1 tablespoon olive oil
1 tablespoon butter
4 medium yellow summer squash, sliced in 1 inch cubes
1 yellow onion, chopped
3 celery stalks, chopped
Slap Ya Mama Cajun Seasoning or salt and pepper to taste
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup grated parmesan cheese
1 ½ cups shredded sharp cheddar
½ cup sour cream
½ cup of good salsa
1 sleeve Ritz crackers, crushed medium to fine
Preheat the oven to 350 degrees F. Heat the oil and butter in a large cast iron skillet over medium heat. Saute the squash, onion, celery and dry seasoning ingredients until soft. When done, remove from heat and stir in the parmesan, 1 cup of the cheddar, sour cream and salsa. Taste and add more seasoning if needed.
Mix cracker crumbs and the remaining ½ cup of cheddar together and sprinkle evenly over the top. Bake for 15 minutes or until the top is golden and bubbly.
For the last week my darling daughter Rachel has asked me to make her some “Smack Mackem” which is her silly term for Salmon Croquettes. I’m not sure if this is a Southern dish or if people everywhere eat Salmon Croquettes, but I’ve eaten them my whole life. When I was a kid we dipped them in ketchup, but now I like mine with a little Dill Remoulade. Since mayonnaise is forbidden in my household, (Rachel hates it) I always substitute it with sour cream or greek yogurt. Have you ever eaten Salmon Croquettes? If not, here’s my version. I hope you’ll try it sometime and let me know what you think.
1 egg beaten
14.75 oz can Wild Alaska Pink Salmon crumbled and bones removed
1/3 cup chopped onion
2 TBS Sour Cream
1 TBS Melted Butter
1/2 cup Flour
1/2 cup Yellow Corn Meal
1/2 tsp Slap Ya Mama Cajun Seasoning or use Salt, Pepper and dash of Garlic Powder
Oil for Frying
Mix all ingredients and form into 4 equal sized patties. Meanwhile in cast iron or heavy skillet add 1 inch of oil and heat on Medium setting. Place patties into hot oil and cook about 4 minutes per side or until browned. Place on parchment paper to drain.
Sour Cream Dill Remoulade:
1 Cup Sour Cream
1 1/2 tsp Dill Weed
Mix together and serve with Salmon Croquettes.
I just winged this recipe with what I had in the pantry and fridge. I would have added tofu if I had any on hand. Please feel free to improvise. This recipe took me about 15 minutes to make and I think it was better than the Pho I get in our local restaurants. I may try to make Vegetarian Spring Rolls with Peanut dipping sauce next. 🙂
100 grams or 1/2 package of Bean Vermicelli or Rice Vermicelli
Enough water to cover
3 Cups Organic Vegetarian Broth
or 2 Cubes Pho Chay Soup Seasoning in 3 Cups Water
2 TBS Vegetarian Mushroom Flavored Stir Fry Sauce
A couple of dashes of Bragg Liquid Aminos or Soy Sauce
1/2 Cup Thinly Sliced Onion
1/2 Cup Thinly Sliced Mushrooms
1/2 Cup Thinly Sliced Green Bell Pepper
1 to 2 TBS Olive Oil
Sliced Jalapeno, Lime and Cilantro to garnish
Soak the Vermicelli in water for 7 minutes then drain and discard water. Put broth or soup cubes and water in pot and bring to a boil, stir in the Vegetarian Mushroom Flavored Stir Fry Sauce and Liquid Aminos add the Vermicelli and cook for 3 minutes. Meanwhile stir fry the vegetables in hot oil for a few minutes. Add the vegetables to the Vermicelli and Broth. Divide between 3 to 4 bowls. Top with sliced Jalapeno, a squeeze of Lime and Cilantro.
My mother always made Easter special by making fun little treats. She would make coconut cake, dye the coconut green and place jelly beans on top. Or make bunny shaped cakes. So here’s my fun little Easter treat. I have seen a similar recipe on Pinterest and decided to make my version today. I think they turned out pretty adorable.
Nestle Butterscotch Morsels (11 oz.)
1 cup peanut butter
La Choy Chow Mein Noodles (12 oz.)
Cadbury Mini Eggs (10 oz.)
Line two cookie sheets with foil.
Over medium low heat in a large dutch oven sized pot, heat the butterscotch chips and peanut butter until melted. Stir often and be careful not to burn. After melting, gently fold in the chow mein noodles until all noodles are coated. Drop large mounds onto lined cookie sheets and let cool for 2 or 3 minutes. Then kind of mush them together and make an indention in the middle.
Once they are cool place on serving platter and add Cadbury Mini Eggs. Voila!
I love apple fritters, but the ones available at the local donut shop tend make my tummy a little upset. Something about the oil they use. So here’s my homemade version.
1 cup flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup milk
1 cup peeled apple chopped into small bits
2 cups powdered sugar
1 1/2 tablespoons milk
Sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Whisk together milk and egg and stir into dry ingredients until just combined. Fold in apple. Pour about 1 1/2 inches of oil into skillet. Heat oil on medium high heat. Use a big spoon and kind of dribble batter into hot oil until you get the size of fritter you want, they puff up a bit in the hot oil. Cook until brown, then flip and cook the other side. Transfer to cooling rack placed on top of sheet pan and glaze.
Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.
Oh my goodness! How did I survive all these years without kale? This kale recipe is incredibly healthy, too. Do yourself a favor and try some asap. Here’s a quick way to prepare it.
1 Large Bunch of Kale
1 to 2 TBS Olive Oil
Preheat oven to 275 degrees. Wash kale and throughly dry (very important). Tear into large bite sized pieces and discard the tough stem part. Place on a large sheet pan and drizzle with olive oil then very lightly sprinkle on sea salt. Toss to coat. Place in oven for 10 minutes. Remove from oven and toss around so all kale will get crispy. Return to oven and bake additional 10 minutes. Watch closely or it may get overcooked.
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.
Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.
Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.