Do you know one of the things I love about my meal planning spreadsheet? It's a super easy way for me to go back and see what things I've missed posting on my blog! Plus I love spreadsheets, but since I'm not out in the corporate world anymore I don't have many occassions for them, so really any chance I get to create one, I jump on it. Have I mentioned before that I planned probably 75% of my wedding using spreadsheets? I even had a way cool one for our seating chart at the reception using conditional formatting, SUMIF formuals, etc. It was pretty awesome if I do say so myself.
Anyway...I was figuring out my meal plan for the coming week (which isn't very exciting since I'm challenging myself to use stuff we already have on hand) and went back and looked at previous weeks' meal plans because I do a new tab for each week. I realized there are quite a few things I need to go back and post. The baby is napping, the boy is watching a show, and the husband is napping on the couch, so I'm having some computer time.
As a parent I feel I'm obligated to have a subscription to Parents magazine. Along with that I get weekly emails with meal ideas. Sometimes I take the time to read through them and see if there's anything interesting, other times I just delete it. This recipe was in one I actually read, and I loved how easy it sounded!
Surimi Rolls
From Parents.com
1 pound imitation crab meat (surimi), chopped
3/4 cup light mayonnaise
3/4 cup chopped celery (about 2 large ribs)
4 teaspoons fresh chopped tarragon
1 tablespoon Dijon mustard
1 tablespoon olive oil
8 hot dog buns, top-sliced variety
1. In a large bowl, mix together the imitation crab, mayonnaise, celery, tarragon, mustard and olive oil until well combined. Cover and refrigerate for at least 1 hour.
2. To serve, spoon a generous 1/3 cup of the crab mixture into each roll. Garnish with parsley, if desired.
*****
I didn't have any tarragon, so I sprinkled in some Old Bay seasoning to add a little something to it. This came together ridiculously fast which is always nice. I was honestly surprised at how my kids gobbled this up. The baby could not get enough of it, and the boy ate every bite on his plate. This was a great dish for summer when it's hot out and you don't feel like cooking or heating up the kitchen but want something filling. I'd definitely make it again!
(I forgot to take a picture of it, but the post on Parents.com has a picture on it. I included the link in the recipe title up above.)
Showing posts with label crab. Show all posts
Showing posts with label crab. Show all posts
Sunday, August 22, 2010
Wednesday, September 9, 2009
Shrimp and Crab Dip
I wanted to have some kind of dip for the party, so I pulled out my Best of Louisiana cookbook for some ideas. I thought this sounded good and easy...that was all I needed!
Shrimp and Crab Dip
2 cans Small Shrimp
2 blocks Cream Cheese (8 Ounces Each)
½ cans Shrimp Juice
Juice Of 2 Lemons
1 Tablespoon Grated Onion
1 teaspoon Pressed Garlic
1 can Crabmeat (6.5 Ounces)
Tabasco To Taste
Drain shrimp and reserve the juice. Cream the cheese and combine with shrimp juice. Add lemon juice, onion, garlic, crabmeat, Tabasco, and half of the shrimp. Add the last of the shrimp and fold in carefully. Serve with Ritz crackers.
*****
This was REALLY good! I couldn't stop eating it. I think I could have added in more of the shrimp juice, but I didn't want it to be overpowering and figured the flavor would get stronger the longer it sat. This is something I will definitely make again!!
Shrimp and Crab Dip
2 cans Small Shrimp
2 blocks Cream Cheese (8 Ounces Each)
½ cans Shrimp Juice
Juice Of 2 Lemons
1 Tablespoon Grated Onion
1 teaspoon Pressed Garlic
1 can Crabmeat (6.5 Ounces)
Tabasco To Taste
Drain shrimp and reserve the juice. Cream the cheese and combine with shrimp juice. Add lemon juice, onion, garlic, crabmeat, Tabasco, and half of the shrimp. Add the last of the shrimp and fold in carefully. Serve with Ritz crackers.
*****
This was REALLY good! I couldn't stop eating it. I think I could have added in more of the shrimp juice, but I didn't want it to be overpowering and figured the flavor would get stronger the longer it sat. This is something I will definitely make again!!
Saturday, April 11, 2009
Crab Quesadillas
A few weeks ago, a recipe I used to make all the time popped into my head. I think the last time I made it was before the boy was born. I had a coupon for imitation crab, and it was on sale, so I figured I'd get it and make these. They're so easy, and they're really tasty. I don't know how I forgot about them--we used to have them pretty often, and we really like them. They're another Cooking Light recipe.
Crab Quesadillas
1/4 cup chopped green onions
1 tablespoon minced fresh cilantro
2 tablespoons fat-free sour cream
3/4 teaspoon bottled minced garlic
1 jalapeño pepper, seeded and finely chopped
1/2 pound lump crabmeat, shell pieces removed
1/2 cup (2 ounces) shredded Monterey Jack cheese
4 (8-inch) fat-free flour tortillas
Preheat broiler.
Combine first 6 ingredients, stirring well. Sprinkle 2 tablespoons cheese over each tortilla. Divide crab mixture evenly among tortillas. Fold in half, pressing gently to seal.
Place the filled tortillas on a baking sheet. Broil for 1 minute or until the tortilla is lightly browned.
Yield: 4 servings (serving size: 1 quesadilla)
CALORIES 275 (28% from fat); FAT 8.6g (sat 3.7g,mono 3.2g,poly 0.9g); IRON 2.2mg; CHOLESTEROL 58mg; CALCIUM 187mg; CARBOHYDRATE 30g; SODIUM 484mg; PROTEIN 18.5g; FIBER 2g
Cooking Light, APRIL 2004
*****
I didn't have green onions, but I didn't really miss them in the filling. And, like I said, I used imitation crab instead of real. Obviously it's not quite as good, but it does the job. Of course I used more cheese than was called for as well. I know when I used to make these I did them differently than the broiler, but I couldn't remember how. I may have just done them in a skillet, but this time I used the broiler. I watched them carefully so they wouldn't burn and then once they were browned, I took them out and flipped them over so the cheese would completely melt. I know the recipe says four servings, but the husband and I each had two, so I would say it's really two servings unless you have a lot of filling sides with it. I was going to make some pinto beans to go on the side, but I didn't have pinto beans in the pantry. Oops. I have two more bags of imitation crab in the freezer, so we'll probably have this again sometime in the future.
Crab Quesadillas
1/4 cup chopped green onions
1 tablespoon minced fresh cilantro
2 tablespoons fat-free sour cream
3/4 teaspoon bottled minced garlic
1 jalapeño pepper, seeded and finely chopped
1/2 pound lump crabmeat, shell pieces removed
1/2 cup (2 ounces) shredded Monterey Jack cheese
4 (8-inch) fat-free flour tortillas
Preheat broiler.
Combine first 6 ingredients, stirring well. Sprinkle 2 tablespoons cheese over each tortilla. Divide crab mixture evenly among tortillas. Fold in half, pressing gently to seal.
Place the filled tortillas on a baking sheet. Broil for 1 minute or until the tortilla is lightly browned.
Yield: 4 servings (serving size: 1 quesadilla)
CALORIES 275 (28% from fat); FAT 8.6g (sat 3.7g,mono 3.2g,poly 0.9g); IRON 2.2mg; CHOLESTEROL 58mg; CALCIUM 187mg; CARBOHYDRATE 30g; SODIUM 484mg; PROTEIN 18.5g; FIBER 2g
Cooking Light, APRIL 2004
*****
I didn't have green onions, but I didn't really miss them in the filling. And, like I said, I used imitation crab instead of real. Obviously it's not quite as good, but it does the job. Of course I used more cheese than was called for as well. I know when I used to make these I did them differently than the broiler, but I couldn't remember how. I may have just done them in a skillet, but this time I used the broiler. I watched them carefully so they wouldn't burn and then once they were browned, I took them out and flipped them over so the cheese would completely melt. I know the recipe says four servings, but the husband and I each had two, so I would say it's really two servings unless you have a lot of filling sides with it. I was going to make some pinto beans to go on the side, but I didn't have pinto beans in the pantry. Oops. I have two more bags of imitation crab in the freezer, so we'll probably have this again sometime in the future.
Monday, December 31, 2007
King Crab Legs and Creme Brulee
Mmm...it's a New Years Eve feast tonight at our house!! We always have king crab legs to eat for dinner tonight, and I got some good looking ones this year! The boy is going to Grandma's house for a NYE party with his grandparents (I'm sure it will be thrilling...my mom has always been one to celebrate NYE when it turns midnight on the east coast), the husband and I are going to an afternoon hockey game, then it's home for our feast! And probably some college football.
Since we have king crab legs so rarely, I always have to look up how to do them. This website had great tips on cooking them. I think this is somehow the same website I always find...I should probably just bookmark it. I normally bake them, but the husband is thinking of grilling them. He thinks we've done it that way before, but I don't remember. So here's how I do them, taken from the above website.
King Crab Legs
For whole (defrosted) crab legs, bake in a 350 oven for 8-9 minutes. Serve with melted butter.
*****
Pretty easy, huh. I put them in a roasting pan because normally the legs I buy are pretty big, so that's the easiest way to get them all cooking at the same time.
So, on to creme brulee. I heart creme brulee. I heart it very much. I think around this time last year (may have even been for NYE) I was looking for a creme brulee recipe because I had FINALLY gotten one of the sets with the blow torch. I had literally been asking for one for years for Christmas, Mother's Day, anniversary, my birthday...an occasion in which a gift is received, I asked for one. Last Christmas the husband came through and got one for me. Woo hoo! Then we went to use it and realized we had no fuel for it. Much sadness. But now we have the fuel and I wanted to do something fancy, so we're having creme brulee for dessert tonight. Anyway, I found this recipe online and it was awesome and easy, what could be better?!
Easy Creme Brulee
2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup or so of light brown sugar.
Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into ramekins. Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
Then put them in the refrigerator and let them chill overnight.
Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can put them under the broiler for a minute or so. The point is, you need to caramelize (melt and let harden) the sugar.
*****
Okay, I somehow missed the part about letting them chill overnight. DAMN IT!!! So I guess we'll be enjoying creme brulee tomorrow night. I'm so bummed. I did buy some spicy tuna rolls yesterday just in case we wanted an appetizer, so at least we have those in addition to the crab legs. Anyway, back to the creme brulee. Last time I made this I had to use the broiler, and they turned out just fine. Just watch them closely so they don't burn!
Since we have king crab legs so rarely, I always have to look up how to do them. This website had great tips on cooking them. I think this is somehow the same website I always find...I should probably just bookmark it. I normally bake them, but the husband is thinking of grilling them. He thinks we've done it that way before, but I don't remember. So here's how I do them, taken from the above website.
King Crab Legs
For whole (defrosted) crab legs, bake in a 350 oven for 8-9 minutes. Serve with melted butter.
*****
Pretty easy, huh. I put them in a roasting pan because normally the legs I buy are pretty big, so that's the easiest way to get them all cooking at the same time.
So, on to creme brulee. I heart creme brulee. I heart it very much. I think around this time last year (may have even been for NYE) I was looking for a creme brulee recipe because I had FINALLY gotten one of the sets with the blow torch. I had literally been asking for one for years for Christmas, Mother's Day, anniversary, my birthday...an occasion in which a gift is received, I asked for one. Last Christmas the husband came through and got one for me. Woo hoo! Then we went to use it and realized we had no fuel for it. Much sadness. But now we have the fuel and I wanted to do something fancy, so we're having creme brulee for dessert tonight. Anyway, I found this recipe online and it was awesome and easy, what could be better?!
Easy Creme Brulee
2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup or so of light brown sugar.
Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into ramekins. Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
Then put them in the refrigerator and let them chill overnight.
Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can put them under the broiler for a minute or so. The point is, you need to caramelize (melt and let harden) the sugar.
*****
Okay, I somehow missed the part about letting them chill overnight. DAMN IT!!! So I guess we'll be enjoying creme brulee tomorrow night. I'm so bummed. I did buy some spicy tuna rolls yesterday just in case we wanted an appetizer, so at least we have those in addition to the crab legs. Anyway, back to the creme brulee. Last time I made this I had to use the broiler, and they turned out just fine. Just watch them closely so they don't burn!
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