Egg Fried Rice in a Mug

Egg Fried Rice in a Mug

prep 5 mins
cook 3 minus
inactive 1 min
total 9 mins

author lisa lin
yield 1 serving

This egg fried in a rice is a great single-serving meal for days when you feel too lazy to cook.

Adapted from Meals in a Mug.

Ingredients


1 cup cooked jasmine rice
2 tablespoons frozen peas
2 tablespoons chopped red pepper
1/2 stalk of green onion, sliced
small pinch of mung bean sprouts
small pinch of shredded purple cabbage
1 large egg
1 tablespoon low-sodium soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon onion powder
1/4 teaspoon five-spice powder
Instructions

Place the rice into a large mug. Lay the peas, red pepper, green onion, mung bean sprouts and cabbage on top. Cover the mug with cling film. Using a knife, puncture one or two small holes through the film. This step is important! You don't want to scald yourself. Microwave on high for 1 minute 15 seconds.

In the meantime, beat the egg and mix in the seasonings (soy sauce, sesame oil, onion powder and five-spice powder). Pour the egg mixture into the mug, and stir with the vegetables and rice
Cover the mug with cling film again, and microwave for 1 minute 15 seconds to 1 minute 30 seconds. Take the mug out of the microwave, and give everything a good stir. Let the fried rice stand for a minute to finish cooking. Use a fork to fluff up the rice and serve.

Notes

NUTRITION INFORMATION: Amount Per Serving: Calories: 344, Total Fat 9g, Saturated Fat: 2g, Sodium: 616mg, Cholesterol: 186mg, Total Carbohydrate: 53g, Dietary Fiber: 6g, Sugar: 4g, Protein 15g

Breakfast in a hurry German Pancake in a Mug and other Fancy Mug Meals

Mug Meals found here:
http://www.sheknows.com/food-and-recipes/articles/1076271/meals-in-a-mug

included this gem for German Pancakes in a Mug  (Note from me we used to have these with fruit and whipped cream or powdered sugar)

Have you ever had German Pancakes?

Well if you haven't, they are amazing. They are light and fluffy and buttery and the edges are a little crispy. Basically, they are perfect. The past few mornings I have been craving them really badly, but I didn't want to make the whole recipe just for myself. So with Rick from Bittersweet as my inspiration, I decided to make them in a mug! (I hope you don't mind that I copycatted you, Rick!)

German Pancakes in a Mug
A large mug: mine was 4x4"
(you could try making it in a smaller mug but I would cut the recipe down a bit)
1 1/2 eggs (or 2 egg whites, you decide)
1/4 cup flour
1/4 cup milk
1/8 teaspoon salt
1 tablespoon butter

First, heat your oven to 450 degrees. Then, whip eggs in a blender until they are thick and lemon-colored. Then add the milk, flour, and salt; blend until they are all mixed in. Put the butter in your mug and heat in the warming oven until completely melted. Then, pour the batter into the mug. Bake for 15-20 minutes, or until it raises really high and the edges are golden brown. (Since it's in a mug, you may want to poke the middle with a fork just to make sure the middle is cooked.)

If you're too lazy to make this syrup, you can always use regular maple syrup.
Syrup:
1/2 cup water
1/4 cup sugar
1 1/2 teaspoons corn startch
1 1/2 teaspoons butter
1/4 teaspoon vanilla
Food coloring (optional, but much more fun)

Mix everything together in a little pan and stir until it thickens and boils like nobody's business. (I made mine pink :)


And WALA! (sic)

Heavenly goodness!

These are also really yummy with fruit!


If you'd like to make regular German Pancakes for more than one person...

...then here is the full recipe. It feeds about 6 people... depending on how hungry they are LOL!

German Pancakes
6 eggs
1 cup flour
1 cup milk
1/2 teaspoon salt
5 tablespoons of butter

Preheat oven to 450 degrees. Whip the eggs in a blender until they are thick and lemon colored. Then add the milk, flour and salt and blend until they are all mixed in. Put the butter in a 9x13" dripper pan and heat in the warming oven until the butter is completely melted. Then, pour the batter into the pan. Bake for 15-20 minutes, or until it raises really high and the edges are golden brown.

Syrup
2 cups water
1 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 teaspoon vanilla
Food color optional

Mix together and continue stirring until it thickens and boils.

Chicken and Mushrooms

This is one of the best recipes that you will try on such a simple dish.
Ingredients
3 lb Chicken
1 lb Mushrooms, sliced
2 Garlic cloves, chopped
1 Onion, sliced
6 tb  Olive oil
1 tb  Butter
1/2 c Sherry
1/4 ts Basil, crushed
1/2 ts Tarragon, crushed
dash of  Salt
dash of  Pepper

Instructions
Cut chicken into serving pieces. Wash and pat dry. Season with salt and pepper.

In skillet heat butter, garlic, and 2/3 of oil.

Brown chicken on both sides (about 10 minutes) Lower heat and continue cooking for 25 minutes. In separate skillet heat 2-tbl oil. Saute’ onions until clear. About 5 minutes.

Add mushrooms and 2-tbl water; simmer 10 minutes; Add to chicken.

Cover and simmer chicken 15 minutes. Pour in sherry, up heat and boil for 1 minute. Serve hot.

SLOW COOKER SAUSAGE RISOTTO

SLOW COOKER SAUSAGE RISOTTO
Found http://slowcooker-pork.cooktopcove.com/2016/12/02/how-to-make-slow-cooker-sausage-risotto/

Servings 6
Prep Time 20 MINUTES
Cooking Time 2 HOURS 30 MINUTES
Total Time 2 HOURS, 50 MINUTES

1 tablespoon butter
5 cloves garlic, minced
1 pound Italian sausage, casings removed
2 cups arborio or other short-grain rice
½ cup white wine
4½ cups (820 ml) chicken broth or stock
1 cup (75 g) parmesan
2 tablespoons cold butter
½ teaspoon salt
¼ teaspoon pepper
1 cup half and half (optional)

Heat 1 tablespoon butter in a skillet over medium heat. Then add garlic, and stir for 30 seconds, until fragrant. Add the sausage and cook, breaking up with a spoon or spatula until well-browned. Add rice and cook for 1 minute. Deglaze pan with white wine and stir until all the little bits on the bottom of the pan are lifted.
Pour sausage mixture into the bottom of a 6-quart slow cooker. Add in chicken broth. Cover and cook on high for 2½ hours, until rice is tender.
After 2½ hours, add parmesan and 2 tablespoon butter, stirring until cheese and butter are both melted and fully incorporated.
Garnish with extra parmesan and fresh parsley then serve.

Tip: For extra creamy risotto, mix in 1 cup half and half after you mix in parmesan and butter at the end.

Pro tip: If you don't feel like making a salad, you can add a bit of green to the risotto by stirring in 5 oz. of fresh baby spinach when you add the parmesan.

Monkey Bread Minis

Monkey Bread Minis by Pillsbury™
Prep 20 MIN
Total 35 MIN

12 Servings

Now you can enjoy monkey bread in a cute, individual serving. Big flavor in a small size!

Ingredients

1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) Pillsbury™ refrigerated biscuits

Steps
1 Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
2 Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 20 biscuits; cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
3 Bake at 350°F for 12 to 15 minutes or until golden brown. Cool 1 minute; turn upside down. Serve warm.
****************************************************************
Easy version
Servings 8

Monkey around without all the fuss. These mini monkey breads are made from just one ingredient--Pillsbury™ cinnamon rolls!

Ingredients

1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing

Steps
1 Heat oven to 400°F. Grease 8 regular-size muffin cups with shortening or cooking spray. Set icing aside.
2 Separate dough into 8 rolls. Cut each roll into 6 pieces; place 6 pieces in each muffin cup.

3 Bake 10 minutes; cool in pan 2 minutes. Transfer to serving tray.
4 Meanwhile, transfer icing to small microwavable measuring cup. Microwave uncovered on High 6 to 8 seconds or until melted. Drizzle over monkey breads.

Diced Chicken

There will be some excess moisture after you’re done, but no worries; the chicken still should have a nice, medium brown crust on it, and once you drain off the fluid (just use a slotted spoon to keep everything in the dish while you’re draining it), you’ll be good to go. This goes wonderfully well served over pasta or rice. For sides, something like corn and a simple garden salad goes nicely with it. Enjoy!

Ingredients

6 boneless, skinless Tyson chicken breasts, diced

1 cup Kraft mayonnaise OR plain Oikos Greek yogurt

1 cup fresh shredded Kraft Parmesan cheese

1 tsp McCormick seasoned salt

1/2 tsp ground black pepper

1 tsp McCormick garlic powder





Instructions:

Preheat oven to 375 degrees.

Place diced chicken into a greased 9 x 13 baking dish.

In a small bowl, combine the mayo/yogurt, 3/4 cup Parmesan cheese, salt, pepper, and garlic powder.

Spread mixture evenly on top of chicken.

Sprinkle remaining 1/4 cup Parmesan cheese on top of mayo mixture.

Bake for about 30-35 minutes.

Orange Walnut Biscuits

Ingredients

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits
1/4 cup packed dark brown sugar
2 tablespoons maple syrup
2 tablespoons honey
1 teaspoon pumpkin pie spice
1/4 cup sweet orange marmalade
1 cup walnut halves and pieces
4 oz cream cheese (half of 8-oz package), softened
1 cup powdered sugar
1 tablespoon sweet orange marmalade
2 to 3 tablespoons orange juice

Steps
1 Heat oven to 350°F. Spray 8 jumbo muffin cups with cooking spray. Split each biscuit in half horizontally to make 2 rounds. Slightly stretch bottom biscuit rounds to 4 inches in diameter; place 1 round in bottom and 1/2 inch side of each muffin cup.
2 In a medium bowl, mix brown sugar, syrup, honey, pumpkin pie spice, 1/4 cup marmalade and walnuts. Divide evenly among biscuits into muffin cups (about 2 tablespoons each).
3 Slightly stretch top biscuit rounds; cut each into quarters. Place 4 quarters in each cup, stretching and pressing lightly to seal outer edges to bottom rounds and leaving centers open (points of dough will face slightly upward and walnut mixture will not be covered).
4 Bake 15 to 19 minutes or until biscuits are golden brown. Meanwhile, in medium bowl, stir cream cheese, powdered sugar, 1 tablespoon marmalade and enough of the orange juice until icing is smooth and thin enough to drizzle. Place waxed paper under cooling rack. Remove filled biscuits from pan to cooling rack; immediately drizzle with icing. Cool 5 minutes before serving.

Corn Casserole

Ingredients
1/2 cup milk, divided
1/2 cup heavy cream
2 Tbl butter, unsalted
1 1/2 Tbl sugar
2 Tbl  flour
1 tsp salt
4-5 cups corn kernels, fresh or frozen (thawed) – well drained
2 large eggs
1/4-1/2 cup shredded Asiago (optional)
Chives for garnish




Instructions
Preheat oven to 400F, rack in the middle.
Lightly spray a 2-quart baking dish.
In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar, and butter.
Bring to a boil.
While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
Whisk together the eggs until well beaten.
Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute.
Remove from the heat and add the corn and salt mixing to combine.
Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
Pour the mixture into the prepared baking dish.
Bake for 30 minutes or until the top is puffy and golden brown.

*See note if using cheese
Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.

GARLIC PRAWNS STUFFED AVOCADO WITH SWEET CHILLI SAUCE (COPYCAT)

GARLIC PRAWNS STUFFED AVOCADO WITH SWEET CHILLI SAUCE (COPYCAT)
Author: Justyna
Prep time:  5 mins
Cook time:  10 mins
Total time:  15 mins
Serves: 4

INGREDIENTS
Knob of butter
500g raw fresh prawns, peeled, deveined
3-5 garlic cloves - finely chopped
3 tablespoon sweet chilli sauce
2 ripe avocados, peeled, halved, stones removed
juice of 1 lemon
fresh chives and parsley or cilantro leaves, finely chopped, to garnish

INSTRUCTIONS
In a pan, on a medium heat, melt the butter, throw in the prawns and garlic and stir until both garlic and prawns and cooked through. Once cooked mix in the sweet chilli sauce and take of the heat.
Top the halved avocado with the cooked prawns, season with salt and pepper, sprinkle with plenty of lemon juice, chives and parsley or cilantro leaves.
NOTES
This recipe was adapted from "Garlic The mighty bulb", by Natasha Edwards

Dinner for 1 - Teriyaki Chicken Wings

Teriyaki Chicken Wings


COURTESY OF MARTHA STEWART
 
Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler, while fluffy long-grain rice and broccoli florets gently steam on the stove.

TOTAL TIME: 0:40
PREP: 0:25
LEVEL: EASY
SERVES: 1

INGREDIENTS

4 chicken wings
Coarse salt
Freshly ground pepper
2 tbsp. reduced-sodium soy sauce
2 tbsp. honey
2 tbsp. rice vinegar
¼ c. long-grain white rice
1 c. small broccoli florets

DIRECTIONS

Heat broiler with rack 4 inches from heat. Arrange wings on an aluminum-foil-lined rimmed baking sheet (for easy cleanup); season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.
In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.
Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.
Meanwhile, in a small saucepan with a tight-fitting lid, bring 1/2 cup water and 1/2 teaspoon salt to a boil; add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover, and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, off heat, 10 minutes.
Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.

Dinner for 1 - Seared Salmon with Garlicky Green Beans

Seared Salmon with Garlicky Green Beans
   
Fishing for a fast seafood supper? Turn a salmon steak and a handful of green beans into a prize catch. A teaspoon of ground pepper helps give this salmon its dark crust. You need only one skillet to cook both the salmon and green beans.

TOTAL TIME: 0:20
PREP: 0:05
LEVEL: EASY
SERVES: 1

INGREDIENTS

2 tsp. olive oil
2 large garlic cloves
6 oz. green beans
Coarse salt and ground pepper
1 salmon steak

DIRECTIONS

In a medium nonstick skillet, heat 1 teaspoon oil over medium-high. Add garlic, and cook until golden brown, 30 seconds to 1 minute. Transfer to a plate; wipe out skillet.
Add green beans and 3 tablespoons water to skillet; cover, and cook until tender, 3 to 5 minutes. Drain any liquid from skillet. Season green beans with salt and pepper. Add to plate with garlic, toss, and cover loosely with foil.
Return skillet to medium-high; add 1 teaspoon oil. Season salmon with 1/2 teaspoon salt and 1 teaspoon pepper; add to skillet. Cover, and cook, turning once, until browned and cooked through, about 8 minutes. Transfer salmon to plate with green beans.

Dinner for 1 - Spicy Chicken Stir-Fry with Peanuts

Spicy Chicken Stir-Fry with Peanuts
COURTESY OF MARTHA STEWART
   
On the table in just minutes, this one-bowl Asian meal beats delivery: It's faster, tastier, and better for you.

TOTAL TIME: 0:15
PREP: 0:15
LEVEL: EASY
SERVES: 1

INGREDIENTS

1 tsp. peanut oil
1 boneless, skinless chicken breast half
1 clove garlic
½ serrano or jalapeño chile
4 oz. snow peas
Coarse salt
ground pepper
1 tbsp. fresh lime juice
1 tbsp. Chopped roasted peanuts
¼ c. basil leaves (optional)

DIRECTIONS

In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes.
Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.

Dinner for 1 - Sauteed Shrimp with Scallion Rice and Soy-Lime Sauce

Sauteed Shrimp with Scallion Rice and Soy-Lime Sauce
COURTESY OF MARTHA STEWART
Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.

TOTAL TIME: 0:35
PREP: 0:15
LEVEL: EASY
SERVES: 1

INGREDIENTS

3 tsp. vegetable oil
2 scallions
Coarse salt and ground pepper
¼ c. long-grain white rice
2 tbsp. soy sauce
1 tbsp. fresh lime juice
½ tsp. sugar
1 tsp. sliced jalapeño or serrano chile
¼ lb. large shrimp
2 tbsp. fresh cilantro

DIRECTIONS

In a small saucepan, heat 1 teaspoon oil over medium. Add scallion whites, season with salt and pepper, and cook until softened, about 2 minutes. Add rice and 1/3 cup water and bring to a boil. Cover and reduce to a simmer; cook until rice is tender, about 15 minutes. Remove from heat; let stand 5 minutes.
Meanwhile, combine soy sauce, lime juice, sugar, and chile. In a small nonstick skillet, heat 2 teaspoons oil over medium-high. Add shrimp and cook until opaque throughout, 2 to 3 minutes. Fluff rice with a fork and top with scallion greens and cilantro. Serve shrimp with scallion rice and soy-lime sauce for dipping.

Dinner for 1 - Prosciutto-Wrapped Chicken Breast with Roasted Green Beans

Prosciutto-Wrapped Chicken Breast with Roasted Green Beans

Good meals come in small packages, like chicken kept moist by cured ham and prepped in five minutes.
COURTESY OF MARTHA STEWART

TOTAL TIME: 0:25
PREP: 0:05
LEVEL: MODERATE
SERVES: 1

INGREDIENTS

4 oz. green beans
2 tsp. olive oil
Coarse salt and ground pepper
1 boneless, skinless chicken breast half
3 thin slices prosciutto
1 wedge lemon

DIRECTIONS

Heat broiler of toaster oven (or oven). On toaster-oven pan (or a small rimmed baking sheet), toss green beans with 1 teaspoon oil. Season with salt and pepper, and push to one side of pan.
Season chicken with salt and pepper; wrap with prosciutto. Place chicken, seam side down, on other side of pan; rub with remaining teaspoon oil.
Broil until chicken is opaque throughout, 15 to 20 minutes. Serve chicken and green beans with a lemon wedge.

Dinner for 1 - Pork Chop with Pineapple Salsa

Pork Chop with Pineapple Salsa

Because this recipe calls for only one cup of pineapple, pick up a container of precut chunks.Recipe: Pork Chop with Pineapple Salsa
COURTESY OF MARTHA STEWART
   
Because this recipe calls for only one cup of pineapple, pick up a container of precut chunks from the produce aisle, or grab an 8-ounce can and drain before using.

TOTAL TIME: 0:20
PREP: 0:10
LEVEL: EASY
SERVES: 1

INGREDIENTS

1 c. pineapple chunks
½ small red onion
½ jalapeño chile
1 tbsp. honey
¼ c. fresh cilantro
Coarse salt
ground pepper
1 tbsp. vegetable oil
1 bone-in pork loin chop
1 tsp. all-purpose flour

DIRECTIONS

In a medium bowl, combine pineapple, onion, jalapeño, honey, and cilantro. Season with salt and pepper; set salsa aside.
In a skillet, heat oil over medium. Season pork with salt and pepper; dust with flour. Cook until browned on both sides and opaque throughout, 3 to 4 minutes per side. Serve pork topped with pineapple salsa

Dinner for 1 - Sesame Shrimp and Noodles

Sesame Shrimp and Noodles
COURTESY OF MARTHA STEWART
   
Put the water on to boil before you prepare all the ingredients, then cook the shrimp and vegetables at the same time as the pasta.

TOTAL TIME: 0:20
PREP: 0:20
LEVEL: EASY
SERVES: 1

INGREDIENTS

Coarse salt
ground pepper
2 oz. thin spaghetti
2 tbsp. orange marmalade
1 tbsp. soy sauce
1 tbsp. toasted sesame oil
½ tsp. red-wine vinegar
¼ tsp. ground ginger
6 oz. medium shrimp
1 small yellow bell pepper
2 scallions

DIRECTIONS

In a medium pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain; return to pot.
Meanwhile, in a medium bowl, whisk together marmalade, soy sauce, oil, vinegar, and ginger. Season with salt and pepper. Add shrimp, bell pepper, and scallions; toss to combine. Transfer to a rimmed (or toaster-oven) baking sheet, and spread in a single layer.
Heat broiler (or toaster oven). Broil, 4 inches from heat source, until shrimp are opaque throughout, about 3 minutes. Transfer contents of baking sheet to pot; toss with pasta to combine.

Crab Salad with Avocado and Tomato

Crab Salad with Avocado and Tomato from http://www.myrecipes.com/recipe/crab-salad-with-avocado-tomato

DECEMBER 2006
YIELD 4 Servings

Ingredients

1 (6 oz.) can lump crabmeat, picked over
1/4 cup minced fresh chives
3 tablespoons mayonnaise
1/2 tablespoon ketchup
1 tablespoon fresh lemon juice
4 small, ripe plum tomatoes, cut into thin wedges
1 ripe avocado, quartered, pitted, peeled and sliced crosswise
2 tablespoons olive oil
1/2 tablespoon distilled vinegar
Salt and pepper
8 cups torn lettuce

NUTRITION INFORMATION
calories 273
fat 24 g
satfat 2 g
protein 9 g
carbohydrate 10 g
fiber 4 g
cholesterol 41 mg
sodium 446 mg

How to Make It

Combine crabmeat, chives, mayonnaise, ketchup and 1/2 Tbsp. lemon juice in a medium bowl and mix with a fork to blend.
In another bowl, combine remaining 1/2 Tbsp. lemon juice, tomatoes, avocado, oil, vinegar, and salt and pepper to taste, and toss gently.
Arrange lettuce on each of four dinner plates. Divide avocado mixture among plates and scoop equal amounts of crab mixture onto each.

OR

Heirloom Tomato, Avocado and Crab Salad with Citrus Vinaigrette

A delicious salad featuring our Baja Rock Crab Meat! Recipe courtesy Chef Jenn Felmley. Find her at ChefJennCooks.com

Ingredients:
7 tbsp white balsamic vinegar
1 tbsp minced shallot
1/2 tbsp orange zest
1/2 tsp lime zest
2 ½ tbsp Meyer lemon juice
2+ more for garnish good quality olive oil
4 ½ tbsp grape seed oil
Salt and freshly ground pepper to taste
1/2 lb Baja rock crab meat
1 ½ Hass avocados, diced (1/2 inch)
1 large Heirloom tomato, cut into four ½ inch thick slices
1/3 cup micro greens

How to Prepare:
Stir together white balsamic vinegar, shallots, both zests and lemon juice.
Slowly whisk in olive oil and grape seed oil, season with salt and pepper.
In a small bowl, toss the crab meat with 5 to 7 tablespoons of the dressing and season with salt and pepper.
Place diced avocado in a strainer and run under cold water.
In a medium bowl, gently toss the avocado with 2 tablespoons of the dressing; season with salt and pepper.
Place a tomato slice on each plate and season with salt and pepper and 1 teaspoon of dressing.
Top with the avocado and the crab and garnish with the micro mixed herbs. Drizzle the plate with additional oil and remaining dressing.
Variation: Can be made served in a martini glass, replace large slices of heirloom tomatoes with chopped heirloom cherry tomatoes.

OR

Chile-Lime Crab Salad with Tomato and Avocado

The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño.

TOTAL TIME: 30 MIN
SERVINGS: 4

INGREDIENTS

5 tablespoons fresh lime juice
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeño
1 tablespoon chopped cilantro, plus cilantro leaves for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 pound lump crabmeat, picked over
1 1/2 Hass avocados, diced ( 1/2 inch)
1/3 cup minced red onion
1 large heirloom tomato, cut into four 1/2-inch-thick slices
Tortilla chips, for serving

HOW TO MAKE THIS RECIPE

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.

In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.

Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.

NOTES
Variation: To replicate our cover recipe, spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.

SUGGESTED PAIRING
Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. The cool temperatures in Sonoma's Russian River Valley and Sonoma Coast appellations result in Chardonnays with a firm line of acidity under their rich fruit.

OR

CRAB, AVOCADO, TOMATO AND SPINACH SALAD
Author: JUSTYNA

Prep time:  10 mins
Total time:  10 mins
Serves: 2

INGREDIENTS
230g (8 oz) white crab meat - I used crab claws
2-3 handfuls of fresh baby spinach leaves
3 plum tomatoes - sliced into a bite size pieces
3 Hass avocados - peeled and sliced to a bite size pieces
2 tbsp lemon juice or more to taste
1 tbsp canola oil
2 tbsp chives - chopped
1 tbsp basil - chopped
salt & pepper to taste (my garlic salt works beautifully in this recipe!)
wedges of lemon to serve

INSTRUCTIONS
In a big bowl, whisk oil with lemon juice, pinch of salt and pepper, add spinach leaves and toss them in this simple dressing until the leaves are well coated.
Add avocado, tomatoes, crab meat, chives and basil into the bowl with the spinach, mix gently, season with extra salt and lemon juice and serve.

Mini Potato Bites

If you are a potato lover like me, you'll go wild for just about anything using these adorable mini potatoes. To prepare your potatoes, boil or bake them until tender. Allow to cool, and then carefully slice a thin layer off the top and bottom of the potato. (You want it to be able to stand on its own.) Using a small melon baller, scoop out most of the center of the potato, making sure to leave a floor to hold up your fillings. The tops and the potato filling that you removed can be incorporated into your toppings depending on your recipe.

Greek mini potatoes: Combine the potato filling with store-bought tzatziki sauce and top with feta cheese. Arrange on a cookie sheet and bake in a 400 degree oven for 10 minutes. Top each potato with a slice of Kalamata olive.

Jalapeno potato poppers: Combine the scooped potato with cream cheese, crumbled bacon, chopped jalapeno, and shredded cheddar cheese. Fill potatoes, and top them off with a thin slice of jalapeno. Arrange on a cookie sheet and bake for 20 minutes in a 400 degree oven.

Irish potato bites: To the potato filling, add chopped corned beef and shredded Irish cheddar cheese, if you can find it. Fill the potatoes and bake at 400 degrees for 10 minutes. Top with sour cream and chives or green onions.

Found at: http://www.mashed.com/37515/one-bite-appetizers-fast-easy/

SALMON CITRUS SALAD

GRILLED SALMON CITRUS SALAD

A salad that uses the best of what citrus season has to offer! Oranges, tangelos, and grapefruit tossed with spinach and served with grilled salmon.

Author: [Girl Gone Gourmet|http://www.girlgonegourmet.com" target="_blank]
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2

INGREDIENTS
1/2 pound fresh salmon, skin removed
2 tablespoons diced shallot, divided
1 clove of garlic, chopped
2 1/2 tablespoons olive oil, divided
Juice from one lemon, divided
1 tablespoon fresh parsley, chopped
2 sprigs of fresh thyme
1/2 -3/4 pounds fresh salmon filet
2 cups mixed citrus (see note)
3-4 handfuls of fresh spinach
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt
ground black pepper
1/4 cup slivered almonds
Get Ingredients Powered by Chicory


INSTRUCTIONS
To make the marinade first combine 1 tablespoon shallot, the garlic, 1 tablespoon olive oil, juice from 1/2 a lemon, 1/4 teaspoon of pepper, the parsley, and thyme in a large zip lock bag. Add the salmon fillet and sort of mush it around to get it coated with everything. Let it marinate for about 15 minutes.
While the salmon is marinating prepare the almonds by toasting them in a small pan over medium heat. Toast them just until they are fragrant and lightly browned. Remove from the heat and set aside.
Next, cut the citrus segments into bite sized pieces. Toss them with the juice from 1/2 a lemon and set aside.
Heat a grill pan over medium high heat, brush it lightly with olive oil. Cook the salmon about 2-3 minutes on each side. Once cooked, remove and set aside.
Next, in a small bowl, combine the red wine vinegar with 1 1/2 tablespoons olive oil, 1 teaspoon of Dijon, and a pinch of salt and pepper. Whisk together until well combined. Toss the spinach with almost all of the dressing, reserving about 1/2 tablespoon.
Place the spinach on a plate and top with the citrus. Cut the salmon into chunks and place it on the salad. Top with the toasted almonds, drizzle the remaining dressing over the top, and season with a few pinches of salt and pepper.
NOTES
I used a variety of citrus for this recipe, but you should use what you like! Hate grapefruit? Leave it out! No big deal.

OR

Avocado and Salmon Salad with Citrus Vinaigrette
Recipe Submitted By Luciana Uchi Davidzon http://thelatinkitchen.com/r/recipe/avocado-and-salmon-salad-citrus-vinaigrette

This light and refreshing salad pairs creamy avocado and rich smoked salmon with a bright vinaigrette made with a trio of citrus juices: lime, lemon, and grapefruit.

INGREDIENTS
For the Citrus Vinaigrette
1/3 cup red wine vinegar
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon fresh grapefruit juice
1 teaspoon
mustard
1.2 teaspoon honey
3/4 cup Olive Oil
* kosher salt and freshly ground black pepper

For the Salad
1 small cucumber
2 avocados
1/4 a red onion
7 ounces (200g) smoked salmon
1 handful fresh chopped cilantro and bean sprouts

DIRECTIONS
Make the vinaigrette: In a bowl, combine the red wine vinegar, lime juice, lemon juice, grapefruit juice, mustard, honey, salt and pepper. Whisk to combine. Slowly add the olive oil, whisking, until combined. Set aside.
To make the salad, shave 8 thin slices off the cucumber (preferably on a mandoline). Finely chop the avocado and red onion.
On each of 4 plates, use two cucumber slices to make a ring. Divide the smoked salmon evenly between the plates and place inside the rings. If you want, you can add a dash of the citrus vinaigrette to the salmon.
Top the smoked salmon with the avocado and red onions. Garnish with chopped cilantro and bean sprouts.

OR

Grilled Salmon Salad from http://australianfood.about.com/od/fishseafood/r/SalmonSalad.htm

INGREDIENTS

Salmon filets for 2
Olive oil for drizzling
Mixed greens for 2, washed
1 cup of watercress, washed
1/4 cup of light soy sauce
Juice from 1/2 a lemon
4cm piece of ginger, finely grated
1/4 white onion, finely grated

PREPARATION

Turn on the oven grill.
Cut the salmon into large bite-sized chunks. Drizzle with a little olive oil and stir. Place in a baking tray and spread out so that each piece cooks evenly. Grill for 10 minutes, or until desired doneness.
Meanwhile, wash and drain the greens and watercress. Place in a large mixing bowl. Set side.
Now for the dressing. In a small bowl, combine the soy sauce and fresh lemon juice. Add the grated onion and grated ginger. Stir quickly with a fork. Taste the dressing. Add a little more lemon juice if you need to. Set aside.

Remove the salmon from the grill and place chunks on a plate to cool. Once cooled, add salmon to the greens. Pour on a little dressing and stir the ingredients. Serve with a little dressing on the side.

Date Rice Krispie Treats

1/4 cup butter
3/4 cup sugar
1 firmly packed cup of chopped dates

Melt the above in a sauce pan
Add a splash of vanilla
Once melted, stir in 1.5 cups of rice crispies.

Now either press into a greased pan or roll spoonfuls in powdered sugar and cinnamon to form balls.