Crab Cakes with Lemon Aioli

What You'll Need

• For the lemon aioli:
• 1 cup mayonnaise (purchased or homemade)
• Finely grated zest of 1 lemon
• 2 Tbs. fresh lemon juice
• 1 clove garlic, minced
• Fine sea salt and freshly ground pepper, to taste
• For the crab cakes:
• 1 lb. fresh-cooked lump crabmeat
• 3/4 cup panko or other dried bread crumbs
• 1 egg, beaten
• 1 Tbs. Dijon mustard
• 2 tsp. Worcestershire sauce
• 1/4 tsp. hot pepper sauce
• 1 Tbs. chopped fresh flat-leaf parsley
• 1/2 cup canola oil
• Lemon wedges for serving

How to Make It

1. To make the aioli, in a small bowl, mix together the mayonnaise, lemon zest and juice and garlic. Season with salt and pepper. Set aside 1/4 cup of the aioli. Cover and refrigerate the remaining aioli until serving.
2. Line a rimmed baking sheet with parchment paper. To make the crab cakes, pick over the crabmeat for shell shards and cartilage. In a bowl, mix together 1/4 cup of the panko, the reserved 1/4 cup aioli, the egg, mustard, Worcestershire sauce, hot pepper sauce and parsley. Add the crabmeat and mix gently until combined. Divide the mixture into 8 equal portions and shape each portion into a thick cake. Spread the remaining 1/2 cup panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to the prepared baking sheet. Refrigerate for 15 minutes.
3. In a large frying pan, heat the oil over medium-high heat until it shimmers. Add the cakes and cook until the undersides are golden brown, 2–3 minutes. Flip the cakes and cook until the other sides are golden brown, about 2 minutes more. Using a slotted spatula, transfer to paper towels to drain briefly.
4. Serve the crab cakes at once with the lemon wedges and pass the remaining lemon aioli on the side. Serves 4.

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Strawberry Chocolate Chunk Ricotta Pancakes

What You'll Need

• 3 large eggs, separated
• 1 cup whole milk ricotta cheese
• 3 tablespoons almond milk (yes, you can use whole cow's milk here instead)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 2/3 cups + 2 tablespoons all-purpose flour
• 1 cup strawberries, sliced
• 3 ounces dark or milk chocolate, chopped into small chunks
• 4 tablespoons butter, for the pan

How to Make It

1. In a large bowl whisk together the egg yolks, ricotta cheese, milk, sugar, salt, vanilla, and baking powder.
2. In a separate large bowl add flour, strawberries, and chocolate and toss to combine, making sure berries are fully coated in the flour.
3. Add flour mixture to cheese mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
4. Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
5. With a rubber spatula fold egg whites into flour/cheese mixture, stirring until fully incorporated.
6. Melt 1 tablespoon of butter in a large skillet over medium heat.
7. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
8. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
9. Top pancakes with syrup, strawberries, chocolate, or anything else your heart desires! Serve at once.

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CROCK POT BUFFALO RANCH PULLED CHICKEN

What You'll Need

• 5 Frozen ***B/S***Chicken Breasts
• 1/2 Tbsp Dried Parsley
• 1 tsp Garlic Powder
• 1 Tbsp Onion Powder
• 1/2 tsp Dried Thyme
• 1/4 tsp Salt
• 1 packs dry ranch dressing
• 1 C Frank's Red Hot Sauce

How to Make It

1. Place frozen chicken breasts into the slow cooker.
2. Mix together all remaining ingredients in a bowl.
3. Pour sauce over frozen chicken breasts and turn to low.
4. Cook for about 5 hours.
5. Using two forks or tongs, shred chicken.
6. ***B/S means boneless n skinless, you don't have to use frozen, you can use regular boneless chicken breast

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QUICK CHICKEN SOUP

What You'll Need

• 1/2 of medium onion, chopped
• 1 bag of egg noodles (you can use either medium or wide)
• 2 cans of cooked chunk chicken breast (I like the Tyson brand), strained
• 1 can of sliced carrots, strained
• Water
• Chicken Bouillon cubes
• Parsley Flakes

How to Make It

1. – In a large soup pot, saute onion in olive oil until translucent.
2. -Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth.
3. -Bring to a rolling boil and add bag of egg noodles.
4. -Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally.
5. -Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.)
6. -Sprinkle parsley flakes on top and serve!!! (Don’t skip out on the parsley flakes- it really adds to the « homestyle » look of the soup.

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Deviled Egg Spread

What You'll Need

• 1 dozen large eggs
• 2 tablespoons white vinegar
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• Salt & pepper
• Paprika for dusting

How to Make It

1. Perfect Hard Boiled Eggs
2. In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.
3. Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

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CORN NUGGETS

What You'll Need

• 1 (11 ounce) can creamed corn
• 1 (11 ounce) can whole kernel corn, drained
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 egg white
• 2 tablespoons milk
• salt and pepper to taste
• 3 cups vegetable oil for deep frying

How to Make It

1. In a medium bowl, stir together the creamed corn and dried whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the mixture onto the sheet corn, and freeze Until firm, About 3 hours. Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and fry in hot oil Quickly Until golden brown. Remove to paper towels to drain.

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Pink Cloud Salad

What You'll Need

• 20 ozs crushed pineapple
• 3 ozs cherry (jello)
• 1/2 cup cold water
• 16 ozs cottage cheese
• 9 ozs cool whip
• 1/2 cup chopped pecans

How to Make It

1. In a large sauce pan mix the pineapples and cherry jello, bring to a boil,add 1/2 cup cold water
2. Let mixture Chill until soft set,fold in cottage cheese, cool whip&pecans
3. Chill until congealed firm
4. And then enjoy!

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