So tonight I decided that a blog would be a fantastic idea. Why not document all the crazy/hilarious stories I encounter at work? Why not document my attempts and successes/failures in the kitchen?? This blog is mainly a way for me to remember things at this point in my life that I can look back on in ten years and laugh about.
Well to begin, I started working at an authorized retailer for Verizon Wireless about 10 months ago. I honestly can NOT believe it has been that long. Time has flown! I work with a wonderful mix of people and have made some wonderful new friends along the way. My friend Kalen was the one that told me about the job and hopefully put in a good word for me! When I started I think I worked with 32 guys and 3 girls, but us girls are slowly making a comeback. I was so excited when an old sorority sister of mine, Kim, started working a couple of months after me!
Besides working all the time... I've started to dabble in a little bit of cooking. I have always loved looking at cookbooks, but never could decide what to cook or what I was in the mood for. Hopefully this blog will FORCE me to make a decision. It sucks cooking for one, but I have decided my grandfather can be my guinea pig and I can take him half of my leftovers. It's a win-win for both of us. He wants to eat and I want to cook!
After a long day of unneccesary shopping and visiting with family, I decided I would pick up the family dog Lexie and cook a gourmet meal for one...'Crab-Alfredo Baked Shells'. I found the recipe in a magazine 'Cuisine at Home' which I grabbed from my mom. I am not gonna lie... I was a bit nervous about the canned crab in the recipe, but was pleasantly surprised by the outcome of the dish. Albeit a bit rich, it was yummy! So here ya go... (and yes I dressed up my dog)
CRAB-ALFREDO BAKED SHELLS
8 oz dry medium pasta shells
2 cups heavy cream
3 tbsp minced shallots
1/2 tsp ground nutmeg
1 stick unsalted butter
2 cups grated Parm, divided
4 tbsp fresh parsley, divided
1 tbsp black pepper
2 tsp fresh lemon juice
salt to taste
2 cups pasteurized or premium canned jumbo lump crab meat (13 oz)
1/4 cup panko bread crumbs
Preheat broiler with rack 6 inches from element. Coat four 8 oz or six 6 oz indiv. baking dishes with nonstick spray. Cook shells according to package directions, drain. Rinse shells under cold water and set aside.
Heat cream, shallots, and nutmeg in a large saucepan over medium-low until steaming. Whisk in butter until completely melted. Add 1 1/2 cups Parmesan, 3 tbsp parsley, and pepper. Increase heat to medium; cook, whisking often until thickened, 10 min. Stir in lemon juice and season with salt. Transfer sauce to large bowl. Fold crabmeat and shells into sauce. Divide mixture among prepared dishes.
Combine remaining 1/2 cup Parm and panko, sprinkle over each casserole. Broil casseroles until golden and bubbly, 3-4 min. Garnish with parsley.
ENJOY!!!
