Crabby Waffles!

Happy Friday friends!  I love the Friday after a full moon when everything just seems to return to normal.  I've been planning this meal for a few days.  I was inspired by a Facebook post from a local restaurant and decided to combine two wonderful things; breakfast and crab!

Whenever I travel, people always tell me that since I am from Maryland I must eat a lot of crab.  I've spent twenty years of my life in a Maryland suburb of DC and the last 10 years on the Eastern Shore.  I think it's so cute that people out of state affiliate Maryland residents with crabs.  Although I did have the pleasure of growing up with crabs, I can't say that it has ever been a staple in my diet.

It's been a tough week.  I don't normally eat for comfort, but sometimes just being a little bad can lift spirits, after all it's called comfort food for a reason.  

Let's make the crab dip first!

Preheat the oven to 325 degrees and grease a baking dish with a light layer of canola oil.

Get the following ingredients measured and mix them up in a bowl.

• 1/2 pound jumbo crabmeat, I used claw meat from the seafood section of the grocery store
• 1 (8 ounce) package neufchâtel cream cheese, I left mine out to soften up
• 1/2 cup reduced fat mayonnaise (FYI I loath mayo)
• 1/4 cup grated Parmesan
• 3 tablespoons minced green onions 
• 2 tablespoons minced garlic
• 2 teaspoons Worcestershire sauce
• 2 tablespoons lemon juice
• 1 teaspoon hot sauce, but only if you like spicy
• AT LEAST1/2 teaspoon Old Bay seasoning
• Salt and pepper if you feel so inclined

Like this!

After gently mixing all of the ingredients, scoop them into a baking dish, sprinkle with additional Old Bay and place it in a preheated over for approximately 30 minutes.

We like Old Bay!

After 30 minutes.

Here's the fun part!  I lightly toasted four waffles and then placed them on a baking sheet.  On each waffle I put 1/4 cup of the crab dip.  I placed the baking sheet in the oven on a low broil for four minutes.

Hello Dinner!

Not too shabby for a Friday night at home.  The food went well with an EVO Exile ESB.  Maybe we'll use the left over crab dip for breakfast.  Crab dip and eggs anyone?

My most sincerest thanks to my dear husband for being my photographer tonight.  I hope your enjoyed a very yummy dinner.  I would also like to give credit to How to Make Mardi Gras Hot Crab Dip for the inspiration on the crab dip recipe. 

Happy Weekend!

Muffins

I made a batch of muffins tonight!  I know, big surprise.  I mostly get my recipe ideas from Pinterest, Yummly, and basic Google searches.  Recipes are just a suggestion.  I like to adapt them to what I have available in my kitchen or to what our family prefers.  I've spend countless hours researching and reading about substitutions.  It's so much fun to experiment!

Tonight I took 1 cup of rolled oats, soaked them in 1 cup of 1% milk with a teaspoon of vinegar for an hour.  I also took an egg out and let it reach room temperature, then cracked it into the oats, milk and vinegar. I added 1/4 cup of light brown sugar and 1/2 cup of grape seed oil.  

In a separate bowl I added the rest of the muffin ingredient basics.  1 1/4 cups unbleached flour, 1/2 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.  

Next I added the oat and milk mixture to the dry ingredients and carefully folded it together.  I didn't get to creative with "add ins" to this batch of muffins.  I had two old bananas that I mashed up and threw in.

I lined a 12 cup muffin tin and divided up the batter.  Baked in a 375 degree oven for, oh...about 18 minutes.  I imagine the baking time would change depending on what is added.  I checked the status at 12, 15 and finally 18 minutes.  The muffins are done when you can touch the top and it bounces back.

These muffins are not very sweet, but it's a good basic muffin recipe.  Simple to make, but a bit time consuming considering soaking the rolled oats.  I definitely had to wait for my kid to go to bed so he wouldn't want to "help."  

Who makes 11 muffins?

Just kidding! I ate one.

As muffins go, these are not the unhealthiest, but I'm sure there are some further adaptations that can be done to boost the nutrition. Hey, if my kid eats it then it's a victory.  

I like the kitchen.  I feel like it is MY room.  After a busy Wednesday at work and an evening with a VERY talkative toddler, having a few quiet moments to myself is wonderful.