Thursday, December 31, 2020

Roundup of recipes from 2020

 I want to wish everyone a Happy New Year, and all possible best in 2021.  

What a year, huh?  2020 is definitely going down in the history books. 

Not a great year for so many, but for the most part most of us managed.  

 I can't say it was my greatest year ever, but I had some great moments.

Roundup of Recipes from 2020

I had fun cooking at a local restaurant.  Hard, hard work, but so enjoyable.   My body however, decided that at my age, it was better off not working that hard, and gave me a swift boot in the butt in the form of a bad attack of sciatica.  I've never had such pain, nor do I want to ever experience that again.   So I had to hang up my apron there. 

I still did some cooking, experimenting in the kitchen.   Being on a virtual lockdown does sometimes have its benefits although I did cook so much food that was tried and true, can make it with my eyes closed and the brain on pause.  I need new recipes. 

I took a look at my blog today and found out that one of the most viewed recipes on here was my homemade Créme Fräiche.  I've made it so many times so far this year. In fact I made some just the other day.  I've dolloped it on potatoes, taco's, nacho's and even swirled it into soups, added it to recipes, and eaten it by the spoonful, naked.  The Créme Fräiche was naked, BTW,  not me.  

Créme Fräiche.

February must have been a good month, cause I also cracked the code on Bacon Jam.   It was so good, I've made it for myself a couple times so far this year.  I did share some early on this year when we were still able to gather together and shared it then.
Bacon Jam

There were a couple more standouts this year, at least according to the stats.  

I made some Banana Oatmeal muffins back in June, which were pretty tasty, even if I do say so myself.  

Banana Oatmeal Muffins

And my Toaster Oven Cornbread was also a hit.  I started with a mix and added my own homemade Créme Fräiche in it.  

Toaster Oven Cornbread

I've actually made a few versions of that cornbread this year.   I do live in the south, after all.  And cornbread is a must make and serve alongside many meals.

 These were perfect to make, especially when it was hot outside, and I still wanted a good tasty dinner roll.   My little toaster oven came through for these Toaster Oven No Knead Rolls.  

Toaster Oven No Knead Rolls

My little toaster oven has gotten a bit of a workout this year, and will probably continue to be used, a lot.  


All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2021, with all rights reserved thereof.

Check out my cookbooks on Amazon.  

All are available as paperbacks or as a downloadable e-book.  

All the ebooks are currently on sale.
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes

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Sunday, December 27, 2020

Cheater Collards and Ham

 Please do not throw the stale cornbread at me for posting about my Cheater Collards.    

I can duck. 

Why am I showing this today?  Well, I'm part of a group called Sunday Funday, and we are assigned a theme and post about it, every Sunday.  I don't always participate, but this time I did.  This time the theme was "Let's Ring in the New Year 2021 With Your Special Dish.   Our guest hostess is Sneha from Sneha's Recipe. I almost forgot to add that. sigh.  

We actually have rotating hostesses for this as well.  I knew I'd forgotten something when I wrote this in my post Christmas madness.   And I need to make it up to them.  I'll tell you all about them in a separate post though.

Here in the South, the New Year is begun with Greens and Blackeyed Peas, to bring you luck in the New Year. 

I didn't do any Blackeyed Peas today, cause I'll be doing a Danish meal on New Years, but I might make some more of this for lunch that day. 
I love Collards.

'Cheater' Collards and Ham

Let me explain about my cheater Collards and Ham.   I love Collards and Ham, but it can take a little while to get it nicely simmered down, and ready to eat.   

I get impatient, I do.   Especially waiting for the deliciousness of the collards to cook down.  

A few weeks ago, I found some canned Collards in the store, and bought a can, ate it and then bought several more to keep on hand.  

I also write the use by date on the front of my cans, cause I don't always want to try and find my glasses to see the teeny tiny print that is hidden on the bottom of the can. I want to be able to look and see at a glance, the use by date.  This also helps me to rotate stuff.  I put the newest purchases in the back and the oldest at the front so I can use them up in a timely fashion.

Canned Collards

Of course, I didn't just open a can and dump it into a pot and heat it.   I added some good chicken stock and some ham to it, let it simmer for a little bit, made some cornbread and feasted on it all. 

My mouth did a happy dance, in fact I'm not sure but that it did a whole cotillion's worth of dances in there.  

I even made a riff on my Skillet Top Cornbread.  I didn't have any hush puppy mix, but I did have some chives in the garden so I chopped some up and added it to the cornbread.   I'd thought of making some  Toaster Oven Cornbread, and  I even toyed with making some Cornbread with Smaltz, but didn't have any smaltz left.  I did have some leftover glazed carrots from dinner the other night and used some of it in the cornbread as well.   

I  also had lots of ham left from our meal on Christmas Day, and used some of it, OK, I used a lot.  


'Cheater' Collards and Ham

'Cheater' Collards and Ham

'Cheater' Collards and Ham

Yield: 2 Servings
Author: Sid's Sea Palm Cooking
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
This is a quick and easy and delicious way to make quick Collards and Ham for New Years or any time.


  • 1 Can Seasoned Collard Greens
  • 1 cup Chicken Stock
  • 1/2 -1 cup diced Ham


  1. Simmer the can of Collard Greens, and Ham in the Chicken Stock for 30 minutes and serve with some Cornbread, or Cornbread Muffins.



All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2021, with all rights reserved thereof.

Check out my cookbooks on Amazon.  

All are available as paperbacks or as a downloadable e-book.  

All the ebooks are currently on sale.
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes

Continue Reading

Friday, December 18, 2020

Crab Bites

 It's time for Fish Friday Foodies.  

Crab Bites

This month our hostess is Camilla of Culinary Adventures with Camilla.   Camilla has access to all kinds of great ingredients and uses them in so many different dishes.  I admit to drooling over a lot of it, and being envious that her family is adventurous in their eating.  

Camilla set the theme this month - Let's make some diminutive seafood bites. Amuse-bouche are single, bite-sized hors d'œuvre. Get creative with a seafood-based amuse-bouche and we can all have a virtual #FishFridayFoodies holiday party.  

Well gee, I love appetizers and especially ones that are one and two bite sized.  That way you can try a variety of appetizers without filling up.  

Back when we could still gather safely, in numbers, without masks, I used to host an event once a month called Tapas.  

I'd have so much fun playing with different recipes, and our guests usually brought really interesting and fun foods to try as well. 

But since there's just my palate to worry about, at the moment, I decided to have fun with an idea that's been ping ponging around in my brain for awhile.   

And boy, am I glad I did.   I had the loveliest lunch, although I did make these two bite size.  

Crab Bites

However, you can make them much smaller and they'll still be delicious.  

I froze some of them for later on.   

Is it later yet?  

I have to tell you, these were so good, I inhaled 6 of them right off the bat, and looked longingly, very longingly at the remainder, but I restrained myself.  And hurried up and froze them. 

Crab Bites

Crab Bites

Crab Bites

Yield: 18-36 bite size appetizers
Author: Sid's Sea Palm Cooking
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These little nuggets of delicousness will have people returning for just one more.


  • 6 oz. Crab Meat
  • 12 Clubhouse crackers - crushed up
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1 1/2 teaspoon Green Curry Paste (add more if desired)
  • For Coating the bites
  • 6 Clubhouse crackers - finely crushed (use more if needed)
  • 1/4 cup almond flour
  • Butter
Dipping Sauce
  • 1 tsp. Fresh Lime Juice
  • 2 tablespoons Mayonnaise
  • 2 teaspoons Sweet Hot Chile Sauce


For the Bites
  1.  Crush up 16 Clubhouse crackers, leaving small chunks, place in bowl.
  2. Lightly whisk together the egg, mayonnaise and green curry paste.  Add to the crushed crackers and mix.  Set aside for a few minutes to allow the crackers to hydrate a little.
  3. Break the crab up a little, then add to the cracker/egg mixture.  Mix together with your hands, gently, trying not to break up the crab too much. 
  4. Using a small spoon or scoop, form into balls. Approximately just over a tablespoon each.  
  5. Roll the balls in the reserved cracker/almond flour combo until coated evenly.  Place in a greased shallow baking pan and top with a little butter.
  6. Bake at 375 degrees for 15 minutes. 
  7. Serve hot with the dipping sauce.
Dipping sauce
  1. Whisk the lime juice and mayonnaise together and then add the Sweet Hot Chile sauce. 
  2. Serve a dollop on each Crab Bite.

You can bake these straight out of the freezer, just add an extra 5-7 minutes to the cooking time.  They're great to grab out of the freezer for a last minute appetizer.  

Created using The Recipes Generator
  • An Amusing Mouthful: Grilled Prawns with Caviar Lime by Culinary Adventures with Camilla
  • Crab Bites by Sid's Sea Palm Cooking
  • Drunken Shrimp by A Day in the Life on the Farm
  • Egg and Tapenade Toasts with Anchovies by Karen's Kitchen Stories
  • Goat Cheese Shrimp Puffs by Food Lust People Love
  • Scallop Rumaki by Palatable Pastime
  • Smoked Salmon Deviled Eggs by Making Miracles
  • Wasabi Prawn On Air Fryer Sweet Potato Roundles by Sneha's Recipe
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    Monday, December 14, 2020

    Savory Crackers

     It's time for Baking Bloggers again.  Can you believe it's been a month? Well, it's actually been two months for me, cause I totally blanked on it last month. sigh

     Sue of Palatable Pastime is our hostess and here is her suggestion. 

    Let's bake up some party appetizers that are perfect for any December holiday. Remember some part of it needs to be baked, so if you have a cheese spread, maybe some baked crackers to go with it.

    I read 'baked crackers' and that was all she wrote.  

    All that I wrote, that is.   

    Savory Crackers

    I love making crackers, even if my back likes to remind me I'm not that young anymore and rolling out dough, hurts.  

    I made these Savory Crackers.  The inspiration came to me in the middle of the night, and when I was given a bag of Sour Cream and Onion chips, I knew exactly which direction to go in.  

    I do have to admit though it was lacking, something.  Although it did taste pretty good with some Havarti Cheese on top.   

    Savory Crackers

      And then I played. I topped a cracker with some Havarti cheese and some sliced Bosc Pear, enjoyed it as a mid afternoon snack alongside some tea flavored with Cardamom. 

    Savory Crackers

     However, I still had some dough left, and added a few more things. 

    My original thought (at 3am), was to incorporate some dried tomato in the crackers, but I didn't want to open a new jar of dried tomatoes in oil, so I dried a Roma tomato in the oven, chopped it up, and worked it into the dough.  I looked at the red and though Christmas, so I grabbed a little frozen kale out of the freezer, crumbled it while it was still frozen and added it along with a tablespoon of herb butter.  

    And it helped with the flavor, a lot.  It's still lacking something, but I think I'm onto a good idea here. 

    I would serve these with some highly flavored cream cheese spread, like maybe my Smoked Salmon Spread or some Bacon Jam on top of some cream cheese or some Shrimp Butter?

    In the meantime, here is my offering for Baking Bloggers for this month.

    Savory Crackers

    Savory Crackers

    Savory Crackers

    Yield: 2-3 dozen
    Author: Sid's Sea Palm Cooking
    Prep time: 10 MinCook time: 8 Mininactive time: 1 HourTotal time: 1 H & 18 M
    These light crisp crackers are a fun way to not only use up leftover potato chips, but they also taste amazing topped with some good cheese as well.


    • 1 cup self rising flour
    • 1/2 cup bread flour
    • 1/2 cup crushed and processed flavored potato chips, (I used some Sour Cream and Onion flavor chips)
    • 1/4 cup instant potato flakes,  any flavor
    • 2-4 tablespoons chopped dried tomato ( I used one whole dried Roma Tomato)
    • 2-4 tablespoons finely chopped kale 
    • 2 tablespoons herb butter
    • 1/2 cup water + extra if needed
    • 1/4 cup browned butter


    1. Process the crushed leftover potato chips in a small food processor until they are crumbs.  Set aside.
    2. Melt the butter and let it brown a little, set aside to cool for a minute.
    3. In a mixing bowl, combine the self rising flour, the bread flour, potato chips, instant potato flakes. Add remaining ingredients and mix together.   Add the browned butter, and a half cup of water.  Mix until it comes together like a pie dough.  I use my hands to press it into a ball. Add more water if needed, this needs to be moister than pie dough.  Form into a ball and cover with plastic wrap and let it rest for at least an hour. 
    4. Preheat oven to 375 degrees and get out a cookie sheet. 
    5. Divide dough up into quarters and roll out each piece, 1/4 inch thick.   Using a small round biscuit cutter, cut rounds out.  Take each round and roll it out even thinner, to about 1/8th, this will elongate the cracker. 
    6. Place on ungreased cookie sheet and bake for 6-9 minutes or until a light brown.
    7. Serve with a good cheese, I liked my Havarti on top. 
    Created using The Recipes Generator

    Baking Blogger December 2020:

    Baked Holiday Party Appetizers

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