All the flower beds are tidied but one - I'll get to the peony bed when I've got a cooler weekend since that one is on the south side of the barn and gets quite toasty in the sun.
In the mean time, enjoy this weeks recipes!
The Meal Plan:
Sun - Grilled Kielbasa, Pineapple, and Red pepper
Mon (yoga/bkgrp/Legion mgts)
Tues - leftover from Sun
Wed - Salmon Cakes (Fine Cooking)
Thurs - BBQ Chicken Salad (Pinterest)
Fri - leftovers
Sat- leftovers/Brats at Folks place
Lunches - sandwiches, yogurt, fruit, luna bars, crackers
[Salmon] and Corn Cakes (Fine Cooking, Issue 136, June 2015)
Living where I do fresh lump crabmeat is not a viable option. However, trout and salmon are in abundance so I subbed cooked salmon for this. I grilled the salmon right before making these so I had an extra step and time added to the process.
End result? Delicious! Easy, tasty, perfect for a hot summer evening meal. The sauce is a must in my opinion - don't skip or skimp. Leftovers were just as good when lightly reheated. Recommended!
 |
| photo from FineCooking.com |
-
1 lb.
lump crabmeat, picked over(I used cooked salmon) - 1-1/3 cups panko
- 3/4 cup corn kernels, preferably fresh
- Kosher salt
- 3 large eggs, lightly beaten
-
4 cups shredded iceberg lettuce(I used a broccoli slaw mix) - 1/4 cup chopped fresh cilantro
- 1 lime
- 1 cup sour cream
- 1/4 cup vegetable oil
Magazine Tip:Try smoked trout or cooked salmon in place of the crab for a tasty fish and corn cake.
2. Meanwhile, toss the lettuce and cilantro together and arrange on four plates. Finely grate the zest and squeeze the juice from the lime into a small bowl. Stir in the sour cream, and thin with a little water to make a pourable sauce. Season to taste with salt.
3. Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium heat. Add 4 crab cakes and cook, flipping once, until golden brown, about 8 minutes. Repeat with the remaining oil and crab cakes. Divide the crab cakes among the plates and serve with the sour cream.
BBQ Chicken Salad (Damn Delicious Blog via Pinterest) gluten free **watch the BBQ sauce and dressing
Another super easy salad made easier by either using leftover grilled chicken or by purchasing a rotisserie chicken and saving about 2 cups of meat. I used baby spinach instead of romaine. I also made my own dressing - substituting a buttermilk dressing for the ranch. Was just as delicious and had less chemical crap and minimal to no soybean oil in it. This would also be good sans the chicken and served alongside something grilled. Perfect for hot weather when you don't want to heat up the kitchen. Recommended!
- 1 tablespoon olive oil
- 2 boneless, skinless thin-sliced chicken breasts
photo from damndelicious.net - Kosher salt and freshly ground black pepper, to taste
- 6 cups
chopped romaine lettuce(I used baby spinach) - 1 Roma tomato, diced
- 3/4 cup canned corn kernels,
drained(I used frozen and lightly sauteed) - 3/4 cup canned black beans, drained and rinsed (I used the whole can)
- 1/4 cup diced red onion
- 1/4 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup Ranch dressing**
- 1/4 cup BBQ sauce**
- 1/4 cup tortilla strips
Instructions
1) Heat olive oil in a medium skillet over medium high heat
2) Season
chicken breasts with salt and pepper, to taste. Add to skillet and
cook, flipping once, until cooked through, about 3-4 minutes per side.
Let cool before dicing into bite-size pieces.
3) To
assemble the salad, place romaine lettuce in a large bowl; top with
chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and
BBQ sauce on top of the salad and gently toss to combine.
4) Serve immediately, topped with tortilla strips.
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