In a mixing bowl add the crab and shreds with fingers until they are in small shreds. Then add the rest of ingredients and mix until everything is mixed evenly and is a nice creamy texture. Taste and add more salt if needed. Then cut tops off the tomatoes and spoon out the guts. Fill the tomato and then top with a little sprig of fresh dill! That’s it enjoy! They are so hard to stop eating!
First cut squash into bite size pieces. Then place into a bowl and drizzle with olive oil. Add all seasonings and toss well. Add in cranberries and toss again. Line a baking sheet with tin foil and spray with cooking spray. Pour everything into sheet pan and bake for 30-40 minutes @375 until squash is tender and cranberries have bursted. Remove and let cool a few k mi united and transfer to serving platter. Drizzle with a little more olive oil, Add the feta cheese and top with fresh thyme. Enjoy!!
2-3 small acorn squash
2 cups uncooked wild rice blend
1 10.5oz can cream of mushroom
1 7oz can chipotle peppers
2 cups Gouda cheese shredded
1/2 cup dried cranberries chopped
1 tbsp fresh thyme
4 cups chicken stock or vegetable stock
Salt and pepper
Fresh thyme for garnishing
First cook the wild rice as directed but use the chicken or vegetable stock to add flavor. I do mine In my pressure cooker and it’s done in a flash! Next slice the acorn in half lengthwise and scoop out the seeds and guts. Then drizzle the flesh with olive oil and sprinkle with salt and pepper. If your baking bake in oven at 375 degrees for 30-40 minutes. Place into pan flesh side down with a tad bit of water. Bake until soft. Then remove and turn over.
For middle take the cooked wild rice and add in the cream of mushroom, Gouda, cranberries, thyme and salt and pepper. Dice 3 of the peppers and add. You can add more sauce to get more heat if you would like. Mix well then stuff the middles of the acorns.
Raise the oven temp to 425 and bake another 10-12 minutes until the tops are bubbling. Remove and sprinkle with fresh thyme and a few cranberries! Enjoy as a main dish or use as a beautiful side!
1 15.5 oz can garbanzo beans (chick peas)
1 14 oz can whole cranberry sauce
1 tbsp olive oil
4-6 tbsp water
First drain and rinse the garbanzo beans. Then pour into blender or food processor. Slice the tops off the jalapeños and cut in half and place into processor. The. Add in 3/4 cup while cranberry sauce. Add the olive oil and 5 turns of salt. Turn on pulse and began to mix it all together. It will be thick add in water one tbsp at a time until a nice smooth texture. Then enjoy! Use as a dip with bread or crackers or use as a spread in sandwiches! Turkey with cheddar cheese, arugula and the spread o. A pita pocket is amazing!!!
8oz pack imitation crab
1/2 cup miracle whip
1 tbsp apple cider vinegar
1 tbsp lemon
1/2 tsp paprika
A good pinch of salt
3 tbsp fine chopped fresh parsley
4-5 radishes sliced then matchstick style
5-6 small sweet peppers sliced thin and chopped in 3rds
1/3 cup celery diced
A dash of tobasco sauce for heat
Pull apart the crab and chop into small flaky pieces, add mayo, vinegar and lemon. Stir then add seasonings. Chop all veggies and add to bowl mix well and that’s it! Serve on top of sliced green apples or with crackers or pita bread! Enjoy!
2 cups apple cider or white vinegar
2 cups water
2 tbsp kosher salt
1 tsp red pepper flakes
4 garlic cloves
1 tbsp sugar
1 tsp peppercorns
3 sprigs dill
In pot heat the vinegar and water. Add in salt and sugar after boiling and stir. Remove from heat and place in peppercorns, smashed garlic and dill.
Slice veggies of your choice. I did carrots, red onion and cucumbers. Pour hot liquid over veggies and let cool. Once cool place in fridge and ready to go! They are really yummy at 6-8 hours after making but you can have as soon as chilled. Keep in refrigerator for up to 3 weeks in mason jar! Put in salads, sandwiches and relish trays! So stinking good!!