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Steaming Up The Kitchen

Home Stretch

tatiyana

I am officially in the home stretch, with just a few days to go until the official due date of Baby Jameson. If he’s anything like his daddy, he’ll be at least a few days late though! In the meantime, I’ve been cleaning, nesting, and organizing like a freak. Seriously, you should see our pantry. And linen closet. And regular closet. I’ve somehow managed to put everything in order based on color, type of clothing (work, polos, maternity, etc) and have maintained it for the last 2 months. Sure, I go in like someone with a serious case of OCD and rearrange the hubby’s shirts if he puts them away. But that’s normal….right?

With all the nesting that’s been going on, I haven’t wanted to dirty up the kitchen, especially not knowing when that magic moment of killer contractions will kick in, so I’ve been keeping dinners easy and simple. Basically, anything that can be tossed on the grill and eaten with minimum dishes. We’ve been expecting major storms all weekend, so grilling was out of the question, plus, we’re out of propane and since we’ve bought the last 3 propane tanks for our {shared} condo grill, I’m skipping this one.

As my due date gets closer and closer, I’m trying to focus on eating a little bit lighter, if for no reason other than to get used to it so it isn’t such a shock after Baby Jameson is born. This girl is getting back into her pre-pregnancy shape speedy fast!

Crab Cake Salad

Preheat a cast iron skillet over medium high heat, in our house, that’s level 6 on the burner. While the skillet is heating, place all the lettuce in a large bowl and spoon the olive oil over the top. Squeeze your lime over the lettuce and toss well to coat the lettuce. Portion into 2 bowls and top evenly with the bell pepper, mango, avocado, and jalapeno.

When the skillet is ready, add both crab cakes and cook for about 3-4 minutes per side. Remove from the skillet and place on top of the salad. Sprinkle with the feta cheese and top with hot sauce if desired. Enjoy!

My thoughts: I’m no longer worried about what I’m going to serve for dinner in the first few sleep deprived weeks once we have Jameson and we’re home from the hospital. This is such an easy salad that was packed full of flavor and took like 0 minutes to make. Seriously!! It took longer to heat the cast iron skillet than it did to even cook the crab cakes!

I do think next time I’ll be making my own crab cakes just because I can control what goes into them, but if for some reason that doesn’t happen, I won’t be heartbroken! I know I can go buy them anytime.

This entry was posted in Awesome Wife, Baby Baukovic, Main Dish, Quick and Healthy, Seafood, Spicy, Summer. Bookmark the permalink.

4 Responses to Home Stretch

  1. Nely says:

    Gluten free crab cakes??? Otherwise I would love this!

  2. Saw this on Pinterest and just had to visit. Great idea and could even be adapted to mock crab cakes (you know, the ones with zucchini). Best wishes with your imminent arrival. Pinning this

  3. Rich says:

    These look deliciously yummy and sound even better. I think a repeat performance is in order!

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