Crowd Pleasers
Baked Macaroni and Cheese
16 oz. macaroni
1 1/2 stick margarine or butter
3 c. milk
7-8 T. flour
½ c. diced onion
5 c. grated Cheddar cheese
Salt and pepper to taste
Cook the macaroni according to package instructions until al dente (2-3 minutes less than recommended time). Drain and return to pot, adding diced onion and cheese. Keep covered and warm until sauce is done. Add a little oil or butter to keep macaroni from sticking together.
While macaroni is cooking, melt butter or margarine in a medium saucepan. Remove from heat and add flour to thicken. Return to heat, and gradually stir in milk until mixture is smooth. Continue to cook over heat until mixture thickens, stirring often to prevent lumps. Add mixture to hot, drained macaroni, onion and cheese. Salt and pepper to taste.
Bake at 350 degrees for one hour until bubbly and brown on top.
3NB Crab Cakes
2 16-oz. cans crabmeat
4 T. mayonnaise
3 T. dried minced onion
2/3 c. breadcrumbs
2 tsp. celery seed
2 tsp. Worcestershire
2 tsp. Old Bay seasoning
1 tsp. Dried mustard
2 beaten eggs
Mix all ingredients and form into 6 large patties. Place on cookie sheet that has been covered with non-stick cooking spray. Bake at 350 degrees for 25-30 minutes.
Shrimp and Spinach Fettuccine
1 stick butter
¾ c. olive oil
2 tsp. Minced garlic
1 c. chopped onion
2 lb. Thawed, cleaned shrimp (tails removed)
1 envelope Lipton Savory Herb with Garlic mix or herbs of your choice
6 oz. bag fresh spinach leaves
18-20 oz. Florentine Fettuccine
Melt butter in large skillet. Add olive oil, garlic and onion. Sauté gently until onion is translucent. Cook Fettuccine according to package directions. Approximately 5 minutes before pasta is done add shrimp to oil and butter mixture until heated; then stir in soup mix. Reduce heat to low simmer. Put fresh spinach into large serving bowl. When pasta is done cooking, drain, and pour over fresh spinach. Add heated shrimp mixture and toss to coat.
Shrimp Creole (serves 4)
1lb. frozen shrimp, thawed
1 T. vegetable oil
4 stalks of celery, coarsely chopped
1 medium onion, quartered
1 medium green pepper, chopped
2 cans chopped tomatoes
1 can tomato soup
Bay leaf
Tabasco sauce
2 bags boil-in-bag quick rice
Sauté the celery for about 10 minutes, then add the onion and green pepper and cook until the onion is translucent. Add chopped tomatoes and bay leaf and simmer for about 20 minutes. Add the tomato soup and return to a boil. (Put quick rice on to boil at this time) Add shrimp and Tabasco sauce and cook for about 5 minutes. Recipe can be doubled and smoked sausage added.
Quick Vegetarian Chili
2 T. oil
1 lb. Bag frozen pepper and onion stir-fry
2 cloves of garlic (2 tsp), minced
2-14 ½ oz. cans diced tomatoes
1 can chopped green chile
1/8 tsp. Red pepper
¼ tsp. Black pepper
1 tsp. Salt (or more to taste)
1-15.5 oz. can pinto beans, drained (use a variety of beans if doubling recipe)
1 pouch frozen Boca meatless ground burger
1 can condensed tomato soup
In a large pot, sauté peppers and onions with garlic in oil until onion is transparent. Add tomatoes, green chile, and seasonings and cook over medium heat to blend the flavors – approximately 5 minutes. Add beans and Boca “meat”, and cook for an additional 5 minutes. Reduce heat to low simmer, add soup, and allow liquid to boil down (another 5 minutes or so). Serves 4 in bowls topped with crushed tortilla chips and/or shredded Cheddar.
Dewey Beach Grill Meal
4 (6 oz.) mahi-mahi fillets
Lemon juice
¼ c. Cajun spice or blackened redfish seasoning
4 large tomatoes, skinned, seeded and chopped
4 green onions, chopped
2 c. chopped fresh mushrooms (optional)
3 T. Olive oil
Garlic salt to taste
1 c. white wine
Drizzle lemon juice on fish and sprinkle both sides with seasoning. While fish is cooking on the grill, heat olive oil in a skillet. Sauté tomatoes, green onions and mushrooms with garlic salt. Once liquid cooks down, add white wine. Serve fish on a bed of smashed red potatoes and drizzle with tomato mixture.
Fresh Feta Salmon Pasta (4 servings)
6 oz. whole wheat penne pasta
Nonstick cooking spray
2 cloves garlic, minced
4 large plum tomatoes, chopped
½ c. sliced green onion
1/8 tsp. salt
12 oz. cooked salmon (fresh or canned)
3 tsp. snipped fresh basil
½ tsp. black pepper
2 T. Olive oil
¾ c. crumbled feta
Fresh basil sprigs
Cook pasta according to directions. Drain and return to pot with cover to keep warm. Spray skillet with nonstick cooking spray, and cook garlic for about 15 seconds. Add tomatoes and green onion, and cook until just tender. Sprinkle in salmon, salt, snipped basil and black pepper. Heat through.
Add oil to drained pasta and toss to mix. Add salmon mixture. Toss gently, then add feta cheese. Serve warm and garnish with fresh basil sprigs.
Outer Banks Steamer Pot (serves 8)
2 T. white vinegar
3 c. water (approximate – depending upon steamer pot)
12 small, redskin potatoes, halved
9 ears of corn broken in half
2 medium onions, quartered
24 medium neck clams (soak and clean in salt water)
1-2 pounds extra large or jumbo fresh shrimp, cleaned and deveined
Old Bay seasoning
½ cup melted butter
Pour water and vinegar into the bottom of a 8-quart steamer pot (steamer pot should have a basket or tray to keep the ingredients out of the water). Bring water to boil then layer the potatoes and sprinkle with Old Bay Seasoning. Cover and cook for 15 minutes. Repeat with corn and cook for 10 minutes, onions and cook for 5 minutes, then clams and cook for 5 minutes. Add shrimp until they're pink and clams are open (5-10 minutes). Spoon out of pot onto serving platter or bowl and drizzle with melted butter and additional Old Bay seasoning to taste.
Crab Pizza Appetizer
2 frozen pizza crusts, thawed and prepared according to directions on package
2 8-oz. packages cream cheese, softened
12 oz. crab meat, drained
¼ c. milk
1 c. crumbled feta cheese
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. garlic powder
1 c. shredded Swiss cheese, divided
Roll dough into 13-inch circle, transfer to two pizza pans. Build up edge slightly, and prick dough thoroughly with a fork. Bake crusts according to package instructions (450 degrees for 10-12 minutes or until lightly browned).
Combine the cream cheese, crab, milk, feta cheese, basil, oregano and garlic powder and spread over each crust. Sprinkle each with ½ c. Swiss cheese. Bake an additional 10-12 minutes until bubbly and cheese is melted.
(If you like this recipe, you might also like Bitched-Up Pizzas)
Zesty Manhattan Clam Chowder
2 tablespoons olive oil
2 garlic cloves, finely chopped
3 celery stalks, diced
1 c. chopped bell pepper
½ c. chopped onion
¾ c. chopped carrots
3 large potatoes, finely diced
3 T. chopped fresh basil
2-14.5 oz. cans chopped tomatoes
32 oz. Clamato juice
2-6.5 oz. cans minced clams, drained
1 T. Worcestershire
Red pepper flakes
Seasoned salt and pepper to taste
In a large pot, sauté cloves, celery, bell pepper, onion, carrots, potatoes and basil in olive oil. Add tomatoes and simmer for 20 minutes. Add Clamato, clams, Worcestershire, red pepper and seasonings and simmer for an additional 15-20 minutes or until potatoes are tender.
Tortellini Soup
1 tsp. Olive oil
1 medium onion, chopped
1 clove garlic, minced
8 c. water
8 chicken bullion cubes
1 can chopped tomatoes
1 10-oz. pkg. frozen chopped spinach
1 19-oz. bag frozen cheese tortellini
1 tsp. sugar
1/2 tsp. oregano
1/2 tsp. basil
salt and pepper to taste
In a large pot, saute onion and garlic in Olive oil until onion is soft. Add water and bring to a boil. Add bullion and dissolve. Add tomatoes and frozen spinach. When spinach has separated, add tortellini and cook according to package instructions (3-5 minutes). Add sugar and seasonings and serve. Four large servings.
Italian Wedding Soup
1 T. Olive oil
1 large onion, chopped
2 cloves garlic, minced
8 cups water
8 chicken bullion cubes
2 large chicken breasts
4-6 cups water
1 10-oz. pkg. frozen chopped spinach
3/4 c. orzo
1 c. matchstix carrots
12-24 pre-cooked meatballs (depending upon size)
Italian seasonings to taste
In a large pot, saute onion and garlic in Olive oil until onion is soft. Add water and bring to a boil. Add bullion and chicken and cook until chicken flakes with a fork. Remove soup from heat and take chicken from the pot to shred into small pieces. Return chicken to the pot along with spinach and additional water and return to a boil. Add orzo and carrots and cook according to orzo instructions. Add meatballs and seasonings, remove from heat and allow to sit for about 15-20 minutes.
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16 oz. macaroni
1 1/2 stick margarine or butter
3 c. milk
7-8 T. flour
½ c. diced onion
5 c. grated Cheddar cheese
Salt and pepper to taste
Cook the macaroni according to package instructions until al dente (2-3 minutes less than recommended time). Drain and return to pot, adding diced onion and cheese. Keep covered and warm until sauce is done. Add a little oil or butter to keep macaroni from sticking together.
While macaroni is cooking, melt butter or margarine in a medium saucepan. Remove from heat and add flour to thicken. Return to heat, and gradually stir in milk until mixture is smooth. Continue to cook over heat until mixture thickens, stirring often to prevent lumps. Add mixture to hot, drained macaroni, onion and cheese. Salt and pepper to taste.
Bake at 350 degrees for one hour until bubbly and brown on top.
3NB Crab Cakes
2 16-oz. cans crabmeat
4 T. mayonnaise
3 T. dried minced onion
2/3 c. breadcrumbs
2 tsp. celery seed
2 tsp. Worcestershire
2 tsp. Old Bay seasoning
1 tsp. Dried mustard
2 beaten eggs
Mix all ingredients and form into 6 large patties. Place on cookie sheet that has been covered with non-stick cooking spray. Bake at 350 degrees for 25-30 minutes.
Shrimp and Spinach Fettuccine
1 stick butter
¾ c. olive oil
2 tsp. Minced garlic
1 c. chopped onion
2 lb. Thawed, cleaned shrimp (tails removed)
1 envelope Lipton Savory Herb with Garlic mix or herbs of your choice
6 oz. bag fresh spinach leaves
18-20 oz. Florentine Fettuccine
Melt butter in large skillet. Add olive oil, garlic and onion. Sauté gently until onion is translucent. Cook Fettuccine according to package directions. Approximately 5 minutes before pasta is done add shrimp to oil and butter mixture until heated; then stir in soup mix. Reduce heat to low simmer. Put fresh spinach into large serving bowl. When pasta is done cooking, drain, and pour over fresh spinach. Add heated shrimp mixture and toss to coat.
Shrimp Creole (serves 4)
1lb. frozen shrimp, thawed
1 T. vegetable oil
4 stalks of celery, coarsely chopped
1 medium onion, quartered
1 medium green pepper, chopped
2 cans chopped tomatoes
1 can tomato soup
Bay leaf
Tabasco sauce
2 bags boil-in-bag quick rice
Sauté the celery for about 10 minutes, then add the onion and green pepper and cook until the onion is translucent. Add chopped tomatoes and bay leaf and simmer for about 20 minutes. Add the tomato soup and return to a boil. (Put quick rice on to boil at this time) Add shrimp and Tabasco sauce and cook for about 5 minutes. Recipe can be doubled and smoked sausage added.
Quick Vegetarian Chili
2 T. oil
1 lb. Bag frozen pepper and onion stir-fry
2 cloves of garlic (2 tsp), minced
2-14 ½ oz. cans diced tomatoes
1 can chopped green chile
1/8 tsp. Red pepper
¼ tsp. Black pepper
1 tsp. Salt (or more to taste)
1-15.5 oz. can pinto beans, drained (use a variety of beans if doubling recipe)
1 pouch frozen Boca meatless ground burger
1 can condensed tomato soup
In a large pot, sauté peppers and onions with garlic in oil until onion is transparent. Add tomatoes, green chile, and seasonings and cook over medium heat to blend the flavors – approximately 5 minutes. Add beans and Boca “meat”, and cook for an additional 5 minutes. Reduce heat to low simmer, add soup, and allow liquid to boil down (another 5 minutes or so). Serves 4 in bowls topped with crushed tortilla chips and/or shredded Cheddar.
Dewey Beach Grill Meal
4 (6 oz.) mahi-mahi fillets
Lemon juice
¼ c. Cajun spice or blackened redfish seasoning
4 large tomatoes, skinned, seeded and chopped
4 green onions, chopped
2 c. chopped fresh mushrooms (optional)
3 T. Olive oil
Garlic salt to taste
1 c. white wine
Drizzle lemon juice on fish and sprinkle both sides with seasoning. While fish is cooking on the grill, heat olive oil in a skillet. Sauté tomatoes, green onions and mushrooms with garlic salt. Once liquid cooks down, add white wine. Serve fish on a bed of smashed red potatoes and drizzle with tomato mixture.
Fresh Feta Salmon Pasta (4 servings)
6 oz. whole wheat penne pasta
Nonstick cooking spray
2 cloves garlic, minced
4 large plum tomatoes, chopped
½ c. sliced green onion
1/8 tsp. salt
12 oz. cooked salmon (fresh or canned)
3 tsp. snipped fresh basil
½ tsp. black pepper
2 T. Olive oil
¾ c. crumbled feta
Fresh basil sprigs
Cook pasta according to directions. Drain and return to pot with cover to keep warm. Spray skillet with nonstick cooking spray, and cook garlic for about 15 seconds. Add tomatoes and green onion, and cook until just tender. Sprinkle in salmon, salt, snipped basil and black pepper. Heat through.
Add oil to drained pasta and toss to mix. Add salmon mixture. Toss gently, then add feta cheese. Serve warm and garnish with fresh basil sprigs.
Outer Banks Steamer Pot (serves 8)
2 T. white vinegar
3 c. water (approximate – depending upon steamer pot)
12 small, redskin potatoes, halved
9 ears of corn broken in half
2 medium onions, quartered
24 medium neck clams (soak and clean in salt water)
1-2 pounds extra large or jumbo fresh shrimp, cleaned and deveined
Old Bay seasoning
½ cup melted butter
Pour water and vinegar into the bottom of a 8-quart steamer pot (steamer pot should have a basket or tray to keep the ingredients out of the water). Bring water to boil then layer the potatoes and sprinkle with Old Bay Seasoning. Cover and cook for 15 minutes. Repeat with corn and cook for 10 minutes, onions and cook for 5 minutes, then clams and cook for 5 minutes. Add shrimp until they're pink and clams are open (5-10 minutes). Spoon out of pot onto serving platter or bowl and drizzle with melted butter and additional Old Bay seasoning to taste.
Crab Pizza Appetizer
2 frozen pizza crusts, thawed and prepared according to directions on package
2 8-oz. packages cream cheese, softened
12 oz. crab meat, drained
¼ c. milk
1 c. crumbled feta cheese
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. garlic powder
1 c. shredded Swiss cheese, divided
Roll dough into 13-inch circle, transfer to two pizza pans. Build up edge slightly, and prick dough thoroughly with a fork. Bake crusts according to package instructions (450 degrees for 10-12 minutes or until lightly browned).
Combine the cream cheese, crab, milk, feta cheese, basil, oregano and garlic powder and spread over each crust. Sprinkle each with ½ c. Swiss cheese. Bake an additional 10-12 minutes until bubbly and cheese is melted.
(If you like this recipe, you might also like Bitched-Up Pizzas)
Zesty Manhattan Clam Chowder
2 tablespoons olive oil
2 garlic cloves, finely chopped
3 celery stalks, diced
1 c. chopped bell pepper
½ c. chopped onion
¾ c. chopped carrots
3 large potatoes, finely diced
3 T. chopped fresh basil
2-14.5 oz. cans chopped tomatoes
32 oz. Clamato juice
2-6.5 oz. cans minced clams, drained
1 T. Worcestershire
Red pepper flakes
Seasoned salt and pepper to taste
In a large pot, sauté cloves, celery, bell pepper, onion, carrots, potatoes and basil in olive oil. Add tomatoes and simmer for 20 minutes. Add Clamato, clams, Worcestershire, red pepper and seasonings and simmer for an additional 15-20 minutes or until potatoes are tender.
Tortellini Soup
1 tsp. Olive oil
1 medium onion, chopped
1 clove garlic, minced
8 c. water
8 chicken bullion cubes
1 can chopped tomatoes
1 10-oz. pkg. frozen chopped spinach
1 19-oz. bag frozen cheese tortellini
1 tsp. sugar
1/2 tsp. oregano
1/2 tsp. basil
salt and pepper to taste
In a large pot, saute onion and garlic in Olive oil until onion is soft. Add water and bring to a boil. Add bullion and dissolve. Add tomatoes and frozen spinach. When spinach has separated, add tortellini and cook according to package instructions (3-5 minutes). Add sugar and seasonings and serve. Four large servings.
Italian Wedding Soup
1 T. Olive oil
1 large onion, chopped
2 cloves garlic, minced
8 cups water
8 chicken bullion cubes
2 large chicken breasts
4-6 cups water
1 10-oz. pkg. frozen chopped spinach
3/4 c. orzo
1 c. matchstix carrots
12-24 pre-cooked meatballs (depending upon size)
Italian seasonings to taste
In a large pot, saute onion and garlic in Olive oil until onion is soft. Add water and bring to a boil. Add bullion and chicken and cook until chicken flakes with a fork. Remove soup from heat and take chicken from the pot to shred into small pieces. Return chicken to the pot along with spinach and additional water and return to a boil. Add orzo and carrots and cook according to orzo instructions. Add meatballs and seasonings, remove from heat and allow to sit for about 15-20 minutes.
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