So .... I was tagged by Brandie over at The Country Cook for this Easter Recipe Round Up. It's a fun game of Easter tag where I have to create a virtual Easter meal using only the recipes I have posted on my blog. Hmmm....this ended up being harder than I thought! I have many main dish recipes, but none for vegetables or bread/rolls. So I'm improvising and this is what I came up with. Something simple. Not a very "Easter-ish" meal and I have to be honest that I don't think I would eat this combination myself! But it was fun to play along ;)
Cherry Dump Cake
Chocolate Elvis Smoothie
Thursday, April 21, 2011
Wednesday, April 20, 2011
Friday, April 15, 2011
I found a new recipe site that I really like called Nicko's Kitchen. It's actually a video recipe site on You Tube. I find I like seeing the videos, but he isn't good about telling you how much time to spend on each part. You have to play that by ear.
I think I've finally found my "keeper" shepherd's pie recipe. I have checked out cook books from the library, tried friends recipes and the internet, but just never found one that had the taste I wanted. Until this one. I used all my own measurements and he doesn't give time instructions so I just played it by ear.
1/2 cup cream
1/2 stick butter
2 T minced garlic
1 lb ground beef
1 bag frozen peas
1 package gravy mix
1 cup water
- Cover bottom of frying pan with some olive oil.
- Add garlic and carrots and cook until softened.
- Add ground beef and mix together. Continue cooking until ground beef is browned.
- Sprinkle gravy mix over beef mixture and add 1 cup water.
- Cook on high for 10 minutes or so until most of liquid is absorbed.
- Cut up and boil the potatoes.
- Add cream, butter and salt/pepper to taste.
- Mash until creamy.
- Place meat mixture into glass baking dish. Spread mashed potatoes on top using a fork.
- Cook in 500 degree oven for minutes.
Wednesday, April 13, 2011
I think I got distracted by all this beautiful weather we've been having .... it's mid-April and my first post of the month! I did make the salmon cakes I mentioned in my Menu Plan Monday. They were actually pretty good! They're not the ones my mom used to make when I was little (she called them salmon patties), but I'd make these again. The sauce really made them, I think. I got the recipe from a new site I found called Eating Well. As always, I did my own editing.
A stalk or two of celery
2 T chopped parsley
15 ounces canned salmon
1 large egg, lightly beaten
1-3/4 cups bread crumbs
1/2 t pepper
Creamy dill sauce
1/4 cup mayonaisse
1 T lemon juice
1 T dill
- Cover bottom of frying pan with oil. Add celery. Cook until softened.
- Stir in parsley and remove from heat.
- In small bowl, place salmon and break apart with a fork. (Remove bones and skin if necessary.) Add egg, mix well. Add the celery mixture and mix until all combined.
- Make into 8 thin patties.
- Cook salmon cakes in pan about 3 minutes a side.
- Transfer cakes onto a baking pan. Cook in oven for about 15 or 20 minutes, until golden.
- For dill sauce: Combine in a bowl and mix well. Serve on top of or next to salmon cake.