Crab Cake Sliders with Jalapeno Aioli + "Paying it Forward"

It was a beautiful weekend in the Bay Area.  The skies had hues of crystal blue along with a few hints of cirrus clouds hanging around at 50,000 feet above ground.  No wind in sight and my flip flops made it out of the closet and on to my feet.  Spent Saturday in San Francisco at a leaders retreat workshop for a professional organization I belong to.  It was a stunning day to spend the day in the city.  San Francisco is known for its perfectly sweet crab and the season in full swing.  On the way home, I picked up some Chicken of the Sea lump crab from Trader Joes since I promised hubby I would make my Crab Cake Sliders with Jalapeno Aioli.

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I wanted to remind everyone that Chicken of the Sea is celebrating their 100^th birthday this year and wanted to pay it forward as part of their celebration.  They have invested One Million Dollars in the Great American Gratitude Tour.  You can be a part of this historic event by clicking on to their website here and nominating someone who is doing great work in their community by making a difference for others.  If they are selected they will share in part of the one million dollars for their cause.

If you happen to be in the HoustonTexas area, you can visit Chicken of the Sea at Walmart at 9460 W. Sam Houston Parkway in Houston on March 28^th from 11am to 2pm or the Houston Children’s Festival at 901 Bagby in Houston on March 29 to 30 from 10:30am to 6:30pm.  For more information on local tour stops and to nominate a friend or charity to win $10,000 please click here.  Chicken of the Sea is holding a photo contest at its tour stops – use #100yearsof good with your tour photo for the chance to win $100.  Click here for details.

You can pay it forward on a daily basis by doing simple random acts of kindness. It is all about being selfless, sincere, and compassionate and making a difference in someone else’s life.  Just last night I was at Trader Joes and an older gentleman was behind me with three items in his hand and on the other hand had a basket full of items.  It felt so good to say to him – why don’t you go ahead of me.  He was so grateful but I think it brought me more joy than him.  Think about how you can incorporate the words – “How can I help you?” as part of your everyday vocabulary.

Here are 9 simple things you can do today to pay it forward:

1. Hold the door open for the person behind you.
2. Clean out your old clothes and donate them.  What is old to you is new to someone else.
3. Listen intently to someone’s stories without trying to fix everything.
4. Simply say hello to a stranger
5. Pay for the toll for the person behind you
6. Become a mentor or tutor for someone in need
7. Bake cookies for your neighbors or colleagues
8. Send a nice email or handwritten note to someone you know to brighten their day
9. Help someone get your parking space in a crowded parking lot when your leaving

Last week I made Spicy Chicken ofthe Sea Potato Croquettes and this week my Crab Cake Sliders are making the way onto the scene.  They are a two to three bite delight with a spicy kick and super satisfying.  The sweetness of the crab shines through along with the crispy crust created from the panko coating.  I adore the spicy kick of the jalapeno aioli and the rich bun that was grilled to perfection.  I would suggest that you run don’t walk to pick up a container of the Chicken of the Sea lump crab meat – it is so delicious!

Crab Cake Sliders

1 lb. Crab Meat

1 Red bell pepper (finely diced)

6 Green onions finely chopped, about 1 cup

½ c. Bread crumbs

2 t. Crushed garlic (from the jar is fine)

2 t. Dijon Mustard

1 Egg

1 T. Mayo

1 t. Worcestershire sauce

½ t. Salt

½ t. Pepper

3 Shakes of Tabasco sauce

1 T. Old Bay Seasoning

1 c. Panko bread crumbs

½ c. Vegetable oil

Mix all of the ingredients (except panko bread crumbs and vegetable oil). Be careful not to over mix the crab.

Use a small ice cream scooper to form the crab cakes. Place the panko in a separate bowl. Cover each crab cake with the panko bread crumbs. Place onto a large plate or cookie sheet and refrigerate until ready to fry and serve.

To cook, add vegetable oil to large frying pan and heat to medium heat – you do not want to burn the crab cakes. Fry on each side until golden brown. Drain on a paper towel and serve immediately with lemon aioli.

Jalapeno Aioli

2/3 Cup Mayo

1/3 Cup Minced Scallions

1 Seeded Jalapeno, minced

Zest of one lemon

Mix all ingredients together in a bowl and let sit in refrigerator until ready to serve.

Makes about 25 small or 8 to 10 large crab cakes

Disclosure:  Compensation was provided by Chicken of the Sea.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Chicken of the Sea.  A HUGE thank you for your visits and making my blog part of your day.

Chunky Chicken and Beer Chili | Secret Recipe Club

It is that time again.  Hard to believe that time goes by that quickly. When I say time, I mean for the Secret Recipe Club.  I am sure you are familiar by now what all the fun is about, but if not, please click here to learn more about it.  This month I was honored to have Melissa from Melissa's Cuisine. Melissa is a twenty something who married the love of her life Mike and resides in West Michigan. Oh and they have an adorable doggie named Champ.  She stays active with a baby girl Summer and running races and marathons.  She loves cooking and documents her cooking adventures on her blog.

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As usual, I had a hard time picking what I was going to make from her blog.  I actually clicked on her Pinterest so I could get a quick glance of all of the goodies along with running through her blog.  For some reaason I was so in the mood for chili.  She had several to choose from but I landed on the Chunky Chili.  I added my own touches and this Chunky Chicken and Beer Chili was ignited.  I love a ton of garnish on top and often leave a bowl of onion, cheese and cilantro by the side so hubby and I can pile it on until the bowl is gone.  Enjoy!!!

Chunky Chicken and Beer Chili

3 Large Chicken Breasts, cut into small cubes

1 large White Onion

3 Tablespoon Olive Oil

5 Cloves Garlic

4 Tablespoons Chili Powder

2 Tablespoon Cumin

1 teaspoon Salt

1 teaspoon Pepper

10 Shakes Tabasco

1 (28 ounce) Can Diced Tomatoes

1 Small can of Tomato Paste

32 oz Chicken Stock

1 Bottle Beer

2 Cans Red Chili Beans, drained

Garnish

Red Onion

Cheddar Cheese

Cilantro

In a a large pot add the olive oil and heat on medium.  Then add the chunks of chicken and cook until done.Add the onion and garlic and cook.  Next add the cumin and chili powder and cook for 5 minutes on low.  Add the beer and cook for 3 minutes.  Next add the salt and pepper along with the tabasco and tomato paste and cook for 3 minutes.  Add the diced tomatoes and chicken stock and beans.  Let cook for one hour or more on low heat.  Taste and adjust seasons as needed.  Serve with red onions, cheddar cheese and Cilantro.  

   

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Perfect Italian Soup | Friday Night Bites

Growing up there was a special family style restaurant called Bancheros.  It was completely old school Italian but we loved going there as kids.  Often my parents would call ahead and pick up dinner to enjoy at home.  My absolute favorite item on the menu was their soup.  It was nothing fancy but the flavors were just supreme. Several years ago I learned that they closed their doors and it was like a really good friend who moved away or worse passed on.  I would never be able to enjoy that special soup. 

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About a year ago, a co-worker and I got to chatting one day and I learned that her husband’s family also enjoyed Bancheros.  She also let me know that she had the recipe for the soup.  My mouth almost fell to the floor.  I was incredibly excited.  After many trials and tribulations, she perfected the proportions.  Once she gave me the recipe, I gave it a whirl.  I changed some of the proportions and added the missing ingredient – garlic powder.  The end result was pure perfection.

Over the holidays, I wanted to surprise my family by whipping up a batch of this delicious and satisfying soup.  I just let them know that I was bringing a divine soup and that was it.  Once they all tasted it, they were transported back to the days of Bancheros soup and were dying to get the recipe.  It has taken me a bit of time to get around to making it again, so I could share with all of you.  I know it is the first day of spring, but I felt like some soup for this weeks Friday Night Bites - something warm and comforting.  It went perfect with homemade garlic bread and a rich bottle of Cabernet Sauvignon.

Perfect Italian Soup

8 Cups Chicken Stock

1 Potato (peeled and cut into very small cubes)

2 Carrots, peeled and small dice

2 Celery Stalks, small dice

½ Cup Pearl Barley

½ Cup Pastina Pasta

½ teaspoon Garlic Powder

½ Cup Tomato Sauce

Salt and Pepper to taste

Parmesan Cheese for garnish when serving

In a large stock pot, bring the chicken stock to a boil and add the vegetables, barley, Pastina and garlic powder.  Let cook on medium for about 30 minutes, and then add the tomato sauce and salt and pepper.  Let simmer for another 30 minutes.  Serve with parmesan cheese and garlic bread.

Spicy “Chicken of the Sea” Potato Croquettes + The Great American Gratitude Tour

The famous Mermaid on the can of Chicken of the Sea is turning 100 this year.  Boy she doesn’t look a day over twenty nine. Wink. Smile. Seriously, the Chicken of the Seabrand is celebrating its 100^th anniversary this year and is kicking it off by bringing the first ever Chicken of the Sea American Gratitude Tour.  It is a six month, 56-city journey across the country along with honor local non-profits and heroes who are making their communities great.

When companies give back it is one of the highest honors and gifts they can give as an organization in my opinion.  You can play a part in this philanthropic effort by nominating a deserving friend or non-profit organization for a $10,000 Gratitude Award.  Chicken of the Sea wants to pay it forward by investing $1 Million dollars in up to 100 public service minded individuals and non-profits across America.  Your nomination will recognize those special Americans who continue to “Ignite and Unite” with the priceless gift of community service and volunteerism.  Simply click here to nominate a worthy friend or group that is doing outstanding work in their community.

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Do you want to meet the newly named Mermaid, Catalina in person?  If so, she will be visiting the Bay Area between March 20^th and 23^rd at these locations:

• March 21^st (10am to 4pm) – Embarcadero Center – 4 Embarcadero Center in San Francisco
• March 22^nd (11am to 2pm) – Wal-Mart – 5095 Almaden Expressway in San Jose
• March 23^rd (6am to 1pm) – Oakland Running Festival – Snow Park (1901 Harrison Street) in Oakland

Just look for the vividly wrapped Great American Gratitude Truck and Vintage Airstream that are currently on tour.  Each event you can have your photo or video taken with the Mermaid, learn about the history of Chicken of the Sea and take home Mermaid themed giveaways.  Ten lucky visitors throughout the tour receiving the winning commemorative coin the Mermaid Treasure Chest promotion will instantly win $10,000 to use for the community service project of their choice.  I encourage you to stop by to meet the Mermaid or nominate a deserving person or group to win $10,000 for their great work.  If you want to learn more about Chicken of the Sea, click here. Stay abread of the tour by liking their Facebook Fan Page.

Hubby has been singing the Chicken of the Sea jingle for the last almost 17 years I have known him along with many other past and present brand jingles. He has quite the affinity for them. Smile. When the kind folks at Chicken of the Sea reached out to me to inquire if I would promote the upcoming tour and giving back campaign, it was an easy YES.  Being a fan of this brand, I also wanted to create a special recipe to celebrate the 100 year anniversary of the Chicken of the Sea brand.  After I dreamed up this recipe for Spicy “Chicken of the Sea” Potato Croquettes, hubby ran out to the store to pick up a few cans of Chicken of the Sea for me to whip up this Sunday afternoon snack.  It was super simple and super tasty.  Happy 100^thAnniversary Chicken of the Sea!

Spicy “Chicken of the Sea” Potato Croquettes

Makes about 22

2 Large Russet Potatoes

2 Tablespoons Butter (melted)

1 teaspoon Garlic Powder

4 Scallions finely chopped (green and white portions)

1 (5 oz) Can Chicken of the Sea Tuna) packed in water

6 Tablespoons Grated Parmesan Cheese

¼ teaspoon Salt

¼ teaspoon Pepper

Dredging Ingredients:

2/3 Cup Flour

2 Large Eggs

2/3 Cup Panky Bread Crumbs

2 to 4 Cup Vegetable Oil for frying

Use a fork to poke holes around each potato to prevent exploding while cooking in the microwave.  Cook on high for 10 to 15 minutes or until potato is soft inside and remove from microwave.  Cut each potato in half lengthwise and let cool for 5 minutes.  Use a spoon to scoop out each half into a large bowl.  Break up with a fork and add the melted butter.  Use a spoon and whip together until smooth.  Add the garlic powder, salt and pepper and mix. 

Next add the chopped scallions and parmesan cheese and stir together well.  Drain the tuna well and flake into the bowl and mix well with potato mixture. Scoop up a couple tablespoons of the mixture and form a mini log, similar to the size of a Madjool date.  Continue to form until all of the mixture is gone.

Use three separate bowls for the flour, egg and panky.  Dip each uncooked croquette in the flour and dust off excess. Then dredge into the whisked eggs and let drip off excess and cover with panky bread crumbs.  Complete the rest through the process.  Chill in refrigerator until ready to cook.

Heat 2 to 4 cups of vegetable oil in a medium cast iron skillet to 325 degrees.  Cook the croquettes in batches of 6 to 8.  Continue to flip until they are golden brown.  Preheat an oven to 300 degrees and place onto a cookie sheet to keep warm until all batches are complete.  Serve with Spicy Sriracha Dipping Sauce – Recipe below.

Spicy Sriracha Dipping Sauce

½ Cup Mayonnaise

2 Tablespoon Chives, finely minced

1 Tablespoon Sriracha

¼ teaspoon Garlic Powder

Add all of the above ingredients to a bowl and mix well.  Let sit in refrigerator for 15 minutes to let the flavors develop.  Serve with warm croquettes.

Disclosure:  Compensation was provided by Chicken of the Sea.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Chicken of the Sea.  A HUGE thank you for your visits and making my blog part of your day.

Deviled Eggs with Bourbon Bacon Jam | Friday Night Bites

Okay it is almost Friday night and I could not be more excited for the end of the work week. Simply just need to unwind and let go of stress.  As you probably already figured out, I am on a deviled egg kick and just had to share another fun recipe with all of you.  I have an immense affinity for condiments – whether it is jam, pickles or salad dressings.  I am simply fascinated with making them and purchasing them.  They are the adornment to a dish and add that extra “wow” factor.

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This week I made Bourbon Bacon Jam.  It is AMAZING.  It should almost be illegal to eat, since it is that good.  Okay, I am going a bit far but this is heaven on a spoon or in this case, on a rich and creamy deviled egg.  Trust me, you will be SO happy eating one these babies. 

Another great appetizer you could have with this Bourbon Bacon Jam is what I call a BLT Crostini.  Simply toast up a Crostini and spread with a bit of the bourbon bacon jam, then top with some micro greens and half of cherry tomato.  So perfect, huh?

I think a chilled artisan beer preferably a pilsner would pair perfectly with these appetizers and set the bacon jam off so nicely.  The weather in the Bay Area is supposed to be amazing this weekend and I can hardly wait.  Cheers to all of you!!!

Deviled Eggs with Bourbon Bacon Jam

Makes 16

Deviled Eggs

8 Eggs

¼ Cup + 1 Tablespoon Mayonnaise

¼ teaspoon Salt

1 teaspoon Yellow Mustard

Use a large sauce pan and fill with cold water about 4 inches.  Add a teaspoon of salt to the water and the 8 eggs.  Note: Best to use eggs that are about 5 to 6 days old versus fresh.  Heat on high until it begins to boil.  Leave for 1 to 2 minutes then turn off the heat and cover with a lid. Let stand for 15 minutes.  Remove the eggs and place into cold water for 3 to 4 minutes.  One at a time, lightly tap the egg against a hard surface and hold egg under running water to make it easy to peel.  Repeat the process until all eggs are peeled.

With a sharp knife, cut each egg in half lengthwise.  Carefully remove each yolk and add to a bowl.  Break up the yolks with a fork and add the mayonnaise, ¼ teaspoon salt and yellow mustard.  Stir until creamy and smooth.  Add to a piping bag and pipe into the center of each egg.  If you don’t have a piping bag, you can spoon into each egg.  Set in the refrigerator until ready to top with the Bourbon Bacon Jam (recipe below).  Garnish with minced Italian Parsley.

Bacon Bourbon Jam

Makes 1 cup

12 oz. Applewood Smoked Bacon

1 large White Onion

2 Cloves Garlic, minced

¼ Cup Apple Cider Vinegar

¼ Cup Brown Sugar, firmly packed

2 Tablespoons Maple Syrup

3 Tablespoons Brewed Coffee

3 Tablespoons Bourbon

Cook the bacon over medium heat until starting to crisp.  Remove and let cool.  Discard the bacon fat from the skillet and reserve 1 tablespoon in the skillet.  Add the onions and garlic and cook, stirring frequently until the onions are translucent.  Add the vinegar, brown sugar, maple syrup, coffee and bourbon.  Bring to a boil and cook for two minutes, then reduce to low heat.  Rough chop the bacon into small pieces and add to the mixture. 

Let cook for about an hour or until the mixture is a deep brown color and thickened.  Transfer to a food processor and pulse until coarsely chopped.  Let cool and then store in a glass jar.  The jam can be refrigerated for up to one month.

Salted Caramel Bars

I crave caramel over chocolate.  I am not one of those self proclaimed chocoholics but if there is such a thing as a caramel-holic, then I would fall into that category.  Give me a bowl of really good vanilla ice cream and some warm homemade salted caramel and a spoon – I am in heaven for sure.

Not sure if you are a dog lover, but I am.  Hubby and I have had Max our 14 ½ year old Lhasa Apso since he was eight weeks old.  We affectionately refer to him as the senior citizen these days although he has quite a bit of "pep in his step".  Last week, hubby heard him barking at 2:30am, which is quite unusual for him.  We got up to see what was going on and found that he was struggling to use his back legs.  As his doggie mommy, I was quite distressed and worried.  We finally got him comfortable and in the morning, I was able to secure an appointment and bring him to the vet.

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He seemed a bit better walking but still on the slow side.  By the time I got to the vets he was walking and seemed much more like himself.  However, we were there and wanted to make sure he was okay.  After blood work, x rays, a thorough exam and observation, he was able to come home in the late afternoon.  Max was a bit groggy from the medications and anesthesia, so he slept most of the evening.  He has a luxurious set up in our garage where he has two faux fur beds, a plethora of plush toys, food and water, a doggie door to venture outside and the radio is playing 24/7 for his entertainment. Not bad huh?

Max had been getting quite thin lately and that is why they did all of the tests to ensure nothing serious was going on.  Everything had been ruled out - yeah! Recently he had lost his appetite for his regular dog food, so being the food blogger that I am; I whipped up some grilled chicken and roasted potatoes for him.  His interest level for food has gone from one to ten.  You know what that means ….  I will now have to cook for him for the rest of his golden years.  As long as he is happy and healthy, that is all that matters when it comes to my baby Max.

With all of this going on for the last week, I needed to bake.  I love a bar cookie and just needed something with caramel.  The end result were these Salted Caramel Bars and they were pure heaven!  

Salted Caramel Bars

Makes 16 Bars

Crust

½ Pound Butter (2 sticks) – Room Temperature

½ Cup Sugar

2 Tablespoons Vanilla

¾ Cup Powdered Sugar

2 Cups Flour

Preheat oven to 325 degrees.

In a stand mixer, combine the butter and sugars and cream together on medium speed.  Add the vanilla and beat until combined.  Slowly add the flour until incorporated.

Spray a 9 x 9 inch baking pan lightly with non-stick cooking spray.  Press one-third of the dough evenly into the pan to form a bottom crust.  Wrap remaining dough in plastic wrap and keep in refrigerator.  Bake crust until firm and the edges are a pale golden brown – approximately 20 minutes.  Let cool for 15 minutes.

Make the caramel sauce ahead of time and let chill for at least 2 hours in the refrigerator until it thickens.  Pour about ½ cup onto the baked dough and spread.

Remove the chilled dough from the refrigerator and crumble it evenly over the caramel.  Return the pan to the oven and bake until filling is bubbly and the crumble shortbread topping is firm and lightly golden brown, about 25 to 30 minutes.  Let cool before cutting into squares.

Salted Caramel Sauce

1 ½ C. sugar 
¼ C. water
½ t. lemon juice
1 C. heavy cream
2 t. Grey Salt

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and let come to room temperature when ready to use. Spoon into indentations in cookies, and sprinkle with sea salt. 

French Onion Soup Deviled Eggs | Friday Night Bites

One of hubby’s favorite things on earth is the Deviled Egg.  When I make them, his eyes light up like a Christmas tree and I swear his mouth begins to salivate like a dog.  I believe the deviled eggs of the seventies are making a resurgence onto the food scene with a vengeance.  The flavor profiles are quite creative now and make a wonderful appetizer for a cocktail party or simply enjoying at home.

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The creative side of my brain gets excited when I think about turning an ordinary food into the extraordinary.  Often I will dream up recipes when I am driving to work or in the early stages of falling asleep at night – not sure why then, but my brain is spinning with creativity.  Last week I was dreaming of a piping hot bowl of really good French Onion Soup - the kind with rich broth, tons of caramelized onions, great Gruyere dripping down the side of the bowl and artisan bread inside. Often that version of soup has to be homemade and I have to admit mine is quite tasty.

With French Onion Soup on my mind, I thought a fun deviled egg would be a riff on this soup.  Obviously it is not going to be hot, but I brought in the key elements to just give that hint of French Onion Soup.  They are not only stunning to look at, but the richness of the caramelized shallots with a touch of bourbon and the cheesy crouton on top just brings the whole experience together.  This would be perfect with your favorite French Champagne for a decadent culinary experience on a Friday Night.  I bet you can guess what we are having this week for Friday Night Bites.  Smile.

French Onion Soup Deviled Eggs

Makes 16

Deviled Eggs

8 Eggs

¼ Cup + 1 Tablespoon Mayonnaise

¼ teaspoon Salt

1 teaspoon Yellow Mustard

Topping

3 Large Shallots

2 Tablespoon Butter

½ teaspoon Sugar

1 teaspoon Bourbon

Salt

Pepper

12 Half inch cubes French bread

12 Half inch squares of Gruyere Cheese

Use a large sauce pan and fill with cold water about 4 inches.  Add a teaspoon of salt to the water and the 8 eggs.  Note: Best to use eggs that are about 5 to 6 days old versus fresh.  Heat on high until it begins to boil.  Leave for 1 to 2 minutes then turn off the heat and cover with a lid. Let stand for 15 minutes.  Remove the eggs and place into cold water for 3 to 4 minutes.  One at a time, lightly tap the egg against a hard surface and hold egg under running water to make it easy to peel.  Repeat the process until all eggs are peeled.

With a sharp knife, cut each egg in half lengthwise.  Carefully remove each yolk and add to a bowl.  Break up the yolks with a fork and add the mayonnaise, ¼ teaspoon salt and yellow mustard.  Stir until creamy and smooth.  Add to a piping bag and pipe into the center of each egg.  If you don’t have a piping bag, you can spoon into each egg.  Set in the refrigerator until ready to top with the French Onion mixture.

Topping

Remove the outer layer of each shallot and slice each one into thin rings.  In a skillet, add the butter and let melt over medium heat.  Add the sliced shallots, sugar and a bit of salt and pepper to taste.  Let cook for about 7 to 12 minutes over medium heat until they are caramelized.  Add the bourbon and let cook for another minute or two until the alcohol burns off.  Set aside to cool.

Turn the broiler on high and toast the bread cubes until light golden brown.  Next top each one with a bit of the Gruyere and let sit under the broiler until melted.  Remove and let cool.

Assemble

Top each deviled egg with a bit of the caramelized shallots and then top with the cheesy crouton.