Slow Cooker Red Beans and Rice

As kids are going back to school (or may even be back!) and the “busy season” of work creeps closer, it’s necessary to find recipes that can be prepared ahead of time so that weeknight meals can be on the table as quickly as possible. My favorite tool for really yummy dishes that I can just reheat is my lovely slow cooker.   Cooking Light had a recipe for Slow Cooker Red Beans and Rice that is perfect for weekend prep and weeknight meals. This particular recipe has a good amount of prep time before putting everything in the slow cooker so I’d suggest making it on a weekend versus a weeknight morning. (If you want to make this before work, set aside 30-45 minutes to get everything ready to put in the slow cooker.)   A couple of notes before I dive into the recipe. You actually soak the dried red beans in water overnight, so don’t forget to do that that night before you plan on making this recipe. Also, dried kidney beans apparently contain a toxin that is not killed at low temperatures (like in a slow cooker) so you have to boil them for 10 minutes … Continue reading

Crab Cakes with Spicy Remoulade

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

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