What a wonderful new appetizer to serve family and company alike. It is so tasty and fresh. Serve with a colourful chilled salad, warm rolls and a chilled glass of your favourite brew.
- 1 potato peeled
- 1 can of canned salmon, drained, bones and skin removed
- 2 eggs, lightly beaten
- 2 tbsp. finely chopped pickle
- 1 cup panko crumbs
- 2 tbsp. vegetable oil
- 2 tbsp. freshly squeezed lime juice
- zest from lime
- pinch of pepper
Place the potato in a pot with water and boil until tender. Drain well and mash.
Add the salmon, stir in the eggs and pickle. Season with a pinch of pepper. Form into 6 equal patties. Roll in the panko crumbs to coat.
Heat a fry pan over medium heat, add 1 tbsp. oil and cook half of the salmon cakes. Cook until golden, a couple of minutes each side. Repeat with the remaining cakes. Serve warm with a salad, roll and beverage. Oh my Mama! This is so good.
Croques Trout
When we were in France we ate Croques Monsieur ‘sandwiches’ and liked them. This is an Hors d’ Oeuvres that will please one and all.
- 1 1/2 cups Swiss Cheese, shredded
- 1/4 cup whipped cream, whipped only until thickened
- pinch of ground nutmeg,
- sea salt
- 8 slices Tramezzini (crustless white bread from Super Store)
- 2 tbsp. melted butter
- 5 oz. smoked trout, thinly sliced
- small lime wedges
Preheat oven to 400 degrees.
Chop the grated Swiss cheese until very fine. Using a spatula, gently fold into the thick cream. Season with the nutmeg and salt. Set aside.
Brush one side of the bread with the melted butter. Spread the cheese mixture on the unbuttered side. Layer the trout on top of the cheese mixture on 4 slices and add the top buttered layer of the slices. (butter side out).
Place each bread square on a tinfoil square and cover with a top layer of tin foil. Make sure to seal all the edges tightly to continue on.
Heat a skillet (dry) and place each packet in to cook for 1 minute each side. Transfer all packets to a baking sheet and bake for 15 minutes. When you remove the tin foil, both top and bottom should be toasted.
Cut each one in half, making 4 pieces each ‘sandwich’ and then on the diagonal making 8 pieces. Arrange on a platter, garnish with lime wedges and serve immediately to your wide-eyed guests.
Easy Friday Night Lasagna
This only takes about an hour to make, so put it together then pour a glass of the grape and get ready to enjoy a wonderful dish on a Friday night.
- 2 tsp. olive oil
- 1 small onion, peeled and finely chopped
- 3 chorizo sausages, casings removed
- 3 cups mushrooms, sliced
- 2 garlic cloves, minced
- 3-4 drops of hot sauce
- 1 -796 ml can of plum tomatoes, chopped
- 1 egg, beaten
- 1 lb. container smooth ricotta
- 1 1/2 cups Asiago cheese, grated
- 6 fresh lasagna noodles
- 1 cup shredded mozzarella cheese
Heat oil in a deep 10 inch fry pan that is oven safe. Add the onion and cook until transparent (3 minutes). Add the sausages and cook until browned. Now the mushrooms, garlic and hot sauce and cook until the mushrooms are soft.
Stir in tomatoes and reduce the heat to medium. Gently simmer until the sauce thickens (12-16 minutes). Transfer to a large bowl.
Stir the beaten egg, ricotta and 1/2 half of the Asiago cheese in a bowl.
Spread 1 heaping cup of the meat mixture on the bottom of the fry pan (one you have been using). Cover with 2 lasagna noodles, making sure to cut to fit. Layer with 1 heaping cup of the meat mixture and half the ricotta mixture. Repeat layers, ending with the meat mixture.
Bring this to a boil and reduce heat to medium. Cover and simmer for 15 minutes. Sprinkle with remaining cheeses.
Broil in centre of oven until cheeses are melted and browned. 2-3 minutes. Serve with garlic toast, wine/beer and you are set.
Fresh Pineapple, Jicama and Avocado Salad
I get it – deck time is around the corner and it is always a treat to put out a salad no one has made before and this is really nice one to make.
- 3 tbsp. fresh lime juice
- grated lime peel
- 1 tsp. white rum
- 2 tsp. honey
- pinch of salt
- pinch of ground pepper
- 3 tbsp. olive oil
- 1/2 pineapple, skin and core removed, flesh cut in 1/2 inch cubes
- 1 lb. jicama, skin and core removed, flesh cut into 1/2 inch cubes
- 2 ripe avocados (about 8 oz. each)
- 1/4 cup cilantro, coarsely chopped (optional)
- 1 butter lettuce, leaves washed, dried and separated.
Dressing
Whisk together the lime juice, rum, honey, grated lime peel, salt and pepper together adding the oil, whisking to combine. Set aside.
Finishing the Salad
Combine the pineapple and jicama chunks in a small bowl. Add the dressing and toss well. Set aside.
Carefully slice the avocados lengthwise and twist to open. Remove the pit and skin and slice each half in half again. Arrange 2 of the quarters on a couple of lettuce leaves on the bottom of 4 serving plates.
Add the cilantro (if using) to the pineapple mixture and toss to combine. Spoon over the avocados, serving immediately with warm, fresh rolls.
Pot Roast, Don’s Way
I hope you have been catching up on Damnigottareadthis and you will see why the recipes have not been here. Well, today, I am ready to go again and I hope you will try this recipe. It is absolutely delicious.
- 1 – 3-4 lb. boneless chuck roast
- 1 tsp. seasoning salt
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 tbsp. vegetable oil
- 1 cup thinly sliced onion wedges
- 2 garlic cloves garlic, crushed
- 2 bay leaves
- 1 – 10 9z. can cream of mushroom soup
- 1/4 cup red wine
- 2 tbsp. worchestershire sauce
- 1 square beef bouillon
- 2 cups beef stock
Preheat oven to 350 degrees. Add the seasoning salt, salt and pepper to a small bowl. Rub the seasoning into the roast on both sides.
Heat oil in a Le Creuset dutch oven and brown the roast, browning on all sides. Place the meat in a roaster pan. Add onions and garlic to skillet and saute for 1 – 2 minutes to absorb the leftover roast juice. Place into the roaster pan with the meat and bay leaves.
Combine the mushroom soup, wine, Worchestershire sauce and beef bouillon into a bowl. Pour over the roast. Add the beef stock.
Cover pan with foil and bake for 3 – 3 1/2 hours or until tender. Remove and discard the bay leaves. During the last hour of baking time, add 10-12 baby potatoes and 3 coarsely chopped carrots. Re-cover pan and continue cooking.
This truly is a great meal. Add a crispy chilled salad, small dinner roll and, of course, the glass of Merlot.
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Maple Dijon Trout Fillets For Four
Now, how is that for a play with words? Okay, so I tried. This is a meal that takes 12-13 minutes. What more could you ask for. Add a crisp salad, perhaps some lovely mashed potatoes and you are the winner.
- 1 lb. Trout fillet, bones removed and cut into 4 equal pieces
- 1/4 cup butter
- 1/4 cup pure maple syrup
- 4 tsp. Dijon mustard
- 1 tsp. Teriyaki sauce
Preheat oven to 425 degrees. Arrange the trout on a 8 inch baking dish.
In a small bowl, combine the mustard and teriyaki sauce. Melt the butter for 15 seconds in the microwave and combine with the mustard mixture. Pour this over the trout. Bake for 12 minutes until it flakes with a fork.
*Note: If you wish more sauce, simply double the ingredients and there you have it.
Serve with extra sauce, salad and mashed potatoes. In a word….YUM!
Orange, Trout and Avocado Salad
Okay…so you forgot to set your scale back 10 lbs. before Christmas Season began but never mind, this will put you back on track. It is easy and delicious
This salad will serve 4.
- 2 skinless trout fillets (8 oz. each, 1 inch thick)
- Sea salt, freshly ground pepper
- 2 tbsp. olive oil
- 1 scallion, trimmed and sliced very thin
- 2 large oranges, peeled, white pith removed and segmented
- 1 large, ripe avocado, pitted, peeled and sliced
- 2 cups of baby arugula, spinach, stems removed , break into small pieces if some are too large to be eaten politely.
- 1 tbsp. fresh lime juice
- zest from lime
Preheat oven to 375 degrees. Season lightly with salt and pepper and place in a baking dish large enough to hold both fillets. Drizzle with 1 tbsp. olive oil and sprinkle half of the scallion over the fillets.
Bake until opaque in center (about 10-12 minutes). Transfer to a plate and let cool.
Break the trout into pieces, dividing evenly among the 4 plates. Trop each with the orange segments, avocado and greens. Season with remaining oil, lime juice and a sprinkling of zest.
In a word….yummy!
Maui Tomato Ginger Bisque
Anyone who knows me, knows I love Maui and every time we go there we head off to Mama’s Fish House. This recipe is from their establishment with their compliments.
- 5 Tbsp. butter
- 1 cup Maui onions, chopped
- 3 tbsp. minced garlic
- 6 tbsp. ginger, peeled and minced
- 10 cups fresh tomatoes, diced
- 4 qts. chicken stock
- 2 cups heavy whipping cream
- 1 cup of roux (1 cup flour mixed with 1/2 cup melted butter)
With a small stock pot, saute the onion in 5 tbsp. butter until translucent, adding the garlic and ginger. Cook for about 2 minutes, making sure not to burn the garlic. Add the tomatoes and simmer for 3 minutes.
Add the chicken stock, bring this to a boil. Reduce temperature to a low simmer for about 10 minutes. Add the roux and mix really well. Carefully puree the hot soup with a hand emulsifier and then add the cream, simmering for another 10 minutes. Taste and add salt and pepper if needed. Strain the soup for a creamier texture.
*Note: This really pairs well with a grilled cheese sandwich and a lovely glass of chilled white wine.
French Toast With Bacon Nests
Everyone loves French toast and when served with crisp bacon nests topped with maple syrup (lots), you have a royal feast for sure.
- 6-8 bacon slices, thicker cut would hold up better**
- 1 tsp. coconut oil
- 6 large eggs
- 1 cup milk
- 1/2 cup whipping cream
- 2/3 packed brown sugar, divided
- 1 tsp. vanilla
- 1 tsp. nutmeg
- pinch of salt
- 1 lb. egg bread loaf, cut into 1 inch thick slices
- lots of maple syrup (warmed)
Cook bacon in a large non-stick frying pan over a medium temperature until starting to crisp up. Cool Slightly. **if you run bacon under the cold water tap and shake off the excess before frying, they don ‘t curl up. Just sayin’.
Line the bottom and sides of a slow cooker insert with a large piece of parchment. Brush with oil. Now twirl the bacon strips into nests and arrange on the bottom of the insert.
Beat the eggs with the milk and cream, 1/3 cup brown sugar, vanilla, nutmeg and salt in a large bowl. Beat until light and foamy. Dip each slice of bread in the egg mixture.
Divide the bread and brown sugar into 2 – 3 layers, 1 slice thick, depending on the size of your slow cooker. Place first layer of dipped bread over the bacon, sprinkle with brown sugar, then repeat with remaining bread and sugar. Cover and cook for 8 hours on low.
Preheat broiler. Using oven mitts to lift the parchment holding the French toast out of the slow cooker, flip bacon side up onto a buttered baking sheet, and broil in the oven until the bacon is crisp (2 min.). Transfer to a platter or cutting board.
Divide into 6 servings, serve with warmed maple syrup. Serve with fresh coffee, juice and WOW! you did it again.
Chili Espresso Strip Loin Steaks
How can you tell the warm weather has arrived…..everyone in the neighborhood is barbecuing.
- 8 strip loin steaks, at least 1 inch thick
- 2 tsp. kosher salt
- 2 tsp. brown sugar
- 2 tsp. chili powder
- 1 tsp. coarsely ground pepper
- 1 tsp. instant coffee espresso granules (instant coffee will do)
Preheat the barbecue to medium high. Trim excess fat from the steaks. With a sharp knife, make shallow slits 1 inch apart around the edges of the steak to prevent curling.
Mix together the dry ingredients in a small bowl.( Rub the espresso in your fingers to crush) then add to the dry ingredients. Season the steaks generously using about 3/4 tsp. per steak.
Barbecue steaks with the lid open about 5-6 minutes per side for a medium-rare doneness.
Transfer to a cutting board to rest 5 minutes, then serve with a crisp salad, corn on the cob, twice baked potato. What could be better than this meal? Oh yeah…add a beer or glass of wine and you have it.
Sexy Scallop Martinis
These are a fabulous appetizer served in martini glasses. You can, if you wish, eat the scallops then drink the spicy vodka.
- 1/2 cup vodka
- 1/4 cup lime juice
- 2 tsp. jalapeno pepper, chopped
- 12 large scallops
- salt and ground pepper
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped yellow bell pepper
- 1 green onion, finely chopped
- 4 sprigs of coriander
Combine vodka, lime juice and jalapeno pepper in a bowl.
Heat oil in a skillet over high heat and after seasoning the scallops with a pinch of salt and pepper, place in the skillet. Sear for about 2 minutes per side or until browned on the outside but still raw in the center.
Place the scallops on a board and cut into quarters. Add to the vodka mixture. Let marinate for 4 hours in the refrigerator, stirring to coat all sides.
Stir in the peppers and green onion.
Divide between the scallop mixture in 4 martini glasses, adding some of the marinade. Garnish with the coriander. Serve immediately.
Did I tell you everyone will LOVE this?
Homemade Ricotta Cheesecake
I am so excited about this. I know people have been doing this for years, probably, but it is the first time I have ever made my own cheese. It is sooooo easy and so good in this recipe. I will be able to post pictures next week, because I just froze it until our big Easter dinner.
Ricotta Cheese
- 1 gal. whole milk
- 3 cups Buttermilk
- 1 cup heavy whipping cream
- pinch of salt
Put all the ingredients into a very large pot and bring to the simmer. Stir often to break up the curds as it reaches the simmer. When at the simmer, remove from the heat and pour through cheesecloth over a bowl. Make sure to secure the cheesecloth with a rubber band or tape so it doesn’t cave in. When drained, measure 3 cups out and put into a large bowl. This will make a little more than you need. **
Cheese Cake
- 3 cups of the ricotta cheese
- 6 eggs, separated
- 6 tbsp. sugar
- 1/4 cup flour
- zest from large lemon
Mix the cheese, yolks, sugar, flour and zest together and set aside.
Now take the egg whites and whisk together 6 tbsp. of sugar, 1 tbsp. at a time to ensure incorporated. When soft peaks form, add 1/4 tsp. salt and mix well to combine. Carefully fold into the egg yolk mixture and pour into prepared pan, smoothing the top. But first try this. With a 9 ” pan with removable bottom, turn the bottom inside out to allow for much easier removable when sliced.
Butter, very generously the cake pan. Preheat oven to 375 degrees and bake for 1 hour until golden. It could be really wiggly when removing, and that is okay. Let cool for about 10 minutes, then run a knife around the edge. Cool completely.
**I was so scared that it wouldn’t taste right, we cut a sliver from the cake and it is better that you could ever hope for. So delicious and no cream cheese used. The extra can be used any way you wish – cakes, savory dishes, pasta as in lasagne. It is good.
Figure out what kind of topping you wish to put on top when serving and you now have a hit on your hands.
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