I'll share my recipe, if you'll share yours, May 30, 2012

11 years ago

Crabmeat Salad Stuffed Avocados

What you'll taste: fresh crabmeat, combined with bright, crisp veggies, combined with a richly flavorful and zesty dressing, combined with a hint of citrus, combined with creamy avocado.

Mmmmmmm. Welcome summer!

Yield: 4 servings

Ingredients

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

9 ounces fresh, wild caught crabmeat, fully cooked

1/2 tomato, diced

1/2 orange or yellow bell pepper, diced

1 1/2 tablespoons chives, chopped

2 avocados

1/4 cup fresh lemon juice, squeezed from 1 lemon

Salt and freshly ground black pepper

Directions

In a mixing bowl, whisk together the dijon and red wine vinegar. Slowly whisk in the olive oil, and season with salt and pepper.

To the bowl, add the cooked crabmeat, tomato, bell pepper and 1 tablespoon of chives. Stir to combine. Season to taste with salt and pepper.

Cut each avocado in half and immediately pour lemon juice over each half to keep the avocados from turning brown.

Using a small spoon, scoop out the pit. Also scoop out about 1/3 of the fruit from the center of each avocado half. Add the scooped-out avocado to the crabmeat salad and stir to combine. Stuff each avocado with the crabmeat salad. Sprinkle the remaining chives over each half and serve.

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Comments (2)

Jasdip
11 years ago
I've never 'spatchcocked' a chicken, but it sure makes it cook up nice.
This was in today's paper.
I removed the metric, which is why the measurements are in brackets.

CAST-IRON SKILLET ROASTED CHICKEN

Of course this recipe also works for a weeknight dinner. The chicken comes out terrifically moist and tender. And because the chicken is flattened before it is cooked, it is finished much faster than traditional roasting methods.

Start to finish: 50 minutes (10 minutes active)

Servings: Eight

(4-pound) whole chicken

(1 tbsp) kosher salt

(1 tbsp) garlic powder

(1/2 tbsp) dried thyme

(1/2tbsp) ground black pepper

Heat the oven to (425 F).

Place the chicken on the cutting board breast side down. Use sturdy kitchen shears to cut down the length of the spine on both sides. Discard the spine. Turn the bird breast side up. Gripping the two cut sides where the spine used to be, open up the bird, pressing down firmly at the centre to flatten it.

In a small bowl, mix together the salt, garlic powder, thyme and pepper. Rub the mixture evenly over the entire chicken.

Set a large cast-iron skillet on a burner over medium-high. When the skillet is hot, add the chicken breast side down. Let the chicken brown for five minutes, then use tongs to carefully flip the bird so the breast side is up. Set the skillet in the oven and roast for 30 to 40 minutes, or until the thickest part reaches (165 F).

Remove the chicken from the oven. Either serve immediately or let cool and refrigerate for use in a picnic as described above.

Nutrition information per serving (values are rounded to the nearest whole number): 490 calories; 310 calories from fat (63 per cent of total calories); 34 g fat (10 g saturated, 0 g trans fats); 170 mg cholesterol; 1 g carbohydrate; 42 g protein; 0 g fibre; 880 mg sodium.

The Associated Press
patti43
11 years ago
I saw this recipe yesterday and I just have to try it.

LOADED CHEDDAR BACON BREAD (Running to the Kitchen)

1 1/2 cups whole wheat pastry flour
2 cups all purpose flour
3 strips bacon
3 tablespoons scallions, chopped
1/2 small yellow pepper, finely chopped (1/3 cup)
1 tablespoon rosemary, minced
2 tablespoons sun dried tomatoes, chopped
1 1/2 cups sharp cheddar, grated and divided
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
12 oz. beer
1/2 cup buttermilk
2 tablespoons agave
1/2 teaspoon hot chili powder
1/2 teaspoon smoked paprika

Preheat oven to 350 degrees. Grease a loaf pan with baking spray. In a skillet over medium-high heat, cook bacon until crispy. Set aside to drain on a paper towel, leaving the bacon grease in the skillet.

Saute peppers and scallions in bacon grease until softened, about 2 minutes. Set aside. In a large bowl combine flours, baking powder, baking soda, salt, chili powder and smoked paprika and whisk together. In a small bowl combine beer, buttermilk and agave and whisk together.

Pour wet ingredients into large bowl with dry ingredients and fold together with a spatula until just incorporated. Chop up bacon now that it's cooled. Add bacon, pepper & scallion mixture with the leftover bacon grease from the pan, sun dried tomatoes, rosemary and 1 cup of the cheddar cheese and fold into dough until just incorporated. Spread dough into loaf pan and bake for 20 minutes.

Remove from oven, sprinkle remaining 1/2 cup of cheese on top and bake again for another 20-25 minutes until cheese is golden and bread is cooked through. Let cool in loaf pan for 20 minutes before removing and cooling on a wire rack. NOTE: Buttermilk can be made using 1/2 cup milk and 1 tablespoon lemon juice.
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I'll share my recipe, if you'll share yours, May 30, 2012

Comments (2)

Jasdip

patti43

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