Crab Carbonara

I know, I know...another day, another Carbonara. Or as Miss F says "pasta with bacon not meatballs!"  I nabbed two containers of lump crabmeat from my parents house after having steamed crabs.  One was eaten as my childhood favorite, crab lumps sautéed in butter (it is exactly as it sounds) and the other went to this crab carbonara.  Miss F gobbled this right up, which is great since the last time we had steamed crabs was the first time she actually tasted it.  I am so glad she loves crabmeat since it is a staple of my diet.

Crab Carbonara

3 egg yolks
¼ cup heavy cream
½ cup Parmesan cheese
¼ pound bacon, cut into lardons
½ small onion, chopped
½ pound lump crab
¼ cup white wine
juice of ½ lemon
1 tablespoon minced basil
½ teaspoon Old Bay
12 ounces spaghetti

Whisk together the eggs, cream and Parmesan together in a bowl. In a large non stick pan, fry the bacon until crisp and set aside. Drain all but on tablespoon of the bacon grease; sauté the onion and the crab for 3 minutes. Deglaze the pan with the white wine and lemon juice; stir in the basil and Old Bay.

Prepare the spaghetti per package instructions. Drain the pasta and while still warm, add to the onions and crab. Pour cream mixture into the spaghetti, and stir over low heat for one to two minutes. Top with bacon and serve with additional Parmesan.

Pin It Now!

Pan Seared Salmon with Creamy Sriracha Sauce

I am a sucker for anything with Sriracha, so this recipe for Salmon with Sriracha Cream looked like it had potential. Until I read it. I realized the Sriracha cream was the only thing I was feeling about it, so I adapted it quite a bit to better suit my taste. Salmon is sweet enough on its own, I don't understand why so many recipes call for a sweet glaze to be added to it. I much prefer my salmon cooked simply so the flavor of the fish can really shine through.  The Sriracha sauce was equally delicious on the broccoli.  I may have added squirt or two more to my plate before I sat down to eat.

Pan Seared Salmon with Creamy Sriracha Sauce

½ cup mayonnaise
2 tablespoons Sriracha (more or less to taste)
juice from half a lime
½ teaspoon soy sauce

1 pound salmon, portioned into 4 filets
2 tablespoons olive oil
salt and pepper

In a small bowl, whisk together the mayonnaise, Sriracha, lime juice and soy sauce. Refrigerate until ready to serve.

Rub the salmon filets with the oil and generously season with salt and pepper. Heat a skillet over medium high heat, add the salmon to the pan skin side down and sauté for 3 to 5 minutes. Flip the salmon over and sauté for 3 to 5 minutes more, until the salmon is cooked through.

Serve the salmon with the creamy Sriracha sauce drizzled over top.

Pin It Now!

Pepperoni Chicken Parmesan

The first question out of C's mouth was "Did you make any fettucine alfredo?" Um, no. Chicken Parmesan takes too many pans as it is, add in trying to make alfredo sauce and I would never get the kitchen cleaned up. I had leftover pepperoni from making French Bread Pizzas and they needed to be used.  Miss F may have picked all her pepperonis off her piece and may have only eaten a bite or two of chicken.  C cleaned his plate, which is a success in my eyes, even if he didn't get his beloved fettucine alfredo alongside.

Pepperoni Chicken Parmesan

Sauce:
1 tablespoon olive oil
½ onion, chopped
1 clove garlic, sliced
2 14.5 ounce cans of fire roasted dice tomatoes
1 small can of tomato paste
1 teaspoon basil
½ teaspoon oregano
1 tablespoon brown sugar
¼ cup red wine
salt and pepper

In a large saucepan, heat oil over medium high heat. Add the onion and sauté 3 to 5 minutes, add the garlic and sauté 30 second more. Add tomatoes, tomato paste, basil, oregano, brown sugar and wine. Stir to combine. Bring mixture to a boil, reduce to a simmer, stirring occasionally. Simmer for 20 to 30 minutes.

Chicken:
2 boneless skinless breasts of chicken
1/8 cup flour
1 egg
2 tablespoons water
¼ cup breadcrumbs
2 tablespoons vegetable oil
28 pepperoni slices
½ cup shredded mozzarella cheese
1 tablespoon + 1 teaspoon of shredded parmesan cheese

Halve the chicken breasts them, Pound out chicken breasts between two sheets of wax paper. Dip each in flour, then egg whisked with water and then finally in the breadcrumbs. Heat the oil over medium high heat. Sauté the chicken about 3 minutes per side to get a nice crisp crust. Drain on paper towels.

Preheat oven to 450. Place the chicken in a glass baking dish, top each with 7 pepperoni slices and a generous spoonful of the marinara sauce. Sprinkle 2 tablespoons of mozzarella and 1 teaspoon of Parmesan on top of each breast. Bake for 15 minutes.

Serve remaining sauce with 1/2 pound pasta of your choice.

Pin It Now!