in Dinner, From the Sea, Healthy, Lunch 0

Crab Cakes

I’m heading out of town in search of sand and sea but for those excited for the Golden Globes, these crab cakes are the perfect “fancy” meal to eat while watching the red carpet. 1 can lump crab meat (found at Costco and most grocery stores in refrigerated section) 3 green onions, chopped thinly 1 clove garlic, minced 1/2 red bell pepper, chopped small 1/2 C Panko bread crumbs, plus extra for coating 1/3 C light mayo 1 egg, beaten Squeeze of fresh lemon juice, 1 lemon Dash of Worcestershire sauce Dash of cayenne S&P Grape seed or olive oil Arugula Fold all ingredients together except for oil. Gently mix without breaking up crab chunks. Mold into patties and cover patties in extra Panko crumbs. Sauté with oil on medium heat until cooked through. Lemon Aioli 1 C mayo Juice of 1/2 lemon and zest 1 TB garlic S&P Squeeze of Sriracha Serve on bed of arugula with a lemon and EVOO dressing.

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in Dinner, Healthy, Lunch 0

Black Bean Burger

This Black Bean and Brown Rice Burger will blow your mind! It’s so flavorful, spicy, and healthy to boot! 2 cans black beans, rinsed and drained 2 C frozen brown rice, heated 2 green onions, chopped 2 Tb garlic 1 handful cilantro 2 tsp cumin 1/2 C Pickled jalapeño (optional) S&P EVOO Put all ingredients in blender or food processor. Drizzle in 1-2 TB of EVOO. Pulse until half is incorporated. Greasing your hands, take out mixture and form into patties. Sauté in EVOO until brown on each side and warmed through. Wheat bun 1/2 ketchup 1/2 light mayo mixture Arugula Roasted Tomato (20 minutes at 425) Feta

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in Dinner, Lunch 0

Shakshuka

Shakshuka on this cold Sunday afternoon taking me back to Israel this last March. Spicy tomato sauce, eggs, feta, and cilantro make this the ultimate comfort food that’s still good for you. Crusty bread ups the comfort and of course, it’s super easy! 1 onion, chopped 1 bell pepper, chopped 2 Tb chopped Garlic 3 cans diced tomatoes with garlic 1 TB cumin 1 TB paprika Dash of cayenne S&P 5 eggs Crumbled Feta Cilantro, chopped Crusty bread Sauté onions and pepper. Add garlic and spices. One cooked through add diced tomatoes. Simmer for 20-45 minutes. Drop 5 eggs in sauce (make a little hole for each one) and bake for 10 minutes at 375 or until egg whites are firm. Top with feta and cilantro. Scoop up with nice chunks of crusty bread.  

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in Dessert, Frozen Treats 0

Aunt Phyllis’ French Mints

I’m always looking for good dessert recipes (since we know I’m a terrible baker) especially for a crowd. My darling friend @eloiseandme passed along a family favorite that I’m making today for the first time. Can’t wait @eloiseandme Thank you! Aunt Phyllis’ French Mints 8 eggs 2 c butter 4 c powder sugar 4 t vanilla 2 t peppermint extract 8 square melted baking chocolate (square is 1oz) 4 c chopped pecans Beat butter until fluffy. Add powdered sugar. Beat for 15 minutes (this is the secret). Add melted chocolate after it has cooled. Beat 5 more minutes. Add eggs, one at a time. Beat well after each. Add vanilla and peppermint. Cover bottom of cupcake liners with nuts. Spoon mixture on top and sprinkle with nuts on top. Store in freezer. I cover them after they have frozen a little. I do some without nuts too. Makes about 55 servings.    

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in Drinks 0

Blood Orange and Thai Basil Mocktail

Almost time to ring in the NEW YEAR! I’ll be banging pots and pans with my kiddos and asleep by 10 but hopefully you’ll all be out in glitter and heels for me! This is one of my favorite NYE Mocktails because it’s so festive and delicious! Blood Orange and Thai Basil Mocktail Blood Oranges Thai basil Sugar Sparkling Water Gold sprinkles Muddle Thai basil in glass or pitcher with ice. Add fresh blood orange juice and simple syrup (amounts will vary depending on your preference of sweetness. I don’t like it very sweet so I do 1/4 the amount of simple syrup to orange juice). Top- with sparkling water or club soda Rim with gold colored sprinkles (before you pour) and a slice of blood orange. *simple syrup is equal parts water and sugar boiled and reduced until combined.

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in Dinner, Eat Your Veggies, Healthy, Lunch 0

No Chop Vegetable Soup

Keeping with the detox program (for part of my day) here is an easy peasy NO CHOP Vegetable Soup. I make this soup every New Years and it starts us off on the right foot. Pre-chopped Mirapeaux (carrots, celery, onion) Trader Joes or local grocery store prepared food area Bagged Broccoli slaw Bagged Cole slaw 1 TB Jarred garlic 3 Cans Fire Roasted diced tomatoes with garlic 1-2 cartons Vegetable or Beef stock (I love the depth of flavor with the beef stock) 3 Zucchinis (shoot, you do chop these) Frozen corn EVOO S&P Spices Drizzle EVOO in a large pot. Add Mirapeaux and cook until soft. Add garlic, broccoli and cole slaw. Add S&P and bay leaf or thyme sprigs. Cook until soft and add favorite spices (garlic or onion salt, pepper, basil, oregano, etc). Add canned tomatoes and a little sugar if you want. Add broth then Zucchini slices and corn. Simmer for 2 hours. Season as needed. Add ons- kielbasa, shredded chicken, chicken sausage, parmesan cheese, basil, red pepper flakes.. This soup freezes well and you can…

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in Breakfast, Brunch 0

Brisket Hash

Leftovers that make you go hmmmm BRISKET HASH Shredded potatoes (bagged) Leftover Brisket (or chicken, pork, turkey) Leftover Broccolini with Shallots (any greens) Poached eggs Salsa Guacamole Jalapeños ETC. For crispy hash browns you have to use oil on your pan or griddle. Spray won’t do the trick. More oil=more crisp. Leave the hash browns down for at least 10 minutes and press them down but don’t check on them. Season with seasoned salt and pepper. Once ready to flip, re-oil the pan to get the other side crispy. Season salt second side and leave for another 10-15 minutes. It will take longer then you’d think.  

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