Holy Salmon Cakes, Batman!



Ok first I have to admit that I am not a big fan of salmon. I made baked salmon a few weeks ago and gave half of mine to Jay. I froze what we didn't cook and then had the brilliant idea to make salmon cakes! (brilliant idea brought to you by Pinterest, of course)
So, there's a chance that I like salmon now... at least made in this way (adding fat and calories... shocker). I am now all about these cake things and think I might make some using tuna and possibly the obvious crab, but let's not get ahead of ourselves. 
Oh and just one more thing... I have become a HUGE fan of sweet potatoes! I know, I'm shocked, too! A baked sweet potato with butter and a little bit of brown sugar is officially my favorite side dish, and thus you will be seeing it more in my pictures.

This recipe was pulled together using a combination of some other recipes that I came across on Pinterest. I used a Sriracha Lemon Aioli recipe, too, but it was unnecessary, to be honest. I also cut this down for two of us, most other recipes call for like 2lbs of salmon. I mean how many cakes are you trying to make?? Oh some of you have families? Well multiply away!


{Jesus! Get to the recipe wouldya?!}


These salmon cakes are like...





Ingredients:
1 fresh salmon filet
Olive oil
Garlic Powder
Black pepper 
1 cup onion, diced
1/2 red bell pepper, diced
1/4 cup Panko bread crumbs
½ cup Italian style bread crumbs
1 large eggs lightly beaten
3 Tbsp mayonnaise
1 tsp Worcestershire sauce

Directions:
**If your leftover salmon isn’t already cooked- Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min.



Flake salmon with 2 forks discarding skin and any bones then set aside and cool.










Heat a medium skillet over medium heat with 1 Tbsp olive oil. Add diced onion and bell pepper and saute until softened then remove from heat.





In a large mixing bowl, combine salmon, pepper and onion, bread crumbs, beaten egg, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1/4 tsp black pepper. Stir to combine.



Form into patties, like you’re making meatballs, but then you’re going to flatten them… like you’re making burgers.

In a non-stick pan, heat 1 Tbsp oil until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. 
Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.


If you want to try the aioli, here are the ingredients, just mix them together. It was good, but just kind of overpowered the salmon cakes.

Ingredients:
1/4 cup spicy brown mustard
1 tsp Lemon juice
1/4 cup Mayonnaise, light
4 tsp Sriracha sauce

Protein Packed Skillet Dinner



I have made this several times and it is always great, but I swear this time was by far the best! I have finally perfected something already deemed perfect by my food tester (aka my boyfriend). 

This is actually his favorite dish. 

This super easy meal is packed with 28 grams of protein! An excellent post workout meal or quick weeknight dinner. 



Ingredients:
1 pkg Chicken Sausage (I used Aidell's Mango Jalapeno), cut into 1/8" slices
4 Cremini Mushrooms, sliced thin
A handful of baby spinach
1 cup onion, sliced 
1 can Mild Rotel w/green chiles
1/2 cup Feta, crumbled
8 oz Rotini (Barilla Protein Plus is my pasta of choice)
1/4 cup olive oil
1 T Minced Garlic
1/2 T Oregano
1/4 cup Grated Parmesan
Salt and Pepper to taste

Directions:
Once you add the rotini to boiling water, heat oil to medium in a large skillet.  
Add mushrooms, garlic, onion. Saute until soft and then add chicken sausage.
When the chicken sausage has started to brown, stir in Rotel, oregano, Parmesan, salt and pepper. Simmer and stir for 5 minutes. 
Finally, stir in the feta and top with baby spinach. Put the top back on and let the spinach wilt. 

Serve over rotini and love every moment of eating this.





Buy My Designs!

Hello! Check out my new store on Threadless

I am loving creating designs for apparel, accessories, home decor, etc.

You can even buy something with Brie on it!



Being Prepared When Recipes Go Wrong


I was all set to make salmon cakes tonight. I found a couple of recipes that I was sort of combining to my taste. I had a baked salmon filet shredded on a plate. And I had started to make the breadcrumb mixture.

When I realized we were out of eggs.

And that's why you should always have extra money for delivery or a frozen pizza in the freezer! There was no way I was going to the store or making something else after that. So, in the fridge it went and we ordered Domino's.

Tune in tomorrow for the conclusion of Salmon Cakes with Sriracha Aioli!

{Update} "Tomorrow" was an oversight, but the recipe has been posted





Pumpkin Cupcakes with Guilt-Free Frosting



I was going to call these "Basic Bitch Cupcakes", but good Lord isn't everything so basic and bitchy these days? Regardless, I have a major lady boner for fall right now. I'm so happy it has finally found NC! These cupcakes are the easiest way to hop right into the season and are equally as delicious with cream cheese frosting! Which is exactly how they will be featured at my yard sale this weekend.





Anyway, the sweet tooth kicked in at the grocery store today when I walked by the snack aisle. I resisted all the prepackaged goodies, but I couldn't shake my need for chocolate. I found myself in the baking aisle staring at cake mixes and frosting, thinking how delightful a spoonful of buttercream would be.







That's when I spotted the canned pumpkin.  It was like a jack-o-lantern turned on above my head!  I decided to give into my craving and maintain a little bit of healthiness in the process.


This is literally the easiest recipe you will ever make.  TWO ingredients, not including the frosting, but honestly you could eat these without frosting and be just as happy.



For the easiest cupcakes in the world
1 box white cake mix
1 can 100% pure pumpkin

Preheat oven to 425 degrees.
Mix cake mix and pumpkin in medium bowl.
Line muffin tin with cupcake liners or spray lightly with cooking spray.
Fill each cup 2/3 full of mix.
Bake for 18-20 minutes. Allow to cool before frosting.


Simple and guilt-free frosting
1 box instant pudding (I used chocolate)
1 cup skim milk
8 oz 1/3 less fat cream cheese, softened
1T vanilla extract, or extract of your choice (I used agave nectar)

Whip cream cheese until smooth, add vanilla.
In separate bowl, combine milk and pudding.  Slowly add to cream cheese, mixing on low.
Refrigerate for 1 hour to allow frosting to set.