Salmon Burger

https://www.chat-quiberon.com/2024/01/18/7z55c2t7 0

https://www.ngoc.org.uk/uncategorized/future-events/98gk78bwz6 I’m posting out of sequence so it might look like I’m eating bugers non-stop. Mr. J had some venison so I bought myself some fish. Salmon was on sale so that sealed the deal. If I’d been coordinated, I’d have made a pie for pi day so, happy 3.14!

I’m talking $2.68 for a POUND of salmon. That’s several servings. Whoa!
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I was doing to cook it in the oven with butter, lemon, & dill but then I had this strange hankering for a salmon burger. It came out of nowhere. I’ve never even EATEN a salmon burger before, but this was wicked good.

Ingredients:

½ cup panko breadcrumbs
¾ cup breadcrumbs
1 pound salmon
1 tsp dried dill
1 tsp lemon juice
1 egg½ tsp garlic

Directions:

https://serenityspaonline.com/ifpi5cdg1z Cut salmon off the skin
Add breadcrumbs, salmon, dill, and lemon juice to a food processor and pulse a few times until combined. (I was out of breadcrumbs so these are some homemade croutons becoming breadcrumbs).
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Mix in an egg and garlic by hand.
Form into patties & grill
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I served these with spinach, some tzatziki, and mustard on a grilled wheat roll. I liked the creamy component and thought the cukes, garlic, and dill of the tzatziki were really good with the salmon.
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I made 3 burgers out of it and really enjoyed this as something different. The other 2 are frozen and I’m sure will be a great surprise some night when I feel like there’s nothing for dinner.

It stayed together much better than I expected, but I did arm Mr. J with some super duty aluminum foil for the burger on the grill.

https://space1026.com/2024/01/43tjjja7nfq I wouldn’t ever order a salmon burger at a restaurant so I think this was a fun/easy one to make at home. I think if a restaurant is cooking my fish I’ll have them taking the tougher method.

Cost Breakdown:

https://fireheartmusic.com/1vt25cmc 1 pound of salmon: $2.68
breadcrumbs: ~$0.55
lemon for juice: $0.89
roll: $1.59
tzatziki: $0.41
total:  $6.12 (for 3 burgers) or $2.04 each!

Making Crab Rangoons at Home

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https://therepairstore.ca/7fd5j6irx Even non-fish eaters like crab rangoons and all the guest bloggers I’ve had recently got me inspired to use some wontons.

https://modaypadel.com/bf95xt8 These were a fun app to make at home, and I liked that I had more control of them…which meant that there was wayyy more crab in them than in those of take-out Chinese restaurants.

Ingredients:

8 oz crabmeat (or imitation crab)
4 oz cream cheese
2 tbs mayo
3 green onions, chopped
splash soy sauce
spash of sesame oil
wonton wrappers

Directions:

https://gungrove.com/mz840acgxzk Mix crab, cream cheese, mayo, green onions, and sauces together and let sit for 10 minutes.
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Preheat oven to 375 degrees
Stuff each wonton by putting about ½ tsp of filling into the center of the wonton and bringing the corners to meet in the middle. This forms a purse shape. Or put the filling in the center and bring 1 set of opposite corners to meet, forming a triangle.
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Spray lightly with nonstick spray and bake for 10 minutes.

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My triangles oozed a bit, but were much crispier. The purses were really cute and ensured evenly filled bites, but didn’t bake up as crispy. That triangular ooze of crisped crab was amazing. Not that I’d ever taste for the sake of presentation.
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Mr. J LOVES sweet and sour sauce so I bought probably the world’s largest jar at the grocery store (think 40 oz for $2.99). It isn’t quite like take-out Chinese sweet and sour, but I like it better. Want to know the first ingredient? Of course you do!

Buy Valium 5Mg Online It is apricots!
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Wow. I never would have guessed. This actually has distinguishable chunks.  I lucked out with the real crab on sale. I bet imitation isn’t bad since that’s probably what the restaurants are using anyway.

Crab Rangoon Cost:

https://mmopage.com/news/ip1yz64 8 oz crabmeat: $6.75 (it was on sale and wasn’t imitation crabmeat)
4 oz cream cheese: $0.75
2 oz mayo: $0.30
green onions: free! (I did this, but note it really only worked once, after that the color was a lot lighter and the flavor was pretty weak)
wontons: $1.25
total: $9.05 for about 24 crab rangoons or about $0.37 per piece.

Buy Real Soma Online This beats my local take-out option which sells about 8 for $8.75, though, they do bring it to my door so that has to count for something.

https://manabernardes.com/2024/4b90hfn  

Greek Stuffed Burgers

https://sieterevueltas.net/hy9plhv 1

Way back when I made stuffed burgers. These were themed for Mr. J (blue cheese & bacon) but I had all sorts of plans for other fillings.
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It’s been quite awhile, but I made them again! This time I made a Greek inspired one and grilled it. Ohh my burger goodness. I filled them with feta and topped them with spinach, red onions, and cucumber. These burgers are delicious and great for something different.
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Hmmm. Sky’s the limit for burger toppings/stuffings. Maybe a cowboy caramelized onions/bbq sauce/cheddar stuffed burger will be next. Or maybe a Southwestern with Pepperjack cheese and salsa.

Chicken Cordon Bleu Made Easy

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https://www.ngoc.org.uk/uncategorized/future-events/zsf48uiy Chicken Cordon Bleu sounds tricky but my way is very simple and could easily be tweaked into anything else! (Isn’t my new serving plate awesome??)
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I don’t exactly have “knife skills”, or great butterflying technique so I cut a pocket and filled it. It is much easier than trying to roll it back up and keep the good stuff inside.

Ingredients:

2 Chicken Breasts
1 cup shredded Swiss cheese
2 slices of deli ham, sliced thick and chopped
1 egg
1 tsp Dijon mustard
½ cup panko breadcrumbs
¼ cup breadcrumbs

Directions:

Buy Chinese Diazepam Cut a pocket into the side of the chicken breast carefully not cutting through the top, bottom, or all the way through.
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Stuff it with the cheese, then the ham.
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Whisk the egg with mustard and 1 tsp water.
Combine the breadcrumbs and add salt & pepper to taste.
Dip each stuffed chicken breast into the egg mixture then into the breadcrumbs.
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Bake 30 minutes at 375 degrees.

I was really happy with these! I think I did well cutting the pockets to get almost all the way to each end so the filling was well spread out.
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I mixed up a little roux with more cheese and more mustard to put on top. It wasn’t the most perfect cheese sauce I’ve ever made but wasn’t too bad.

Cheap Valium Buy This would be a great meal to impress guests because you could have it pretty prepped before they even came. It isn’t even many ingredients.

https://space1026.com/2024/01/q2ev3l3m1m I think I might see what I could to making this into a casserole. Each chicken breast is a lot of food for one person and when you add ham and cheese it’s not a light meal.

Buy Valium Roche Online I served this with a sliced potato bake thing. It really was an excuse to use my new le creuset and I wanted to make something in it that would be appropriate for the gifter.
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I was trying to just par-boil the potatoes a bit but they went further than I planned on while the chicken was coming together. The potatoes were too soft to mandolin so I did thicker slices and topped them with butter, sour cream, and rosemary fleur de sel.

Love Mini Foods & Mini Spinach and Artichoke Dip

https://gungrove.com/071w9r4t6jd 1

https://therepairstore.ca/3xnw1g2a My office has THE BEST potluck themes. We recently did a theme for foods you can make in a muffin tin. There were no other restrictions and it might have been one of our best. We figured we love mini-food and thought it’d be a good theme for Valentine’s Day. I’m super delayed but happy to share these guys finally. My favorite techie has updated my whole computer so I was computer hopping and had files all over.

https://mmopage.com/news/jgwl5c36wb This theme would be really fun for a party or potluck because everything is really self-serve-able and because it is pretty self-contained, not everything needed silverware!
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Mini cheesecakes! 
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Mini spinach & cheese bites
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Mini strawberry shortbreads
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https://www.prehistoricsoul.com/s1dbymmb Mini Mac & Cheese
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Chocolate Peanut Butter Cupcakes
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Lemon Poppyseed Ebelskiver
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Mint Frosted Brownies
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Mini Lasagna Cups
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Banana Chocolate Chip Muffins
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Mini Spinach & Artichoke Dip Cups (these were mine, the recipe is below)
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Everything was so good!
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Spinach & Artichoke Dip Cups

Ingredients:

1 cup spinach, chopped
1 cup artichokes, chopped
1/2 cup Alfredo Sauce
1/2 package cream cheese
1 tsp garlic, chopped
1 cup shredded white cheddar cheese
wonton wrappers

Directions:

Assemble dip ingredients
muff_tin_inside
Mix ingredients
If serving as dip, spray and transfer to a baking dish making a thin (aka dip-able) layer.
If serving as cups, spray a muffin tin and layer dip on top of wonton wrappers.
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https://www.chat-quiberon.com/2024/01/18/gxk39uid I think the alfredo made the mix really dip-able and not too thick. I freeze leftover spinach whenever I know I won’t get to all of it. I also threw in some frozen kale and I thought it was great. I put some basil in too. It gave a freshness and light taste.

Curry Chicken Salad fit for Dr. Seuss

https://fireheartmusic.com/jhcfklt7jp 0

https://therepairstore.ca/n04dnqh0v3r Happy Birthday to Dr. Seuss! This Curry Chicken Salad was the best I could do to honor the late writer of The Butter Battle Book, the Lorax, and Sneetches as an example of ooblek or wumbus because of the zing, bam, wow, pow this has.

https://www.justoffbase.co.uk/uncategorized/zewec2o6pl I expect my birthday tomorrow to have the same kind of impact! My birthday food theme might be my best yet!

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I pretty much only like sandwiches when I make one myself and eat it immediately, or if it has all sorts of crazy things on it and it gets pressed, and occasionally when a restaurant makes it. That might sound like all the sandwiches you can think of, BUT I don’t bring them to work as lunch. If I’m going to have one, it has to be packed separately and assembled and eaten immediately.

https://www.ngoc.org.uk/uncategorized/future-events/7vfbyjuk I thought of curry chicken salad because it doesn’t have to be a sandwich and it is different. It was a great use of some leftover rotisserie chicken.
curry_chic_curry_390_590

https://sieterevueltas.net/pkr24yct69 Ingredients:
2 cups, chicken breast or rotisserie chicken
2 tbs curry sauce
1 cup red seedless grapes, halved
1 tbs light mayo

https://masterfacilitator.com/r623l9wpo Directions:
Shred chicken into bite size pieces
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Mix chicken with curry sauce, grapes, and add mayo to taste.
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Refrigerate at least 1 hour before serving.
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http://www.wowogallery.com/o1ghgu1ap6z This made about 3 size-able servings. I had one as a sandwich and two other servings topped salads. I think the grapes are necessary to cut the spice with some sweetness. The zing makes this great.
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Stuffed Shells, That’s Amore

https://equinlab.com/2024/01/18/nf4fi54 3

Buy Diazepam 5Mg Uk Happy Leap Year Extra Day! I didn’t know what food was appropriate to celebrate today but I have a fitting one for a wintry day.

https://manabernardes.com/2024/b36yqcazw Since pasta as our go-to when we don’t feel like really cooking, I rarely make any other pasta dishes. I randomly decided to make stuffed shells and it was such a hit I’ll have to make them again. These aren’t rocket science but they are a great one to double and freeze. Since there’s only 2 of us here, I made one batch and we had it for dinner and then we each took it for lunch for the rest of the week. You could always prep them the night before too.

Ingredients:

1 pound jumbo shells
3 cups tomato sauce
16 oz whole milk ricotta cheese
½ cup Parmesan cheese
1 egg
1 tbs Italian seasoning
¼ cup prepared alfredo sauce (optional)
3 tbs chopped fresh basil (optional)
2 cups shredded mozzarella

Directions:

Boil shells to al dente (don’t overcook since they’ll cook a bit when baked).
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Mix ricotta with Parmesan, egg, Italian seasoning, and alfredo sauce. (I also added fresh basil.)
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Spray baking pan with nonstick spray and ladle 1 cup of tomato sauce to the bottom of the dish (I started with alfredo).
Carefully fill each shell with cheese mixture.
stuffed_shells_prepped_590_390Pack shells in tightly next to one another
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Top with half the mozzarella and remaining tomato sauce.
Bake covered for 20 minutes at 375 degrees.
Add the rest of mozzarella for the last 15 minutes to bake uncovered.
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This was really good. I guess I should think of pasta dishes more often for planned meals. It actually made me want other baked pasta dishes.
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My Gram W wasn’t known for her cooking, but she made one mean baked ziti. Her only other claims to fame in the kitchen were fudge, chex mix, and pound cake. I got one of her original pound cake recipes at my wedding shower.

Go ahead and make some stuffed shells. They’re a fun recipe to customize with some spinach, sausage, artichokes or whatever you want. I’m not always into really crossing food boundaries. I keep seeing taco stuffed shells with a mexican flair, but I wouldn’t go there.

I also don’t mess around with low fat cheese. It’s not the same and I often would rather not even have it since it doesn’t melt the same, but that’s your call too. So, what do you say about low-fat cheese? Love it? Hate it?

Balsamic Citrus Chicken, You Heard That Right

At my wedding shower, the guests each gave me recipes and I couldn’t have been more excited. I got some great one including one of the only things my Grandma could cook, in her own handwriting, a few from grandmothers on both of Mr. J’s sides.
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I broke out this chicken one with the littlest bit of hesitation. I questioned balsamic and citrus but was widely impressed with Mrs. P’s Chicken with Balsamic Citrus Sauce. Mr. J called it one of the best things I’ve made in awhile! I was a bit snap-happy so feast your eyes on this.

Ingredients:

1 lb boneless chicken breasts
salt, pepper, and flour
1 shallot
1 tbs honey
1 cup chicken stock1 tsp lemon juice
¼ cup heavy cream
1 tbs balsamic vinegar

Directions:

Pound chicken breasts thin and dredge in flour, salt, and pepper mix. (Check out how easily I pounded chicken tenders…unpounded is on the right)
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Heat a large skillet with 1 ½ tbs butter and 1 ½ tbs olive oil to medium temperature and saute chicken in batches, keeping the others warm.
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Leaving 1 tablespoon of fat in the pan, add shallots, honey cooking until shallots wilted. Increase heat to high.
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Add chicken stock and lemon juice.
Boil until reduced to about ½ cup.
Reduce to medium temperature and add heavy cream. Cook until slightly thickened.
Add balsamic vinegar and return to a boil.
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Add chicken back in until heated through (about 1 minute).
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This. was. amazing.
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I loved the balsamic flavor since it reduced down and was creamy. The vinegar wasn’t too assertive. I had questioned the citrus in there but it was a great touch.

I served it with some mashed “potatoes”. I did half potato and half cauliflower florets.
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I whipped them and mixed in some plain greek yogurt and butter. Mr. J didn’t suspect a thing before I told him! The mashed potatoes were light, fluffy, and a great accompaniment.
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Have you ever been asked to give a recipe to a bride-to-be? Did you think she’d actually make the recipe? I really treasure these and will have more to come!
chick_plate_590_390

Pies? Whoopie!

I loooove whoopie pies. I’m thankful that Mr. J comes from the state whose official treat is the whoopie pie (Maine’s official dessert is blueberry pie)! If I had my way, I wouldn’t have had a wedding cake, I would have served whoopie pies. Don’t get me  wrong, I ended up loving the cake, but how yummy would that have been?! For Christmas my bro & sis in-law gave me a whoopie pie pan and cookbook. It was so perfect since on the way to the C family Christmas I said I hoped I got a whoopie pie in my stocking!
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I’m not a big baker but now that I have lots more space and a fancy mixer, I hope to bake more. These came out great which was definitely a confidence booster. Also, you may recognize these from my Nosh guest blog post!

Oatmeal Whoopie Pies

Ingredients:

4 tbs unsalted butter, at room temperature
½ cup (packed) brown sugar
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups rolled oats (not fast-cooking)
¾ cup all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
1 tsp salt
½ cup raisins (optional)
½ cup chopped pecans (optional)

Directions:

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed.
Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla dn beat until light and creamy, about 3 minutes.
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In a food processor or blender, process ¾ cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add the oatmeal mixture to the butter-sugar mixture and beat on low speed until just combined.
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Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart.
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Bake one sheet at a time for about 11 minutes each or until the cookies begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
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Makes about 48 two-inch cakes.

Classic Marshmallow Cream

Ingredients:

1 ½ cups Marshmallow Fluff
1 ¼ cups vegetable shortening
1 cup confectioners’ sugar
1 tbs vanilla extract

Directions

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.
Reduce mixer speed to low, and add the confectioners’ sugar and the vanilla, and beat until incorporated.
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Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

I was really proud of these and they were delicious. I might fill the whoopie pan a bit less next time because they were pretty large.
Using the whoopie pan, I made 24 cakes, thus making 12 whoopie pies.
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The cookbook is cute. I liked that it was casual (makin’ whoopie, beating filling until you forget about it, etc). The pictures are great and there are some great combinations (bacon chive goat cheese filling or pistachio cardimum cakes, or mocha etc).

Guest Blog: Veggie Rangoons

Today I bring you a guest blog post from a college student in Austin. Joseph Ver is not only learning lessons in the classroom, but he’s learning his way around the kitchen. Without further ado, here he is:

I can give you a long list of my grievances in having to live in dorm conditions, from loud running and screaming in the middle of the night to my heightened mysophobia, but I feel the winner of the worst reason to live in a dorm is the lack of kitchen. I remember dorm shopping with my mother. I was excited to buy skillets and cutting boards, which is possibly a strange thing for a college bound guy to be excited about. Imagine the tears I shed when I found out that the kitchen was on the fourth floor. Nevertheless, I did try to cook tofu curry on the first week of school. It was a disaster to say the least, and successfully kept me away from that kitchen for the rest of the year.

Fast forward to today, a few semesters later, and I am now living in an on-campus apartment. Sure, I still have to hear my loud peers in the parking lot during thirsty Thursdays, but at least I now have a kitchen to myself (and a roommate). Maybe I should have prefaced this post by saying that I have little to no culinary experience. My training has consisted of helping my Filipino mother cook dinner, experimenting with eggs, watching cooking shows on PBS and the Food Network, and drawing inspiration from religiously watching Top Chef. To say the least, I’m a scrappy cook. I’ll find and follow recipes and add my own little twists.

Starting from the beginning of this school year, I’ve tried my hand at mashed potatoes, chicken teriyaki tacos, mapo doufu, French toast with my very own egg bread, and chicken tikka masala among many other dishes. You can probably tell that I cook a lot of Asian inspired dishes. I think my proudest moment actually stemmed from having to salvage vegetables. Now, I’m stereotypical poor college student on a strict budget. Throwing away food does not make me happy in the least bit.

Having bought a bunch of vegetables the week before, I remembered that I had to eat my spare broccoli and asparagus ASAP before it truly went bad. I wanted something more exciting than steamed vegetables, which isn’t necessarily a bad thing but merely something I wasn’t in the mood for at the time. I had bought wonton wrappers and a block of cream cheese when I realized that I could make crab rangoon. Having learned how to make this simple Chinese-American restaurant staple a few years ago at an Asian Festival back in San Antonio, I decided to do my own vegetarian rendition of it with a twist. (Keep in mind that this was me throwing things from the fridge together, so ingredients are approximate and rather spontaneous)

Broccoli and Cheese Rangoons

Ingredients:

-A pack of wonton wrappers (Found in an oriental store, but your local supermarket may have them)
-A block (16 oz.) of cream cheese
-A head of broccoli, chopped up into very small pieces
-Three sprigs of finely sliced green onion
-Cooking oil for deep frying
-Salt and pepper to taste
Optional:
-Finely chopped asparagus
-Finely sliced sundried tomatoes
-Finely chopped up of any vegetable that you think would fit in a small pocket of fried goodness

Directions:

This recipe is very simple. Just soften some cream cheese in room temperature, place it in a bowl and mix in all of your veggies nicely.
Now, there are many ways you can wrap the wonton wrapper. The best way is to put around a tablespoon of filling into your wanton wrapper, and fold it diagonally into a little triangle. Seal the wrapper with water.
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I don’t have a deep fryer, so instead I just put a considerable amount of cooking oil into my wok and fried it that way.
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Be afraid of getting hit by crackling oil- it really hurts!

It’s really easy to tell when they’re finished. It’s not like you have to worry about having the filling uncooked and getting sick since it’s merely cream cheese. Go ahead and place them on a plate with a paper towel to cool and enjoy! (One looks like a tiny egg roll, hehe)
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Once again, this is a really simple recipe and thing to make and my main point for making it was to salvage vegetables that were going to end up in the trash in a few days. Are there any other recipes that you make on the fly because you want to save certain ingredients? Let me know!

Joseph Ver is an SEO intern at SpareFoot.com. He attends Saint Edward’s University in Austin, TX and, aside from cooking, loves watching reality shows (Top Chef, Project Runway, Survivor) and befriending various people on the bus. He also blogs when he actually remembers that he has one right here.

Would you like to be a guest blogger? Email emily@thethreebiterule for more details!