Tag Archives: dinner done

Citrus-Kissed Crab Cakes

March 6, 2016



Every year when the Lenten season rolls around, I hear my gramma’s voice in my head telling me to be a good Catholic and skip meat on Fridays.  I fail at this a thousand times over, because while I love Jesus, I also really love steak.  That being said, I always embark on the Lent season with the best of intentions.  This always excites my husband because he knows it boils down to one thing- revamping our seafood repertoire!  This week’s lent special is brought to you from inspiration taken from a stacked crab salad- fresh and bright.  I’m  makin’ gramma proud today by whipping up my Citrus-Kissed Crab Cakes, and it couldn’t be easier!

1 lb lump crab meat
10 crushed ritz crackers
1 TBSP whipped chive cream cheese
1/4 cup finely diced mango
1/4 cup diced red onion
1 avocado- 1/2 mashed, 1/2 finely diced
1 tsp old bay seasoning
1/4 tsp teriyaki sauce
pinch of salt
pinch of pepper

Combine all ingredients in a bowl, folding gently with fingers.
Loosely form into patties.
Bake 20 minutes @ 425 degrees, then Broil for 3 minutes

Serve with bay chips, bay fries, or a peppery arugula salad.

Parmesan Chicken with Linguine in a Sun-dried Tomato Cream Sauce

June 6, 2014

IMG_0894 Wow- that’s a long title, but it really says it all… golden brown crusted chicken, bright bursts of flavor from sun-dried tomatoes, and a luscious cream sauce.  Best of all, it’s on the table in about 40 minutes start to finish.  If I can make this on a crazy Monday after work, I know you can too!  Go on, impress your family, or save it and really impress some weekend dinner guests!

Starting off with the chicken, create a breading station.IMG_0885  I use paper plates for easy clean up!  In one plate, you’ll need some flour seasoned with salt and pepper.  In the second, crack and whip up an egg.  In the third, combine equal parts bread crumbs with grated Parmesan cheese.  If you have massive chicken breasts, like mine were, go ahead and pound them out a bit- they’ll cook quicker and more evenly.  Then just move your chicken through the breading station, starting with flour, and ending at the bread crumb mix.    IMG_0889Once breaded, pop them into a hot skillet that’s been coated with a swirl of olive oil.  Brown the chicken about 3 minutes on each side. (Note: the second side usually takes a bit less time because the oil is hot and sizzling!)    Transfer to a 350 degree oven for 30 minutes.

About halfway through the cook time of the chicken, you can start your sauce.

Sun-dried Tomato Cream Sauce:
2 tbsp butter
2 tbsp flour
1 pint heavy cream
1 tbsp minced garlic
2 tbsp tomato paste
2 tbsp italian herb paste (usually found in your grocer’s produce section- it’s in a tube)
1 cup grated Parmesan/ Asiago cheese blend
2 cups chopped baby spinach
1 cup julienned sun-dried tomatoes
salt and pepper to taste

Start with 2 tbsp butter.  Melt over medium low heat, and once melted, stir in 2 tbsp of flour. Slowly stir in 1/2 of the pint of heavy cream, along with 1 tbsp minced garlic, 2 tbsp tomato paste, and 2 tbsp italian herb paste.  Stir over low heat, gradually increasing to medium heat.  Add in 1 cup of the Asiago/ Parmesan cheese blend, 2 cups of baby spinach, and 1 cup of julienned sun-dried tomatoes.  Continue to stir occassionally, adding the remaining 1/2 pint of heavy cream bit by bit.  If sauce seems thin, add a smidge more cheese.
Add salt and pepper to taste, and reduce heat to low.  Stir occasionally and continue to simmer on low until chicken is finished cooking.


For this recipe, I used Bertolli’s fresh linguine found in my grocer’s deli department, but you can use any pasta that you like!  I served it up with the bed of pasta, topped with cream sauce, and then topped with sauced chicken on top of that.  I was really longing for a nice glass of white wine to go along with it, but lemonade was on the menu for me!  If you make this- have  it with the wine for me!

**Disclaimer: This meal is by no means healthy…but it is healthy for your soul, so eat up in moderation!**