Low Country Seafood Boil

Easy and Impressive

This is my favorite meal to make when I have company for dinner.

In a large pot of boiling water add Old Bay Seasoning (as much or as little as you like).

If you use less water you will “steam” it and if you use more water you will “boil” it.

Add chopped smoked sausage, potatoes cut into chunks and corn on the cob. When you are ready to eat add shrimp and crab legs (optional) for about 3-4 minutes. Drain and pour directly on to the table that has been covered with newspaper. Offer cocktail sauce and melted butter (if you use crab legs). This dish is a tradition in Charleston, South Carolina.


Greek Chicken

Take 4 bone-in chicken breasts & place 2 garlic cloves under the skin. Rub the breasts with olive oil & season with salt & pepper & oregano.

Place 4 lemons sliced in a lightly greased 13 x 9 baking dish & arrange the chicken breasts over the lemon. Sprinkle about 20 pitted greek or black olives around.

Bake at 350 degrees for 45 minutes. Sprinkle with Feta cheese & serve.


Ham with Brown Sugar & Mustard Glaze

Place a spiral cut ham in a roasting pan & pour 1 cup of apple juice over it. Cover it completely with foil. Be sure to seal the edges.

Bake at 325 degrees until done. Remove the foil & drain the liquid.

Spread 1/2 cup of Dijon mustard over the ham. Pat 2/3 cup of brown sugar over the mustard.

Drizzle 1/4 cup of honey over the entire ham &  bake at 375 degrees for 30 minutes. Basting it once or twice. Let it cool for 45 minutes and serve.

 


Reuben Casserole

Crumble 1 pound of cooked corned beef into a 8″x12″ baking pan coated with cooking spray.

Dot with 1/4 cup of thousand island salad dressing.

Spread 1 16-oz can of drained sauerkraut over top.

Toss 6 crumbled slices of rye bread with 1/4 cup of melted butter and sprinkle on top.

Top with 1/2 pound of shredded swiss cheese. Bake at 350 degrees for 30 minutes.


Family Fried Rice

This is perfect for left-over rice or make some earlier in the day and it’s a breeze to put together. Simply brown about 4 or 5 pieces of diced bacon in a skillet until crispy. Remove bacon and turn down the heat. Slightly beat 3 or 4 eggs and pour them into the hot bacon drippings. Add about a cup of rice and chopped green or regular onions and mix together. Add the bacon and any leftover chopped meat you have on hand. Add (low sodium) soy sauce until the rice is as brown as you like it. Stir well and cook on low heat about 15 more minutes. This is so good for any leftover meat or seafood. Your family will like it better than Chinese takeout. Red pepper flakes are optional.


Bacon-Wrapped Shrimp with Barbecue Sauce

Line a baking sheet with aluminum foil & lay 12 strips of bacon on it & bake at 400 degrees for 7 minutes.

Drain on paper towels & cut each strip in half.

Brush your favorite barbecue sauce on the shrimp & wrap the bacon around the shrimp & secure with a 6-inch skewer.

Arrange the skewered shrimp on the baking sheet and bake at 400 degrees for 6 minutes turning once to evenly brown the bacon. Enjoy.