Salmon Burgers

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).

Ingredients:

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

tartar sauce

Directions:

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

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Salmon Burgers

Root Beer Pulled Pork

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Ingredients

1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
1 (12 ounce) can of root beer
1 (18 ounce) bottle of barbecue sauce
8 hamburger buns

Directions

  • Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 8 hours or until pork shreds easily with a fork.
  • After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.
Root Beer Pulled Pork

Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich

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For the Pulled Chicken:

  • 2 1/2 pounds boneless skinless chicken breast
  • 2 pounds boneless skinless chicken thigh
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 28 ounces diced tomatoes with green chilies, 2 cans – like rotel
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 cubes chicken bouillon

For the Crispy Panko Topping:

  • 1 cup panko breadcrumbs
  • 2 tablespoons butter

For the Cheese Sauce:

  • 1/2 cup heavy cream
  • 2 ounces cream cheese
  • 4 ounces cheddar cheese, shredded

For Topping:

  • jalapeno pepper, pickled or fresh, sliced
For the Chicken:

  1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
  2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
  3. Cover and cook on high for 4 hours, or low for 8 hours.
  4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

  1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

  1. In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich: 

  1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.
Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich

Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich

This is dirty sexy good.

xcrock-pot-pulled-chicken-image.jpg.pagespeed.ic.0A3bngBVg9

For the Pulled Chicken:

  • 2 1/2 pounds boneless skinless chicken breast
  • 2 pounds boneless skinless chicken thigh
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 28 ounces diced tomatoes with green chilies, 2 cans – like rotel
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 cubes chicken bouillon

For the Crispy Panko Topping:

  • 1 cup panko breadcrumbs
  • 2 tablespoons butter

For the Cheese Sauce:

  • 1/2 cup heavy cream
  • 2 ounces cream cheese
  • 4 ounces cheddar cheese, shredded

For Topping:

  • jalapeno pepper, pickled or fresh, sliced
For the Chicken:

  1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
  2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
  3. Cover and cook on high for 4 hours, or low for 8 hours.
  4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

  1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

  1. In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich: 

  1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.
Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich