Spinach & Cheese Stuffed Ravioli Pasta salad.

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For every holiday barbecue, cookout, or just a fun filled backyard party.. you need to include cold salads! It is a total summer food essential, and it pairs so amazingly with hot, juicy meats off the fiery grill! Of course we love the traditional macaroni, potato, and pasta salads for a memorable feast on Memorial Day weekend, but as you Diamonds know, I love nothing more than switching things up, and keeping you all on your toes. 😉 If you are a past lover.. even better, a stuffed pasta lover, this is the salad for you! There are very few of us out there who don’t love pasta salads, so with this being kicked up a notch.. having the inside of the raviolis stuffed with spinach and cheese, there aren’t going to be many people not fighting over the last of these babies laying in the bowl at the end of the party!!

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One of the many wonderful things I love about pasta salads is how beautifully colorful they are! You can fill them with as much color as you want, and thats what I love so much about the culinary arts world; even more so in the summer months!

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It’s pretty obvious that we can’t have ravioli pasta salad without the ravioli’s! These little pretty pouches are filled with spinach and cheese, but you can even choose just ricotta filled if thats what you desire most.

  • Fill a stock pot half way with water. When the water comes to a boil, salt it and slowly shake your raviolis in from the bag. Cook the raviolis for 3-5 minutes. When they’re done cooking you will be able to see through them, and they will also be floating at the top of the water!

As for the yummy veggies in our salad.. start by thinly slicing different colored mini bell peppers. I only used two! Then after slicing, i went ahead and small diced them, so that when you are enjoying the salad you aren’t going to be chewing on large bites of raw bell pepper. Sometimes the flavor of a raw pepper can be a little too overpowering, especially in a cold salad!

Honestly, in every single cold salad I make I need to add an onion into the mix no matter what kind it may be. For this salad specifically I went with thinly sliced scallions. Scallions give dishes that amazing mild onion flavor with a pop of freshness. They’re not too strong, and not too weak. It’s pretty much perfect for the flavor profile we want to achieve inside this magical garden of a ravioli salad!

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You Diamonds already know I need to chop up a fresh herb to toss in with this beautifulness! I think fresh herbs just make a salad really pop with color, and with taste as well.

In a serving bowl: slide in all of our vegetables and herbs that we just finely chopped up, along with a healthy handful of grated parmesan cheese, dried oregano, dried basil, and dried onion flakes. 

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To complement the spinach inside of the ravioli itself, I took two nice handfuls of fresh spinach to thinly slice up to throw in with everything to kind of act as another “herb” if you will. It adds an awesome brightness to the salad once everything is mixed together!

Throw the spinach into the bowl, along with a 1/2 cup of shredded mozzarella, and six blend Italian cheeses all combined together.

Once you’ve piled all that stringy delicious cheese in, you may also toss in your spinach and cheese filled ravioli.

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It might be because red is my favorite color, but it just never feels right having a pasta salad without some red Rubys shinning all around. Hehe. I believe roasted red peppers are the ideal way to add the rich red color that I strongly know it needs!

After the peppers, I wanted to add another type of texture and flavor. Green olives were the first things to come to mind, and I think the saltness paired great with everything else that came along with this dish.

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All this unique holiday salad needs is some salt and pepper to taste, the best Italian dressing you think you have ever had in your life (this is what will truly make or break this salad), and finally a good hefty drizzle of olive oil.

  • As some of you Diamonds may have already known for previous posts.. I enjoy finishing many of my creations with a gorgeous glisten of olive oil. I love the way it give something that highlighted glow, and a silky texture when you eat it.

This Memorial Day weekend is meant for remembering, and being grateful for everything we have in our country! The way we know how to honor that best is by enjoying the finest foods we adore. For some reason.. I have always associated this weekend with the very beginning of summer activities; even though technically, it is not summer yet.  It’s the final start of grilling season, and big summer bashes! I hope this salad can be apart of your memorial day festivities tomorrow, and if you Diamonds recreate it I would absolutely love to see what you served along side of it!


Follow me @therealdeepfrieddiamonds on Instagram and tag me in your memorial party pictures! 

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Have fun and be safe! XOXO

Gorgeous Guacamole!

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 When I think of warm weather, patio pick trays, and poolside eats, I instantly think of guacamole! Avocados are one of my absolute favorite pieces of produce to ever exist! I love how filling, creamy, and delicious they are! Besides the fact that they taste like an amazing dream, you can’t over look how versatile these gems are! The possibility list is endless between adding them to sandwiches/salads, topping protein dishes with pieces of them, adding it onto canapés, and of course, mashing it up to make spicy and savory guacamole. 

  • When I create guacamole it’s truly almost different every single time depending what I’m using to dip into it, or what I’m putting it on top of! Of course there are countless times where I make the classic jalapeño and cilantro filled guac because the taste is iconic, but in this case I changed it up.. just a bit. I must say it was a true winner in my house! 

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The gorgeous, gorgeous GUAC:

  • I truly think guacamole is one of the most simplest, and purest tasting dips you could make! There is just genuinely nothing like it! I used six incredible ingredients, and the tried & true seasonings to create this delectable dip that leaves you feeling full, while also leaving you feeling vibrantly fresh. 
  • The steps are simple, and it takes no time at all! 

  1. Mash up very ripe avocados. I used one, but obviously use what you need to serve who you need! 
  2. One ripened tomato (deseeded) and small diced. 
  3. Scallions (green onion)- finely chopped. 
  4. Pickled jalapeños– finely chopped. i used three to one avocado, but you can use less, or more depending on your spice tolerance. In the classic version I use a fresh jalapeño, but I wanted a briny type of kick to this guacamole party! Lol. 
  5. Finely chopped parsley- Now we all know that cilantro is the main flavor maker in guacamole. It’s a fact, BUT it’s also a fact that some people taste soap when they try to enjoy eating it. With that being said.. I wanted to keep it fresh, bright, and flavorful, while taking it down a notch because cilantro can be strong, and unpleasant if you don’t love the taste of it. 
  6. Fresh lime juice– I always use citrus juice in my guacamole creations! Sometimes it’s lemon, maybe even orange, but usually always lime juice. It’s classic, and it goes with the taste of avocados like butter on a noodle. It’s just a divine flavor combination. 
  • Seasonings– Sea salt, fresh cracked black pepper, garlic powder, and cayenne pepper to your liking! 

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     For traditional purposes I served this gorgeous guacamole with restaurant style thin and crispy tortilla chips. Personally I think they are the best! They have such good flavor, and I just am obsessed with how light & crunchy they are. 

  • A little out of the ordinary.. although it may be so sensational that the trend will be all over the world soon.. salted, butter crackers! Not only are they salty, and buttery, but they are seasoned just as an everything bagel is. When you dip this seasoned filled cracker into this delicious guac.. you’re taste buds are going to go wild! There are times when two very flavorful things are sometimes a little “much”, but this is the perfect duo. The combination will send you on a ride to avocado toast land!! I know all of us who are avocado lovers have made avocado toast on an everything bagel before, since it is just down right awesome! This is basically the exact same situation.. but with less carbs, so you just get to eat more of it! 😉 

     Guacamole to me.. no matter which way you turn it, no matter what delicious delights you fill it with, it will ALWAYS be so perfectly perfect! I feel like you can truly do no wrong when it comes to creating something with an avocado. When people think of the word guacamole, they think of a classic and traditional Mexican topping, but you can make it any way you want in the world. 

  • If you’re ever having friends, or guests over at the last minute, and you don’t know what to through together.. this is the trick right here! I promise you everyone will love it! I have come across people who won’t add avocado in anything that they eat, but they’ll eat the life out of some guacamole. You can do no wrong with it! 
  • I think a really amazing party planning move with this beauty would even be to use it as a center piece. You can serve this dip in a massive molcajete bowl on a riser, and have all the dipping utensils, and chips cascading downwards around the guacamole! You can even take this centerpiece to greater heights by grazing the presentation with whole avocados, limes, herbs, or anything you used to put inside of the crazy gorgeous guac! 

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     As you Diamonds can see, this guac is easy, but oh so gorgeous

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Avocados are not just for guacamole, but they sure do make an exceptional one, and truthfully I don’t know how I would ever live my life without enjoying some guac myself! It’s an essential to happiness.. especially in the summer, and like I said, I am always incorporating avocados into my meals on a daily basis. I am very VERY loyal to the avocado, and I can guarantee that you Diamonds are going to be very loyal this gorgeous guacamole once you give it a go! 

 

XOXO

 

Deluxe Caprese Summer Salad.

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 A caprese salad is an Italian classic in the summer. The flavor profile goes with everything, and it is super refreshing! I love the contrast of colors, especially when adding new little gems to it, to make it even more colorful, and delicious looking! Normally the traditional herb to garnish caprese salads with is basil. It is an iconic combination with tomatoes, but sometimes I truly feel like parsley gets put on the back burner. It’s one of my favorite herbs because you can put it on anything, and you don’t ever have to worry about interfering with other strong flavors, which is why I decided to use it in this deluxe summer salad. There are even fancy restaurants, and certain chefs who use parsley to garnish desserts with because it serves a fresh pop of color without interrupting sweet flavors. Theres nothing better than a salad with various different colors, textures, and flavors, paired with something hot and juicy off the grill! I think steak compliments this salad exquisitely, but you can seriously even pair it with something as simple as a plump, juicy, hot dog laying in it’s bun! Anything goes!

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If you’re having a party, or you have a huge family, you’ll want to make the caprese salad according to how many people you need to serve. This salad was serving three of us, so I went with using three tomatoes.

  • You want to make sure that the tomatoes are really bright, and fully ripened. The ripeness of your tomatoes will really determine the flavor of this dish, and even the texture feel in your mouth while enjoying it.

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They say some of the most yummiest foods are the simplest, and this definitely is the definition of that!! It is extremely easy to put together, while still be super impressive for presenting at an event, or a dinner party! I love it so much, and I promise you if you make this even once, you will continue to make it all summer long! 

  • I started out classically by just chopping up three garden tomatoes.
  • Then I chopped up a few thick slices of fresh mozzarella cheese. Some of us are cheese lovers more than the rest of them, so add as much, or as little as you would like.
  • To add a creamy note to the whole mix, and to make it more of a filling kind of salad, I threw in half of an avocado chopped up.. so if you wanted to make this your meal by just adding protein at the end you very well could!
  • For a dressing concept, and immense flavor.. I splashed in red wine vinegar, and balsamic vinegar to give it that tangy, aged bite that tomatoes pair so awesome with! Then for smoothness, and fat.. I pour in some good olive oil. I enjoy using much more olive oil than vinegar because the vinegar is a lot more powerful, and the olive oil to me is an amazing way to finish off any cold salad. In Italian cooking most dishes are finished with olive oil anyway to give it that shine, and eye appeal! If you use a great olive oil.. it just makes all the flavors of the dish come together to mend every single flavor once you go ahead, and take those delectable bites.

These next few steps are the steps that are going to make this caprese summer salad, deluxe edition! Once you have everything chopped up in the bowl, mixed all together with the oil and vinegar, toss in some briny green olives, small diced roasted red peppers (they go extremely well with mozzarella cheese), thinly sliced scallions, and chopped fresh parsley, to tie everything together! I always finish plating with herbs. Whether I have fresh, or dry on hand, it does not matter to me. Finishing, and garnishing with herbs is quite the experience for eating with your eyes, and also to enhance the flavors when you do go in, and experience the taste yourself.

  • Of course the final thing we need to do is season everything! A salad isn’t a sensational salad without it’s seasonings!
  1. Cracked sea salt. 
  2. fresh cracked black pepper. 
  3. Garlic powder. 
  4. A pinch of dried basil, and Italian seasoning, just for that extra punch of herby goodness. 

When something has beautiful presentation, AND is colorful on top of that.. you will never fail at hosting. They’re probably two of the most important parts to platting food when having a party, or even just putting together a light snack board for date night. I adore styling food. It is probably one of my favorite things about being a chef. 

At times, depending on what event, or party you’re setting up a display for.. I love making small dishes look like they are being put in the middle of a grazing board. A grazing board is just an island, or tables-cape, filled with piles of food to show beauty, and options! Even though I’m not making an exact grazing table here, I like incorporating ideas of that design concept into how I present my food that I serve. You can do this variation with any meal you prepare. I always will stick by the fact that it is true when people say first impressions are everything because when you get your first impression of food that you’re deciding on.. a big part of that is how it is presented to you!

This honestly just looks like a beautiful board of summer eats to me. It looks mouthwatering while still being so light, so that you could have the opportunity to pair it with many other dishes, and pick food along side of this succulent salad.

  • This is for sure something that I truly thin you Diamonds will make time, and time again.

 

               XOXO

Peanut Butter & Banana S’mores Dip!

YES Diamonds! Peanut butter and banana s’mores!! The ULTIMATE summer snack.. turned into a decadent dessert dip. What could be better than this? It’s sharable, warm, peanut buttery, chocolatey, and then topped with marshmallowy gooey goodness! It is unreal, and you are sure going to love dipping into this while relaxing around a crackling bonfire, watching the sun go down on a endless summer night! Memorial Day weekend is coming up very very soon, so if you want to impress your loved ones; this will be the absolute way to their heart!

  • It will satisfy all your sweet tooth cravings, all summer long!

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To create the filling that were going to spread on the bottom of the pie dish, you need to mash up one really ripe banana.

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To add that classic peanut butter flavor we want to our mashed banana, you’ll need to put two heaping tablespoons of peanut butter in the bowl, along with one heaping table spoon of marshmallow fluff to add thickness, and sweetness!

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Just so nothing sticks to the pan and gets gloppy, spray the bottom ever so lightly with butter spray.

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After mixing the creamy banana creation together, spread it on the bottom of our greased pie pan with a mini rubber spatula.

For all you chocolate lovers out there.. this is the fun part! Pour an entire bag of milk chocolate chips all over the peanut butter and banana filling. Make sure you do use milk chocolate, and not semi-sweet or dark chocolate chips. Classic s’mores are piled together with a piece of milk chocolate, melting in between the marshmallows and graham cracker, so we want to replicate that smooth, irresistible taste! If you would use another kind of chocolate it’s going have a much more bitter taste, and you want this dip to be super sweet, but not overly sweet; which is why we aren’t using white chocolate either!

As for the important part.. spread out a half a bag of mini marshmallows across the top of the pie dish because what would s’mores be without sticky marshmallows? For aesthetic, and texture.. I sprinkled graham cracker crumbs on top for a garnish, and so that everyone could get the idea of what kind of dip it is at first glance!

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Pop this pretty thing into the oven at 350 degrees for 10-15 minutes depending on how brown and toasty you would like the top to be!

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This pillowy, fluffy, and fabulous looking dip is ready to come out of the heat once it’s almost bubbly over the sides, but not quite!

  • Being that we topped it off with the graham cracker crumbs, it’s really going to give the marshmallows that crumbly, toasty flavor when you sail a bite into your mouth.

I mean.. you can just imagine how amazing this is going to taste by that beautiful brown color it got from toasting up so tastefully in the oven!

You can serve this deliciously, dangerous dip with a wide variety of cookies, and things to use to devour all its wonderfulness, but since there’s so much rich flavors going on in the dip alone, I wanted to keep it classical by just using original cinnamon graham crackers. 

  • You may use whatever you want to get as creative as you want, but just note that everything will be that much more rich, and this dip goes a long way indeed!

Dip, dip, dip! Dip, dip, dip! Dip that graham cracker Diamonds! You’ll thank me later 😉

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Besides the graham cracker crumbs, I did go ahead and drizzle chocolate syrup over the top to make the presentation look even more incredible! Just when you thought something couldn’t get more exceptional, it goes and proves you wrong! Lol.

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I could not be more excited about how insanely good this peanut butter and banana s’mores dip turned out! It’s just pure summer night perfection!! You can use this for any event all summer long, or even in the fall.. it would be a perfect touch to warm everyone up after a chilly evening cooking on the grill! Any way you try to turn it.. it will not disappoint you in the least! If you have a large enough crowd.. it will definitely be gone before your eyes.

  • It’s also funny to think about how we always imagine the words “hard”, “time”, or “impossible” when we see something that seems so luxurious and special, but come to find out that it really only takes five minutes to prepare, and fifteen to get s’mored-a-fied in the oven! None of those words pertain to this dish what so ever, and that’s exactly what I love so much about this dessert dip. It is beautiful and so so tasty in the most simplistic way ever! 

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     Have the time of your life dipping into your dessert this Summer, Diamonds! 

 

    XOXO

Don’t Sleep On Pepper Jack Cheese!

If you Diamonds are not yet aware, I am a total and complete cheese connoisseur! I think the one cheese that is perfectly delicious, and flavorful in every way is sometimes forgotten in some ways! I truly feel like the spicy, hot, creamy, and smooth pepper jack cheese isn’t used nearly as often as it should be! This may be a cheese that intimidates you simply because you don’t want to make a dish too unbearably hot, or maybe you don’t ever even think of it sometime because like I said… it’s often left on the back burner in the cheese world.

  • I’m going to open your mind about pepper jack cheese, so sit back and get ready! 

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  • Five wonderful ways you could use pepper jack cheese:
  1. Burgers or sandwiches! This cheese gives those things such exquisite flavor. It can elevate even the most simplistic grilled cheeses!
  2. Quesadillas and fajitas! I enjoy these dishes to have good heat to them, so using pepper jack cheese instead of regular cheddar cheese, or Mexican cheese always works out really great!
  3. Salads! This cheese is amazing to spice up any salad that you want to throw together! Especially summer salads!
  4. Hot pepper baked chicken! This is the most ideal cheese to add emended flavor to baked chicken! Shred it all up, sprinkle over chicken breasts with bacon crumbles, and ranch dressing, then top with scallions and diced jalapeños when it comes out of the oven!
  5. The classic cheese and cracker! My absolute favorite way, and the most simple way.. pairing this crumbly, creamy cheese filled with flakes of spicy dried peppers with salty, buttery crackers. I also love spicing it up even more by spreading some pepper spread on top of the cheese and cracker, or I love even popping a pickled jalapeño right on top like the icing on the cake!

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Hopefully all these new and improved ways that you’re seeing you could get creative with pepper jack cheese inspires you to get inventive with it yourself! You could really get imaginative by creating a three course meal all revolving around the cheese itself. We have all been hearing about how this time should be used to express yourself, and figure out new things that you like, so why not try that with some spicy, hot pepper cheese? Spice up your days, and you’ll start feeling like you’ve really spiced up your life! Literally! Lol 😉

XOXO

My Moms Mother’s Day Meal. (She Loved It!)

     FROM LEFT TO RIGHT, OF COURSE:

  1. Crab cake topped haddock 
  2. Broccoli Au Gratin 
  3. Seasoned baked potatoes 
  4. Lemon shallot butter.. to pour over our gorgeous golden potatoes before serving.

I wanted to make sure that I had put a lot of thought, and effort into my mom’s mothers day meal! Being that we’re eating at home for basically every single meal.. I wanted it to be special. It was a goal for me to make it different, to make an amazing feast out of everything that she loves. My mom usual orders a fancy seafood dish when we go out to a restaurant, so I knew I had to incorporate seafood into the game! She really enjoys baked potatoes, and broccoli. To make the potatoes unique from just your average crispy skinned potato.. I fried some shallots in lemon butter to drizzle over them when they come sizzling out of the oven. As for the broccoli.. I really wanted to give it a makeover 😉 What goes better with broccoli than a thick, creamy, luscious cheese sauce? It complimented the meal so amazingly. Everything paired with each other was the perfect flavor profile that made for a perfect mothers day dinner.

The crab cake topped haddock is pretty simple, but oh so decadent. For obvious reasons.. you’ll need to start the crab cake filling with a can of jumbo lump crab meat. Before dropping the meat into a mixing bowl, you want to break it apart a bit, and take out any shells that accidentally are laying around! Then put the meat inside of a kitchen towel to squeeze out any water/liquid. That step is necessary!

  • Add a cup of good full fat mayonnaise. 
  • two tablespoons yellow mustard.
  • 1/4 cup of ritz crackers crumbs and 1/4 cub of regular bread crumbs. (I LOVE ritz crackers in crab cakes. It’s buttery, saltiness just makes the dish complete.)
  • Five dashes of hot sauce (not buffalo sauce)
  • Two eggs 
  • A good amount of chopped, fresh parsley.
  • Seasonings– seasoned salt, fresh cracked black pepper, old bay, garlic powder, and dried dill to taste.

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     Mix that delicious seafood goodness all up!

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     Heat one table spoon of olive oil up in a sauté pan on medium heat.

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Sautee three mini tri-colored bell peppers with a half of a small white onion, and one full shallot.

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When the onions, and peppers are translucent.. let them cool, then we can mix it into our crab mixture!

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Just like how we squeezed the water out of the crab meat.. you Diamonds are going to want to do exactly the same thing with the fresh haddock filets! You can achieve that by layering them with paper towels on a paper plate; patting them dry!

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Lay the haddock side by side in a glass baking dish. Pile a thick layer of the crab cake mixture onto each of the fish filets. Be generous with it! It’ll be the best part of the whole thing!!

     How beautiful is this site, and its not even baked yet?!

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To garnish the fish with all the crunchy goodness that it needs, put a small pack of ritz crackers in a bag, and crush it up with a rolling pin, or even your hands will work just fine.

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Before baking the crab cake topped haddock in the oven at 350 for a half an hour.. sprinkle the entire top with crushed up ritz crackers. This will be the perfect crispy, buttery crunch that the fish is longing for!

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    The broccoli au gratin must begin by blanching the broccoli itself. 

  • Blanching – A quick cooking method used to scald a vegetable for a short period of time in boiling hot water. Once it is boiling for only a few short minutes, the vegetable will then be taken out of the pot, and put in an ice bath to fully stop the cooking process.
  • For this particular dish, I am only blanching the broccoli for 3 minutes. I do not want to over cook it considering we’re going to be putting it into the oven after it’s put together with the gooey cheese sauce. 

After blanching.. put the broccoli in a casserole dish, and season, season, season! I always feel that broccoli, or really any good vegetable needs loads of seasoning! 

  • I sprinkled the broccoli with a ton of garlic powder, and seasoned salt. Garlic goes pretty perfectly with broccoli. It is a very great combination! 

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Cheese and broccoli is also another amazing combination, and you’ll need 4 tablespoons of butter to start off the amazing thick, and delicious cheese sauce that the broccoli is going to soak in!

  • Melt the butter on low heat.

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Once the butter has fully melted, whisk in 4 tablespoons of flour to create a roux.

  • A roux is combining a fat with flour! Usually butter is used, but if you want to use oil, or something else that you prefer, you’re welcome to do that. 
  • After the roux has combined into a paste, add two cups of milk. Then whisk in six slices of American cheese. 

Put a couple dashed of salt, and pepper into the mix. Cook for a few minutes to thicken up. The cheese sauce should coat the whisk nicely!

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    Pour the sauce all over the broccoli.

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   Since au gratin means to brown with cheese.. we must layer shredded cheddar cheese all over the sauced up broccoli!

Sometimes when I eat anything that is in au gratin form, I feel likes it’s missing some sort of really good crunch when you bite down into it because most of the time it’s only really full of cheesy creaminess. This one though, I made it a point to add that pinch of crispy saltiness! The best way I figured on doing that was adding potato sticks. These little sticks are so nostalgic to me! They are perfect to elevate any dish!

  • Bake at 350 for 15 minutes just to get the top brown and bubbly!

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Baked potatoes are so simplistic, but yet can be done so wrong. Most people actually go about making baked potatoes the very incorrect way. I mean nothing is illegal here, but you definitely get a much better result by leaving them unwrapped! I don’t know why, or what started it, but everyone thinks that you have to wrap the potatoes in foil. If you want to “steam” a potato in the oven that is exactly what you should do to accomplish that process. Although if you are looking to “bake” a potato, to get crispy, flavorful skin, you are going to want to leave them uncovered.

  • Rules for the most perfect baked potato: They need to get rolled in oil, salt, pepper, garlic salt, and seasoned salt, left un covered!
  • Bake at 400 degrees for one full hour.
  • You will get an absolutely perfect baked potato every single time.

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I decided instead of just putting a pad of butter in the slit of the potatoes when they come out of the oven, I wanted to really fancy up those babies, and do something kind of exciting.

  • First things first.. we still need that decadent butter flavor glazed onto our potatoes, so just begin by melting 2 tablespoons of butter in a small sauce pot.

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On top of the butter, add in two sliced shallots, a pinch of parsley, and the juice of half a fresh spring lemon!

  • The lemon juice is really going to elevate the baked potato, and compliment our crab cake topped haddock amazingly! 

Cook on medium heat and the butter will start to become brown, along with the shallots preceding into the translucent stage.

Your shallot butter will get nice and brown after cooking for ten to fifteen minutes on medium heat.

  • You can turn the heat off and use the butter at this point, but I wanted the shallots some what darker, so I left mine go for a few more minutes!

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Ahh.. that caramelization makes me one happy girl, or shall I say.. blogger 😉 It looks incredibly fancy if you serve this butter in a small farmhouse style gravy boat. It’s all about presentation Diamonds!

  •  Brownness = FLAVOR! Always remember that!

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Our nicely browned, buttery, and moist looking crab cake topped haddock! You literally get the best of both worlds with this fish dish!! The fish is light and flaky, and then you get to experience the amazingness of a thick, crispy crab cake all in one. It doesn’t get any better than that in the seafood spectrum!

Just after those short 15 minutes of getting bubbly.. the broccoli au gratin is glorious! It is just.. truly, glorious! 

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This is exactly what your perfect baked potato will look like!! Brown, golden, crispy, and visibly seasoned with all it’s goodness on there!

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Now if we were actually at a sensational seafood restaurant and bar with our moms on mothers day, we would have for sure been served endless bread and butter to the table! I love bread with a good meal, so you know I had to pair some fluffy, homemade bakery bread with our marvelous mothers day feast!

My mom was so extremely happy with everything that we enjoyed on Sunday that she couldn’t wait until leftovers on Monday night! Lol. So cute of her! Even though mothers day is over, you could certainly recreate this whole menu for a special date night out on the deck, paired with sauvignon blanc. This white wine pairs exquisitely with seafood, especially crab cakes

I’m so happy with how dinner with my mom turned out, and I hope all of you Diamonds had a great day with all of your moms, or loved ones who are mothers themselves. If you are a mom as well.. happy belated mothers day, and I hope you had a very relaxing day! We all deserve that right now!

 

XOXO