Down East Crab Cakes

Down East Crab Cakes 

taste great, 

less filler!

The Down East Crab Cake name comes from crabmeat mixed with eggs and sauce, 

no mayonnaise included!

Most of us love the sweet, briny crab meat that comes from the coasts.  Crab cakes started out as a measure of thrift.

Cajun Shrimp and Crabmeat Étouffée, a Taste of NOLA!

Bring a taste of The Big Easy
to your dinner table with this
delicious spicy dish!

 

French for “smothered,” étouffee (ay-too-fay) is one of the tastiest dishes of Southern Louisiana cuisine.  It's a classic New Orleans dish that sounds fancy, and one that you should try if you haven't.

Easy Grilled Onion-Buttered Cod

Atlantic cod has been a popular fish for over one-thousand years and is caught in the northwest Atlantic from Greenland to North Carolina.

Per Mark Kurlansky, author of “Cod:  A Biography of the Fish that Changed the World,” cod was part of the desire to discover and explore North America.  By the way, Mae introduced me to this book, and if you haven’t read it, it’s a captivating look at the history of cod, and explores the globalization of the fish and its impact on history. 

Cod is a low-calorie protein that is filled with healthy omega-3 oil which has a variety of health benefits, from lowering triglyceride levels, to aiding rheumatoid arthritis, depression and baby development. 

Grilling is a simple way to prepare cod, and it brings out the delicate flavor of the fish.  Pep it up with spicy seasonings, butter, green onions, lemon juice, and salt and pepper for a tasty meal.  

We were truly surprised with how delicious the cod tasted! 

Try it, I’m hoping you’ll like it also!

Yield: 2-4 servingsAuthor: Pam

Grilled Onion-Buttered Cod

Grilling brings out the delicate flavor of the fish, spice it up!

INGREDIENTS:

• 2 cod fillets, cut in half
• 1 tablespoon Chef Prudhomme’s Magic Salt Free Seasoning
• ½ teaspoon lemon pepper
• ¼ teaspoon salt
• ½ teaspoon seasoned pepper
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 2 tablespoons green onion, sliced thin

INSTRUCTIONS:

1. Preheat the grill to medium heat.
2. Season both sides of fish with Chef Pruhomme’s Seasoning, lemon pepper, salt and seasoned pepper. Set fish aside on a plate.
3. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, cook until onion is softened, about 2-4 minutes.
4. Place cod onto oiled grates and grill until fish is golden brown and flakes easily, about 5-7 minutes per side, depending upon thickness; baste with butter mixture frequently while grilling.
5. Serve

Created using The Recipes Generator

Enjoy!

Green Onion Crab Cakes

Ask 50 cooks and you’ll get 50 recipes for crab cakes…

Sometimes, they end up tasting like all of the ingredients, except the crab meat.  This crab cake recipe actually brings out the great crab flavor, which is just what it should do, even if it is canned crabmeat.  It’s not exactly a penny pinching meal, so I want it to have the flavor that is intended!

Living here in a small town, just Northwest of Chicago, we don’t have access to the great fresh crab that you all enjoy on the coast lines.  So I am curious ~~~ what type of crab do you think is best, and why?  Is it Maryland Blue Crab or Dungenous Crab in San Francisco?  I just know I’m jealous of all of you that enjoy it fresh!

Maryland blue crab

San Francisco dungeness crab

Our "fresh" crabmeat

These green onion crab cakes are nice and crispy on the outside and tender, moist and chock full of crab meat on the inside.  A good simple meal!

Green Onion Crab Cakes

Ingredients:

1 egg, beaten

3 tablespoons green onion tops

3 teaspoons chili garlic sauce

1 teaspoon brown mustard

2 tablespoons mayonnaise

1 pound lump crabmeat, drained and picked over for shells

4 teaspoons milk

6 saltine crackers, finely crushed

¾ cup Panko bread crumbs for coating

3 tablespoons olive oil or butter, for frying

Tartar sauce or lemon wedges

Method:

In a small bowl, combine egg, onions, chili garlic sauce, brown mustard and mayonnaise well.  Set aside.

Lightly break up crabmeat in a medium bowl.

Add milk and toss to coat crabmeat.

Add egg mixture to crabmeat and toss gently.

Add cracker crumbs and combine.

Gather mixture and form into 6 patties.

Coat crab cakes with Panko bread crumbs.

Refrigerate for at least 1 hour before frying to prevent the crab cakes from falling apart as they cook.

Fry until golden.

Serve with tartar sauce or lemon wedges.

ENJOY!!!

Shrimp with Andouille and Angel Hair Pasta

For a change of pace, Andouille sausage is delicious ~ add some shrimp and seasonings and you’re sure to enjoy a tasty meal!  

Andouille sausage is French in origin, having a unique spicy flavor, being made primarily from pork, garlic, red and black peppers, wine and onions.  It is cased in a blackened skin, and then is heavily smoked over pecan logs and sugar cane.  It can be served cold, in slices, as an hors d’oeuvre; however, it is mainly used in Cajun and Creole dishes such as jambalaya and gumbo. 

Cajun cuisine is one of our favorites and always reminds us of NOLA ~ actually, I can’t get enough of either of them.  Serving it over angel hair pasta is pretty great!

Shrimp with Andouille and Angel Hair Pasta

Ingredients:

8 ounces angel hair pasta

2 tablespoons olive oil

½ pound Andouille sausage, cut into ¼” slices

3 garlic cloves, minced

1 cup salsa verde

4 teaspoons flour

1½ cups chicken broth

¼ cup heavy cream

1 pound shrimp, deveined and peeled

3 green onions, sliced into thin rounds for garnish

Method:

To a large skillet, add olive oil over medium-high heat.

Add Andouille sausage and cook for 1-2 minutes.

Transfer to a plate and set aside.

Add garlic to skillet and cook for 30 seconds.

Stir flour into drippings until dissolved.

Whisk in broth and cream and cook until thickened, about 3 minutes.

Meanwhile, cook pasta according to package directions, drain well and set aside.

Add salsa to broth mixture in skillet and continue cooking for 2-3 minutes.

Transfer sausage to skillet.

Add shrimp and cook until shrimp are opaque, about 3-5 minutes.

To serve:  Place pasta on a plate, top with shrimp mixture and sprinkle green onions over all.

DELICIOUS!!!

Go visit my friend, Linda’s blog, @My Kind of Cooking for excellent tips and recipes.  This is the last day to enter her great giveaway for “Joy Bauer’s Food Cures” book!

Roasted Veggies with Orzo and Feta

Orzo is a new-comer in my kitchen cabinet and I’m hooked on it; whether it’s in a cold salad or a hot dish.  Orzo is small and rice-shaped ~ it looks like rice but it’s really pasta.  It’s perfect for casseroles like this one!

With fall arriving on the 23^rd, our farmer’s markets’ supply of fresh veggies is starting to dwindle and I wanted to squeeze in one more veggie dish using the market’s tender veggies.  We all know that local food tastes better and purchasing from farmer’s markets supports our farmers in the area and contributes to the community.  It’s just sad to me in that the season is so very short here!

Most of us like roasted veggies for the bold deep flavors the roasting brings out.  This mixture consists of asparagus, bell peppers, onions, zucchini, mushrooms and grape tomatoes roasted with orzo, feta cheese and pine nuts.   Browning the orzo and pine nuts first, gives them a nutty toasted flavor that’s a great match with the veggies.  I hope you give this a try!

Baked!

Roasted Veggies with Orzo and Feta

Ingredients:

1 zucchini

1 pound asparagus

1 pound mushrooms

2 large bell peppers, red and yellow

8 green onions, chopped

1 cup grape tomatoes

3 garlic cloves, smashed

4 tablespoons olive oil, divided

1 teaspoon thyme

1 teaspoon basil

¾ teaspoon salt

1 teaspoon seasoned pepper

1 cup orzo

1 cup reduced-sodium vegetable broth

½ cup pine nuts, toasted

1 cup feta cheese, crumbled

Method:

Preheat oven to 350 degrees.

Slice first 5 veggies into bite-size pieces.

Place into a 13 x 9-inch baking dish coated with cooking spray along with tomatoes and garlic. 

Add 2 tablespoons olive oil and toss well.

Roast 30-40 minutes until tender.

Meanwhile, pour 2 tablespoons olive oil into a large saucepan over medium-high heat.

Add orzo and sauté until lightly browned.

Pour broth over orzo and bring to a boil.

Reduce heat to low, cover and cook until the orzo absorbs the broth.

Add orzo to roasted veggies and mix thoroughly.

Season with additional salt or pepper, if needed.

Top with feta cheese and toasted pine nuts.

Cover with foil.

Bake 30 minutes.

Serve hot or at room temperature.

Serves 6-8

This is veggie love for sure!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes. 

Mouthwatering Marinated Tomatoes

When the tomatoes are ripe and fresh from the garden, you can’t beat this great summertime dish! 

This recipe is from a friend of mine. The delicious flavors of the herb marinade enhance the juicy tomatoes for a savory side dish to serve with grilled steak, chicken or seafood.  I don’t always add the sugar and olives; however, if I do add the olives, I omit the salt--- it’s up to your liking.  

I don’t know about you but, I learned as a young girl from Helen, a family friend in Louisville, to always peel tomatoes no matter how you plan on serving them.  It makes all the difference in the world, no bitter taste or tough skin to chew.

So peel your tomatoes before making this; place it in the refrigerator for at least several hours to marinate and then allow it to warm up to room temperature before serving since cold tends to inhibit the flavor. 

If you’re lucky to have some leftover, try tossing it with pasta, combine it with rice, serve it on a bed of lettuce, or chop up the tomatoes for a delicious bruschetta.  Just be sure to serve it with lots of crusty bread to soak up all the mouthwatering marinade!

Do you always peel your tomatoes too?

Marinated Tomatoes

Ingredients:

6 ripe tomatoes

½ cup green olives, sliced, optional

1/3 cup extra virgin olive oil

1/3 cup salad oil

1-2 teaspoons sugar, optional

¼ cup balsamic vinegar

2 cloves garlic, minced fine

¼ cup snipped fresh parsley

1/3 cup green onions, tops too, sliced

½ teaspoon dried basil

½ teaspoon salt

½ teaspoon freshly ground black pepper

Method:

Peel and cut the tomatoes into 6 wedges each; 4 wedges if tomatoes are small.

Combine all ingredients, except the tomatoes in a large bowl. 

Whisk well.

Add tomato wedges and blend.

Place tomatoes in a deep, narrow bowl or a resealable plastic bag.

Marinate the tomatoes in a refrigerator for several hours or overnight.

If the oil should congeal after being in the fridge overnight, allow it to come back to room temperature.

Place in a bowl and spoon sauce over top.

ENJOY!  It’s juicy scumptious!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.  She’s still judging at the Iowa State Fair.

Cracklin' Georgia Cracker Salad

Here's a definitely distinctively delicious salad just for you!

This surely sounds like a Southern recipe and I’m curious about the origin.  Were saltines and a jar of mayo hanging out on the counter beside a bowl of juicy chopped tomatoes when the Georgia cook wanted a salad and VOILA?  

Any which way, I tore this recipe out of some newspaper years ago because we’re wild about tomatoes and the crackers with it intrigued me.  

Sometimes, I add another egg or an extra onion or two and use Hellman’s Reduced Fat Mayonnaise with Olive Oil instead of regular mayo.  I go light on the salt or not at all and heavy on the pepper. 

The saltine’s crunchiness combined with the egg, mayo and luscious, ripe, juicy tomato cries out summer time like nothing else!   YUM!!!

Georgia Cracker Salad

Ingredients:

1 sleeve saltine crackers, about 40 saltines

1 large ripe tomato, finely chopped

3 green onions, finely chopped

1½ cups mayonnaise

1 hardboiled egg, finely chopped

Salt and freshly ground pepper, to taste

Method:

In a medium-size bowl, coarsely crush the crackers with your hands into big cracker pieces.

Add the remaining ingredients and mix well.

Season with salt and pepper.

Serve immediately.

4 servings

If you’re a tomato lover, you have to give this a try! 

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. 

Shrimp and Sweet Pea Sauté

Until the local farmer’s markets are open here, I’m using frozen sweet peas and canned tomatoes in this dish.   In about 4 weeks, the farmer’s markets will open here and I can hardly wait for all the great local vegetables that will be available this summer.  I like the fact that I can financially support the local farmers who work so hard to produce their delicious bounties of the growing season!

It’s a beautiful blend of colors in this shrimp dish and I’m not sure whether the peas or the shrimp is the star here because they both add mouthwatering flavors.  Sugary sweet peas and succulent shrimp are a great marriage and a few more ingredients make it even better. 

We favor this served over pasta but rice or orzo compliment it also.  Here’s the recipe: 

Shrimp and Sweet Pea Sauté 

Ingredients:

1 tablespoon olive oil
1 pound shrimp, peeled and deveined
6 green onions, chopped into 1-inch pieces
1 tablespoon lemon juice
¾ cup chicken broth
14.5 ounce can diced tomatoes with basil, garlic and oregano
2 cups frozen sweet peas, thawed
¼ teaspoon crushed red pepper
Salt and pepper, to taste
¾ pound spaghetti, cooked according to package directions

Method:

Heat the oil in a large skillet over medium-high heat.
Add the shrimp and cook for a couple of minutes, until the
are pink and opaque.  
They do not have to be cooked through at this point.
Transfer to a plate and set aside.
Place green onions in skillet and sauté for one minute.
Add lemon juice and chicken broth and stir until well heated.
Add tomatoes and peas, cooking until hot and peas are
tender.
Meanwhile, cook pasta until desired consistency.
Add crushed red pepper and salt and pepper.
Return shrimp to skillet and cook for a couple of minutes
until shrimp are cooked through and sauce has thickened.
Serve over pasta. 

ENJOY!!!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!

La Bamba Casserole

Arriba!  Arriba!  La Bamba is a great name for this yummy dish!  It’s like a flashback to 1987, seeing the movie “La Bamba” and hearing the catchy song by Ritchie Valens.   Does that bring back some good memories for you?

La Bamba is a traditional Mexican folk song from the state Veracruz and was often played during weddings where the bride and groom performed the accompanying dance. 

This is a quick healthy and best of all, tasty recipe, from Cooking Light Cookbook.  If you favor Mexican food, you will surely like this comfort food dish.  The recipe is versatile and you could make it with the meat of your choice.   It is a filling simple dish!

La Bamba Casserole will make your mouth water and then just maybe you will start dancing La Bamba! 

La Bamba Casserole

Ingredients:

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
¼ teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1½ cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
½ cup chopped green onions

Method:

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
Yield: 6 servings (serving size: 1-1/3 cups)

Calories: 344

Fat:  10.7

Carbs: 30.7

It’s a keeper!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!

Rise and Shine! Breakfast Reigns Supreme!

If I ruled the world, breakfast food would be served at every meal!

I’m nearly obsessed with breakfast and it is definitely my favorite meal of the day.  I never skip breakfast.  Breakfast tends to be a hurried affair most days but, I love to cook and eat a large breakfast, especially on Sunday morning.  There’s nothing better than a hearty breakfast!  Grabbing a piece of toast and heading out the door does not work for me. 

My favorite breakfast is crisp bacon, eggs over-easy, hash browns and whole wheat toast ~ topped off with a cup of strong black coffee.  However, I love oatmeal with raisins or dates, cold cereals, sausage, French toast, grits, pancakes, waffles, ham, Danish pastries, fresh fruit, bagels and on and on.  Oh, and casserole dishes like the one below!  In other words, there’s not much I don’t like for breakfast ~  breakfast rules!

Pork Sausage Casserole

Ingredients:

6 slices white loaf bread

1 pounds fresh bulk pork sausage with sage

10 ounces sharp cheddar cheese, grated
2 green onions, chopped

5 eggs, lightly beaten

2 cups half-and-half

1 teaspoon salt

1 teaspoon dry mustard

Method:

Cut bread into 1” cubes and spread in a greased 9 x 12 casserole.

In medium skillet, brown sausage until fully cooked, draining off rendered fat.

Spread cooked sausage over the bread and top with the cheese and onions.

Stir together eggs, half-and-half, salt and dry mustard.

Pour over the cheese and onions.

Cover casserole with foil and refrigerate at least 8 hours or overnight.

The next day, preheat the oven to 350 degrees.

Bake covered casserole for 50 minutes or until set and slightly golden.

Remove from oven and let casserole set for 15 minutes.

Serve.

Tell me, do you love breakfast?  What is your favorite breakfast?

Enjoy your breakfast!   It jump-starts your day!

One Spicy Slaw

The crisp crunchiness of coleslaw is a wonderful thing, and you can serve it with almost anything.

This version leans toward the tangy spicy side, flavored with a vinegar dressing instead of a mayonnaise-based dressing.  The recipe calls for one tablespoon of brown sugar which I think really makes it too sweet since the ketchup seems to sweeten it just fine.  So add the brown sugar, or not, depending upon your taste. 

I have a passion for a good slaw and this is one of the best with me eating up more than my share of it!  How about you, do you have a passion for coleslaw?

Spicy Coleslaw

Ingredients:

1 small head green cabbage, finely chopped
3 or 4 green onions, chopped

1/3 cup cider vinegar

¼ cup plus 1 tablespoon water

2 tablespoons plus 1½ teaspoons ketchup

1 tablespoon brown sugar or to taste

1½ teaspoons salt

1 teaspoon red pepper flakes, or to taste

½ teaspoon freshly ground white pepper

Method:

Place cabbage and onion in a large bowl, set aside.

Combine vinegar, water, ketchup, brown sugar, salt, red pepper flakes and ground pepper in a non-reactive medium bowl.

Whisk until sugar and salt dissolve.

Taste for seasoning, stir into cabbage.

Let stand 10 minutes.

Cover, refrigerate until ready to serve.

 Cole slaw ~  the quintessential barbecue side dish!  Yum!