Tuesday, October 21, 2014

Baked Potato Patties

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This  potato dish works well as a starter to a meal or as a super side dish. It's a great kid pleaser too.

You’ll Need
  • 6 medium potatoes scrubbed
  • 2 Tablespoons onion; minced
  • 1 Tablespoon fresh parsley, chopped
  • 1/8 teaspoon freshly ground pepper
  • Pinch of salt
  • 2 Tablespoons whole wheat pastry flour or all-purpose flour

  • Preheat the oven to 375.
  • Shred the potatoes coarsely.
  • Mix with the onion, parsley, pepper, and flour.
  • Shape into patties and place on a nonstick baking sheet.
  • Bake for 30 minutes.
  • If you like, place the patties under the broiler during the last few minutes for browning.

  • Top with sour cream if you would like.

Monday, October 20, 2014

Salmon Patties

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We all have heard of the health benefits of eating salmon. Try this easy salmon patty recipe especially on a night when you need a quick meal.

You’ll Need
  • 16 ounces canned salmon
  • 1 small onion, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 eggs, beaten
  • 1 ¼ cups dried bread crumbs, split into ¾ cup and ½ cup
  • ¼ teaspoon cayenne
  • Butter for cooking patties
  • Salt and pepper to taste
  • Place the salmon and the liquid that is found in the can into a mixing bowl. Flake it with a fork.
  • Mix in onion, parsley, cayenne, salt and pepper.
  • Mix in beaten eggs.
  • Add ¾ cup of bread crumbs to shape into patties. Then roll the patties in the extra bread crumbs.
  • Melt butter in a skillet over low heat. Then cook patties until browned on both sides.

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Friday, October 17, 2014

Egg Salad

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Here is a quick, easy and delicious way to make a delightful egg salad. The lemon juice in this salad really makes the salad pop!

You’ll Need

  • As many hard boiled eggs as you would like
  • Lemon juice
  • Olive oil
  • Salt
  • Pepper

Mash eggs and mix in lemon juice, olive oil, salt and pepper to the ratio of your liking.

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Thursday, October 16, 2014

Easy Parmesan Chicken

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This recipe was shared with us to share with you by Bill at Keystone Oaks School District. Just a few ingredients is all you need to have a delicious main dish. Thanks Bill!

You’ll Need:
  • ½ cup chopped onion
  • 3 cloves of garlic
  • 2-3 small cubed tomatoes
  • sm. amt. basil and oregano
  • boneless, skinless, thin cut chicken breasts
  • Fresh Parmesan 

  • In a skillet sauté onion, garlic with olive oil
  • Add tomatoes, basil and oregano
  • Add chicken
  • Sprinkle with fresh Parmesan cheese and turn chicken over and sprinkle again.
  • Cook until cheese melts.
  • Serve over any pasta.

Wednesday, October 15, 2014

Curried Couscous

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There are so many nutritious and delicious grains out there and many are so easy to cook. Ever try couscous? Try this wonderful recipe that incorporates this really ancient and healthy grain today.

What you Need

  • 2 ½ c uncooked couscous
  • 1 tbsp olive oil
  • 1 c. hot water
  • ½ c. butter (1 stick)
  • ½ c. minced onion
  • 3 ½ tbsp curry powder
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 6 drops Tabasco sauce
  • ½ c. Toasted Pinenuts
  • ½ c. currants

  • Place the couscous in a bowl.
  • Add the olive oil and rub the couscous with your hands to thoroughly coat each grain.
  • Add the hot water and stir well until the water is absorbed.
  • In a 10-inch saute pan, melt the butter over medium-low heat.
  • Add the onion and cook gently until it is soft, about 10 minutes.
  • Add the curry powder and cook another 2 minutes, stirring.
  • Do not brown the curry powder or it will become bitter.
  • Add the couscous, lemon juice, salt, Tabasco, pine nuts, and currants.
  • Stir well to distribute the seasonings.
  • Cook until couscous is hot and serve.

Note: This can be made up to a week in advance and reheated, covered, in a 350F oven for about 15 minutes.

Tuesday, October 14, 2014

Baby Greens, Olives and Oranges

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This works well as a nice salad for the fall time. And it's packed with loads of vitamin c.

You’ll Need:
  • 12 cups mesclun or other mild salad greens
  • 3 Tablespoons olive oil
  • 2 Tablespoons blood orange juice or regular orange juice
  • 2 Tablespoons balsamic vinegar
  • 8 thin slices red onion, separated into rings
  • 2 cups blood orange and/or regular orange sections
  • 2/3 cup mixed country olives or regular kalamata olives
  • 1/8 tsp salt
  • 1/8 tsp pepper
For the dressing 
Whisk together olive oil, orange juice, and vinegar in a small mixing bowl.
Pour dressing over greens, gently tossing to mix.

To serve 
Divide lettuce among eight salad plates.
Top with onions, orange sections, and olives.
Lightly sprinkle with salt and pepper.
Makes 8 servings.

Be sure to add the blood orange sections just before serving.

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Monday, October 13, 2014

Butterscotch Baked Pear

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 This is a fabulous dessert to top off a fantastic dinner. And as we move into fall and pears are in season this pear topped with homemade butterscotch is the perfect treat!

You'll Need
  • 6 medium (6 to 7 ounce) ripe but firm Bosc pears, peeled, halved lengthwise
  • 6 Tablespoons (3/4 stick) unsalted butter
  • ¼ cup (packed) golden brown sugar
  • 1/8 teaspoon salt
  • 2 Tablespoons Scotch
  • ½ teaspoon vanilla extract

  • Preheat oven to 350 F.
  • Using melon baller or small spoon, scoop out core from each pear half.
  • Melt butter in large ovenproof skillet over medium heat.
  • Whisk in brown sugar and salt.
  • Arrange pears, cut side down, in skillet in single layer.
  • Spoon some of sugar mixture over pears.
  • Place skillet in oven; bake until pears are tender, basting once with syrup, about 30 minutes.
  • Transfer pears, cut side up, to large shallow bowl, leaving syrup in skillet.
  • Mix Scotch and vanilla extract into syrup.
  • Using oven mitts as aid, place hot skillet over medium-high heat (mixture may ignite).
  • Cook until syrup is reduced by half, whisking often, about 2 minutes.
  • Spoon syrup over pears and serve.