White Wine Vinegar |

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

Pasta Salad

Posted on June 30, 2011 by Kaitlin

It’s almost July 4th weekend, so I am preparing a bunch of dishes for me to trek down to the beach. I tend to make food that can marinate for a day or two so that I have time to make it without rushing around right before we leave. This time around, I decided to make a pasta salad based off my mom’s version. Ingredients: 1 box of tri-colored pasta 1 can of pitted black olives, sliced 1 package of cherry or grape tomatoes 1/2 cup corn kernels 1/2 can of black beans, rinsed 6 mozzarella balls, halved small jar of artichoke hearts, chopped 1 onion, chopped 1 jar roasted red peppers, roughly chopped Italian dressing (recipe below) Ingredients for Italian dressing: 1 tablespoon garlic salt 1 tablespoon onion powder 2 tablespoons dried oregano 1 teaspoon black pepper 1 teaspoon dried basil 1 tablespoon dried parsley 1/4 teaspoon celery salt 1 teaspoon salt 1/2 cup white wine or rice vinegar 1 1/3 cup olive oil or canola oil

Gazpacho

Posted on June 15, 2011 by Kaitlin

The warm days in Philadelphia keep on coming, so I think it’s time to attempt making the summer favorite: gazpacho. I wanted to do an heirloom gazpacho, but I am presently cooking out of Wilmington and the local store does not carry any. Sigh. I used this recipe from Cooking Light and just changed some of the ingredients to fit what I could find in the store. Ingredients: 2 seeded peeled cucumbers, plus 1 for garnish 1 chopped Vidalia or other sweet onion 1 coarsely chopped red bell pepper 6 tablespoons white wine vinegar 1 tablespoon extravirgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 large tomatoes, chopped seeded & peeled 1 garlic clove, minced 1 finely chopped yellow pepper, for garnish 1 finely chopped orange pepper, for garnish 1 finely chopped tomatillo, for garnish 8 pieces of garlic bread (optional) To begin, prepare all of your ingredients. Peel and seed 2 cucumbers. To learn how to seed a cucumber, check out my post here. Roughly chop the onion and red bell pepper. To peel a tomato, prepare a bowl with ice water and bring another pot of water to a boil. On the bottom side … Continue reading →