Salmon Croquettes...a childhood memory

I love when I'm cooking and I'm transported back to my childhood.  Usually it's back to my grandma's house or maybe to one of my childhood homes with my mom in the kitchen.  Tonight was one of those times.  It wasn't so much the act of cooking but the actual SMELL of what I was cooking. Growing up, my mom often made salmon croquettes for supper. I can remember walking in from school and the smell of fish permeating the house and I have to say...I wasn't excited!  I was NOT a big fish fan and definitely didn't really care for this pan fried fish patty.  However, I got a wild hair today and decided I wanted to make these childhood non-favorites and try out my adult palet now that I eat more sophisticated food.  I talked with my mom and she said she simply used salmon, flour, egg and salt/pepper.  I decided to be a little more "chef-ish" and tried out the following recipe.  So, what was the verdict?  My house smelled just like I remember our house smelling when I was younger and I STILL DON'T LIKE SALMON CROQUETTES.  Funny how that works.  On a brighter and most unexpected note...my children absolutely LOVED them (weird!!!).  Anyway, if you are a salmon or salmon croquette fan this recipe really is very good (as fish patties go).  Try them and let me know what you think...

Salmon Croquettes

Ingredients

• 1 (14.75 ounce) can of pink or red salmon, undrained
• 1/3 cup of finely minced onion
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
• 1/4 teaspoon of Old Bay seasoning, or to taste, optional
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon of fresh lemon zest
• 15 saltine crackers, crushed fine
• 1 large egg, beaten
• 1/8 cup of water
• 1/2 cup of canola or vegetable oil

Instructions

Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss. Reserve and slice lemon. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.

Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. Serve immediately with a squeeze of fresh lemon.


Tip: If you have the time, place the patties in the refrigerator about 30 minutes before cooking.

To Bake: Line a baking sheet with aluminum foil and brush with oil or spray with non-stick spray. Place patties on top, dab with oil and bake in a 400 degree F preheated oven, turning once, for about 20 to 25 minutes, or until golden brown. May also scoop about 1/3 cup into lightly greased or sprayed muffin tins.

Variations: Substitute fresh cooked salmon, or an equal amount of well drained tuna, mackerel, cooked shrimp or fish, freshly cooked, canned or leftover meats, ham or chicken, or simply cooked, mashed potatoes. If you have leftover mashed potatoes, they also make an excellent binder for fluffier croquettes, or you may also substitute bread crumbs, flour or cornmeal for the saltines. If you like, you may coat the patties with bread crumbs, panko, flour or cornmeal.

(Recipe was found online but I don't remember the website.  I'll update with info when I find it)

Broccoli and Cheese Casserole

Today is Monday...so what does that mean?  Well, it SHOULD mean Meatless Mondays (and it was supposed to) but guess what - it's NOT!!!  Since Adam said he really wanted meat today I changed my meal plan around and instead of Chickpea Curry with Jasmine rice we had Chicken Cornbread Dressing, White Cream Corn and Broccoli/Cheese Casserole.

So, I decided I would share my mom's famous broccoli and cheese casserole recipe with you.  This is not a "clean food" dish and does use some processed foods but there are just some things I'm not willing to give up and this casserole is one of them. Just a note: we add jalapenos and jalapeno juice to give it a kick but that's optional. Back when my mom started making this dish, they sold Jalapeno Cheez Whiz but that's no longer available so we just improvise.
So, here it is. Hope you enjoy!


Broccoli Cheese Casserole

1 lb. bag cut broccoli spears
1 jar Cheez Whiz
1 can cream of mushroom soup
1-1/2 cups Minute Rice (I did use brown rice today but usually use white)
1 stick butter
Chopped jalapenos and juice (optional and amount to taste)

1. Melt butter in large skillet
2. Add broccoli and sautee in butter til warmed through
3. Add all other ingredients into the pan and cook until cheese is melted and all ingredients are incorporated
4. Pour into a greased casserole dish
5. Bake at 350 degrees until bubbly

Stuffed French Loaf

My husband and I have been married for 8-1/2 years so before that it was just ME I had to worry about cooking for. Well, with the exception of Thursday nights...that was SURVIVOR Night with The Girls.  What is Survivor Night you ask?  You know... Survivor (the tv show) and The Girls (my girlfriends who were also single at the time -- 5 of us!) Every Thursday we would take turns going to each other's house and the hostess cooked dinner for everyone - and we watched Survivor, of course. It was kinda our practice cooking night where we tried out all kinds of new recipes and everyone else got to be the guinea pigs.
Well, there are several of those meals that I have kept in my collection of recipes and pull out from time to time and tonight was one of those times.  This recipe was compliments of my friend, Carolyn -- it was one of her practice meals that was a Hit (they didn't all end up that way lol).  It's a super easy 4 ingredient dish and you can even make it ahead and then just pop it in the oven the night you want to serve it. 
Happy cooking!!!  (and btw: did you know Survivor is about to premier for like it's 24th season...wow!  Impressive)

Stuffed French Bread

2 loaves of french bread
1-1/2 lbs ground beef
1 can Cheddar Soup
1 can tomato soup

Brown ground beef
Hollow out french loaf from top by cutting a "top out"...
Mix soups with ground beef and then add all the bread taken from inside the french loaf and the white part of the top you cut out
Mix together and warm through
Add meat mixture inside French Loaf and put top back on loaf
Wrap with Foil
Bake on cookie sheet at 350 degrees 30-35 minutes
Slice and enjoy!

*** Optional recipe:  Replace tomato and cheddar soups with French Onion Soup

Two-Timin' Pasta Bake (for Meatless Mondays)



It's Meatless Monday... we don't always adhere to no meat on Mondays but I probably would if I could find more meatless recipes that the whole family would eat - like this one...
This pasta dish is a favorite for both  my kids and husband.  I was surprised the first time I made it because I was concerned Adam (my husband) would miss having meat.  I think the pasta is so filling that you don't really miss it. However, you could add some sauteed mushrooms to give it a meaty feel too if you wanted to.
 I would love your Meatless Monday or favorite vegetarian recipe.  Enjoy!!

Two Timin' Pasta Bake

 

1 box penne pasta

1 (15 oz.) jar Alfredo sauce

1 (24oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

 

• Cook pasta according to directions and drain.
•  Mix the sauces together in a large bowl.
• Add the mozzarella and stir to combine. Then toss in the penne and toss to coat.
• Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.
• Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.

I made some homemade garlic bread in the bread machine to go along with it. 

Delicious!!

 

Chicken Cordon Bleu Pasta

Okay so don't expect 2 posts in one day again but I wanted to make sure to get the other NEW recipe that I made last week posted before I forgot. Chicken Cordon Bleu is one of my favorite dishes but it can really be a pain to make. All that dipping, and stuffing, pounding out flat and keeping it together with a toothpick (that I always forget to remove)...you know what I'm talking about. So I was super excited when I found this recipe and couldn't wait to try it. Well, I will just tell you that it was a huge hit with the family. My kids totally cleaned their plates and Adan actually ate 2 helpings. I did add a little more ham than the recipe calls for and I seasoned my chicken with some seasonings to give it a little more flavor. Overall this was another success so we're two for two this week. Ya me!!! Hope you enjoy it too...


Pasta Cordon Bleu

Recipe courtesy of Dunne at With a Cherry on Top

Serves 6


1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted


Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).  ** You can also make the casserole ahead of time and then cook it like you would a normal casserole...350 degrees for 30 minutes then top with the Panko.

Crock Pot Beef and Broccoli



So, here's the recipe for one of the new dishes I tried this week.  I love ethnic food (especially Indian and Mexican), however Chinese food has always seemed complicated to me for some reason.  I like it - if it's cooked correctly but have never really tried to do it myself.  So, when I found this recipe online I decided I would give it a try.  I have to say I was pleasantly surprised.  I think if I make it again I would use the Low Sodium soy sauce because it was a little too salty for my taste buds but overall it was a hit with the family.  I served it with brown rice and homemade vegetable eggrolls. It was the first time I have ever made eggrolls too but my kids absolutely LOVED them.  Anyway, this is definitely worth trying if your family like Chinese food. It's a great way to control the ingredients you consume (unlike the take-out version) and tweek it to meet your dietary needs and tastes.
ENJOY!


Crock Pot Beef and Broccoli

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

A new year...new recipes

I can't believe it is already February...OF 2013!!!  Where does the time go?  WOW!!!

So this week, I tried 2 brand new recipes...yep I found them on our favorite site to steal recipes - Pinterest (what did we do to find new ideas before Pinterest??)  As many of you know, I have a website that I have put many of my family's traditional recipes (passed on through the generations) and new ones I've collected over the past few years.  I am a foody...most definitely. I LOVE to cook!  I LOVE to eat!  And if I just didn't have to clean up the dishes afterward, the world would be a much better place.  I've never had professional training but it's amazing the tricks and secrets you can learn just from paying attention to other people cook and by watching and insane amount of Food Network.  I come from a long line of home cooks and that's where I got my start.  I learned how to cook fresh vegetables from the garden by calling my pawpaw or one of my mawmaw's...I still learn how to cook various foods that are traditional to the South just by simply picking up the phone and calling my aunts or mom...it's a very cool tradition and I love every minute of it.  So, in addition to the website I've already created, I decided to blog about these traditional recipes and also the new ones my family and I are currently creating (or stealing from Pinterest).  If you're interested in the recipes I already have out there just click over to www.homestylecooking.weebly.com and check them out.  There's some good ones!!!!
So, these new recipes will be posted soon.  And I can't wait to hear your comments and suggestions. 

Happy Cooking!!!!