Wednesday, September 22, 2010

Salmon Patties

While waiting at the orthodontist and reading a magazine, I saw a recipe for Salmon Croquettes, and it sounded like a good thing to add to our menu this week. I couldn't find the same recipe when I googled it, so we tried a variation of one at It was pretty good, and a great way to use the canned salmon in our food storage!

Salmon Croquettes

1 can (14 oz.) salmon, drained and bones removed
1 egg
1/2 cup bread crumbs
1/4 cup finely chopped onions
seasoned salt and cayenne pepper to taste

Form into 4-6 patties and fry in a touch of olive oil until cooked through. Turn gently!

They do have a tendency to fall apart, which is why the "turn gently" instruction is there. Forming the patties ahead of time and chilling them for 30 minutes or so should help with that.

I read another magazine and found a recipe for Crab Cakes. I figured the seasonings would work well with salmon, so am adding this option here. Maybe I'll try it with crab sometime also!

Crab Cakes

1 can (16 oz.) crabmeat, drained
6 green onions, chopped (can briefly saute in some oil first if desired)
1 egg
1 tablespoon mayonnaise
1 teaspoon mustard powder
2 cups (about 60 crackers or 2 sleeves) Ritz cracker crumbs
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup bread crumbs

Combine everything but bread crumbs and form into 8 patties. Carefully coat each patty with bread crumbs. Heat some oil in a skillet over medium-high heat. Cook patties in two batches, turning once until golden brown, about 1 minute per side.

Broccoli Cheese Soup

I'm not sure where I got this recipe, probably a Relief Society class, but it's a good one.
Broccoli Cheese Soup
1 bunch broccoli, trimmed
2 medium onions, sliced
5 tablespoons butter
3/4 cup flour
6 cups chicken broth
2 cups milk or cream
1 teaspoon dried oregano
2 tablespoons Dijon mustard
2 cups shredded Cheddar cheese
1 cup shredded Mozarella cheese
Cut tops off broccoli and divide into flowerets. Simmer in lightly salted water for 2-3 minutes. Drain and set aside. Cook onion in butter until soft. Stir in flour and cook until bubbly. Add broth and heat to simmering. Stir in milk, oregano, mustard and broccoli. If desired, process with hand blender until smooth. (If you don't have a hand blender, you could pour it into a regular blender, or just leave it chunky.) Stir in cheese and heat until cheese melts. Makes 8 servings.

Saturday, September 18, 2010

BBQ Chicken Skewers

About ten years ago, Weston went fishing with his priest quorum in San Francisco Bay and brought home this shark for us to eat. Since I'd never cooked shark before, we went searching for a recipe and found a delicious marinade. I decided to keep the recipe because it was so good, but then it just sat in our recipe binder because shark-fishing was a one time deal. Finally, however, one day the light bulb went off and I realized we could try it on something else. Guess what? It's delicious on chicken, too!
Grilled Shark (and Chicken) Marinade
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup ketchup
2 tablespoons lemon juice
parsley, pepper, garlic powder to taste
Combine marinade ingredients.Cut chicken breasts into strips and thread onto skewers.Place in pan and pour marinade over. Refrigerate for a few hours.Cook on heated grill for a few minutes.Turn and cook a few more minutes. Serve to hungry teenagers (or anyone else)!

Chicken Fajita Salad Wraps

For some reason, Betty Crocker sent us a calendar this year, and since we didn't already have one for the kitchen, we hung it up. We've even tried some of the recipes that were featured each month, of course with our own variations. Here's the one for August which was actually pretty good.

Chicken Fajita Salad Wraps

For the dressing, combine:
1 cup ranch dressing
1 tablespoon lime juice
1 tablespoon finely chopped chipotle childes in adobo sauce (we actually bought a can for another recipe and stuck the extras in the freezer so we had this ingredient!)
and 1 teaspoon grated lime peel (we didn't have this ingredient)

In another bowl combine:
3 cups chopped cooked chicken (no deli rotisserie chicken here, although I'm sure that would have been delicious)
2 cups sliced iceberg lettuce
1 cup cooked corn
1 diced tomato
and 1 cup grated Monterey Jack cheese

Stir in the dressing and spoon onto tortillas. Roll up and serve with salsa and sour cream.

Friday, September 17, 2010

Roast Chicken and Potatoes

This was an "I don't feel like making a real recipe, so just throw something in the oven" Sunday dinner that was met with such raves, we'll definitely have it again. All I did was peel some potatoes, put them in a 9x13" pan with some chicken thighs, and plop them in the oven for an hour to roast. I guess the "secret ingredient" was the Everglade Seasoning I sprinkled over the chicken and potatoes before baking. I'm not sure who introduced this to us, and if it's even available outside of Florida, but it's a pretty good mix of spices. We love it!I didn't feel like making dessert that day either, so it's a good thing there was a nice variety already in the refrigerator!

Strawberry fluff pie, mini cheese-cakes from the open house, birthday apple pie, and some cheesecake a friend gave us - everybody got their favorite!

Strawberry Fluff Pie

Here's a simple dessert for when you're tired of chocolate (as if that could ever happen)!
Simply dissolve a small package of strawberry jello in one cup of boiling water. Add about 8 ice cubes and stir until thick. Beat in 1-2 cups whipped cream and stir in 1-2 cups chopped strawberries (frozen and thawed is fine). Pour into a graham cracker crust and chill for a few hours. Serve topped with more whipped cream, if desired.

Spanish Bean Soup

Or, what happened the second time we tried it. I'm not giving the recipe here, because even though we've made it twice, we probably won't ever make it again. However, I thought I should let you know that there's a difference between American salt pork and Spanish salt pork (or whatever it is they sell at the Latin market). We needed chorizo and blood sausage, so that's where we went shopping. The first time we made it, using canned beans, it was so salty it was unpalatable. Yet, not being a family that wastes "good" food, we doctored it up - by adding tomato juice and a lot more potatoes - and finished it off. The second variation, using dried beans, we washed the extra 1/4" layer of salt off of the salt pork before adding it to the soup. Fortunately, this version was not too salty!
P.S. If you really want the actual recipe, let me know and I'll post it.

Nauvoo Bread

Steven came home from Nauvoo raving about the bread he tried at the Pioneer Living Center there, and he wanted to have it again. So, we looked up the recipe - which you can find here - and tried it ourselves. It was delicious bread, although not quite what he remembered. He thinks the fancy brick ovens had something to do with the taste. Or maybe our pans changed things. We'll try it again someday without pans - forming it into a round loaf and baking it on a cornmeal-topped pizza stone. We'll let you know his verdict.

Dutch Oven Dough Dogs

Here's a simple 3-ingredient recipe, made even more simple by using the shortcut of Rhodes frozen roll dough!

Start by taking 8 hot dogs (one package) and cutting a lengthwise slit in each one, not quite all the way through. Take a slice of cheese (whatever variety you like) and stick it in the slot. Then grab a hunk of roll/bread dough (you could use homemade dough, but we used the frozen variety this time - thaw 12 rolls and use 1 1/2 to cover each hot dog) and form it around the hot dog, sticking all the cheese inside. (The one you see above with cheese oozing out is proof that you only need one slice of cheese, not 1 1/2.) Place them in your dutch oven and bake at 350° for 15-20 minutes. Serve with ketchup and mustard.

Note: Because they still weren't golden brown after 20 minutes, we upped the oven to 400° for another five minutes. That did the job.

Dutch Oven Biscuits and Gravy

This recipe is one of the first ones in our Dutch Oven Cookbook, and since it had 16 variations, we had it a lot of times. However, because all those times were before I started this blog, I hadn't typed up the recipe yet. Michelle requested this for her birthday breakfast, so I took advantage of the opportunity to record this family favorite. (It was either this or Eggs Malagueña, and since it was a seminary morning, we opted for the quicker recipe. We also saved time by making the gravy and biscuit dough the night before and just baking it in the morning.)

Dutch Oven Drop Biscuits and Milk Gravy
(serves 4-6)

Start by browning 1/2 pound of sausage (or bacon, or both!) in your dutch oven. Stir in 3 cups of milk. Combine 3/8 cup each flour and water and stir into the pot.
Bring to a boil and cook until thickened. Serve over Dutch Oven Drop Biscuits.

To make the biscuits, combine 2 cups flour, 3 tablespoons baking powder, and 1/2 teaspoon salt. Cut in 1/3 cup shortening and stir in 1 cup milk. The dough will be sticky, but dump it onto a floured board and knead a few times. Spoon into a dutch oven and bake, uncovered, at 450° for 12 minutes.
Cut biscuits in half and top with the milk gravy.
The various combinations included the gravy plain, with bacon, with sausage, with sausage and bacon over regular biscuits, and also over "pigs in blanket" which were made by forming the biscuit dough around a cooked sausage link or patty. Then we tried eight variations of Dutch Oven Eggs Goldenrod which was adding chopped, hard-cooked egg whites to the gravy and sprinkling the chopped, hard-cooked egg yolks over the whole concoction. This is definitely not a recipe for someone who's trying to lose weight!

Thursday, September 16, 2010

Super Simple Chicken Spaghetti

The recipe that was my inspiration for this called it Chicken Cacciatore, but in my mind that looks like something else, so I changed the name.

Simple Chicken Spaghetti

4-8 boneless chicken thighs, diced
1 tablespoon Italian dressing or olive oil
1 green pepper, chopped
1 red pepper, chopped
1 small onion, chopped
1/2 teaspoon minced garlic
1 can tomatoes (28 oz.)
1/2 teaspoon basil
salt and pepper to taste
cooked spaghetti
grated mozarella and parmesan cheese

Sauté the chicken in the salad dressing until cooked through (or use pre-cooked chicken and add with the tomatoes). Add the peppers and onions and garlic and cook for a few minutes. Stir in the tomatoes and seasonings and heat through. Serve over spaghetti and top with cheese.

Monday, September 13, 2010

Baked Egg Rolls

The other day we decided to try this recipe again. Baking instead of frying helps me feel like I'm doing a better job of eating healthily. First, make the filling by combining the following and cooking in a non-stick skillet for just a few minutes :

2 cups grated carrots
2 cups grated cabbage
1/2 cup chopped mushrooms
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced

Stir in 2 cups diced, cooked chicken or pork. Then combine:

4 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
pinch of cayenne pepper

Add it to the skillet and bring to a boil. Then remove from the heat. Now you're ready to form the egg rolls.
Place a 1/4 cup of the mixture on one corner of the egg roll wrapper.
To start rolling, fold up the corner.
Fold in the opposite corners and continue rolling.
Secure the final corner with a dab of water.
And place on a lightly greased baking sheet. Brush with a little melted butter and bake at 425° for 10-15 minutes.
These are hot when they come out of the oven!
Serve with sweet and sour sauce if desired.

Wednesday, September 8, 2010

Pulled Pork

One of the meals for the Nauvoo trip was pulled pork sandwiches. We decided it would be prudent to cook the meat ahead of time and then freeze it until we needed it, so that's what we did. I didn't have a favorite recipe, so I looked online and here's what we came up with, after combining several different recipes.

Pulled Pork Rub

1 tablespoon kosher salt
1 1/2 tablespoons brown sugar
2 teaspoons paprika
1 1/2 teaspoons cracked pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder

Combine all the ingredients and rub them all over a pork roast. Place in roasting pan and bake at 275° for 6-7 hours.
Let cool a bit and then shred with two forks. (Or let cool even more and shred with your fingers.)
Bag and freeze. When ready to serve, thaw and heat with your favorite barbecue sauce. Serve on hamburger buns. Delicious!

Once again, some day we'll have to make this again so we can take a picture of the final product! We didn't think about it while we were busy in Nauvoo.


It's better to mix the cheese into the dough before baking, but even having it on top is delicious.
Here's a recipe that Steven liked (and remember that that's saying something!), although I forgot to take a picture. I guess we'll have to have it again sometime.


1 1/2 cups water
1 tablespoon yeast
3 tablespoons olive oil
1 1/4 teaspoons salt
3 1/2 cups flour
8 cloves garlic
8 ounces grated Mozarella cheese
pizza seasonings to taste

Combine water, yeast, oil, salt and flour and beat together for 60 seconds. Stir in garlic and cheese. (Note: this time I used roasted garlic and added some roasted red pepper as well.) Grease a 9x13" pan (or a 10x15" one) and drizzle a little olive oil in the bottom. Scoop the dough into the pan; cover with plastic wrap and let rise for 60 minutes. Sprinkle with pizza seasoning and bake at 375° for 35-40 minutes.

Time to try this again - and remember to take a picture. We're eating dairy-free this month so I omitted the cheese. I also vaguely remember it being on the thick side, so I did a half recipe, but baked it in the 9x13 pan for 20 minutes. (That turned out to be the perfect thickness for us.) I stirred the Italian seasoning into the dough, but sprinkled half of it with Mozarella cheese before baking. I love adapting recipes, even my own!

Sour Cream Vegie Dip

Sour Cream Vegie Dip
(invented by Wayne and served at Brad's and Cody's open house)

1 cup sour cream
1/2 cup mayonnaise
3 tablespoons mild picante sauce
2 tablespoons dried onion
1 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon pepper
1/8 teaspoon dried red pepper flakes

Combine all ingredients. Chill and serve with raw vegetables.

Thursday, September 2, 2010

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins 1 cup flour
1/2 cup wheat flour
1/4 cup wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
1/2 cup brown sugar, packed
1/3 cup canola oil
1/3 cup low-fat milk
1 teaspoon vanilla
1/4-1/2 cup mini chocolate chips

Combine first five ingredients. Combine next six ingredients in a separate bowl. Mix the two and stir in the chocolate chips. Spoon into greased muffin cups and bake for about 20 mintues at 350°. Makes 12 muffins.