If you have children in school who must take lunches or you work and, for a variety of reasons, such as time, money or running out of places to grab a quick lunch, try these. They can be frozen and just grab and go. If you walk to work, warm one up and munch as you walk. Try these, PLEASE.
- 2 cups flour
- 1 tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 2 eggs
- 3 tbsp. melted butter
- 2 tbs. snipped dill
- 2 oz. lox style salmon or trout chopped **
- 2 hard cooked eggs, peeled and chopped
- 1 cup potato chips, (I prefer the sweet chili and sour cream chips), crushed
Preheat oven to 400 degrees.
Grease a 12 cup muffin tin and use parchment liners (make your own, if you wish) and set aside.
In a bowl mix together the flour, sugar, baking powder and soda and a pinch of salt.
In another bowl, whisk together the sour cream, buttermilk, eggs and butter. Add this to the flour and stir until just moistened, and yes, it will be lumpy. Gently fold in the salmon (or trout) and eggs.
Spoon the batter into the lined tins, filling about 2/3 full. Sprinkle the crushed chips and snipped dill over the tops. Bake 15 minutes until golden brown in colour. Remove from the muffin tins and let cool on a rack
** you could change it to 3 slices of bacon, cooked crisp.
Crispy Scallop Sandwiches
If you love scallops as much as I do, you are going to really love this recipe.
- 1 lb. raw shrimp, peeled and deveined
- 1/2 lb. small scallops, whole
- 1/2 cup celery, minced
- 1/2 red chili pepper, minced
- 2 tbsp mayonnaise
- pinch of salt and pepper
- 1 lightly beaten egg
- 2 cups of potato chips, crushed and divided
- 1 tbsp. canola oil
- 4 crusty rolls
In a food processor, pulse the shrimp until finely chopped. Transfer to a bowl. Stir in the scallops, celery, pepper, mayonnaise, salt, pepper, egg and 1 cup of the potato chips until really well combined.
Spread remaining potato chips on to a pie plate. Make sure they are crushed a bit more so no large chunks are present. Form the seafood mixture into patties and coat with the potato chips.
In a large frypan, heat the oil and cook the patties until the outside is golden and the seafood is opaque, This should take about 4 minutes each side.
Place a pattie on each bun, top with your favourite homemade coleslaw and replace with the top bun half.
This is soooo yummy. The only to make it even better is a patio/deck/beach and a cold glass of white wine. Life is good!