a special package

Thursday, January 24

Last week I got a special delivery from the mail man: a little recipe book that my college friends are passing around. This is its third stop: first NYC, then DC and now Houston! So now it's my turn to make a little contribution. I'm thinking Tex-Mex to really shake things up. :) Stay tuned...
Here are the delicious entries so far:

Salmon Cakes with Lemon-Caper Yogurt Sauce
By: Kimmy (adapted from Giada)

Ingredients:
- 1 pound skinless salmon filet
- olive oil for dressing
- kosher salt + freshly ground pepper

Patties:
- 1 large egg, beaten
- 1/3 cup chopped chives
- 26 saltines crackers, crushed + halved
- 1/2 cup frozen corn, thawed
- 3 tbsp Dijon mustard
- 1 tbsp capers, rinsed + drained
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 3 tbsp vegetable oil
- 3 tbsp unsalted butter, room temp

Sauce:
- 1/2 cup non-fat Greek yogurt
- 1.5 tbsp capers, rinsed + drained + chopped
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- salt +pepper

Directions:
Salmon:
1. Put a grill pan over medium-high heat. Drizzle salmon with olive oil and season with salt and pepper. Grill until the flesh is fully cooked through and flakes easily with a fork (6-8 mins each side). Set aside to cool for 20 min.
Patties:
1. Using a fork, flake salmon into 1/2 inch pieces and put into a medium bowl. Add egg, 1/2 of the crushed crackers, corn, mustard, mayo, capers, lemon juice, and lemon zest. Mix to combine.
2. Form into 2.5 inch patties (3/4 in. thick) (can add mayo if dry). Carefully coat patties in remaining cracker crumbs and refrigerate for 1 hour.
3. In a large nonstick skillet, heat the oil and butter over medium heat. Add patties and cook until golden and crispy (7-8 mins each side). Drain on paper towels.
Sauce:
1. In a small bowl, mix all the sauce ingredients. Serve alongside patties.

Brussel Sprouts with Bacon, Garlic and Shallots
By: Kerry (adapted from Cooking Light)
90 calories per serving

Ingredients:
- 6 slices center-cut bacon, chopped
- 1/2 cup sliced shallot (about 1 large)
- 1.5 lbs. brussel sprouts, trimmed and halved
- 6 garlic cloves, thinly sliced
- 3/4 cup fat-free, low sodium chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper

Directions:
1. Heat a large non-stick skillet over medium-high heat. Add bacon and saute for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove bacon from pan with a slotted spoon reserving 1 tablespoon of drippings in pan (discard remaining drippings).
2. Return pan to medium-high heat and stir bacon, shallot and brussel sprouts; saute 4 minutes. Add garlic and saute 4 minutes or until garlic begins to brown, stirring frequently. Add chicken broth and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occassionally. Remove from heat; stir in salt and pepper.

Enjoy!

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