Wednesday, July 21, 2010
I'm always on the lookout for healthy, fresh, summer recipes. I am SO glad I found and tried this one. Absolutely delish! We used 2 cans (7.5 oz. each) of wild salmon, from Aldi as the base. The burgers stuck together pretty nicely, but I sprinkled some extra bread crumbs in to help. Also, forming the patties on wax paper before frying definitely made this easier. I served these on whole wheat deli flats with homegrown lettuce, tomato, and sliced onion. The special sauce is a must! They're also amazing with cocktail sauce. I served this with vegetable couscous and fresh, homegrown beans. Plus we had homegrown cantaloupe for dessert !It was to die for!
16 oz. canned salmon, drained and flaked
1/4 cup chopped fresh parsley (I used 4 tsp. dried parsley...same diff.)
2 TBSP finely chopped onion
1/4 cup Italian seasoned dry bread crumbs
2 TBSP lemon juice
1/2 tsp. dried basil
1 pinch red pepper flakes
1 tablespoon vegetable oil
2 TBSP light mayonnaise
1 TBSP lemon juice
1 pinch dried basil
In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.
Wednesday, July 14, 2010
This cool, rich, and tart dessert is the PERFECT treat for a hot summer night! Plus it takes literally 5 minutes to make...again, PERFECT! Keep leftovers (if there are any!) in the freezer. Side note: make sure the lemonade is frozen when you add it (mine was not, and the mixture got soupy and spilled out over the sides...totally my fault!).
1 9-inch graham cracker pie crust
1 8 oz. container frozen whipped topping, thawed
1 14 oz. can sweetened condensed milk, chilled
1 12 oz. container frozen lemonade concentrate
Optional garnish: fresh lemon wedges
In a large mixing bowl, quickly and gently combine the whipped topping and chilled condensed milk just until blended.
Fold in the frozen lemonade concentrate. Again, work quickly so that all of the ingredients stay nice and cold and do not start to become soupy.
Pour filling into the pie crust and freeze for at least 6-8 hours before serving. Store leftovers in the freezer.
Saturday, July 3, 2010
I am in love with this quick, easy, healthy, and tasty dinner! I have SO been craving something nutritious after all the junk I've been consuming lately. This was a real winner and a meal that I will definitely make again! The best part...every ingredient (except the shrimp) can be found in our communal family (mine and my parents) garden! Honestly, only the squash and zucchini came from there, but when I make this later on in the summer (after the corn and tomatoes are up), this meal will be even cheaper! This meal was simply awesome...I usually don't like squash/zucchini, but in combination with those tasty shrimpers, I couldn't help but love this (the butter didn't hurt either!). :)
2 TBSP butter
2 TBSP olive oil
zucchini, sliced diagonally
yellow squash, sliced diagonally
4 garlic cloves, diced (I didn't have these, so I just sprinkled garlic powder in the butter/shrimp during this step--still turned out awesome!)
shrimp (peeled, deveined, tales left on)
2-3 ears of corn, kernels cut off
grape tomatoes, sliced in 1/2 lengthwise
salt and pepper
fresh herbs, if desired
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet (I had to pull out my huge electric skillet!) over medium heat. Add minced garlic (or sprinkle garlic powder). When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.
Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.
Hint: Much better after it’s been allowed to cool for a bit!
P.S. I served this with CousCous w/ Chives and Saffron, from Darrenkamps. So good mixed together!