of kosher salt

For the dressing

  • 2 tablespoons lime juice
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon oregano
  • 4 tablespoons olive oil

Instructions

  1. Drain and rinse the beans and corn.
  2. Dice the red bell pepper, slice the cherry tomatoes, and thinly slice the green onions on a diagonal. Seed and dice the jalapeno pepper; finely chop the cilantro. Slice the avocado into cubes.
  3. Add all the vegetables and beans to a bowl. Stir in the kosher salt.
  4. In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.
  5. Refrigerate until serving; allow to marinate for 30 minutes or longer. Serve with chips for dipping or serve as a side.

Stores refrigerated for up to 3 to 4 days. 

Cheesy Beer Bread

Dinner Ideas May 29, 2026 Leave a comment
Round sourdough bread wrapped in parchment paper tied with twine and garnished with rosemary, thyme, and bay leaves on a wooden board
A loaf of Cheesy Beer bread wrapped in parchment and twine, adorned with fresh herbs.

Cheesy Beer Bread transforms humble ingredients into a delightful, crowd-pleasing loaf that’s fun to bake and impossible to resist. Picture a tall, golden cylinder with a slightly crisp crust and a pillowy, cheese-studded interior that releases savory aromas as you slice it. No yeast fuss—baking powder and lively beer bubbles do the rising—so it’s a quick, satisfying bake. The vertical pan traps steam, keeping the crumb tender while concentrating cheesy, toasty flavors in every bite. Serve warm with butter, dunk into soups, or package for fundraisers and friendship baskets—this bread practically sells itself. For variety, try baking the batter in mugs for single servings or in a standard loaf pan for easy sharing. It’s playful, flavorful, and ideal for spontaneous baking adventures.

Ingredients

  • 3 cups of all-purpose flour
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of kosher salt
  • 1 cup of shredded sharp cheddar cheese
  • 12 oz. beer (see note)
  • ¼ cup of butter melted and divided
  • ½ tsp garlic powder
  • ½ Tbsp minced fresh parsley
  • ¼ cup of shredded sharp cheddar cheese (for top of loaf)

Process

  1. Preheat oven to 350°F.
  2. Spray pan or mugs with nonstick cooking spray; set aside.
  3. Using a large mixing bowl, add the flour, sugar, baking powder and salt; stir until well combined.
  4. Add 1¼ cups of cheddar cheese; stir until well combined.
  5. Add beer; stir until well combined.
  6. Transfer batter into prepared pan, or mugs.
  7. Brush half of the melted butter (2 Tbsp) and sprinkle ¼ cup of cheese evenly on top of the batter.
  8. Bake for 40-45 minutes, or until top of bread is golden brown.

Topping for Bread

  1. Using a small bowl, whisk together the remaining melted butter (2 Tbsp), garlic powder and parsley.
  2. While bread is still hot from oven, brush the butter mixture evenly on top.
  3. Let bread cool for 10 minutes in pan before transferring to a wire rack until completely cool.

Notes

For beer bread, I recommend using a lighter beer like ales or pilsner. Hoppy beers (like IPAs) are not recommended as they tend to overshadow the flavors in the bread.

Pesto Spread

Dinner Ideas May 28, 2026 Leave a comment
Toast with Genovese pesto, poached egg, and salad on a ceramic plate with coffee cup
Pesto Spread

My potted basil exploded with growth in this humidity, so I snipped it back before blooms appeared. I didn’t have enough basil for classic pesto—only an ounce—plus a handful of parsley. Undeterred, I grabbed almonds and macadamia nuts, silky avocado oil, vibrant purple garlic, grated Parmesan, salt and pepper. The result was a playful pesto spread, packed with nutty richness and herb brightness, perfect for jazzing up sandwiches, dolloping on pasta, or spreading on warm crusty bread. I hope you enjoy it as much as I do.

Ingredients

  • 1 – 2 ounces of fresh basil leaves or basil and parsley
  • 1/3 cup of avocado oil (or olive oil)
  • ¼ cup shredded parmesan cheese
  • 1/3 cup of nuts (almonds, walnuts, pine or macadamia)
  • 2 cloves of fresh purple garlic (spicy) or regular garlic
  • ½ teaspoon of table salt
  • ¼ teaspoon freshly ground pepper

Process

  1. Add the nuts and garlic to a food processor and pulse until everything is minced.
  2. Add the remaining ingredients; basil, (and parsley if using), parmesan, and half of the oil, salt and pepper, pulse until the basil is well blended with the nuts and garlic, add the remaining oil. Add more oil to get a loose, spreadable consistency.

Refrigerate in a glass jar with a lid for 3 – 4 days or freeze for up to 3 months.

Tip: freeze in ice cube trays for individual portions.

Sourdough Sandwich Bread

Dinner Ideas May 27, 2026 Leave a comment
Loaf of golden brown bread on a wooden cutting board with a serrated knife.
A golden loaf of freshly baked bread rests on a wooden cutting board next to a serrated knife.

Sourdough bread undergoes fermentation, which produces lactic acid, giving it a tangy flavor. Traditional sourdough has a chewy texture, large air pockets, and a crusty outside, distinguishing it from bread made with commercial yeast. However, this recipe combines sourdough starter with commercial yeast, resulting in a softer, lighter bread similar to sandwich bread. It lacks the chewy interior and crusty crust typical of traditional sourdough. Many consider sourdough healthier because fermentation helps break down gluten and complex carbs, making the bread easier to digest. This process may also support blood sugar regulation, offering additional health benefits. Overall, this version provides a milder, softer bread while retaining some health advantages of traditional sourdough.

Ingredients

  • 1 cup of Sourdough Starter, see previous post
  • 5 ½  cups of bread flour
  • 1 package active dry yeast
  • 1 ½ cups warm water
  • 3 tablespoons of sugar
  • 3 tablespoons of butter
  • 1 ½ teaspoons of salt
  • ½ teaspoon baking soda

Process

  1. Measure Sourdough Starter; let stand at room temperature for 30 minutes.
  2. Combine 2½ cups of bread flour and the dry yeast in a large mixing bowl. Set aside.
  3. Heat water to 120°F, then add sugar, butter, and salt. When the butter nearly melts, pour the liquids into the flour and yeast mixture, then add 1 cup of Sourdough Starter.
  4. Use a dough hook on a stand mixer. Mix at low speed for 30 seconds, then scrape the sides of the bowl. Increase the speed to high and beat for 3 minutes.
  5. Combine the remaining 2½ cups of flour and baking soda, and add to the yeast mixture. Stir until combined. If using a mixer with a dough hook, mix for about 5 minutes until smooth and elastic.
  6. If not using a stand mixer with a dough hook, turn the dough out onto a floured surface and knead for 6 to 8 minutes until smooth and elastic.
  7. Grease a big bowl with butter or shortening. Make the dough into a ball and put it in the bowl. Turn the dough over once to coat it with butter or shortening.
  8. Cover the bowl with plastic wrap and place it in a warm spot to rise for 60 minutes.
  9. After 60 minutes, punch the dough down with your fist and turn the dough out onto a floured surface.
  10. Cut the dough into two pieces, cover with plastic wrap, and let rest for 10 minutes.
  11. Line two baking sheets with parchment paper. After resting for 10 minutes, place the dough halves onto the baking sheet and shape them into a ball by tucking the edges under.
  12. Alternatively, place the dough into two greased bread loaf pans.
  13. Using a sharp knife, make slashes across the tops of the loaves. Cover and let rise in a warm place until doubled for 30 minutes.
  14. Preheat oven to 375°F. and bake for 30 – 35 minutes or until bread sounds hollow when lightly tapped.
  15. Remove from oven and place on wire racks to cool before slicing.
  16. If using bread loaf pans, remove bread from pans and cool on a cooling rack.

Note:

Keep your sourdough loaf in a paper bag, linen bread bag, or bread box to maintain crust crispness and soft crumb. Avoid airtight plastic bags at room temperature, as they trap moisture and can soften the crust or promote mold growth.

Sourdough Starter

Sourdough Starter

Dinner Ideas May 25, 2026 Leave a comment
Jar of bubbly sourdough starter on a wooden kitchen counter with cloth cover and label
A glass jar with bubbly sourdough starter ready for baking.

Embark on a delicious adventure with this simple sourdough starter recipe! It takes about a week to develop, but patience pays off with irresistibly fresh, homemade bread. Plus, you get to be the boss of your ingredients, making every loaf healthier and tastier. Baking fun starts now!

Ingredients

  • 1 package of active dry yeast
  • 2 ½ cups of warm water (105°F. to 115°F)
  • 2 cups of all-purpose flour
  • 1 tablespoon of sugar or honey

Process

  1. Dissolve the yeast in ½ cup of the warm water.
  2. Stir in the remaining warm water, flour, and sugar or honey.
  3. Using a wooden spoon, beat until smooth.
  4. Pour mixture into a 5-cup jar and cover with 100% cotton cheesecloth.
  5. Let stand at room temperature (75°F – 85°F) for 5 to 10 days or until the mixture has a fermented aroma and the active bubbling stops.  Your starter is ready to use for baking. 
  6. Be sure to stir your starter 3 times a day.
  7. If you’re not baking bread right after the 10-day fermenting process, store your starter in a 1-quart container after it finishes bubbling. Cover it with a lid and put it in the fridge.
  8. If you don’t use your starter within 10 days of putting it in the refrigerator, add 1 teaspoon of sugar or honey. Keep adding 1 teaspoon of sugar or honey every 10 days while it’s stored in the fridge, unless you replenish the starter after using it in a recipe.

Replenish starter after each use by stirring in:

  • ¾ cup of all-purpose flour
  • ¾ cup warm water
  • 1 teaspoon of sugar or honey
  • Add into the remaining starter for each 1 cup removed for the recipe.
  • Cover replenished starter with cheesecloth and let stand at room temperature for 1 day or until bubbly.
  • Cover with a lid; chill for later use following instructions in step 8 above to keep it active.

Recipe for easy, delicious soft Sourdough Bread to follow in the next post.

Baked Apple Pancake

Dinner Ideas May 23, 2026 Leave a comment
Dutch baby pancake with caramelized apple slices and thyme in cast iron skillet
Apple pancake

Easy Baked Apple Pancake

Imagine sinking into a warm, fluffy pancake topped with tender, caramelized apples—this baked apple pancake turns breakfast into a fun, delicious adventure that’s perfect for brunch and sweet mornings.

Ingredients

  • 3 Granny Smith apples, peeled, cored, and sliced thin
  • ½ stick butter
  • ½ cup sugar mixed with 1-1/2 teaspoon cinnamon
  • 3 cups of prepared pancake batter (instant is fine)

Process

  1. Heat oven to 375°F.
  2. Heat butter in an 8 or 10-inch oven-safe skillet. Add sliced apples and cook until they become soft.
  3. Add the sugar / cinnamon mixture, cook until the apples are soft and the sugar is melted.
  4. Add prepared pancake batter on top of the apples
  5. Bake the pancake for 20 to 30 minutes until it is firm. Check by inserting a knife in the center; if it comes out clean, it is ready. Then, take the hot pan out of the oven and flip the pancake onto a plate.
  6. Scrape any sugar/apple mixture onto the top of the pancake, cut into wedges, and serve with a dollop of whipped cream and fresh fruit.

Pickled Red Onions – Easy!

Dinner Ideas May 4, 2026 Leave a comment
Mason jar filled with sliced red onions, black peppercorns, and bay leaf in liquid pickling solution
A mason jar filled with homemade pickled red onions.

Who loves pickled onions as much as I do? Let me show you how fun and easy it is to make these tasty treats! I use a quick shortcut—no boiling water or par-cooking needed. Just mix vinegar, a splash of water, and a touch of sugar, then stir in thinly sliced onions. I prefer mine paper-thin, so I use a mandolin for perfect slices every time. It’s so simple, and the best part? You get to enjoy crunchy, tangy onions in no time. Give it a try and add a zing to your meals!

Ingredients

My favorite vinegar combo is a mix of red wine vinegar (for flavor and that red color) and seasoned rice vinegar (for sweetness).

  • 1 large red onion or 2 smaller ones
  • 1/2 cup rice vinegar
  • 1/2 cup of red wine vinegar
  • 1 cup of water
  • 1 – 2 tablespoons sugar 
  • ¼ teaspoon salt

Process

  1. Choose a clean glass jar with a tight lid, such as a pickling jar. (Store onions in a glass container because vinegar can react with metal, and plastics may absorb strong flavors, affecting the taste and quality.)
  2. Peel the onion and use a mandolin to slice it into paper-thin slices or half-moons. Set aside.  
  3. Mix vinegar(s), water, and sugar until the sugar dissolves. Add optional ingredients (see below) if desired.
  4. Mix the vinegar with the other ingredients, then pour it over the onions in the jar. Let the onions sit in the marinade for at least 10 minutes before using.
  5. Store in the refrigerator for a couple of weeks.  
  6. Note: This is NOT a pickling recipe; be sure to store in the refrigerator at all times.

Optional Add-ins:

  • Garlic clove sliced in thirds
  • Sprigs of herbs such as dill, marjoram, thyme, and rosemary

These onions are utterly delicious on:

  • Tacos, burritos, and sandwiches
  • Salads and grain bowls
  • Burgers and hot dogs
  • Breakfast dishes like avocado toast or eggs

Bourbon Baked Beans

Dinner Ideas, Fun Stuff, Side, Vegetables April 30, 2026 Leave a comment
Large blue Dutch oven filled with bourbon baked beans garnished with bacon and thyme
Dutch oven filled with rich bourbon baked beans garnished with bacon

Let’s keep the bourbon love going! Here’s a fun twist on baked beans—skip the soaking and grab canned beans for quick prep. Mix in your favorite barbecue sauce, and for an extra kick, try my homemade Bourbon Barbecue Sauce. Perfect for parties or a cozy night in, this recipe adds a delicious, spirited touch to your meal. Cheers to good food and great times!

Ingredients:

  • 8 slices bacon, halved
  • 1 medium onion, cut into small dice
  • 1 medium green pepper, cut into small dice (Optional: add 1 diced jalapeno pepper for heat)
  • 2 (15-ounce) cans of pinto beans, drained and rinsed
  • 1 (15-ounce) can of navy beans, drained and rinsed
  •  3/4 cup barbecue sauce (Try my Bourbon Barbecue Sauce)
  •  1/2 cup dark brown sugar
  •  1/4 cup cider vinegar
  •  ½ cup of strong coffee
  • 1/4 cup Bourbon
  • 3 teaspoons dry mustard or 2 tablespoons Dijon

Process

Adjust the oven rack to the lower-middle position and heat the oven to 400° F.

  1. Fry bacon in a large, deep sauté pan or skillet until partially cooked, releasing about 1/4 cup of drippings.
  2. Remove bacon from the pan and drain on paper towels. Set aside.
  3. Add diced onions and peppers to the drippings in the pan and sauté until tender, about 5 minutes.
  4. Add barbecue sauce, brown sugar, cider vinegar, coffee, mustard, and bourbon. Bring to a boil, remove from heat.
  5. Add the beans and stir.
  6. Pour the beans into a greased 13 x 9-inch pan or a large Dutch oven. Top with reserved bacon pieces. Bake uncovered for about 30 minutes until the edges bubble and the mixture thickens. If the beans seem too watery, bake for an additional 5 minutes. For a darker, caramelized top, briefly broil the dish for a minute or two.
  7. Since canned beans are used, they tend to be slightly firmer. Lightly mash the beans with a spoon to break them up a bit. This helps create a texture similar to that of beans cooked for a longer time, making the dish more uniform and appealing.
  8. The beans thicken as they cool.

Bourbon Barbecue Sauce