Chicken Parm Sliders

Posted on September 11, 2015 by cookingonthebrightside

I have been a burger-like mood lately. I mean way more than usual. The delicious burger I shared last week is great – but obviously, like I said, more of a “cheat day” type meal.

Lucky for you, this week’s post is still a between-the-buns offering, but is more on the healthy side. Best news? Perfect for a game day gathering – which is majorly important now that football is upon us (Woo hoo!). These savory sliders are easy to prep ahead of time, pop in the oven and during a time out, dress them up and plate them!

I had some ground chicken to use and I can only imagine your surprise that it didn’t go towards buffalo something or other. Instead, I added some sautéed onions and marinara sauce that keep the patties from drying out while cooking. I’ve done this as a dinner for two with some crispy zucchini chips as a side, and have also done a big batch for a larger gathering – easy to customize for any size group!

Chicken Parm Sliders (Makes 8 sliders / 5 WW points per slider)

2 tsp. olive oil

3/4 cup yellow onion, chopped.

2 Tbsp. Italian seasoning

2 tsp. minced garlic

1 pound ground chicken (I usually opt for ground chicken breast – leaner)

1/2 cup reduced-fat grated Parmesan

1 Tbsp. bread crumbs (I use whole wheat crumbs if possible)

1 cup Prego Light Smart sauce, divided

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

8 whole wheat slider buns

1/2 cup reduced-fat mozzarella, shredded

Fresh basil leaves for topping

Spray butter (I use “I Can’t Believe It’s Not Butter” spray)

Preheat oven to 375.

Heat olive oil in a small skillet over medium heat. Add garlic, onions and Italian seasoning and saute for 3-5 minutes until onions are softened.

In a medium bowl, add ground chicken, half of the Prego sauce, grated parmesan, sautéed onions, bread crumbs, salt and peppers. Mix together by hand until ingredients are dispersed evenly. Form into 8 small patties. Line a plate with wax paper and add patties. Cover and chill at least 20 minutes to ensure binding.

When you’re ready to cook, remove patties. Line a baking sheet with parchment paper and cook at 375 for 15 minutes. Flip and cook another 10-15 minutes until cooked through. Remove patties from the oven.

Add a cooked patty to the bottom half of each slider bun. (I also spray the top halves and put them in next to the patties to let them toast a little.)Top with about 1 Tbsp. of shredded mozzarella. Add 1 Tbsp. Prego sauce from the remaining 1/2 cup. Return to oven for 5 minutes or until the cheese has melted slightly. Top with a basil leaf and bun.

Then, well, you know what to do…

Have a great weekend y’all!

Homemade Potato Chips with Blue Cheese Sauce

Posted on April 25, 2014 by cookingonthebrightside

The day finally arrived friends.

My hubby hit the big 3-0 this month. I was pumped. Partly because I love birthdays in general. But mainly because, well, he can’t make fun of me from his 20’s anymore. The playing field has been leveled.

Woo hoo!

Anyways, apologizes for the lack of posting. For birthday celebration, we rented some cabins at a nearby state park and headed there with some friends for the weekend – so I was busy planning, cooking and packing to gear up for our big adventure in the woods! It was awesome. The kitchen was certainly a challenge. No dishwasher. I made it – but I can’t say the same for my manicure.

Then last weekend was spent playing catch up on another bathroom renovation plus Easter festivities!

So, now I’m back…with a delicious recipe.

I had been craving some blue cheese chips. Not like, out of a bag flavored stuff – I mean the appetizer you go out and buy for like, $8 a plate – fresh chips, warm blue cheese fondue. *Drool*

Well, I figured I’d attempt them myself and y’all – these are seriously yummy and easy! They went great with my buffa-faux chicken tenders too. Duh.

With some very thrilling NBA playoff games going on, this could be the perfect addition to your dinner table! GO GRIZZLIES!

Homemade Potato Chips with Blue Cheese Sauce (Serves 2 / 4 WW pts. each)

1 medium russet potato

1 Tbsp. white whole wheat flour

1/2 cup fat-free milk

1/4 cup reduced-fat blue cheese crumbles

Salt and pepper to taste

2 green onions, chopped

Heat oven to 375.

Slice potato into very thin slices, not quite transparent – you can always use a mandolin, but I just rocked it by hand. Spray a baking sheet with nonstick spray, add slices and sprinkle with salt and pepper. Bake for 10-12 minutes on a low rack, then move to upper rack and bake another 10 minutes.

While potatoes are baking, pour milk in a small saucepan. Bring heat to medium-low and whisk in flour. Then whisk in blue cheese crumbles until melted. Add salt and pepper to taste.

Once your potatoes are crisp, remove from oven and add to plate. Pour blue cheese sauce over top and sprinkle with sliced green onions.

And of course, devour.

Have a great weekend y’all!

BBQ Potato Skins

Posted on April 4, 2014 by cookingonthebrightside

So my fair city of Memphis, Tennessee just came in 2nd. In worst cities for allergies.

Imagine my surprise. As I gasp through my watery eyes and itchy throat. And sneeze. Three times in a row. Boo on allergies.

But I can endure allergies this time of year. You know why? Cause Memphis ranks #1 in something else – barbecue. We know our barbecue. We take it very seriously. I mean, have you ever had BBQ nachos at a ball game? If not – you just haven’t lived my friend.

This is the time of year when outdoor festivals boast tons of delicious food. We have several crawfish festivals. We have a hot wing festival. And of course, there’s Memphis in May World Championship BBQ Cooking Contest, celebrating all the “swine” things in life. Yes, I went there.

I had to satisfy my craving for BBQ the other night and needed to do so in healthy way! It was a beautiful weekend – and being a Memphian, I know that nothing goes with beautiful weather like hot BBQ and cold beer. So I whipped up these beauties which are great as an appetizer or for a dinner (since I love eating finger food for dinner!).

BBQ Potato Skins (Makes 10 skins / 2 WW Points each)

6 oz. boneless, skinless chicken breast

5 small/mini russet potatoes

1/2 cup shredded cheddar cheese, fat-free

1/2 cup barbecue sauce, divided (I use Corky’s – a local BBQ establishment)

1/3 cup chopped red onion

BBQ seasoning (I use Rendezvous – another local BBQ establishment.)

Salt and pepper.

Heat your oven to 400. Slice your potatoes in half and scoop out the centers, leaving a thin border around each one. I use a melon baller and throw the extra potato in some water so I can make mashed potatoes later in the week.

Sprinkle the insides of each potato skin with salt, pepper and some barbecue seasoning. Place the potato skins on a cookie sheet and bake for 10-12 minutes, then flip each one and bake another 10 minutes until “flesh” is tender when pierced with a fork.

While the skins are cooking, cook your chicken breast. Allow to cool and then shred. Mix with 3-4 Tbsp. of barbecue sauce and a few dashes of seasoning.

Once your skins are ready, divide shredded chicken between each skin. Sprinkle with red onion and cheddar. Bake another 8-10 minutes and then you are in business…

I hope y’all have a great weekend!

Recipe Round Up: “The Big Game”

Posted on January 31, 2014 by cookingonthebrightside

This Sunday is kind of a big deal.

I mean there’s Groundhog Day. Obviously we’re all pumped for that – who doesn’t love chubby little Phil?

There’s also the Super Bowl – which I am always pumped for, since it combines one of my passions with my profession (that would be football and marketing).

Both are probably marked on your calendar for grocery shopping and wardrobe planning, but do you know what else happens Sunday? This little blog celebrates 2 years!

Obviously a day this epic deserves a recipe round-up – so if you’re looking for some snacks to whip up for “The Big Game” – you have come to the right place. Should I even mention the fact that this might be the best blog to come to for all things buffalo, which is like, a staple for Super Bowl Sunday? That and the game is being played in close proximity to the origin of “Buffalo Wings“. Boom. Droppin’ knowledge.

I’ll stop now.

The Game Plan

The Warm-Up

Buffalo Hummus

Buffalo Egg Rolls

Buffalo Chicken Potato Sins

Buffalo Chicken Cheese Fries

Faux Fried Pickles

The Big Game

Buffalo Chicken Enchiladas

Buffalo Chicken Lasagna

Game Time Chili

New York (close enough) State of Mind

I had to put this in there because I’m a sucker for a theme. When I think New York – a few staples come to mind. Italian delights – mozzarella sticks and pizza. And of course salmon, bagels and cream cheese, which comes to you in flat bread form below! Maybe I’ll drum up my own creation with some pastrami this weekend!

Faux Fried Mozzarella Sticks

Barbecue Chicken Pizza

Pizza Soup

Smoked Salmon Flatbread

And let’s be honest, I could LIVE off snack foods along – so don’t be ashamed if you just make a bunch of appetizers and call it your meal. That may be exactly what happened in my household last year…and I certainly did not hear any complaints!

Hope you find something you enjoy! Have a great weekend and enjoy the festivities!

‘Tis the Season

Posted on December 20, 2013 by cookingonthebrightside

Is it just me or did the really late Thanksgiving just throw the normal holiday rush into super sonic speed?

Today is December 20th. Christmas is in 5 days. I was out for almost 4 hours last night running errands and am still not done with all of the things I need to do.

What does an ulcer feel like? Does chocolate help one? Cause that’s what I’m doing – eating chocolate as a coping mechanism. At least until I get home. Then I break out the hard stuff – wine ice cream.

If you’re finding yourself in a bit of a holiday tizzy and stretched a bit thin running from party to party feeling guilty for considering a bag of Doritos as your edible contribution – then let me give you a few easy, delicious and festive ideas. If you know me and are having a party, don’t be surprised if I show up with something from the list below!

Candy Cane Crinkle Cookies – makes 2 dozen

Ingredients

5 candy canes, crushed

1 stick unsalted butter, softened

1 cup sugar

1/2 tsp. vanilla extract

1 egg

1/4 tsp. salt

1/4 tsp. baking powder

1/8 tsp. baking soda

1 1/2 cups flour

1/2 cup powdered sugar (for rolling)

Preheat oven to 350.

Place candy canes in paper bags and smash with a rolling-pin or flat side of mallet. This is a fun way to take out your aggression. 🙂

In a small bowl, mix together flour, salt, baking powder and baking soda.

In a medium bowl, cream together butter and sugar. Beat in egg and vanilla until just combined. Then add flour mixture and mix until incorporated.

Pour in crushed candy cane and fold in with a rubber spatula. Grab about 1 Tbsp. worth of dough and roll into a ball (if you get these too big, they split on the ends!). Add powdered sugar to a plate and roll the dough balls in the sugar, shaking off any excess.

Add dough to baking sheet and bake for about 10 minutes. Remove and let sit for 3 minutes to solidify before removing to cool.

(Hint: Line baking sheets with parchment paper or baking mats for easy clean up!).

Add a few candy canes to the serving plate for a little added touch and enjoy!

A Christmas Tree Veggie Platter – take maybe 20 minutes to assemble. Use your favorite veggies on as borders or to put in hollowed out bell peppers:

Cranberry Brie Tartlets – recipe makes 15, but super easy to double or triple! This has become a family favorite! Only 1 WW point per bite!

Wasabi Shrimp Bites – pretty fancy looking, but super easy and loads of flavor. Only 1 WW point per bite!

So go home, make one (or two or ten) of these recipes, scoop up a bottle of wine and get your Merry on!

Have a great weekend and Merry Christmas my friends!

Buffalo Quinoa Cakes

Posted on August 30, 2013 by cookingonthebrightside

Y’all.

Do you even know what tomorrow is? I mean – other than the last day in August. And Saturday.

It’s pretty much my favorite day of the year. My 2nd Christmas if you will. Today, my friends, is my Christmas Eve.

Tomorrow is the first College Football Saturday of the year. I know there was some action last night (apologies to all of our neighbors last night who were NOT watching the Ole Miss game) – but Thursday night football is kind of like an appetizer. Tomorrow, we feast.

“His & Hers”

Not just in the metaphorical sense either – because clearly, this is a cooking blog so I have some goodies to share with you. Now some football weekends, you give in to the bar food and beer and couch and swear to yourself you’ll work it off the next day.

But what if you could have your “cake” and eat it too?

Thanks to my Biffer’s recent quinoa kick – I remembered a recipe I made a few weeks ago and had not gotten around to sharing with you yet. And what perfect timing, because you know what goes great with college football? My favorite food group – buffalo chicken everything. This one is a little different, but I promise you – it’s delicious and filling and is perfect to serve as a little appetizer, or do what we did and serve it as a main course (with my ranch baked fries, duh).

Buffalo Quinoa Cakes (Makes 9 cakes – 2 WW pts. per cake + 2 pts. for 1/3 cup Ranch)

1/2 cup uncooked quinoa

1 cup water

1 egg, beaten (I used about half)

4 Tbsp. Frank’s Red Hot Sauce

1/4 cup minced yellow onion

2 small stalks celery, minced

1/2 cup fat-free shredded cheddar cheese

1/3 cup reduced-fat blue cheese crumbles

1/4 cup whole wheat bread crumbs (panko or regular)

Salt and pepper to taste

1/2 Tbsp. olive oil

1/3 cup fat-free ranch

Begin by cooking your quinoa according to directions. Add to a medium bowl and let cool for 5-7 minutes.

Add onion, egg, blue cheese, shredded cheddar, celery, bread crumbs, salt and pepper to the quinoa. Mix together using a rubber spatula, then stir in hot sauce.

Using your hands, form about 9 cakes out of the quinoa mixture.

After you wash off your hands (trust me, you’ll need to) heat olive oil in a medium skillet over medium heat. Add cakes and saute 3-4 minutes per side until lightly browned.

Serve with some ranch for dipping, and enjoy!

With that, happy Game Day to all! I’ll be wearing my Blue and White and cheering on Penn State to victory tomorrow afternoon – who are you supporting this weekend?!

Buffalo Chicken Cheese Fries

Posted on May 24, 2013 by cookingonthebrightside

Why is it that I can’t get enough of buffalo-chicken-flavored things?

Oh, right – because they’re awesome…

I ordered something “buffalo-style” last week at lunch and my co-worker laughed and said “You seriously have an obsession with buffalo flavor don’t you?” Um, yes…have you read my blog?

Well, just when you thought I couldn’t possibly come up with another thing to layer with blue cheese, celery and hot sauce – I went and did it again.

With my Memphis Grizzlies in round 3 of the NBA Playoffs, it’s tough to want to make like, roasted fish with vegetables for dinner when a game is on – I need (faux) bar food!

So I’ve sliced up potatoes before to make my own cheese fries, but my Tuesday evening did not warrant that kind of effort after my workout. Then I remembered seeing a recipe on a blog I follow (“My Life as a Mrs.” check her out!) for buffalo cheese fries using frozen french fries, so I gave it a shot.

Excellent choice.

Y’all, these are so delicious – and I portioned it out to make sure it was enough food without being totally horrible for you! I’m sure they’d be a welcome addition to any party you are attending this holiday weekend!

Buffalo Chicken Cheese Fries (Serves 2 for a meal / 13 WW pts. per serving)

Slightly modified from original recipe found here.

10 oz. Alexia Waffle Cut Fries

1 cup shredded chicken breast (boneless and skinless)

1/3 cup Frank’s Red Hot sauce (+ about 2 Tbsp. for drizzling)

1/4 cup celery, chopped

1/3 cup reduced-fat blue cheese

1/3 cup reduced fat shredded cheddar

1 Tbsp. chopped green onion

2 Tbsp. fat-free Ranch (for dipping)

Heat your oven to 400. Layer fries on a baking sheet and bake according to directions.

Chop your veggies and mix your chicken with the hot sauce.

When fries are done baking, move them close together and top with chicken and celery. (I separated mine into 2 portions because the hubby was studying and wanted to eat later, so this portion is allll for me.) Then top with blue cheese crumbles and shredded cheddar.

Bake another 5 minutes, or until cheese has melted.

Sprinkle with additional hot sauce and add green onions and serve with ranch on the side for dipping.

I barely needed any ranch, as these were so full of flavor!

Try it out if you’re a buffalo chicken ~~freak~~ fan like me, or if you just want to try a new (and healthy!) twist on a classic.

Have a wonderful Memorial Day weekend everybody!

Faux Fried Pickles

Posted on March 26, 2013 by cookingonthebrightside

Today is a very special post – because I am dedicating it to one of the most amazing women I know – my Biffer!

(For those of you who don’t know, that’s what my sister Lindley and I call each other.)

Why today? Because it’s her birthday!!!! Last night she kept texting me her age – I’m hoping it was because it was the last day she could say the younger year opposed to having to remind herself. Hey, senility is a serious problem for the elderly!

All kidding aside (for now), I truly value my relationship with my sister – I have always looked up to her. I still do today, and likely, I always will. Her relationship with the Lord is truly inspirational, and it shines through her in her daily life. Her marriage (to my rockin’ brother-in-law) of almost 13 years is a wonderful example for my husband and I. And she’s an amazing mother to my 4 adorably silly nephews. Yes, that’s 4 boys. And a husband. And a dog. And well, putting up with me sometimes. Let’s get this woman a cape already!

Somebody as special as my Biffer deserves a treat, right? We love having Biffer nights out…and they usually involve some yummy food, beverages and a fun activity. I remember visiting her at IU – we had planned a Biffer craft night where we made lots of fun stuff and watched Moulin Rouge. But before such an intense evening, we needed some fuel. So we went to a local restaurant/bar simply because of an offering on their menu – fried dill pickles.

Now, some may turn up their nose at the sound of fried dill pickles. Especially if you are a ~~semi-rational person~~ freak and don’t like pickles. But they have been a favorite of ours since our childhood when we’d take road trips down to Gulfport, Mississippi to visit my grandparents and eat at the Catfish Shack (sounds pretty classy right?). We actually consider ourselves connoisseurs of the fried pickle – like if a place offers the fried pickle spears, psh, no thank you! It must be the chips!

Whether it was me picking up a to-go order of fried pickles for her during her first pregnancy, or us shoving down an order before going to see Top Gun (she loves Tommy C.) at the Orpheum, fried dill pickles will always make me think of my Biffer.

So today, in honor of my Biffer turning 30 + some, I am sharing a recipe for Faux Fried Pickles – a healthier way to enjoy our obsession!

Faux Fried Pickles (Serves 2-4 / 8 WW points total)

Half a 16 oz. jar thick cut, oval dill pickle chips (I used about 24 slices)

1 egg, beaten

1/2 Tbsp. Worcestershire sauce

1/2 tsp. Tabasco

1/3 cup whole wheat bread crumbs

1 Tbsp. white whole wheat flour

1/4 tsp. garlic salt

1/8 tsp. black pepper

1/4 tsp. smoked paprika

1/4 tsp. Cajun seasoning

1/3 cup fat-free Ranch dressing

Heat oven to 450 degrees. Spray a medium baking sheet with non-stick spray.

Lay your pickles on some paper towels and blot to dry.

In a small bowl, whisk together egg, Worcestershire and Tabasco. In a medium dish, mix together breadcrumbs, flour and seasonings. Working in batches, add pickles to the egg mixture to coat. Let any excess drip off, and then add to the crumb mixture. Press pickles into the mixture to ensure a good coating, then add to greased baking sheet. Repeat until all pickles are good and coated. Bake 10-12 minutes, then flip and cook another 5-7 minutes until golden brown.

Serve hot with some ranch dressing for dipping.

Hope y’all enjoy…

And Happy Birthday Biffer!

Buffalo Chicken Egg Rolls

Posted on March 8, 2013 by cookingonthebrightside

I am so incredibly excited for this weekend! Not only is it a “we don’t have 15,000 things to get done” type weekend, but tomorrow is supposed to be gorgeous! As much as I do love winter and cold weather precipitation, it’s March people. I need some sunshine.

I’m ready for pretty pastel colors and beautiful flowers! I need to break out the grill and make cold, refreshing fruity beverages!

I need some patio weather…and a tan.

The husband and I absolutely love our backyard, although I confess I do not always have a sunny disposition when it comes to yard work. Okay, I hate it. There, I said it!

But – I do love to entertain, so that kind of makes up for it right? He gets the yard looking nice, I whip up lots of goodies and everybody enjoys themselves. It’s a win-win people (any comments affirming that statement would be appreciated so that I can print and laminate and post on the refrigerator).

So in the spirit of entertaining, I’m sharing a delicious new recipe with y’all I whipped up a few weeks ago and had to make again so that I could get pictures for sharing. I tried a version of these out at lunch with my co-workers a few weeks ago and though, I could easily make a healthier version of these!

And voila, I did. It should come as no surprise to you that it’s a buffalo chicken recipe…I’m pretty transparent huh?

Baked Buffalo Chicken Egg rolls (Makes 8 egg rolls / 3 WW points per egg roll)

1 1/4 cup cooked chicken breast, shredded

1-2 oz. fat free cream cheese, softened

1/3 cup celery, chopped fine

1/2 cup reduced-fat blue cheese crumbles

1/3 cup Frank’s red hot sauce (this is a good medium heat and good consistency)

8 egg roll wrappers

I Can’t Believe It’s Not Butter spray

1/2 cup fat free Ranch dressing

Heat your oven to 350 and coat a baking sheet with non-stick spray.

In a small bowl, mix together shredded chicken and cream cheese. Start with 1oz. cream cheese and see how it blends – shouldn’t be overly mushy, just enough to kind of hold the chicken together. Then add your hot sauce, celery and blue cheese crumbles and mix together until combined.

That was easy enough, right?

Now for the semi-tricky part – making the egg rolls look ~~pretty~~ decent. Make sure you have a clean, dry work surface and a small bowl of water and a pastry brush. Here are my step-by-step instructions…and some entertainment because I can’t be the only one who has it in my head while giving 5-step instructions. You know you love me.

Step 1: Take corner closet to you and fold up to filling. Brush top with a little water.

Step 2: Take side corners and fold inward on top of bottom fold.

Step 3: Firmly roll the wrapper up toward the top corner.

Step 4: Brush wrapper with water where the top corner is about to meet and press down.

Step 5: Place on baking sheet, spray with butter and repeat until done!

It really is easier once you get the hang of it…and if they don’t turn out beautiful, at least they are still delicious right?

Once you have all of your egg rolls, um, rolled, bake for 6 minutes. Remove from oven, flip, spray other sides with butter spray, and return to oven for another 6-7 minutes. Plate and serve with Ranch dressing.

These are super delicious and actually pretty filling – the husband and I had these for dinner one night and 4 seemed to be the perfect amount! I’m sure you could cut these in half and serve as appetizers…but let’s be honest, you need a whole one to yourself!

Enjoy and have a wonderful weekend everybody!

Caribbean-Style Crab Cakes

Posted on February 13, 2013 by cookingonthebrightside

Well, if you haven’t realized it already – tomorrow is Valentine’s Day! (And seriously, if you haven’t – it basically means you never leave your house, turn on your radio, tv or computer – so those of you who I am addressing aren’t even reading this)

Now, I have always enjoyed Valentine’s Day – yes, even when I was single. I loved getting together with my girlfriends and eating ice cream, drinking wine and hanging out. Yes, even when 3 of us went to dinner at a nice restaurant and the server kept asking us if anybody else was joining us…

Well, now that I’m a married woman – the day holds a little more significance. I know it’s a “Hallmark” holiday, but what’s wrong with a day dedicated to love?

I still don’t understand going to a favorite restaurant to be served from a limited menu at double the cost, but that could just be because I tend to be a homebody ~~sometimes~~. As I’ve said before, nothing beats enjoying a nice fancy meal consumed in the comfort of clothing that involves an elastic waistband.

So if you’re thinking like me (terrifying, I know) and want a special meal in – look no further friends. I bring you a recipe for Caribbean-style crab cakes. You could half the recipe and pair a crab cake with a small steak, or just make the whole batch paired with some roasted parmesan asparagus.

I usually prepare this recipe as an appetizer that makes about 16 servings, but it is just as delicious made just for 2. Now a few of the variations here were to make this recipe Weight Watchers friendly – like Fiber One crumbs – so the mixture is a little more “wet” than most crab cakes.

Caribbean-Style Crab Cakes (Serves 2 for meal / 8 WW points per serving; Makes 16 mini cakes for appetizer / 1 WW point each)

8 oz. crab meat (I go for the “specialty” kind – smaller pieces make it easier)

1/4 cup red bell pepper, diced

1/4 cup green onion, diced

1 Tbsp. Caribbean jerk seasoning

1 tsp. dried parsley

3/4 cup ground Fiber One bran cereal

1 Tbsp. honey

1/4 cup egg beaters

1/2 cup fat-free mayonnaise

1 Tbsp. margarine

Cayenne pepper for garnish

2 Tbsp. apricot jam

1 Tbsp. fresh lime juice

Begin by chopping the bell pepper and onion. Add to bowl with crab meat, Caribbean seasoning, parsley and cereal crumbs.

Then add in mayonnaise, honey and egg. Mix together until all ingredients are incorporated. Form into 4 large patties – I had some leftover to prevent the patties from being too massive. (You can also form into 16 small patties for appetizers – start with a scoop the size of a ping-pong ball and work it into a patty.) Refrigerate until ready to cook.

Heat 1 Tbsp. margarine over medium in a large skillet. When margarine is hot, add crab cakes. Cook 5-7 minutes on medium-low and then flip, cooking an additional 5-7 minutes.

While cakes are cooking, whisk together apricot and lime.

Add crab cakes to plate and sprinkle with a small amount of cayenne pepper.

Then top with a dollop of apricot-lime sauce…

and devour with a glass of crisp white wine.

Have a happy Valentine’s Day everybody!

cookingonthebrightside

Adventures in Eating, Drinking and Being Mary

Category Archives: Bites

Chicken Parm Sliders

Homemade Potato Chips with Blue Cheese Sauce

BBQ Potato Skins

Recipe Round Up: “The Big Game”

‘Tis the Season

Buffalo Quinoa Cakes

Buffalo Chicken Cheese Fries

Faux Fried Pickles

Buffalo Chicken Egg Rolls

Caribbean-Style Crab Cakes