We’re back! Disney was scorching hot, utterly enchanting, completely over-crowded, and positively thrilling all rolled up into one fabulously magical package. Next time we’ll pick a
much slightly less popular week to experience the house of the mouse; even if it means pulling the kids out of school for a couple days (shhh… don’t tell Nick’s teacher I said that). That being said, watching the younger set experience the wonder of it all was well worth the trouble. Especially the little ones. When my one year old niece, Taylor, met Snow White for the first time, you would have thought she’d died and gone to heaven. She ran full on into her arms and just sank into pure joy. It was enough to make the entire over-heated, impatient line of Disney goers let out a collective “awwww.” I guarantee you’ve never witnessed sheer bliss like this.
All in all it was a fun week. I have to say, though, that I am happy to be back home and back to the blog. I really missed you guys! To kick off the week I’m popping up a killer Asian Salmon burger that’s easy on the palate and doesn’t take much effort in the kitchen. The dipping sauce is the real gem in this one. Pour a little over the top of the burger and then serve a little more on the side for extra dipping. It’s as close to “one year old meets childhood idol” bliss as you can get.
To cook up a batch of burgers, you’ll first grab a pound of salmon and cut it into manageable chunks. Throw it into your food processor and pulse until you are left with no big pieces.
Next up you’ll add some Asian inspiration and mix it in by hand (or spoon if you don’t like to get your hands dirty).
Form it into four large patties and get ready to cook these beauties up. Heat a little sesame oil over an open flame and when it’s good and hot, cook up your patties until they’re a beautiful golden brown on both sides. Yum yum.
While your patties are cooking, grab up a few sauce ingredients; some mayo, sour cream, lime juice, soy sauce, ginger, and green onions. Mix it all together.
You ready for this? Toast up a bun, pop one of those beautiful salmon burgers on top, spoon a little sauce over the seafood ensemble and bite into pure bliss. Snow White would be oh so proud.
Asian Salmon Burgers with Tangy Ginger Lime Sauce
Total Time: 30 min
For the Salmon Burgers:
1 Pound Salmon
2 Tbsp Soy Sauce
1 Clove Garlic
1 tsp Powdered Ginger
1 tsp Oyster Sauce
1 Green Onion, Chopped
1 Tbsp Fresh Basil, Chopped (about 5 leaves worth)
11/2 Tbsp Sesame Oil
For the Ginger Lime Sauce:
1/4 Cup Mayonnaise
2 Tbsp Sour Cream
1/2 tsp Powdered Ginger
1 Tbsp Soy Sauce
1 Green Onion, Chopped
1/4 Lime, Juiced
Cut the salmon into large hunks and pulse it in a food processor until no large pieces remain.
Add to the salmon the soy sauce, garlic, ginger, oyster sauce, green onion, and basil.
Combine ingredients well and form 4 large patties from mixture.
Heat up the sesame oil in a large frying pan on medium high heat and add in the patties. Cook for about 10 minutes flipping once half way through.
To make the sauce, add together all the above listed ingredients and stir to combine.
Pour a spoonful of sauce over the top of the finished salmon burger and serve inside a toasted bun.
Easter is finally upon us. As you know, my clan is celebrating in true family fashion this year with a trip to Disney. As we wrap up on our last day in the land of the mouse, I thought it might be appropriate to put up a post showcasing some of my favorite Easter creations I’ve discovered from around the food blogosphere this spring season.
Lyndsay is one of my favorite food bloggers. I’ve been following her recipes for awhile now. She always seems to know exactly what I’m in the mood for and then she seals the deal with gorgeous shots that would make anyone crave a bit of what she’s just created. If you don’t believe me, check out this incredible lemon pie. And when you’re finished oohing and ahhing, head over to Lyndsay’s blog; Pinch of Yum for more taste tantalizing treats.
Calling all lemon lovers! And all non-lemon lovers! It really doesn’t matter what your thoughts are on lemon desserts, because this is a dessert in a league entirely of its own.
I will be the first to admit that I typically don’t like lemon-y sweets. Lemon bars, lemon pies, lemon curd? None of it really appeals to me. However, I absolutely love this pie. That’s my testimonial for all the non-lemon lovers . Just give it a try. I dare you not to like it.
And why wouldn’t you try it, since you probably have all the ingredients in your kitchen right now?
I’m thrilled to have Christy from Fudge Ripple as a guest poster for Mommie Cooks today! Her unique writing style drew me instantly into her blog and the delicious recipes keep me coming back for more. I hope you enjoy reading and tasting her delicious creations as much as I do. When you’re finished here, be sure to stop over and check out her blog. I promise you won’t be disappointed. On with the show!
when i received Julie’s kind invitation
to share a recipe with all of you
i got so excited
i had so many ideas about what i should share
and this one stuck
that brings back memories of my wonderful
i share with you
spaghetti alla vodka
made with vodka soaked tomatoes
this is really simple. peel tomatoes and cram into a jar, use a skewer to secure tomatoes if they start to float to the top. fill the jar with vodka and store in the refrigerator for at least 5 days. i make several jars because i like to use the tomatoes and the vodka for my sauce. leftover vodka is really great for a bloody mary pick me up.
spaghetti alla vodka
1 lb spaghetti or pasta of choice
1/2 of small onion–finely diced
2 garlic cloves–finely diced
6-8 basil leaves–chiffonade
1 large tin peeled whole tomatoes or combination of vodka soaked tomatoes and tinned tomatoes to equal about 4 cups whole
1/2-1 tsp crushed red pepper flakes
1/2 cup tomato soaked vodka (or other vodka you have on hand)
1/2 cup heavy cream
1/4 cup grated parmesan plus more for serving
cook pasta in salted water, according to package instructions. cook onions and garlic in olive oil over low heat. meanwhile, place the tomatoes in a food processor or blender and pulse until it is smooth. do not allow the onions and garlic to brown, but let them begin to soften and become translucent. at this point, add the tomatoes and vodka and let simmer for about 10-15 minutes. add the basil, red pepper flakes and heavy cream and allow to heat through. stir in parmesan, then toss drained pasta in. if the sauce seems too thick, use a bit of the pasta water. shave a bit of parmesan on top of each individual serving, along with additional crushed red pepper, if you like spicy.
Wish us luck. Tomorrow Scott and I are driving the boys to Disney World for a week of fun rides, expensive food, and overtired children. Nick, my oldest, has been planning our schedule out for the past week and a half now. See that 123% down there at the bottom? I’ve been told that’s the percentage of fun he’ll have if we ride all his requested rides.
The voting over at the Rice Krispies Facebook page is officially up and running! If you have a minute head over and cast a vote for Team Asheville’s entries. We’re the top four pictures listed. Thanks so much and I’ll let you know the results as soon as they’re announced.
Cordon Bleu is one of those dishes that instantly takes me back to my childhood days. My family spent all their vacations up in Northern Wisconsin at my grandparents cottage on Rest Lake. We enjoyed summers frolicking in the water and digging never-ending holes to China, and winters planting our tip-ups on the iced over lake in the hopes of catching that one lucky fish. I still remember venturing out on the boat one warm summer morning with my grandfather on a hunt for muskies; one of the biggest and baddest lake fish there is, and the exact moment that one actually started to follow my line towards the boat. I began to reel faster and faster; there was no way I was going to let that fish actually catch my line!
When we arrived home from our fishing expedition, my grandmother had put together a lunch for us of cordon bleu with mushroom sauce. She was a big fan of the Schwan man (still is) and would always have a pack of their cordon bleu on hand. Oh how I loved those chicken filled treats. I used to look forward to visiting my grandma Mimi just so I could get my hands on one of them.
Today my grandmother lives in Arizona and we don’t get out to visit her and my grandfather nearly as much as we’d like. My grandfather’s 87th birthday was a few weeks back and it reminded me of those younger times up at the cottage. This dish is a way to bring back those cherished moments and to say thank you to my grandparents for all the wonderful memories and love they continue to pour over me to this day.