Here is the menu:
2. Salmon Cakes with Remoulade Sauce, recipes below
3. Tomato, Cucumber, Onion Salad, recipe below
4. Caesar Salad
5. Olive Tapenade Crusted Chicken, recipe below
6. Rice-a-roni, recipe below
7. Roasted Garlic Asparagus, recipe below
8. Pineapple Soaked Cake
9. Cinnamon Sugar Cookies
10. Fruit Salad
I recently discovered the Chicken of the Sea packets of pink salmon, and I will never used canned salmon again. It's great because you don't have to drain it, and you also don't have to deal with bones or skin. Prince Hock #2 (my 2 year old) loves these, I always make a double batch because he can eat a whole batch on his own.
1 (6 oz.) packet Chicken of the Sea Pink Salmon
1/4 C. finely chopped green onions
1 T. fresh squeezed lemon juice
1/2 t. garlic powder
3 T. mayonaise
1/2 C. bread crumbs
Mix together the above ingredients in a medium bowl. Pour a few tablespoons of vegetable oil into a large skillet, and place on the stove. Heat the oil over medium high heat. For salmon into patties and add to hot oil, cook 3-4 minutes per side until golden brown, drain on paper towels.
Serve with remoulade sauce.
1 C. mayonaise
1 1/2 T. sweet relish
3 green onions, finely chopped
1 clove garlic, minced
1 t. capers
1/2 t. dijon mustard
1 1/2 t. lemon juice
1/2 t. worcestershire sauce
pinch of salt and pepper
Mix together the above ingredients, store in the refrigerator until ready to serve.
Olive Tapenade Crusted Chicken
1, 8 piece cut up chicken
kosher salt and pepper
herbs de provence
Olive tapenade, recipe below
handful of kalamata olives
Preheat oven to 350 degrees. Place the chicken in a baking dish. Drizzle with olive oil, and sprinkle with salt, pepper, and herbs de provence. Bake for 1 hour. Remove from the oven, and spread the olive tapenade all over the top of the chicken, creating a crust, sprinkle the handful of olives around the chicken. Bake 30 more minutes, on the lowest rack in the oven.
This is also good as dip for bread. I found the olives at Costco.
1 C. kalamata olives, pitted
2 T. capers
2 T. lemon juice, freshly squeezed
1 clove garlic, minced
2 T. olive oil
Place the above ingredients into a Cuisinart, or blender, I used my mini Cuisinart. Pulse until very finely chopped, and spreadable.
This is the kosher version, of the non kosher boxed type they sell at supermarkets.
1/2 C. raw spaghetti, broken into 1 inch pieces
3/4 C. raw white rice
14.5 oz broth (I use Imagine Vegetable)
2 T. margarine
In a medium pot, melt the margarine. Add the spaghetti pieces, and stir until they start to brown. Add the rice, and continue stirring until the pasta has browned a bit more. Add the broth and lower heat to simmer, cover with lid, and cook until the liquid is absorbed.
Roasted Garlic Asparagus
For all you garlic lovers out there, this recipe is adapted from Kosher by Design Short on Time.
1/4 C. olive oil
4 cloves garlic, minced
1/2 t. onion powder
1 lb. thin asparagus
kosher salt and freshly ground pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a small pot over medium low heat, heat the oil, then add the garlic and onion powder. Cook until the garlic is fragrant, but not browned, about 3 minutes.
Spread the asparagus on the baking sheet. Sprinkle lightly with salt and pepper. Drizzle on the garlic oil mixture. Roast for 8-10 minutes until the asparagus are bright green, do not overcook.
Have a great weekend and Shabbat. Pin It