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.

Ginger Cod and Grilled Eggplant

This Asian inspired dish is so simple and satisfying...

• 2 Fillets Cod 
• 2 Large Garlic Cloves
• 2 Tablespoons Fresh Ginger
• 1/4 Cup Soy Sauce
• 3 Tablespoons Rice Vinegar
• 1 Teaspoon Sugar or Splenda
• 1/2 Teaspoon Chili Flakes

Mince the ginger and garlic, then add the rest of the ingredients into a plastic bag.  Let the fish marinate for 1-2 hours.  Place on 450 in oven, bake for 15 minutes or until internal temperature reads 145.

For eggplant, slice into large medallions, brush with olive oil, then sprinkle with salt and pepper to taste.  Grill until tender.

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!

Posole -Spicy Slow Cooker Pork

This slow cooked recipe is certainly tender and has plenty of delicious add-ons to spice things up!

• 4 Roma Tomatoes Diced
• 1 Shoulder of Pork
• 6 Cups Chicken Broth
• 4 Garlic Cloves
• 1 Onion Coarsley Chopped
• 1 Can Hominy
• 2 Chipolte Peppers Chopped Finely
• 1/2 Cup Chopped Cilantro
• 1 Tablespoon Cumin
• 1 Teaspoon Coriander

Garnishes: Sliced Radishes, Sour Cream, Chives, Chopped Cabbage, Avocado, Shredded Cheese

Optional: Serve with Flour Tortillas

Add everything except for your garnishes to the slow cooker and set on high for 4-5 hours.  The meat should easily fall apart, shred with a fork to evenly distribute in the sauce.  Divide into bowls and top with your favorite garnishes!

Vegetarian Sloppy Joes with Honey Wheat Buns

Substituting mushrooms for ground beef keeps this dish meaty, and the ton of vegetables will make you full!

• 1 Package of Sliced Mushrooms
• 1 Onion
• 1/2 Green Pepper
• 1/2 Red Pepper
• 1 Can Tomato Paste
• 3 Cloves of Garlic
• 1 Tablespoon Worcestershire Sauce
• 1 Teaspoon Olive Oil
• 1/2 Juice from Lime
• 1 Packet Sloppy Joe Seasoning

Heat olive oil in a pan over medium heat.  Roughly chop vegetables and add to oil until lightly browned.  Stir in seasonings and the remaining ingredients.  Simmer until mixture thickens.  Fill buns (see honey wheat bun recipe below) with sloppy joe mix, top with cheese, garnish with pickles, and serve with your favorite salad.

Honey Wheat Buns

• 2 Tablespoons Olive Oil
• 1 1/4 Cups Milk
• 2 Eggs
• 1/4 Cup Honey
• 1/2 Teaspoon Salt
• 2 1/2 Cups White Flour
• 2 Cups Wheat Flour
• 1 1/4 Teaspoons Yeast

Warm milk in microwave, then add honey and stir well.  Place one tablespoon of white flour in the mixture, then add yeast.  Let the sponge sit for 10-15 minutes until foamy.  Add the remaining ingredients except for one egg.  Cover and let rise for 45 minutes.  Roll out dough and punch with round cookie cutter or top of glass.  Place on greased baking sheet and let rise for another 20 minutes.  Set oven to 375.  Separate egg and brush the tops of the buns with only the white.  Bake for about 13-15 minutes.

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.

Edamame and Garbanzo Salad

This healthy salad has plenty of flavor and pairs well with seafood.  I served this with crab cakes for a fresh twist!

• 1/2 Cup Steamed Edamame
• 1/2 Cup Cooked Corn
• 1/4 Cup Canned Garbanzo Beans
• 1/2 Chopped White Onion
• 1 Large Tomato 
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Olive Oil
• 1 Clove Crushed Garlic
• 1 Tablespoon Italian Seasoning 
• 1/2 Teaspoon Salt
• Cracked Pepper

Slice the tomato thinly and place on a wire rack in the oven.  Roast at 450 degree for about 20 minutes.  Once finished, dice and combine all other ingredients.  Serve warm or chilled.

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.  

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.  

Gibanica or Serbian Cheese Pie

I make several variations with this recipe, get creative and throw in a few of your own favorite flavors!

• 1 packet of filo pastry
• 1 container full fat cottage cheese
• 1/2 container low fat cottage cheese
• 6 eggs
• 1/2 cup olive oil
• 2 cups buttermilk
• spray oil
• salt and pepper to taste
• Optional: sliced tomato, onion, spinach, olives, feta...etc.

Preheat oven to 350 degrees.  Combine cheese, oil, buttermilk, and eggs and beat until consistency is smooth. Spray a large baking pan with oil.  Then layer filo pastry sheets one at a time, spreading a thin layer of the cottage cheese mixture over each sheet.  Randomly layer sliced vegetables  (if desired) over the cheese mixture.  Repeat process until 5 or 6 sheets are left.  Spray each sheet with oil and layer without cheese mixture.  

Bake for 35 minutes until top is golden brown.  Cover with foil and bake for another 30 minutes until pie is firm.  Let cool for 20 minutes.  This dish is delicious for breakfast, but traditionally served in the evening with beer!

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!

Gyros with Naan Bread

I love the soft, chewy texture of Naan bread and the salty seasonings of a gyro topped with tzatziki...which is why my variation of this Greek classic has an twist of the Middle East!

For the Naan bread:
1 package of yeast (.25 oz)
1 Cup warm water
1/4 Cup of white sugar

Combine these ingredients and set aside for 10-15 minutes.
Then add:
4.5 Cups of white flour (you can also use equal portions of wheat and white if you prefer)
1 beaten egg
2 Tablespoons of milk
2 Teaspoons of salt

Knead until the dough pulls away from the bowl and ingredients are well combined. Place in a well oiled bowl and cover with a warm damp cloth. Keep in a warm, dry place for about 1 hour or until dough doubled in size. I like to turn the place my rising dough in the laundry room and turn the dryer on! This keeps the yeast happy and growing on cold winter days :)

As your dough is rising, prepare the gyro meat. 
1 lb ground lamb
1 lb ground beef
4 cloves of crushed garlic
2 Tablespoons marjoram
1 Tablespoon rosemary
1 minced onion
Salt, pepper, and parsley to taste

Place everything into the food processor to combine.  If using a rotisserie, shape the meat mixture into a small cone and wrap with plastic.  Place in the fridge for at least 30 minutes to hold shape.  If you are using the oven, press the meat into a baking pan.

Cook at 325 for about 1 hour or until internal temperature reaches 160.  If using a rotisserie, the temperature should be the same, but watch for browned edges.  Put foil around the outside if the meat is cooking to fast to avoid burning it.
For oven: place the pan of meat into a larger pan of water to create additional moisture in the oven and keep heating evenly distributed.

While the meant is cooking, you can make the tzatziki.  However, I find that the tzatziki is best after about 24 hours of "mingling".  Combine the following ingredients:

16 oz plain Greek yogurt

Fresh dill, about 5-6 sprigs

1 large cucumber, peeled, seeded, and chopped

1 tsp salt

1 tsp pepper

4-6 large cloves garlic, finely minced

1 tablespoon olive oil

2 tsp vinegar

Now that the tzatziki is finished and the meat is almost cooked, prepare the doubled naan dough and separate into balls that are just smaller than fist size.  Roll each ball into a thin disk and place them on an oiled heated skilled (medium temperature) until golden brown on each side. Brush with butter if desired.

After the meat is cooked, let it rest for about 15-20 minutes. Slice the gryo meat and top with lettuce, tomato, onion, and tzatziki.  Enjoy!