Creamy Crab Croquette

Ingredients

• 1 onion
• 3 Tbsp unsalted butterr
• ⅓ cup all-purpose flour (⅓ cup = 50 g)
• 1¼ cup milk (at room temperature)
• 1 cube vegetable bouillon
• ½ tsp Kosher salt (more if you don’t use bouillon)
• Freshly ground black pepper
• 1 can crab meat (1 can = 6 oz, 170 g) (or fresh crab meat, squeeze the water out)
• ½ cup corn kernels
• all-purpose flour
• 2 large eggs (beaten)
• 2 Tbsp neutral flavor oil (vegetable, canola, etc)
• Panko (Japanese breadcrumbs)
• neutral flavor oil (vegetable, canola, etc) (for deep frying)

Instructions

1. Cut onion in half and slice the onion with a slicer.
2. In a large non-stick frying pan, heat butter on medium-low heat. Add sliced onion and sauté until translucent.
3. When the onion is translucent, turn off the heat. Then add flour and mix well. Turn the heat back on and stir constantly for 1-2 minutes.
4. Pour the milk in, a little at a time, stirring in order to eliminate lumps and to make a smooth, thick Béchamel sauce. Keep stirring over low heat for 5-10 minutes. You want your sauce to be the consistency of a thick mustard.
5. Add a vegetable bouillon cube, salt, and pepper and mix well.
6. Add crab meat and corn and cook off as much moisture as possible while stirring. Take off from heat and allow to cool.
7. Spread the mixture on the bottom of a baking pan. Cover with plastic wrap and keep in the fridge for 1 hour. If you don’t chill the mixture enough, the croquette might explode while deep frying from the moisture.
8. After 1 hour, prepare the three bowls: one with flour, one with 2 beaten eggs (add 2 Tbsp. oil in here), and one with Panko. Divide the chilled mixture into 10 equal portions.
9. Lightly coat your hands with olive oil and scoop each portion out to make a small round cake, followed by dredging in the flour, diping into the egg, and then coating with Panko. Repeat this process with all the croquettes. Cover them with plastic wrap and keep in the fridge for at least 10 minutes.
10. In a large non-stick frying pan, heat ½ inch of oil on medium-high heat. When it’s hot (180C/350F), fix the shape of the croquettes and slip them into the oil to deep fry. Do not crowd the pan (maybe 4-5 at a time) and do not disturb them until the bottom side is golden brown. Then flip and wait till the other side also turns golden brown. Transfer the croquettes onto paper towel and serve immediately.

not mine.ctto: JUST ONE COOKBOOK

CREAMY TACO PASTA SALAD

All the flavors of tacos, in an easy to serve pasta salad! Makes a great side dish or easy summer meatless main dish.
Author: Renee P.
Recipe type: side dish, meatless main dish
Cuisine: Mexican, American
Serves: 12 servings



INGREDIENTS

• 8 oz. - 10 oz. dry bow-tie pasta or your favorite pasta shape, cooked according to package directions, drained and rinsed in cold water
• 3 cups romaine lettuce, chopped
• 1 cup grape tomatoes, halved
• 1 - 11 oz. can of Mexicorn, drained
• 1 cup sliced black olives
• 3 green onions, chopped
• 1 cup shredded cheddar cheese
• handful of fresh cilantro, chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 3 TBS taco seasoning
• 1- 10 oz. can Rotel tomatoes, do not drain!

INSTRUCTIONS

1. Combine cooked pasta, romaine, grape tomatoes, Mexicorn, sliced black olives, green onions, cheddar cheese, and cilantro in a large bowl.
2. In a small bowl, combine the ingredients for the dressing: mayo, sour cream, taco seasoning, and Rotel tomatoes.
3. Pour dressing over the salad and mix to combine.
4. Refrigerate about an hour to allow flavors to blend.

not mine.credit and owner: REAL HOUSE MOMS

SMOOTH & CREAMY HOMEMADE COCONUT BUTTER

INGREDIENTS

• 6 cups unsweetened shredded coconut
• 1/2 cup coconut oil
• 1/4 tsp Himalayan salt

INSTRUCTIONS

1. Add all the ingredients to the bowl of your food processor and process for a total of 8-10 minutes until creamy and fairly liquidy. You will have to stop and scrape the sides a few times, but it shouldn't be too all that often.
2. Force the coconut butter through a fine mesh sieve by pushing it down with a ladle or rubber spatula.
3. Place the coarser butter that stayed in the sieve back it the food processor and process it for a few more minutes until it becomes liquidy again.
4. Force through the fine mesh sieve once again. You can repeat this process one or two more times, just to make sure you get the most out of your coconut.
5. Pour the smooth butter into a glass jar and put it away to give it time to set, at least 24 hours.
6. By all means, do not discard the grainy butter; Keep it in a separate jar and use it as a garnish for pancakes, muffins, scrambled eggs, salads... let your imagination run wild!

Notes

During the warmer months of summer, your coconut might remain liquidy even after sitting for a while. If that happens, simply place it in the fridge for an hour or two and give it a good stir. This should give it a nice spreadable consistency.

not mine.credit and owner: THE HEALTHY FOODIE

Creamed Tuna and Mushroom Pasta

“Pasta tends to be heavy on the tummy so I chose to use tuna for the protein to make it lighter,” explains Rosebud Benitez of her recipe. “I like creating delicious gourmet dishes without too much fuss, so the ingredients I used can easily be found in grocery stores if you don’t have them in your pantry yet.”

Serves 3 to 4 Prep Time 5 minutes Cooking Time 10 minutes

oil for sautéing
1 tablespoon butter
1/4 cup chopped onion
3 cloves garlic, chopped
1 red bell pepper, julienned
1 green bell pepper, julienned
1/2 cup canned button mushrooms
1 can spicy tuna in oil, drained
Ajinomoto Umami Super seasoning to taste
1/2 cup chicken stock
1 1/2 cups all-purpose cream
1 teaspoon grated lemon zest
salt and pepper to taste
400 grams linguine, cooked
grated Parmesan cheese for topping
lemon wedge for garnish

1  Heat oil and butter in pan. Sauté onion and garlic. Add bell peppers, mushrooms, and tuna. Season to taste.

2  Add the stock and bring to a boil. Simmer. On low heat, add the cream.

3  Add the lemon zest. Season with salt and pepper.

4  Plate noodles and top with the sauce. Sprinkle cheese and garnish with lemon wedges.

not mine.credit and source: YUMMY.PH

Pastillas de Leche

Make this milky treat at home with the kiddos. It's so simple, it takes just four ingredients to make!

Makes about 20 pastillas

INGREDIENTS:
1 1/2 cups fresh or
     evaporated milk
3 tablespoons sugar
1 teaspoon butter
5 tablespoons full-cream
      powdered milk
sugar for rolling  

PROCEDURE:
1  Combine milk and sugar in a saucepan; bring to a boil and stir constantly until it turns into a paste. Add butter and powdered milk. Mix thoroughly.

2  Take the pan off the heat and transfer mixture to a separate bowl. Set aside until pastillas are cool enough to touch but still warm. Divide pastillas into 20 pieces and roll into small cylinders.

3  Roll lightly in sugar. Wrap in paper by placing in the center of a square, rolling it into a cylinder, and tucking the ends into the roll.

not mine.credit and source:YUMMY.PH