Tag: easy meals

Food

Salmon Patties With Bang Bang Sauce

meghanewhite

Years of living in the Pacific Northwest came with benefits. One of which was access to salmon that we were amply supplied with by my fisherman father-in-law. My husband and sons love salmon and since we had a good stockpile of salmon steaks in the freezer, we ate it often. Unfortunately, I am allergic to salmon, so I can’t partake in this amazing superfood, but I still cook it.

There are countless ways to enjoy salmon, including salmon patties. We make this recipe with salmon steaks but canned salmon works just as well. The salmon is already cooked and inexpensive. Salmon patties are a great way to add healthy fish to your diet. Throw some bang bang sauce on the side for dipping and you’ve got a winner for kids and adults alike.

Bang bang sauce is sweet, tangy, creamy, and slightly spicy. It’s fun to say, and pairs well with fish, chicken, shrimp, burgers, tacos, or even as a sandwich spread. You can use this spicy sweet sauce however you like.

Happy Eating!

“Be still and know that I am God; I will be exalted among the nations, I will be exalted over the earth.” Psalm 46:10

Salmon Patties

Ingredients

½ an onion finely minced

handful of fresh parsley, chopped 

juice from ½ a lemon 

2 eggs

¾ cup bread crumbs

1 (14.75 oz.) can of salmon

salt and pepper to taste

avocado oil for frying

Instructions

  1. Drain the salmon and check for small bones.You can remove the skin too, if you prefer.
  2. In a medium sized bowl place onion, parsley, lemon juice, eggs, bread crumbs, salmon, and salt and pepper. Use a fork and mix until evenly combined.
  3. Heat a large skillet over medium high heat. Add avocado oil.
  4. Form salmon mixture into approximately 6 patties. Fry each patty for 3 to 5 minutes per side until they are brown. Enjoy!

Bang Bang Sauce 

Ingredients

½ cup mayonnaise

1 Tbsp Siracha

2 Tbsp sweet chili sauce

1 tsp lemon juice

1 tsp honey 

Whisk ingredients in a small bowl. Enjoy!

Food

Cobb Salad

meghanewhite

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Cobb salad is my all time favorite salad. I order this at restaurants whenever it’s on the menu. If I’m really having a craving for a good Cobb salad, I just make my own, and you can too. With a little bit of prep, you can have a delectable, and nutritious meal.

If you don’t want to cook chicken, just grab a rotissere chicken at the grocery store. There is no need to stand over a frying pan cooking bacon. Use fully cooked bacon, and warm it in the microwave. These are just a few suggestions to cut your time in the kitchen so you can enjoy more time indulging in this fantastic salad.

Some fun food history about this infamous salad. The Cobb salad was created by owner of the Hollywood Brown Derby, Robert Cobb, way back in 1937. Mr. Cobb did a fantastic job combining some of my favorite things like avocados, and bacon.

Please enjoy my favorite salad. It’s a winner.

Happy Eating!

For every animal of the forest is mine, and the cattle on a thousand hills. Psalm 50:10

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Cobb Salad

Yield: 6 servings

Ingredients

8 slices cooked bacon

4 hard boiled eggs

2 cooked chicken breasts

1 (10 oz.) container cherry tomatoes

2 medium avocados

1 (5 oz.) container blue cheese crumbles

2 heads of romaine lettuce

Salad Dressing

2/3 cup olive oil

1/3 cup red wine vinegar

1 tablepsoon dijon mustard

salt and pepper to taste

Instructions

Make the dressing:

In a small jar with a lid, add the olive oil, red wine vinegar, dijon mustard and salt and pepper. Replace the lid and give it a good shake. Taste and add more salt and pepper as needed.

Make the salad:

  1. Rinse the lettuce. Pat dry, and chop into bite size pieces.
  2. Chop the bacon.
  3. Slice the eggs into quarters.
  4. Cut the chicken into small chunks.
  5. Slice the cherry tomatoes in half.
  6. Halve, pit, and dice the avocados.
  7. Add the lettuce to a large bowl or platter. Arrange the bacon, eggs, chicken, tomatoes, avocados, and blue cheese crumbles in rows on top of the lettuce.
  8. Drizzle with dressing. Enjoy!

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Photo credits: Meghan E. White

Food

Cheeseburger Sliders

meghanewhite

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Sometimes a cheeseburger just hits the spot, and these sliders are no exception. They may be small, but still pack a punch with loads of flavor. Big things can come in little packages. Like the great taste of a savory burger with melted cheddar cheese delivered in a smaller size. This means you can eat more of them.

These sliders are simple, delicious, and a great way to feed a group, like your family. Any leftovers are easy to heat up. I decided to use the classic ketchup and mustard combo on some of the sliders, and chipotle aioli on the others for a spicy option. Both are so tasty! You can customize the burgers to your liking. Here is how I made them. Enjoy!

Happy Eating!

Let love and faithfulness never leave you; bind them around your neck, write them on the tablet of your heart. Proverbs 3:3

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Cheeseburger Sliders

Yield: 24 

Ingredients

2 lbs. ground beef

2 tsp. salt

2 tsp. black pepper

2 tsp. garlic powder

2 tsp. onion powder

1 Tbsp. Worcestershire sauce

1 to 2 onions, diced

24 Hawaiian rolls, or slider rolls

12 slices medium cheddar cheese

1 Tbsp. butter, melted

1 Tbsp. sesame seeds

Optional toppings:

ketchup

mustard

chipotle aioli sauce 

Instructions

  1. Preheat oven to 350°. 
  2. In a 15 x 10 inch baking pan, place the ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix well with your hands. Press the beef mixture evenly into the bottom of the baking dish, to fill the pan. Bake the ground beef in the oven for 20 minutes.
  3. While the beef is in the oven, cook onions over medium heat in a skillet with a little oil until the onions are translucent.
  4. Line a large baking sheet with parchment or foil. Place the rolls on the baking sheet. Slice them in half, cutting the tops off, and placing them to the side.
  5. Put ketchup and mustard on half of the roll bottoms, and chipotle aioli sauce on the other half. 
  6. Cut the cooked beef in half, and place each half on the two separate slider roll bottoms. 
  7. Spread the cooked onion on top of the cooked beef halves, then place 6 slices of cheddar cheese across the top of each half. 
  8. Place the roll tops on the cheese. Brush melted butter across the rolls. Sprinkle sesame seeds evenly over the butter.
  9. Cook the sliders in a 350° oven for 10 to 15 minutes until the cheese is melted and the rolls are browned. 
  10. Slice into individual sliders. Enjoy!

Notes:

*After the beef is cooked, take it out of the baking dish and place it on some paper towels to absorb some of the fat. Do this before you place it on the roll bottoms. This will help the rolls from getting soggy.

* The ketchup, mustard, and aioli are not required. You can just as easily leave those out, but I highly recommend a little topping. It adds another delicious component.

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Food, mustard seed sentinel

Fettuccine Alfredo

meghanewhite

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Nothing says comfort food like pasta. When you add a rich creamy Alfredo sauce it’s like getting a warm hug from your Italian grandma. I don’t have an Italian grandma but I can just imagine one cooking all the best food with love. 

In Italy this same dish is just pasta with some butter and parmesan. The version we all know and love with heavy cream is an American take on ordinary Italian food. Both versions are equally delicious. 

This heavenly sauce comes together quickly, and beats anything store bought. If you love fresh ground black pepper like I do, then add a lot. The more pepper the better. I also tend to add extra garlic because why not. 

Fettuccine Alfredo is a simple delicious pasta dish that makes a great weeknight dinner. It’s worth the few extra minutes involved to make your own rich creamy sauce. This mouthwatering recipe will satisfy your hunger and make you smile.

Happy Eating!

He gives strength to the weary and increases the power of the weak. Isaiah 40:29 

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Fettuccine Alfredo 

Ingredients 

1 lb. fettuccine pasta

½ cup salted butter

2 cups heavy cream

4 crushed garlic cloves 

2 ¼ cups grated parmesan cheese

¼ cup fresh chopped parsley

fresh ground black pepper to taste 

Yield: 6 servings 

Directions

  1. Cook fettuccine pasta according to the package. 
  2. In a medium pot melt butter over low heat. Add the cream and simmer for 5 minutes. Keep stirring and don’t let it boil. Milk can curdle if it boils. 
  3. Add the cheese and garlic. Stir with a whisk over low heat until the cheese is melted and the sauce is thickened.
  4. Stir in the parsley and black pepper.
  5. Toss the pasta and sauce together. Enjoy!

Notes

*The key to this sauce is low heat. 

*You need low heat to prevent the milk from curdling and low heat to melt the cheese and not make it grainy. 

*Keep stirring while the milk and butter are simmering.

*Keep stirring while the cheese is melting.

*Be generous with the black pepper. 

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Go to Mustard Seed Sentinel, Meghan’s Corner to get all of my monthly recipes and more.

https://www.mustardseedsentinel.com/post/meghan-s-corner-fettuccine-alfredo

 

Food, mustard seed sentinel

The Best Pasta Salad

meghanewhite

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Have you ever been to a potluck where you took a scoop of some random person’s pasta salad, and it was mushy and flavorless? I have, and it was not a good experience. You take a bite, and then move on to whatever else is on your plate. The days of boring pasta salad are over. Today is an exciting day for pasta salad fans everywhere.

Even if you are not a fan of pasta salad, you will be after having this incredible one. This salad has no official name, so I have named it The Best Pasta Salad. It has wonderful flavors and texture. Cashews and celery add some delightful crunch. Red grapes, pineapple, and mandarin oranges create bursts of sweetness. The tangy dressing is subtle. 

There are ten ingredients, not including the dressing, for The Best Pasta Salad. It is a lot, but they all work together beautifully to create a flavorful salad. The chicken makes this recipe hearty. It really should be called a main dish because it’s so filling. 

This pasta salad has been used for baby showers, bridal showers, potlucks, barbeques, parties, and family meals. The original recipe I was given makes enough for at least twenty people. Cut the recipe in half if you do not want to eat pasta salad for a month. If you need a large dish for an event make the full recipe. It can feed an army, and there will still be leftovers. 

I am so pleased to share one of my all time favorite recipes with you. When I bring The Best Pasta Salad to any party I always get asked for the recipe. Now you can do the same, and pass it on to your friends and family. We are changing lives here, one delicious recipe at a time. 

Happy Eating!

For where your treasure is, there your heart will be also. Matthew 6:21 

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The Best Pasta Salad

1 (16 oz.) farfelle pasta 

1 (16 oz.) rotini pasta 

Cook and drain well

20 oz. can pineapple tidbits, drained

2 cups finely chopped celery

4 green onions chopped

1(5 oz.) package dried cranberries

2 cups red grapes cut in half

1 (10 oz.) package whole cashews

1 large can mandarin oranges, drained

6 cooked chicken breasts shredded or chopped

Dressing:

1 (16 oz.) Kraft Coleslaw Dressing and 1 cup mayonnaise mixed together.

There’s no exact order when making the pasta salad. The simplest thing to do is add the pasta and dressing first. Then add all the other ingredients and mix well.

Notes:

  • This recipe makes about 7 quarts.
  • Use a large bowl when making the full recipe.
  • Add the oranges last since they are the most fragile.
  • Cut this recipe in half for a smaller group. 

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Go to the link below to get this article and all my recipes at Mustard Seed Sentinel, “Meghan’s Corner”.

https://www.mustardseedsentinel.com/post/meghan-s-corner-the-best-pasta-salad