Crispy fried fresh salmon cakes served with a crisp, green salad and fresh-squeezed lemonade...Mmm Mmm
My Aunt Marge said, "I got another easy yummy recipe.....not my momma’s salmon cakes from the can." Marge said she wasn't a big fan of the canned salmon patties when she was a child but one of her favorite golf partners in Georgia told her about a fresh salmon recipe that was to die for.
We all know the nutritional benefits of salmon. There's wild salmon that's caught in natural environments such as oceans, rivers and lakes. And there's farmed salmon that's raised on fish farms. Wild caught feed on organisms that are natural in the environment. Farm-raised eat processed, high-fat, high protein food to grow bigger fish.
Both provide the good omega 3's and omega 6's. Farm-raised fish are much higher in saturated fat and calories. Wild caught fish have higher vitamin and mineral content. For more information, use the link to Wild Vs. Farmed Salmon.
Ingredients for 4 - 6 servings:
Pound of fresh chopped salmon (one filet)
Chopped green onions (3 or 4)
Finely crushed saltine crackers (a sleeve of crackers...for me, gluten free)
1/2 teaspoon of Chef Paul Prudhomme's Magic salmon seasoning
Salt & pepper to taste
2 T. olive oil
Mix together the salmon, egg, green onions, saltines, 1/2 teaspoon salmon seasoning, salt and pepper to taste. Drop them by the ice cream scoop into olive oil. Fry until golden brown on both sides over medium/medium high heat (approx. 3-4 minutes per side).
1/4 cup sour cream
1/4 cup creamy horseradish sauce
1/4 cup honey mustard salad dressing (to make your own, combine 3 T. mayo, 1/2 teaspoon mustard, and squeeze of honey...mix well)
Mix all ingredients together and dip your cakes in the yummy sauce.
(The sauce will keep in the refrigerator if you double the recipe. It works great on sandwiches too!)
Marge said, "I made these a few weeks ago and they're so fresh and good."
Tips: If you use more salmon, you may want to add another egg to the mixture. It's about consistency. Not too sticky and not too dry. If you can't find the salmon seasoning, try Old Bay fish seasoning.
Recipe by: Margie Davis Fields
It's all about the roux, or so I've been told. This evening, I was writing a feature article about one of my high school friends. No surprise. I've found my 'thing' to do during Covid that makes me happy. Kevin, on the other hand, needed an activity that filled the void. He decided to try his hand at cooking.
I believe he's found his 'thing'. Tonight, was Cajun gumbo night. Granted, Cajun cooking is a Louisiana specialty and not so much a home cook from Kentucky. From the seafood, to the spices, to the Holy Trinity of onion, celery and green pepper - which is the basis of almost every dish - it's a real treat and worth a try.
This evening's recipe required a trip to the grocery. We had quite a few items on hand with the exception of the Cajun seasoning, andouille sausage and fire roasted tomatoes.
Kevin did everything from start to finish. He found the recipe (yes, this is another's recipe - the link is at the bottom of the page). He did the shopping. Kevin even bought a new frying pan, though it doesn't look like he used it for this dish. He did the prep (including the deveining of the shrimp), the roux, the cooking, and the minute rice.
All I can say is kudos to the new master chef. It was incredibly delicious. And, yes...I told him it was full of flavor and everything was cooked perfectly. The flavors blended well and it really couldn't be any better for finding a random quick gumbo on the internet.
I do have a treat planned. An authentic Cajun gumbo recipe is coming your way with an extra added bonus from a famous local chef. I'm going to get the scoop and write the article with the recipe within the next week or so. My husband worked so hard at this recipe, I wanted to share. And it's great for a gumbo that takes a little over an hour. It's good stuff.
Click on the link for the recipe.
Easy Shrimp and Sausage Gumbo
Cabbage is the star of this show.
It's one of those evenings, you know the ones...there's no real plan for dinner. You want a homecooked meal without the hassle and without the need to run to the grocery. As you begin pilfering through the refrigerator, you find vegetables that need to be cooked, a couple of bulbs of garlic, a box or two of chicken broth, and a sack full of cornbread ready mix. You determine, "I could throw something together from this list."
Code word for 'throwing together' means fast, easy, and loaded with flavor. When you know the basics, it's not as difficult. The main obstacle blocking the end goal is having the staples needed to do the deed.
Typically, I keep the refrigerator crisper full of vegetables: cauliflower, cabbage, broccoli, carrots, onions, and garlic. My freezer will have Italian sausage, hamburger, chicken and sometimes shrimp. And of course, I always have several boxes of chicken broth.
With these few ingredients, you've got a meal.
Cabbage and sausage soup with cornbread
12 ounce polish Kielbasa
1/2 large onion (chopped)
Large elephant clove of garlic (chopped)
Head of cabbage (slice and cut into big chunks)
Head of cauliflower (leave in large chunks)
One and a half boxes of chicken broth
Two cups hot water
Three bay leaves
1/4 tsp. red pepper flakes
Salt and pepper
Cut kielbasa into 1/4 inch slices. Lightly sear on each side in a cast iron skillet. Set sausage aside on a paper towel. In the kielbasa grease, add the onion and garlic. Sauté. Salt and pepper. When heated through and golden brown, add the cut cabbage. Stir the cabbage in the sautéed onion and garlic for approximately 2-3 minutes. Salt and pepper.
Transfer the cabbage mixture, the sausage, and the cauliflower into large pot. Add the chicken broth, water, spices, salt and pepper. Turn the burner on medium high. Bring to a slow rolling boil for 10-15 minutes. Turn down to low. Let it cook until tender. Serve with cornbread.
Classic Recipes: Chicken Asparagus Extra Cheesy Casserole
During the winter months, casseroles and soups are a mainstay in the kitchen. Outdoor grilling isn't much of an option and let's face it, meals can get boring. Since the pandemic, there's been quite a bit of takeout at our home. Don't get me wrong, having a meal prepared by someone other than myself is nice. But sometimes, it's nicer to stay inside and 'do it yourself'. On those nights, blow the dust off the old recipe box given to you by grandma or mom and find some classic recipes.
I say, go for the 'stick to your ribs' recipes that everybody enjoys. The ones with the baked cheese and the creamy white sauces that are oh so delicious. We're talking 'comfort food'. With the world turned upside down and little relief in sight, we need a break. Let's indulge.
Chicken Asparagus Casserole is one of my Aunt Marge's classic recipes. After sharing tonight's dinner menu with me, I was reminded of Mom's asparagus casserole. I'd forgotten, until tonight, how much I loved her casserole. It was creamy, flavorful, and one of those dishes you couldn't stop eating. Check out the recipe and find some substitutions for those wanting to cut out some salt or stay with fresh ingredients.
Chicken Asparagus Casserole
4-6 deboned chicken breasts
2 (16) ounce cans of whole asparagus drained (you may use fresh...see tip below)
Cup of mayonnaise
2 cans cream of chicken soup (see below for quick homemade soup with less salt)
tsp. fresh squeezed lemon juice
tsp. cavender's Greek seasoning
1/2 tsp. cumin
Cup of sharp cheddar cheese
Cook chicken breasts in rolling hot water for approximately 30 minutes. After draining chicken, let it cool and cut into cubes. Place chicken in a 9 x 13 dish. Layer the whole asparagus on top of the chicken. Mix together the mayonnaise, lemon juice, and seasonings. Spread over the asparagus. Add the cheese. Cook for 30 minutes in 350 degree oven. If you want the cheese a bit crisper, broil for five minutes or less.
Tip for using fresh asparagus (shared by chef Jeff)
"Simply put on plate, sprits with a bit of your favorite oil & season with salt and pepper. Cover with plastic, wrap, and microwave at two minute intervals to desired doneness. Use immediately or place in fridge or freezer for a couple of minutes."
Recipe for homemade cream of chicken soup (double the recipe for the two cans)
3 Tablespoons butter
3 Tablespoons all-purpose flour
1/2 cup chicken stock or broth
1/2 cup milk (1 or 2%)
1/2 teaspoon garlic powder
Salt and pepper to taste
In a small sauce pan, melt the butter, add flour and whisk together to make a roux (a minute or two). Add the chicken broth and milk, whisk until creamy (no lumps). Add the garlic powder. Salt to taste.
Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes.
Remove from heat. This will make the equivalent of one can of cream of chicken soup. Double it for this recipe.
Homemade beef vegetable stew with a kick and a side of cornbread
Fall is kicking Spring to the curve and for many that means, it's soup and stew time! As soon as the leaves start to turn on the trees, my crew is ready for bear, or cow. They want comfort food. They want warm bellies. They want the HEAT!
When Emeril Lagasse says, "Let's kick it up a notch," which means MORE HEAT, the Food Network audience goes wild . That's exactly what I'm doing with this vegetable beef stew recipe.
I've spent years experimenting with different seasonings, because that's what every good 'home cook' does, right...and this combination is one the whole family enjoys. Let's get started!
2 lbs. chuck roast (fat trimmed and cut in chunks)
Large can whole tomatoes
Large can crushed tomatoes
Box of vegetable broth
1/2 cup ketchup
Tbs. Worcestershire sauce
Six carrots (sliced)
Four stalks of celery (sliced)
Medium onion (chopped)
Can green beans (drain and rinsed)
Bag of frozen sweet corn
Large baking potato (peeled and chopped)
2 Tbs. dried oregano
2Tbs. dried basil
Tbs. garlic powder
2 bay leaves
1/2 Tbs. red pepper flakes
flour for beef
2 Tbs. olive oil
Directions: After chopping the chuck roast into cubes, salt/pepper and dredge in flour. Shake loose powder and place in heated skillet with a Tbs. of olive oil. Brown until cooked (approximately 15 minutes on medium heat).
Sauté' chopped carrots, celery, and onion in a Tbs. of olive oil (approximately 5 or 6 minutes). salt/pepper
In large stock pot, combine the beef, sautéed vegetables, add the can of tomatoes (squeeze the whole tomatoes into the pot), can of crushed tomatoes, box of vegetable broth, chopped potatoes, corn, green beans, and seasonings. Cook on medium to medium high heat for approximately an hour. Check your seasonings by giving it a taste test and adjust. If it needs more sweet, add ketchup. If it needs more kick, add more Worcestershire sauce.
It's a great dinner idea when its cold outside. Buy your favorite corn meal mix to make the cornbread. My dad gave me a great tip...instead of using only one egg like the recipe calls for, use two.