My mother loved to mix canned salmon with a few seasonings and shape it into cakes headed for a hot skillet. This meal thrilled us as kids and it was an easy cooking night for her.
Now I make salmon cakes with fresh cooked salmon, which only adds a few minutes to the prep time and makes incredibly moist cakes. This is also a great way to use up leftover salmon from another meal!
Have you ever spatchcocked a chicken before? It’s surprisingly easy! It’s also exactly the same as butterflying a chicken, but with a name that is way more fun to say.
There are two major advantages to spatchcocking a chicken that, for me, put this method head and shoulders above all others.
No bake cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extra-curriculars and dinner.
Plus, they included both cocoa and peanut butter, which is basically one of the best combinations ever.
Elise's recipe for Slow Cooker Boston Baked Beans is fantastic. If you’re in a rush and don’t have time for the full version, it turns out that you can speed it up considerably by using an electric pressure cooker like the Instant Pot!
Instead of taking eight hours to cook, I can make these pressure cooker baked beans in just over two hours!
This post is brought to you in partnership with Frigo® Cheese.
Do you love desserts that combine sweet and salty? This rustic apple galette does just that – fresh, sweet apples taste even better when paired with a bit of salty, creamy Frigo Crumbled Blue Cheese.
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