Bread Crumbs |

Crab Cakes with Spicy Remoulade

Posted on January 3, 2013 by Kaitlin

I realized I have never posted a recipe for crab cakes. That is ridiculous! So today’s the day. I found this recipe in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry. Crab cakes: 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise 1/4 teaspoon black pepper 2 green onions, finely chopped 1 large egg, lightly beaten 1 cup bread crumbs, divided 2 tablespoons canola oil, divided Remoulade: 1/4 cup canola mayonnaise 2 teaspoons minced shallots 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 1/2 teaspoons Dijon mustard 3/4 teaspoon capers, chopped 3/4 teaspoon champagne vinegar 1/4 teaspoon ground white pepper 1/8 teaspoon ground red pepper

Lobster Mac and Cheese

Posted on May 24, 2012 by Kaitlin

I have wanted to make Lobster Mac and Cheese for the longest time. So when I was having a crummy week, I thought it would be the perfect pick-me up. (I treat myself really well, don’t I?) Continental, a restaurant in Old City and Midtown, Philadelphia, have the most fantastic Lobster Mac and Cheese. Made with orzo, the restaurants use Fontina and Gruyere cheese to make a creamy, crave-worthy meal. I used a FoodNetwork.com recipe as a base with Continental’s version as inspiration. I headed to DiBruno Bros. to pick up my cheeses, and they were somehow out of both Fontina and Gruyere. Sad day. DiBruno Bros. never disappoints though, and the cheesemonger helped me choose two cheeses: Comté and Tomme de Berger. Comté is very similar to Gruyere but is from France (rather than Switzerland). It has a slight nutty flavor to it, and melts wonderfully (it’s commonly used in fondue). Tomme de Berger also has a bit of a nutty flavor and is a blend of sheep and goat’s milk. If you can’t find these, substitute Gruyere for the Comté and Fontina for the Tomme de Berger. Ingredients: 2 cups orzo 1 pint milk 8 tablespoons unsalted butter, … Continue reading →

Creamy Spring Pasta

Posted on April 11, 2012 by Kaitlin

I was talking to my mom on the phone earlier this week and she mentioned she was making a creamy pasta with peas (her favorite) for dinner. Naturally, I had some taste bud jealousy and decided that I needed to have that as well this week. Cooking Light’s most recent issue had this Creamy Spring Pasta which sounded fantastic so I was able to! Ingredients: 3 quarts water 2 ounces French bread baguette, torn into pieces 1 tablespoon butter 3 garlic cloves, minced and divided 1 batch of asparagus, cut diagonally into two inch pieces 1 cup frozen peas and carrots mixture 6 ounces fresh spinach fettuccine 2 teaspoons olive oil 1/3 cup finely chopped sweet onion 1 tablespoon all-purpose flour 1/4 cup fat-free, lower-sodium chicken broth 1 cup 1% low-fat milk 3 ounces 1/3-less-fat cream cheese 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh tarragon Bring 3 quarts of water to a boil in a large pot. Add the torn bread to a food processor (I just used my Magic Bullet) and process until it becomes coarse crumbs. Melt the butter in a large … Continue reading →

Guest Post: Gourmet Turkey Burger with Island Slaw from Positively Cooking

Posted on March 8, 2012 by Kaitlin

I have another amazing guest post for you today! Adrienne, from Positively Cooking, agreed to share one of her delicious recipes with us. Positively Cooking is chock full of delicious and nutritious meals that use easy to find ingredients. Her Gourmet Turkey Burger with Island Slaw is not only beautiful (I mean, look at these photos) but it is a healthy and delicious meal as well. Check out her recipe below and be sure to pop over to Positively Cooking to see all of the other mouth watering recipes her blog has to offer! A savory, juicy burger is pretty hard to beat. When that burger is full of nutrients, easy on your waistline, easy on your budget, and needless to say tastes delicious, a burger is near impossible to beat. Using ingredients you probably already have in your kitchen, I have developed my Gourmet Turkey Burger w Island Slaw from my own personal cravings for a filling, tasty meal. You don’t need to wait until sweet summertime to enjoy burgers from the grill. Since I am an Ohio girl (and stuck inside during the winter months… ugh), I grilled mine stovetop on a griddle and also tried it on … Continue reading →

Risotto Balls with Marinara Dipping Sauce

Posted on March 7, 2012 by Kaitlin

I love when you can incorporate leftovers from one meal into a new dinner the next night. I am a huge fan of risotto, but it can get a little old eating reheated risotto after a few nights. Risotto balls are the perfect way to still use those leftovers but have a completely different meal. I used my leftover Mushroom Risotto for this recipe, but feel free to use whatever you might have. Ingredients: 1 cup risotto 1/2 cup Italian bread crumbs 1 large egg 6 fresh mozzarella balls 1 tablespoon fresh basil, roughly chopped 1 shallot, minced 2 garlic cloves, minced 1/2 cup marinara sauce (I used Pomi Tomato Basil sauce) Oil, for frying Add the risotto, 1/4 cup bread crumbs, basil, and the egg to a small bowl. Mix to combine. Form the risotto into palm sized balls, adding a mozzarella ball in the center and forming the risotto around the mozzarella ball. (It should make 6 risotto balls) Add the remaining bread crumbs to a plate. Roll the balls in the bread crumbs and place on a cookie sheet lined with parchment paper. Refrigerate for 30 minutes. (This will help the risotto balls keep their shape when … Continue reading →