Crab Cakes

These were absolutely one of the best things I have ever eaten. They were extremely easy to make and very delicious. The ingredients needed to make this were...

1 pound of lump crab meat

2 tsp OLD BAY seasoning

2 tsp parsley flakes

2 tbsp of mayonnaise (I prefer DUKES)

1/2 tsp of prepared yellow mustard

1 egg, beaten

2 slices of bread, crust removed

Break the bread into small pieces. In a large bowl place the mayonnaise, bread pieces, OLD BAY, parsley, mustard, and egg. Stir together until well blended. Stir in crab meat. Shape mixture into patties.Broil for 10 minutes, or fry until golden brown.

~ Bon-Appetit

I found this recipe from OLD BAY seasoning can

Black Bean Corn Salad

4 ears fresh corn
1 tablespoon extra virgin olive oil
1 bag romaine lettuce
2 cups garlic/ginger crouton strips or caesar croutons
1 15 oz can black beans, drained and rinsed
1/2 cup spicy ranch dressing
remove husks and silks from corn and slice off kernels
preheat saute pan, place oil in pan and add corn.
cook 2-4 minutes or until tender. Combine all ingredients in large bowl. Toss & serve.
Makes 6 servings

~Bon-Apetit
From publix

Southwestern Skewers

This recipe is really good during a summer cookout. This recipe serves 4 people. The ingredients needed are
1 8 ounce bottle of Italian salad dressing
10 minced garlic cloves
1 teaspoon of white or black pepper, chili powder, ground cumin, paprika
1/2 teaspoon cayenne pepper
1 medium green pepper, cut into 1 inch pieces
1 medium sweet red pepper, cut into 1 inch pieces
1 medium onion, cut into 1 inch pieces
8 large fresh mushrooms
8 cherry tomatoes
1 pound boneless skinless chicken breasts, cut into 1 inch pieces

First, in a large bowl combine Italian dressing, garlic, White or black pepper, chili powder, cumin, paprika, and the cayenne pepper. Pour half of the marinade into a ZIPLOC bag and add the vegetables, seal the bag and turn around to coat. Pour the remaining marinade into another ZIPLOC bag and add the chicken. Seal the bag and turn around to coat. Refrigerate the vegetables and chicken for at least 2 to 3 hours.
Next, place the vegetables and the chicken on the skewers.Then coat the grill rack with non-stick cooking spray before turning the grill on. Drain the chicken, discard the marinade. Drain the vegetables, reserve marinade for basting.
The last step, grill the skewers, covered over medium heat, for 3 minutes on each side, turning frequentely or until chicken is no longer pink and the vegetables are tender, basting frequentely with the reserved marinade.

~Bon-Apetit
This recipe is from Best Ever Taste of Home Chicken Recipes September 2007 magazine, page 22