Crunchy Salmon Cakes

Crunchy Salmon Cakes
Source: Adapted from Taste of Home
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Prep Time: 10 minutes
Bake Time: 16-18 minutes
Total Time: 30 minutes
Makes: 4 servings

Ingredients:
2 (5 oz each) skinless, boneless pink salmon, drained
1/8 tsp pepper
1-1/2 tbs green onions, chopped
1 tbs dried parsley
1-1/2 cups panko (Japanese) bread crumbs, divided
1/2 cup mayonnaise
1 tbs lemon juice
1/4 tsp salt
1 tsp hot pepper sauce
cooking spray

Instructions:
1. Preheat oven to 425 degrees. In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, pepper, and onion. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into 4 patties
2. Place remaining bread crumbs in separate shallow bowls. Dip salmon patties in crumbs to coat. Place on a baking sheet lined with parchment paper. Spritz tops with cooking spray. Bake, uncovered, at 425 degrees for 16-18 minutes or until golden brown.

Crunchy Salmon Cakes

Barley Risotto with Beans and Greens

Barley Risotto with Beans and Greens
Source: Adapted from Food and Wine
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Total Time: 45 minutes
Makes: 4 servings

Ingredients:
5 cups low-sodium vegetable or chicken stock
2 tbs extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 tsp thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
1 cup white beans, canned or precooked
2 cups frozen spinach
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
salt and freshly ground pepper

Instructions:
1. In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
2. In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.
3. Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute. Add the 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions, stirring until it is nearly absorbed between additions. You'll have a cup of stock left in the pot
4. Stir it the last 1/2 cup of stock until the risotto is on the loose side, then add the beans and let them cook for a minute.
5. Add the spinach and cook for an additional minute. Stir in the 1/2 cup of parmigiano-reggiano and the butter and season with salt and pepper.
6. Garnish with extra cheese and serve at once.

Forgotten Jambalaya

I love crockpot recipes because I can put everything together in the morning, go to class, come home and have a warm meal ready for me and my family. This recipe could not have been easier and was the perfect dish to warm our stomachs after all the freezing weather we've been having this winter!

Forgotten Jambalaya
Source: Taste of Home Magazine (February and March 2008)
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Prep Time: 30 minutes
Total Time: 5 hours
Makes: 11 servings

Ingredients:
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.5 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 tsp dried parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Instructions:
1. In a 5-qt. slow cooker, combine the tomatoes, broth, and tomato paste. Stir in green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
2. Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Forgotten Jambalaya

Chocolate Chip Cookie Dough Dip

My sorority decided on a "dip night" for the first night of recruitment. Since everyone else was bringing savory dips, I decided to bring a dessert dip to add some variety. It didn't last long with the group of girls!

Chocolate Chip Cookie Dough Dip
Source: Slow Roasted Italian (LINK)
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Total Time: 15 minutes

Ingredients:
1/2 cup unsalted butter (1 stick)
1/4 cup light brown sugar, packed
8 ounces cream cheese, room temperature
1 tsp vanilla
1 cup powdered sugar
1 1/2 cups mini semi-sweet chocolate chips, divided
pinch salt

Instructions:
1. Melt butter in a small pot over medium heat. Add brown sugar and stir until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
2. In the bowl of a stand mixer, cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in salt, brown sugar and butter mixture. Mix until combined.
3. All 1 cup chocolate hips, continue to mix until combined.
4. Garnish with remaining chocolate chips. Serve with animal crackers and sliced fruit.

Chocolate Chip Cookie Dough Dip

Spinach-Stuffed Manicotti & Vodka Blush Sauce

Spinach-Stuffed Manicotti & Vodka Blush Sauce
Source: Betty Crocker Ultimate Holiday Cookbook 
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Makes: 7 servings
Prep Time: 25 minutes
Total Time: 1 hour
Calories per serving: 420 calories

Ingredients:
1 box (8 oz) manicotti pasta shells (14 shells)
2 jars (25.5 oz each) organic garden vegetable pasta sauce
1/4 cup vodka
1/2 cup whipping cream
2 cups shredded Italian cheese blend (8 oz)
1/2 cup sun-dried tomatoes in oil, drained, chopped
1 container (15 oz) ricotta cheese
1 box (9 oz) frozen chopped spinach thawed, squeezed to drain
2 tbs thinly sliced fresh basil leaves

Instructions:
1. Heat oven to 375 degrees. Cook pasta shells as directed on box. Rinse with cold water to cool; drain.
2. Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
3. In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta cheese and spinach.
4. In ungreased 13X9 (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (reserve remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka sauce over filled shells.
5. Cover tightly with foil; bake 30 minutes or until sauce is bubbly. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.

Spinach Manicotti with Vodka Blush Sauce