Tuesday, September 20, 2016

Fresh salmon burgers! Soooo good!

This is one of those recipes that
I made years ago then forgot
how much I liked it.

I love salmon and have tried
it in many ways.  This burger
is the bomb and in my opinion...
better than a cheeseburger. :)

I regret that I didn't get a photo 
of my salmon burger.  
 I was a little too hungry, and it 
looked just a little too tasty to wait 
for a photo.
But I will try to get one next time!

Fresh salmon burgers

2 nice size salmon filets
1 egg
1/4 cup panko crumbs
1/4 cup Italian bread crumbs
3-4 tablespoons of soy sauce
2-3 large dashes of Cavendar's Greek seasoning

Chop the salmon filets with a large knife until  very finely diced.  Add the egg, crumbs, soy and seasoning to the salmon in a bowl and mix well.  If you have time, it is best to let the mixture sit in the refrigerator for about an hour to firm up some.  Add enough oil to a large skillet to cover the bottom of it well and heat over medium to about 350 degrees.  While it is coming to temp, form one of the patties and gently place it in the oil.  Mine made 4 large patties.  I just made them about the size of a hamburger bun.  They will not shrink very much at all.  Cook about 3 minutes per side.  You want them to brown nicely but not burn.   

We topped these with cheese, lettuce and tomato.  Then he put mayo on his and I put avocado and mustard on mine.  You pretty much can top it how you normally eat your burger.  We LOVED these.  
I will most definitely be making them again soon!

Love what you eat and eat what you love! :)

Friday, July 22, 2016

Layered taco casserole

Hello people! 
(or possible just person that reads my stuff)
But it is so useful for me to look 
back on for 
my recipes, so it is all good. :)
Oh my, I have been so lazy about
posting to my blog.  It's not that I 
haven't been cooking.  
I cook 5-6 days a week.  
It has been the fact that it hasn't
been very interesting stuff, well and yes, 
I have been blog lazy.

My cooking 
has been stuff like BLT's 
 and grilled zucchini.  
Things from the garden.
I did grow and put up more
 cucumbers than
I ever have.  
I canned 15 quart jars of
garlic dill slices, and they are yummy, 
and they will definitely keep the vampires
away.  :/

But last night, I made a taco casserole
that I wanted to write down so that 
I would remember it.  I am always looking
for a way to make tacos that is in one 
container.  It is kind of a pain to roll each
taco individually because they tend to get
cold while you are making the next ones.
So I looked at some recipes and
came up with this concoction.

Layered taco casserole

small pkg of lean ground beef
1/2 large onion diced
1 pkg taco seasoning
1/2 cup water
1 can black beans(rinsed and drained)
1/2 jar of salsa
4 flour taco shells
1 pkg Montery jack or your fave taco cheese
1 large tomato diced

sour cream and Doritos for topping

Preheat oven to 350 degrees.
Brown ground beef and onion in a large skillet.  Add taco seasoning, water and beans and cook until thickened about 5-6 minutes on medium.  Preferably use a round, deep casserole type dish for the casserole.  Spray the bottom with non stick spray and place one shell in the bottom.  Top with a layer of 1/3 the ground beef mixture, then a layer of 1/2 the cheese, another shell and another layer of 1/3 of the beef.  Bake for 10 minutes uncovered.  Take out of the oven and top with another shell, then add the salsa and top with another shell.  Top this with the rest of the beef and then add the rest of the cheese and the tomatoes kind of together so they mix.  Bake for another 20 minutes.  Let it rest for at least 10-15 minutes so it will hold together better.  Slice into portions and top with sour cream and crushed Doritos if you like some crunch.

Love what you eat and eat what you love!

Tuesday, April 12, 2016

Experiment gone well...Crescent calzone thing :)

One day when I was at Foodrite I saw these
magical sheets of dough called...Crescent 
Seamless Dough from Pillsbury.  

I immediately thought of using it as a pizza 
crust, so I grabbed a couple of them and
some spaghetti sauce.

This is the 2nd time I have made it, and it 
is pretty good to be so simple.  It is like a 
sheet pan full of calzone.

I am going to make it with some different 
stuffings next time like onion...browned hamburger meat...ham...peppers...
who knows what else would be good,
but my first two attempts were 
strictly pepperoni and lots of
cheese.  And I loved it!  And my man said
that I did alright for a white girl...which is
his way of saying it was good too. 
Which I love. :)

Crescent Calzone

2 tubes of Pillsbury seamless crescent dough
8oz  shredded mozzarella 
1 jar of marinara or your fave spaghetti sauce
(just about one cup for the calzone,
 the rest is for dipping)
1 small package of pepperonis

Preheat oven to 375 degrees.  Lay one
of the crescent sheets out on a large cookie sheet.  
Spread it onto pan lightly, but don't roll it or press it too much.  Spread a good layer of spaghetti sauce on top of the dough.  Cover the sauce with the pepperonis.  Top with all the cheese.  Take the 
other sheet of dough out of the tube and gently
hold it in the air and let it try to stretch out some, then lay it on top of the cheese and pinch the edges all the way around.  Put it in the oven on the top rack and cook for 12-17 minutes.  Mine pretty much takes 15 minutes but you don't want the bottom to get too done, so you may want to check it at 12.  Cut into pieces and dip into the rest of the sauce.

Love what you eat and eat what you love! :)