Sushi With A Spoon

We are huge sushi lovers. Like boarder line obsessed. In fact, my birthday is next week and I've already declared I want to go to one of our favorite Japanese restaurants for my special day! (On a side note, if you aren't a sushi fan, and find yourself avoiding Japanese restaurants, check their menu because most of the ones we love offer many other dishes as well. So you can enjoy something else while those who want sushi can partake.)

Sushi is definitely one of those foods people either love or hate. There doesn't seem to be much gray area. I get it. The thought of eating raw fish doesn't appeal to everyone. A couple things though- if you want to try sushi and you're afraid of raw, there are plenty of options that include cooked seafood as well. 

I had never had sushi until about 15 years ago when Mr. E convinced me to try it. I was very leery of raw fish, so I stuck to California rolls for a long time. But then I branched out...and the minute I tasted raw sushi grade tuna for the first time, it was love at first bite! Now the raw varieties are definitely my favorites. 

Both of our boys are big sushi lovers as well. They each had tried it by the age of 2, and were instant fans. We have a rule though. Nothing raw until your older. So they too stuck to a California roll (since it uses imitation crab). Alex being older now eats all the raw and "weird" stuff, but Max is still limited to that Cali roll. But he doesn't care. He LOVES them! You should see him use his panda chopsticks with sushi. It's about the cutest thing ever. 

So you can imagine the major mom points I scored when I declared we were having California Roll Sushi Bowls for supper one night. I had some excited boys on my hands! 

These give you all the familiar flavors in a simple, fork friendly form! We couldn't get enough! They are already asking me to make them again. 

If you've never made sushi rice, join the club. I was a little imitated, but it was super easy. Read my notes below AND the directions on the package you buy. Where to buy it you ask? I found mine at Walmart in the Asian food aisle. Easy peasy! 

Don't like it spicy? Just leave the sriracha mayo off. I didn't put any on Max's either. It is nice to serve it alongside though for those who do. 

You could easily add veggies you like, omit ones you don't. I kept it pretty basic to the traditional California Roll, but you could easily switch it up. 

If you aren't a sushi lover, but these ingredients look yummy, I encourage you to give this a try. It might be a great introduction to a whole new world!

 California Sushi Roll Bowls

1 lb. sushi rice, rinsed and drained well

1 lb. flake style imitation crab meat, chopped

1 English cucumber, diced

3 carrots, peeled and grated

1-2 avocado, diced

1 (.14 oz.) package nori sheets

5 TBS rice vinegar, divided use

2 TBS sugar

1/2 tsp salt

1/4 c. mayo

1-2 TBS sriracha

1/4 c. soy sauce

Sesame Seeds

After rice is rinsed very well and drained, cook according to package directions. (mine was cooked with 2 1/2 cups water, brought to a boil, simmered on low for 15 minutes, stirring often. Then covered and allowed to sit off heat for another 15 minutes.) While rice cooks, in a small bowl mix 4 TBS vinegar, sugar and salt. Microwave for 1-2 minutes until sugar is dissolved. Stir. Allow to cool down a little. When rice is cooked, add vinegar mixture and stir well. In another small bowl combine soy sauce and remaining vinegar. In another small bowl combine mayo and sriracha. 

When ready to serve, divide rice among 4 bowls. Top with shredded imitation crab, diced cucumber, shredded carrots, and diced avocado. Drizzle each bowl evenly with soy sauce mixture. Drizzle with sriracha mayo. Sprinkle with sesame seeds and broken nori.

 Inspired by Cooking Classy

Shared at Weekend Potluck

Yes, I Know It's Fake

Have you noticed more and more people are becoming very brave online? And by that I mean they know they can sit behind their keyboards and spew out opinions and hide from the person they are saying it to. Yep, cyber bullying is a term that has invaded our culture and our homes. 

Well, me and my friends, aka food bloggers, know all too well how these comments flow freely and without much remorse from many. From the use of Minute Rice, to cake mixes, to condensed soups (the list could really go on and on) folks have opinions on all of them and they basically want to tar and feather any of us who use them. 

Now I will be honest, I haven't had near as many of the nasty comments on these said foods as many other bloggers. I don't know if it's because EMM fans are more polite, or like me, my followers are all for taking a short cut here and there to make sure dinner is tasty and still on budget. 

Today's recipe includes one of those "evil" foods a lot of people love to hate on. Imitation Crab. Oh my. Yes I said it. And before we go any further, yes I know it's fake. I know it doesn't have an ounce of real crab in it. And yes, I think it tastes good and I'm okay with it! If it isn't your thing, please move on, or heck spend the big $$$ on the real if you want. Whatever floats your boat. For us, the fake stuff works just fine, and leaves my wallet a little fatter. 

This is going to become a huge hit this summer to every party, cookout, picnic, and backyard barbecue you take it to. Everyone is going to want the recipe (sorry if when you tell them you get the crab hate too) and ask you to bring it again!

I actually served this as a main dish with some crusty bread and fresh cantaloupe on the side; and I know that is how we will enjoy many times this summer, on those hot nights when it's too hot to eat but you're starving! 

I love what I do, and I know there are downsides to every job. But maybe, if we all just take a step back and remember there is someone on the other side of the screen, and make sure we aren't typing anything we wouldn't say to some one's face this whole online world can be just a little bit happier.

Crab Pasta Salad

1 lb. salad shells

1 lb. imitation crab

2 large celery ribs, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 (3 oz.) can sliced black olives, drained

1 1/2 cups plain yogurt

1/4 cup mayo

1/4 cup zesty Italian salad dressing

1 TBS Chesapeake seasoning

1 tsp. celery seed

1 TBS mustard

1/2 TBS soy sauce

Salt and Pepper to taste

Dried Chives for garnish

Cook pasta according to package directions. Meanwhile, place crab in a large bowl. Using two forks, tear it apart to separate it. Add celery, peppers and olives. In a medium bowl combine yogurt, mayo, salad dressing, Chesapeake seasoning, celery seed, mustard, soy sauce, salt and pepper. Stir well. When pasta is cooked, rinse with cold water and drain well. Add to bowl. Pour dressing over. Mix gently to combine. Chill for a couple hours. Garnish with dried chives. 

Shared at Weekend Potluck

Inspired by Wine and Glue

Our New Year's Eve Tradition

If you've been reading EMM for any length of time now, you are well aware of how the Marshall family likes to ring in the New Year every December 31st. For those of you who have joined our little blogging family since last NYE, let me explain.

Ever since Little E was about 6, our annual tradition is to stay home, inside where it is warm, and safe off the roads, wear our pjs, watch movies, and eat ALL night long. I put out a huge buffet of appetizers (or nibbly bits as the boy calls them) and we make an entire meal out of them, for hours. And when I say huge, I'm talking enough to feed an entire house full of party guests, but just for the 3 of us. It's become such a special little tradition for us, and we look forward to it so much. It's a terrific way to finish out the holiday season.

So every year I try to come up with at least one new dish to add to the menu, and start testing them out in about mid November. This is the new addition for 2015.

No party is complete without a tasty dip, and this one combines that notion with another favorite of ours, crab! Perfect for a platter of crackers or even some pita chips! Plus you can make it ahead of time and keep it in the fridge until party time.

However you are welcoming in 2016, I hope it's in a fun, safe and of course yummy way! May the New Year bring you all the happiness and joy you can hope for!

Creamy Crab Dip

1 (6 oz.) can crab meat, drained and cartilage removed

8 oz. cream cheese, room temperature

2 TBS mayo

1 tsp. Dijon mustard

1 tsp. lemon pepper seasoning

1/4 tsp. garlic powder

2 tsp. paprika, extra for garnish

1-3 tsp. horseradish, to taste

Salt and pepper, to taste

Dried chives, for garnish

In a medium bowl combine cream cheese, crab, mayo, mustard, lemon pepper seasoning, garlic powder, salt and pepper. Beat with electric mixer on LOW for 1-2 minutes, just until combined. Stir in horseradish. Chill for 1-2 hours. Add paprika and stir to combine. When ready to serve, sprinkle with extra paprika & chives. Serve with crackers or veggies. 

Soul Food Saturday

You know the days that you’re so busy the planning of dinner takes a back seat? With thoughts somewhere in your head that you know you have a box of something that will be a quick fix? Today happened to be one of those days. Then low and behold I found that “quick fix” box, but to the irony I find I am missing the main ingredient. So, in comes the whole new idea.

 

 

Jambalaya with a Twist

1 pound hot sausage links 

1 pound imitation crab meat-flaked

3 tsp. cumin

1 family pack chicken fried rice -2 seasoning and 2 rice pouches

2¾ c. Hot water

 

In a large skillet cook sausage to package directions. After sausage is fully cooked, remove from the pan and set aside. Add hot water, seasoning pack, cumin and rice. Stir to combine. Bring to a boil and cover. Reduce heat to simmer and cook 20-25 minutes or until rice is completely cooked and water has absorbed. Stir occasionally. Slice sausage on a bias, and flake crab meat. In the last 5 minutes of cooking stir in sausage and crab meat. When done, rice will be tender, sausage and crab meat will be warmed through.

Frugal Seafood

We love seafood, but let's face it~ it's not the most economical thing to feed a family with. Now a lot of times we are lucky to have fresh (frozen) caught fish from our trips to the family pond waiting to be fried up and enjoyed, but other than that any seafood we want to enjoy had to be purchased as needed. So when I find ways to make fish, shrimp, crab, etc in a more economical way I am always happy to try. For this one, I saved money 2 ways. First, I used canned crab, which is much more affordable than lump or fresh. Secondly, I stretched the amount we needed by making the crab into something, not just eating as is. I mean if we're cooking up crab legs, we better buy about 3 lbs, b/c Alex can eat at least one pound himself! These make a great main dish for dinner, but if you're having a party, they could easily be prepared in a smaller size for a tiny appetizer. Plus, they are so simple you don't have to wait for a special occasion to enjoy them. They can be whipped up any night of the week! Be sure to check out the dipping sauce too b/c it's a must have! If you want more seafood on your family table, but don't want to take out a short term loan, I'm here to help!

Crab Cakes with Aioli Dipping Sauce Adapted From Taste of Home
Makes 4 cakes

2 (6oz) cans minced crab meat, drained
1/4 c. mayo
1 cup. seasoned breadcrumbs, divided
1 egg, lightly beaten
1 TBS lemon juice
1/4 c. finely chopped green onion
1/4 c. finely green bell pepper
1/2 tsp. Cajun seasoning
1/2 tsp. garlic powder
Salt and Pepper to taste
1 TBS butter

Aioli Sauce: 
1/2 c. mayo
1 garlic clove, minced or grated
1 1/2 TBS horseradish mustard
1/2 tsp chili powder
2 TBS lemon juice
1 dash salt

Whisk all together and chill until serving.

In a large bowl combine crab, mayo, 1/3 c. breadcrumbs, egg, lemon juice, onion, green pepper, Cajun seasoning and garlic powder. Season w/ salt and pepper if desired. Using hands, mix well. Separate mixture into 4 equal portions and roll into balls. Roll each ball in left over breadcrumbs. Flatten to cake, about 1/2-inch thick. In a large skillet over medium heat, heat butter. Cook cakes in butter, for 3-4 per side, until browned. Serve w/ aioli drizzled on top or on side w/ extra lemon juice if desired.

Shared on Miz Helen's Country Cottage May 31, 2012
Shared on Recipes For My Boys May 31, 2012 
Shared on The Country Cook June 1, 2012 
Shared on Make Ahead Meals June 4, 2012 
Shared on Bobbi's Kozy Kitchen June 4, 2012 
Shared on Mandy's Recipe Box June 5, 2012

Seafood at Very Good Recipes
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