Spring is finally here and time for good seafood! Crab cakes are easy to make and fun to eat. Normally crab cakes are filled with filler that is not gluten free. My gluten free recipe is sure to be a winner! Plus its even paleo friendly.
1 Can Fresh Crab Meat
1/2 Cup Almond Flour plus 2 TBS for Dusting
2 TBS Tapioca
1/2 tsp Salt
1 tsp Pepper
2 tsp Old Bay
2 tsp Parsley
2 Tbs Mustard
1 TBS Honey
Start by putting crab and egg in bowl mixing together by hand. Add all remaining ingredients except for the extra almond flour. Add more tapioca if mixture seems to wet. Then, form the meat into about five patties and place on a place. Dust each side with almond flour and place in fridge for twenty minutes. When your ready to eat, heat and oil pan and place each crab cake inside. Cook on medium high until each side is golden brown. About 4 min each side. Enjoy!
I have never brined a turkey before but I wanted to give it a try. I had tons of cider around and wanted to do something special. The result was amazing and the turkey was super juicy.
1 1/2 Gallons Water
2 Cups Cider
2 Peeled Oranges
2 Cups Kosher Salt
1 Cups Brown Sugar
3 Garlic Cloves
1 Tbs Pepper Corns
4 Bay Leaves
(This brine recipe is for a 7 Pound Turkey Breast on the bone)
The most important part of the method is to start the process 24 hours before you plan to start cook the turkey. First, add water, cider to a large pot and start to head. Add remaining ingredients to pot. Stir and heat until bubble start to form. Make sure all the sugar and salt have dissolved and shut of heat. Allow mixture to cool fully, at least 4 hours. Later, add cleaned and rinsed turkey to the solution. Make sure the turkey is fully submerged in the liquid, if it starts to float try placing a bag filled with ice on top. Place the whole thing in the fridge and allow it to chill from 8-12 hours (no longer).
Once your ready to roast remove from liquid. Rinse the turkey very well to get ride of any extra salt. Prepare as you normally would and roast. Enjoy!
With Hanukah and thanksgiving on the same day it was important to come up with recipes that fit both holidays. With plenty of manischewitz on hand I figured this would be a fun way to spike up my cranberry sauce.
2 lbs Cranberry Sauce
1 Cup Sugar
1 Orange – Juice and zest
1 1/2 Cups Manischewitz Wine
1 tsp Vanilla (optional)
2 Tbs Honey
1 Cup Apple Sauce
Place cranberries and wine in a pot. Turn heat on low. Add orange zest and juice. Mix well. Once liquid starts to bubble add sugar and vanilla. Cook on low, stirring regularly until cranberry are soft (about 30 minutes). Mash berries with a potato masher and then add honey and apple sauce. Continue to cook for a few more minutes . Serve cold or warm. I like my cranberry sauce with large chunks of cranberry but feel free to throw it in a food processor if you like it more smooth.
Making a holiday meal that is gluten free / paleo can be a challenge especially with many gluten eating guests. Sweet potatoes alone are great and I wanted to avoid adding all the sugar and junk. Plus I used the slow cooker to make this dish super easy.
6 Sweet Potatoes (cleaned and cut into large cubes)
2 Apples (peeled and cut into cubes)
2/3 Cup Apple Cider (fresh, not pasteurized)
1/2 Crushed Pecans
1 teaspoon Cinnamon
2 Tbs Butter (any kind)
Place all the sweet potatoes and apples in a large slow cooker. Pour in the cider and turn the heat on low. Place cover on top and cook for about 8 hours. Once done, give a good stir and mash with a potato masher. Potatoes should be very soft and easy to work with. Most of the liquid with be gone but if not then cook an addition 45 minutes with the cover off. Then using a food processor or blender process the mix until you get the consistency your looking for. You can serve at this point or our into a nice casserole dish and add a topping. Simple mix nuts, butter and cinnamon by hand in small bowl. Sprinkle topping on top and bake at 350 for ten minutes. Enjoy!