This version of salmon patties omits the crackers from a previously posted recipe to make a gluten- free entrée.
10 oz salmon (from pouches or can)
3 green onions, diced
Mash the salmon and eggs well with a fork. Stir in the onions. Fry in oil (enough oil to lightly cover the bottom of the pan) at med-med/low temperature.
Fry four at time to make 8 patties.
Garnish with mango relish, mango coconut pepper sauce or your favorite seafood dressing (tartar sauce, sriracha mayo ).
Serve with rice or quinoa and salad.
~when i was a child growing up on the border of Mexico, mamá used to make these patties using dried powdered fish that was packaged in small cellophane bags and which can still be found in local stores. I didnt think of them as a treat then but now I can appreciate her efforts to put some protein in our diet.
crispy corn tortillas
White northern beans, cooked and mashed with cumin, in oil/butter.
beef sausage, heated & sliced
garnishes: tomato, avocado, salsa, cilantro, peppers,
Mash beans in oil and/or butter and season with cumin.
Slather hot beans in a thin layer onto a crispy tortilla.
Cover with cheese dip.
Garnish with veggies of your choice.
Note: I make these recipes for my family and for their tastes but feel free to substitute the sausage with one of your choice.
my crockpot cheese dip: 2 cups of 2 % cheddar, 2 cups of sautéed bell peppers & onions, and one cup of milk. Stir well and heat on low for an hour or half an hour on high. Stir occasionally.
I am calling this “Happy Dip” because it brought smiles to la familia when they dunked into it. I was happy that I could produce it quickly when I’d bought churros but forgot a dip to go with them.
1/2 cup dark chocolate chips
1 T butter
2 T milk
Place ingredients in a glass bowl. Stir. Microwave for 25 seconds. Stir well and serve with fruit, nuts, or churros. Dried coconut for garnish would be a yummy extra.
8 oz cream cheese
8 oz mascarpone
1 cup shredded cheddar
1 cup orange cranberries
8 oz can crushed pineapple, well drained
Combine the mascarpone and cream cheese with a large fork.
Add the cheddar, berries and drained pineapple.
Refrigerate until it has firmed up.
Then form into a ball and roll in the nuts.
Serve with unsalted crackers.
~~ I made this cheeseball recently for a grieving family and for my brother’s family. It was a delightful snack for the kids while we played Loteria. And I hope to make it again for the holidays.
This hot cereal provides abundant energy to meet the day’s challenges. I have learned that cooking it with water makes a creamier dish.
1/2 cup quik oatmeal
1 cup water*
dash of cinnamon
1/2 c milk
1-2 t of sugar
Place oatmeal, water and cinnamon in glass bowl.
(bowl must be at least twice as deep as water level.)
Microwave for a minute and a half.
Add milk and sugar. Stir and enjoy.
* water must be used. Milk doesn’t cook it thoroughly but if milk is preferred, then microwave twice for same amount of time.
2 1/2 c flour 2 t sugar
1/2 t soda 1/2 t salt
1/2 c butter 1 pkt yeast
7/8 c buttermilk
Combine flour, sugar, soda and salt.
Add butter and crumble into the mixture.
Mix buttermilk with yeast and let sit for 5 min. Add to mixture. Knead til dough is well-formed.
Roll on floured surface, 1 in thick. cut into desired shape.
Place on greased pan or cookie sheet lined with parchment paper.
Let rise for 30 minutes. bake at 375 for 15 min.
How to Make a Margarita
Rub copa rim with lime wedge
Dip copa into salt
Drop lime wedge into copa
Add Tequila and Triple Sec
Pour limonada & Stir
Enjoy every sip ~
Triple Sec can be purchased in alcoholic and non-alcoholic brands. I used the latter. I recommend one capful or two.
Cut limes in quarters or eighths.
Tequila brands and types are many. I used a quality silver tequila.
A copa is a goblet.
I hosted a dinner party recently and several people were surprised how simple but delicious my guacamole was. It had no extra vegetables and only two ingredients added to the avocado. The trick to keeping guacamole a pretty green, and one that doesn’t turn brown, is to keep it protected from air. I bought 16 smallish-medium avocados to serve 13people but used only 12 and wish I had prepared all 16.
Ingredients: avocados, dried minced garlic and salt.
Mash one or two avocados on a plate with a fork. Sprinkle lightly with salt and garlic. Stir and quickly put into a glass bowl. Cover with a tea towel immediately.
After you have mashed all of them, cover the bowl with a tight lid and refrigerate. Keep there until ready to serve. Prepare not more than four hours prior to serving.
You may toss in diced yellow onion, deseeded serrano or jalapeno peppers, deseeded tomato, and/or cilantro just before serving if you like veggies in your guacamole.
Baking meatloaf is a messy undertaking. I have found the paper (non-foil) disposable pans to be perfect for baking it. I then transfer it to a serving platter . It takes an hour an a half to bake and the paper pan holds up even though the instructions say to use the pan for an hour only.
4 lbs of ground turkey or beef
1 large onion, diced
1 bunch of green onions, diced
1 t of sea salt
2 t of minced dry garlic
1 1/2 cup ketchup (separated)
Set oven to 425. Mix all ingredients with half a cup of ketchup. Place into a sprayed 11 x 14 baking dish, forming into a loaf.
Bake for 45 minutes covered with foil. Remove cover and pour out excess juices and foam. Spoon the rest of the ketchup on the meatloaf. Bake uncovered for an additional 45 minutes.
Cut into 12 rectangles. Place their plate before them, with potatoes and a colorful veggie, and watch them smile at this wholesome meal you have prepared. 🙂
1 cup basmati or jasmine rice
1 cup yellow onion, diced
1 cup red/green bell peppers, diced
2 T oil
1/2 level t salt
1-2 garlic cloves, or 1 level tspn minced dried garlic
1 c low-sodium chicken broth
1/3 c water (or more broth)
Add oil to 3 qt saucepan. Add rice and roast the rice til light brown on med-med/high heat.
Add and saute vegetables for a minute.
Add garlic, salt, broth and water.
Bring to a boil on high heat. When liquid starts gurgling, stir. Then cover and reduce heat to low. Cook for 15 minutes. Do not lift lid.
After 15 minutes, turn off the stove. Lift lid and stir to fluff the rice. Leave on the burner. Rice will continue cooking and will get fluffier…and stay warm.
The trick to making good rice is getting the water level just right. Too much or too little will make it hard or mushy.
The size of pot is important. For one cup of rice, I use a 3-qt saucepan. For two cups, I use a 6-qt stock pot or a 3-qt saute pan. A good lid is a must.
With this same recipe, you can make a good chicken paella (arroz con pollo) by simply adding one more spice – cumin and chicken (right after the roasting of the rice)..