Crab rangoons are basically crab and cream cheese wontons. They are popular appetizer in Chinese restaurants all across the country and are one of the easiest things to make. Crab rangoons are packed with fresh crab taste and super creamy cheese oozes out as you bite into them. You can substitute the rangoons with imitation crab to get more of the fast food chinese restaurant flavor, but in opinion the real crab is so much better. These are really fun to make with the whole family, just don’t let the little kids around the oil! The crab rangoons can be made a ahead and even frozen for dinners or snacks down the road. Check out the recipe below in post.
Once again we are back to the eve of cinco de mayo and what else do you make for the holiday, TACOS. These chili rubbed salmon tacos are packed with heart healthy salmon, avocado, and a lime mayonnaise sauce all wrapped in a corn tortilla and finished off with your favorite toppings. The preparation is simple and takes no more then 20 minutes to table and enjoying them. Check out the recipe below and let me know what your favorite taco is.
Tacos are one of the dinners most families keep as a staple for an easy family dinner. These fried fish tacos have a crispy golden brown crust while the fish inside is moist and full flavored. The best fish to use is a halibut or cod or other firm white fish. Then topped with the sriracha lime creme and picked cabbage add a great splash of color a mixture of heat and tangy-ness that complement the fish well. The use of soda does the same thing beer would do in a batter, but adds a bit of sweetness and helps with the golden color. The recipe can be easily expanded to feed more and the sauce can be made ahead of time to cut down on same day preparation. Check out the recipe below.
Some of the best meals are the meals that are made with a few simple ingredients and is simple to make in a short time. This Red Curry Peanut Noodles with Shrimp is a meal that has great simple ingredients that are pack with flavors and the whole meal can be made in under 20 minutes total. The heat of the meal can be easy adjusted by the amount of curry paste you use. The peanut butter does tend to tame the heat but there is a bit of heat that still makes it through. at the end. The shrimp can be easily replaced with chicken or some other protein that fits your preference more. This is a great meal for the peanut lover which my family is full of.
As spring is finally coming around here in Minnesota (I can Finally see my grill after a record breaking snow fall last month). I decided to celebrate by making a this extremely health, but delicious salmon and farro salad. There is something about fresh grilled vegetable that make them taste great, and the lemon glaze on the salmon make it great tasting fish even better. Topped with the lemon thyme vinaigrette and sliced almonds is the prefect way to finish the dish.
Farro is a great ancient grain that is making a comeback. It is not gluten-free since it is derived from wheat. Farro is a great source of fiber and protein and has a great nutty flavor. It is a great substitute for rice, barley and other grains in salads, side dishes and soups.
Right now Mardi Gras is happening down in New Orleans and Fat Tuesday being this coming Tuesday. I decided to make one of my favorite dishes from the area, a shrimp po boy. My favorite part of the shrimp po boy is how how simple but delicious the sandwich is. It is a classic sandwich that consist of lettuce, tomato, pickle, mayonnaise based sauce with meat, typically fried seafood. My recipe is close to the version that you could get down there, but I have added my own touches like adding additional spice to the standard remoulade sauce that would normally go on the sandwich to give you a bit of a heat which goes great with the fried shrimp.
For valentine's day this year, I made my wife this wonderful scallop picatta. Scallops is one of those dishes she always leans to when we go out to eat and did her eyes light up when she saw them for dinner. For this scallops picatta recipe you can feed your whole family for the price it would cost for one scallop meal at a restaurant and have similar result with not much effort. The acid from the lemon juice and the richness from the butter that is use to thicken the sauce goes perfect over the scallops. Check out the recipe below.
Fra Diavolo (Brothers Devil in Italian) is a sauce that is normally a tomato-based sauce with chili peppers for spice normally with seafood. Scampi Fra Diavolo has everything that makes a great meal, butter, garlic and a bit of a spicy (but not to much) that leaves your mouth looking for more. The tender shrimp covered in the crunchy panko breadcrumbs make it perfect over pasta, polenta over even as an appetizer on top of toasted bread.
This is a great change to the same old crab fish cake that is out there. With this recipe there is no issues with the cake falling apart in the pan like most recipes out there, but are still very tender and the fish is flakey with the addition of the potato. Try this out, the recipe is below.
The first thing you want to do is peel and dice the potato. I cut the potato into quarters long ways and slice into 1" pieces. Just make sure to cut into uniform pieces so everything cooks evenly.
Once you have the potato cut up you want to add the pieces to a small pot and fill with salted water until the water is early coving all of the potato pieces. and bring the potatoes to a boil, then let simmer for about 10mins until the potato pieces are fork tender.
Once fork tender use a spoon to mash the potato pieces, let cool and work on the Cod. For the cod, use a paper towel to past dry the fillets and salt and pepper both sides and brush with the olive oil. Cook in a 350 degree oven for about 15mins, or until fully cooked dependent on size and thickness of the fillets. Once cooked, let the fillets cool as you work on the egg mixture.
In a large bowl, add the eggs, green onions, minced garlic and parsley. Beat until the egg is well beaten. add the panko breadcrumbs and mix together. Add the cod and mash potatoes.
Fold the Cod and mashed potatoes, being careful keeping the cod in larger pieces. Mix to just combine. Cover and let rest in the refrigerator for 10mins.
Keeping your hands damp, form about 1/3 cup of the mixture into a 2-3in by 1 inch cake. Add the cakes to a lined sheet pan and keep repeating until you have all 12 cakes done.
In a large skillet, Heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot add the cakes and cook in batches of 3-4 making sure not to overcrowd your pan. Cook on each side for around 3-4 minutes. Serve with Remoulade sauce, my sauce is 1/2cup of mayonnaise, 2 tablespoons diced dill pickles, 1 tablespoon of join mustard, 2 teaspoon of lemon juice and a dash of cayenne pepper.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!