Air Fryer Salmon Cakes #OurFamilyTable

Posted on June 19, 2022 by Cindy Kerschner

Air Fryer Salmon Cakes serve crisp, flaky patties using a fraction of the oil. All the taste with less grease and calories. One of several delicious ways to use your Air Fryer from #OurFamilyTable.

Air Fryer Salmon Cakes

One of my favorite quick meals is crab patties. A little lemon, mayo, egg, binder… but crab is a bit out of my price range right now.

That’s where pouch salmon comes in. Fully cooked with no skin or waste. If you compare it pound by pound it is a cheap way to get your seafood fix. You can use any cooked salmon for these cakes. Freeze and save any salmon leftover from meals for these too.

Moisture will vary so adjust the recipe as needed. I also flip the patties halfway through cooking so both sides brown evenly.

 

Air Fryer Salmon Cakes basket

Air Fryer Salmon Cakes

Air Fryer Salmon Cakes

Air Fryer Salmon Cakes

Print Recipe
Servings 2 cakes

Ingredients
  

  • 5 ounces cooked salmon
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon dill
  • 1 teaspoon lemon juice
  • 1 teaspoon Worchestershire sauce
  • 1 teaspoon chopped parsley
  • 1 cup panko breadcrumbs, divided

Instructions
 

  • Preheat air fryer to 375 degrees. Place 1/2 cup of the breadcrumbs on a plate. Set aside.
  • Mis together egg, mayonnaise, dill, lemon juice, Worcestershire, parsley in a bowl. Add salmon, mix.  Add reserve breadcrumbs, 1 tablespoon at a time until you reach desired consistency. Allow each tablespoon of breadcrumbs
    to saturate before adding another tablespoon. Form into 2 patties. Gently coat patties in breadcrumbs on plate. Refrigerate a few minutes to firm patties.
  • Spray air fryer basket with cooking spray. Lay patties in basket. Gently spray top of patties with cooking oil. Cook for about 15 minutes, flipping about halfway through cooking time. Gently spray top side to help with browning. Serve alone or with your favorite sauce.

Thanks Christie from A Kitchen Hoor’s Adventures for hosting our event!

Check out all the great Air Fryer recipe ideas from #OurFamilyTable!

Air Fryer/Oven Fried Recipes

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Posted in #OurFamilyTable, air fry, fish, salmon, What's For Dinner? | 3 Comments

Carrot Top Pesto Pasta

Posted on June 16, 2022 by Cindy Kerschner

Carrot Top Pesto Pasta turns carrot greens into a savory pesto sauce. Sauteed mushrooms with sun dried tomatoes and garlic add texture and flavor. Toss it all with your favorite pasta!
Carrot Top Pesto Pasta
Carrot tops in recipes? Sure, why not?
I planted carrots in my garden this year. If you grow carrots or any root vegetable from seed you know it needs to be thinned. So I thought what do you do with those tender shoots?
I could compost it. Let them dry out and use it for mulch. Could I eat the shoots? What would it taste like? Would you believe carrots?
Microgreens are shoots. Carrot tops like microgreens concentrate nutrients in these tiny packages. Win, win!
For this version of pesto I left out basil. You can add basil if you like!
Lime juice replaces traditional lemon in this pesto. Greens, garlic, lime and Parmesan. Together it’s a combo I know you’ll love.
Carrot Top Pesto Pasta

 

Carrot Top Pesto Pasta

Print Recipe
Servings 4 servings

Ingredients
  

  • 8 ounces pasta (noodles, shells, elbows, penne)
  • 1 cup sliced portabella mushrooms
  • 1 cup sundried tomatoes
  • 2 cups water
  • 1 tablespoon olive oil

pesto

  • 1 cup carrot greens
  • 1 clove garlic
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon lime zest
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons olive oil

Instructions
 

  • Cook pasta according to label directions. Drain.
  • Soak sun dried tomatoes in water for 15 to 30 minutes to rehydrate.

pesto

  • Grind together garlic and carrot top until well chopped. Add lime juice and zest. Grind. Add cheese and pulse to form a paste. With processor running, drizzle in olive oil.

sauce

  • In a medium skillet over medium heat, heat oil to a shimmer, about a minute. Add mushrooms and rehydrated tomatoes. Saute until mushrooms are thotoughly cooked, about 3 to 4 minutes. Add pesto and thoroughly heat. Toss with pasta. Add a few drops more of oil if needed. Garnish with shredded Parmesan and carrot fronds.

Carrot Top Pesto Pasta

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Dill Pickle Cream Cheese #BrunchWeek

Posted on June 10, 2022 by Cindy Kerschner

Dill Pickle Cream Cheese serves as a dip or spread for brunch. Delicious flavor of tart pickle, garlic and dill for veggies, bread or crackers.Dill Pickle Cream Cheese
It’s day 5 of Brunch Week! Thanks go out to Christie from A Kitchen Hoor’s Adventures for hosting our blogging group for #BrunchWeek! Don’t forget to scroll to the end to see all this great brunch idea links!
Pickles and cream cheese might sound like an unlikely combo, but it really works! Think how pickles and mayo works together for tartar sauce.

Dill Pickle Cream Cheese

This combo for a dip and spread will be a hit at any brunch. Easy, quick and delicious!

Dill Pickle Cream Cheese

Dill Pickle Cream Cheese

Dill Pickle Cream Cheese

5 from 1 vote
Print Recipe
Servings 8 tablespoons

Ingredients
  

  • 8 ounces Cream cheese soften
  • 1/4 cup diced dill pickles
  • 1 teaspoon fresh chopped dill
  • 1/4 teaspoon granulated garlic
  • 1/8 teaspoon salt

Instructions
 

  • Mix all ingredients together. Chill then serve as a dip or spread.

Friday #BrunchWeek Recipes

Beverages

Appetizers and Salads

Breads, Grains, and Cereals

Egg Dishes

Main Dishes

Desserts

Posted in #brunchweek, breakfast, brunch, cheese, dip, What's For Dinner? | Tagged , | 5 Comments

Eggs Benedict Waffle Fries #BrunchWeek

Posted on June 8, 2022 by Cindy Kerschner

Eggs Benedict Waffle Fries

Eggs Benedict Waffle Fries turn a classic egg dish into a fun treat. Diced ham and poached eggs sit on top of crispy waffle fries. A quick blender hollandaise sauce adds a velvety topping to this easy to make meal. A great choice for breakfast or brunch.
It’s day 3 of Brunch Week! Thanks go out to Christie from A Kitchen Hoor’s Adventures for hosting our blogging group for #BrunchWeek! Don’t forget to scroll to the end to see all this great brunch idea links!

My versions of Eggs Benedict tend to be things like making it with steak or salmon, using homemade biscuits or an orange hollandaise sauce. Today is no different.
Today’s take led me to the freezer. I had some extra waffle fries in there that really needed to be used asap. I thought, I dip toast in sunny up eggs so why not waffle fries? Why not indeed!

Using different meats or bread bases is always a nice change. Hollandaise whether traditional or flavored is still a must. This blender version makes a sometimes touchy sauce into a quick fix. A quick whip of the yolks, lemon juice and salt then drizzle in melted butter. If undercooked eggs are a concern, you can use pasteurized eggs for the sauce.
Eggs Benedict Waffle fries
Poached eggs can be intimidating too. Here’s some easy poached eggs tips.
I add a few drops of vinegar to the water. The acid from the vinegar interacts with the protein in the egg which helps eggs set. Spooning the hot liquid over the eggs as it cooks lets the eggs cook better in place. It makes less chance for breakage.
Prep the meat ahead of time. You can use any meat you like in this dish. I just happened to have a ham steak on hand. Dicing whichever meat you use makes this so much easier to serve and eat.

Eggs Benedict Waffle Fries

Eggs Benedict Waffle Fries

Eggs Benedict Waffle Fries

5 from 2 votes
Print Recipe
Servings 2 people

Ingredients
  

  • 6 ounces waffle fries
  • 4 eggs, to poached
  • 1/2 cup diced cooked ham
  • 1 tablespoon vinegar

sauce

  • 4 egg yolks
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • chopped parsley for garnish if desired

Instructions
 

  • Cook waffle fries according to package directions. Keep warm. Heat ham and keep warm.
  • To poach eggs, bring about 1 cup water to a boil in a small fry pan. Reduce heat to medium low. Add vinegar. Gently drop in eggs one at a time. Spoon hot water over eggs to shorten cook time. Cook until opaque, about 3 minutes.

sauce

  • Put yolks, lemon juice and salt in a blender. Puree until lemon yellow and thick, about 1 minute. While blender is running, slowly drizzle in melted butter. Mix until thick and smooth.
  • Plate fries. Top with ham and poached eggs. Drizzle with sauce. Sprinkle with parsley if desired.

Wednesday #BrunchWeek Recipes

Beverages

Appetizers and Salads

Breads, Grains, and Cereals

Egg Dishes

Posted in #brunchweek, breakfast, brunch, egg, What's For Dinner? | 7 Comments