Zucchini Blossom Pasta

I always ooh and ahh at zucchini blossoms in cookbooks and on Pinterest. But in reality, I NEVER get my hands on any. They are too delicate/perishable to sell in markets and I do not grow my own zucchs.

But alas, I do live in a land of farmers and my friend Jaime hooked me up with a bunch. Happy face!

Now, traditionally zucchini blossoms are stuffed and dipped in a light batter and fried. But I wanted to cook these in a lighter way so I did this beautiful pasta. I'm calling it Zucchini Blossom Pasta. It is inspired by a recipe I read on The Tuscan Gun on Facebook, but I add my own Jersey Girl touches to the dish. Of course! The dish features a couple of zucchini, and onion and basil. A ricotta cream infused with lemon zest and red pepper flakes tops it off. 

I love the simplicity of this dish. Try to use the zucchini blossoms as soon as you can. Keep them in a cool place, but don't refrigerate unless you absolutely must! Soak in cold water about 20 minutes before using.

I served with Lidia's Chicken Rolls in Lemon Broth. For that recipe, click here. So good!

My family really enjoyed this. I hope yours does, too!

Zucchini Blossom Pasta

Makes 4 side dish portions

 2 medium zucchini, chopped

1 medium onion, chopped

12 zucchini blossoms (rinsed and separated by petals right before adding to the pan with the zucchini and onion)

1/2 pound short cut pasta

Olive oil

1 cup fresh ricotta,

zest of 1 lemon

1/4 tsp. red pepper flakes

Salt and pepper to taste

Fresh basil, shredded

Grated Parmiggiano Reggiano, to serve

In a small bowl, combine ricotta, lemon zest, 2 tsp. olive oil and salt and pepper. Set aside

Cook pasta in a pot of boiling salted water until al dente.

Meanwhile, in a pan over medium heat, add olive oil, chopped zucchini and chopped onion. Saute for 5 minutes until zucchini is lightly browned and onions are softened. Season with salt and pepper.

Once pasta is cooked, transfer to the pan with the cooked zucchini and onions with a slotted spoon. Add two or three ladles of pasta water. Add zucchini blossoms. Gently toss. Turn off heat. Drizzle with olive oil. Add more salt and pepper if desided. Top with fresh basil.

To serve: Plate pasta with a drizzle of olive oil, a dollop of ricotta and a sprinkle of Parmiggaino Reggiano, if desired. 

Crab Cakes: More Crab, Less Filler

 Crab Cakes are a fave of The Husband - and my Mom, actually - so I occasionally rock them out as a little surprise in the daily din repertoire. This recipe is fabulous because it really highlights the crab and has very little filler. 

It comes from Chrissy Teigen's "Cravings" cookbook. I know she isn't the most beloved of celebrities at the moment. In fact, The Husband was shocked that her cookbook wasn't in my Goodwill pile. But, I'm hoping she learns the error of her ways and perhaps turns it around. And honestly, there are a lot of super yum recipes in the cookbook.

I served the crab cakes with Lemon Spaghettini and fresh arugula with lemon juice and olive oil. Click here for the Lemon Spaghettini recipe. 

Here are my helpful tips for successful crab cake making. I feel like this dish can be a little tricky. First of all, buy the best crab meat you can afford. The better the crab, the better the cake. Drain your crab meat and check it for shells.

I use panko breadcrumbs instead of just regular bread crumbs. I feel like panko was made for seafood, and I like their lightness and crunchiness. Be sure to not overmix the ingredients. They kind of just come together lightly. And mix with your hands. Seriously.

Whatever you do, be sure to form your crab cakes ahead and let them chill out for at least an hour in the refrigerator. This is extremely important as it helps them hold their shape while cooking. Honestly, I find if you leave them in there for a few hours it really helps them stay together.

Make sure your oil is hot before adding the cakes to the pan. Look for the ripple in the oil. One it has a nice ripple going, you are hot hot hot. If you are worried about handling large crab cakes, make them smaller - that way they are easier to flip! Once you add the cakes to the oil, don't mess with them! Give it at least 4 minutes, but you may want to go a wee bit longer to ensure that golden crust. 

As always, if all the cakes don't fit in your pan, use two pans or cook in batches. Overcrowding ruins food. The end. 

Be sure to drain your finished cakes on paper towels to get rid of excess oil.

Also, if you can't find chives, the green tops of scallions work beautifully. 

Now get cooking!

Crab Cakes

From "Cravings"

By Chrissy Teigen

Makes 4 crab cakes

1 large egg

2 Tbsp. mayonnaise

1 1/2 tsp. Dijon mustard

1 tsp. Sirachi

1 tsp. Worcestershire sauce

1/2 tsp. kosher salt

1/2 tsp. freshly ground pepper

2 Tbsp. minced chives

3/4 lb. lump crabmeat, picked over

1/3 cup fine fresh bread crumbs

1/2 cup canola oil

In a bowl, whisk together the egg, mayo, mustard, Sirachi, Worcestershire, salt, pepper and chives. Add the crabmeat and bread crumbs and gently fold, trying not to break up the crab. (It's just a little bit of bread crumbs to hold the cakes together, not a filler!) Form into 4 crab cakes, arrange them on a plate, cover, and refrigerate for 1 hour.

In a large skillet, heat the oil over medium-high heat. When the oil is shimmering-hot, gently lay the crab cakes in the oil and fry until golden on the underside, 4 minutes. Gently flip and fry an additional 4 minutes. Drain on paper towels and cover with foil to keep warm before serving. 

Please note: The Jersey Girl used panko bread crumbs stead of fine bread crumbs.

Couscous Primavera

 Every mom is looking for ways to get some veg into the systems of her offspring.

My Couscous Primavera does just that. It's perfect for a light lunch or a side to any meat, fish or burger. 

Zucchini, onion, peas and grape tomatoes are my star veggies in this dish. Lemon juice and fresh basil brighten it up. And a sprinkle of feta at the end gives it a salty kick. So good!

My 10-year-old son really enjoyed this dish. He did eat around the grape tomatoes, but the zucchini, onions, peas and herbs all made it into his happy mouth. 

If you are unfamiliar with couscous, it is a super tiny pasta. To cook it, literally bring the cooking liquid to a boil. Add the couscous. Give it a stir. Cover it with a lid. And turn off the heat. And wait for 10 minutes. That's it! 

This is a dish that cooks in a flash, and it's full of goodness. I hope you enjoy it!

Couscous Primavera

Serves 2 for lunch or a side

1 small zucchini, chopped

1/2 onion, finely chopped

1/2 cup grape tomatoes, halved

1/2 cup frozen peas

1 Tbsp. olive oil, plus more for drizzling

2 Tbsp. fresh basil, chiffonade

Juice of 1/2 a lemon

3/4 cup couscous

1 cup water

Salt and pepper to taste

Feta crumbles (optional)

In a medium size pan over medium heat, add olive oil. Add zucchini and onion, saute for about five minutes until veggies are softened. Season with salt and pepper. Add 1 cup water. Bring to a boil. Add couscous and frozen peas. Stir. Cover immediately with lid of pan. Turn off heat. Let stand for 10 minutes.

After 10 minutes, fluff couscous with a fork. Stir in grape tomatoes, basil and lemon juice. Drizzle with more olive oil. Check for seasonings and add salt and pepper, if desired. Serve with a sprinkle of feta, if desired.

Citrus Mexican Chicken

My Citrus Mexican Chicken is so delish. It lets you have a Mexican night without all of the extra calories from taco shells, nacho chips and sour cream. 

Made with fresh zest and juice from orange and lime, the marinade is packed with flavor. I grill the chicken so it cooks quickly! Serve with rice, beans, shredded lettuce, salsas and shredded cheese if you desire. Look at those colors!

You can totally use the chicken it to fill a taco shell, too. Ask my son. Ha.

He really loves this dish, and he requests it often. He says it is super yummy. Telling no lies.

The freshness of the citrus and the punch of the spices takes this marinade to the next level. It is better than anything from a packet or a jar. For reals.

For my black bean recipe, click here.

Citrus Mexican Chicken

Makes 5-6 servings

Zest and juice of half an orange

Zest and juice of 1 lime

2 Tbsp. canola oil

2 Tbsp. Chili powder

1 tsp. cumin

1 tsp. garlic powder

1/2 tsp. ground coriander

2 Tbsp. fresh cilantro, chopped

Salt and pepper to taste

2 pounds chicken tenders or thin chicken breasts

In a large glass bowl combine orange zest and juice, lime zest and juice, canola oil, chili powder, cumin, garlic powder, coriander, cilantro and salt and pepper. Whisk together. Add chicken. Massage marinade into chicken. Cover and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Preheat grill pan over medium high heat. Cook chicken in batches, being sure to not overcrowd the pan. Thin chicken breast slices will cook 3 minutes per side. Chicken tenders will cook about 4-5 minutes per side. 

Remove to a covered dish and repeat until all chicken is cooked.