Salmon patties / Salmon Burgers

My mother used to make these when i was a kid the question is did we love the salmon patties or the side dishes... @kraftfoods macaroni & cheese and canned french style green beans! I have made these changing seasonings and types of bread crumbs however they typically come out very similar.  I am going to give my mothers original recipe followed by the next one i will try. 

*note sometimes you will find bone segments they are easily crushed by hand during mixing

mom's recipe :

1 can salmon
1 egg
1/2 cup bread crumbs
1 onion diced
celery salt

mix together by hand & form palm size patties will make 4-5 patties
they fight to fall apart so fry them in hot oil 5 minutes each side
and serve

the next salmon pattie recipe i will try
1 can salmon
1/2 cup corn bread crumbs
1/4 cup minced onion
1/8 cup minced green pepper
1/8 cup minced celery
1 egg
1 tablespoon blackened/Cajun seasoning

mix together by hand & form palm size patties will make 4-5 patties
they fight to fall apart so fry them in hot oil 5 minutes each side
and serve

donna dodds recipe
#donnadoddsrecipe

sweet russet mashies

 

Just made this tonight not to much or to little of either of the potatoes.  I basically followed the Haray Carays garlic mashed potato recipe and was inspired to do this by reading Stephanie Gallagher savory white and sweet potato recipe


3 russet potatoes
3 sweet potatoes
I like them to all be the same size

6 medium cloves garlic
1.5 teaspoons chicken bouillon
1.5 teaspoons garlic salt
1 teaspoon fresh black pepper
1/4 cup cream
1/4 cup butter

place potatoes, garlic, and bouillon in water bring to a boil
boil till all potatoes are tender
drain in colander retaining garlic
transfer back to pan add garlic salt pepper cream and butter and mash


#whats4dinner
#christmasdinner

Donna Dodds Chicken broccoli casserole

 

"How to add Salt to your Diet"

 

Below i have posted my mothers original 3x5 card of this chicken broccoli casserole.  I have made my own cream of celery soup, as well as cream of chicken soup.  Also, i have added garlic bulbs to the water.  Whatever you do this casserole almost always tastes the same, great, which is why i love making it.

2 lbs boneless skinless chicken breasts
1 bag frozen chopped broccoli
1 bag frozen broccoli florets (2 bags florets is best taste i do 1 and 1 for cost)
1.5 bags seasoned croutons
2 cans cream o celery soup 10. oz cans
1 can cream o chicken soup 10 oz cans
3/4 cup mayonnaise
1 tblspn curry
1 tblspn lemon juice

in 5 qt pot boil chicken breasts in water for 30 minutes or till fully cooked, remove set aside to cool
dump frozen broccoli into water when water reboils drain (save H2O to make own Crm o chkn)
preheat oven to 350
grease bottom & sides of 13x9 pan with butter
dump croutons into pan while jiggling until single layer is formed 1-2 bags depending
mix remaining ingredients in bowl set aside
chop chicken into pieces cover croutons (the more chicken the more leftovers)
cover chicken with broccoli
spread soup mixture from bowl over broccoli
place in oven bake @ 350 for 45 minutes till top begins to brown

Donna Dodds Prune cake

This is the cake my mother used to ship with my dad for his birthday when he worked at Whiteco Industries. 
It started with just a couple and in the end she would make 12 or so and freeze 2 for Christmas.  Here is the recipe:

Prune Cake:

preheat oven to 350

MIX DRY

2    cups flour
2    cups sugar
1    tspn salt
1    tspn baking soda

1.5 tspns cinnamon
1.5 tspns nutmeg
1.5 tspns allspice
 
ADD
1    cup oil
1    cup buttermilk
3    eggs
1    cup nuts (walnuts)
1    cup prunes (chopped)

MIX WELL
grease 9x9 pans and pour in ingredients

bake at 350 for 45 minutes

TOPPING
in a sauce pan MIX:

1 cup buttermilk
1 cup sugar
1 tspn soda
1 stick butter
bring to a boil pour liquid over cake

Worlds Greatest Pie Crust (in my opinion) from @BonAppetitMag

This pie crust recipe is from @bonappetitmag I used it for the Apple Pie I made out of the Apples we picked @CountyLnOrchard .
The only reason I am posting this is to make sure I never lose it and with my luck as soon as I throw out my August Bon Appetit magazine, Bon Appetit will remove it from the website.  I have been trying to find a Pie crust recipe that will work everytime and is versatile so far this recipe has worked the best.



Master Pie Crust

Butter gives this forgiving crust its rich flavor, while shortening ensures supremely flaky results.

Makes 2 crusts

Recipe by Kim Boyce

August 2011

Ingredients

•3 1/2cupsall purpose flour

•1cup(2 sticks) chilled unsalted butter, cut into 1/2" cubes

•1/4cupvegetable shortening

•1tablespoonplus 1 tsp. sugar

•1tablespoonkosher salt

• Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.

For a single- or double-crust unbaked pie crust:

• Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.

For a blind-baked pie crust:

• Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.

http://www.bonappetit.com/recipes/2011/08/master-pie-crust

Corn Bread

I was doing a theme of hot dogs for my daughters 2nd birthday party which led me to try homemade corn dogs. The corn dogs were fantastic but the recipe called for self rising corn meal and not much of it.  While I was reading the package I found this recipe tried it and it is a great quick and tasty corn bread to finish off a weeknight dinner. This recipe is right off the #auntJemima self rising corn meal mix pkg.

3 Tblspns vegetable shortening (why not try bacon grease)
2 cups aunt Jemima self rising white corn meal mix
1-2 tblspns sugar  (i go with 2)
1 egg beaten (i have forgotten egg in past still good)

i add
2 tblspns butter melted to paint top of corn bread when out of the oven

preheat oven to 425
use 10 inch oven proof skillet (cast iron)
put shortening in pan/skillet
mix dry ingredients
mix wet ingredients
combine ingredients
melt shortening in pan tilt to coat and pour extra into rest of ingredients
whisk ingredients together for 1 minute
pour into hot pan and place pan into oven
bake 20 - 25 minutes till touthpick inserted comes out clean
i paint 2 tblspns melted butter on top once out of oven

Garden fresh pasta Recipe

I always buy whole cut up chickens which inevitably leads to leftover pieces that serve no other purpose than to make a stock or flavor a sauce.  Leftover chicken pieces was the inspiration for this great #gardenfresh pasta recipe.

In addition to making sauces on the stove top, when time is difficult, I like to make a sauce by roasting in the oven.  My 5qt "Le Crueset" pot works perfect either way!

Ingredients:
leftover chicken and or meat bones etc!
2 carrots diced
1 small zucchini diced
3 cups Roma tomatoes halved
1 medium yellow onions diced
2 cloves garlic
1tspn salt
1/4 cup flour

3 cups water
1 tspn chicken bouillon
Parmesan cheese
fresh black pepper

Roast Chicken or meat pieces for 30 minutes @ 350
add tomatoes, carrots, onions, zucchini, & salt  *(probably garlic too, once I am sure it wont burn)
roast an additional 30 minutes
remove pot from oven place on stove over medium heat add garlic
when garlic is fragrant add flour mix in continuing to cook for one minute
add water and bouillon and bring to a boil scraping the bottom to get off juicy bits
turn heat to low & simmer for 1 hour, remove bones, serve over your favorite pasta w/fresh black pepper & Parmesan cheese

*My garden produced very small ripe Roma's, therefore i did not want to skin and de-seed all of those little tomatoes to keep the sauce sweet.  So, I added extra carrots to increase sweetness, and did not add peppers or roast garlic in oven because they could add bitterness.













Mushroom, onion, & swiss Steak Fajitas

Walking through @Sam'sclub trying to come up with dinner ideas can be dangerous.  This past Sunday the wife, kids & I visited @ToysRUS & @Samsclub with near perfect behavior in two stores i wasn't going to risk the third, a grocery store.  The multiple options and pkg size can make one meal shopping intimidating but I like to buy items that I can use for multiple meals.  I bought: 4lbs Skirt steak, 1 pkg of 4 portabella mushrooms &, 2lbs @JarlsbergUSA cheese I used half of the ingredients for the fajitas. 

1 pkg medium burrito shells
2lbs skirt steak
2 garlic bulbs
1 large yellow onion sliced 1/4" keeping ring chunks in tact 
2 portabella mushrooms
olive oil
Lawry's Season salt
fresh ground pepper
1lb shredded jarlsberg cheese (next time 2/3rd jarl chz & 1/3 Gorgonzola=creamy w/a bite)

season steak w/season salt & pepper refrigerate until 30 minutes before placing on grill
pre heat @webergrills kettle grill for 30 minutes
remove tops of garlic bulbs  paint w/olive oil roast on indirect heat for 1 hour rotating @ 30 minutes
remove garlic from grill make sure cloves push right out and are smearable set aside
paint portabella mushrooms w/olive oil brown both sides & roast for 10 minutes until soft
while roasting portabella on indirect heat add steak and onions to grill with steak going to hot spot
searing both on each side for 5 minutes. Oops, dont forget to paint olive oil on onions!
remove all from grill slice steak and mushrooms, break rings of onion lose
(skirt steak more tender if sliced against grain)

with warmed shells smeared w/ a garlic clove or two create your fajita
eat and enjoy

Holy Trinity Macaroni and cheese w/ground meat

This is a quick last minute dinner that I like to use when my son falls asleep on me and I realize I have to eat before work instead of at work.  I use just one pot my Le Creuset 5qt , and I do this because it also makes clean up as easy as the dinner is to make.

Ingredients:
1 box Kraft Macaroni and cheese
1 large yellow onion
1/2 green pepper (sometimes carrot(1))
2 stalks celery
1-2 cloves garlic
fresh ground pepper
1lb ground meat (I use turkey)
2 tblspns butter
1/4 cup milk


house cheese (cheese laying around the house, (preferably in the fridge))

Bring water to boil in 5qt pot/saucepan
add macaroni noodles
boil to al dente 7 minutes or so
Drain noodles
brown meat in same pan when browned drain grease if using beef
add all vegetables (not garlic) and beef back to pan cook for 5 minutes
add garlic continue to cook for 1 minute
add 2 tblspns butter, 1/4 cup milk, cheese packet, and house cheese until desired cheesiest level
grind fresh pepper on top and serve (i do not add any additional salt)

the only thing that takes time in this recipe is boiling the water it should be done 22 minutes after the water boils!
Enjoy!!!

zucchini gnocci

As any gardener knows a time comes where you have given away all you could, eaten all you could, and you still have 4 big zucchini with 10 more growing on the vine. This recipe was searched for, found and appropriately adapted to my taste.  The base recipe was found at a University of Arizona website written by Lucy K. Bradley I believe.  My interpretation is:

1 whole good size zucchini shredded into a colander,
1.5 cups flour
1.5 cups mascarpone cheese
1 egg
1 teaspoon kosher salt
1 teaspoons garlic salt
melted butter

I wanted a good base to try before adding things like Parmesan cheese and basil i think the more ingredients I add the more likely i am going to use regular cream cheese.  I served these with a traditional chicken gravy and they tasted quite good. 

take shredded zucchini and toss with kosher salt in colander let sit 20 minutes
drain in kitchen towel or cheesecloth by squeezing to remove as much water as possible
in large bowl add zucchini, flour, egg, garlic salt and mascarpone cheese
mix dough until all together add flour as needed should not stick to your hands in globs.
start to bring water in a 5qt pot to a boil
cover and refrigerate dough for 20 minutes
spread flour on rolling surface
break dough into workable balls and roll out into 1" diameter ropes and cut 1" long add to boiling water boil until they float then place in colander to drain when all gnocchi are complete toss with melted butter and serve in your favorite sauce. 

Yes, I am aware of the fork roll method for gnocchi but it is already such a process just cut em, boil em, drain em and pour butter over em = DONE 
I refrigerated them until chicken gravy was done and reheated them in the gravy and served pan seared chicken with them. 

I really think these will be good fried as well, like in panko, but i really don't need another way to fry zucchini.  yOu tEll mE!

"GARDEN FRESH SERIES"