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Spinach and Bell Peppers Recipe

This spicy wilted spinach with yellow pepper recipe is a nice change from your everyday spinach. It is colorful, the yellow and orange pepper in thin slices are very pretty on a serving dish. The bonus is that it is spicy and delicious.

INGREDIENTS

1-1/2 lb fresh spinach, washed and torn into bite-sized pieces
1/2 medium-sized yellow bell pepper, thinly sliced*
1/2 medium -sized orange bell pepper, thinly sliced*
1 tbspn fresh lemon juice
1/2 tspn hot pepper sauce
2 tspn spicy brown mustard
2 large cloves garlic, finely minced
2 tblspn bacon drippings or vegetable oil
Salt and pepper to taste

DIRECTIONS

Heat oil in large skillet over medium heat until hot. Add minced garlic to oil and stir. Cook until garlic loses its raw flavor, this will take no more than a minute. Add the sliced peppers to pan, stir to mix flavors. Continue cooking until peppers become soft.

Add torn spinach to pan and stir to mix the spinach with the peppers. The spinach will wilt quickly. Stir again, remove from heat and put a lid on the skillet for a minute or so. This will allow the spinach to steam and finish cooking.

In a small bowl, blend lemon juice, hot pepper sauce and mustard together. Pour over wilted spinach and stir gently to mix. Add salt and pepper to taste.

Makes 4 small servings

*Save remaining halves bell peppers for an omelet or freeze.



Crabcakes Recipe

INGREDIENTS

16 oz fresh crabmeat, picked and cleaned*
2 large eggs, beaten
2 tbspn light mayonnaise
4 tspsn dijon mustard
6 shallots finely chopped
4 oz plain dried breadcrumbs
oil for frying
salt & pepper to taste

DIRECTIONS

Place picked crab into a large bowl and add beaten eggs, mayonnaise, dijon mustartd and chopped shallots. Stir mixture to blend well, add 1/2 of the breadcrumbs to the mixture. Add salt and pepper to taste.

Make 6 to 8 loose crab patties and dredge in remaining breadcrumbs. Cover with a paper towel and put in refrigerator for about 10 minutes. Then fry the crab cakes (three or four at one time) in a small amount of oil until they are browned on both sides. When done remove from pan and set on paper towel to remove excess oil. Serve with lemon wedge, or Fiery Mayonnaise Recipe for a spicy sauce.

Makes about 8 crabcakes. Recipe is easy to cut in half, however, the crabcakes freeze well and go well with breakfast eggs or waffles.

If you cannot get fresh crabmeat, buy a good canned lump crabmeat.

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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