This is an easy way to make divine taco meat. We loved it and actually doubled the batch so we could freeze half for a SUPER easy taco meal next week.
Serves 4
2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through.
Stir in the garlic, chili powder, cumin, salt, and pepper. Cook for a minute and then add the tomato sauce. Turn the heat to low, cover with a lid, and simmer the meat mixture for at least 10 minutes, stirring occasionally.
Tuesday, March 15, 2011
Monday, March 14, 2011
Flan
Recipe found on allrecipes.com a couple years back:
We love flan! We definitley try not to make it too often because it is extremely calorie filled and slides down your throat way too easy to not just finish off the whole thing between the two of us within an hour of its being done.
Whisk together:
10 egg yolks (you could save the whites to make angel food cake later)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
In a small saucepan, combine:
3 Tbsp butter
3 Tbsp brown sugar
Cook this over medium heat, let it start bubbling, and stirring constantly allow it to cook a minute or two, once it has started to bubble, until it looks like the two are pretty well incorporated (like caramel, but it will be more grainy).
Spread the "caramel" into the bottome of a pie-plate, then pour the custard on top. Cover the pan with foil. Make sure to make the piece of foil large enough that you can make the undersides of the pie rim, where you "clamp" the foil over the sides, a little bit thick, which makes it easier to get the pan off the pot of water when it is done cooking. Also, bend the foil a little so it has a sort of tent or dome shape to it so it doesn't drape itself in the custard much.
Fill a large pot about 1/2 way full with water and bring to a simmer on the stove. I use a pot, whose diameter is almost equal to the diameter of the top edge of the pie plate so that it cooks as evenly as possible. Place the pie plate over the simmering water and cook for 65 - 90 minutes. The recipe says 65 - 70, but I almost always cook mine closer to 90 or even 15 minutes longer. You can check it periodically to see if it seems done. The longer you cook it the more "eggy" it becomes, the lesser amount of time allows it to stay soft and custardy. So just choose how you prefer it. When you check it the middle may not seem done, put your finger in to see if it actually is done but just has a pool of mixture + condensation on the top, that is usually the case once it has hit the 75 minute time limit. Once cooked pull off of water and allow to sit for 30 minutes before serving.
To serve, loosen the flan from the pie plate by running a knife around the edges, invert onto a serving plate. Serve warm or cold.
We love flan! We definitley try not to make it too often because it is extremely calorie filled and slides down your throat way too easy to not just finish off the whole thing between the two of us within an hour of its being done.
Whisk together:
10 egg yolks (you could save the whites to make angel food cake later)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
In a small saucepan, combine:
3 Tbsp butter
3 Tbsp brown sugar
Cook this over medium heat, let it start bubbling, and stirring constantly allow it to cook a minute or two, once it has started to bubble, until it looks like the two are pretty well incorporated (like caramel, but it will be more grainy).
Spread the "caramel" into the bottome of a pie-plate, then pour the custard on top. Cover the pan with foil. Make sure to make the piece of foil large enough that you can make the undersides of the pie rim, where you "clamp" the foil over the sides, a little bit thick, which makes it easier to get the pan off the pot of water when it is done cooking. Also, bend the foil a little so it has a sort of tent or dome shape to it so it doesn't drape itself in the custard much.
Fill a large pot about 1/2 way full with water and bring to a simmer on the stove. I use a pot, whose diameter is almost equal to the diameter of the top edge of the pie plate so that it cooks as evenly as possible. Place the pie plate over the simmering water and cook for 65 - 90 minutes. The recipe says 65 - 70, but I almost always cook mine closer to 90 or even 15 minutes longer. You can check it periodically to see if it seems done. The longer you cook it the more "eggy" it becomes, the lesser amount of time allows it to stay soft and custardy. So just choose how you prefer it. When you check it the middle may not seem done, put your finger in to see if it actually is done but just has a pool of mixture + condensation on the top, that is usually the case once it has hit the 75 minute time limit. Once cooked pull off of water and allow to sit for 30 minutes before serving.
To serve, loosen the flan from the pie plate by running a knife around the edges, invert onto a serving plate. Serve warm or cold.
Breakfast Burritos
2 words: MOUTH WATERING!
These are seriously SO delicious and super easy to whip up! Eric said these ought to be served weekly for dinner. Eric's sister made these for us while we were visiting her and her family in Vegas. She said that the leftovers freeze well. So far we haven't had any leftovers, but I might double our batch sometime so that I can have leftovers to pop in the microwave for breakfast! YUM!
For 4 burritos (2 people if you eat like Eric and I):
1/2 a bag of Ore Ida "Peppers and Onion Hash Browns" fried up in a pan
1/2 lb of ground sausage browned
6 eggs scrambled with salt and pepper to taste
shredded cheese (mexican blend, cheddar, whatever suits your tastes)
4 uncooked tortillas, cooked
Assemble the fixings inside a tortilla, splash with a little hot sauce if you want, and devour before your saliva completely takes over your mouth!
These are seriously SO delicious and super easy to whip up! Eric said these ought to be served weekly for dinner. Eric's sister made these for us while we were visiting her and her family in Vegas. She said that the leftovers freeze well. So far we haven't had any leftovers, but I might double our batch sometime so that I can have leftovers to pop in the microwave for breakfast! YUM!
For 4 burritos (2 people if you eat like Eric and I):
1/2 a bag of Ore Ida "Peppers and Onion Hash Browns" fried up in a pan
1/2 lb of ground sausage browned
6 eggs scrambled with salt and pepper to taste
shredded cheese (mexican blend, cheddar, whatever suits your tastes)
4 uncooked tortillas, cooked
Assemble the fixings inside a tortilla, splash with a little hot sauce if you want, and devour before your saliva completely takes over your mouth!
Naan
There's nothing like some good Naan to go with a curry dish! Once the naan is cooked you have the choice to either brush melted garlic butter over it or leave it as is. Both are fantastic! I feel healthier with the non-buttered version, but the buttered is super succulent. I seriously will finish off whatever naan is leftover even if I'm stuffed because it is just so good!
Naan
adapted from this recipe
14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and the bread tasted fabulous!)
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.
Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour. For some reason, mine didn't rise but it still cooked up just fine.
Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.
Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
Remove the naan and lay on a board. Either brush with garlic butter or don't. Serve warm with some yummy curry.
adapted from this recipe
14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and the bread tasted fabulous!)
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.
Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour. For some reason, mine didn't rise but it still cooked up just fine.
Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.
Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
Remove the naan and lay on a board. Either brush with garlic butter or don't. Serve warm with some yummy curry.
Chicken Coconut Curry
Do you ever crave Indian or Thai food?? I sure do, but Eric doesn't like those kinds of foods enough to want to spend our "going out to dinner" time and money on either. I have a couple curry dishes I make and love. This is one of the two that definitely satisfies my cravings for a good curry dish! And guess what, Eric thinks it's pretty darn good too. It's also super simple too.
Adapted from this recipe:
for 4 servings:
3 skinless boneless chicken breasts, thawed and cut into 1" pieces
1 tsp curry powder + 1 tsp green curry (in the jar) or 2 tsp curry powder
1 tsp salt
1 tsp pepper
1/4 tsp chili powder
1 medium red onion, chopped
5 cloves garlic minced
2 jalepeno peppers seeded and finely chopped
1 Tbsp olive oil
1 14-ounce can coconut milk (can be light)
1 Tbsp cornstarch
1 tsp grated fresh ginger
cooked rice (I used thai jasmine rice)
Coat chicken pieces in 1/2 tsp salt, pepper, and chili powder. Cover and refrigerate for at least 30 minutes.
In a large nonstick frying pan, stir onion, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice. We serve this with Naan.
Adapted from this recipe:
for 4 servings:
3 skinless boneless chicken breasts, thawed and cut into 1" pieces
1 tsp curry powder + 1 tsp green curry (in the jar) or 2 tsp curry powder
1 tsp salt
1 tsp pepper
1/4 tsp chili powder
1 medium red onion, chopped
5 cloves garlic minced
2 jalepeno peppers seeded and finely chopped
1 Tbsp olive oil
1 14-ounce can coconut milk (can be light)
1 Tbsp cornstarch
1 tsp grated fresh ginger
cooked rice (I used thai jasmine rice)
Coat chicken pieces in 1/2 tsp salt, pepper, and chili powder. Cover and refrigerate for at least 30 minutes.
In a large nonstick frying pan, stir onion, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice. We serve this with Naan.
Monday, March 7, 2011
Peanut Butter Pie
Prepare a Graham Cracker pie crust:
10 full graham crackers crushed
6 Tbsp butter melted
Pressed into 9" pie pan and baked 10 minutes at 350
Mix together until smooth:
8 oz cream cheese
1/2 cup crunchy peanut butter
Whip until thick:
1 cup whipping cream
Add in:
1/2 cup granulated sugar
1 cup powdered sugar
Fold the whipping cream mixture into the peanut butter and cream cheese mixture until everything is well incorporated. Spread into pie crust. Refrigerate until ready to serve. May top with whipping cream and chocolate pieces or chopped up peanuts.
Cheesesteak Subs
adapted from a recipe at Mel's Kitchen Cafe:
Makes 3 stuffed subs, or 4 normal subs (I personally go for the stuffed subs, otherwise the bread seems to take over).
2 tablespoons butter
1 onion, halved and sliced into thin half moons
1/2 cup sliced mushrooms
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
8 slices provolone cheese
Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and mushrooms and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.
Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.
Makes 3 stuffed subs, or 4 normal subs (I personally go for the stuffed subs, otherwise the bread seems to take over).
2 tablespoons butter
1 onion, halved and sliced into thin half moons
1/2 cup sliced mushrooms
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
8 slices provolone cheese
Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and mushrooms and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.
Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.
Sunday, March 6, 2011
Dorito Salad
This is the perfect dish when you're planning on feeding a crowd. Easy to throw together and always a huge hit.
Brown and drain:
1 lb hamburger
Add per package directions:
1 pkg taco seasoning (minus 1 Tbsp for dressing)
Chop up:
1 medium onion
4 medium tomatoes
1 head iceberg lettuce
Toss hamburger and vegetables together with:
shredded cheese
1 bag of Nacho Cheese Doritos crushed up (not family size)
Toss with prepared dressing until well mixed (see recipe below).
Dressing:
1 cup mayo
1 T taco sauce
1 T taco seasoning
3 tsp sugar
Brown and drain:
1 lb hamburger
Add per package directions:
1 pkg taco seasoning (minus 1 Tbsp for dressing)
Chop up:
1 medium onion
4 medium tomatoes
1 head iceberg lettuce
Toss hamburger and vegetables together with:
shredded cheese
1 bag of Nacho Cheese Doritos crushed up (not family size)
Toss with prepared dressing until well mixed (see recipe below).
Dressing:
1 cup mayo
1 T taco sauce
1 T taco seasoning
3 tsp sugar
Creamy White Chili
adapted from Mel's Kitchen Cafe
Serves 4:
2 boneless, skinless chicken breasts cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup milk
In a large saucepan, saute chicken, onion and garlic in oil until chicken is cooked through. Add beans, broth, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Over at Mel's Kitchen Cafe they suggest adding 1 - 2 cans of green chilies to add kick and garnish with cilantro. I didn't have either of these ingredients and it was good without. We ate it with Sweet Corn Bread, would also be good with tortilla chips.
Serves 4:
2 boneless, skinless chicken breasts cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup milk
In a large saucepan, saute chicken, onion and garlic in oil until chicken is cooked through. Add beans, broth, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Over at Mel's Kitchen Cafe they suggest adding 1 - 2 cans of green chilies to add kick and garnish with cilantro. I didn't have either of these ingredients and it was good without. We ate it with Sweet Corn Bread, would also be good with tortilla chips.
Sweet Corn Bread
Combine and mix:
1/2 cup cornmeal
1 1/2 cup flour
2/3 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
In a separate bowl combine and mix:
1/3 cup oil
3 Tbsp melted butter
2 eggs
1 1/4 cup milk
Add milk mixture to dry mixture. Pour into greased 8" pan. Bake at 350 for 35 minutes or until toothpick stuck in middle comes out clean. If made into muffins, cook at 350 for 18 - 20 minutes.
1/2 cup cornmeal
1 1/2 cup flour
2/3 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
In a separate bowl combine and mix:
1/3 cup oil
3 Tbsp melted butter
2 eggs
1 1/4 cup milk
Add milk mixture to dry mixture. Pour into greased 8" pan. Bake at 350 for 35 minutes or until toothpick stuck in middle comes out clean. If made into muffins, cook at 350 for 18 - 20 minutes.
Onion Rings
Serves 4:
2 - 3 Sweet Onions sliced in 1" thick rings
2 cups flour
1 cup cornstarch
1 can evaporated milk
Canola or vegetable oil
salt and seasonings
Slice up onions. Pour oil into a heavy bottomed pot/pan 1" deep. Heat oil on medium to medium high heat. If you use a pot with high sides (like a soup pot) it will help with oil splashing out of the pan.
Mix flour and cornstarch and pour into a pie tin, cake pan, or plate. Pour evaporated milk into a separate pie tin, pan, or plate. Dip each onion ring in milk, then flour mixture, then milk again and then flour mixture once more. Place in heated oil and cook for about 2 minutes, flip and cook for approximately 2 more minutes or until batter is golden brown. Remove from oil and place on paper towels. Immediately sprinkle with salt or other seasonings you want.
Sauce:
Mayo
Ketchup
BBQ Sauce
Ranch Dressing
all mixed together in proportions that suit your taste.
2 - 3 Sweet Onions sliced in 1" thick rings
2 cups flour
1 cup cornstarch
1 can evaporated milk
Canola or vegetable oil
salt and seasonings
Slice up onions. Pour oil into a heavy bottomed pot/pan 1" deep. Heat oil on medium to medium high heat. If you use a pot with high sides (like a soup pot) it will help with oil splashing out of the pan.
Mix flour and cornstarch and pour into a pie tin, cake pan, or plate. Pour evaporated milk into a separate pie tin, pan, or plate. Dip each onion ring in milk, then flour mixture, then milk again and then flour mixture once more. Place in heated oil and cook for about 2 minutes, flip and cook for approximately 2 more minutes or until batter is golden brown. Remove from oil and place on paper towels. Immediately sprinkle with salt or other seasonings you want.
Sauce:
Mayo
Ketchup
BBQ Sauce
Ranch Dressing
all mixed together in proportions that suit your taste.
Tuesday, February 22, 2011
Creamy Rice Pudding
In a saucepan, combine:
1 1/2 cups cooked white rice
1 1/2 cups milk
1/3 cup white sugar
1/4 tsp salt
Cook over medium heat until thick and creamy, 15 - 20 minutes. Stir in:
1/2 cup milk
1 egg, beaten
raisins, nuts, chocolate, etc if you want
Cook 2 more minutes, stirring constantly. Remove from heat and stir in:
1 Tbsp butter
1/2 tsp vanilla
Cinnamon (optinal)
Serve warm or chilled. SO yummy! I make this often with leftover rice.
1 1/2 cups cooked white rice
1 1/2 cups milk
1/3 cup white sugar
1/4 tsp salt
Cook over medium heat until thick and creamy, 15 - 20 minutes. Stir in:
1/2 cup milk
1 egg, beaten
raisins, nuts, chocolate, etc if you want
Cook 2 more minutes, stirring constantly. Remove from heat and stir in:
1 Tbsp butter
1/2 tsp vanilla
Cinnamon (optinal)
Serve warm or chilled. SO yummy! I make this often with leftover rice.
Brazilian Lemonade
2 limes
1/2 c sugar
3 Tbsp sweetened condensed milk
3 c water
handful of ice
Wash the outside of the limes, then slice them into 8 pieces each and throw into blender. Add the rest of the ingredients and pulse blend it until limes are roughly chopped. Pour through a strainer placed over a bowl or pitcher. Serve the strained juice over ice.
1/2 c sugar
3 Tbsp sweetened condensed milk
3 c water
handful of ice
Wash the outside of the limes, then slice them into 8 pieces each and throw into blender. Add the rest of the ingredients and pulse blend it until limes are roughly chopped. Pour through a strainer placed over a bowl or pitcher. Serve the strained juice over ice.
Thursday, February 17, 2011
Chocolate Chip Cookie Bars
1 cup butter, softened
1/2 cup sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 tsp vanilla
2 3/4 cup flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
chocolate chips
In mixing bowl, beat butter and sugars until light and fluffy. Add eggs one at a time and mix well. Add vanilla, mix. Add Flour, salt, baking powder, and baking soda and mix well. Fold in chocolate chips. Bake in a 15x10x1 baking sheet (I line mine with foil). Bake at 375 for 12-15 minutes.
If you want to make them into cookies instead. Bake at 350 for 8 minutes and then let sit on pan for about 5 minutes to let them continue to cook a little outside the oven (they look undercooked when you pull them out). If you bake them longer they will be overcooked.
DELICIOUS!
1/2 cup sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 tsp vanilla
2 3/4 cup flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
chocolate chips
In mixing bowl, beat butter and sugars until light and fluffy. Add eggs one at a time and mix well. Add vanilla, mix. Add Flour, salt, baking powder, and baking soda and mix well. Fold in chocolate chips. Bake in a 15x10x1 baking sheet (I line mine with foil). Bake at 375 for 12-15 minutes.
If you want to make them into cookies instead. Bake at 350 for 8 minutes and then let sit on pan for about 5 minutes to let them continue to cook a little outside the oven (they look undercooked when you pull them out). If you bake them longer they will be overcooked.
DELICIOUS!
Salmon Cakes
For 4 servings:
2 6-ounce cans boneless, skinless pink salmon, drained and finely flaked
1 cup dried bread crumbs, divided (or crushed saltines)
3/4 cup shredded cheddar cheese
3/4 cup frozen corn kernals, thawed
1/3 cup mayo or miracle whip
2 Tbsp ketchup
2 beaten egg whites or 1 large egg
oil/butter for frying
Combine salmon, 1/2 cup bread crumbs, cheese, corn, mayo, ketchup, and egg in a bowl and mix until well blended. Shape the mixture into patties (6-8 depending how big you want them: I usually make 6 large flat patties)and coat with remaining 1/2 cup bread crumbs (I always need more). Heat oil or mixture of oil and butter in a large nonstick skillet over medium heat. Cook patties until golden brown, about 5 minutes. Add more oil to the skillet, flip the patties, and cook an additional 4-5 minutes.
These are actually really yummy. We serve them with tartar sauce and usually sweet potatoes (either baked or made into french fries).
2 6-ounce cans boneless, skinless pink salmon, drained and finely flaked
1 cup dried bread crumbs, divided (or crushed saltines)
3/4 cup shredded cheddar cheese
3/4 cup frozen corn kernals, thawed
1/3 cup mayo or miracle whip
2 Tbsp ketchup
2 beaten egg whites or 1 large egg
oil/butter for frying
Combine salmon, 1/2 cup bread crumbs, cheese, corn, mayo, ketchup, and egg in a bowl and mix until well blended. Shape the mixture into patties (6-8 depending how big you want them: I usually make 6 large flat patties)and coat with remaining 1/2 cup bread crumbs (I always need more). Heat oil or mixture of oil and butter in a large nonstick skillet over medium heat. Cook patties until golden brown, about 5 minutes. Add more oil to the skillet, flip the patties, and cook an additional 4-5 minutes.
These are actually really yummy. We serve them with tartar sauce and usually sweet potatoes (either baked or made into french fries).
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