Salmon Patties

Southern Fried Salmon Patties 🐟🍳🌽 Ingredients: 2 cans (14.75 oz each) salmon, drained and flaked 1 cup breadcrumbs 2 eggs ¼ 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

Street Corn

Pesto

 

Baked chicken breast

 Oven Baked Chicken Breasts 🍗🔥🍽️

Ingredients:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 teaspoon salt

1 tablespoon lemon juice (optional)

Instructions:

Preheat the oven to 400°F (200°C) and grease a baking dish or line it with parchment paper.

Rub the chicken breasts with olive oil on both sides.

In a small bowl, mix together the garlic powder, paprika, thyme, black pepper, and salt.

Season the chicken breasts on both sides with the spice mixture, and drizzle with lemon juice if using.

Place the chicken in the prepared baking dish and bake for 18-20 minutes or until the internal temperature reaches 165°F (75°C).

Remove from the oven and let the chicken rest for 5 minutes before serving.

#ovenbakedchicken #healthymeals #easyrecipes #chickendinner

Soft Load Bread

 SOFT LOAF 🍞✨

Ingredients:

3 cups all-purpose flour

2 1/4 teaspoons active dry yeast (1 packet)

2 tablespoons sugar

1 teaspoon salt

1 cup warm water (110°F/45°C)

1/4 cup unsalted butter, softened

1/4 cup milk

1 egg

Instructions:

In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5-10 minutes, until the mixture becomes foamy.

In a large mixing bowl, combine the flour and salt.

Add the softened butter, milk, egg, and yeast mixture to the flour. Mix until a soft dough forms.

Knead the dough on a floured surface for 6-8 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Punch down the dough, shape it into a loaf, and place it in a greased 9x5-inch loaf pan.

Cover the pan and let the dough rise for another 30-40 minutes, or until it rises above the edges of the pan.

Preheat the oven to 350°F (175°C). Bake the loaf for 30-35 minutes, or until golden brown and hollow-sounding when tapped.

Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

#SoftLoaf #HomemadeBread #Baking #FreshBread

Canning Pineapple Jalapeño

Ingredients: • 

3 cups of diced fresh pineapple •

1 cup of thinly sliced jalapeño peppers •

1 cup of apple cider vinegar •

2 cups of granulated sugar 

2 tablespoons of lemon juice •

1 teaspoon of mustard seeds •

1/2 teaspoon of turmeric powder •

1 tablespoon of grated ginger • 

2 cloves of finely chopped garlic 

Instructions: 

1. Get a big saucepan and toss in the apple cider vinegar, granulated sugar, lemon juice, mustard seeds, turmeric powder, grated ginger, and chopped garlic. Let it come to a nice boil, then turn down the heat and let it simmer until the sugar's all melted in. 2. Now, toss in the diced pineapple and those jalapeño slices into the saucepan. Let everything simmer away over a medium flame until the pineapple's soft and the liquid's turned all syrupy. It'll take about 20 minutes or so. 

3. While that's cooking, get your jars and lids sterilized by dunking them in boiling water for at least 5 minutes. 

4. Once your pineapple mix is ready, carefully spoon it into your sterilized jars, making sure to leave a bit of space at the top. Wipe the jar rims clean, pop on the lids, and then give them a nice hot water bath for about 10 minutes. 

5. Once they're out of the bath, let the jars cool down completely. Before you stash them away in a cool, dark spot, double-check those seals. 

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Servings: Makes about 4 jars