Serve Crab Stuffed Shrimp as an appetizer or dinner!

One of the best things about cooking at home is realizing how possible it is to create a restaurant-quality dish without being a trained chef.

One of the best examples of this is a recipe like Stuffed Shrimp with Crab.

It’s nothing more than cutting open some shrimp and stuffing them with an easy-to-stir-up mixture of crab and seasonings, but it couldn’t be more impressive.

And even better – it only takes 10 minutes to bake, thanks to starting with a grocery store shortcut of pre-cooked shrimp.

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Sometimes my recipe inspirations comes from restaurants. Sometimes it’s magazines. And sometimes, there’s nothing else behind it other than I want to put a ton of my favorite ingredients all in one dish.

Like my fried goat cheese salad and shishito pepper recipe before it, this smoked salmon pizza is the last thing. It’s just everything I ever want to eat, put together into one glorious dish.

This pizza or something very similar would probably be included in my last meal on earth. Smoked salmon? Soft eggs? Fresh herbs? Chili crisp? The gang’s all here.

This salmon pizza is a great light meal for a hot day, because it’s meant to be served at room temperature or close to it. This also makes it perfect to cut into small wedges and serve as an appetizer.

Grab a strawberry mule (my drink of choice for my last supper) and let’s get into it!

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You will love these Potato Cakes from Mashed Potatoes

The thing about three person families is that we ALWAYS have leftovers. Having grown up in a three person family, and now having a three person family of my own, I know this to be a fact. And it’s a fact I kind of love, to be honest.

We are not a family who hates leftovers. We love having leftovers, because it means that lunch for the next day is already taken care of!

But let’s be honest, some leftovers aren’t so great simply reheated as is (looking at you, sadly, salmon pasta). That’s why I have a breakfast casserole that serves as a leftover cornbread recipe, and I have a leftover turkey chili in my back pocket, too.

Mashed potatoes are another thing that I don’t love simply reheated on their own. Unlike mini Hasselback potatoes, which you can make in advance and then reheat, mashed potatoes are really best when they’re fresh.

After that, I think they’re a little better repurposed into something else, like the tops of mini shepherd’s pies, or my original leftover mashed potatoes recipe that is a casserole with lots of cheese and bacon.

Today, I’m sharing another idea for repurposing leftover mashed potatoes. This mashed potato cake recipe is similar to a dish my mom used to make for the three of us, and now I make these leftover mashed potato cakes for my family, too!

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When you think of a charcuterie board, you might think of a cocktail party, a light dinner or even an afternoon snack. But I also think of breakfast!

As I’ll explain below, charcuterie for breakfast is quite common in Europe, and I think we should celebrate here in the United States, too!

Read on to learn how to build an epic Breakfast Charcuterie board perfect for a weekend brunch or holiday gathering like Mother’s Day.

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Is there anything more comforting than a bowl of mashed potatoes and homemade gravy (or even bacon gravy)? In my house, they’re not just for holidays (although we surely have them then, too, and a potato cake or my leftover mashed potatoes recipe the next day).

Mashed potatoes are the first thing I want when I feel under the weather, or when it’s cold and gloomy outside.

And if I’m serving a juicy flat iron steak on grill, the meal isn’t complete without homemade mashed potatoes with heavy cream (and maybe some Dr. Pepper baked beans, too).

I just really enjoy the process of making mashed potatoes, and experimenting with them by adding unique ingredients and flavorings. These Blue Cheese Mashed Potatoes are the ones I’m currently digging the most.

They’re the perfect accompaniment to prime rib, ham, or lamb lollipops, or turkey (and no gravy is really needed). You could even put them on top of mini shepherd’s pies!

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Deviled eggs – you either love them or hate them, right? Actually, I think there are a lot of shades of gray, because there are so many ways to make them.

Some cooks keep it very simple with just mayonnaise, mustard, salt and pepper (which is what I did for Halloween eggs).

My mom’s are heavy on the paprika sprinkle. My husband’s family makes theirs with horseradish, which isn’t my favorite (although oddly I do like horseradish in the deviled egg dressing for my Easter salad!).

You can even make no mayo deviled eggs, like my recipe inspired by the flavors of Caesar salad.

Today, I’m going in yet another direction by combining two holiday appetizers – roasted shrimp and deviled eggs – to make these shrimp deviled eggs.

Decadent but simple to make, they’ll be the star of your appetizer table, especially as part of an Easter charcuterie board!

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Do you eat hard boiled eggs all year around, or mostly just after dyeing the eggs for Easter (and then shrimp deviled eggs)? I’ve always loved them at any time of year, and I’ve started packing them in my daughter’s lunchbox, too.

I’ll generally make a batch of them at the start of the week for easy snacking throughout the week. Just peel, sprinkle with salt and pepper or everything bagel seasoning, and eat.

But once in awhile I want to go beyond peel-and-eat, and that’s when I make this Egg Salad with Pickles. It’s a super versatile recipe, great for preparing on Sunday and eating for lunches throughout the week, or as part of a smoked salmon platter on an epic brunch menu for Easter or Mother’s Day.

Whether it’s served as a pickled egg sandwich on croissants or bread, or just eaten with a fork, this is the best egg salad recipe with pickles. And it’s for true pickle lovers, as the eggs are pickled AND there’s chopped pickles in the salad!

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Phyllo Dough Cups

My favorite shortcut to the easiest appetizers that also seem the fanciest are store-bought phyllo cups.

You can find these in the freezer section of the grocery store (although sometimes they are sold at room temperature around the holidays), and all you do is open the box up and fill the cups to your liking.

But because they are so dainty and pretty looking with their fluted edges, any appetizer made with these cups automatically ends up feeling super fancy.

These Phyllo Cup Appetizers have a filling made with salty bacon, sweet apple, tangy goat cheese and melty Gouda cheese. They’re so good that a batch will disappear quickly, so you might want to make a double batch!

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Disclosure: This is a sponsored post written by me on behalf of the Michigan Cherry Committee. All opinions are 100% my own.

Sometimes, I’m pretty sure I should have named this blog “Foxes Love Pizza,” and just gone all in on homemade pizza! Homemade pizza is something I grew up eating, albeit classic pepperoni and mushroom most of the time.

But sometime over the years, as my husband and I started cooking together more, we began branching out into things like chicken pizza with roasted garlic, cheeseburger pizza with all of the fixings, and even crostini pizza bars for parties.

These days, homemade pizza is almost always on our weekly meal plan, sometimes if only to use up leftover ingredients from other meals.

Last week, I had a bag of Brussels sprouts originally destined for air fryer Brussels sprouts or maple Brussels sprouts that were abandoned a few days prior (I’m no hero, I love takeout after a long day). I had also made some bacon in the oven for breakfast, and had a few slices left over.

I paired those ingredients with Montmorency tart cherries to create this easy, savory and sweet, homemade Brussels sprouts pizza with cherry glaze.

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With as much as I love seafood, I think I could easily move to New England and fit right in. But maybe I’d bring a few Midwest quirks with me, like buttermilk grilled chicken and watermelon feta salad, and a deep love of pasta salad of all kinds.

Whether it’s my mom’s classic macaroni salad that I grew up with, or fancified versions full of tomatoes and asparagus like my goat cheese pasta salad and acini de pepe pasta salad, cold noodle dishes are a staple on my dinner menu in the summertime.

And while I generally think of shrimp as a main dish protein for my coconut risotto, shrimp ramen or buffalo shrimp pizza, it really fits right into pasta salad quite nicely.

This seafood pasta salad recipe with both shrimp and crab is my virtual trip to New England this summer. Don’t forget to pack the Old Bay seasoning!

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