Advertisements

Daily Archives: 06/07/2016

Salmon Cake Sandwiches

Sandwiches are an incredible, tasty, and practically any time of the day meal. And not to mention they are perfect for road trips (well sort of) You can put pretty much anything on them (I like salami and ham on mine), and you can eat it either hot or cold. I have a few classic favorites, they are; grilled cheese, Peanut Butter & Jelly, paninis, barbecue, and chicken salad. However, I encountered these delicious Salmon Cake Sandwiches. And all I have to say is that it’s my new favorite type of sandwich. 🙂

Full of flavor and somewhat healthy lol I can’t wait to make these again and again. These are so VERY GOOD!!!! I promise you won’t be disappointed. 🙂

What is your favorite kind of sandwich?

Salmon Cake Sandwiches

Ingredients

2 6-oz cans skinless, boneless pink salmon, drained

One small onion, chopped

2 large eggs

1/2 C. dry breadcrumbs

1/4 C. Mayo

2 tsp. Worcestershire sauce

1/4 tsp. black pepper

1/2 tsp. salt

Olive oil (For sauteing the onion and cooking the patties)

2 tbsp. Butter (For cooking the patties)

Optional:

tarter sauce
lettuce
tomatoes

Directions

1. Chop onion using either a knife and or a food processor. Pour a few drops of olive oil into a skillet along with the onion and cook over medium-high heat. Saute for about three minutes. Remove from heat and set aside.

2. In a large mixing bowl combine the eggs, mayo, Worcestershire sauce, pepper, and salt. Stir well. Next, add the salmon, breadcrumbs, and onion and stir until well combined.

3. Form the mixture into four-five patties, flattening them until they’re about the size of the bun you’re using. Place the patties on separate pieces of wax paper and refrigerate for at least an hour and a half for better results.

4. Heat two tablespoons of olive oil and one tablespoon of butter in a nonstick skillet over medium heat. Take the patties out of the fridge. Place the patties in the skillet, wax paper side up and pull away the paper. (This helps the patties stay in one piece as you flip them over.) Cook for three minutes then carefully flip the patties over and cook for another three minutes on the other side.

5. Remove from the pan and pat with paper towels to remove any excess oil or butter. Enjoy! 😀

image

Adapted from and brought to you by Haley Douglas

Advertisements

Baked Garlic Parmesan Potato Wedges

Three of my biggest weaknesses are coffee (as some of you already know), chocolate, and last but not least fries. If I could, I totally would go on a midnight french fry run to my favorite fast food joints Chick Fil A, Whataburger, and Raising Cane’s. However, I have been trying really hard to get a grasp on my obsession in the recent years by ordering fries on the side only here and there when eating out.

I do confess though that I sometimes like today, for example, have cravings of some variety of fries, while at home in my comfy clothes on the computer looking desperately for a homemade french fry recipe. Haha! 😀 So too, satisfy my wanting I got my sweet sister (Caylee) to help me make these latest semi french fries, and they sort of blew my brain. So crispy and loaded with yummy garlic and full of Italian flavors. I would never ever turn down garlic and cheese. On french fries nonetheless!

So, with that being said, I’m certain Raising Cane’s normal cut fries have nothing on these baked garlic parmesan potato wedges. And same I said, I’m a sucker for those. So when I say these are worth making, I really mean – GO MAKE THESE!

Baked Garlic Parmesan Potato Wedges

INGREDIENTS

3-4 large russet potatoes
4 Tbsp. Olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
½ C. shredded parmesan cheese

Optional:
fresh parsley (or cilantro),
ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375.

1. Line a 9×13 baking sheet with foil and lightly grease it with non-stick cooking spray and set aside. On a cutting board slice potatoes into wedges and place them in a large mixing bowl.

2. Pour with olive oil and toss to cover. In a small mixing bowl combine salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, stirring to coat, then pour the seasoning mixture on top.

3. Place potato wedges on the previously prepared baking sheet in a single layer with skin-sides-down. Bake for twenty-five to thirty-five minutes until potatoes are fork-tender and golden brown. Sprinkle with parsley and dressing for dipping.

image

Recipe adapted from Creme De La Crumb