What's for Dinner Tonight? - Page 153

Pressing-On · #**1521** 03-01-2013, 07:24 PM

Quote:

Originally Posted by Margies3

Our local Catholic Church does Friday night Fish Fries during Lent. That's what we had. Baked Potato (not my favorite, but edible) or AuGratin Potatoes (your choice), cole slaw, rolls and all the fish you can eat. And believe me, it is some GOOOOOOD fish!! $7.50 per person. Plus a dessert if you want one (I never do).

The Catholics always have really good dinners, and always give good portions.

Pressing-On · #**1522** 03-01-2013, 07:24 PM

Quote:

Originally Posted by Hoovie

Taking the tribe out for Mexican!

Spinach Enchiladas - my fav!

Pressing-On · #**1523** 03-01-2013, 07:26 PM

Quote:

Originally Posted by Lacey

We had thick juicy cheeseburgers, fries and sweet ice tea!

Making that tomorrow. Avocado, bacon, Grass-fed beef, cheeseburgers. No fries and he will drink his sweet tea.

Pressing-On · #**1524** 03-01-2013, 07:27 PM

Quote:

Originally Posted by Cindy

I had a Girl Scout cookie. A Samoas........it was yummy.

Don't overdo yourself, Cindy!

Pressing-On · #**1525** 03-01-2013, 07:28 PM

Quote:

Originally Posted by KeptByTheWord

We're trying to eat more veggies here at our house. I made a stir-fry for supper. It included carrots, onions, green and red pepper, sweet potato, jalapeno, garlic, and just for good measure, I threw in a bunch of kale. I stir-fried it with some sesame oil and then added soy sauce, and served it up with Jasmine rice. I wasn't sure if my kids would eat the stir-fry with the kale in it, but amazingly they came back for seconds!

That's one reason I bought a Vita-mix. I can get my veges in a lot easier that way.

Sounds like a great meal! Would you ever put Spinach in the rice? I love Spinach.

Pressing-On · #**1526** 03-01-2013, 07:32 PM

Quote:

Originally Posted by Pressing-On

Making this tonight. Ingredients look great - excited for this new recipe!

Crab Cakes With Lemon Cilantro Sauce

Lemon Cilantro Sauce

3 large garlic cloves
2 cups fresh cilantro
1/2 cup fresh flat leaf (Italian) parsley
¼ cup sherry vinegar
⅓ cup olive oil
¼ teaspoon cayenne
juice of 1 lemon
jalapeño

Crab Cakes

8 oz fresh Dungeness crab meat (or your favorite crab), cooked
4 tablespoons celery, finely diced
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 tablespoon minced jalapeño
3 garlic cloves minced
zest of 1 lemon
3 tablespoons mayonnaise
1 cup panko breadcrumbs
2 tablespoons olive oil
2 cups fresh pea sprouts (or fresh micro greens)
2 avocados, sliced

Lemon Cilantro Sauce
Using a food processor, finely chop the garlic. Add cilantro, parsley, sherry vinegar, oil, cayenne, lemon juice and 1/2 teaspoon salt, and pulse until herbs are finely chopped. Set aside or store tightly sealed in the refrigerator. Can be made a day or two in advance.

Crab Cakes:
Pick through the crab meat and remove all shells. Gently squeeze the crab meat to remove excess liquid. Combine the crab, celery, cilantro, parsley, jalapeño, garlic, and lemon zest in a bowl and stir. Add the mayonnaise and stir until it is well incorporated. Diving the mixture into 4 portions, form patties. If you have a 2 inch ring mold, that helps to form even patties, 2 inches wide and about 1 1/2 inches high. Refrigerate at least 30 minutes or until ready to cook and serve.

Heat a skillet over medium-high heat. Pat the tops and bottoms of the crab cakes with the panko crumbs. Heat olive oil in the skillet, add the crab cakes and cook for about 2-3 minutes per side, until the cakes are golden brown on both sides. If you wish, you can cook the second side by placing in a 350º oven for the last 3 minutes.

To serve, place one crab cake on a teaspoon of the sauce. Toss pea sprouts in a few tablespoons of the sauce and place on the plate. Top sprouts with avocado slices and drizzle a bit of the sauce on top. Serve immediately.

Sorry to bump this again, but I had to make an adjustment as I didn't have Sherry Vinegar. You could use Cooking Sherry, which I was also out of, but the best substitute for Sherry Vinegar is Balsamic Vinegar. If you use that you have to use a 3 to 1 portion with Olive Oil. I needed 1/4 cup, that is 4 Tablespoons. So, it would be 3 T. Balsamic Vinegar and 1 T. Olive Oil.

Didn't use the Sprouts or Micro Greens. It was great!!! The Lemon Cilantro Sauce would be perfect on a salad!!!

Will be making this again.

Hoovie · #**1527** 03-01-2013, 07:32 PM

Looked like the wait was too long so we went to Mennonite restaurant.

Pressing-On · #**1528** 03-01-2013, 07:34 PM

Quote:

Originally Posted by Hoovie

Looked like the wait was too long so we went to Mennonite restaurant.

What did you order?

Hoovie · #**1529** 03-01-2013, 07:39 PM

Quote:

Originally Posted by Pressing-On

What did you order?

Baked chicken, mashed potatoes/gravy okra, and homemade dessert bar (peanut butter creams pie is my fav!)

KeptByTheWord · #**1530** 03-01-2013, 08:04 PM

Quote:

Originally Posted by Pressing-On

If there is one thing I do very well, it is cooking Mexican food - from scratch. So, no, we won't be going to Taco Bell. I may have eaten at Taco Bell in 1980 or somewhere around that. Eeesh!

Well, let's see how the crab cakes turn out.

Maybe you need to share some of your home-cooked Mexican recipes with us!

Quote:

Originally Posted by Pressing-On

Spinach Enchiladas - my fav!

Do you have a favorite recipe? Please share

Quote:

Originally Posted by Pressing-On

That's one reason I bought a Vita-mix. I can get my veges in a lot easier that way.

Sounds like a great meal! Would you ever put Spinach in the rice? I love Spinach.

I LOVE spinach too! I've never tried spinach in the rice but I'll give it a try.

How often do you use your Vita-mix?