Kourtney’s Sheet Pan Suppers

A friend of mine, Kourtney, shared on her Facebook page some simple and delicious looking “Sheet Pan Suppers” awhile back and I told myself I was going to share them with everyone as soon as I got the chance to try a few of them myself! Let me tell you, these are fabulous! You can literally take any raw protein you want, Kourtney goes back and forth usually between pork and chicken, and any raw vegetable and make a complete one baking sheet meal that is not only healthy and nutritious but delicious as well! The possibilities with this meal are endless! Shake on any seasoning or flavor combination you want!

Kourtney’s Sheet Pan Suppers

Take a 9×13-inch baking sheet and wrap up well with aluminum foil. Spray gently with a non-stick cooking spray. Place your prepared raw protein into the middle and fill both sides with the prepared raw vegetables of your choice. Melt butter and garlic and pour over evenly. Simply top with salt and pepper or your favorite seasoning blend. Cover with aluminum foil and place in preheated 425 degree oven for one hour.


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Chew This! Salmon Patties 

Happy “Chew This!” Sunday!!! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

I love salmon – not to mention the many health benefits that go along with it – and my recipe for “Salmon Patties” is a multi-generational recipe that is delicious – quick – flavorful and versatile. Squeeze lemon on the patties at the end for a burst of fresh lemon flavor that pairs well with the salmon or sprinkle on chopped chive at the end and serve alongside macaroni and tomatoes. A recipe sure to please!

Also in this column is my “Ask and Answer” feature explaining the difference between dry yeast and instant yeast. Several people have written to me wondering the difference – and there is quite a difference! They are in the same “family” but work in totally unique ways.

Salmon Patties

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 2nd 2017 edition. By: Blaise Doubman 

Salmon Patties are on the Dinner Menu
Blaise Doubman

I grew up eating salmon patties and I love everything about them! I love how versatile the recipe can be, see my notes below, I love how quick they are and I especially love the family memories that come along with eating them. My Mom, Darla, has made these for my family and I for many years and every time she does they disappear quick! My Grandma Deloris has made them over the years, as has my Grandma Barbra. Each of their recipes are slightly different – the recipe below is my version – but all of them taste delicious. Asking me to pick a favorite would be like asking me to pick who I love the most! My answer? All of them of course! And the side dishes to go along with them are endless! Baked potatoes, macaroni and cheese, macaroni and tomatoes, pasta salad, green beans, baked beans, rice, polenta, broccoli, and on and on. I am getting hungry just thinking about them! What about you?

Salmon is good for you too! Did you know that salmon is rich in Omega-3 fatty acids, high in Vitamin B, is a good source of potassium, a great source of protein, may reduce the risk of heart disease and may even benefit weight management! Salmon is also good for the brain, helps with inflammation and may even keep your hair healthier! Now, if all of those reasons are not reasons enough to eat salmon, I am not sure I can help you! Even if you are not really a seafood person, I would highly recommend giving these a try! Healthy, nutritious and delicious! I hope that soon your friends and family will see that salmon patties have joined your dinner menu.

Salmon Patties

This recipe is very versatile! Add lemon juice and lemon zest to the salmon patties, or even orange zest and parsley. Also the salmon patties can be fried in olive oil instead of vegetable oil if you desire. I prefer red salmon over the pink variety but feel free to use whichever variety you please. Also feel free to mix in turmeric, paprika or basil. You can also bake these in the oven by placing them on a baking sheet and placing them in a 375 degree oven for 10 minutes per side. The outer patty will be crisp and the inside tender, just like the frying method.

2 cans red salmon, bones removed, undrained and flaked
1 sleeve of saltine crackers, crushed fine
2 large eggs, slightly beaten
3 tablespoons chopped green onion
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/3 cup pure vegetable oil

In a large skillet heat the pure vegetable oil over medium heat.

In a large bowl combine the prepared red salmon, crushed saltine crackers, large beaten eggs, chopped green onion, minced garlic, salt and black pepper.

Form into patties about ½-inch size in thickness and place gently into the hot vegetable oil. Do this in batches, giving the salmon patties room to breathe and cook properly.

Cook the salmon patties until browned on both sides, which is usually around 5 minutes per side. Be careful flipping them – this is hot work and the oil may splatter!

Once done cooking, remove and place on paper towels to drain some of the oil.

Serve hot.

Ask and Answer: I recently made homemade cinnamon rolls and posted the step by step process on my Facebook page. I had several people write to me and wonder the difference between dry yeast and instant yeast. The answer is – both yeasts can be used in whatever recipe you have that calls for yeast. However, dry yeast needs to be dissolved in a liquid before using – such as a milk and sugar mixture – whereas instant yeast can be mixed right in. I personally never use anything that says “fast rise” or “rapid rise” when it comes to buying yeast. I always buy the regular rising yeast because I find the results consistent.

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