“Corny” Salmon Tuna Cakes

I have a new favey fave and it’s “Corny” Salmon Tuna Cakes! The title is a mouthful but what can you do?

Have you heard of Tasty Kitchen? It’s a community of cooks created by The Pioneer Woman; it’s pretty nifty. In my opinion there can never be to many social networks for cooks, it’s where recipes are shared and new ideas are born. Tasty Kitchen is where I stumbled upon this great dish. Craving Salmon Cakes but looking for a new way to make them, simply looking to be inspired. Inspired I was!

These cakes are flavorful and light; dare I say a perfect summer food. The corn and cheese compliments the salmon and tuna. While the touch of ranch seasoning gives the patty the needed oomph. The finish result is sublime! I can eat these bad boys every day … I kid you not however I don’t. I hope you will enjoy these “cakes” as much as my friends and I do!

Until Next Time!
Jennifer

Corny Salmon Tuna Cakes
Adapted from janabanana at tastykitchen

Ingredients
2 cans 6 Oz Each Of Boneless, Skinless Pink Salmon, drained and flaked

1 can 4.5 oz Albacore Tuna, drained and flaked

1 cup panko bread crumbs

1 cup Shredded Cheddar Cheese

1/2 cup frozen or canned corn kernels, drained if canned

1/2 cup of Mayo(nnaise)

2 Tablespoons Ketchup

1 Tablespoon Dried Ranch Seasoning

1 large egg, beaten

1 Tablespoon of Olive oil

Directions

In a large mixing bowl add drained and flaked salmon and tuna, panko, cheese, and corn and mix until evenly distributed.  Next add mayo, ketchup, ranch seasoning, and beaten egg to the mixture and mix until incorporated.

Refrigerate for at least one hour to allow the combination to “firm” up (After making these several times refrigerating makes the mixture easier to work with in my opinion).

After refrigerating take the mixture and form patties and set aside.  Next, in a frying pan add oil and let it get hot.  Add patties to the oil cooking approximately 4 to 5 minutes on each side.

Serving suggestion:  make it a “burger” and serve on a potato roll with fresh spinach and sliced tomatoes topped with an herb mayonnaise.

Touchdown Wings

Wings – magnificent wings.  I love wings!  I don’t like getting my hands dirty but for wings I am willing to make the sacrifice.   Chicken wings is a great social food – you can bond with friends and family over wings.  However, you must add some liquid refreshment whether it be alcoholic libations or an icy cold soda … Icy Icy cold Cherry Coke with two cherries is my poison.  Wings, Coke, and a smile.  It’s always the simple things – am I right?

Touchdown Wings are simply Mahogany Wings with a couple of extras.  They are simple and easy – baked and not fried!

The taste is sweet, garlicky, sticky, with a smidge of heat. The finishing touch for these wings is the broiler so you can achieve the crispiness like fried wings.

Touchdown Wings

Adapted from All Recipes: Mahogany Chicken Wings

2 lbs chicken wings, split (or wingettes if you can find them)

1/3 cup soy sauce, low sodium

1/3 cup honey

1/8 cup molasses

2 T. Barbecue Sauce

1 T. Sweet Chile Sauce

1 T. Rice Wine Vinegar

1 T. water

½ t. ginger, minced

1 clove of garlic, finely chopped

Directions

In a medium size bowl add soy sauce, honey, molasses, barbecue sauce, chile sauce, water, ginger, and garlic. Whisk until all ingredients are mixed together; set aside.

In a large size Ziploc bag place the chicken wings that have been split and cleaned.  Add liquid mixture and seal Ziploc and refrigerate for two hours.  Give the Ziploc bag a shake every 30 minutes.

Preheat your oven to 375 degrees Fahrenheit.

In a large baking dish ( you can either line baking dish in foil for easy clean up or not – your choice) place the wings along with the marinade/sauce.   Bake the wings for 50 minutes.   Every 15 minutes coat the wings with the marinade/sauce with either a spoon or pastry brush.  You want the sauce to adhere to the wings which will be easier since the marinade/sauce will thicken as it bakes.  Also during the baking process remember to turn the wings once.

After baking for 50 minutes remove wings from the oven and give the wings a final coat of the marinade/sauce.  Set your broiler to High.   Place the wings in the broiler for approximately 5 minutes … every broiler is different so you will need to monitor this process.  When the wings start to get a crispy finish you will want to remove from the broiler and turn the wings and place them back in the broiler for another 5 minutes before removing.

Serve your wings with your favorite sauce accompaniment.  I used a BBQ Ranch Sauce, which is simply one part BBQ sauce to two parts Ranch dressing.

Happy Eatings!

Sloppy Joes

When I think of my childhood, my mind drifts to sitting around the dinner table with my sister and Mom chattering and laughing.  Those were great times — simple times — oh to be a kid again!

Nostalgia and a touch of boredom hit me recently and the thought of “Sloppy Joes” struck.

Back then Sloppy Joes was simply adding Manwich to ground beef and there was no such thing as ground turkey (truly showing my age). I tried to recapture that Manwich feeling a few years ago and I’ll never do it again — stanks very much! Lets just say it did not bring back happy memories!

The recipe for Sloppy Joes comes from Rae Rae (Rachael Ray) and Food Network. It is a simple and easy recipe and yes it is Yumm-O!

This recipe is so easy; I am simply providing the recipe link for Sloppy Joes for you. Go forth and enjoy!

FYI: Instead of using ground sirloin and red pepper; I simply utilized a pound of ground turkey and green peppers. My nephew had no complaints so I always take that as a good sign. He can be some what of a food critic  for someone who is so young, LOL!

Until Next Time!