Dinner plans tonight with Kristina turned into a wonderful culinary adventure. The night began with Pinterest browsing as we narrowed our dinner options down to chicken and something Mexican. So the natural choice that followed was crab cakes 🙂 After a store run (crab meat is not for the penny pincher), we began to flood the kitchen with utensils and yummy smells.
- 1 lb. crab meat (we used claw meat)
- 2 stalks of green onions, sliced
- 2 large cloves of garlic, crushed
- 1/4 cup fresh parsley, rough chopped
- 1/4 teaspoon dry mustard (we improvised by grinding mustard seeds)
- 1/4 teaspoon cayenne
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/3 cup mayo
- 1/2 teaspoon Worcestershire Sauce
- 1 egg
- squeeze of lemon
- 1 1/4 cup bread crumbs
Preheat oven to 350 degrees. Break up crab meat and add into a bowl with green onions, garlic and parsley. In a smaller bowl, combine the spices, mayo, Worcestershire, egg and lemon. Mix the wet ingredients into the crab mixture. Slowly incorporate the bread crumbs, until the consistency will hold together without falling apart. Form 12 crab cakes and place on lightly oiled cookie sheet. Bake for 10-15 minutes until browned.
Meanwhile, make the spicy aoili by combining the following:
- 1/2 cup mayo
- 1 Tablespoon lemon juice
- 1/4 teaspoon cayenne
- 1/8 teaspoon garlic
- 1/8 teaspoon onion powder
- 1/8 teaspoon pepper
- dash of salt
Test the flavor and adjust as needed. I did not measure any of the spices, so you may need to play around with them to find the perfect flavor blend.
Since getting a grill a few weeks ago, I committed to using it at least once a week throughout the summer. This week’s grilling adventure took the form of Ahi Tuna and asparagus along with a fresh salsa for a delicious and light dinner.
You Will Need:
- Ahi tuna steak
- Olive oil
- Salt, pepper, cayenne
- Juice of half a lemon
- 2 avocados, cubed
- 2 cups of pineapple, cut into small cubes
- 1/2 jalapeno, minced
- Corn, cut off of 1-2 cobs
- Juice from a lime
- 1/3 yellow onion, chopped
To make the pineapple salsa, include ingredients above starting with the avocado through the onion. Mix in a bowl, adding salt and pepper to taste.
I coated the ahi tuna with some oil and lemon juice, then heavily seasoned it with salt, pepper and cayenne. After my grill was heated, I cooked it on direct medium-high heat for 3 minutes on each side. (This is a great time to toss some asparagus on the grill coated with some olive oil, salt and pepper). This meal is very simple to prepare and the flavors are highly rewarding!
This was my Sunday afternoon food experiment. I was craving something new, but didn’t have much to work with in the house. The result? A definite keeper…I will be making this recipe again in the near future!
The below is based on the amount I made, three enchiladas:
- 1 Tbs butter
- 2 cloves garlic, minced
- 1/2 jalapeno diced (I left the seeds in because I like my food spicy)
- 3/4 cup chicken broth
- 3/4 tsp cumin
- 1/8 tsp each, salt and pepper
- 1/4 cup cilantro, roughly chopped
- juice from 1/2 a lime
- 1/4 lb of chicken (I had two chicken tender size pieces)
- 1 green onion, chopped
- 1 avocado, cubed
- 1 cup spinach, rough chopped
- 4 oz cheese shredded (this is a guess) I mixed pepper jack and mozzarella. Monterey would be good as well.
- 3 tortillas (I used medium-sized wheat tortillas)
Preheat oven to 375.
In a small saucepan, melt butter and sauté garlic and jalapenos for about 1 minute. Add flour and continually stir for 1 minute. Add in chicken broth, cumin, salt and pepper and bring to a low boil. Remove from heat. Add cilantro and lime.
Meanwhile, cook the chicken in about a tablespoon of oil with the onion. Season with salt and pepper.
Spray the bottom of an 8×8 pan and then put a very thin layer of the sauce in the bottom. Take your tortillas, fill with a third of the chicken/onion mixture, avocado and spinach. Add a small amount of cheese to each, leaving 1/2 of the cheese for the top.
Place the enchiladas in the pan and cover with the remaining sauce and cheese.
Bake for 15 minutes and enjoy!
- This would also be great as a vegetarian dish. Next time I will probably filled with sautéed mushrooms, onions and tomatoes along with spinach and avocado.
- Extra avocado, cilantro and sour cream would be great garnishes.
This was my first experience cooking with coriander. I not only loved the flavor infusion, but was wowed by this dishes unique combination of flavors. This is a new favorite! Below is my variation of the recipe:
- 1 lb. chicken breasts or thighs, cubed
- 1-2 Tbsp olive oil
- 3 large green onion stalks, chopped
- 1/2 teaspoon ginger
- 4 garlic cloves, minced
- 3 sweet potatoes
- 1 15 oz can of diced tomatoes
- 4 cups chicken broth
- 1 cup peanut butter
- 1 cup peanuts
- 1 TBsp coriander
- 1 tsp cayenne
- Salt and pepper
- Cilantro for garnish
Start by cooking chicken in olive oil, season with salt and pepper. While the chicken is sautéing, put the sweet potatoes in the microwave to cook (don’t forget to poke some holes in the with a fork to let the pressure out) Once chicken is almost done cooking, add onions, ginger and garlic to the pan.
Now peel and cube the sweet potatoes; add into the pot. Stir to combine.
Add the remaining ingredients, except for the cilantro and allow to simmer for 30-45 minutes. Adjust any seasonings as needed.
Serve with cilantro.
YUM! Ever since trying a pumpkin chili at a pub in Park City, Utah, I have been itching to attempt it myself. I finally decided to go for it even though a handful of family members thought it sounded awful. Don’t quit reading…they were wrong and recanted after trying the chili. (Well, except for my dad, but he doesn’t have a very refined pallet and wished I had used the pumpkin to make a pie.)
Pumpkin Turkey Chili
- 1 TBSP olive oil
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1 tsp cumin
- 1 lb. ground turkey
- 1 15oz can Northern beans, drained
- 1 15oz can diced tomatoes
- 1 15oz can pumpkin puree (not pumpkin pie filling)
- 2 cups chicken broth
- 1 teaspoon oregano
- 1 teaspoon pumpkin pie spice
- 2 jalapenos, diced
- salt, pepper and cayenne to taste
In a skillet on medium heat, sauté the onion in the oil until soft. Add in the cumin and garlic, cooking about 1 minute. Add the ground turkey. Season with salt and pepper and cook until the meat is done. In a crock pot (I put all this together while the meat was cooking), combine remaining ingredients. Add the meat mixture into the crock pot and cook on low heat for 2-4 hours.
**Note – I did not have pumpkin pie spice and made my own…sadly I don’t have perfect measurements. I added cinnamon, ginger, cloves and nutmeg (more cinnamon, a little less ginger and cloves and even less nutmeg…not helpful, I know.)
I added a good bit of salt, pepper and cayenne at the end to bring the flavor to where I wanted it. I ate it with pumpkin chips one day and pita chips another, both work great with the chili.
I will be making this again in a week or two…it is hands down one of my favorite recipes ever!
This soup has an amazing blend of spices that is sure to excite your taste buds. One warning though, be careful the utensils you use while cooking as my black spoon now has a yellow tint…oh well…this recipe is soooo worth it!!
- 1 Tbsp olive oil
- 1-2 cups chopped yellow onion or green onion (I have used both)
- 1 tsp. each – turmeric, cumin, cayenne, chili powder
- 1/4 tsp. each – salt, pepper
- 2 cloves garlic, minced
- 3 1/3 cup water
- 2 1/3 cup dried beans or lentils (I use a 10 bean mix from a local store)
- 1/3 cup fresh cilantro (more to garnish)
- 3 cans low sodium chicken broth (I make my own with bouillon cubes)
- 1 can diced tomatoes, undrained (I’ve used a 14.5 oz. can, but the original recipe calls for a larger can)
- Avocado & Pita chips for garnish
In a pot, heat the oil and add the garlic and onions until translucent. Transfer into a crock pot on low and add remaining ingredients.
I let this cook in the crockpot all day…I haven’t cooked ever used dry beans for a recipe before this so I imagine you would need to cook this for at least 4-6 hours.
Serve with avocado slices, cilantro and pita chips. Bring on the winter months…it’s a great excuse to make this yummy recipe!
This dish became an infusion of two separately yummy dishes.
For the pasta portion:
- 1 box of penne pasta, cooked & drained
- 6 cloves of garlic, minced
- 4 Tbsp. butter
- 2 cup heavy whipping cream
- salt, pepper, cayenne, parsley, garlic powder (to taste)
- cornstarch, to thicken
- 1 head of broccoli,
- 1 red bell pepper, sliced
The sauce provides just enough to coat and a little extra; if you like extra sauce, I would recommend at least doubling the sauce portion. Melt the butter in a large saucepan, add minced garlic and cook for a few minutes. Add heavy whipping cream and cornstarch (mixing with cold water as on the containers directions). Add vegetables and spices, probably about a 1/2 teaspoon of each. Taste test and adjust spices.
For the chicken & pesto:
- 1 lb. of chicken sliced or cubed, cooked in about 1 Tbsp of olive oil
- 1 cup basil leaves
- 2.25 ounces of pine nuts
- 1-2 Tbsp olive oil
- Squeeze of lemon juice
- Salt, Pepper
- 2 cloves garlic, minced
Put all items for pesto in a food processor and blend. Taste and add spices as needed. Add into chicken.
Dish the pasta with some chicken on top in a bowl and enjoy!