Recipes

[drizzellla]

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@lynnie61 wrote:

@drizzellla   Sound great.  I hope it's a hit!  

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Ha! Ha! Well not a word was mentioned by the other two people in the household. So I know what that means. So I am prepared to eat all the leftovers myself.

That is what I get for trying something new.

So just proves that just because something appeals to me - it might be liked by only me.

Here is  the recipe -

• 3 lbs green zucchini (6 medium)
• 1 1/2 tsp salt, divided (1 tsp for sprinkling and 1/2 tsp for casserole)
• 2 cups cooked white rice
• 1 cup sour cream, (divided into 2/3 and 1/3)
• 1/2 tsp baking powder
• 4 eggs (large)
• 1/2 tsp Mrs Dash seasoning, or your favorite salt-free seasoning
• 8 oz Colby jack cheese, 3 cups shredded (or use Mexican cheese)
• 1/2 cup chives, chopped, plus more for garnish

Instructions

Preheat oven to 400˚F and butter a 9x13 casserole dish.

• Grate zucchini on the large holes (or the grating attachment on a food processor). Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
• Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (8-10 min).
• Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
• Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp Mrs Dash seasoning.
• Pour mixture into buttered casserole dish and spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup cheese over the surface and bake uncovered on the center rack at 400˚ for 40 min. Let stand for 10 min before serving.
  
  
  PS - Correction - son said he liked it. He ate and immediately left for some event he wanted to attend. Since he didn't say anything about dinner I jumped to the conclusion he didn't care for it. He was just in a hurry to get out the door. 

[Bernie]

I love salmon patties and haven't had them in years. My Mom made great ones! 
Thanks!

[AZfem]

@Bernie 

Is there any reason you can only eat fish (which as a vegetarian is the same as meat to me - both living beings)?

There are plenty of meatless meals you probably have in your house:

- mac & cheese

- any pasta with meatless sauce

- broccoli or mushroom quiche (Costco & groceries have)

- grilled cheese sandwiches & coleslaw

- cheese or veggie pizza & salad

- lentil, tomato, broccoli cheddar soup with bread or salad

- stir fry veggies (&tofu?) atop brown rice

- vegetable goyza, vegetable egg rolls, rice (Trader Joes)

- yakisoba bowls with veggies & tofu

- cheese enchiladas, cheese quesadilla, grilled veggie tacos

Thousands of meatless casseroles & dishes online. 

I have a really good artichoke & spinach lasagna roll up recipe (google) 250 calories per roll up.

[beach-mom]

@Bernie  - This is one of our favorites. A good friend shared it with me.

Baked Salmon with Honey Mustard and Pecan Panko Crust

By Jennifer Segal

A sweet and tangy honey mustard glaze, a crunchy pecan-panko topping—this quick salmon dinner is big on flavor, easy on effort.

Servings: 4 servings

Prep Time: 10minutes minutes

Cook Time: 10minutes minutes

Total Time: 20minutes minutes

INGREDIENTS

• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter, melted
• 1 tablespoon honey
• ¾ teaspoon salt, divided
• ¼ teaspoon freshly ground black pepper
• ¼ cup panko
• ¼ cup finely chopped pecans
• 2 teaspoons finely chopped parsley (optional, for color)
• 4 (6-oz) salmon fillets
• 1 lemon, for serving (optional)

INSTRUCTIONS

• Preheat the oven to 450°F (235°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
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• In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
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• In another small bowl, mix together the panko, pecans, parsley (if using), and remaining ¼ teaspoon salt.
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• Spoon the honey-mustard mixture evenly over the salmon fillets. (Don't worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
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• Bake for 7 to 10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)

NOTES

Make Ahead Instructions: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.

[walkingal]

@Ainhisg  Yum!  Thanks for sharing.  Sounds deelicious!  

[walkingal]

@SloopJohnB  I was going to say the same thing!  In my town, we go to the Fish Fry, sponsored by the Knights of Columbus, on Ash Wednesday and usually every Friday during Lent.  Also, our local Italian restaurant has the best shrimp salad every Friday as their special.  Yesterday, I was in the mood for their shrimp salad, so I had that and a cheese pizza delivered.  So good.

[walkingal]

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@Bernie wrote:

I love salmon patties and haven't had them in years. My Mom made great ones! 
Thanks!

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@Bernie   I love salmon patties too!  Haven't made any myself for so long.  I always used the recipe on the salmon can, and they were delicious.  I love salmon.  

[walker]

Years ago when Paula Deen had a program on TV, she made a recipe for Tuna Burgers*.  I have used it since...easy and good.  I also fix salmon, panko-crusted tilapia, shrimp scampi or go to local church fish fry! 😁

We like fish so it is no longer a sacrifice to give up meat one day....healthier anyway. 

* I can post recipe if not found online.  

[walkingal]

@walker   I'm going to look for Paula's tuna burgers.  I think I would like them.  

[walker]

@walkingal ....let me know if you don't find it.  Good with tomato soup or any side dish.