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Crab Salad Sandwich

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Crab Salad Sandwich - The Surprised Gourmet

Crab Salad Sandwich is a quick and easy meal

This tasty Crab Salad Sandwich came about as a result of the Mac and Cheese recipe I recently made.

Having an extra package of the Louis Kemp Crab Delights Leg Style Imitation Crab Meat, I thought I’d see what kind of sandwich I could make from it. I wanted it to be similar to the Crab Salad but with a twist.

Put the following ingredients in a bowl and combine: 1 Roma tomato (seeded and chopped), 1/4 cup minced sweet onion, 1 cup chopped spinach, 2 large boiled eggs (chopped), 8 ounces Louis Kemp Crab Delights Leg Style Imitation Crab Meat, and 1/2 teaspoon celery seed. Mix these ingredients well. It’s best to add the celery seed with the ingredients instead of putting it in the dressing otherwise it tends to remain in the dressing container.

Cut the top out of a loaf of French bread like you’re making a large rectangle bread bowl. Save the excess bread you remove and make into homemade bread crumbs. Put 4 slices of Kraft Velveeta Queso Blanco cheese (cut in half) down the length of the bread. Cutting the cheese in half allows the juices from the salad to absorb into the bread. Cut and serve.

Be sure to have plenty of napkins on hand as this delicious Crab Salad Sandwich is extremely messy. For an easier to handle sandwich, put the mixture in Pita Bread instead. It works great.

Thanks for stopping by. Do you enjoy making sandwiches out of items you wouldn’t otherwise think of using? If you decided to give this a try, be sure to stop back by and let me know how it turned out for you or if you post it online, tag it with #thesurprisedgourmet. I always enjoy knowing how recipes turn out for you.

Cucina Felice

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Crab Salad Sandwich

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Serves: 4-6 servings

A quick and easy sandwich the family will enjoy
Ingredients
  • 1 Roma tomato (seeded, chopped)
  • ¼ Cup minced sweet onion
  • 1 Cup chopped spinach
  • 2 Large boiled eggs (chopped)
  • 8 Ounces Louis Kemp Crab Delights Leg Style Imitation Crab Meat
  • ½ Teaspoon celery seed
  • French Bread or Pita Bread
Instructions
  1. Put the following ingredients in a bowl and combine: 1 Roma tomato (seeded and chopped), ¼ cup minced sweet onion, 1 cup chopped spinach, 2 large boiled eggs (chopped), 8 ounces Louis Kemp Crab Delights Leg Style Imitation Crab Meat, and ½ teaspoon celery seed. Mix these ingredients well. It's best to add the celery seed with the ingredients instead of putting it in the dressing otherwise it tends to remain in the dressing container.
  2. Cut the top out of a loaf of French bread like you're making a large rectangle bread bowl. Save the excess bread you remove and make into homemade bread crumbs. Put 4 slices of Kraft Velveeta Queso Blanco cheese (cut in half) down the length of the bread. Cutting the cheese in half allows the juices from the salad to absorb into the bread. Cut and serve.
  3. Be sure to have plenty of napkins on hand as this delicious dish is extremely messy. For an easier to handle sandwich, put the mixture in Pita Bread instead. It works great.

 

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Meat and Potatoes Meal

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Meat and Potatoes Meal - The Surprised Gourmet

A Meat and Potatoes Meal will be a winner with family and friends

Sometimes you just want to serve a good old Meat and Potatoes Meal to your family.

Combining a beef shoulder roast with carrots and mashed potatoes results in a scrumptious meal for family and friends. It’s a simple meal loaded with flavor.

Begin by marinading a 1 1/2 pound beef shoulder roast (or any type roast you desire) overnight. You can use balsamic vinegar, liquid smoke and Worcestershire sauce to marinade the roast. The amounts of these ingredients depends on your taste.

Next morning put the roast in a slow cooker and add enough water to almost cover the meat. Add 1 pack of instant onion soup mix, cover and cook on low for 8 hours.

When you remove the roast from the slow cooker, pour the juice and scrapings into a sauce pan. Turn on high heat and add 2 tablespoons butter. In a cup, mix 2 tablespoons corn starch and 4 tablespoons water thoroughly to make a slurry. When the pan juice begins to boil, add the corn starch mixture and let it return to a boil to thicken. Use a whisk to blend as it thickens to make sure everything is smooth. When it thickens to the desired consistency, take off heat and spoon over the roast.

Carrots

Meat and Potatoes Meal - The Surprised Gourmet

Beef Shoulder Roast is the focus of the Meat and Potatoes Meal

When it comes to carrots they can be prepared in so many wonderful ways. The quick and easy way is always a winner.

Wash carrots and cut diagonally into 1-inch chunks until you have 2 cups. Put in sauce pan, cover with water and boil until tender. When done, drain and add 2 tablespoons butter, 1 tablespoon dark brown sugar and 1 tablespoon balsamic vinegar Mix well and serve.

Potatoes

Potatoes always make a delicious side dish. Peel and dice 6 medium potatoes. Put in sauce pan, cover with water and bring to a boil. Let the potatoes boil on medium high for 10 minutes. When done, drain and add 2 tablespoons butter, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup cottage cheese, and fresh ground kosher salt and black pepper to taste. Use a potato masher to mash everything together until you get to the consistency you want. Add 1/4 cup milk, mix well and serve.

Combing these dishes makes for a delicious meal that everyone will enjoy.

Thanks for stopping by today. Hope you’ll give this a try. If you do, be sure to stop back by and let me know how it went or if you post it online add the tag #thesurprisedgourmet. I always like knowing how it turns out. Do you have a favor meat and potatoes meal?

Cucina Felice!

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Meat and Potatoes Meal

Rating 

Cook time: 

Total time: 

Serves: 6 Servings

This tasty meal will be a crowd pleaser
Ingredients
  • 1½ pound beef shoulder roast
  • Balsamic vinegar (to taste)
  • Liquid Smoke (to taste)
  • Worcestershire sauce (to taste)
  • 1 Pack instant onion soup mix
  • 2 Tablespoons butter
  • 2 Tablespoons corn starch
  • 4 Tablespoons water
  • CARROTS
  • 2 Cups carrots, washed and cut diagonally into 1-inch chunks
  • 2 Tablespoons butter
  • 1 Tablespoon dark brown sugar
  • 1 Tablespoon balsamic vinegar
  • POTATOES
  • 6 Medium potatoes, peeled and diced
  • 2 Tablespoons butter
  • ¼ Cup mayonnaise
  • ¼ Cup sour cream
  • ¼ Cup cottage cheese
  • ¼ Cup milk
  • Fresh ground kosher salt (to taste)
  • Fresh ground black pepper (to taste)
Instructions
  1. Begin by marinading a 1½ pound beef shoulder roast (or any type roast you desire) overnight. You can use balsamic vinegar, liquid smoke and Worcestershire sauce to marinade the roast. The amounts of these ingredients depends on your taste.
  2. Next morning put the roast in a slow cooker and add enough water to almost cover the meat. Add 1 pack of instant onion soup mix, cover and cook on low for 8 hours.
  3. When you remove the roast from the slow cooker, pour the juice and scrapings into a sauce pan. Turn on high heat and add 2 tablespoons butter. In a cup, mix 2 tablespoons corn starch and 4 tablespoons water thoroughly to make a slurry. When the pan juice begins to boil, add the corn starch mixture and let it return to a boil to thicken. Use a whisk to blend as it thickens to make sure everything is smooth. When it thickens to the desired consistency, take off heat and spoon over the roast.
  4. Carrots
  5. When it comes to carrots they can be prepared in so many wonderful ways. The quick and easy way is always a winner.
  6. Wash carrots and cut diagonally into 1-inch chunks until you have 2 cups. Put in sauce pan, cover with water and boil until tender. When done, drain and add 2 tablespoons butter, 1 tablespoon dark brown sugar and 1 tablespoon balsamic vinegar Mix well and serve.
  7. Potatoes
  8. Potatoes always make a delicious side dish. Peel and dice 6 medium potatoes. Put in sauce pan, cover with water and bring to a boil. Let the potatoes boil on medium high for 10 minutes. When done, drain and add 2 tablespoons butter, ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup cottage cheese, and fresh ground kosher salt and black pepper to taste. Use a potato masher to mash everything together until you get to the consistency you want. Add ¼ cup milk, mix well and serve.

 

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Shrimp Scampi for a Scrumptious Meal

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Plate of Delicious Shrimp Scampi - The Surprised Gourmet

Delicious Shrimp Scampi is a quick and easy dish

If you’re looking for a quick and easy dish the family will enjoy, then look to Shrimp Scampi for a scrumptious meal.

This tasty seafood delight is loaded with flavor. Pair it with a salad and French bread for a delicious meal for the family or a special occasion with friends.

Boil enough water in a stock pot for 8 ounces of Angel Hair pasta. Cook the pasta according to the package directions.

Put 1 stick (1/2 cup) butter in a skillet over medium heat. Add 1 tablespoon minced garlic, 2 tablespoons chopped onions, 1 tablespoon chopped oregano, and 1 tablespoon chopped green onion tops. Mix well and add 12 ounces of raw shrimp (60-80 small count) that has been peeled and deveined with the tails off. Let the shrimp cook until pink then add 1/2 cup white wine. Cook another minute and remove from heat.

Shrimp Scampi and French bread - The Surprised Gourmet

Shrimp Scampi paired with French bread and a salad, yum!

Drain pasta and place on a platter. Scoop shrimp mixture on top of the pasta and add freshly grated Parmesan cheese. Serve immediately.

This delectable dish will receive rave reviews from hungry mouths and they demand more.

Thanks for dropping by today. Are you a fan of shrimp? What are your favorite ways to prepare it? If you give this a try, be sure to drop back by and let me know how it turns out. If you post it online, just add the tag #thesurprisedgourmet. I love to know how the dish turns out for you.

Cucina Felice! 

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Shrimp Scampi for a Scrumptious Meal

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Serves: 4-6 servings

A quick and easy meal that is loaded with flavor
Ingredients
  • 8 ounces Angel Hair pasta
  • 1 Stick (1/2 cup) butter
  • 2 Tablespoons chopped onions
  • 1 Tablespoon chopped oregano
  • 1 Tablespoon chopped green onion tops
  • 12 ounces (60-80 small count) raw shrimp
  • ½ Cup white wine
  • Fresh grated Parmesan cheese (to taste)
Instructions
  1. Boil enough water in a stock pot for 8 ounces of angel hair pasta. Cook the pasta according to the package directions.
  2. Put 1 stick (1/2 cup) butter in a skillet over medium heat. Add 1 tablespoon minced garlic, 2 tablespoons chopped onions, 1 tablespoon chopped oregano, and 1 tablespoon chopped green onion tops. Mix well and add 12 ounces of raw shrimp (60-80 small count) that has been peeled and deveined with the tails off. Let the shrimp cook until pink then add ½ cup white wine. Cook another minute and remove from heat.
  3. Drain pasta and place on a platter. Scoop shrimp mixture on top of the pasta and add freshly grated Parmesan cheese. Serve immediately.

 

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Southwestern Style Salad

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Southwestern Style Salad - The Surprised Gourmet

Southwestern Style Salad is colorful and loaded with flavor

While temperatures are beginning to dip to cooler digits in parts of the U.S., it’s never a bad time for a tasty Southwestern Style Salad.

A quick dish to fix after a long day of work or when you just want something a little different. Easy to prepare, this salad is colorful and flavorful featuring avocado.

Take 4 Roma tomatoes – half, seed and dice into 1/4-inch cubes. Place in large bowl. Add 1 tablespoon minced garlic, 1 small jalapeno (seeded, finely minced), 1 can (15 1/4 ounces) whole kernel corn, 1 ripe avocado (seeded, peeled, diced), 2 tablespoons sugar, 2 tablespoons lime juice, fresh ground black pepper to taste, fresh ground kosher salt to taste, 1/2 small onion (finely minced), and 6 strips of crisp bacon (finely chopped).

Delicious Southwestern Style Salad - The Surprised Gourmet

Southwestern Style Salad is good anytime of the year

Toss together. Put fresh spinach on plates, add salad and top with your favorite shredded cheese and serve.

What could be more simple than that? It doesn’t have to be a hot, humid day to enjoy this cool, delicious salad.

Thanks for dropping by today. Do you enjoy salads throughout the year or do you only eat them during the warm months? If you give this a try, be sure to stop back by and let me know how it turned out for you. If you post it online, just tag it with #thesurprisedgourmet. I’m always interested in knowing how you like the recipe.

Cucina Felice!

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Southwestern Style Salad

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Serves: 4-6 servings

Never too cool for a tasty salad with avocado
Ingredients
  • 4 Roma tomatoes, halved, seeded, diced into 1/-4 inch cubes
  • 1 Tablespoon minced garlic
  • 1 Small jalapeno, seeded, finely minced
  • 1 Can (15¼ ounces) whole kernel corn
  • 1 Ripe avocado, seeded, peeled, diced
  • 2 Tablespoons sugar
  • 2 Tablespoons lime juice
  • Fresh ground black pepper to taste
  • Fresh ground kosher salt to taste
  • ½ Small onion, finely minced
  • 6 Strips crisp bacon, finely chopped
  • Fresh grated Parmesan cheese to taste
  • Spinach to taste
Instructions
  1. Take 4 Roma tomatoes - half, seed and dice into ¼-inch cubes. Place in large bowl. Add 1 tablespoon minced garlic, 1 small jalapeno (seeded, finely minced), 1 can (15¼ ounces) whole kernel corn, 1 ripe avocado (seeded, peeled, diced), 2 tablespoons sugar, 2 tablespoons lime juice, fresh ground black pepper to taste, fresh ground kosher salt to taste, ½ small onion (finely minced), and 6 strips of crisp bacon (finely chopped).
  2. Toss together. Put fresh spinach on plates, add salad and top with your favorite shredded cheese and serve.

 

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Cube Steak Roulade

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Cube Steak Roulade - The Surprised Gourmet

Cube Steak Roulade is tender and moist

Tired of preparing cube steak the same old way time after time? Try Cube Steak Roulade for a new twist on an old favorite.

Cube steak can sometimes be a bit tough if fried. The roulade is a way to enjoy it without frying so it’s tender and moist.

Mix the following ingredients in a large bowl: 1 cup julienned spinach, 1 cup shredded Mexican Blend cheese, 2 tablespoons minced garlic, 1 large beaten egg, 1/2 cup finely chopped sweet onion, 1/4 cup crushed saltine crackers, 2 tablespoons mayonnaise, 1/4 teaspoon fresh ground kosher salt, and 1/4 teaspoon fresh ground black pepper. Combine the ingredients well and set aside.

Preheat oven to 350 degrees.

Cube Steak Roulade - The Surprised Gourmet

The spinach mixture goes down the middle of the Cube Steak Roulade

Put a layer of clear plastic wrap on the counter or table that will hold a 10-inch by 18-inch piece of meat. Place 1.5 pounds of cube steak down the center of the wrap overlapping the pieces of meat. Place a second layer of plastic wrap on top of the meat to match the one underneath. Using a meat mallet, pound the steak into a thinner 10-inch by 18-inch rectangle. The plastic will keep the meat from sticking to the mallet. Remove top layer of plastic and sprinkle steak with fresh ground kosher salt and fresh ground black pepper.

Take the spinach mixture and spoon it right down the middle of the flattened steak. Take one side, using the plastic wrap to get started, and begin to roll over the stuffing mixture tucking the ends in to enclose the mixture. As you roll, peel the plastic wrap back and use your fingers to pinch and roll. Try to keep the roll as tight as possible. Place the roll on a sheet of aluminum foil.

Cube Steak Roulade - The Surprised Gourmet

Roll up Cube Steak Roulade to cook

Sprinkle top of meat roll with garlic salt. Pull the foil up to the center, roll the foil down and twist the ends to secure. Place the roll, seam side down, on a baking sheet and place in a preheated 350 degree oven for 30 minutes.

When the steak is done, carefully pour the juice out of the aluminum roll into a saucepan. Heat on high and add 1 tablespoon sour cream and 2 tablespoons mashed potatoes to thicken up for a sauce. Add more depending on how thick you want the sauce. You can also use instant potato flakes or cornstarch to do the thickening. Bring to a boil and reduce by half cooking about 3 minutes. You can also include the pan scrapings from the foil for added flavor. Whisk together keeping a close eye not to let it burn and cook another 2 minutes.

Slice the meat roll and drizzle pan sauce over each piece. Serve with cole slaw, biscuits or your favorite side dish for an appetizing meal.

Thanks for visiting today. Do you like cube steak? What ways do you prepare cube steak for your family? Hope you give this recipe a try. If you do, be sure to drop back by and let me know how it turns out. If you post online, just tag it with #thesurprisedgourmet. I’m always happy to hear how a recipe turns out for you.

Cucina Felice!

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Cube Steak Roulade

Rating 

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Cook time: 

Total time: 

Serves: 4 servings

Enjoy cube steak without frying
Ingredients
  • 1 Cup julienned spinach
  • 1 Cup shredded Mexican Blend cheese
  • 2 Tablespoons minced garlic
  • 1 Large egg, beaten
  • ½ Cup sweet onion, finely chopped
  • ¼ Cup crushed saltine crackers
  • 2 Tablespoons mayonnaise
  • ¼ Teaspoon fresh ground kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • 1.5 Pounds cube steak
  • Garlic salt to taste
  • SAUCE
  • Juice from cube steak roll
  • 1 Tablespoon sour cream
  • 2 Tablespoons mashed potatoes (instant potato flakes or cornstarch)
Instructions
  1. Mix the following ingredients in a large bowl: 1 cup julienned spinach, 1 cup shredded Mexican Blend cheese, 2 tablespoons minced garlic, 1 large beaten egg, ½ cup finely chopped sweet onion, ¼ cup crushed saltine crackers, 2 tablespoons mayonnaise, ¼ teaspoon fresh ground kosher salt, and ¼ teaspoon fresh ground black pepper. Combine the ingredients well and set aside.
  2. Preheat oven to 350 degrees.
  3. Put a layer of clear plastic wrap on the counter or table that will hold a 10-inch by 18-inch piece of meat. Place 1.5 pounds of cube steak down the center of the wrap overlapping the pieces of meat. Place a second layer of plastic wrap on top of the meat to match the one underneath. Using a meat mallet, pound the steak into a thinner 10-inch by 18-inch rectangle. The plastic will keep the meat from sticking to the mallet. Remove top layer of plastic and sprinkle steak with fresh ground kosher salt and fresh ground black pepper.
  4. Take the spinach mixture and spoon it right down the middle of the flattened steak. Take one side, using the plastic wrap to get started, and begin to roll over the stuffing mixture tucking the ends in to enclose the mixture. As you roll, peel the plastic wrap back and use your fingers to pinch and roll. Try to keep the roll as tight as possible. Place the roll on a sheet of aluminum foil.
  5. Sprinkle top of meat roll with garlic salt. Pull the foil up to the center, roll the foil down and twist the ends to secure. Place the roll, seam side down, on a baking sheet and place in a preheated 350 degree oven for 30 minutes.
  6. SAUCE
  7. When the steak is done, carefully pour the juice out of the aluminum roll into a saucepan. Heat on high and add 1 tablespoon sour cream and 2 tablespoons mashed potatoes to thicken up for a sauce. Add more depending on how thick you want the sauce. You can also use instant potato flakes or cornstarch to do the thickening. Bring to a boil and reduce by half cooking about 3 minutes. You can also include the pan scrapings from the foil for added flavor. Whisk together keeping a close eye not to let it burn and cook another 2 minutes.
  8. Slice the meat roll and drizzle pan sauce over each piece. Serve with cole slaw, biscuits or your favorite side dish for an appetizing meal.

 

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Lamb Chops with Mint Sauce

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Lamb Chops with Mint Sauce - The Surprised Gourmet

Tasty lamb chops with mint sauce paired with potatoes is delicious

You just can’t go wrong when you serve savory Lamb Chop with Mint Sauce.

This tantalizing dish is a wonderful combination of tender meat and sweet minty flavor. While the flavor of lamb is often thought to be strong and overpowering, these chops weren’t anything like that.

Place the broiler on high. Sprinkle each chop with fresh ground kosher salt and fresh ground black pepper. Drizzle olive oil over them and gently rub in. Put the lamb chops (these were 1/4 pound each from Kroger, don’t you just love that place) on a broiling pan and place approximately 4 inches from the heat. Cook for 5 minutes, turn the chops and cook for another 5 minutes. The chops should reach an internal temperature of 160 degrees for medium well.

Take the chops out of the oven and set aside allowing the meat to rest while the mint sauce is prepared.

There are a vast number of recipes on how to make mint sauce from scratch. If you want something a bit quicker and easier, begin with mint jelly.

Lamb Chops with Mint Sauce - The Surprised Gourmet

A meal of delectable lamb chops with mint sauce

Take 2 tablespoons mint jelly (I used Crosse & Blackwell Mint Flavored Apple Jelly) and place in a small saucepan on medium heat. Add 1 1/2 tablespoons butter and 2 large mint leaves, finely diced. Cook approximately 2 minutes or until the mixture has combined and come to a sauce-like texture. Additional butter can be added, if needed.

Drizzle the mint sauce over the lamb chops right before serving. Pair this with a side dish of mashed potatoes for a delicious meal. The mint sauce is so scrumptious you may find yourself drizzling some over the mashed potatoes as well.

I appreciate you dropping by today. Do you like lamb? Do you have a favorite lamb recipe to share? If you try this recipe, please be sure to drop back by and let me know how it turns out. If you post your results online, include the tag #thesurprisedgourmet. I’d like to know what you think.

Cucina Felice!

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Lamb Chops with Mint Sauce

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Serves: 3 servings

A delectable meal sure to please everyone at the table
Ingredients
  • 3 (1/4 pound) lamb chops
  • fresh ground kosher salt (to taste)
  • fresh ground black pepper (to taste)
  • Olive oil (to taste)
  • MINT SAUCE
  • 2 Tablespoons mint jelly
  • 1½ Tablespoons butter
  • 2 Large mint leaves, finely minced
Instructions
  1. Place the broiler on high. Sprinkle each chop with fresh ground kosher salt and fresh ground black pepper. Drizzle olive oil over them and gently rub in. Put the lamb chops on a broiling pan and place approximately 4 inches from the heat. Cook for 5 minutes, turn the chops and cook for another 5 minutes. The chops should reach an internal temperature of 145 degrees.
  2. Take the chops out of the oven and set aside allowing the meat to rest while the mint sauce is prepared.
  3. Mint Sauce
  4. Take 2 tablespoons mint jelly and place in a small saucepan on medium heat. Add 1½ tablespoons butter and 2 large mint leaves, finely diced. Cook approximately 2 minutes or until the mixture has combined and come to a sauce-like texture. Additional butter can be added, if needed.
  5. Drizzle the mint sauce over the lamb chops right before serving. Pair this with a side dish of mashed potatoes for a delicious meal. The mint sauce is so scrumptious you may find yourself drizzling some over the mashed potatoes as well.

 

 

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