Salmon Patties

These are seriously sublime! 1 can salmon, 15 oz. 1 egg 1 cup mashed potatoes 1 clove garlic, minced 3 scallions, whites chopped 1 tsp. salt 1/2 cup Italian-style bread crumbs 1-2 Tbsp olive oil In a large bowl, mix the egg, potatoes, garlic, scallions and salt until well blended. Add the salmon and incorporate. Meanwhile, pour breadcrumbs into a medium plate and also heat 1 Tbsp oil in a large skillet over medium. Shape 1/4 cup salmon mixture into patties and press each side into the breadcrumbs. Cook in hot oil until browned, about 3 minutes on each side. Set on paper towel-lined plate. Serve with tartar sauce, cocktail sauce and/or lemon wedges.

Greek Chicken Pitas

1 lb chicken breasts
1 medium onion, halved and sliced
3 minced garlic cloves
2 tsp. Kosher salt
1/2 tsp ground all spice
1/2 tsp dried oregano
1/4 tsp lemon pepper

Line onions on the bottom of a slow cooker. Place chicken on top. Sprinkle remaining ingredients on top of chicken. Stir a bit. Cook on low for 6 hours and shred the chicken before serving. I was thinking just now that it might be tasty to drizzle the chicken with olive oil before cooking. I might try that next time!

Grilled Flat bread

1/2 tsp. active dry yeast
1/2 cup warm water (110 degrees)
pinch of sugar
1 1/3 cup flour (plus more for dusting)
1 Tbsp olive oil (plus more for brushing)
1 tsp Kosher salt

*I use a stand mixer for this, but you could stir by hand.
Stir yeast and sugar into water. Let sit about 5 minutes (until foamy).
Add olive oil, salt, and a little bit of flour to yeast mixture and mix with a paddle attachment on mixer. Keep adding little bits of flour and then switch to the dough hook attachment. Add remaining flour until a sticky ball forms.
Remove from mixer bowl and knead by hand until smooth and elastic.
Place in an oiled bowl and let rest, covered, for 30 minutes. Get your grill heated up to medium-high.
Divide the dough into 4-6 equal portions. Roll out into small circles. Brush with olive oil and place on heated grill. Flip after 2 minutes.
* I make the circles all different sizes for my kids and you really can't mess these up. This week, my grill broke so I quickly moved these flat breads under the broiler in my over. They cooked even faster and tasted great, though I love the flavor of the grill.
I use these as pita breads.

March- a month of meals

So this may be completely obnoxious, but I've planned out a month of meals and am now going to post them. I'll try to add links to the recipes.

s 3/6: Red Beans and Rice
m 3/7: Mini Meatloaf, mashers and peas
t 3/8: Fat Tuesday!!! Waffles w/ whipped cream and berries; turkey sausage
w 3/9: leftovers
r 3/10: Chicken Tikka Masala and Naan
f 3/11: pizza!
sa 3/12: Spaghetti
s 3/13: Greek Chicken Pitas and oven fries
m 3/14: Sloppy Joe's, roasted cauliflower, and fruit
t 3/15: leftovers
w 3/16: Breakfast Dinner (usually pancakes)
r 3/17: Irish meat pies
f 3/18: pizza!
sa 3/19: Homemade "Cafe Rio" salads
s 3/20: sushi, edemame, and Asian meatballs
m 3/21: Roast chicken, mashers, something green
t 3/22: Chicken enchiladas, chips and salsa
w 3/23: leftovers
r 3/24: breakfast tacos
f 3/25: pizza! (seeing a pattern here?)
sa 3/26: Turkey chili and corn cakes
s 3/27: Frogmore Stew
m 3/28: leftovers/freezer dinner
t 3/29: Veggie burgers and oven fries
w 3/30: Chicken and Dumplins
r 3/31: Burger Beef Cups, applesauce, and roasted green beans

Barley and Lentil Soup

This recipe was so delicious! Loretta made it this weekend while she was here. It was a snowy Saturday and we warmed up quickly with this delicious soup. Enjoy!

Veggie Patties

I love this veggie burger recipe so much! I do tweak it a bit, omitting the cheese and adding shredded zucchini. These are great to freeze as well.

Ingredients:
2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
1 small zucchini
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup minced shallot (1 large shallot)
1/4 teaspoon red-pepper flakes
1/4 cup finely grated Parmesan cheese
3/4 cup quinoa, cooked according to package directions (2 cups cooked)
2 teaspoons coarse salt
Freshly ground pepper
1 large egg, lightly beaten
1 1/2 cups fresh whole-wheat breadcrumbs
6 whole-wheat buns, split

Directions
Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves. Read more at Marthastewart.com: Veggie Burgers - Martha Stewart Recipes

Happy Waffles

We really love waffles around here, as you can tell by the photos I posted. This waffle recipe is amazing if you want light and fluffy Belgian waffles with a slightly crunchy exterior. Enjoy!

Vanilla Begian Waffles

2 cups flour

1 Tbsp baking powder

1 Tbsp sugar

pinch of salt

3 large eggs

8 Tbsp melted butter

1.5 cups milk (or rice milk)

1 Tbsp vanilla extract

* Combine dry ingredients in a medium bowl.

* In a large bowl, beat eggs with an electric mixer until thick (2 minutes).

* Add butter, milk and vanilla.

* Add dry ingredients and beat until smooth. Do not overmix!

* Pour into waffle maker and enjoy!