Author: Stacey Wertzberger

All you need:

• 1 tbsp olive oil
• 2 cloves of garlic
• 4 oz Blue Moon beer
• 2 tbsp honey
• 1 tsp Sriracha
• 1/2 fresh lemon, juiced
• 8 oz Responsible Choice raw shrimp, peeled and deveined

All you do:

1. Sautee the garlic in olive oil until fragrant, about 2 minutes. Add beer and let it simmer until alcohol is burned out, also about 2 minutes.
2. Add honey, Sriracha and lemon juice and let simmer to thicken about 2 to 3 minutes.
3. When you notice the sauce thickening add the shrimp, and cook 1 to 2 minutes on each side. Serve over rice or quinoa and enjoy.

Note: If the sauce is not thick enough when the shrimp is cooked, remove the shrimp into a separate bowl, and reduce the liquid thick enough to coat the back side of a spoon.

Thanksgiving is all about tradition, but sometimes it’s fun to mix it up with a little spice. Adding seafood will surprise your guest with a show-stopping starter. Spicy Quinoa Crab Cakes are delicious and wake up the palette.

All you need:

Seasoning:

• ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp sugar

Crab Cakes:

• 2 cups water
• ¼ cup uncooked quinoa
• ¼ cup Greek yogurt
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp Egg Beaters
• 8 oz Responsible Choice crab meat
• ½ cup whole-wheat breadcrumbs
• 1 clove garlic, minced
• ¼ cup finely diced red pepper
• ¼ cup finely diced celery
• ¼ cup diced green onions

All you do:

1. Line a plate with waxed paper; set aside.
2. Combine salt, black pepper, paprika, cayenne pepper and sugar; set aside.
3. Combine water and quinoa in a saucepan; bring to a boil. Reduce heat and simmer about 20 minutes. Drain to remove excess water. Cool.
4. Combine yogurt, mayonnaise, mustard and Egg Beaters. Stir in 1 1/2 teaspoons of seasoning mix.
5. Place crab, quinoa, breadcrumbs, garlic, red pepper, celery and green onion in bowl. Add yogurt mixture and stir gently. Form into 2-ounce patties and place on prepared plate. Refrigerate for 10 minutes.
6. Heat broiler to HIGH. Spray a baking sheet with nonstick canola oil cooking spray.
7. Sprinkle remaining 1/2 teaspoon seasoning on the tops of the crab cakes. Spray the tops of the crab cakes with nonstick canola oil cooking spray.
8. Bake for 3 to 5 minutes or until browned. Flip crab cakes over and cook another 3 to 5 minutes until browned and internal temperature reaches 165 degrees.

Serves 4.

All you need:

• 1 pound Responsible Choice skinless salmon fillets, cut into 2-inch cubes
• 1 large egg, beaten
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh cilantro
• 1 tsp blackening seasoning
• ½ cup breadcrumbs
• Hy-Vee Bakery hamburger buns, split
• Avocado slices, tomato slices, red onion slices or other desired toppings, for serving

All you do:

1. In a food processor, pulse salmon, egg, Worcestershire sauce, cilantro, blackening seasoning and breadcrumbs until salmon is finely chopped. Form into four patties.
2. Grill over medium-high heat or cook in a skillet over medium-high heat for 5 to 7 minutes on each side or until internal temperature reaches 165 degrees.
3. Serve patties on a bun with toppings of your choice, such as slices of avocado slices, tomato and red onion.

All you need:

• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 oz Blue Moon beer
• 2 tbsp honey
• 1 tsp sriracha
• Juice of ½ lemon
• 8 oz raw Responsible Choice shrimp, peeled and deveined
• Steamed rice or quinoa, for serving

All you do:

1. Sauté garlic in olive oil until fragrant, about 2 minutes.
2. Add beer and simmer for about 2 minutes.
3. Add honey, sriracha and lemon juice and simmer until thickened, 2 to 3 minutes.
4. Add the shrimp, and cook 1 to 2 minutes on each side. Serve over rice or quinoa, if desired.

Note: If the sauce is not thick enough when the shrimp are cooked, remove the shrimp and simmer the liquid until it coats the back side of a spoon.

When you’re looking for an easy yet delicious option for dinner, don’t count seafood out. This simple Responsible Choice salmon recipe is quick and satisfying.

All you need:

• 4 (5 to 6 oz each) Responsible Choice salmon fillets
• ½ cup brown sugar
• ¼ cup soy sauce
• 1 tbsp Dijon mustard
• Cooked quinoa and vegetables, for serving

All you do:

1. Preheat oven to 400 degrees.
2. Place salmon, skin-side-down, on a non-stick baking sheet. Bake until salmon is cooked through, the internal temperature should reach 145 degrees, 12 to 15 minutes.
3. Meanwhile, whisk together brown sugar, soy sauce and mustard in a medium skillet and heat over medium-high heat for about 3 minutes, until hot and bubbling. Remove from heat and ladle sauce over salmon.
4. If desired, serve salmon over a bed of quinoa and a side of vegetables for a wonderful lunch or dinner.

Serves 4.

All you need:

• 1 cup nonfat plain Greek yogurt
• 1/2 cup small diced peeled cucumber
• 1 tbsp dill weed
• 1 clove garlic, minced
• 1 tsp celery salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 (5 oz each) Responsible Choice salmon filets
• 1/2 cup halved pitted kalamata olives
• 1/2 cup grape tomatoes, halved
• 1/2 cup crumbled feta cheese

All you do:

1. To make cucumber yogurt sauce, combine Greek yogurt, cucumber, dill weed, garlic, celery salt and black pepper in a medium bowl. Set aside.
2. Heat olive oil in a medium skillet over medium-high heat. Cook salmon, skin side up, for about 4 minutes. Turn the fish over with a spatula, and cook another 3 to 5 minutes until the salmon is opaque and flaky.
3. Transfer salmon to plate and top with cucumber yogurt sauce, olives, tomatoes and feta cheese.

All you need:

• 2 (16 oz each) pkg gnocchi
• 1 pound Responsible Choice fresh crab meat, picked
• 4 tbsp butter, divided
• 2 tbsp flour
• 1 tbsp lemon zest
• 2 cloves garlic, finely chopped
• 2 cups whole milk
• 4 oz Gruyere cheese, shredded
• 4 oz Havarti cheese, shredded
• ½ cup chopped fresh parsley, divided
• ¼ tsp nutmeg
• ½ tsp salt
• ¼ tsp pepper
• 1½ cups Panko breadcrumbs

All you do:

1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil. Prepare cook gnocchi according to package instructions. Drain and place in a 9-by-13-inch pan sprayed with non-stick cooking spray. Stir in crab meat.
3. In a large saucepan, melt 2 tablespoons of butter over medium-high heat, and whisk in flour. Whisk in lemon zest, garlic and milk until smooth and warmed through.
4. Stirring constantly, add Gruyere cheese, Havarti cheese, 1/4 cup parsley, nutmeg, salt and pepper. Pour over gnocchi and crab and mix until incorporated.
5. Melt remaining 2 tablespoons butter and toss with breadcrumbs. Sprinkle over gnocchi.
6. Bake for 20 to 30 minutes, until edges are bubbly. Garnish with remaining 1/4 cup parsley before serving.

Responsible Choice Spicy Quinoa Crab Cakes

All you need:

Seasoning:

• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp kosher salt
• ¼ tsp cayenne pepper
• ¼ tsp sugar

Crab Cake:

• 2 cups water
• ¼ cup uncooked quinoa
• ¼ cup Greek yogurt
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp Egg Beaters egg substitute
• 8 oz Responsible Choice fresh crab meat
• ½ cup whole-wheat breadcrumbs
• 1 clove garlic, minced
• ¼ cup finely diced red bell pepper
• ¼ cup finely diced celery
• ¼ cup diced green onions
• Chipotle mayonnaise or sriracha mayonnaise, for serving.

All you do:

1. Line a sheet pan with aluminum foil and spray with canola oil; set aside.
2. To make seasoning, combine black pepper, paprika, salt, cayenne pepper and sugar; set aside.
3. Combine water, and quinoa in a saucepan; bring to a boil. Reduce heat and simmer about 20 minutes. Drain. Cool.
4. Combine yogurt, mayonnaise, mustard and egg substitute. Stir in 1½ teaspoons of seasoning mixture.
5. Combine crab, quinoa, breadcrumbs, garlic, red bell pepper, celery and green onion in bowl. Fold in yogurt mixture.
6. Form into 2- to 3-ounce patties. Place on prepared pan. Refrigerate for 10 minutes.
7. Preheat broiler to high. Sprinkle remaining ½ teaspoon seasoning on top of crab cakes. Spray top of crab cake with canola oil spray and bake for 3 to 5 minutes or until brown. Flip crab cakes over and cook another 3 to 5 minutes until browned and internal temperature reaches 165 degrees.
8. Serve with chipotle mayo or sriracha mayo, if desired.

Enjoy this fun appetizer at a Halloween party this week!

Responsible Choice Shrimp and Avocado Pico de Gallo

All you need:

• 5 tomatoes, diced
• ½ small red onion, diced
• 1 green pepper, seeded and diced
• 1 jalapeno pepper, seeded and finely chopped
• 1 clove garlic, minced
• 1 tbsp cilantro
• 1 avocado, peeled, pitted and diced
• juice of 2 limes
• 1½ cups diced cooked peeled and deveined Responsible Choice shrimp
• Salt and pepper, to taste

All you do:

1. Combine tomatoes, red onion, green pepper, jalapeno pepper, garlic and cilantro in a bowl. Combine avocado and lime juice in an another bowl and stir into the tomato mixture. Fold in the shrimp. Season with salt and pepper.

Variations: For spicier pico de gallo, leave the seeds in the jalapeno pepper or add another jalapeno. Also, substitute parsley for the cilantro, if desired.

Grilled Responsible Choice Yellowfin Tuna with Mango Salsa

Serves 4

All you need:

• 1 ripe mango, peeled, pitted and diced
• 1/4 cup diced red onion
• 1/4 cup diced red pepper
• 1 jalapeño, seeded and minced
• 2 tbsp minced fresh cilantro
• 1 tbsp fresh lime juice
• 1 tbsp agave nectar
• Kosher salt and pepper, to taste
• 4 (5 oz each) Responsible Choice Yellowfin tuna fillets
• 1 tsp blackening spice
• Fresh side salads or grilled asparagus, for serving

All you do:

1. In a medium-sized bowl, combine mango, red onion, red pepper, jalapeño, cilantro, lime juice and agave nectar. Season to taste with salt and pepper. Refrigerate for one hour to bring out the flavors.
2. Preheat grill. Season tuna with blackening spice and grill over high heat for 90 seconds to 2 minutes per side for rare to medium-rare. Set aside.
3. Top each tuna steak with a generous portion of mango salsa. Serve with a side of fresh salad or grilled asparagus for a complete meal.