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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Napa Cabbage Salad with Red Bell Pepper, Cilantro, Peanuts, and Dijon-Ginger Dressing

Addapted the recipe from here

1 smallish head of Napa cabbage, chopped
2 red bell peppers, thinly sliced into long strips
1 bunch chopped green onion
1/2 cup chopped cilantro

For the Dressing:
2 Tbsp rice vinegar
2 tsp. I used the pickled ginger, chopped (like what they use at sushi restaurants)
2 tsp. Dijon mustard
1 tsp. sesame oil
1 Tbsp agave nectar (I ran out, so I used 1 tbsp of agave nectar and 1 tbsp of honey)
salt and fresh-ground black pepper to taste
3 Tbsp vegetable oil
1/3 cup dry-roasted peanuts (I added only to my portion, as the hubby doesn’t like peanuts in his food)
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for the dressing throw everything into a bowl – starting with the rice vinegar,
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pickled ginger
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Dijon mustard,
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sesame oil,
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agave nectar and honey
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salt, and pepper,
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then what I did was grabbed my handy-dandy hand blender and turned it on and then poured the oil in and made sure everything was mixed together really well, made the dressing nice and thick and creamy. Set the dressing aside until ready to use
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Chop Napa cabbage and place into a large bowl.
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Cut red bell pepper, into thin slices, removed seeds and top and slice into long, thin slices (the original recipe called for one bell pepper, but because I LOVE them so much, I used two).
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chopped green onions,
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chopped cilantro,
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Toss together the chopped Napa cabbage, red bell pepper strips, chopped green onions, and chopped cilantro in a large bowl.
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What I did was added the salad to individual bowls and poured the desired amount of dressing over the salad and then added the peanuts.
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I have made this salad before and I poured all the dressing over it and it did not keep well for the next day! So I recommend only adding dressing to what you eat and then if you have leftovers and you want some the next day, store the salad and dressing separate and then just add dressing to salad the next day.

Holy Yum Chicken

When making this I used chicken breasts and I should have used chicken thighs like the recipe calls for! But I was trying to be healthier and use white meat! But damn it I like dark meat better! So take it from me use chicken thighs! I wasn’t too sure about this dish when I made it…dijon mustard with maple syrup and rice vinegar and rosemary…I was undecided if I like this or not! So I am going to remake it and use chicken thighs and I didn’t have REAL maple syrup! So I can’t say that I didn’t like it or I liked it…

Recipe

1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded) (I used chicken breasts)
1/2 cup Dijon mustard (must be Dijon mustard, no substitutes) (I used grain Dijon too)
1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
1 tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. cornstarch
2 tsp. fresh rosemary for garnish
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1.Preheat oven to 450 degrees. Line a 8×8″ oven-proof pan with 2 layers of tin foil.

2.In small bowl, whisk together Dijon mustard,
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maple syrup,
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rice wine vinegar,
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salt
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and pepper. (I added in some Grainy mustard as well because I like grainy mustard)
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3.Place the chicken thighs (remember I used breasts) in the foil layered pan
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then pour the mixture on top of it.
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Turn the chicken around in the sauce to make sure it gets all coated.

4.Bake, uncovered, for 40 minutes.

5.Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.

6.Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.

7.Sprinkle rosemary on top before serving.
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8.Serve with rice or potatoes or vegetables.
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Mahogany Glazed Chicken

Recipe
■chicken breasts (or breasts and thighs – whatever combination you prefer)
■5-6 Tbsp Apricot preserves
■2-3 Tbsp balsamic vinegar
■2-3 Tbsp soy sauce
■4 tsp Dijon mustard
■To taste salt and pepper
■1 cup chicken broth
■1- 1 1/2 tsp grated peeled fresh ginger
■1-2 mandarin orange “fruit cups” (I ended up not using these)
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Preheat oven to 450oF. If using bone-on chicken, place chicken pieces bone side down in pan. Otherwise, arrange in a baking dish.

In small bowl, stir preserves,
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vinegar,
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soy sauce,
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ginger, and Dijon
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until blended.
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Pour broth around chicken in the pan.
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Brush one–third of glaze over chicken pieces. Sprinkle with salt and freshly ground black pepper.
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Roast chicken pieces 10 minutes, then brush with half of remaining glaze. Repeat every 10 minutes glazing pieces until thermometer inserted into meat (without touching bone) reaches 165oF.

Remove chicken pieces to a plate and let stand at least 5 minutes
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so juices can redistribute. While chicken is resting, stir pan drippings over stove to thicken and reduce. You can add a little cornstarch to cold water and add to drippings if they are not thickening. When sauce is consistency that you want, add about 2 handfuls of oranges (optional). Pour over chicken and serve.
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I served mine with tomato, avocado salad
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Green Salad and Napa Wine Vinaigrette

This dressing is SOOOO good! I made it for the 1st time and loved it! (So good that I made a double batch)

Recipe

3 tablespoons sparkling wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon whole grain mustard
1/2 teaspoon minced garlic
1 extra-large egg yolk, at room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Baby salad greens for 6 to 8
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In a 2-cup glass measuring cup, whisk together the vinegar,
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Dijon mustard,
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whole grain mustard,
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garlic,
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egg yolk,
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salt,
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and pepper.
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Slowly whisk in the olive oil to make an emulsion. You should have about 2/3 cup vinaigrette. (So I whisked this and tried it and I felt it was a little to tart, so I added in honey and it took that edge off and actually make this dressing taste like a honey mustard dressing, so I suggest adding honey)

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When ready to serve, place the salad greens in a bowl and pour on enough vinaigrette to moisten. Serve immediately.
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Fiesta Lime Chicken

Recipe

1 pound boneless, skinless, chicken breasts (I doubled the recipe for the sauce, because I LOVE a lot of sauce)
1 lime
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon soy sauce
3 green onions, chopped
1 clove garlic, minced
Salt & pepper
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Preheat oven to 400 degrees. (Or, you could grill!) In a medium bowl, combine zest
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and juice of lime,
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olive oil, Dijon mustard,
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soy sauce, green onion,
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garlic,
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and a dash of salt and pepper. Mix thoroughly.
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Place chicken breasts into plastic bag and cover with lime mixture. (I just did mine in a medium Bowl)
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Allow to marinate for one hour. Lay into glass 9×13 baking dish and bake for 35 minutes or until a meat thermometer reaches 165 degrees.
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Here is that recipe again:

1 pound boneless, skinless, chicken breasts
1 lime
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon soy sauce
3 green onions, chopped
1 clove garlic, minced
Salt & pepper

Preheat oven to 400 degrees. (Or, you could grill!) In a medium bowl, combine zest and juice of lime, olive oil, Dijon mustard, soy sauce, green onion, garlic, and a dash of salt and pepper. Mix thoroughly.

Place chicken breasts into plastic bag and cover with lime mixture.

Allow to marinate for one hour. Lay into glass 9×13 baking dish and bake for 35 minutes or until a meat thermometer reaches 165 degrees.

Arugula Salad and Ultimate Vinaigrette

Recipe

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula
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Combine the shallot,
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mustard,
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vinegar,
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oil,
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sugar, honey and salt and pepper in a jar and shake to emulsify.
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Toss arugula with vinaigrette, to taste.
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Crab Cakes with Lemon-Dill Sauce

What I made a year ago on this day: Strawberry Shortcake

Roasted asparagus wrapped in prosciutto

Potato cups in muffin tins

Mexican Meatloaf

Recipe

Lemon Dill Sauce:
1 cup mayonnaise
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1/4 cup buttermilk
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2 tablespoons chopped fresh dill leaves
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1 tablespoon chopped fresh parsley leaves
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1 tablespoon grated lemon zest
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2 teaspoons fresh lemon juice
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1 garlic clove, minced
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Crab Cakes:
3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
Cayenne pepper
1 cup bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crabmeat, picked free of any bits of shell
2 tablespoons vegetable oil

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To make the sauce, combine all of the ingredients in a bowl and stir well.
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Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
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Saute the onion, bell pepper, and garlic until the pepper
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is limp, approximately 3 minutes.
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Add the cream,
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mustard,
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1 egg,
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parsley, cayenne pepper
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and 1/2 cup bread crumbs, to taste,
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and mix well. Gently fold in the crabmeat.
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Form the mixture into 8 patties,
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about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
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Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

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Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter
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mixture for approximately 3 minutes on each side or until golden brown.
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These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon a dollop of the lemon dill sauce alongside each crab cake.

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Make-Ahead Muffin Melts

Recipe

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12 whole Hard-boiled Eggs, Peeled And Chopped
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2 cups Grated Cheddar Cheese
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1 cup (Real) Mayonnaise
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12 slices Bacon, Fried And Crumbled
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1 Tablespoon (heaping) Dijon Mustard
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1/2 teaspoon Garlic Powder
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3 dashes Worcestershire Sauce
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6 whole English Muffins Split

Combine eggs with all other ingredients. Fold together gently.
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Cover and store in the fridge overnight.

Spread on English muffin halves,
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then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)
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Serve immediately!
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My Wife is the Best COOK!
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Wanna-be PF Chang’s Lettuce Wraps

Recipe

Ingredients for pouring sauce:

1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon Dijon mustard
2 cloves garlic, minced

Ingredients for stir-fry sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Ingredients for chicken stir-fry:

2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″ (doubled the recipe and did 4 chicken breasts)
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1 – 8oz can sliced water chestnuts, minced to the size of corn kernels
1/2 cup mushrooms, minced to the size of corn kernels
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or Nappa cabbage
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To make the pouring sauce:

In a large bowl, dissolve sugar
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in 1/2 cup warm water,
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then add soy sauce,
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rice wine vinegar,
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ketchup,
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lemon juice and sesame oil.

Mix well and throw in the fridge until you’re ready to eat.

Just before serving, combine 1 teaspoons hot water with Dijon
mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
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To make the chicken stir-fry:

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute
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until mostly cooked through, about 5 minutes.

Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms,
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and the stir-fry sauce you prepared earlier.
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Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.

Serve stir-fry with iceberg lettuce or Nappa cabbage leaf wraps and top with pouring sauce.
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