Yum On that crazy night when you need something fast and delicious..It can’t get any easier than this creamy delightful dish. Let’s get started with the ingredients Tuscan seasoned chicken served with a creamy alfredo sauce. 4 chicken cutlets (sliced … Continue reading
It’s Friday and if you’re like me, I try to spend as little time as possible in the kitchen. Traditionally speaking Friday is fish day, so I figure I’d share this easy recipe with you. A while back I posted my recipe for Salmon cakes, and I normally have them with a salad. Lately, I’ve been wanting to try them with a cream sauce to make a delicious Salmon burger. After trial and error, I found the right aioli to dress my burger. First let’s re-visit the salmon cake recipe:
Salmon Cake
1 16oz can of Alaskan Salmon (I use Kirkland brand at Costco – already deboned)
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 1/2 tblspn Ole Bay Seasoning
1/3 tsp garlic powder
1/3 tsp cayenne pepper
1/2 tsp of paprika
1/4 tsp black pepper
4 lrge eggs well beaten
Extra Virgin Olive Oil
In a medium mixing bowl, empty entire contents of salmon (do not drain). Remove bone cartilage. Flake the contents and add the spice ingredients along with peppers and onions. Stir until all is blended. Lastly, add well beaten eggs to the batter. The batter should have a very loose consistency (if not – add another beaten egg). In a medium frying pan coat the bottom with olive oil to about 1/4 inch. Heat oil for frying (careful not to burn oil). Scoop out batter and place into pan ( I use an ice cream scooper because it makes the perfect size pattie) and gently pat down to form pattie. Fry until the edges begin to brown. Flip and continue to fry until the other side is browned. Remove and repeat with the remaining batter adding olive oil as needed. Set aside and keep warm
Aioli
1 cup Hellman’s mayonnaise
1 1/2 tblspn lemon juice
1 1/2 tbspn dijon mustard
1 tblspn sweet relish
1 tsp dried tarragon
1 small clove of garlic (minced) or (1/4 tspn garlic powder)
Put all ingredients into a small mixing bowl and stir to blend together.
For making a burger, use Aioli instead of mayonnaise, top with romaine lettuce and tomato – or simply use it as a topping for your salmon cakes. Either way, it’s going to be delicious.
Serve warm and enjoy… mmmmm.. don’t they look scrumptious.. 🙂
As always, Cooking is easy with “TLC” – TwinsLuvCooking!
Where did the weekend go!! Uggghhhhh… blink my eyes and Monday is here…Today I have a cleaning project to take care of and needed something quick for my stomach this morning. We visited the farmers market yesterday and I bought some fruit. So why not a smoothie… Of course there are a gazillion smoothie recipes.. well here’s a gazillion and one 🙂
Pineapple-Mango Smoothie
2 cups cut pineapple
2 cups cut mango
1 4oz Activia peach yogurt
1 cup of ice
1 cup orange juice
2 tblspn Agave Nectar
Put all ingredients in blender and mix until smooth..
Pour into your cutie glass – add straw.. and sip and go!
Enjoy the rest of your Sunday because Monday comes fast!! Smooches!!
This is sure to please the sweet tooth. Who doesn’t like Pineapple Upside Down Cake?? I’m admitting it’s another one of my guilty pleasures. This recipe can’t get any easier – trust me.. and the best part – it’s not too sweet.. just enough to satisfy that craving.
1 can sliced pineapples (in heavy syrup)
1/4 cup butter
2/3 cup light brown sugar (firmly packed)
1/4 cup pecan halves
1 cup all purpose flour
3/4 granulated sugar
1 1/2 tspns baking powder
1/2 tspn salt
1/4 cup shortening
1/2 cup milk
1 lrg egg
1 tsp vanilla extract
Preheat oven to 350. Drain pineapple, reserving the 2 tblspns – (tip: mix the remaining into a fruit punch for a more tropical flavor). Melt butter in a 10″ cast iron skillet over a low heat. Add brown sugar, stirring until the sugar is melted. Spread evenly covering the bottom of the skillet. Remove from heat. Arrange pineapple slices on top of the brown sugar. Add pecans around the pineapples. Set aside. In a medium mixing bowl combine remaining ingredients plus 2 tblspns of pineapple juice and mix at medium speed approximately 4 mins. Pour cake batter evenly over pineapple in skillet and bake approximately 35 mins or until the cake springs back when gently pressed with fingertip or insert toothpick in the center and if it comes out dry – its done. Serve warm with vanilla ice cream (I used Butter Pecan 🙂 Oh — and one last thing — ENJOY!!
As always – cooking is easy with a little “TLC”
It’s a good feeling when you go to a restaurant and have lamb and your hubby says.. Yours is better 🙂 chuckles..Pat on my back… and not to toot my own horn.. I think he was right.. Here’s our recipe to share with you.
1 1/2 tblspn kosher salt
2 tblspns rosemary
5 large garlic cloves minced
1/2 cup dijon mustard
1 tblsps balsalmic vinegar
1 tblspn spicy brown mustard
(This is enough rub for 3 racks – if you’re making less you can divide the ingredients or just store the remaining in the refrigerator)
Allow lamb to soak in a mixture of vinegar and water for about 30 mins (this helps tenderize the meat and ease the lamb-y taste). Put all ingredients in a food processor and blend… Using a knife, make slits in the lamb. Make a few small slits in lamb and rub all over lamb – saturating it (in the process of rubbing, I use my fingers and also put rub inside the holes – marinade for at least 30 minutes. Grill until done – Remove from grill, cover and let rest for about 5 minutes before cutting
The garlic/mustard flavor enhances the flavor of the meat and blends perfectly
See how simple that was.. As always cooking is easy with a little “TLC”
