Crab Cakes, My Way

Meal Plan Monday #25


Crab Cakes, My Way

Paula Smith

Ingredients
4-6 tablespoons unsalted butter
1-1/2 cup small diced red onion (1 small onion)
1-1/2 cup small diced celery (3 stalks)
1-1/2 cup small diced red bell pepper (1 small pepper)

1/4 cup minced fresh flat-leaf parsley or 2 tbsp. Dry parsley flakes
2tablespoon capers, drained
1 tsp. hot pepper sauce (recommended: Tabasco)
1 teaspoon Worcestershire sauce
1 Tbsp.  crab boil seasoning (recommended: Old Bay)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds lump crabmeat, drained and picked to remove shells
1-1/2 cup plain dry bread crumbs or panko bread crumbs
1 cup  mayonnaise
2 Tbsp. Dijon mustard
6 large eggs, lightly beaten
For frying:

Flour for dusting
4 tablespoons unsalted butter
1/4 cup olive oil
Directions
Place the 4 tablespoons butter, 

 onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes. I use  3 oz. scoop and scoop onto parchment lined baking sheet, freeze, store for later use.
For frying:
Heat butter and olive oil for frying over medium heat in a large saute pan. Lightly dust crab cakes with flour.  Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
For baking:
I thaw in fridge a few hours, dust with flour, place on buttered parchment lined baking sheet. Spray with non aerosol butter or olive oil. Bake in preheated 350 oven for 15 minutes until golden.

Can be coated with flour, deep fried until golden. Microwave for 45 seconds to make sure they are cooked through.

AUGUST 2016 NEWSLETTER

August 2016 Newsletter

FOOD FOR THOUGHT:

Friends...

You happen upon them when least expected...

friends from days gone by, sometime since you've seen them...

Yet that bond of friendship is rekindled in a moment...

Cherished memories recalled...some happy times, others trying

times that you have been through together.

Old friends and new friends are necessary in life...

They are the family we choose.

Paula 2011

RECIPES:

Monterey  Chicken Breasts

4 large B/S chicken breasts
1/4 cup BBQ sauce (I used KC Masterpiece Original)
1/2 small red onion, sliced or julienned
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 can Rotel tomatoes, undrained (I used Original)
1 cup shredded triple cheddar cheese
1/3 cup chopped green onions

Rinse, pat dry chicken breasts & place in glass baking dish. Spread BBQ sauce over top of each piece. Top with onion, cumin & chili powder. Pour tomatoes over the top. Bake, uncovered in 350 oven for 45-50 minutes until chicken is cooked through. Top with shredded cheese & green onions. Cover with foil & let stand 5 minutes before serving.

Original recipe called for can of diced tomatoes & can of green chiles. No red onion, cumin or chili powder. Baking 45 minutes, and additional 15 minutes after adding cheese and green onions.

***********************************

15-20 Minute Healthy Roasted Chicken and Veggies (One Pan)

My changes/additions are in parentheses. Paula aka mecookin 

Prep time: 5 mins

 

Cook time: 15-20 mins

 

Total time: 20 mins

Author: Layla

 

Serves: 2

Ingredients:

• 2 medium chicken breasts, chopped
• 1 cup bell pepper, chopped (any colors you like)
• ½ onion, chopped (1 red onion, coarse chopped) 
• (1 carrot, sliced) I added this
• 1 zucchini, chopped ( I used 2)
• 1 cup broccoli florets
• ½ cup tomatoes, chopped or plum/grape(I used chopped tomatoes)
• 2 tablespoons olive oil
• (1 tsp. Minced garlic)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ¼ teaspoon paprika (optional)
• (2 hot peppers, whole to be removed after cooking)
• Optional: Add other veggies of your choice...cauliflower, sweet potatoes, Brussels sprouts, etc. 
• Season 1 lb. peeled, deveined & tail on shrimp, toss with mixture last 10 minutes of cooking. 
• Instructions:

1. Preheat oven to 475 degrees  F.
2. Chop all the veggies into large pieces. On another cutting board chop the chicken into cubes.
   
   Place the chicken and veggies in a medium roasting dish or sheet pan.(I used a sheet pan.) Add the olive oil, salt and pepper, italian seasoning, and paprika.Toss to combine.
3. Bake for 20 minutes or until the veggies are charred and chicken is cooked.Enjoy with rice, pasta, or a salad.
4. 
   
5. ********************************
6. 
   
7. Zucchini Tots
   Author: Vicky

   Cook time:  15 mins

   Total time:  15 mins

   Serves: 12 tots
   Ingredients

   • 1 medium zucchini
   • ¼ cup seasoned Italian bread crumbs
   • ¼ cup Parmesan cheese
   • ¼ cup shredded cheddar cheese
   • 1 egg
   • Salt and pepper to taste
   Instructions

   1. Preheat oven to 400 degrees.
   2. Grease a mini muffin pan.
   3. Grate one zucchini and wrap in cheese cloth. Squeeze out excess water from the zucchini.
   4. In a medium bowl, mix the grated zucchini,egg, bread crumbs, Parmesan cheese, cheddar cheese, and salt and pepper.
   5. Using a spoon, scoop the mixture into a greased mini muffin pan. The mixture will make 12 zucchini tots.
   6. Bake for 15-20 minutes at 400 degrees until tops start to crisp.

   
   

   I doubled the recipe for my 24 cup muffin tin. 

   I also used Panko bread crumbs & added 1 tsp. Of Mediterranean Spice Blend in lieu of the Italian bread crumbs. 

   
   

   ******************************

   Garlic-Parmesan Hasselback  Zucchini 
   
   Using the hasselback technique—cutting partially into a whole fruit or vegetable every 1/2 inch or so—gives you an easy way to sneak lots of flavor into this healthy zucchini recipe. To bake the zucchini instead of grilling, place in a foil-lined 8-inch-square baking pan and bake at 425°F until tender, 25 to 30 minutes.
   4 servings | Active Time: 15 minutes | Total Time: 40 minutes
   Ingredients
   
   1 tablespoon extra-virgin olive oil
   1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried
   1/4 teaspoon garlic powder
   1/4 teaspoon salt
   1/4 teaspoon ground pepper
   4 small zucchini (about 1 pound total)
   1/3 cup shaved Parmesan cheese, large pieces broken in half
   Preparation
   
   Preheat grill to medium-high.
   Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
   Make crosswise cuts every ½ inch along each zucchini, slicing almost to the bottom but not all the way through. Gently fan the zucchini to open the cuts wider and place a small piece of Parmesan into each cut. Brush the oil mixture over the top.
   Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.
   Nutrition
   
   Per serving : 75 Calories; 5 g Fat; 2 g Sat; 3 g Mono; 4 mg Cholesterol; 4 g Carbohydrates; 4 g Protein; 1 g Fiber; 245 mg Sodium; 319 mg Potassium
   
   1/2 Carbohydrate Serving
   
   Exchanges: 1/2 vegetable, 1/2 lean meat, 1/2 fat

   
   

   **********************************

   
   
   Almond Peach Summer Salad with Peach Vinaigrette 
   
   This Almond Peach Salad with Peach Vinaigrette is the perfect addition to your summer entertaining table.
   
   Serves: 8 servings
   
   Ingredients ~
   
   6 cups spring mix salad
   2 fresh peaches, cored and coarsely chopped
   ½ cup almond slices, toasted 
   8 ounces gorgonzola cheese crumbles
   ½ cup peach jam
   ¼ cup white wine vinegar or citrus vinegar
   ¼ cup honey ***Too sweet for my preference
   ***In lieu of the honey, I used 1/4 cup Dijon mustard
   2 teaspoons grapeseed oil
   
   Instructions ~
   
   Place the salad greens, chopped peaches, gorgonzola cheese crumbles and toasted almond slices into a large salad bowl. 
   
   In the meantime, place peach jam, vinegar, honey and grapeseed oil into the jar of your blender. Blend until smooth.
   Drizzle the peach vinaigrette over the salad and serve.

   
   

   ***********************************

   
   

   Mint Chocolate Chip Ice Cream
   

   
   

   Ingredients
   4 ripe bananas
   1/2 cup unsweetened cocoa powder
   1/4 cup skim milk
   1/2 teaspoon vanilla extract
   Pinch of salt
   Mint extract, as needed
   1/4 cup semisweet chocolate chips
   
   Directions
   Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze for at least 3 hours.
   In a small bowl, whisk together the cocoa powder, milk and vanilla.
   If your banana slices have been frozen for longer than a day, let them thaw for about 15 minutes. Place the frozen bananas, chocolate mixture and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency. Add a drop of mint extract to the ice cream, blend and taste. For a more intense mint flavor, increase the mint a drop at a time until you achieve the desired taste. Finally, add the chocolate chips into the ice cream and stir by hand until they're mixed throughout.
   Scoop the ice cream into single-serving bowls and serve immediately or cover in plastic wrap and freeze. If you're saving these for a later time, remove the bowls from the freezer about 5 minutes before serving.
   "From Junk Food to Joy Food: All the Foods You Love to Eat...Only Better" by Joy Bauer (c) Hay House, Inc. 2016. 

   
   

   

   
   

   

   
   

AUGUST 2016 NEWSLETTER

August 2016 Newsletter

FOOD FOR THOUGHT:

Friends...

You happen upon them when least expected...

friends from days gone by, sometime since you've seen them...

Yet that bond of friendship is rekindled in a moment...

Cherished memories recalled...some happy times, others trying

times that you have been through together.

Old friends and new friends are necessary in life...

They are the family we choose.

Paula 2011

RECIPES:

Monterey  Chicken Breasts

4 large B/S chicken breasts
1/4 cup BBQ sauce (I used KC Masterpiece Original)
1/2 small red onion, sliced or julienned
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 can Rotel tomatoes, undrained (I used Original)
1 cup shredded triple cheddar cheese
1/3 cup chopped green onions

Rinse, pat dry chicken breasts & place in glass baking dish. Spread BBQ sauce over top of each piece. Top with onion, cumin & chili powder. Pour tomatoes over the top. Bake, uncovered in 350 oven for 45-50 minutes until chicken is cooked through. Top with shredded cheese & green onions. Cover with foil & let stand 5 minutes before serving.

Original recipe called for can of diced tomatoes & can of green chiles. No red onion, cumin or chili powder. Baking 45 minutes, and additional 15 minutes after adding cheese and green onions.

***********************************

15-20 Minute Healthy Roasted Chicken and Veggies (One Pan)

My changes/additions are in parentheses. Paula aka mecookin 

Prep time: 5 mins

 

Cook time: 15-20 mins

 

Total time: 20 mins

Author: Layla

 

Serves: 2

Ingredients:

• 2 medium chicken breasts, chopped
• 1 cup bell pepper, chopped (any colors you like)
• ½ onion, chopped (1 red onion, coarse chopped) 
• (1 carrot, sliced) I added this
• 1 zucchini, chopped ( I used 2)
• 1 cup broccoli florets
• ½ cup tomatoes, chopped or plum/grape(I used chopped tomatoes)
• 2 tablespoons olive oil
• (1 tsp. Minced garlic)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ¼ teaspoon paprika (optional)
• (2 hot peppers, whole to be removed after cooking)
• Optional: Add other veggies of your choice...cauliflower, sweet potatoes, Brussels sprouts, etc. 
• Season 1 lb. peeled, deveined & tail on shrimp, toss with mixture last 10 minutes of cooking. 
• Instructions:

1. Preheat oven to 475 degrees  F.
2. Chop all the veggies into large pieces. On another cutting board chop the chicken into cubes.
   
   Place the chicken and veggies in a medium roasting dish or sheet pan.(I used a sheet pan.) Add the olive oil, salt and pepper, italian seasoning, and paprika.Toss to combine.
3. Bake for 20 minutes or until the veggies are charred and chicken is cooked.Enjoy with rice, pasta, or a salad.
4. 
   
5. ********************************
6. 
   
7. Zucchini Tots
   Author: Vicky

   Cook time:  15 mins

   Total time:  15 mins

   Serves: 12 tots
   Ingredients

   • 1 medium zucchini
   • ¼ cup seasoned Italian bread crumbs
   • ¼ cup Parmesan cheese
   • ¼ cup shredded cheddar cheese
   • 1 egg
   • Salt and pepper to taste
   Instructions

   1. Preheat oven to 400 degrees.
   2. Grease a mini muffin pan.
   3. Grate one zucchini and wrap in cheese cloth. Squeeze out excess water from the zucchini.
   4. In a medium bowl, mix the grated zucchini,egg, bread crumbs, Parmesan cheese, cheddar cheese, and salt and pepper.
   5. Using a spoon, scoop the mixture into a greased mini muffin pan. The mixture will make 12 zucchini tots.
   6. Bake for 15-20 minutes at 400 degrees until tops start to crisp.

   
   

   I doubled the recipe for my 24 cup muffin tin. 

   I also used Panko bread crumbs & added 1 tsp. Of Mediterranean Spice Blend in lieu of the Italian bread crumbs. 

   
   

   ******************************

   Garlic-Parmesan Hasselback  Zucchini 
   
   Using the hasselback technique—cutting partially into a whole fruit or vegetable every 1/2 inch or so—gives you an easy way to sneak lots of flavor into this healthy zucchini recipe. To bake the zucchini instead of grilling, place in a foil-lined 8-inch-square baking pan and bake at 425°F until tender, 25 to 30 minutes.
   4 servings | Active Time: 15 minutes | Total Time: 40 minutes
   Ingredients
   
   1 tablespoon extra-virgin olive oil
   1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried
   1/4 teaspoon garlic powder
   1/4 teaspoon salt
   1/4 teaspoon ground pepper
   4 small zucchini (about 1 pound total)
   1/3 cup shaved Parmesan cheese, large pieces broken in half
   Preparation
   
   Preheat grill to medium-high.
   Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
   Make crosswise cuts every ½ inch along each zucchini, slicing almost to the bottom but not all the way through. Gently fan the zucchini to open the cuts wider and place a small piece of Parmesan into each cut. Brush the oil mixture over the top.
   Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.
   Nutrition
   
   Per serving : 75 Calories; 5 g Fat; 2 g Sat; 3 g Mono; 4 mg Cholesterol; 4 g Carbohydrates; 4 g Protein; 1 g Fiber; 245 mg Sodium; 319 mg Potassium
   
   1/2 Carbohydrate Serving
   
   Exchanges: 1/2 vegetable, 1/2 lean meat, 1/2 fat

   
   

   **********************************

   
   
   Almond Peach Summer Salad with Peach Vinaigrette 
   
   This Almond Peach Salad with Peach Vinaigrette is the perfect addition to your summer entertaining table.
   
   Serves: 8 servings
   
   Ingredients ~
   
   6 cups spring mix salad
   2 fresh peaches, cored and coarsely chopped
   ½ cup almond slices, toasted 
   8 ounces gorgonzola cheese crumbles
   ½ cup peach jam
   ¼ cup white wine vinegar or citrus vinegar
   ¼ cup honey ***Too sweet for my preference
   ***In lieu of the honey, I used 1/4 cup Dijon mustard
   2 teaspoons grapeseed oil
   
   Instructions ~
   
   Place the salad greens, chopped peaches, gorgonzola cheese crumbles and toasted almond slices into a large salad bowl. 
   
   In the meantime, place peach jam, vinegar, honey and grapeseed oil into the jar of your blender. Blend until smooth.
   Drizzle the peach vinaigrette over the salad and serve.

   
   

   ***********************************

   
   

   Mint Chocolate Chip Ice Cream
   

   
   

   Ingredients
   4 ripe bananas
   1/2 cup unsweetened cocoa powder
   1/4 cup skim milk
   1/2 teaspoon vanilla extract
   Pinch of salt
   Mint extract, as needed
   1/4 cup semisweet chocolate chips
   
   Directions
   Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze for at least 3 hours.
   In a small bowl, whisk together the cocoa powder, milk and vanilla.
   If your banana slices have been frozen for longer than a day, let them thaw for about 15 minutes. Place the frozen bananas, chocolate mixture and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency. Add a drop of mint extract to the ice cream, blend and taste. For a more intense mint flavor, increase the mint a drop at a time until you achieve the desired taste. Finally, add the chocolate chips into the ice cream and stir by hand until they're mixed throughout.
   Scoop the ice cream into single-serving bowls and serve immediately or cover in plastic wrap and freeze. If you're saving these for a later time, remove the bowls from the freezer about 5 minutes before serving.
   "From Junk Food to Joy Food: All the Foods You Love to Eat...Only Better" by Joy Bauer (c) Hay House, Inc. 2016. 

   
   

   

   
   

   

   
   

Shrimp Lo Mein

Meal Plan Monday's #23

Recently I have been trying to cook some meals that are easier to eat as Rick is recovering from his 2nd oral surgery. OUCH!
Last night, I decided to make Shrimp Lo Mein with ingredients that I had on hand. He said, "I'm sure I won't like it...I didn't like the last time we had that." Excuse me, Dear, the last time wasn't a stir fry that I made, it was some frozen concoction, don't even remember what brand.
So, I proceeded to concoct our dinner! BTW, he loved it & even had a second helping! LOL

Shrimp Lo Mein

1 lb. medium shrimp, thawed

1 large clove garlic, minced

1" piece of fresh ginger, minced

1/4 cup diced red onion

2 cups spinach/Swiss chard (or green of your choice, like bok  choy) This is just what I had on hand. 

2 cups broccoli florets

1/2 cup baby carrots sliced on the diagonal

1/2 red bell pepper, cut in strips

1 pkg. Hokkein stir fry noodles (use both packets in package)

1 tsp. Chicken base mixed with 1 cup water

1/2 cup TSang Classic Stir Fry Sauce

2 Tbsp. Vegetable Oil, divided

Heat wok with 1 Tbsp. Vegetable oil, add onion, garlic & Ginger. Stir fry for 1 minute, add shrimp & cook 1-2 minutes longer. Remove shrimp & aromatics to plate. 

Add 1 Tbsp. Oil to wok. Add broccoli, carrots, greens & bell pepper. Sauté 1-2 minutes. Add the chicken base & stir fry sauce & cook until vegetables are crisp tender, 3-4 minutes. 

Stir in noodles & shrimp with aromatics, cook 2 minutes longer, tossing to coat noodles with sauce. 

15-20 Minute Healthy Chicken & Veggies Bake

Also found at Meal Plan Monday #22

Found this recipe online & adapted a bit to my liking, I highly recommend it! Very tasty! Easy prep & a meal in one pan!

15-20 Minute Healthy Roasted Chicken and Veggies (One Pan)

My changes/additions are in parentheses. Paula aka mecookin

Author: Layla

Serves: 2

Ingredients:

• 2 medium chicken breasts, chopped
• 1 cup bell pepper, chopped (any colors you like)
• ½ onion, chopped (1 red onion, coarse chopped) 
• (1 carrot, sliced) I added this
• 1 zucchini, chopped ( I used 2)
• 1 cup broccoli florets
• ½ cup tomatoes, chopped or plum/grape
• 2 tablespoons olive oil
• (1 tsp. Minced garlic)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ¼ teaspoon paprika (optional)
• (2 hot peppers, whole to be removed after cooking)
• Optional: Add other veggies of your choice...cauliflower, sweet potatoes, Brussels sprouts, etc. 
• Season 1 lb. peeled, deveined & tail on shrimp, toss with mixture last 10 minutes of cooking. 
• Instructions:

1. Preheat oven to 475 degrees  F.
2. Chop all the veggies into large pieces. On another cutting board chop the chicken into cubes.
   
   Place the chicken and veggies in a medium roasting dish or sheet pan.(I used a sheet pan.) Add the olive oil, salt and pepper, italian seasoning, and paprika.Toss to combine.
3. Bake for 20 minutes or until the veggies are charred and chicken is cooked.Enjoy with rice, pasta, or a salad.

Almond Peach Summer Salad

Be sure to check it out here:

Meal Plan Monday #27

Almond Peach Summer Salad with Peach Vinaigrette 

This Almond Peach Salad with Peach Vinaigrette is the perfect addition to your summer entertaining table.

Serves: 8 servings

Ingredients ~

6 cups spring mix salad
2 fresh peaches, cored and coarsely chopped
½ cup  almond slices, toasted 
8 ounces gorgonzola cheese crumbles
½ cup peach jam
¼ cup white wine vinegar or citrus vinegar
¼ cup honey ***Too sweet for my preference

                                      ***In lieu of the honey, I used 1/4 cup Dijon mustard
                                                            2 teaspoons grapeseed oil

Instructions ~

Place the salad greens, chopped peaches, gorgonzola cheese crumbles and toasted almond slices into a large salad bowl. 

***I toast my almonds in a small skillet over medium heat, tossing frequently. 

In the meantime, place peach jam, vinegar, honey (if using, or Dijon mustard, my preference) and grapeseed oil into the jar of your blender. Blend until smooth.
Drizzle the peach vinaigrette over the salad and serve.

Garlic-Parmesan Hasselback Zucchini

Find this recipe at Southern Plate
*My notes. 


Garlic-Parmesan Hasselback  Zucchini 
Adapted
From EatingWell: July/August 2016
Using the hasselback technique—cutting partially into a whole fruit or vegetable every 1/2 inch or so—gives you an easy way to sneak lots of flavor into this healthy zucchini recipe. To bake the zucchini instead of grilling, place in a foil-lined 8-inch-square baking pan and bake at 425°F until tender, 25 to 30 minutes.

*I use 2 wooden spoon handles on either side of zucchini to cut in the Hasselback method. This prevents cutting through the entire zucchini. I also prepared these in the oven method. Very tasty & will prepare again! I will also add more cheese the last few minutes of baking. 

Ingredients
1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 small zucchini (about 1 pound total)
1/3 - 1/2 cup shaved Parmesan cheese, large pieces broken in half
Preparation

Preheat grill to medium-high.
Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
Make crosswise cuts every ½ inch along each zucchini, slicing almost to the bottom but not all the way through. Gently fan the zucchini to open the cuts wider and place a small piece of Parmesan into each cut. Brush the oil mixture over the top.
Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.
Nutrition

Per serving : 75 Calories; 5 g Fat; 2 g Sat; 3 g Mono; 4 mg Cholesterol; 4 g Carbohydrates; 4 g Protein; 1 g Fiber; 245 mg Sodium; 319 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable, 1/2 lean meat, 1/2 fat