Southern Shrimp Burgers

Southern Shrimp BurgersOn The Run With A Burger And A Bun
I have never met a burger I didn’t like, and I’ve had a lot of them. Not all of them have been good. But, in my book even a bad burger is better than no burger.

However, you can’t eat burgers all the time. Well, you can but you better have a cardiologist on standby. As I have gotten older, I have noticed that I am eating fewer beef burgers and instead opting for something different but still burger-like.

If you are looking for alternatives to the classic beef burger the good news is that there are plenty of options from turkey, to salmon, to black bean. And you could even try the meatless versions that are currently popular—just be aware of the sodium content. (Yikes!) One of my favorites is this shrimp burger. It is great when I want something burger-ish but also a little different.

This recipe is adapted from the Lee Brothers Southern Cooking cookbook. This was a book we explored in my cookbook club many moons ago and it still remains a favorite. Since the weather outside says it’s summer even though the calendar doesn’t, put off putting your grill in storage and give these a try this weekend.

Southern Shrimp Burgers
Adapted from Lee Brothers Southern Cooking
Yields 4 servings Read more…

Marinated Salmon Kebobs

Marinated Salmon KabobsSalmon On A Stick
I am a big fan of grilled meat on a stick. Kebobs of any variety are always welcome on my dinner table. Though, I will admit that most of the time when I make kebobs the flavors lean heavily toward Middle Eastern. This should make sense considering most people, when they hear the word kebob, think of lamb and the flavors of the Mediterranean.

While those spices may dominate the wonderful world of kebobs, there are plenty of other ways to enjoy them. For instance, last night I was playing with a recipe that I came across for salmon kebobs which caught my eye. I honestly hadn’t given much thought about using fish to make kebobs beyond the obvious shrimp. Because, in my mind, it would just fall apart. The reality is there are a lot of types of fish that will work, it just has to be a firm-fleshed variety like tuna or, in this case, salmon.

If you have the good fortune to be in possession of a beautiful, wild-caught, fresh side of salmon, please don’t use it for kebobs! A really nice piece of salmon should be eaten with reverence and cooked simply such as in our recipe for Slow-Roasted Salmon or this one for Salmon Roasted in Butter.

However, if you come across some nice salmon fillets and have a hankering to try something new with your fish, give this recipe for Marinated Salmon Kebobs a go. For the record, the original recipe called for white wine vinegar which I replaced with white wine. I wasn’t a huge fan of the vinegar, but others may feel differently. You can try it either way.

Marinated Salmon Kebobs Recipe
Adapted from Plating Pixels
Yields 6 Kebobs Read more…

Summer Salmon Pasta

Summer Salmon PastaPasta Problemo
Pasta for dinner is a lifesaver. It IS quite frankly the easiest thing you can make besides a phone call to your favorite takeout place. Here’s the thing with pasta, on a hot night it can feel kind of heavy if you go the traditional red sauce and meatball route.

Summer pasta definitely needs to be light pasta either with a little pesto or some grated lemon zest with olive oil and parmesan—and don’t forget the tomatoes! All of these can be go-to options for a quick bite at the end of the day. But, sometimes you just want to do something different for a change of pace.

This recipe for Summer Salmon Pasta is my current obsession. It’s light but hearty enough for those nights you need just a little bit more.

Summer Salmon Pasta 
Yields 4 servings Read more…

Stir Fry with Baby Bok Choy, Snow Peas, and Shrimp

Stir Fry with Baby Bok Choy, Snow Peas, and ShrimpBaby, I have a cold
For this first normal day of the new year, I had intended to write about my plan for better eating habits for 2019 and I DO plan on eating better. My biggest problem right now though is that I cannot shake this cold! To make things worse, I know I am not alone in my quest. The number of friends, family, and coworkers who are fighting this same battle is astounding. So instead of outlining my plan to be healthier in 2019, I’m trying to figure out just how to get healthy.

We sell a Jasmine Green Iced Tea here at the store from Teas Tea that I love. The best thing about it, other than the taste, is the fact that it is loaded with vitamin C. Plus, it’s a great way to stay hydrated. This is why I have been having it every day since I got sick. Of course, you can always drink the hot version too. The heat will help with your sinuses.

Soups are a no-brainer when you are sick, especially this Chicken Soup with Dill or my favorite, depending on my energy level, Mexican Matzo Ball Soup. Choosing any one of these options is a good way to go as well: Thai Hot and Sour Chicken Soup, Minestrone, and Spicy Chicken and Rice Flu Chaser Soup.

Because anytime you have a cold and have stuffed sinuses it can be hard to taste anything, I tend to eat spicy foods when I am under the weather. A spicy stir-fry is my go-to for a few reasons. The first is if it’s spicy, I am able to taste it. Second, ingredients like ginger, garlic, and chilies, which are most often found in stir-fry, are great natural remedies for illness. Lastly, it’s fast and filling and not boring so the rest of the family will eat it too.

For those of you out there fighting this battle along with me, carry your tissue packs with pride and know that we shall eventually persevere. We will get through this!

Stir-Fry with Baby Boy Choy, Snow Peas, and Shrimp
Adapted from Food 52
Yields 6 servings with rice or noodles  Read more…