1 large egg
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
½ cup panko
1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter
3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes
Stir the sweet potatoes once or twice during roasting
4 boneless pork chops, cut 1/2 inch thick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried rosemary, crushed
3 cloves garlic, minced
Preheat oven to 425 degrees F. Sprinkle all sides of chops with salt and pepper; set aside. In a small bowl combine rosemary and garlic. Sprinkle rosemary mixture evenly over all sides of the chops; rub in with your fingers.
Place chops on a rack in a shallow roasting pan. Roast chops for 10 minutes. Reduce oven temperature to 350 degrees F and continue roasting about 25 minutes or until no pink remains (160 degrees F) and juices run clear.
small Pom-Poms (1/2 inch work well)
Caterpillar Clothes Pin Directions:
Apply craft glue on to the clothes pins and press on pom-poms. Apply glue to the face and press on googly eyes. Make sure the face is at the narrow end of the clothes pin so that it is easier to hold when it is finished.
1 cup ketchup
1/3 cup honey
¼ cup soy sauce
2 garlic cloves (minced)
1 1/2 lbs boneless pork chops
salt and pepper
Step 1: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set aside.
Step 2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat.
Step 3: Grease the grill grates of an outdoor grill and heat the grill to medium-high heat. Place pork chops onto the grill, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is cooked through (the internal temperature has reached 145 degrees).
2 1/2 cups red table wine
1/2 cup peach nectar
1/4 cup brandy
1/4 cup sugar for the syrup
2 tablespoons sugar for the peaches
2 tablespoons honey, plus more for garnish
2 cinnamon sticks
1 tsp vanilla
1/2 stick unsalted butter
6 ripe peaches, halved and pitted
1/2 cup creme fraiche (see next recipe)
Fresh mint leaves
For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla in a large high-sided saute pan and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes. Strain.
Preheat a gas grill to medium-high.
Melt the butter in a small saucepan over medium heat. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon. Sprinkle the remaining cut sides of the peaches with sugar and cinnamon. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes
Place the peaches cut-side up on a platter. Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves. Serve warm or at room temperature.