Makes 1 dozen

Ingredients

1 1/2 cups warm water

1 tbsp Sugar

1 tbsp yeast

2 tsp salt

4 1/2 cups all-purpose flour, or bread flour

4 tbsp melted butter

Instructions

1. Knead for five minutes, or until elastic. Let rise one hour, until doubled.
2. Prepare a sheet pan by lightly oiling.
3. In a large pot combine about 12 cups water and 2/3 cup baking soda. bring to a boil.
4. Beat on egg in a small bowl, for egg wash.
5. Once dough has risen, form into desired shapes, and immerse in boiling water for 30 seconds, three or four at a time. Remove with spider or large slotted spoon. Lay on oiled sheet pan.
6. Brush the pretzels with egg wash, and sprinkle liberally with coarse salt.
7. Bake in 425°F preheated oven for 12-15 minutes or until browned.
8. Enjoy with spicy mustard or cheese sauce!

Serves: 3-4

Ingredients

1 tsp olive oil

1 pound ground chicken

2 cloves garlic, minced

1 small white onion, diced

1/4 cup hoisin sauce

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp freshly grated ginger

1 tsp Sriracha

1 (8-oz) can sliced water chestnuts, drained

2 green onions, thinly sliced

Kosher salt and freshly ground  black pepper, to taste

1 head butter lettuce

Directions

1. Add olive oil and ground chicken to a large, non-stick skillet. Cook and crumble over medium-high heat until browned. Drain any fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
3. Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Serve immediately and enjoy!

Ingredients

2 cups plain yoghurt

1 cup shredded lettuce

1 cup shredded cheddar cheese

1 (16-oz.) can refried beans or black beans

1 cup chunky salsa

1 cup sliced olives

Directions

1. In a bowl, combine beans with 1/3 cup salsa. Spread half of mixture into a flat serving dish.
2. Spread 1 cup of the yoghurt over the bean mixture, followed by 1/2 cup olives, 1/3 cup salsa, 1/2 cup cheese and 1/2 cup lettuce.
3. Repeat Layering. Cove and chill until ready to use.

Yield: 6 servings

Ingredients

1 tbsp olive oil

1 egg

1/8 teaspoon salt

1/8 teaspoon black pepper

1 cup dry breadcrumbs

1 (10.5-oz.) log plain goat cheese

Directions

1. Position the oven rack to the highest  place in the oven. Preheat oven to 400°F. Brush a baking sheet with the oil and set aside.
2. In a small, shallow bowl, whisk together the egg, salt and pepper. Place the breadcrumbs in another shallow bowl.
3. Slice the goat cheese into 12 equal rounds. Dip each round into the egg mixture, then the breadcrumbs. If necessary, pat gently to evenly coat each round. Place on the prepared baking sheet and bake 5 minutes or until crisp and golden brown. Serve immediately.

Course: Appetizer

Ingredients

6 Jalapeños

1/2 cup mayonnaise

5 cloves minced garlic

1 tablespoon lemon juice

3 slices bacon, cut in half

Instructions

1. Preheat oven to 400° F. Line baking sheet with aluminum foil for easy cleanup. Place cooling rack over baking sheet for easy airflow while cooking.
2. Cut jalapeños in half lengthwise and take seeds out.
3. Stir minced garlic and lemon juice into the mayonnaise. Scoop mayo evenly into jalapeño halves.
4. Wrap 1/2 piece of bacon around each jalapeño.
5. Place poppers on cooling rack and then place on baking sheet. Put both into oven and bake for around 22 minutes. Check on around 15 minutes since ovens do vary. Enjoy!

Course: Main Course | Cuisine: American | Servings: 4 | Prep Time: 10 mins | Cook time: 10 mins | Total time: 10 mins

Ingredients

Crab Cake:

8 oz cooked crab meat

1 Large egg, slightly beaten

3 tbsp mayonnaise

2 tbsp lemon juice

1 tbsp green onions, sliced

4 cloves roasted garlic, minced

1/2 cup round butter cracker crumbs, similar to Ritz

1 tsp Old Bay seasoning

1/4 tsp red pepper flakes

Coating:

1/4 cup Panko bread crumbs, more if needed

1/4 cup Parmesan finely grated, more if needed

Oil for Frying:

2 tbsp butter

2 tbsp olive oil

Instructions

1. 1. Mix Ingredients: Add crab meat to medium sized bowl and drain out any excess liquid. Combine crab with egg, mayo, lemon juice, green onions, roasted garlic, cracker crumbs, Old Bay seasoning, and red pepper flakes.
   2. Prepare Breading: Combine Panko bread crumbs and Parmesan on plate
   3. Prepare Pan: Heat butter and oil in large skillet over medium high heat
   4. Coat Crab cakes: Divide the crab mixture into four equal portions. Coat both sides with bread crumb parmesan mixture. If crab mixture is pretty wet, continue to flip and coat crab cake until it holds it’s shape (that’s why you may have to add more bread crumbs and parmesan as needed).
   5. Fry crab cakes: Place breaded crab cakes in the hot oil. Cook until golden brown, flipping only once, about 3-5 minutes each side.
   6. Time to devour them: Serve crab cakes hot with remoulade sauce (recipe in notes). Crab cakes are also delicious cold and leftover on a salad.

Notes:

Remoulade sauce recipe: https://selfproclaimedfoodie.com/remoulade