Tuesday, June 4, 2013


Welcome to "The Barnyard Bistro" I am so excited about sharing my recipes and life tidbits with you guys! As I have said in many interviews, my first love is music and my second is food. You guys know that I grew up in a musical family but what you probably didn't know is that I also grew up in a family full of amazing cooks! Luckily, the recipes, techniques and inspirations were passed on to me at a very young age, which is how I learned to cook. There was never a time I was told to get out of the kitchen because in our family, extra hands (even little ones) were always welcome.Because of that, I WHOLE-HEARTEDLY believe that kids should be hands-on and experimental in the kitchen every chance they get!

I try to eat as healthy as possible (which isn't easy for a girl who grew up on Fried Spare Ribs and Fried Hog Jowl), so many of the recipes I'll post are modified for a healthier lifestyle, such as yogurt instead of mayonnaise or applesauce instead of oil, feel free to fatten them up if you want! To kick off the first post of "The Barnyard Bistro" I wanted to share a recipe I came up with after a trip to Boston (Love Boston!!) that involved a dinner with the most amazing Crab Cakes! (and my version is pretty healthy to boot!)

Baked Crab Cakes

2 cups lump crab meat
1/2 cup diced onion
1/2 cup diced celery
1/4 cup fire roasted red pepper, chopped
1/4 cup parsley, chopped
1/2 cup light mayo or plain non-fat Greek yogurt (I prefer yogurt)
2/3 cup bread crumbs (plain)
1/2 cup panko breading
2 Tbsp "Old Bay" seafood seasoning
2 Tbsp water
1 lemon

In a bowl, mix all ingredients (except lemon) together until everything is well incorporated. Form balls and lightly press into patties about 2 inches wide and 1 inch thick. Place the cakes on cookie sheet sprayed with cooking spray. Broil on High for 15 minutes. Flip cakes, and broil again for 5-7 minutes. If, when lightly squeezed, the cakes seem too soft, broil for another 1-3 minutes on each side. Finish with a squeeze of lemon juice if desired. Serve with this Roasted Red Pepper Aioli:

Roasted Red Pepper Aioli

1/2 cup Fire Roasted Red Pepper (from a jar)
1/2 cup light mayo or plain non-fat Greek yogurt
1/2 tsp "Old Bay Original Seafood Seasoning"
1/4 tsp granulated garlic

Using a blender, blend well and serve as a dipping sauce!

Per Crab Cake: 81 cals / 0g fat / 8g carbs / 10g protein  *using yogurt
Per Tbsp Aioli:  8 cals / 0g fat / 1g carb / 1g protein

XOXO Enjoy~


  1. Can't wait to try these!!!! Excited to follow your blog!!! Keep singing in the Kitchen!!!

  2. Awesome! Your blog kick off coincides with my push to get healthier. I'm looking forward to seeing your lighter take on old favorites.

    1. WARNING: Not all recipes are healthy! HaHa after all, I am a girl from the country...some things just can't be made skinny! But enjoy the ones that are!! Good luck on your healthy journey! Keep me posted.