Happy Monday, friends!
I have a great recipe to share today! Salmon has become a favorite dinner for us because:
- It’s fast!
- It’s delicious!
- It’s healthy and good for you!
- Promotes over all good health
- Fights cancer
- Makes bones stronger
- Fights neurological problems such as Alzheimer’s
- Helps eye health
- Better immunity…and more!
Those are all good reasons to learn to love this fish!! But don’e miss the fact that it’s so good!
Last Sunday I thawed out Salmon filets for our dinner for after church. I added a Honey-Lemon glaze to flavor the fish, then tossed up a dressing with simple ingredients. It Continue reading “Honey-Lemon Glazed Salmon Salad”
The meal I’m sharing today reminds me of childhood, only we’re going to take something simple and make it a little more special!
I love fish, but I especially love a fish sandwich! I recently tried a Cooking Light recipe for…
It was as amazing as it sounds! I used frozen catfish filets and we grilled them. That alone added a great flavor to the fish, and of course it cooked up in no time. This peanut sauce takes it up a whole new notch, adding great flavors to the sandwich!
Also, I don’t often make dessert for us on a weeknight, but for this meal, I wanted a little something sweet afterwards. So, I did a flashback dessert, making a pudding parfait. Again, it was bumped up a whole notch by doing two things:
- I used the new natural flavored Jell-O Pudding mix. Have you tried them? The Vanilla and chocolate have both been really, really good, and I’m not usually a fan of the instant varieties!
- I made fresh whipping cream instead of Cool Whip! Yum. The end.
Let’s get on with the recipes!
Catfish Po’boy with Hoisin-Peanut Sauce
- 1 teaspoon dark sesame oil
- 2 tablespoons chopped onion
- 1 teaspoon minced peeled fresh ginger
- 3 tablespoons hoisin sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sugar
- 1/4 cup Thai chile sauce
- 2 garlic cloves, minced
- 4 (6-ounce) farm-raised catfish fillets
- Cooking spray
- Remaining ingredients:
- 4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
- 2 cups shredded napa (Chinese) cabbage
To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.
Prepare grill or broiler.
To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.
Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.
Sometimes we overthink dessert. Why not do a simple dish like pudding and make it a little more special with fresh whipping cream and a berry!
Mix up a package of Jell-O pudding. Let set until firm (about 5 minutes). Then you can either layer the pudding and the whipping cream, or you can line the dish with the cream and put the pudding over the top…Pudding in a Cloud!
I add a little powdered sugar to the whipping cream to sweeten it.
Top with a strawberry!
A fish sandwich and Pudding…it doesn’t get any more reminiscent or delicious than that!
Do you remember this pudding dessert as a kid?
With love from my country kitchen,
A couple weeks ago while visiting my family in Kentucky, my sister had my parents and me over for a summery lunch. Everything was so delicious, and I promised I would get her recipe for the Salmon Croquettes for you all. Today’s the day!
This is a great meal – it’s healthy, it’s economical, and it’s so yummy! These are all things you could keep on hand for a busy night when you need supper in a hurry. I chop up fresh red peppers and keep them in the freezer for recipes like this. Why not plan on making this one night this week?
Salmon Croquettes & Mayo/Herb Topping
WHAT YOU NEED:
15 oz skinless, boneless pink salmon (I used Kirkland brand from Costco)
½ cup panko crumbs
½ cup finely chopped red sweet pepper
½ cup finely chopped green onions
1 egg, slightly beaten
2 TBL mayo
1 TBL yellow mustard
½ cup mayo
3 TBL finely chopped fresh parsley
1 TBL fresh lemon juice
1 tsp bottled hot pepper sauce
- Mix topping ingredients. Place in refrigerator until ready to serve.
- In a medium bowl combine salmon, bread crumbs, sweet pepper, green onions, egg, 2 TBL mayo, and mustard. Shape into eight 2 ½ inch patties. (about 1/3 cup each)
- Coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat. Add patties, cook 4-5 minutes or until browned. Spray the tops with cooking spray before flipping. Continue cooking 4-5 minutes or until cooked through. (160 degrees F)
- Place patties on a platter with a dollop of the mayo topping.
Her potato Salad tasted like something purchased in a nice deli! This was a great addition to the Salmon!
8 medium red potatoes
¼ cup chopped fresh parsley
¼ cup chopped green onion tops
1 cup chopped celery
3 hard boiled eggs, chopped
¼ cup diced pimento
1 TBL Dijon mustard
1 cup mayo
¼ cup sour cream
salt and pepper to taste.
1 TBL seasoned salt
Wash and cube potatoes, leaving skin on. Boil potatoes for 15-20 minutes or until tender. Drain and place in a large mixing bowl. Mix the remaining ingredients and gently fold into potato mixture.
Now, let me end this post with a fun and delicious way to have the taste of S’mores but with a little twist! Pictured below is what we call Waffle Cone S’Mores:
Take all the ingredients you would like to melt and roast together, add it to the inside of sugar cone or waffle cone. We have found that a good combination is chocolate, marshmallows and strawberries. Fruit really adds the “over-the-top” edge! The mini Reeses cups makes the perfect little cap at the top of the cone, and when it melts…wow!
Pack it deep inside the cone, wrap in foil and set it on the grate over a fire or grill. Try to wait patiently for everything to melt together – about 10 minutes. Unwrap and enjoy!
These are the kinds of treats summer was intended for! Plus you have the fun of the fire, everyone standing around making their own dessert, laughing, munching and enjoying the summer evening. What fun!
I hope you’ll put some part of this on your menu soon. What a great recipe for your family, and one special enough for entertaining with as well!
With love from my country kitchen,
It’s February! If you’re thinking ahead to Valentine’s Day and a special dinner for your sweetie, I have a couple suggestions for you! One is a main dish and side, and the other is a dessert. Both would are special, but not complicated and taste like elegant restaurant food! Dessert comes last in the meal, so we’ll look at the entree first.
Honey-Soy Glazed Salmon is a recipe I found in my Southern Living Magazine and pinned onto my Pinterest board. It’s cooked in about 10 minutes and the prep takes about 5!
Here are the ingredients:
Honey-Soy-Glazed Salmon and Veggies
1. Preheat broiler with oven rack 6 inches from heat. Whisk together honey and next 4 ingredients in a small bowl.
2. Snap off and discard tough ends of asparagus. Place asparagus, green beans, and next 4 ingredients in a large bowl, and toss to coat.
3. Place salmon in center of a heavy-duty aluminum foil-lined sheet pan. Brush salmon with about 2 Tbsp. honey mixture. Spread asparagus mixture around salmon.
4. Broil 4 minutes; remove from oven, and brush salmon with about 2 Tbsp. honey mixture. Return to oven, and broil 4 minutes more. Remove from oven, and brush salmon with remaining honey mixture. Return to oven, and broil 2 minutes more. Serve immediately.
You could make this on a busy weeknight and have dinner on the table faster than going out for dinner! This is a healthy meal and absolutely delicious! It won’t make you feel too guilty about eating this dessert. It is from Cooking Light, so that’s another reason you can eat it and enjoy it!
I love, love, love chocolate and raspberries together. When I saw this next recipe in my new cookbook, I couldn’t wait to try it! I made it for our deacons group and it was a hit! These were so yummy that it would have been dangerous to have a whole pan of these lying around. Talk about temptation! There was one left in the pan. =)
Cream Cheese-Raspberry Brownies
Preheat oven to 350°.
To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.
To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
These cut much better after being refrigerated, if a clean cut is important to you…and if you can wait that long before
tearing into them having a square!
You could win any heart with this meal! Who else is planning a Valentine dinner?
With love from my country kitchen,