Air Fryer Novice

 So, who  got a new air fryer for Christmas? *Raises hand*

Yep, I have joined the cool kids club!

Want to hear the funny part? 

I actually had an air fryer given to me through the blog. It was a very nice one, but on the larger side. It was very intimidating, at least to me. Plus, we don't have a lot of extra counter space in the kitchen and when I decided I wanted an ice maker, I decided the air fryer had to go. I found it a very lovely home with a friend, and she was super excited. (And that ice maker? One of the best purchases ever!)

Fast forward to this past fall and I had the opportunity to have another air fryer given to me for work purposes. I did learn from the last time and asked for it to be a smaller model. We still didn't have the counter space for it, so a new microwave cart was promptly ordered and it now resides happily on the bottom shelf. 

I will fully admit I am having fun playing around with it, finding all sorts of things to make in it. From frozen taquitos and jalapeño poppers for our New Year's Eve appetizer buffet, to tasty weeknight meals. 

One of the first dishes I knew I wanted to try was salmon-for my boys. I don't eat salmon (thanks to a nasty food poisoning over 20 years ago) but oh my they love it. So, I knew I would score major wife/mom points with this one! 

This is the easiest fish recipe ever, and it comes out with immense flavor. Since I don't eat it, I will share what the hubby said after the first bite. "Oh my gosh. It's moist. Falling apart tender. I taste sweet, savory and a little tang too." Both he and the teenager agreed it was 100% delicious and I had their "permission" to make it again and again. I would say that is a rave review!

If you're experimenting with your new air fryer, or even a seasoned pro, I hope this simple but oh so flavorful salmon makes it way to your table soon. And be on the lookout for more air fryer recipes as I get more comfortable with my new toy!

What Temperature To Cook Salmon In The Air Fryer

Various recipes will say temps between 350 and 400. I did 400 because my filets were a little thicker than 6 ounces. 

How Long Do I Cook Salmon In The Air Fryer

Again, different recipes have different cook times. Some say it's done as quick as 7-9 minutes. This one takes a little longer. The size of your air fryer will determine cook time.

Can I Use Oil In The Air Fryer

When you want to use oil on something in the air fryer, be sure to put it directly on the food. Brushing or spraying oil on the food itself helps to protect the air fryer surface.

Should I Use Salmon With or Without Skin

You can use either in this recipe, but I will tell you while I prefer skin off, it would help to keep the salmon together once cooked. This was super fragile and fell apart very easily-having the skin on would have helped to prevent that. Salmon skin is absolutely edible, and would nice and crisp in the air fryer.

 How Do You Know Salmon Is Cooked In The Air Fryer

Salmon turns opaque when cooked and becomes very flaky. But the only sure way to know it has reached that 145 degree temp is with an internal meat thermometer.

 

Easy Air Fryer Salmon

2 salmon fillets, 6-8 ounces each

1 TBS stone ground mustard

1 TBS brown sugar

1/2 TBS olive oil

1/2 TBS soy sauce

1/4 tsp. garlic powder

Salt and pepper

Fresh parsley

Lemon 

Preheat air fryer to 400. (Check your manual- mine needs about 5 minutes) In a small bowl combine mustard, soy, brown sugar, olive oil, garlic powder, salt and pepper.  Using paper towels, dab salmon dry on both sides. Brush mustard mixture on salmon, on both sides. Sprinkle with extra salt and pepper. Place in air fryer basket. Cook for 10-15 minutes, until internal temp of 145. Carefully remove and garnish with parsley. Serve with lemon and tartar sauce if desired. 

Best Tips

You can use salmon with or without skin. I prefer without.

Air fryer size will alter cooking times. Mine is an 8 quart. 

Start checking salmon after 10 minutes and continue cooking until a meat thermometer reaches 145 degrees.

The salmon will be very fragile. Use a sturdy, flat spatula to remove. It might still fall apart. 

Dijon or spicy brown mustard would also be delicious.

You can substitute honey for brown sugar. 

Want a great homemade tartar sauce? Here is my recipe. 

Shared at Weekend Potluck

Summer Time App Or Light Supper

 Summer is quickly approaching and I am 100% here for it. Anyone that knows me knows not only is summer my favorite season, but I like it HOT! The hotter the better. Some who know me very well find this odd because I am what my grandma called a "hotbox". Yes, I'm the girl running around in flip flops in winter and running the AC year round. So why would someone who is always on the verge of spontaneous combustion like the heat and humidity of the next few months? 

Easy. As my husband says "You don't have to shovel sunshine!" I can always find relief inside with some chilly AC, or even better in the cool waters of a pool! If I had it my way every day of summer would be sunny and 85+. 

One thing I do find myself saying a lot during the dog days of summer is "It's too hot to cook." Now, 9 times out of 10, I end up cooking anyway, or I've already looked at the forecast when meal planning (yes, that is how OCD I am....I check the weather before I plan meals for the upcoming week.) and planned on a light meal in anticipation.

Some of the things we love on those nights when the thermometer still reads 90 at supper time are pasta salads, tuna salad sandwiches,  and big salads topped with grilled chicken or shrimp. 

I also love taking dishes we usually eat as an appetizer and making them into a main dish. This Bang Bang Shrimp is a perfect example. The amount this recipe makes is great for a cookout app, but if I take the same amount, add a pasta salad and fresh summer time fruit (hello, watermelon) on the side, it's a light meal perfect for a scorcher of an evening.

Now, this quick version of the favorite appetizer does take a little help from the store with some frozen popcorn shrimp, so you will have to turn the oven on. But it's not for long, and if you happen to have an air fryer, you could always cook the shrimp in that instead! 

I can't wait for those nights when it comes time for supper and I'm hot from being outside in the sun all day. Or better yet, tired from a fun day at the pool. Summer is my time and I am ready to welcome it, and all of its tasty foods with open, tanned arms! 

 

Bang Bang Shrimp

1 (18-20 oz.) box frozen popcorn shrimp

1/4 cup sweet Thai chili sauce

2 TBS mayonnaise

1 1/2 TBS honey

1 TBS sriracha

Boston lettuce, for serving

Chopped green onions, for garnish

Sesame seeds, for garnish

Cook shrimp according to package directions. I add a few extra minutes to make sure the shrimp are nice and crispy. In a medium bowl whisk together chili sauce, mayo, honey and sriracha. When the shrimp are cooked, transfer to a large bowl. Pour dressing over and gently mix until well coated. Serve on lettuce leaves, garnished with green onions and sesame seeds. 

 

Shared at Weekend Potluck

It's All In The Sauce

When I am thinking about a copycat recipe from a favorite restaurant the brainstorming and research that goes into what gives the dish the "it factor" can sometimes take a while to gather and perfect before I am ready to recreate it. 

I want to make sure it tastes as close to the original as possible. I love the look on my boys' faces when they bite into a dish and immediately say "This tastes just like it!" It gives me a great sense of accomplishment and fills my foodie heart with joy.

Years ago I tried to make an at home version of McDonald's Filet-O-Fish and I will 100% admit I was lazy. It looked pretty simple from the outside. Fish. Cheese. Tartar. Bun. Done. Well, I wasn't quite into the details as I am now (at the time I think Alex was maybe 3-4 and I was just trying to get people fed). 

This time around I decided it was time to do a little research to see what I could do to get them spot on. I knew 3 things for sure going into it. The fish has to be breaded not battered, the cheese has to be American and finally, that tartar sauce. Oh, the sauce. Let's face it, to make a copycat of this famous sandwich, the secret is in the sauce! That is where the flavor comes from and what needs to be perfected to make sure it tastes like you stopped at the drive-thru.

After reading some recipes online and articles speculating what was in the sauce, one ingredient stood out that I would have never guessed. Capers! I love capers and they give McD's tartar sauce that little something extra that makes you crave a filet-o-fish at 10 o'clock at night. Oh, that's just me? Oops.

The fish fillets I found were just the "normal" ones and I used 2 per sandwich because they are kind of skinny. Sometimes you can find ones labeled "for sandwiches" and they are more square shaped-and would be perfect for these! 

With many of us needed weekly meat-free meals during Lent, this was the perfect time to share this fishy secret recipe with you! Grab some fries and dinner is done!

 Copycat McDonald's Filet-O-Fish 

8 frozen breaded fish fillets, cooked 

8 slices American cheese

Hamburger Buns

Tartar Sauce:

1/2 c. mayonnaise

1/4 c. dill pickle relish

1 tsp. lemon juice

1/8 tsp. sugar

1 TBS capers, chopped

2 tsp. dried onions, chopped

2 tsp. milk

1 tsp. dried parsley

In a small bowl, whisk ingredients for tartar sauce. Chill for 1 hour. Bake fish according to directions, adding a few minutes for extra crispiness. When finished assemble the sandwiches: Add the fish fillets, cheese slice and a big dollop of tartar sauce. Serve immediately.

 

Shared at Weekend Potluck

Sushi With A Spoon

We are huge sushi lovers. Like boarder line obsessed. In fact, my birthday is next week and I've already declared I want to go to one of our favorite Japanese restaurants for my special day! (On a side note, if you aren't a sushi fan, and find yourself avoiding Japanese restaurants, check their menu because most of the ones we love offer many other dishes as well. So you can enjoy something else while those who want sushi can partake.)

Sushi is definitely one of those foods people either love or hate. There doesn't seem to be much gray area. I get it. The thought of eating raw fish doesn't appeal to everyone. A couple things though- if you want to try sushi and you're afraid of raw, there are plenty of options that include cooked seafood as well. 

I had never had sushi until about 15 years ago when Mr. E convinced me to try it. I was very leery of raw fish, so I stuck to California rolls for a long time. But then I branched out...and the minute I tasted raw sushi grade tuna for the first time, it was love at first bite! Now the raw varieties are definitely my favorites. 

Both of our boys are big sushi lovers as well. They each had tried it by the age of 2, and were instant fans. We have a rule though. Nothing raw until your older. So they too stuck to a California roll (since it uses imitation crab). Alex being older now eats all the raw and "weird" stuff, but Max is still limited to that Cali roll. But he doesn't care. He LOVES them! You should see him use his panda chopsticks with sushi. It's about the cutest thing ever. 

So you can imagine the major mom points I scored when I declared we were having California Roll Sushi Bowls for supper one night. I had some excited boys on my hands! 

These give you all the familiar flavors in a simple, fork friendly form! We couldn't get enough! They are already asking me to make them again. 

If you've never made sushi rice, join the club. I was a little imitated, but it was super easy. Read my notes below AND the directions on the package you buy. Where to buy it you ask? I found mine at Walmart in the Asian food aisle. Easy peasy! 

Don't like it spicy? Just leave the sriracha mayo off. I didn't put any on Max's either. It is nice to serve it alongside though for those who do. 

You could easily add veggies you like, omit ones you don't. I kept it pretty basic to the traditional California Roll, but you could easily switch it up. 

If you aren't a sushi lover, but these ingredients look yummy, I encourage you to give this a try. It might be a great introduction to a whole new world!

 California Sushi Roll Bowls

1 lb. sushi rice, rinsed and drained well

1 lb. flake style imitation crab meat, chopped

1 English cucumber, diced

3 carrots, peeled and grated

1-2 avocado, diced

1 (.14 oz.) package nori sheets

5 TBS rice vinegar, divided use

2 TBS sugar

1/2 tsp salt

1/4 c. mayo

1-2 TBS sriracha

1/4 c. soy sauce

Sesame Seeds

After rice is rinsed very well and drained, cook according to package directions. (mine was cooked with 2 1/2 cups water, brought to a boil, simmered on low for 15 minutes, stirring often. Then covered and allowed to sit off heat for another 15 minutes.) While rice cooks, in a small bowl mix 4 TBS vinegar, sugar and salt. Microwave for 1-2 minutes until sugar is dissolved. Stir. Allow to cool down a little. When rice is cooked, add vinegar mixture and stir well. In another small bowl combine soy sauce and remaining vinegar. In another small bowl combine mayo and sriracha. 

When ready to serve, divide rice among 4 bowls. Top with shredded imitation crab, diced cucumber, shredded carrots, and diced avocado. Drizzle each bowl evenly with soy sauce mixture. Drizzle with sriracha mayo. Sprinkle with sesame seeds and broken nori.

 Inspired by Cooking Classy

Shared at Weekend Potluck

Classic Never Goes Out Of Style

There are many classic dishes we've eaten for years in our family, and to us, no matter how retro they might be, they never get old. My mom's goulash, Grammy's chicken on rice, and slow cooker pot roast to name a few. 

These comfort foods are like a big hug at the end of a long day, and this casserole is one of our favorites we've been eating for years. It was one of the recipes I made as a newlywed, and once our boys came along, it shows up on my meal plan monthly.

It has the classic ingredients, plus a couple you might be surprised at. I have always made mine with peas, for a splash of green. Plus, I have added a panko topping for a little crunch. It's so good...I'm drooling just thinking about it.

Oh, and even better? It can go from stove to oven to table in about an hour! A simple supper for those nights you just can't handle complicated. Add a little side salad, or fresh fruit and dinner is done.

Lent begins this week, and I know many of you will be looking for seafood dishes for those meat-free Fridays. This should definitely be on your must make list!

Classic recipes are loved for a reason. No matter what food trends come and go, they stand the test of time and are loved by generations now and those to come!

Classic Tuna Noodle Casserole

1 lb. egg noodles

4 (5 oz) cans tuna, drained well

1 (10 oz.) bag frozen peas

2 cans cream of mushroom soup

1 c. milk

1/2 c. Panko breadcrumbs

2 TBS butter, melted

1 tsp. dried parsley

Salt and Pepper

Preheat oven to 400. Grease 9x13 baking dish. Cook noodles according to package directions. Drain well. Combine noodles, tuna, soup, milk, peas, salt and pepper. Mix well. Transfer to baking dish. In a small dish combine melted butter and breadcrumbs. Sprinkle over top. Sprinkle with parsley. Bake for 25-30 minutes until slightly browned and heated through. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Lunch or Game Day

I won't lie. This recipe was supposed to up on the blog weeks ago as an idea for a hot summer night when the thermometer still read 90 at 6pm and you needed something light and refreshing. Well...obviously that didn't happen. Oops.

So when I found the post sitting there in the draft folder, staring back at me, mocking me, knowing my OCD would kick into overdrive and I would be kicking myself for the mistake, I had to adapt.

Honestly, we eat this stuff year round. A couple years ago, I made it for our annual New Year's Eve buffet! Therefore, it wasn't that hard for me to find a way to share it with all of you now that fall is in the air.

This would be fantastic for Game Day! We are a football loving family and there are times we will be watching the game at home, just the 4 of us, and I still put out a party spread. It's fun to eat all day and cheer on our favorite teams. And it would be just as tasty in the parking lot while yo tailgate with your friends! It would easily travel in a cooler.

But if football isn't your thing, make a big batch on the weekend and have something yummy for lunch all week long.

Or if neither of those "trip your trigger" (As grandma used to say!) it would be terrific for any fall party as well! Get the friends around the bonfire and give them something to snack on while the hot dogs roast or the chili stays warm in the Crock Pot.

Delicious food can be enjoyed any time of year, any season you want! Don't box yourself if and think if you like it in July you can't enjoy it in September too!

Seafood Salad

1 lb. imitation crab, chopped
1 c. frozen cooked extra small shrimp, thawed
2 celery ribs, diced
1/2 c. mayonnaise
1 tsp. Chesapeake seasoning
1/2 tsp. dill weed
1 TBS lemon juice
Salt and Pepper

Combine shrimp and crab in a large bowl. In a small bowl whisk together remaining ingredients. Pour over seafood. Stir gently to combine. Chill until ready to serve, at least an hour. Serve with crackers.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Beach Dreams

It is FINALLY!!! Spring Break. (Sorry, I had to yell that because it seriously felt like it was never going to come. In January and February we actually have quite a few random days off school, but once March hit...pretty sure it lasted 8 weeks with 59 days!

Praise be, we have the next week off to rest, revive, rejuvenate and hopefully have a little fun too. Oh, and if you think the boy is more excited than me? It's a pretty even match! What can I say? I don't like sharing him; and I adore having him home with me!

We are not a traveling spring break bunch because of the annual beach vacation we take every summer. We went to Florida one time over spring break and I vowed never again. It just isn't my cup of tea. Too. Many. People. So, we have a stay-cation at home and find some fun things around here to do.

But it always happens. my social media feeds start to feature beach pics from all our friends that are sitting by the pool, splashing in the waves, or playing in the sand and I become a little melancholy. I'm sure it has something to do with the fact that "spring break" in Indiana doesn't really feel like spring. After all, it snowed here yesterday. Yes. I said. Snow.

This year I'm fighting those feelings. I decided if we can't be at the beach we can still feel like we are. These sandwiches are absolutely something we would enjoy during our vacay; and the boys immediately told me I have to make them when we are down there this summer.

I think these would be perfect for bridal or baby showers; and of course with it being Lent right now, many of you are always looking for new seafood suppers.

If you're headed to some place warm for your break, I'm very happy for you. (Seriously!) But please, try to pack up some of that warm sunshine and bring it back to the rest of us! Sharing is caring!

Shrimp Salad

1 (12 oz.) bag frozen salad shrimp, thawed & drained

1/3 c. mayo

1/2 tsp. Worcestershire sauce

2 tsp. lemon juice

1 1/2 tsp. Old Bay Seasoning, extra for garnish

1/2 tsp. seasoned salt

2 celery ribs, chopped

Pepper to taste

Mini Sub Buns

Boston Lettuce

Lemon Wedges  

In a large bowl combine shrimp, 1/2 tsp. Old Bay and 1 tsp. lemon juice. Set aside while you prepare dressing. In a small bowl whisk together mayo, remaining Old Bay, lemon juice, Worcestershire,  seasoned salt and pepper. Add celery and dressing to shrimp. Chill for 1 hour before serving. If mixture is very wet (mine was) drain some liquid off before serving. Serve on buns with lettuce, sprinkled with extra Old Bay & lemon wedges on the side.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Yes, I Know It's Fake

Have you noticed more and more people are becoming very brave online? And by that I mean they know they can sit behind their keyboards and spew out opinions and hide from the person they are saying it to. Yep, cyber bullying is a term that has invaded our culture and our homes. 

Well, me and my friends, aka food bloggers, know all too well how these comments flow freely and without much remorse from many. From the use of Minute Rice, to cake mixes, to condensed soups (the list could really go on and on) folks have opinions on all of them and they basically want to tar and feather any of us who use them. 

Now I will be honest, I haven't had near as many of the nasty comments on these said foods as many other bloggers. I don't know if it's because EMM fans are more polite, or like me, my followers are all for taking a short cut here and there to make sure dinner is tasty and still on budget. 

Today's recipe includes one of those "evil" foods a lot of people love to hate on. Imitation Crab. Oh my. Yes I said it. And before we go any further, yes I know it's fake. I know it doesn't have an ounce of real crab in it. And yes, I think it tastes good and I'm okay with it! If it isn't your thing, please move on, or heck spend the big $$$ on the real if you want. Whatever floats your boat. For us, the fake stuff works just fine, and leaves my wallet a little fatter. 

This is going to become a huge hit this summer to every party, cookout, picnic, and backyard barbecue you take it to. Everyone is going to want the recipe (sorry if when you tell them you get the crab hate too) and ask you to bring it again!

I actually served this as a main dish with some crusty bread and fresh cantaloupe on the side; and I know that is how we will enjoy many times this summer, on those hot nights when it's too hot to eat but you're starving! 

I love what I do, and I know there are downsides to every job. But maybe, if we all just take a step back and remember there is someone on the other side of the screen, and make sure we aren't typing anything we wouldn't say to some one's face this whole online world can be just a little bit happier.

Crab Pasta Salad

1 lb. salad shells

1 lb. imitation crab

2 large celery ribs, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 (3 oz.) can sliced black olives, drained

1 1/2 cups plain yogurt

1/4 cup mayo

1/4 cup zesty Italian salad dressing

1 TBS Chesapeake seasoning

1 tsp. celery seed

1 TBS mustard

1/2 TBS soy sauce

Salt and Pepper to taste

Dried Chives for garnish

Cook pasta according to package directions. Meanwhile, place crab in a large bowl. Using two forks, tear it apart to separate it. Add celery, peppers and olives. In a medium bowl combine yogurt, mayo, salad dressing, Chesapeake seasoning, celery seed, mustard, soy sauce, salt and pepper. Stir well. When pasta is cooked, rinse with cold water and drain well. Add to bowl. Pour dressing over. Mix gently to combine. Chill for a couple hours. Garnish with dried chives. 

Shared at Weekend Potluck

Inspired by Wine and Glue

Our New Year's Eve Tradition

If you've been reading EMM for any length of time now, you are well aware of how the Marshall family likes to ring in the New Year every December 31st. For those of you who have joined our little blogging family since last NYE, let me explain.

Ever since Little E was about 6, our annual tradition is to stay home, inside where it is warm, and safe off the roads, wear our pjs, watch movies, and eat ALL night long. I put out a huge buffet of appetizers (or nibbly bits as the boy calls them) and we make an entire meal out of them, for hours. And when I say huge, I'm talking enough to feed an entire house full of party guests, but just for the 3 of us. It's become such a special little tradition for us, and we look forward to it so much. It's a terrific way to finish out the holiday season.

So every year I try to come up with at least one new dish to add to the menu, and start testing them out in about mid November. This is the new addition for 2015.

No party is complete without a tasty dip, and this one combines that notion with another favorite of ours, crab! Perfect for a platter of crackers or even some pita chips! Plus you can make it ahead of time and keep it in the fridge until party time.

However you are welcoming in 2016, I hope it's in a fun, safe and of course yummy way! May the New Year bring you all the happiness and joy you can hope for!

Creamy Crab Dip

1 (6 oz.) can crab meat, drained and cartilage removed

8 oz. cream cheese, room temperature

2 TBS mayo

1 tsp. Dijon mustard

1 tsp. lemon pepper seasoning

1/4 tsp. garlic powder

2 tsp. paprika, extra for garnish

1-3 tsp. horseradish, to taste

Salt and pepper, to taste

Dried chives, for garnish

In a medium bowl combine cream cheese, crab, mayo, mustard, lemon pepper seasoning, garlic powder, salt and pepper. Beat with electric mixer on LOW for 1-2 minutes, just until combined. Stir in horseradish. Chill for 1-2 hours. Add paprika and stir to combine. When ready to serve, sprinkle with extra paprika & chives. Serve with crackers or veggies. 

What I Won't Do For Him

When I was a kid, one of my favorite meals was my mom's salmon patties. I used to ask her to make them all the time. Then when Mr. E and I started dating, they became one of his favorites for her to make also. So, it shouldn't be a big deal for me to make them for him now, right??!! I should jump at the chance, right??!! Wrong. Very wrong.

See, some years back, we went to a local seafood restaurant, which shall remain nameless, and I ordered something I knew I would love. Salmon. A nice piece, with a sweet glaze and grilled. Mmmm....yummy. Right? Wrong again. Because by that night, I realized food poisoning wasn't my friend and I was so, so sick.

Now I don't know about you, but once something makes me sick, it takes a very long time for me to allow it back into my mouth again. And sometimes it is simply never welcome back. That was the case with salmon. I was so sick and have such vivid memories of it, even the smell of it can make my tummy not happy, so I've avoided it for years.

But then a couple weeks ago, while making out my meal plan, I asked my hubby what he was hungry for. "Your mom's salmon patties." Really? Seriously? Did you just say that. Well evidently I was feeling generous that day, or maybe he had done something nice for me, I can't remember, because I actually agreed to this.

Thankfully, since it was a different texture, a different flavor and something that actually brought back happy memories of eating it, I did just find. Whew...I'm so happy! I've missed not eating one of mom's best recipes!

These are super simple and come together much quicker than you might think. I like to serve them with a fresh creamy dill dipping sauce and some rice, for a supper filled with good protein!

I am so happy I made it through this meal and now know I can enjoy these once again, just as much as I did when I was a kid. Well, almost...they are never as good as when mom made them!

P.S. Today just happens to be my parents wedding anniversary too. Happy Anniversary, Mom and Dad! We are so blessed to have you as parents and wish you many more blessed years to come!

Mom's Salmon Patties

2 (14.75 oz.) cans salmon, drained and bones removed

1 egg, beaten

1 c. bread crumbs*

1/2 c. finely chopped onion

1 TBS dried parsley

Salt and Pepper to taste

Vegetable Oil for frying

Lemon slices for garnish

Dill Sauce

1/3 c. mayo

1/3 c. sour cream

1 tsp. dried parsley

1 1/2 tsp. dill weed

1 tsp. lemon juice

1 tsp. horseradish

1 TBS minced onion

1/4 tsp. garlic salt

Pepper to taste

Combine all ingredients for dill sauce in a medium bowl. Stir until well mixed. Chill until ready to serve. Place drained salmon in a large bowl. With hands, break up and recheck for bone pieces. Add egg and onion. Add bread crumbs, a little at a time until mixture starts to bind. Add salt, pepper and parsley. Mix well using hands. Using hand, make patties about 1/2" thick. Heat oil until 350 degrees, or medium-high. Fry on both sides until browned. Serve with sauce and lemon on the side. *NOTE* I used about a cup of bread crumbs. You will need to eyeball it to see how much you will need, depending on how wet your salmon is. We like them extra crispy on the outside, because mom always made them that way. If you don't want them quite as brown, fry at 325 and watch very closely.
 

Shared on The Country Cook 

A Cool One For A Hot Day

I don't know about you, but when it is 90 degrees with 100% humidity, the last thing I want to do is cook, and honestly, eat. As much as we love food, when the weather is stifling, we just can't bring ourselves to enjoy a good meal. But we have to eat, so I have to become creative.

So this time of year, supper is many times pushed to around 7:30 or even 8 pm, to allow it to cool down a little; and I try to find light things that fill us up, satisfy those starving bellies, but don't leave us feeling like we have bricks in our stomachs when bedtime rolls around.

When I came up with this recipe, it was one of those "why haven't I ever thought of this before?" moments. I mean, we love mac salad. We love tuna salad. We love tuna and noodle casserole. So why not take elements of all of those, and turn them into a cool, creamy dish perfect for a hot day? I simply added some croissants and fresh fruit on the side for a whole meal. I think this would be a killer dish at any cookout or potluck this time of year too. I'm betting it would be that one thing people devour and wonder why they didn't think to make it. Plus, if you make a big batch like me, you've got lunch covered for the whole week; and it just keeps getting better as the days go on.

Even if you're hanging out in the AC at the end of a long hot day, your body needs time to cool down and recover. Standing over a hot stove, or having the oven heat up the house isn't really going to help matters. That's when you need to remember dishes like this and feed your family something that will make them say "mmmm" and "ahhhh" at the same time.

Tuna Macaroni Salad

1 lb. elbow macaroni

3 small cans tuna, drained well

3/4 c. sweet relish, divided

4 hard boiled eggs, chopped

1 small white onion, chopped

1/2 c. mayo

1 TBS lemon juice

1 TBS celery seed

1 1/2 TBS dried parsley

Salt and Pepper, to taste

Cook macaroni until just al dente. You want it to have a little "bite" left to it, not mushy. Rinse with cold water, and drain very well. In a large bowl mix together macaroni, tuna, 1/2 c. relish, eggs and onion. Mix well. In a small bowl whisk together mayo, 1/4 c. relish, lemon juice, celery seed, parsley, salt and pepper. Pour over macaroni mixture. Stir well to combine. Chill for at least an hour before serving.

Mystery Ingredient

As some of you know already I am lucky enough to be part of the Yum Squad for Peanut Butter & Co., the makers of the best peanut butter I've ever tasted! We squad members had a challenge put to us a couple months ago, and I for one was up for the task! 

It was simple. We were sent some of their delicious peanut butter and a mystery ingredient, and we were to create a recipe using those. Easy right??!!! Well, if I'm being completely honest I was a bit nervous when my box got here, because it could have had anything in it. What the heck was I going to do if I was supposed to mix peanut butter with anchovies? Or pigs feed? Or chocolate covered grasshoppers? Okay...so my imagination kind of got carried away. 

So, can you imagine my pure relief and joy when I opened it up, and there was a bottle of sriaracha? Yep, something I already cook with. Something I have in my cupboard at all times. Something my boys will pretty much put on anything. Whew....how lucky was I? 

The second I thought of the hot of sriaracha and the sweet of peanut butter, my tongue immediately called out for something Asian! It's a flavor combo we have all the time in Asian dishes I make at home, and ones we have at our favorite restaurants. They meld so well together, and taste so great, it's one of those things you would never guess go together, but truly do. 

Need a seafood dish for your Lent meal tonight? This would certainly put a little spice in your step! I love this recipe because it's a great base that you can build from. Take the noodles, add whatever veggies you like, and swap out the shrimp for chicken or pork. You'll still get a tasty, simple meal! 

I'm not always a fan of surprises. I think sometimes life can throw you some doozies, but in this case, it was a fun, and even more importantly, absolutely delicious surprise. Oh, and my friends at Peanut Butter & Co. have some peanut butter they want to give you too! Just scroll down below the recipe to see how to enter to win! 

Spicy Peanut Noodles with Shrimp

2 TBS vegetable oil

1 (13.25 oz.) box whole grain thin spaghetti

1 (12 oz.) back frozen shrimp, thawed 

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 1/4 c. matchstick carrots

1 garlic clove, minced

1/4 c. soy sauce

1/4 c. creamy peanut butter

1/4 c. lemon juice

1/2 c. chicken broth

1-3 tsp. sriracha sauce, to taste

4 green onions, sliced on bias

1/3 c. chopped cashews

Cook pasta according to package directions. In a medium bowl whisk together soy sauce, lemon juice, peanut butter, chicken broth and sriracha until smooth. Set aside. In a large skillet, heat oil over high heat. Add shrimp and garlic. Saute' until shrimp are almost completely pink. Add peppers and carrots. Saute' stirring often until peppers are crisp-tender, about 5 minutes. Pour peanut butter sauce into skillet. Bring to a boil. Reduce heat to low and simmer, about 5 minutes until sauce is slightly thickened. When pasta is cooked, drain well. Add to a large bowl. Pour shrimp sauce down over. Mix well to coat evenly. Toss until completely combined. Garnish with chopped green onions and cashews. *NOTE* I like to use shrimp with the tail on to decrease shrinking. 

Shared on The Country Cook Mar. 6, 2015

Asian at Very Good Recipes

To Enter: Leave a comment telling me what savory dish you love to make with peanut butter! 

(1) Winner Will Receive:

(1) Jar Smooth Operator (creamy) Peanut Butter
(1) Jar of His/Her Choice Peanut Butter 
(See flavors here.)

Disclaimer: I received free product as part of The Yum Squad. All thoughts and opinions are my own. 

Happy New Year!!

Well, it's officially over. Christmas has come and gone. We've watched the ball drop and welcomed in 2015, and now there is nothing left to look forward to until summer. Okay, that's not true at all, but I always tend to get a little down after the holidays. 

But now, it's time to focus on the new year. I hope to be bringing you lots of yummy things this year, so you know I had to start out right away...and with something fantastic.

Last year when I asked folks what they would like to see more of on EMM, two things were said more than any other. Casseroles and Slow Cooker recipes. Well, I didn't ask this year, but I'm guessing those two would once again be at the top of the list. So many of us are super busy, and both of those categories hold meals that we can fit into our jammed schedules. 

That being said,  I figured having my first post of 2015 being a casserole would be a safe bet. Not to mention, this is a seafood supper that takes some help from the store, but is still very budget friendly. You can feed a crowd with this without spending a fortune. 

I'm so happy you've decided to join me in the new year. I am so thankful for all of your love and support, year after year. I wish many things for my 2015, and I look forward to sharing all of them with you, along with some tasty recipes to share with your family too! 

Creamy Shrimp and Wild Rice Casserole

1 (12 oz.) bag cooked, medium shrimp, thawed (I like the ones with tail left one)

3 (4 oz.) boxes wild rice mix, cooked according to package directions

8 oz. white mushrooms, sliced

1 tsp. hot sauce

1 c. heavy cream

1/2 c. sliced almonds

2 TBS butter

1 TBS dried parsley, extra for garnish

Salt and Pepper to taste

Preheat oven to 350. Grease a 9x13 baking dish. Saute mushrooms in butter until brown. Remove to a bowl and add rice. Allow to cool slightly. Add hot sauce, shrimp, cream, salt, pepper and parsley. Stir well to combine. Transfer to baking dish. Top with almonds. Bake, uncovered for 30-45 minutes. Garnish with extra parsley. 

Shrimp at Very Good Recipes

Slow Cooker Christmas Favorites Day 2 {A Review and Giveaway}

Welcome to day two of my latest review for Gooseberry Patch! If you missed day one Friday because maybe you were out shopping, or still in a food coma from Thanksgiving, you can see that terrific recipe here. 

For my second recipe I chose something I knew my boys would gobble up; and I could make on a busy day when I was going to be out all day, and had absolutely no time to devote to cooking. 

Now, before I go any further, I feel the need to put a sort of disclaimer on this recipe. I know many of you out there avoid condensed soups in your diet; and when you read just how many cans are included in this you will wince. I respect that. But what I ask for those of you who feel that way, please don't look down upon those of us who say it's okay to use them now and again, to save us some time and stress. Please don't make comments on this post, or on my Facebook page. Please don't email me and tell me I'm poisoning my family. (Yes, I have actually had this comment before on recipes that included canned soups.) Please don't send any hate mail to my home with nutrition labels. I respect those who choose not to use them; and all I ask is you do the same. 

Whew, with that out of the way, I can honestly say my family loved this. It was the perfect way to warm up on a very cold day, and it was just as good when Mr. E had to eat it a couple hours after I served dinner.

Oh, plus the fine folks at Gooseberry Patch are giving EMM readers a chance to WIN a copy of this fantastic cookbook! Just click here to enter! 

Crock Pot Clam Chowder

Submitted by Jewel Sharpe Raleigh, NC Found on pg. 123

3 (10 3/4 oz.) cans cream of potato soup

2 (10 3/4 oz.) cans New England clam chowder

1 pint half and half

2 ( 6.5 oz.) cans chopped clams

1/2 c. butter, sliced

1/2 c. onion, diced

Salt and Pepper to taste*

1 TBS dried parsley*

Oyster Crackers*

Combine all ingredients except crackers and parsley in slow cooker. Cover and cook on LOW for 2-4 hours. Right before serving, stir in parsley and garnish with crackers. 

*These were my additions

Shared on The Country Cook Dec. 5, 2014

Adulthood...It's Not All It's Cracked Up To Be

I think anyone over the age of 18 would SO agree with the statement above, at least once in a while. We've all been there. When responsibility rears its ugly head and we long for those care-free days when we wished we were older! Oh, how naive we were!

As many of you know, every summer we spend three weeks on the beach in New Smyrna Beach, FL at our family's condo. We enjoy the waves, the sand, the pool...basically we reconnect as a family and come back rested and rejuvenated. It's something we've done every year since little man was 2 1/2.

Well, this year was the first since that we weren't able to make the trip. Starting back in February my car started to have some issues. We got it fixed. Then in March, it had some more issues. You know how it is. One thing goes wrong, and the dominoes start to fall. Anyway, it ended up being a very large repair bill, and to sum it up, our vacation fund is currently sitting under the hood of my car.

Yes, we were very disappointed. Yes, it was especially hard to explain to the 9 year old why we weren't able to go. But my job as Mommy was to make sure he still had a fantastic summer vacation, and we found plenty of fun things to do right here at home.

One of the things we look forward to most in Florida is the fresh seafood we can enjoy, straight from the boats in the morning, to our table that night. And let's face it, it isn't quite that fresh here in the land-locked Hoosier state. So, when the kind folks at Red Gold sent me this recipe, I knew it would be a great substitution.

These tasty, full of flavor, simple to make burgers totally reminded us of something we'd find at one of the local seafood restaurants down in NSB. They are fresh, with just a hint of spice that will make your taste buds sit up and take notice. Perfect for summer grilling, they are a twist on your everyday burger.

Yes, adulthood isn't always what it's cracked up to be. There are times when the stress of every day life can really get you down. But at least we can find great food to sit down with and make memories with those we love the most to ease the pain.

Zesty Tuna Burgers From Red Gold

2 (6 oz.) cans all white albacore tuna, drained and flaked

1 c. panko breadcrumbs

2 eggs, beaten

1/4 c. finely chopped celery

1/4 c. finely chopped white onion

1 (14 oz.) can Red Gold petite diced tomatoes with lime and cilantro, well drained

1/4 tsp. Cajun seasoning

Salt and Pepper to taste

Sesame Buns

Lettuce

Cucumber Dill Sauce

1 c. Greek yogurt

3 garlic cloves, minced

1/4 c. diced cucumber

1/2 TBS olive oil

1 tsp. lemon juice

1 1/2 tsp. dill weed

Salt and Pepper to taste

For sauce, combine all ingredients in small bowl and mix well. Chill until ready to serve. 

Preheat grill to medium. In a large bowl combine all ingredients for burgers. Mix well. Divide into 4 equal portions. Form each portion into a patty, 3/4 inch thick. Spray grill well with nonstick spray. Cook burgers for 8-10 minutes, until golden brown, turning once. *NOTE* Be gentle! These will fall apart easily. I suggest using a thin metal spatula to turn, and make sure your grill is sprayed well. 

To assemble, spread sauce on bottom bun. Top with lettuce and then burger. If desired, spread more sauce on top bun. 

 

Shared on The Country Cook Aug. 8, 2014

Soul Food Saturday

There is something about having amusement park themed food that always brings back the memory of being there. On one of our trips to Six Flags Magic Mountain we had the most delicious fried fish we’d ever had. Jalapeno was hidden in the batter, how could you possibly go wrong with that? Not one way we could think of. So after some time of thinking it over I had to recreate it at home. This recipe feeds a crowd, so grab some friends this one will be a ride to remember!

Jalapeno Beer Battered Tilapia
3 lbs Tilapia fillets
½ c. dark beer
½ c. pickled jalapeno juice
½ c. water
½ c. diced pickled jalapenos
1 box beer batter fish fry 
Flour for dusting
Salt and pepper to taste
Oil for frying

In a large pan add approx 1 inch of oil to 370 degrees. In a medium sized bowl mix beer batter, beer, jalapeno juice, and water. Stir to combine. Add chopped jalapenos and mix. Add flour to shallow dish approx 1 cup will work fine, add salt and pepper. Then stir gently to combine. Coat each fillet with a light layer of flour. Tap gently to remove excess, and then dip into batter, coating both sides evenly.
Add each piece slowly to the heated oil, being careful not to crowd the pan. Cook until golden brown and cooked through. About 8-10 minutes. Serve hot, with more jalapenos or your favorite dipping sauce.

Even More Take Out At Home

So...we aren't having the best of luck when it comes to our favorite Chinese restaurants here in town. Let me explain. We live next to a shopping plaza, and we were lucky enough to fall in love with a Chinese buffet that went in a few years back. Fortune Buffet was a tasty, budget friendly place for us to take our little "big eater" to fill him up. But even more than we enjoyed their buffet, we loved zipping over there for their take-out. They were one of the few buffets in town that when you ordered it to-go, they made it fresh and just didn't get it off the buffet. And oh, could they make some tasty food! In fact, we said on multiple occasions we enjoyed their take-out more than the buffet. Well, here about 6 months ago, a sign went up on the door that they were "finding a new location." Evidently they never did, because they haven't opened again any where we can find, and we miss them.

So then, last summer a place went in called The Paper Lantern. It was actually a family owned business specializing in Chinese and Vietnamese cuisine. Mr. Everyday actually tried them first, raved about them, went in so many times for lunch that he became a regular and got to know the owners, and then turned little man and I on to them too. They were super inexpensive, and had tasty, traditional food. We loved it!

Well, about a month ago, we were sitting here one evening when a news alert came on saying a fire had broke out at a Fort Wayne restaurant, and due to the extremely cold temps and winds, fire fighters were having a hard time getting in under control. Sadly, it was The Paper Lantern, and the entire thing was destroyed. Nothing left. It was so incredibly sad to watch and see the aftermath. The couple that owned it is completely devastated and while they hope to rebuild, aren't sure if they can go through it again. I guess only time will tell.

Now, with those back stories, you can understand why I've been pretty desperate to recreate some of our favorite Chinese foods in my own kitchen. This one happens to be the hubby's favorite. When ordering Chinese take-out, 9 times out of 10, this is what he would order.

Honestly, I never knew it could be so easy to make at home. But this could be a weeknight supper with no trouble at all! The most important thing to remember is you want to use pre-cooked rice! It makes for the best fried rice. I think the best way to do it is to make the rice the night before, put in the fridge over night and when it's time for supper, you're off to a good start!

I told my husband we have to stop raving about restaurants we love, because we seem to be a bit of bad luck. But until we find another place we love as much as we did these two, at least we can still enjoy favorites at home!

Shrimp Fried Rice

1 (12 oz.) bag frozen small 60/80 ct. , tail off, shrimp, thawed

4 c. pre-cooked brown rice (see note below)

1 (12 oz.) bag frozen peas and carrots

3 green onions, chopped on a bias

1/2 tsp. cornstarch

2 TBS oil, divided

3 eggs, beaten

2 TBS soy sauce

Salt and Pepper to taste

In a medium bowl toss shrimp, cornstarch, salt and pepper. Allow to sit at room temperature for 10 minutes. Heat a very large skillet on high heat. Add 1 TBS oil and swirl to coat pan. Add shrimp, and move around so they aren't overlapping. Do NOT move for 30 seconds and allow to fry. Flip over and fry for another 30 seconds, until almost cooked through. Remove with a slotted spoon to plate, leaving behind as much oil as possible. Turn heat to medium. Add eggs, stirring very quickly to scramble. When eggs are almost done, dish out and add to plate with shrimp. Wipe skillet out and return to high heat. Coat with other 1 TBS oil and saute green onions about 15 seconds. Add rice and stir well to mix. Allow the rice to cook untouched for 1-2 minutes until a sizzle is heard. Toss the rice to cook on all sides. Add 1 TBS soy sauce and stir well. Add shrimp, peas and carrots and eggs back in to finish cooking. Cook until heated through, about 5 minutes. Add another 1 TBS soy sauce, mix and serve hot. *NOTE* I find the best rice to use is made 24 hours ahead of time, and chilled in fridge.

Shared on The Country Cook Mar. 14, 2014

 

A Note To My Teenage Self

It's funny when I look back at some of the moments in my life that seemed so insignificant at the time, but now I realize were glimpses into my future and signs of where I would end up. 

Let me explain. When I was little, one of my favorite things to play was cooking show. My mom would let me stand in the kitchen and concoct these crazy dishes, 99% of which weren't even edible, explaining every step of the way what I was doing as if I were talking to the camera. I think it's especially ironic since we didn't even cable back them, so it's not like I was influenced by the Food Network like I am now. I'm sure it was simply from the few I would watch on PBS. 

As I grew older, into my teenage years, I still loved being in the kitchen, but obviously it was more for more practical applications than playing. There were many days my mom would leave a note explaining what was for supper, and instructions for starting it. And then there were the things I could make all on my own, and feel so accomplished.

This was one of the first things I can remember making all by myself, and having people actually rave about! In fact, I can distinctly remember my dad telling my mom he only wanted this if it was my version. I honestly can't even remember how I came up with it, but to this day it's how I make it; but this was the first time I took the time to measure things, so I could give you an actual recipe. 

I'm sure most out there have their own recipe for this, but if you don't, or you are looking for another one to try, this makes a great lunch, especially if you pack yours. I also love making it into a simple sandwich supper. We love it served on some toasted bagels, but it's delicious no matter what you put it on, or simply with a fork! 

I wish I  could tell my teenage self, just how much those experiences in the kitchen would later help to shape my life. Who knew making tuna salad for my dad almost 20 years ago would turn into a career as a food blogger? It is definitely something I could have never imagined in my wildest dreams, but am oh so thankful for!

Tuna Salad

2 (12 oz.) cans white tuna in water, drained well

1/2 c. mayo

3 TBS sweet pickle relish

4 hard boiled eggs, chopped

1 small onion, finely chopped

Salt and Pepper to taste

In a large bowl, using a fork, flake tuna to separate. Add mayo, relish, eggs and onion. Stir well to combine. Season with salt and pepper. Mix well. Chill for at least an hour before serving. Serve on toast, bread, bagels, or with crackers. 

 

 Shared on The Country Cook Feb. 7, 2014

Soul Food Saturday #38

Good Morning! Are you starting to thaw out? Here in Indiana, anything above 0 is pretty much a heat wave! We had a few days and nights there when it was close to -45 with the windchill and the state basically shut down because of snow and the frigid cold. To take our minds off just how cold we are, Bekki is sharing something a little tropical, not to mention delicious, that can have us pretending it's summer and we're lying on a beach somewhere.

For some of us it's snowing, and others have sunshine with occasional showers. I say let's forget about that and have a salad that reminds us of warm weather and vacation time. I had this salad the first time when I worked for a local grocery store. It was a salad that was made fresh daily and always seemed to satisfy me. Imitation crab is a big player in this recipe. It's inexpensive and available basically anywhere. With a little celery, and even pineapple for a bit of sweetness. You're sure to please a crowd with this one. Grab some crackers or just a fork this one is perfectly versatile.

Crab and Pineapple Salad
1 lb. imitation crab
1 rib celery, sliced lengthwise and chopped
1 large green onion, chopped (green/white)
1/2 c. Pineapple, chopped
1/2 c. Cheddar jack cheese, shredded
1/2 c. Mayo
1 tsp. Granulated garlic
Salt and pepper to taste

In a large bowl add crab, celery, onion, pineapple and cheese. Toss to combine.  In a small bowl add mayo, garlic, salt and pepper. Mix to combine thoroughly. Taste for seasoning a adjustment. Add mayo to salad and mix to combine.