Crabcakes

1 package imitation crab meat or can of crab meat

1/2 cup breadcrumbs

lemon pepper (to taste)

1 Tsp lemon juice

1 egg, beaten

1 Tbsp mayonnaise

oil (for frying)

Break up crab meat and combine with the other ingredients. Mix well. Roll into patties and place onto parchment paper. In a medium skillet, heat enough oil to cover the bottom of the pan. Fry until browned, about 3-4 minutes each side.

Serve with tartar sauce:

1/2 cup mayonnaise

1/4 cup pickle relish

1 Tbsp minced onion

1/8 Tsp apple cider vinegar

Bleu Cheese & Parmesan Crusted Steak

I don't know what genius thought of putting cheeses on top of a steak, but I'm addicted to the idea. Restaurants like Longhorn and Texas Roadhouse that offer this addition make me very happy. Serve it up with some caramelized onions and I'm one excited girl. But, this is no secret and why not dress up your steaks at home?

Large thick steak (like this T-Bone)

1/3 cup blue cheese crumbles

1 Tbsp Parmesan cheese

1/2 Tsp breadcrumbs

1/2 Tsp bleu cheese dressing

Mix it all up in a small bowl, spread it onto your steak, and pat down. Cook as your normally would (just wouldn't recommend on a grill). I like my beef RARE!...like twitching on the plate rare...like the meat in the supermarket looks appetizing to me rare! Okay, I'll stop now for the sake of those of you who order it charbroiled! So, I put my oven on the lowest setting possible and roast it like prime rib for a few hours. The slower you cook beef, the better, and the juicier it stays. 

Sweet Corn Tomalito

Chevy's was one of my husband's favorite Mexican restaurants. When they all closed down, I bought the restaurant's cookbook to try and make him some dishes. 

The first time, I made him a huge sampler platter for Valentines Day. This was back 9 years ago when clearly out relationship was still new and I gladly spent 8 hours in the kitchen cooking something special for him. Now, I just cook a few dishes from time to time, like this one, that he loves. 

This is a great side for almost anything. I usually serve it on Thanksgiving or Christmas. It's not hard to make, it's just time consuming. 

You can prepare this ahead of time and cook it later. It freezes well in a Ziploc freezer bag. Just portion it out and then lay the bag flat and expel any air. Defrosts in the fridge overnight or on the counter in about an hour. Don't try to can or jar this! I'm huge on jarring things and this one was a big mistake! The cornmeal expands and will explode everything everywhere. What a mess that was!

 

6 cups drained corn kernels

¾ cup milk

¼ cup melted butter

2/3 cup sugar

¾ cup cornmeal

¾ Tsp baking powder

¾ Tsp salt

¼ cup milk

Preheat oven to 250 degrees. Blend 3 cups of the corn kernels and the ¾ cup of milk in the blender. Add butter and sugar until smooth (2 minutes). Grind remaining corn kernels slightly in food processor and mix corn mixtures together with remaining ingredients. Pour into a baking pan and cover with aluminum foil. Set inside larger baking pan and fill ¾ of the way up with water. Place in oven and cook for 1 ½-2 hrs until hot. Scoop out pudding portions.

Cheese Stuffed Purple Potato Dumplings with Pesto

Purple potatoes. They are certainly a showy dish to create! Did you know that they are also high in antioxidants, like most berries, and shown to boost your immune system and prevent certain cancers? I've used them to cook these dumplings and I've made gnocchi out of them. The color tends not to stay as vivid as they first appear, sadly. But, who can't love a naturally colorful vegetable as this? I think they are a bit starchier and nuttier than regular potatoes but sure to add color to any potato recipe!

10-12 small purple potatoes
1/4 cup flour
1 Tbsp cornstarch
1/8 Tsp pepper
1/4 Tsp sea salt
1/2 medium egg, beaten
1/4 cup bleu cheese crumbles

 

Recipe Adapted from Honest Cooking

Peel the potatoes and boil them in a pot of salted water for 15-20 minutes until tender. Mash them with a hand mixer or in a stand mixer. Refrigerate overnight.

 

The next day, mix in the other ingredients in and divide evenly, scooping out tablespoons. Then, roll them into neat balls with your hands.

Make an indentation down into the tops for the cheese. Insert the cheese and pack tightly, then close the hole. Lay them out on parchment paper until ready to cook.

Bring another pot of salted water to a boil and reduce to medium low. Drop in the dumplings, a few at a time and cook until they float, plus an additional minute to ensure that the cheese is melted. I topped mine with a dollop of fresh pesto. These are sure to wow anyone you cook them for.

Salmon Croquettes

I've said it before and I'll say it again, you can get some great recipes from Bumble Bee. Great in a pinch, when nothing is defrosted, I pull out a pouch of this and try a new salmon recipe!

1 pouch salmon, drained

1 cup breadcrumbs 1 clove garlic, pressed

2 Tbsp onion, finely minced

1 large egg, beaten

1/8 cup milk 1 Tsp Worcestershire sauce

vegetable oil

 

Heat up a non-stick frying pan and add a few tablespoons of oil to cover the pan. In a large mixing bowl, mix together remaining ingredients and spoon out balls with a tablespoon.

Flatten them onto parchment paper and then fry them in the oil for about 2-3 minutes per side.

Serve with french dressing dipping sauce:

1 cup mayonnaise

1/2 cup ketchup

1/2 Tsp cider vinegar

1 Tsp sugar

1/4 Tsp mustard powder

1/8 Tsp dill 



Roasted Broccoli

If you check out recipes on Pinterest, you probably have come across this pin. Labeled with things such as "Best Broccoli Ever", I had to try it. Then I saw it! 5-6 Tbsp of oil?!? I don't think so! What's the point of that?

 

Here's a trick! Get a large gallon Ziploc bag, and coat the broccoli in oil in that! It will evenly coat and you won't clog your arteries with massive amounts of oil while trying to eat a vegetable!

 

1 large head of broccoli, cut
2 Tbsp olive oil
1 Tsp mixed up salt
1/2 tsp mixed up pepper
2 garlic cloves, minced
1/3 cup Parmesan cheese
zest and juice from 1 lemon

Recipe Adapted from The Gingered Whisk

 

Using the above Ziploc bag method, mix broccoli with oil and garlic. Lay out on a cookie sheet lined with parchment paper and sprinkle with mixed up salt and pepper. Roast in a 425 degree oven for 20-25 minutes. Remove from the oven and toss to mix it up. Squeeze the lemon juice on top and then disperse the lemon zest evenly over broccoli. Sprinkle evenly with the Parmesan cheese. Roast an additional 2-3 minutes, until fragrant.



Broccoli Bites

Broccoli Bites, ordered in a sub shop, you are going to get a fried bite of deliciousness. But, it's deep fried and pretty much kills any good you are doing by eating the broccoli! I adapted this recipe from one that used shredded cheese. The cheese slices make for a deeper, more layered taste and it also gives them this lovely golden brown color. They have all the taste of those fried appetizers but, none of the grease. Originally made as a healthy finger food for kids, this can be served as a dinner side or a great party appetizer. They are so easy to make, too!

 

1 large head of broccoli
2 slices American cheese

1 slice Swiss cheese
2 eggs

1 Tbsp minced onion

1 Tsp garlic powder
salt & pepper, to taste
1 cup breadcrumbs

 

Recipe Adapted from Stacey Snacks

In a steamer pan, steam your fresh broccoli until tender. Allow it to cool off enough to handle.

Combine other ingredients in a large mixing bowl.

Mix in your broccoli.

Using a tablespoon, spoon out round balls of the mix and flatten them onto a baking sheet lined with parchment paper.

In a 375 degree oven, bake for 15 minutes. Flip the bites and bake for an additional 10 minutes.

These just look so good! Anyone would certainly love them, even kids!