Second Stop on the Triple Crown

For many years,  I would pass the Pimlico Race Track on the way to my evening job at the 5 Mile House in Baltimore. Yes, I was a barmaid.  ”Pimlico” is the home of the “Preakness” the second race in the triple crown series.  Ironically, the 5 mile House was only 1/4 mile away from the track, but not once did I attend the “Preakness. Now that should be a super. I love a big party around a sporting event. Don’t worry however, this is not to say I didn’t attend my share of Preakness parties…..

With each of the “Triple Crown Races” there is a special drink associated. My memory did serve me correctly and the “Black Eye Susan” is the drink that reps for the Preakness.

The Black Eye Susan is Maryland’s state flower……..

But what I learned in my research for this blog, the drink itself appears to vary from year to year possibly depending on the alcohol sponsor for that year….

This is the recipe for the 2013 Black Eye Susan

- 1.25 oz of Finladia Vodka

-.25oz St. Germain Liqueur

- 2 oz Lemon Juice

- 3 oz Lemongrass and Blackberry Simple Syrup

- 6 drops Angostura Bitters

- 1 sage leaf

If this 2013′s drink seems a bit out of the norm for you, here is a drink  from a previous year prepared for the “Preakness”!! This is a little more to my liking…..

Directions

Mix all ingredients together in shaker with ice. Share and pour into Collins glass……

Ingredients

- 1 1/4 oz Early Kentucky Whiskey

- 3/4 oz 42 Below Vodka

- 3 oz Sweet and Sour Mix

- 2 oz Orange Juice

Directions

Mix all ingredients in shaker over ice and shake. Pour into Collins glass and garnish with orange slices and cherries…….

Any good Marylander will tell you it’s all about the blue crab in the Chesapeake Bay Area! Soooo here go some of my best crab dishes….I refer to them often. I haven’t tried the drinks yet, but I’ve surely made this dishes!

Crab Balls…..perfect finger food 

You’ll be the “bees knees” with your guests if you whip up some delicious crab ball for you Preakness Party

Ingredients

-1 lb lump crab meat

- 3/4 to 1  cup ground saltine crackers

- 1 egg

- 1/3 mayonnaise

- 2 tsp old bay seasoning

- a dash of Worcestershire sauce

- vegetable oil for frying

Directions

1. Mix all ingredients in a large bowl. Measure out balls with a 1/4 measuring cup. Roll into balls.

2. Fry in 350 degree vegetable oil until golden brown

3. Drain on a paper towel and salt lightly.

4. Serve with tartar sauce

Maryland Crab Dip with Homemade Soft Pretzel Sticks

Ingredients

- 24 oz. softened cream cheese (softened)

-1/2 cup mayonnaise

-16 oz. lump crab meat

- 1 tsp Worcester sauce

- 2 tsp old bay seasoning

- 2 loaves frozen bread dough thawed

- 1 whisked egg

1. In sauce pan blend together; cream cheese, mayo, crab, Worcester sauce, and Old Bay seasoning  and bring to a low boil. Reduce heat to low…

2. Cut each loaf of bread dough with a pizza cutter. Each loaf should yield 12-16 pieces. Roll into “sticks”

3. Bring large stock pot of water (seasoned with salt) to a boil….put sticks in the boiling water. Remove with the sticks rise to the surface of the boiling water.

4. Pat the dough dry…..brush with egg wash and sprinkle on additional old bay seasoning

5. Bake in pre-heated of 350 degrees for 20 minutes

6. Cool and serve with dip

Crab Melt Sandwiches with Remoulade Sauce

- 1 cup lump crab meat

- 1 8oz block of softened cream cheese

-1/4 cup mayonaisse

-old bay seasoning

-1 tsp Worcester Sauce

- white bread

- white American cheese slices

- eggs (3 to 4)

- milk (1 to 1/12 cups)

- butter

Directions

1. In sauce pan, cream cheese, crab meat, mayonaisse,  worchester sauce, a few

dashes of old bay seasoning over medium low heat. Heat through until texture is smooth and creamy.

2. Remove crust from approximately 20 slices of white bread. In shallow dish, whisk eggs and milk together as you would for french toast add a few dashes of old bay seasoning.

3. Preparing sandwiches, spread bread with crab mixture add one slice of American cheese. Put sandwich together and place into egg mixture. Flip. ( do not allow the bread in the mixture too long as it will become too wet)

4. Place in pre-heated (medium temperature) skillet with butter. Toast each side for 2-3 minutes. Remove from skillet. For additional crispness, place on baking sheet and put into the oven at 400 degrees for 2 minutes per side.

5. Allow sandwiches to rest for a minute and cut into quarters.

Remoulade Sauce 

1/2 cup Ketcuph

1/2 cup mayonaisse

1 tbsp sweet relish

1 tsp hot sauce

Prepare in advance and chill!!!!!

Remember…..Who Do You Want In Your Kitchen On Game Day?

Mastering Mom

Female athletes have certainly been some of the most inspirational people in my life. Cheryl Miller, Jackie Joyner-Kearse, Wilma Ruldolph, Mary Decker-Slaney…I could go on and on. I watched them, read about them, and aspired to be like them. However, as great as these women are/were, there is no greater inspiration for me than my mother.  Even though mother isn’t an athlete and she never played any organized sport, she still managed to be an integral part in fostering my love of playing sports as well as being an avid sports fan.

It was the little things she did to develop my athleticism….  cool stuff like making us play outside from sunrise til sunset in the summer. Of course I was going to build up my stamina. Then there was the pushing of wheel barrows filled with dirt and carrying buckets full of water to care for our garden. Excellent strength and condition exercises. And let’s not forget, hanging out multiple loads of  laundry. Fabulous way to develop fine motor skills….

All jokes aside (even though all of the above really did happen) my mother busted her butt to make sure I got to every sports practice, game, camp, and all that goes with the development of me as an athlete. My mother never complained she was tired after working a full time job as a nurse, running her four children around to multiple events,  and then coming home to cook a full meal every night. She came to all of my games and took care of my injuries. Even after graduating from college when I began coaching, my mother would still come out to my meets to support me.  My mother is my biggest cheerleader constantly reminding me that I can achieve anything in every aspect of my life. I love you Mom and thank you

Paige, Brooke, and their Nana…..This recipe is one of my favorites for a Mother’s Day Treat!!!

Chicken Parmesan Pizza

I call this a pizza because the chicken is pounded very thin and then the cheese, pasta, and sauce are placed on top….

Ingredients

- 2 boneless chicken breast

- 2 cups of Italian bread crumbs

- 2 cups of Panko bread crumbs

- 1/2 cup grated parmesan cheese

- 3 eggs whisked

- 2 cups of flour

-1/3 cup vegetable oil

- 1/4 cup butter

- 1 cup mozzarella cheese

- 1 lb cooked pasta (I used cut spaghetti by Barilla)

- 2 jars of favorite marinara sauce

-garlic powder

-Italian seasoning

Directions

1. Butterfly chicken breast..place breast into plastic ziplock bag and pound

flat. Do both breasts.

2. Create dredging station..in three separate pans first flour, then eggs, then

bread crumbs. Season flour and bread crumbs with garlic powered and dried

Italian seasonings. Season breast with salt and pepper. Place breast first in

the flour, then the egg, and then the bread crumbs (parmesan cheese should be mixed into the bread crumbs). Do both breasts..

3. In large skillet, heat vegetable oil and butter over medium heat. Place

chicken breast in skillet and fry for 4 minute on each side.

4. While frying chicken, prepare pasta according to the package directions

5. When both breasts are fried, place  into backing tray and top with

marinara sauce and mozzarella cheese. Place under the broiler for

1 to 2 minutes..Keep a close eye so as not to burn cheese.

6. Remove from oven and top with pasta in the center.  Add

more marinara sauce and mozzerella cheese. Place back under broiler.

7. Place on platter and serve!!!

Another reason to love this dish…. it serves a ton of people!!

Remember…..Who Do You Want In Your Kitchen On Game Day!!!

Resilient Racing….

Over the last month, I have run two 5k races.  The lead off race was with my friend Leslie in Flushing Meadows, New York and the other with my daughter Paige in York, Pennsylvania. Coupled with the fact, I am scheduled for a third one next week. Yes, I’m back on the circuit .  After the run with Paige it hit me, there were 900 plus runners and hundreds of supports at the “Race Against Racism” in York, Pennsylvania and we had not been deterred by the recent violence in Boston. While we were running, I saw several people wearing t-shirts with the quote “We Love Our Boston Running Family”.  Interestingly enough, it didn’t even occur to me until I saw the t-shirts. How amazing!!!

Leslie and myself post race…..clearly I’m in good spirits. 

It’s the “runner’s high” a good release of endorphin :) 

Road races are a weekend staple in thousands of communities.  Whether it’s hosted as a fundraiser for a charity or by a running club for people to earn points in a series,  we love the races. If you have never attended a race, just go for the energy that surrounds the event. Back in the day, you would show up at a race, do your warm-up, runner your race, have your complimentary beer, and go home. Now races are a whole party scene. Live music or a great DJ to keep the runners and crowd excited. Often entertainment, the race in York had a local drill team perform. There are often bounce houses and other cool activities for the little kids. Massage tables and wellness tables. You get my point. It’s a big old party……

My daughter kicked butt!! This was Paige’s first 5K

Even though I love the new party model for race day, what I love even more is the support shown by all runners.  Everyone supports one another while out on the course. Cheering each other on and giving words of encouragement when someone might need it the most. There is back rubbing and people who might even walk with someone to share a quick pep talk. Often a complete stranger. That’s what it’s all about. Not the the accomplishment of the distance, but the camaraderie.

With good reason, the large races held from this point forward, will have new security guidelines that didn’t exist for previous races.  But we can all rest assured,  people will keep on running.

Pesto Chicken Cheese-steak Sliders

As I continue to work on my cookbook, my current focus is sliders. So yes…. you will be inundated with sliders….

Ingredients 

- 2 boneless chicken breast

- garlic salt

- Dried Italian Seasoning

- olive oil

- butter

- prepared basil pesto

- Shredded mozzarella cheese

- Italian Sub Rolls

Directions

1. Preheat large skillet to a medium heat.

2. Slice chicken breast into chicken slivers ( very thin slices)

3. Season chicken with garlic salt and dried Italian seasoning.

4. Put chicken in skillet and cook for 7-10 minutes based on the width of the chicken.

5. Remove chicken from skillet, put in a medium sized bowl, add pesto, and toss.

6. Slice sub rolls. Put a generous amount of chicken and top with mozzarella cheese.

7. Heat broiler, place sandwiches on a baking sheet, and place under the broiler until the cheese is melted….

8. Cut into slider size pieces.

You could  to with a little marinara sauce as well. That was my epiphany for the day…

Have a great one and keep reading….and Remember

Who Do You Want In Your Kitchen On Game Day…..