Crab Cocktail

Living in the desert most of the time motivates me to run not walk to get my hands on the fresh crab when I get back to the northwest. Fresh crab is all but non existant in the desert.



Of course there are no fishing boats cruising past the pool.

The first thing I do when I land in Seattle is grab my cloth bags and head to Pike Place Market. It is literally 1 block from our condo. My favorite things I trek back up that hill home with are fresh crab, brie and other wonderful cheeses from DeLaunrenti's, wonderful meats from their deli, and an array of seasonal vegetables from the huge selection of organic growers that line the streets.
Our dinner that night will always begin with an amazing "Crab Cocktail". This is where the heavens open and the angels sing.....

I know many people use other greens ect... in their cocktails but we love just very thin sliced celery. Feel free to use whatever greens you like for this.
I simply used clear coffee mugs that work great for us however if you have guests just use your fancy stemwear.
Easy and elegant.

Crab Cocktail
3 large celery ribs-sliced very thin
1/4 lb fresh bulk crab
Cocktail Sauce
1/2 cp ketchup SF-GF
1 Tbs Horseradish-or to taste
2 tsp lemon juice
1/2 tsp worcestershire-SF 
salt & pepper to taste

Start with a bit of cocktail sauce in the bottom then layer the celery, crab and cocktail sauce.
Make ahead and refridgerate until time for appitizers.

Look up, the angels are singing!!!!

Sour Cream Chicken Enchilada (Eggplant)

I found a wonderful multi colored bag of eggplant a couple of days ago and I have been wanting to try an enchilada dish. Sometimes I just get that overwhelming craving for my Mom's amazing enchilada's. Had to try it casserole style. Same great flavor. This really turned out fabulous with that creamy enchilada flavor it's all about and of course... no pasta.
Really guys, we've so proved we can make amazing dishes without all the gluten and carbs. Why are we so surprised when it really does taste great. This is one of the keepers.
Of course as with most all great casseroles, this is great made the day before and then baked. Flavors just seem to kick it up a notch.

Ingredients:
1 lb chicken-(I like thighs)
2 med eggplants-1/2" slices
1 cp sour cream
1 cp SF enchilada sauce1 med onion
2 cps jack cheese or mexican blend-divided
2 4oz can chopped green chilies
1 lg can whole black olives-optional


(what's great about the whole olives is if you don't like them or do not want the extra carbs you can just pick them out and give them to the olive lover in the family)


Process:

• Bring chicken and just enough water to cover to boil on stove top. Turn heat to low and simmer for 30 min. Take chicken out of pot and set aside to cool a bit. When cooled to enough to handle, shred or dice.
• Slice eggplant lengthwise 1/2" thick. Brush both sides with olive oil, sprinkle with salt & pepper.
• Broil on low until soft, turning over mid way. about 15 minutes on each side depending on your broiler. Watch carefully.
• In a medium sized bowl, mix all other ingredients except 1/2 of cheese. Stir together until mixed well.
• In a casserole dish or dutch oven layer beginning with eggplant, chicken, sauce. Repeat.
• Bake covered for 40 minutes. Uncover and add cheese to top continue cooking 15 minutes.  Let rest for 15-20 minutes to firm up.

Creamed Spinach

Ingredients:
2 1/2 lbs spinach-  a BIG bag
1/4 cream-warmed
4 ounces cream cheese-room temp
1/8 tsp nutmeg or to taste
2 TBL butter
1/2 white onion-minced
4 cloves garlic
salt, pepper to taste
1 cp parmesan cheese-
(good stuff, not the green can)


Sauce: Heat cream and cream cheese (small pieces) on stove to melt cream cheese, mix in nutmeg .
Saute: Melt butter in deep skillet or pan on medium, add onions, garlic salt & pepper. Cook until onions are slightly soft. Add spinach and saute til tender. Add sauce.

A really great side dish. We served this along side the yummy oven fried chicken. Here's a peek into my kitchen conversation. Mark: NOOOOOOO, I don't like creamed spinach. Me: I have a separate salad if you don't like it but at least try it. Dinner time..... Me: want the salad? Mark: NOOOOOOO, this is amazing I want more creamed spinach.
We scooped a piece of oven fried chicken into the creamed spinach. All I heard was ooooh's and ahhhhhhh's. So gotta say, if I made a believer out of my hubby, it has to be fabulous.

inspired by several recipes including Martha Stewarts

Oven Fried Chicken

I am the "fried chicken queen". Not that I have cooked much of it through the years .... I just love to EAT IT!!!!
I have to say that fried chicken has been my one single downfall from time to time while traveling or for that matter the famous Murph's Gaslight in Bermuda Dunes, CA near where we live. I have liked this style as it does not have a heavy coating.
My mother and grandmother were famous for their fried chicken so growing up we consumed our fair share. I'm sure it, among other southern cooking is why I must do my best now to recreate some of our family favorites into a healtier version.
I have played around with several variations and combinations for fried chicken, nuggets and strips. I am always partial to bone in although I have landed on this one and it works fabulously for all of them.

Ingredients:
4 chicken breast halves
   or 1 whole chicken cut up
3 eggs, beaten
2 cups almond flour- fine
3/4 cp Parmesan cheese-fine
1/2 tsp oregano
1/2 tsp Celtic salt
1/2 tsp pepper
olive oil spray

Preperation:
Preheat oven 350.

• Spray a foil lined baking sheet with olive oil spray.
• Mix eggs in medium bowl. Mix almond flour with the rest of the dry ingredients in another medium bowl.
• Cut chicken breast halves into 3 pieces each.
• Dip the pieces into egg mixture then coat with almond coating. (I will often divide almond mixture into two batches as it helps keep it from getting wet clumps into the mixture which enables it to cling to the chicken better)
• Place chicken onto baking sheet
• Spray tops of breded chicken with more olive oil spray.
• Bake 20-25 minutes. For a crispy outside, turn broiler on low and broil each side for 5 minutes. Keep a close eye on it.

In my freezer

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I like to double this recipe and freeze it on a pan right after breading the chicken. When it is frozen I put it in a Ziploc to bake at a later date. Couldn't be easier.

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 I served this with a creamed spinach that was fabulous to dip the bites of fried chicken into.

Recipe to follow

Twice Baked Cauliflower



Ok, I know these are not actually baked twice but you or any of your guests will never know it when you get done this fabulous concoction. This is actually the same recipe that we have done for years for our potatoes at Christmas and Thanksgiving. It as well is my husbands 1st choice with a nice big roast featured in my previous post. So I recreated it a couple of years ago with cauliflower and he is one happy guy. He has never even asked to go back to the actual potatoes.
We usually make a big batch of this dish because we love the left overs as much or more than the 1st night.

Ingredients:
1 head cauliflower
1/2 Bacon Ends and Pieces-medium chunks
4 oz cream cheese
4 TBS butter
2 green onions-sliced1 cp sharp cheddar cheese-shredded
Salt, Pepper to taste

I have seen many different variations of this dish in the LC world. We all seem to have our own version of it and each one as yummy as the other.

Preparation:
Preheat oven 350
Steam cauliflower on stove top until well tender. Thoroughly drain.
Cut and brown bacon on stove top. Do not over cook as it will still be baked further in the oven.
Whip cauliflower well with mixer, add butter, cream cheese and 1/2 cp cheddar cheese and mix until smooth. If needed add a bit of cream. Add bacon and green onion and blend in.

Pour mixture into a casserole dish.  Bake for 25-30 min. Sprinkle with rest of cheddar cheese 1/2 way through.