Asian Style Salmon Patty

ASIAN STYLE SALMON PATTY 

Printable Recipe

• 2 Frozen salmon patties
• 1 yellow squash, grilled & cut julienned
• 1 cup green beans, fresh or frozen 
• 1/2 onion, chopped 
• 1 cup veggie noodles, cooked 
• 1 cup brown rice, cooked 
• 2 tablespoons teriyaki sauce
• 2 tablespoon olive oil

1. Grill salmon patties as directed.

2. Cut ends off of the squash then cut them in half. Drizzle 1 tablespoon of olive oil, & add salt, & pepper to each squash. Grill face down for 3-4 minutes on each side.

3. Add green beans, fresh or frozen, to boiling water, & 

cook until Al Dente. 

4. Chop onions & saute them in a pan on medium heat in 1 tablespoon olive oil until they are lightly browned.

5. Take the squash off the grill & cut julienne style 

in long thin strips.

6. Add yellow squash to onions & saute for 2-3 minutes.

7. When green beans are Al Dente, strain them well & add them to the squash & onion mixture. Mix & cook for 2 minutes. 

8. Add cooked noodles & 1 tablespoon teriyaki sauce & saute for another minute mixing all ingredients together.

9. Place noodle & veggie mixture evenly onto two dishes.

Plate Finished Product 

10. Top noodles & veggies with 1 cup of cooked brown rice, add Salmon patty on top of the rice, drizzle plate with remaining teriyaki sauce & sesame seeds. Serve while hot.

STORY BEHIND THE DISH

I love salmon & when I was introduced to salmon patties at a friends BBQ I fell in love even more. At the time I ate the patty without the bun over some grilled veggies & thought that this could be something I could make in so many different ways. I basically opened up the pantry one day & started putting things together to make a last minute salmon patty creation. It turned out better than I thought so now this dish is something I make a lot. It is easy, cheap, healthy, & low in calories.

MODIFICATIONS 

There are so many different ways the salmon patty can be used. Since this is an Asian inspired dish, other things that would pair well are cashews, peas, carrots, bean sprouts, green onions & if you don't have brown rice you can easily replace it with Jasmine or white rice. I use the Kikkoman Teriyaki Sauce with the purple label, but Asian flavored sauce would work as well. I also use Costco frozen Salmon Patties, I think they are great & cheaper than most stores.

Mediterranean Chicken

MEDITERRANEAN CHICKEN 

Printable Recipe

• 3-5 chicken breasts, thin cut
• 3/4 cup Greek yogurt 
• 1/3 cup tomato paste 
• 1/3 cup olive oil 
• 1 lemon, juiced 
• 3 garlic cloves, minced 
• 1 tablespoon paprika 
• 1 tablespoon lemon pepper 
• salt & pepper

1. Put yogurt, tomato paste, olive oil, lemon juice, minced garlic, paprika, & lemon pepper in a mixing bowl. 

2. Mix all ingredients together. 

 3. Salt & pepper the chicken on both side. 

4. Coat both sides of each piece of chicken with the marinade. Cover & let sit in the fridge for 30 minutes or up to 2 hours.

 5. Grill on medium high heat for 3-4 minutes on each side or longer if using a full size chicken breast. 

6. Top with fresh basil & serve. 

Plate Finished Product 

 7. Top chicken with garlic basil spread. Serve this dish with orzo rice pilaf, pita bread, & hummus.

STORY BEHIND THE DISH

I bought some garlic basil spread at a farmers market & was determined to come home & cook some Mediterranean chicken. You can make the spread & hummus from scratch or purchase it at the store. 

MODIFICATIONS 

 There are many herbs that can be added to this dish, parsley, basil, or curry would be the best fit. I used a thin cut chicken breast but a regular chicken breast or thigh would work as well.

Orzo Rice Pilaf

ORZO RICE PILAF
Printable Recipe

• 3 tablespoons butter
• 1/2 cup orzo pasta
• 1 cup uncooked white rice
• 2 1/2 cups chicken broth
• Salt & pepper 

1. Melt butter in pot over medium-low heat.

2. Stir in dry orzo and cook until it starts to brown. 

3. Stir in the rice & chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, & the liquid has been absorbed, about 20 minutes. 

4. Remove from heat and let stand for 5 minutes, then fluff lightly with a fork.  

Plate Finished Product 

5. Top with fresh parsley or basil & serve hot.

STORY BEHIND THE DISH

  I made this dish to pair with a Mediterranean Chicken dish that I made. I wanted something simple & easy to serve with a bold flavored protein.

MODIFICATIONS 

 This side can be served with almost anything, it is great with chicken, red meats, or fish. It is best served when hot & ready. You can add some onion or minced garlic for more flavor, or some red pepper flakes for some heat. 

Summer Sangria

SUMMER SANGRIA 
 Printable Recipe

• 1 bottle white wine
• 3 oz brandy 
• 2 oz triple sec 
• 1 can Kerns Nectar peach juice
• 1 can or cup pineapple juice 
• 2-3 cups Dole pineapple orange juice, or mixed fruit juice
• 1 cup fresh strawberries, sliced 
• 1 cup fresh oranges, peel & slice
• 1 cup fresh peaches, sliced

1. Pour the first 6 ingredients, all liquids, in a pitcher & mix well. Place in fridge to chill.

2. Slice strawberries, peaches, & oranges.

3. Add sliced fruit into pitcher, or place a mixture of fruit in each glass, pour sangria & serve cold.

STORY BEHIND THE DISH

  I had a similar sangria at a friends bridal shower & I wanted to recreate it with few ingredients. This is a great party punch, just double or triple the recipe as needed :)

MODIFICATIONS 

  This sangria has many modifications. You can add or substitute any of the juices for lime juice, orange juice, or any mixed fruit juice of your choice. You can also add any sliced fresh or frozen fruits, mango, grapes, berries, etc. Enjoy! 

Grilled Sweet Potatoes

GRILLED SWEET POTATOES

Printable Recipe

• 1 sweet potato, sliced 
• 2 tablespoons olive oil 
• 1/2 teaspoon red pepper flakes
• fresh salt & pepper 
• 1/2 teaspoon thyme

1. Slice sweet potato into 1/2 inch piece.

2. In a large bowl, combine the sliced sweet potatoes, olive oil, red pepper flakes, thyme, then sprinkle with salt, & pepper.

3. Place sweet potatoes on a medium heat grill.

4. Flip sweet potatoes & 

finish grilling about 5 minutes on each side.

Plate Finished Product

STORY BEHIND THE DISH

  Grilled potatoes are such a great side to any dish. I love these with burgers, steak, pork tenderloin, etc.

MODIFICATIONS 

 There are many herbs that can be added to this dish, rosemary, sage, etc. Also you can add some cinnamon or nutmeg to sweeten up the dish.

Honey Glazed Grilled Pork Tenderloin

HONEY GLAZED GRILLED PORK TENDERLOIN

• 1 Pork Tenderloin
• 1/4 cup pure honey or molasses 
• 1/4 cup Dijon mustard 
• 1 tablespoon fresh rosemary, minced 
• 1/2 teaspoon red pepper flakes 
• 1 garlic clove, minced
• 1 shallot, minced 
• 1/2 tablespoon olive oil 
• 1/2 cup chicken broth 
• Fresh salt & pepper

Make Marinade 

 

1. In a small bowl, mix honey, mustard, rosemary, garlic, & red pepper flakes.

 

2. Lightly cover pork tenderloin with salt & pepper.

3. Cover the pork tenderloin with the honey Dijon marinade.

Make Glaze  

4. Mince shallot & saute in pan with olive oil for about 3 minutes

5. After shallots are browned, add remaining honey mixture & chicken broth to the pan. Bring to a boil, stirring frequently. Simmer until the sauce thickens slightly, about 3 minutes.

 Grill Pork

6. In the meantime, grill for about 20-30 minutes on medium-high heat, rotating the pork ever 10 minutes, until the internal temperature reaches 160 degrees. 

7. After pork is fully cooked, transfer to a cutting board & let sit for about 5 minutes before slicing.  

Plate Finished Product

Add honey glaze & serve immediately

STORY BEHIND THE DISH

I love to BBQ & especially during the summer I love experimenting with new marinades. This dish is tender, juicy, & delicious. 

MODIFICATIONS 

 There are many herbs that can be added to this marinade, rosemary, sage, thyme, etc. If you have white wine or cooking wine, add it to the glaze.