All posts by Sharon

Appetizers, Seafood

Bay Crab Cakes

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2 tbsp. Extra Virgin Olive Oil
2 tbsp. Fresh Parsley, chopped
2 tbsp. Unsalted Butter
1 1/2 c. Japanese Bread Crumbs
1 1/4 lb Fresh Lump Crab meat
1 tsp Salt
1 tsp Old Bay seasoning
1/2 tsp White Pepper
1/8 tsp Cayenne Pepper
1/2 oz. Lemon Juice
1/4 c. Dijon Mustard
1/4 c. Mayonnaise

Gently break up crab meat into a mixing bowl. Add all other ingredients except olive oil, butter and 3/4 cup of bread crumbs to the bowl. Gently mix all ingredients by hand. Do not over mix. The mixture will be lumpy.

On a flat plate add remaining bread crumbs. With your hands, shape the crab mixture into 12 equal puck-shaped cakes. Dip both sides of each crab cake into the bread crumbs to coat it well. Place the crab cakes on a tray, cover with plastic wrap and refrigerate for 1 to 3 hours.

In a large skillet, heat the butter and extra virgin olive oil over medium heat. Place crab cakes in the skillet and cook until golden brown, about 4 minutes per side. Serve Immediately.

Appetizers, Dips

Southwest Ranch Dip

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1 (8-ounce) package Cream Cheese, softened
8 ounces sour cream (1 cup)
1 (1-ounce) packet ranch salad dressing mix
1 (10-ounce) can milder diced tomatoes and green chiles, well-drained
2 tbsp. cilantro (about 6 sprigs)
1 tbsp. of lime juice

1. Process all ingredients in food processor 30 seconds or until smooth and well blended.
2. Serve with fresh vegetables such as broccoli, cauliflower or baby carrots. Or serve with tortilla chips.

Makes about 2 1/2 cups

Beef, Burgers, Ground Beef, Main Dish

Stuffed Hamburgers

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1 1/2 cups sliced onions (about 3 medium)
8 oz. button or crimini mushrooms, sliced (3 cups)
1 tbsp. olive oil
2 tbsp snipped fresh parsley
2 1/2 lb. 85% lean ground beef
1/3 cup Worcestershire sauce
4 cloves garlic, minced
1 1/2 tsp. salt
1 tsp. ground black pepper
16 slices apple wood smoked bacon (optional)
8 slices Swiss, provolone, and/or Colby and Monterrey Jack cheese (optional)
8 Kaiser rolls or hamburger buns, split and toasted
Tomato slices (optional)

1. In very large skillet cook onions and mushrooms in hot oil over medium heat 15 to 20 minutes or until all liquid has evaporated, and onions and mushrooms are tender and golden brown, stirring occasionally. Remove from heat. Stir in parsley; set aside to cool slightly.

2. In very large mixing bowl mix beef, Worcestershire sauce, garlic, salt, and pepper until just combined (do not over mix). Shape mixture into 16 (3 1/2-inch-diameter) patties. Spoon filling onto half of patties to 1/2-inch of edge. Top with remaining patties; pinch to seal. If using, lay 2 bacon slices over each stuffed patty in crisscross pattern, tucking ends under.

3. For charcoal grill, arrange preheated coals around drip pan. Test for medium heat above pan. Place patties over drip pan on grill rack. Cover and grill 25 to 30 minutes or until done (160°F). (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.)
Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts.

4. Transfer burgers to serving platter. Serve on buns with tomato slices.

Serves 8

Beef, Burgers, Ground Beef, Main Dish

Best Mini Burgers

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1 lb ground sirloin
1/4 lb ground chuck
1 1/2 tsp Worcestershire sauce
1/4 tsp each salt and pepper
nonstick cooking spray
Accompaniments: mini sized hamburger buns or dinner rolls, lettuce, tomato and red onion slices

1. Heat outdoor grill or grill pan.
2. Gently mix ground meats and Worcestershire sauce in medium bowl with a fork until blended. Shape meat into eight patties about 1 in. thick.
Sprinkle both sides of patties with salt and pepper.
3. Coat burgers with nonstick spray. Grill, turning once, 8 to 10 minutes until instant-eady thermometer inserted from side to middle registers 160°F.
Serve on mini sized buns with lettuce, sliced tomato and red onion.

Serves 4

Chicken Breasts, Pizza

Thai Chicken Pizza – California Pizza Kitchen Copycat

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Thai Chicken Pizza –
California Pizza Kitchen Copycat

2 Servings

pizza crust
PEANUT SAUCE CPK
1 boneless chicken breast, half, skinless, cut into bite-sized chunks
1 1/2 teaspoons olive oil
1 1/4 cups mozzarella cheese, grated
1 to 2 green onion tops, julienned
1/2 cup bean sprouts
1/2 carrot, julienned or grated (1/4 cup)
2 teaspoons fresh cilantro, minced
1 tablespoon peanuts, chopped fine

Place chicken in zip-top bag, add 1/3 of the peanut sauce, seal and refrigerate for 2 hours. Heat 1 tsp. oil in a small pan over medium-high heat. Cook the marinated chicken for 3-4 minutes.
Prepare pizza crust, or use ready made bread shell. Top crust with remaining pizza sauce. Sprinkle 1 cup of mozzarella cheese over sauce. Sprinkle julienned green onion tops over cheese, followed by the chicken, bean sprouts and carrots. Top with remaining cheese, cilantro and nuts.
Bake for 10-12 minutes or until crust turns light brown.
Cut into 8 slices.