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

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

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 

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.

Soul Food Saturday #3

Welcome to another weekend! I hope this week was good to you! It was a beautiful week here in Northern Indiana with sunny skies and temps into the 80's; and it was much appreciated by this warm loving mama!

Thanks for joining Bekki in my kitchen today, let's see what she has cooking up for us today!

In honor of Cinco De Mayo I wanted to share one of my absolute favorite Mexican food recipes. That flooded my childhood with memories of time with family and warm fuzzy thoughts.  It’s the perfect cure for what ales you, whether, it’s a hangover or a belly ache. It will fix you right up, heart and soul!

This recipe has a little twist because it’s cooked in a crock pot. Perfect for the days you want to wake up to a hot bowl for breakfast! Or believe or not on a busy weeknight!

So round up the family, this one is best when shared!

Crock Pot Menudo

 2 ¼ lb. tripe about 8 cups

1 tbs. salt

1 tbs. granulated garlic

½ tbs. Menudo seasoning (oregano, red chili peppers)

1 tbs. hot chili powder ** reducing this amount will give less heat**

Water to cover approx. 10-12 c. (depending on crock pot capacity)

6 c. hominy

Chop tripe. Add tripe and seasoning to crock pot. Add water to cover. Cook on high for 8 hours. Before serving add hominy and allow about 10-15 min. to warm through and soften.

Serve with your favorite toppings: chopped onion, cilantro, lemon, extra oregano, etc.

Don’t forget the hot tortillas piled high!

*NOTE* A great substitution if you can't find trip is either chicken or pork. 

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Wow Wee That's Good {A Review and Giveaway}

French Fries into ketchup. Celery in Blue Cheese Dressing. Prime Rib into Horseradish Cream. We are a family of dippers. If it can be dipped, and sometimes even if it can't, we will find a way! So when I found out I was going to be lucky enough to review Wow Wee Dipping Sauce, I knew it would fit right into our family!

A Louisiana original, Wow Wee Dipping sauce is most commonly used for dipping boiled crawfish, but can truly be used as an every day condiment. When I first discovered them on Facebook, I was super excited because of those two little words...boiled crawfish. See, they are one of Mr. Everyday's favorite things in the world, and he doesn't get to have them nearly as much as he would like, because they are very hard to find here in Northern Indiana. The Original sauce is tasty to say the least, but now they are making a Spicy version too, which only intrigued me more because my boys like it spicy! So having the option of a little extra heat or not is nice because mama can't take it like they can!

So next was deciding what to make to dip into this new sauce. Oh how I wish it could have been boiled crawfish. Mr. Everyday would have been so surprised. But alas, I had to think of something else. Then I remembered that we had an entire bag of something else he loves in the freezer...fresh caught catfish! In fact, catfish we had caught with our very own hands over this past summer in a family pond! I knew I had found a match made in heaven. Forget frozen fish sticks, these hand battered fish nuggets are something your kids will flip for. And I will be totally honest, while this sauce was perfect for this fish, I served steak fries alongside, and found myself dipping those into Wow Wee too! This sauce goes so well with everything from fish, to chicken to fries...your only limit is your imagination. It has a delicious, unique flavor, and even the spicy isn't too over powering. Alex said it was "just right" for his young palate. I also like the fact that while it has deep flavor, it's not overpowering and does not hide the flavor of whatever you are dipping into it. It still allows the flavor of the food to shine through. It only highlights and compliments!

Wow Wee can mainly be found in grocery stores in Central and Southern Louisiana; and you can also order online here. But don't worry, you aren't going to have to do that. Well, at least one of you isn't going to have to. The folks at Wow Wee have been kind enough to offer 2 bottles to one lucky winner! Just scroll down for the giveaway! Please pay it forward though. Visit them on Facebook, browse their site, and if you don't win, consider ordering some too!

I'm proud to say we are a family of dippers, and I'm so happy we have a new favorite in our fridge. Wow wee...it sure is good!

Cajun Catfish Nuggets
10-12 medium catfish fillets, patted dry and cut into bite size pieces
2 c. flour
2 c. beer or water
2 TBS Cajun seasoning
Salt to taste
Vegetable Oil
Wow Wee Dipping Sauce

In a large bowl place fish pieces and add Cajun seasoning. Mix well. Allow to sit at room temperature for 30 minutes. Pour 2 inches of vegetable oil in electric skillet and heat to 350. In another large bowl whisk together flour and beer until well combined. Working in small batches coat fish in batter and fry for 2-3 minutes on each side until golden brown. Drain on paper towels and season with salt. Serve with dipping sauce.

Shared on Miz Helen's Country Cottage Jan. 10, 2013
Shared on The Country Cook Jan. 11, 2013

Fish at Very Good Recipes
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********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: January 17, 2013 12 am EST

One Lucky Winner Will Receive:

(2) Bottles Wow Wee Dipping Sauce

1 Original 

1 Spicy

Mandatory Entry:

1.Become a fan of Wow Wee Dipping Sauce on Facebook. Leave a comment when you have.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow me on Pinterest and leave a comment.

4. Follow me on GFC, Networked Blogs or Linky Tools...all on homepage, left hand side. Leave a comment when you have.

That makes up to 5 entries per person!!!

Good Luck!

A Penzey's Treat

Have you ever heard of Penzey's Spices? To be completely honest I never had until a few years ago when my dear friend was raving about them to me. She swears by all of those herbs, spices, spice mixes...all of their products. While I was very intrigued, I was never able to try them for myself, until now! Why? Because she is such a sweetheart she treated me to a few of their things for Christmas! It was the perfect gift for a foodie, and I was so excited to start experimenting. The first one I wanted to try was the Shallot Pepper Seasoning. A pepper based seasoning with the flavors of shallots and tarragon, it was listed as being great on fish among other things. So it got me thinking about what I could do with fish seasoned with it. I've been wanting to try my hand at fish tacos for a while now, and this was the perfect opportunity. If you are a lime lover, you will love these too because it's in the fish and the sauce! These are light, yet bursting with flavor and the crunch of the cabbage marries so well with the fish. They remind me of something I would eat in New Smyrna Beach, FL every summer when we vacation, but I can enjoy them in my warm kitchen watching the snow flakes fall in the middle of an Indian winter! Thank you my dear friend for treating me to such a wonderful, thoughtful, and absolutely delicious gift!

Fish Tacos with Lime Caper Sauce

1 lb. cod fillets
Olive Oil
1 tsp. lime zest
1 tsp. Shallot Pepper Seasoning
Salt to taste
1/2 c. Plain Greek Yogurt
1/2 c. mayo
1 TBS capers, finely chopped
1/2 tsp. oregano
1/2 tsp. dill weed
1 lime, juiced
1 (12 oz) package coleslaw mix
Flour Tortillas

In a medium bowl combine fish, olive oil, lime zest and Shallot Pepper seasoning. Allow to marinade at room temperature for 30 minutes. In a small bowl combine yogurt, mayo, capers, oregano, dill weed and lime juice. Stir well. Chill until ready to use. In a large skillet cook fish, about 4 minutes per side until meat flakes with a fork. Remove and chop into bite sized pieces. Place about 1/4 c. fish into each tortilla. Top with cabbage mix and caper sauce.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Fish at Very Good Recipes

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Disclaimer: This is NOT a paid post, and not endorsed by Penzey's at all. All thoughts and opinions are my own. 

A Fishy Celebration

Each late summer/early fall for the past few years, we gather with Adam's family and have a huge fish fry! A ginormous spread full of fried fish, fried veggies, salads, deviled eggs, sweets...it's a feast! It's something everyone looks forward to each year, and last year when we had to skip it, we were all pretty disappointed. I know what you are asking "If everyone enjoys it so much, why would you skip it?" Well, we had very good reasons. See, on August 23, 2011 Adam's younger brother underwent a stem cell transplant to fight the leukemia he had been diagnosed with earlier in May. And thanks be to God, Adam was a 100% match and able to be his donor. But after a procedure like that, isolation is very important to prevent infection, so to ensure his brother's health, the fish fry was canceled. Fast forward 12 months, and we were ready to gather again; and this year we had so much to celebrate. See, that transplant was absolutely our miracle from above. It was 100% successful and during the one year bone marrow biopsy, NO leukemia was detected. Adam's brother is healthy, happy and actually on his way to getting married this December to the love of his life, whom he met during this hellish ordeal! Our family is so grateful, so thankful and we know God does answer prayers and is SO good all the time. So this year the fish fry was so much more, and it was a celebration to behold. Now of course, my Deviled Eggs were requested, but I also took my Ranch Dip for those yummy fried veggies (just like at any county fair!) and if we were going to have a "dipper" for the veggies, we needed one for the fish too. Can't have them feeling left out. So, I made some of my super quick tartar sauce that I've been making for years. I love it because it can literally be made in 5 minutes with things most of us have on hand, and tastes so much better than bottled. If you love fried fish, try this next time! Our family has so much to rejoice in and celebrate this year, and this fish fry was just the beginning!

Tartar Sauce
1 c. mayo
1 c. sweet relish
1 tsp. onion powder
2 TBS lemon juice

Place all ingredients in bowl and stir well to combine. Serve immediately or chill until ready.

Shared on Lady Behind The Curtain Sept. 5, 2012
Shared on Miz Helen's Country Cottage Sept. 6, 2012
Shared on The Country Cook Sept. 7, 2012

Fish at Very Good Recipes
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Simple Reasons

Many EMM fans ask me weekly how I come up with my meal plans, and/or new recipes. As I've said before, there are so many different things I consider when planning our menu, and many different sources to for inspiration. And sometimes, the most simple of reasons can lead to a yummy meal that I then get to share with you. This sandwich came to be simply because I had a coupon I wanted to take advantage of and save some money on our grocery bill. Now I'm not being critical when I say this, but frozen fish products aren't something I buy a lot of. Yes, every once in a while Alex will pick fish sticks for supper, and I will appease him, but for the most they are not on the top of our "must eat" list. However, I had a coupon for the frozen fillets, and since we have eaten them before and they weren't too bad, I figured I could save some cash, and use them in a yummy fish sandwich. Since I was using a pre-cooked product, I wanted to add something fresh, so I figured a homemade tartar sauce would be quick, and make them extra special. These make a nice weeknight meal, especially when you want to take a little extra help from the store. Sometimes the most simple reasoning leads to great things!

Fish Sandwiches with Dill Tartar Sauce
4 frozen battered fish fillets
4 lettuce leaves, washed and trimmed
4 slices tomato
4 hamburger buns

Sauce:
1/2 c. mayo
1/4 c. dill relish, drained well
3/4 tsp. dill weed
1/8 tsp. celery seed
1/4 tsp. Worcestershire
1 TBS lemon juice
Salt and Pepper to taste

Bake fish fillets according to box directions. Mine were at 425 for 25 minutes. In a small bowl combine ingredients for sauce. Chill until ready to use. When fish is cooked, pat any excess grease off with a paper towel. Spread tartar sauce on both sides of bun. Place lettuce leaf on bottom (acts as a nice guard to moisture) fish fillet, then tomato. Serve w/ lemon wedges if desired.

Makes 4 Sandwiches

Shared on Miz Helen's Country Cottage Aug. 9, 2012 
Shared on The Country Cook Aug. 10, 2012 
Shared on Lemon Sugar Aug. 11, 2012

Fish at Very Good Recipes
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Mr. Pete's Day Two {Review and Giveaway}

Yesterday I shared w/ you a fantastic new casserole, w/ just the right amount of "zip" in flavor due to a great new product I have in my kitchen, Cajun Seasoning by Mr. Pete's Cajun Spices. Today I'm sharing another recipe and product w/ you, and this one was something my "boys" could not stop talking about! We love to fish as a family, and usually even during the winter months have a supply of  "fresh" frozen fish in our freezer. Plus, usually once a year we get together w/ Adam's family and have a huge fish fry w/ all the trimmings. When we have that annual throw down, Adam is in charge of frying and he uses a Louisiana type breading we found at Walmart a few years ago. Adam loves fried catfish and was first introduced to it "Cajun" style many years ago while visiting his aunt in New Orleans. This breading reminded him of that, and since it's been the "chosen" one for our fish fry. Me? I prefer battered fish to breaded; and more specifically, beer battered! So imagine my excitement when I discovered the Cajun Fish Fry breading Mr. Pete's was providing me w/ could also be turned into a beer batter! (Our stand by from Walmart couldn't do that!!) I wouldn't have even thought of doing it, except I was browsing their recipe section on their website and found that I could! This was something we could all enjoy b/c it combined our favorite things about our regular fish. Adam and Alex got the kick they enjoy from the Cajun Seasoning and I got a crispy, golden battered coating. This batter was different than any I've ever used before in that it was thick! When I coated the fish and transferred it to the hot oil I didn't have the usual "drip drip" along the way. It adhered to the fish and fried to a golden finish, w/o any falling off. If you are looking for a new and flavorful way to prepare fish for your family, please visit Mr. Pete's Cajun Spices today and take a look around. Or, better yet, check out yesterday's post for a chance to try their products in your very own home!

Cajun Beer Battered Fish
3 lbs. fish (I used bass, catfish and flounder)
1 16 oz. bag Mr. Pete's Cajun Fish Fry
16 oz. beer
Vegetable oil for frying

Dry fish w/ paper towels. In an electric skillet, heat oil to 350. Dip fish fillets in batter and let any excess fall off. Fry in hot oil for3-4 minutes on each side until golden brown. Drain on paper towels.

For a chance to win the Mr. Pete's Cajun Seasoning prize package, click here.

Fish at Very Good Recipes
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