Mini Crab Cups

Mini Crab Cups

1 Tbsp water
1 Tbsp honey
2 tsp canola oil
30 gyoza skins
1/2 c. finely chopped celery
1/2 c. chopped seeded tomato
1/2 c. light mayo (I used regular)
1/4 c. chopped fresh chives
3 Tbsp finely chopped cilantro
1 tsp minced seeded jalapeno pepper (I left this out)
1 tsp grated lime rind
3 Tbsp fresh lime juice
1 Tbsp worcestershire sauce
1/4 tsp freshly ground black pepper
1 lb lump crabmeat, shell pieces removed
cilantro leaves (optional)

Preheat oven to 375. Combine first three ingredients, stirring with a whisk. Brush mixture evenly over both sides of each gyoza. Fit 1 gyoza into each of 30 mini muffin cups pressing firmly into the base. Bake at 375 for 12 min. or until lightly browned. Cool in pans on a wire rack. Carefully remove cups from pans.

Combine celery and next 10 ingredients (through crabmeat) in a large bowl. Toss gently. Spoon 1-1/2 Tbsp crab mixture into each gyoza cup. Garnish each with a cilantro leaf.

The crab mixture can be made a day ahead.

Salmon Patties

I have a wonderful friend by the name of Melissa (great name eh?) and I follow her cooking blog fairly closely, although I am not quite as dedicated to healthiness as she is. But I got this recipe from her blog and was definitely not disappointed. We made sliders out of them instead of big ones. My kids also gobbled them up like there was no tomorrow.

1 can salmon (14.5 oz), drained and flaked (I just used 3- 5oz cans)
2 eggs
1/4 c. bread crumbs
1/4 c. dry potato flakes
1/4 c. finely diced red onion
juice of half a lemon (a little more than 1 Tbsp)
5 dashes hot sauce
1/4 t. garlic powder
salt and pepper
2 Tbsp olive oil
lemon wedges and/or tartar sauce for serving

Preheat skillet over medium heat. Mix all of the ingredients through salt and pepper in a medium bowl. Roll a golf ball sized amount in your hand and flatten to a little less than 1/2 an inch thick. Pour 1 Tbsp oil in the pan and allow to heat. Place patties in pan and cook about 5 minutes on each side until browned. Repeat with remaining mix and oil. Enjoy.

Fish Tacos

This was one of the easiest recipes I have found. It was even delicious the next day.

2 large ears of sweet corn ( I just used frozen and about the same as 2 ears)

1 tsp butter, softened

1/8 tsp salt

1/8 tsp pepper

1 haddock filet

2 tsp chili powder, divided

2 c. shredded lettuce

2 med tomatoes, seeded and chopped

1 med sweet red pepper, chopped

1 medium ripe avocado, peeled and chopped

3 Tbsp taco sauce

2 Tbsp lime juice, divided

1 Tbsp minced fresh cilantro

1 1/2 tsp grated lime peel

12 flour tortillas (8 in)

Spread corn with butter and sprinkle with salt and pepper. Grill covered, over medium heat for 10-12 min or until tender turning occasionally.

Meanwhile, sprinkle fish with 1 tsp chili powder. Moisten paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill fish, covered, over medium heat for 7-9 min or until fish flakes easily with a fork.

Cool corn slightly; remove kernals from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 Tbsp lime juice, cilantro, lime peel and remaining chili powder.

Drizzle remaining lime juice over fish, cut into 1/2 in cubes. Add to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.

We made this in April when there was still snow on the ground, corn on the cob was not in season, and we most definitely did not want to grill outside. So it was all made inside with frozen corn and still tasted great. I am sure the grill taste would just add to it, but you can do it either way.

The best Clam Chowder you will ever taste

This recipe is from a resturant called Market Street Grill. They make the best Clam Chowder I have ever tasted, and now you can make the best clam chowder too.


Market Street Clam Chowder
Serves 12
1 Cup potatoes diced
1 Cup celery diced
1 Cup onion diced
1 Cup leeks diced
1 Cup green pepper diced
3/4 Cup chopped clams (canned or fresh)
3/4 Tbs. coarse ground black pepper
1-1/2 Tbs salt
3/4 Tbs whole thyme
6 Bay leaves
1 tsp Tabasco
3/4 Cup sherry wine (optional)
2 Cups water
3/4 C clam juice
3/4 C butter, melted
1 Cup flour
2 Quarts half-and-half (2000ml)

Combine melted butter and flour in oven proof container and bake at 325 for 30 minutes.
In large saucepan, combine remaining ingredients except half-and-half.
Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick.
Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended.
Heat to serving temperature, stirring occasionally. Serve immediately.

Halibut Bake

Topping:

1/4 C. mayonnaise
1/4 C. sour cream
1 tsp. soy sauce
1 tsp. lemon juice
salt (to taste)
pepper (to taste)

Mix together and spread on top of halibut. Broil in oven till done
(will have burnt spots). Optional: sprinkle parsley on top of the fish.

Delicious!!

My mom has been in town we have had some really yummy dinners -- here are 2 recipes that are both fantastic!! Both Recipes are from Cooking Light.


Crumb-Topped French Toast

1/2 cup skim milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1 cup cornflake crumbs
8 (1-ounce) diagonally-cut slices French bread (about 1 inch thick)(I had half a loaf leftover from dinner and it was perfect!)
1/4 cup margarine, melted


Preheat oven to 450°.

Combine first 4 ingredients in a medium bowl; stir well with a wire whisk. Place cornflake crumbs in a shallow dish.

Dip bread slices into milk mixture, and dredge in cornflake crumbs. Place bread slices on a baking sheet, and drizzle with margarine. Bake at 450° for 15 minutes or until golden brown.



Pan-Seared Scallops on Linguine with Tomato-Cream Sauce


1 cup dry white wine (I used 1/2 cup white grape juice and 1/2 cup chicken broth)
1/4 cup minced shallots
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
2 tablespoons whipping cream
1 tablespoon butter, cut into small pieces
2/3 cup chopped seeded plum tomato (I didn't seed my tomato I just threw it all in)
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups hot cooked linguine (I used about 3/4 of a 1 lb box)
Cooking spray
3/4 pound large sea scallops (I used small bay scallops - they were on sale)
1/8 teaspoon salt
Chopped cilantro


Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine (broth/juice) mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired