CRAB CAKES with Spicy REMOULADE Sauce

Pan fry or broil this delicious crab cake recipe and a spicy sauce for a kick these are real crab, lots of seafood flavor and just a bit of a bite This delicious recipe will earn you much praise from your friends and family. Yummy food really is one of life's pleasures. Eat drink and be merry and enjoy this recipe.

Ingredients
2 cups fresh crab meat
1 can lump crab meat 6 oz
2 cups crushed ritz cracker crumbs
1 egg
2/3 cup mayonnaise
1/3 cup each chopped celery and onion
1/2 tablespoons seafood seasoning
1 tablespoon parsley
2 teaspoons lemon juice
1/4 teaspoon black pepper
1/2 cup dry bread crumbs
1/4 tsp cayenne powder
1/2 tsp garlic powder
2 drops hot sauce your choice(optional)


Directions
In a large bowl, combine all ingredients.
Shape into 8 patties.
Broil for 5 minutes each side or until golden brown.
You can also put in a frying pan with a little olive oil cooking each side for 5 minutes.
Serves 4.

Sauce for Cakes:
For the sauce:
FOR THE REMOULADE:
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon Sriracha
1 tablespoon capers
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
2 teaspoons dijon mustard
1 shallot, coarsely chopped

For the Remoulade Sauce:
Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.

Pan Seared Cauliflower Steak

We are veggie lovers, they are good for us and we find all kinds of tasty ways to cook em up here in Oklahoma. This recipe is my second favorite way to eat cauliflower and with the added sauce it may become my new favorite

SERVES 4
INGREDIENTS
¼ cup Olive oil
1 head cauliflower, cut into ½-inch-thick vertical slices
¾ tsp sea salt, divided
Freshly ground black pepper, to taste
For A Sauce(optional)
1 bunch parsley, stemmed
¼ cup red wine vinegar
¼ tsp red chili flakes
2 garlic cloves chopped
¾ cup olive oil

DIRECTIONS

Heat a large cast-iron pan over high heat. Add oil. Sprinkle cauliflower with ¼ tsp salt and pepper. Cook 2-4 minutes per side, or until golden and crispy. Transfer pan to the oven and bake 10 minutes, or until cauliflower is tender.
For a sauce:
Combine parsley, vinegar, remaining ¼ tsp salt, garlic and red chili flakes in a food processor; pulse to combine. With motor running add olive oil through food chute; process until smooth. Spoon over cauliflower to serve.

Air Fryer Crunchy Coconut Chicken Fingers with Peach Honey Mustard

Delicious tender chicken fingers coated with crispy coconut breading dipped in Peach Honey Mustard is really good, cooked in Air Fryer You'll love it

YIELD: SERVES ABOUT 2 PREP TIME: 2 HOURS COOK TIME: 40 MINUTES

what you need
1 1/2 pounds boneless, skinless chicken tenders
1 can of full fat coconut milk
1 1/4 cups unsweetened, shredded coconut
1/4 cup panko bread crumbs
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon garlic powder

1/4 cup dijon mustard
1/4 cup honey
1 cup peach preserves

How to make it:
Add the coconut milk to a blender and puree until completely smooth and creamy.
Place chicken tenders in a baking dish, sprinkle with a little salt and pepper and cover with coconut milk. Refrigerate for 1-2 hours.

Preheat Air Fryer to 350 degrees F. Line the bottom with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.

In a large bowl, combine coconut, flour, panko, salt and pepper. Stir well to coat. Remove dish with chicken from the fridge. It should have a thick coating of coconut milk on it, so remove each strip and dredge it through the coconut mixture, pressing gently to adhere. Place the chicken on the well-greased wire rack and repeat until finished. Keep spaced about an inch, cook in batches. You can keep the cooked chicken on a tray in a warm oven if needed or covered on the stove works.
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Spray all the chicken tenders with a spritz of coconut oil spray or nonstick spray. Bake for 15 minutes, then gently flip and spray the other side. Bake for 15 minutes more, until golden and crispy.

While the chicken is baking, add peach preserves to a  bowl, whisk together honey, dijon mustard and mix Serve chicken fingers!

OOEY GOOEY BROWNIES

Sometimes, all you need is a little chocolate. Its true. If you’ve had a long day, need a stress break, or just need a treat, this quick recipe for chocolate brownies will make everything right in the world.


Ingredients
1/2 cup cocoa powder
2 cups white sugar
1 cup melted butter
1-teaspoon vanilla extract
4 eggs
1 1/2 cups flour
1/2-teaspoon baking powder
1/2-teaspoon salt

Optional: add 1 cup chopped nuts

1 cup white chocolate chips


Directions:

Preheat the oven to 350 degrees. In a bowl add your cocoa powder and the melted butter. Whisk until combined. Add sugar, mix together. Next, add the rest of your dry ingredients, and finally, the 4 eggs. Mix until well combined.

Grease a 9 X 13 inch pan and add batter (about an inch in thickness). Bake at 350 degrees F for 35-40 minutes to allow for gooey center

I topped these with white chocolate chips today
Cool and enjoy and send your troubles away!

Pork Chops with Pepper Pan Gravy

Oh these pork chops are so delicious, you can use bone in or boneless, add the peppers and spice it up a bit and it's so good, add potatoes with gravy drizzled over the dish, Mmmm so good
#recipeideas #cookinggoodfood #porkrecipes

ingredients
2 tablespoons olive oil
4 pork chops (bone-in, 1-inch thick)
1/2 cup all-purpose flour (plus 3 tablespoons)
1/2 teaspoon paprika
2 tablespoons unsalted butter
2 cups low-sodium chicken stock
1 small bundle thyme
1 bay leaf
1/4 teaspoon cayenne pepper
2 teaspoons hot sauce
2 jalapenos or fresnos (thinly sliced)
1 large red pepper sliced in thin strips
kosher salt and freshly ground black pepper (to taste)
step-by-step directions
Place a large sauté pan over medium-high heat and add 2 tablespoons of olive oil.
Season the pork chops on both sides with salt and pepper.
In a baking dish, add ½ cup flour and paprika, season with salt and pepper, and whisk to combine. Dredge the pork chops in the flour, shaking off any excess. To the preheated pan, add the dredged pork. Cook until a golden brown, about 5 minutes. Flip the chops, reduce the heat to medium and continue to cook until golden on the other side, 5 minutes. Remove to a platter to rest and tent with aluminum foil.
Drain excess oil from the pan and wipe clean. Place pan over medium-high heat and add the butter. To the melted butter, add 3 tablespoons of flour, and whisk to combine. Cook the roux for a minute then whisk in the stock. Bring to a gentle boil then reduce to a simmer. Tie the thyme and bay leaf together with a piece of butchers twine then drop it in to the gravy. Add the cayenne, hot sauce and chiles, red peppers, and whisk to combine. Simmer, stirring occasionally for 15 minutes. Season with ¾ teaspoon of salt and ¾ teaspoon of freshly ground black pepper. Add any drippings from the pork. Remove the herb bundle. Set aside and keep warm.
Serve the chops with the gravy spooned over the top.

Hamburger Cheese Tomato Mac

This is a tasty easy Meal to cook up, healthier than any Box Mix

#recipeideas #whatsfordinner

Ingredients
1 teaspoon extra-virgin olive oil
1 medium yellow onion (finely diced)
3-4 clove garlic (minced)
1 1/2 pounds ground beef chuck
1 teaspoon dried oregano leaves
2 teaspoon basil leaves minced or 1 tsp dried
1/4 teaspoon chili peppers
2 tablespoons all-purpose flour
2 cups drained canned diced tomatoes
3/4 cup chicken stock (unsalted, plus more as needed)
1 pound elbow macaroni
1/2 pound sharp cheddar cheese (grated, 2 cups)
1/4 cup fresh flat-leaf parsley leaves (chopped)
kosher salt and freshly ground pepper (to taste)
Parmesan Cheese
scallions chopped

Bring a large pot of water to a boil.
Heat a large skillet over medium heat. Heat the oil, then add the onion and season with salt. Cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring for 1 minute.
Add the beef, oregano, and cayenne and season generously with salt and pepper. You need to season the beef well at this point because the seasonings won't get in there if you add them later. Cook, stirring to break the meat up into little pieces, until cooked through, about 7 minutes. Drain the fat out of the pan and discard.
Sprinkle the flour over the beef and stir until well mixed. Stir in the tomatoes and stock. Raise the heat to medium-high and bring to a boil. Simmer hard over medium heat for 10 minutes.
While the beef simmers, add the macaroni and 1 teaspoon salt to the boiling water. Cook a minute less than the label directs and drain well.
Stir into beef. Stir in half of the cheese. If the mixture is too thick and stiff, stir in more stock to loosen it up.
Divide among serving bowls and top with the parsley and remaining cheese. Serve immediately.
I also added scallions and some parmesan cheese.

Helpful Tip: Cook the beef well, and add spices in then be sure to simmer to cook in the flavors about 10 minutes

Freezing Ground Meats

Save money buying large packages of ground beef, chicken, turkey.

When freezing ground meats, it's good to flatten your packages. I simply put in the amount I want in a freezer bag, then pound it out thin with my hand, doing this saves room in the freezer and when thawing it out, it takes less time. Walla you save space, keeps the freezer more organized and you can thaw out meats, chicken, turkey quicker if you're like me and forget sometimes to get out something for dinner.

Also you save money by buying larger packages and dividing them up when you get home from shopping.

Cheese Bread

I love a good bread machine especially in the Summer, it doesn't heat the house up but oh it smells so good.  This recipe is good and the texture is firm tastes really good.

You need the following ingredients for this recipe and a bread machine
Put contents into bread machine hopper in the following order:

1 1/8 cup warm water
3 cups flour
1/2 cup grated sharp cheddar cheese
1 1/2 tsp. salt
3 tbsp. sugar
1 1/2 tbsp. butter
1 1/2 tbsp. dry milk
1 1/2 tsp. dry yeast
*3 tsp. bacon bits (optional)

Program bread machine to Basic Setting (the 2-21/2 hour cycle).
I set my crust to medium for this recipe and let it mix and bake, it's that simple
Oh the house will smell wonderful when it bakes.
Let cool about 15-20 minutes before cutting
Place the remaining bread in a zip lock bag or wrap securely and store, eat within a couple says or it might spoil quickly as it doesn't have the preservatives of store bought breads.

Italian Chicken Pot Pie

A delicious chicken pie made from scratch with all your favorite veggies and spices for a little extra zest plus Italian Cheese

Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 cup frozen vegetables your choice
1/3 cup butter
1/3 cup chopped onion
5-6 cloves garlic minced
1/3 cup corn starch
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon Italian Seasoning
1/4 teaspoon Paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne for extra kick(optional)
3 cups chicken broth
1/3 cup milk
1 can cream of chicken soup
1/2 cup shredded Italian Cheese or Parm
2 (9 inch) unbaked pie crusts

Directions
Preheat oven to 400 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, garlic, onions and celery. Add broth to cover and boil for 15 minutes.
In the same saucepan over medium heat Whisk in corn starch, salt, pepper, and spices Let cook till carrots are just tender, then add the frozen vegetables you like. Simmer over medium-low heat until thick. Add cheese stir to melt, remove from heat and set aside.
Pour hot liquid mixture over carefully into your bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.