Hi Everyone!
I took the plunge and changed my blog name to Cindy’s Recipes and Writings. All this means is that I’m making a personal commitment to keep my blog updated and bring you fresh content (hey it has my name on it)!
Enjoy!
Cindy
Okay, okay, I hear you! Really Cindy, FRIED POTATOES? But give me a chance (and these potatoes too). They’re a combo of Russets, sweet potatoes, onions and peppers. Pictured here with Baked Sweet Italian Turkey Sausage and corn! Enjoy!
Fried Potato Medley
2 large Russet Potatoes, thinly sliced (1/4-inch thick)about 2 pounds
2 Sweet Potatoes, thinly sliced, (1/4-inch thick)about 2 pounds
1 medium onion, halved and sliced
1/2 cup Red and Green Pepper slices
1/4 cup Olive Oil
2 Tablespoons Butter or margarine
Salt and Pepper to taste
Add oil and butter. Layer potato slices on bottom, cover with onions and peppers. Cook over med-high heat about 5 minutes, cover and reduce heat and turn over occasionally until all sides are golden and potatoes are tender (about 20 minutes).
Golden Chef Award
Crabcakes and Cole Slaw
Crabcakes and cole slaw go together any time of year. Throw in a baked potato and you have a tasty Friday Fish meal or a summer beach escape feeling dinner. Serve my quick cocktail sauce instead of tartar sauce for a slightly spicier taste. Is that a fog horn I hear? Enjoy!
Crab Cakes
Yields 4
8 ounces crabmeat (claw, backfin, lump)
1 egg, beaten
1 tablespoon mayo or low-cal mayo
1 teaspoon spicy brown mustard
2 teaspoons seafood or Creole seasoning
1 Tablespoon lemon juice
1 teaspoon Worcestershire Sauce
1 Tablespoon dried parsley
1 cup plain bread crumbs, divided
2 Tablespoons olive oil
Mix egg, mayo, mustard, seasoning, Worcestershire, lemon juice, parsley and crab. Gradually add breadcrumbs (about a half cup total) to the mix until you reach the desired consistency. Divide mix into 4 equal balls. Flatten each ball to form a patty. Coat patty in remaining breadcrumbs and set aside.
Heat oil in medium-sized fry pan over medium heat, add patties, flip to coat other side with oil. Fry over medium-low temperature on each side for about 5 minutes or until golden brown. Serve with cocktail or tartar sauce.
Cocktail sauce
1 cup ketchup
1 Tablespoon prepared horseradish
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Cole Slaw
2 cups shredded cabbage or cole slaw mix
1 Tablespoon grated carrot
Dressing
1 cup mayo or low-cal mayo
2 Tablespoons sugar
1 Tablespoon lemon juice
1/2 teaspoon sea salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1 teaspoon dried parsley
Dash of hot sauce, optional
Hi and welcome to Cindy's Recipes and Writings! Relax and stay a while.
