i should be mopping the floor: June 2011

Thursday, June 30, 2011

"Crab" Sandwiches

36th Avenue

Featured At Serenity Now



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It's been a bit since I've posted. Summer is the time when we get the heck out of dodge and drive around the state seeing friends & family (we live in Texas, so it takes a while). We've been out of town for what seems like all of June. We are currently at the beach and I just HAD to share our favorite meal with you!

We rented a condo on Mustang Island, so we've been doing most of the cooking here instead of eating out a bunch (although, I must have the obligatory seafood meal while at the beach....or two). We made these the other night when some friends came to see us while we were in town. I got the idea from my friend, Amanda, who made these on her beach trip. And she got the idea from Family Fun. (What would moms do without that magazine?)

I tell ya, it couldn't be any easier....I even bought (gasp!) store-made filling. I don't cook that much on vacation, now!

You'll need:

- croissant rolls, sliced in half for filling
- sandwich filling (we used tuna & chicken salads, my kids wouldn't have touched actual crab salad)
- radishes, sliced into thin semi-circles (you'll need one radish, two at the most...for 8 sandwiches)
- carrot sticks 
- red bell peppers, sliced like claws (I used two for 8 sandwiches)
- 1 small can sliced olives
- 1 tub cream cheese
- toothpicks

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Assembly is super easy. I just laid it all out there and everyone was able to put their crab together.


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My sweet husband was on eye-ball duty. We pre-made these to make it easier. Put a dab of cream cheese on the end of a toothpick and sandwich between two olive slices. I placed them in the freezer for about 20 minutes after assembling to make sure the cream cheese didn't get too sloppy. Didn't need an eyeball massacre on my hands.


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Just assemble as shown. Couldn't be an easier lunch or supper for a day at the beach.

Fins up!

Oh, and super excited that Desiree from The 36th Avenue was so sweet to give this post this sticker:



Friday, June 10, 2011

The Perfect Summer Salad

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A friend of mine brought this salad on a picnic to the pool this week. I went home and immediately replicated it. It's so delicious. And very simple at the same time.

Our city has those "Movie Night in the Park" on Fridays in the summer. We love to pack a cooler with a picnic supper...and THIS is included tonight! ; )

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Easy stuff...you may have most or all of it on hand (or in your garden!)

Summer Salad

Serves 6




20 small new potatoes
Kosher salt & fresh ground pepper
16 ounces rotini (or cavatappi or fusilli)
16 ounces green beans, trimmed and halved
1 cup pesto

(the measurements are approximates....I ended up using the Quick Pasta since I had a good coupon for it, and I could only find weird sizes for pesto....and I ended up with artichoke pesto, too...which is YUMMY!)

1. Scrub potatoes then cut them into 1-inch cubes; place in a large pot of water and bring to a boil.

2. Add 1 tablespoon salt and the rotini; return to a boil and cook for 3 minutes.

3. Add the green beans. Return to a boil; cook until the vegetables are tender (1.5-2 minutes) and the pasta is al dente.

4. Drain; toss with the pesto and season with salt and pepper. Serve warm, at room temperature or even chilled.



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