green goddess salmon burgers

Homemade salmon burgers seasoned with fresh herbs and topped with an avocado and Greek yogurt-based green goddess sauce. Serve as burgers or sliders depending on your mood.

Otherwise known as:

any excuse to eat a pretzel roll.

Or a really really good excuse to eat a pretzel roll.

JK. I do what I want and I never need an excuse to eat a pretzel roll. That’s the beauty of being an adult!!

Also, I get to decide what to make for dinner, which means I get to make these salmon burgers whenever the craving strikes.

So: often.

Honestly, I’ve been a little bit plus/minus on salmon lately. The fillets we’ve been getting from the online food delivery service we use have been meh. Probably I just need to find a better source.

BUT even meh salmon tastes really good in salmon burgers!! Especially these, which are filled with so much fresh herb flavor and topped with an avocado green goddess sauce that you’ll want to eat by the spoonful it’s so good and good for you.

Plus salmon burgers keep SO MUCH BETTER in the fridge than baked or sauteed salmon. So if you’re like me, you can make a whole batch and eat them throughout the week instead of having to break out your skillet and cook dinner every dang night.

No one has time for that, seriously.

Green Goddess Salmon Burgers

Homemade salmon burgers seasoned with fresh herbs and topped with an avocado and Greek yogurt-based green goddess sauce. Serve as burgers or sliders depending on your mood.

Yield: 4 burgers or 8 sliders

Ingredients

For the salmon burgers

• 1 lb boneless skinless salmon fillet, roughly chopped
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 large egg
• ⅓ cup seasoned breadcrumbs
• ½ tsp smoked paprika
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• ¼ cup olive oil
• salt and black pepper, to taste
• slider or burger buns

For the green goddess sauce

• 1 avocado
• ⅔ cup full fat Greek yogurt
• ⅓ cup mayonnaise
• 2 garlic cloves
• ¼ cup chopped parsley
• ¼ cup chopped basil
• 2 tbsp minced chives
• ½ lemon, juiced
• salt and black pepper, to taste

Instructions

For the burgers

1. Put the salmon in the bowl of a food processor and pulse until it is broken down into small pieces. Transfer to a large bowl and then combine with the shallot, garlic, egg, breadcrumbs, paprika, basil, parsley, ½ tsp salt, and ½ tsp black pepper. Mix with your hands until well combined. Form into 4 burgers or 8 sliders.
2. Heat the olive oil in a large nonstick skillet over medium heat. Cook the burgers for 2-3 minutes on each side, or until both sides are golden brown and the burgers are cooked through.

For the green goddess sauce

1. Clean your food processor well and then combine the avocado, Greek yogurt, mayo, garlic, parsley, basil, chives, and lemon juice in the food processor bowl. Process until the mixture is pureed and smooth. Season to taste with salt and black pepper
2. Serve the burgers on toasted buns topped with the green goddess sauce.

Notes

Recipe from How Sweet Eats

source:https://joanne-eatswellwithothers.com/2018/10/green-goddess-salmon-burgers.html

spicy spring vegetable egg drop soup #giveaway

Chock full of asparagus, carrots, garlic, and peas, this spring vegetable egg drop soup is vibrant, healthy, and, most importantly, SPICY from a healthy dose of harissa.

You’re like, “GRRRRRLLLLL! It’s 90 DEGREEEEESSSS OUTSIDE TODAY WHERE YOU ARE.

Thanksgiving Timeline: How to Manage Food Preparation

Wondering how to manage your time when it comes to preparing

Roasted Tomato Caprese Salad

Roasted Tomato Caprese Salad is an easy twist on a classic recipe. Tomatoes are brushed the pesto, topped with Parmesan, and roasted until the Parmesan becomes crisp. The warm roasted tomatoes are topped with slices of fresh mozzarella and then served. You can eat this on its own, or serve it with a sliced baguette.

PHILLY CHEESE STEAK SLOPPY JOES

PHILLY CHEESE STEAK SLOPPY JOES WILL MAKE YOU FORGET YOUR CHILDHOOD CANNED SAUCE MEMORIES AND MAKE YOU LOVE SLOPPY JOES AGAIN.

Philly Cheese Steak Sloppy Joes came together pretty organically and randomly for us. We have had Philly Cheese Steak Grilled Cheese sandwiches in our rotation for years (because they are AMAZING) and one day we made up a skillet and…. our bread had become furry.

Gross. Right?

So we had hamburger buns on hand from a hamburger night meal a couple of nights before. The changes I made were just enough to be extra gooey and “sloppy” and only took about a minute.

EDITED: You guys are amazing, in just
7
16 30 days you have loved this recipe so much it has already been re-pinned over
125,000
175,000 520,000 times. If you want to read some reviews from people who have already made the recipe, check out the “tried it” responses on this pin (then re-pin it to keep this magic going!).

PHILLY CHEESE STEAK HAMBURGER HELPER SKILLET? YES.

• Cook exactly as described except double the broth (leave the cornstarch the same).
• Do not rinse your macaroni, the starch will keep the sauce thickened.
• At the step where you’d add the cheese, instead add the macaroni.
• Stir it well together and cook for 30 seconds or until thickened.
• Add in the Provolone Cheese and stir for just a couple of seconds and serve immediately.

This was a second variation of this Philly Cheese Steak Sloppy Joes recipe we ended up making a week after we made these sloppy joes for the first time. I posted a recipe for this too! Head on over after you’re done on this page, its the best pasta dish we’ve had this year!

WANT TO MAKE THESE PHILLY CHEESE STEAK SLOPPY JOES IN THE SLOW COOKER?

• Add the Ingredients (minus the cheese and buns) to the slow cooker and cook on low for 4 hours.
• Use half the amount of beef broth.
• If the sauce is not thick add in another 1 tablespoon cornstarch mixed with 1 tablespoon room temperature water. Cook for an additional 30 minutes on low.Looking for more Cheese Steak recipes? Look no further!
  • Ground Philly Cheesesteak Grilled Cheese
  • Philly Cheesesteak Meatloaf
  • Philly Cheesesteak Hamburger Helper
  • Slow Cooker Philly Cheese Steak Sandwiches
  • Philly Cheese Steak Burgers
  • Pat’s Philly Cheese Steak (Copycat)
  • Cheesesteak Egg Rolls
  • Chicken Madness Philly Sub Sandwich
  And if you’re looking for more sloppy joe’s I’ve also published these crazy good Bacon Cheeseburger Sloppy Joes, Pizza Sloppy Joes and Ultimate Sloppy Joes.
  

Tools Used in the making of these Philly Cheesesteak Sloppy Joes:Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.
Cheez Whiz: I know what you are thinking, Cheez Whiz? This isn’t even in the ingredients. Yes, I know…because it is a secret guilty pleasure. I add it to the top of my sloppy joes even with the Provolone mixed in. I won’t lie, it isn’t high end, but it is DARN good.

PHILLY CHEESE STEAK SLOPPY JOES

5

• Yield: 6 sandwiches
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Course: Main
• Cuisine: American

Philly Cheese Steak Sloppy Joes will make you forget your childhood canned sauce memories and make you LOVE sloppy joes again.

INGREDIENTS

• 1 pound lean ground beef
• 2 tablespoons butter
• 1 small yellow onion diced
• 1 small green bell pepper diced
• 8 ounces brown mushrooms minced
• 2 tablespoons ketchup
• 1  tablespoon Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon  cornstarch
• 1  cup beef broth
• 8  ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)
• 6 brioche hamburger buns
• US Customary - Metric

  INSTRUCTIONS

  Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
  2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
  3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
  4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutesbefore stirring again.
  5. Add the beef back into the pan.
  6. In a small cup mix the beef broth and cornstarch together
  7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
  8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
  9. Turn off the heat, add in the provolone cheese.
  10. Served on toasted brioche buns.

  11. NUTRITION INFORMATION

      Yield: 6 sandwiches, Amount per serving: 425 calories, Calories: 425g, Carbohydrates: 29g, Protein: 31g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 82mg, Sodium: 1048mg, Potassium: 636mg, Fiber: 1g, Sugar: 5g, Vitamin A: 10.4g, Vitamin C: 14.4g, Calcium: 38.2g, Iron: 21.6g

  source:https://dinnerthendessert.com/philly-cheese-steak-sloppy-joes/

Hot Cross Buns

Fluffy, sweet Hot Cross Buns are an Easter delight! This recipe yields tender, pillowy rolls that are spiced with orange zest, cinnamon, and cardamom. Each roll is sweetened with honey and brown sugar. Brush them with a warm apricot glaze when they are fresh from the oven for a dose of wonderful sweetness and flavor.

After experimenting in the kitchen over the last few months, I’ve learned that yeast is truly nothing to be afraid of. I’m becoming more and more comfortable with this delicate living organism.

The possibilities are endless when it comes to working with yeast.

You can make soft, glazed apple cinnamon rolls. And homemade pizza doughloaded with all of the good stuff. You can make crisp and tender cinnamon maple bagels.

If you’re in the mood, you can make a batch of sweet, super soft and fluffy buns like these hot cross buns.

It’s not hard to make bakery-style buns at home. Trust me. If you have a stand mixer, it’s even easier!

The most important thing you need is patience. If you can manage that, you will be good to go.

Start your dough by combining warm water and yeast. I always dissolve the yeast before adding it to the flour. This a great habit to form because you can easily tell if the yeast is good or not without wasting an entire recipe.

Once you know that your yeast is in working order, add it to warm milk, honey, and orange zest. This all gets mixed with a little flour that has been spiced salt, cinnamon, and cardamon. Mix in some butter, eggs, vanilla, raisins, and more flour.

Once the dough comes together, use the dough on your stand mixer and beat the dough on medium speed for four minutes. It should be smooth and no longer tacky.

Place it in a large mixing bowl that has been sprayed lightly with cooking spray. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for 1 hour.

Check to see if it has risen enough by pressing two fingers into the dough. If the indentation remains, that means the dough has risen enough.

Punch the dough down and divide it into 12 equal portions. Roll each portion into a ball and arrange them on a lightly greased baking sheet. Cover and let the balls rise for about 45 minutes. They should rise to be about double their size.

Brush the tops of the buns with egg wash so they’ll turn a lovely shade of golden brown during baking. Mix flour and water to form a paste and pipe the classic cross over each bun.

Bake the buns for about 25 minutes. They will make your house smell amazing!

As soon as you pull the buns from the oven, brush the tops with warmed apricot jam that has been strained. The apricot flavor melds so wonderfully with the spices in the buns.

The smell of these hot cross buns baking is sensational.

I also suggest adding these rosemary and cheese dinner rolls to your Easter menu!

This post was originally published 9/10/2014. It’s been updated with fresh content, new photos, and a revamped recipe.

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Hot Cross Buns

Fluffy, sweet Hot Cross Buns are an Easter delight! This recipe yields tender, pillowy rolls that are spiced with orange zest, cinnamon, and cardamom. Each roll is sweetened with honey and brown sugar. Brush them with a warm apricot glaze when they are fresh from the oven for a dose of wonderful sweetness and flavor.

 Course Breakfast, Snack

 Cuisine American

 Prep Time 20 minutes

 Cook Time 30 minutes

 Total Time 1 hour 42 minutes

 Yields 12 rolls

 Calories 567 kcal

 Author Jen Sobjack

Ingredients

• 6 and 1/2 cups all-purpose flour divided
• 1/3 cup light brown sugar packed
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cardamom
• 1/4 cup warm water (110-115°F)
• 1 envelope active dry yeast (2 and 1/4 teaspoons)
• 1 cup milk plus 1 tablespoon, divided
• 2 tablespoons honey
• 1 tablespoon orange zest (from 1 large orange)
• 1/3 cup butter melted
• 3 large eggs divided
• 1 tablespoon vanilla extract
• 1 cup raisins
• 1/3 cup apricot jam warmed and strained

Instructions

1. In a medium bowl, combine 5 and 1/2 cups of the flour, brown sugar, salt, cinnamon, and cardamom. Stir with a whisk to combine, set aside.st is dissolved and foamy. Add 1 cup of the milk, honey, and orange zest to a small saucepan. He
2. In a small bowl, stir the water and yeast together; let sit for 5 minutes until yeaat over low heat until it reaches 110°F.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture, milk mixture, and half of the flour mixture. Beat on low speed just until combinnutes, or until the dough is smooth and no longer sticky. Transfer the dough to a lightly gre
4. ed. Beat in the butter, 2 of the eggs, and vanilla. Add the raisins. Gradually add the remaining flour mixture, beating until a soft dough forms. 
5. Switch to the dough hook attachment and beat on medium speed for 4 miased bowl, turning the dough to grease the top. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
6. Spray a 9x13-inch rimmed pan with nonstick spray. Lightly punch down the dough and let it rest for 5 minutes. Turn the dough out onto a lightly floured surface and divide it into 12 equal size pieces. Roll each piece into a ball and place it on the prepared baking sheet. Cover and let rise for 45 minutes or until doubled in size.
7. Preheat the oven to 375°F. In a small bowl whisk the remaining egg and 1 tablespoon of milk together. Brush the tops of the rolls with the egg wash.
8. In a small bowl combine the remaining 1 cup of flour with 6 tablespoons of water, adding 2 tablespoons at a time until a thick paste forms. Using a piping bag fitted with a #10 piping tip, pipe the paste over the top of the rolls to form a cross over each one.
9. Bake for 20 to 25 minutes, until golden brown. Brush the tops of the hot rolls with warm apricot jam.

source:https://www.bakedbyanintrovert.com/hot-cross-buns/