Crab Cakes

Add this to your holiday appetizer menu!  Seafood with a comforting kick!  Crab cakes are a delicious way to spice up your meal. Try this recipe with some homemade aioli or spicy mayo and prepare to indulge. 

Time: 40 mins, makes about 10 crab cakes

Ingredients:

• 1 container (or 2 cups) jumbo lump crab
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons crushed red pepper
• 1 large egg
• 1 sleeve Ritz crackers - crushed into crumbs with a rolling pin
• 2-3 tablespoons vegetable oil for frying the cakes

Aioli:

• 1 tablespoon fresh chives
• 1 tablespoon mayonnaise
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe:

1. Combine all crab cake ingredients together in a medium-large bowl using a large fork.  The egg should help the mixture hold together.  If it doesn't, add another egg.
2. Use your hands to form patties out of the mixture - and set them aside.
3. In a medium/large frying pan, heat the vegetable oil to medium heat.
4. Place each of the patties into the frying pan (careful not to overlap them) and let fry on each side for about 4-5 mins or until golden brown.
5. Lay the finished crab cakes on a paper towel to drain any excess oil before serving.

Aioli:  Mix aioli ingredients together in a small bowl and serve next to the crab cakes!

Scallops Wrapped in Turkey Bacon

Put these on your appetizer menu this holiday season! These scallop wrapped in bacon are amazingly easy to make, impressive to display & won't break your budget! 

Time: 30 mins depending on how many you make

Ingredients:

• 2 cups scallops (I got mine from BJs, so inexpensive!)
• 1 pack thin & crispy turkey bacon
• 1-2 teaspoons salt
• 1-2 teaspoons black pepper
• Toothpicks to keep the bacon in tact
• 1 tablespoon butter for frying

Recipe:

1. Break the turkey bacon into 3 parts, & break your toothpicks in half.
2. Wrap each part around 1 scallop each, sealing it with 1/2 toothpick for each scallop.
3. Sprinkle with salt & pepper.
4. Heat the butter on medium heat in a large skillet.
5. Add the bacon-wrapped scallops one by one so they can stand up & brown on the top.
6. Turn them over after 2-3 mins & let them brown on the other side. 
7. Let the bacon brown on all sides by pushing the scallops over & rolling them around - it won't take long to get crispy.
8. Drain on paper towels & serve!

Falafels

Another perfect meal for Meatless Monday's! Falafels remind me of street food in NYC, on a cold night like tonight! They're very easy to make - and they're ready in just 20 mins - so I no longer have to stand in a cold line to have some! 

Time: 20 mins - makes ~8 - 10 falafels

Ingredients: 

• 1 can garbanzo beans  
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder 
• 2 cloves garlic
• 1 tablespoon diced onion
• 1 handful fresh parsley  
• 2.5 tablespoons all purpose flour  
• 2-3 hot wiri wiri peppers if desired  
• 3 tablespoons olive oil  
• 1-2 cups vegetable oil for frying  

Recipe:

1. Strain & wash the garbanzo beans. 
2. Add all ingredients in a food processor & pulse for 2-3 mins until the mixture is fine & grainy.
3. In a large skillet, heat vegetable oil (make sure the oil height is about 1 inch thick) to medium heat.
4. Break off golf ball sized pieces of the mixture & form into falafel patties with your fingers.  
5. Add the falafels one by one to the pan & fry for 2 mins on each side (or until golden brown). 
6. Lay on paper towels to get any excess oil off, and serve. These go great in a salad or in pita bread!  

Pita Bread:  

Ingredients:  

• 1.5 cups all purpose flour  
• 1 packet fast acting yeast
• 1 teaspoon white sugar  
• 1 cup warm water  
• 1 teaspoon salt  

 Recipe: 

1. Pour the yeast packet in a measuring cup. Add the sugar & warm water, stir. Place it aside in a room temperature, dark space (I put it in the microwave without turning it on). Leave it for 15 mins so the yeast bubbles up.
2. Put the flour & salt in a basin. Add the yeast water, knead into a dough.  
3. Break 2" balls of dough & roll them each out with a rolling pin. You may need to add a little dry flour so it doesn't stick to the surface you're rolling it on. Don't roll them out too thin, let them be about 1/2 inch thick.  
4. Use PAM spray on a flat griddle or frying pan to cook the pita bread for about 5 minutes on each side, or until they are golden brown.  

Homemade Garlic Spread

Fancy up your French baguette with this amazingly easy garlic spread! You'll wow your guests & feel surprisingly accomplished- you just made homemade garlic bread! Woohoo! 

Time: 1 hour 

Ingredients:

• 1 bulb garlic  
• 1 tablespoon butter
• 1 tablespoon fresh parsley leaves 
• 1 teaspoon black pepper  
• 1 teaspoon olive oil  

Recipe: 

1. Cut the top off the wide end of the garlic bulb so that the ends are exposed. Remember to leave the skin on (you can throw away any shell that falls off).
   
2. Rip enough foil paper to completely cover the garlic, and place the bulb in the center of the foil, exposed side face up.
3. Coat the op with olive oil, and close it so there's a tent at the top. 
4. Roast the garlic on 425 for 40 mins, or until the garlic is soft.
   
5. Open the foil and let the garlic cool for 15 mins.​
6. Place the butter in a bowl and soften to room temperature. ​
7. Take the cooled garlic & ​squeeze it out of the shell, into the butter. It should be very easy to do this, and the garlic will be mushy. If it isn't, you can put it back to roast longer. 
8. Add in the parsley & mix to incorporate all of the ingredients. ​
9. Now, you can spread the mixture over toasted bread, sprinkle on black pepper & serve! ​
   

Sautéed Turnips in a Creamy Parmesan Sauce

Turnips are loaded with vitamin C, vitamin K and calcium...you're doing yourself a favor by consuming these bad boys.  I've never made turnips before, so this was a toss up - but I'm very happy with how they came out!  You can also try this recipe with potatoes but I think using turnips gives it a rustic, adventurous vibe! 

Time: 25 mins

Ingredients:

• 2 turnips
• 1/2 cup fat free milk (I used fat-free lactaid)
• 2 tablespoons butter
• 1 large clove garlic, sliced thinly
• 1 teaspoon dried oregano
• 2 teaspoons smoked paprika
• 3-4 fresh leaves of parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup grated parmesan cheese

Recipe:

1. Peel the turnips and cut them into chunks.
2. Melt the butter in a small saucepan, adding the garlic slices as soon as the butter melts down.
3. Add the turnip chunks and let them simmer for about 7 mins or until soft (turning them every so often).
4. Add in the milk & parmesan cheese first, then sprinkle in the paprika, dried oregano and fresh parsley.
5. Let the mixture boil for another 5 mins, so the seasonings soak into the turnips.  Remove the turnips from the saucepan and into a serving bowl.
6. Stir the sauce until thickened, then pour it over the turnips & enjoy!

Caribbean Chicken Patties

A warm, flaky, savory turnover with a kick of Caribbean spice!  

Time: 1 hour, 15 mins 

Serving: Makes 6 patties

Ingredients:

Filling:

• 1 pack ground chicken (or meat of your choice)
• 1 tablespoon smoked paprika
• 2 teaspoons chilli powder
• 2 teaspoons ground cumin
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1-2 sprays of PAM/other cooking spray

Crust:

• 1 cup all purpose flour
• 4 tablespoons cold butter, chopped into cubes
• 2 tablespoons cold water
• 2 teaspoons salt
• 1 egg yolk + a splash of water for egg wash

Recipe:

1. Put all crust ingredients into a food processor and pulse until a dough forms. 
   
2. Take the dough out of the food processor and form it into a ball with your hands. Cover it with clear wrap and leave it in the refrigerator for about 15-20 mins.
3. Heat a large frying pan to medium heat.  Coat the bottom evenly with cooking spray.
4. Add the ground chicken and seasonings, fry until the chicken is browned.  Allow the chicken to cool for 10 mins. 
5. Take dough out of the refrigerator and break it into 6 palm-sized balls. 
6. Roll each ball out using a rolling pin, and fill with 2 tablespoons of the ground chicken mixture. 
7. Fold the top of the dough over the filling and seal with your fingers, pressing the top and bottom together.  You can provide an additional seal using a fork pressed into the dough.
8. Make your egg wash by beating the egg yolk and a splash of room temperature water together.  Use a pastry brush to coat all of the patties with the egg wash. 
9. Bake on 350 for about 30 mins or until crust is golden brown.
10. Enjoy!

Painless Pesto Pasta

Putting my basil plant to good use!  Such an easy, quick meal; perfect for my Meatless Mondays!

Time: 15-20 mins

Ingredients:

• 1 cup pasta of your choice (I used a gorgeous colorful Fettuccine)
• 1 tablespoon salt for the pasta water
• 2 cups (4 handfuls) fresh basil leaves, washed and dried completely
• 1/4 cup extra virgin olive oil
• 1/2 cup pine nuts (you can sub walnuts)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• A few shreds of fresh parmigiano-reggiano (parmesan) cheese (optional)

Recipe:

1. Bring 2 cups water to a boil with 1 tablespoon salt.
2. Add pasta and cook al dente (your pasta package should give timing instructions based on the thickness of the pasta, mine took 3 mins). Make sure it's al dente because pesto is a thick sauce, so you don't want the pasta to be too soft when you mix the sauce in or it will get mushy.
3. Place the basil, garlic, olive oil, pine nuts, salt and black pepper in a food processor.  Pulse until finely ground.
4. Strain the pasta and return it back to the pot while it's still hot.
5. Mix the pesto into the pasta until well-coated, careful not to mush it.
6. Use tongs to plate the pasta and grate the fresh cheese over it (if desired) using a potato peeler.
7. Enjoy!

Creamy Garlic Mashed Potatoes

Here's a perfect side dish for your Thanksgiving table!  SO easy to make, and very difficult to mess up. 

Time: 1 hour

Ingredients (serves 2):

• 3 large potatoes
• 4 cloves of garlic, sliced thin
• 1.5 teaspoons finely chopped chives
• 4 tablespoons salted butter at room temperature
• 1 cup fat-free milk (I used fat-free Lactaid)
• 1 tablespoon salt
• 2 teaspoons black pepper

Recipe:

1. Scrub potatoes thoroughly, leaving on as much of the skin as you can.
2. Add 3 cups of water and half of the salt to a medium-large pot - bring to a boil.
3. When the water is boiling, add the potatoes and cover them - let them boil until they start to pop open a little, about 30 mins (this makes it really easy to mash them!). 
4. Strain the potatoes, but put the pot back on the stove so the water dries out.
5. In the dried pot, add the garlic slices and butter - let it melt for about 30 seconds. 
6. Add the potatoes back into the pot, the milk, remaining salt, black pepper, and chives.
7. Mix the potatoes continuously allowing all of the ingredients to incorporate.   You want to press down any lumps of potato so the mixture is smooth.  This should take about 5 mins if the potatoes boiled long enough.
8. Sprinkle a little smoked paprika for garnish (optional) and enjoy!