Old Fashioned Salmon Patties

 

Salmon Patties

Ingredients

• 1 (14 3/4 ounce) canned salmon
• 1/4 cup onion, finely chopped
• 1/4 cup cornmeal
• 1/4 cup flour
• 1 egg
• 3 tablespoons mayonnaise

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• Baked Leche Flan
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Preparation

1. Open the canned salmon and drain completely. Place the drained salmon in a mixing bowl and flake evenly with a fork.
2. Add onion, cornmeal, flour, mayonnaise, and egg. Mix until well combined.
3. Shape the mixture into patties about the size of a typical burger or smaller.
4. Cook in oil in a skillet over medium heat until browned on each side, turning once while frying.
5. Note: The mayonnaise helps the patties hold their shape and prevents them from being too dry.

Enjoy!

CAJUN SHRIMP SCAMPI

 

Cajun Shrimp Linguine

Ingredients

• 12 raw shrimps (as many as you’d like)
• 1 serving of linguine pasta
• 2 cloves garlic, minced
• 2 tbsp. butter
• 1/2 cup heavy cream
• Shredded parmesan cheese
• 1/8 tsp. basil
• Salt and pepper to taste
• Flour (to thicken)
• Cajun seasoning
• 1/4 cup parsley, chopped
• White wine (for cooking)
• Olive oil (for cooking)

Preparation

1. Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine. Bring to a boil.
2. Add the garlic and cook for another 2 minutes.
3. Add the shrimps and season them generously with Cajun seasoning.
4. When the shrimps are pink on one side, flip them and cook for another minute. Remove them from the pan, leaving the liquid.
5. Add the heavy cream, basil, parsley, salt, and pepper to the pan.
6. Bring to a boil and whisk in flour until the sauce thickens.
7. Lower the heat to medium-low and return the shrimp to the pan, tossing to coat with the sauce.
8. Serve over pasta and top with parmesan cheese.

Enjoy!

Baked Oatmeal with Apple, Banana

 

Baked Oatmeal with Apple, Banana, and Walnuts

Introduction

This Baked Oatmeal with Apple, Banana, and Walnuts is a nutritious and delicious way to start your day. Packed with wholesome ingredients, this recipe is easy to prepare and makes a perfect breakfast or snack. The combination of oats, milk, fruits, and nuts provides a balanced meal that’s both satisfying and healthy.

Preparation Time

• Total Time: 1 hour
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Cool Time: 10 minutes

Ingredients

• 1 cup oatmeal
• 1 glass of milk
• 1 apple, chopped
• 1 banana, sliced
• 3 eggs
• Vanillin sweetener (to taste)
• 60g walnuts, chopped

Directions

Prepare the Oats:

1. In a large mixing bowl, combine 1 cup of oatmeal and 1 glass of milk.
2. Let the mixture sit for 10 minutes to allow the oats to absorb the milk.

Prepare the Fruits:

1. Chop the apple into small pieces.
2. Slice the banana.

Mix the Batter:

1. After the oats have soaked, add the chopped apple and sliced banana to the bowl.
2. Crack the 3 eggs into the mixture and add the vanillin sweetener to taste.
3. Mix everything well until fully combined.

Add the Nuts:

1. Stir in the chopped walnuts, ensuring they are evenly distributed throughout the mixture.

Bake:

1. Preheat your oven to 180°C (360°F).
2. Pour the mixture into a baking dish, spreading it out evenly.
3. Bake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

1. Allow the baked oatmeal to cool completely before cutting it into squares or slices.
2. Serve as is, or with a dollop of yogurt or a drizzle of honey for extra flavor.

Serving Suggestions

• Enjoy warm or cold, depending on your preference.
• Pair with a cup of coffee or tea for a delightful breakfast.
• Serve with a side of fresh fruit or a dollop of Greek yogurt.

Cooking Tips

• Ensure the oatmeal mixture is well-mixed to avoid uneven baking.
• You can add other nuts or dried fruits for added variety and flavor.
• For a vegan version, use plant-based milk and an egg substitute like flax eggs.

Nutritional Benefits

• Oatmeal: High in fiber and can help lower cholesterol levels.
• Fruits: Apples and bananas provide essential vitamins and natural sweetness.
• Eggs: A great source of high-quality protein and essential nutrients.
• Walnuts: Rich in healthy fats and antioxidants.

Dietary Information

• Vegetarian: This recipe is suitable for vegetarians.
• Gluten-Free: Use certified gluten-free oats if necessary.
• Dairy-Free Option: Substitute milk with a plant-based alternative.

Storage Tips

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: The baked oatmeal can be frozen for up to 1 month. Thaw in the refrigerator and reheat in the oven or microwave before serving.

Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
• Nutritious and Delicious: Combines the health benefits of oats, fruits, and nuts in a tasty dish.
• Versatile: Great for breakfast, snacks, or a healthy dessert.

Conclusion

This Baked Oatmeal with Apple, Banana, and Walnuts is a fantastic addition to your recipe collection. It’s a wholesome, flavorful dish that’s perfect for any time of the day. Enjoy the combination of sweet fruits, crunchy nuts, and hearty oats in this delightful baked treat.

Enjoy your cooking!

I had to give this dish a go the second

 

Italian Sausage Tortellini Soup

Ingredients

• 1 pound Italian sausage (mild or spicy, to taste)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1.5 ounces (1 can) chunked tomatoes, no-seed
• 9-ounce container cheese tortellini (refrigerated)
• 3 tablespoons heavy cream
• 2 cups fresh spinach, roughly chopped
• 1/2 tablespoon pesto
• 1.5 teaspoons dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for garnish)

Instructions

1. Cook the Sausage: In a pan over medium heat, cook the sausage, breaking it into bits with a spoon, until thoroughly cooked. Drain any excess fat.
2. Add Onion and Garlic: Add the chopped onion and minced garlic to the pan. Sauté for about 5 minutes until the onion is translucent.
3. Transfer to Slow Cooker: Pour the sausage mixture into the slow cooker.
4. Combine Ingredients: Add the chicken broth, diced tomatoes, dried oregano, and basil. Mix thoroughly.
5. Cook: Cover and cook on low for 6 hours or on high for 3 hours.
6. Add Tortellini: About 30 minutes before serving, add the tortellini, heavy cream, and chopped spinach. Stir well to combine.
7. Continue Cooking: Cook for another 30 minutes on low heat, or until the tortellini reaches the desired doneness.
8. Season: Add salt and pepper to taste.
9. Serve: If preferred, sprinkle with grated Parmesan cheese and serve hot.

Creamy Cheeseburger Soup

 

Creamy Beef and Vegetable Soup

Ingredients

• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 cups chicken or beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups diced potatoes (peeled if desired)
• 1 cup diced carrots
• 1/2 cup diced celery
• 2 cups shredded cheddar cheese
• 1 cup heavy cream or half-and-half
• 1/4 cup all-purpose flour (optional, for thickening)
• 3/4 cup sour cream
• Pickles, diced tomatoes, and additional shredded cheese for garnish

Instructions

1. Prep the Meat: In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the meat is no longer pink and the onions are translucent. Drain any excess fat.
2. Season the beef with salt, pepper, and paprika. Transfer the mixture to the slow cooker.
3. Add Vegetables and Broth: To the slow cooker, add the chicken or beef broth, canned diced tomatoes, diced potatoes, carrots, and celery. Stir to combine.
4. Cook the Soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
5. Add Dairy Ingredients: About 30 minutes before serving, if you prefer a thicker soup, whisk the flour into the heavy cream until smooth, then stir this mixture into the soup. If you don’t need to thicken the soup, simply stir in the heavy cream.
6. Add the shredded cheddar cheese and stir until melted and well incorporated.
7. Finish with Sour Cream: Just before serving, stir in the sour cream for extra creaminess and adjust the seasoning if necessary.
8. Serve: Ladle the soup into bowls. Garnish with additional shredded cheese, diced pickles, and tomatoes if desired.

Cheese Shrimp Penne Pasta & Spinach

 

Cheese Shrimp Penne Pasta & Spinach

Introduction

Shrimp and cheese—it’s a classic combination everyone can agree on. And when you combine that hearty duo with some cozy penne pasta and tangy spinach, the only thing left to do is dig in!

Waving my hands and feet for this Cheese Shrimp Penne Pasta and Spinach! This is the best pasta dish I have had in months. It’s so refreshingly good and it has all my favorites in one plate – shrimp, butter, spinach, cheese, and pasta! I am obsessed with seafood pasta and this is one of my favorites. It’s creamy, cheesy, and savory. This is insanely good, even my picky eater loves this. My daughter hates spinach but she’s surprised at how delicious this dish is. She ate the spinach without complaining and even asked for another plate!

Ingredients

• 1 box penne pasta, cooked as directed
• 1 pound peeled shrimp, tails removed
• 3 cups chopped fresh spinach
• 1 Tbsp. minced garlic
• 2 Tbsp. butter
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 3 tsp. olive oil

How To Make Cheese Shrimp Penne Pasta & Spinach

1. Prepare the penne pasta according to package directions. Set aside.
2. In a large sauté pan, drizzle olive oil and add the spinach with the minced garlic.
3. Cook until tender.
4. Add the cooked shrimp to the spinach and toss to combine.
5. Add the pasta to the shrimp mixture, tossing to combine.
6. In a small saucepan, add the heavy cream and bring to a boil.
7. Add the mozzarella to the cream and stir until all of the cheese is melted.
8. Pour the cheese sauce over the pasta mixture and toss to combine.
9. Garnish and enjoy!

Grandmother’s Buttermilk Cornbread

 

Grandmother’s Buttermilk Cornbread

Introduction

Right here’s how to take advantage of scrumptious cornbread you’ve ever tasted. You’ll love serving this with chili or stew, or fresh peas, or just to eat hot from the oven with a great deal of sweet butter. My grandma always made the very best cornbread. It had a tender crumb, plenty of vanilla and sweet corn flavor, and it was so moist it really melted in your mouth. She held onto her recipe for years, and after incessant begging on my part, I finally got the recipe.

Now, my recipe has a little bit of a twist and a fun special ingredient that makes my grandma’s buttermilk cornbread… dare I say, even better (sorry Gram). I wanted to make a cornbread recipe that tasted like home as soon as I took that first bite—and this is hands down the most scrumptious cornbread ever. It’s one of those easy recipes where after you make it, you’ll be making it time and again without even needing the recipe.

Ingredients

• 8 Tbsp. unsalted butter
• ½ C. granulated sugar
• 1 C. yellow cornmeal
• 2 large eggs
• 1 C. buttermilk
• 1 tsp. baking soda
• 1 C. all-purpose flour
• Salt to taste

How To Make Grandmother’s Buttermilk Cornbread

1. Preheat the oven to 375°F (190°C).
2. Mix together all the ingredients except the butter until smooth and creamy.
3. Place the butter into an oven-safe skillet on the stove, and melt it over medium heat.
4. Once the butter is melted, remove the skillet from the heat, and pour the batter into it. Whisk the batter in with the butter until well combined.
5. Bake for 25-30 minutes until browned and cooked through.