Baked Salmon Meatballs with Avocado Dip

Ingredients:

For the Salmon Meatballs:

1 lb fresh salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp lemon zest

Salt and black pepper, to taste

For the Tangy Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt or sour cream

1 tbsp lime juice (or lemon juice)

1 small clove garlic, minced

Salt and black pepper, to taste

Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Salmon Meatballs:  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.

Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.

2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.

3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:  Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.

Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.

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Tzatziki

 For the Garlic Tzatziki:

1 ½ cups greek yogurt

4 cloves garlic

1 small cucumber, peeled and chopped

2 teaspoons olive oil

Juice of ½ lemon

Homemade Pie Crust

1 c shortening (butter or lard)

2 2/3 flour

1 tsp salt

• add shortening, flour and salt in a medium bowl
• using a pastry blender, mix until pebbly
• cover  and place in the refrigerator for 2 hours or until very chilled
• also ok to freeze at this point for use later

7-8 T of ice cold water (make a cup of ice & water-allow it chill well)

To move forward with the thawed, cold pebbly dough, make 3 little wells in the dough.  

Place 1 T of iced water into each well.  Using a fork, mix.  After the water is worked in, make 3 more wells and repeat with 3 T of iced water.

Add another T of iced water, mix. Then if needed, sprinkle water with fingers and mix.

When the dough comes "together", split the dough ball into two balls

Flour generously a mat for rolling out the dough or countertop.

With floured hands, work the one dough ball into a flat round disc-about 6" in diameter.

Place disc of dough on the floured surface.

Flour generously the top of the dough.

Roll from the center evenly on all sides, then flip dough onto a re-floured surface, add more flour on top.

Continue repeating the roll out and flip as well as re-flouring the surface and the top of the dough.

If the dough begins to separate, wet a finger with water and paste the dough back together.

Once the dough gets larger the bottom of the pie dish you will be using, fold the dough in half and place in the pie dish. (to measure gently place the pie dish in the center of the rolled out dough.  The dough should exceed the edges of the pie dish)

Trim the edges of the dough to your desired look.

Repeat all of the above with dough ball #2 or freeze.

Proceed with your pie recipe!

inspired by Aunt Judy M

Brussel Sprout, Fennel & Green Apple Salad

 Ingredients:

• I recommend a food processor for slicing brussels & fennel if available

• 2 Cups Shredded Brussel Sprouts (sliced very thin)

• 1 Fennel Bulb, sliced thinly +2 Tbsp. Reserved Fennel Fronds

• 1 Apple, sliced into matchsticks (I like a tart apple, so honeycrisp or a granny smith would be perfect) ----slice at the last minute to avoid browning or discoloration

• 1/2 Cup Toasted Walnuts or fave nuts

• 1/4 Cup Feta cheese or fave cheese

For the Vinaigrette:

•     in a mason jar add all the following ingredients and then give a good shake

• 3 Tbsp. Whole Grain Mustard

• 1/4 Cup Apple Cider Vinegar

• 2 Tbsp. Extra Virgin Olive Oil

• 1 Tsp. Maple Syrup

• 1 Tsp. Kosher or Sea Salt

• 1/2 Tsp. Black Pepper

This is a crisp, flavorful salad! I love serving it with rich short ribs or beef stew.

• Options: add grilled chicken or steak for a main course

inspired by "My Diary of Us" & Char

pork tenderloin full of succulence

pork tenderloin
prepare marinade:

in a glass dish big enough that the pork tenderloin can lie flat

• 2 T EVOO
• 2-3 garlic cloves chopped
• 2 tsp fresh thyme or 1 tsp dried thyme
• 1 T dijon mustard or fave mustard
• salt and pepper
• 2 T local honey or maple syrup

mix marinade and roll the pork tenderloin around in it, cover meat and refrigerate for at least 2 hours

after marinading, add 1 T EVVO to a cast iron, heat skillet and preheat oven 325 degrees

add meat to heated skillet, brown on all sides

place in preheated oven and roast for 30-35 minutes

rest for 10 minutes slightly tented and then slice

Serve with glazed apples (in butter and honey) on top of a green salad with a light mustard vinaigrette.  So easy and delicious!!

inspired by Catherine's Farmhouse Kitchen

Pumpkin Quiche Gone Savory

• Bake a pastry crust in a large pie plate and set aside (ok to use gluten free)
• Preheat oven to 350 degrees for the quiche

Quiche:

• 6-8 slices bacon
• brown bacon, strain and set aside
• 1 medium yellow (white, yellow or sweet) chopped
• brown in the bacon grease or 2 T of butter or EVVO until caramelized - 12-15 minutes
• 6 sage leaves-chop finely 
• add bacon and sage to the caramelized onions, sprinkle salt and pepper, heat on low
• 8 eggs
• 3/4/c pumpkin puree
• 1/2 c heavy cream or coconut cream
• option:  pinch of cayenne pepper  (I love a little kick)
• Whisk eggs, pumpkin and cream in a large bowl
• Add onion mixture and whisk together
• Pour into prepared crust
• Bake 30-40 minutes, remove from oven and cool 10 minutes before slicing

Salad for Quiche Topping:

• 4 cups of arugula or fave greens
• Salt and pepper to taste
• 1 lemon juiced over greens
• 1 T fave white vinegar (Chardonnay is special) over greens
• 2 T EVVO over greens
• Toss and place on top of the quiche

Enjoy!!

Tip:  I learned from Geoffrey to apply acid on salad greens before oil to avoid an "oily" salad.  If the oil is applied first, the acid flavorings bounce off of the greens.

created by Geoffrey Zakarian and loved by Char

shrimp & grits southern style

• 6-8 slices bacon

I cut them with kitchen prior to browning.  Brown the bacon, drain grease and set aside.

• 4 c fave broth (I like to use 4 1/2 c chicken broth or whatever I have homemade in the freezer, add shrimp shells to it and simmer for an hour at least, strain and use this shrimp enriched broth)
• 1 c stone ground grits

Bring broth to a boil, add grits and reduce heat to medium.  Cook until liquid is absorbed about 20-25 minutes, stirring occasionally.  Add the following:

• 1 clove garlic minced
• browned bacon
• 2 c shredded sharp cheddar cheese
• 1 lb shrimp, peeled and deveined
• 1 c fresh corn
• 3 T butter

Mix gently by folding ingredients together with a large spatula.  Cook on medium low until shrimp turn pink, 3-5 minutes depending on size.

Add:

• 2 T fresh lemon juice
• Salt & pepper to taste
• 2 T chopped parsley (plus little extra for garnishing)
• 1 c thinly sliced scallions (plus little extra for garnishing)

Serve immediately with a green salad or veggie of choice.  Better yet, try grilling fresh okra with a sprinkle of EVOO, salt & pepper.

created by Bobby Flay and enhanced by Char