Friday, September 26, 2008

Salmon Cakes

My husband recently went fly fishing

in Michigan. He was able to bring

back some fresh Salmon from his trip

which we have enjoyed the past few weeks.

This week I made Salmon Cakes
2 cups cooked salmon, flaked
1/2 cup bread crumbs
2 green onions, chopped
1/4 cup diced celery
1/4 cup mayonnaise
1/8 tsp cayenne pepper
1tsp. dried dill
1 tsp. dried thyme
1 tsp Worcestershire sauce
1 egg
1/2 tsp salt
2 tbsp. butter
1 tbsp. oil
Lemon Aioli:
1/2 cup mayonnaise
2 tbsp. heavy cream
zest and juice of one lemon
1 tbsp. prpared horseradish
1 tsp. chopped garlic
1 tsp. dried thyme

These Salmon Cakes are very good!

Sunday, September 21, 2008

Sunday Breakfast

We enjoyed a quiet Sunday morning today.
My husband made a wonderful breakfast.
French Toast with cut strawberries, bacon,
juice and coffee.
It is such a nice day that we were able to
work and read with the windows open
to feel the nice breeze.
Ahhh - Relaxation - just what I need.


Sunday, September 14, 2008

A lot of Guacamole

My brother and a friend came to visit a few weeks ago.
We had a great time hanging out, catching up, playing
Guitar Hero on the Wii, going out to eat and having a
Guacamole Competition!

The Guacamole Competition was that we could use any
ingredients we wanted and we could create two
batches of guacamole to submit to the judges (who were
my husband and my brother's friend - that is fair - right?)

My idea was to create one creamy batch and one spicy
batch of guacamole.

For the Creamy Guacamole I used:
kosher salt
white onion
fresh lime juice
a little bit of cream cheese
chopped tomato added at the very end

For the Spicy Guacamole
kosher salt
white onion
yellow pepper, chopped
red pepper
fresh lime juice

Kev's Guacamole
#1 Fresh and Chunky
kosher salt
white onion
lime juice
*Saved some diced avacado
to add in at the end.

Kev's #2 was similar to number
#1 but I believe his secret ingredient
that was added was a little tabasco
sauce to spice it up a bit.

I don't have any fancy pictures of the guacamole.
I think we were all so hungry once we were done
making the four different kinds that we just put
some chips in a bowl and started eating.
The judges voted for MY spicy one as #1 and
Kev's Fresh and Chuncky as #2.

Sunday, September 7, 2008

Lima Bean Dip

So my dear friend C from Mele Cotte is hosting

I know that I have tucked some things in to my
freezer never to be found again but for this
challenge I was willing to dig deep and take a
look at what has been in the freezer for awhile
that I can use to make something yummy.
I found several items that I had frozen
intending to make particular recipes like
bananas, ricotta cheese, and some veggies
but what I came across that I decided to use
are a container of sesame seeds.
I am using a recipe from Cooking Light
with a few substitutions .
Lima Bean Dip
1 pound frozen baby lima beans
3 tablespoons sesame seeds, toasted
1/4 cup fresh lemon juice
1 tablespoon extra virgin olive oil
3/4 tsp. kosher salt
1 garlic clove
Cook the beans in water about 10 minutes
unitl they are very tender.
Drain, reserving a 1/2 cup of the cooking
liquid from the pan.
Toast sesame seeds, the place them in
a blender and process until finely ground.
Add juice and remaining ingredients,
process until blended.
Then add beans and reserved water.
Process this mixture until smooth.
** I added freshly grated parmesan cheese,
ground black pepper and a hint of red pepper.
Serve with vegetables, chips or peta.
Here are the steps:

And there you have it Lima Bean Dip!