Ultimate Crab Dip

from Coconut & Lime

It’s summertime, which means the devouring of tons of seafood in our house.  Growing up on the Gulf Coast of Texas, I can’t imagine my life without seafood being a part of it.  I made this for the 4th of July and have been craving it since. I think another batch will be whipped up at Warncke Haus this week.

Ultimate Crab Dip | Sarafina's Kitchen

  • 16 oz blue crab claw meat
  • 8 oz cream cheese, at room temperature
  • 3/4 cup sour cream
  • 3/4 cup sharp cheddar
  • 2 1/2 tablespoons mayonnaise
  • 1 1/2 tablespoons Old Bay
  • 1/2 tablespoon Worcestershire sauce
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon mustard powder
  • 1 shallot, minced
  1. Preheat oven to 350. Mix all ingredients EXCEPT the cheddar cheese until they are evenly distributed. Or, if you are like me and you hate mincing yet don’t want any chunky shallot bits in the final dip or want make sure the ingredients are fully incorporated, place all of the ingredients EXCEPT the cheddar and crab in a food processor and pulse until smooth. Then stir in the crab.
  2. Spread into a 8×8 inch baking dish. Sprinkle with the cheese in an even layer. For bonus points, shake a bit of Old Bay on top of the cheese.
  3. Bake for about 15 minutes or until the cheese is melted and bubbling.

Casa Olé Green Sauce

 

Casa Olé Green Sauce | Sarafina's Kitchen

  • 4 Hass avocados
  • 1 16 ounce container sour cream
  • 1 can Rotel tomatoes
  • 1 tablespoon garlic powder
  • 1 4 ounce can green chilies
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 3 ounces cream cheese
  1. In a food processor combine cream cheese, avocados, lemon juice, garlic powder, salt, and sour cream, process until smooth.
  2. Add in the Rotel tomatoes, and green chilies in, and pulse several times to finish the sauce.
  3. Serve with chips.

Book Review: The Glass Kitchen

Thank you to Staci Burt at  St. Martin’s Press  for sponsoring this review and sending me a preview copy of the book. And thank you for supporting the sponsors that make this blog possible. All opinions are 100% my own and I try to only work with brands that I know you’ll love.

 

From St. Martin’s Press:

The Glass Kitchen  by Linda Francis Lee is a novel about three Texas belles who move to New York City to open a restaurant all the while discovering the basic principles about family, true love, and ultimately food.

Echoing Shakespeare’s The TempestThe Glass Kitchen follows Portia Cuthcart as she flees Texas in a storm of controversy and is washed up on the island of Manhattan with no job and no money. But what she does have are her grandmother’s magical cookbooks that have been passed down through generations of women. Portia is a talented cook born with the “knowing” – an amazing ability to know what to serve on what occasions and predict events that have not yet occurred. Even though she has suppressed this feat for years, Portia must decide whether or not to use it again when she meets her widowed neighbor, Gabriel Kane, who has his hands full with two daughters on the cusp of womanhood and a family full of secrets, rivalries, and betrayals. With the help of her sisters and an unlikely hero, will Portia be able to claim what she wants deep down inside?

Divided into a six-course meal and filled with numerous mouth-watering recipes and meal plans, The Glass Kitchen is sure to tickle your taste buds and delight your senses. Linda Francis Lee will have you hooked from cover-to-cover.


I adored this book.  I read it in less than a week, which is record time for this busy mom and full-time state employee.  I was up late last night reading the last 100 or so pages, because I couldn’t put it down.

I love all genres of novels, but any that relate to food always make it to the top of my list.  Add in some spice and romance, and I’m there.

Of course, being a Texas girl, I loved that the story centered around Texas culture and food.  It felt like parts of it could have been right out of my own life.

The recipes Lee includes in the back of the book are also amazing.  I love that I’ll be able to make the meals in the book.

This will be a perfect summer read.  I have a feeling I’ll be reading it again soon.

German Potato Casserole

Recipe adapted from kraftrecipes.com

German Potato Casserole | Sarafina's Kitchen

  • 1 can  (10-3/4 oz.) condensed cream of potato soup
  • 1-1/2 cups  sour cream
  • 3 Tbsp.  white vinegar
  • 1 pkg.  (32 oz.) frozen Southern-style hash browns, thawed
  • 1 pkg.  (8 oz.) shredded Swiss cheese
  • 8 slices  cooked bacon, crumbled, divided
  • green onions, sliced, divided
  • 2 cups  French fried onions
  1. Heat oven to 350ºF.
  2. Mix soup, sour cream and vinegar in large bowl until blended. Add hash browns, cheese, half the bacon and 1/2 cup green onions; mix lightly.
  3. Spoon into 13×9-inch baking dish sprayed with cooking spray.
  4. Bake 50 min. or until heated through, topping with French fried onions after 20 min. Sprinkle with remaining bacon and green onions

Kitchen Towel-Obsessed

Only second to my obsession with collecting cookbooks is my obsession with kitchen towels.

I use them all the time. I go through 3 or 4 every time I cook a large meal.  I refuse to use paper towels unless I have to.  I have one towel on my person, one used for wiping down the counters, and extras…just in case.

I’m also very girly and love pretty, cute things.  They brighten up my kitchen.  They make me smile.  They take me back to the trips where I purchased them.  They are my souvenirs from long-ago vacations.

I think it’s time for a new batch for the summer:

May, 2014: In Pictures

May 2014 | Sarafina's Kitchen

Luna de Miel de Café (Honeymoon Coffee)

luna de miel de café|Sarafina's Kitchen

  • 2 oz. CoolBrew Chocolate Almond Coffee
  • 1.5 oz.  Bushmills Irish Honey Whiskey
  • 1.5 oz. heavy cream
  • 1 T Wholesome Sweetners Cinnamon Agave Syrup
  • 1 T vanilla extract (preferably homemade)
  1. Fill a cocktail shaker half-full with ice.
  2. Add the coffee, whiskey, cream, agave, and vanilla to the shaker.
  3. Shake gently until well combined.
  4. Pour into a glass and add the ice from the shaker, if desired.

 

Thank you to CoolBrew for the fantastic samples they sent me.  I wish the Chocolate Almond weren’t a limited edition flavor!

Venison Cheese Enchiladas

This recipe is from my husband’s Aunt April (whom we fondly call Aunt Pokie).  She’s famous for these bad boys, and Dustin started making them a few years ago  for us.  They’ve quickly become a favorite in our house, and we think of Pokie every time we make them.

Venison Cheese Enchiladas | Sarafina's Kitchen

  • 1 lb ground venison
  • 1 medium onion, finely chopped
  • 1 package Lawry’s Enchilada Sauce Mix  (3 cups water, 6 oz. tomato paste)
  • 8 flour-corn tortillas
  • 1 cup Velveeta, shredded
  • 1 cup Mexican blend cheese, shredded
  • Handful fresh parsley, chopped

 

  1. Preheat oven to 350 degrees.
  2. Brown the ground venison with half of the onion.
  3. While the venison cooks, prepare the enchilada sauce according to package directions.
  4. Lightly coat a 9×13 baking dish with nonstick spray.
  5. Take the first tortilla, dip it in the enchilada sauce, lay it in the pan.
  6. Fill it with the meat mixture and a handful of the Velveeta.
  7. Roll it up, with the seam side down.
  8. Repeat with the remaining tortillas, lining them up in the pan.
  9. Pour any remaining sauce over the enchiladas.
  10. Cover with the cheddar cheese and remaining chopped onions.
  11. Bake for 15-20 minutes until the cheese is melted and the enchiladas are heated through.
  12. Top with fresh parsley and serve.

Crab & Crawfish Alfredo

Crab & Crawfish Alfredo | Sarafina's Kitchen

  • 4 oz cream cheese
  • 4 T  butter (unsalted)
  • 1 t  minced garlic
  • ½ t nutmeg
  • 2 t grated lemon zest
  • 1/2 c milk
  • 1/2 c heavy cream
  •  1 c shredded Parmesan cheese
  • 1 c crawfish tails
  • 1 c lump crabmeat
  • 1 T freshly chopped parsley
  1. Cut cream cheese and butter into smaller pieces.
  2. Add them to the pan and melt them together.
  3. Slowly whisk in the milk, cream, and Parmesan until the cheese is melted.
  4. Toss in the crawfish and crabmeat.
  5. Stir in the garlic, nutmeg, and lemon zest.
  6. Toss with 8 oz of your favorite pasta.
  7. Sprinkle on more Parmesan and fresh parsley.
Follow

Get every new post delivered to your Inbox.

Join 3,169 other followers

%d bloggers like this: