Gleanings of Wheat

Sharon posted this and I've officially added it to my list of things to try in the next couple of weeks. For the Wonton Cups: Cooking spray 18 wonton wrappers, thawed if frozen (we used potsticker wrappers) 2 teaspoons canola oil 1/4 teaspoon salt For the dressing: 1 teaspoon lime zest 2 tablespoons fresh lime juice 1/4 teaspoons salt 1/8 teaspoon black pepper 1/2 teaspoon dried hot red pepper flakes 2 tablespoons olive oil For the salad: 1/2 pound lump crabmeat, picked over (we used flaked crab but I suggest trying with lump) 1 stalk celery, finely diced 1/2 cup finely diced mango 1/4 cup thinly sliced scallions 2 tablespoons coarsely chopped fresh cilantro leaves Sweet Chili Sauce (optional) Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray. Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and...

I found this earlier today, and quite frankly it looks delish. 4 scallops; dab dry with paper towels, season with salt and pepper, then seared both sides till browned handful of baby spinach drizzle of olive oil 2tsps orange juice 2-3tbsp sliced almonds, adjust accordingly to amount of spinach used Use a food processor/blender to coarsely "chop n mix" the spinach, olive oil, orange juice, and almonds. With the seared scallops, make an incision cut from the edge to the center but do not cut through. Stuff the pesto into the scallops. Serve.

The local grocery had 1.5 pounds of snow crab legs on sale recently for just under $10 so I picked up some and threw them in my freezer until I successfully located a recipe that seemed interesting. Crab is nice, but just having some lemon and butter gets a bit boring so I was looking for a twist. I found that twist over at AllRecipes . As excited as I was about this recipe it didn't turn out well. If I had thought about it ahead of time I would have removed the meat from the shells and just put it in the butter mixture that way. Sadly, I did not think ahead and the way the recipe calls for the legs to be cooked didn't allow the crab to absorb any of the flavor and made the shells incredibly difficult to remove. Obviously since the crab had already been cooked I just had to thaw it and then add it to the garlic mixture once the corn was cooked. 3 1/2 pounds Alaskan king crab legs with shell 6 ears fresh corn 1 1/2 cups butter 3 teaspoons minced garlic 1/8 teaspoon crushed red p...

This one came from Food Network too. Unlike the first, however, I really enjoyed this. The flavors were quite striking for their simplicity, a very unique dinner. 4 tablespoons prepared basil pesto 4 flour tortillas, regular or flavored 1 cup baby spinach leaves Cooked shrimp, cut into 1/2-inch pieces (about 1 to 1 1/2 cups total) 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup diced sun-dried tomatoes Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.

This was our Labor Day meal. The thyme and rosemary gave the butter just an extra hint of flair that I enjoyed a lot. It was a nice change from our typical grilled steak for Labor day, and was about half the cost of what it would have been to go out to eat. And we have left overs. 1/4 (1/2 stick) c. butter 1/4 c. olive oil 2 cloves garlic, minced 1/2 tsp. thyme 1/2 tsp. rosemary 1 1/2 to 2 lbs. Alaska King crab legs; thawed if necessary** Thickly sliced zucchini, red, bell pepper and eggplant*** Melt butter with olive oil in a small saucepan over medium heat, then stir in garlic, thyme and rosemary. Remove from heat. Place crab legs shell side down on a well oiled, clean grill over a medium hot fire. Grill about 4 minutes brushing with butter, until crab is heated through thoroughly. Place veggies on grill, brush with butter and cook, turning occasionally, until cooked through. Remaining Provencal butter may be used as dipping sauce. 4 servings. **I made three pounds and still did the...

A nice quick and easy snack that can be dressed up countless ways. Try it with shrimp, lobster, or heck REAL crab. 1 bag of Tostitos restaurant style corn chips 1 jar of salsa (if you get adventurous make your own, I'm too lazy) 1 tbsp sour cream 1 large handful of Mexican style cheese shredded imitation crab meat You know the deal, throw the chips on a microwave safe plate top with TONS of cheese and sprinkle the crab meat on top. Nuke that puppy for 1.5 minutes and serve with salsa and sour cream.

Another home-run from Rachael Ray . Now how is this for a meal? I'll tell you what, my mother who absolutely hates fish loves this meal. Tender, full of flavor, I can't begin to tell you how much I enjoy this dish. And it is one of the few meals that I will eat the left overs from. 4 (6 to 8-ounce) portions halibut fillets Salt and pepper 1 tablespoon olive oil 1 clove garlic, crushed 1 shallot, sliced 1/2 cup white wine, eyeball it 1 can diced tomatoes, well drained 1/4 lemon 20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transf...