Tuesday, May 30, 2017

Sweet Corn Crab Cakes with Avocado Crema


Crab cakes are one of my absolute favorite appetizers. These are extra special with the addition of sweet corn, which add a pop of sweetness in every bite. The avocado crema adds awesome flavor and creaminess. You can also serve this for dinner with a side of leafy greens or fresh fruit.


1. Preheat oven to 375. Line a baking sheet with parchment paper. 
2. Mix the crab cake ingredients in a large bowl. Place in the freezer for 5 minutes to firm. 


3. Using an ice cream scoop, shape the mixture into 4 patties. Saute in coconut oil over medium-high heat for 2 minutes per side, then transfer to the prepared baking sheet. Bake for 8 minutes longer. 




4. While the crab cakes bake, combine the crema ingredients in a food processor until smooth.


5. Once out of the oven, let the crab cakes rest for 5 minutes, then transfer to a serving platter. Top with crema, garnish with chives and serve.





Sweet Corn Crab Cakes with Avocado Crema
Serves 4

All you need:
1 (6.5 oz.) can lump crab meat
1/4 cup seasoned breadcrumbs
1 egg, lightly beaten
2 tablespoons mayo
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon Dijon mustard
2 ears sweet corn, kernels removed
1/4 teaspoon freshly ground black pepper

Crema 
1 small ripe avocado, peeled and pitted
1/2 cup sour cream
Juice of 1 lime
2 teaspoons chopped chives (plus more for garnish)
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

All you do:
1. Preheat oven to 375. Line a baking sheet with parchment paper. 
2. Mix the crab cake ingredients in a large bowl. Place in the freezer for 5 minutes to firm. 
3. Using an ice cream scoop, shape the mixture into 4 patties. Saute in coconut oil over medium-high heat for 2 minutes per side, then transfer to the prepared baking sheet. Bake for 8 minutes longer. 
4. While the crab cakes bake, combine the crema ingredients in a food processor until smooth.
5. Once out of the oven, let the crab cakes rest for 5 minutes, then transfer to a serving platter. Top with crema, garnish with chives and serve. 
 

Mustard-Rubbed Pork Tenderloin

Mustard adds great flavor to marinades and dressings. This rub adds such great flavor to pork and would work beautifully on pork chops or beef tenderloin. Served with a side of grilled veggies or potato salad, this recipe is one you will want to keep on-hand to use all summer long.



1. Combine rub ingredients in a small bowl.


2. Rub the mustard mixture all over the pork tenderloin. Wrap well and place in the fridge for at least 4 hours.

3. Preheat grill to medium-high and coat the grill grate lightly with oil or cooking spray. Grill the pork for 5 minutes per side. Remove to a cutting board to rest for 5 minutes, then slice. Serve as is or with your favorite BBQ sauce for dipping.





Mustard-Rubbed Pork Tenderloin
Serves 2-3

All you need:
Rub
1 cup spicy brown mustard
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 tablespoon chopped fresh rosemary
1 tablespoon dried oregano
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder

1 (2 lb.) pork tenderloin, trimmed of any excess fat

All you do:
1. Combine rub ingredients in a small bowl.
2. Rub the mustard mixture all over the pork tenderloin. Wrap well and place in the fridge for at least 4 hours.
3. Preheat grill to medium-high and coat the grill grate lightly with oil or cooking spray. Grill the pork for 5 minutes per side. Remove to a cutting board to rest for 5 minutes, then slice. Serve as is or with your favorite BBQ sauce for dipping.



Monday, May 29, 2017

Banana Bread with Ginger and Orange Zest


 No matter how hard I try, I always seem to have 1 or 2 bananas left over at the end of the week that are way too ripe for my liking. I was digging through old recipes and found my Mom's banana bread, which is fool-proof and so delicious. I decided to add my own spin by adding some fresh ginger and a little orange zest for a pop of freshness. Serve this warm with a little butter, or toast it and top with peanut or almond butter!


1. Preheat oven to 350. Coat a loaf pan with butter and dust with flour. 

2. Cream butter and sugar for 1 minute on medium speed. Add eggs, vanilla, ginger and orange zest and beat until fluffy. 



3. Add the remaining ingredients and beat until just combined. Transfer mixture to the prepared loaf pan. 



4. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10 minutes, then carefully remove and finish cooling on a wire rack. Once cool, slice and serve.







Banana Bread with Ginger and Orange Zest
Serves 8

All you need:
1 stick unsalted butter
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 (2-inch) piece fresh ginger, peeled and grated
Zest of 2 oranges
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup sour milk (1/4 cup milk + 1 teaspoon vinegar)
2 ripe bananas, mashed 

All you do:
1. Preheat oven to 350. Coat a loaf pan with butter and dust with flour. 
2. Cream butter and sugar for 1 minute on medium speed. Add eggs, vanilla, ginger and orange zest and beat until fluffy. 
3. Add the remaining ingredients and beat until just combined. Transfer mixture to the prepared loaf pan. 
4. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10 minutes, then carefully remove and finish cooling on a wire rack. Once cool, slice and serve. 
 
 

Sunday, May 28, 2017

Lemonade Kombucha Margaritas


Is there anything better than sitting outside with a cold beverage on a perfect sunny day? I think not (especially when we wait for days like this for months)! I love margaritas but hate that they have so much sugar - so this is the perfect solution. Kombucha (a fermented tea that you can find at most grocery stores these days) has significantly less sugar and also contains active cultures so this is also good for your digestion (just don't drink 12...haha). Paired with some chips and guacamole, these hit the spot. Cheers!





1. Combine sea salt and lime zest on a plate. Run a lime wedge along 4 glasses and dip in the salt. 

2. Place the tequila, triple sec and lime juice in a cocktail shaker and shake for 30 seconds. Pour into the prepared glasses and top with kombucha. 




3. Top each glass with ice and garnish with lime wedges.


Lemonade Kombucha Margaritas 
Serves 4

All you need:
Coarse sea salt and lime zest, for the glass rims 
6 oz. tequila (100% agave)
6 oz. triple sec
Juice of 6 limes 
32 oz. lemonade kombucha (2 bottles) 
Lime wedges, for garnish 

All you do:
1. Combine sea salt and lime zest on a plate. Run a lime wedge along 4 glasses and dip in the salt. 
2. Place the tequila, triple sec and lime juice in a cocktail shaker and shake for 30 seconds. Pour into the prepared glasses and top with kombucha. 
3. Top each glass with ice and garnish with lime wedges. 
 

Saturday, May 27, 2017

Quinoa, Veggie and White Cheddar Egg Muffins

I'm so excited that the farmer's market is back! We stopped by there this morning and I picked up some yummy farm-fresh eggs and veggies which quickly turned into these delicious egg muffins. I often make these for clients because they are the perfect go-to breakfast or lunch. To reheat, simply microwave each one for 45 seconds. I serve mine topped with lots of hot sauce, but they are definitely just as good on their own.




1. Preheat oven to 400. Coat 12 nonstick muffin cups with cooking spray.
2. Beat eggs in a large bowl. In a separate bowl, combine the quinoa, veggies, cheese and spices.
Divide among the muffin cups and pour egg mixture evenly over each one.






3. Bake until firm and lightly golden brown, about 25 minutes.






Quinoa, Veggie and White Cheddar Egg Muffins
Makes 1 dozen

All you need:
8 large eggs
2 cups cooked quinoa
1 small red onion, diced
1 small red bell pepper, diced
1 small unpeeled zucchini, grated
1 (3.5 oz.) package shittake mushrooms, stemmed and sliced
1 cup freshly grated white cheddar cheese
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper

All you do:
1. Preheat oven to 400. Coat 12 nonstick muffin cups with cooking spray.
2. Beat eggs in a large bowl. In a separate bowl, combine the quinoa, veggies, cheese and spices. Divide among the muffin cups and pour egg mixture evenly over each one.
3. Bake until firm and lightly golden brown, about 25 minutes.

Thursday, May 25, 2017

Bacon, Pear and Blue Cheese Chicken Salad with Dijon Vinaigrette


Simple salads are the best meal for the warmer months, in my opinion. And even though this salad is simple, it packs so much flavor. The bacon (thick-cut is key) and blue cheese are a perfect marriage and the pear adds a special sweet touch. Serve this alfresco style with a cold glass of white wine and enjoy these precious sunny days!



1. Whisk together vinaigrette ingredients in a small bowl.



2. Place butter lettuce leaves on a serving platter and top with the remaining salad toppings. Drizzle with vinaigrette and serve.




Bacon, Pear and Blue Cheese Chicken Salad with Dijon Vinaigrette
Serves 4

All you need:
Vinaigrette
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 head butter lettuce, leaves torn
1 pear, cored and thinly sliced
1 bunch green onion, thinly sliced
2 cooked chicken breasts, diced
3 thick-cut slices bacon, cooked and diced
4 oz. crumbled blue cheese

All you do:
1. Whisk together vinaigrette ingredients in a small bowl.
2. Place butter lettuce leaves on a serving platter and top with the remaining salad toppings. Drizzle with vinaigrette and serve.