Category: Recipes

Maryland Crab Soup

Growing up in Southeastern Pennsylvania, seafood from the Chesapeake was a norm.

One of my favorite recipes is Maryland Crab Soup cause I LOVE Old Bay anything and this is basically Old Bay soup. YAS.

Now, I am not a chef guys…I just cook things and eat them with no exact measurements or professional training…so bear with me as I share my ridiculous ways.

Okay so you’ll need a big pot cause you’ll want leftovers. It’s always better the next day, right?

Ingredients:

  • 1 bag of small red potatoes (cubed)
  • Lima beans
  • Corn
  • Green Beans
  • Cooked carrots (chopped up)
  • Old Bay Seasoning
  • 2 cans of crab meat (feel free to mix in claw meat or whatever you want)
  • 1 can crushed tomatoes
  • 1 can stewed tomatoes
  • 2 cups of beef broth
  • Chopped onion
  • Worcestershire
  • Salt & Pepper

1. Cut up the potatoes and boil them until you can pierce them with a fork easily. While they are boiling-chop up the onion and saute it with some avocado oil until soft.

2. In a large pot (remember you want leftovers) bring your crushed & stewed tomatoes, beef broth, a splash of Worcestershire, and water to a boil. Now, here’s where I’m no help because I totally eyeball how much water and taste test as I go. Add some Old Bay in there too (I add it throughout the entire process in excess) Once it’s all nice and mixed up turn it down to a simmer.

3. Add your onions, corn, green beans, cooked carrots, lima beans,and potatoes. I add the crab meat last and gentle stir so it doesn’t get totally shredded in the mix.

4. Lastly, add Old Bay to taste, salt, and pepper. I literally add so much Old Bay it is unreal. So, if you want my measurement probably about half the can? #notsorry

I recommend eating it with bread 👌🏻

Korean Lettuce Wraps

This year I was feeling some Korean food for the 4th of July 🇺🇸 We are a melting pot after all! I usually use up whatever’s in the fridge for lettuce wraps-so nothing gets measured. I like a lot of veggies but if you prefer more meat-go for it! Making your own bulgogi marinade is pretty simple but I saw this and figured why not make it easier on my day off! In case you’re interested in making your own, I listed the measured ingredients below. Bulgogi has a certain sweetness to it and you’ll notice different variations on the recipe using either pear juice, apple juice, and/or sugars. I prefer to use a little cane sugar and some pear juice but I don’t think you can go wrong! 🤷🏻‍♀️Here’s my recipe this time around:

Ingredients

  • Garlic cloves
  • Avocado oil 🥑
  • Portobello mushrooms
  • Cauliflower
  • Broccoli
  • Carrots
  • Onion
  • Skirt steak
  • Sesame seeds
  • Bean sprouts
  • Bibb lettuce
  • Korean BBQ marinade
  1. Chop all your veggies while your steak marinades (ideally, marinade it overnight-in reality, marinade for ten minutes while you wrangle kids and prep the rest)
  2. Sauté the veggies with some marinade until they’re tender.
  3. In a separate pan throw the garlic cloves with some avocado oil and let them simmer and soften
  4. Pour the marinade and skirt steak into a pan on the stove letting the marinade simmer until the steak is cooked through.
  5. Let cool then slice it

I layered my cooked veggies, bulgogi steak, a few cloves of garlic, and bean sprouts in the Bibb lettuce then topped it with sesame seeds and dished out a side of kimchi. You can also add some Gochujang or whatever other yummy things you can find in your fridge!

Devour promptly. Then make more and deliver them to my house 👌🏻 Homemade marinade:

  • 6 Tbsp soy sauce
  • 3 Tbsp cane sugar
  • 1 Tbsp rice wine (mirin)
  • 2 Tbsp grated yellow onion
  • 1 Tbsp minced garlic
  • 5 Tbsp pear juice
  • 1 tsp minced ginger
  • 1 tbsp sesame oil
  • 2 tsp toasted sesame seeds
  • 1/8 tsp ground black pepper

Mix all the ingredients and adjust to your taste.

Enjoy!

-Guac