Rainbow Crab Cakes


There’s nothing better than spending a day with great friends and eating a bushel of crabs on an outdoor patio. The only thing that topped this experience off for us was a beautiful post-storm rainbow, followed by an experimental crab cake recipe by Sheri & Kim 🙂
2011 08 07 18 18 29 920 300x168   Rainbow Crab Cakes
Post-re-steamed & pre-picked

First, we VERY patiently picked about 3-4 crabs and placed the meat into a bowl (this is very hard to do, especially if you’re used to eating the meat right off the bones! but WELL worth it). Note that this recipe yields 2 servings.

Next, we mixed in about 1 cup of bread crumbs (we used Progresso Panko, they’re thicker than regular breadcrumbs), a tablespoon of mustard powder, 1 egg yolk, salt, and pepper. We then mashed this up and balled the mixture into 2 patties. Meanwhile, we had butter melting in the skillet until it was nice and hot (almost burnt). Then we rolled each patty into one coat of bread crumbs, and placed them in the pan. Cooked each side for about 4-5 minutes, until they were cripsy brown.
2011 08 07 19 04 26 225 300x168   Rainbow Crab Cakes
On the skillet

Remove from skillet and add a dollup of greek yogurt (a healthy substitute to sour cream, tastes exactly the same). This one will leave you licking the plate clean 🙂

2011 08 07 19 06 38 648 300x168   Rainbow Crab Cakes
Voila! The incredible taste gives you a similar butterfly-in-your-tummy feeling when seeing a beautiful rainbow 😉
August 9, 2011
Food, Recipe

 
 

Red pepper, leek, spinach, & asiago scramble


wpid 2011 04 02 13 55 06 889   Red pepper, leek, spinach, & asiago scramble

Quick, easy, & delish breakfast. To serve 2, sautee 1 red pepper, half cup chopped leeks, and half cup of fresh chopped spinach over olive oil. In a cup, mix 4 eggs and asiago cheese shavings until well blended. Pour over sauteed veggies on med hi heat. Add salt & pepper to taste. Serve & enjoy!

April 2, 2011
Food

 
 

Gnocci & Vegan Sausage


wpid 2011 03 22 18 19 30 461   Gnocci & Vegan Sausage

Half package of pre-cooked gnocci (w/ cheese or whatever else you like)
1 vegan sausage link
1/3 can of tomato& basil tomato sauce
1 cup fresh spinach
1 head broccoli
2tbsp olive oil
salt&pepper

Cook gnocci per package directions. Cook sausage, broccoli (u can steam this earlier if u have time and like ur broccoli more cooked), spinach in olive oil over med hi heat. Add salt&  pepper to taste. Drain gnocci. Add tomato sauce and sausage mix. Serve hot.

March 22, 2011
Food, Recipe

 
 

Blueberry Dream


 

My very own, first signature recipe. Quick and simple to make.

Nonfat vanilla frozen yogurt (or ice cream)
Nonfat cool whip
Fresh (organic) blueberries
Lindt white truffles, finely shaved (or any other hard chocolate variation)

Layer each ingredient in order. Top with finely shaved white chocolate. Enjoy!

 

Screen shot 2011 03 11 at 11.11.55 PM 167x300   Blueberry Dream

Use a wine glass for better display and not the above ghetto red mug 😉

March 11, 2011
Food

 
 

Baked Polenta with Provolone, Roasted Peppers, and Mushrooms


wpid 2011 03 11 19 39 45 391   Baked Polenta with Provolone, Roasted Peppers, and Mushrooms

Amazing vegetarian deliciousness…all the ingredients in the title, throw in some savory spices like rosemary & thyme. Side of yummy kale chips. Prep time: 25 minutes. Cook time: 1 hour 10 minutes.

Can start with a savory bowl of Erin’s Broccoli & White Bean Soup.

LAYER 1 Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta (dried version)
1/4 cup roasted red peppers, well dried and diced (used raw red peppers and they worked just fine)
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes

LAYER 2 Mushrooms:
1 tablespoon butter (extra virgin olive oil substitute)
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shitake
1 teaspoons garlic, minced
1 cup heavy cream (skim milk substitute)
1/2 cup parsley, minced
1 tsp Salt
1 tsp Pepper

LAYER 3 Provolone:
10 to 12 thin slices (8 ounces) Wisconsin (or original) Provolone Cheese

  1. Preheat oven to 375°F (190°C).
  2. For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
  3. For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
  4. Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
  5. Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
  6. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).

Serves 24 as an appetizer, 8 to10 as an entrée.

 

Source: http://www.cooksrecipes.com/mless/baked_polenta_with_provolone_roasted_peppers_and_mushrooms_recipe.html


Food, Recipe