These salmon cakes are the product of salmon fillets from Skipper Otto that I bought just before the holidays thinking I was going to make a tonne of gravlax…nope, didn’t get to it. So, now I’m playing with ways to use up eight rather large …
Cardamon Bread Pudding came about this year because I was going to make Gingersnap Bread Pudding but the gingersnaps didn’t get made (2021 strikes again). We also had a bunch of whipping cream that need to be used up so I had to improvise. Ingredients …
Turkey croquettes are a great way to use up leftover turkey and mashed potatoes. This recipe is adapted (with thanks) from the Baked Turkey Croquettes recipe from Skinnytaste.com.
- 2 cups cooked leftover turkey, minced fine
- 1 cup mashed potatoes – left overs or boil up three large potatoes and mash them with 1/4 cup of the turkey stock
- 3/4 cup turkey stock or other broth
- 2 tsp olive oil
- 4 cloves garlic, minced
- 2 large shallots, chopped
- 1/2 cup parsley, chopped
- 1/4 cup fresh thyme, chopped
- 1 spring fresh rosemary, chopped
- salt and fresh ground black pepper
- 1/2 cup bread crumbs
- 1 egg, whisked
- leftover turkey gravy, cranberry sauce or loganberry jam for serving, optional
- In a large bowl, mix the mashed potato with 1/4 of the turkey broth, add salt and pepper to taste and set aside.
- Sauté garlic, and onions in oil over low heat. Add the herbs and cook until onions are translucent.
- Add the minced turkey and the remaining broth, mix well and remove from heat to cool completely.
- Add turkey mixture to mashed potatoes and mix well. Adjust seasoning if needed.
- Preheat oven to 450°F.
- Using 1/4 cup of mixture form into croquettes (use wet hands to keep it from sticking). Place on baker’s parchment and repeat until all the mixture is gone.
- Dip each croquette in whisked egg mixture, then roll in breadcrumbs and place on a baker’s parchment lined cookie sheet.
- Sprinkle with salt and pepper to taste and any extra seasoning you like.
- Bake 15-20 minutes, or until golden.
Serve with gravy, cranberry sauce or lingonberry jam
This is the dry brined (spatchcocked) turkey we made during the surreal and disasterous Christmas of 2021. It looks burnt, but trust me it was moist and delicious. And, it only took an hour and 45 minutes to cook at 12lb bird! ALERT: This is …
It takes all of ten minutes to make warm spiced olives that will elevate the flavour of plain olives to something special for your charcuterie board.
- 1 cup olives (any kind)
- 1 Tbsp olive oil
- 1 dried red chili
- 1 sprig fresh rosemary chopped in 1/2″ pieces
- 1/4 tsp fennel seeds, lightly crushed
- 1/4 tsp coriander balls, lightly crushed
- Drain and dry the olives.
- Heat the olive oil and spices until you can smell the aroma.
- Add the olives and simmer gently for 10 minutes.
I bought some frozen coconut chunks and mango while on a frozen fruit shopping spree so I added a banana and thought I’d try them out in the Nutribullet to make this delicious coconut banana mango smoothie.
Load the following ingredients in the order give it a whiz.
- 1/4 cup frozen coconut chunks
- 1/2 cup frozen mango chunks
- 1 banana broken into chunks
- 1/4 cup vanilla Skyr (Icelandic yogurt – but any yogurt will do)
- 1 cup orange juice
- 1/2 cup water
Makes enough for two 80z smoothies.
I liked this one.
I treated myself to a Nutribullet recently and have been playing around with smoothie recipes to get more fruit and veg into my diet. This is quick, easy, light and refreshing. Ingredients 1 medium banana broken into chunks 1 cup frozen blueberries 2 Tbsp yogurt …