Homemade Salad Dressings

 Ranch Dressing

• ½ cup buttermilk

• ½ cup sour cream

• ½ cup mayonnaise

• 2 tsp dill

• 1 tsp parsley

• 1 tsp chives

• 1 tsp lemon juice

• ½ tsp garlic powder

• ½ tsp onion powder

Catalina Dressing

• ½ cup red wine vinegar

• ⅓ cup ketchup

• ¼ cup honey

• 1 tsp Worcestershire sauce

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ cup canola oil

Balsamic Dressing

• 3 Tbsp balsamic vinegar

• 3 Tbsp extra-virgin olive oil

• ⅓ cup Greek yogurt

• 1 tsp Dijon mustard

• 1 Tbsp honey

• ¼ tsp garlic powder

• ½ tsp salt

• ¼ tsp ground black pepper

Olive Garden Salad Dressing (Copycat)

• 1 Italian-dressing mix packet

• ½ tsp Italian seasoning

• ¾ cup extra-virgin olive oil

• ¼ cup distilled vinegar

• ¼ cup water

• 2 Tbsp mayonnaise

Cucumber Salad

Southern Tea Cakes

 These little cookies are soft and delicious. Every southern cook made these back in the day when I young in the early 1960s

Jalapeño Peanut Brittle

 Ingredients:

 - 2–3 jalapeño peppers, deseeded and finely diced 

 - 2 cups granulated white sugar 

 - ½ cup water 

 - 1 cup light corn syrup 

 - 2 cups salted peanuts 

 - 2 tablespoons unsalted butter 

 - 2 teaspoons baking soda 

 - 1 teaspoon vanilla extract 

 

 Instructions:

 

 1. Line a 9x13 baking dish with parchment paper. Finely dice the jalapeños after removing stems and seeds, then set aside. 

 2. Measure all your ingredients before starting — brittle moves fast once it gets going! 

 3. In a medium saucepan, combine the sugar, water, and corn syrup over medium heat. Stir occasionally until it starts to boil. 

 4. Attach a candy thermometer to the side of the pan — don’t let it touch the bottom. 

 5. Continue boiling and stirring until the temperature reaches 250°F. 

 6. Add in the peanuts and jalapeños. Keep stirring constantly as it heats to 300°F — that’s the hard crack stage. 

 7. Remove from heat and quickly stir in the butter, baking soda, and vanilla. It’ll foam up — that’s your magic moment. 

 8. Immediately pour the mixture onto your prepared baking dish and spread it out fast with a wooden spoon. 

 9. Let it cool at room temperature for at least one hour, then break it into shards of spicy-sweet goodness.

 

 

Navajo Cornbread

Hearty and Moist Navajo Cornbread with Green Chiles and Cheese for a Southwestern Twist 

Ingredients:

 1 cup yellow cornmeal 

1 cup all-purpose flour 

1 tablespoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

2 tablespoons sugar (optional) 

2 large eggs 

1 cup buttermilk 

1/4 cup vegetable oil or melted butter 

1 (8 oz) can creamed corn 

1 (4 oz) can diced green chiles (mild or hot, drained) 

1 cup shredded cheddar cheese 

Directions: Preheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). In a separate bowl, beat eggs, then whisk in buttermilk and oil or melted butter. Stir the wet ingredients into the dry ingredients until just combined. Fold in the creamed corn, green chiles, and shredded cheddar cheese. Pour the batter into the prepared skillet or dish and smooth the top. Bake for 25–30 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Let cool slightly before slicing and serving. 

Prep Time: 10 minutes | Bake Time: 30 minutes | Total Time: 40 minutes 

Kcal: 285 kcal | Servings: 8

Salmon Patties

 Ingredients: 

 2 cans (14.75 oz each) salmon, drained and flaked 

1 cup breadcrumbs 

2 eggs 

1/4 cup chopped onion 

1 tbsp Dijon mustard 

2 tbsp mayonnaise

 1 tsp garlic powder 

1 tsp paprika

 ½ tsp salt 

½ tsp black pepper 

2 tbsp vegetable oil (for frying)

 Lemon wedges (for serving) 

Instructions: 

 In a large bowl, combine the flaked salmon, breadcrumbs, eggs, chopped onion, Dijon mustard, mayonnaise, garlic powder, paprika, salt, and black pepper. 

Mix everything together until well combined. 

Shape the mixture into small patties, about 2-3 inches in diameter.

 Heat vegetable oil in a large skillet over medium heat. Fry the salmon patties in batches for 3-4 minutes per side or until golden brown and crispy. 

Remove from the skillet and drain on paper towels. Serve hot with lemon wedges on the side. #FriedSalmonPatties #SouthernStyle #SeafoodRecipes #CrispyPatties

How I Love to Cook My Salmon

Blackened Salmon with Creamy Dijon Sauce 🐟🌶️🍋🥄 Ingredients: 4 salmon fillets 1 tbsp olive oil 1 tbsp paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp cayenne pepper ½ tsp salt ½ tsp black pepper Creamy Dijon Sauce: ¼ cup Dijon mustard ¼ cup sour cream 1 tbsp lemon juice 1 tbsp olive oil 1 tsp honey 1 tsp fresh dill (optional) Instructions: In a small bowl, mix paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the spice mixture onto the salmon fillets. Heat olive oil in a large skillet over medium-high heat. Cook salmon for 4-5 minutes per side until blackened and fully cooked. In a separate bowl, mix all creamy Dijon sauce ingredients until smooth. Serve the blackened salmon with a drizzle of creamy Dijon sauce. #BlackenedSalmon #DijonSauce #SeafoodDinner #SpicySalmon