Sunday, August 22, 2010

Crisp Crab Cakes

My hubby and I decided to try this whole eating healthy thing. I mean it is only been a couple of days but so far we have both been doing pretty good. I decided to try this recipe I found in the food network magazine. If you follow the directions exactly it's only 220 calories for 2 cakes. I made a couple mistakes in my attempt. For example, putting in the full cup of breadcrumbs at once instead of just half.  This lead to the cakes breaking apart when I was cooking them....not ideal! I also accidentally sautéed the vegetables in 2 Tablespoons olive oil vs. 2 teaspoons which I'm sure added more calories. In spite of those mistakes the crab cakes were delicious! You could also serve this broken up over a salad (easy for me since the cakes I made were already broken up) or on hamburger buns.

Crisp Crab Cakes
Adapted from Food Network
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions, thinly sliced **
1/2 cup finely chopped red bell pepper
1 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
2 tablespoons nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
Dash of hot sauce 
1 pound lump crab or crab claw meat, picked over
1/4 tsp salt
Dash of pepper
Olive-oil cooking spray

1. Heat 2 teaspoons (not tablespoons) olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cook slightly.
2. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, and scallion-bell pepper mixture, 1/4 tsp salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes.
3. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 minutes more minutes. Serve with lemon wedges.

Things I learned:
** Scallions are the same thing as green onions
* Old Bay seasoning is found with the fish/crab and not the other spices at the grocery store


Monday, August 9, 2010

Wheat Peach Shortcake Cookies

If I could re-name these cookies I would name them Peach Biscuits. I mean they are great for dessert but I can't wait to have them for breakfast with a cup of coffee! My hubby and I picked up some incredible peaches at one of the fruit stands on the side of the road and it made them that much better! Even though the recipe calls for 2 cups chopped peaches, throw some more in there....the more the merrier!!

Wheat Peach Shortcake Cookies/Peach Biscuits
Adapted from Delish Blog

2 cups pitted and roughly chopped, ripe peaches
1/2 cup + 1 Tbsp granulated sugar
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp coarse salt
6 Tbsp cold unsalted butter, cut into small pieces
2/3 cup half-and-half

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Toss the chopped peaches with 1 tablespoons sugar and set aside.
2. Whisk the flour, baking powder, salt, and remaining 1/2 cup sugar in a large bowl. Add the butter and rub it between your fingers (or mix with a pastry blender) until it looks like coarse crumbs. Gently stir in the half-and-half, followed by the peaches.
3. Scoop up about 2 tablespoons of dough and drop onto prepared baking sheet. Repeat with remaining dough, spacing the cookies 2" apart. Bake for about 20-25 minutes, or until beginning to brown on the edges. Transfer to a wire rack to cool. Best served immediately, but can be stored at room temperature for up to 1 day. 


Sunday, August 1, 2010

Fig-Glazed Burgers with Red Onion Jam

Well this was a risky recipe! Mainly because I was cooking for 6 and it is definitely a unique combination. I mean red onion jam and fig preserves for burgers? I really can't express how good these burgers were! With fresh herbs and Muenster cheese....delicious! Southern Living said the fig preserves and the red onion jam really balance each other out and I completely agree. Next time you are grilling burgers please try this recipe. You won't be disappointed!

Fig-Glazed Burgers with Red Onion Jam
Adapted from Southern Living
Red Onion Jam
4 cups thinly sliced red onions (about 2 medium)
1 teaspoon olive oil
1/4 cup sugar
1/4 cup red wine vinegar
3/4 teaspoon chopped fresh thyme

Vegetable cooking spray
1 1/2 pounds ground round
1 egg
2 tablespoons chopped fresh oregano
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons fig preserves (approximately)
4 (1/2 oz.) Muenster cheese slices
4 hamburger buns, toasted

1. Prepare Onion Jam: Saute onions in hot oil in a large nonstick skilled over medium-high heat 10 minutes. Reduce heat to low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Keep warm. (You can also make this ahead of time and heat up before serving).
2. Prepare Burgers: Coat cold cooking grate of grill with vegetable cooking spray and place on grill. Preheat grill to 350 to 400 degrees (medium-high) heat. Gently stir together ground round, one egg, fresh oregano, salt and garlic powder. Shape mixture into 4 (1/2-inch thick) patties.
3. Grill patties, covered with grill lid*, 5 minutes on each side. Top with preserves and cheese; grill 2 minutes or until beef is no longer pink in center and cheese is melted. Serve burgers on buns with desired amount of Red Onion Jam.

*If you are grilling impaired like me try out a Grill works great!
We served the burgers with corn on the cob!

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