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Crab and shrimp mac n’ cheese


Crab and shrimp mac n' cheese

The kids are back in school! Whoot whoot! Errr…I mean I’m so sad to see them go ūüėČ

The day before the kids went back to school, we had an impromptu pool party at my father-in-laws house. Impromptu, in that we planned it all the evening before, after fishing for an invitation and promising to bring dinner ūüôā As it turned out, the whole family was able to make it and it turned into a great end of summer/back to school celebration.

My contribution to the event was a crab and shrimp mac n’ cheese. It was a recipe that I had tried making back in the winter, but hadn’t had a chance to perfect or take proper pictures of. Ordinarily, Mac n’cheese wouldn’t be my go-to dish on a hot¬†summer day, but in this case there is a perfectly reasonable explanation. A few days before our last minute get-together, I received a text message from my sister-in-law with a special request:

mac n cheese text


Being a devoted mac n’ cheese lover, I completely understood her out-of-nowhere desire to have mac n’ cheese. I did, however, take exception with the blue cheese and kale. Firstly, blue cheese has never been my favourite. I think it’s one of those things that you either love or you hate. I’ve tried it many times and, when it comes to blue cheese, I’m definitely a hater. Secondly, I figure if you’re committed to eating mac n’ cheese, you may as well make it as rich, creamy, deliciously unhealthy as you like. Save the kale for the next day in case you feel a little guilty.

To honour my sister-in-laws request, here is my recipe for crab and shrimp mac n’ cheese. I hope you enjoy it as much as she did ūüôā

2 tbsp butter

1 tbsp extra virgin olive oil

1/2 Cup onion, diced

2 cloves of garlic, minced

2 tbsp cooking sherry

1 Cup chicken stock

8 oz cream cheese, cut into cubes

1/2 Cup asiago cheese, divided

250g crab meat

250g shrimp

1/2 Cup green onions, sliced

375g macaroni noodles

1 Cup sliced almonds, slightly toasted

Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions, until they are al dente. Strain and set aside.

In a saucepan, heat the butter and olive oil together. Add the onions and garlic and saute for a few minutes until just beginning to sweat. Stir in the sherry, allowing a bit of it to cook off, then add in the chicken stock. Bring the stock up to a simmer and begin adding in the cream cheese. Stir or whisk until it’s melted into the sauce and no lumps remain. Next, add¬†1/4 Cup of the Asiago¬†cheese. Stir until it’s melted into sauce. Finish the sauce by adding in the crab and shrimp and cook until just heated through.

Pour the sauce over the macaroni. Add the green onions and stir gently, then pour the pasta into a 9″x13″ baking dish. Sprinkle with the remaining Asiago cheese, followed by the almonds.

Heat the oven to 375 degrees Fahrenheit. Place the dish in the oven to bake for about 10 minutes until the cheese topping has melted and the almonds have toasted.







I’ve been promising my husband for months now that I’m going to make Jambalaya. With his birthday (and Mardi Gras) last week, it was finally time to make good on that promise. I’ve only tried to make jambalaya once before, years ago. It wasn’t bad, but it wasn’t my favourite, which is probably why I’ve been hesitant to make it again. It just seemed like a lot of work and a lot of expense (there’s a lot of meat in this dish) for something I wasn’t crazy about. This time I did my research and am proud to say I will definitely be making jambalaya again. Meaty, spicy, savoury and comforting, jambalaya has a lot going on. It’s entirely worth the effort and expense. Continue reading


Saturday night at our house is usually appetizer night.¬†I love appetizers. I like that I can try¬†a few different things instead of having to choose¬†only one thing for dinner.¬†This weekend I chose to make some gyoza and Szechuan beans. The kids chose peanut butter and jelly sandwiches, because kids are crazy like that. Here is the recipe for the gyoza. Traditionally, the edges are pleated or crimped, but that seemed like a lot of unnecessary work, so to save time I just folded the top of the wonton wrapper¬†over the filling¬†and then folded the corners in. That¬†seemed to do the trick. ¬†Once they’re pan fried, any extra can be frozen. This recipe will make about 50 gyoza.


1/2 Lbs Ground Pork

100 g cooked shrimp, chopped

1 Tbsp Ginger, grated

2 Cloves of garlic, minced

1/2 Cup Carrot, grated

1/2 Cup cabbage, chopped

2 Green onions, sliced

2 Tbsp Rice wine vinegar

2 Tbsp Tamari

1 Pkg Wonton wrappers

1 Egg

In a medium mixing bowl, combine first 9 ingredients. Mix well. Cover and let the mixture rest in the fridge for 30 minutes.

In a small bowl beat the egg with 2 Tbsp of water.

For each gyoza, place about 1 Tbsp of the mixture in the middle of the wonton wrapper. Brush the outer edges lightly with the egg wash. Fold the top of the wrapper down over the mixture and pinch the edges to seal.

Once the gyoza have all been formed, heat oil in a large pan. Place the gyoza in the pan being careful not to overcrowd them. Cook for about 8 minutes, flipping half way through, until the meat has been cooked through. Makes about 50.

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