Tag Archives: Chicken

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 

Simple Stuffed Turkey Breast

Dinner Ideas March 9, 2026 Leave a comment

This delicious roulade is perfect for your company or weekly dinners. It is filled with sautéed vegetables and sliced into attractive pinwheels, making it both tasty and visually appealing.
Preparing a turkey breast can be an excellent choice for a nutritious and flavorful meal. Turkey breast is a lean source of protein, making it suitable for health-conscious individuals. A well-prepared turkey breast can be tender, juicy, and full of flavor, especially when cooked with the right techniques and seasonings.

Ingredients

  • 1 whole turkey breast (about 2-3 pounds)
  • 2 tablespoons olive oil or melted butter
  • 1 cup of finely chopped red onion
  • 2 cups of chopped mushrooms
  • 2 carrots, shredded
  • 2 cloves of garlic, grated or pressed
  • 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons of fresh parsley
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon dried basil leaves
  • ¼ cup dry breadcrumbs
  • 1 cup low-sodium chicken broth
  • 1 tablespoon grated lemon zest
  • Salt and freshly ground black pepper to taste
  • Garlic cloves (minced)

Process

  1. Mix the dry breadcrumbs with ¼ cup of the chicken broth. Set aside.
  2. In a large nonstick skillet, melt the butter. Sauté the onions for 4 minutes. Add the garlic, mushrooms and carrots; sauté until the vegetables are tender, 4-5 minutes.
  3. Stir in the spinach, parsley, cheese and basil; cook for 2 minutes.
  4. Remove from the heat; stir in the breadcrumbs, and lemon zest.
  5. Preheat the oven to 325°F.
  6. Spray a 9×13” baking dish with nonstick cooking spray.
  7. Place the turkey between two sheets of plastic wrap, with a meat mallet or rolling pin, pound to an even thickness.
  8. Remove the top sheet of plastic wrap from the turkey; spread the mushroom mixture over the turkey breast, leaving a 2” border on all sides.
  9. Starting with the short side, roll up the turkey breast jelly-roll style; tie at 2” intervals with kitchen string.
  10. Place the roll, seam-side down in the baking dish, pour the remaining broth over the turkey and cover loosely with foil.
  11. Bake, basting frequently with the pan juices, until an instant-read thermometer inserted in the center of the roll reaches 180°F, 1-1½ hours.
  12. Transfer turkey to a cutting board; let stand 10 minutes before removing the string and slicing.

Serving Suggestions

Slice the turkey breast and serve with a variety of side dishes such as roasted vegetables, mashed potatoes, or a fresh salad. The turkey can also be used in sandwiches or salads for a quick and healthy meal.

Fresh Herbed Chicken Breast

Dinner Ideas March 1, 2026 Leave a comment

This recipe is for a simple, healthy herb-crusted chicken breast. I researched various oven-cooked herb chicken recipes but found many used flour, breadcrumbs, butter and oil. Instead, I chose to prepare my own version using fresh herbs from my garden, fresh herbs are also available at the markets. The preparation takes about 15 minutes from start to finish. The recipe does not include flour, breadcrumbs, or excessive fats, making it a quick and nutritious dinner option. It only takes around 8 minutes to cook, which I consider a fast meal. Overall, this approach emphasizes health, simplicity, and speed, making it suitable for busy weeknights while still delivering a flavorful dish.

Ingredients

  • 6 – 8 oz chicken breast, boneless, skinless
  • ¼ cup of chopped fresh herbs, I used a combination of parsley, sage, oregano, rosemary
  • ¼ tsp kosher salt
  • 2 tsp of coconut oil
  • 1 tsp of butter

Process

  1. Place chicken breast inside a plastic quart bag or between two pieces of plastic wrap and using a meat mallet begin to gently pound the chicken on both sides until all the same width
  2. Take half of the chopped herbs and spread on one side of chicken breast, sprinkle with salt and gently pound the herbs into that side of the chicken breast
  3. Turn chicken over and spread remaining herbs and salt on other side of breast and pound into the chicken breast.
  4. Melt coconut oil and butter in a heavy pan or non-stick pan over medium high heat, when oil is hot place the chicken in the oil and cook uncovered for 4 minutes each side.
  5. Turn the heat down to medium if it looks like it is browning too fast. When the chicken is ready to flip to the other side after 4 minutes, be careful not to splash yourself. Cook the second side for 4 more minutes. Slice the chicken breast to be sure the meat is no longer pink. Cook to an internal temperature of 165°F. (or 74°C)
  • Note: Melted oil must be hot before adding the chicken breast or it will absorb the oil as it is cooking. Hot oil will sear the meat as it hits the pan.
  • Pounded chicken breast cooks relatively fast, prepare your salad and vegetables before you begin cooking.

Oven Roasted Beer Can Chicken

Chicken, Dinner Ideas February 15, 2026 Leave a comment

This recipe was popular in the 1980s. It involves setting a roasting chicken on an open can of beer and cooking it on a grill or in the oven. The outside of the chicken becomes crispy and salty, while the inside stays moist because of the steam. If you do not want to use beer, you can use other liquids to keep the chicken moist. Some options are ginger ale, lemon-lime soda, or broth or wine.

For wine or broth, fill a narrow-neck mason jar two-thirds full with your favorite wine or broth and set the chicken on top of the open mason jar. These liquids do not change the flavor of the chicken much but help keep it juicy and flavorful with crispy skin during cooking.

Ingredients

  • 4 lb. Chicken
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons of fresh Rosemary, chopped
  • 4 cloves of garlic – grated or pressed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons of cold butter sliced into thin pieces

Chicken Prep with Herbs

  1. Combine parsley, rosemary, garlic, salt, pepper and olive oil in a bowl.
  2. Gently slide your hand between the skin and meat being careful not to rip the skin.
  3. Rub about half of the herb mixture on meat, don’t forget the thighs.
  4. Slide ½ of the sliced butter inside the skin on top of the herb mixture.
  5. Rub the chicken skin with the rest of the butter and herb mixture, sprinkle with salt and pepper.

Process

  1. Wash the unopened beer can with hot soapy water, dry.
  2. Open can and pour half the beer into a glass for your pleasure.
  3. Puncture 2 more holes in the top of the beer can with a can opener.
  4. Place can on a pie plate if cooking in the oven.
  5. Lower bird onto the can – the can must be inside the cavity. Use legs and bottom of can as a tripod.
  6. Roast until an instant read thermometer reads 180°F. inserted in thigh.
  7. Carefully transfer chicken and beer can to a cutting board and let rest for 10 minutes.
  8. Carefully lift chicken off of the beer can (you may need two people for this, one holding the can and the other one lifting the chicken)
  9. Discard beer or other liquid from the can. Slice Chicken and enjoy.

Chicken Sausage & Bean Soup

Dinner Ideas January 15, 2026 Leave a comment

During the chilly embrace of winter, few comforts compare to the warmth and aroma of a hot, steamy bowl of soup. As the cold air bites outside, a steaming soup offers not only nourishment but also a sense of coziness and relaxation. A bowl of steamy soup on a cold winter day is more than just food; it is a comforting experience that restores energy, lifts spirits, and provides a much-needed respite from the harshness of winter weather. Enjoy with a slice of crusty bread and salad.

Ingredients

  • 3 carrots
  • 1 medium onion
  • 8 ounces of kale
  • 1 can (15.5 oz) of cannellini beans, do not drain
  • 1-package Italian Chicken (or Turkey) Sausage
  • 1 32-ounce carton of either chicken broth or stock
  • 1 tablespoon of all-purpose flour
  • 1 tablespoon of softened butter

Process

  1. Trim, peel, and halve carrot lengthwise, thinly slice crosswise into half-moons. Set aside.
  2. Remove and discard any large stems from kale. Finely chop into small pieces. Set aside.
  3. Peel onion and dice into small pieces.
  4. Heat a tablespoon of olive oil in a large pot over medium heat. Add onion and slowly cook until caramelized for about 10 minutes. Remove from pot.
  5. Turn heat up to medium-high and add sausage. If sausage comes in links, squeeze the meat out of the casing and discard the casing. Flatten the sausage into an even layer. Cook undisturbed until meat is brown on bottom, about 5 minutes.
  6. Break up meat into pieces, then add cooked onion, carrot and kale. Add ½ teaspoon of salt and cook, stirring until carrot is slightly softened and the kale begins to wilt.
  7. Stir in the 32-ounce carton of chicken broth and add the cannellini beans. Bring mixture to a boil and turn heat down so soup can simmer for 10 minutes to continue cooking the sausage and vegetables.
  8. If you want to thicken the soup broth, make a Beurre Manié by mixing 1 tablespoon of softened butter and one tablespoon of flour. Incorporate the flour into the butter with your hands or in a bowl until the flour has completely disappeared.
  9. Whisk into your soup until the Beurre Manié has been completely melted in.

Herb Crusted Chicken Breast

Dinner Ideas November 11, 2025 Leave a comment

herbed chickenNot sure what to call this dish, so I researched other recipes that claim they are “oven cooked herb chicken” but most of them incorporate flour or breadcrumbs, and a stick of butter and/or olive oil. They didn’t seem all that healthy too me and took too much time in the oven. I decided to stick with my tried and true herb crusted chicken breast, coated with my own fresh herbs that I cut from my garden, from start to finish it took all of 15 minutes to prepare and cook. Yes, my chicken breast is “sautéed” in coconut oil I feel it is so much healthier than the alternative. This recipe is for an individual 7oz chicken breast, if you have two chicken breasts to add to the pan, you should probably increase the cooking time by one minute on each side or until done. My recipe does not use flour, breadcrumbs or an colossal amount of grease, oil or butter to cook with and it only takes 8 minutes to cook, so I consider this “fast food” for dinner.

Ingredients

  • 7oz chicken boneless, skinless
  • ¼ cup of chopped fresh herbs, I used a combination of: parsley, sage, oregano, rosemary
  • ¼ tsp kosher salt
  • 2 tsp of coconut oil
  • 1 tsp of butter

Directions

  1. Place chicken breast inside a plastic quart bag or between two pieces of plastic wrap and using a meat mallet begin to gently pound the chicken on both sides until all the same width
  2. Take half of the chopped herbs and spread on one side of chicken breast, sprinkle with salt and gently pound the herbs into that side of the chicken breast
  3. Turn chicken over and spread remaining herbs and salt on other side of breast and pound into the chicken breast.
  4. Melt coconut oil and butter in a heavy pan or non-stick pan over medium high heat, when oil is hot place the chicken in the oil and cook uncovered for 4 minutes each side.
  5. Turn the heat down to medium if it looks like it is browning too fast. When the chicken is ready to flip to the other side after 4 minutes, be careful not to splash yourself. Cook the second side for 4 more minutes. Slice the chicken breast to be sure the meat is white (cooked) before serving.

    *Note: Melted oil must be hot before adding the chicken breast or it will absorb the oil as it is cooking. Hot oil will sear the meat as it hits the pan.

Pounded chicken breast cooks relatively fast, prepare your salad and vegetables while it is cooking.