Tell me what you think...

Tell me what you think

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If you have tried any of these recipes, please tell me what you think.

I could always use ideas for recipe suggestions.

Help me keep this blog alive...

Easy Salmon Cakes (just for Tony)

Easy Salmon Cakes

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3/4 cup plus 3 TBS. panco bread crumbs

2 TBS. parsley, minced

2 TBS. mayonnaise

4 tsp. lemon juice

1 small shallot, minced

1 green onion, sliced thin

1 tsp. Dijon mustard

3/4 tsp. salt

1/4 tsp. black pepper

pinch of cayenne pepper

1 1/4 LB. skinless salmon fillet, cut into 1" pieces

1/2 cup vegetable oil

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Combine 3 TBS. panco, parsley, mayonnaise, shallot,

 green onion, mustard, salt and pepper and cayenne in a bowl.

Working in 3 batches, pulse salmon in food processor

 until coarsely chopped into 1/4" pieces. About 2 pulses.

Add fish to panko mixture.

 Gently working once all of the fish has been processed.

Place remaining panco into plate.

Using ice-cream scoop (1/3 cup)

 scoop level amounts of salmon mixture on to baking sheet.

Repeat making 8 cakes.

Carefully coat each cake with bread crumbs,

 gently patting into a 2 1/2"x 1" cake.

Heat oil in 12" skillet over medium heat until shimmering.

Place salmon cake in skillet and cook without moving until

golden brown, about 2 minutes.

Carefully flip and cook second side is golden brown. 2-3 minutes.

Transfer to paper towel lined plate for about 1 minute.

Serve with Tarter Sauce (November 2010)
 or simply a squeeze of fresh lemon.

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Bacon and Date Scones (so FRICKEN GOOD!!!)

 Bacon and Date Scones

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 10 oz. thick-cut bacon

2 cups flour

1/2 cup sugar

1 1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

3/4 cup dried dates, pitted and chopped

1/2 cup butter, chilled

2/3 cup buttermilk

Raw sugar

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It's essential to work the dough as little as possible.

If there are streaks of butter or flour that's fine.

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 Pre-heat oven 400*

Line baking sheet with parchment paper.

Cook bacon in large skillet over medium heat until cooked through.

Reserve bacon drippings.

Whisk flour, sugar, baking powder, baking soda and salt in large bowl.

Coarsely chop bacon. Add dates and bacon to flour mixture

Coarsely grate butter into flour mixture. Using a fork stir in butter.

Add buttermilk; stir until large moist clumps form. Using hands, knead mixture

briefly in bowl until dough forms.

Pat into 8" round. Cut into 8 wedges.

Transfer scones to baking sheet. Cover and chill for 2 hours.

Brush with reserved bacon drippings. Sprinkle with sugar in the raw.

 Bake scones until golden brown 16-18 minutes.

Or until toothpick inserted into center comes out clean.

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Serve warm.

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So fricken GOOD
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Soft butter and real maple syrup take these to the next  level.
Yumm

Zucchini Bread (taste so good, makes you think of summer time)

Zucchini Bread

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4 cups flour

1 TBS. baking soda

1/2 tsp. baking powder

1 1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/8 tsp. growned clove

1 TBS. orange zest

1 TBS. fresh ginger, grated

5 eggs

1 1/2 cups sugar

 1/2 cup brown sugar

1 1/2 cup vegetable oil

1 TBS. vanilla

2 cup zucchini, shredded and squeezed to remove water

1 cup apple, peeled and shredded

1 1/2 cups nuts or dried fruit (blueberry's & cranberry's)

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Pre-heat oven 350*

Grease 2-3 loaf pans. Combine dry ingredients in a medium size bowl.

In another bowl combine eggs, both sugars, oil, vanilla, orange zest and fresh ginger.

Mix until combined. Add dry ingredients. Mix until blended. 

 Once blended add zucchini, apple and nuts or dried fruits.

Stir until just combined. Divided into prepared loaf pans.

Bake for 50- 60 minutes.

 Or until when toothpick inserted into center comes out clean.

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Chicken Tortilla Soup ( everybody is going to love this. The Trader Joe's chipolte salsa gives this the best flavor)

Chicken Tortilla Soup

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1 cup onion, chopped

1 cup celery, chopped

4 carrots, peeled and thinly sliced into coins

1 red bell pepper, chopped

3 cloves garlic, minced

2 TBS. olive oil

1 cup fresh corn, sliced from cob

1 medium zucchini, diced

1 medium yellow squash, diced

1 can black beans, rinsed and drained

1 jar Trader Joe's chipotle salsa

1 jar Trader Joe's salsa verde

4 boneless chicken breast, cooked and cut into 1" pieces

8 cups chicken stock

6 corn tortillas, cut into 1" pieces

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In a large stock pot over medium heat, combine olive oil,

 onion, celery, carrots, red pepper, garlic. Cook until slightly wilted.

About 10 minutes. Add remaining ingredients and continue cooking

for about 30 minutes. Or until all of the vegetables are tender. 

Serve with crushed corn chips and sliced avocado.

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Rigatoni with Eggplant and Pine Nut Crunch (Trust me this recipe ROCKS!!!)

Rigatoni with Eggplant and Pine Nut Crunch

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1 large unpeeled eggplant, cut into 1/2" pieces

2 yellow peppers, cut into 1/2" pieces

2 cups grape tomatoes, halved

3 cloves garlic, divided

1/3 cup olive oil

2 cups basil leaves, packed firmly and divided

1 cup Parmesan cheese, divided

1/4 cup pine nuts

1 28-ounce can whole tomatoes
1 cup heavy cream
1 pound rigatoni
1 pound whole milk mozzarella, cut into 1/2" pieces
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Pre-heat oven 425*
Spray cookie sheet with cooking spray. Add eggplant and peppers.
Cut tomatoes in half lengthwise; add to sheet.Using a garlic press,
squeeze 1 clove garlic into vegetables. Drizzle vegetables with olive oil..
Sprinkle with salt and pepper and give them a toss.
Roast vegetables until tender. Stirring often. 35-45 minutes.

Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 clove of garlic
 in mini processor. Blend until crumbly. Season topping with salt. Set aside.

Blend tomatoes with juice, cream, 1 1/3 cups basil and 1 garlic clove.
Process until smooth. Season sauce with salt and pepper.

Cook pasta in pot of boiling salted water until just tender but still firm to the bite; drain.
Return to the pot. Toss with vegetables, sauce and 1/3 cup Parmesan.
Transfer to 13x9" baking dish. Sprinkle with mozzarella and pine nut topping.
Bake pasta until heated through, 25-35 minutes.
 Let stand 10 minutes and serve.
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Can be prepared in advance and baked just before serving.