June's profile page
Recipes
Salmon-Dill Cakes
By june
Pat's favorite
- 1 (15 oz) can boneless skinless salmon, drained and flaked
- 2 large eggs, lightly beaten
- 1 tbsp chopped fresh dill
- 1 1/2 tsp Old Bay seasoning
- 1 cup fresh bread crumbs (about 2 white bread slices)
- 2/3 cup finely crushed small buttery crackers
- 1/4 cup canola oil
Poppy Seed Chicken
By june
Mix crumbs, butter and poppy seeds
- 4 chicken breasts boiled and chopped (or 1 rotisserie chicken)
- 2 tubes Ritz crackers, crushed
- 2 sticks butter or margarine
- 2 tbsp poppy seeds
- 2 cans cream of chicken soup
- 1 8 oz carton sour cream
Jalapeño Popper Chicken
By june
Many thanks to Brenda W. for a yummy recipe
- 1 cup panko
- 4 tsp canola oil
- 4 tsp taco seasoning
- 2 eggs
- 4 oz cream cheese
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeño peppers, seeded and ribs removed, minced
- 4 chicken breasts
- salt and pepper
Thai Peanut Dressing
By june
Whisk together peanut butter, vinegar, honey, water and soy sauce
- 2 tbsp creamy peanut butter (not natural)
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp water
- 1 1/2 tsp mushroom soy sauce
- 1 tbsp brown sugar
- pinch of sea salt
- 1 tsp Sriracha hot chili sauce
- 1 tsp dark sesame oil
Chipotle Mini Burgers
By june
Cut onion in half, then into thin slices
- 1 1/2 lbs sweet onion (such as Vidalia or Maui)
- 4 tsp cinnamon-chipotle rub*
- 2 lbs ground beef
- 1 tbsp oil
- 1/2 cup bourbon
- 2/3 cup ketchup
- 2 tbsp brown mustard
- 16 mini hamburger buns or dinner rolls
Four Cheese and Bacon Mac 'n' Cheese
By june
Preheat oven to 350 degrees
- 1 box (1 lb) cavatappi or macaroni
- 6 slices bacon, diced
- 1 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1/2 tsp onion flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 lb sharp cheddar cheese, shredded
- 1 cup shredded Colby Jack cheese
- 1 cup shredded Mozzarella cheese
- 8 slices American cheese
Hidden Valley Oyster Crackers
By june
Preheat oven to 250 degrees
- 1 1-oz pkg Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
- 1/4 cup vegetable oil
- 2 1/2 tbsp freshly chopped dill (or 1 tsp dried)
- 1/4 tsp lemon pepper and/or garlic powder, (optional)
- 1 16-oz box oyster crackers
Free-Form Basil Lasagna
By june
Preheat oven to 350 degrees
- 10 dried lasagna noodles
- 8 oz fresh mozzarella cheese, cubed
- 6 oz fontina cheese, shredded
- 1/2 cup ricotta cheese
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup snipped fresh basil or 1/4 cup snipped fresh oregano or sage
- 1/8 tsp freshly ground black pepper
- 2 1/4 cups purchased meatless spaghetti sauce
- Fresh sage sprigs (optional)
Rosemary Focaccia Bread
By june
Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes
- 1 (1/4-oz) envelope active dry yeast
- 1 2/3 cups lukewarm water (100 degrees to 110 degrees)
- 4 1/2 cups bread flour
- 1/4 cup extra virgin olive oil
- 1 tbsp table salt
- 2 tbsp fresh rosemary leaves, divided
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt
Buffet Ham
By june
Combine pancake syrup and mustard in a small bowl; set aside
- 3-lb boneless fully cooked ham
- 1/2 cup pancake syrup
- 1/3 cup mustard, preferably whole grain