Delicious and really easy to make, this is a quick spin on my Grandma’s recipe, salmon loaf. Takes about 15 minutes to assemble and sautee without optional sauce.
1 can salmon or tuna 12 oz or 2 5oz
1 tsp grey poupon or whole ground mustard
1 tsp yellow mustard
1 tbsp panko crumbs (can be removed to make it gluten free or use almond flour)
1 tbsp olive oil
Dash of salt and pepper to taste
Optional sauce (Grandma Ladwig’s recipe)
1 cup milk
2 tbsps flour
1 tbsp butter
1 tsp yellow mustard
1 tsp ketchup
1/2 tsp salt
Combine all ingredients and form into patties. Heat a sautee pan with olive oil until the oil pops in the pan, about medium heat (2 to low on gas stoves power burner). Fry in sautee pan on both sides until browned. Should not take long, maybe a minute or two on both sides. Top with lemon butter, or the sauce below, and have paired with a light salad.
Optional sauce instructions
Melt butter in a saucepan at medium heat. Add 2 tablespoons flour and stir constantly to mix well for 1 to 2 minutes. Gradually add 1 cup of milk and stir constantly to make smooth and thick. Turn heat to low. Add mustard, ketchup, salt and paprika. Stir until blended and smooth. At last minute, turn off heat and add one egg. Stir and blend thoroughly. Do not reheat. Serve over salmon cakes or on the side.
This recipe is great for those of you either on a budget or looking for comfort food dumplings (shu mai) without the flour wrapper. Gluten free!
1 lb ground pork
2 tbsp soy sauce
10 water chesnut slices minced
1 tsp sesame oil
1 tbsp sherry or chinese white wine
5 mushrooms (shitake or button)
2 tbsp minced ginger
2 tsp cornstarch
1 tsp salt
1 tbsp pepper
Mince water chesnuts, scallion, and mushrooms together either in a food processor or by hand. Mix with other ingredients. Ball into 1.5 inch diameter balls and place on ungreased cookie sheet. Cook for 20 minutes at 375 degrees until browned on edges. These can also be steamed in a bamboo steamer, be sure to use some lettuce on the bottom so that they do not stick.
Serve with your favorite dipping sauce. Works well with soy and sugar, peanut sauce, BBQ and honey mustard with horseradish (spicy).
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This is a lovely, rich filling recipe for those of you on carb reduction meal plans such as keto, South Beach, etc. Gluten free, low carb. I had this in a New Orleans restaurant and decide to make it home for myself.
Salmon, Shrimp and Portabella Mushroom Ponchatrain Recipe
1/4 cup butter
1/4 cup half & half or heavy cream
Tsp of garlic, minced
1/2 cup spinach leaves
1 tsp parsley
Ground pepper to taste
1/2 cup portabella mushrooms
Fish or chicken
Melt the butter in a saucepan and saute your garlic and mushrooms. Add your quarter cup of cream or half-and-half. I find half and half to be rich enough for me but you can add heavy cream if you would like it to be creamier. Add other spices and wilt the spinach in the sauce. A squeeze of lemon could be added here if you wish but I find it’s not necessary and not part of the original recipe.
Pour over chicken and shrimp, fish and crab meat, or fish and shrimp. This goes great on vegetables as well.
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Working on reducing the processed carbohydrates in your meal plans? This is a hearty meal that is full of flavor.
1 lb ground beef, sirloin
2 slices sharp cheddar
1/2 cup parmesan
1 bottle of Marinara of your choice (look for low to no sugar)
5 portabella mini mushtooms
1 tbsp basil
1 tbsp oregano
1 tbsp parsley
1/4 cup onion diced
2 cloves garlic
1 small whole fat ricotta cheese (<8 oz)
Saute your garlic and onions lightly in olive oil. Brown your beef, mix in the onions, garlic and spices. Add about 1/3 of marinara and mix.
Heat oven to 375 degree degrees Fahrenheit. In a baking dish layer the zucchini in thin strips, smear the ricotta on the zucchini. Top with sliced mushrooms, meat mixture and any other vegetables you prefer. Add another layer and top it all with marinara, then cheddar cheese and parmesan. Bake for 20 mins covered in foil, remove foil, then bake for another 10 minutes.
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