Fish Cakes with Chipotle Dipping Sauce

Fish Cakes

When I was a kid, salmon patties were on the weekly menu at home. Even when my kids were small, I cooked them a lot. Now, it seems like they are more of a treat that I cook occasionally than regularly. We seem to love any sort of meat cake. Salmon, Crab, Shrimp, and

now fish!

Greg fished in the Gulf recently and brought home fish for the freezer. I always love having “fresh” fish in the freezer. On a lazy Sunday afternoon, I decided to experiment a bit in the kitchen. I pulled out my old faithful food processor, which I believe is older than my children, and went to work.


I first pulsed cut-up snapper and then started adding to my heart’s content. When I had it at the consistency to form into a pattie or cake, I knew that it was complete. Chopped fresh parsley or sliced green onions would be a great addition to these fish cakes.

Chipotle Dipping Sauce

Author Amye Melton

Ingredients

  • 1/2 cup mayonnaise
  • 2 chipotle peppers with adobo sauce seeds removed and chopped
  • 1 lime juiced
  • pinch salt

Instructions

  • Which all ingredients together in a small bowl. Serve.

Fish Cakes

Servings 4
Author Amye Melton

Ingredients

  • 3/4 pound white fish (I used snapper)
  • 1/2 cup shredded mozzarella cheese (or Monterey Jack)
  • 1/3 cup grated Parmesan cheese
  • 2 large eggs
  • 1/3 cup almond flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • pinch salt
  • 1/4 cup chopped green onions optional
  • 1/4 cup chopped fresh parsley optional
  • Chipotle Dipping Sauce optional, for serving

Instructions

  • Cut fish into chunks and place into food processor. Pulse a few times to chop fine.
  • Add remaining ingredients and pulse a few times to combine.
  • Using a large scoop, scoop out mixture and form into cakes, using your hands.
  • Place on a wax paper lined baking sheet and refrigerate at least 30 minutes.
  • While fish cakes are in the refrigerator, heat a skillet with about an inch of vegetable oil.
  • Cook fish cakes, in batches, in the hot oil, until done and browned, turned when necessary.
  • Drain on a paper-towel lined pan.
  • Serve plain for with Chipotle Dipping Sauce.

Parmesan Roasted Brussel Sprouts (Keto)

Roasted Parmesan Brussel Sprouts

When my kids were small, I discovered that by roasting certain vegetables, they would eat them better. Roasting vegetables brings out their natural sweetness and intensifies their natural flavors.  Soon, my kids were eating vegetables they would have never tried before!

Recently, while out of town on business, dear friends, Cathy and Harold, had Greg over for dinner. We spent two weeks with them in France years ago. They, like us, appreciate good food and enjoy trying new and different recipes. Harold made Roasted Parmesan Broccoli, and Greg came home raving about it. I finally made it over the weekend, and it is terrific. Even my future daughter-in-law, Ashley, who has never been fond of broccoli, ate three pretty large pieces!

I failed to snap a picture.  My family was starving, and I know better than to get between my hungry family and food.  However, I had Brussel sprouts in the refrigerator.

Brussel sprouts are another vegetable that is fantastic roasted.  I decided to try Harold’s recipe with them. After all, cheese could only make them better! They were also amazing! Serve with Lisa’s Smoky Aioli as an appetizer or as a side dish.

 

Parmesan Roasted Brussel Sprouts

Course Appetizer, Side Dish
Servings 6
Calories 113kcal
Author Amye Melton

Ingredients

  • 1 lb. Fresh, Tender Baby Brussel Sprouts washed and trimmed
  • Unsalted butter softened
  • salt and pepper
  • Kraft 100% Grated Parmesan Cheese
  • Smoky Aioli
  • 1/4 c. mayonnaise
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika

Instructions

  • Preheat oven to 425℉.  
  • Slice Brussel sprouts in half and place on a large baking sheet.
  • Using your fingers, rub softened butter all over Brussel Sprouts.  Sprinkle with salt and pepper. 
  • Sprinkle with a Parmesan cheese.  
  • Place in preheated oven and roast for until they are just tender and start to brown.  
  • To serve with Smoky Aioli, prepare the Aioli at least 1 hour before serving and store in the refrigerator.  To prepare Smoky Aioli:  Combine 1/4 c. mayonnaise with 1/2 tsp. garlic powder and 1/2 tsp. smoked p                  aprika.  

Notes

Nutritional Facts:
3g Net Carbs; 8g Fat; 4g Protein; 113 Calories

Breakfast Tomatoes

We have tomatoes in abundance right now. They are not the prettiest tomatoes, but they sure are delicious! We have enjoyed tomato slices with everything, grilled tomatoes, tomato pies, tomatoes on burgers and of course the best way of all, a juicy tomato sandwich!

Tomatoes are packed with vitamins and antioxidants that have been linked to many health benefits, including reduced risk of heart disease and cancer.

While searching for new ways to serve them up I ran across the recipe for Breakfast Tomatoes. Becoming a huge fan of poached eggs while in Louisiana back in November, I was excited to try this recipe. Baked ten minutes the egg was still runny like a poached egg. Bake longer to cook your egg through.

I have a feeling these breakfast tomatoes will be on our breakfast menu all summer.

Breakfast Tomatoes
 
Author:
 
Ingredients
  • Tomatoes
  • One egg for each tomato
  • Extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Freshly grated Parmesan (or grated cheese of your choice)
  • chopped green onions, for garnish
Instructions
  1. Preheat oven to 400℉. Line a cookie sheet with parchment paper and set aside.
  2. Slice ¼-inch from the stem end of tomato. Hollow out the tomatoes by removing the core with a knife then carefully scoop out the ribs and seeds using a spoon. Leave the walls of the tomato intact as best you can.
  3. Drizzle with olive oil, sprinkle with salt and pepper and place on prepared pan. Bake tomato for 5 minutes.
  4. Remove tomato from oven. Crack each egg into a small bowl and then slide the egg into the hollowed out tomato. Sprinkle with additional salt and pepper. Return to oven and bake until egg is cooked to your preference, approximately 10 minutes if you want to keep the yellow runny.
  5. Remove from oven. Top with grated Parmesan cheese and chopped green onions and serve immediately.

 

Summer Garden Pasta

summer garden pasta 2

Do you ever have those weekends that are jam-packed? You have that list that you’ve been making for months, and you decide that you are finally going to check things off that list. You work all day, and you accomplish more than you thought you would. Now the day is over, and you are hot, sweaty, and hungry. The thought of cooking is exhausting, but the thought of going out to dinner is even more exhausting.

With a little bit of planning, you will have this delicious summer pasta on the table in no time. This recipe is an Ina Garten recipe that is super simple. The tomatoes and a few of the other ingredients need to be mixed and left to stand at room temperature for 4 hours. With a mid-day break, this is easy to do. Other than the wait time, this dish can be ready in 15 minutes or less. It is a light and fresh meatless meal and a great end to a productive day of work!

 

5.0 from 1 reviews
Summer Garden Pasta
 
Author:
Serves: 6
 
Ingredients
  • 4 pints cherry tomatoes, halved
  • Good olive oil
  • 2 tbsp. minced garlic (6 cloves)
  • 18 large basil leaves, julienned, plus extra for serving
  • ½ tsp. crushed red pepper flakes
  • Kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 pound dried angel hair pasta
  • 1½ cups freshly grated Parmesan cheese, plus extra for serving
Instructions
  1. Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 tsp. salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
  2. Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.