Salmon Rolls just like Lobster rolls but with Salmon

As you know we had Salmon week last week on Cooking Underwriter and I love to share my Gluten Free recipes with you and all of my readers. So I have created this recipe for all of my readers who are wondering what to do with that left over Salmon. Or if you are like me who is allergic to shell fish and can't have Lobster Rolls make these quick and easy Salmon rolls they are quick easy and just as flavorful.


So this is what you will need:


Salmon Rolls Ingredients:
2 cups of cooked and shredded Sockeye Salmon ( if you don't have leftovers use 2 cans of Sockeye Salmon )
1 cup of celery finely chopped
1 cup of onions finely chopped
2 teaspoons lemon zest
2 tablespoons Cilantro Chive Yogurt Dip ( I buy this at Trader Joe's)
2 tablespoons Mayonnaise.
Udi's Gluten Free Hot dog Buns
Salt & Pepper 


Equipment:
Large bowl
Spoon
fork or knife to shred fish and chop vegetables
a Frying pan 

Shred Salmon 

Chop Celery finely

Chop onions finely

Add lemon zest

Next add Cilantro Chive Yogurt Dip and Mayonnaise 

Stir until looks like this

Next Take Hot dog buns out and butter

then grill in a frying pan.

Serve on Grilled Bun 


Salt and Pepper to taste


Enjoy


Sheila Fretz

Balsamic Glaze

Balsamic Glaze Ingredients: 

1 cup 10 year aged Balsamic Vinegar
1/3 cup white sugar



Next make Balsamic Glaze by taking the vinegar and the sugar and cooking down until a glaze forms.

This will make a syrupy consistency.

Salmon on a bed of steamed bacon spinach with Sweet Potatoes and A Balsamic glaze

If you haven't figured by now there was a huge special on Salmon this last week at Costco so I stocked up. This is a great tip when you see these kind of specials if you have a large freezer pick up those great pieces of meat or fish on sale. So this week we are in the midst of Salmon week and I will have one more Salmon recipe for you on Friday is called Salmon rolls, kind of a play on those fabulous Lobster rolls that we all love from the East Coast. However, today we are bringing you a new and a old recipe. Salmon on a bed of of steamed bacon spinach with Sweet Potatoes and A Balsamic glaze and Salmon with a Balsamic Glaze.  You will make the linked recipe however you will cook the spinach instead of serving on a wreath and drizzle with the balsamic glaze.

Preheat oven to 350 degrees and Follow all directions on the Salmon with a Balsamic Glaze, except when you serve on a bed of mashed potatoes with a spinach ring.

Salmon on a bed of of steamed bacon spinach with Sweet Potatoes and A Balsamic glaze Ingredients: 

1 large sweet potato or yam
3 pieces of apple wood bacon
1 bag of cooked and cleaned spinach

Start about 20 minutes prior to salmon being done and about 10 minutes into cooking sweet potatoes start making balsamic glaze.

In a large frying pan cook bacon until golden,

 then remove bacon and set  aside. Do not remove grease!

Chop and peel a large sweet potato or yam in nickle size chinks place inside pan 

and cover so it will steam to for about 5 minutes. 

When golden brown on both sides add spinach when wilted serve salmon on top then drizzle glaze on.


Enjoy ,


Sheila Fretz 

Burgers and Fries

Do you ever just want a easy dinner where there is a lot of flavor and not a lot of work. Well I was craving that tonight after making 9 pies on Saturday afternoon. After all Its National Pie week! So tonight we had the simplest meal Burgers and Fries.

Burgers and Fries 
1 bag frozen french fries ( cook according to directions on bag)
1 pound of  80 /20 ground beef
Salt & Pepper
Garlic powder
Refrigerator Pickles
Cheese of choice
Tomatoes
Thousand Island Dressing ( Ketchup, Mayo and Relish)

Take meat and divide into either 1/3 pound burgers or 1/4 pound burgers Heat a frying pan

Season  meat, if you want to add cheese I add it on the inside not the outside. 

First divide patty in half and fusing together like this.

Place in hot pan

Next Cover with lid for 3 to 5 minutes.


Then flip and do not press down on burger no matter how tempting it is!!! Then cover again for another 3 to 5 minutes.

Serve on a Gluten Free bun with desired condiments and french fries.

Enjoy,

Sheila Fretz

Happy Forth of July + Hubby's Famous Potato Salad

Happy Independancel Day!  Thank you to all of our veterans of armed forces who have served our country or are currently serving our country. Thank you for keeping us the land of the free and the home of the brave.
The 4th of July, to me marks the middle of the Summer Season it generally involves grilling. I always pull out my red  white and blue  clothes, and we decorate our bikes and ride in the neighborhood parade. Yes, I am old school!.

When I think of  4th of July or any Summer Holiday , the first thing I think of is My Hubby’s Potato Salad. When ever we go to a Potluck or to a Back Yard Barbecue everyone always request this special salad. They also request this recipe but he has never been willing to part with it until now. So please enjoy it for now and Happy Independence Day.





Potato Salad Ingredients:
8 Cups of Red Potatoes scrubbed and chopped
1 teaspoon salt
1 Pot full of water
2 cups Celery Chopped
½ Onion Chopped
½ cup chopped chives (optional)
2 cups Hellman's or Best Foods Mayonnaise
½ cup Spicy Brown Mustard
1 Tablespoon White Wine Vinegar
1 Tablespoon Salt
1 ½ Tablespoon Pepper
Paprika for Garnish

Potato Salad Equipment:
Dutch oven to boil Potatoes in
1 Chopping Block
1 Extra Large Mixing Bowl
1 Sharp Knife
1 Bowl for serving

Clean and chop all potatoes

Place in water

Rinse twice.

Then refill and salt water

Cook in Water for about 15 to 20 minutes until pierces with fork easily.

Drain and cool in refrigerator for about an hour

Chop celery

Chop Onions and Chives (Optional)

Place Onions, Celery and Chives in a Large Mixing bowl.

Add Cooled Potatoes,  add Mayo, Mustard, Vinegar,

Salt and pepper mix thoroughly taste and see if you need either more Mustard or pepper.

My husband generally make the salad the morning or night before; we serve and garnish with Paprika prior to serving.


Enjoy and Bon Appetit



Sheila Fretz

4th of July Holiday Trifle

Picture courtesy of Martha Stewart .com

I was on Martha Stewart this morning looking at ways to be inspired for the 4th of July . As you know I just made that Fabulous Pound Cake recipe just Wednesday. My family only consist of  three people so cake does not go fast. With Independence around the corner, Wednesday to be exact,  and I will need  to have a dessert for the 4th of July. I went to one of my favorite website to be inspired Martha Stewart.  So I came across this picture to the left and I am going to make my own version of it.

Serves 15 to 20 depending on portion size.

First Make 2 batches of English custard.
4 cups Milk
2 Envelopes English Custard Mix I use Birds
6 Tablespoons Sugar

Whisk together all ingredients listed above in double broiler, I do not have a double broiler so I use a Pyrex bowl over water that is boiling. Be patient and stir often.

When it has come to a thick boil remove from heat and chill in refrigerator. It will look like this.
TIP of The Day: After your custard is complete take the bowl and cover with saran wrap and place wrap directly on Custard so no skin forms.

Red White and Blue Trifle Ingredients:
2 Batches of Custard (directions listed above)
5 cups of Fresh Whipping Cream or 1 large can of Whipping Cream NOT WHIPPED TOPPING.
4 cups Raspberries
4 cups of blueberries
1 pound cake

                                                         Slice pound cake  in ½ inch slices

Place about a 1/4 cup of Custard in bottom of a trifle bowl the prettier the bowl the better.
Next place 1 slice of pound cake on top of Custard.

Cover Custard and Pound Cake with Whipping Cream
Next add about a ½ cup of Raspberries on top of Whipping Cream

Cover Whipping Cream and Raspberries with Custard. Add 3 slices of pound cake on top of custard.

Cover Custard and pound cake with Whipping Cream
Next add about a cup of Blueberries on top of Whipping Cream. You will see raspberries to right because I have not had the opportunity to make, however I made a trifle with just raspberries last year.

Cover Whipping Cream and Blueberries with Custard. Add 7 slices of pound cake on top of custard.

Cover Custard and pound cake with Whipping Cream

Next add about a cup of Raspberries on top of Whipping Cream

Cover Whipping Cream and Raspberries with Custard .Add 4 slices of pound cake on top of custard.

Cover Custard and pound cake with Whipping Cream

Courtesy of Martha Stewart.com

Garnish the middle only with Raspberries and blueberries like picture at Martha Stewart dot com
Let sit in refrigerator for 2 hours. Then Serve.


If you are looking for more great Red White and Blue Desserts go check it out at Martha Stewart.com