For me, cooking is one of those things that relaxes my soul.
I know it sounds weird or corny, but really, I LOVE to cook. It gives me piece of mind, helps me to unwind after a long day, it just does something for me.
Food Network is my favorite channel, Chopped is one of my favorite shows. I just love the art of cooking. Random #PoshE fact: Going to Culinary School is on my Bucket List.
Anywho, let’s get to the point of this post. With a toddler, spending hours in the kitchen whipping up a self-proclaimed culinary masterpiece will leave you with your feelings hurt. You’ll feel so proud putting that plate in front of them only to be met with a, “No, I don’t want that Mommy!” This is why I resort to easy meals that contain either pasta, chicken, or broccoli–because that’s what Aria loves. She is a big fan of shrimp as well so maybe I’ll try something new with shrimp for her one day.
Last night, Aria stayed with her Nana so I decided to fix something a little more grown up for dinner:
Crabcake Sliders with Spicy Mayo, Oven-Roasted Potatoes, and Asian Garlic Green Beans — Serious Yum-Factor here.
The Asian Garlic Green Bean recipe was given to me by my line sister Tierra. I had every intention on making Roasted Asparagus, alas, my grocery store’s Asparagus was not up-to-par. Boo. But, in my opinion, the Asian Garlic Green Beans were WAY better than the asparagus. They added extra flare to the plate and a fun twist of flavor; they will definitely become a staple vegetable side dish. The Oven-Roasted Potatoes..Oh Emm Gee. Seriously. I will admit, the potatoes took a lot of prep work with the cleaning, boiling, peeling, and cutting, and then they take about an hour in the oven. Time-consuming…but SO worth it! The Crabcakes were super easy and will definitely be a go to for dinner in a pinch.
Give these recipes a try and let me know how you liked them! Show us your #PoshPlate on Instagram (@PoshMumsy).
Crabcake Sliders with Spicy Mayo
- 1 lb Jumbo Lump crabmeat
- ½ red bell pepper, Diced Small
- 5 scallions, finely sliced
- 2 Cloves Minced Garlic
- ½ Lemon, juiced
- ½ cup Panko Breadcrumbs
- ¼ cup Mayo
- 1 Large egg
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dry Ground Mustard
- 1 teaspoon Onion powder
- 1 teaspoon Old Bay Seasoning
- ¼ teaspoon Salt
- Dash Cayenne Pepper
- Olive Oil for Cooking
- 15 Dinner Rolls or Slider Buns (I used Potato Rolls)
- ½ cup fresh spinach for topping (or you can just use lettuce)
- ½ cup Mayo
- 1 ½ Tbsp. Lemon juice
- 1 ½ Tbsp. Sriracha
- ¼ tsp. Kosher Salt
- 1/8 tsp. Freshly Ground Black Pepper
In a large bowl, combine all crab cake ingredients (its best to do this with your hands). Shape into small patties and place on a baking sheet lined with foil or parchment paper.
Cover with plastic wrap and refrigerate until ready to cook. (Prepare Spicy Mayo at this time)
Drizzle 1 ½ Tbsp. of oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.
Place sliders onto buns. Top with mayo and greens, and serve.
Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use.
Oven Roasted Potatoes
- 1 Tbsp olive oil
- ½ lb Hickory smoked, thick sliced bacon
- 3 ½ lbs Yukon Gold Potatoes
- 2 cloves minced garlic
- ¼ cup Parmigiano-Reggiano, freshly grated
- Coarse salt
Freshly ground pepper
Scrub potatoes and place in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. My potatoes were fairly large, so this took close to 15 minutes.
Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half lengthwise, then cut into 1/2-inch pieces.
Cook bacon in a skillet until golden, but still flexible. You don’t want it crunchy. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings in the pan.
Check potatoes. iI fork tender, drain and allow to cool. While potatoes are cooling, preheat the oven to 425°
Prepare a large baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan.
Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large. Place cut side down on prepared pan and sprinkle with coarse salt and freshly ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color.
Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.
Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.
Asian Garlic Green Beans
- 1 pound green beans, trimmed
- 1 tablespoon olive oil
- 5 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1 ½ teaspoon soy sauce
- 1 teaspoon ginger powder
- Large Bowl filled with ice water
Fill a large pot with water and bring to a boil. Add generous amount of salt and add green beans. Bring to a boil for 5-7 minutes, stirring occasionally. Drain and immediately place beans into the Ice Water Bath. (This step is optional but it helps to maintain the green color of the beans)
Heat a large skillet over medium high heat for about 2 minutes. You want it to get pretty hot by itself. Add oil and coat the pan. Add the green beans and sauté for 2-4 minutes, or until they start to brown.
Make a well in the center of the skillet and add garlic, ginger powder, and red pepper flakes. Slowly start to incorporate the green beans, until everything is well mixed.
Stir in soy sauce and season with salt and pepper, to taste.
Love, Hugs, and Happy Cooking,