Baltimore Crab Cakes
Prepare early in the day, if you have time.
Crab Cakes
• 1 large egg, lightly beaten
• 2 cups crushed saltine crackers
• 2 tablespoons mayonnaise
• 1 teaspoon ground dry yellow mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
1 teaspoon Old Bay seasoning
• ¼ teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 Ib (approx. 3 cups) jumbo crabmeat, drained well
½ cup creamy crab sauce
Creamy Crab Sauce
• 2 teaspoons vegetable oil
• 1 small shallot, finely diced
• 1teaspoon white wine vinegar
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• ½ teaspoon Old Bay seasoning
• 1 tablespoon country Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
Directions
For the creamy crab sauce, in a small microwave-safe bowl, combine oil and shallots. Heat on high for 1 minute. Set aside to cool. When cool add the remaining ingredients and mix well. Reserve ½ cup of the sauce for the crab cakes. Refrigerate the remaining sauce until dinner time.
Line a baking sheet with a silicone mat or coat it with non-stick cooking spray
For the crab cakes
Check the crab for pieces of the shell without breaking up the large clumps of the crab.
In a mixing bowl, combine egg, mayonnaise, dry mustard, Old Bay, lemon juice, Worcestershire sauce, thyme, salt, pepper, and cayenne pepper; stir to combine ingredients. Add crab meat and crushed saltines. Mix gently. Fold in ½ cup of the creamy crab sauce with a spatula.
Using moistened hands, shape the crab mixture into 8 balls and place them on the prepared baking sheet. Refrigerate the baking sheet for several hours.
Preheat oven to 375°F.
Bake the crab cakes in the center of the oven for 15 minutes. Turn the oven broil to high and broil the crab cakes for 5 minutes.
Warm the creamy sauce in the microwave, covered, on high for about 60 seconds. Pour a large scope over the crab cakes when serving.
Braised Kale
Ingredients
12 ounces organic, triple-washed, and chopped kale
2 tablespoons extra-virgin olive oil
8 garlic cloves, sliced in half
¾ cup lower-sodium chicken broth
½ teaspoon kosher salt
¼ teaspoon black pepper
Directions
Heat the oil in a large skillet over low heat. Add the garlic and cook, stirring, until it’s golden and aromatic (3-4 minutes). Discard the garlic.
Reheat the oil over medium heat, then add the kale and the broth. Cover and simmer until the kale is tender and the liquid is absorbed (30-45 minutes). Season with salt and pepper. Serve with crab cakes.
Braised Carrots
Ingredients
1 bunch of fresh carrots
½ cup chicken broth
½ teaspoon dried thyme
1 tablespoon butter
Salt and pepper to taste
Directions
Trim the ends off the carrots and cut them in half. Place in a large skillet in a single layer. Pour the broth over the carrots and sprinkle with thyme. Bring the mixture to a simmer. Cover the pan and cook the carrots until tender, about 30 minutes. Turn the carrots over halfway through cooking. Add a little more broth if the pan becomes dry.
Remove the cover and sprinkle with salt and pepper. Place the butter on top of the carrots and let it melt over the carrots.
Ingredients
1/4 cup Italian seasoned breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon mayonnaise
2 white fish fillets, such as haddock, halibut, etc.
1 tablespoon. olive oil
1/2 cup marinara sauce
4 slices of mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Preheat the oven to 425ºF.
Line a baking sheet pan with foil and spray it with baking spray.
Season fish with salt and pepper and lightly brush one side of the fish with mayonnaise. Cover with breadcrumb and press gently to help adhere. Turn the fillets over and brush with a\mayonnaise and dredge in breadcrumbs. Sprinkle each with Parmesan cheese. Place fish in the prepared pan and drizzle with the olive oil.
Bake for 15 minutes. Remove from the oven.
Spoon ¼ cup of tomato sauce onto each fillet and then top each with two slices of cheese. Return to the oven just until cheese is melted, about 5 minutes.
Potatoes With Kale
Ingredients
Potatoes
4 lbs Yukon Gold potatoes, peeled and chopped into 1-inch pieces
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
¼ cup olive oil
Kale
2 tablespoons extra-virgin olive oil
1 small onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
One bag of fresh chopped kale from the produce department
½ cup water
Directions
For the potatoes: Combine the potatoes, garlic, and salt in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and return the potatoes to the pan and mash the potatoes until smooth using a potato masher. Add the olive oil.
For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt, and pepper. Cook until translucent, about 15 minutes. Add the garlic and cook, for about 30 seconds. Add the kale and water. Cook, stirring occasionally, until soft and tender, 15 minutes. Drain.
Stir the kale into the mashed potatoes. Adjust salt and add more olive oil if dry.
Meatloaf
Ingredients
1 celery stalk chopped fine
1 tablespoon minced garlic
1cup finely chopped bell pepper
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon Worcestershire sauce
1 cup low sugar ketchup
2 pounds of lean ground round
1 cup Italian bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves
Directions
Preheat the oven to 375 degrees F.
In a large bowl, combine the meat, eggs, vegetables, bread crumbs, ketchup, seasonings, and parsley. Form into a loaf and put into an oiled rectangular baking pan with inch-high sides.
Bake the meatloaf in the oven for 1 hour. Let rest 10 minutes before cutting into serving pieces.
Mashed Potatoes
Ingredients
Salt
3 ½ lbs Yukon gold potatoes, peeled and quartered
4 tablespoons unsalted butter
¼ to ⅓ cup heavy cream
Directions
Cook the potatoes in boiling salted water until very soft, about 20-25 minutes. Drain the potatoes and put them into a ricer and press the potatoes back into the cooking pot. Add the butter and just enough cream to moisten. Taste for salt and warm the potatoes.
Sauteed Kale
Ingredients
1 bunch kale
Salt and pepper to taste
3 garlic cloves, sliced in half
¼ cup olive oil
Directions
Remove the kale leaves from the stalks. Chop into small pieces. Wash well and dry in a salad spinner.
Heat the garlic and oil in a deep skillet. Add the kale, salt, and pepper to taste. Cook the kale over low heat until soft, about 30 to 40 minutes.
Suggested dishes to serve with the casserole: baked ham, sliced tomatoes, muffins, fruit salad.
8 servings
Ingredients
2 slices bacon, cooked and crumbled
1 large shallot, minced
1 bunch Tuscan kale {spinach/swiss chard}
1 large baking potato, peeled
1 garlic clove, minced
6 large eggs
1/2 cup heavy cream
1 teaspoon Dijon mustard
2 cups shredded mozzarella cheese, divided
1 teaspoon kosher salt
½ teaspoon black pepper
Directions
Preheat the oven to 350°F.
Coat a medium baking dish with vegetable spray.
Remove the stems from the kale. Wash the kale well. Chop and dry the leaves.
Shred the baking potato on a box grater.
In a large bowl, whisk together the eggs, cream, and mustard. Add the garlic, shallot, and, 1 cup of mozzarella cheese, the shredded potato, salt, and pepper. Mix well.
Stir the kale into the egg mixture, Mix well.
Pour the mixture into the prepared baking dish.
Top the casserole with the remaining mozzarella cheese,
Cover with foil. and bake for 45 minutes. Remove the foil and bake,
uncovered, for 15 minutes, until the top is lightly brown. Let rest 10 minutes before cutting into serving pieces.
Risotto al Limone
I adapted this recipe from Da Filippo Restaurant in Sorrento, Italy. Leftover risotto is excellent for making Arancini {Rice Balls{.
Lemon Risotto
Serves 4
Ingredients
3 tablespoons butter, divided
1 onion, finely chopped
1 3/4 cups arborio rice
3 ½ cups water
1/2 cup lemon juice
⅓ cup heavy cream
1 tablespoon finely grated lemon zest plus additional for garnish
1/2 cup grated parmigiano-reggiano cheese
Garlic shrimp, recipe below
Salt to taste
Directions
Bring the water to a boil over high heat on a back burner. Remove the pot from the heat and add the lemon juice, keep warm.
Heat2 tablespoons butter in a heavy-duty medium pot over medium heat. Add shallot and cook until softened, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3 minutes.
Add 1 cup of lemon water to the rice, using a ladle, and cook, stirring constantly, until the water is, absorbed, 2±3 minutes. Repeat this process with the remaining lemon water until the rice is al dente.
Add cream and grated lemon zest and cook, stirring constantly, for 2 minutes more. Remove from the heat, stir in remaining butter and Parmigiano-Reggiano, and season to taste with salt. (If risotto seems too thick, add more water to adjust to desired consistency.)
Spoon risotto onto individual plates, garnish with lemon zest, and top with Garlic shrimp.
Gamberi in Padella
Garlicky Pan-Roasted Shrimp)
4 servings
Ingredients ts
1/2 pound large shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
2 large cloves garlic, grated on a Microplane
Pinch of dried red-pepper flakes
1/4 teaspoon salt, or to taste
2 tablespoons dry white wine
1 tablespoon chopped fresh Italian parsley
Directions
In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned about 2 minutes. Add the shrimp and sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove the pan from the heat. Sprinkle with parsley and serve with the risotto.
Kale With Garlic and Olive Oil
4 servings
Ingredients
2 large bunches of kale (about 1 1/4 pounds)
Salt, preferably kosher salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Freshly ground pepper
Directions
Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. When the water comes to a boil, add a generous amount of salt and the kale. Blanch for four minutes, until the kale is tender. Transfer to a colander, drain and squeeze the water from the leaves. Chop coarsely or cut in strips.
Heat the oil over medium heat in the same pot. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds. Add the kale and stir for a couple of minutes, until the kale is coated with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve
Orecchiette Pasta with Sausage and Kale
4 to 6 servings
Ingredients
16 ounces orecchiette pasta
16 ounces Italian sausage
1 large bunch Tuscan kale, de-stemmed, and leaves chopped
1 large shallot, sliced
2 cloves garlic, sliced
1 cup salted pasta water
1 lemon, juiced
Salt, to taste
1/2 teaspoon red pepper flakes
1/2 cup grated parmesan cheese
Directions
Fill a large pot with water and set it over medium-high heat. Add a tablespoon of kosher salt (or 2 teaspoons table salt) per quart of water.
When the water is boiling, add the pasta and stir it rapidly to separate the pasta, since the orecchiette has a tendency to stick together. Cook until al dente, 9-11 minutes. Scoop out 1 cup of the pasta water, then drain.
Cut the sausage into small chunks.
Add the sausage into a large skillet coated with olive oil over medium heat. Cook for 6-7 minutes, stirring occasionally until the sausage is cooked through.
Add the chopped kale, shallot, red pepper, and garlic to the skillet. Stir to combine and cook for 5 minutes until kale is wilted.
Add the cooked orecchiette, 1/2 cup pasta water, and lemon juice to the skillet. Toss to combine and heat until the pasta water thickens to form a light sauce. If the pasta seems dry, add more pasta water. Add Parmesan cheese and serve pasta in shallow bowls.
Codfish Cakes with Roasted Red Pepper Sauce
Makes 12 medium cakes
2 russet potatoes, peeled and cubed
1 lb cod fillets or any white fish fillets you like
1/2 teaspoon salt
1/4 cup Greek yogurt
1/4 cup chopped fresh parsley
1 egg, beaten
1/2 teaspoon dried Italian seasoning
1 tablespoon freshly squeezed lemon juice
1 cup plain panko crumbs
1 large clove of garlic, grated
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil, divided
Kale sauteed with garlic
Roasted Red Pepper Sauce, see below
Directions
Cook the potatoes in boiling salted water. Drain and mash.
Put about an inch of water in the bottom of the large nonstick skillet and bring to a simmer over medium-high heat. Season fish with 1/4 teaspoon of the salt and add it to the pan. Cover the pan and simmer fish over low heat until just done 6 to 8 minutes.
Remove Fish from the pan with a slotted spoon and drain on paper towels. Pour out the water and dry the pan.
Allow fish to cool slightly, about 5 minutes, and pat completely dry. Place in a mixing bowl and flake the fish with a fork. Add mashed potatoes. yogurt, parsley, egg, Italian seasoning, lemon juice, garlic, pepper, and remaining 1/4 teaspoon salt. Stir to combine.
Shape mixture into 12 (¼ cup) round cakes. I prefer smaller portions but if you would like larger cakes use a ⅓ or ½ cup measure. Freeze extra cakes for another meal. They heat well in a hot oven.
Coat cakes in panko. If you have time refrigerate cakes up to 4 hours before cooking. Chilling for a while actually helps them hold together and keep their shape.
Heat 2 tablespoons of the oil in the skillet over medium heat. Add 6 cakes and cook until brown and crisp, 2 to 3 minutes. Turn cakes, and cook until golden brown on the other side, 2 to 3 minutes longer. drain on paper towels. Repeat with the remaining cakes and oil. Serve hot with roasted red pepper sauce and sauteed kale.
Roasted Red Pepper Sauce
In a blender, puree 1/2 cup roasted red bell pepper (jarred is fine) with 1 clove garlic, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add 1/4 cup olive oil and blend.
For the kale
2 tablespoons olive oil
1 garlic clove, peeled, sliced
2 bunches kale, washed, stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drained
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Heat the oil in a deep skillet over medium heat and add the garlic. Stir-fry for one minute, then add the kale and stir-fry for 4-5 minutes, or until tender. Add the lemon juice and season, to taste, with salt and freshly ground black pepper.
Chicken Cordon Bleu Rolls
2 servings
Ingredients
2 chicken breast cutlets
1/2 teaspoon onion powder, divided
1/2 cup panko bread crumbs
2 tablespoons shredded Parmesan
Salt/pepper to taste
1 tablespoon butter
1 tablespoon olive oil
2 thin slices deli ham
2 slices Gruyere/Swiss/Fontina cheese
Directions:
Combine the panko crumbs, Parmesan, and 1/2 teaspoon onion powder. Set aside.
Melt butter in a bowl and mix with the oil. Set aside.
Pound each breast lightly to even out the slices.
Season each chicken piece with salt/pepper and the remaining onion powder.
Place a slice of ham and a slice of cheese on each breast.
Roll chicken making sure you tuck the sides in as much as possible.
Take the chicken rolls and dip them into the melted butter/oil…make sure all the sides are well coated and then roll them in the breadcrumbs/Parmesan mixture.
Place in a small greased baking dish.
Place in the refrigerator for at least an hour to ensure that the breadcrumbs stay put on the chicken).
Reheat any butter/oil mixture. Pour over the chicken rolls.
Bake in a preheated 375F oven for 30 minutes. Turn the broiler on and lightly brown the tops of the chicken rolls.
Baked Potato Kale Mash
I like to use baked potatoes instead of boiled ones because the baked potato flesh is drier and doesn’t disintegrate when recooked.
Ingredients
3 baking potatoes, about 2 ¼ lbs
2 bunches Tuscan kale (Lacinato)
1/4 cup Olive oil
Salt and pepper
4 garlic cloves, minced
Directions
Bake the potatoes in a 400 degree F oven until soft about 90 minutes. Cool.
Cut the potatoes in half and scoop out the flesh. Place in a serving bowl, add salt to taste, and mash. Set aside.
Save the potato skins for a Game Day appetizer.
Remove the kale leaves from their stems and wash well. Drain.
Place in a large pot with the oil, garlic, salt to taste and cook until tender.
Add the mashed potatoes, stir well, and heat for a few minutes until hot.
Adjust seasoning to taste.
For 2 servings
Ingredients
1/4 cup quick-cooking Italian farro (available at Whole Foods)
1 cup of water
1/4 teaspoon salt
1/2 medium onion
1 tablespoon olive oil
1 1/2 cups finely chopped Italian tomatoes
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried Italian seasoning, divided
1/4 lb lean ground beef
1/4 lb Italian sausage, casing removed
1/4 cup chopped fresh Italian parsley
1 large minced garlic clove
Salt & pepper to taste
1 large green bell peppers halved lengthwise and seeded
1 cup shredded Mozzarella cheese plus more for topping
Directions
Combine the farro, water, and salt in a microwave bowl. Microwave on high for 9 minutes. Set aside the bowl without draining the farro while you prepare the stuffing.
Mix the Italian tomatoes with the red pepper flakes and ½ teaspoon Italian seasoning. Pour into a baking dish large enough to fit the peppers.
In a large skillet, cook the onion and olive oil over medium heat until softened. Add the beef and sausage. Cook until light brown. Let cool.
Drain the farro.
In a mixing bowl, combine the meat mixture with the farro, mozzarella cheese, ½ teaspoon Italian seasoning, parsley, garlic, salt, black pepper. Use your hands to mix everything together..Stuff the peppers with the meat mixture.
Place stuffed green bell pepper halves in the baking dish over the tomato sauce; cover the baking dish with aluminum foil, and bake at 375 degrees F for 45 minutes.
Remove the foil, top each pepper with additional shredded mozzarella cheese and return the dish to the oven. Bake for an additional 15 minutes.
Sauteed Tuscan Kale
Ingredients
2 bunches Tuscan Kale
¼ cup extra virgin olive oil
1 teaspoon red pepper flakes
2 large garlic cloves, sliced
Sea Salt & Pepper to taste
2 tablespoons grated Parmesan Cheese
Directions
Wash the kale thoroughly. Remove the stems and cut the leaves into smaller pieces. Heat olive oil and red pepper flakes in a deep saute pan over medium-high heat until the oil shimmers, and the red pepper flakes start to sizzle. Add the garlic. Working quickly, so the garlic does not burn, add the kale. (Some splattering and crackling of oil may occur from the water on the kale.) Using tongs, toss the kale in the pan for 2-4 minutes until the kale has wilted and cooked to desired tenderness. Keep the kale moving to avoid scorching any pieces. Season with sea salt and freshly ground pepper to taste. Sprinkle with freshly grated parmesan cheese just before serving.
Crispy Baby Kale Chips
The kale chips were tasty but small and fragile after baking. I think the next time I make this recipe, I will use regular-sized kale for a hearty chip.
Ingredients
1- 5-ounce package organic prewashed baby kale
1 tablespoon olive oil
Pinch sea salt
Pinch freshly ground black pepper
1/4 teaspoon garlic powder
Directions
Preheat the oven to 300 degrees F. Line two cookie sheets or rimmed baking pans with parchment and set aside.
Toss all ingredients together in a large bowl until the kale leaves are evenly coated.
Lay the leaves in a single layer on the pans and put them into the oven. Switch and rotate the pans halfway through baking to ensure even cooking. Bake for 30 minutes, until crisp.
Remove the pans from the oven and allow to cool before eating. Leftover chips can be stored in an air-tight container or ziplock bag for 4 days.
Southern Style Air Fryer Chicken
The chicken turned out delicious and crispy. The best thing about making fried chicken in the air fryer is that there is no messy/greasy clean up after cooking.
Ingredients
Chicken
4 skinless bone-in thighs, about 1 ¼ lb
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
½ teaspoon paprika
Dry Coating
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon Italian Seasoning
1 cup self-rising flour
1/4 cup cornstarch
Wet Coating
1 egg room temperature
1/2 tablespoon hot sauce
1 tablespoon milk
2 tablespoons water
Butter flavored or olive oil cooking spray
Directions
In a bowl combine chicken with olive oil and then add the spices. Rub it in and set aside. In a large shallow dish, mix together flour, cornstarch, and spices. In a medium dish, mix together eggs, hot sauce, milk, and water.
Coat chicken very lightly in the flour mixture, shaking off the excess.
Place on a plate to allow time for some of the flour to be absorbed; set aside for about 10 minutes
Coat the chicken in the egg mixture; shaking off excess.
Immediately, coat the chicken in the flour mixture making sure all areas are coated, shaking off excess.
Let chicken rest for 15 minutes.
Coat the chicken all over with cooking spray.
Place chicken in greased Air Fryer basket, allowing room for the air to flow all around the chicken.
Cook on 350 F. for about 16 minutes, turning the chicken over halfway through the cooking time.
Remove and serve immediately.
Zucchini Crust Pizza
This recipe is amazing. It tasted like real pizza and you can actually hold the slice of pizza in your hand. Great for a low carb option.
Ingredients
2 medium zucchini about 1 1/2 cups shredded
1/3 cup almond or cassava flour
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 tablespoon Italian seasoning
¾ cup pizza sauce
¾ cup mozzarella cheese, cut into small cubes
¾ cup optional Toppings: olives, mushrooms, peppers, pepperoni, cooked sausage, or whatever you prefer on pizza
Olive oil cooking spray.
Directions
Preheat the oven to 500 degrees F.
Line a pizza pan (14-inch) with parchment paper and spray the paper with cooking spray, set aside. I use a cast iron pizza pan.
Place shredded zucchini on a kitchen towel.
Sprinkle with one teaspoon of salt.
Set aside for 10 minutes.
Squeeze the excess moisture out of the zucchini in the towel. Place the squeezed zucchini on a paper towel until ready to make the dough.
In a medium bowl, mix the shredded zucchini, flour, egg, cheese, Italian spices, and garlic powder with a spoon until combined; then by hand form the dough into a ball.
Transfer the mixture on to the greased parchment paper on the pizza pan.
Press the dough into a 12-inch round on the greased parchment paper.
Bake for about 10 minutes until the crust looks set and is starting to brown.
Remove the pizza crust from the oven.
Add the sauce, followed by the toppings and scatter the cheese on top.
Return the pan to oven and bake for another 8 minutes or until the cheese is completely melted. Let rest a few minutes and then cut into serving pieces.
