This is a good recipe even if you aren’t crazy about Salmon. It makes 2 salmon burgers, but you can stretch it to 3 if you need to. I made a creamy cocktail sauce that tastes great on the burgers (2 parts catsup, a squirt or 2 of creamy horseradish and a spoonful of mayonnaise).
1 can drained salmon
1 egg, beaten
1/2 cup fine, dry breadcrumbs
1 tsp Italian Seasoning
1/4 tsp salt
ground pepper to taste
2 Tablespoons vegetable oil
2 buns, split and toasted
Combine salmon, egg, 1/4 cup of the breadcrumbs, Italian seasoning, salt and pepper. Form patties about 1/2 inch thick.
Spread remaining bread crumbs on a plate and dredge the patties in the crumbs until coated.
Heat oil over medium heat and cook patties 3 minutes on each side
Brown about a pound of hamburger in a skillet. Add summer squash, a can of corn and an onion, chopped. Cook until vegetables are tender.
Ugh! Our internet is going to be the death of this blog! It keeps going out between 6pm and 10pm. Anyhow, here’s dinner from last night. It was so good, there were no leftovers!
1 pound ground beef
1 onion, chopped
salt and pepper to taste
1/2 (32 ounce) package tater tots
1 (10.75 ounce) can condensed cream
of mushroom soup
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
||Preheat oven to 350 degrees F (175 degrees C).
||In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.
||Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.
||Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.
3 lg potatoes, peeled and cubed
1/2c. sour cream or softened cream cheese
1 large egg
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef
1 carrot, peeled, quartered and sliced
1 med. onion, chopped
1 lg. garlic clove, minced
4 mushrooms, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire
1/2 cup frozen peas
1 teaspoon sweet paprika
1/2 c. shredded Cheddar cheese
2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef . Season meat with salt and pepper. Brown meat for 3 or 4 minutes. When meat has lost most of its color, add chopped carrot, mushrooms, garlic and onion to the meat. Cover and cook veggies with meat 5 minutes, stirring frequently. Remove lid and stir in peas, paprika and parsley. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. ( I use Knorr Beef paste so I added a tsp or so of that to a cup of water instead) Thicken gravy 1 minute. Add gravy to meat and vegetables.
Drain potatoes and pour them into a bowl. Mix sour cream and egg together. Add the sour cream and egg mixture into potatoes and mash until potatoes are almost smooth.
Preheat oven to 450 degrees. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with cheese and bake until potatoes are evenly browned. Top casserole dish with more chopped parsley and serve.
These are as tasty as they are cute!
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1 cup ketchup, divided
- 1 1/2 pounds ground beef, extra lean (raw)
- 1 cup bread crumbs
- 2 tablespoons prepared mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- Cooking spray
- 4 cups cubed peeled Yukon gold potato (about 2 pounds)
- 1/4 cup 2% reduced-fat milk
- 1/4 cup low-fat sour cream
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped chives
- 4 pieces of bacon cooked and chopped
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.