Showing posts with label Friday Meals. Show all posts
Showing posts with label Friday Meals. Show all posts
Crab Cakes (Gluten-free)
Tartar Sauce:
1/4 c. mayonnaise or baconnaise
1/8 c. pickle relish
zest and juice of 1/4-1/2 lemon
Crab Cakes:
1 scallion, thinly sliced
2 t. Dijon mustard
1+ c. mayo, according to consistency desired
1/4 t. salt
1/8 t. pepper, white or black
2-3 cans lump crab meat
2 c. gluten free bread crumbs, divided in half
2 T. olive oil
1/8 c. chives, chopped
Coconut or olive oil for pan
1 lemon, cut unto wedges for garnish
flat leaf parsley, for garnish
Instructions:
Blend tartar sauce. Be sure to mix based on consistency and taste over measurements. Refrigerate.
Blend ingredients for crab cakes, including half of bread crumbs. Form 8-12 patties and dip each one into remaining bread crumbs. This step can be done ahead and patties can be refrigerated until ready to cook.
Heat cast iron pan on high. Place oil in pan. Reduce heat to medium-low. Place patties in pan and cook on each side until brown.
Sprinkle with parsley and garnish with lemon wedges. Serve with tartar sauce.
Makes approximately 8-12 patties, depending on the size of each patty and how many cans of crab meat were used.
If you want to make these Paleo, simply leave out the bread crumbs and reduce mayo content.
1/4 c. mayonnaise or baconnaise
1/8 c. pickle relish
zest and juice of 1/4-1/2 lemon
Crab Cakes:
1 scallion, thinly sliced
2 t. Dijon mustard
1+ c. mayo, according to consistency desired
1/4 t. salt
1/8 t. pepper, white or black
2-3 cans lump crab meat
2 c. gluten free bread crumbs, divided in half
2 T. olive oil
1/8 c. chives, chopped
Coconut or olive oil for pan
1 lemon, cut unto wedges for garnish
flat leaf parsley, for garnish
Instructions:
Blend tartar sauce. Be sure to mix based on consistency and taste over measurements. Refrigerate.
Blend ingredients for crab cakes, including half of bread crumbs. Form 8-12 patties and dip each one into remaining bread crumbs. This step can be done ahead and patties can be refrigerated until ready to cook.
Heat cast iron pan on high. Place oil in pan. Reduce heat to medium-low. Place patties in pan and cook on each side until brown.
Sprinkle with parsley and garnish with lemon wedges. Serve with tartar sauce.
Makes approximately 8-12 patties, depending on the size of each patty and how many cans of crab meat were used.
If you want to make these Paleo, simply leave out the bread crumbs and reduce mayo content.
Pesto Pizza
1 recipe for pizza dough, rolled out
1 jar pesto
2 tomatoes, sliced
mozzarella cheese, grated
1 jar pesto
2 tomatoes, sliced
mozzarella cheese, grated
Crab Quiche
1 GF pastry shell, partially baked
1 T. butter or ghee
2 T. shallots, minced
1 c. crab meat
1 T. coconut or almond flour
1 1/2 c. Swiss Cheese, shredded
3 eggs
1 c. cream
1/2 t. salt
dash white pepper or hot pepper sauce
dash nutmeg
minced parsley
Have a 9 inch pastry shell partially baked.
Saute shallots in butter until tender, about 2 minutes. Mix with crabmeat and flour; set aside. Sprinkle 3/4 c. Swiss cheese in the pie shell, then spread with crab mixture.
Sprinkle remaining 3/4 c. cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25-30 minutes at 350 degrees.
1 T. butter or ghee
2 T. shallots, minced
1 c. crab meat
1 T. coconut or almond flour
1 1/2 c. Swiss Cheese, shredded
3 eggs
1 c. cream
1/2 t. salt
dash white pepper or hot pepper sauce
dash nutmeg
minced parsley
Have a 9 inch pastry shell partially baked.
Saute shallots in butter until tender, about 2 minutes. Mix with crabmeat and flour; set aside. Sprinkle 3/4 c. Swiss cheese in the pie shell, then spread with crab mixture.
Sprinkle remaining 3/4 c. cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25-30 minutes at 350 degrees.
Spinach Quiche
1/2 c. mayonnaise
1/2 c. milk
4 eggs, lightly beaten
8 ounces shredded cheddar
1 10-ounce package frozen, chopped spinach, thawed and squeezed dry
1/4 c. chopped onion
1 9-inch unbaked gluten free pie shell
In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese and onion in pie shell, making several layers of each. Pour egg mixture over the top. Place quiche on a cookie sheet, cover quiche with foil. Bake at 400* for 45 minutes. Remove cover and bake for 10-15 minutes more or until top is golden brown.
1/2 c. milk
4 eggs, lightly beaten
8 ounces shredded cheddar
1 10-ounce package frozen, chopped spinach, thawed and squeezed dry
1/4 c. chopped onion
1 9-inch unbaked gluten free pie shell
In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese and onion in pie shell, making several layers of each. Pour egg mixture over the top. Place quiche on a cookie sheet, cover quiche with foil. Bake at 400* for 45 minutes. Remove cover and bake for 10-15 minutes more or until top is golden brown.
Shrimp and Feta over Vermicelli
Ingredients:
8 oz. uncooked vermicelli, gluten free
1 lb. medium shrimp, peeled and de-veined
Pinch of crushed red pepper flakes
1/4 cup olive oil, divided
2/3 c. (4 oz) crumbled feta cheese
1/2 tsp crushed garlic
1 (14.5 oz.) can diced tomatoes
1/4 c. dry white wine
3/4 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
Fresh basil (optional)
Instructions:
Cook noodles, drain, set aside and keep warm.
Saute shrimp and red pepper flakes in 2 Tbsp olive oil in a large skillet 1-2 min or until shrimp are slightly pink. Arrange shrimp in 10x6x2 inch baking dish; sprinkle with feta cheese and set aside.
Add remaining oil to skillet; saute garlic over low heat. Add tomatoes and juice; cook 1 min. Stir in wine and spices; simmer uncovered for 10 minutes. Spoon tomato mixture over shrimp. Bake uncovered for 10 min at 400* Serve over vermicelli. Garnish with fresh basil if desired. Yields 3-4 servings.
8 oz. uncooked vermicelli, gluten free
1 lb. medium shrimp, peeled and de-veined
Pinch of crushed red pepper flakes
1/4 cup olive oil, divided
2/3 c. (4 oz) crumbled feta cheese
1/2 tsp crushed garlic
1 (14.5 oz.) can diced tomatoes
1/4 c. dry white wine
3/4 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
Fresh basil (optional)
Instructions:
Cook noodles, drain, set aside and keep warm.
Saute shrimp and red pepper flakes in 2 Tbsp olive oil in a large skillet 1-2 min or until shrimp are slightly pink. Arrange shrimp in 10x6x2 inch baking dish; sprinkle with feta cheese and set aside.
Add remaining oil to skillet; saute garlic over low heat. Add tomatoes and juice; cook 1 min. Stir in wine and spices; simmer uncovered for 10 minutes. Spoon tomato mixture over shrimp. Bake uncovered for 10 min at 400* Serve over vermicelli. Garnish with fresh basil if desired. Yields 3-4 servings.
Salmon Loaf
14 oz can salmon, deboned and deskinned
2 c. dry GF breadcrumbs or crackers
2 eggs
1/2 c. milk
1/4 c. onion, minced
1 tsp. salt
pepper
parsley
Mix well and shape into a loaf on a cookie sheet or in a bread pan. Bake for 30-45 minutes at 350.
2 c. dry GF breadcrumbs or crackers
2 eggs
1/2 c. milk
1/4 c. onion, minced
1 tsp. salt
pepper
parsley
Mix well and shape into a loaf on a cookie sheet or in a bread pan. Bake for 30-45 minutes at 350.
Crab Cakes
2 cans (or 1 lb) crabmeat
1 sleeve Ritz crackers, crushed
3 green onions (with green and white parts), finely chopped
1/2 c. finely chopped green bell pepper.
1/4 cup mayonnaise
1 egg
1 tsp. Wircestershire sauce
1 tsp. dry mustard
1/2 lemon, juiced
1/4 tsp. garlic powder
1 tsp. salt
1 tsp. Tobasco
1/4 red onion
dash cayenne pepper
flour for fusting
1/2 peanut oil
mayonnaise for dipping
In a large bowl, mix together all of the ingredients, except for the flour and peanut oil. Shape the mixture into patties and dust with flour.
Heat oil in a large skillet over medium-high heat. Carefully place cakes in the pan, in batches, and fry until brown, about 4 minutes on each side.
Drain on paper towels.
1 sleeve Ritz crackers, crushed
3 green onions (with green and white parts), finely chopped
1/2 c. finely chopped green bell pepper.
1/4 cup mayonnaise
1 egg
1 tsp. Wircestershire sauce
1 tsp. dry mustard
1/2 lemon, juiced
1/4 tsp. garlic powder
1 tsp. salt
1 tsp. Tobasco
1/4 red onion
dash cayenne pepper
flour for fusting
1/2 peanut oil
mayonnaise for dipping
In a large bowl, mix together all of the ingredients, except for the flour and peanut oil. Shape the mixture into patties and dust with flour.
Heat oil in a large skillet over medium-high heat. Carefully place cakes in the pan, in batches, and fry until brown, about 4 minutes on each side.
Drain on paper towels.
Subscribe to:
Posts (Atom)