Crab-Filled Crescent Wontons. These yummy bites of crescent roll-wrapped crab were standouts on a buffet of appetizers that I set out for friends on Saturday night. They require very little effort to prepare and were a BIG hit. Check it out! Just mix together some chopped crab meat (I used the imitation stuff), cream cheese, mayonnaise, green onion, and cayenne pepper in a bowl. Unroll a refrigerated tube of crescent roll dough on your work surface. Divide the crab mixture evenly among the crescent squares. Fold one corner of the dough over the filling, then roll the "wonton" over to encase the crab filling in the dough. And that's it! Quick, easy, and delicious...my kind of recipe! Crab Filled Crescent Wontons adapted from Pillsbury.com 1-8 oz. tube crescent roll dough 3 oz. cream cheese, softened 1/4 cup mayonnaise 3/4 cup cooked crabmeat, chopped 2 green onions, chopped 1/8- 1/4 teaspoon cayenne pepper salt and pepper, to taste Heat oven to 375°F.
In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Pan Fried Zucchini with Lemon and Parmesan. There’s just something about this time of year. Right after the holidays, I always crave fresh, light, bright foods. I’m sure it’s a bodily reaction to all the rich, indulgent eating that goes on around Christmas. I mean, really, we just spent way over a month eating turkey, dressing, homemade cakes, pies, candies, prime rib, roasted buttery vegetables, and loaded mashed potatoes. I can’t imagine why I’d crave something fresh, can you? When I want something fresh, light, and easy, this is one of the recipes that I often turn to. All you need to do is slice your zucchini into about 1/4″ rounds, then salt and pepper it on both sides. Heat a good, heavy skillet over medium heat and add some olive oil to the pan.
Be sure to add the zucchini in a single layer to the pan so the slices don’t overlap and make good contact with the pan. When you’re finished, arrange the zucchini in a serving plate, squeeze on a little lemon juice and sprinkle with Parmesan cheese. Last step – enjoy! Ingredients. Milky Way Brownies Recipe. I began the day yesterday with a desire to create some sort of candy bar-infused brownie.
‘Snickers‘ first came to mind. The thought of all of that caramel oozing its way through a mass of fudgy brownie sounded like a good idea to me. There was a problem though… NUTS were ruining my vision of the most decadent brownie ever. So I went the route of the Milky Way instead and created:Milky Way Brownies The mini-sized Milky Ways were chopped up and added to the batter. I cut up a full-size Milky Way to include on the top- mostly for aesthetic purposes… …but then it turned out to be a really good idea anyways.
I couldn’t resist digging into these brownies before they were cooled off. Somehow I managed to wrap up the rest and refrigerate them overnight. The Milky Way bars worked wonderfully in these brownies. These brownies are my new favorite. This recipe can be found here: Milky Way Brownies. Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino recipe from Food52. Author Notes: A few weeks ago while having dinner at one of our favorite neighborhood restaurants, Stone Park Cafe, my husband and I shared one of those rare and wonderful dishes that grabs hold of your taste buds and doesn't let go. It was simplicity itself: delicately shaved raw Brussels sprouts with wisps of red onion, a light, lemony dressing spiked generously with whole grain mustard, and a generous hit of tangy Pecorino.
I immediately declared that I would try and replicate it at home, and this was met with great enthusiasm by my husband. I'd serve this as a first course, with a nice, crisp white like Gruner Veltliner. (less)Author Notes: A few weeks ago while having dinner at one of our favorite neighborhood restaurants, Stone Park Cafe, my husband and I shared one of those rare and won (…more) - Merrill Stubbs Serves 6 This recipe is a Community Pick! Popular on Food52 and Provisions Tags: brussels sprouts, Salads, whole grain mustard. Baked Breaded Cauliflower Recipe at Epicurious. Photo by Jason Wyche yield Makes 6 Servings If there's a way to bake a vegetable, trust a Southerner to find it. Who else, pray tell, would steam a head of cauliflower, sauce it, bread it, and bake it? Note: To save time, I nuke the cauliflower, adding no additional liquid.
The drops of water clinging to the head after it's washed are quite enough. I simply put the cauliflower in a 2 1/2-quart microwave-safe casserole deep enough to accommodate it, one with a tight-fitting domed lid. I then center the covered casserole in my microwave oven, set the cook-time at 14 minutes, and hit HIGH (full power). Preparation 1. 2. 3. 4. 5. Helen Getz’s Napa Cabbage with Hot Bacon Dressing recipe from Food52. Author Notes: I grew up eating my grandmother's salads with hot bacon dressing. She makes hers with escarole; my mother uses sweeter Napa cabbage (which, in retrospect, I have no idea how she found in our small town in Pennsylvania).
Bacon dressings usually consist of crisp bacon, bacon fat and vinegar. But my grandmother’s is first thickened with flour, then loosened with not only vinegar but water, too. Then, when it all seems a little watered down and hopeless, you thicken it with egg, which creates a little magic in the dish –- concentrating the texture, amplifying the vinegar and whipping up a delicious foil for the salty bacon. Serves 4 to 6 1 Napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups) 8 thick slices bacon, cut into 1/ 4-inch lardons 1 tablespoon flour 2 tablespoons red wine or cider vinegar 1/2 cup plus 2 tablespoons water 3/4 teaspoon salt 1 egg, lightly beaten Place the cabbage in a large mixing bowl.
Tags: bacon, Salads. Suspiciously Delicious Cabbage recipe from Food52. Author Notes: I cook a lot of cabbage during the winter months - there aren't too many other options for greens if you're trying hard to go with local produce! Most often I cook traditional recipes I learned from my mom, but you've got to switch it up sometimes. This was an experiment based very, very loosely off of a kale recipe I was intrigued by (though looking back at the kale recipe now, it's actually totally different, oh well). When we were eating it with dinner my husband exclaimed, "what did you put in this cabbage?! It's suspiciously delicious. Food52 Review: With a recipe title like this one, expectations are bound to be high. Serves 4-6 Your Best Vegetarian Holiday Side Contest Finalist!
Popular on Food52 and Provisions Tags: cabbage, cream, Side Dishes, Vegetarian. Okonomiyaki recipe from Food52. Author Notes: I went to Japan about 10 years ago and while I ate some seriously amazing things, I’d be hard-pressed to remember exactly what they were. That is, except for okonomiyaki, which I first tasted in a cramped corner shop in Kyoto that sold only these delicious savory pancakes. When I came home, my friend Becky – a fellow okonomiyaki nut -- and I tried to replicate the recipe to satisfy our cravings. This is by no means authentic and there are a ton of variations, but it sure hits the spot. - Midge (less)Author Notes: I went to Japan about 10 years ago and while I ate some seriously amazing things, I’d be hard-pressed to remember exactly what they were. That is, exce (…more) - Midge Food52 Review: Eggy and crisp, Midge's Kyoto-style pancakes are studded with plump morsels of tender shrimp and threaded through with ribbons of cabbage and rings of scallion.
Makes roughly a dozen pancakes depending on their size Sauce Pancakes Your Best Street Food Contest Winner! Seafood Guacamole. It’s like I don’t really have to say anything about this, right? You can already guess how good it is. But I’m going to tell you anyway… seafood guacamole is really good. How could it not be? Spicy, citrus-y guacamole studded with chunks of luscious shrimp and crab that’s equally good as a dip with chips or on top of crostini as an awesome appetizer. Exquisitely scrumptious. So here's all you'll need.... A ripe avocado, a lime (or two), some cilantro, some tomatillo salsa, a jalapeno or two (optional), and some shrimp, and crab. Seafood Guacamole Serves 4 as an appetizer 1 large, ripe avocado, peeled, seed removed1 to 2 tablespoons of chopped fresh cilantroJuice of 1 or 2 limes1 cup coarsely chopped shrimp1 or 2 chopped jalapenos (optional)½ cup crabmeatSalt and pepper to tasteTomatillo salsa (homemade or store-bought such as Herdez) In a medium bowl, mash the avocado.
You Might Also Like: Homemade Tortilla Chips Pico de Gallo Guacamole Crab and Avocado Rolls. Five Salad Dressing Recipes. March 27, 2012 at 2:54 AM (Health, Homemade Condiments, Recipes, Simple) Tags: Coconut oil, cooking, Health, Home, homemade, kitchen, olive oil, real food, recipe, Salad Making your own salad dressing takes less than a minute and requires a bowl and a fork. I highly recommend making your own, it is so fun to play with the ingredients.
Most commercial salad dressing contain MSG and trans fats. Even the “healthy” salad dressings contain soybean oil, cottonseed oil, canola oil, corn oil, or safflower oil. These oils are almost always rancid and have to be deodorized at the factory to hide the noxious odor of sour, spoiled oil. The process of removing the rancid smell creates a highly dangerous form of trans fat. They are also way too expensive. Basic Salad Dressing 1/3 cup melted coconut oil (melt it gently over low heat, no microwave) 1/3 cold-pressed sesame oil (not the toasted kind) 1/3 high quality olive oil (did I tell you how much I love Nunez de Prado?) This is your basic dressing. Eggs for Dinner, 6 Ways. Every other Thursday, we bring you Nicholas Day -- on cooking for children, and with children, and despite children. Also, occasionally, on top of. Today: Nicholas gives us not one, but six dinner ideas out of an egg.
Starting with shakshuka. This year I will feed my children too many eggs. Does this count as a resolution? It’s how I prefer mine: modest and resigned. Because this probably isn’t the year to join the high fliers who soar to high heights. Which is why: eggs. You’ve heard of the flight-versus-invisibility question? We pick the egg. But this year they will be better. A long time ago, someone misshelved eggs in the breakfast half of the day. For the New Year, I’ve assembled these half-dozen frames for eggs. Fried rice: for the basics, see the Jean-Georges genius tutorial. Restes: for braised leftovers—the liquid, the bits of meat, the mush of vegetables. From India: take a half-dozen eggs, whisk, dump in a hot, well-buttered saucepan. Pasta: but do I need to say this? “Dada?” - StumbleUpon. 34 Insanely Simple Two-Ingredient Recipes. Carrot Avocado Salad recipe from Food52.
Author Notes: This recipe is from Serious Eats' new cookbook, courtesy of ABC Kitchen in New York City. We loved the technique of roasting some of the citrus before adding it to the tart-sweet dressing, and the smattering of crunchy sunflower and sesame seeds against a backdrop of sweet, yielding carrot and silky avocado makes for a textural combination that keeps you coming back for another bite.
(less)Author Notes: This recipe is from Serious Eats' new cookbook, courtesy of ABC Kitchen in New York City. We loved the technique of roasting some of the citrus before (…more) - Merrill Stubbs Serves 4 This recipe is a Community Pick! Popular on Food52 and Provisions. Pear & fennel salad. Happy new year! Do you all make resolutions? In the past I haven’t, but this year I’m going to give it a go. (And I’m thinking if I write them here, maybe I’ll feel some sense of accountability). 1.
Learn Italian. So far, I can read most restaurant menus, I can order gelato… I can ask for directions… but I’d love to be able to have an actual conversation. 2. 3. I haven’t made any specific food resolutions… but if eating healthier in the new year is one of yours, this salad is a good tasty place to start. Ingredients 2 ripe pears, sliced about 1/8 inch thick 1 small fennel bulb, sliced paper thin (I use a mandoline) squeeze of lemon a handful of arugula or other baby salad greens 1/4 cup, or so, toasted walnuts 1/4 cup, or so, crumbled feta a few mint leaves dressing: 1/4 cup olive oil 1-2 tablespoons sherry vinegar (to taste) 1/2 to 1 teaspoon dijon mustard (to taste) 1/4 teaspoon honey (optional) pinch of red pepper flakes salt & pepper Instructions.
» Unprocessed Raw Cookie Dough Bites Vintage Mixer. Okay, so I can’t go the whole month of October without any sweets. And as it turns out there are lots of great sweet treats, snack, and dessert recipes that use real unprocessed ingredients. I wanted to make a sweet snack similar to my Raw Chocolate Truffles but without the cocoa powder. So, after a little research I created these little healthy raw cookie dough bites for a perfectly sweet ending to any fresh and light meal.
We’ve been eating these cookie dough bites after a big bowl of soup at lunch, as an afternoon snack, or after a hearty dinner. Really we just can’t stop eating them. I can honestly say, I’m not craving rich sweets like I usually do, no brownie, pie or cake cravings. Do you have any other unprocessed sweet treats that you can share with me? Raw Unprocessed Cookie Dough Bites Ingredients 1 cup raw cashews 1/2 cup oats 3 Tablespoons honey 2 Tablespoons Maple Syrup 1/4 cup chocolate chips* (use chocolate with high cacao content and no additives or unknown ingredients) Sweet Pea and Garlic Soup « Food-Fitness-FreshAir. Next to enjoying them straight up, soup is my favorite way to chow down on peas. Sure, it may seem a little counterintuitive with all the hot weather that summer bestows, but pureed peas are delicious. With the sweetness that pea soup yields, I could care less if it means eating hot soup in the summer. I’ve got to cook the peas anyways, right? Unlike some people, raw peas aren’t my thing, so it’s not like I can avoid the heat of the stove.
Plus, a little sweat from a summer soup is nothing a cold mint mojito on the side can’t fix. It seems simple, but this soup creates an incredible flavor. There’s no need to add a ton of herbs or spices. Sweet Pea and Garlic Soup Ingredients Sweet Pea and Garlic Soup -1/4 cup sliced garlic (10-15 cloves) -4 cups peas -2 cups low-sodium vegetable broth -1/2 tsp. salt -1/4 tsp. pepper -2 Tbsp. chives, finely chopped -2 Tbsp. extra virgin olive oil -Yogurt/sour cream, optional Instructions Heat oil in large saucepan over medium-high. Butternut Squash, Chickpea and Coconut Curry « Food-Fitness-FreshAir. Cauliflower “couscous” salad + falling back in. Yummy, vegan + totally empowering DIY protein mix. Bloody mary salad + caesars? Asparagus salad + sesame chili lime dressing. Corn & Shrimp Chowder. Red beets with avocado, grapefruit & pistachios.
Broccoli & Pistachio soup. Roasted broccoli, ricotta salata & cranberry salad. Zucchini carpaccio salad. Toasted sesame & almond asparagus salad. Veggie okonomiyaki. Sesame cucumber salad. Quinoa Egg White Omelet Recipe | Easy Breakfast Recipes. - StumbleUpon.