Before the work begins, it’s about to get warm in this kitchen!
A success! Dishes were tried by all and enjoyed by most.
Coming in 1st place… Gluten-free Salmon Patties with Creamy Dill Sauce!!!
16 mini-cakes Active Time: 30 minutes Total Time: 45 minutes
- 6 teaspoons extra-virgin olive oil
- 1 large onion, finely chopped
- 2 stalk celery, finely diced
- 4 tablespoons chopped fresh parsley
- 2 15-ounces canned salmon, drained
- 4 large eggs, lightly beaten
- 1 tbsp Dijon mustard
- 3/4 cups instant potato flakes
- 1 teaspoon freshly ground pepper
Thanks for your help Anna!
- Preheat oven to 450°F. Coat a baking sheet with cooking spray.
- Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
- Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, potato flakes and pepper; mix well. Shape the mixture into 16 patties.
- Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
- Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce. Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
Browning some salmon patties
Creamy Dill Sauce
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup nonfat plain yogurt
- 3 scallions, thinly sliced
- 2 tablespoon lemon juice
- 2 tablespoon finely chopped fresh dill
- Freshly ground pepper, to taste
Coming in close second… Crock-Pot Mexican Chicken!!!!!
Sam, Micah and Luke agree… “It tastes like Chipotle!” A fine compliment to the chef!
Is this round 2? I think Joel likes it!
Crock Pot Mexican Chicken
Cook Time: 5 hrs 10 mins
2 cups chicken broth
10 boneless skinless chicken breast halves
1/4 cup taco seasoning (one store-bought packet)
45oz can diced tomatoes
6oz can diced green chilies
15oz can black beans, rinsed and drained
1. Mix all ingredients together and submerge frozen chicken breasts into mixture. Place Crock Pot on High and cook for 5 hours.
2. Take chicken out and shred. Place back into Crock Pot and turn the Crock Pot off. The flavors will adhere to the chicken and make this moist and tender.
3. Adjust the moistness of the chicken by draining some liquid if you are serving tacos.
Red Lentil Thai Chili
A great meat-free, heart healthy twist on your traditional chili. This steamy dish really hits the spot on a crisp fall day.
We all know we should eat more fiber. Fiber helps maintain regular digestion… ya know… being regular? It’s good 🙂 Fiber also lowers cholesterol, controls blood sugar levels, aids in weight loss, lowers your risk of hemorrhoids and other diseases of the colon. Red Lentil Thai Chili has 15 grams of fiber!!! That is 62% of what the ladies need and 47% for men.
If you don’t like it I will use this spatula as a weapon!! (The birthday girl aside Mrs.Pelton)
An important antioxidant Vitamin A is found in orange veggies and in this chili at 200%. It may be vegetarian but it sticks to your ribs with 14 grams of protein from beans and lentils and really satisfies with savory coconut milk. Red Thai curry paste gives it enough spice to make you feel adventurous without scorching your taste buds. Cilantro adds fresh color and a fresh bite.
Quorn bread (made from quinoa vs. corn) was served as well as some Kale Carrot Apple Juice to finish off the meal!
It was fun to create this special menu and thanks
to Anna for making this great opportunity possible for me.
The Pelton’s are gracious hosts!