Hi Friends, I’m Nik Sharma and I blog at A Brown Table where I develop recipes that showcase the wonderful flavors of Indian cuisine. My favorite recipes are the ones where I get to showcase ingredients that are commonly used in Indian cooking and infuse them into everyday meals that are tasty yet wholesome and healthy.
Warm summers always remind me of grilling and spending vacations at the beach, so when Better Homes and Gardens asked me to cook and write about their recipes, I figured what could better than a delicious burger (any excuse is a great excuse to fire up the grill!). I picked their easy salmon burger recipe, which seriously guys, no jokes, this is one super EASY and tasty way to prepare salmon. All you need to do is add the ingredients to a food processor, click the “Pulse” button a couple of times, shape and then toss them on to your grill and watch them sizzle!
We eat a lot of seafood at home and salmon is definitely a common item on our menu. So we were eager to try this recipe out from Better Homes and Gardens.
My favorite way to eat these babies, is to grab a salmon patty, throw on some lettuce, add a dollop of mustard, and sandwich it inside a freshly toasted bun.
I kept the entire method of preparation and ingredients the same as listed in the original recipe but I did make a few of my own changes to it.
- Instead of using crackers, I used 1/2 cup oat bran. Not only does oat bran act as a binding agent it also gives a nice texture to the burger. If you have a gluten sensitivity issue, I recommend using oat bran that’s prepared in a gluten-free facility (just in case there’s cross contamination).
- I also added 2 tablespoons chopped red onion, 2 tablespoons of fresh cilantro leaves (but parsley could also be substituted in the same amount), 1 clove (approximately 1 teaspoon) of garlic , 1 small (1 teaspoon) thai chili pepper, 1 teaspoon garam masala, and 1 teaspoon salt to the salmon before processing it in the food processor.
If you’re looking for a no-fuss recipe to prepare a flavorful salmon burger, then this recipe will not disappoint!
Happy Cinco de Mayo. With that, I thought I’d kick start the day with this Huevos Rancheros casserole that I baked up in a cast iron skillet. Of course I did so because I had to split the mixture into two, one like you see below with the spinach add-in, and another exactly as the recipe is written here.
My family is full of picky eaters, so I’m use to being a short order cook. Luckily this recipe is highly adaptable and as you can see I took some liberties with the classic Huevos Rancheros. I usually like mine with some fire roasted tomatoes, chopped fresh tomatoes, tomatillos, green chilies, sour cream, cilantro, lime and for the cheese I will even sometimes swap it out for manchego at times. Let’s just say I like my Huevos Rancheros stacked! This is exactly why you see all the little side dishes of extras.
As I mentioned, this is an adaptable recipe, so start with the recipe here, then add to it with whatever your preference maybe. But as always, please share your riffs, spins and add-ins with the rest of us in the comment section below so we can’t give your version a go.
Hi, it’s Lori Lange from RecipeGirl.com visiting the BHG Delish Dish blog again this week with another breakfast/ brunch recipe for Bacon, Egg and Spinach Muffins. I took a peek at BHG’s original recipe for Bacon and Egg Muffins and decided that they needed some greenery.
I added a handful of chopped fresh spinach to the recipe, and they ended up being a big hit with everyone in my family.
These muffins are flour-based, with a little bit of cornmeal added in too. I love the texture that the cornmeal provides. The interesting part of this recipe is that you don’t add regular eggs to the recipe- you add already scrambled eggs! Isn’t that crazy? It totally works. The cheese is a major bonus too.
This is my trick for making sure that muffins get evenly distributed in muffin tins without making a giant mess. Use a springform ice cream scoop. The amount that ends up inside the scoop is perfect for gently releasing into the muffin tins.
And then there’s the bacon. I hold a strong belief that bacon should be in just about everything. I’m thankful there’s a generous chunk of bacon in these muffins too.
And there they are – all baked and puffed up to perfection. These are a fabulous grab-and-go kind of muffin, and they freeze and defrost wonderfully if you like to prepare make-ahead breakfasts…
…OR you can choose to serve them warm with a nice dose of maple syrup. That’s how my family liked them best.
I followed the BHG recipe for Bacon and Egg Muffins for this recipe, but I mixed in a handful of chopped spinach to the batter before baking.
With Easter just around the corner, I decided it was time to start experimenting with some recipes for the holiday. While classically delicious dishes are always served on holidays, I think it’s also fun to throw in a few new items to tantalize the taste buds.
Deviled eggs are one of my favorite little appetizers, especially this time of year. So when I saw this fun recipe for Ranch Deviled Eggs, I couldn’t resist giving them a try. Using some of the egg whites and Greek yogurt in the filling, also makes these eggs a little easier on the waistline.
Even with these few changes, these guys are packed with flavor thanks to the herbs and a packet of ranch dressing mix in the filling. I also love the fact that this recipe takes into account the extra filling you tend to have when making deviled eggs. As you can see in my pictures, I used some small sweet peppers for my extra filling. You could also try Roma tomatoes sliced in half with the seeds removed.
I kept the original recipe pretty much the same, but with one little tweak.Since I’m one of those weird people who’s not crazy about cilantro I substituted fresh basil. I think the flavor combination works just as nicely.
I also sprinkled chopped basil over the top for garnish. These eggs are the perfect little treat to kick off any springtime meal. You can get the recipe for Ranch Deviled Eggs here.
What’s your favorite spring-inspired dish?
Michael Wurm, Jr. – Inspired by Charm
Whenever I host a brunch party, I love making quiche. It’s a simple way to serve eggs to a crowd and it feels a little special. Plus, it’s easily made ahead and delicious even as it cools.
This BHG Quiche recipe is amazing because it’s so adaptable- you can literally add anything to the egg mixture!
Some filling ideas:
- sliced or grated zucchini squash
- big slices of tomato
- pesto and goat cheese
- caramelized red onions
- sausage and fresh herbs
- scallions (green onions)
The list is endless! And it’s great because you can also just use whatever you have in the fridge. I usually cook the veggies or meat before adding it to the quiche to assure it’s fully cooked when the egg mixture is set. I use a pre-made pie crust, but you could certainly make your own.
For the version above, I added ribbons of yellow zucchini squash to the egg mixture, plus grated jack cheese, and a sprinkling of thyme. I made the ribbons of squash using a potato peeler, running it lengthwise down the squash. You could also use a mandolin. Another idea is to simply add big slices of tomato and grated cheese, like below.
Click here for the recipe. Happy brunching!
Photos and illustration by Erin Gleeson of The Forest Feast, a cookbook and blog inspired by living in a cabin in the woods.
Delish Dish, Let's Party | Tags:
baked, better homes and gardens, Brunch, cheese, easy, eggs, entertaining, healthy, host, onion, Party, quiche, Recipe, scallion, squash, tomato, tomatoes, vegetable, vegetarian
One of the meals I remember eating often growing up was my Mom’s egg salad sandwiches. There’d always be a big tub of egg salad in the fridge which she’d scoop onto two pieces of toasted white bread before cutting in half and serving with a cold glass of milk. The hot, crispy toast was divine with the cold, creamy egg salad.
To help her out I’d often peel the hard-boiled eggs for the salad, which came out perfect every time. In place of an overly hard yolk ringed with green, were bright and creamy yolks that seemed to melt in your mouth.
Since May is National Egg Month I thought I’d teach you her no-fail way to make perfect hard-boiled eggs, every time!
Start with fresh eggs, which make for the tastiest hard boiled eggs, naturally! Place the eggs in a saucepan then cover with cold water by 1″. Place the saucepan over high heat then bring to a boil.
Immediately place a lid on top of the saucepan then remove it from the heat. Set a timer for 12 minutes (9 for medium eggs, or 15 for extra-large eggs) then drain and rinse under cold water.
Eggs are the easiest to peel when they’re still slightly warm, so tap the egg against a flat surface then roll until the center is cracked all the way around. Gently peel back the shell then, voila! You’ve got hard-boiled eggs! Use right away or stash in the fridge to be used later that day.
I incorporated my latest batch of hard boiled eggs in BHG’s Tomato Egg Salad.
This light, low-carb salad is perfect for this time of year when it’s just starting to get hot out, and you’re craving something light and fresh for either lunch or dinner.
Start by chopping 3 hard boiled eggs, then combining with 1/3 seeded chopped cucumber, and 1/4 cup minced red onion in a medium-sized bowl.
The recipe calls for 1/3 cup mayonnaise to be added next, which I substituted with plain Greek yogurt to save on fat and calories, and loved. Finally add 1 Tablespoon Dijon mustard, and 1/2 teaspoon each salt and pepper. FYI: I’d knock the salt down by about half next time!
Mix the egg salad together then scoop into hallowed out tomatoes.
Slice, and enjoy!
(Note: I substituted plain Greek yogurt for the mayonnaise, and would only use 1/4 teaspoon salt next time.)