Source: yummly.com

6 ozs crabmeat
2 tbsps parmesan cheese (shredded)
salt
black pepper (freshly ground)
6 eggs
2 tbsps water
1 oz butter
2 tbsps heavy whipping cream

Mix the flaked crabmeat with the cheese and season with salt and pepper.  ( I also added some Old Bay seasonings).

Lightly beat the eggs in a bowl with the water and salt and pepper.

Melt the butter in a small skillet and when the froth subsides, pour in the eggs.

Place the crab and cheese on top of the eggs just when the eggs are beginning to set.

Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.

Do not fold, but slide on to a hot plate and serve immediately.

I am a terrible baker.  Despite trying to bake more (and thus eating more dessert), I'm really not getting better.  One specific problem I have concerns biscuits.  They are always too done on the bottom and not done enough in the center.  I tried a different pan and lowering the temperature and cooking time.  No dice.  Apparently, my problem was the rack position!  I was always putting them on the second to bottom rack.  Next time, I'll try the center rack thanks to this article.  Read on for everything you ever wanted to know about which rack to use....   

http://www.reluctantgourmet.com/blog/toolsequipment/oven-rack-position/ 

• 2/3 cup bottled clam juice, or reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon minced garlic, divided
• 3 teaspoons extra-virgin olive oil, divided
• 1/4-1/2 teaspoon crushed red pepper
• 1 pound raw shrimp, (21-25 per pound), peeled and deveined (see Ingredient note)
• 1/4 teaspoon salt, divided
• 4 cups broccoli florets
• 2/3 cup water
• 2 tablespoons chopped fresh basil, or parsley
• 1 teaspoon lemon juice
• Freshly ground pepper, to taste
• Lemon wedges

PREPARATION

1. Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
3. Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.
4. Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.

Source:  EatingWell

Peel pineapple. With a sharp knife, cut it crosswise into 1-inch-thick slices. Brush the slices lightly with 1 teaspoon oil and place in a single layer on a baking sheet. Broil until lightly browned, about 7 minutes. Turn slices over, brush with and additional teaspoon oil and broil for 5 to 7 minutes longer. Immediately sprinkle pineapple with brown sugar. Cut into chunks and serve with lime wedges.

• 1 pound zucchini,shredded
• 2 cups shredded cooked potato, (see Note)
• 2 medium shallots, minced, divided
• 1 egg, beaten
• 2 cups fresh whole-wheat breadcrumbs, (see Tip)
• 1/2 cup crumbled reduced-fat feta cheese
• 2 tablespoons chopped fresh dill, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup low-fat plain yogurt
• 1/2 medium cucumber, peeled, seeded and shredded
• 1 tablespoon red-wine vinegar

1. Preheat oven to 450° F. Coat a baking sheet with cooking spray.
2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties.
4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
5. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.

TIPS & NOTES

• Note: Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.
• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice makes about 1/3 cup crumbs.

Pork Milanese 

• 1 cup bread crumbs
• 1 cup of flour
• 1/2 cup finely grated Parmesan
• 2 large eggs
• 6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
• Salt and freshly ground black pepper
• 1/4 cup plus olive oil
• 2 tablespoons of butter
• 2 teaspoons of basil
• 1 teaspoon of thyme
• 6 lemon wedges

Preheat the oven to 200 degrees F.

In a large bowl, mix the cheese, bread crumbs, basil, and thyme together. Lightly beat the eggs in another large shallow bowl. Place flour in a third bowl.  Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the flour, then the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat the oil and butter in a large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.  Repeat with remaining meat.

Basic Polenta

• 6 cups water
• 2 teaspoons salt
• 1 3/4 cups yellow cornmeal
• 3 tablespoons unsalted butter

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Broccolini in a Lemon-Butter Sauce

• 1 bunch of broccolini
  
• 2 tablespoons of butter
  
• 1 half lemon 
  
• Salt
  

Trim the bottom 1/2 off each broccolini stalk.  Cut each stalk lengthwise several times into bite size pieces.  Steam for 3-5 minutes.  Melt butter in the microwave and squeeze lemon juice into the butter.  Toss the sauce with the veggies and season with salt to taste.

Cinnamon Raisin French Toast

8 slices 1/2" thick Panera® Cinnamon Raisin Bread
4 T.melted butter
3/4 c milk
1/2 c heavy cream ( I use half and half)
3 large eggs
1 T.honey
1/2 tsp.vanilla extract
1/2 tsp.salt

1. For the French Toast custard, combine using a hand whisk the milk, heavy cream, eggs, honey, vanilla extract and the salt. This custard can be made well in advance. Give a brisk stir before making the toast.
2. Transfer the custard to a casserole or open shallow dish for dipping.
3. Dip one slice into the custard and turn over after about 15 seconds. Transfer the slice to a plate while dipping another slice into the custard.
4. Place a large skillet on a medium fire. Allow the pan to heat thoroughly before pouring 1 Tablespoon of the melted butter into the pan.
5. Place both slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.
6. Repeat steps 3-5 until all the French toast is cooked.
7. An optional step is to place each finished French toast onto a baking sheet in a preheated oven until all are ready to serve.