I will be on vacation starting tomorrow so I am not sure how much I will be able to blog but I’d like to leave you with a timely recipe. If you are going to or hosting a Super Bowl party this weekend and want to bring or serve guacamole dip, this is a fabulous recipe that I used during the summer at our BBQs. My friends didn’t even know I substituted ingredients:
Serves 6 -8
1 cup peas
½ cup chicken broth
1 Avocado – pit removed and skin peeled and cut into chunks
¼ cup fat free Greek yogurt
1 clove garlic – minced
Juice of 1 lime
1 pkg. Sugar substitute
Sat & pepper to taste
1 jalapeno – minced (can substitute 1 teaspoon of hot sauce)
¼ cup fresh cilantro chopped fine
1. Cook peas with chicken broth in a pot and bring to a boil. Cook for about 1 minute and strain and rinse peas in water.
2. Add peas to food processor and puree for about 30 seconds, until smooth.
3. Add avocado, yogurt, garlic, lime juice, Sugar substitute jalapeno (or hot sauce) and cilantro and puree until smooth.
4. Empty into a bowl & serve with baked tortilla chips.
NOTE: It may be necessary to stop in between to scrape down the sides to ensure the guacamole is consistently smooth.
Happy Cooking and enjoy the game!!
Well I don’t usually buy something as expensive as snow crab legs for dinner but our local grocery store had an amazing sale on snow crab legs, I just couldn’t resist. If you don’t have a great sale going on and want to try this recipe, you can substitute canned or fresh lump crab meat or a poached fish instead.
If you are substituting with a fillet of fish, just pour a little sauce on top at the end and serve it with potatoes or another side dish instead of setting it on top of pasta. Also, it is best to cook the sauce at the last minute. I was experimenting with the sauce this afternoon and set it into the refrigerator. When I went to reheat it, it was too thick and I had a little bit of a hard time getting it back to it’s original form. Since the sauce takes less than 10 minutes to cook, it’s worth not cooking in advance.
Here is the recipe for Snow Crab with Penne.
Snow Crab with Penne
2 pounds frozen snow crab claws
1 tablespoon capers – minced
1 teaspoon prepared mustard powder
2 tablespoon white wine
½ cup fat free half and half
1 ½ cups skim milk
¼ cup flour
½ teaspoon tarragon
½ teaspoon salt
½ teaspoon pepper
1 pound penne pasta
1. Heat water on high heat in a large pot until boiling and add snow crab legs. Cook until water comes to a boil again. Remove crab legs and from shells and break up meat into small pieces. Set crab meat in a large mixing bowl, cover and set aside.
2. In a small bowl, combine minced capers, mustard and wine. Set aside.
3. In a saucepan, mix together half and half, flour, tarragon, salt and pepper. Add wine/caper mixture and turn heat on low.
4. Heat sauce mixture, whisking constantly, until mixture begins to steam. Increase heat to medium low, continue whisking, until mixture is bubbly and thickened (about 5 minutes).
5. Remove sauce from heat and pour on top of crab. Gently fold sauce into crab meat, being careful not to break up the crab meat too much.
6. Boil a pot of water and cook penne according to directions on box. Drain, rinse and set into a serving platter.
7. Spoon crab sauce on top of pasta and serve.