Salmon Cakes

We grocery shop on Thursdays so by Wednesday, we're pretty much out of food. I'm desperate to learn how to menu plan (any tips out there?), but I'm thrilled if I can scrounge something up for dinner on Wednesday.

Enter: salmon cakes.


My dad makes these and they're simple to make and use ingredients that I always have on hand. I was able to whip these up and still have something healthy for dinner.




Ingredients

• 1 potato (fairly large or two small)
• 1 tin of salmon, drained well and cleaned
• 1 onion, chopped
• 2 green onions, chopped
• 1 tsp Dijon mustard
• 7-8 shakes of Worcestershire sauce
• 3 tbsp bread crumbs
• 1 egg
• salt and pepper to taste

Directions

• Boil potato while cleaning the salmon and sauteing the onion and green onions
• Lightly mash the potato and add it to the salmon and sauted onion and green onions in a bowl
• Add egg and all other ingredients
• Mix ingredients and divide the mixture into six
• Shape into six patties and place them on a plate
• Cover and chill in fridge for 30 minutes
• In a skillet containing melted butter, sear the four patties for three or four minutes on each side, until lightly browned
• Put the patties on a cookie sheet and place in oven and bake at 425 degrees for 15 minutes
• Serve with lemon wedge or roasted garlic mayonnaise

Rosemary Roasted Potatoes

I love a good potato -- mashed, baked, scalloped, for me, potatoes are often the highlight of a meal. These rosemary roasted potatoes are simple to make and pretty much go with anything. They're crisp on the outside but are soft and moist on the inside.

They're also a fix it and forget it side. I do them as a side for both dinners and brunches and they turn out great every time. 

Ingredients

• any kind of potatoes, cubed
• oil to coat
• dried rosemary
• salt and pepper to taste

**quantity of ingredients are dependent on amount of potatoes


Directions

Preheat oven to 350 degrees

In a bowl, place cubed potatoes and coat with oil, shake on rosemary, salt and pepper and mix to cover 

Pour onto baking sheet and bake for about 45 minutes until soft on the inside with a crispy outside.

Three Cheese and Garlic Scalloped Potatoes

Do you like cheesy, garlicky, creamy, heavenly carbohydrates like I do?

If so, these three cheese and garlic scalloped potatoes are for you! I served these with ham at Easter and they were the perfect side dish.

Ingredients (this made enough to fill my lasagna pan)

• about 10 potatoes, peeled and thinly sliced
• 3 cups of old cheddar cheese
• 6 slices of provolone
• 1/3 cup parmesan cheese
• 2 cups of cream (I used 2/3 10% cream mixed with 1/3 skim milk)
• 4 cloves of garlic, chopped (I used jarred garlic and used one heaping tablespoon -- mmm...garlic)

Directions

Preheat oven to 325 degrees

Grease a casserole dish (note that I used a lasagna pan, so adjust the recipe accordingly for your size of container)

Layer 1/3 of the potatoes slices at the bottom of the dish. Pour 1/3 of the cream mixture over the potatoes. Drop garlic over the layer. Sprinkle 1/3 of the cheddar cheese over the layer and then add salt and pepper.

Repeat two more times (three layers in total)

On top, place the sliced provolone.

Cover with tinfoil and bake for an hour.

Then sprinkle parmesan cheese over top and bake for another 30 minutes until cheese is bubbled and brown and it's easy to stick a knife through the potatoes.

When you take these out, you may want to use a paper towel to seep up some of the oil from the cheese.

I forgot to take a final picture, but trust me, they were oozing with deliciousness!!! And the whole pan was eaten by only 10 people! That's the sign of a good side.