Please note: You should start on Remoulade first because it has to be refrigerated for 30 mins. Additionally, to help them “set” after cakes are combined and shaped, you will have to refrigerate for 30 mins. as well. If you’re looking for an even easier morning, shape and store crab cakes overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.

Crab Cakes

Crab Cake Ingredients:

• unsalted butter
• olive oil
• 1 cup small-diced red onion (1 med. onion)
• 1 1/2 cups small-diced celery (4 stalks)
• 1 cup small-diced red bell pepper (1 small pepper)
• 1/3 cup small-diced yellow bell pepper (1 small pepper)
• 1/3 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon Tabasco sauce
• 1/2 tbsp. worcestershire sauce
• 1 1/2 tbsp. Old Bay Seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• crushed red pepper flakes, to taste
• 1 lb jumbo lump crab meat (in the refrigerator bin in seafood dept.)
• 1 cup plain breadcrumbs (or panko, Japanese bread crumbs)
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 extra-large eggs, lightly beaten
• Juice of 1 lemon

Directions

Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Empty crab into a bowl by itself and gently check for shells. Add bread crumbs, mayonnaise, lemon juice, mustard, and beaten eggs and toss lightly.

Add the cooled cooked veggies and mix well. (Whenever you’re working with raw eggs, you want to be sure to not scramble the eggs by adding them to anything hot) Cover and chill in the refrigerator for 30 minutes. Shape into crab cakes, and try to be as uniformed in size as possible. Be sure they are not too big because you need to be able to flip them.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the crab cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.

Makes 8 crab cakes

Note: I’ve also been able to freeze uncooked cakes separated with parchment paper and they came out fine the next weekend when I set them out for a few minutes to defrost and serve after church. It would be just as easy to sub out the crab (if you feel like being cheap or just like eating fish) with canned or smoked salmon as I did in the Ina’s Salmon Cakes post.

Remoulade

Remoulade Ingredients:

2 cups mayonnaise

1 teaspoon Dijon mustard

3 tablespoons capers, minced

1 garlic clove, minced

2 tablespoons chopped parsley leaves

Several dashes hot pepper sauce

1/4 cup Chili sauce

2 tbsp lemon juice

1 tea. Worcestershire sauce

1/2 tea. black pepper

OPT: 1 tablespoon chopped tarragon leaves (I used them because I had them but the sauce will be wonderful even without it!)

Directions:

Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.

So as you all know, I am a fan of Macaroni and Cheese and Mac n Cheese recipes. While there is such a thing as a bad dish of it, there are soooo many combinations and opportunities for fabulous ones! Before they flip the switch on the chair, there are two things I am requesting. First, this Macaroni and Cheese (on the finest of China, of course!) and a slice of the Kicking Key Lime Pie! Okay, okay…the whole pie. HEY! I’m dying I should get as much as I want! *side eye* After those two, I will repent and go in peace.
Anyway, this recipe calls for making a béchamel sauce. Basically, you’ll be making a roux (some type of fat i.e. butter, shortening, oil + flour) and then combining that with milk and cheese. Piece of cake!

Ingredients

Macaroni & Cheese:
4 oz grated white Cheddar cheese
4 oz finely cubed Fontina cheese*
4 oz grated Gruyere cheese*
8 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 c)
1 lb penne pasta (or your preference such as elbow)
1 tea minced garlic
7 T butter
4 T flour
2 c half and half
3/4 tea salt
1/4 tea ground white pepper

Topping:
1/2 c bread crumbs (fresh if possible)
1/2 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese
2 tea dried parsley
1/4 tea of white pepper

*Note: I get my cheeses from Publix’s deli and I rarely find the Fontina and Gruyere hard enough to get a good grate out of them. They are much softer than the cheddar and parmesan. When you ask for them at the counter, ask for a large brick of each instead of sliced cheese.

Directions

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. With whisk in hand, add the flour and combine. Cook, stirring constantly, for 3 minutes. It will look like corn meal and will be wet but thick.
Increase the heat to medium and whisk in the half and half little by little. (Big splash, whisk, big splash, whisk…) It should take you about 5 minutes to whisk it all in. There should never be a point when the liquid isn’t instantly absorbed into the flour/butter mixture. Take your time. As you’re adding it, it will start looking like the paste we used for the paper Mache projects from elementary school. Unlike in school, please try to resist the urge to eat it we need it for the dish. O_o Lol Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with salt, pepper and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). DO NOT OVERCOOK! The macaroni will continue to cook in the oven. (IMO, one of the worst things you can do to a mac n cheese is to overcook the noodles; that and leave out the cheese. lol) Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the béchamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine 4 ounces of each, the parmesan, cheddar, fontina and gruyere cheese. Toss to combine.
In another small bowl, combine the topping ingredients and set aside.
Depending on the size/deepness of your dish, you may be able to do three layers which I think works better. However, my casserole dish (pictured) is very shallow and wide so I only have 2 layers. You’ll be able to tell once you spread a third of the noodles in the dish and seeing if it completely covers the bottom or not. If not, switch to two layers….still amazing don’t worry. So after you have your first layer (completely covering the bottom) add a 1/3 (or 1/2 if doing 2 layers) of the mixed cheeses. Go on to your next layer of noodles, followed by the next layer of cheeses…..etc. Once all of your macaroni is in the dish, cover with the topping mixture.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow it to rest for 5 minutes before serving.
Voila! That is it! I defy you to find one that is better….but please do because I want it!!!

We are serious shrimp people. Actually, we are serious seafood people. We LOOOOOOOVE being in the water. I won’t point her out but one of my sisters even has webbed toes. Lol j/k.  Last night I made the infamous Linguine with Shrimp Scampi that is a fav to a few people around here. However, I stored a few for the people who have been asking me for the recipe for the coconut shrimp I posted pics of on Facebook a couple months ago. (See, I try to look out )

Well, I won’t keep you. (That’s what my aunt says AFTER keeping you on the phone for about 2 hours o_O)  This is super easy, super quick and super tasty! Get to it!  

Recipe slightly adapted from Simply Recipes

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 teaspoon chili-garlic hot sauce (optional)
• 1 pound tail-on shrimp, shelled but leave tail on*
• 1/2 cup all purpose flour
• 1 egg
• 2 tablespoons coconut milk (or regular milk)
• Salt and pepper
• 1/2 cup Japanese panko bread crumbs
• 1/2 cup sweetened coconut flakes
• Oil, for frying (I used vegetable)

 *  I prefer at least the U15, flash frozen wild Jumbo shrimp (pictured). “U15” means that there are less than 15 shrimp in a pound. The larger the number the more shrimp you get in a single pound. (Popcorn shrimp would be about 41 to 50 per pound).

Directions

1 In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.

2 With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.

3 Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third.

4 Lightly season shrimp with salt and pepper.

5 Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.

6 As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.

7 Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.

Serves 4.

You all have my dear friend, Reson to thank for this healthy and absolutely delicious post! (THANKS, RESON! :)) I am a little scattered-brained and I almost forgot that I’d prepared this meal and neglected to put it on the site after I posted the pics on facebook. In addition to that, I wasn’t too pleased with the pics. I haven’t quite mastered the settings on my camera and of all places,  I can’t figure out outdoor lighting. I’m working on it though. Aside from the pics, you’re going to love it! It is the perfect break from the usual hamburgers, hot dogs and chicken this summer.   

Serves: 4

Ingredients

• 1/2 cup sliced yellow onions
• 1/4 cup olive oil
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro
• 5 cloves garlic, smashed
• 1 teaspoon salt
• 1 teaspoon cumin
• Pinch cayenne
• 4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on
• Coconut Rice, recipe follows
• Tropical Salsa, recipe follows
• Toasted coconut flakes, garnish
• Chopped cilantro, garnish

Directions

In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.

Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.

Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Coconut Rice:

• 1 cup coconut milk
• 1 1/2 cups water
• 1 teaspoon salt
• 3/4 teaspoon sugar
• 1 cup long grain white rice
• 3 tablespoons chopped fresh cilantro

In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.

Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.

Yield: 4 servings

Tropical Salsa :

• 1 ripe mango, peeled, seeded, and diced
• 1 ripe avocado, peeled, seeded, and diced
• 1/2 cup diced fresh pineapple
• 1/4 cup minced red onions
• 1/4 cup minced red bell peppers
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons minced jalapeno
• 1 teaspoon minced garlic
• Pinch salt

Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

On most days of the week, I send my sister off with food to help her (and a few of her fellow RN buddies) get through the long night shifts. She doesn’t know it, but I leave my phone on just so I can get the call from her telling me how awesome the food was.   Last night, I sent her with a new Mac n Cheese recipe I tinkered around with. She saw me as I was packing the food and I could tell that she was a little skeptical about it. It was understandable. After all, it was a white sauce recipe, involved rigatoni pasta (extremely large, ridged, tubular noodles) and panko bread crumbs. A far cry from the bright orange and yellow dish with macaroni noodles to which she’s accustomed. To add insult to injury, when she questioned the “green stuff” I’d mixed in, I told her that I thought a few scraps of the uncooked collard greens from my mom’s dish would be a “good touch”. You should’ve seen her face!! lol. I could not bring myself to tell her that it was actually parsley. In spite of my laughter, I took her scrunched up nose as a challenge.

I got my phone call around 1:42 a.m., pretended that I hadn’t been sleep since 10 and listened. A smile crept across my sleep-deprived face as she recounted  how she began apologizing to her friends for my experimentation on them; promising that there was a bottle of hot sauce on hand to mask my mistakes if needed. She said that she was cursing me for the embarrassment she was sure to suffer even up until she placed it in the microwave. She watched its rotations with indifference and was happy she had the other dishes on hand. But 2 minutes into the warm-up, she noticed the dish was different. It bubbled, gooed and oozed and suddenly she was squirming, writhing and salivating. (She didn’t say that but I know that’s what really happened) Of course, once tasted, it did not disappoint. In fact, she claims it “MURDERED ALL MAC N CHEESES BEFORE IT.”(o_O  Given her profession, I will accept that idiom as high praise, lol)  Her friends went on and on about it and I could hear it in her voice that she was as proud as a 7 year old whose mom brought cupcakes to the school on her birthday. She ended our phone call with “…and the collard greens WERE a good touch, ZINA! Gurl you good!”

poor child…smh.

Ingredients:

1 1/2 pounds Rigatoni Pasta, cooked according to package (salt the water)

1 1/2 c. Panko breadcrumbs

1 1/2 lb extra sharp white cheddar, freshly shredded (stop being lazy)

1/2 lb deli sliced fontina

1/2 lb deli sliced gruyere

2 1/2 c. heavy cream

2 1/2 c. half n half

2 tbsp. minced garlic (I had some roasted minced garlic in the fridge)

3 tbsp. parsley

1 tea. Kosher salt

1 tea. Black pepper

Butter

Directions:

Preheat the oven to 350 degrees. Butter a 9×13 casserole dish. Spread the cooked pasta into the dish. (I don’t need to tell you to drain it, right? lol) Take half the breadcrumbs and spread them over the noodles. Add the parsley and toss it all to get a good mix. Set aside.

In a sauce pan, heat the cream, half n half, garlic, salt and pepper and cheddar (freshly shredded, right?) on medium. As it starts to melt, grab the other cheeses and break off pieces to toss into the pot. The fontina is too soft for shredding and the gruyere is a pain to work with and I’ve found that it’s gonna melt regardless of how it started. (Yep, figured that out all by myself). Incorporate all the cheese and continue to heat on medium until it is melted and has the consistency of a sauce. Pour sauce over the pasta and stir it a little to “slaquer it” all over every noodle and in every crevice allowable. (I coined that term myself….I’m on a thinking roll today hunh?) Once every noodle is coated, toss remaining bread crumbs over the entire dish and pop that baby in the oven for 20 to 25 minutes or until bread crumbs are lightly toasted.

Definitely try my homemade Marinara sauce in the previous post but if you just feel like being lazy and really don’t care about giving your guests the absolute BEST, you can use your favorite jar sauce. (Please note the sarcasm, lol)

2 jars of your favorite tomato sauce

12 boneless, skinless, chicken breasts (hey, I have a large family and we like to take leftovers the next day)

6 eggs

3 cups parmesan, grated (got it from the refrigerated section across from the deli…not that powdered stuff!)

3 cups bread crumbs (I used the Italian seasoned one’s from Publix)

3/4 cup olive oil (1/4 c per round of cooking….I made 4 breasts at a time)

Salt

Pepper

6 Tbsp fresh basil leaves, coarsely sliced

12 slices fresh mozzarella cheese from the deli (have them slice it kinda thick)

Preheat oven to 400 degrees.

Prepare chicken by laying it between two layers of parchment paper (or saran wrap). Using a meat mallet, wine bottle or rolling pin (my fav), pound out the chicken pieces until they are 1/4 and 1/2″ thick pieces. Don’t underestimate the necessity of pounding them out, this will ensure tenderness.(Some of them may be tooooo thick and you might have to go after it with a knife) Make sure all pieces are even. Nothing worse than some being overcooked and some being undercooked. Season chicken with salt and pepper.

Using a bowl large enough to comfortably dredge a piece of the chicken, mix the bread crumbs and 1/2 the parmesan cheese. In a separate bowl, whisk the eggs.

Heat 1/4 olive oil in a frying pan. Once hot, quickly dredge the chicken breasts in the eggs, coat with the breadcrumb mixture and then add to the pan. (If you believe you will not move quickly enough to prepare the four pieces evenly, by all means, dredge them first, lay them aside and then fry them all at once.)

Once all 4 are in the pan, in their own little space, cook them until golden brown, approximately 3-4 minutes per side. Remove from pan. Add more oil if needed and continue preparing your (uncrowded) batches of chicken breasts. DO NOT OVER COOK!!! They will continue in oven but the biggest complaint is that the chicken becomes rubbery or hard. My way is delicate and soft, I promise!

In a 9×13 casserole dish, spread some sauce down before placing your breasts. (You will need 2 dishes if you do 12 breasts, fyi) Place sauce over the breasts as well.

Top with basil and then mozzarella. Before placing in the preheated oven, add the remaining parmesan cheese.

Bake for 10-12 minutes or until mozzarella begins to brown. Serve with noodle of choice (I used spaghetti) and the remaining sauce. FIVE STAR!!!!! (Sorry I couldn’t get a pic of it with after it finished baking but they wouldn’t wait)

INGREDIENTS:

1 1/2 large yellow onion

1/2 c. olive oil

6 medium garlic cloves, peeled and minced

3 cans (28oz) crushed tomatoes (I used Publix’s brand)

3 tbsp. fresh parsley

3 tea. dried oregano

1 tbsp. crushed red pepper

1 tbsp. sugar

3 tbsp. Italian Seasoning

salt

pepper

DIRECTIONS: 

Grate the onion. This will release more of the juices and give you smaller onion pieces. If you are not in the mood for it, by all means, chop it.

 Heat the olive oil and add onions until translucent. (3 – 4 minutes) Add garlic and cook for a minute or two longer.

Add the remaining ingredients and bring to a simmer. Taste and adjust. Cook, uncovered for 15 – 20 minutes.

 Cook’s Notes: Personally, I like a little sweetness to my sauce but find your balance. I added more than the recipe I gave you. A little sugar is definitely needed to cut the acidity of the tomatoes. This isn’t needed when using jar sauce because there is a large quantity already in there…trust me. Well, you really don’t have to; check the label. Lol. Anyway, I used 3 to 4 tbsp if you wanna keep it fierce…lol.

Ingredients

• 2 pounds medium red potatoes, cut into 1-inch pieces
• 3 sprigs fresh rosemary
• Parsley
• 1 cup grated Parmesan (4 ounces)
• 1/4 cup extra virgin olive oil
• Kosher salt and black pepper

I try not to do too many of Paula’s recipes because she is DANGEROUS! lol I truly believe Paula would fry money if it didn’t cost so much. However, after reading several reviews on her “Lady and Sons Lasagna” and looking at the ingredient list, I HAD to try her out.

This lasgana was FANTASTIC! It was probably the tastiest lasagna I’ve ever had. Don’t be afraid of the CHEESE…Embrace THE CHEESE, because IT IS HERE. 7 cheeses to be exact.

Ingredients:

• 1 jar, your favorite tomato sauce (Don’t shoot but I love “Newman’s Own Sausage and Peppers”…I know, meat in the jar, but it’s GOOD, lol) 
• 1 1/2 lb. ground turkey or beef
• 6 to 9 long strips lasagna noodles
• 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
• 1 cup grated Gruyere cheese
• 1 cup grated Swiss cheese
• 2 cups grated Cheddar
• 1 (8-ounce) package cream cheese
• 1 cup mozzarella, grated
• 1/2 c. diced onions
• 1/2 c. diced green peppers
• 3 tbsp. minced garlic

Stuffed Bell Peppers

6 – Bell peppers (Yellow, Red, Orange- 6 pack sold at Sam’s)
2 lb. Ground turkey (I did 1 lb of each turkey and sirloin since my guests aren’t big turkey fans)
1 – 2 c. Brown rice, cooked (I made it with chicken stock instead of water)
1 Medium white onion, chopped
1 Clove garlic, minced
1 Can diced tomatoes with chiles and peppers
4 T. Tomato paste
6 T. Brown sugar (trust me, it will not make it sweet, just balance some of the acidity from the tomatoes)
1 T Red pepper flakes
4 oz. smoky Gruyere cheese (6 of the deli slices will be for the top)
2- 2 ½  c. Sharp cheddar cheese, shredded
Salt
Pepper
Dried parsley flakes
Sour cream

Directions

Prepare the peppers by removing the tops and digging out the seeds, etc.
Bring a large pot of water to a boil and add peppers for 4-5 minutes.
Remove from water immediately rinse until cool (no longer cooking) and set aside.
After they cool, test to be sure they can stand alone. If not, cut a little from the bottom to make them flat.
Preheat oven to 350 degrees.
Coat the bottom of a large skillet with EVOO begin to heat the pan to brown the meat. Season.
After meat is browned, drain.
Add onions, diced pepper tops (minus stems of course) and garlic.
Add brown sugar and pepper flakes.
Add rice (which should be about 2 ½ cups), diced tomatoes and tomato paste.
Continue cooking.
Fold the Gruyere cheese in reduce heat. Once it’s melted, remove from heat.
Line peppers in a casserole dish.
Stuff peppers with hot meat mixture.
Bake at 350 for 5 minutes.
Top each with one slice of Gruyere cheese and then with shredded cheddar.
Continue to bake for 15 minutes (or until cheese is melted)
Once melted, removed from oven and sprinkle parsley flakes on top.
Serve hot with a small dollop of sour cream if desired.