Salmon Burgers Take 2

Salmon Burgers- Take 2.
Try these with the Barefoot Contessa Cucumber salad- http://www.foodnetwork.com/recipes/ina-garten/creamy-cucumber-salad-recipe/index.html

After the initial recipe, I have made some changes based on our tastes and this is how we make our salmon burgers most of the time:

Ingredients
-1 large salmon filet (use a very large sharp knife to slice skin off the bottom)
- 1/2 box (aprox) of plain Panko style bread crumbs- don't substitute the regular bread crumbs or the italian kind
- 3 to 4 scallions diced
- 1 tbsp mayonaise (optional)
-1 egg (2 if needed depending on size of the salmon filet)
- salt, pepper, and garlic powder to taste

Directions
1. If you have a food processor use this to chop the salmon up to smallest possible chunks. OR If you do not have a food processor slice into smallest possible cubes with a very sharp knife and then use a potatoe masher to further decrease the size.
2. Place salmon in large mixing bowl with all the remaining ingredients and mix together with your hands- similar to making meatballs
3. Mold into patties and place to the side
4. Heat frying pan at medium heat with EVOO and place burgers in for 2-3 minutes per side (or until the meat is white half way up the burger). You could also cook these on a grill but I am not sure how well they would hold up unless over a pretty high heat...
5. Once cooked through and with a toasty brown color on both sides, remove from heat and serve. We love to serve these with a salad. Our favorite is over a lo-fat cesar salad.
Enjoy!

The BEST Morning Glory Muffin Recipe

These are a great nutritious breakfast to toss in your bag and eat in the car. This is based off of the King Arthur Flour recipe, and so far it is the best I have found.

3/4 cup raisins
2 cups King Arthur whole wheat flour
1 cup (7 1/2 ounces) brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large or 2 medium tart apples, peeled, cored, and grated
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/3 cup wheat germ
1/3 cup rolled oats
3 large eggs
2/3 cup (4 5/8 ounces) vegetable oil
2 teaspoons vanilla extract
1/4 cup (2 ounces) orange juice
zest from 1 orange

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. To make the muffins: In a small bowl, cover the raisins with hot water, and set them aside to soak. Add EVERYTHING to the bowl and stir until evenly moistened. Add Raisins. Fill Muffin tins almost to the top.
Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

Chicken Noodle Casserole

Here is a really great casserole that I originally found online and modified to our tastes. You can use any type of cheese but we like the Cabot Hunters Choice Cheddar or a Gruyere.

INGREDIENTS
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (10 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon Mrs. Dash-tabletop blend
4 tablespoons butter or stick margarine
4 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
1 bag wide egg noodles

DIRECTIONS
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Remove about 1/3 of the broth.
In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20 minutes or until bubbly.

White Wine Chicken Bake

This is has comfort food written all over it. It takes about 5 minutes to prep, and 1 hour and 15 minutes to cook.

4 Chicken breasts
1 Box of chicken stuffing (or about 2 1/2 cups)
1 Can Cream of Chicken Soup (I use the low fat cream of chicken)
4 slices Swiss cheese
1 stick butter
1/2 cup white wine-I am not a fan of cooking wine- I don't think it gives enough flavor. This dish gets it's flavor from the addition of the wine and cheese, so I would not substitute, but that's me and I love wine. You could use any dry white wine. The last time I made it we used a Chardonnay because that was what we had planned to drink with dinner.

Preheat oven to 325 degrees.
Mix the white wine and cream of chicken soup together in the bottom of the casserole dish.
Place chicken breasts into the mixture, and add cheese on top of the chicken.

In separate bowl, melt butter in bowl and add stuffing. Toss until stuffing is coated-it will not puff up. Then add this mixture to the top of the casserole dish.

Cover casserole dish with lid or tin foil. Place in oven to cook for 1 hour. After 1 hour, remove cover and cook for an additional 15-20 minutes.

Enjoy!

Salmon burgers

Salmon Burgers
This was inspired by an episode I saw on the Paula Dean show. She uses a japanese breadcrumb instead of the traditional dry breadcrumbs, and it makes a big difference.

Burgers:
1-2lbs of salmon fillet-silver skin removed
1/2-3/4 cup of "Panko" (Japanese bread crumbs from the asian food aisle)
1 egg beaten
1/2 onion chopped fine
1/2 red bell pepper chopped fine
salt
pepper
1 tsp soy sauce
1 tsp dill
1 tsp mayonaisse

Instructions
1. Remove skin from Salmon, and chop remaining fish into the smallest possible chunks
2. Dice the pepper and onion finely
3. Add Salmon, onion, pepper, beaten egg, salt, soy, dill, breadcrumbs and mayo
4. Mix with hands or spatula, adding additional bread crumbs as needed
5. form into pattyies and place in heated frying pan with olive oil
6. Cook aprox 4 minutes on each side at a medium heat or until they are flaky and light pink. You could also do a quick flash fry and then bake for a more tender salmon burger.
7. Toast buns and add sauce below for additional flavor


Sauce:
1/4 cup mayonaisse
1 tsp lemon juice
1 tsp dill
hamburger buns
Mix all sauce ingredients and spread on cooked burgers as desired

Amazing Blue Cheese Meatballs

These are savory and sweet and filling all at once. I normally serve with fettuccine alfredo or a spinach salad when I make this, but they would be a good appetizer too I think...

Ingredients
1-2lbs of turkey (whatever comes in the packs at the grocery store)
1-3 cloves of garlic (I usually use 3 bc I LOVE garlic)
1 jalapeno chopped finely (keep seeds for more spice if you like it)
1 container of blue cheese (I usually buy the Amish blue cheese but you can use any brand, just don't use Gorgonzola it tastes differently when the lines are green not blue)
1/2-1 cup bread crumbs (preferably Italian style but if you don't have that kind you can add 1 tbsp Italian seasoning)
1 egg
1/2 tsp garlic powder (if you don't love garlic leave this out)
salt and pepper (I use about 1 tsp of salt and a 1/2 tsp pepper)

Directions
-mince garlic and jalapeno as small as possible and then transfer garlic only to frying pan with olive oil and cook on low until toasted brown color
-transfer garlic to a bowl with all of the other ingredients and mix well using your hands
- roll into meatballs and cook on a greased baking sheet at 375 degrees for 20-30 minutes (depends on size of meatballs)

Enjoy :)

Zuchini Pizza Bites

Zucchini Pizzas

One of my favorite "healthy" football snacks.

2 large Zuccinis

1 large bag of shredded mozzarella, cheddar, or parmesean cheese

1 large jar of spaghetti or marinara sauce

1 bag of turkey pepperoni

Slice the zucchini in rounds about 1/2 inch thick, and place on a lightly greased baking tray. Sprinkle salt and pepper on each slice before adding a small amount of sauce on top. Follow with a slice of pepperoni and cover with shredded cheese.

Bake in a 350 degree oven for aproximately 10-20 minutes. The cheese should be lightly browned.

Sloppy Janes

Here is another great recipe I owe to my sister. She took her version from Barbara Chernetz. I have modified it slightly by increasing the amount of cilantro to 1 cup and using Texas Toast or homemade garlic bread instead of corn bread which will add calories, but they are sooooo worth it.

This recipe makes 4 Servings
Each serving: 322 calories, 8 g fat, 31 g protein, 32 g carbs

Sloppy Janes
1 TBSP canola oil
1 Cup each of chopped scallions, yellow bell peppers, orange bell peppers
1 TBSP garlic paste (you can use minced garlic or mashed cloves)
1 Lb. ground turkey
1 (14.5 oz.) can fire roasted diced tomatoes
2 TBSP worcestershire sauce
1 chipotle chilie in adobo chopped
1/2 tsp salt
4 pieces of texas toast
1 TBSP red wine vinegar
1 Cup chopped cilantro

1. In a large nonstick skillet, heat oil over medium-high heat. Add scallions and bell peppers and cook, stirring constantly, 2 minutes. Add garlic paste and cook, stirring constantly, 1 minute.
2. Add turkey and cook, breaking it up with a wooden spoon and stirring until no longer pink, 3 minutes. Add tomatoes and their juices, worcesterchire sauce, chipotle chilie, and salt. Reduce heat to medium and cook, covered, 3 minutes.
3. Toast cornbread or texas toast.
4. Stir vinegar and cilantro into turkey mixture.
5. Spoon 1/2 of the Sloppy Jane mixture over four slices of texas toast, dividing evenly. Repeat with the remaining Sloppy Jane mixture and texas toast.

Tin Foil & Plastic Wrap Revelation

I received an email forward the other day, and just as I was about to delete it something caught me eye. The picture above is what caught my eye. Before this email I battled with the roll of foil regularly slipping out of the box. The email explains that the foil boxes all have indents on the sides that when engaged will hold the roll in place until empty. I may be a complete novice to the kitchen, but I do have my fair share of experience wrapping up leftovers,take-out,etc and I NEVER noticed this until the email. Perhaps you will find this helpful, perhaps you will get a chuckle at my oversight-either way.

Danielle's Risotto 101

So I have to admit that I was a bit intimidated by risotto. I loved to eat it, but had heard it took forever to make! Eventually I gave in to my cravings and begged my sister for her recipe. Being the good sister that she is, she shared her vast knowledge in the ways of risotto... The only problem ? Risotto is art NOT science. You can't really use a recipe... Here are my sister's words of wisdom:

So essentially it doesn't matter how much of everything you put in except for the quantity of rice. Everything else can be "to taste".and you can play. I never make mine the same way.

Basic Ingredients:
-Olive oil or butter
-Arborio Rice ( 1 cup will yield approx. 3 cooked, it absorbs a TON of liquid)
-Yellow Onion-diced
-Garlic-minced
-Chicken Stock or A mix of water and chicken stock if you're trying to cut down on sodium
-Salt and pepper to taste
-Parmesan, Parmegiano-Regiano, or Pecorino Romano cheese
-Whatever your crave for "fixings"-in your case-mushrooms Note: I'm sure common sense tells you button mushrooms will not taste as meaty and dense as portabella so use whichever texture you prefer. Do not buy those expensive cremini, shitaake, blah blah blah UNLESS you are either A. Entertaining or B. They are the star of your dish

Directions:
For 1 cup of rice, use approx 2 Tablespoons of either butter or olive oil-I would suggest olive oilHeat in a medium sized pot on low for a minute or so. Add in the onion and garlic, sautee until both have become translucent. Pour in one cup or more (depending on how many people you are serving) of the arborio rice. Stir constantly with a WOODEN spoon until the rice kernels appear slightly toasted
NOW BEGINS THE FUN
Medium heat for the flame and...Add in a half a cup of whatever liquid you have chosen until the rice has absorbed it and stir frequently. You can expect to add 3 cups of liquid or more for 3-4 servings worth of risotto by the time you have finished. It's a labor of love, add slowly and stir frequently. Once the kernels have noticeably begun to stick together and are feeling more like a pasta, begin tasting. Risotto does not get cooked al dente, it should be cooked through.
Once you feel like it is done you can turn off the heat and begin adding the cheese you have chosen and the fixings (in your case mushrooms).
NOTE: Obviously you should saute the mushrooms or whatever veggies and fixings you want ahead of time. Roasted asparagus for instance would be orgasmic if first roasted with Parmesan and then added at the end of your risotto-making.
ENJOY.Risotto is amazing.

Other yummy renditions:
Spring Pea Risotto with sundried tomatoes and asparagus is amazing
Sundried tomates and artichokes taste awesome in risotto with a mix of Parmesan and goat cheese
Rosemary and other fresh herbs with a mix of Parmesan and feta is equally delicious

So there it is-Risotto is delicious, but requires creativity, patience and approximately 1 hour of your time.

Chicken Escarole Dinner Salad

This hearty salad was a big hit with my girlfriends when I had them over for dinner. It has a lot of flavor and not a lot of fat(if you bake the chicken).

Ingredients
1 lb chicken breast strips
2 eggs
1/4 cup milk
1 cup of flour
1 1/2 cups Italian style bread crumbs
1 bundle butter lettuce (also called boston or bibb) or 1 box arugula
1 bundle of escarole (can buy a bagged mix that contains escarole if you prefer)
1 container of crumbled blue cheese
1 box of baby portabella mushrooms
1 bag of walnuts
8 strips of bacon
EVOO
Red Wine Vinegar (or any slightly sweet vinegar)


Directions:
There are three parts.
Chicken: Take chicken strips, and dip in flour, egg and milk wash, then bread crumbs. Flash fry so they are browned on each side, then put pan in oven to bake for 20 minutes- just check them around 15, depends on how thick they are, but it can take up to 25 min.

Salad: You can buy a bagged lettuce mixture to save time and $ but make sure there is a good amount of escarole in it. Add lettuces to large bowl. Sprinkle blue cheese and sliced mushrooms (you can cook these or leave them raw) on the salad. Buy a bag of walnuts and pour into a frying pan on low heat for 5 minutes stirring regularly- no oil needed. Fry 8 strips of bacon until crispy. Crumble bacon and add to salad.

Dressing: I used EV olive oil and red wine vinegar, apple cider vinegar or white wine vinegar are also fine. If you don't have vinegar you can use wine or a citrus juice. Toss the salad and add nuts and chicken to the top.

If you don't want excess salad to go bad you can make the dressing separately in a food processor (I like the magic bullet). I would add the oil, cheese, and vinegar and blend, and keep to the side for people to add as they wish.

O'Connor's Butternut Squash Bisque

This recipe is the recipe used at one of my favorite Irish restaurants. A few years ago the chef was so kind as to share it. I now understand why he didn't mind sharing- I can never make it taste quite like they do! Nonetheless, this recipe will still make a really good bisque. I like to add a pinch of salt and a healthy shake of pepper to taste at the end to give it a bit more bite.

Ingredients
1 cud melted butter
1 cud flour
5 cud chicken stock
1/4 cup brown sugar
1/4 cup honey
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup half-n-half
5 cups Diced butternut squash

Directions
Melt 1 cup of butter.
Add 5 cups of diced butternut squash. Cook gently until squash is well broken down.
Mix in the flour to bind ingredients.Cook slowly for a few minutes.
Cool slightly.
Gradually add the chicken stock stirring constantly.
Stir to the boil.
Using a wire whisk stir in the brown sugar, honey, cinnamon and nutmeg, mixing well to combine all
ingredients.
Reduce heat and simmer for 45 minutes stirring frequently.
When soup is smooth, add 1 cup of half and half, adjust seasoning to taste.

Bagels, Bagels, Bagels !

So the chain bagel places in our neighborhood just were not cutting it for me, and I am far too lazy to venture to the college neighborhoods where an awesome bagel can be found on every corner. I decided I would just have to make my own...

This recipe will yield approx. 8 large or 12 medium size bagels. I modified directions from a few bagel recipes found online and this is what has worked for me. I often cut this recipe in half because we can't eat our way through 12 bagels before they get somewhat hard/stale. One thing I have found that works well is to make croutons out of the stale (2 day old) bagels. They are much denser than the croutons made from bread and therefore hold up much better in a bisque or chowder

BAGELS:

INGREDIENTS
1 teaspoon active dry yeast
1 1/4 cups warm milk (110 to 115 degrees F)
1/4 cup butter or margarine, softened
2 tablespoons sugar
1 teaspoon salt
1 egg yolk
3 3/4 cups all-purpose flour

DIRECTIONS
In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in the flour and form a soft dough.
Place dough on a floured surface and knead for about 6 minutes until smooth and elastic.
Grease a mixing bowl with olive oil or butter and place ball of dough in and turn so the dough is coated on all sides. Cover and let rise for approx 1 hour in a warm place until dough has doubled in size.
Transfer dough back to cutting board or flat surface. Shape into 8-12 balls depending on the size of the bagel desired. Be careful to make as round and smooth of a ball as possible, or the bagel may not hold together well when baked. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes.

In a large saucepan, bring water to a boil. It is important that the sauce pan have deep enough water so that bagels can be completely submerged. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon. If you want plain bagels, place the bagels 2 in. apart on greased baking sheets.
If you want to add toppings you remove the bagel from the water and place in a bowl with that particular topping (Italian seasoning, salt, Cinnamon+sugar,etc) I suggest using a non stick baking tray or some type of parchment paper to bake on. I had a few problems even with a greased sheet where the bagels would burn to the sheet. We ate them anyway, but that is not the point ;)
Bake at 400 degrees F for 18-25 minutes or until golden brown. Remove from pans to wire racks to cool.

"Home-made" Cream Cheese Recipe
2 packages of store brand lo-fat cream cheese + one of the following ideas for fillings:
Veggie: celery,chive,carrot, green peppers,1 teaspoon dill, 2 pinches of salt
Dill: 2 tablespoons fresh dill chopped fine, 1/2 teaspoon onion powder, 2 pinches of salt
Lox: 3-4 slices fresh lox (finely chopped or processed in blender), add capers if you like them...
Cinnamon Raisin: 1 teaspoon brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon white sugar, 1/2 to 3/4 cup of raisins
Chive: 1/2 cup of chives, 1 teaspoon onion powder, 2 pinches of salt
Peanut Butter: 1 cup peanut butter (you can add some oats or ground flax seed for fiber)Chocolate: 1/2 cup - 1 cup of Nutella spread
Strawberry: 1 cup (chopped or processed in a blender) fresh strawberries, 1 tablespoon sugar
Strawberry Banana:1/2 cup each (chopped or processed in a blender) fresh strawberries and bananas, 1 tablespoon sugar

If you find that the consistency of the cream cheese is too thick to manipulate, you can either leave at room temperature for a bit, or you can add a few tablespoons of sour cream and it won't drastically alter the taste, but the consistency will be creamier. Refrigerate and enjoy !

Lemon Mint Summer Pasta

I have to thank Ms. Martha Stewart for this one. This recipe is based on one she published in Living Magazine last summer.
This recipe is so quick and easy (15 minutes max) and so delicious (I crave it weekly) that I must post it even though it is January and this is intended to be a light summer meal.

Ingredients:
1 pound dried fettuccine
Coarse sea salt
3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
2 Lemons (2 tablespoons julienned lemon zest, plus the juice from one lemon)
1/2 cup torn fresh mint leaves
2 tablespoon extra-virgin olive oil
1 lb of chicken breast strips

Directions
Bake or pan saute the chicken strips, and cut into small bite size pieces. Reserve to the side.
Cook pasta in heavily salted water (1/4 cup salt)
After Pasta is cooked, save 1 cup of the salty cooking water. Be sure the pasta is al dente. You will not enjoy this if the pasta is overcooked, it must be firm. For me it is usually just right in 8-10 minutes of boiling.
Transfer pasta to a large bowl, and mix in reserved cooking liquid, lemon zest and juice, mint, chicken, and oil. Fold in the cheese at the last moment before serving.

Enjoy with or without the chicken. I add chicken or shrimp to make this a main dish, but it can certainly work well without meat as an entree or side dish.

Rustic Thin Crust Pizza

This is my first post, so why not start with one of my all time favorites- Pizza ?
When I was only a year or two out of college, I was sharing an apartment with one of my best girlfriends, and we made homemade Pizza at least once per week. It was easy to make, affordable, and soooo good. Here is an updated thin crust version of our favorite comfort food.

Rustic Thin Crust Pizza

Pizza Dough:
1 packet (or approx. 1 teaspoon) active dry yeast
1/4 teaspoon sugar
1 3/4 cups flour
1/2 teaspoon salt
1/4 to 1/2 cup warm water as needed (110 degrees according to Betty Crocker)

Preheat Oven to 500 f.
In terms of this 110 degree water... I normally just turn my faucet as hot as it goes and use water just hot enough to touch without discomfort. Add the warm water to the yeast and sugar in a mixing bowl, and stir until dissolved. Add flour and salt to the yeast mixture and knead on a floured surface for 2 minutes. Add flour or water as needed to gain proper consistency. Roll the dough on a cutting board or flat surface as thin as you prefer. I never end up with a round pizza, it is usually closer to an oval or rectangle, but never perfect. Place dough on greased baking tray, pizza stone, or grill. Bake for 2 minutes, remove from oven, add toppings, then bake for an additional 6-10 minutes.

Now... my favorite part of Pizza would have to be the endless number of potential topping combinations. Our absolute favorite is Fig & Prosciutto.

Fig & Onion Jam with Prosciutto and Blue Cheese
1 vidalia onion
1 clove of garlic
1/2 cup water
1/4 cup sugar
6-8 figs
1 package crumbled blue cheese
1/4 lb-1/2 lb very thinly sliced prosciutto ham
You can create a jam from scratch or purchase one (try Stonewall Kitchen's onion jam if you are not big on figs). It is very simple to make your own "jam". You can create this jam in less than 20 minutes, plus you can double the recipe and make some to set aside for the next time.

In a sauce pan, I add 1 tablespoon EVOO, 1 medium vidalia onion sliced into thin crescents, and 1 clove of minced garlic. Stir the garlic and onions while they saute until the onions are becoming translucent. Add 6-8 figs finely chopped, to the onions and garlic, then slowly add 1/2 cup of water and 1/4 cup of brown sugar to this mixture as it cooks on low heat to form a jammy consistency.
Once you have the fig&onion jam, spread this on the pizza dough after it has baked for 2 minutes. On top of the jam sprinkle the blue cheese, and top with as much prosciutto as you like. Then bake for the remaining time.

Other favorite topping ideas include:
-flavored chicken sausages, arugula, and alfredo sauce
-spicy Italian sausage with red sauce and sweet orange and red bell peppers
-smoked pepperoni and parmesan