Crab Cakes with Remoulade Sauce

Makes 5-6 Crab Cakes

Ingredients

Crab Cakes

8 oz lump Crab (or imitation crab! especially if it's on sale)

1 egg

1 1/2 tsp spicy mustard

2 1/2 TBS mayo

1 tsp worcestershire sauce

1/4 tsp

1 stalk celery, diced

1/2 tsp parsely

1/2 c. bread crumbs 

2-3 TBS oil

Remoulade - don't be frightened by all the ingredients! it's worthwhile

1/3 c. mayo

2 TBS ketchup

1 tsp pickle juice

1 shake paprika

3 drops worcestershire

3 drops hot sauce (or more!)

1/4 tsp mustard

1/4 tsp lemon (or more!)

1/2 clove finely chopped garlic

1 shake cayenne pepper

salt

Add-Ins: chives, onions, red pepper, tomato

 

 Start with you crab meet, chopped or flaked. Imagine the size of

 Add the rest of your ingredients, bread crumbs last. Add bread crumbs a little at a time until the ingredients are sticky without being too dry or too wet.

 Mix ingredients together gently but thoroughly.

Form equally sized patties and place on a dish that will fit in your refrigerator. Let rest in the refrigerator for 30 minutes to 1 hour.

Meanwhile, let's tackle the remoulade. You really need to have remoulade with crab cakes. 

 Basically, just add all the ingredients in a small cup or bowl.

 Stir!

 When the time is right, heat up your skillet over medium heat. Add oil so that it covers the bottom of the pan. Only once the pan is fully heated, add your crab cakes.

 Cook 3-5 minutes per side, until browned. Flip carefully.

Serve over greens with remoulade. Impress your friends and family!

Beet Fries with Maple Mustard Mayo

 

When you saw the beets did you think, "Yuck, beets"? Yet here you are. 

Not all beets taste like dirt!

This is a recipe of sorts, but it is more of a suggestion. Give it a try, you might be pleasantly surprised! 

Ingredients

(For the Fries)

2-3 Med BEETS

2 TBS Olive Oil

1/2 tsp garlic powder

Salt + pepper (lots)!

(For the sauce)

2 TBS mayo

1 TBS spicy mustard

1 TBS maple syrup

If you have an unconquerable  fear of beets, you can use any root vegetable to make the fries - or a combo!

Heat oven to 425˚F.

Peel the beets. Slice beets into several flat sections ~1/4" wide. Slice each again into thin strips resembling fries (the best you can)

Toss with olive oil, garlic powder, salt, and pepper. Lay out on parchment on a cookie sheet and place in heated oven for 30 minutes.

Meanwhile, add mustard, maple, and mayo together in a small bowl. Combine well.

Turn fries after 20 minutes. Remove when crispy and browned on the ends.

Serve with mayo!

Beer and Cheese Quick Bread

Do you like beer? Cheese? You've come to the right place.

This is a winner.

 Do you see the beer? The Cheese? The butter? You absolutely can't go wrong!

Ingredients
3 c. flour
4 tsp sugar
2 tsp honey
1 TBS baking powder
1 tsp salt
1 bottle of beer (12 oz) - I used Sam Adams Boston Lager, but you could use any lager or really whatever you want
4 TBS butter
3/4 c. shredded cheddar cheese
1/4 c. chives, chopped (or onion would be great too!)

Turn oven to 375˚F. Take out your 9" x 5" bread pan. Put 4 TBS butter in the pan and let melt while the oven is heating up.
Mix flour, sugar, baking powder, salt, cheese and chives

Slowly add honey and then beer, mixing until only just combined. If it appears too dry, add water a tablespoon at a time until all dry ingredients are combined.

 Take your bread pan out of the oven when the butter has melted. Remove ~ 2 TBS melted butter. Place dough in pan. Cover with shredded cheese and remaining butter.

Bake 50 minutes!

Imposter Marshmallow Dream Bars

Sad? Eat these! Eat the whole pan...

And for the cost of about 1 1/2 of the real ones from Starbucks!

Ingredients
6 c. Rice Cereal
4 TBS butter
10 oz (about 40 marshmallows)
~1/2 c. mini marshmallows

For a Chocolate-y alternative add 1 heaping TBS cocoa powder to melting butter. Add 1/4 c. chocolate chips while mixing in the rice cereal. 

 All the best recipes start with butter

Melt the butter down over low heat, then start to add your marshmallows

 Stir for what feels like forever until the marshmallows melt and come together in a delicious gooey mess

Once you have a smooth "fluff" pour this over 6 cups rice cereal. You can do this right in a 13x9 pan if you are careful not to fling any on the floor (oops). Add in mini marshmallows and combine thoroughly.

Flatten with the back of a spoon and refrigerate ~ 1 hour

Eat!

The Lost Recipe - Mushroom Ravs

From Scratch! But I lost the recipe.In the midst of moving, all the scraps of paper I insist on writing on have either been chucked in the trash or lay beneath a mountain of boxes. But these were truly terrific. And you can do it yourself, make a ton, and freeze them.

It's a standard pasta dough recipe:

 I'm getting pretty good at pasta dough!

 You can fill with anything, if you don't love mushrooms as much as me: parmesan, mozzerella, ricotta, onion, garlic, butter - don't forget the butter!

 Roll the dough out about 1/8" - too thin and your dough will burst while boiling, too thick and your ravs will go from being cute rounds to being jumbo balloons.

 This cup was a good choice for a round cutter it is 2.5-3" in diameter.

 Look how cute!

 Boil a few at a time do they don't stick together. Freeze up to 30 days!