Friday Foodday

Hey lovebugs! We made it to Friday, thank goodness. I hope you have a wonderful weekend.  Here are some of my favorite recipes this week.

Banana Nut Oatmeal Cookie

c/o Skinny Taste

Ingredients 

1 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

2 tbsp unsalted butter, room temperature

1/2 cup sugar

1/2 cup unpacked brown sugar

1 large egg

1/4 cup mashed ripe banana

1/2 tsp vanilla extract

2 cups quick oats

3/4 cup chopped walnuts

Directions

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.  In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  Add the egg, followed by the mashed banana and vanilla extract.  Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chopped walnuts.

Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.  Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container so you don't eat them all in one sitting!

Makes about 30 cookies.

Green Chile Crabcakes

c/o Kitchen Bellicious 

 Ingredients

14 ounces of fresh crab meat

1/2 cup red onion

1/2 cup celery

2-3 green chiles, roasted in salt and EVOO

1 1/2-2 cups panko breadcrumbs

2 TBSP cup spicy brown mustard

1/2 cup mayo

1 eggs, beaten

1/2 tsp salt and pepper each

1/2 tsp Old Bay Crab Boil Spice

Juice of 1 lemon

Remoulade Sauce:

1 tablespoon chopped fresh parsley leaves

2 TBSP green onions

2 TBSP sweet pickles

1 tsp horseradish sauce

Dash of garlic powder

3/4 cup mayo

1 1/2 tsp dijon mustard

1/8 tsp adobe sauce

1/8 tsp pepper

1/2 tsp smoked paprika

Directions

Combine vegetables, chiles crab meat, and panko. Add the remaining ingredients and lightly toss together being careful not to break up the crab. If you are making large cakes, you can pan fry them in vegetable oil for 3-4 minutes on each side over medium heat or you can bake smaller cakes at 400 for 8-10 minutes.

Stir together ingredients for remoulade and serve alongside the crab cakes.

Jap Chae

c/o Stephanie Cooks 

Ingredients

½ lb chicken, cut into thin strips
3 tablespoons soy sauce, divided
1/2 tsp ground ginger
1 tablespoon chili-garlic sauce

1 clove garlic, minced
3 carrots, shredded
1 zucchini, slivered
½ onion, cut into slivers
6 ounces mushrooms, stems removed and caps thinly sliced
3 tablespoons vegetable oil

4 tablespoons soy sauce
3 tablespoons sugar
1 teaspoon chili-garlic sauce
Sesame oil
Sesame seeds

Directions

1- Prepare pasta according to packaging directions and set aside.
2- Combine meat, 3 tablespoons of soy sauce, ginger, and chili-garlic sauce in a bowl, toss the meat to evenly coat. Let marinate while you prep all the vegetables.

3- Heat 2 tablespoons oil in a skillet or wok over medium-high heat. Add the marinating meat. Cook until meat is done, about 5 minutes. Remove to a plate. Heat remaining tablespoon of oil in the pan. Add carrots, zucchini, red onion, shitake mushrooms, and green onions. Sauté for a few minutes, stirring constantly. Remove from pan and add to plate with meat.

4- Place 4 tablespoons of soy sauce, sugar, and chili-garlic sauce to pan. Stir to combine. Add noodles to pan. Stir to coat and heat through. Return meat and vegetables to pan, and toss to combine. Drizzle sesame oil over the contents of the pan. Sprinkle with sesame seeds. Serve.