Stromboli

It is nice to have something quick and easy already made in the fridge for the kids to eat. I have been on a roll making Stromboli.  It is pretty easy to make and is great straight out of the fridge, heated in the microwave or toaster oven, or even in a picnic or lunch box. It is a great treat by the pool or at the beach too.

You can add just pepperoni and mozzarella. Or you can load it up with salami, sopressata and ham. This recipe makes two hearty Stromboli.  Enough to enjoy for a few days, if your family is like mine. 

You can serve the Stromboli plain or with your favorite marinara sauce.

Stromboli

flour for dusting
Olivie Oil
1 Pizza dough, divided in half
2 Tablespoons minced garlic
1 Tablespoon Italian seasoning
1 pound sliced pepperoni
( I use turkey pepperoni)
4 cups shredded mozzarella
1 egg, lightly beaten
kosher salt
2 cups Marinara ( optional)



Preheat oven to 400 degrees. Prepare two baking sheets with a small coating of olive oil, some cooking spray, a silpat or parchment.
On a floured surface, gently roll/stretch out the dough halves into large rectangles. (9x13).  Sprinkle both rectangles with the garlic and the Italian seasoning leaving a border of about 1 inch, evenly lay out the pepperoni and mozzarella over the rectangles.  
Using a pastry brush , brush the 1 inch border with the beaten egg.  Start to roll up the dough , like a jelly roll. Repeat with other stromboli.  Place each loaf on a prepared baking sheet. 
Brush the tops of the stromboli l;ightly with some olive oil. Sprinkle with a bit of Kosher salt. Cut a few slits on top of each loaf for steam to vent.  Bake for about 25 minutes or until lightly browned.
Remove from the oven and let cool for 10 minutes before serving. Serve with Marinara sauce.

Pasta Carbonara

I love to have a nice home cooked meal every day. Yes even on a stifling hot summer day. It doesn't have to require a lot of cooking. But just something somewhat healthy that I prepare and that we can all sit around the table and enjoy together. Today I had a few leftover egg yolks from making a marshmallow frosting and of course I thought~ Carbonara!!

This is super quick, especially if you have some leftover bacon handy. If you can boil water, than this is your dish! That easy.  And quick!

Pasta Carbonara

1 lb spaghetti
6 strips of bacon, cooked and crumbled
4 egg yolks
1 cup grated Parmesan
1/2 tsp Kosher salt
1/4 tsp fresh ground black pepper
1/2 cup fresh parsley, chopped

Cook the pasta according to the package directions.  Meanwhile, fry the bacon in a large skillet over medium heat. ( I cook my bacon in a cold oven set to 400 degrees for about 15-20 mins) Transfer bacon to a paper towel to drain and reserve the drippings. In a large serving bowl, add the yolks and a few tbsp of the bacon drippings. Working quickly, add the drained pasta and the Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley and bacon. Toss to combine and serve immediately. * when cooking pasta, be sure to save some pasta water to add to the dish if it becomes too dry, it also helps the sauce to stick to the pasta.

That's a Spicy Meatball

I have been making meatballs since I was about 14 years old. I have gone through lots of recipes and lots of different techniques.  But I finally found a meatball that I feel that I can stick with.  I have been making these for about 5 years, so I think they are a winner.  

I like to make them using a mixture of meat, and not always the same mixture, but whatever I am in the mood for on the day I make them.  Mostly the mixture is ground beef, pork,veal, and turkey.  Most of the time I do leave out the beef. But I always add the ground pork.  The recipe calls for 2 pounds of meat, so feel free to use whatever meat your family likes.  

You can add these meatballs to your favorite sauce or you can just put them in a pot of crushed tomatoes for meatball sandwiches.  Be sure to add whatever broth is still in the pan from the meatballs, it adds lots of flavor. 

  Spicy Meatballs

1 cup breadcrumbs
3/4 cup grated Parmesan cheese
1/2 cup milk
1/2 cup beef broth
1/2 cup chopped parsley
3 eggs, slightly beaten
2 TBSP Italian seasoning
1 TBSP minced garlic
1 TBSP kosher salt
1 TBSP ground black pepper
1 tsp crushed red pepper flakes
pinch of nutmeg

2pounds ground meat (beef, turkey,veal,pork)

1 cup beef broth  (for pan)


Preheat oven to 450 degrees.
Stir together the all ingredient except the meat until mixed thoroughly. 
Add the meat until combined.
Shape into small balls (I use a small scoop)
Place balls on a rimmed cooking sheet and cover the bottom with the additional beef broth. 
Bake for 25 minutes or until the meatballs are cooked through  
Add meatballs to your favorite sauce along with the pan juices.

Italian Sausage and Potato Soup

Making soup and watching the snow fall are probably the only things that I like about this cold season. I am more a spring/summer girl.  But if I have to be in the cold, a nice hearty soup is what I am dreaming about.  This soup is quick and easy, it has a few steps, but I seemed to do a good job of cleaning up my mess along the way and the soup was perfect for a cold and dreary day.  

The original recipe that I found calls for a plain sausage and added hot pepper flakes. You could do that or just do as I did and use a hot Italian sausage.  If you don't like the heat then you could use mild.  I like to experiment and/or use what i have, no need for a special trip to the store.  

1 lb Italian sausage (I use Hot)
1 tsp smoked paprika
1 onion, diced
5-6 cloves garlic, minced
8 cups chicken stock
1 1/2 lbs red potatoes, diced
1 tsp Italian seasonings
2 cups milk
3 oz cream cheese
3 TBSP flour
2 TBSP butter
1/2 tsp kosher salt
3 cups baby spinach

Remove the sausage from casings and crumble it into a large dutch oven.  Begin cooking the sausage, braking it up as it cooks, over medium heat.  Add the smoked paprika, onion and garlic.  Saute until the sausage is fully cooked. Drain if necessary. Add the chicken stock and Italian seasoning. Increase the heat to high and bring to a boil. Once it is boiling add the potatoes,cover, and reduce to a simmer.  Cook until potatoes are tender, about 10-15 minutes depending on size.  
While the potatoes are cooking, place the milk, cream cheese, flour and salt in a blender. Blend until smooth. Heat the butter in a medium size saucepan . When the butter is melted, add the milk mixture and whisk over medium heat until thick.  When potatoes are tender, add the thickened milk mixture and the spinach.  
Serve with salt and pepper to taste or grated Parmesan cheese.

Chicken Pot Pie

Chicken pot pie is a favorite comfort food, and a great way to stretch a little leftover chicken.  of course you can always substitute turkey too. 

I used fresh chopped onions, carrots and celery because that is what I like. But you can certainly use some left over veggies also. If you have a bit of leftover corn, peas or green beans, they would only make this even more comforting.  Use what you have and it will not disappoint you.  

 4 stalks of celery

4 carrots

1 large onion

4 TBSP butter

2 cups cooked chicken, cut into 1 inch pieces

1 cup flour

2 cups chicken stock

1 tsp chicken bouillon base

1/4 cup white wine

1 cup heavy cream

1 tsp poultry seasoning

1 tsp kosher salt 

Black pepper to taste

Freshly chopped thyme, rosemary and sage

( a few sprigs of each) optional

1pre made pie crust

Preheat oven to 400. 

Finely dice the celery, carrots, and onion. Melt the butter in a large pan, add the veggies and sauté until they turn translucent. ( if using leftover veggies, add them now)Add the chicken and stir to combine.  Sprinkle the flour over the veggie, chicken mixture stirring until combined. 

Pour the chicken broth in and stir to incorporate.  Add the bouillon base and the wine.  Continue stirring as you pour in the cream.  Let the mixture cook over low heat for about 5 minutes.  Add the seasoning, salt, pepper and fresh herbs.  Remove from the heat.  

Pour the mixture into a deep dish pie pan or a small round casserole.  

Unroll the prepared pie crust on the top of the veggie chicken mixture. Press the edges to the side of the dish to seal. Cut a few steam slices on the top of the crust.

Bake for 30 minutes until nicely golden brown. Allow to rest for 10 minutes, cut and serve. 

Sweet and Sassy Joes

Sometimes life can be very hectic, and it would be easy to just open up a can and heat whatever ina pan. But I am trying to keep my family healthy and trying to eat fresh foods with little or no preservatives. Kind of hard these days with all of the prepackaged foods that are available.  When my kids were younger we always had sloppy joes from a can and they were fine, but then I got to thinking about what was in them. If the can can last on the shelf for years, is that really what I want to put in my body? The answer was NO!! so I stumbled upon this recipe for homemade sloppy joes. And they are so much better than the canned version. In my opinion anyway!! A little homemade sauce, some veggies and ground turkey is a great way to have a quick convenient meal.


Sweet and Sassy Joes


2 TBSP olive oil
1 1/2 lbs lean ground turkey
1/2 c. chopped onion
2 carrots, chopped
2 stalks of celery, chopped
1 TBSP minced garlic
1/2 c red wine vinegar
2 cups tomato sauce (homemade)
2 TBSP brown sugar
1 TBSP Baby Bam ( recipe follows)
1/2 tsp Italian seasoning
salt & pepper to taste

Heat oil in a large skillet over medium heat. Add the ground turkey and cook, stirring until browned.
Remove excess liquid.
To the skillet, add the onion, carrots and celery and cook until soft. About 3-5 minutes.
Adfd garlic and cook until fragrant, add the red wine vinegar.
Add the tomato sauce, brown sugar, baby bam , Italian seasoning and salt and pepper. Stir to combine and bring to a gentle boil. Reduce heat and simmer  for 15 minutes. Serve on a hearty bun. A side salad would complete the meal.

Baby Bam

3 TBSP paprika
2 TBSP salt
2 TBSP dried parsley
2 tsp onion powder
2 tsp garlic powder
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp celery salt

Place all ingredients in a small bowl and stir well to combine. Store in an airtight container for up to 3 months.

Barbecue Brisket

My family loves BBQ Brisket.  The last time I made it, my oldest had a few of his friends over and everyone enjoyed it.
I got the recipe a few years ago when I went to Wegmans. They were giving samples and it was so good that I had to try it.
I use any flavor barbecue sauce that I have on hand. I happened to have STUBB'S today. 

4-6 lbs boneless brisket
salt and pepper
flour
1 TBSP vegetable oil
1 cup water
1 tsp Better than Bullion Beef Base
1 bottle (18 oz) Barbecue Sauce


Preheat oven to 350 degrees.
Cut the brisket in half, season with salt and pepper and dust lightly with the flour.
Heat oil on a large dutch oven over medium high heat. Working with one half of the brisket at a time. Sear the brisket on each side until paper-bag brown. Keep browned halves on a clean plate until needed.
Add the beef base to the water, stirring to combine.  Add this to the pot, loosening the browned bits with a wooden spoon.  Cook until reduced by half. Stir in barbecue sauce.
Return brisket halves to pan  Cover and place in the oven. Cook for about 3 hours, until meat is fork tender.
Transfer brisket to a serving platter. Cut thick slices making sure to cut against the grain.  Skim fat from the sauce, cook an additional 3-4 minutes until slightly thickened.
Serve with the barbecue sauce.

Baked Cod with thyme

Even when my kids have something to do, like a hockey game today, I like to have a healthy dinner at home when they are done.  With a little planning it is easily done.  This dinner was easily put together  and everyone ate together. It was a win-win dinner.  And yes, my daughter's team won too!  
I would have preferred fresh cod, but I only had frozen so that had to do. Either would work fine. 

4  6oz cod fillets 
Juice of 1/2 a lemon
Olive oil for drizzling
2 cloves garlic, minced
Leaves of a few sprigs of thyme, lightly chopped
Sea salt
Pepper

Preheat oven to 400. 
Rinse of the cod fillets and place in a glass baking pan.  
Drizzle olive oil and lemon juice over the fillets.
Sprinkle with the salt and pepper.
Evenly sprinkle the minced garlic and chopped thyme.
Bake for 15-18 minutes until the fish is opaque.


I served this with steamed broccoli and macaroni and cheese.  Substitute whatever your family likes. 

Spicy Roast Beef

My family are carnivores! We love meat! I love this recipe for a nice fall day. Make it the day before and it is even more spicy!   I got he recipe from the Pioneer Woman, but I tweaked it a little to make it my own. I kind of eyeballed some of the ingredients, so you can do the same. Just remember that this is SPICY! You can use any kind of peppers and tomatoes that you have on hand. Adjust the peppers to your "heat", this is very spicy.  You could also omit the peppers and only use the broth and tomatoes to make a nice kid-friendly beef.
This makes enough for a crowd or for leftovers.  You can cut the recipe in half easily, also.

2    3 pound chuck roast each
Salt and pepper
2 TBSP butter
2 TBSP canola oil
4 cups beef broth
3-4 TBSP fresh chopped rosemary
1 jar pepperoncinis , with juice
1 jar cherry peppers, drained ( hot or mild)
1 28 oz can crushed tomatoes

Hearty rolls, toasted
Sliced deli cheese ( provolone, mozzarella, Munster)

Preheat oven to 300.
Season the roasts with salt and pepper. Heat the butter and oil in a large heavy Dutch oven.  Brown each roast until paper bag brown, rest them on a plate.
Pour the beef broth in the pot, stirring up any browned bits from the pot.  Add the rosemary, both peppers, and the tomatoes. Stir all of this until combined. Add the roasts back to the pot and place the lid on. Place the pot in the oven for about 4-41/2 hours, until the meat is fork tender.
Remove the roasts from the pot and shred with 2 forks. Return the meat to the pot, and keep warm on the stove while serving.  Serve on toasted rolls and top with sliced cheese.

TIP!
Making this the day before, you can refrigerate and then skim the fat off the top before reheating.

Speedy Chicken and Dumplings

Today we will have a harvest moon. To me that means that fall is truly here. I hope it is big and bright and I will be able to get a nice picture. 

With fall comes all of my favorite comfort foods. We started fall off with Chicken and dumplings.  I have always loved my mom's chicken and dumplings, but never got her recipe,  This one is close, as close as I could get. I know that a few things are different and I adapted it to my taste, but it still reminds me of my mom.  

I make enough for my family of seven. So this recipe is more than enough for an average family with ample leftovers..


Speedy Chicken and Dumplings

6 boneless, skinless chicken breasts
2 tsp butter
salt 
pepper
4 stalks celery, cut into 1 inch pieces
1 medium onion, sliced
4 cups chicken broth
2 bay leaves
1 TBSP Italian seasoning
6-8 carrots, cut into 1 inch pieces
Season the chicken with a good amount of salt and pepper on both sides. In a large Dutch Oven melt the butter, add chicken and brown it in the hot butter.  Add the celery, onion, broth,bay leaves, and Italian seasonings.  Heat to boiling; reduce to a simmer. Simmer covered for 20 minutes. Add carrots and simmer again for 15 minutes or until carrots are just about tender. Add dumplings and cook as directed.

Dumplings

(I double this recipe)
 I have never had another dumpling, only the Bisquick kind. Feel free to use your own recipe.

2 cups Bisquick
2/3 c. milk  
mix together and drop by spoonful into dutch oven.  Cook for 10 minutes uncovered and then 10 minutes covered.   

North Carolina-Style Pulled Pork

Who doesn't like a good pulled pork Sammy? I've always had traditional BBQ pork sandwiches. You know, the kind with the red BBQ sauce. And they were good. But then I found out about this other kind of sauce. The vinegar based "Carolina-style".  And I was hooked! Mine is a bit spicy, but that makes it so much better.  My girls absolutely love the sauce.... They would love to drink it, lol!  Not really, but they do load the sandwiches up with extra sauce.  Make sure to let it rest overnight for added flavor.
I make the a large pork shoulder and double the sauce. It serves a nice dinner for 8-10 and leftovers.
I use my gas grill, but if you do use a charcoal grill, you may want to add seasoned wood chips.  And you need to cook it over indirect heat. Indirect heat is as the name suggests, the food is placed next to,not directly over the fire.  This method is used for cooking larger pieces of meat that require long, slow cooking at a low or moderate temperature(275-350). My grill has 3 burners and I light the two outside and put the meat on the center burner.  It works perfectly.  
I found a great way to shred the pork, place it in a mixer bowl and gently mix with the paddle attachment. It takes only a few minutes.


Pulled Pork

1 8 pound bone-in pork shoulder, with skin
1 head of garlic, peeled and separated
3/4 cup Memphis Shake
2 batches North Carolina-Style BBQ Sauce
8-10 round rolls

Make small holes all over the meat with a sharp knife and insert the cloves of garlic.  Rub the meat with the Memphis Shake,  cover and allow to sit in the fridge overnight.
Prepare an outdoor grill with an indirect medium-hot fire. Place the pork on an aluminum pan, skin side up with 1 1/4 cups of water. Place the pan on he cooler part of the grill. 
Make sure that the grill stays at a medium-hot temperature. Rotate the pork in about 3-4 hours. This will ensure that it is cooking evenly.
Cook the meat until an instant read thermometer inserted into the thickest part of the pork registers 180 degrees, about 6 hours.
Set aside 1 quart of the sauce. With the remaining 1 quart of the sauce you will mop the surface of the pork with the sauce every 20 minutes until the instant read thermometer reads 200 degrees, 1-2 hours more.
Transfer the pork to a cutting board and let rest for a good 15 minutes.  Remove the outside skin and dis guard.  Cut large chunks from the meat and shred. Toss with the reserved sauce. About 1 cup sauce to every 3 cups meat. Pile the pork on the rolls and enjoy.  

Memphis Shake
Whisk 1/4 cup sweet paprika
          3 tbsp firmly packed brown sugar
          2 tbsp dried oregano
          2 tbsp granulated garlic
           1 tbsp ancho chili powder
           2 tsp kosher salt
           1 tsp celery salt

store in an airtight container.


North Carolina-Style BBQ sauce

3 cups cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 TBSP crushed red pepper
1 1/2 tsp ground black pepper

Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar is dissolved. remove from the heat and stir in the remaining ingredients.  Makes about 1 quart.

French Onion Soup

I have always loved French Onion Soup. I love the onions. I love the broth.  I love the gooey cheese. I love the crusty bread. And I love how it is so damn hot, that you have to slurp it to really get the experience. ( my girls HATE this part)



1 stick of unsalted butter
6 large onions (i used 3 Vidalia, 3 yellow) thinly sliced
1 cup Dry White Wine
4 cups chicken broth (low sodium)
4 cups beef broth
2 cloves garlic, minced
Worcestershire sauce ( a few dashes, to taste)
Crusty bread (6 slices)
Gruyere cheese, grated
(or your favorite Swiss)

Preheat oven to 400.
Melt the butter in a heavy saucepan over medium-high heat. Add the onions and cook, covered for 20 minutes.
After the 20 minutes, place the pot with the lid slightly ajar into the oven and cook for an hour or so. Stirring once so the onions do not burn.
Remove pot from oven and return to stove top.  Add the wine and stir, getting all of the burned little bits off of the pot. Turn the heat to medium high. Cook for a few minutes, allowing the wine to reduce.  Add both of the broths, the garlic, and a few dashes of Worcestershire. I used about 10.  Lower the heat to low and simmer for 30-45 minutes.
 Set the oven to broil.
Butter your slices of bread and toast under the broiler for a few minutes. 
Ladle your soup into 6 oven safe bowls or ramekins. Place the bowls on a baking sheet for easy handling  Top each with a slice of toasted bread and a generous handful of grated cheese.
Broil until the cheese is bubbly and golden in color. 
Serve immediately.


Recipe adapted from The Pioneer Woman

Rosemary and Garlic Grilled Shrimp

I try to always have some frozen shrimp in the freezer for emergencies. It is very quick to defrost under some cold running water in the sink. This marinade only needs to sit for a short time and grilling the little guys only takes a few minutes on each side. The result is a nice flavorful shrimp.  You can serve these as an appetizer, a snack or with some rice and grilled veggies for an easy dinner. 
I have these cool skewers, but if you are using wooden ones, be sure to soak them for a good 30 minutes before grilling, so the they do not catch on fire. 

1/4 c olive oil
2 TBSP fresh lemon juice (lime)
2 TBSP minced fresh garlic
1 tsp salt ( optional, it really doesn't need it)
1/2 tsp black pepper
1 lb shrimp,thawed and peeled
4-5 skewers, soaked for 30 minutes

Combine the olive oil,lemon juice,garlic and salt and pepper in a ziplock bag. Add the shrimp and let sit in the fridge. Only let sit for about 15 minutes. Thread the shrimp on the skewers and grill on a medium high grill. Flip the skewers when the shrimp have turned pink. They cook very quick so be sure to keep an eye on them. Take off the grill and enjoy.

Creamy blush sauce

This sauce is a little spicy, but you could leave out the pepper or adjust it to suit your taste.  It calls for vodka, but I have also made it with white wine and it is just as good.  You could skip the alcohol all together and just add more chicken broth too. 

2 TBSP olive oil
1 cup finely chopped onion
2tsp salt, divided
1/2 tsp crushed red pepper
2 cloves garlic, minced
1 cup white wine ( original recipe calls for vodka)
1/2 c chicken broth
2 (14.5 oz) can diced tomatoes, untrained
1/2 c heavy cream
Thinly sliced fresh basil


Heat the oil in a large skillet over medium-high heat.  Add onion to the pan and sauté until tender. Add 1/2 tsp salt, pepper and garlic; sauté for another minute. Add wine; bring to a boil. Reduce heat and simmer about 4 minutes or until liquid is reduced by half.  Stir in 1 tsp salt, broth and tomatoes; bring to a boil.  Reduce heat and simmer 8-10 minutes.  Carefully ladle the sauce into a blender (remove center and cover with a clean towel) pulse until sauce is smooth. Return to pan and add the heavy cream until heated through. Add basil.  Enjoy over your favorite pasta. 

Chili rubbed Pork chops with Pineapple Salsa

Here is a simple pork chop recipe, the chops have never been dry when I make them like this.  You can either use the outside grill or a grill pan.  I love the salsa over the chops, it gives them a little extra that they need. Sometimes I do add another jalapeño, just watch the seeds if you don't want it too hot.

4 (3/4in) bone-in pork chops, center loin
1 TBSP chili powder
1 1/2 tsp packed light brown sugar
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp salt

Pineapple Salsa
3 (1/2 inch think) crosswise slices of pineapple
1 med. jalapeño, halved and seeded
1 TBSP lime juice
Salt to taste

In a shallow bowl, combine the spices and sprinkle over the chops and allow to sit at room temperature.

Prepare grill to med-high.  Grill pineapple and jalapeño until lightly charred (3 minutes per side).  Remove from grill. Combine with lime juice and salt.

Grill pork until internal temp. Reaches 145-160. (5min per side)

Serve chops with salsa.

I will also put up a different pineapple salsa that I use, please watch for it.

Recipe from Recipegirl.

Heavenly Halibut

I love trying new things, and when I found this simple recipe, I was hooked.  But my daughter are not. So, when I have this, they just have to find something else. I like the texture of Halibut (or Cod) and that is exactly what they do not like.  It is a quick and easy meal to cook up when you are in a hurry. I also have made the topping and put it in a bag separate from the fish and froze them together for a  meal at a later date.  I served it with some roasted zucchini and squash and some noodles. 

1/2 cup grated mozzarella cheese
2 TBSP butter, softened
2 TBSP mayo (light or Miracle Whip is fine)
1 TBSP lemon juice
3 TBSP chopped green onion
1/4 tsp salt
1 dash hot pepper sauce
2  pounds skinless halibut fillets (or Cod)

     Preheat the broiler. Line a baking sheet with foil.
     In a small bowl, mix the cheese, butter, mayo, lemon juice, green onions, salt, and hot pepper sauce.
     Arrange the halibut fillets on prepared sheet.
     Broil the fillets for 8 minutes, or until easily flakes with a fork.  Spread with the cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Quick Crab Cakes

I love having a stash of quick and simple recipes for those days that are very busy. This is great during baseball season. And if you don't use them all, you can refrigerate them uncooked for later. They are perfect on a Hawaiian or snowflake roll, with some lettuce and a nice tomato slice. I found this easy recipe in 2007 from a Real Simple magazine. I usually pick up a jar of lump crabmeat on a BJ's run, they stay fresh for a while in the fridge.

2 1/2 cups potato chips (Cape Cod)
1pound lump crabmeat, picked through to remove shells
1/3 c. Tartar sauce
1 1/2 TBSP Dijon mustard
1/4 tsp black pepper
2 TBSP butter, thinly sliced into 6 pieces
1 lemon, cut into wedges

Heat broiler. In a medium bowl, finely crush the potato chips. Add the crabmeat, tartar sauce, mustard, and pepper and stir to combine. Form the mixture into 6 patties and place on a parchment lined baking sheet. Top each with a pat of butter and broil until browned. About 2-5 minutes. Serve with lemon wedges.