Thursday, July 30, 2015

Classic Crab cakes ....

I made these crab cakes last Sunday and they
are delicious
I always look for recipes that have the least amount of filler
because I like actually tasting the crab meat, not all
of the other stuff
these were perfect

here's the recipe with my notes

1 1/2 lb cooked crabmeat
6 tablespoons mayo (I think 5 would have been enough)
1 tablespoon Dijon mustard (I used regular because we eat 
no sugar)
1 cup panko bread crumbs (I used more)
1/2 cup finely chopped Italian parsley (fresh is best)
2 green onions, finely chopped
2 cloves garlic, minced
2 eggs, slightly beaten
1 to 2 tablespoons canola oil (I used olive oil)
1/4 cup butter

Place crabmeat in a large bowl. Add mayo, mustard, 1/4 cup of the panko bread crumbs, parsley, onions, garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Fold to combine.....add eggs, fold to combine

Form your cakes...because you don't have a bunch of fillers, you
have to really handle these gently or they fall apart
lay on a tray with wax paper. Cover with plastic and put in
fridge for at least 30 minutes. This will help to firm them up

Have a plate with the rest of the panko bread crumbs. This is where I had to add a little more than what the recipe called for
In a large skillet heat oil over medium-high heat. Coat each side of
the crab cakes and add to skillet. Press lightly with a spatula
cook 1 to 2 minutes per side or until golden brown.
Transfer to a tray and top each crab cake with a slice of butter.

seriously, these are the best!
a couple of days later I was in a local restaurant and I ordered 
crab cakes.....full of filler!!! No where near as good as these!

I remembered to take a picture halfway through eating


Wednesday, July 29, 2015

Staying organized ....

I'm a visual person....I have to see things
So even though our calendars are on our computers
and phones, I still need a paper that
I can see the whole month and know what is going on
it helps me to not overbook, keep appointments
and I can always look back to when something happened

When the kids were young we kept a big calendar
on the fridge and oh boy....that calendar stayed jam packed
with activities and reminders.
without it, I would have been lost

but now I only have to keep up with me, Johnny and the 2 dogs
So I now carry a planner with me
and I love it!!

for this year I bought my planner at Target
it's not thick, light enough for me to keep in
my pocketbook
I purposely blurred out some things :)


Tuesday, July 28, 2015

Another chicken recipe ....

here's a chicken salad recipe that is the best
how do I know it's the best......well, my hubby Johnny tells me it is!!

Cook a couple of chicken breast in the oven 
with your favorite seasoning
I used a lemon, thyme and rosemary seasoning
remove, set aside to cool

in a small bowl whisk together....
1/2 cup mayo (I use Tessamae mayo to keep it clean)
2 tablespoon fresh parsley
2 tablespoon fresh lemon juice
1 tablespoon tarragon

cut up the chicken
add to bowl......1/2 small red onion, slice thin
2 ribs of celery, thinly sliced
1 tart apple, diced (I used granny smith)

mix together, pour the mayo mixture over
add some salt and fresh ground pepper
and mix thoroughly 

cover and chill one hour
serve over a bed of mixed greens


Monday, July 27, 2015

Chicken recipe ....

Made this the other night
really, really good and easy!!

Baked Chicken with Spinach & Artichokes

1 tablespoon butter
2 tablespoons extra virgin olive oil
4 to 6 chicken pieces (I used chicken breast)
salt and ground pepper, to taste
1 14oz can artichoke , quartered, rinsed and drained
1 yellow onion, thinly sliced
1 red onion, thinly sliced
1 large carrot, sliced into rounds
2 garlic cloves, finely chopped
1 bag (6 to 8 oz) baby spinach
1/2 cup vegetable broth ( I used chicken broth )

*Preheat oven to 425
*heat butter and olive oil in a large nonstick skillet that is safe 
for stovetop and oven
*Season chicken with salt and pepper
*Add to skillet and brown on both sides, about 5 minutes each side
*Remove from skillet and set aside, leaving oil in skillet
*Add artichokes, onions, carrots and garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally
*Add spinach, continue to stir and cook for one minute
*Remove from heat, add broth and chicken
*Place in oven and bake for 18 minutes or until 
chicken is thoroughly cooked
*Remove from oven, let stand 5 minutes.
*Plate and ladle liquid and veggies over chicken pieces.