Salmon Cake Appetizers

Salmon Cakes are a perfect little appetizer either on their own or in little slider buns with coleslaw and tartar sauce.

You most likely will have everything you need right in your pantry and refrigerator and these take very little time to put together which is a plus when unexpected guests pop in around the holidays.

• 2 cans wild sockeye salmon (about 2 cups)
• 2 teaspoons Old Bay seasoning
• 2 eggs, beaten
• 3 tablespoons mayonnaise
• 1/2 cup panko crumbs
• 2 green onions, finely sliced
• 1/2 cup finely chopped green pepper
• 1 teaspoon dill weed, minced
• 1 teaspoon parsley, minced
• 1 lemon, cut and seeded for squeezing lemon juice over cakes when serving
• green onions for garnish
• slider buns (optional)
• sriracha mayonnaise or tartar sauce (optional with the sliders)

1. Drain salmon and remove skin and bones.  Break apart salmon and gently mash with a fork.
2. Combine salmon, Old Bay seasoning, eggs, mayonnaise, panko crumbs, green onions, and green pepper and herbs in a medium bowl.
3. Use a non-stick skillet if possible since the salmon cakes are fairly delicate.  Heat skillet over medium heat and brush with oil or butter. 
4. Make patties about 2 inches in diameter and 1/2 inch thick.  Cook on one side a few minutes until browned underneath.  Carefully flip over and continue to cook until browned.
5. Remove to an oven proof dish and place in an oven at 250 F, continuing to add salmon cakes as they are browned. 
6. Once you are ready to serve,  garnish with lemons and chopped green onions or place patties in slider buns and top with a 1/2 teaspoon of sriracha mayonnaise. 

Maple Glazed Snacks

This is a delicious snack for game day, Grey Cup is around the corner.
These treats can be enjoyed anytime. My bowl of snacks disappeared quickly. You can change up the cereals and the nuts for what you prefer or have in the house. Use almond or maple flavoring instead of vanilla for a different flavor.
Also a great gift idea from your kitchen, fill up festive little bags and hand them out to family, friends, co-workers, or anyone else you would like to bless.

• 2 cups Honey Nut or original Cheerios 
• 2 cups corn chex
• 2 cups rice chex
• 1 cup miniature pretzels
• 2/3 cups pecan halves
• 1/3 cup maple syrup
• 1 tablespoon butter
• 1 teaspoon vanilla 
• 1/4 teaspoon sea salt

1. In a large bowl combine cereals, pretzels, and pecans.
2. In a small microwave safe bowl combine maple syrup, butter, and vanilla.
3. Cover and microwave on high for 30 seconds or until butter is melted.
4. Stir in vanilla and pour over cereal mixture and toss to coat.
5. Spread in a large greased cookie sheet. Sprinkle with sea salt.
6. Bake in a 250º oven for 45 minutes stirring every 15 minutes.
7. Remove from oven and cool.
8. Store in a covered container.

Bread For The Journey

The Artist's Scalpel Several years ago, my husband and I were strolling along the shores of nearby Harrison Lake , admiring the wares of the vendors who had set up temporary booths on the sand.  One artist and his work caught my attention, and I stopped. I learned that this French artist had been fascinated one day by slabs of slate stone,  the jagged edges begging him to paint them into mountain scenes. He had numerous resulting pieces on display, but my eye immediately rested on one in particular.  It was as if he had sat in my family room and painted using the colours around him. I loved it! I stepped closer and instinctively reached out to touch it.  The artist had been watching me, and as I reached out, he cried, "Don't touch it!"  Too late he added, "It's still wet!" To my dismay, I had already left my thumb smudge in the wet paint, and the picture perfection was ruined.  His face severe, the artist handed me a scalpel.  "Now you have to fix it," he said. I took the scalpel in my hand and looked at the painting. I knew I could not repair the damage I had done. Then the artist's face broke out in a smile, his eyes twinkled, and he said, "I'll fix it!" With a few deft strokes of his hand, the painting was as good as new!  He joked, "A hundred years from now, when they scrape back the paint, they will find your fingerprint and accredit you as the artist!" Of course, I bought the beautiful slab of slate. *** How like the artist God is, and how quick we are to mess up what He has done.  In the Garden of Eden, God said, "Don't touch!"  But Adam and Eve touched and ruined perfection with their sin.  God gave them the old covenant and said, "Fix it!"  But of course, man in his own strength could not do it.  Then God smiled, took the old covenant, perfected it through Jesus,  and offered us  the new covenant! When we receive His offer, our personal imprint of sin is covered over.  Eternity is ours at a price we can afford: our faith in the Artist's work. But God continues to cover our "imprints", does He not?  We fail, we stumble, we touch, and He is ready, forgiving scalpel in hand, to make it right again. If we confess our sins, He is faithful and just to forgive us our sins and to cleanse us from all unrighteousness!  I John 1:9 (NKJV) One day when we are standing at heaven's door and are asked why we should be allowed in,  we will be able to say,  "Because the imprint of my sin is covered by the redemptive work of the great Artist!"  Blessed are those whose lawless deeds are forgiven, and whose sins are covered.  Romans 4:7 (NKJV) Prayer: "Dear Father, we thank You for Your willing heart to take scalpel in hand  and restore us to wholeness when we sin.  May we be quick to run to You in repentance before our hearts have time to harden.  Amen."

Quick Beans And Wieners Soup

We own our own business and our shop is only a few hundred feet from our home.

So going home for lunch is an everyday occurrence.

For me that means coming up with something to serve for lunch each day.

I'm not much for planning meals ahead so lunch especially, is planned on the fly.

Here is a soup I came up with last week, using what I had on hand.

Harv enjoyed it so I thought maybe you would as well.

• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 1 large stock celery, diced
• 1 medium onion diced
• 1- 2 tablespoons oil
• 3 wieners, cut into coins
• 1 284 ml tin condensed tomato soup
• 1 1/2  tomato soup tins water 
• 1 398 ml tin deep browned beans (pork and beans)
• 1 114 ml tin mild diced green chilies
• 1 cup corn kernels - canned or frozen
• 1 teaspoon basil
• 1/2 cup ketchup
• 1 tablespoon brown sugar (optional)
• chili powder or hot sauce to taste (optional)

1. Saute peppers, celery and onion in oil until soft
2. Place in soup pot.
3. Add wieners to fry pan (add a little more oil if needed) and fry until lightly browned.
4. Place in soup pot and add remaining ingredients.
5. Heat and stir until it comes to a simmer.  
6. Simmer 5-19 minutes to blend flavours, stirring several times to keep it from sticking to the bottom of the pot.
7. Makes 4-6 servings.

Pumpkin Shaped Rolls

These French Bread rolls added some fun to our Canadian Thanksgiving table, so I thought I'd share them for our American readers today.

Ingredients:

• 2 tablespoons sugar
• 2 tablespoons cooking oil
• 2 teaspoons salt
• 2 cups hot tap water
• 4 - 4 1/2 cups unbleached flour, white - can use half whole wheat or multigrain *
• 2 tablespoons instant yeast
• 1 egg white, beaten ( for egg wash)
• short cinnamon stick or pretzel pieces for stems (to be inserted after baking)

1. Put sugar, oil, salt and hot water in a mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.  
2. Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with a dinner plate or tea towel and plastic bag.
3. Let rise until double, about 1/2 hour. Line 2 baking sheets with parchment paper.
4. With greased hands, take a handful at a time and, using thumb and forefinger, pinch off balls, the size of a small orange. 
5. With a sharp serrated knife, gently score each bun using an arched flex, so as not to flatten bun. Dip end of wooden spoon in flour and poke a hole in the center of each bun. Cover lightly with tea towel and plastic bag.
6. Let rise about 30 - 45 minutes. Re-poke the holes and brush with egg wash.
7. Bake in pre-heated oven at 400°F oven for 18-20 minutes, or until golden.
8. Insert stems while still hot and allow buns to cool on wire rack. Yields 20 - 24 rolls

* Flour purchased in the USA may need a tsp of vital wheat gluten added to the flour

Spicy Chicken Rollups

These roll-ups would be a good dish for game day or an appetizer for any party. Choose the level of spice in your wing sauce to adjust the heat. I saw this recipe in my grocery store flyer.

Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 1 packet (1 ounce) ranch dressing seasoning mix
• 1/2 cup wing sauce like Frank's Wing Sauce
• 1-1/2 cups shredded roasted chicken
• 1 cup shredded cheddar or Mexican mix cheese
• 1 cup chopped green onions
• 6 - 10 inch flour tortillas
• Ranch dressing for dipping

Method:

1. In large bowl mix together the cream cheese and ranch dressing until well-combined.
2. Mix in the wing sauce.
3. Use a rubber spatula to stir in the chicken, cheese and green onions.
4. Spread mixture evenly across each tortilla.
5. Roll and refrigerate for 3 hours.
6. Slice and serve with a bowl of ranch dressing for dipping.
7. Refrigerate any leftovers.

Yield: Up to 60 roll-ups

Divide recipe in half for a smaller group.
Confession: When I made this recipe I forgot to add the cheese. Oops! We had very hot wing sauce on hand and the roll-ups were very spicy. I'd recommend medium or mild to please a larger crowd.

Chocolate Covered Raisin and Seed Cookies

Last Monday I posted this and I had to chuckle at the comments to my statement about looking for something to go with your Monday morning coffee. Well, here it is. These jumbo oatmeal type cookies are sure to please on this Monday morning. Step the raisin goodness up a notch by using chocolate covered raisins. If you are a nut lover, add nuts of your choice. I happened to have a bag of seeds and dried cranberry mix in the cupboard that I used instead of nuts, and they added a great flavour and texture.

Yields: 12 large cookies. Freeze well. 

• 1/2  cup butter, room temperature
• 2/3 cups light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups quick rolled oats
• 3/4 cup chocolate covered raisins
• 1/2 cup nuts or seeds, or a combination of both 

1. Cream together butter, sugar, egg and vanilla.
2. Mix together dry ingredients and stir into creamed mixture.
3. Add raisins and nuts/seeds. Stir to combine.
4. Using a large ice cream scoop, scoop mounds of dough onto parchment lined baking sheets. 
5. Bake in 350 F for 10-12 minutes or until the outside of the cookie is looking baked and have a nice colour but the middle is still barely soft to the touch. Remove from pans immediately after baking. 

Bread for the Journey

Peace on Earth

On this Remembrance Day weekend, we think of the sacrifice made by so many for the freedom that we enjoy in our county.  I am reminded as well of the sacrifice that Jesus paid so that we might have peace. There is only One who can bring peace into our troubled lives.  Jesus said:

 Peace I leave with you; my peace I give to you.

Not as the world gives do I give to you.

Let not your hearts be troubled, neither let them be afraid.

John 14:27 ESV

For there to be peace among the nations, in our county, in our communities and in our families, it has to start in the hearts of individuals.  It has to start with me.  And you.  Will we allow the King of Peace, Jesus Christ, to reign in our hearts?

Let there be peace on earth and let it begin with me.

 

Flash back Friday / Bavarian Pot Roast

I posted this recipe originally in 2009 here. This is an easy recipe to make and stick it in the oven or slow cooker and forget about it, especially using a less expensive cut of meat.

The flavors are like Rouladen with out all the fuss. My family was happy to see the roast at the dinner table again. I hope your family enjoys it too.
In this photo the meat is sliced up, placed over a platter of noodles, topped with crispy bacon to make serving easier at the dinner table. 

• 3 pounds of a roast, trimmed well so there is little fat
• 1 tablespoon oil
• 4 carrots cut according to your liking, sliced or in sticks
• 2 onions diced
• 2 celery stalks, sliced (I didn't have any)
• 3/4-1 cup chopped dill pickles
• 1 cup beef broth
• 1/3 cup German Style Mustard ( I used Dijon)
• 2 bay leaves
• coarse black pepper to taste
• 1/4 teaspoon ground cloves ( I used only a pinch)
• 2 tablespoons flour
• 2 tablespoons water

1. Trim fat from roast. Brown in large Dutch oven, in hot oil. Cover with vegetables and pickles. 
2. In a small bowl, combine broth, mustard, pepper, cloves and bay leaves. Pour over meat. 
3. Bake in a 325 F oven for 4 hours or in a slow cooker on low for 8-10 hours/high for 4-5 hours. Remove meat from cooker and place on plate to keep warm.
4. Gravy: Transfer veggies to another bowl. Put cooking liquid in a sauce pan or leave it in the dutch oven. Skim fat. Remove bay leaves. Stir flour and 2 tablespoons water or broth together. Stir in to pan and cook till thickened and the raw taste of the flour is gone, about 2 minutes or so.
5. Serve sliced meat, surrounded by veggies, over Spaetzle or noodles. Garnish with crisp bacon if desired. I omitted that and served it over whole wheat yolk free noodles.

Zucchini Crisps

This summer I was running the race to pick zucchinis when they were still "garden small".  Now that the garden is cleaned up, I'm continuing to purchase beautiful green zucchinis to make this easy and economical appetizer.  Preparation time is about 10 minutes and baking time is just under 30 minutes. 

• 1 zucchini, sliced into 1/4 inch thick rounds
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup panko (Japanese style) breadcrumbs
• 1/3 cup fresh grated parmesan cheese
• 1 tablespoon avocado or olive oil
• purchased marinara sauce, heated

1. Preheat oven to 450 F.
2. Combine panko crumbs, parmesan cheese, salt and pepper in a bowl.
3. Add oil and stir to combine. 
4. Dip each side of the zucchini in the crumb mixture,  and place rounds in a single layer on a cookie sheet.  
5. Use the remaining crumb mixture to pat about 1/4 teaspoon on top of each slice.
6. Bake until the crumb topping is browned about 20 - 25 minutes.  The zucchini itself will stay soft but the crumbs will be crunchy. 
7. Serve hot with warmed marinara sauce as an appetizer. 

Yields about 35 pieces