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.

Slow Cooker Korean BBQ Pork with Pickled Red Cabbage Slaw

I've slow cooked plenty of pork, but this is by far one of the tastiest dishes!  Tangy Korean BBQ sauce and ultra tender meat paired with a pickled slaw will have you cooking this again and again.

Slow-Cooker Pork:

• 4-5 Lb Pork Shoulder 
• 3/4 Cup Soy Sauce
• 5 Tablespoons of Sriracha Sauce
• 4 Tablespoons Clover Honey
• 4 Tablespoons Ketchup
• 1 Tablespoons Hot Sesame Oil
• 4 Tablespoons Hoisin Sauce
• 2 Teaspoons Chinese Five Spice
• 2 Tablespoons Freshly Chopped Ginger
• 5 Crushed Garlic Cloves
• 1/2 Cup Rice Vinegar

Combine all ingredients in your slow cooker, and set to high for 4 hours.  Once meat is cooked, thinly slice or pull the meat of the bone with a fork.  Reserve the sauce from the slow cooker, place in a pan and cook on high until the sauce is thick.  Return your meat to the sauce and toss.  Serve over rice, cabbage, or on a sandwich.  

Pickled Red Cabbage Slaw

• 1 Small Red Cabbage
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Brown sugar
• 1/2 Cup Rice Vinegar
• 1 Teaspoon Soy Sauce

This is best made the day before you make your BBQ pork.  Usually about 24 hours of marinating and your slaw will be perfect.  However, it still tastes great after only an hour.  Thinly slice the red cabbage and combine all the ingredients in a plastic bag.  Shake the bag and place flat in the refrigerator until ready to use. Garnish your slaw with toasted sesame seeds, cilantro, or chopped green onion.

   

Skinny Avocado Ranch Dressing

After you taste this creamy ranch dressing, you'll toss those calorie laden bad-for-you brands!  Not only is avocado a super food, but it helps you stay full throughout the day to curb snacking.  Use on your favorite salad or as dip for vegetables.

• 1/2 Cup Plain Greek Nonfat Yogurt
• 1 Avocado
•  Juice from 1 Lime
• 1 Tbs Dill
• 1/8 Tsp Salt
• 1/2 Packet of Nonfat Dry Ranch Mix

Place all ingredients in a food processor, and instant dressing! If mixing by hand, whip the avocado and lime until smooth, then whisk in your other ingredients.  

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!