You will need: 1 egg 1 tablespoon of milk 16 ounces imitation crabmeat 4 oz of cream cheese 2 tablespoons of mayonnaise 3 stalks of green onion, diced ½ teaspoons of garlic powder 1 tablespoon of Ketchup 1 teaspoon of Sriracha Sauce ½ teaspoons of black ground pepper 1 teaspoon of Kosher salt 1 cup of shredded cheddar cheese | Directions: Preheat the oven to 350°F. Beat an egg in a bowl with 1 tbsp of milk, set aside for now. Shred and dice crab meat. Now in a separate bowl, combine together: warmed cream cheese, ½ cup of shredded cheddar cheese, mayonnaise, Ketchup + Sriracha Sauce (can be replaced with 1 ¼ teaspoons of Worcestershire Sauce), garlic, onions, and salt & black pepper. Mix until even. Now, mix in egg mixture until even. Add shredded crab meat, mix all together. Transfer into a 9” pie pan and even it out. Sprinkle with the rest of the ½ cup of shredded cheddar cheese. Put it in the oven and bake for 30 minutes or until the top is golden. Let it cool, cut it and serve as a side dish with your favorite sauce. |
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Directions Preheat the oven to 375°F. Preparing the vegetable seasoning: In a mortar and pestle, grind the garlic, salt, fresh thyme, oregano and black pepper until it forms a coarse paste. Preparing the vegetables: Line a deep dish with parchment paper. Grease with a little olive oil. Combine the tomatoes and zucchini in a large bowl. Add the vegetable seasoning, leeks and lemon. Toss until well coated. Arrange the vegetables in one layer, by overlapping them. Drizzle with more olive oil. Cover with aluminum foil and bake for 30 minutes at 375°F. Remove the aluminum foil and sprinkle with cheese. Bake for an additional 20 minutes until browned. Remove from the oven and allow to cool for 10-15 minutes. Sprinkle with parsley. Serve warm or at room temperature. Bon appétit!
Spray a mini cupcake tin with cooking spray and preheat your oven to 400 degrees.
Grate the zucchini and squash and remove the excess water by pressing on the shreddings with a paper towel. Combine all ingredients in a bowl and mix well. Fill each cupcake tin slot to the top and press the mixture down with your spoon so that it’s compact. Bake for about 20 minutes or until the tops start to turn golden. Great alternative to carbs-filled mashed potatoes, especially when you are dieting. "Mashed Cauliflower takes the role of the mashed potatoes. They’re creamy, hearty and comforting just like your traditional mash. I mean, they even serve as the perfect bed for a ladle of gravy just like your traditional mash BUT they are a lot lighter, leaving you with plenty of room for what’s to come." ~ Dani
DIRECTION:
Wash, core and roughly chop the head of the cauliflower. Bring a large pot of water to a boil. Place cauliflower in a steam basket and steam for about eight minutes or until fork tender. In the food processor, place all the ingredients together and blend on high. You want the finished product to be like a thick puree. Once everything comes together... taste it. Is it too thin? Add more cheese… A little bland? Another hit of salt! It’s in you’re hands… do you’re thing and remember… enjoy!! I gave it to my sister to taste without telling her it's made out of cauliflower. She could not tell the difference and was surprised that it was not made out of the potatoes. So, you can't tell the difference, it tastes and its consistency feels the same as if it were made out of the potatoes. |
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March 2016
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