Cape Cod crab cakes

Mix all ingredients in a large bowl:

1 Lb. lump white crab meat

1/3 c. minced yellow (red or green) pepper

1/2 c. minced onion

2 Tblsp. worcestershire sauce

1 tsp. dried mustard powder

1 tsp. dijon mustard

2 med. beaten eggs

1/4 c. breadcrumbs (UNseasoned)

1 Tblsp. minced parsley

2 Tblsp. mayonnaise

salt & pepper to taste

Form into 8 balls- pat down into thick patties. Flatten slightly and dip both sides into Panko (Japanese breadcrumbs) and place on a platter covered with waxed paper - chill in 'fridge for an hour before frying.

In a large 12-14" frying pan (make sure you don't crowd these while frying!) heat 1/2 cup vegetable oil until hot, but not smoking. Gently place the crab cakes in the pan and fry for 3-4 minutes on each side, until golden brown. Remove from pan to a serving platter.

Serve with tartar sauce, shrimp/cocktail sauce or whatever else floats your boat.

Say YES to Chocolate - Dark that is!

For a while I've been eating dark chocolate here and there (even like the taste better) - it's filled with antioxidents and high in cacao doesn't make your blood sugar spike like crazy. Here's a fun recipe with dark chocolate and coconut. If you don't like coconut, replace it with those chinese crispy Chinese noodles.

Haystacks

1/2 oz. of dark chocolate (70% strong dark chocolate)

2 tbs. sweetened coconut flakes

In a medium bowl, microwave 1/2 oz. of dark chocolate until melted. Add 2 tbs. of sweetened coconut flakes and toss. Spoon 2 dollops on to a foil-lined plate or cookie sheet. Chill 30 minutes, or until set.

Two of these will run just 120 calories and only 8 grams of sugar!!! So when the trick or treaters come, don't grab a Kit Kat or Peanut Butter Cup, have these chocolate haystacks right there to munch on!!!

B.L.T.Dip

1/2 Cup of Miracle whip(not Mayo)

1 cup of sour cream

1lbs of bacon

1 large tomatoe cubed



fry your bacon till crispy, set on a plate but don't blot it.

mix your sour cream and miracle whip together in a glass bowl.

Crumble your bacon into the sour cream and miracle whip and mix then top or fold in the

cubed tomatoes.

Serve with cracker ( Ritz, club house, triskets, etc.)



Enjoy

Sausage, pepper & cheese strata

Grease a 9x12" pan. Tear up 6- 1" slices of Italian bread and scatter the pieces onto the bottom of the pan.

In a pan over med. heat, saute 1 lb. of Italian sausage (bulk - or just remove casing) along with 2-3 bell peppers (I used yellow ones, but any colors work fine), breaking up the sausage as it cooks. When it's nearly done (total time of 5-7 minutes, tops), lower the heat & cover the pan to let everything steam.

Preheat oven to 350 degrees.

In a bowl, mix well & set aside:

6 large eggs

2 Cups whole milk

1/2 cup heavy (whipping) cream

1/2 cup sliced green onions

1 small chopped onion

1/2 cup grated parmesan or romano cheese

1 Tblsp. fresh chopped (or 1 teasp. dried) oregano

salt to taste

freshly ground pepper

Pour half the egg/milk mixture over the torn up bread in the pan. Scatter 1 cup freshly grated Asiago (or fontina - I use Asiago) cheese over the bread. Spoon the cooked sausage and peppers evenly over the cheese. Pour the rest of the egg/milk mixture over the top. Sprinkle another cup of grated Asiago (or fontina) cheese evenly over the top.

Bake in a preheated 350 degree oven for 50-60 minutes, until the top is golden brown and the strata is set.

Baked Chicken Calzones by: Joann Giugliano

The great thing about calzones is that beyond the basics, you can add and subtract what you like.

* 1 10 oz. pkg. refrigerated pizza dough ( i use my own pizza dough)

* 1/4 cup prepared pesto ( or if u have time i use my own)

* 6 tbsp. ricotta cheese

* 1 1/2 oz. shredded mozzarella cheese (scant 1/2 cup)

* 1 oz. sun-dried tomatoes, chopped

* 1 boneless, skinless chicken breast half, cut into bite-size pieces

* 1 tsp. grated Parmesan/Romano mixture

* 2 1/2 tbsp. extra-virgin olive oil & fresg Parsley sprigs for garnish

* if u want add some gravy(sauce to it homeade of course)then omit sun tomatoes


1. Preheat oven to 400 degrees. Unroll pizza dough and place on greased baking sheet. Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough. Lift one edge of dough and stretch over the filling to form a half-moon. Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal.
2. Prick top with fork to allow steam to escape. Brush with olive oil. Bake in preheated oven 8-10 minutes, or until golden brown. Let stand 5 minutes before serving. Garnish with parsley.

Ready in 25 min
suggestion: can use as a appetizer as well cut in small pieces on platter and in center a small bowl with your gravy for dipping if u like

Grilled Zucchini Salad

One Large Zucchini - Cut into 1/2 inch slices
1 Clove Garlic, minced
1/2 Med Sweet Onion - sliced thin and separated
2 Tbspn Olive Oil
Juice of 1 Lemon
Parmesan Cheese
Fresh Herbs
Pinch of Red Pepper Flakes (optional)
Salt, Pepper and Garlic Powder

Slice Zucchini - sprinkle with salt pepper and garlic powder
Place on medium hot grill for about 7 minutes per side
Remove Zucchini and place on serving platter

Scatter minced garlic over grilled zuchini slices
Scatter onion slices on top
Sprinkle with Rosemary, Sweet Basil and Oregano (fresh is best)
Red Pepper if desired
Sprinkle sparingly with Parmesan
Drizzle with Olive Oil and Lemon Juice

Serve at Room Temp or Chilled

Fried Green Tomatoes

Its That Time of Year

Ingredients

4 medium green tomatoes
1 tsp. of salt
1/4 tsp. of lemon-pepper seasoning
3/4 cup of cornmeal
1/2 cup of vegetable oil

Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.

I like these with sour cream and crispy bacon pieces on top

Summer Salad

This is perfect for a nice summer dinner.

Make a regular salad with anything that you like on it.
Take a filet mignon and cook it rare to med. rare or your pref.
after it rests for about 5 minutes..slice it very thin..like roast
lay on top of your salad and top with some shredded cheese..and ranch dressing..
Excellent ..even for the Elite guests..

Zucchini Fettuccine

Here is a recipe I like that counter-acts the HUNGER! After seeing Patti's exceptional recipe, I'd like to add this one as well. This is from Chef Joanne Weir.

For me I love good food but have been trying to lose weight. The magnesium in the zucchini and yellow squash helps the body process leptin, a hormone that sends signals of been full and satisfied to the brain. The acetic acid in the white wine vinegar slows the absorption of carbs so that you do not get blood sugar spikes and reduces cravings!!!

3 small zucchini's, and 3 small summer squash (about 1 lb. each)
3 Tbs. EVOO
1 Tbs. white wine vinegar
1/4 Tsp. Dijon Mustard
1/4 Tsp. herbes de Provence
20 Basil leaves
Salt and Pepper to taste.
Oregano Sprigs for garnish.

Use small squash and zucchini that are 6 to 8 inches long because they are sweeter and less seedy than larger ones.

With a vegetable peeler, peel ribbons from the zucchini and squash that have been trimmed. Place in a large bowl; set aside.

In a separate bowl, whisk together 3 Tbs. EVOO, 1 Tbs. white wine vinegar, 1/4 tsp. Dijon mustard, 1/4 tsp. herbes de Provence, and salt/pepper to taste. Toss ribbons with mixture and 20 bsil leaves, sliced. Garnish with oregano sprigs. Let ribbons sit to absorb the mixture and the ribbons become tender and flavorful.

Sauteed Escarole with Garlic and Lemon

1 Head Escarole
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Sweet Onion sliced
1/4 Cup Dry Cocktail Sherry (or Cooking Sherry)
1 Chicken boullion cube
black pepper and basil to taste
1 Lemon cut into wedges

Separate Escarole into leaves and rinse well
Shake excess water from leaves

In a 12 skillet barely brown garlic over medium heat
Add Onion. Stir to coat onion in oil, heat till translucent
Add Escarole and toss well
Heat till tender over medium heat turning occassionally
Once Escarole is tender add Sherry and bring to boil stir and leave at boil for at least 2 minutes to cook off alcohol.
Add bouillon cube and stir till dissolved
Remove from heat and season to taste.
Serve in short bowl with Lemon Wedges

Excellent as appetizer or side dish.
I like to sprinkle mine with some Parmesan or Asiago Cheese and Red Pepper Flakes.

Eggplant W/marinara, parmesan & fresh mozzarella

Wash, dry & slice up a large eggplant (1/3 to 1/2" thick). With a pastry brush, generously brush one side of eggplant with olive oil.

In a frying pan, or a stove top grill (I use my Nordic Ware 2-burner stove top grill), grill sliced eggplant, oil side down, until tender. After 10 minutes, brush oil on the tops, season with salt and pepper and flip over. (Approx. 10 minutes per side).

Make a simple marinara sauce by sauteing a small chopped onion in a few Tblsp. olive oil in a small, heavy pan. Add a couple cloves of smashed, chopped garlic to pan and saute until tender, but not golden. To the onion/garlic, add 2-3 cups fresh, chopped tomatoes and let it simmer for 1/2 hour. Season with salt & fresh ground pepper. Add a few torn up basil leaves.

Remove the eggplant and arrange it on a serving plate. Sprinkle with freshly grated parmesan cheese, spoon some marinara over the eggplant and top each with a thin slice of fresh mozzarella.