Salmon Croquettes

Posted on March 3, 2019 by Cindy Kerschner

Salmon Croquettes
Salmon Croquettes serve flaky salmon inside a potato cake base. Top with creamy gravy for a Lenten meal or Fish Fridays.
I’m a big fan of stretching meals by using leftovers. Salmon or leftover mashed potatoes won’t go to waste. Truth be told, I’ve been known to make a little extra of both just in case I’m hungry for croquettes. Which is more often than I’ll admit.
That’s because I’m a big fan of potato cakes. Food dredged in flour, egg and bread crumbs then fried should probably eaten in moderation.
Adding salmon makes it healthier, right? 😉
Salmon Croquettes

This week our Recipes from Our Dinner Table group is sharing seafood recipes.

Are you crazy for crabs? Addicted to Ahi? This event is for you! Whether you do a Fish Friday or give up meat for Lent we could all use a little more recipes from the sea.

I don’t abstain from eating meat for Lent. I know a lot of people who do.
I enjoy salmon all year round. Seafood too. Clams, mussels, tuna, and more are on my menu.
Seafood recipes are always on my radar. If one sounds exceptionally good, it goes on my must make list.
Salmon recipes go straight to the top of the list.
Sharing my Salmon Croquettes recipe gives me another reason to whip up some for you! Win, win!
I want to share a secret shortcut with you for making these salmon croquettes in half the time.
I used instant mashed potatoes and pouch salmon.
Instant potatoes cuts down on the cook time. No boiling or mashing. Pouch salmon is clean and ready to use. Perfect for a dish like this one.

Salmon Croquettes

Salmon Croquettes

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Salmon Croquettes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 to 8 servings

Serving Size: 1 each

Salmon Croquettes

Ingredients

  • 1 1/2 cups instant potato flakes
  • 1 tablespoon butter
  • 1 1/2 cups water
  • 1/2 cup milk
  • 1/4 cup chopped green onions
  • 1 5-ounce pouch salmon flakes
  • 1/2 cup flour
  • 2 eggs
  • 2 cups crushed corn flake crumbs
  • 1/4 cup vegetable oil
    • gravy
  • 1/2 cup chicken stock
  • 1/2 cup milk
  • 1/4 cup cornstarch
  • 2 chicken bouillon cubes (optional)

Instructions

  • Bring water, onions, and butter to a boil. Remove from heat. Add milk and potato flakes. Mix in salmon. Shape mixture into 2-inch logs.
  • Set up flour, egg and corn flake dredge. Coat croquettes.
  • Heat oil in medium fry pan. Add croquettes. Turn to brown on all sides.
  • While croquettes fry, make gravy.
    • gravy
  • Stir cornstarch into milk. Set aside. Bring stock and bouillon cubes to a boil.
  • Slowly add cornstarch mixture. Return to a boil and cook an additional minute until thickened.
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Seafood Recipe

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Posted in #FamilyDinnerTable, fish, Lent, potatoes, salmon, seafood, What's For Dinner? | 9 Comments

Irish Coddle Soup #SaintPatricksDay

Posted on February 28, 2019 by Cindy Kerschner

Irish Coddle Soup serves bacon, sausage, potatoes, and onions in a flavorful stew for Saint Patrick’s Day. Cook coddle low and slow for best results.
Irish Coddle
Every year I look to try something different for Saint Patrick’s Day. I’ve made soda bread, Guinness Beef Stew, even Amber Ale Pretzels. Of course corned beef and cabbage too.
Coddle is just down home goodness. Simple to make for a few or the whole gang.
I prefer to slow cook mine in a cast iron Dutch oven. You can use an electric slow cooker. If you choose to use a slow cooker, don’t skip the steps of browning the meat and veggies. You’ll thank me for it!
Irish Coddle
First I cook down the bacon. I buy bacon ends for this purpose. Ends contain thick pieces of meat and chunks of fat to render. You can use thick cut bacon equally as well.
Brown the sausage in the bacon fat.
Transfer bacon and sausage to paper towels. Brown veggies in the fat.
Return the meat then add liquids.
Finish in a slow oven for amazing results!
Irish Coddle
Irish Coddle
Irish Coddle
Irish Coddle

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Irish Coddle Soup #SaintPatricksDay

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 6 to 8 servings

Serving Size: 12 ounces

Irish Coddle Soup #SaintPatricksDay

Ingredients

  • 1 lb bacon ends or thick cut bacon cut up
  • 1 pound pork sausage links
  • 2 medium onions roughly chopped
  • 6 medium potatoes cut into 1 1/2-inch pieces
  • 3 cups chicken broth
  • ground pepper to taste
  • 2 tablespoons chopped parsley

Instructions

  • Fry bacon stovetop in oven safe dutch oven. Remove fried bacon to paper towel.
  • Brown sausage in all sides in bacon fat.
  • Remove sausage, cool and cut into 1-inch pieces.
  • Brown vegetables in the fat. Add cut sausage and bacon. Cover with broth and roast in slow oven 300 degrees for 2 to 3 hours until thoroughly cooked. Season with pepper and parsley.

Notes

Brown sausage whole and uncut to keep from drying out.

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Shrimp and Grits

Posted on February 26, 2019 by Cindy Kerschner

Shrimp and Grits serves sauteed shrimp over savory, cheesy grits. Part of a #FestiveFoodies recipes for Mardi Gras event!

Shrimp and Grits
Thanks to Heather from Hezzi-D’s Books and Cooks for hosting our Mardi Gras! Remember to scroll down to the end to get even more Mardi Gras recipes!
Shrimp and Grits
Grits make a tasty alternative to mashed potatoes or rice as a side dish. I cook mine in chicken stock for a boost of flavor. Grits are also gluten free!
Shrimp and Grits is definitely a southern dish. This northerner doesn’t pretend to make an authentic New Orleans style recipe.
I’m not a big hot sauce fan so I made adding hot sauce optional. I’ll suggest if you like it spicy, you can add your hot sauce choice to the shrimp before topping the grits.

Shrimp and Grits
The nicest thing about this is it easy to customize. I love recipes like that!

I prefer using all Parmesan cheese, but mixing it up is great too. I use quick cook grits since shrimp cook fast and your entire meal is ready in under 20 minutes.

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Shrimp and Grits

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 servings

Serving Size: 1 each

Ingredients

  • 1 lb raw shrimp, peeled and deveined
  • 1/4 cup green onions thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon Old Bay or similar seafood seasoning
  • 1/4 cup chicken stock
  • 2 tablespoons white wine
    • grits
  • 1/2 cup quick cook grits
  • 1 cup chicken stock
  • 1 cup milk
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste

Instructions

  • Season shrimp with seafood seasoning. Saute shrimp and onions in oil until pink and tender. Deglaze pan with stock and wine.
  • While shrimp cooks, prepare grits. Bring milk, stock and butter to a boil. Add grits. Reduce heat, stirring occasionally until tender, about 5 minutes. Remove from heat. Stir in cheese, salt and pepper.
  • Portion grits and top with shrimp.
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Check out these other delicious Mardi Gras recipes from our Festive Foodies group:

Cajun Chicken Pasta from Jolene’s Recipe Journal

Chicken and Sausage Gumbo from The Spiffy Cookie

Fastelaynsboller from Culinary Adventures with Camilla

King Bundt Cake from The Redhead Baker

King’s Cake Cinnamon Rolls from Kate’s Recipe Box

Mardi Gras Monkey Bread from Hezzi-D’s Books and Cooks

Muffaletta Salad from A Day in the Life on a Farm

Oven-Baked Mardi Gras Muffaletta Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Shrimp and Grits from Cindy’s Recipes and Writings

Shrimp Creole from Caroline’s Cooking

Shrimp Dirty Rice from Palatable Pastime

Shrimp Etouffee from House of Nash Eats

Posted in #FestiveFoodies, seafood, shrimp, What's For Dinner? | Tagged , | 16 Comments

BBQ Beef Pot Roast

Posted on February 23, 2019 by Cindy Kerschner

This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

BBQ Beef Pot Roast combines the best of both worlds. Savory beef and vegetables in a tangy barbecue sauce. Easy one pot recipe!

bbq pot roast

Everyone loves barbecue in one form or another. Some like their sauce on the tomato side with or without heat. Carolina style barbecue lends a more vinegar based taste. White barbecue is even an option skipping tomatoes altogether!

bbq
Me, I like them all!
I also like pot roast. One pot slow cooked beef meals are great anytime.
BBQ Beef Pot Roast is my mash up of both. Mash? Yes! I serve it over mashed potatoes!
I use Certified Angus Beef ® brand chuck roast for best results! Learn more about  Certified Angus Beef® brand on their  website where you will find more tips, instructional videos and recipes.

BBQ Beef Pot Roast

BBQ Beef Pot Roast

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BBQ Beef Pot Roast

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 6 to 8 servings

Ingredients

  • 2.5 to 3 lb chuck roast (I use Certified Angus Beef ® brand)
  • 2 cups baby carrots
  • 1 medium onion quartered
  • 2 ribs celery cut into 2-inch pieces
  • 2 tablespoons vegetable oil
  • 1 cup red wine (I used Merlot)
  • 4 sprigs thyme
  • 2 cups beef stock
  • 1 6-ounce can tomato paste
  • 1 8-ounce can tomato sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • salt and pepper to taste

Instructions

  • season roast with salt and pepper. Brown roast on all sides in vegetable oil in an oven safe Dutch oven, Remove to a plate.
  • Add vegetables to pot and quickly cook on all sides.
  • Add wine, thyme, stock, tomato paste, tomato sauce, Worcestershire, brown sugar.
  • Add roast back to pot.
  • Cover and roast at 325 until fork tender (2.5 pound roast took about 3 hours). Serve over mashed potatoes.
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Any leftover roast will make a great Beef Chili Mac!

Beefy Chili Mac

Posted in #bestangusbeef, bbq, beef, slow cooker, What's For Dinner? | Comments Off on BBQ Beef Pot Roast