Blog Archives

Quick Crab Bisque!

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Serves: Serves 6

Ingredients
1 pound lump crab meat
2 stalks celery, reserve the celery leaves, finely diced (about ΒΎ cup)
1 cup of shredded/grated “matchstick” carrots
1 clove garlic, minced
celery leaves, chopped
1 tablespoon chopped parsley
1-2 cups fresh spinach leaves
3 tablespoons reduced fat butter
3 cups chicken broth
2 cups half-‘n’-half
Β½ cup sherry (can use cooking sherry)
3 tablespoon all-purpose flour
black pepper, to taste

Instructions
Melt the butter over medium heat in a large pot. Add the carrots and celery, cook until just softened, 5-7 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute. Pour in the sherry until all absorbed, stir, browning slightly for 1-2 minutes. Add chicken broth, add the garlic, chopped celery leaves, chopped parsley, spinach, and pepper. Bring to a boil and cook for 3-5 minutes. Reduce heat, stir in light cream, stir and cook over low heat until heated through, then add crab meat, stir, and serve!
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Enjoy! Daughter paired it with garlic cheese toast!
πŸ’žπŸ˜ƒ

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Your Friend, AmberHH

Best Louisiana Hot Crab Dip!

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LOUISIANA HOT CRAB DIP

1 pound jumbo lump crabmeat, free of shells
2 (8 ounce) package cream cheese, 16 oz total
1 cup mayonnaise
1/2 cup grated Parmesan
5 tablespoons minced green onions/scallions
3 large garlic cloves, minced
4 teaspoons Worcestershire sauce
4 tablespoons fresh lemon juice
2 teaspoon hot sauce
1 teaspoon Old Bay seasoning
Salt and pepper to taste

1. Preheat oven to 325 degrees F.

2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

3. Serve hot, with hot sauce on the side for those who like it spicy. (This recipe makes 3+ cups.)

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Great ingredients!
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Our family sure enjoyed this dip as Sunday brunch, today! If you try it, please let us know if you like it, too!

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Your Friend,
~ Amber Hamilton Henson

PS pinning to Pinterest is encouraged here! πŸ’ž

TexMex Spaghetti Squash for “National Spaghetti Day!”

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Another low calorie yummy meatless meal rich in vitamins and fiber!
Spaghetti squash, black beans, corn, sautΓ©ed onions, peppers, & garlic. + cilantro, cumin, oregano, & chili powder!

This is my new replacement for taco night!
(Mitch had cheese on his! I didn’t.)

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Easy instructions:
1) split your spaghetti squash and cook it face down in 1″ of water in a casserole dish. Shred with a fork after its done.
2) chop veg and sautΓ©, stir in beans, and taco seasoning or other TexMex spices.
3) stir the sautΓ© ‘d veg into to spaghetti squash shell and serve! *Optional, coat with shredded cheese and bake until cheese melts!

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Enjoy!
Your Friend,
Amber Hamilton Henson

Gourmet Grilled Cheese Sandwich for Dinner

GOURMET GRILLED CHEESE

Dill havarti cheese, asparagus, spiced avocado, & sharp cheddar on seeded rye

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Easy! You already know how to use a griddle to make a grilled cheese sandwich, so just add some fun between the layers of cheese!

I used great a great dill infused cheese, sharp cheddar, asparagus that was quickly prebaked in olive oil and s&p, and avocado mashed with cayenne pepper and s&p. I used olive oil to lightly coat the bread, assembled, then put it on the hot griddle for a few minutes, flipped it, cooked it a few more minutes. Then, I plated it, took a photo, and ate it! It was super yummy!! You’ll try it? πŸ˜ƒ

–AmberHH

Balsamic, Cream, Truffle Oil Mushroom Pasta!

Super Yummy!
So decadent and rich!
Prep in under 10 minutes and ready in 25!
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Ingredients
8 ounces wheat pasta
4 tablespoons butter, divided
2 tablespoon black truffle olive oil
1/2 cup shallot, finely diced
2 garlic cloves, minced
16 ounces baby portabello mushrooms, sliced
1/3 cup balsamic vinegar
1/2 cup cream
1 tablespoon fresh parsley paste
1/2 cup grated parmesan cheese, plus a few tablespoons for garnish
salt & pepper

Instructions
Cook the pasta according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.

In a large pan, melt 2 tablespoon of butter with 2 tablespoon of truffle olive oil over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened. S&P

Add in the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of truffle olive oil if the mushrooms get too dry. S&P. Let them cook and brown for about 8 minutes.

Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add in the other tablespoon of butter. Cook everything together for 5-8 minutes and then turn off the heat and move the pan off the burner.

Pour in the cream and parmesan cheese and stir to combine.

Add the cooked pasta to the sauce and toss to combine. Add in the parsley and season to taste with salt and pepper.

Serve with additional parmesan cheese sprinkled over the top

Enjoy!

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Soup is On!

As most of you that will see this know, I’ve been actively trying to get myself back into better physical shape. This journey began just a few months ago, but I can tell it’s become a lifestyle change. I’m no longer on a “diet.” I’m just eating better and moving more. A big part of this includes that I’ve shifted to a more plant based diet. Right now, I still eat a bit of dairy products, but I’ve pretty much weaned myself from meat consumption. I feel so much better! My digestive system is thankful, my skin has improved dramatically, and it just feels good knowing that I’m not contributing to the slaughter of animals. Tonight’s, dinner? Soup! Super Yum!
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πŸ™‚
AmberHH

Scones!!

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Trust me this once and just go with it!
It’s a fabulous flavor combo!!

Ingredients for these scones:
2 cups all-purpose flour
1 tablespoon baking powder
0.5 teaspoon salt
0.5 cup cold butter, cut into 1/2-inch cubes
1 cup Eggnog
1.5 cups finely chopped fresh pear
1+ cup grated Asiago cheese
1 teaspoon chopped fresh rosemary
Wax paper
Total: 33 Minutes

1. Preheat oven to 450Β°. Stir together first 3 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. eggnog, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.

2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.

3. Bake at 450Β° for 13 to 15 minutes or until golden.

Made them? You LOVE them, don’t you? 😊
Me, too!!

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Your Friend,
~Amber Hamilton Henson

ProjectSTIR

#PhotoChallenge #October #2015
#ProjectSTIR

Use your social media to share your family’s cooking traditions!

Details about the project, prizes, and so forth can be found by clicking here –> http://www.sarahshotts.com/projectstir/

In addition to posting my photos on my personal fb page, IG account and Pinterest, I’ll update this blog daily to add new photos to THIS post!

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Day 1: kitchen tool
(Yes! I have a kitchen utensil or two! Here is one of many drawers that house my kitchen utensils.)

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Day 2: recipe card
(Yes! I have LOTS of cards. My favorites: those that family members have filled out for me and my extensive collection of cards that I used to pick up for free in the @WalMart produce section years ago. I have like 100 of them in this square basket. It’s not hard to tell that I’m born and raised in Arkansas!) β€ͺ

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Day 3: Mixing Bowl.
FireKing Jadeite. I don’t have a complete collection. My first one was passed to me from my great grandmother via my Gram. I’ve purchased several at antique stores to accompany it. I use them all the time. They’re the best for cheese dip. They’re fabulous to serve salad. They’re my “go to” mixing bowls.
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Day 4: Memory
I remember my great grandparents (my dad’s mother’s parents.) I have vivid memories of sitting at their kitchen table drinking a malt, picking up pecans in their backyard, and so many more. They were amazing. These are photos of them as I remember them, one of her recipe books that my grandmother has trusted me to care for and pass to future generations, and a glass juicer from their kitchen. You can read quite a bit about the amazing life of my great-grandfather, Bill Seiz, at: http://www.encyclopediaofarkansas.net/encyclopedia/entry-detail.aspx?search=1&entryID=2719

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Day5: Globe
πŸ’žπŸŒπŸŒπŸŒŽπŸ‡¦πŸ‡ΊπŸ‡§πŸ‡ͺπŸ‡ΊπŸ‡ΈπŸ‡ΉπŸ‡·πŸŒŽπŸŒπŸŒπŸ’ž
I have 100 or so #cookbooks. Here are a handful of favorites representing various cuisine. Chinese, Spanish, Italian, American (specifically, Southern,) English. 😊

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Day 6: Ingredients
🌿🍐
I like using seasonal ingredients and prefer to include at least one ingredient a day from my garden.
Today, I made scones using Rosemary, Pear, Asiago cheese, and Eggnog! They turned out great! The Rosemary is from my 15 foot long, evergreen Rosemary Hedge! Love it!
Get my recipe for these scones, here: https://whatamberloves.com/2015/10/07/scones/
Read more about my love and uses for Rosemary on another post:
https://whatamberloves.com/2014/06/23/rosemary-water/

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Witchin’ Kitchen

In this pot, we stir to the sun,
Following the way of harming none.
Household duties are more than chores,
Magick abounds when mopping floors!
Lemons for joy and apples for health,
The power within brings great wealth.

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(Freshening my house this morning with my windows open and a pot on the stove: apples, lemon, cinnamon sticks, oregano blossoms from my garden, rosemary from my garden, peppermint from my garden, and clear Quartz!) πŸŒΏπŸ’ŽπŸŒΏπŸŽπŸ‹πŸ™ŒπŸ»

Cauliflower Crust Greek Pizza

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Omg!! Sooo YUM!!
(Plus, it’s only 245 calories for HALF A PIZZA, versus 380 calories PER SLICE of a Dominoes Meatzza.) Basically, the cauliflower gets cooked up to three times for a GREAT crust!
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Gather your crust ingredients

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First, use a food processor to turn the cauliflower into bits that are about half the size of a piece of rice, spread it on a parchment paper lined baking sheet. Bake at 350*F for 20 minutes.

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Let it cool a bit, then use a couple layers of cheese cloth (or a thin, clean dishtowel) to squeeze excess water out of the cauliflower. It’ll shrink A LOT.

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Then, stir together a your cauliflower, an egg, 1/3 cup loose mozzarella cheese, and bit of dry Italian seasoning.

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Press and shape into “crust.” Bake at 425*F for 20-25 minutes.

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Add your Greek toppings. (I used a bit of spring lettuces, red onion, orange bell pepper, kalamata olives, and ArkansasGrown cherry tomatoes, feta, and a bit more mozzarella.)

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Bake your pizza at 400*F until toppings are thoroughly warmed. (5-10 minutes)

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Enjoy, Guilt Free + tons of vitamins!!

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I used the recipe feature of MyFitnessPal app to calculate the nutrition info for you:

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It is definitely my favorite new recipe! I’ve already made it twice this week! So YUM and waist friendly! Win, Win!

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Your Friend,
~Amber Hamilton Henson

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