Tag Archives: Entree

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

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

Portobello Mushroom Entrée

Dinner Ideas, Weight Watcher Friendly August 1, 2026 Leave a comment
Grilled vegan burger with tomato, arugula, cheese, caramelized onions on a seeded bun with fries and sauce
A delicious grilled portabella burger with fresh toppings

Meaty, savory, and richly satisfying, portabella mushrooms make an elegant centerpiece for a wholesome entrée. Their broad caps provide a hearty texture and absorb marinades beautifully, developing deep layers of flavor when roasted, grilled, or seared. Seasoned with garlic, olive oil, herbs, and a touch of balsamic vinegar, portabellas become tender and succulent while retaining a pleasantly substantial bite.

Serve them over creamy polenta, alongside roasted vegetables, or nestled in a toasted artisan bun with crisp greens and a bright sauce. Whether enjoyed as a refined vegetarian main course or prepared as a simple weeknight meal, portabella mushrooms offer a delicious balance of earthiness, richness, and versatility.

Ingredients

  • 2 large Portobello mushrooms, wipe clean with a dry paper towel, remove stem and gills with a spoon, careful not to break the mushroom
  • 1 clove of garlic, grated
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced flat leaf parsley, thyme, or substitute with your favorite fresh cut herb

Process

  1. Combine the marinade ingredients in a plastic bag and mix well. Add the mushroom caps, seal the bag, and marinate for up to one hour.
  2. Remove mushrooms from bag and discard marinade.
  3. If cooking the mushroom caps on a stovetop, preheat skillet with 1 tsp of olive oil.
  4. Grill or cook on the stovetop for 3-4 minutes on each side until soft but not mushy
  5. Split the bun. Place the cut sides down on a skillet or grill, and toast.
  6. Spread with onion jam and horseradish sauce; enjoy

Horseradish Sauce

  • 2/3 cup of plain Greek yogurt
  • 3 tablespoons of prepared horseradish
  • Stir together and store in the refrigerator

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-Baked Parmesan Tomatoes

Dinner Ideas July 7, 2026 Leave a comment
Four baked tomato halves topped with breadcrumbs and herbs on a wooden board
Delicious baked tomatoes topped with a crunchy herb and breadcrumb mixture

Bright, bubbly Parmesan tomatoes turn ordinary tomatoes into a crunchy, cheesy celebration. Thick tomato slices get a shower of grated Parmesan, a sprinkle of herbs, and a breadcrumb blanket, then roast until golden and irresistible. Each bite balances juicy sweetness with a savory, crunchy top that begs for seconds. Serve these playful rounds alongside grilled meats, toss them with pasta, or stack them for a veggie-forward snack. They’re speedy to make—about 10–20 minutes—perfect for a last-minute upgrade that feels special without fuss. All Kitchen Moxy recipes can be found at www.kitchenmoxy.com

Ingredients

  • 4 ripe tomatoes, sliced into 1/2-inch slices
  • 4 tablespoons mayonnaise, or sour cream
  • ½ cup of grated Parmesan cheese
  • ½ cup Panko breadcrumbs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh basil
  • ½ cup of fresh, shredded mozzarella cheese

Process

  1. Gather all ingredients. Preheat oven to 350°F (175°C).
  2. Arrange tomato slices in a single layer on a baking sheet lined with parchment paper.
  3. In a small bowl, mix mayonnaise, Parmesan, panko breadcrumbs, and Dijon mustard, then add oregano, salt, and pepper to taste.
  4. Layer each tomato slice with a small amount of mayonnaise mixture. Sprinkle with mozzarella and then top with parsley and basil.
  5. Bake in a preheated oven for approximately 15 minutes, or until cheese is golden brown. Serve immediately.

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

Ham and Cheese Crêpes

Dinner Ideas July 4, 2026 Leave a comment
Two folded ham and melted cheese crepes garnished with herbs, served with mixed greens and cherry tomatoes
Delicious ham and cheese crepes served with a fresh mixed salad

Ham and Cheese Crêpes deliver a timeless blend of savory comfort and elegant simplicity. Thin, delicate crêpes cradle slices of savory ham and melted cheese, creating a warm, satisfying bite that balances tenderness and a slight crisp at the edges. These crepes are versatile: served for a leisurely brunch with a crisp green salad, paired with Dijon mustard or a drizzle of creamy béchamel for extra richness, or enjoyed as a quick weekday meal with a side of pickles or lightly dressed arugula. Garnish options like chopped chives, a grind of black pepper, or a scattering of fresh herbs bring freshness and visual appeal. For a gourmet touch, use aged Gruyère or Comté for nuttier notes, or choose a mild Swiss or cheddar for a family-friendly version. All recipes from Kitchen Moxy can be found at www.kitchenmoxy.com

Ingredients

  • 1 teaspoon butter
  • 1 medium onion, thinly sliced
  • 2 teaspoons butter, divided, or more as needed
  • 2 tablespoons Dijon mustard
  • 10 slices thinly sliced ham
  • 8 ounces shredded Gruyère cheese

Process

  1. Prepare basic crêpe recipe at least an hour before making crêpes in a non-stick skillet.
  2. Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
  3. Assemble crêpes one at a time, spread mustard over one half, then top with 1 slice of ham, some sautéed onion, and Gruyère cheese.
  4. Fold the crêpe over the filling, press gently, and heat briefly just until the cheese begins to melt. Fold in half again so each finished crêpe is about one-quarter the size of the original.

Basic Crêpes Recipe

Crab or Chicken Crêpes Recipe

Crab- or Chicken-filled Dinner Crêpes

Dinner Ideas July 3, 2026 Leave a comment
Tray of rolled appetizers with dipping sauce and lemon wedges on table

Savory-filled crepes turn any party into a deliciously playful event. Thin, tender crepes become tasty little parcels that hide creamy, flavorful fillings—think bright crab or seasoned chicken—ready to surprise and delight guests. Each bite offers a fun mix of textures: silky seafood or savory poultry, smooth binding sauce, and the gentle chew of the crepe, creating an indulgent yet light mouthful.

These crepes are perfect for entertaining because they’re elegant without being fussy. Arrange them on a platter for guests to graze. Dress them up with zesty citrus drizzles, a dot of crème fraîche, or a glossy beurre Blanc, and top with microgreens for a pop of color and flair. Pair with crisp white wines like Sauvignon Blanc, a delicate Chardonnay, or a lively sparkling wine to brighten the flavors.

Whether you aim for chic sophistication or relaxed charm, savory-filled crepes make a memorable, crowd-pleasing addition to any celebration.

Ingredients

  • Use 1 pound crab meat (drained) or 2 cooked, shredded chicken breasts.
  • ¼ cup onion, minced
  • ¼ cup mushrooms, chopped
  • ¼ cup bell pepper, diced
  • 8 tablespoons of butter
  • 6 tablespoons of cooking sherry
  • 2 cups of milk
  • ½ teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 2 egg yolks, beaten
  • 5 tablespoons of all-purpose flour
  • 1 cup of Swiss cheese, grated
  • 12 Crêpes

Process

  1. Preheat oven to 375°F.
  2. Prepare basic crêpe recipe at least an hour before making crêpes in a non-stick skillet.
  3. Sauté onions, mushrooms, and bell pepper in 4 tablespoons of butter until soft.
  4. Add the crab, or chicken if using, and stir over low heat. Add the cooking sherry, turn the heat up to medium-high, and bring to a boil.
  5. Boil until the sherry has evaporated, about 2 – 3 minutes. Drain any remaining butter from the pan.
  6. Beat egg yolks in a bowl. Set aside.
  7. In a medium saucepan, melt 4 tablespoons butter. Stir in flour, then add milk all at once over medium heat. Stir constantly until mixture thickens. Season with salt and pepper to taste.
  8. Beat about 1/4 cup of the hot flour mixture into the egg yolks to temper them, then stir the yolk mixture back into the remaining flour mixture. Reduce the heat and cook for one minute, stirring constantly until slightly thickened.
  9. Add ½ cup of Swiss cheese, stirring until melted.
  10. Stir about 2/3 of the sauce into the crab or chicken filling until combined; set the remaining sauce aside.
  11. Place a generous scoop of crab or chicken filling on each crepe, then roll the crepe closed.
  12. Arrange crepes in a baking dish. Pour remaining sauce evenly over them and sprinkle with the remaining cheese before baking.
  13. Bake for 20 minutes until hot.

Variations

  • Smoked salmon and dill
  • Sautéed mushrooms and goat cheese

Notes

  • Crêpes can be prepared ahead for a party. Freeze unbaked crêpes on a tray. When needed, thaw them in the refrigerator and then bake as directed.

Basic Crêpes Recipe

Ham and Cheese Crêpes

Crêpes – bite-sized joy, sweet or savory!

Dinner Ideas July 3, 2026 Leave a comment
Three crepes filled with Nutella and sliced strawberries, dusted with powdered sugar, served with whipped cream, fresh strawberries, raspberries, and a cup of coffee
Delicious crepes filled with Nutella and strawberries

Crêpes are delightful, whisper-thin pancakes that invite creativity: sweet, savory, or somewhere deliciously in between. Originating in medieval France, they’ve become a playful breakfast or brunch treat worldwide. Pile fresh berries and billowy whipped cream, spread chocolate-hazelnut for an irresistible gooey bite, or drizzle warm honey for cozy comfort. Prefer savory? Stuff a crêpe with tender chicken, buttery lobster, melty cheese, or sautéed vegetables for a hearty, flavor-packed meal. Crêpes are a blank culinary canvas—mix fillings, fold them fancy, and enjoy a fun, tasty adventure one bite at a time.

Ingredients

  • 2 large eggs
  • 1-1/4 cup of whole milk, room temperature
  • 1 cup all-purpose flour
  • 2 tablespoons of butter, melted (or 1 tablespoon cooking oil)
  • ¼ teaspoon salt

Process

  1. Whisk eggs, milk, and salt together in a large mixing bowl. Add flour and melted butter; whisk vigorously until batter is smooth and pourable. Let batter rest for at least 1 hour – up to 2 days in the refrigerator. (See Notes)
  2. Heat a lightly greased 6-inch non-stick skillet, then remove it from the heat. Spoon in 2 tablespoons of batter and tilt the skillet to spread it into a very thin crêpe.
  3. Cook until lightly browned. If you want, brown just one side or flip to brown the other side.
  4. Invert pan over a paper towel or parchment paper and remove using a spatula. Repeat with the remaining batter, greasing the skillet occasionally.
  5. The picture below shows a crepe being filled in the pan. I prefer to remove the crepe to a plate and fill it there. Crepes can be filled with fruit or savory fillings.

Notes

  • To make sweet crêpes, whisk 3 tablespoons white sugar and 1 teaspoon vanilla extract into the batter.
  • For larger crêpes, use a greased 8-inch, non-stick skillet and ¼-cup of batter per crêpe.
  • The batter needs to rest for at least one hour before cooking. Resting lets the flour absorb the liquid and the gluten relax, so the crêpes stay together and stay tender. Crêpe batter keeps in the refrigerator for up to two days, so you can make it the night before.

Savory Crepes Recipes:

Chicken or Lobster Crepes

Step-by-step process making crepes from preparing batter to serving
A visual guide showing each step to make and serve delicious crepes from batter to plated dessert.

Chicken Saltimbocca

Dinner Ideas June 25, 2026 Leave a comment
Replace polenta with pasta; drizzle pan sauce
Chicken Saltimbocca

Chicken saltimbocca dances between rustic charm and joyful indulgence. Imagine feather-thin chicken cutlets cloaked in salty prosciutto and studded with bright sage, sizzling in butter or olive oil until edges crisp and aromas pop. A cheeky splash of dry white wine or a spritz of lemon lifts pan juices into a glossy, lively sauce that winks at your taste buds without stealing the show. Each bite delivers contrast: the prosciutto’s savory-sweet snap, the sage’s herbal pep, and chicken so tender it practically sighs. Textures play together—crisp, juicy, and silky—making every forkful a little celebration of simple, spirited cooking.

Ingredients

Serves 4

  • 2 boneless, skinless large chicken breasts, butterflied and pounded to ¼-inch thickness
  • Salt and freshly ground black pepper
  • 4 fresh sage leaves
  • 4 thin slices of prosciutto
  • ¼ cup all-purpose flour for dredging
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • ¼ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • ½ cup chicken stock (low sodium)
  • Optional: parsley, fresh lemon juice, or cream for finishing the sauce

Process

  1. To prepare the chicken, slice chicken breasts horizontally into thin cutlets. Pound between wax paper to a uniform thickness and pat dry. Season both sides with salt and pepper.
  2. Place a slice of prosciutto on the cutlet, then a sage leaf, and secure with a wooden toothpick. Dredge the plain side in flour, shaking off excess.
  3. 3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Place the chicken, prosciutto, and sage, side down, and sear for 2–3 minutes, until golden. Turn the chicken and cook 2–3 more minutes, until the internal temperature reaches 165°F (74°C). Remove from the skillet and keep warm.
  4. Deglaze the pan with white wine, scraping up browned bits. Add chicken stock and simmer until reduced, about 5 minutes. Remove from heat and swirl in remaining butter (and optional lemon juice or cream) to create a silky sauce.
  5. Return chicken to the pan briefly to coat with sauce. Serve immediately with the prosciutto and sage side up, and remove the toothpick. Spoon sauce over the top. Garnish with parsley.

Notes

  • Use thin chicken cutlets for quick, even cooking.
  • Fresh sage is essential for authentic flavor.
  • Prosciutto can be substituted with pancetta if desired.
  • For a richer sauce, add a splash of cream or a small amount of butter at the end.
  • Serve with roasted vegetables, creamy polenta, pasta, or a light salad to balance the richness.
  • Chicken saltimbocca can be prepped ahead by layering chicken, prosciutto, and sage, then refrigerating until ready to cook.
  • This dish is elegant yet quick, typically ready in 20–30 minutes, and delivers a restaurant-quality Italian flavor at home 

How to Butterfly a Chicken Breast:

  1. If the chicken breast has skin attached, loosen it with your fingers and remove.
  2. Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Four-step sequence showing how to butterfly a chicken breast on a wooden board with a knife
Step-by-step guide to butterfly and flatten a chicken breast for cooking.

Butterflying raw chicken breast