Crab Stacker

Try this creative way to enjoy a fresh crab meat salad in a sandwich stack!  Served with a bit of ginger and rice vinegar, the subtle Asian flavors are a great complement to the dish.  I learned of this chi energy dish from Feng Shui Food...

• 1 Cucumber Sliced in Long Rectangles
• 1/2 Cup Sherry Vinegar
• 1/2 Cup Rice Vinegar
• Salt & Pepper to Taste

Marinate the cucumbers in the ingredients above for at least 30 minutes.  The mixture can be kept overnight for early preparation.

• 1 Lb Cold Cooked Crab Meat
• 1/2 Cup White Wine Vinegar
• 1 Tablespoon Ground Ginger
• 3 Tablespoons Greek Yogurt
• 1 Tablespoon Fresh Chopped Cilantro

Combine the ingredients above in a mixing bowl.  Sometimes I add some chilled cod or tilapia to for some extra substance if you are planning on making a meal out of this.  Layer the crab meat mixture in between the cucumber rectangles, keeping the shape as you stack.  Take 1/2 cup of the vinegar mixture from the cucumber marinade and add a few tablespoons of olive oil for the dressing.  Drizzle over the top of the stack and garnish with cilantro and srirachi.

Lean Seafood Chowder

Surprisingly, this chowder recipe has no dairy or flour and is all about vegetables and seafood!

Great for a clean eating diet, and I really was blown away by the taste.  I got motivated to make a healthy chowder from http://thehealthyfoodie.com/creamy-seafood-chowder/ recipe where creamy soups can be made from whipped cauliflower.

• 1/2 Red Pepper
• 2 Stalks of Celery
• 1 White Onion
• 1 Package Mushrooms
• 1 Large Cauliflower 
• 1 Cup Fresh Spinach
• 3 Cloves Garlic
• 2 Tablespoons Creole Seasoning
• Cracked Pepper
• 8 Ounces Fresh or Frozen (Defrosted) Cod
• 8 Ounces Fresh or Frozen (Defrosted) Scallops
• 1 Can Baby Yellow Clams
• 4 Cups Water
• 4 Cups Chicken Broth
• 1 Tablespoon Thyme
• 3-4 Star Anise
• 1/2 Juice from Lemon

Bring the water and chicken broth to a boil, then add roughly chopped cauliflower.  Boil for 10 minutes or until very soft.  While the cauliflower boils, chop all the vegetables and saute them over medium heat until onions are translucent.  

Once cauliflower is soft, scoop out with a slotted spoon and puree with a food processor or blender.  Whisk back into the water and add the rest of the ingredients, including the cooked vegetables.  Bring to a boil for 7 minutes, then let simmer for another 15.  Top with hot sauce and enjoy!

Veggie Stuffed Poblanos

This healthy twist on chile rellenos is so packed with flavor, you'll never guess it's good for you!

• 3 Poblano Peppers
• 1/2 Cup Panko Bread Crumbs
• 1 Beaten Egg
• 1/4 Cup Prepared Whole Grain Rice
• 1/2 Can Black Beans
• 1 Chopped Onion
• 1 Package Soy Chorizo
• 2 Roma Tomatoes
• 3 Cloves Garlic 
• 1 Teaspoon Cumin
• 1 Teaspoon Coriander
• 1 Tablespoon Fresh Cilantro
• Juice from 1/2 Lime
• 1 Cup Shredded Jack
• 1/2 Cup Mozzarella

Make one slice down the center of the poblano and de-seed.  Place in broiler or use a kitchen torch to blacken the outside of the poblano.  Once evenly bubbled and black, place in a plastic bag to make the skin peeling much easier.  Meanwhile, place the garlic, cilantro, onion, tomato, and black beans in the food processor to chop roughly.  Add the mix and the chorizo to a pan on medium heat.  Add the rest of the seasonings and lime juice.  Stir occassionally and reduce sauce for 15-20 minutes.

Peel the skin off the poblanos, then dip in beaten egg and coat outside with panko breadcrumbs.  Bake panko side down for about 20 minutes on 450 or until golden brown.  Stuff the peppers with rice and chorizo mixture, then top with cheeses.  Place the peppers in the oven on hi broil until the cheese is brown and bubbly.  Serve with sour cream.

Spanish Potatoes with Eggs

Spanish roasted potatoes are an awesome side dish for sharing, or make it a meal for yourself!  Plenty of spices give it that extra kick, all topped with a fried egg.

• 1.5 Lbs potatoes (Or about 2 potatoes)
• 1/4 Cup Chicken Broth
• 1/2 Cup Light Mayonnaise
• 1/3 Cup Water
• 2 Tablespoons Paprika
• 2 Sprigs Fresh Rosemary
• 2 Teaspoons Chili Powder
• 1 Tablespoon Garlic Powder
• 1/2 Teaspoon Salt
• 2 Eggs
• Garnish: Sliced Tomatoes and Hot Sauce
• Optional: Serve with Pimento Dipping Sauce

Quarter potatoes and place into a large microwave safe bowl.  Add water, cover,  and microwave for 14 minutes occasionally stirring.  Drain water and place potatoes in a bag with remaining ingredients except eggs.  Refrigerate for 1 hour.  Set oven to 400 and arrange potatoes on a foil covered baking pan.  Roast for about 20 minutes on each side until crispy.  Top with 2 pan fried eggs, brushing with any reserve marinade.  Sprinkle with paprika and garnish with sliced tomatoes and hot sauce.

Thai Beef

Marinate thinly sliced beef in this heavenly mixture for only 20 minutes and you are ready to cook!

• 1/2 Lb Steak, Thinly Sliced
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Fish Sauce
• 1 Teaspoon Honey
• 1 Teaspoon Chopped Ginger

Tenderize the meat and add all ingredients to a bag or pan to marinate for at least 20 minutes.  Heat a skillet on high coated in oil.  Pan fry for a minute on each side.

• Garnish with Scallions and Fried Onions

Macaroni and Cheese Waffles with Ham

What a melty, fun breakfast treat!  Well, I suppose it's good anytime...especially those breakfast for dinner nights.

• 1 Cup Small Pasta Shells or Elbow Macaroni
• 1 Cup Cheese (Any kind is fine, I used Cheddar)
• 1 Slice of Ham
• 1 Egg
• Italian Seasoning
• 1 Tablespoon Parmesan
• 1/2 Cup Breadcrumbs
• Chives to Garnish, If Desired

Boil water to cook your pasta as directed, or using leftover mac n' cheese works too.  Once pasta is tender, drain water and add the cheese.  Slice the ham into small cubes and add to mixture.  Stir until the mixture is well combined.  Let the pasta cool for at least 15 minutes in fridge.  

Make 4 small balls of pasta, rolling each by hand.  In another bowl combine Parmesan, Italian seasoning to taste, and breadcrumbs.  Dip each pasta ball into the beaten egg, then roll in breadcrumb mixture.  Heat waffle iron and coat with non-stick spray.  Place one pasta ball in each quadrant, then press and cook for about 3 minutes or until golden brown.

Sushi Without Rice - Avocado and Crab Rolls

Try using lettuce and a spring roll wrapper instead of rice!  These amazing avocado and crab rolls are both healthy and delicious.  Plus, they easier to make than the traditional method. 

• 2 Spring Roll Wrappers or Rice Paper
• 1 Avocado
• 2 Leaves of Romaine Lettuce
• 5 Sticks of Imitation Crab
• 1/2 Cucumber
• Chopped Green Onion
• Roe or Tobiko
• Sriracha & Mayonnaise Sauce

Cut the edges off the cucumber and slice into sticks.  Split the avocado in half and remove the seed.  Using one side, slice the avocado into sticks. Wet the rice paper by running water over the sides, then place on a non-stick surface or plate.  Place a piece of lettuce in the center, then two slices of crab, avocado, and cucumber pieces.  Fold the edges inward, then roll very tightly.  Using a sharp wet knife, slice the roll into pieces.  Repeat to make a second roll if desired.

To decorate the roll, take the other slide of your avocado and slice very thinly while still in the shell.  Scoop with a large spoon.  Fan the avocado out, placing two thin slices to cover each roll.  Chop one crab stick in three pieces, then shred over the top of the rolls.  Mix 1 part sriracha to 2 parts mayonnaise and drizzle on top.  Finish my sprinkling the tobiko and green onions.  

Inside-Out Rolls - Smoked Salmon and Cream Cheese

I know making your own sushi can look intimidating, but with a bamboo mat and a little practice you can master this beautiful art.  Fresh ingredients are key, and for this roll I used gravalox since I don't live in a place that sells sushi grade fish.

• 1 Cup Sushi Rice
• 1 Tablespoon Rice Vinegar
• Nigiri or Seaweed Paper
• Lox
• 1 Cucumber
• 1 Avocado
• Green Onions
• Cream Cheese
• Saran Wrap
• Bamboo Mat

Steam sushi rice as directed, then toss with rice vinegar once the rice has cooled.  You can toss using a rice spatula, but I find it easier to toss with wet hands.  *Always use wet hands to handle the sushi rice to avoid sticking.  Place a layer of plastic wrap over the bamboo mat, then place the seaweed wrapper on top.  Sprinkle the rice over the nigiri, it should be completely covered but do not use too much rice.

 Flip the paper over so you have the rice side on the plastic wrap.  Slice your avocado and cucumber into this sticks, then place in a strip near the end closest to you.  Fold the end over and firmly press away from you while lifting the plastic wrap as you roll.  Use even, firm pressure until you reach the end.

Spread a thin layer of cream cheese over the top of the roll.  Then wrap thin slices of the salmon around the roll.  You can cover only the top half, or wrap around the entire roll.  Slice using a very sharp wet knife.  This will prevent squashing and sticking. Serve with pickled ginger, wasabi, and soy sauce!

Slow Pokes -Escargot Wrapped in Puff Pastry

If you enjoy escargot, try this unique fusion by wrapping the snails in puff pastry and serving with garlic pesto.  They look elegant, melt in your mouth, and are very easy to assemble.  Even if you are not a fan of snails, try a variation mentioned below.

• 1 Package Escargot (I buy my snails on Amazon.com in the can...classy, I know!)
• 2 Sheets of Frozen Puff Pastry
• 3 Tablespoons of Butter
• 2 Tablespoons Fresh Parsley
• 3 Crushed Garlic Cloves
• 2 Tablespoons Italian Seasoning
• 2 Tablespoons Parmesan Cheese
• 1 Tsp Cracked Pepper

While your puff pastry defrosts for 30 minutes, heat butter in a skillet.   Prepare your chopped herbs and garlic, then add to the butter and cook for 3-4 minutes.  Add the drained can of snails, lower the heat, and simmer for a few minutes until the flavor has infused with the snails.  Once the pastry has defrosted, use a sharp knife to cut the pastry into small squares.  Place a snail and a bit of the garlic butter sauce in the center of each square.  Then pinch the both ends into a wrapped candy shape.  Bake for about 10 minutes or until golden brown.  Garnish with leftover butter sauce and sprinkle with Parmesan. 

You will usually have a little puff pastry leftover.  Almost anything is delicious in pastry...I love to stuff the extra with spinach, cheese, and sausage!  Try your hand at leftover fridge items, or something creative and zesty like smoked salmon and dilled cream cheese.  Cheddar and broccoli bits are a favorite of almost anyone, or stuff some mozzarella and bacon in the center.  There are endless possibilities, have fun!

Pierogies or Polish Dumplings

The pierogi is so versatile, you can stuff it with almost any filling you like!  I've had some excellent sauerkraut and potato, mushroom, even macaroni and cheese pierogies.  For this recipe, I use the traditional Polish filling of mashed potato and caramelized onion.

The Dough:

• 16 Ounces of Sour Cream (I used the light version)
• 3 Cups of White Flour

The Filling

• 1 Cup Mashed potatoes (I cheated and used the instant version...you'll never know the difference)
• 1/2 Onion Diced
• 1 Tablespoon Butter

Mix the dough ingredients together thoroughly.  If the dough is too tacky, add a bit of additional flour until it is smooth.  Wrap in plastic then let rest while you prepare the filling.  Boil water as directed for your instant mash and stir in the potato.  Transfer the potatoes to a different bowl, then add butter to your hot pan.  Once butter is melted, add the diced onions and cook until transparent.  Combine potatoes and onion, and you're ready to make the dumplings!

On a floured surface, roll out the dough.  Cut round circles by pressing the top of a glass into the dough.  Repeat until you have used all the dough.  Place a hazelnut sized portion of the filling into the center of each disk.  Fold the disk in half and press at the seam.  If your dough will not stick together, brush a little water across the seam.  After you have assembled your pierogies, pan fry until golden brown.  Alternatively, you can boil them for 3-4 minutes.  

Make Your Own Potstickers

I love the texture of chewy dumplings that can be dipped in any array of delicious sauces.  They are a great appetizer to share, or make a nice addition to soup.  This dumpling or 'potsticker' recipe is perfect for all of your creative fillings.  This is also a great way to re-create leftovers from the fridge!

For the wrapper dough:

• 2.5 Cups of Flour
• 3/4 Cup of Cold Water

Drizzle the cold water over the flour while stirring the mixture with a fork or chopsticks.  Once blended, knead until smooth.  The dough should bounce back gently when pressed.  Cover in plastic wrap and let rest for 30-60 minutes.  It will become easier to work with the longer you let it sit.

For the filling:

• 1/2 Lb Meat or Fish (I used leftover pork, but shrimp, beef, or crab works also)
• 2 Celery Stalks
• 1 Large Carrot
• 1 Onion
• 2 Tbls Rice Vinegar
• 2 Tbls Soy Sauce
• 1 Egg
• 1 Tbls Brown Sugar
• 2 Cloves Garlic
• Salt and Pepper to Taste

Finely chop everything in a food processor or by hand.  Blend until well combined.  Once your dough is ready, pinch off a small piece of dough (a bit smaller than a golf ball) and roll into a round disc.  Place a scoop of the meat mixture in the center.  Fold the dough in half, making a half moon.  Crimp each side three times toward the center to seal (shown below).

Make sure to keep the dough on an oiled surface or silpat to prevent sticking.  The dough tends to dry very quickly, so keep unused dough moist by covering with a damp towel or covering with plastic wrap.

Steam, pan fry, or broil your creations. I added these to a soup for a filling dinner!

Cheesy Cheddar Jalapeno Muffins

My Dad sent me this recipe a few days ago and I just had to try it!  King Arthur makes the original version, although I like mine a bit more spicy and cheesy.  Here are the ingredients I used:

• 1/2 Cup Light Sour Cream
• 1 Cup Shredded Sharp Cheddar Cheese
• 1/2 Cup Shredded Mozzarella 
• 2 Serrano Peppers
• 2 Jalapeno Peppers
• 1 Poblano Pepper
• 2 Tsp Ground Cumin
• 1 Tsp Ground Coriander
• 1/2 Cup Milk
• 1 Cup Flour
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 2 Eggs
• 1/2 Cup Fried Onions

Set oven to 400 degrees.  Finely chop serrano, jalapeno, and poblano peppers.  Mix dry ingredients first, then fold in cheese and peppers until well blended.  Spray muffin cups with non-stick spray and fill with batter until the rim is reached.  Bake for 23 minutes.  Once finished baking, remove from cups gently using a fork or small spatula and let cool for 5 minutes. 

Conch Fritters

These fritters are an island favorite, and certainly much tastier than any frozen version you can buy.  The tricky part is finding the conch meat.  If you don't live somewhere with an abundance of shellfish, order online!

• 6 ounces flour
• 1 beaten egg
• 1/2 tsp salt
• 2/3 cup milk
• 1 cup cornmeal 
• 1 onion
• 1 green pepper
• 1 tomato
• salt and pepper to taste
• 1 lb conch meat
• Oil for frying

Peel tomato and de-seed the pepper before placing onion, green pepper, and tomato in food processor.  Roughly chop the vegetables, then combine with flour, egg, milk, and salt.  Let mixture rest for 30 minutes in refrigerator.  Meanwhile, slice the conch (I like large chunks) and pat dry with towel.  Make a small ball with the conch and batter, then roll in the cornmeal and fry until golden brown.  I serve this with a key lime scotch bonnet remoulade which is a mixture of key lime juice, mayonnaise, a touch of ketchup, and scotch bonnet hot sauce.    

French Vegetable Soup

Need to use up those veggies in the fridge? This recipe combines the classic flavors of French onion soup while making use of your leftovers.

• 4-5 cups of onions or other vegetables (I used 2 onions, cabbage, carrots, and celery)
• 5 cups beef stock
• 1 tbsp thyme
• 2 tbsp butter 
• 1 cup red wine
• 3 cloves garlic
• 2 tbsp flour 
• Salt and pepper to taste
• Heel of bread, cut into cubes
• 1 cup shredded cheese (mozzarella, gruyer, and parmesan work well)
• Chopped green onions

Melt butter in saucepan, then add onions or other vegetables.  Stir in seasonings and garlic, let cook for 3-5 minutes.  Mix in flour and add the wine, bringing mix to a simmer for 20 minutes.  Add beef stock, bring to a boil, then simmer for 10 minutes.  Ladle soup into bowls and top with cubed bread, then add a layer of shredded cheese on top. Place under broiler until the top becomes golden brown and crispy.  Garnish with green onions, cracked pepper, and nutmeg.

Avocado Mold

I created this spin-off on a traditional Caribbean avocado mold by adding some zest and heat with chipotle sauce.  

1/2 packet of gelatine

1 1/4 cup boiling water

3 tbs cold water

2 tsp lemon juice

1 tsp sugar

2/3 cup mayonnaise

4 tbs heavy whipping cream

4 avocados

1 can chipolte peppers in adobo

salt, pepper, and chili powder to taste

Mix the gelatine and cold water together and let stand until fully dissolved.  Bring water to a boil, then add to mixture with sugar.  While mixture cools, place mayonnaise, cream, and avocado in food processor.  Blend until creamy, and add the cooled gelatine mixture.  Season with salt, pepper, and lemon juice.  Spray a small bread pan or mold with cooking spray, then distribute the mixture evenly.  Refrigerate about 3-4 hours or until firm.  Once ready to serve, dip the bottom of your mold in warm water for 30 seconds to loosen.  Invert on plate drizzled with chipolte sauce.  Garnish with chili powder.  I like to serve this with salsa, adding one chopped chipolte pepper to the mix of onions, tomatoes, and cilantro.  Add a dollop of sour cream and enjoy with chips.

Pressure Cooked Tandoori Masala Wings

 

Amazing wings with mild heat! Easy pressure cooker recipe.

• 1 bag of frozen wings
• 4 cloves of crushed garlic
• 1 onion chopped
• 2 tbls chopped ginger
• 1 tbls lemon juice
• 1/8 cup tandoori bbq masala seasoning

If you do not have pre-packaged tandoori masala, you can make your own:

• 1 tbls coriander
• 1 tbls cumin
• 1 tbls chili powder
• 1 tbls turmeric
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp powdered ginger
• 1 tsp dry mustard
• 1 bay leaf
• 3 cloves
• 1/2 tsp nutmeg
• 1/2 tsp caraway
• 1/2 tsp cinnamon
• 1/2 tsp cardamom

Place all the ingredients inside pressure cooker for 15 minutes. Using the Instant Pot, I use the poultry selection.  Once the chicken is cooked, arrange on a baking tray covered with foil.  Put your oven on broil and cook chicken about 10 minutes or until crispy on the outside. 

If desired, take some of the sauce from the pressure cooker and simmer in a saucepan.  Add 2-3 tbls butter and whisk on low with the sauce.  Toss your wings with the sauce after broiling.  Serve with Greek yogurt seasoned with pepper and crushed garlic.

Curry Shrimp Salad Sandwich

This fresh, flavorful salad is quick and easy to make for lunches or perfect for an afternoon snack to share!

• 1 cup of cooked and peeled shrimp, coarsely chopped
• 4 tablespoons mayonnaise 
• 2 stalks celery, chopped finely
• 1/4 medium onion chopped finely
• 1 tsp mustard
• 1 tsp coriander
• 1 tsp cumin
• 2 tsp curry
• 1 tsp paprika
• 1 tbls lemon juice

Combine all the ingredients above and chill for at least 15 minutes.  While the salad chills, prepare your toast and lettuce.  I like to brush the sliced bread with butter and toast on a skillet grill to achieve perfect grill marks :)  Your taste buds will not mind either way!

If you want to use your own bread for this shrimp sandwich, checkout my recipe for buttermilk bread!