Tag Archives: Food

Oyster Stuffing

Bread, Chicken, Dinner Ideas, Fish December 15, 2025 Leave a comment

The history of oyster stuffing dates back to at least 1685, when it was first mentioned in the cookbook The Accomplisht Cook in London. Traditionally, the stuffing was placed under the skin of the bird, a common practice at the time. By 1796, culinary advice suggested stuffing the cavity of the bird instead. Different regions have their own preferred types of stuffing: Southerners often favor pecan, rice, or cornbread; Italians typically include sausage; and Germans enjoy dried fruit, potatoes, and apples. I personally discovered an oyster stuffing recipe many years ago and decided to try it. I am pleased to say that this stuffing is delicious, it does not have a fishy smell or taste. One of its advantages is that it can be served as a standalone dish. For the best flavor, I recommend using fresh herbs whenever possible. Enjoy your cooking experience and the unique taste of oyster stuffing.

SERVES 8—10

INGREDIENTS

  • 11 cups ½” cubed white French bread (about 14 oz.)
  • 6 slices bacon
  • 6 tbsp. butter, melted, plus more for greasing the pan
  • 6 shallots, thinly sliced
  • 4 celery ribs, thinly sliced
  • 40 medium oysters, such as Bluepoint’s shucked (about 1 lb.), with 1 cup of the liquor reserved (I have used canned oysters)
  • 1 cup chicken stock
  • ¼ cup madeira or port (a sweet wine)
  • ⅓ cup chopped flat-leaf parsley leaves
  • 2 tbsp. fresh chopped thyme leaves
  • 2 tbsp. fresh chopped sage leaves
  • ½ tsp. Tabasco (or any hot sauce)
  • ¼ tsp. fresh grated nutmeg
  • ⅛ tsp. ground cloves
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Preheat oven to 250˚F.
  2. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Remove bread cubes from the oven and let cool.
  3. Put bacon into a 12″ skillet; cook over medium-high heat, stirring frequently, until crisp for about 10 minutes. Remove bacon from pan. Reserve 1 tablespoon of grease.
  4.  Add 4 tablesopoons of butter to bacon grease and heat. Add shallots and celery, reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
  5.  Add oyster liquor, stock, Madeira or port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes.  Scrape the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.
  6. Raise the oven temperature to 400˚. Transfer mixture to a buttered 2-qt. oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 15 minutes more. Serve immediately.

Smoked Salmon wrapped Cheese balls

Dinner Ideas November 19, 2025 Leave a comment

Ingredients

  • 1 8-ounce cream cheese block
  • 8-ounce cheddar cheese, shredded
  • ½ teaspoon garlic salt
  • 1 teaspoon onion powder
  • 2 teaspoons chives, chopped
  • 2 teaspoons parsley, chopped
  • 1 tablespoon grated Parmesan cheese
  • 1 4-ounce package of Smoked Salmon
  • 1 English cucumber sliced into 1/2-inch rounds for garnish

Process

  1. Bring cheeses to room temperature.
  2. In a mixer, mix cream cheese, cheddar, Garlic salt, and onion powder.
  3. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Remove plastic wrap and using a ¾ inch cookie scooper, scoop cheese into small balls.
  5. In a small bowl, mix parsley and Parmesan cheese together.
  6. Roll each ball in the parsley and cheese mixture.
  7. Separate the salmon layers and cut 1-inch circles of smoked salmon and wrap around each ball. Place the balls in the refrigerator until ready to use.
  8. Before serving, dip the top of each ball into chopped chives.
  9. Place cheese ball on top of cucumber slice and secure with a toothpick.

Purgatory Meatballs

Appetizers, Dinner Ideas, Fun Stuff November 12, 2025 Leave a comment

Sweet & Hot Meatballs

Sweet & Hot Meatballs

Purgatory Meatballs, yes the heat factor is there, but the pineapple and apricot preserves dial it down to a spicy sweetness. You can add additional hot jalapenos to dial up the heat factor. Start with this recipe and then add if it is not spicy enough.

I needed a fast, quick entrée to bring to work for an impromptu party. Off to the market I went to try and figure it out. Here is what I walked out with, I put it all together and decided it is yummy and great enough to post. Great as an appetizer, party food, over rice or great for a last minute potluck. I put it in a crock pot and was all set for the event.

Ingredients:

  • 1 medium sweet onion, diced
  • ½ cup of Italian parsley or cilantro, chopped fine
  • 1 jar of chili sauce
  • 1 large can of pineapple tidbits
  • 1 jar of apricot preserves
  • 1 jar of HOT Mango Chutney (I used half)
  • 1 can of HOT jalapeno peppers (diced)
  • 1 can of medium hot chilies peppers (diced)
  • 4 bags of frozen, fully cooked meatballs (about 15 in each bag),
  • 4 large green peppers, cut into chunks

Directions:

  1. In a large saucepan, sauté the diced onion in 1 tablespoon of oil or 1 teaspoon of coconut oil until soft
  2. On medium heat, add the next 6 ingredients, I only used ½ jar of the HOT Mango Chutney, but you can use the whole jar
  3. Bring to a simmer, stirring constantly for 10 minutes, remove from heat. NOTE; because there is sugar in this mixture it will come to a boil quickly so keep the heat on medium and stir so the bottom does not burn.
  4. After removing the pan from the heat, bring to room temperature if not using right away and refrigerate until you are ready to use.
  5. When you are ready to serve; about 4 hours before the event, put the sauce in a crock pot and cook on high until hot, turn down to low and add the peppers, and meatballs, stir to coat and put the lid on and heat until meatballs are heated through.

Smoky Jalapeno & Bacon Poppers

Appetizers, Fun Stuff, Side November 7, 2025 Leave a comment

Smoky Links Appetizer

Smoky Links Appetizer

These smoky treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already:

Smoky Jalapeno & Bacon Poppers

12 fresh jalapeno peppers
12 slices of bacon
24 little smoky links
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub

1.       To start the construction of these treats you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno oils from soaking into your skin.

2.      Trimming jalapeno peppers is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds.

4.       In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Fill a pastry bag with mix.

5.        Using a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.

6.       Top each one of the filled peppers with a little smokey sausage link.

7.       Wrap each of the smoky links topped jalapenos with a half slice of bacon, making sure that the seam is directly on top.

8.       Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon. Stop just short of going through the pepper, this will ensure the cream cheese will not melt through the hole.

9.    Mix ¼ cup brown sugar and ¼ tsp of cayenne pepper.   Season the treats with the sugar-based rub.

10.   Bake at 325 degrees for an hour or until bacon is crisp. Do not overcook – the peppers will become too soft and the cream cheese will melt all over your oven.

11.   Remove from oven, spread with a raspberry chipotle sauce, or brush on a sweet jam while hot. Let cool for about 10 minutes to set.