With Super Bowl Sunday coming up this weekend, I thought it was only pertinent that I share one of my favorite easy appetizers. Honestly, it’s probably my favorite appetizer. Ever. During football season I probably make it close to every weekend. For years now.

It’s all of your favorite things about pizza, in a creamy dip form, that is approximately one million times easier than making traditional pizza. The recipe is easily scaled up, making it convenient to feed a large crowd. I also love that it is layered, and not mixed together – making for a nice presentation.

As far as toppings go, you can certainly get creative. But, I like to stick with classic options – pepperoni, mushrooms, olives, green peppers, red onion (they, along with the peppers, lend a  lovely little crunch). I serve with store-bought pizza crust that I’ve cut into bite size pieces, but it’s equally good on crackers if you don’t have that on-hand.

Add this to your line-up this weekend, you won’t regret it!

Source: adapted from Taste of Home

Buffalo Fried Oysters

Moving into 2019, getting more locally-centric recipes up on the blog is definitely on my agenda. And here on Chincoteague Island, it really doesn’t get any more locally-centric than the Chincoteague oyster, does it?

Renowned for it’s saltiness – you’ll find them gracing the menu at top-tier oyster bars all over the country. And, you can find them gracing the menu at the Davis table pretty often as well. Sometimes we get lucky and a waterman friend has a surplus, gifting us with a peck or two. Or, I scoot down the street to Gary Howard Seafood, where they’ve always got fresh oysters (along with lots of other great seafood) at a very reasonable price. Either way, they’re easy to come by this time of year here on our little island – even when nothing else is!

Of course they’re wonderful to eat on the half, or a fancier application like Oysters Rockefeller is always a hit. But, hard pressed, I’d say “single-fried” is our favorite way to enjoy them. This recipe adds a spicy twist to that local standard, which would be ideal for those gaming get-togethers coming up in the next couple of weeks!

One of my favorite things in this world is a soft chewy pretzel. Sadly, most of the pretzels you find commercially these days are just sub-par excuses for what a pretzel should be – doughy twists of sadness. Sure, they’re edible dunked in mustard or cheese sauce, but I’m trying to live my best life y’all. Life is too short to eat shitty pretzels.

I’d made pretzel buns a few years ago, and they were surprisingly easy. Not to mention that they turned out absolutely delicious, and gorgeous. I was worried about the whole boiling process, but it was no big thing  – it’s as easy as cooking pasta.

These pretzel bites use the same process. There isn’t much rising time for the dough, so they can be made in a relatively short timeframe – perfect for snacking/munching/party purposes. They’re addicting, and you can’t help but eat “just one more”.

Then, there’s the sauce. Beer and cheese are awesome together to begin with, but in liquid form – kicked up with a little mustard and Old Bay? Pure heaven in a bowl. Do yourself a favor and pick up a six-pack on your way home one night soon, make these pretzels, and enjoy someone’s company – or Netflix and your couch. No judgement.

Source: adapted from Sally’s Baking Addiction






Did you guys know that March 9th is National Crab Day? It’s true. So, while I’m counting down the days until I’ll be taking the back road to Saxis to buy a bushel of #1’s right off the boat, we’re not quite there yet. Nevertheless,I still wanted to mark the occasion here on the blog by sharing some crab-centric recipe recipe with you guys.

Now, it’s a well known fact that folks here on the Eastern Shore will put Old Bay on just about darned near anything and everything. In fact, I think it’s probably a part of my blood content at this point in my life. My dad had me dipping crabs in vinegar spiked with Old Bay as far back as I can remember, probably even before I started on solid foods. Heh. And, the apple doesn’t fall far from the tree.

Whether it’s a more traditional application of the seasoning – like steamed blue crabs or succulent steamed shrimp. To something a little more unconventional- like sprinkled on top of a creamy potato salad or a Chesapeake Bloody Mary. Or maybe by adding a subtle spicy twist to a batch of your homemade caramel corn…

I happen to adore salty and sweet combos to begin with. But add in a little spicy kick with a few savory notes going on (I’m looking at you celery seed),  and you really have something quite phenomenal going on.

I’m going to be making batches of this all summer long to take out on the boat with us for our fishing trips and beach days. It stays good for a few weeks if kept fresh in an airtight container, not that it will last that long. Handy to have on hand!