Easy Steamed Crab Legs

I love me some crab legs!  I am a big seafood fan.  For Mother’s Day I ordered my Mom some crab legs and lobster from a place in Maine.  It was delicious.  I wanted to share how simple it is to steam crab legs.  I find this is the easiest way to cook them, although there are other methods out there.

I always buy the king crab legs.  The little snow crab legs don’t have nearly enough meat for me! This is really fool proof to do, the only thing you can do wrong is over cook them. But as long as you follow the time you’ll be fine!

Easy Steamed Crab Legs

2 lbs Alaskan King Crab legs, thawed or frozen
1 stick salted butter, melted
4 garlic cloves, minced
1 lemon (half juiced, half cut into wedges)
2 t fresh parsley, chopped

Directions: Fill a large pot with about 3-4 inches of water.  Bring water to a boil.  Add in a steamer basket to the pot.  Place the crab legs in the basket and cover.  Steam for about 6-10 minutes.  If they are thawed you will need to steam for about 4-5 minutes if they are still frozen add a few minutes.  Adjust cook time based on side of the legs. Cook until the crab is completely heated.

In a medium bowl add in the melted butter, garlic cloves, parsley and lemon juice. Set aside.

Remove the crab legs from the pot when done and serve with garlic butter and wedges of lemon. Enjoy!



Filet Mignon Crostini

This is a little bit of an upscale appetizer.  Not overly fancy, but I guess people assume it’s fancy when they see the words Filet and Mignon!  This crostini is super simple to make.  You don’t have to use a filet, you can use any steak or any left over beef you have.  It’s better for a more tender piece of meat, but anything you have will do.

Think of this for your next party or even a fancy night in!

Filet Mignon Crostini


1 baguette (about 10 oz) sliced 1/4 inch thick
1/2 cup extra virgin olive oil
2 t pepper
2 t salt

2 filet mignon steaks, (about 8 or 9 oz total)
2 t salt
2 t pepper
2 t steak seasoning (optional)
1 T olive oil
1/2 cup ricotta cheese
3 T horseradish
salt, sprinkling

Direction: Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

In a small bowl mix together the ricotta and horseradish.  Set aside.

Rub oil over the steaks on both sides.  Seasoning the steaks with salt, pepper and steak seasoning on both sides.  Cook steaks the way you prefer.  Grill for 4 minutes on each side depending on grill temperature and thickness of the filets.  Once finished cooking let rest. Once rested, thinly slice the filet.

To assemble the crostini, spread a layer of ricotta mixture on top of the crostini.  Add a slice of the filet on top and finish with a light sprinkle of coarse salt. (This step is optional, just helps bring out the flavors)  Serve immediately.


Brioche French Toast

I love making simple meals and sharing with my audience.  This brioche french toast, is so easy to make, but really stands out.

French toast is really a rather easy breakfast item to make.  You can use so many different types of bread.  This recipe I used sliced brioche bread.  It really holds up very well when dipping in the egg/milk mixture. Give it a try!

Brioche French Toast


8 slices brioche bread, sliced
4 eggs, beaten
1 cup milk
2 t vanilla extract
1 T white sugar, optional
butter/spray butter for cooking

powder sugar

Directions: Heat a large saute pan on high heat.  On a flat medium bowl add in beaten eggs, milk, vanilla and sugar (if added) Beat with a fork.  Next spray the pan with spray butter or add in butter and mix around to cover the bottom.  Lower heat to medium high.

Next dip the slice of brioche bread in the mixture and flip over to coat the other side.  Add to the pan.  Continue with a 2 more slices of bread.  If you have a bigger pan (fit as many as you can) Let cook a few minutes until the one side is golden brown, then flip over to cook the other side.

Once you have the french toast cooked, add a few pieces to a a plate and add syrup and a sprinkle of powder sugar and whatever else you like! Enjoy!

Note: For 2 slices of bread it’s about 1/4 cup of milk and 1 egg, that’s a good rule of thumb for the egg/milk measurements.


Cheesy Mexican Cauliflower Rice

Over the last 2 years I’ve really gotten into cauliflower rice.  Cauliflower rice has become such a popular side dish, especially with those who follow low carb and keto eating plans.  I enjoy it because it’s an easy way to get more veggies into my meals.

This recipe is beyond simple.  I will be honest, I prefer cauliflower that’s already riced.  I loath cutting or grating cauliflower rice.  LOL.  Yes, I know that’s a strong word, but I really don’t like it at all.  I prefer to just buy it already riced, fresh or even frozen.  The organic frozen rice I get from Trader Joe’s is by far my favorite. The pieces are nice and small and it cooks very well.  If you want to be a warrior and use fresh cauliflower go for it! Regardless this recipe is delish and simple.

Mexican Cauliflower “Rice”

12 oz, frozen cauliflower rice
2 T Butter
¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper

Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes.  Heat a medium sauté pan on high heat.  Add oil and let heat a minute before adding in the onion and garlic.  Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder.  Add the salsa and lime juice and stir.  Let cook covered 4-5 minutes.  Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.

Note: You can also cook the cauliflower in a pan first vs in the microwave. I like doing in the microwave as I feel like it produces less water.  If there is water you can just drain in prior to adding to the sauté pan.



Lemon Blueberry Bread

I’m no baker, like at all! I think I’ve mentioned that a few times before.  Even making this bread, I felt more stressed then I usually do when cooking.  When I cook, I just put ingredients together, I then write them down if I enjoy the dish.  Baking, I feel like need to be much more exact. Lot of measuring or weighing!  I am trying to be more open to baking so maybe eventually I’ll enjoy it more.

Welcome this Lemon Blueberry bread! It actually came out very delicious.  It’s not super sweet.  It’s  perfect recipe for breakfast, not really like a dessert type bread.  You can always use some extra sugar if you like it slightly sweeter.

Lemon Blueberry Bread

1 1/4 cup sugar
1 1/2 cup flour
2 t vanilla extract
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 large lemon, juiced
1 large lemon , zest
3 eggs
1 stick butter, softened
1 1/2 cup fresh blueberries

Directions: Preheat oven 350. In a medium bowl add in the butter and sugar.  Using a mixer on medium high cream the butter and sugar together.

Slowly add in the vanilla extract. Slowly add in the flour, baking powder, baking soda and salt. Continue to use the mixer to beat together.

Next add in the eggs, lemon juice and zest and continue to beat.

Once fully incorporated fold in the fresh blueberries.  Generously spray a 8×4 loaf pan with cooking spray and add batter into the pan.

Bake in the oven 55-60 minutes.  Check the bread after 45 minutes as ovens will vary.  You want a toothpick or a knife to come out completely clean.  Let cool completely before cutting.  This is a very important step.  This cake isn’t one to be eaten warm.

If the bread starts to brown to much but the inside isn’t cooked, cover with foil to cook the inside and prevent the exterior from becoming to dark.


Caprese Pesto Pasta Salad

Welcome to June!  The warmer weather is upon us!  I’m looking forward to having some light and fresh meals.  I do a lot more grilling in the summer time, so this pasta salad is a perfect side dish!

Very easy to put together and full of flavor.

Caprese Pesto Pasta Salad

10-12 Oz pasta, cooked (Any shape will do)
3-4 T pesto, homemade or store bought
6 oz, fresh mozzarella, diced
8 oz cherry/grape tomatoes, cut in half
2 T extra virgin olive oil
1 t salt

Directions: In a medium bowl, add in the cooked pasta, pesto and olive oil and mix well.  Add in the diced fresh mozzarella, and cherry tomatoes and mix well and season with salt.

If you make this ahead of time remove from the refrigerator 30-40 minutes before you are going to eat it.

Notes: You can use any shape of pasta.  I think next time I will use a smaller noodle and cook slightly longer, as it gets firmer when chilled.  I just used what I had on hand.