Holy cow, it's April! Time for the weather to be warmer, but just in case it isn't, how about a yummy snack that you can enjoy while curled up with a good book? You know what, this would make an awesome party treat or potluck addition! There's never a bad time for a good crab dip.

Crab Dip:

Ingredients:
1 pound crab meat
3 packages (8oz each) cream cheese
1/2 cup buffalo wing sauce (or you can use 1/2 cup jarred salsa)
1 can chilies and tomatoes, drained (or Rotel)
1/2 cup milk
2 lemons (optional)

Directions: 

Sort through the crab and make sure that there aren't any shells.

Cube the cream cheese and put it into your crockpot. Plug it in and turn to high to begin melting the cream cheese. Add the buffalo wing sauce (or salsa), milk, and the drained can of tomatoes with chilies. Add the crab, stirring carefully.

Cover and cook on low for 2-3 hours, stirring every 20 to 30 minutes, or on high for no more than 2 hours, stirring often.

Serve with your favorite crackers, cubed bread, or celery sticks.




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Do you ever get the urge to try something fancy? I've heard a lot about cedar plank salmon and thought I'd give it a try. It sounds fancy, but it turns out that it's not super hard to make.

Cedar Plank Salmon:

Ingredients:
1 single-use cedar plank, cut to size
1 pound salmon
2 limes
1 teaspoon cumin
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon onion powder
1 Tablespoon honey

Soak the plank in water for at least an hour. While it is soaking, combine the dry spices in a bowl. Rub the salmon on all sides with the spice rub, and then drizzle on the honey. Top with slices from 2 limes, and slide it all into a plastic storage bag. Refrigerate while the board is soaking, at least one hour, but overnight in the refrigerator is fine.

When the time has passed, put the wet cedar plank into the bottom of your crockpot. Remove the salmon from the bag and put it (with the lime slices) directly on the board.

Cover and cook on low for 2 hours. Check the salmon. It should flake easily with a fork. If it doesn't, cook on low for an additional 30 minutes and then check again.

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Is it Spring yet? Almost? Whew! This winter has been brutal in so many ways. We've gone through polar vortexes, icemageddon, and a bomb cyclone. Did I mention a broken furnace, water heater, and fridge? We'll be digging out for a while and what's the best thing for digging out? Something hot and delicious, of course!

Crab and Corn Soup:

Ingredients:
1 quart chicken broth (4 cups)
1 Tablespoon butter
1 cup finely chopped onion, or 1 Tablespoon dried minced onion flakes
1 (32-ounce) package of frozen corn
2 garlic cloves, chopped
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 (6-ounce) can lump crabmeat, drained and picked through for any remaining shells
1 cup half and half or heavy cream (to add later)
1 avocado, sliced (to add later)

Directions:

Use a 4-quart slow cooker. Pour the broth into your crockpot and add the butter and onion. Stir in frozen corn, garlic, butter, cayenne, and the crabmeat.

Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent.

Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.






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How much do you love that new logo for #CrockpotMonday ? I'm in love with it. I'm not going to lie. It's going to take a while before I'm not like oooh, look at that! But, you aren't here to hear about my awesome logo. You're here for a new recipe so here you go!

White Fish with Pesto:

Ingredients:
1 to 2 pounds of white fish (sole, halibut, etc)
Bottled pesto (or make your own!)
Shredded Parmesan cheese
Aluminum foil

Directions:

Spread out a layer of foil on the counter top. Put a piece of fish on it. Cover it with a spoonful of pesto. Sprinkle on some shredded Parmesan. Fold over the foil to create a little packet. Put the packet into your crockpot. Continue to layer in foil packets until you run out of fish.

Cover and cook on LOW for 3-4 hours. The fish is done when it is fully white and flakes nicely with a fork.

Enjoy with your favorite veggie and maybe a side of rice!





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Lobster is one of those foods that I get to eat once in a blue moon. It just screams decadence to me and you know what? Every once in a while, you deserve a treat and this is the perfect easy dinner that will hopefully make you feel as if you're the queen or king of the ball!

Lobster Bisque:

Ingredients:
3 cups chicken broth
8 ounces clam juice
14.5 ounces stewed tomatoes
8 ounces sliced mushrooms
1 onion, diced
1 large leek, diced (just the white part!)
1 Tablespoon dried parsley
2 teaspoons Old Bay seasoning mix
1 teaspoon dill
1 cup heavy cream (to add later)
2 lobster tails (to add later)
lemon slices as garnish, and to squeeze in at the end

Directions: 

Use a 5 quart or larger crockpot, and combine the broth, clam juice, tomatoes, onion, mushrooms, leek, parsley, Old Bay, dill, and parsley.

Cover and cook on low for 6-8 hours, high for 4-5, or until onions are translucent and flavors have melded.

Use an immersion blender to blend into a chowdery broth or very carefully add it to a traditional blender and blend before adding it back into the crockpot. Add lobster tails. Cover and cook on high for 30-45 minutes, or until lobster tails have turned pink and the meat is fork tender. Remove lobster tails from crockpot. Stir in heavy cream.

Ladle into dishes, and serve with lemon slices and lobster meat. You can take the meat out of the tail, and mix it in the soup, or leave it intact and pick at it at the table. 
I cannot wait to put this on the menu! My birthday is coming up so that just might be the perfect time!





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I'm back with more salmon! This isn't a favorite fish of my kids, but I love it. I'm going to keep trying it different ways to see if I can't convince the boys that they love it too.

Sweet & Spicy Salmon:
Ingredients:
2 largish pieces of salmon
2 Tablespoons brown sugar
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon crushed garlic (2 cloves, smashed and chopped)
1/2 teaspoon oregano
1/2 teaspoon kosher salt
1/2 teaspoon ground red pepper
aluminum foil


Directions:

In a medium-sized dish (such as a pie pan), combine all of your spices with the brown sugar. Tear off enough foil for each piece of fish and lay it out on the counter. Place each piece of fish on its own piece of foil and rub the salmon with your spice/sugar blend. Fold the foil over and create a contained packet. Place the packets into the crockpot.

Cover and cook on high for 2-3 hours.  Serve with rice or quinoa and some veggies.
I just found out about boil in a bag quinoa! I'm so excited to try that out alongside the salmon. Let me know what you pair with this! I'm always looking for new ideas.






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This recipe is a household favorite! I mean, who doesn't love alfredo and shrimp? Okay, I know that some of you don't love them but that's okay. Everyone at my house does!

Seafood Alfredo:
Ingredients:
1 stick butter
2 cups whole milk
1 teaspoon herbs de provence
3/4 cup shredded mozzarella cheese
3/4 cup shredded parmesan
3 smashed and chopped garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 Tablespoons flour
1 pound frozen, cooked shrimp
Pasta

Directions:

Pour the milk into your crockpot and then stir in the flour. Add your herbs and garlic, stirring them in. Add the stick of butter and all of the cheese.

Cook on low for 4-6 hours.

Don’t panic when your butter separates from the milk and cheese. It will be okay, I promise.

Stir the mixture thoroughly and add your frozen shrimp. Cook pasta according to package directions. When its done, toss the alfredo sauce with your pasta and enjoy!

And...if I might suggest, while your pasta is cooking, why not toss some garlic bread into the oven and toss together a simple salad to go alongside your pasta? Yum, yum, yum!






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I really shouldn't post these recipes when I'm hungry. By the time I finish, I'm drooling on my keyboard and starving. Of course, I never have the exact ingredients to make anything as delicious as this unless I've shopped for the week! I need to fix that.

Paella:
Ingredients:
2 spicy sausage, cut up
1.5 pounds of thick fish steak
1 each of a yellow, red, orange bell pepper, cut in chunks
1 small yellow onion, diced
1 head of cauliflower florets
2 Tablespoon butter
1/4 teaspoon kosher salt
½ teaspoon saffron
1.5 cups chicken broth
1 cup brown rice

Directions:

Dump the rice and chicken broth into the crockpot and stir. Stir in the saffron and the salt. Add the butter, and chopped onion, cauliflower, and bell pepper. Add the cut up sausage and the fish to the top.

Cover and cook on low for 6-8 hours, or high for 3-4, or until rice has absorbed the liquid and is cooked and the fish is flaky. Be careful you don’t cook it too long or your rice will break down and nobody loves mushy rice!

Let me know what you think!




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My oldest loves shrimp so we're always looking for new ways to make it. His favorite is probably just tossing it into mac 'n cheese but he'll eat it any way you make it!

BBQ Shrimp:
Ingredients:
2 pounds fresh raw shell-on shrimp
1 stick of butter
1/4 cup olive oil
1/4 cup Worcestershire sauce
1-2 Tablespoons hot sauce (to taste)
1 teaspoon ground black pepper
1 teaspoon kosher salt
3 lemons, juiced
1 Tablespoon chopped fresh basil

Directions:

You'll need a 5 to 6 quart crockpot for this meal. It makes some serious yummy!

Rinse the shrimp, but don't soak them. Dump them into the crockpot.

Add the stick of butter, olive oil, and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in there, too. Juice the lemons, and add that, and top with the freshly chopped basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick, but that's okay.

Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. I turned ours off at exactly 2 hours. It was perfect.

Serve with bread to sop up the juice.

So, so yummy! Let me know what you think!





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I can't believe that it's April already! This year is flying by and I'm not sure I'm ready for what's coming up...but one day at a time and one yummy meal at a time! How many of you like salmon? It's a fishier fish so I know some people don't enjoy it. If it's been a while, why not give it another shot?

Salmon with Lime Butter:
Ingredients:
2 salmon fillets (slightly frozen is okay)
1 Tablespoon butter, melted
1/2 Tablespoon lime juice
1/8 teaspoon black pepper
1/2 teaspoon dried minced parsley (if you have fresh, chop up 1-2 teaspoons)
2 cloves minced garlic
aluminum foil

Directions:

Spread a length of foil onto the countertop, and put the salmon fillets directly in the middle. In a small bowl, melt the butter in the microwave, then stir in lime juice, pepper, garlic, and parsley. Brush this mixture all over the top of your fish. Fold the foil over and crimp the sides to make a packet. Put this packet into the bottom of an empty slow cooker.


Cover and cook on high for 2 hours. 

Let me know what you think! I'm thinking about making this with some brown rice and veggies.





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