Salmon Patties

Quickie Salmon Patties - My original

This is a great "go-to" recipe because it's easy to always have on hand the ingredients for them.

2 6oz. packages salmon
¼ cup grated carrot
1 stalk celery, finely minced
1 small shallot, finely minced (or about 3 T minced onion)
2 eggs
½ cup bread crumbs (add more or less, depending on consistency-you want enough bread crumbs to be able to easily form cohesive patties)
1 T lemon juice
Salt and pepper

Add all ingredients into a bowl and mix thoroughly. Scoop ¼ cup of salmon mixture and shape into patties for an even size. Spray a non-stick pan with olive oil and cook patties over medium flame for about 3-4 minutes on each side.

Makes about eight patties. Fresh dill is a great addition—say, about 2 T.

I like to serve these salmon patties with cucumbers- I peel, halve lengthwise, and thinly slice a whole English Cucumber (they're also known as "Hothouse" cucumbers--you know, the really long ones that are always wrapped in a plastic sleeve). At this point, I will either:

a. Add a 4oz container of Greek yogurt (DON'T substitute another kind of yogurt-it just isn't the same! If you can't find Greek yogurt, then make the "option b" cukes), a pinch of kosher salt and 2 T of fresh chopped dill. Yum!

-OR-

b. Add 1/4 cup red wine vinegar, a pinch of kosher salt and 2 T fresh chopped dill.

Does it get much easier?

Mojo Pork Tacos

Mojo Pork Tacos - My original

3 Cups mojo marinade (normally 99 cents for a HUGE bottle in the "Latin Foods" section)
3 Cups water
1½ - 2 lbs. pork, cut into 2” chunks (any kind, from a roast, boneless ribs, whatever’s on sale)

Combine ingredients in slow cooker and set to cook on low for 8-10 hours. Remove meat and shred with two forks.

Use the meat in lieu of ground beef for tacos-have all the normal fixin’s like lettuce, cheese, sour cream and salsa ready to go—and dinner’s done!

I often serve this meat with black beans and yellow rice for a nice Latin meal!

Tristin's White Chili

My “White Chili” Recipe

1 49.5 oz can Chicken Broth (about 6 cups)
1 packet McCormick White Chili Seasoning
2 cans Great Northern Beans, rinsed and drained
1 small can chopped green chilies
3-4 uncooked boneless skinless chicken breasts, left whole
¼ cup roughly chopped cilantro

Combine all ingredients except for cilantro in slow cooker. Cook on low, 8 – 10 hours.

Before serving, remove chicken breasts and shred with two forks. Stir chicken and cilantro into chili.

Garnish each bowl with shredded cheese and sour cream if desired. Serve with corn muffins.

BLAT Pizza

When my family and I lived in California, we used to frequent a pizza restaurant called "Pepperoni's Pizza". One of the things we loved most was the B.L.T. Pizza. I often make this simple pizza by layering tomatoes, cooked bacon and mozarella on an unbaked pizza crust. While it's baking, mix about 2-3 fistfuls of chopped lettuce with about 1/4 cup ranch dressing. When the pizza comes out of the oven, spread the lettuce mixture evenly over the pizza and serve immediately. It's delicious!
This time, I am taking a shortcut and starting with one of my favorite frozen pizzas--since it already has the cheese and tomatoes, all I need is a few more ingredients.

You'll need:
1 Frozen California Pizza Kitchen brand Thin Crust Margherita Pizza
About 6 strips of cooked bacon, chopped
2-3 handfuls of chopped lettuce or bagged salad
1/4 cup ranch dressing (just eyeball it--make sure it's not so much that it makes the lettuce soggy- yuck!)
1 ripe avocado, peeled, pitted and sliced

Cook the pizza to package directions. While the pizza is baking, mix the lettuce and ranch. When the pizza comes out, spread the lettuce mixture evenly over it. Sprinkle the top with bacon. Top each slice of pizza with a slice of avocado.

Yum!