Easy Salmon Patty

INGREDIENTS

• 3 six oz cans of skinless, boneless salmon drained (reserve the liquid)
• 4 green onions, chopped
• 3/4 C breadcrumbs
• 1/12 C dried parsley (or 3/8 C fresh parsley chopped)
• 2 eggs, beaten
• 1 t salt
• 1/4 t pepper

DIRECTIONS

1. Combine salmon, green onion, breadcrumbs, parsley, eggs, salt, and pepper.
2. Form mixture into patties.
3. Add some reserved liquid as needed to make patty stick together well
4. Brown salmon patties on both sides

Based on: https://www.food.com/recipe/so-easy-salmon-patties-433523

Italian Wedding Soup

Ingredients

Meatballs

• 8 oz lean ground beef
• 8 oz ground pork
• 1/2 cup fresh hearty white bread crumbs*
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp minced fresh oregano
• 1/2 cup finely shredded parmesan
• 1 large egg
• Salt and freshly ground black pepper
• 1 Tbsp olive oil

Soup

• 1 Tbsp olive oil
• 1 1/4 cups 1/4-inch diced carrots
• 1 1/4 cups diced yellow onion
• 3/4 cup 1/4-inch diced celery
• 4 cloves garlic , minced (1 1/2 Tbsp)
• 5 (14.5 oz) cans low-sodium chicken broth
• 1 cup dry acini de pepe or orzo pasta**
• 6 oz fresh spinach , chopped
• Finely shredded parmesan , for serving

Instructions

For the meatballs:

1. Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
2. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
3. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
4. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).

For the soup:

1. While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
2. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
3. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

Notes

*I recommend using bread such as a La Brea french loaf. Just grind up a slice in a food processor to fine crumbs. Save the remaining bread for serving (slathered with butter of course) or freeze for another later use.

**If you like a more brothier soup you can reduce pasta to 3/4 cup. Note that as the soup sits the pasta will absorb more broth so you can add more broth to thin the soup as desired.

From: https://www.cookingclassy.com/italian-wedding-soup/

SEASONED BREAD CRUMBS:

INGREDIENTS:

5 cups plain unseasoned bread crumbs from above.
2 Tablespoons dried parsley flakes
2 teaspoons salt
2 teaspoons Paprika
2 teaspoons sugar
2 teaspoons onion powder
2 teaspoons dried Oregano, crushed
1 teaspoon garlic powder
1 teaspoon black pepper

From: https://thejoyofanemptypot.com/seasoned-bread-crumbs/

MEAT AND SPINACH RAVIOLI FILLING

INGREDIENTS

• 1 pound ground beef
• 1 1/2 cups fresh spinach
• 5 tablespoons Parmesan cheese, grated
• 1 1/4 teaspoons dried parsley
• 1/4 cup bread crumbs
• 1/4 cup olive oil
• 1 large egg
• 1/2 teaspoon garlic salt
• 1 pinch black pepper

PREPARATION

1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
3. Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).

The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

From: https://www.epicurious.com/recipes/member/views/meat-and-spinach-ravioli-filling-577d435d58145bd155a12775

Basic Baked Meatball

Ingredients

• 1lb lean (at least 80%) ground beef
• 1/2 cup Italian-style bread crumbs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1 egg

Steps

1. Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
2. In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
3. Bake uncovered 18 to 22 minutes or until no longer pink in center.

Based on: https://www.bettycrocker.com/recipes/easy-meatballs/2959910f-1b27-438a-9085-d40b1950db20?p=1

Meatballs for Spaghetti

2 lbs lean ground beef
2 eggs
3⁄4 cup dry breadcrumbs
1⁄4 cup fresh parsley, chopped (or 1.3T dried parsley)
1 garlic clove, minced
1⁄2 teaspoon salt
1⁄4 cup parmesan cheese

Put all ingredients together, roll into 1" to 1 /2" meatballs . Bake at 375 for 20min (check for done-ness by cutting one in half); or simmer in spaghetti sauce for 30min.

Crispy Oven Fried Chicken Recipe

Ingredients

• 1 egg
• 1/3 cup milk
• 1 cup all purpose flour
• 4 tablespoons breadcrumbs
• 1 teaspoon baking powder
• 1 tablespoon salt
• 2 teaspoons ground paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 2 pounds skinless boneless chicken breast, cut into strips (I do 3-4 per breast)
• 1/4 cup butter

Instructions

1. Preheat the oven to 410°F (210°C). Place a dark-colored roasting pan (a baking tray works as well) in the oven to heat up.
2. In a medium bowl, whisk together the egg and the milk.
3. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
4. Dip the chicken pieces in the flour, coating evenly and shaking off any extra flour.
5. Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour again, this time coating very well.
6. Take the baking tray out of the oven and melt the butter on it. Place the coated chicken pieces on the tray.
7. Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.

From: http://www.savorynothings.com/crispy-oven-fried-chicken/

Homemade Shake and Bake Mixture

Serving: 9 C

Ingredients:

• 4 cups flour
• 4 cups finely crushed saltine crackers (bread crumbs?)
• ⅓ cup salt (reduce/remove salt)
• 2 Tbsp. sugar
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. pepper
• 4 Tbsp. paprika
• ¼ cup vegetable oil

Salisbury Steak

Servings: 6

    1 (10 1/2 ounce) can campbells French onion soup
    1 1/2 lbs ground beef
    1/2 cup dry breadcrumbs
    1 egg
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper , to taste
    1 tablespoon all-purpose flour
    1/4 cup ketchup
    1 -3 teaspoon Worcestershire sauce , to taste
    1/2 teaspoon mustard powder
    1/4 cup water

Directions:

1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
2. Shape into 6 oval patties.
3. In a large skillet over medium-high heat, brown both sides of patties.
4. Pour off excess fat.
5. In a small bowl, blend flour and remaining soup until smooth.
6. Mix in ketchup, water, Worcestershire sauce and mustard powder.
7. Pour over meat in skillet.
8. Cover, and cook for 20 minutes, stirring occasionally.

From: http://www.food.com/recipe/the-very-best-salisbury-steak-56694

Giada's Mac N Cheese Muffines

• 2 C Bread crumbs
• 1 T Olive oil
• 5 oz Pasta (elbow macaroni, etc)
• 3/4 C Parmesan Cheese
• 3/4 C White Cheddar
• Veggies
• Ground meat (chicken, beef, turkey, etc)

1. Preheat oven to 375deg F.
2. Cover 12  2 1/2 inch muffin cups with nonstick cooking spray
3. Coat each w/2Tbs bread crumbs; set aside
4. In a small skillet heat 1Tbs olive oil on medium high
5. Add 4 oz ground meat and salt & pepper to taste; cook until browned, set aside
6. Cook & drain 5 oz pasta
7. Stir in meat, 3/4 C grated Parmesan cheese and 3/4 C shredded white cheddar
8. Spoon 1/4 C mixture into each muffin cup
9. Top w/veggies
10. Sprinkle 2tsp bread crumbs on each muffin; drizzle w/olive oil
11. bake 15 to 18 min.