Mini Crab Cakes

Got the inspiration for this recipe from here

olive oil
1/2 a yellow onion, small dice
1/2 cup small dice celery
1 whole red bell pepper, small dice
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2 tbsp minced fresh flat-leaf parsley
1 tbsp capers, drained
1/2 tsp Worcestershire sauce
1 tsp Old Bay Seasoning
6 ounce can crab, drained
1/2 cup panko bread crumbs
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1/4 cup greek yogurt
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp Grainy mustard
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1 large egg

coat a cast iron skillet with olive oil

and heat pan to medium heat and then add in the onion, celery, red bell peppers, parsley, capers, Worcestershire sauce,
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and Old Bay Seasoning
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and cook until the vegetables are soft,
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about 10-15 15 minutes. Remove from heat and set aside while you prep the rest.

In a large bowl, add the crabmeat
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then add the bread crumbs,
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(I was trying to be healthy and use Greek Yogurt instead of Mayonnaise, but after mixing everything together, you do need the mayonnaise, so I recommend adding it)
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mustard (I added in two kinds of mustard – Dijon and Grainy mustard)
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and egg. (I also added a little dill to my crab cakes)

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Then I mixed it all up and then I added in Cajun seasoning, to taste (Because I LOVE IT)
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Then Add the cooled, cooked veggies.

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and mix everything together
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this is the point I tried the mixture and didn’t care for it without the mayonnaise so at this point is when I added in the mayonnaise, then mixed it in and yeah, tasted better with it
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Cover and chill in the refrigerator for 30 minutes.

While the crab cake chilled I made some remoulade sauce…

I ALWAYS use this recipe because it’s the bestest!

Remoulade Sauce:
1 C mayonnaise
the recipe calls for Creole mustard, but I don’t have creole mustard, so I use grainy mustard and horseradish and I do 1/4 cup grainy mustard and then about a 1-2 TBSP of Horseradish
1 teaspoon cayenne pepper
1 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
I also add Cajun seasoning, to taste as well
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Mix the mayonnaise
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Grainy mustard
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and horseradish
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cayenne pepper
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fresh, lemon juice
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Worcestershire sauce
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paprika
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and then 1 tsp of the Cajun seasoning
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I whisked everything in a medium bowl, to make sure it gets mixed really well, and then I stir with a spoon
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keep chilled in fridge until you are ready to use it
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OK now back to the crab cakes

scoop about 1/4 cup of cab mixture into your hands and form a crab ball and then form into a crabby patty and place on a plate or cutting board (like I did) and finish making the cakes until all of the crab mixture is gone.

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Then heat a large cast iron skillet and a small cast iron skillet to medium heat and add a little oil to the bottom of each pan to coat it. I did two pans so I could cook all the crab cakes at once

Once the pans are hot add the crab cakes
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Don’t overcrowd the cakes so you can flip them.

cook the cakes for about 15-20 minutes. I cooked one side for about 5-7 minutes then flipped them and cooked until they were golden brown on each side
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Once they are cooked, serve them up with the Remoulade Sauce you made
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Roasted Asparagus and Prosciutto

If you want a yummy breakfast with salty goodness and no carbs and lots of protein, this is for you! Oh man, I made this and it was SO gooooooood! You won’t be disappointed!

Found the recipe here

1 lb asparagus, ends cut off
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4 oz of sliced prosciutto
Olive oil for drizzling
lemon (not in the picture, I decided on this last minute)
salt, to taste
pepper, to taste
2 large eggs
cooking spray
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Preheat oven to 400 degrees and grab a baking sheet and a small baking pan

Place the asparagus in the baking pan,
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I didn’t do a single layer, I just placed mine in the pan and how they went in was how they baked. Drizzle the olive oil over the top of the asparagus, then squeeze the juice of one lemon over the asparagus.
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Then sprinkle with salt and pepper, set aside
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grab the sheet pan and place prosciutto slices on the pan in a single layer
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now place the asparagus and prosciutto in the preheated oven for 10-15 minutes, mine seemed to take longer than 10 minutes.

While they are baking, heat a skillet over medium high heat and spray with cooking oil

When the skillet is nice and hot, add the eggs and sprinkle with salt and pepper
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I cooked mine sunny side up

When the asparagus and prosciutto are cooked pull them out of the oven and get a nice serving plate and place the asparagus on the plate, arranged nicely. Then top with the prosciutto slices, and then top with the eggs.

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and serve

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to me this was SO good! the asparagus had some zing from the lemon juice and was still a little crunchy and then the saltiness from the crunchy prosciutto and then the runny yolk from the eggs just topped it off. This is love to me…

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can you tell I like Pepper? HA! Just a little eh!

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Baked Tilapia with Dill Sauce

Can I just say that I am SOOOOO glad it’s Friday!

Normy LOVES Tilapia! It’s his favorite fish! – NOT!

Recipe

4 (4 ounce) fillets tilapia (I did 6)
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
1/4 cup mayonnaise
1/2 greek yogurt
1/8 teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

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1.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

2.Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish.
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Place a layer of lemon slices over the fish fillets.
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I usually use about 2 slices on each piece so that it covers most of the surface of the fish.

3.Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
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4.While the fish is baking, mix together the mayonnaise,
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yogurt,
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garlic powder,
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lemon juice
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and dill
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in a small bowl.
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Serve with tilapia.

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and here is that recipe for you again:
4 (4 ounce) fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
1/4 cup mayonnaise
1/2 cup greek yogurt
1/8 teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

1.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

2.Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.

3.Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.

4.While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Spiced Chicken Thighs with Tzatziki Sauce

Recipe

1 cup uncooked couscous
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground red pepper
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
Cooking spray

Cook couscous according to package directions, omitting salt and fat.

Combine cumin and next 4 ingredients (through pepper) in a bowl
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Sprinkle spice mixture over chicken.
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Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan;
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cook 6 minutes on each side or until done.
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Serve chicken with couscous and Tzatziki Sauce (recipe below)
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Tzatziki Sauce to go over the chicken and couscous

2 (8 ounce) containers plain yogurt (I just used a large container)
1 cucumber – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

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In a food processor or blender, combine yogurt,
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cucumber,
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olive oil,
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lemon juice, salt, pepper,
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dill
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and garlic.
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Process until well-combined. Transfer to a separate dish,
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cover and refrigerate for at least one hour for best flavor.

Roasted Chicken with dill, garlic and lemon

Got the idea for this next recipe from here

Didn’t follow it 100% but got the inspiration from it. So thank you to whoever posted this recipe because you inspired me!

1 approximately 5 lb. chicken (mine was a little over)
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4 Tbsp Olive oil
6 garlic cloves, Minced
about 1/2 cup chopped fresh dill
1 lemon, quartered
salt and pepper
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Preheat your oven to 225 degrees.

In a smallish bowl, stir together the Olive oil
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Minced Garlic
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and the half cup of dill.
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Grab a dutch oven and place chicken in pot
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Quarter Lemon and place inside the bird
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and place a couple of springs of fresh dill inside as well
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Salt and pepper the chicken, then rub it with the olive oil, garlic, dill gently loosening the skin up from the breast and around the rest of the bird, and underneath.
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and add a little more salt and pepper to taste
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I cooked my chicken slow at 225 degrees. I come home for lunch around 2:30 and poped it in and cooked it low and slow for 3 hours then I get home around 6 and I raised the heat to 350 degrees, to crisp up the chicken and to make sure it’s cooked all the way through, that took about 30-45 minutes. (You can test this by piercing the chicken in the thickest part of the thigh. If the juices run clear, it’s done.) Remove the chicken from the oven and let it rest for 15 minutes.
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Carve the chicken, and serve.

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Avocado Salad with Lemon, Bacon and Watercress

Recipe

4 slices bacon
3 avocados, halved and pitted
1/2 bunch watercress, stems trimmed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
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Preheat the oven to 400 degrees F.

Lay the bacon in a saute pan and bake for 15 minutes,
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until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.

Scoop out each half of the avocado using an oversized spoon and arrange on a platter.
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Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper.
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Pulled Pork Sandwich

Hands down THE BEST pulled pork recipe I have made so far! Make it! you WON’T BE DISAPPOINTED!

Recipe

1 boneless pork shoulder (about 4 to 41/2 pounds)
4 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 1/2 cups light brown sugar
1/4 cup paprika
2 to 3 sprigs thyme, leaves only
4 cloves garlic
1/4 cup red wine vinegar
Scant 1 tablespoon cayenne
3 tablespoons extra-virgin olive oil
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Coleslaw:
1 tablespoon whole-grain mustard
1 cup mayonnaise
1/4 cup sour cream
1/2 lemon, juiced
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 head savoy cabbage finely sliced
1/2 head purple cabbage, finely sliced (I used a pre-made cole slaw mix from the store instead)
2 green onions, chopped
2 carrots, sliced on mandoline
Kosher salt and freshly ground black pepper
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6 brioche hamburger buns

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt,
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pepper,
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brown sugar,
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paprika,
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thyme leaves, garlic,
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vinegar,
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and cayenne
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in a food processor and pulse until well combined. Add extra-virgin olive oil
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until you have a nice paste.
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Rub all over the pork,
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being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture – this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.

Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.

While the pork is cooking, prepare the slaw. Combine the mustard,
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mayonnaise,
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sour cream,
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lemon juice, vinegar
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and sugar.
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Mix well
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and add finely sliced savoy cabbage, purple cabbage, (i bought a bag of the pre-cut coleslaw cabbage mix at the store as it was only 2 of us eating this meal)
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green onions and carrots. Season with salt and pepper,
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to taste,
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cover with plastic wrap and set aside in the refrigerator until you are ready to serve.

To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top.
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