Slow Cooker Corned Beef and Cabbage

I’m not sure exactly when I decided I really liked Corned Beef and Cabbage. Though this is not a dish of my childhood it’s one that over the years, I’ve grown more and more found of. Though living in New York provided the opportunity to eat lots of different foods, I don’t remember eating dishes like corned beef or shepherd’s pie until I moved to New Jersey. Of course, as an adult I’ve never met a holiday I didn’t like. Especially, if it involved food. So for St. Patrick’s Day it’s Corned Beef, Cabbage and Potatoes.

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Baked Crab Cakes

Sometimes it’s hard to try to find balance during the holiday season. As a result some people find themselves buckling down when it comes to their finances others can’t stop spending. One area where we’ve become spendthrifts is food. We definitely treat ourselves to more rich or decadent or expensive foods during this time of year. One dish love to make sometimes for our New Year’s celebration is crab cakes.

 Several years ago we realized we go a little food crazy during the holidays. Since then we’ve put or planned a little extra on the side so we could enjoy whatever food we wanted during the holiday season. Besides, the holidays are meant to be enjoyed and that includes indulging in the foods you love.

One thing I try to do is clean out the fridge. I don’t mean throwing food in the garbage I hate waste. It’s actually why we started composting. I clean out the fridge by cooking the food that has ended up in the back of the freezer. The extra bits of stock, beef etc that sit in the back of the fridge. However, it also helps to make room in the fridge for the Thanksgiving ham or turkey. Lucky for me there was a bit of crab in the back of the fridge. Hello…

Crab Cakes

Makes 4 servings

Ingredients
  • 8 oz of crab meat, drained
  • 1/2 cup of bread crumbs
  • 1 egg, lightly beaten
  • 1 tablespoon of  butter
  • 1 teaspoon of parsley
  • 1 teaspoon oregano
  • 1 teaspoon mayo
  • 1 teaspoon of Worcestershire sauce
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 1/8 teaspoon of old bay
  • 1 lemon cut into wedges

Directions:

  • Preheat oven to 350 degrees.
  • Melt butter and set aside to cool.
  • In a bowl combine crabmeat and all ingredients. Mix well.
  • Use mixture to make 4 patties.
  • Next place patties in the fridge for at least 30 minutes. (Mine ended up in the fridge for an hour.)
  • Grease a baking sheet and bake crab cakes for 25 minutes.

  • Turn crab cakes after about 12 minutes. Crab cakes should be lightly browned.

Serve these on hamburgers buns with tartar sauce and a squeeze of lemon or over a nice salad.

Add some french fries. Yum!!

Deconstructed Spinach Salad

The holidays get so busy I did not plan any specific dishes for the blog. But this deconstructed spinach salad was a life saver. My focus has been on trying to make an AIP Paleo dish to bring to my friend’s house for brunch. This dish allowed everyone big and small to get what they wanted and needed out of our brunch meal.

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Mini Mac and Cheese Cups

Roll apple roll. It’s a conversation I’ve had often with my friends. How we are so much like our parents or how our children are like us. My mini me is exactly like me. That’s why I call him mini me. We are alike in so many ways. We even like the same foods. So, it’s no surprise that he loves cheese.  These mini mac and cheese cups are just for him. Continue reading “Mini Mac and Cheese Cups”

Cranberry Topped Cinnamon Muffins

Now that the kids are back to school these cranberry topped cinnamon muffins make the morning routine a lot easier. Filled with fruit and very filling. These muffins help me get out the door quickly because breakfast is already done.

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Oven Fried Chicken

It’s fair to say that fried chicken is a very American dish. That is until I discovered it was more of a Scottish dish brought to North America and remixed. Then it was taken by Southern Americans and made into what it is today. Well thank goodness for the Scottish. Don’t be fooled, this oven fried chicken is crunchy and moist.

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Coconut Blueberry Popsicles

It’s the summer and I can’t believe I haven’t made popsicles yet. I started making popsicles because I wanted something healthy for mini me and I could use the fruit we had in our garden. We’ve been working really hard on our garden and within the last two years we’ve had a nice crop of fruits and vegetables. I was feeding the family (and the neighbors) lots of fruits and vegetables for fear of them going bad. My friend suggested I make ice pops. She said it was really easy. Half yogurt or fruit juice and half fruit. I figured I could do that… it wouldn’t take that much time. So I ran with it. It took me a minute to figure out how to get it out of the mold but I did it.

It’s funny how life is so connected. When I went to make these for my mini me, I must have been a little nostalgic of my life in New York City. One of my favorite things about summer when I lived there was fruit pops. I don’t remember the name of the company that made them. It may not even exist anymore for all I know but I loved the coconut fruit bar and so I set out to make my own.

Side Note: These are Coconut Blueberry Pops at the request of my little one. If I had my way it would just be coconut but gotta keep the little one happy. 🙂

Coconut Blueberry Popsicles

makes 6 popsicles


Ingredients

6 oz of Coconut Yogurt

6 oz of Blueberries

4 oz of Coconut Flakes

4 oz of Coconut Milk


Directions

Mix coconut yogurt, blueberries and coconut flakes together. Stir gently as to not break the the blueberries.

Next add the coconut milk and stir gently. Use a spoon to scoop the mixture into the mold. Leave at least 1/2 inch at the top. It allows the mixture to have room to expanded without making a mess in your freezer. With the molds I have this equals 4 popsicles.

Place the mold in the freezer for at least 5 hours.

Once the pops have set, run the bottom under warm water to loosen the popsicle.

Sit outside and and enjoy!!

Banana Bread with Bacon Maple Syrup

You’d probably never guess it but we typically eat pretty healthy here. I’m always looking for great healthy dishes to feed to the family. So I was extremely happy when a colleague of mine gave me several gluten free and dairy free cookbooks. This one recipe for banana bread looked good so I tried it. I mixed up several different flours to create the gluten free flour to make the dish. Then I mashed the bananas and added eggs and vanilla. I even added maple syrup instead of sugar. That’s right… I went super healthy on that banana bread.

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