Salmon Patties

So I have never been a huge fan of fish! I love shrimp, crab and lobster but I couldn't stand the "fishy" taste of fish. Well here is a recipe I love with Salmon.

(okay it's only canned salmon but there has to be some real stuff in there right?)
1 can (soup size or 2-3 tuna fish size) Pink Salmon
1/2 sleeve crushed up crackers (can be either ritz or saltines)
1 egg (if you add too much cracker and the don't stay together add an extra egg)
salt and pepper to taste

Mix all ingredients into a bowl. Heat oil (shortening works best) in large skillet over med-high heat. Form into patties and fry until golden brown on both sides. Serve with salad or any other favorite.
Super easy and delicious.

Spaghetti Squash

So I have been home sick lately so what is the best thing to do? Call up grandma and get some of her yummy recipes.

When I was growing up we always went to grandma's for her delicious cooking and one of my favorites was spaghetti squash. It's super easy and pretty healthy too. And since it's fall it fits right in.

1 spaghetti squash (oblong and yellow) cut into 4 pieces
salt
pepper
butter or margarine

bring salt water to a boil (enough to submerge the squash)
boil for 20 minutes or until tender enough to put a fork through
drain water and cover with butter salt and pepper.  I've been told you can also use marinara instead because it is after all "spaghetti" squash. (but I've never tried it.) If you do let me know what you think.
*You need to cut off both of the stem ends. **Squash is VERY difficult to cut so you are going to need a heavy duty knife and you'll have to probably pound it into the squash to cut. my mom suggested to use a hammer but I didn't want to break my knife... so I made the hubby pound it!

Cilantro-lime rice (to go inside or w/the Cafe Rio Burrito

[ LIME-CILANTRO RICE ]
2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes (fresh)
2 tsp. crushed garlic
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.


Thanks Kelli!

Banana Bread

I love banana bread! I had never made it before, but after I made it and tried some I realized, I have been missing out on something truly amazing!

1 1/4 cups sugar
1/2 cup butter or margarine, softened (heat in microwave about 30 seconds)
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 tsp. vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped walnuts, if desired (but banana bread is just not the same without nuts
1 cup chocolate chips (optional)

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. 

3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. (Mine cooked a lot faster than these directions. I checked mine at 45-50 minutes and they were almost too done. So check them frequently!) Cool 10 minutes.

Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Easy Chicken Parmesan

4 boneless chicken breasts pounded to 1/2 in.
1 egg
1/2 cup milk
seasoned bread crumbs (I use Italian)
2-3 tbsp. Olive oil
8 slices mozzarella cheese (If you can't find slices you can use shredded)
16 oz. spaghetti sauce
Shredded Parmesan cheese

1. Heat oil in large skillet on Medium-high heat. 2. Whisk together egg and milk in small (but wide) bowl. 3. Dip chicken into mixture then into bread crumbs (in another wide bowl). Brown chicken on  both sides (roughly 3-4 minutes). Then place chicken in greased baking dish. Put 2 slices of cheese on each breast (or a handful). Pour jar of spaghetti sauce over them then sprinkle with parmesan cheese. Bake at 350 degrees for 25-30 minutes or until bubbly and chicken is cooked through.

This is a personal favorite for me. When I go out to Italian restaurants I usually get chicken parmesan and though this isn't exactly like that it's pretty good for a homemade version. Hope you enjoy!

Cashew Chicken

If you love chinese food (let's face it, who doesn't!) You will love this recipe!***  This was so easy (30 minutes) and was amazing!!

1 pound boneless, chicken breasts (cut into 1/2 inch to 1 inch cubes)
2 Tbsp. soy sauce + 1/4 cup soy sauce (to add to mixture at the end)
1 Tbsp. cornstarch + 1 tsp cornstarch (to thicken at the end)
3 Tbsp. Oil (1 for chicken, 2 for cabbage mix)
1 small onion, chopped
1/2 lb. fresh mushrooms.
1 small cabbage (shredded, I just bought a head and chopped)
1 tsp. sugar
6 oz. package of cashews
1 can water chesnuts
rice or chow mein

In bowl mix together and let sit for 15 minutes
1 lb. boneless chicken breasts, cut into cubes
2 Tbsp. soy sauce
1 Tbsp. cornstarch

Heat 1 Tbsp. Oil. Add chicken and cook. Add onion and mushrooms. Stirfry until soft. Remove. Heat 2 Tbsp. oil add cabbage and sugar. Stirfry 3-4 minutes and add chicken. Add cashews, waterchestnuts and heat a few minutes more. Mix 1 tsp. cornstarch and 1/4 cup soy sauce and add to mixture. Cover and steam for about 1 minute. Uncover and cook until sauce has thickened. Serve over rice or chow mein.

Cheesy Chicken with Artichokes

1 14 oz can chicken broth

4 skinless, boneless chicken breast halves (I usually use 2-3)

1 9 oz package frozen artichoke hearts ( I haven't been able to find these so I just buy the cans. Buy the quarters not the hearts)

nonstick cooking spray

2 cups sliced fresh mushrooms ( I use the whole package)

1/4 cup chopped onion

1/2 tsp bottled minced garlic (1 clove fresh)

4 tsp cornstarch

3/4 c. evaporated milk

1/8 tsp salt

1/8 tsp ground white pepper (regular pepper works fine)

2 tbsp dry white wine or chicken broth

1/3 c. finely shredded or grated parmesan cheese

Pour the can of broth into a large skillet; bring to boiling on high, add chicken. Reduce heat. Cover and cook about 15 minutes or just until chicken is tender and no longer pink. Drain, reserving 3/4 cup broth. ( I just reserve it all... I love sauce!) Cover chicken and keep warm (I put in microwave.) 

Meanwhile, cook artichoke hearts according to package directions. Drain and keep warm. (Since I use the canned I just put in a pan with a little butter and lemon juice and boil until warm.)

For the sauce, wipe out the skillet with a paper towel; lightly coat skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms, onion, and garlic; cook just until onion is tender. Stir in cornstarch (make sure to add slowly and stir well it will get clumpy... I usually use a whisk.) Add reserved broth, evaporated milk, salt, and white pepper; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the 2 tablespoons wine or broth.

Place a chicken breast half on each dinner plate. Arrange artichokes around chicken breast. Spoon sauce over chicken. Sprinkle with Parmesan cheese. 

This is truly a favorite at my house!! I at least make it 2 times a month.