Mustardy Salmon Cakes
Makes 4 to 6
For the cakes:
- 2 cans wild salmon (6 ounces each), drained well and flaked
- 4 scallions, sliced thin
- 2 eggs, beaten, divided (1 egg for the cakes, 1 egg for breading)
- 1 garlic clove, minced
- ¼ cup plain breadcrumbs
- 2 tablespoons mayonnaise
- 2 tablespoons whole-grain mustard
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon onion powder
- ½ cup flour
- ½ cup panko breadcrumbs
- Canola oil, for frying
For the sauce:
- 2 tablespoons Greek yogurt
- 2 tablespoons whole-grain mustard
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ⅛ teaspoon salt
To make the cakes, in a large mixing bowl stir together the salmon, scallions, one of the eggs, garlic, bread crumbs, mayonnaise, whole-grain mustard, dijon mustard, salt, and onion powder. Divide the mixture into 4 larger or 6 smaller portions and form into cakes.
Place the flour, the remaining beaten egg, and the panko in their own separate wide, shallow bowls. Dredge the cakes first in the flour, then in the egg, then in the panko mixtures to coat.
Film the bottom of a large nonstick skillet with oil, and preheat the oil until shimmering. (Or, if you have a laser thermometer, to 375 degrees. No thermometer? When you place the edge of a cake into the skillet you should hear a good sizzle—if you don’t, remove your cake and give it another minute to preheat.)
Fry the cakes on both sides until golden, about 3 to 4 minutes per side.
While the cakes are cooking, make the sauce by stirring all sauce ingredients together in a small bowl. Serve immediately. Note: These cakes make wonderful next-day leftovers.
Ingredients:
4 (8-inch) whole wheat tortillas
2 tsp. extra-virgin olive oil
1 large garlic clove, minced
1 (15-oz.) can black beans, no-salt added, rinsed and drained
4 oz. goat cheese, crumbled (3/4 cup)
1/2 head romaine lettuce (16 oz.), chopped (4 cups)
2 medium tomatoes, diced
3 scallions, thinly sliced
1 lime, quartered
Salt and freshly ground black pepper
Directions:
Heat oven to 400°F.
Lightly spray tortillas with cooking spray and place,
slightly overlapping, on a baking sheet.
Bake until lightly puffed and browned, about 10 minutes. Set aside to cool.
While tortillas are toasting, heat oil in a medium saucepan over medium heat.
Add garlic and cook until softened, about 1 minute.
Stir in beans and heat until warmed through.
Season with salt and pepper and remove from heat.
With tortillas still on the baking sheet, top with beans and cheese;
bake until cheese is melted, about 5 minutes.
Remove from the oven and top with lettuce,
tomatoes, and scallions. Squeeze lime over top and serve hot.
EAT!!!!!!!
Salted Chocolate Toffee Pretzel Bark (aka CRACK)
FYI: My preferred brand of chocolate is Ghirardelli.
INGREDIENTS
· About 8 ounces (half of a 1-pound bag) mini pretzels,
· broken into smaller pieces, more or less to cover the pan
· 1 cup (2 sticks) butter
· 1 cup packed light brown sugar
· 2 cups (one 12-ounce bag) semisweet chocolate chips
· Sea salt
DIRECTIONS
1. Preheat the oven to 375 degrees F. Line an 11X17-inch rimmed baking sheet with aluminum foil or parchment paper. Cover the bottom of the pan in a layer of broken mini pretzels. Set aside.
2. In a small or medium saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels (a few empty/dry spots are ok as the caramel will fuse together during baking).
3. Bake for 5 minutes. Remove the pan from the oven and place the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt.
4. Let the toffee cool completely at room temperature then refrigerate if needed to help the chocolate set up. Break the toffee into pieces and try not to eat the whole batch.
http://www.melskitchencafe.com/salted-chocolate-toffee-pretzel-bark/
How to Make Coconut Bacon
Prep time: 2 mins
Cook time: 13 mins
Total time: 15 mins
Fake bacon that tastes like the real thing. Use it in salads, BLTs,
or anywhere else that you would add bacon.
Recipe yields 3 cups coconut bacon.
INGREDIENTS
· 3 cups large, unsweetened coconut flakes (not regular shredded coconut!)
· 3 tablespoons reduced-sodium tamari (or other soy sauce)
· 2½ tablespoons liquid smoke (any flavor, choose your favorite)
· 1½ tablespoons maple syrup
INSTRUCTIONS
1. Preheat oven to 350 degrees
2. Line a half-sheet pan or large rimmed baking sheet with parchment paper (optional).
3. Measure the coconut flakes out onto the baking sheet.
4. Drizzle the coconut flakes with tamari, liquid smoke and maple syrup.
5. Mix well. Spread the flakes into an even layer on the parchment paper.
Bake on the middle rack for 12 to 14 minutes, flipping halfway,
until flakes are mostly dry and turning golden on the edges.
(Keep an eye on the coconut as it can go from golden brown
to deep burnt brown fairly quickly (for crispy bacon, aim for 14.)
The coconut flakes will further crisp up as they cool.
6. Let the “bacon” cool, then use it immediately or transfer to a freezer-safe bag.
7. Coconut bacon keeps well in the freezer for several months. No need to defrost!
Spicy Black Bean Soup
Ingredients:
· 4 bacon slices, cut into 1/2-inch pieces
· 1/2 yellow onion, finely chopped
· 3 garlic cloves, minced
· 1 large tomato, chopped
· 1 tsp. ground cumin
· 1 tsp. chili powder
· 2 chipotle chilies in adobo, finely chopped
· 1 Tbs. red wine vinegar
· 2 cans (each 14 1/2 oz.) black beans, drained and rinsed
· 6 cups chicken broth
· 1 tsp. salt, plus more, to taste
· Freshly ground pepper, to taste
· 1/4 cup sour cream
Directions:
Cook the bacon and vegetables
In a large saucepan over medium heat, cook the bacon until the fat is rendered, about 5 minutes. Add the onion and sauté until translucent, about 2 minutes. Stir in the garlic, tomato, cumin, chili powder, chipotle chilies and vinegar.
Simmer the soup
Add the beans, broth and the 1 tsp. salt. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, partially covered, to heat through and blend the flavors, about 10 minutes.
In a blender or food processor, puree 1 to 2 cups of the soup, then return it to the pan and reheat the soup to serving temperature. Season with salt and pepper.
Ladle the soup into warmed bowls, garnish with the sour cream and serve immediately. Serves 4.
Taco Seasoning
Prep Time: 5 minutes Total Time: 5 minutes Servings: 1(3 tablespoons)
(double or triple!)
Homemade taco seasoning that is perfect for taco night with ground meat or to season chicken or to season chili, etc.
ingredients
· 1 tablespoon chili powder (toasted and ground dried chilies)
· 2 teaspoons cumin
· 1 teaspoon smoked paprika
· 1/2 teaspoon oregano
· 1/2 teaspoon garlic powder
· 1/2 teaspoon onion powder
· 1/4 teaspoon salt
· 1/4 teaspoon pepper
· 1/4 teaspoon cayenne pepper
Cauliflower Pizza Crust
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 3
Cauliflower makes a surprisingly good pizza crust that is much healthier!
ingredients
· 1 medium head cauliflower, cut into florets
· 1 egg
· 1/2 cup mozzarella, shredded
· 1/4 cup parmigiano reggiano (parmesan), grated
· 1 teaspoon oregano or Italian seasoning blend
· salt and pepper to taste
directions
1. Rice the cauliflower in a food processor, place it in a microwave safe dish and microwave for 8 minutes or until cooked.
2. Place the cauliflower in a tea towel and squeeze as much moisture out as you can.
3. Mix the cauliflower, egg, mozzarella, parmesan, oregano, salt and pepper, press the mixture onto a baking mat or parchment paper lined baking sheet and bake in a preheated 450F/230C oven until lightly golden brown, about 15-20 minutes.
N Nutrition Facts: Calories 127, Fat 6g (Saturated 3g, Trans 0),Cholesterol 65mg, Sodium 178mg, Carbs 11g (Fiber 5g, Sugars 5g),Protein 10g
Recipe from http://www.closetcooking.com/
How to Make Strawberry/Jalapeno Tequila
1. Choose your Tequila and Flavors
Use 100% Blue Agave silver or blanco tequila. Blanco tequilas work best because they can take on the most flavor. Herbs, spices and fruits are most commonly used for infusions. For best results, use fresh ingredients only.
The ingredients are easy to find. The recipe is even easier to make.
2. Prepare the Ingredients
Choose a clean, air-tight jar: quart-sized mason jars work well. Wash the ingredients, place them inside the jar and fill it with tequila. Shake a few times and cover tightly with a lid. Strawberries and Citrus fruit – wash and slice thinly or use zests of lemons and oranges. Peppers – score and leave whole or cut in half. Leave the seeds in for a spicy kick, or remove them for less spice.
Store this bad-boy concoction in a cool, dark place for 3-5 days.
3. Infusion Time
You will want to store your infusion in a cool, dark place and shake it a few times a day for the duration of the infusion. On average, the ingredients should stay in the tequila for 3-5 days. Some of your more intense flavors will only need 3 days, less intense flavors should stay in the jar for a full week or more. You should do a taste test every few days to see if the flavors are sufficient.
4. Enjoy!
Once your infusion has reached its peak in flavor, you’ll need to take the flavoring ingredients out of the jar. Use a fine strainer, cheesecloth or paper coffee filter to strain the tequila into another clean jar or bowl. Enjoy on the rocks, or come up with creative cocktail ideas.
The Super Spicy Strawberry Margarita
Yield: Makes 4
Ingredients
* 1 cup frozen whole strawberries
* 6 tablespoons (3 oz) infused strawberry/jalapeno tequila
* 1/4 cup frozen limeade concentrate
* 2 tablespoons (1 oz) triple sec (Cointreau)
* 2 cups crushed ice
Directions
Place four, 8-ounce glasses in freezer. Place strawberries, tequila, limeade concentrate and triple sec in the jar of a blender. Blend until all ingredients are thoroughly combined. Add ice and blend until liquid is smooth. Serve immediately in chilled glasses.
Cilantro and Lime Salmon
A quick and easy salmon fillet baked with a tasty cilantro and lime sauce.
ingredients
· 2 tablespoons oil
· 1 lime, juice and zest
· 2 tablespoons cilantro, coarsely chopped
· 1/2 jalapeno, coarsely chopped (optional)
· 1 clove garlic, coarsely chopped
· salt and pepper to taste
· 2 pound salmon fillet
directions
1. Puree the oil, lime, juice and zest, cilantro, jalapeno and garlic in a food processor until smooth.
2. Place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, spread on the cilantro and lime mixture and bake in a preheated 400 F oven (or barbecue) until just cooked, about 10-15 minutes.
Option: Marinate the salmon in the cilantro and lime mixture for 30 minutes before baking.
Recipe is from CLOSET COOKING!
Calories 245, Fat 14g (Saturated 2g, Trans 0),Cholesterol 67mg, Sodium 67mg, Carbs 1.5g (Fiber 0, Sugars 0),Protein 30g
What Would Helen Eat ? 