This is the reporting of 2 Dinners and a Lunch, aka 1 Blech and 2 Yums.
Two days ago C made dinner: Homemade Salmon burgers served with Parmesan & Garlic Tater Tots. The Salmon Burgers were a fail…not sure why (Recipe from EveryDay Food). There weren’t even any substitutions! *shrugging shoulders*. The Tater Tots were inspired from something I saw on the Cooking Channel. I looked up a recipe and even though the BAG said to cook the tots at 450, I told C to follow the RECIPE and bake them at 400. Fail. Not crispy. Who wants limp tots?? *blech*
Today I made Grown-up Cheese Toast for lunch. I make a baby version quite a lot. I make toast, cover with cheese, and re-toast it. Simplicity in and of itself. Babies gobble it up. Today I wanted a fast, simple, light lunch and grabbed the end of a baguette we had laying around. I split it open, slathered both sides with a Tablespoon of Mayo, and a T of my father’s homemade horseradish on top of that, then layered in beautiful slices of Raclette – a terrific melting cheese. I popped everything into the toaster and – oh my! It was a beautiful thing. *yum*
I thought I’d be making fish tacos for dinner tonight…looked up like a gazillion recipes and everything. When I got home today, I was wiped out from this ongoing cough-fest I’ve been having. C stepped up to the plate and decided to make dinner tonight. *sigh* He’s so great!
We had Dijon-Crusted Tilapia with CRISPY Parmesan-Garlic Tater Tots. It was wonderful! The recipe is from Food.com and SOOOO GOOOD! We threw the leftover Tater Tots on a 2nd baking sheet and they got totally crispety yummy alongside the fish. These recipes are totally keepers! All four of us agreed. Well, mostly. R refused to try the fish. J happily gobbled everything. *yum #2*
Salmon Burgers from Everyday Food Magazine
5 Hamburger Buns
1 Skinless Salmon Fillet, cut into 1″ cubes *I missed the skinless part and had to cut off the skin when we get home. If you have to do this to – PLEASE make sure your knife is super sharp.
3 Tablespoons Fresh Ginger, peeled & minced
1 TablespoonDijon Mustard
1/3 cup Fresh Chives, minced
2 Tablespoons Olive Oil
1- In food processor, pulse 1 bun until course crumbs form, transfer to a plate.
2- Pulse salmon in processor until coarsely chopped, NOT pureed.
3- Transfer to a bowl and add 1/3C of the newly created breadcrumbs. Then add the ginger, mustard, chives, 1t salt & 1/4t pepper. Stir.
4- Form into 4 patties and coat with remaining breadcrumbs – WAIT! THAT’S IT! We didn’t do this step! Our extra breadcrumbs are in a baggie in the fridge awaiting another recipe. We BOTH totally missed reading this step. Crap. THAT’s probably why we weren’t blown away by this recipe….Aaaaaah. Ok. Learn from our mistakes.
5- Heat the oil in a large nonstick skillet over Med Heat and add the patties. Cook them until they are golden brown on the outside and opaque throughout, about 4 min/side. Drain on a paper-towel lined plate. Serve on remaining buns and top with whatever you have on hand. *grin*
Garlic-Parmesan Tater Tots from Guy Fieri
1 Bag Frozen Tater Tots
1/4 cup Olive Oil
1 1/2 Tablespoons Crushed Garlic
1- Preheat the oven to 400°. **We did this. I’d recommend you doo as the bag suggests and bake at 450 instead.
2- Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.
**Please note that lots of reviewers suggested tossing the tots with the garlic BEFORE baking so you’re not eating raw garlic. We did this too as we are not vampires.
3- Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately.
Grown-Up Cheese Toast By Me
Printable Recipe HERE
1/3 Baguette, or other crusty bread
1 Tablespoon Mayo
1 Tablespoon Horseradish
A good hunk of Raclette or other melty cheese, sliced very thin
1- Slice open Baguette
2- Slather 1/2 a T of mayo on each side of the bread, top that with 1/2 a T of horseradish per side
3- Top with a thin layer or sliced Raclette
4- Pop into the toaster and wait for the magic to happen. MmmmmMmmmm.
Dijon-Crusted Tilapia By Mika G. at Food.com
3 Tablespoons reduced-fat mayonnaise **We used plain ol’ fatty mayo.
2 Tablespoons parmesan cheese, shredded, divided
1 Tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon horseradish
4 tilapia fillets **We used 1 lb of Tilapia = 3 fillets.
1/4 cup dry breadcrumbs
2 teaspoons butter, melted
1- In a small bowl, combine the mayonnaise, 1 tablespoon parmesan cheese, lemon juice, mustard and horseradish.
2- Place fillets on a baking sheet coated with nonstick cooking spray. Spread mayonnaise mixture evenly over the fillets.
3- In a small bowl, combine the bread crumbs, butter and remaining parmesan cheese; sprinkle over fillets.
4- Bake at 425 degrees for 13-18 minutes or until fish flakes easily with a fork.