Grilled Crab and Zucchini Boats

Serves two

1 small-medium zucchini - 7"-8" long

1 6oz can of cooked crab meat, drained thoroughly

3T bread crumbs

2T mayonnaise 

1 tsp lemon zest 

1/2 tsp lemon juice

1/2 tsp salt-free all purpose seasoning 

1/4 tsp dill weed

1 slice onion minced

1 clove garlic minced

1 3" rib celery minced

Salt and pepper

Olive oil

Sriracha Citrus Aioli, optional (recipe below)

Long skewers and aluminum foil

Slice zucchini in half lengthwise. Using a melon baller or small spoon, carefully scoop out a trough in each half, about 1/2" deep, 1/4" from sides and 1/2" from ends. Lightly coat both halves with olive oil 

and sprinkle trough with salt and pepper. In a small bowl, mix crab, breadcrumbs, mayo, spices and veggies, along with a dash of salt and pepper. Let sit 5 mins. Carefully fill both halves of zucchini with crab mixture. To keep the zucchini stable on the grill it's recommended to skewer with two skewers. If using wood, remember to soak in warm water for a couple minutes first. Set grill to a medium heat and once hot place the boats zucchini side down and loosely tent with a piece of aluminum foil. Cook covered for 5-7 minutes. Turn heat to low, remove foil tent and cook for an additional 2-3 mins. Remove from heat, place on plate and drizzle with sriracha citrus aioli and additional sriracha, if desired. Serve hot. 

Sriracha & Citrus Aioli

2T mayonnaise 

1 tsp sriracha

1/2 tsp lemon juice 

1/2 tsp lemon zest

Skewered boats, pre-grilling

Pretzel Pigs in a Blankets w/ Beer Cheese Sauce

1 pkg lil smokies/cocktail Frank's

1 pkg rolled thin crust pizza dough

1/4 c baking soda

5 cups water

1 egg, beaten w/ 1 T water

Coarse sea salt

16oz Velveeta original

1 cup Belgian style ale

1 T stone ground mustard

Prepare 2 baking sheets: 1 greased, 1 towel-lined

Roll out pizza dough onto a large cutting board and cut in half length-wise and height-wise, giving you four rectangles. Cut each rectangle into 10 to 12, 1/2"-wide strips. Open package of smokies, lay out on a paper towel, pat dry with another paper towel. Wrap a strip of dough around each smokie and lay out on a greased baking sheet. Should have 40 to 48 total. Pre-heat oven to 425 F.

In a medium pot, heat water to a low boil. SLOWLY, add baking soda, 1T at a time. Add dough-wrapped smokies, 5 at a time, to water/soda mixture and boil for 15 to 20 secs. Using a slotted spoon, transfer carefully to the towel-lined baking sheet. Continue until all have been boiled. Re-grease the first baking sheet and transfer smokies back. Lightly brush each with beaten egg and sprinkle with sea salt at this time. Then bake for 15 to 20 mins, until nicely browned. 

While baking, cut cheese into 1" cubes and place into a large microwave safe bowl. Heat for 1 min intervals, stirring between each, until melted. Add beer, 1/4 c at a time, stirring until fully incorporated. Then add mustard and stir well. 

Serve up and enjoy!

Pretzel pig-in-blanket - courtesy of Tasty

Beer cheese dip - original recipe

Red Wine Chocolate Cake

1 box Devils Food Cake (plus ingredients needed to prepare)

1 bottle dry red wine, such as Cabernet Sauvignon 

2 T unsalted butter softened

1 c semisweet mini chocolate chips

1 c powdered sugar

Fresh berries, cherries, whipped cream (optional)

Preheat oven to 350 F. Prepare the box cake mix as directed, but substitute wine for the water. Pour into a prepared bundt pan and bake for 40-45 mins, until a toothpick inserted comes out clean. Cool cake completely. Then invert onto a large plate. 

In a small bowl, microwave butter and chocolate chips for 30 seconds. Stir, then microwave for 15-30 secs more until fully melted. Add 1/2 cup wine and stir. Add powdered sugar and stir until smooth. Let rest 10 mins before drizzling over cake. Serve with fresh berries or cherries and whipped cream. Oh, and drink up the rest of the wine!

Recipe adapted from Tasty

Overnight Cookie Butter Baked French Toast

• 
• 
  
  ⅔ of a loaf of challah loaf, preferably stale or lightly toasted
• ½ cup + 2 T cookie butter
• ½ cup chocolate chips
• 3 large eggs
• 2¼ cups milk
• ½ teaspoon salt
• 2 tablespoons light brown sugar
• 1 banana, mashed
• 3 tablespoons turbinado sugar 
• 
  
• Cut the bread into bite-sized cubes. Layer one third of the bread in a prepared deep 8x8 baking pan or lasagna baking dish. In a small bowl, microwave the cookie butter for 15 to 30 secs, until runny. Drizzle a third of the melted cookie butter over the bread cubes and sprinkle a third of the chocolate chips over the bread. Repeat this to create three layers of bread, cookie butter, and chocolate chips. Set aside. In a medium bowl, mash banana with cookie butter and salt until combined, stir in the eggs, then whisk in milk. Pour over the bread, ensuring the bread is completely soaked in the mixture. Cover with plastic wrap and leave in the refrigerator overnight. Preheat the oven to 350 degrees F. Sprinkle the turbinado sugar over the French toast and bake for 45 - 50 minutes, or until center is set.

  Serve with maple syrup, chocolate syrup, or enjoy by itself! 

  Change it up! One idea: sub in white chocolate chips and add dried cranberries. Add 1 tsp orange zest when mixing bananas and cookie butter. Another: add dried cherries and chopped pecans along with chocolate chips. Tons of possibilities! 

Recipe adapted from one published at www.cookienameddesire.com