Crab Cakes and Flounder with Roasted Broccoli

We all know fish is good for us.  I happen to live in North Carolina, one of the "stroke belt" states. Down south the preferred way of eating fish is fried. Come to think of it, the preferred way of eating almost anything is fried. As much as I love a big plate of breaded fish, I seldom indulge.  Flounder is my favorite. It is mild, flaky and requires a short cooking time.  Crab is a natural accompaniment for flounder.  The combination is a great meal with a side of roasted broccoli. Pan frying in olive oil omits butter and saturated fat. I admit to using butter in the biscuits you see in the picture, but you can substitute Italian bread with olive oil as a healthy alternative.

I used flounder fillets instead of whole flounder and pan fried the crab cakes just prior to the flounder. They were used as a topping rather than a stuffing. The broccoli can be roasting while the crab cakes and flounder are frying. It was served with a dab of homemade tartar sauce, but lemon juice is wonderful too.

Crab Cakes and Flounder  with Roasted Broccoli (serves two)
8 oz. lump crabmeat (preferably fresh, not canned)            
1/4 teaspoon cayenne pepper
1 egg, beaten                                                                    
1/2 teaspoon yellow mustard
2 tablespoons low fat mayonnaise                                       
1/3 cup crushed crackers
1/2 teaspoon Old Bay seasoning                                        
1 teaspoon chopped fresh parsley

Mix all ingredients except crabmeat. Squeeze all liquid from crabmeat and gently blend into mixture. Form into 4 cakes. Cover loosely with wax paper and refrigerate for about an hour before cooking. Pan fry in hot olive oil 4-5 minutes, turning gently halfway through cooking time until golden brown.

1 package of fresh or frozen flounder fillets (4 fillets or approximately 12 oz) thawed in the refrigerator for about 5 hours. Pat dry and give them a light dusting of flour seasoned with salt and pepper. Pan fry in hot olive oil for about 2 minutes on each side. Place a crab cake on top of each fillet and serve with tartar sauce or fresh lemon juice.

Roasted Broccoli (cooking time approximately 9-12 minutes)
1 medium broccoli crown, stems trimmed and cut into bite size pieces to lay flat on a jelly roll pan.
1 tablespoon olive oil
1/2 teaspoon sugar
1/2 teaspoon coarse sea salt

Heat oven to 450 degrees. Line a jelly roll pan with foil and place in preheated oven. In a medium bowl combine the trimmed broccoli, olive oil and sugar. Toss to coat. Remove hot pan from oven and place broccoli pieces, cut side down on hot pan. The pan should be hot enough for you to hear them sizzle. Return to oven and bake for about 9-12 minutes until roasted. Watch carefully so they don't burn. The small amount of sugar will help help them caramelize. Season with sea salt and serve.

Popovers

Popovers are happy food.  They are light and full of air, yet slightly crisp outside. Making them always reminds me of childhood when my grandmother made Yorkshire Pudding, the English "cousin" of popovers.  Made with only four basic ingredients, they are so simple, yet elegant.  Traditionally served with roast beef, I'm happy to eat them with stew, pork ribs, or just out of the oven when they are the best.

A popover pan is ideal for a light as air creation, however a muffin or cupcake tin is a good substitute.  To guarantee a perfect popover there are two things to remember. First, have your eggs at milk at room temperature for best results.  Second, once you put them in the oven--DO NOT OPEN THE OVEN DOOR!  That said, it's a breeze to make popovers and you'll feel like a top chef when you serve them to your family and friends.

Popovers (yield 6 - 8)

2 large eggs at room temperature
1 cup of milk at room temperature
1/2 teaspoon salt
1 cup flour (as you know I prefer King Arthur Unbleached All-Purpose Flour)
1/3 cup fresh grated Parmesan cheese (optional)

In a medium bowl:  With a hand-held mixer, beat the eggs into the milk until they are frothy.  Add the flour and salt.  Beat about one minute until the mixture develops large bubbles.  If time permits, let the batter sit for 30-45 minutes at room temperature and beat again.

About 15 minutes before the second beating, preheat the oven to 400 degrees F.  Grease popover pan or muffin tin with butter.

For Parmesan popovers, add the cheese just before filling the cups.  Fill the cups about two-thirds full of batter and place in the hot oven.  Bake about 30-35 minutes until the popovers are lightly browned and puffy.  DO NOT OPEN THE OVEN DOOR!  Turn the light on and watch them rise.  It doesn't take much for the popovers to deflate if you open the door to peek.

After you remove the pan from the oven, let the steam escape by poking them with a knife.  They are best when served warm.  



 

Chocolate Peanut Clusters

It's no secret I view chocolate as a food group.  During the holidays it is prominently featured in my homemade candy repertoire.  For the past several years I have had the pleasure of baking cookies and making candy for a others to give as gifts.  Including my own gifts, the total is about 100 dozen cookies and candies over a one week period.

This year my friend's mom gave me a recipe for chocolate bark made in a crock pot. She piqued my interest and I had to try it.  The recipe makes approximately 12 dozen peanut clusters, or a large cookie sheet of bark if you choose.  Ingredients will cost approximately $20.00, but you'll have plenty to gift (or keep).      

After you've made the recipe once, you might want to experiment with the ingredients.  I for one will use more German chocolate and less white chocolate next time.  Caramel might be a great addition too.  Use your imagination.  As always, enjoy!

CHOCOLATE PEANUT CLUSTERS

1.  Layer the following ingredients in a crock pot. TIP:  Use a crock pot liner bag to make clean up a breeze.

1- 16 oz jar of salted dry roasted peanuts
1- 16 oz jar of unsalted dry roasted peanuts
1- 6 oz bar Baker's German chocolate, chopped
1- 12 oz bag of semi-sweet chocolate chips
6- 6 oz bars Baker's premium white chocolate

2.  Cook covered at low temperature (about 200 degrees) for approximately 2 - 2 1/2 hours.  Remove lid and stir until all nuts and chocolate is well mixed.

3.  Remove entire bag and place on a  jelly roll pan (or cookie sheet with edges).  If you don't have the pans, Cut along the seams with a pair of scissors.  The bag will open up and fit on the jelly roll pan with a generous overhang.

4.  At this point if you don't want to make clusters, spread the mixture evenly on the pan.  Let cool completely  and break into pieces.

5.  To make clusters, scoop about a teaspoon of candy mixture and drop onto parchment paper or waxed paper to cool as shown below.

Chocolate Covered Cherries

I love chocolate.  To me it is a food group!  As a child my favorite thing was to go to my father's office, walk directly to his desk and in the bottom drawer on the left hand side was a stash of chocolate.  That was nearly 40 years ago and I can remember exactly where he kept it.  In my office I have a stash of chocolate in the top left hand drawer.  It isn't a secret and everyone knows I can hook them up with a chocolate fix.

My dad has always loved chocolate covered cherries.  My grandmother used to buy them and I loved them too.  They can be bought for a buck almost anywhere.  I've never figured out how they can sell them so inexpensively!  This year I decided to make them for my dad.  He is a young 83 years old, and I love him more than anyone in the world.  He deserves the best of everything.  This one is for you Dad!  I love you!

Chocolate Covered Cherries


1 jar of maraschino cherries with stems

1/2 pound fondant (I prefer Duff's which comes in a 2 pound bucket for $19.99 at Michael's)

1/2 pound chocolate such as Ghiradelli, Wilton, or chocolate coating if you prefer

1. Drain cherries on a triple layer of paper towels for at least 24 hours to absorb all liquid.

2.  Roll a ball of fondant about the size of a golf ball with a fondant roller or a rolling pin dusted with cornstarch until it is about 1/8 inch thick.

3.  Cut a piece of fondant large enough to completely cover the cherry, pressing the edges toward the stem to seal.  Use a small dab of water to smooth if necessary.

4.  Place on a plate and let the fondant covered cherries dry to the touch, or overnight.

5. Melt chocolate coating in the microwave (or temper chocolate to temperature).

6.  Dip cherries in chocolate and place in a foil candy cup or on wax paper until set.

7.  Allow at least 14 days for the fondant to become a liquid center and voila!  You have chocolate covered cherries that are much better than you can buy at the drugstore!

Cheesy Potato Casserole

Thanksgiving was over too quickly.  Our family Thanksgiving celebration was smaller this year as two of my siblings both daughters spent time with family members in other states.  I am continually thankful for being part of a large and loving family.  I never cease to be amazed by the amount and quality of food offerings my siblings and extended family members provide for our gatherings.  My sister prepared two amazing vegetable dishes.  My sister-in-law set a beautiful table, cooked a picture perfect, delicious turkey and baked some of the most luscious pumpkin desserts I've had the pleasure to eat.  Our dessert table was spectacular!


Normally I would give you a recipe for one of these delectable desserts, but my nephew's wife requested the cheesy potato casserole recipe.  Easier than mashed potatoes, it will feed 15 people.  Preparation time is no more than ten minutes.  Allow a longer baking time (up to two hours) as you are using frozen potatoes.

CHEESY POTATO CASSEROLE


1 - 2 pound bag frozen hash browns (I use Ore-Ida Southern Style)
1 can cream of celery soup
1 can cream of chicken soup (or your choice of cream soups such as potato or mushroom)
1 pint sour cream
1/2 cup shredded cheddar cheese

Topping ingredients:  1/2 cup shredded cheddar cheese and 1 cup of French's French Fried Onions

Preheat oven to 350 degrees F.  Spray a 2-quart casserole dish or large rectangular baking dish with cooking spray and set aside.

1.  Mix both cans of soup, sour cream and 1/2 cup of cheddar in a large bowl.
2   Add the bag of frozen potatoes and mix well.
3.  Add salt and pepper to taste if desired.
4.  Add potato mixture to casserole or baking dish.
5.  Cover with lid or foil and bake for approximately 90 minutes
6.  Remove from oven and top with 1/2 cup shredded cheddar and French fried onions
7.  Return to oven uncovered for an additional 10 minutes to melt cheese and brown onions.

Best Blueberry Muffins

It is no secret I love food.  Breakfast is my favorite meal.  Rising early on a weekday morning is not a problem because it allows plenty of time to cook the most important meal of the day and even get lunch packed.  Muffins will always be one of my favorites, but I confess to loving them fresh out of the oven and not the next day.  So, yes, I'm spoiled.  My friends and neighbors don't seem to mind.  The recipe makes a dozen and after I've had my two, the rest get taken to work or somewhere in the neighborhood for others to enjoy, nice and fresh and warm.

This is a simple to make recipe.  The batter is very thick.  Use a spoon and fill the muffin cups about 3/4 full.  The results are a tender, moist muffin bursting with blueberries. These were just made for a big cold glass of milk, or a hot cup of coffee.

Blueberry Muffins


1 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter (1/2 cup)
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 (or in my case 1 1/2) cup fresh or frozen blueberries

Preheat oven to 400 degrees and line 12 muffin cups with foil or paper liners.

In medium bowl, sift the 1st five dry ingredients.  Melt butter.  In a small bowl whisk together sour cream, egg, vanilla extract and melted butter.  Stir butter mixture into flour mixture and add blueberries until just combined.  Divide the batter among muffin cups. Bake on middle rack of oven until golden, about 20 minutes.

Not a fan of blueberries?  You can substitute a mashed banana and 1/2 cup of semisweet chocolate chips, or a cup of toasted almonds 2/3 cup of dried cranberries and 1/4 teaspoon of almond extract.

Cinnamon Rolls (the easy way)

Personally, I find the smell of freshly baked cinnamon rolls to be intoxicating.  Spice combined with fragrant yeast dough is pure heaven, at least in my mind.  This recipe makes fabulous rolls the easy way, using the bread maker for the dough.  There is still about 4 hours involved, but very little hands-on time is required.  You still get to enjoy the smells from baking them in the oven.  Enjoy!

Dough:

1 cup water
2 tablespoons softened butter
1 egg
3 1/3 cups bread flour (King Arthur is my choice)
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine yeast or quick acting yeast

Filling:


1/3 cup sugar
2 teaspoons ground cinnamon (preferably Saigon cinnamon)
2 tablespoons softened butter

Directions:

1. Add all dough ingredients to the bread pan in your bread maker in the order listed.  Select Sweet Dough cycle or set time for 1:35 hours.
2. Grease a 9 x 9 x 2 inch square pan.  Mix 1/3 cup sugar and the cinnamon.  Roll dough on lightly floured surface into 18 x 9 inch rectangle.  Spread with 2 tablespoons of butter.  Sprinkle with cinnamon-sugar mixture.  Roll up tightly beginning with the short end of the dough.  Pinch edges of the dough to seal.  Cut rolls into 1-inch slices (easiest using dental floss to keep the round shape).  Place in pan.  Cover and let rise in a warm place until doubled in size (1 to 1 1/4 hours).
3. Heat oven to 375 degrees.  Bake 25-30 minutes or until golden brown.  Remove from pan; drizzle glaze over warm rolls.  9 rolls.

Glaze:  Mix 1 cup of powdered sugar, 1/2 teaspoon of vanilla and 1 to 2 tablespoons of milk (I use heavy cream for a richer flavor) until smooth and thin enough to drizzle.