Recipes

[momtochloe]

Um, ok lemme see . . . 30 days has November, April, June and September . . . yikes, it's time for next month's game! 

Not to mention someone is showing her age if you recognize that poem . . . 

Hee, ok I think we can all agree summer is waning (apologies to those that love hot weather) but those of us that love good sweater weather, it's time for more hardy meals.  I know many are already planning their holiday meals so this is the perfect time to share your favorite fall recipes to be shared with family and friends.  Many thanks to our friend @vabreeze  for providing us with a last glimpse of summer cuisine:

Moroccan Salmon Cakes with Garlic MayoMayo

Ingredients

SALMON CAKES:
½ cup couscous
⅔ cup ORANGE JUICE
1- 14.75 oz. can red salmon,
1- 10 oz pkg thawed chopped spinach, drained & squeezed dry
2 egg yolks, beaten
2 cloves garlic, crushed
1 tsp ground cumin
½ tsp EACH: salt & pepper
olive oil 

GARLIC MAYONNAISE:
½ cup mayonnaise 
1 clove crushed garlic or garlic paste
1/4 tsp Dijon mustard

1/8 tsp paprika

Directions
Mix together all mayo ingredients in a small bowl. Set aside.

Prepare couscous per pkg directions SUBBING ORANGE JUICE for water.

In a bowl, combine cooked couscous, red salmon →→→ S&P.  Form into patties.

Heat oil in skillet over med heat; fry patties til golden brown,, turning once, ~ 8-10 min.

Serve with a dollop of garlic mayo.

My notes--
•I use plain couscous or spinach & tomato flavored couscous which I prefer

•I use whatever canned sa!mon I have on hand; have also used leftover fresh-caught cooked salmon

•Whole eggs also work in this recipe

Next Ingredient-  Brown butter

[walker]

@momtochloe ....your messages to start us off are always so cute.  Thanks!  Happy Fall!  🍁🍂

NEXT INGREDIENT .... Brown butter

[Zhills]

The Brown Butter is what gives this dish such a delicuius flavor.  

Got this off the forum...didn't get poster's name!

Next ingredient:  Squash (any)

[sabatini]

Hi @Zhills. You're right. That's a great pilaf recipe. TY for posting it for everyone.

I used to make that when my kids were little, but back then, instead of chicken broth, used a packet of Lipton Golden Onion soup mix.

The kids would eat it up!

Next ingredient: Squash, any type

[house_cat]

Taco-Stuffed Summer Squash

 

• 4 medium summer squash, cut in half lengthwise
• 1/2 cup salsa
• 1 pound lean ground turkey
• 1 tablespoon taco seasoning (or homemade mix)
• 1/2 small onion, chopped fine
• 1/4 cup bell pepper, chopped fine
• 4 oz can tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese
• 1/4 cup chopped scallions or cilantro, for topping

1. Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup and storing the rest for later use.
2. Place the squash in the boiling water for 1 minute, then place on a paper towel to drain.
3. Spoon 1/4 cup salsa into the bottom of a large baking dish and arrange squash face up. Set aside.
4. Brown turkey in a large skillet until no longer pink. Add seasoning, onion, pepper, 3/4 cup reserved chopped squash, tomato sauce and water and stir to combine. Cover and simmer 20 minutes.
5. Fill each squash boat with the turkey mixture, then top with cheese. Cover with foil and bake 35 minutes or until squash is soft and cheese is melted. Garnish and serve with salsa.

Next ingredient:  boxed or bagged stuffing mix

@Zhills 

I have that pilaf recipe, printed exactly like that, saved on my computer. I can't remember who first posted it, but thank you for reminding me.

[walker]

Turkey and STUFFING in Crock Pot

1 (3 lb.) turkey breast

1 (8 oz) pkg. STUFFING BREAD CUBES

2 celery ribs, chopped

1 medium onion, chopped

1 cup dried cranberries

3/4 cup chicken broth (or less)*

1 tablespoon butter, melted

1/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon thyme

Coat inside of crock pot with spray (or butter).  Mix together STUFFING, onion, celery and cranberries.  Place in crock pot.  Combine broth and melted butter.  Pour over STUFFING mixture and stir.  Remove string from turkey and rinse.  Pat dry.  Put turkey in crock pot on top of STUFFING.  Combine spices and sprinkle over it.

Cook 1 hour on High and then 5-6 hours on Low.

* I use 1/2 cup plus butter and mix into stuffing.  If you need more, add it.  Or check half way through cooking and if it seems dry, add then.  Up to you how moist you want the STUFFING.

NEXT INGREDIENT .... NUTS, any type

[Zhills]

Chicken Salad with Walnuts and Tarragon Mayo

4 skinless, boneless chicken breast halves (1 1/2 pounds)

1 bay leaf

1/3 cup walnuts pieces (toasted)

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon finely chopped tarragon or dried tarragon

1 tablespoon snipped chives or green onions

1 tablespoon fresh lemon juice

Salt and pepper to taste

4 celery ribs with leaves from the light green inner heart, finely chopped

1. Preheat the oven to 350°.
2.  
3. In a medium saucepan, cover the chicken breasts with water. Add the bay leaf and bring to a simmer. Reduce the heat to low and poach the chicken until white throughout, about 10 minutes. Discard the bay leaf. Transfer the chicken to a work surface and let cool slightly, then cut into 1/2-inch dice.
4.  
5. Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until golden brown. Let the walnuts cool, then coarsely chop them.
6.  
7. In a large bowl, whisk the mayonnaise with the mustard, tarragon, chives and lemon juice. Add the chicken, walnuts and celery, season with salt and pepper and toss to coat thoroughly.

Make Ahead. The chicken salad can be assembled and refrigerated overnight.

Add the toasted walnuts just before serving.

Great sandwich filling or dip with party breads and crackers!

Next ingredient:  Chicken thighs

[walker]

I may have posted this recipe before but it is good enough to repeat.  I don't seem to have many recipes that specifically call for Chicken Thighs and I like them.

Crock Pot Lemon Garlic Butter CHICKEN

6-8 boneless CHICKEN THIGHS

salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

4 garlic cloves, sliced or minced

1 teaspoon Italian seasoning

1/2 stick butter, diced

zest of half a lemon

juice of one lemon

1/3 cup low sodium chicken broth

Place CHICKEN THIGHS at bottom of crock pot.  Sprinkle with salt and pepper.  Combine chicken broth, lemon juice, and zest.  Pour over CHICKEN THIGHS.  Combine Italian seasoning, onion powder, garlic powder, and paprika.  Sprinkle this seasoning mix over CHICKEN THIGHS.  Top with minced garlic and diced butter.

Cover and cook for 3-4 hours on High or 6-8 hours on Low.  If desired, sprinkle with chopped parsley and lemon slices before serving with rice or pasta.

NEXT INGREDIENT ..... REGULAR MUSTARD OR DIJON

[sabatini]

Easy Homemade Caesar Dressing

(can be doubled, tripled, etc.)

INGREDIENTS

• 2 small garlic cloves, minced or micro-planed
• 1 teaspoon anchovy paste 
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard 
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise
• 1/2 cup freshly grated Parmesan
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

1. In a medium bowl, whisk together first 6 ingredients.
2. Add the mayonnaise, Parmesan, salt & pepper and whisk until well combined.
3. Taste and adjust to your liking. You may want a bit more anchovy paste!
4. The dressing will keep well in the fridge for about a week.

Next Ingredient:  fresh mozzarella

[walker]

Quick and easy appetizer...great for Fall, Winter, Holidays, Game Days......anytime!

Marinara Sauce with Baked Cheese

8 ozs. FRESH MOZZARELLA cheese, cubed

2 tablespoons chopped fresh basil leaves

2 cups chunky marinara sauce

Baguette slices for dipping

Heat oven to 350 degrees.  Place FRESH MOZZARELLA cheese in shallow 2-quart casserole.  Sprinkle with basil. Spoon marinara sauce around the cheese.

Bake 8-10 minutes or until cheese is hot and bubbly.  Serve with baguette slices.  

About 10 servings.  

NEXT INGREDIENT ..... BREAD CRUMBS OR PANKO