Crab Cake Sandwiches

 Hearty and delicious . . . these crab cake sandwiches will be a hit for a family dinner or an event.  They are a no-fuss dish perfect for your next dinner/event.

8 oz store-bought slaw mix

1/4 cup apple cider vinegar 

1 tsp sugar

4 Tbsp olive oil, divided

1 1/2 tsp kosher salt, divided

1 large egg

8 oz lump crabmeat

1/2 cup panko

2 Tbsp finely chopped tender herbs (parsley, chives, dill)

1 garlic clove, finely minced

1 Tbsp plus 1/4 cup mayonnaise

Freshly ground pepper

3 Tbsp finely chopped dill pickles

1 Tbsp plus 1 tsp Old Bay Seasoning

1/3 cup all-purpose flour

4 brioche buns, split

Toss slaw mix, vinegar, sugar, 1 Tbsp olive oil, and 1 tsp kosher salt in a large bowl to combine.  Set dressed slaw aside.

Mix together egg, crabmeat, panko herbs, garlic, 1 Tbsp mayonnaise, and 1/2 tsp kosher salt in a small bowl; season with pepper.  Divide mixture into 4 portions and pat into 3" wide patties.  Gently place on a parchment-lined baking sheet and chill 10 minutes.  

Meanwhile, whisk pickles, 1 Tbsp Old Bay seasoning, a pinch of salt and remaining 1/4 cup mayonnaise in a small bowl.  Set sauce aside.  

Whisk flour, a pinch of salt, and remaining 1 tsp Old Bay seasoning in a shallow bowl.  Working one at a time, dredge patties in flour mixture on both sides to coat, tapping off excess.  Transfer to a plate.  

Heat a dry large skillet over medium heat.  Working in 2 batches, cook buns, split side down, until lightly toasted, 15 - 30 seconds per batch.  Transfer to plates.  Wipe out skillet if needed.  

Heat remaining 3 Tbsp oil in same skillet over medium-high heat.  Cook patties until golden brown, 2 -3 minutes per side.  Spread cut sides of buns with reserved sauce.   Build sandwiches with patties and reserved slow.  

Egg Drop Dumpling Soup

This dinner is high on comfort and low on effort.  Perfect for a weeknight after a busy day at work.  

4 scallions

4 cups chicken broth

1 tsp cornstarch

2 large eggs

Kosher salt

10 - 12 oz frozen dumplings of choice

5 oz baby spinach

2 Tbsp soy sauce

1 Tbsp fish sauce

1 Tbsp toasted sesame oil

Remove dark green tops from scallions and thinly slice, set aside for serving.  Chop white and pale green parts and transfer to a Dutch oven.  Pour in broth and 2 cups water; reserve measuring cup for whisking eggs.  Set pot over high heat and bring liquid to a boil.

Meanwhile, whisk cornstarch and 2 Tbsp water in a small bowl until starch is dissolved.  Whisk eggs and a pinch of salt in reserved measuring cup until eggs are well blended.  Whisk slurry into eggs, then set aside.

Reduce heat to medium-low and add spinach, carefully submerging leaves, and cook, stirring gently so as not to break any dumplings, just until wilted, about 30 seconds.

Stir soy sauce and fish sauce into soup.  Taste and add more soy sauce and/or season with salt, if needed.  

Reduce heat to low.  Give reserved egg mixture a brief stir just to reincorporate slurry, if needed.  Gradually pour into soup in a steady stream, stirring constantly to incorporate.  Remove pot from heat.  Scatter reserved scallion tops over soup, then drizzle with sesame oil.

Ladle soup into shallow bowls, making sure to distribute dumplings among the bowls as evenly as possible.  

Crispy French Onion Smashed Potatoes

 Looking for the perfect appetizer for your next dinner event?  Trust me, this is a fantastic, delicious choice.  After all, who doesn't love French Onion Soup combined with crispy cheese topped potatoes?

2 tsp plus 1 Tbsp olive oil, divided

24 baby Yukon Gold potatoes (about 1" size)

2 lbs yellow onions, thinly sliced

1 cup beef broth

1 1/4 tsp salt, divided1 Tbsp sherry vinegar

1 cup shredded Gruyere cheese

Fresh thyme leaves for garnish (optional)

Position rack in upper third of your oven.  Preheat to 450 degrees.  Grease a 24-cup mini muffin tin with 2 tsp olive oil.  

Place 24 potatoes in a large saucepan; cover with cold water by 2 inches.  Bring to a boil over medium-high heat; cook until tender, 15 - 20 minutes.  Drain, let stand until cool enough to handle, about 5 minutes.  

While potatoes cook, heat the remaining 1 Tbsp oil in a large skillet over medium-high heat.  Add sliced onions, cook, stirring occasionally, until just beginning to soften, about 5 minutes.  Add 1 cup broth and 3/4 tsp salt; cover and cook, stirring occasionally, until the onions are deeply browned, about 30 minutes.  Stir in 1 Tbsp sherry vinegar, remove from heat.  

Place a potato in each prepared muffin cup.  Using a 1 tsp measuring spoon firmly press each potato to create a shallow "cup" with sides.  Sprinkle the potatoes with 1/4 tsp salt.  Bake until the potatoes look dry and the edges start to crisp, 18 - 20 minutes.  Remove from oven.  Turn on broiler.

Divide the caramelized onions between the potato cups (scant 1 Tbsp each); sprinkle with the remaining 1/4 tsp salt.  Sprinkle the stuffed potatoes with 1 cup Gruyere cheese.  

Broil until the cheese is melted and golden brown, about 4 minutes.  Garnish with thyme, if desired.  

Cheesy & Chive Spoon Bread

Spoon bread is a southern dish similar to cornbread, but it's more like a souffle or pudding with a texture that needs to be served and eaten with a spoon.  The dish dates back to the 1700s.

4 cups whole milk

1 cup medium-grind cornmeal

2 Tbsp butter

8 oz Colby Jack shredded cheese

2 Tbsp sour cream

1/2 cup finely chopped fresh chives

2 tsp Worcestershire sauce

4 large eggs, separated

1/8 tsp baking powder

Position a rack in the center of the oven with no racks above it.   Preheat the oven to 350 degrees.  Coat a 3 quart round baking dish with non-stick spray.

In a large saucepan, heat milk and 1 tsp salt over medium just until steaming and bubbles form around the edges of the pan.  Reduce heat to low.  Slowly add cornmeal to hot milk while whisking.  Cook, stirring constantly, until thickened, 5 minutes.  Remove from heat.  Stir in 2 Tbsp butter until melted.  Stir in 1 1/2 cups of the cheese, the sour cream, chives, and Worcestershire sauce.  

In a small bowl, lightly beat egg yolks.  Stir yolks into the cornmeal mixture.

In a medium bowl beat egg whites and baking powder until stiff peaks form (tips stand straight).  Fold one-fourth of the egg whites into the cornmeal mixture to lighten it, then fold in the remaining egg whites until no streaks remain.  Pour mixture into the prepared dish and smooth the top.  Sprinkle with the remaining 1/2 cup cheese (be careful to keep cheese away from the rim of the dish).  

Bake until spoon bread is puffed, golden brown, and barely jiggly, 40 minutes.  

 

Apples Foster with Easy Granola

This is the perfect dessert for when those Fall nights start to get a little chilly.  It's so good and satisfying.  

Easy Granola

3 cups old-fashioned regular rolled oats

1/3 cup olive oil

1/3 cup maple syrup

1/3 cup packed brown sugar

1 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1 large egg white, beaten

Preheat your oven to 300 degrees.  Toss together oats, olive oil, syrup, brown sugar, salt, cinnamon, cardamom, and egg white in a large bowl until oats are well coated.  Spread in a single layer on a large parchment paper-lined baking sheet.  

Bake in preheated oven until golden brown, crisp, and mostly dry, about 45 minutes, stirring every 15 minutes.  Let cool completely on baking sheet 30 - 45 minutes.  (Granola will continue to crisp as it cools.)  Store in an airtight container up to 10 days.  

Apples Foster

6 Tbsp butter

8 cups of your favorite apples, unpeeled, cored, and cut into 1" thick slices

3/4 cup packed brown sugar

1/4 tsp ground cinnamon

1/4 tsp kosher salt

1/2 cup bourbon

1 cup Easy Granola

Melt butter in a large nonstick skillet over medium until bubbly.  Add apples and cook, stirring occasionally, until apples are browned and slightly softened, about 5 minutes.  Stir in brown sugar, cinnamon, and kosher salt until combined.  Cook over medium, stirring often, until apples are tender and brown sugar mixture is slightly thickened, 6 - 8 minutes.  

Remove pan from heat before adding bourbon.  Carefully add bourbon to skillet and cook over medium, stirring often, until alcohol aroma dissipates, 2 - 3 minutes.  

Using a slotted spoon, divide cooked apples evenly among 4 bowls.  Reserve 1/4 cup of sauce.  Divide the remaining sauce evenly among bowls.  Top each bowl with 1/4 cup granola.  Drizzle with reserved sauce and serve immediately.  Top with ice cream, if desired.  

 

Grilled Chicken and Berry Salald

This is the perfect summer salad, but it is perfectly delightful any time of year.  

2 boneless, skinless chicken breasts

Salt and black pepper, to taste

1 tsp garlic powder

1 Tbsp olive oil

6 cups Romaine lettuce, torn into bite-sized pieces

1 cup strawberries, hulled and sliced

1/2 cup blueberries

1/2 cup raspberries

1/2 red onion, thinly sliced

1/4 cup shredded Fontina cheese

1/4 cup candied chopped pecans

Berry Balsamic Vinaigrette

 1/4 cup balsamic vinegar

2 Tbsp olive oil

1 Tbsp homely

1/4 cup mashed fresh berries (any kind or mixed)

1 tsp Dijon mustard

Salt and pepper, to taste

Prepare your grill or grill pan to medium-high.

Rub chicken breasts with olive oil, salt, pepper, and garlic powder.

Grill 5 - 7 minutes per side or until cooked through.

Let rest for 5 minutes, then slice thinly.

In a small bowl or jar, whisk together balsamic vinegar, olive oil, mashed berries, honey, Dijon, salt and pepper until smooth.

In a large bowl, combine the Romaine, strawberries, blueberries, raspberries, and red onion.

Top with sliced grilled chicken.

Sprinkle with cheese and nuts.

Drizzle with berry balsamic vinaigrette just before serving.

Toss lightly and enjoy!

Balsamic Glaze

Balsamic glaze is a very versatile and flavorful ingredient that will elevate any dish.  I can be used in so many different ways.  I've just recently found a recipe to make it on my own.  It's so simple and so much less expensive than buying it at the store.  

I like to drizzle it over grilled veggies like zucchini and mushrooms.  It's great as a glaze over chicken or roast beef.  Add it to marinades for meats like steak or pork chops.  It's even very tasty when used as a salad dressing or topping for fruit.  It just adds a unique touch to cooking.  

Pour 1 cup of balsamic vinegar and 2 - 3 Tbsp of honey or brown sugar into a small saucepan.  Bring the mixture to a boil over medium heat.  Reduce the heat to low and let it simmer, stirring occasionally, until the glaze has reduced by about half and is thick enough to coat the back of a spoon (about 15 - 20 minutes).  Remove from heat and allow to cool.  It will thicken slightly more as it cools.  Store in a jar or squeeze bottle in the refrigerator for up to several weeks.  

Some like a flavored variation.  Try adding a sprig of rosemary or a crushed garlic clove during simmering (strain before storing).  

Fish Tacos with a Twist

 

When I need a quick, but satisfying dinner, this is one of my go-tos.  It's a recipe that includes one of my always-on-hand favorite ingredients -- Hidden Valley Original Ranch Seasoning.  

Olive oil

8 oz Cod fillets, about 1" thick

Hidden Valley Original Ranch Seasoning

4 soft corn tortillas

Juice of one lime

1 Avocado, sliced

2 cups shredded cabbage

1/2 cup sour cream

Salt and freshly ground black pepper

Preheat your oven to 350 degrees.  

Place your tortillas on a baking sheet and set aside.

Season the Cod fillets on both sides with HVR seasoning.  Allow to sit while you slice the avocado and sprinkle them with HVR.  Combine the sour cream with 1 1/2 tsp HVR.  Stir and set aside.

Squeeze the fresh lime juice onto the shredded cabbage.  Season with salt and pepper.

Add the olive oil to a nonstick skillet over medium-high heat.  Add the Cod fillets and sear for a few minutes on each side, until cooked through.  Remove to a plate, allowing to cool somewhat.

Put the tortillas into the oven just after you begin to cook the Cod.  Remove when warmed through.

Break your Cod into bite-sized pieces.

Spoon the fish into warmed corn tortillas and top with cabbage, avocado slices and seasoned sour cream.  

Enjoy!

Tomato & Avocado Salad

 I'm a big fan of salad of almost any kind, but this one is a favorite for sure.  I became a lover of avocados in my 30s thanks to my friend Scott.  I simply had not eaten anything with an avocado in it prior to his introducing me to his version of guacamole.  I'm forever grateful and I miss him.  He's one of my guardian angels.

This salad is perfect when you need something pretty and delicious, yet simple to finish off your dinner menu. 

1/4 cup plus 2 Tbsp freshly squeezed lemon juice, divided (2 lemons)

2 firm, ripe avocados

2 pints cherry tomatoes, halved through the stem

1/2 cup thinly sliced red onion

1/4 cup olive oil

Kosher salt and freshly ground black pepper

3 oz baby arugula (or spring mix, if you prefer)

Pour 1/4 cup of the lemon juice into a mixing bowl.  Cut the avocados in half, remove the pit, peel them or scoop them out with a spoon, and cut in 1/2" dice.  Immediately add the avocados to the lemon juice and toss carefully.  Add the cherry tomatoes and red onion and toss again.  

In a small glass measuring cup whisk together the remaining 2 Tbsp of lemon juice, 1/4 cup olive oil, 1/2 tsp salt and 1/2 tsp pepper.

Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely.  Add the arugula, add more vinaigrette, sprinkle with 1 1/2 tsp salt and 1/2 tsp pepper, and toss well.  Taste tor seasonings (you want the salad) and serve at room temperature.  

Crispy Buttermilk-Fried Catfish

I have to admit . . . Until the last year or so, I really didn't like fish at all.  I liked shrimp, scallops, lobster and crab legs, but regular fish was just too fishy.  Well, I've discovered it's all about how it's prepared.  

This has become my favorite catfish dish and, of course, it's fried.

It starts like fried chicken, with a tenderizing buttermilk-based marinade.  Because the fillets are so thin, they don't need a long soak.  After just about 15 minutes, they're ready for dredging and frying.

2 cups buttermilk

1 1/2 tsp smoked paprika

1/4 tsp cayenne pepper

Kosher salt

2 tsp garlic powder, divided

Freshly ground pepper

4 catfish fillets (6 oz each), patted dry

3/4 cup finely chopped pickles

1/2 cup mayonnaise

2 Tbsp whole grain mustard

1 Tbsp finely chopped chives

1 Tbsp fresh lemon juice

1/2 cup medium-grind cornmeal

1/3 cup all-purpose flour

Vegetable oil for frying (3 - 4 cups)

Whisk buttermilk, paprika, cayenne, 1/2 tsp Kosher salt, and 1 tsp garlic powder in a shallow bowl; season with black pepper.  Add fish to marinade and turn to coat.  Let sit at room temperature, turning occasionally, 10 - 15 minutes.  

Meanwhile, stir pickles, mayonnaise, mustard, chives, lemon juice, 1/4 tsp kosher salt, and remaining 1 tsp garlic powder in a small bowl to combine.  Season with black pepper.  Set remoulade aside.

Whisk cornmeal, flour and 1 tsp kosher salt in another shallow bowl.  

Working with one fillet at a time, lift fish from marinade, letting excess drip back into bowl.  Dredge in cornmeal mixture, pressing firmly to adhere.  Transfer fish to a baking sheet.  

Pour oil into a large cast-iron skillet to come 1/2" up sides.  Heat over medium-high heat.  Add the fish to the oil and fry until golden brown, about 2 minutes per side.  Transfer to a wire rack set inside a clean rimmed baking sheet and immediately season with salt.  

Serve fish with remoulade.