Crab-Corn Chowder

crab and corn chowder

I stumbled on a recipe for crab-corn chowder in the November issue of Weight Watchers Magazine (it’s similar to this one). Needless to say, I was intrigued. Chowder is one of my favorite dishes, but it can be super heavy. All of that butter and heavy cream is really delicious, but not exactly diet-friendly!

Cold fall nights require something hearty and filling, so I was excited to try the Weight Watchers version. But, honestly, I thought it fell a little flat. It needed some extra pizzaz, so I adjusted the recipe slightly.

I’m sharing my version of crab-corn chowder here. I think you’ll really dig it. The addition of Old Bay seasoning and crab claw meat, plus the smattering of fresh chives really punches up the flavor and takes it to the next level.

Crab and Corn Chowder

Ingredients

  • 2 tbsp. olive oil
  • 1 white onion, diced
  • 3 celery stalks, leaves and fibrous ends removed, chopped into small pieces
  • 2 garlic cloves, minced
  • 3 tbsp. all-purpose flour
  • 3.5 cups 2% reduced-fat milk
  • 1/2 cup half and half, plus more for drizzling
  • 2 (10-oz.) bags frozen corn kernels
  • 8 oz. crab claw meat
  • 2 tsp. Old Bay seasoning
  • salt
  • black pepper
  • 1 tbsp. fresh thyme leaves
  • 1 tbsp. fresh chives, snipped

Instructions

  1. Heat olive oil in large pot over medium-high heat until it begins to shimmer (about 1-2 minutes). Add diced onion and celery, and cook for 3-4 minutes. Add garlic and thyme, and cook for an additional 1-2 minutes. Do not let garlic brown.

  2. Add flour, and slowly add milk and half and half, scraping the little brown bits from the bottom of the pot.

  3. Add corn and simmer for 8-10 minutes until soft.

  4. Add soup mixture to blender and pulse a few times until chunky (be careful with hot soup, and open blender vent and cover with towel, if possible).

  5. Add soup mixture back to pot. Let simmer for additional 5-6 minutes. Add crab meat, and stir until combined. Serve immediately. Garnish with chives and drizzle with half and half. 

 

20-Minute Buttermilk-Oat Muffins

buttermilk-oat muffins

I’m a little embarrassed to actually call this a “recipe”, because I basically just dressed up a box of Kodiak cake mix. But I wanted to share it with y’all because these buttermilk-oat muffins only take 20 minutes to make. Plus, they actually turned out pretty dang good.

I was inspired to make these little muffins after eating a buttermilk-oat muffin at a local coffee shop near me. The muffin wasn’t overly sweet, and it was hearty without being too “healthy” tasting. It was the Goldilocks of muffins—it was juuussst right.

I was craving carbs (and thinking about those muffins) one morning. Since I didn’t feel like driving across town to that coffee shop, I decided to make some pancakes from a box. It was fate. I looked on the back of my Kodiak cake mix and saw there was a muffin recipe. I tinkered with it a bit, and came up with these guys.

If you’re looking for a super-sweet muffin (like chocolate chip or blueberry), these probably won’t be your jam. You could always add more sugar, but I think they’re quite delicious as-is. The bananas and whole grains add fiber (which keeps you full), while light brown sugar rounds out the tangy buttermilk flavor. And the crumbly oat topping adds great texture.

These buttermilk-oat muffins would be delicious with a cup of coffee, served at brunch, or made in advance for your weekday breakfast.

buttermilk-oat muffins

Buttermilk-Oat Muffins

These buttermilk-oat muffins would be delicious with a cup of coffee, served at brunch, or made in advance for your weekday breakfast. 

Ingredients

  • 2 cups Kodiak Cakes Buttermilk Flapjack and Waffle Mix
  • 1 cup low-fat buttermilk
  • 2 eggs
  • 3/4 cup light brown sugar, divided
  • 1/3 cup unsalted butter, softened and divided
  • 2 very ripe bananas, mashed
  • 1/2 cup quick-cooking rolled oats
  • 1 tsp. vanilla extract (or vanilla bean paste)

Instructions

  1. Preheat oven to 350 degrees.

  2. In a mixing bowl, combine mix, buttermilk, eggs, 1/2 cup lightly packed light brown sugar, 1/4 cup softened butter, and bananas.

  3. Fill greased muffin cups about 3/4 way full.

  4. In a separate bowl, combine oats, remaining 1/4 cup brown sugar, and remaining butter. Mix with clean hands until you form a crumble. 

  5. Crumble mixture on top of muffins (about 1 tbsp. per muffin). Bake for 15-20 minutes, or until muffins are golden brown.

3-Ingredient Bananas Foster Oatmeal

If you’re a fan of bananas, you’ve probably eaten—or at least heard of—bananas foster. It’s a traditional New Orleans dessert that originated at Brennan’s (side note: go there if you’re ever in Nola, we went for brunch during my bachelorette party and it was to die for!) Anyway, bananas foster is traditionally made by sautéing bananas in sugar and brown butter, then dousing it in rum and lighting it on fire until it’s caramelized and ooey-gooey. It’s pretty spectacular to watch—but not as easy to replicate at home without burning off your eyebrows. I wanted to bring the flavors of New Orleans back home, so I developed this recipe for bananas foster oatmeal. It has just three ingredients, and it’ll make your mornings so much better. Best part? No flambéing is required. Worst part? There’s no rum in it (sorry).

I usually don’t like to put up recipes where you have to buy one *specific* ingredient—especially if you can’t find it at every grocery store—but B. Nutty’s salted caramel peanut butter is a requirement for this recipe (here are locations where you can buy it, or you can buy it on Amazon for like $8). I know, it’s pricey and slightly inconvenient to buy PB online, but it really makes a difference in the recipe. Sure, you can use plain PB or almond butter, but you’re not going to get that rich, caramel taste like you will with this brand.

If you’re still with me, here’s how to make this bougie bananas foster oatmeal (I promise it’s worth it):

Bananas Foster Oatmeal

Course Breakfast
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 1 person

Ingredients

  • 1/2 cup quick-cooking oats
  • 1 1/4 cup boiling water, divided
  • 2 tbsp. B. Nutty caramel & pink Himalayan salt peanut butter
  • 1 banana
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Mix oats and 1 cup of water together in a bowl, and let sit for 3 minutes.

  2. While oatmeal is cooking, slice your banana. In a small bowl, mix together 1/4 cup of hot water and 2 tbsp. peanut butter until it forms a thin sauce.

  3. Place sliced bananas over oatmeal. Drizzle peanut butter sauce on top, and top with chopped pecans for extra crunch (optional). Enjoy immediately.

 

Spanish-Style Braised Chicken Drumsticks

spanish style braised chicken drumsticks

We got a Le Cruset 5.5-quart Dutch oven for our wedding. It was one of my most-coveted items on our registry, so I really wanted to make something special the first time we used it. (Real food people will understand my weirdness about this). I took a chance developing a recipe for the first time in my Dutch oven. I’d never made this type of dish before, but these Spanish-style braised chicken drumsticks turned out great.

This dish is super savory and perfect for crisp nights—the fall-off-the-bone meat and stewed vegetables really warm you from the inside out. Bonus points if you sop up the extra sauce with rice or a side of patatas bravas.

Since there are just a few ingredients in this recipe, you want to make sure they shine. At the risk of sounding like Ina Garten, make sure you’re using high-quality chicken, real garlic cloves, and good olive oil. Trust me, good ingredients make a big difference.

Spanish-Style Braised Chicken Drumsticks

Low and slow is the name of the game here. Chicken drumsticks get braised in a flavorful Spanish-style tomato sauce that makes them fall-off-the-bone tender.

Course Main Course
Keyword chicken drumsticks, spanish chicken
Servings 4

Ingredients

  • 2 lbs. skin-on chicken drumsticks
  • kosher salt
  • freshly ground black pepper
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 large garlic cloves, minced
  • 3 tbsp. tomato paste
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 tsp. smoked paprika
  • 4 tbsp. olive oil, divided

Instructions

  1. Preheat oven to 320. 

  2. Pat drumsticks dry and add generous pinch of kosher salt and black pepper all over the meat.

  3. Add 2 tbsp. olive oil to a large Dutch oven (I used my 5-quart Le Cruset), and heat on medium-high. When olive oil begins to shimmer, add drumsticks. 

  4. Cook drumsticks until skin is browned on all sides (this should take 3-4 minutes. Your chicken should not be cooked, you just want the skin to get crispy). Remove chicken from pan. 

  5. Swirl remaining olive oil in pan. Add chopped onion and green pepper, and add a small pinch of kosher salt and black pepper. Cook over medium-high until softened (about 5-6 minutes). 

  6. Once softened, add in garlic and tomato paste. Scrape any brown bits on the bottom of pan (that's where you get the good flavor), and add in your chicken broth. 

  7. Add chicken drumsticks back into Dutch oven, turn off heat, and cover with a lid. 

  8. Place into 320 degree oven and bake for 40 minutes.

  9. Turn the heat up to 400, carefully remove lid from Dutch oven, and bake for an additional 20-30 minutes.

Recipe Notes

Serve with rice, patatas bravas, or a side salad.

Patatas Bravas with Smoky Aioli

patatas bravas

I first tried patatas bravas while in Spain. Though there are plenty of restaurants in America that serve them, I couldn’t seem to find that smoky and slightly spicy aioli that rivaled the kind I had in Spain. So, I tried making it myself. Full disclosure: it took me several tries to get it right, but I think I finally found the (no pun intended) secret sauce.

I cut corners (and calories) by microwaving baby potatoes first, instead of cooking them the entire time in oil. Par-cooking the potatoes ensures fork-tenderness and a fluffy interior, but you’ll still get that golden-brown crust by finishing cooked potatoes in a skillet with olive oil.

These patatas bravas are good, but the pièce de résistance is truly the aioli (pronounced aye-oly…or, if you’re in Spain, allie-oly). I hate to brag, but this stuff is the bomb.com. Even my mayo-hating husband happily dunked his potatoes in this luscious red sauce. It’s more smoky than spicy, but you’ll still get a little kick at the end. Feel free to add more spice if that’s your style (you’re a rebel, and I like you already).

Patatas Bravas

You'll feel like you're in Spain with these one-bite potatoes and smoky and slightly spicy aioli dipping sauce.

Course Side Dish
Keyword patatas bravas
Servings 4 people

Ingredients

Patatas Bravas

  • 1 bag one-bite potatoes
  • 2 tbsp. olive oil
  • kosher salt to taste (I like quite a bit of salt on my potatoes)

Aioli

  • 1/2 cup mayonaise (use the real stuff here)
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 clove garlic, smashed into a paste (again, use the real thing)
  • kosher salt to taste

Instructions

  1. Place potatoes and 1/4 cup of water in a large, microwave-safe bowl and cover with plastic wrap (make sure your plastic wrap is microwave-safe). 

  2. Microwave potatoes for 5 minutes, or until fork-tender.

  3. Drizzle olive oil in a large skillet, and turn stove to medium-high heat. When olive oil starts to shimmer (~30 seconds), carefully add potatoes. 

  4. While potatoes are cooking, mix all aioli ingredients together in a small bowl. Stir until combined. 

  5. After potatoes start to get crispy and golden-brown, remove from stove and serve immediately with aioli on the side.