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I adore seafood and salmon in particular. I usually go to my old standby recipe with salmon, which is to season it and broil it and then scarf it down, feeling like it is the food of the gods. But, sometimes when I shop at Costco, I see that they have salmon that is stuffed with a crab stuffing. SALMON WITH CRAB STUFFING! I know it sounds too good to be true. The price for this heavenly concoction is definitely out of my budget. I mean, sometimes, just the salmon alone is out of my budget. But, to add crab takes it over the top. Yet, I was determined that I had to make the dream of eating this unbelievable combination a reality.
Well, here is how it finally happened! My local grocery store, (Fry's) sometimes runs a sale at their meat counter. All of the meat and seafood from the counter is 25% off! So, that meant that the salmon, which was normally $8.99 per lb was only $6.75 per lb. I decided that was acceptable and purchased a couple of sides. The imitation crab was also on sale! It was like the heavens had opened and everything had fallen into place to allow me to enjoy this amazing dish! Now all I had to do was bring the fish home and figure out how to make the stuffing and how I was going to stuff the salmon. Here is how I did it. Click the button for the printable stuffing recipe. Click on the pictures for a description.
I added a vegetable on the side, and I was able to enjoy the delicious taste of the salmon, blended with the sweetness of the crab mixed with the great seasonings in the stuffing! My dream had come true!
Another nice thing about this stuffing recipe is that it tastes good on its own! There was enough left over after I stuffed the salmon that I was able to bake it in a small casserole dish. My husband loved eating it for lunch the next day. So, it would be a great side dish besides a stuffing.
Crab Stuffed Salmon
So, when the heavens open and the sales happen for you at the perfect moment, I hope you can give this recipe a try! Wondering how the zucchini got the nice crinkly cut? I am putting the link below for the crinkly cutter, along with the link to sheet pans!
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Let me ask you a few questions:
If you answered "Yes" to any of these questions, then this recipe is for you!
One pot meals are so great. They are usually warm and comforting and delicious, plus the clean-up is so much easier and the prep is usually easier as well. My husband loves packing casseroles in his lunch for work, so I always make big casseroles so that we have leftovers. Potato casserole has long been a favorite around here, but I had some yellow squash that I wanted to use, so I decided to experiment with it since we are trying to add more veggies to our diet. I realize that this recipe has a lot of fat. I did cut back the original recipe to 1/4 c. of butter instead of 1/2 cup. Also, I didn't precook the squash, but you could if you wanted to. I kind of like the slight crunch along side of the soft potatoes. Here are a few other variations that you can use:
I use this 5 quart casserole dish for my casserole. I have had it for 38 years! I love it because it is big, deep and has a lid! You can bake with the lid on or off, but when you want to store it in the fridge, you can just pop on the lid and you don't have to worry about plastic wrap or anything. Covered casseroles are the best. Best of all, you can still purchase this one on Amazon! Just click the picture or link!
Just click on the button and get your printable recipe! This is a perfect recipe for Fall, too! I hope you enjoy it!
This post contains affiliate links and we will be compensated for any purchases you make.
This is a great time of year to get pears! I found a delicious looking roasted pear recipe in a grocery store magazine that came in the mail and I decided to tweak it a little to make it something my family would love.
Last Friday we did a Friday Faves about bacon! So, I decided that this recipe needed some bacon in it. I also once did a post about candied bacon, so I new it would be delicious with the maple candied pecans. I suggest starting this dish by preparing the syrup first and letting it get to the right consistency. Or, you can do it while the pears bake.
Cut the pears in half and lay them cut side down in a cast iron skillet or oven save pan in 2 T of melted butter. Brown them for 5 minutes. Flip them over and they will look slightly brown.
Now, you slide the pan into a 400 degree F. oven and bake them for 20 min. That is the beauty of cast iron! It can go from the stove to the oven with ease. Now, make sure your syrup is ready for when the pears come out of the oven.
Any variety of pear will work. The 3 most well known varieties are Bartlett, Anjou and Bosc, all of which are usually seasonally available in your produce departments.
Speaking of pear varieties, I got playing around with Paint and made this little kitchen pear variety chart! It is just something fun for pear season. My friend Anita made me the adorable dry erase kitchen menu/shopping list board a couple of years ago. I thought it would be a fun place to display my little chart during pear season.
I don't think Anita is making this right now, but I found some similar things on etsy, like this one. I love this idea, because now my art projects don't have to go into a permanent frame, but I can change them out when the season or the mood strikes me!
If you want to get a copy of my little pear art, just click the button below!
This post contains affiliates and I may be compensated if you buy from our links. Thank you for your support. Lemon Pancakes with Blueberry Syrup first published on 3 Winks Design. Sometimes we like to have breakfast for dinner. So, when Alicia mentioned to me that she made homemade blueberry syrup and she thought it would be great to blog about, I thought it was a great idea! Unfortunately, she hadn't taken any pictures, and she was out of blueberries. "You'll have to do it mom," she said. Since I had just gone grocery shopping and had found blueberries at a great price, I decided that last night would be a breakfast for dinner night! Of course, I had to take it a step further, because that is my way. What goes great with blueberries (and just about all berries) but lemon? So, I thought, how about Lemon Pancakes? Well, let me tell you, that was a good thought! These things are so good! I used healthy ingredients like lemon, coconut oil and coconut milk. Not only is it breakfast for dinner, it is like dessert for dinner! Be sure to start making the syrup first, to give it time to reduce. It is still kind of thin when you serve it warm, but the leftover syrup in the fridge is thicker. Do you enjoy breakfast for dinner once in a while? If so, you might want to give these recipes a try! We have some past breakfast posts that would be great as well. Just click on the links below to see some favorites. Still need a griddle or a carafe to hold your syrup? Check out these deals. |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
June 2024
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