Archive for Recipes

Here’s to a Bad Memory…

"The advantage of a bad memory is that one enjoys several times the same good things for the first time."  –Friedrich Nietzsche

Wouldn't that be great if Nietzsche's words applied to our favorite foods?  Think about a time when you had a really good meal.  Was it a juicy steak?  A great cut of fish or other seafood?  A really fresh can of spaghettiOs?  No matter what your favorite dish happens to be, the first time you had a really wonderful experience eating that dish will always stick out in your mind.  You will always compare future helpings to that first, perfect meal.  Imagine having no basis for comparison, because every time you eat that juicy steak, or that great seafood, or whatever your food passion may be, it would alway be a novel experience!

Now for a recipe that is a favorite in our house.  My wife ran across this recipe for salmon patties, but she had a hard time getting the ingredients to remain in 'patty' shape.  So, she just put three heaping spoonfuls on a plate and served it up with some fresh green beans and bread.  I told her that it reminded me more of hash than patties, so I dubbed the meal, 'Sash' – as in salmon hash.  Get it?

Here's the recipe:

Salmon Patties

  • 1 (14 3/4 oz) can pink salmon
  • 2 eggs, slightly beaten
  • 1/2 cup grated parmesan cheese
  • 1/2 cup onions, finely chopped
  • 1/2 cup green bell peppers, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon dill weed
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste


  1. Mix all ingredients together
  2. Heat about 2 tablespoons butter in a large skillet to medium temperature.  Make mixture into patties. Drop patties onto butter in skillet.  Make sure to keep lots of butter in the skillet and add more if necessary.  Don't flip patties until they are nice and brown on first side or they will fall apart.  Carefully flip them with a large spatula.  Continue to fry until nice and dark golden brown.
  3. Remove patties to a serving plate.

And that's all there is to it.  In 45 minutes you have dinner.  You can add a side vegetable or bread… or both!  Happy eating!


Leave a Comment

Oatmeal Cookies

Brought to us by,




1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lightly packed soft brown sugar
1/2 cup sugar
1/2 cup unsalted butter
I egg, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk
1 teaspoon finely grated orange rind
2/3 cups rolled oats
1 cup raisins




Preheat the oven to 350°F. Line two baking sheets with waxed paper. Sift together the flour, baking soda, baking powder and salt.

Cream together the sugars and butter. Add the egg, vanilla and milk, and beat until smooth. Stir in the sifted ingredients and mix well. Stir in the grated orange rind, then the oats and raisins.

Scoop up balls of the dough with a tablespoon and drop enough of them to fill the prepared baking sheets, spacing them approximately 2 inches apart.


Cooking Directions


Bake for 10-12 minutes, or until just brown. Remove immediately from the baking sheets and cool on a wire rack. Repeat with the remaining mixture, preparing the sheets as in step 1.

Leave a Comment

Easter Sunday Brunch

Amongst family or friends, here’s a brunch to enjoy while relaxing.


Scrambled Eggs with Buttered Spinach & Smoked Salmon


Adapted from the recipe for Scrambled Eggs with Smoked Salmon by Rachel Ray on


Prep time: 10 min

Cook time: 6 min

Servings: 6



1 pound spinach

1/4 pound sliced smoked salmon
12 eggs
1/2 cup low fat cream
Black pepper
5 tablespoons butter
12 to 15 blades of fresh chives, finely chopped


Rinse and drain spinach. Place in large pot. Place pot on a burner on high heat until spinach is steaming.

Place spinach in a pan once it is steaming. Add butter, salt, and pepper. Stir to coat.

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.

Whisk your eggs and cream together.

Add 1/2 of your chopped chives and season eggs with salt and pepper.

Preheat a large nonstick skillet over medium heat.

Melt butter in the pan and add eggs.

Scramble eggs.

Do not cook eggs until they are dry.

When eggs have come together but are still wet, stir them in with chopped salmon.

Remove pan from the stove.

Garnish the eggs with remaining salmon, chives, and spinach.

Ready to serve.


Leave a Comment

Easter dessert

A Simple Sweet Treat

From Paula Deen on,

Applesauce Bread

Prep time: 10 min
Cook time: 1 hr 5 min
Servings: 1 loaf


1/2 cup (1 stick) unsalted butter, softened
1/4 cup dark brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon vanilla
1 cup applesauce
2 large eggs
1 cup raisins
1/2 cup chopped walnuts


Preheat the oven to 350 degrees F. Grease and flour an 8 by 4 by 3-inch loaf pan.


Cream the butter and brown sugar. Add the remaining ingredients except the raisins and nuts. Mix well until blended. Stir in the raisins and nuts. Pour into the loaf pan. Bake for 60 to 65 minutes.

Leave a Comment

What’s the Beef?

Well, with all the news on chemically injected beef in the supermarkets, who knows what the “beef” really is when you order a burger from a restaurant these days. One of the many reasons I’m glad I work for Celebrity Foods – I know what the beef in my burger is – natural. Anyways, lean beef is still recommended by nutritionists and doctors as part of a healthy diet. Beef is rich in iron which helps prevent fatigue (i.e. workaholic syndrome) and zinc which helps keep our immune systems healthy to hopefully keep us from getting sick too much. So, in the spirit of trying to stick to a healthy diet and keeping the masses happy, here’s a fun recipe for beef.


Brought to us by,

 Beef Burgundy III Prep Time:20 MinutesCook Time:2 Hours Ready In:2 Hours 20 MinutesServings: 6  


·                     2 pounds sirloin tips, cubed ·                     1 medium onion, chopped ·                     12 ounces mushrooms, chopped ·                     2 tablespoons butter ·                     1 (10.75 ounce) can condensed golden mushroom soup ·                     1/2 cup Burgundy wine


In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and sauté until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.


If you’d like more info on nutrients in beef or how to prepare beef, check out the company resource guide on it –


Leave a Comment

Veggin Out

When I’m veggin out to the tube, I usually snack on chips and salsa, but I’m going to start mixin up my snack time a bit on the weekends to include vegetables like carrots and spinach dip. Vegetables are full of many nutrients that keep us healthy, like Vitamin A found in carrots, which helps us maintain good vision. So, I thought I’d share this tasty veggie recipe with you.


Brought to us by,


Grilled Santa Fe Vegetable Kabobs

Ingredients2 tablespoons oil 2 tablespoons vinegar 1 tablespoon McCormick Santa Fe Spice Blends 4 cups assorted vegetables, cut in 1 inch cubes

DirectionsCombine oil, vinegar and Spice Blends. Toss vegetables with Spice Blends mixture. Place vegetables on skewers. Grill or broil until crisp tender.

If you’d like more info on nutrients in vegetables or how to prepare vegetables, check out the company resource guide on it –


Leave a Comment

the Bird

I have to say that the chicken in the poultry family is my favorite bird. I think I could live off chicken sandwiches all week. I started eating chicken in high school when I was anemic, i.e. my body’s iron level was too low. So, it doesn’t surprise me that I’ve read a lot lately online about the healthy aspects of poultry. Here’s a cool recipe for a poultry dish I thought I’d share for any fellow chicken lovers out there in the blogosphere.

Brought to us from, Frittata with chicken and basil Ingredients (Serves 4) Preparation: 15 minutes/Cooking: 15 minutes

8 eggs, beaten 1 cooked skinless boneless chicken breast, about 125 g/4 oz, cut into thin strips 2 tablespoons chopped fresh basil leaves 1 small bunch of fresh parsley, chopped 1 tablespoon olive oil Salt and freshly ground black pepper Fresh herb sprigs, to garnish


1. Mix the eggs, chicken, basil and parsley together in a large bowl. Season generously with salt and pepper.

2. Heat the oil in a non-stick frying pan and pour in the egg mixture.

3. Cover and cook over a low heat for about 10 minutes.

4. Slide the frittata onto a flat plate and then return it to the frying pan the other side up. Cook gently for a further 5 minutes or until golden brown on both sides.

5. Cut the frittata into small rectangles or diamond shapes, garnish with fresh herb sprigs and serve warm.

If you’d like more info on nutrients in poultry or how to prepare poultry, check out the company resource guide on it –

Leave a Comment

Older Posts »