Maryland Style Crab Cakes

These are amazing! I now make them all the time. They are so easy to make. Tastes better than some restaurants.

Get the recipe here:
http://birdsnestoftwo.wordpress.com/2012/02/13/maryland-style-crab-cakes/

Pepperoni Stromboli

1 packages pizza dough (get it from supermarket or local pizzeria)
egg yolk, reserve egg white for later
1 tablespoon parmesan cheese
1/2 teaspoon oregano
½ teaspoon garlic powder (I use Kirkland granulated garlic)
¼ teaspoon pepper
2 tablespoons extra virgin olive oil
1/4 lb pepperoni (get it sliced from deli counter)
2 cups mozzarella cheese

This is how it's done:

1. Preheat oven to 350.

2. Flour a plate and press both sides of dough to coat outside.

3. Roll dough out to the shape of a rectangle.

4. Combine egg yolk, parm cheese, oregano, garlic powder, pepper, & olive oil.

5. Spread the mixture evenly over flattened dough.

6. Layer pepperoni and cheese.

7. Roll jelly roll style, tucking ends under.

8. Spread egg whites over Stromboli.

9. Slice 3 small slits on top to vent.

10. Place in preheated oven on baking sheet or pizza stone for 20-25 min.

11. Stromboli will be browned when ready. Let sit 5 min, cut and serve with marinara sauce.

I have made other things with pizza dough, like pinwheels. but this is the best so far! My boyfriend and I both went back for seconds.

I worked at a pizza place throughout high school and am also from New Jersey. Trust me, I know good Stromboli. Make this. you can choose whatever filling you like.

The Best CrockPot Pulled Pork

This dish is so easy to make. I had the crockpot on high for 4 hours. Here is what you'll need.

2.5 lb pork shoulder
1 cup apple cider vinegar
2 tbsp Franks Red hot
1/4 cup brown sugar
1 tbsp cayenne pepper
1.5 tbsp ground mustard
1tbsp salt
1 tbsp pepper
1/2tbsp paprika
1 tbsp garlic powder
4 cloves garlic


Combine all dry spices above and run all over pork shoulder, place in crockpot on high 4 hours, low 8. Pour apple cider vinegar and franks red hot over the pork shoulder. Crush garlic cloves and place in the crockpot surrounding the pork. Cover. Baste every half hour or so.


When pork is ready, remove large garlic chunks, shred pork with two forks. It will fall apart. Mix it in crockpot with juices. Serve on roll. I like to pit coleslaw on mine. You can also add some BBQ sauce if you want but it doesn't need it.

Roasted Butterlied Leg of Lamb with Lemon and Herbs

8 garlic cloves
3 tbsps thyme leaves (chopped fresh)
2 tbsps fresh rosemary (chopped, leaves)
2 tbsps fresh parsley leaves (chopped)
1 tbsp black pepper (freshly ground)
1 tbsp coarse salt
3 tbsps olive oil
7 lbs leg of lamb (trimmed of all fat boned and butterflied by butcher 4
pounds boneless)
1 lemon


1 Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.

2 Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.

3 Prepare grill.

4 Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
5 Cut lamb into slices and serve with any juices that have accumulated on cutting board.