Every year mid August we have an abundance of Salmon around our house. My husband is a fishing guide and is bringing home fish all the time!
I love it but there are times I need a recipe that lets just say…. makes salmon taste a little more like something else. Salmon Burgers:
2 tbs chopped chives
2 tbs soy sauce
1 tbs honey
Before going further taste the mix add more of what you are missing or get creative and add your own spices
1/2 cup breadcrumbs (I used crushed oyster crackers)
1 lb finely chopped salmon
Get some butter warming in the pan on medium heat, I tried a mini patty first to check for consistency and flavor.
The patties are a little fragile so use lots of butter in the pan, and use two spatulas when flipping to support both sides.
For burger toppings I used Avocado, siracha aioli I made cheating with mayo, lime juice, garlic, siracha and a little sour cream
And I made pickled cucumber sliced thin with vinegar salt and sugar.
Everyone loved them! Yumm
So good I am going to start making smaller batches all the time –
This time of year with viruses and colds going around I like to give Easton elderberry syrup. It’s a natural defence against viruses. I put a teaspoon of the sweet syrup in water and call it juice. Easton loves his “juice” and I know it is good for him.
My mom just sent me this –
When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water.
Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can’t taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they’ll stay fresh as long as it takes you to eat them.
Although berries don’t last long at our house I will use this tip when they,are on sale and I want to stock up for more then a few days
Made this fun cake today for a friends sons 1 year Birthday party.
Made homemade fondant from this video – http://www.youtube.com/watch?v=7yj4KGtBaDg
Used a circle metal fondant cutter that I squeezed into a balloon shape with pliers. It does look homemade but I think is was perfect for a little ones party.
Happy Birthday Baptiste!
yumm – love me some yogurt
I love ice-cream but losing the last of my pregnancy weight has not been easy for me. So for a treat I like to buy frozen yogurt – Easton always wants some but I don’t want him to get used to the sugar. So I make my own now its get a little icy if frozen over night but we usually eat it the same day anyway.
Just put your favorite Greek yogurt in an ice cream maker till its the right consistency, easy!
I love my morning cup of coffee but sometimes…ok most of the time I don’t finish my whole cup. I leave a 1/4 or more of it sitting on the counter untouched. What a waste right!? So one morning as I was about to head to work I had just finished washing an ice cube tray and I noticed my half finished coffee sitting there and a light bulb went off, coffee icecubes! So yes dumped my coffee in the tray and put in the freezer.
Today it is 90 degrees out and I am hot and getting lazy so what better way to cool down and get motivated – ICED COFFEE! I added a few cubes to my coffee from this morning then added cream and a little sugar. It tastes as good as any iced americano I’ve had, it would even be better with a little vodka But that will have to wait for another day.
Sore throats need homemade yogurt popsicles- especially on the rare days that it’s 80 degrees in Seattle. Pretty easy- just freeze some yogurt, I used Greek- and Voila! instant smiles even though they’re coughing and sneezing. I had one too- not bad!
With an abundance of zucchini this time of year it is always great to come up with new ways to use it up. There is only so much zucchini bread you can make before getting tired of baking- Especially when you don’t have air conditioning and it’s 90 degrees outside.
These were so easy to make, I sliced a zucchini really thin using a mandolin, but you could use a food processor or the old fashioned way. I used the thickness of about a quarter, pretty thin. A lot of recipes suggest coating the chip with oil and seasonings, but I find that the chips get soggy and don’t last if you use oil. Chef Tony Meyers that I work with, suggested that I use water instead. So I made a solution with a little water, garlic powder, paprika, salt and a dash of vinegar (I love sea salt and vinegar chips). One thing to keep in mind is that as the chips dehydrate they shrink and the flavors concentrate so don’t go to heavy on the salt. You only need enough solution coat the slices with.
I use a dehydrator but you could use the oven. Coat the dehydrator racks with a little oil to keep the chips from sticking, I just put some olive oil on a paper towel and whip the racks with it. Layer the zucchini on the racks and dehydrate at about 135 degrees until they are crispy and break in half easily. Store them in an airtight container if you don’t eat them all first!