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’ll 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. 


Chew This! Salmon Patties

http://www.thecouriertimes.com/neighbors/neighbors_features/article_f576ac98-50a2-5f0e-ab41-a0f95bf82124.html

Enjoy! 

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Foolproof Marinade

Today my family and I are celebrating Father’s Day with a cookout, or a “BBQ” I call them, and I whisked together my “foolproof marinade” that I just know will be delicious with the ribeye steaks we have. I’ve used a variation of this recipe for years with all of my marinades for steak, pork, chicken… and it’s fabulous!

Adjust the flavorings to fit your taste buds. I like mine a little sweeter than most.

Blaise the Baker Foolproof Marinade

Foolproof Marinade

1/2 cup vegetable oil
1/2 cup pure honey
1/4 cup yellow squeeze mustard
1 teaspoon white vinegar
2 teaspoons salt
2 teaspoons black pepper

In a medium sized bowl, whisk together the vegetable oil, pure honey, yellow squeeze mustard, white vinegar, salt and black pepper until combined.

Rub on steaks, chicken, pork, etc. and allow to marinade for 2 hours minimum.

When ready to cook, wipe off excess marinade and cook accordingly.

Enjoy!

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