Quick and Fresh Wild Salmon Cakes

Recipe by Food Connection

1 lb. skinless wild-caught salmon fillet
3 tablespoons EVOO (extra virgin olive oil), divided

salt and pepper to taste
1 large egg, beaten

1 tablespoon mustard
2 tablespoons cilantro, chopped
1 small yellow onion, chopped
3/4 cup panko  (See note)
lemon wedges, for garnish (optional)

Directions:
Heat 2 tsp. EVOO in large skillet over medium-high heat. Season salmon on both sides with salt and pepper. Cook until golden brown and tender.  Transfer to medium bowl, and cool. Use fork to break salmon into small flakes and add cilantro, onion, beaten egg, mustard,  pepper, and salt; toss gently. Form salmon mixture into patties, and coat each with breadcrumbs.  Heat medium and add EVOO in skillet. Cook patties until golden brown and flip once. Transfer to plate. Repeat with remaining. Garnish lemon wedges(optional) and serve.  Enjoy!

NOTE:  If you do not have panko on hand, you can substitute regular or Italian bread crumbs, but breadcrumbs won’t be as crisp.

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Shami Kabab (spicy burger-like kababs from Pakistan)

Inspired by my mother-in-law

2 pound of beef stew

3/4 cup channa daal

2 medium onions

8 cloves of garlic

1 1/2 inch square of ginger

2 tsp. white whole dried cumin

2 tsp. whole dried coriander

1 tsp. salt

3/4 tsp. crushed red pepper

1 1/2 tsp. garam masala

2 green chili pepper

1/4 bunch of cilantro

1 egg beaten

Directions:

Put beef stew and channa daal in a large pan.  Add 1 onion(quartered), garlic, ginger, cumin, whole dried coriander, salt, crushed red pepper(ground red pepper is fine), and pour 2 glasses of water.  Bring to boil and then cook on medium low heat.  When meat is tendered, then dry all the water, and let it cool.

Then grind the mixture in a food processor.  Then add garam masala, green chili pepper, and cilantro leaves, and chopped onion, and mix everything and taste first then add egg beaten.  Make patties-you can chop the onion(optional), green pepper, and cilantro in the mixture.  Make kababs and freeze them(each seperate) and fry them when you are ready to eat.  Enjoy!

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Spud Light Potato Salad

Recipe by Food Connection

2 lbs. small red potatoes
3 tablespoons apple cider vinegar
1 tablespoons EVOO (extra virgin olive oil)
1/2 cup onion, finely chopped
3 hard-cooked large eggs, chopped
3/4 cup light mayonnaise
2 tablespoons mustard
salt and pepper to taste

Directions: 
Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2 inches cubes. Place potatoes in a large bowl; sprinkle with vinegar and EVOO. Add onions and eggs; toss gently.

Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss to coat. Cover and chill 1 hour.  Enjoy!

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Rosemary's Oven Roasted Red Potatoes

Recipe by Food Connection

1 lbs. small new red potatoes, scrubbed and dried 

2-3 tablespoons E.V.O.O. (extra virgin olive oil)
4 cloves garlic, crushed
1 teaspoon dried rosemary

Directions:
Preheat the oven to 350 degrees. Cut potatoes into quarters.  In a large bowl, mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.  Enjoy!

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Citrus Punch

Recipe by Food Connection

1-12 oz. orange juice(frozen)

1-12 oz. lemonade(frozen)

1-12 oz. limeade(frozen)

1 package of frozen strawberries

3 cans of water

1 liter ginger ale

Directions:
Mix juices and strawberries. Add ice. Pour ginger ale when ready to serve.  Enjoy!

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Sweetie Strawberry Cannoli Parfaits

Inspired by Food Network 

1 pound strawberries, hulled and sliced
3 tablespoons sugar

1 lime juice
2/3 cup heavy cream (See note)
1/3 cup powdered sugar (See note)
1 cup ricotta cheese
1 teaspoon ground cinnamon
1/4 cup unsalted pistachios, chopped, optional
24 almond-flavored crisp cookies, crushed
Miniature semisweet chocolate chips, optional

ladyfingers for decoration (optional)

Directions:

In a medium bowl, combine the strawberries, sugar, and lime juice. Let stand until juices form and toss to coat the strawberries.

In a large bowl, whip the cream with the confectioners' sugar until soft peaks form (tips curl). In a medium bowl, stir half of the whipped cream into the ricotta to lighten it. Gently fold in the remaining whipped cream and cinnamon. Fold the pistachios into cream mixture.

Place a layer of crushed cookies in each of 4 parfait glasses. Top each with a layer of strawberry slices and then cannoli cream. Repeat layering. If desired, top with miniature chocolate chips and ladyfingers.  Enjoy!

Note:

Store-bought whipped cream can be used instead of heavy cream and powdered sugar to make it quicker.

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