CRAB CAKES

This was the first time I ever made crab cakes!  Now that I know how easy it is, I think they are going to be a regular in the dinner rotation in this house.  It took no time to combine the ingredients, then form them into adorable little "cakes", then broil for 10 minutes.  Done!  I like pure crab cakes, meaning: mostly crab, no veggies, not a lot of breading.  I used a minimal amount of panko breadcrumbs just to hold them together.  Use what suits your taste!

Ingredients

2 tablespoons mayo
2 teaspoons Old Bay
2 teaspoons dried parsley
1 teaspoon dry ground mustard (you can use actual mustard if you so desire)
1 egg, beaten
1 lb fresh lump crab meat
3 tablespoons breadcrumbs (more or less, depending on preference)

Combine first 5 ingredients in medium bowl, mixing well.  Gently fold in crab meat, using your hands or a big mixing spoon.  Gradually add in breadcrumbs until it feels like the crab meat is loosely held together.  Be gentle so you have big lumps of crab, not shredded little bits.

For crab cakes a bit bigger than a golfball, form 6 round patties.  If you want quarter pound monsters, make 4 patties.  I like mine tall and round, but you can always make them flatter, like a burger.  Sprinkle some extra Old Bay on top!

Broil on high for 10 minutes.  Serve with a squeeze of fresh lemon and a side of remoulade.

CREAMY WHITE BEAN DIP WITH BAKED CHIPS

I love dip.  Do you ever just make a meal of chips and dip?  Or several varieties of chips and dips all at once, like a mealtime dream come true?  Actually, it's not a dream.  A restaurant I frequented in college, Macado's, had the world's best menu item.  It was called, "Chips, Dips & Things" and consisted of house-made kettle chips, soft pretzels, tortilla chips and DIPS.  French onion dip, salsa, ranch.  Wow, a decade later and I still remember the important things I learned in college.  My parents are bursting with pride right now.

Onto the real reason we are here, a different dip.  This dip, which I spotted here but originally came from here.  I used flour tortillas for the chips.  They were easily cut into triangles with a pizza slicer.

Dip was delicious when I made it, but even more delicious the next day!  Be generous with the freshly squeezed lemon juice.

BAKED TURKEY SPINACH MEATBALLS

These little meatballs are amazing.  Whenever I make them, I find myself hunched over the kitchen counter just popping them in my mouth.  You could find a more refined technique, like eating them with pasta and marinara, or inside a meatball sub, or with pesto and vegetables.  Don't be like me.  Or do, because it's a delicious way to live.  Also, these are delicious served with some soy sauce for dipping.

Before we get started, I need to tell you a little secret: you must taste the meatballs before you bake them!  How, you ask?  Prepare the meat mixture, then form a tiny little patty and cook it in a skillet, like a burger.  If it tastes fab, proceed.  If it needs some additional flavoring, add needed spices and test again.  Sounds like a pain, but it's a much better option than ending up with a huge batch of meatballs that aren't properly seasoned. 

Saute onions and seasonings, then add chopped spinach.

Allow the mixture of onions and spinach to cool, or throw it in the fridge to speed up the process.

Combine ground turkey, panko, and eggs.

Combine the two mixtures, then form into meatballs.

I am terrible at math, and Costco packages their meat in irregular portions.  I filled an entire baking sheet with meatballs only to realize I still had half the meat mixture left!  I also forgot we own several baking sheets, and instead grabbed a mini muffin tin, thinking, "Wow, this will be fantastic for meatballs!"  It was not.  The meatballs took longer to cook in the muffin tin, and got a weird char on the bottom.  Anyway, I ended up making a gazillion meatballs AND had meat leftover.  Stay tuned this week for a recipe (hint: homemade dumplings!) to use up any extra meat.  If you follow the recipe below and use the proper amount of turkey, you'll make about 40 meatballs.

Bake and enjoy!

Ingredients

2 lbs lean ground turkey
2 large eggs
1/2 to 3/4 cup Italian seasoned panko breadcrumbs (you may use more or less, depending on how sticky your mixture is)
4 tablespoons Worcestershire
1 large onion, chopped
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper
2 bags spinach, 8 ounces each

Chop spinach and set aside.  Heat oil in large nonstick skillet over medium heat.  Add onion and cook until soft, about 5 minutes.  Stir in salt, pepper, oregano and crushed red pepper.  Add garlic and cook for 30 seconds to a minute, until fragrant.  Add a splash of Worcestershire if the mixture seems dry.  Add spinach by handfuls, stirring to wilt.  Cook until most liquid has evaporated from mixture, then set aside to cool.
Combine turkey, eggs, breadcrumbs and Worcestershire in large bowl.  Mix until well blended.  Add more breadcrumbs if mixture seems overly sticky.  Refrigerate 30-60 minutes to prepare the meat for handling, if necessary.  Combine meat and spinach mixture.  Prepare two baking sheets with Pam sprayed foil.  Form turkey into 1 1/2 inch meatballs.  Place on prepared baking sheets.  You should have about 40 meatballs.  Bake at 400 for 20-30 minutes, or until cooked through. 

CHEESY GARLIC PARMESAN CHICKEN

Let me begin by saying I do not love chicken.  I prefer to make a meal of red meat, pork, or even a meatless main dish of pasta.  This chicken is definitely an exception.  It is so beyond delicious, juicy and flavorful.  I found the original recipe here but tweaked it slightly.

Ingredients

4 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup shredded parmesan (the kind in the plastic tub)
1 envelope Good Seasons Zesty Italian dry mix
1/2 cup Italian seasoned panko breadcrumbs
1 cup shredded mozzarella
3-4 boneless skinless chicken breasts

Heat oven to 400.  Mix parmesan cheese, dressing mix, breadcrumbs, and garlic powder in a shallow, wide bowl.  Combine olive oil and garlic in plate.  Dip both sides of chicken in olive oil mixture, then press into breadcrumb mixture, making sure to evenly coat both sides.  Place in baking dish or on foil-lined baking sheet.  Bake 25 minutes, or until chicken is almost cooked through, then top with shredded mozzarella.  Bake for an additional 5 minutes, until cheese is melted and chicken is fully cooked.

Look closely at this piece- I always have to cut into chicken to see if it's done.  What a pro!

Saving the best bites for last...