Friday, June 19, 2015
It's salad season and I'm excited to share this new one with you. It's quick, inexpensive and looks oh-so pretty on a plate. I was going to make it with shrimp but came across some imitation crab on sale at my market. All I can say is, what a difference in price, and it's worth a try! I used to be a snob about the Pollack/King Crab mixture and wouldn't give it a second thought. Well, times have changed. I'm a big girl now and have to admit, it's really quite delicious. The brand I bought is Trans Ocean Crab Classic and I'll buy it again.
Penne Pasta Crab Louie Salad
6 oz uncooked penne pasta
8 oz imitation crab
1/2 cup finely diced celery
4 scallions (white and light green parts) chopped
1-1/2 T cocktail sauce
1/2 cup mayonnaise (I used lite)
1/4 cup sour cream (optional)
1 tsp Worcestershire sauce
1 T capers
salt and pepper to taste
The Garnish (use one or all)
hard boiled eggs
grape tomatoes halved
Olde Thompson Steak & Burger Seasoning
Prepare penne according to package directions. While pasta is cooking, prep your crab, celery and scallions. When penne is cooked, drain and rinse with cold water to stop the cooking. To make the Louie sauce, combine all ingredients, mix well and taste to see if you need additional salt, pepper or lemon. I like my Louie sauce on the lemony side. Mix your sauce with the cooled pasta, crab, celery and scallions and refrigerate until chilled.
Right before serving, I give the salad an additional squeeze of lemon to loosen it up a bit and regenerate it. Plate this baby up and enjoy, I sure did!
Thursday, June 4, 2015
Some of you may have seen the King Arthur baked pancake post on face book the other day. This is the link I saw. Blueberry pancakes cooked in the oven. Brilliant!! But does it work? I'm happy to say in capital letters, "YES, YES it does". Great for breakfast, brunch, dinner or anytime. I had 12 ounces of fresh raspberries and thought I'd go for it. I think this recipe should feed 6 people, but after my two helpings I snuck in a third one. So plan on a meal for 4, just saying... So simple and ready in a half hour.
King Arthur Inspired Baked Raspberry Pancakes
1 T unsalted butter for greasing a 9" x 13" pan (I used a glass dish)
2 cups Bisquick original pancake/baking mix (any pancake mix will do, or from scratch)
1 cup milk (I used 2%)
12 oz fresh raspberries divided
1/2 cup confectioner's sugar
1 tsp maple extract
Approximately 1/4 cup milk
dash of salt
Pre heat oven to 350 degrees. Grease your pan with butter. Set aside and make your pancake batter according to package directions. Add in 6 ounces of the fresh raspberries and pour into baking dish. Place on middle rack in oven. Set timer for 35 minutes.
While the pancakes are cooking make the glaze. With whisk, combine the confectioner's sugar, maple extract and 1/4 cup of milk (or even less, depending how thick you like your glaze). Set aside and wait for pancakes to come out of the oven.
When pancakes are done (test them as you would a cake, with a toothpick) set aside and let cool a bit. When warm and not too hot anymore, brush with at least half the glaze. Slice into 12 squares, garnish with the additional berries and drizzle on some more of that decadent glaze.
Since this was a test recipe for me, I pretty much followed King Arthur's directions to the letter. I'm thinking next time a little orange or lemon zest would be a happy addition to the batter. And call me crazy, but even some mini chocolate chips in the batter would work nicely, with a small little squirt of chocolate sauce on the side. Thanks King Arthur, I'm a happy gal tonight.