Asparagus Farro Feta Salad

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Summer in the midwest is unpredictable at best.This summer has been pretty decent so far…….and then….holy crap its hot!!!!!!! When it’s hot, the last thing I want is to heat up the kitchen, or eat anything hot….ugh! Asparagus Farro Feta Salad is a cool delicious salad…. when its too hot to cook.

Asparagus Farro Feta Salad

Tim and I had to give up our beloved asparagus patch when we moved, but we still enjoy asparagus as much as ever. With summer heat ramping up I really don’t feel like cooking….I barely feel like eating, although I do manage…LOL

Asparagus Farro Feta Salad is cool but satisfying. Tender crisp asparagus with chickpeas, farro, and feta….covered in a light dill and red onion dressing. Continue reading “Asparagus Farro Feta Salad”

Salmon Cakes

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Salmon Cakes or better know in some circles as Salmon Patties, were a staple dinner when we were kids.

Salmon Cakes

You remember, the canned salmon that you had to pick through to try and get rid of the bones and cartilage that was in with the salmon. I always though it was gross, but truth be told I was never a big salmon patty lover as a kid.

Turns out the bones and cartilage are edible and full of calcium……who knew? That still as a kid, would not have swayed me. I ate them, because anyone of a certain age knows, you ate what was in front of you or you went hungry. Beside they weren’t awful just not my fav.

Salmon Cakes

So, fast forward a few years….ok maybe more than a few, but I learned the love of real, honest to goodness salmon. Not from a can, but from the sea……such a big difference. If possible buy wild caught salmon, fresh is best.

Now, when I say fresh, I mean wild caught, not fresh in the meat case at the grocery store. Actually, don’t assume that fresh is always better than frozen fish. Sometimes frozen is better than fresh. Plenty of frozen fish is put on ice on boats right after it’s caught to preserve its freshness. I buy frozen frequently.

Salmon Cakes

It’s easy to like salmon, its tender, mild-tasting, and versatile. It’s even easy to cook—the fatty texture helps keep the fish tender and moist, so the perfect choice for Salmon Cakes. Plus its loaded with those all important Omega’s.

Using fresh salmon for these Salmon Cakes keeps them moist, as using canned can result in dry cakes. Some Miracle Whip, and as I always say…..mayo if you must…….I prefer Miracle Whip, grainy mustard, capers, dill, and green onions, plus panko crumbs ( I love these ) bind the fresh salmon together.

Salmon Cakes

I used my 1/3 cup measure as a measure and a form. The mixture pressed into the 1/3 cup measure makes the perfect cake.

A quick visit to the frying pan to brown them, and then into the oven to finish.The oven time is the perfect time to make the sauce.

Greek yogurt, lemon, juice, dill, green onion, and mustard make a beautiful sauce to slather over the Salmon cakes. Creamy, lemony, dilly = yummy!

Salmon Cakes

The salmon cakes need a bed to lay on and what better than spinach? Just a olive oil, lemon juice, mustard vinaigrette, tossed with the spinach make a pretty little bed for the Salmon Cakes.

To serve, place the dressing spinach on a plate or serving platter, depending if you are serving individual or family style. Then place the salmon cakes on the bed of spinach. Top each cake with the yogurt sauce, and garnish with extra dill and capers if you wish.

Pass the lemon wedges and dig in………

Salmon Cakes
Author: 
Serves: 4
 
Ingredients
  • 1 pound fresh skinless, boneless salmon
  • ¼ cup panko breadcrumbs
  • 2 tablespoons plus 2 teaspoons grainy mustard, divided
  • 2 tablespoons Miracle Whip or mayo
  • 1½ tablespoons fresh dill, chopped and divided
  • 3 green onions, finely chopped, keeping white and green parts separate
  • 2 teaspoons capers
  • 2 tablespoons olive oil, divided
  • ¼ cup plain Greek yogurt
  • 2 tablespoons lemon juice, divided
  • 2 cups spinach, silvered
  • Lemon Wedges for serving.
Instructions
  1. Preheat oven ot 400*
  2. Cut salmon into small dice pieces and place in a large bowl. Stir in panko crumbs, 2 tablespoons mustard, Miracle Whip, 1 tablespoon dill, white part of green onions, and capers. Mix until well combined.
  3. Using a ⅓ cup measure scoop patties onto a baking sheet lined with parchment paper. The measuring cup forms a nice patty. You should have 8 patties. Place in refrigerator for 5-10 minutes.
  4. Over medium high heat, heat 1 tablespoon oil: cook patties until golden brown. Transfer patties to a clean baking sheet lined with parchment and place in preheated oven for 10-12 minutes or until cooked through..
  5. While patties are in the oven, in a small bowl combine yogurt, 1 tablespoon lemon juice, 1½ teaspoons mustard, ½ tablespoon dill, and green part of green onion. Season with salt and pepper and set aside.
  6. In a small bowl place 1 tablespoon oil, 1 tablespoon lemon juice, and remain ½ teaspoon mustard, whisk to combine well.
  7. Chopped spinach into slivers and place in a large bowl, toss with oil, lemon juice mustard mixture.
  8. To serve place a bed of spinach and two patties on each plate, top with yogurt sauce, and garnish with capers and dill if desired. Serve with extra lemon wedges.

 

Pickle Brined Chicken Tenders

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How many ways can you cook chicken??? Here one more, Pickle Brined Chicken Tenders.

Pickle Brined Chicken Tenders

I adapted this from a recipe that I found on Epicurious. When I first started to really get into cooking, this my my go to site for whatever I wanted to cook. The recipes are all phenomenal and I was never at loss as to what to cook. I never had to ask What the Forks for Dinner?

When I first saw this recipe I thought maybe the recipe had pickle juice in it…….no, but it had the pickling spices for pickles……I was intrigued.

Pickle Brined Chicken Tenders

The original recipe called for chicken thighs, but friends were coming over to my brothers house to watch the Nascar and fried finger foods were on the menu. So, for my contribution, instead of the thighs……light bulb moment…….chicken fingers.

The only problem I had was when making the brine my salt never did dissolve, but that did not affect anything.

Pickle Brined Chicken Tenders

All and all the recipe, although a couple of steps was easy to make. During the brine period you can make other things or just set back and relax…..I chose option one, but whatever suits you is fine.

Breading was a messy process, but in the end well worth the mess.

Pickle Brined Chicken Tenders

Now, my brother’s friend Jeff manned the deep fryer so I got off easy in the actual cooking department. Jeff also made fried fish which was out of this world. So….. Thank you to Jeff for making this recipe so easy for me. And for the super tasty fish.

Fry Master Jeff

End result………so “forking” good…….not a crumb left. This picture of my nephew about says it all.

Pickle Brined Chicken Tenders
Picture says it all!!

The meat was tender and juicy, and the coating was crispy. The addition of honey drizzled over the top and a dash of hot sauce. Lets just say nobody had a plate we just ate as it came out of the fryer.

Yeah it was that good!!

Pickle Brined Chicken Tenders

In the mood for chicken strips….a.k.a. chicken finger…… Pickle Brined Chicken Tenders are your bird!!!!!

Pickle Brined Chicken Tenders
Author: 
Serves: 6
 
Ingredients
  • Brine:
  • 2 tablespoons yellow mustard seeds
  • 1½ teaspoons coriander seeds
  • 1 cup apple cider vinegar
  • ⅔ cup kosher salt
  • ⅓ cup sugar
  • ¼ cup chopped fresh dill
  • Chicken:
  • 3 pounds chicken tenders
  • Vegetable oil (for frying; about 10 cups)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • Kosher salt
  • Honey, sea salt, sesame seeds, hot sauce (for serving)
Instructions
  1. Brine:
  2. Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes. Add vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes. Remove from heat; stir in dill and 4 cups water. Let cool.
  3. Chicken:
  4. Place chicken and brine in a large bowl, cover and chill for 3 hours. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry.
  5. Heat oil in deep fryer until 350°F.
  6. Place buttermilk in a large bowl. Place flour in another large bowl; season with kosher salt. Coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on. Transfer to a baking sheet.
  7. Working in batches fry chicken, until skin is deep golden brown and crisp and chicken is cooked through, 6–8 minutes. Transfer to a wire rack set inside a baking sheet.
  8. Drizzle chicken with honey; sprinkle with sea salt and sesame seeds. Serve with hot sauce.