Makes 12 large or 24 small crab cakes
Ingredients: 2 tablespoons olive oil ¾ cup small-diced red onion 1 ½ cups small-diced celery 1 ½ cups of each: small-diced red and yellow bell pepper 1 ½ teaspoons Old Bay seasoning ½ teaspoon salt ½ teaspoon ground black pepper ½ cup whole wheat bread crumbs (preferably panko) ¼ cup low-fat mayonnaise or soy mayonnaise 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce ½ pound (8 ounces) jumbo lump crabmeat, drained Cooking spray 2 tablespoons fresh minced parsley
Sauce Ingredients: 2 tablespoons store-bought pesto 2 tablespoons low fat mayonnaise (or soy mayonnaise) Salt & pepper to taste Preparation
Heat the oil in a pan and sauté the onion, celery, and bell peppers until soft. Season with Old Bay, salt, and pepper. Set aside to cool. In a large bowl, combine the bread crumbs, mayonnaise, mustard, and Worcestershire sauce. Stir in the crabmeat to combine but don’t over mix. The crabmeat should remain in large pieces. Combine ingredients from steps 1 and 2. Spray a nonstick pan with cooking spray and turn heat to medium. Scoop evenly-sized cakes into the pan using an ice cream scoop and sauté over medium heat until crispy on both sides. For the sauce, mix the pesto and mayonnaise together and season with salt pepper to taste Top each crab cake with tiny dab of sauce mixture. Sprinkle with parsley and serve immediately.
Enjoy this delicious Cinco De Mayo Taco!!!! YUMMY!
Ingredients: 1 flank steak, trimmed of excess fat 1 cup pickled jalapenos, including the carrots and onions that come in the jar Salt and pepper 8 corn tortillas 1/4 cup white onion, coarsely chopped 1/4 cup cilantro leaves 2 tablespoons salsa de arbol, or lucky habanero salsa 1 tablespoon canola oil, plus more, as needed Instructions: Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour. Preheat the grill or broiler. Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces. Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.
Ingredients: 1 flank steak, trimmed of excess fat 1 cup pickled jalapenos, including the carrots and onions that come in the jar Salt and pepper 8 corn tortillas 1/4 cup white onion, coarsely chopped 1/4 cup cilantro leaves 2 tablespoons salsa de arbol, or lucky habanero salsa 1 tablespoon canola oil, plus more, as needed
Instructions:
Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.
Preheat the grill or broiler.
Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.
Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.
Enjoy this tasty burrito tonight – burrito lovers will not be disappointed!!
Ingredients: Mojo Sauce: 4 garlic cloves 2 serrano chilies, seeds removed 1 large handful fresh cilantro leaves Juice 2 limes Juice 1 orange 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 8 large flour tortillas 1 (3 to 4 pound) whole roasted chicken, shredded Yellow Rice, recipe follows (or use a packaged yellow rice) Spicy Black Beans, recipe follows(or use canned black beans and heat with other ingredients) 2 avocados chopped 1 cup grated queso blanco or Monterey jack cheese Sour cream, for garnish Cilantro leaves, for garnish Lime wedges, for garnish
Instructions: Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth, if too thick drizzle in a bit more olive oil. Taste and adjust seasoning with salt and pepper.
To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
Yellow Rice: 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 teaspoon turmeric 1 teaspoon kosher salt 1 bay leaf Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Yield: 8 servings
Spicy Black Beans: 2 cups (about 1 pound) dried black beans, picked over and rinsed 3 tablespoons extra virgin olive oil 1 medium onion, chopped 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt and freshly ground black pepper Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
Enjoy this tangy yet sweet Burger with your Family tonight!!
Ingredients: 1 pound ground turkey 1 tablespoon jerk seasoning, plus more for sprinkling 1 small green apple, peeled and grated 1/2 cup finely chopped scallions 1/4 cup panko (Japanese breadcrumbs) Kosher salt and freshly ground pepper 1/4 cup mayonnaise, plus more for brushing 1/4 cup mango chutney, roughly chopped 3 cups shredded green cabbage 1 carrot, shredded Canola oil, for the grill 4 hamburger buns or challah rolls, split
Instructions: Preheat a grill or grill pan to medium high. Mix the turkey, jerk seasoning, apple, 1/4 cup scallions and the panko in a bowl; season with salt and pepper. Form into four 1-inch-thick patties and make a small indentation in the middle of each with your thumb to prevent it from puffing up on the grill. Refrigerate.
Whisk the mayonnaise and chutney in a large bowl. Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat.
Brush the grill with canola oil. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.
Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.
Try this yummy meal tonight! The entire family will enjoy this.
Ingredients: 1 12-ounce jar sliced pickled jalapenos, drained 1 1 3/4-pound flank steak,trimmed Kosher salt and freshly ground pepper 1/2 cup chopped white onion 1/2 cup fresh cilantro Lime wedges, for serving 2-4 tablespoons Salsa (homemade or store-bought) Corn tortillas (homemade or store-bought)
Instructions: Make tortillas, if you’re using Homemade Tortillas
Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.
Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice.
Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.
Enjoy this Low-Cal version of a classic favorite! Great for the entire family – Enjoy!!
Ingredients: 1 tablespoon unsalted butter 1 clove garlic, minced 1 teaspoon grated lemon zest 2 teaspoons all-purpose flour 1 cup low-fat (2%) milk Kosher salt 2 tablespoons Neufchtel or low-fat cream cheese 3/4 cup grated parmesan cheese, plus more for topping 3 tablespoons chopped fresh parsley 12 ounces fresh fettuccine (if using dried follow package instructions for cooking) Freshly ground pepper
Instructions: Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt and pepper, divide among bowls and pass the Parmesan cheese.
Try this quick appetizer at your next gathering! Delicious!
Ingredients: 16 extra-large white mushrooms 5 tablespoons good olive oil, divided 2 1/2 tablespoons Marsala wine or medium sherry 3/4 pound sweet Italian sausage, removed from the casings 6 scallions, white and green parts, minced 2 garlic cloves minced 2/3 cup panko crumbs 5 ounces mascarpone cheese, preferably from Italy 1/3 cup freshly grated Parmesan 2 1/2 tablespoons minced fresh parsley leaves Salt and freshly ground black pepper
Instructions: Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake for 50 minutes, until the stuffing is browned and crusty.
Enjoy this easy, delicious meal. Just made these for a dinner party Saturday night – Yummy!! Didn’t snap a picture, darn it – here’s the closest I could find, pork tenderloin skewers…
Ingredients: 2 pork tenderloins, about 1 pound each 24 small cremini mushrooms, each 1 to 1½ inches across ¼ cup extra virgin olive oil 1 teaspoon kosher salt 1 teaspoon dried thyme 1 teaspoon celery salt ¼ teaspoon fresh ground pepper
Sauce: ¼ cup finely chopped green onion ¼ cup finely chopped basil 3 tablespoons extra virgin olive oil 1 tablespoon white wine vinegar ½ teaspoon minced garlic ¼ teaspoon kosher salt 1/8 teaspoon freshly ground pepper
Trim any excess fat and silver skin from the tenderloins. Cut each tenderloin in half lengthwise, then cut each half into pieces about 1 ½ inches long – make all the pieces similar in size so they cook evenly. Trim the stem end of each mushroom. In a large bowl, whisk the oil, salt, thyme, celery salt and pepper. Add the pork and mushrooms and toss to evenly coat them. Thread the pork and mushrooms onto skewers, alternating them and being careful to push the skewers slowly through the sides of the mushrooms so they don’t split apart. Allow to stand at room temperature for 10-15 minutes before grilling.
Meanwhile, make the sauce: In a small bowl whisk the sauce ingredients.
Grill the skewers over direct medium-high heat until the pork is barely pink in the center and the mushrooms are tender, 8 to 9 minutes, turning once. Spoon some sauce over the skewers. Serve warm.
Perfect Friday night meal during Lent – even the kids will enjoy these salmon patties!
Ingredients: Salmon: 1 pound skinless salmon fillet (see Cook’s Note) Olive oil, for drizzling Kosher salt and freshly ground black pepper
Patties: 1 large egg, beaten 1/3 cup (1/2-ounce) chopped fresh chives 26 saltine crackers, crushed, divided 1/4 cup frozen corn, thawed 2 tablespoons Dijon mustard 3 tablespoons mayonnaise, plus more, as needed 1 tablespoon capers, rinsed and drained 1 tablespoon lemon juice 1 tablespoon lemon zest 3 tablespoons vegetable oil 3 tablespoons unsalted butter, at room temperature
Sauce: 1/2 cup full-fat plain Greek yogurt 1 1/2 tablespoons capers, rinsed, drained and chopped 1 tablespoon lemon juice 1 tablespoon lemon zest Kosher salt and freshly ground black pepper
Instructions: Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
Arrange the salmon cakes on a platter and serve alongside the sauce.
This is such a simple and delicious dish – everyone will love it!
Ingredients: 1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/4 to 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1 1/2 teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon
Instructions: Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.
