Guilt-Free Cajun Crab Cake Benedict


Guilt-Free Cajun Crab Cake Benedict

I’ve decided to try a  new diet called the 5:2 Fast Diet.  Basically, you fast (eat under 500 calories) for 2 days of the week and eat normally for the other 5. I was craving Eggs Benedict and although it was not one of my “fast days,” I knew I would feel guilty eating so much butter. I found a recipe online using yogurt instead and it was delicious. Scott added a little bit of Curry powder to his a really enjoyed it. I recommend it even if you aren’t counting calories!

Serving: For 2

Guilt-Free Hollandaise Sauce


1 cup low-fat plain yogurt, plain
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 pinch fresh ground pepper
1 tbsp fresh chives
1 tsp of Tony Chachere’s
1 cup of frozen Southern Style Hashbrowns
2 frozen Cajun Crab Cakes
2 eggs


1 Use double boiler or like me – place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
2 Beat yogurt, lemon juice, egg yolks well
3 Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
4 Remove from heat and stir in salt, mustard, pepper and Tony’s and chives.

Top baked country hashbrown potatoes with baked Cajun Crab Cake (follow baking instructions on package) and poached egg. Top with Guilt-Free Hollandaise.

Inspired by: <a href=””></a&gt;


Mustard Potato Salad

Potato Salad

Mustard Potato Salad

I never especially liked potato salad as a kid. Dominicks and Jewel in Chicago always seemed to have crunchy bits of green or red pepper which was not in line with my 10 year-old palate. This was until I tried the potato salad from a grocery store (mom if you are reading this…fill in the name in comments section. Was it Hy-Vee?) in Owatonna, MN.  My grandmother would make roast beef sandwiches on small rolls with the store bought potato salad and it was one of my favorite food memories. I would later sneak in her kitchen to chow on the potato salad in the middle of the night. I was addicted!!!  Although I could not find the exact formula, I guess this recipe is the methadone to the heroin potato salad of my childhood. 


8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
6 eggs, hard boiled and finely crumbled
2 cups sweet onions, very finely diced
1 cup celery, peeled and very finely diced
3/4 cup dill pickles, very finely diced
1 1/2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)
4 tablespoons mustard, the regular yellow type
1/4 cup pickle juice
1/4 cup cream (I use half and half)
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar


Boil potatoes in the peel with the whole eggs.  Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.  Let eggs and potatoes cool to room temperature.  Peel all and refrigerate whole potatoes and eggs until cold.

The potatoes will dice and hold up better when cold.  Dice the potatoes into 1/4- 3/8″ dice.  Place into a very large container with a lid (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that’s perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.

Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.  Add to the potatoes and eggs. Gently stir to mix the ingredients evenly.

In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.  Whisk until creamy.  Pour over potato mixture.  Gently stir until the dry particles are coated with the creamy mixture.

Cover and refrigerate at least 4 hours.

Sprinkle some sweet paprika over the top.

Inspired by:

Cedar Plank Grilled Teriyaki Salmon


We had fish in the freezer and could not remember if it was salmon or trout.  I have always loved a dish I ate at NOLA in the quarter with my mom that involved a  citrus-encrusted trout, cooked on a cedar plank. I found the recipe online but it looked way too complicated than what we wanted to make. Instead, I saw this recipe from Emeril and thought it would work with whatever fish it ended up being and most importantly, we had all of the ingredients.

Cedar-Planked Teriyaki Salmon

1/2 cup light soy sauce
1/4 cup white wine
2 tablespoons sugar
2 tablespoons olive oil
1/2 teaspoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion bottoms (From Hollygrove Market)
1 teaspoon of wasabi powder
2 (6-ounce) salmon fillets
2 untreated cedar planks

Put the soy sauce, wine, sugar, olive oil, sesame oil, garlic, ginger, green onions, and wasabi, if using, in a blender and process on low for 1 minute, or until the ingredients are well incorporated. Transfer half of the sauce to a shallow dish and add the salmon fillets. Turn to coat well, and refrigerate, turning occasionally, for at least 2 hours and up to overnight. Transfer the remaining sauce to a non-reactive container and refrigerate until ready to cook the salmon. Soak the cedar planks in water for at least 1 hour. (Note: you may have to weight the planks with a heavy object in order to keep them submerged in the water.)

Preheat a grill to medium. Remove the planks from the water and rub the tops each lightly with 1/2 teaspoon olive or oil the planks. Place 1 salmon fillet on the top of each plank. Place the planks directly on grill and close the cover. (The planks will smoke, this is OK. Keep the lid closed to prevent the smoke from escaping.) Cook until the salmon is just cooked through, about 10 minutes. While the fish is cooking, place the remaining teriyaki sauce in a small saucepan and cook until it has thickened slightly and coats the back of a spoon, 1 to 2 minutes.

Inspired by: