Salmon Croquettes

The recipe calls for canned salmon. I prefer to use fresh salmon. To poach it, put a cup of water in a pan with chicken base and bring to a boil. Season the salmon with a bit of lemon pepper and salt.


Ingredients:
1/3 cup plain fat-free yogurt
1 tablespoon whole-grain Dijon mustard
3 large egg whites
1/2 cup chopped onion
1 cup crushed saltine crackers, divided
1/8 teaspoon freshly ground black pepper
2 (6-ounce) cans pink salmon, skinless, boneless, and drained (or rough equivalent
4 teaspoons butter

Combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion; cook until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.

Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 6 minutes on each side or until browned. Serve croquettes with remoulade sauce and mashed potatoes.

First, and introduction, then lots of butter.

Howdy. My name's Casey, I write over at a little blog known as moosh in indy. Maybe you've heard of me. If not, then you need to know that my claim to fame is baking. Copious amounts of baking. Fermented yeast flows through my veins, which is why I'm so soft and I let go of gases regularly.
I figured my first post here at Linoleum Dynamite (which my darling friend Anna started and let me tag along on since I'm a tad to lazy to keep up my own cooking blog (despite fervent demand)) should be what I seem to be most famous for. Just know that any future posts will probably more closely resemble microwave salmon and Cheetos. And you should also know that I loathe writing out recipes since I'm a bit of an improviser when it comes to cooking.
But this I will do for you.
Because I LOVE YOU.
Without further adieu, my Utah and Indiana famous Cinnamon Rolls.

Cinnamon Rolls

Makes 2 dozen rolls plus two small loaves of monkey bread.
Start to Finish: About three hours.
Ingredients:

Dough

1 cup (2 sticks) butter
1/2 cup sugar
2 teaspoons sea salt (you can use regular table salt but sea salt tastes better, better yet, it tastes less.)
2 large eggs
3 envelopes yeast (Or a wee bit less than three tablespoons)
7-8 cups of flour (I use 7 in Utah (drier climate) and 7 3/4 in Indiana)
2 1/4 cups of very warm water (120-130 degrees)

Filling/Topping

2 sticks (one cup) butter
1 1/2 cups sugar
1 1/2 cups brown sugar
6 tablespoons cinnamon

Frosting

1 stick butter
1 8 oz. package cream cheese
1 1/2 lbs. powdered sugar (about 3/4 of a 2 lb. bag)
1 teaspoon vanilla
dash salt
a couple of teaspoons of milk

In the bowl of an electric mixer fitted with the paddle attachment cream butter, sugar and salt for 3 to 4 minutes until lightened and creamy. Mix in eggs. Scrape bowl as needed until mixed well.


In large bowl stir together 4 cups of flour with yeast and add to butter/egg mixture. Then add warm water and stir until combined. Scrape bowl as needed. Add the rest of the flour one cup at time until mixture starts to build up on paddle.



Scrape the paddle and switch to the dough hook and continue adding flour until dough pulls away from the sides of the bowl and is soft and not overly sticky.

Dump dough out onto floured surface and knead until smooth. (The mat I'm using is called a RoulPat, a SilPat's older brother, both are silicone baking mats that are oven safe, if you make bread all that often a RoulPat is one of THE BEST investments you can make.)

Place dough in large greased bowl to raise for half to one hour (cover with clean towel) in a warm place.

While dough is raising add all ingredients for filling/topping to the bowl of a large food processor.

Pulse to combine and until the mixture resembles moist, course crumbs. Set to the side.

When dough has doubled in size,

divide in half and roll out first half on a well floured surface to a rectangle, about 1/4 inch thick. (Stainless steel silicone rolling pin, another excellent investment)

Cover dough with 1/3 of cinnamon/butter mix

and roll up tight like a jelly roll.

Cut off first few inches with sharp serrated knife and set to the side. Cut 12 rolls and place a few inches apart on a jelly roll pan covered in parchment.

Set aside remaining end of dough. Cover with towel and allow to raise until doubled in size (30-60 minutes) Repeat for other half of dough.

With the four remaining ends of dough, cut into small pieces and loosely place in a small bread pan, add a few bits of the cinnamon mixture throughout. Cover and allow to raise.

When the rolls have raised, preheat oven to 325 degrees and sprinkle remaining cinnamon/butter mixture over the rolls.

Bake for 15-20 minutes (WATCH CLOSELY PLEASE. With all that butter and sugar these babies can go from gooey and delicious to burnt mess in moments. Trust me.)

While the rolls are baking, cream together one stick of butter, 8 oz. of cream cheese, a teaspoon of vanilla and a dash of salt.

When mixture is fluffy and creamy (2-3 minutes, with bowl scraping) add powdered sugar.

How much? Until it looks and tastes right, trust your instincts. But it's usually about 3/4 of a bag. If it gets a little thick add milk a teaspoon at a time until it is somewhat thick and fluffy. (You'll be spreading it on the hot rolls so you want a little substance to it)

Frost while warm, eat while warm.


Yum right?

Bake the little monkey breads for 20-25 minutes at 325 after the rolls are done baking.

Spread a little frosting on them, oh baby.



Questions? Comments? Email me...mooshinindy*at*gmail*dot*com

Pork Barbacoa

Here is another to go along with the Cafe Rio bunch. I started this before bed and it was ready for dinner the next day. I know it sounds like a serious time commitment but honestly, it is so easy. The meat just falls apart when it comes time to shred. You'll love it.

Ingredients:

5-6 lb roast
1 tbs cumin
1 c brown sugar
12 oz bottle taco sauce (not salsa)
24 oz bottle of Coca Cola or Dr. Pepper


Cook roast on low 12 hours in crock pot with water added half way up roast. After 12 hours drain water off roast and add remaining ingredients. Continue cooking 4 more hours. Shred the meat and cook 1-2 more hours.

Cafe Rio Rice

The recipe I found called for minute rice but I just used normal rice with the amount of water that the rice called for. It also is cooked by putting it in the water and bringing to a boil (rather than after the water boils). It turned out perfectly so feel alter the recipe based on the rice that you use.

Ingredients
3 cups Minute rice
3 cups water
4 teaspoons chicken bouillon
4 garlic cloves, minced
1/2 bunch cilantro
1 can green chilies
1/2 onion

Chop cilantro, green chiles and onion together in a food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Cafe Rio Chicken

I somehow ended up with a copy of this recipe and I finally tried it. It is really good whether or not it tastes like the real Cafe Rio chicken. I can't judge since I don't ever get the chicken at Cafe Rio. Anyway, it makes a ton so make sure to either plan on inviting over some people or an unreal amount of leftovers.

Ingredients:
1 16 oz. bottle Kraft Zesty Italian Dressing
1 tablespoon chili powder
1 tablespoon cumin
3 garlic cloves, minced
5 lbs chicken breast

Cook all together in a crock pot on high for 4 hours. Shred chicken and return to crock pot for an additional hour.

Curry Pumpkin Soup

This is a tasty soup and great for winter. If you like the taste of Indian food, this is a sure hit!

Saute:
1 large onion
1 lb mushrooms, chopped small
1/2 cup butter

Add: 1/3 cup flour

Cook these a little.

Add & Boil for 20 minutes:
2 quarts chicken stock (broth)
2 cups canned pumpkin

Add when serving:
2 cups whipping cream
2 tsp honey
1-2 tsp curry
salt & pepper

Heat until warm, don't boil.