Tag Archives: I Cor 7:5 challenge

Stay At Home Date Night

glamour MaliaAround here Valentine’s Day is pretty low key. For the most part, we like to celebrate as a family. Our long standing tradition is the heart shaped strawberry cake that I make every year. And, when we can, David and I try to have lunch together on Valentine’s Day instead of going out for dinner (which is, IMO, insane!)

This year we changed things up a bit. One of my Wedded Bliss contributors wrote a post about cheap Valentine’s date ideas. One suggestion was to eat a late dinner together after the children were in bed. I thought that sounded like a great idea and so we gave it a shot. (You can read about it in my post at Wedded Bliss today!)

PhotobucketWhat I really want to share here is the recipe for the Shrimp & Crab Gratin that I made for our dinner. It was so yummy…mouthwatering even! And since this is Mouthwatering Monday, I think it fits the bill. (Plus Rachel will be really mad at me if I don’t give her the recipe.)

I came across this recipe at Publix grocery store through their Apron’s Meals program.

Shrimp and Crab Gratin

1 tablespoon unsalted butter
1 cup Bakery Parmesan bread chips (I used pre-prepared breadcrumbs. ~1/2 cup is sufficient)
1/3 cup shredded Italian-blend cheese
8 oz Deli spinach artichoke dip
1 tablespoon hot pepper sauce
8 oz pasteurized lump crab meat
cooking spray
8 jumbo shrimp (peeled/deveined, tails on; thawed, if needed)


  1. Preheat oven to 425°F. Cut butter into 4 pieces and place in medium bowl to soften. Place bread chips in food processor and pulse until finely ground. Add the crumbs to butter; sprinkle with cheese and set aside.
  2. Place spinach artichoke dip and hot pepper sauce in medium bowl. Add crab meat, checking for any shell or cartilage pieces (wash hands); combine mixture until well-blended, taking care not to break up large lumps of crab.
  3. Coat 2-quart baking dish with cooking spray. Spread one-half of the crab mixture in baking dish. Arrange shrimp around edge of baking dish, with tails up; top with remaining one-half of crab mixture, spreading mixture evenly over shrimp, leaving only tails exposed.
  4. Mix crumb topping, using fingertips, until well blended. Spread topping over crab mixture. Bake 10–15 minutes or until topping is golden and sauce bubbles around edge of dish. Serve.

img_2526The gratin was served with pan grilled NY strip steaks and parmesan aspargus. We picked out our favorite adult beverages and had a  tonguegasmic meal!


I forgot to link to The Challenge last week. Have you been keeping up with it? I really like this week’s challenge, it sorta goes with the whole “tonguegasmic” theme 😉 Be sure to check it out!


Filed under by Malia, life as a domestic goddess, love & marriage

Veggie Pockets

PhotobucketAnother Mouthwatering Monday post!

An all-time favorite meal in our home is chicken pot pie. But with JBelle taking the vegetarian route I figured that was no longer an option for us. I got to thinking about it though and it occurred to me that I could do the dish without the chicken. However, there was something about it that seemed a bit unappetizing to me. I thought on it a little more and the idea formed to make individual pot pies with a veggie only filling. Much to my amazement, it was hit and so the Veggie Pocket was born!


Yummy Veggie Pockets

Veggie Filling

1 bag of frozen mixed veggies
1 (or 2) cans cream of celery soup (depends on how much you’re making & how “creamy” you want your filling to be, small bag/box of veggies – 1 can, regular size bag of veggies, probably 2 cans)
~1/2 T poultry seasoning
Seasoned salt to taste

Biscuit recipe (doubled if you have large amount of filling)

2 cups self rising flour (or all purpose with about 1 T baking powder)
1 stick butter (I’ve only ever used butter, so I can’t recommend using margarine)
1 cup milk
extra flour for dusting and rolling out


Mix all the veggie filling ingredients together in a bowl and set aside. Cut the butter into the flour using a pastry cutter until the mixture is well incorporated and looks like course crumbs. Add the milk and stir together (dough will be sticky). Turn the dough out onto a well floured surface and roll out with a rolling pin to about 1/4 to a 1/2 inch thick. Use a cookie/biscuit cutter to cut out circles. Once you’ve cut out all your circles, one at time roll out each circle until it’s roughly twice the size it was before. Put a spoonful of veggie filling onto one circle.


cut out biscuits


ready to assemble

Then using some water, wet the edges of the biscuit with the filling on it and the edges of another biscuits. Place the second biscuit on top of the veggie mixture biscuit and seal the edges together. Then, if you like, you can crimp the edges with a fork.


crimped edge

Using a fork, poke the top a couple of times to vent. Place them on a cookie sheet and bake at 425 degrees for about 20 minutes or until crust is a light golden brown.


golden brown & ready to eat!

It’s tonguegasmic!


Did you get you some new undies last week? I did! 😉  The Diaper Diaries I Cor 7:3 Week 3 Challenge is up…head on over and shed a little light on the subject!


Filed under by Malia, life as a domestic goddess