A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Crab Stuffed Mushrooms December 28, 2013

Filed under: Appetizers,Seafood — tiffanyrose913 @ 7:04 pm

Xmas Eve Crab - Copy
These Mushrooms were restaurant quality for sure! I absolutely loved them and the fact that they had red peppers and green parsley in them – perfect and festive!

3 T Butter, melted
3 packages of bella mushrooms – Stems removed and chopped finely and set aside

Saute mixture:
2 T Butter
1 Garlic Clove – minced

Filling (mix in a bowl)
3 Slices of bacon – cooked and broken into bits
2 T Yellow Onions – minced
2 tsp Lemon Juice
1 Tablespoon parsley
1 C Crabmeat – cooked and drained
1/2 C Panko Bread Crumbs
1/4 C Red Bell Pepper
1 container of marscapone cheese
1/4 C Italian Cheese Blend
1/4 tsp pepper

Topping / Cooking:

1/2 C Italian Cheese Blend

1/2 C Dry White Whine

1. Pre-heat oven to 400
2. Take the melted butter and toss it with the mushroom caps. Place the cap side up.
3. Saute the onion, garlic & mushroom stems together until they are tender (5 – 7 minutes)
4. Prepare a bowl with the stuffing items: lemon juice, crabmeat, bread crumbs, marscapone red bell pepper, bacon & 1/4 C of the cheese. Add the sautéed onions, garlic & mushroom stems and mix everything together.
5. Generously stuff the mixture in all the mushroom caps.
6. Pour the wine around the mushroom caps and top with the remaining cheese
7. Cook for 20 minutes or until the cheese is melted and slightly browned.


Spicy Sriracha Crap Dip July 9, 2013

Filed under: Appetizers,Seafood — tiffanyrose913 @ 1:28 am

Nicole made this for our day before fourth of July happy hour and it was SOOO GOOD! This would be perfect poolside, beach side , you name it! Again, Rob with the modeling of the dip for the blog!

sricha crab dip

Spicy Sriracha Crab Dip
Makes many servings

•1 lb. Imitation crab meat, cut into small pieces or shredded
•1/4 cup finely diced red onion
•1/4 cup finely diced celery
•1 finely diced jalepeno, discard seeds and white parts
•1/4 cup thinly sliced green onion
•2/3 cup mayo
•1/3 cup sour cream
•2 Tbsp. Sriracha sauce, more or less depending on how spicy you want it
•crackers for serving

1. Prepare first five ingredients and place in a large bowl. Add the mayo, sour cream and sriracha sauce. Taste for seasoning and spiciness. Chill for several hours to develop flavors. Serve with crackers.


Spicy Lousiana Cajun Shrimp with Chipotle Mayo Dipping Sauce May 29, 2013

Filed under: Seafood — tiffanyrose913 @ 1:47 am

My sister made these shrimp to kick off the holiday weekend, and they disappeared VERY QUICKLY. Everyone raved about the dipping sauce, saying it would be good on anything!!

Spicy Louisiana Cajun Shrimp with Chipotle Mayo
Serves 6-8 as an appetizer

1 lb medium shrimp, peeled and deveined, with tail shell intact
2 tbsp olive oil
1 tbsp Cajun seasoning – homemade or store bought
1/2 tbsp chipotle peppers in adobo sauce, finely chopped

1/2 tsp brown sugar
1 lemon or lime, sliced in wedges for garnish
Salt and pepper, for seasoning

In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.

Baking: Preheat oven to 350°F. Spread out the marinated shrimp onto a foil-lined baking sheet, and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.

Grilling: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink.

Sautéeing: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil, and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.

Cajun Spice Mix

Makes 1 cup

5 tbsp kosher salt
2 tbsp cayenne pepper
2 tbsp garlic powder
1 tbsp chili powder
1 tbsp cumin
2 tbsp sweet paprika
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp freshly ground black pepper
1 tbsp onion powder

For the Cajun spice mix, stir all ingredients together well in a small bowl to blend. Store in an airtight container or ziplock bag for maximum freshness.

Chipotle Mayonnaise
Makes about 1 cup

1 cup mayonnaise
3 canned chipotles in adobo sauce
1 tbsp adobo sauce
1/2 lime, juice

Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use


Parm Crusted Crab Cakes April 2, 2013

Filed under: Appetizers,Seafood — tiffanyrose913 @ 6:04 pm

Parm Crusted Crabcakes
I wanted an appetizer for my easter dinner that just screamed SPRING! This definitely was a great pick! Thank you Pinterest… AGAIN!

Hands-on time: 18 minutes
Total time: 48 minutes

6 oz fresh lump crabmeat
2 3-oz packages cream cheese, softened
2/3 cup grated Parmesan cheese, divided
3 Tbsp. mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
3/4 tsp Old Bay seasoning, or similar
1/2 tsp lemon zest
1 egg yolk
1 1/2 Tbsp. chopped fresh parsley
1 1/4 cup Panko Breadcrumbs
1/4 cup butter, melted

Chive Aioli

Preheat oven to 350° F. Generously grease 2 (12-cup) miniature muffin pans. Pick crabmeat, removing any bits of shell. Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients. stir until smooth. Fold in crabmeat and parsley.

Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss with fork until breadcrumbs are moistened.

Spoon 1 Tbsp breadcrumb mixture into each muffin cup, press into bottom and up sides to form crust. Spoon 1 Tbsp crab mixture into each crust.

Bake at 350° for 25 minutes or until golden brown. Cool in pans 5 minutes. Run a knife around the edges of the crab cakes to loosen. Gently lift the cakes from the pan. Serve warm or at room temperature topped with Chive Aioli.

Chive Aioli

Makes 1/2 cup. Prepare up to a day in advance, cover and chill.

1/2 cup mayonnaise
1 Tbsp. chopped fresh chives
1 tsp Dijon mustard
1 garlic clove, pressed

Combine all ingredients in a small bowl. Cover and chill


Spiced Cilantro Shrimp May 8, 2012

Filed under: Seafood — tiffanyrose913 @ 4:06 pm

Mike makes these shrimp at every Cinco party… they are usually the first things to go!  People like to catch him and sneak a skewer even before he gets into the door with them! 🙂

50 extra large shrimp, shelled and deveined
10 bamboo skewers
juice of 1 lime
juice of 1 lemon
3 Tbsp tequila
1 Tbsp olive oil
2 garlic cloves, minced
½ tsp paprika
½ tsp chili powder
large pinch of salt
freshly ground pepper
3 Tbsp fresh cilantro, finely minced

-Soak bamboo skewers for 1 hour
-Shake off bamboo skewers and skewer 5 shrimp onto each skewer.
-Place skewers into 9×13 baking dish and cover with remaining ingredients, except cilantro.
-Toss to combine and let marinate for 10 minutes.
-Preheat grill on high
-Toss skewers to combine again and let marinate for another 5 minutes.
-Bring shrimp to grill, turn grill down to medium and place skewers on racks to cook and get grill marks, about 4 minutes.
-Flip skewers and cook through, about 3 more minutes.
-Remove from grill, plate and sprinkle with fresh cilantro to serve.


Mike’s Steamer Clams! July 5, 2011

Filed under: Seafood — tiffanyrose913 @ 2:32 pm








Mike made steamers for the happy hour clambake – and everyone said they tasted just like what they get at the beach!  Also, a picture of the “cook” and Max 🙂

3 tablespoons butter
1 small white onion coarsely chopped
6 parsley stems
3 cloves garlic lightly chopped
1 bottle dry white wine
2 teaspoon red pepper flakes
Melted unsalted butter**
Thick slices of crusty bread

 In a steamer pot or a large kettle, melt butter; sauté onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).


Barefoot Contessa’s Baked Shrimp Scampi February 22, 2011

Filed under: Seafood — tiffanyrose913 @ 5:29 pm

My sister made this dish for Valentine’s day at my mom’s house.  Since I do not eat seafood, we also did the same for Chicken, and it was delicious – it was a feast!  Here is a pic of the 2 little guys on valentine’s day!

•2 pounds (12 to 15 per pound) shrimp in the shell
•3 tablespoons good olive oil
•2 tablespoons dry white wine
•Kosher salt and freshly ground black pepper
•12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
•4 teaspoons minced garlic (4 cloves)
•1/4 cup minced shallots
•3 tablespoons minced fresh parsley leaves
•1 teaspoon minced fresh rosemary leaves
•1/4 teaspoon crushed red pepper flakes
•1 teaspoon grated lemon zest
•2 tablespoons freshly squeezed lemon juice
•1 extra-large egg yolk
•2/3 cup panko (Japanese dried bread flakes)
•Lemon wedges, for serving
Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.