Thursday, April 28, 2011

The Ranch Kitchen's Salmon Patties or Croquettes

One of my favorite comfort foods has always been salmon patties or as some call them salmon croquettes!  I try to always keep two cans of a good quality red salmon in my pantry at all times for when I start to crave them.  I put a twist off my mom's recipe that is fantastic and added some dill to it.  I have also added mint before and it is equally as good. 

It's a basic recipe that I fry in Canola Oil and serve with home style french fries, a salad, and usually green beans or corn on the cob.  Be warned though....your kitchen will have that salmon smell...but it is worth it.  Just clean your pan pretty quick!

The Ranch Kitchen's Salmon Patties or Croquettes

2 - 16 ounce cans of red salmon, drained and cleaned (little bones out - you can leave them in or out.  I prefer out!
1 onion chopped fine
2 eggs beaten
1/ 4 cup milk
1 tablespoon of mustard spread (from the squirt jar or jar)
1  - 2 tsp. dill or mint to taste...I personally like  2 tsps.
1 teaspoon of garlic salt
1 tsp. pepper
1 sleeve of Saltine Crackers, crushed in their have to be gentle for this to work!

Place cleaned salmon in a large bowl.  Add to salmon the onion, milk, eggs and Saltine Crackers and blend with a fork.  Add seasoning as you continue to blend ingredients.  Form into palm sized patties, making sure that all edges are smooth and not ragged.  Fry in 1 inch of oil until both sides are browned.  I like mine well done and crispy...but it is up to you how long you cook them.  After you take the out of the pan, drain the salmon patties on paper towels and sprinkle lightly with extra garlic salt.

Enjoy!  I also love them cold as to me they are that good and make sure you have ketchup on hand!

Get cooking!


Wednesday, April 20, 2011

The Ranch Kitchen's Stained Glass Salad - Stawberry Banana Split Cake

It's almost officially spring!  I will always remember as a little girl what a great Granny I had.  She was the most precious thing to all of us and being a grandmother seemed to just be second nature.  She loved to plant things especially in her garden.  It's a trait I hope I got from her.  She could take a twig of anything and turn it into something lovely.  Each spring as my brother and I would be at her house for our weeks or weekends with her, she would always let us go out into the garden and pick strawberries for our breakfast.  She taught us just which ones to pick, why, and how.   It was a special treat having those strawberries in our cereal each morning along with her mandatory big country breakfast of sausage, eggs, and toast.  I am thankful that my parents always 'shared' us with my grandparents and allowed us to have time with them.  It allowed us to have lasting memories and learn things that our parents meant to teach us but may have never gotten around to.  Now as I look back, as all my grandparents are gone, I realize fondly all the time and energy it took to entertain us and how effortless they made it look. 
Now, as spring is just around the corner, I will share with you one of my recent traditions in the last 3 years that my youngest daughter, nieces and nephew look forward to!  It's picking strawberries at a patch about 14 miles outside our little hometown.  It's a place called McPeek's Orchard and they always have a huge air filled strawberry balloon sitting out front!  With buckets in hand, we pick, eat, pick, eat, and end up with red strawberry stains down the front of our shirts.  We laugh, run, try not to squash too many strawberries and then compete for the biggest, fattest one of our haul!  The first year, I felt guilty as my nephew had eaten one too many strawberries and the evidence of it was all over his face and I paid for one pound more than was in our bucket! 
So, here's to Spring!  If I keep going...I'll get tearful....  Here's to all our grandparents who we have cherished, and to all the memories left to make with either your children, grandchildren, or family and friends. Check out your local farms where you can pick your own produce.  It's a fun way to fill a few hours and a great way to teach little ones about our environment and how to have a little fun!  You also get to eat and cook with your finds!
Today you get 2 recipes in my blog.  I have entered The Ranch Kitchen's Stained Glass Salad that I serve every Easter and a Strawberry Banana Split Cake recipe that I got off an email recipe looks fantastic and I have had one several times before!  The Stained Glass Salad is wonderful alone or on top of shortcakes or pound cake.  It is also great as a side at breakfast or brunch.  In our part of the south though, you have to get your peach pie fililng quickly as this seems to be a staple at family gatherings in this recipe or others.
Give it a try!  Thanks Judy Bailey Strawberry Banana Split Cake recipe!

The Ranch Kitchen's Stained Glass Salad Recipe
1 16 ounce can of peach pie filling
1 cup strawberries - fresh or frozen (thawed)
1 can mandarin oranges, drained
1 16 ounce can of pineapple chunks, drained
2 bananas, sliced in rounds
1/2 - to 1 full cup of sugar (you can substitute with Splenda - but you already have tons of sugar from the cans in here!
Place all fruit, and peach pie filling in a bowl.  Sprinkle sugar on top of this and blend softly.  Chill one hour.  Pour into a pretty crystal bowl and serve on top of your favorite sweet cake.
***You can also add fresh kiwis, substitute raspberries or blueberries for the strawberries as it's really just up to your taste.  If you save all of your juice from your canned makes for one  heck of a drink with or without rum!

Strawberry Banana Split Cake
2 c. graham cracker crumbs  (about 32 squares)
1/2 c. butter melted
1/4 c. sugar
1/2 c/ butter, softened
2 c. confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
3 large firm bananas, cut into 1/4 inch slices
2 cans (8 ounces each) crushed pineapple, drained
2 quarts fresh strawberries, sliced
2 c. heavy whipping cream
1/4 c. confectioners' sugar
1 1/2 c. chopped walnuts
Combine the crumbs, butter and sugar.  Press into an ungreased 13X9 in. dish.  Chill for 1 hour.  In a bowl, cream butter, confectioners' sugar, milk and vanilla.  Spread over crust; chill for 30 minutes.  Layer with bananas, pineapple, and strawberries.
In a small bowl, beat cream until soft peaks form.  Add confectioners' sugar and beat until stiff peaks form.  Spread over fruit.  Sprinkle with nuts.  Chill until serving.
    Yield: 12-15 servings
Get picking and cooking with strawberries!

Monday, April 11, 2011

The Ranch Kitchen's Roasted Onions

This past weekend we - (Scott - my husband) barbecued and smoked brisket and ribs.  I was so impressed as he even added a little rosemanry to the rub and it was to die for!  Along side this I added a roasted onion recipe that we have had in my family for years.    Roasted onions are a quick easy side dish that is a great next to any meats you chose to serve them with and especially tasty with barbecue or steak.  You can use any kind of onions, white, yellow, red, sweet 1015's as it really doesn't matter.  All you need are your onions, butter, garlic salt, Worcestershire Sauce, and foil.  I prefer the non stick foil to cook with now, but any kind will work as long as you use the better grade that is thicker in construction.  I think this recipe came from my Great Aunt Gladis Corley, my grandfather Herbert Young's favorite 'only' sister.  We've cooked this for so long I just can't remember, but want to give attribution to her!

OH - YOU CAN COMMENT ON MY SITE EASIER NOW! My apologies...I fixed my posting regulations on my site...I kept wondering why I never got I know!  So my site is FIXED!  Please leave me comments, questions, and suggestions as it will only make my blog better and I would love to hear from all of  you.  Leave your blogsite if you have one and I will follow you also!  Developing this blog has been an unexpected thrill and I look forward to it each day.  Thank you for becoming a follower or just coming by to read it!  I hope you enjoy all the recipes I have shared!

The Ranch Kitchen's Roasted Onions

2 - 4 onions, quartered
4 tbsp(s) Worcestershire sauce
2 tbsp(s) butter or margarine (oleo), cubed
1 tsp. of garlic salt

Heat your oven to 350 degrees or your grill to low or medium fire.  Be careful where the onion mixture is placed on your grill as they will cook quickly.  Quarter onions and place in a large piece of foil.  Sprinkle on to onions your Worcestershire Sauce, cubed butter, and garlic salt in this order.  Bring up the sides of the foil and make into a packet that will not spill out in your oven or grill.  You may want to double the foil for safeties sake.  You may chose to place the onion packets on a metal sheet pan to reduce the chance of spillage.  Roast in oven for around 20 - 30 minutes.  Watch out for the steam when you open the foil!

I serve this along steaks and BBQ, but it is equally great along fish or a vegetarian meal of produce from my garden!  When we RV (camp) this is always included on the grill!

Get cooking!


Wednesday, April 6, 2011

Breakfast for Supper - The Ranch Kitchen's Quiche

Growing up with a working mom we used to love having breakfast for dinner!  We always ate breakfast at home before school, but during the week of school cereal and toast was the chosen way to start the day.  Tonight I am tired...and I thought to myself...why not breakfast for dinner?  It's quick and my girls love it.   Now my husband.....that's another matter.  He is a little old fashioned and a meat and potatoes man...but when he is out of town, it's breakfast for dinner! 

Below is my quiche I make with or without a crust, depending on what you have in your refrigerator or freezer.  We cook our own pork that we raised off one of the girls market projects from our local county fairs (they sometimes won't eat it knowing that), and I will sometimes cut up some baked potatoes and cook in a little oil, butter, and garlic salt.  Yum....getting hungry just thinking about it! 

The Ranch Kitchen's Quiche

6 eggs, beaten

1 package of sausage links, 8 - 10 count

1 small can green chili's with juice

1 small chopped red, yellow, or sweet 1015 onion

1 cup cheddar cheese, grated

1 tsp. Tony Chachere's Cajun Seasoning

Directions:  Beat eggs and add to this green chili's, onion, cheddar cheese, and seasoning. Place in a greased pie dish. Arrange sausage links in a star pattern by placing in the egg mixture. Cook at 375 degrees uncovered for 35 minutes or until done. 

With some fresh rolls, your favorite jelly or honey, sausage or bacon, and juice and you're set!