Pan Seared Tuna (or Salmon) Burgers

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I love to make a large batch of these burgers and freeze the leftovers for quick lunches at the house or to go into a lunchbox. You can substitute whatever veggies you have on hand, but I love the flavor of the celery and carrot. We don’t eat many buns around my house, so my favorite way to serve a patty is over some greens and a large dollop of stone ground mustard.

Pan Seared Tuna Burgers
-4 cans tuna or salmon (in water)
-1 egg
-1/4 cup ground flax or coarsely chopped oats
-1 tablespoon stone ground or Dijon mustard
-2 teaspoons old bay seasoning
-1/3 cup finely chopped celery and carrot
-1/4 cup loosely packed parsley, chopped

Beat egg in a large bowl. Drain fish and add to bowl along with all other ingredients. Stir until thoroughly combined. Make into 3-4 inch patties. Heat olive oil in a skillet over medium heat and allow to get hot. Sear each patty for about 4-5 minutes a side. Serve warm with desired garnishes. Makes about 6 burgers.

Antipasto Pasta Salad – “A Salad For Each Week” #36

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Wednesday mornings are a busy time in the kitchen for me. I make 5 lunches, 6 dinners, and the minimum of 6 snacks. To make the “dinner” portion of food prep easier and faster, I’ve decided to make a large pasta salad on this night that I can divide up between the gang. This past Wednesday, I put together an antipasto version of a pasta salad. There isn’t really a recipe- Perhaps a guideline is more of an appropriate term. You can vary this up in so many ways, but here is what I used:

  • Brown rice pasta, 3 cups cooked (Tinkyada is my favorite brand)

  • Applegate pepperoni, 3 slices

  • Applegate ham, 4 slices

  • 1/3 cup Mozzarella cheese, small cubes

  • 1/4 cup Sweet peppers, finely chopped

  • 1/4 cup Tomatoes, finely chopped

  • 1/4 cup Lettuce, shredded finely

  • 1/4 cup Kale, shredded finely

  • Garlic, 1 clove minced

  • Handful of fresh herbs (basil, oregano, thyme)

  • 1 tablespoon Olive oil

  • 2 tablespoons Balsamic Vinegar

  • Salt and pepper to taste

Place pasta in a large bowl. Add meats and cheese, veggies, garlic, herbs, and salt and pepper. Stir until mixed evenly. Drizzle with oil and vinegar and toss until coated. Taste and add oil, vinegar, or salt and pepper if you prefer.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

  34. Homemade Caesar Salad

  35. Creamy Caesar Salad

 

Summer Snap Shots

My girls started school last week, and my son AND husband (who graduates with his MDIV in May!!!!) start tomorrow. Here are some of my favorite memories of our summer…

 

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Sunrise run on Daytona Beach
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Sunrise run on Indialantic
RUnHiltonHEad
Sunrise run on Hilton Head
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Hiking the falls at Dupont State Park, NC

 

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Rafting the Pigeon Forge

 

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Eating fresh and delicious food with…
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my favorite little food connoisseurs!

Sweet Hummus for Sale This Week!

 

I posted on FB that I am selling my sweet hummus this week as kids need some “back to school” snacks and we need extra moo-la for ballet, football, and all the other beginning of school years needs. All flavors are available. Check them outCoconutLimeHummus

Mex Chex Mix with Cilantro Cream

For Joel’s birthday dinner, I wanted to do something other than chips and salsa and ended up just gathering things from the pantry and fridge to create this winning combination. I had several bags of chips opened up (who doesn’t?!), so I used the leftovers in all 4 bags which included tortilla chips, sweet potato chips, pretzels, and seed chips. These were to be our dipping vessels. I then went to the fridge and grabbed a handful of items to be mixed together to become the dip itself. And what we ended up with, when all was said and done, was a basket of Mexican seasoned chips and a bowl of cilantro cream. The chips were perfectly zesty and the cilantro cream was so delicious that we ended up using the leftovers on our tacos the next night, and I even caught Joel licking it off his plate. And on Monday, we had all the traditional Chex Mix ingredients, so we turned one of our batches into a Mex Chex Mix.

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Cilantro Cream

  • 1/4 cup Greek yogurt, plain

  • 1/4 cup mayo (I use Whole Food’s 365 Light Mayo)

  • 1/4 cup reduced fat cream cheese

  • 1 cup fresh cilantro (loosely packed)

  • 3 roasted garlic cloves

  • 3 tablespoons roughly chopped onion

  • Dash of hot sauce

  • Salt and pepper to taste

    Place all ingredients into food processor and process until smooth and creamy. Serve with chips, veggies, on tacos, or even tossed in a salad.

Mex Chex Mix

  • 4 cups chips (tortilla style)

  • 1 Tablespoon Mexican seasoning

  • 2 Tablespoons extra virgin olive oil

Place oil and seasoning into a small bowl and stir. Pour about half the mixture onto a cookie sheet. Place chips onto cookie sheet and begin to toss chips gently with hands, making sure the seasoning mixture is begin to coat them. Drizzle the remaining seasoning mixture over the top of chips and toss again. Place in a preheated 350 degree over. Bake 10 min., stir, and bake an additional 10 min. Pull out of oven and allow to cool.

 

 

School Snacks – An All-Morning Activity

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Tomorrow, my girls head back to school. Today, my girls and boy headed into the kitchen. We made 5 different types of snacks for the upcoming few weeks.  Between ballet twice a week (soon to be 3x), football twice a week (also soon to be 3x), homework, ministry, and Scott and Joel heading back to school on Monday, this was our last chance to spend a chuck of time together creating and enjoying the fruits of our labor. The Chex Mixes stay fresh in an air-tight container for a couple of weeks. The muffins are individually wrapped and frozen. The bars are precut and also frozen in a container with wax paper separating the layers so they do not freeze together. With all these in place, I can be assured my kids have healthy snacks on hand when we are rushed. With that said, here is what we made today:

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Homemade Creamy Caesar Salad – “A Salad For Each Week” #35

The Homemade Caesar Salad that I posted last week is an oil-based dressing. It’s a great salad to have if you’re “brown baggin’ it” or off to a picnic since it doesn’t require refrigeration. And while my girls LOVE that one, they love the creamy version (which is most typical in restaurants) as well. I like to use this creamy dressing on spinach leaves and it makes for a great veggie dip too.

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Homemade Creamy Caesar Salad

 

-1 large head romaine, chopped (or spinach leaves if you’d like)

-3 Tablespoons extra virgin olive oil

-2 Tablespoons plain Greek yogurt

- 1 Tablespoon Dijon mustard

- 1 Tablespoon almond milk

-2-3 garlic cloves, minced

-2 teaspoons anchovy paste

-2 teaspoons Worcestershire sauce

-1/4 teaspoon pepper

 

Garnishes:

-Fresh Parmesan cheese shavings

-Whole grain croutons if desired

 

Place all dressing ingredients (oil-pepper) into  in a mason jar. Whisk using a fork.
In a large bowl, pour half of dressing into the bottom. Add in romaine and toss to combine. Drizzle additional dressing over top of salad and toss again. Top with shaved Parmesan cheese and croutons if desired. Store any remaining dressing in the refrigerator. Makes 6-8 servings.

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

  34. Homemade Caesar Salad

 

Crispy Sweet Carrot Pancakes – A Nod to Asheville

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When we went to Asheville this summer, we discovered SOOOOOO many wonderful farm-to-table restaurants. Our favorite spot was Sunny Point Cafe. They have their own garden right next to the restaurant!

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I had a wonderful “burger” of chickpeas, corn, walnuts, and carrots served with homemade green ketchup , and Scott had an ahi tuna burger that had generous chunks of fish throughout.

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We were all overly happy with our meals. Anna’s pancakes were the talk of the table because of their sweetness and crispy outside. A re-creation of these flapjacks were a must! After a little internet research, I discovered that crispy pancakes require a hot oiled skillet and a thinner batter so they can cook through without burning. With a little bit of new found knowledge and some carrots and a grater in hand, I tackled this new recipe last week and the breakfast table was all smiles when the pancakes were served :)

Crispy Sweet Carrot Pancakes

Heat a skillet to a high temperature. I set mine at 380 degrees. Oil skillet with coconut oil (I love the flavor of the slightly sweet coconut oil with the carrots!) Place milk, water, oil, vanilla and flax into a large mixing bowl. Allow to sit a few minutes. Add in pancake mix and cinnamon and stir until just combined. Gently fold in carrots. Pour batter into circles (I use about 1/3 cup of batter per pancake) onto the skillet. Flip once edges begin to dry. Allow to cook an additional 2-3 on the other side. If they are crisping up but not cooking through, add a bit of water or milk until batter is thinner. I gave a few pancakes a try before I filled the whole skillet and found I needed to thin the batter out. Serve immediately with pure maple syrup or honey. You can freeze these for later on as well – wrap in foil and place in a freezer bag.

You may also like:

 

 

 

 

‘Follow’ for Quick Tidbits

indexIf you’re not following me on Facebook, be sure to ‘like’ my page! I often give quick tips, food ideas, and share the latest news/reports about health. In fact, I shared one today about processed food being “encoded” into our DNA when we eat it – yikes!

Homemade Caesar Salad – “A Salad For Each Week” #34

Last week, I posted the carrot cake oatmeal recipe (which seemed to be a big hit with many of you!) that is inspired by Anna’s love of Grandma’s carrot cake. One of Anna’s other “Grandma” favorites is her Caesar salad. This is a salad that Anna, my mom, my niece, Gabby, and I fight over. You will often find one of us eating the leftovers out of the serving bowl! The photo for this salad is from our picnic last week at the park. I brought leftover chicken and added it to my salad for a complete meal, and since this is not an egg or mayo based dressing, it travels well. So here is the recipe, and I hope you enjoy one of our family favorites…

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Homemade Caesar Salad

-1 large head romaine, chopped
-1/4 cup extra virgin olive oil
-2-3 garlic cloves (I like 3!)
-2 teaspoons anchovy paste
-1 teaspoon dry mustard
-2 teaspoons Worcestershire sauce
-1/4 teaspoon pepper
-1/4 cup freshly grated Parmesan cheese
-Whole grain croutons if desired

Place oil in a mason jar. On a cutting board, place anchovy paste and dry mustard into a pile. Begin to finely mince garlic in with the mustard and paste. Scrap into mason jar, add in Worcestershire sauce and pepper. Seal and shake.
In a large bowl, pour half of dressing into the bottom. Add in romaine and toss to combine. Drizzle additional dressing over top of salad and add Parmesan cheese and croutons if desired. Toss again and serve. Makes two servings in my house or about 6-8 in a “normal” household :)

Make extra dressing and then check out link #17 below – Caesared Brussel Sprouts – yummy!

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 Now THIS is a Caesar Salad bowl!

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

 

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