Spicy orzo crab salad

What I had:

• 16 oz Pappardelle's spicy red hot Thai curry orzo pasta
• 16 oz lump crab
• 8 oz heavy cream
• 6 red bell peppers diced
• 2 red onions diced
• 1 tbsp butter
• 2 tbsp lemon juice
• Old Bay seasoning to taste
• Key lime sea salt to taste
• Cumin powder to taste

What I did:

• Brought a pot of salted water to boil. Added orzo and cook until al dente, stirring occasionally.
• Meanwhile, melted a pat of butter in a saute pan over medium-low heat; added red peppers and onions and cooked until soft and fragrant. 
• Added crab and cook until heated through. 
• Added orzo, lemon juice, heavy cream, and stirred to combine.
• Added the cumin powder, Old Bay and sea salt to taste and mixed well.
• Served warm as a side to a fisherman's stew. 

It was DELICIOUS!!!

Biscuit wafles stuffed with omelets

Biscuit waffles stuffed with cheesy omelet

What I had:

• Pillsbury Grands biscuits
• 9 eggs
• shredded cheese - I used taco style
• red onion chopped
• 3 cloves garlic, minced
• paprika
• garlic
• salt and pepper to taste
• butter

What I did:

• Melted butter on griddle
• sauteed garlic till entire 3300 square foot house smelled of garlic
• added onions till soft
• added crumbled bacon (because I don't need an excuse to bacon)
• beat eggs with salt, pepper and paprika and added to griddle
• cooked till it somewhat resembled a large omelet
• put biscuits on a baking sheet
• cut them 3/4ths of the way
• put a piece of omelet inside each biscuit, topped with some cheese and then closed it up
• placed 4 on each side of my waffle maker (it's 2 sided, we are fancy that way)

• once they were done, placed them back on the baking sheet, added more cheese (because it's cheese)
• broiled them in the oven for 5 minutes till cheese was melted and tops were even more brown (because it's cheese and burned cheese is even better)

• ate them with condiments of choice
• Jeff had none
• Oli used ketchup
• I used my previously made Jamaican Jerk marinade as salsa

 Notes for future: as you can see from the top photo, I totally could have stuffed it more (that's what she said ....)

Jamaican jerk marinade

Look at the beautiful colors!

What I had:

• 2 tablespoons olive oil
• 2 tablespoons distilled white vinegar
• juice of 1 lime
• 2 Scotch Bonnet peppers (thanks to a generous friend)
• handful of grape tomatoes (I used about 8)
• 1 medium red onion, peeled
• 4 scallions, with about 4 inches of the greens
• 6 cloves of garlic
• 1 inch of ginger peeled
• 2 teaspoons packed brown sugar
• 1 teaspoon dry thyme or 1 tablespoon fresh thyme
• 4 teaspoons whole allspice
• 2 teaspoons sea salt
• Freshly ground black pepper for taste

When you don't have a glove ...

What I did:

• Put the first 3 ingredients in a food processor
• Coarsely chop all fresh ingredients and throw them in (use gloves for the peppers, or improvise with a bag if you forget to buy gloves)
• Add all spices
• Grind them together
• Taste for salt and pepper

Use as salsa, or marinade for chicken in slow cooker.

Slow cooker Korean pulled pork w/Siracha cole slaw

So, you'll see no measurements because I used all these ingredients but I was adding and tasting and adding and tasting till I liked what I tasted. Sorry!

What I had:
This all goes in the crock pot:

• Bone-in pork shoulder 1/2 lb per person
• Ketchup
• Rice vinegar
• Braggs Liquid Aminos (gluten free soy sauce) 
• Lemon juice
• Sesame oil
• Brown sugar
• Habanero honey
• Chinese 5 spice powder
• Salt, ground black pepper
• Ground ginger
• Minced garlic cloves (I used 10 for a5.5 lb pork shoulder)

This is for the slaw:

• I cheated and bought slaw mix
• Sour cream
• Rice vinegar
• Braggs Liquid Aminos (gluten free soy sauce) 
• Lemon juice
• Salt, ground black pepper
• Sriracha 

What I did:
For the pork:

• I placed the pork shoulder at the bottom of a 7 quart slow cooker.
• I put all the other ingredients in  a mixing bowl and whisked them well, tasting as I went, adding bits of each ingredient till it tasted well to me.
• Poured it over the pork shoulder.
• Cooked on low for 10 hours.
• Took the bones out.
• Pulled meat out onto a cutting board.
• Pulled most fat off and threw it away.
• Poured sauce into a saucepan and set it on stove on low heat. Let it simmer for close to an hour.
• Shredded meat with forks.
• Put meat back in slow cooker and poured sauce over it.
• Set it to low heat for a couple hours and then set it to warm for duration of party.

For the slaw:

• Made the sauce by mixing everything but the slaw mix till I liked the taste .
• Mixed in the slaw mix.
• Aded more Sriracha ;-)

Served both with slider rolls!

Gluten free garlic cheesey biscuits

What I had:

• 1 cup Bisquik gluten free pancake & baking mix
• 1 tbsp garlic powder
• 2 tbsp hard butter
• 1/3 cup 2% milk
• 2 eggs
• 1/4 cup shredded jalapeno cheddar cheese

What I did:

• Preheated the oven to 400 degrees
• Mixed the baking mix, garlic powder and butter using a pastry blender
• Added the rest of the ingredients and mixed till dough formed
• Dropped onto baking mat using a spoon, it gave me 6 large biscuits
•  Baked for 10 minutes, turned the oven off and left them in there for another 5 minutes

Verdict? Delicious, loved by all gluten loving and gluten free folks in the house!

Chicken balls

Do you know how many chickens you have to chase to get enough to serve 20 people ... ;-)

I joke, I joke, these are appetizers using chicken sausage, cheese, Pillsbury baking mix and some extras I threw in this time. They were delicious and gone quickly so I decided to save the recipe.

What I had:

• 2.5 lbs chicken sausage - it came in long links at Costco, no flavor, remember to remove the casing
• 1 1/2 cup Bisquick Gluten Free Baking & Pancake mix
• 3 cup your favorite shredded cheese (I used a mix of Mexican & mozzarella)
• 1/2 cup Parmesan cheese
• 1 cup milk
• 1 large red onion, chopped finely
• a 7 oz can of Chipotle peppers in Adobo sauce, chopped finely
• garlic powder, salt, paprika, all to taste

 What I did:

• Pre-heat oven to 350 degrees
• Throw all ingredients into a large mixing bowl
• Put on gloves
• Mix it well
• Make balls around an inch round
• Bake them for 25 minutes
• Serve them with a sweet mustard dipping sauce
• Hide some to eat later because they'll be gone faster than you can say supercalifragilisticexpialidocious!

Gluten free sausage cheese balls

What I had:

• 3/4 cup Bisquick Gluten Free Baking & Pancake mix
• 16 oz hot Italian sausage, raw
• 1 1/2 cup your favorite shredded cheese
• 1/4 cup Parmesan cheese
• 1/2 cup milk
• garlic powder, onion powder, cayenne pepper, all to taste

What I did:

• Pre-heat oven to 350
• Mix all ingredients in a bowl by hand
• Rolled 1 inch balls and placed on baking sheet (I got 30 balls by the end)
• Bake for 30 minutes
• Serve with dipping sauce of choice

This was a hit at a party!