Baked Crab Macaroni & Cheese: Yum!!

Easy Baked Crab Macaroni and Cheese Recipe! During my college days at Towson University in Maryland my love for crab only grew stronger when introduced to Old Bay. Yum! That’s when I first started making this easy, crab mac & cheese.

1lb box of shell pasta
1 ½ to 2 Cups of lump crab meat, picked (can be packaged or fresh)
Old Bay
½ Cup Flour
2 Cups Chedder Cheese (can be a combination of favorite cheeses)
2 Cups Almond Milk or Milk
Salt & Pepper

• Cook pasta according to instructions
• In a large saucepan heat milk
• Whisk in flour until lumps disappear – do not let milk boil!
• Add cheese and continue to whisk until all cheese has melted
• Add Old Bay, scallions sauce and pepper
• In small bowl mix crab, Old Bay, salt, pepper, parsley and garlic mix well and add to drained noodles
• Pour cheese mixture over noodles and crab and mix well
• Pour noodles into pyrex dish – add additional cheese, breadcrumbs, Old Bay to your liking and back in a 400 degree oven for 10 minutes or until cheese melts

This recipe is SO tasty – I can’t wait to hear what you think!

3 Summer Peach Recipes Perfect For Summer: Salad, Relish and Toasts

A Peach and Beet Salad, Peach Jalapeno Relish and a Prosciutto Wrapped Peach Toast with Mascarpone Cheese Blend – So good!

Peach and Jalapeno Relish –

3-4 Large Peaches
2 Jalapenos (can supplement with two small cans or one medium sized can)
½ Red Onion Chopped
½ Cup Cooking Sherry
Olive Oil
Salt & Fresh Ground Pepper

1. Chop ½ Red Onion, Peaches and Jalapeno Peppers removing the seeds
2. In oiled pan, begin to sauté red onion and jalapenos on medium heat
3. Add cooking sherry, salt and pepper and sauté until soft and translucent
4. Add chopped peaches and lower heat
5. Let mixture sit on low heat for 10-12 minutes stirring occasionally until peaches are soft
6. Pour over favorite fish or chicken and enjoy!

Peach, Beet & Goat Cheese Salad with Lemon Vinaigrette –

2-3 Peaches Depending on Size
1 Jar or Can of Beets
½ Cup of Goat Cheese (add more or less to taste)
½ Cup of Scallions
Fresh Ground Pepper

½ Cup Extra Virgin Olive Oil
¼ Cup Lemon Juice
Splash of Vinegar (can leave out if you wish)
Pinch of Garlic
Salt and Fresh Ground Pepper

1. Chop peaches in about ½ inch thick slices, chop beets and add to mixing bowl
2. Chop scallions and add to mixture
3. Sprinkle with Fresh Ground Pepper
4. In mixing bowl, whisk Extra Virgin Olive Oil, Lemon Juice, Vinegar, Garlic, Salt and Pepper together
5. Mix goat cheese into salad (if leaving overnight in fridge, add cheese before eating)
6. Drizzle dressing over mixture and enjoy!

Peach and Prosciutto Toast with Mascarpone Cheese Blend –

2 Large Peaches Sliced
Thinly Sliced Prosciutto (about half a pound)
French Baguette
One container of Mascarpone Cheese
Pinch of Ground Ginger
Dried Rosemary
1 Tbsp. of Honey
Olive Oil Cooking Spray

1. Slice Baguette into half inch slices and place on a cooking sheet, lightly spray top of bread with Olive Oil Cooking Spray
2. Toast in counter top toaster oven or oven until golden brown
3. Lightly Sauté peaches for two minutes to soften – do not over sauté
4. Once peach has cooled, wrap completely in Prosciutto
5. In mixing bowl, mix Mascarpone Cheese, Honey, Rosemary and pinch of Ginger
6. Generously spread cheese mixture onto toast and firmly place prosciutto wrapped peach on top
7. Place on serving tray and enjoy!

Garlic Rosemary Roasted Cornish Hens: Not Every Bachelor’s Chicken Dinner

Why make a single Bachelor’s Roasted Chicken when you can make – Not Every Bachelor’s Chicken Dinner with two Cornish Hens? Simple recipe using garlic, rosemary, lemon, sherry and spices that is sure to impress!


2 Cornish Hens
Extra Virgin Olive Oil
1 Cup Cooking Sherry
Approximately ½ Cup of minced Fresh Garlic
Fresh Rosemary
1 Lemon Sliced
Approximately ½ Tsp. of Oregano, ½ Tsp of Parsley and Garlic Powder
Salt and Fresh Ground Pepper

1. Defrost Cornish Hens overnight in the fridge and remove giblets
2. Pre Heat Oven to 400 degrees
3. Place hens in Pyrex dish with sherry and smother in Extra Virgin Olive Oil
4. Sprinkle salt, pepper, oregano, parsley and garlic powder over chickens
5. Surround outer areas of hens with minced garlic
6. Place full fresh rosemary around hens and in cavity if possible
7. Repeat with sliced lemons
8. Cover with aluminum foil and cook for approximately 40 – 50 minutes depending on bird size
9. Remove tin foil for last 10-12 minutes of cooking to crisp outside
10. Cornish Hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear