Tag Archives: dinner

Crab Gravy and Pasta

Dinner Ideas August 4, 2026 Leave a comment
A bowl of pasta topped with tomato and seafood sauce next to a salad with cucumber and cherry tomatoes and a plate of sliced bread
A hearty plate of pasta with crab gravy

Summer memories come alive with this delicious crab gravy and pasta! Instead of live crabs, my mom simmered tender crab legs right in the gravy, filling the house with an irresistible aroma. Now that summer has arrived and crab legs are plentiful, it’s the perfect time to share this comforting family recipe. Dig in and enjoy!

Ingredients

  • ¼ cup olive oil
  • 1 cup of yellow onion, finely chopped
  • 2 ounces anchovies, + their oil
  • 6 garlic cloves, thinly sliced
  • ¼ teaspoon red pepper flakes
  • 2 cans of whole peeled tomatoes (two 28-ounce cans)
  • 1 6-ounce can of tomato paste
  • Salt and black pepper to taste
  • 1 small bunch fresh basil, roll leaves together and slice into ribbons
  • 1 pound of spaghetti or linguine
  • 3 pounds Dungeness crab or king crab legs, scrub clean under cold running water
  • Extra basil and olive oil for serving (optional)

Process

  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
  2. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil, onions, garlic, anchovies, and crushed red pepper together over medium-low heat and cook until the onions and garlic are soft and starting to brown. At this point, the anchovies will have fully dissolved into the oil.
  3. Add the tomatoes and crush them by hand as you place them in the pot. Alternatively, break them apart with a wooden spoon. Add a generous pinch of salt, then bring the mixture to a simmer.
  4. Nestle the crab legs into the gravy. Cover the pot and reduce the heat to low.
  5. Simmer for 1½ to 2 hours, stirring occasionally. Keep the crabs covered by the gravy during cooking; the gravy will develop a richer flavor and a pleasant, briny sweetness.
  6. During the final 10 minutes, add the basil leaves. Taste the gravy and adjust the salt if necessary. For a thicker gravy, stir in tomato paste until it dissolves completely.
  7. Meanwhile, boil the pasta in salted water according to package directions. Drain and set aside. Do NOT rinse.
  8. Serve the pasta with crab gravy, arranging the crabs on a platter beside it or on top. Drizzle with a little extra olive oil. Add a few more basil leaves, if desired, before serving.

08/04/2026

Oven-Baked Crab Clusters

Dinner Ideas August 3, 2026 Leave a comment
Remove whole crab, show only crab clusters
Dungeness crab clusters with a garlic butter sauce

Turn Dungeness or Snow crab clusters into a seaside celebration with almost no fuss! A gentle bake keeps the meat tender and sweet, while melted butter, bright lemon, garlic, and fresh herbs create a delicious flavor wave in every bite. This easy dish brings party energy to special occasions but fits just as happily into a casual weeknight meal. Set it in the center of the table, hand out the crackers, and let everyone dip, share, and dig into a feast worth celebrating!

Ingredients

  • 3 pounds of Crab Clusters
  • 1 stick of Butter
  • ¼ cup olive oil
  • ¼ cup Fresh Parsley, chopped fine
  • Fresh Thyme, chopped fine
  • 4 cloves of garlic, pressed
  • 1 teaspoon of Old Bay Seasoning
  • 1 Lemon, juiced
  • ¼ teaspoon of salt
  • Dash of black pepper

Process

  • Preheat oven to 400°F.
  • Run the crab legs under cold water to thaw and scrub the shells clean. Dry them and place them into a 9 x 13” baking dish.
  • Using a sharp knife, carefully pierce each crab leg several times. This helps the melted butter and seasonings flow directly into the crab meat.
  • Melt the butter and olive oil in a microwave-safe bowl.
  • Add the chopped parsley, thyme, garlic, Old Bay seasoning, lemon juice, salt & pepper. Mix well.
  • Pour the butter mixture over the crab legs.
  • Cover the baking dish with aluminum foil. Bake it in the preheated oven for 20 minutes.
  • Let the crabs cool slightly, carefully open the shells to remove the meat, and use the remaining seasoned butter in the pan for dunking.

08/03/2026

Onion Jam

Dinner Ideas August 2, 2026 Leave a comment
Jar of homemade red onion jam with a label, toast with jam, fresh thyme, and garlic on wooden surface
A jar of homemade sweet onion jam

Onion Jam is a slow-cooked preserve that transforms humble onions into a rich, glossy condiment with remarkable depth. As the onions gently soften and caramelize, their natural sweetness intensifies, balanced by savory notes and a subtle touch of acidity. The result is tender, spreadable, and complex, with layers of buttery richness, mellow allium flavor, and a lingering finish on the palate. Spoon it onto a cheeseboard, tuck it into a grilled cheese sandwich, or serve it alongside roasted meats to add warmth and contrast. Sweet without being cloying and savory without becoming heavy, onion jam brings a polished, versatile character to both simple snacks and elaborate dishes.

Ingredients

  • 2 tablespoons olive oil
  • 3 large, sweet onions, cut into 1/4-inch dice
  • 2 parsley sprigs
  • 2 Fresh Thyme sprigs
  • 1 fresh rosemary sprig
  • 1 cup sugar
  • 3/4 cup white balsamic vinegar
  • ½ teaspoon of Kosher salt

Process

  1. Heat the olive oil in a large pot over medium heat until it shimmers. Add the onions and cook over medium heat, stirring occasionally, until golden brown, about 15 minutes.
  2. Tie the parsley, thyme, and rosemary with kitchen twine. Add the herb bundle to the diced onions. Cook over low heat, stirring a few times, until fragrant, about 3 minutes.
  3. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, for about 5 minutes.
  4. Turn the heat to high and cook without stirring for about 6 minutes, until the caramel turns amber brown. Then reduce the heat to low.
  5. Stir in the white balsamic vinegar. Simmer over low heat for about 5 minutes, stirring occasionally, until the jam thickens and the vinegar is absorbed. Remove the herb bundle. Season with salt and let the jam cool until warm.

Note: The caramelized onion jam can be refrigerated for up to five days. Serve warm or at room temperature.

08/01/2026

Oven-Roasted Bok Choy

Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables July 29, 2026 Leave a comment
Sautéed bok choy garnished with sesame seeds and sliced green onions on a ceramic plate
A plate of oven-roasted bok choy

Turn humble bok choy into a crave-worthy side dish with a quick trip to the oven! Roasting creates delightfully crisp, caramelized edges while keeping the leaves tender. Garlic, sesame oil, and a sprinkle of seasoning add a savory flavor boost. Serve it alongside rice, noodles, grilled meats, tofu, or seafood for an effortless, colorful upgrade to almost any meal.

Ingredients

  • 1 1/2 pounds of baby bok choy, washed
  • 4 cloves garlic, pressed or grated
  • 2 tablespoons sesame oil
  • 1 tablespoon seasoned rice vinegar
  • 3 tablespoons soy sauce 
  • 1/2 teaspoon salt 
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon Korean Red Pepper Powder (or red pepper flakes)
  • ¼ teaspoon black pepper
  • 1/2 teaspoon sesame seeds or scallions for garnish

Process

  1. Preheat oven to 400°F.
  2. Position the oven rack in the middle of the oven. Line a baking sheet with aluminum foil or parchment paper and set aside.
  3. Trim about 1/2 inch from the bottom of each baby bok choy. Wash and dry the bok choy. Cut each one lengthwise into four pieces, leaving the stem intact so the pieces stay together.
  4. In a small bowl, whisk together minced garlic, ginger, sesame oil, soy sauce, rice vinegar, salt, pepper, red pepper flakes,
  5. Arrange the bok choy evenly on the baking sheet: Brush the sauce over the bok choy, covering every nook and cranny. Sprinkle with black pepper and salt to taste.
  6. Roast for 10 minutes. Turn the bok choy over and roast for another 6–8 minutes, until the leaves are crisp and lightly browned.
  7. Do not overcook the bok choy. It should remain crisp-tender. Cut it into pieces and serve or drizzle it with high-quality balsamic vinegar before serving.
  8. Sprinkle with sesame seeds and/or sliced scallions. Serve immediately.

Gnocchi with Brown Butter Sage Sauce

Dinner Ideas July 28, 2026 Leave a comment
Plate of gnocchi with sage leaves, grated cheese, and walnuts
Delicious gnocchi topped with crispy sage

Gnocchi, pronounced NYOW-kee, are Italian dumplings made with flour, eggs, and potatoes. Gnocchi can be served in tomato sauce, tossed with pesto, or sautéed with butter and herbs. Homemade gnocchi are soft and pillowy inside and are far superior to store-bought dried gnocchi. Give homemade a try and serve with your favorite sauce.

Brown butter sage sauce recipe follows; prepare ahead if desired. See steps below for easy reheating.

Ingredients

  • 1-3/4 to 2 pounds of potatoes (about 5 medium). Do not peel potatoes. Use starchy potatoes, such as russets or Yukon Gold
  • ½ cup freshly grated Parmesan cheese
  • 1-1/2 teaspoons of salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon of ground nutmeg (fresh if possible)
  • 1 large egg yolk, beaten with a fork (save white for another recipe)
  • 1 cup (or more) all-purpose flour
  • 2 tablespoons of butter for sautéing

Process

  1. Cover potatoes with at least 1″ of salted water and boil potatoes whole for about 20 – 25 minutes or longer. Potatoes should be fork-tender. Transfer to a large bowl. Cool slightly about 10 minutes.
  2. When cool enough to handle, peel potatoes and cut into chunks.
  3. Mash potatoes until smooth.
  4. Mix in Parmesan cheese, salt, pepper, and nutmeg.
  5. Add egg yolk and mix until blended.
  6. Slowly add 1 cup of flour. Knead for about 2 minutes until the dough is smooth. If it feels too sticky, add more flour, one tablespoon at a time.
  7. Line a rimmed baking sheet with parchment.
  8. Set a large pot of salted water on the stove to boil.
  9. Divide dough into 4 equal pieces.  Roll 1 piece on a lightly floured surface into a 24-inch-long rope.
  10. Cut the ropes into 3/4-inch (2 cm) pieces. Press each piece lightly against the tines of a fork to form ridges; don’t press too hard. Lightly dust with flour and toss so pieces don’t stick together. Repeat with the remaining dough. Let the gnocchi rest 20 minutes before boiling.
  11. Melt two tablespoons of butter in a large skillet. Set aside until gnocchi are ready to be sautéed.
  12. Spoon gnocchi in the large pot of boiling salted water until they float to the surface; boil for 1 minute longer.
  13. With a slotted spoon, transfer gnocchi to skillet with melted butter. Sauté all gnocchi over medium-low heat until they begin to brown, stirring occasionally for about 5 minutes.
  14. Optional: Sprinkle with chopped walnuts.
  15. Cover with your favorite sauce and serve.

Sage Brown Butter Sauce

Ingredients

  • ½ cup of butter
  • 1/3 cup thinly sliced fresh sage leaves, see Tip below
  • 1-1/2 teaspoons finely grated lemon peel

Process

  1. Cook butter in a medium skillet over medium-low heat until it starts to brown, about 4 minutes. Stay nearby and stir or move the butter with a spatula so it browns evenly and becomes golden brown. Watch closely to avoid burning the butter.
  2. Add sage leaves and lemon peel. Remove from heat.
  3. Season with salt and pepper. Set sauce aside until ready to use.

Tip

  1. Remove the stems by cutting the leaves from the stem.
  2. Stack the leaves with the largest leaf at the bottom and the smallest at the top. Align the leaves.
  3. Roll the leaves tightly to create a cylinder.
  4. Slice with a sharp knife into thin, even ribbons. Aim for consistent thickness. Use the ribbons right away.

A Magnificent Chicken Meatball

Dinner Ideas July 26, 2026 Leave a comment
Pot of vegetable stew with browned meatballs and herbs

Chicken meatballs transform everyday chicken into bite-sized joys—tender, herby, and ready to party on your plate. These little wonders play well with many partners: toss with pasta and marinara for a cozy classic, tuck into a warm pita with tzatziki and crunchy salad for a Mediterranean vibe, or pile over rice with steamed greens for an Asian-inspired bowl. They even brighten homemade vegetable soup—moist and marvelous compared with dry shredded chicken. Packed with protein and pleasantly filling, chicken meatballs make mealtimes fun and satisfying.

Ingredients

  • 1 16-ounce package of Ground Chicken
  • ½ cup Panko Breadcrumbs
  • 1 egg
  • 1/3 cup of grated Parmesan and Romano cheese
  • 2 garlic cloves, minced or pressed
  • 2 tablespoons of fresh parsley, minced
  • 1 teaspoon sea salt
  • ¼ teaspoon of black pepper
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil

Process

  1. Preheat oven to 400°F.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. In a large bowl, beat egg with a tablespoon of water; add the breadcrumbs. Mix until breadcrumbs become moistened.
  4. Combine cheese, garlic cloves, parsley, salt, black pepper, oregano, thyme, garlic powder, and olive oil with the breadcrumb mixture until evenly blended.
  5. Combine ground chicken gently with a fork or clean hand; mix until just combined. Avoid overmixing to prevent the chicken from becoming tough.
  6. Form 1” balls with a cookie scoop and place on the prepared baking sheet.
  7. Bake meatballs for 20 minutes in a preheated oven, or until internal temperature reaches 165°F using an instant-read thermometer.

Jalapeño Popper Dip with Crispy Panko Topping

Dinner Ideas July 21, 2026 Leave a comment
Baked jalapeño cheese dip topped with sliced jalapeños and crumbs alongside tortilla chips
A creamy baked jalapeño popper cheese dip served with tortilla chips.

Ingredients

  • 2 packages (8 oz each) cream cheese, at room temperature
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 cups sharp cheddar cheese, freshly shredded, divided
  • 1 cup Monterey Jack cheese, freshly shredded
  • 1 can (4 oz) diced green chiles, drained
  • 4–5 fresh jalapeños, seeded and finely diced (leave seeds in 1–2 for extra heat)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper

For the Crispy Panko Topping:

  • 1 cup panko breadcrumbs
  • 3 tablespoons unsalted butter, melted
  • ¼ cup freshly grated Parmesan
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • Pinch of kosher salt

Process

  1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish or a 2-quart casserole dish with cooking spray.
  2. In a large mixing bowl, beat the cream cheese with a hand mixer until smooth. Add the sour cream and mayonnaise and mix until fully combined. Fold in 1½ cups of the cheddar (reserving ½ cup for topping), the Monterey Jack, diced green chiles, fresh jalapeños, garlic, cumin, smoked paprika, salt, and cayenne. Stir until evenly mixed.
  3. Spread the mixture into the prepared baking dish in an even layer. Scatter the reserved ½ cup of cheddar evenly over the top.
  4. In a small bowl, combine the panko, melted butter, Parmesan, garlic powder, smoked paprika, and salt. Toss with a fork until the panko is evenly coated and clumping slightly. Sprinkle the panko mixture evenly over the top of the dip.
  5. Bake for 25–30 minutes, until the dip is hot and bubbling at the edges and the panko topping is deep golden brown and crispy. If the topping browns before the dip is bubbling, tent loosely with foil for the last few minutes.
  6. Remove from the oven and let cool for 5 minutes before serving — it will be extremely hot. Garnish with sliced fresh jalapeño and fresh cilantro or scallions. Set out alongside tortilla chips, crackers, and any other dippers.

Three-Cheese Wonton Raviolis with Browned Butter & Fresh Sage Sauce

Appetizers, Dinner Ideas, Wonton Wrappers July 16, 2026 Leave a comment
Three spinach ravioli on a plate with cheese shavings and herbs
A plate of homemade spinach ravioli garnished with herbs and cheese

Serve these raviolis gently tossed in browned butter with fresh sage for a simple, aromatic finish, or dress them in a light tomato-basil sauce for a brighter, heartier option. They also pair well with a delicate cream sauce infused with white wine and lemon zest for an elegant touch. Finished with a dusting of grated Parmesan and a drizzle of high-quality olive oil, Three Cheese Spinach Wonton Raviolis make an inviting appetizer, a comforting main course, or an impressive dish for entertaining.

Ingredients

  • ½ cup squeezed, chopped, cooked fresh or frozen spinach
  • ½ cup coarsely grated mozzarella
  • ½ cup ricotta (whole milk or low fat)
  • ½ cup freshly grated Parmigiano-Reggiano plus extra for sprinkling
  • ¼ teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper to taste
  • 32 square wonton wrappers
  • Shredded basil for garnish
  • Browned Butter and Sage Sauce

Directions

  1. In a large bowl, combine the spinach, mozzarella, ricotta, ½ cup Parmesan, nutmeg, and salt and pepper to taste.
  2. Moisten the edges of one wonton at a time with water (or egg wash), keeping the remaining wontons covered.
  3. Put a level teaspoon of the filling in the center of each wrapper, then place another wonton on top.
  4. After folding, use your fingers or a fork to crimp the edges tightly. This not only seals the wonton but also gives it a professional look. See Note below for crimping methods.
  5. As they are filled, transfer the ravioli to a flour-dusted sheet pan. Repeat with the remaining wonton wrappers and filling.

Cook the ravioli in boiling water over medium-low heat for 3–5 minutes, until just tender. While it cooks, warm the sauce. To serve, place ravioli in four shallow bowls, spoon sauce over each portion, and sprinkle with cheese. Top with shredded basil.

BROWNED BUTTER AND FRESH SAGE SAUCE

Ingredients

  • ½ cup of butter
  • 10 to 15 Fresh Sage Leaves, chopped
  • 2 cloves of Garlic, minced
  • Salt and Pepper to taste

Process

  1. In a medium saucepan, melt the butter over medium-low heat. Stir occasionally to ensure even melting.
  2. Add the minced garlic once the butter is melted. Cook for about 1 minute until fragrant, being careful not to let it burn. 
  3. Add the fresh sage leaves to the melted butter. Continue to cook, stirring occasionally, for about 2-4 minutes until the butter turns a light brown color and has a nutty aroma. The sage leaves should become crispy.
  4. Add salt and pepper to taste.

Note: Choose a folding method
Triangle-fold: Place filling in the center, fold diagonally to form a triangle, press out air pockets, then bring the two bottom corners together and overlap slightly.

Nurse’s cap fold: Fold in half to form a rectangle, then bring two corners together and overlap them.

Half-gold ingot fold: Fold one corner to the middle, then bring two corners together and overlap.


These folds naturally crimp the edges together with a fork, reducing the chance of leakage.

Roasted Tomato and Avocado Crostini

Dinner Ideas July 9, 2026 Leave a comment
Toasts with mashed avocado, mozzarella slices, roasted cherry tomatoes, basil, and balsamic drizzle on a wooden board
Delicious avocado toast topped with fresh mozzarella, roasted cherry tomatoes, and basil leaves

Imagine tiny flavor explosions on toast: ripe avocado, mashed with a spritz of lemon or lime, a slick of olive oil, and a pinch of salt becomes a silky, zesty base that plays off bright roasted tomatoes. Thin slices of fresh mozzarella tuck in atop the warm crostini, softening and stretching slightly from the toast’s heat to add a gentle milky hug. To assemble, smear the avocado over each piece of toast, plop on a spoonful of juicy roasted tomatoes, and nestle a few mozzarella slices on top. Scatter chopped basil like confetti and finish with a playful drizzle of balsamic reduction or extra-virgin olive oil. The bite delivers delightful contrasts: crackly bread, creamy avocado, tangy-sweet tomato, and pillowy mozzarella. These crostini are perfect for kicking off a relaxed gathering, stealing the show at a dinner party, or bringing cheerful flair to any antipasti spread. All recipes for Kitchen Moxy can be found at www.kitchenmoxy.com

Ingredients

  • 8 oven-roasted tomato slices
  • 2 tablespoons of extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons of butter
  • 8 slices (diagonally sliced) of a baguette
  • 1 clove of garlic, sliced in half; press or grate one half
  • 8 ounces fresh mozzarella cheese, cut into 8 thin slices
  • 1 large avocado, halved, pitted, and mashed
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon dried oregano
  • ¼ cup roughly chopped fresh basil
  • 1 pinch flaked sea salt

Process

  1. Heat the butter in a large skillet over medium heat. Add bread slices to the skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
  2. Transfer crostini to a work surface; rub garlic half on each slice. Sprinkle with a pinch of dried oregano.
  3. Mash avocado with grated garlic, a teaspoon of lemon juice, and 1 tablespoon of olive oil. Spread one scoop on top of each crostini.
  4. Top each crostini with mozzarella, a roasted tomato slice, and a basil leaf. Drizzle with 1 tablespoon olive oil and sprinkle with flaky salt.

Oven-Roasted Tomatoes

Oven-Roasted Tomatoes

Dinner Ideas July 6, 2026 Leave a comment
Roasted tomato halves topped with green herbs in a ceramic dish with a fork
A dish of roasted tomatoes garnished with fresh herbs and olive oil.

Tomato season is here, and the East Coast couldn’t be happier! Try a simple roast: toss halved tomatoes with olive oil, garlic, salt, and pepper, then bake until caramelized. Use these vibrant roasted tomatoes in sauces, soups, gravies, appetizers, or freeze for later. For a burst of flavor, roast cherry tomatoes and pile them on bruschetta. Roasting transforms tomatoes, concentrating their sweetness and giving them a cozy, rustic bite.

Boost this recipe with ease! Choose a roomy baking dish so tomatoes don’t crowd each other and steam; give them space to roast and concentrate their flavor. If you want extra caramelized goodness, drizzle olive oil and sprinkle herbs before baking. Avoid aluminum or reactive metal pans—use stainless steel, enamel, or ceramic to keep the tang intact. Enjoy bright, roasted tomatoes with a punch of flavor and minimal fuss.

 Ingredients

  • 2 tablespoons of olive oil
  • ½ tsp of sea salt or kosher salt
  • ¼ tsp of ground pepper
  • 2 cloves garlic, peeled and thinly sliced (throw some unpeeled whole garlic cloves in the pan to roast, you can squeeze the soft garlic out of the clove after roasting and add to your favorite dish)
  • Fresh herbs: basil, oregano, thyme, rosemary – mix or add your favorite herb
  • 1 pound (450g) tomatoes (8 small or 4 medium-sized)

Process

  1. Preheat the oven to 325ºF
  2. Pour the olive oil into a shallow baking dish or pan and add the herbs and salt and pepper.
  3. Cut the tomatoes in half horizontally, remove the core with a paring knife, then cut into ½-inch thick slices, or leave halved.
  4. Stems will come out easily after roasting.
  5. Toss the tomatoes with the oil and seasonings, lay them cut side down in the dish.
  6. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.
  7. Remove from oven and carefully transfer tomatoes to a bowl or plate. Cover with plastic wrap and let cool for about 10 minutes.
  8. Remove plastic wrap and carefully pull off the skin with a pair of tongs, then use as desired.

Storage: Store in a tight-lid mason jar with their juices in the fridge for 3 to 5 days. They can also be frozen for up to six months.

Roasted Tomato, Avocado, and Fresh Mozzarella Crostini

Parmesan Tomatoes