Thursday, October 31, 2013

Can Salmon Cakes

Salmon cakes are just not my thing. I'm not sure what it is about them that turns me off but I generally turn my lip up, make a sick face and flair my nostrils at them. Mr.Perfect, on the other hand, loves salmon cakes. So... I've had to make my peace with salmon cakes and find a recipe that works for me. I like the ease and convenience of using canned salmon and I love this boneless skinless wild caught red canned salmon I get at my local grocery store, HEB.
What you need:
  • 1 can salmon (6oz) drained
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons finely chopped jalapeno pepper
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1/3 cup bread crumbs
  • 1/2 teaspoon ground black pepper
  • olive oil for frying
What you do:
Combine the first eight ingredients in a bowl. Add more mayonnaise or breadcrumbs as needed.

Form the salmon mixture into patties. Place the patties on a wax paper lined pan or plate and refrigerate for about 30 minutes.

Heat a little olive oil in a frying pan over medium heat. Fry the salmon cakes until golden brown on both sides, about 3 minutes per side.

I like to serve the salmon cakes over a spinach salad.

I topped the cakes with a little plain Greek yogurt mixed with horseradish, lemon juice, garlic and dill.
Now these, I'll eat!

Thursday, October 3, 2013

Italian Wedding Soup or Meatball Soup

I'm not sure if I've told you about my Italian grandmother? Anyway, she was a fabulous cook. I loved her homemade macaroni & cheese, cheesecake, potato salad and anything Italian. As Italian as she was, she hated garlic. I always thought that was strange. I, on the other hand, love garlic and use it everywhere, especially in my Italian wedding soup. My dad says Grandma made a soup similar to this (minus the garlic) and that she'd be proud (minus the garlic).

What you need:
  • 1 pound lean ground beef
  • 2 eggs, beaten
  • ¼ cup bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • ½  teaspoon dried basil
  • 1 teaspoon GARLIC powder
  • ¼ cup minced onion
  • 8 cups chicken broth
  • 1 cup chopped spinach, fresh or frozen
  • 1 cup dry pasta (I used tortellini)
  • 1 cup diced carrots
  • ½ cup diced yellow squash (or zucchini)
  • ½ cup diced tomatoes
  • 1 clove minced GARLIC

What you do:
Combine first seven ingredients and shape into small ¾ inch balls. Set meatballs aside.

In a large pot, heat chicken broth until it boils. Stir in spinach, pasta, carrots, squash, tomatoes, garlic and meatballs.

Return soup to a boil then reduce heat to medium. Allow the soup to slowly boil for about 15 minutes or until the pasta is done and the meatballs are no longer pink inside. 
Serve with a sprinkle of Parmesan cheese, if you're into that kind of thing.