Sometimes I find myself craving something for days at a time, and ever since I got back from my business trip in California I have been wanting crab cakes. I had the best crab cakes in the history of crab cakes in San Diego. I tried to recreate them, so here is the recipe I came up with! Enjoy!
- 1 16oz can of Crab meat
- 1/3 cup of Dijon Mustard
- 1/3 cup of mayo ( I used the brand Just Mayo)
- salt and pepper to taste
- tablespoon of Worcestershire
- 1/2 a teaspoon of garlic powder
- about 5 sprigs of chives diced
- handful of diced parsley
- teaspoon of whole grain mustard
- Juice of one lemon
- 1 egg
- 1/4 cup of panko bread crumbs
Mix all of this in a bowl and form into patties, this made about 4 large patties and I used a little handful to top a piece of my salmon with. Then heat your skilled to medium heat and drizzle a little olive oil. Cook each crab cake until golden brown on each side about 5 minutes each. Serve with your favorite aioli or remoulade!
So one of my best friends has a gluten allergy and I’m always trying to find some good gluten free food and recipes. I ventured into Wegman’s on my way to her place and let me tell you I’ve never been in such a beautiful place before. They have everything imaginable from a cheese bar to a rockin salad bar. Anything you can think of they have it. It’s amazing I don’t think I will ever go to another grocery store again. Their produce section is so mesmerizing and all their food is so fresh! Oh did I mention reasonably priced for gluten free and organic ?!?! Hallelujah!!!!
Okay enough about my grocery store trip, I was just really excited. But I came across this Asian section and I found some ingredients I haven’t been able to find which was wonderful. I got these gluten free organic rice noodles in that section (SCORE!).
If you’re not gluten free you don’t realize how many things actually have gluten in them that you wouldn’t imagine like certain sauces. I found this tasty Thai Chili sauce that was gluten free so we decided to use that.
We like wine with dinner can you tell ?
- 1 box of organic gluten free brown rice noodles
- 2 peppers
- 1 large onion
- 1 head of broccoli
- Clove of garlic minced
- 1 1/2 cups of sugar snap peas (or snow peas)
- Scallions for garnish
- 1lb of chicken breasts sliced into thin strips
- 1 bottle of Thai Chili sauce (I used iron chef brand)
- Teaspoon of sesame oil
- 1/4 cup of soy sauce
- Siracha to your spice level we used about 3 tablespoons because we like it hot
Preheat a pan with some olive oil and add the chicken, sprinkle with salt and pepper and cook through about 10 mins. Then add all of your vegetables and garlic, put the lid on and sweat the veggies until soft. While you’re cooking your veggies, boil your rice noodles. About 3-4 minutes. Add your Thai Chili sauce, soy sauce, and sesame oil to chicken and veggies. Then strain your noodles and add them to the pot. Enjoy !!
Friends, my apologies for not posting recipes lately. I don’t have an excuse, but I will be sure to post my recipes on here more often! Now that fall is in full swing, so is my crock pot! I wanted something warm and hearty the other day since the weather was cool and rainy. Dreary days are always made better with some soul warming soup!
I have been trying to step out of my comfort zone and try some new recipes and things I have never made before. I enjoy the challenge. I had made some tacos with a cabbage slaw and I had a whole bunch of cabbage leftover. I am not a huge fan of coleslaw so I decided to make a soup my Nana used to make when I was a kid. Not sure if this is the exact recipe but it is pretty close.
If you’re busy like me, your crockpot is your best friend. You throw a bunch of stuff in there and then you get home and you’re hungry and your home smells like delicious food when you walk in and you open the crock pot and BOOM magic happened while you were at work and now you can sit down and relax to a nice warm meal. Anyways, here is the recipe!
- 1 package of kielbasa
- 1 bag of coleslaw mix
- 1 onion diced
- 2 cloves of garlic
- 1 diced tomato (or canned diced tomatoes)
- 2 carrots diced
- 2 stalks of celery diced
- 1/2 of a cup of parsley
- 1 box of organic chicken stock
- 1 box of organic vegetable stock
- 1 can of white kidney beans
- 1 can of tomato paste
- 1 teaspoon of curry powder
- 1 teaspoon of Hungarian paprika
- salt and pepper to taste
Dice everything up and throw it into your crockpot on low for 6-8 hours or on high for 3-4 hours! Toast up some crispy garlic bread and enjoy!
I’ve actually never made a ham before, mainly because it’s served at holiday meals. But this year I was asked to prepare the ham.
I used a shank ham. Most hams are pre cooked, so you just have to make sure you season it properly and keep it from drying out!
Low and slow is the key. Preheat your oven to 325! Cook the ham for about 10-15 minutes per pound.
For my Maple Apple Dijon glaze
- 1 jar of apple butter
- 1 bottle of Dijon mustard
- 1/2 cup of maple syrup
- 1/2 cup of apple cider vinegar
- 1 can of crushed pineapple with the juice
- 1 can of pineapple rings
Mix all this together (minus the rings) and use a brush to baste your ham. In a baking dish place 1/4 inch of water and add your ham. Score the fat so when you baste the ham all the marinade gets to the meat of the ham. Reserve about 1/3 of the glaze to continue basting the ham throughout the cooking process. I added the pineapple to the sides of the ham and baked it so they Caramelized all the sugars in them. Cook the ham according to the size and make sure the ham is covered in foil so it doesn’t dry out! Enjoy!
My biggest weakness is buffalo wings, and I had a massive craving. So I decided to make some of this crispy baked buffalo cauliflower. It’s obviously not the same texture as chicken, but let’s be real anything crispy coated in buffalo sauce and dipped in ranch is amazing.
- 1 head of cauliflower
- 1 cup of flour ( I used gluten free)
- 1 cup of milk ( I used almond milk)
- Teaspoon of garlic powder
- Salt and pepper to taste
- Teaspoon of parsley
- Teaspoon of olive oil
- Cup of buffalo sauce (I like Frank’s red hot)
- 1 cup of whole wheat Panko breadcrumbs
- Yogurt ranch dipping sauce
- You want to cut the cauliflower in pieces first.
- Mix your flour, milk, salt, pepper, parsley, garlic powder, and olive oil in a bowl or plastic bag
- Dreadge the cauliflower in the batter and shake off the excess
- Toss in Panko breadcrumbs and place on a baking sheet
- Bake at 450 degrees for about 10 mins
- Take out and lightly toss in buffalo sauce
- Then place it back in the oven for another 10-15 mins until your desired crispiness
- Dip in your favorite dressing and enjoy!
You’re probably thinking to yourself, did she just say healthy and Alfredo in the same sentence? Damn right I did. Sometimes I crave a rich creamy comfort meal with pasta and a hearty Alfredo sauce. But I am trying to be healthy here so I came up with this recipe for a healthy alternative. Half the guilt and half the calories. I paired this with my gluten free brown rice pasta and some leftover blackened chicken and I tossed in some asparagus.
You will need :
- 2 containers of plain Greek yogurt ( I used two of the small cups of chobani)
- 1 tablespoon of minced garlic
- 1/3 cup of sun dried tomatoes
- 2 tablespoons of parsley
- salt and pepper to taste
- 1/3 cup of Parmesan cheese
- 1/3 cup of plain almond milk ( can use regular milk or soy milk or any other dairy free milk)
- 1 teaspoon of Italian seasoning
Blend all of this in a food processor or blender! Top your favorite pasta, chicken, fish, or even dip veggies in it. Enjoy!
To find some other ideas to use plain Greek yogurt go to Chobani’s site http://www.chobani.com/products/plain#non-fat-plain
When life gives you ripe bananas you make banana bread 🐵🍌🍞 I’m NOT a baker. I was so nervous modifying this recipe. For all my gluten free/dairy free foodies this is for you. I went off my traditional banana bread and just used things to substitute oil, gluten, and dairy. I wish you all could smell my apartment because it smells amazing. You will need:
• 3 ripe bananas 🍌
• 1 1/4 cup of gluten free rolled oats @bobsredmill makes great ones
•2-3 tsps of honey 🍯
•3 tsp of baking powder
•1/4 cup of coconut oil
• tbsp of vanilla extract
• tbsp of cinnamon
• 1 egg or one flax egg
•1/4 cup of organic brown sugar
• 1 and 1/4 cup of almond meal also @bobsredmill
• 1/4 cup of organic cane sugar
• 1/3 cup of chopped walnuts (can omit if you don’t want) you can also add chocolate chips or whatever nuts or raisins you want!
•3/4 cup of unsweetened vanilla almond milk @califiafarms (they’re the best) can use regular milk or even coconut milk
• dash of sea salt
• if you have it use 2 tsp of @sweetspreads maple pancake coconut butter for some extra delicious sweetness!
•bake at 350 for 1 hour
•I topped mine with a drizzle of almond butter and some crushed almonds and walnuts and a dash of cinnamon. Perfectly sweet, nutty, and warm! Awesome breakfast or snack! Enjoy friends!