Tag Archives: food blog

Smoked Salmon Cakes – Traeger Style

Posted on by

2

Salmon Cakes

 

For Christmas my Father surprise us with a Traeger smoker for our new home and we couldn’t have been more excited. We immediately set it up and started smoking – tri tip, steaks, veggies, you name it. Recently, I had some beautiful salmon fillets left over and decided to throw it on the smoker for about 25 minutes for these easy-to-make smoked salmon cakes.

  • 2 small salmon fillets
  • 1 cup panko plus extra for coating
  • 2 eggs, beaten
  • 1 small onion, diced
  • 1/4 cup minced fresh flat-leaf parsley (or any other herbs you prefer)
  • 1/2 cup Parmesan cheese
  • 1/2 lemon, juiced
  • Salt and pepper
  • Olive oil

If you’re using a Traeger, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10-15 minutes. Season the salmon with salt and pepper. Place the salmon directly on the grill grate and cook for 25 minutes. Remove fish from the grill and allow it to rest for about 10 minutes. (alternatively, you can grill, bake or pan fry the salmon).

Once the salmon has slightly cooled, lightly pull the salmon into chunks. In a bowl, beat the eggs then mix together the salmon, panko, onions, herbs, cheese, lemon salt and pepper. Divide the mixture and shape into medium sized patties.

Heat olive oil in a heavy skillet over medium heat. Dip the patties into the extra bowl of panko and evenly coat both sides. Cook for about 4-5 minutes on each side, or until golden brown. Drain on a paper towel lined plate and serve warm with a lemon aioli (mayonnaise, lemon juice, lemon zest, garlic, salt and pepper).

Coconut Curry Cauliflower Soup

Posted on by

2

Coconut Cauliflower Soup

 

I recently made some delicious coconut milk & blood orange popsicle from Fork, Knife, Swoon’s beautiful blog but ended up with about a cup of coconut milk leftover (I only used half of her recipe). Since it was a cold, raining day I decided to use the rest of the coconut milk in a delicious batch of (no cream) curried cauliflower soup.

  • Olive oil
  • 1 head cauliflower, trimmed and cut into florets
  • 1 yellow onion, sliced
  • 4 garlic cloves, minced
  • 1 tablespoon curry powder
  • 32 ounces vegetable broth
  • 1 cup coconut milk
  • Salt and pepper
  • Garnish options: fresh parsley, olive oil, roasted nuts

Begin by heating the oil in a heavy pot over medium heat. Once hot, add the sliced onions with a pinch of salt and cook until soft, about 8 minutes. Reduce heat to low and add the garlic. Cook until fragrant, about 2 minutes (do not let garlic burn). Add the cauliflower, broth, curry powder and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low. Simmer until florets are tender, about 12-15 minutes.

Puree the soup in a blender until smooth. Return soup to the pot and stir in the coconut milk. Add additional salt and pepper to taste or any additional spices.

Garnish with a little olive oil, parsley or toasted nuts.

Coconut Cauliflower Soup

 

Adapted from The Kitchn Vegan Cauliflower Soup recipe

A Valentine’s Day Treat

Posted on by

1

Aprons & Stilettos Hearts

I recently whipped up a batch of heart-shaped Rice Krispies treats for my friends “Bridesmaids Meet & Greet” party and they were such a hit! These festive desserts are so easy-to-make, delicious and the perfect treat for Valentine’s Day.

krispie hearts

  • 1 bag of large marshmallows
  • 5 cups Rice Krispies® cereal
  • 1/4 cup butter
  • 1/2 teaspoon vanilla extract
  • Melting wafers (strawberry, vanilla or chocolate)
  • Heart shaped cookie cutter

Krispies Hearts

In a large saucepan, melt the butter over low heat. Add marshmallows and stir until completely melted. Add the vanilla to the marshmallows and stir. Add Rice Krispies a few cups at a time and stir to coat.

Krispies Hearts

Using a buttered spatula, press 1/2 of the Rice Krispies mixture in a buttered 8″ x 8″ pan. Turn pan over onto a cutting board. Mixture should release easily from pan. Using the cookie cutter, press into mixture to cut out the heart shapes. Repeat this step until you have run out of space, reform the mixture and continue to cut out hearts using the cookie cutter. Repeat same process with the remaining 1/2 of the Rice Krispies mixture.

Krispies Hearts

In a separate bowl, heat melting wafers per the direction. If using vanilla wafers, add coloring if desired. Dip the corners of the hearts in the melted chocolate and let cool on a piece of wax paper.

Happy Valentine’s Day xx