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 Friday! Today’s round-up is inspired by my weekend plans. I’m heading home to celebrate my grandparents’ sixtieth wedding anniversary! That’s right, 6-0. My love for food and good recipes really began with my family’s trips to Grandma Daisy and Grandpa Lenny’s house. My grandma is an incredible cook and my grandpa is an incredible taste-tester.
Every time my sisters and I slept over at Grandma’s she always made a delicious breakfast. In honor of National Donut Day, I thought I’d share these yummy Chocolate Glazed Baked Donuts recipe from Roxana’s Home Baking. They’re soft, fluffy and cake-like! Can’t beat it!
I’m sure I’ve mentioned this on the blog before, but I am a HUGE grilled cheese fan. Majorly. And my Grandma knows that, so every time I go over she’s giving me recipe clips for new grilled cheese recipes. This time I get to send her a new recipe with Foodie Crush‘s Buffalo Chicken Grilled Cheese!
Grandma and Grandpa’s house is always the gathering place when the whole family is in town. One of our Christmas traditions is to eat ham sandwiches while we’re unwrapping presents on Christmas night. I’m thinking this delicious Slow Cooker Italian Beef Sandwiches recipe could become a new tradition! Thanks Taste and Tell for the idea!
Happy Anniversary Grandma and Grandpa!
Grace Wenzel, Social Media Editorial Assistant
Hello! I’m Jennifer Farley, the creator of Savory Simple, and I’m happy to be guest posting for Better Homes and Gardens. My blog focuses on quality ingredients, bold flavors and recipes with a gourmet twist. I recently shared a recipe for grapefruit pie that was very well received so I’ve decided to keep going with that theme. For today’s post I’ve created grapefruit bars by adapting this Better Homes and Gardens recipe for strawberry-lemon bars. You’re going to love them.
I absolutely adore grapefruit. I can’t say I’ve ever tried a citrus fruit that I didn’t love, but to me there’s something especially wonderful and unique about grapefruit. I love assertive flavors and grapefruit packs an extra level of sweetness that’s counterbalanced by just the right amount of bitterness. But for some reason it’s not used nearly as often in recipes as lemons, limes and oranges. I’m here to change that!
These grapefruit bars are incredibly easy to make. The bottom crust layer is a rich, flaky shortbread. The top layer is delicate and sweet with just the right amount of grapefruit flavor.
I made several changes to the strawberry-lemon bars recipe:
- I added a pinch of salt to the crust layer. Simply add it in while stirring together the flour and powdered sugar.
- I replaced the 2 teaspoons of finely shredded lemon peel with 2 teaspoons of finely shredded grapefruit peel.
- I replaced the 3 tablespoons of lemon juice with 1/4 cup of fresh-squeezed grapefruit juice.
- I added 1/2 teaspoon of lemon juice along with the grapefruit juice since grapefruits are slightly sweeter and less acidic.
- To balance the additional juice, I added 1 additional tablespoon of all-purpose flour for a total of 3 tablespoons.
- I omitted the baking soda.
- I omitted step 3 and all of it’s corresponding ingredients (strawberry jelly, lemon juice, strawberries) entirely.
- In place of the strawberry topping, I added a light dusting of powdered sugar.
If you love grapefruit as much as I do, you’re going to love my version of grapefruit bars based off Better Homes and Gardens’ Strawberry-Lemon Bars. Enjoy!
Aloha! My name is Shanna and I am the cook and baker, food stylist and photographer of the blog, Pineapple and Coconut . My awesome husband is my number 1 taste tester and dishwasher, and my two young daughters eat all of what I make! That is a win in my book. My focus for my recipes is fresh whole ingredients, always organic, non-gmo and locally sourced when possible and of course I love adding in tropical flavors as often as possible since I adore all things Hawaiian and tropical. Living in Las Vegas makes for finding 100% local tricky sometimes, but we have some amazing farmers markets and food co-ops and even our own little backyard container garden. I also believe in life is too short not to eat dessert, so I make sure all my desserts have the highest quality ingredients I can get. I like to eat and make food that looks and tastes amazing.
I was thrilled when Better Homes and Gardens invited me to make a recipe for them for their Delish Dish blog. I sat down at my computer and surfed their recipe page looking for the perfect dish to make. With it almost summer, ( yay my favorite season) barbecues and grills are coming out from their winter hiding spots and are gearing up for a long summer BBQ season, I knew I wanted to make a delicious summer BBQ recipe. I saw this Jerk Chicken and Slaw recipe and I knew that was what I wanted to make. But I wanted to make a few changes. I am a huge fan of BBQ chicken drumsticks, they are such a great summer BBQ food, kids love them because they can hold on to them and not have to worry about using a fork to eat ( something my kids always forget to do anyway) and the possibilities are endless with flavor combinations with them. They also go amazing with a variety of side dishes.
I started out with the drumsticks rinsed and patted dry and then seasoned well with this amazing organic Jamaican Jerk Spice I have. I have a funny story about Jamaican Jerk Spice…
When my husband and I were first dating, we lived in Vail, Colorado. We would venture over to Breckenridge, CO now and then to eat out at some of the awesome restaurants there. There was one place in particular that we tried on one of our very first dates, Rasta Pasta, that left a very lasting impression on us, and our mouths. They had all these amazing Carribbean and Jamaican inspired pasta dishes, one was with Jamaican Jerk chicken, another with bananas and pineapple, there was a dish called “Spicy Jammin” and a “Chicken Montego Bay”. Lots of fun dishes. Since my husband and I like heat and spicy foods we ordered our pasta dishes HOT. And let me tell you this, we thought the waiter made a mistake by leaving the entire pitcher of water on our table instead of just pouring two glasses and taking it to full other patron’s glasses. Oh no. He left it there on purpose.
Those pasta dishes were quite possible the spiciest food we have ever eaten. Even to this day almost 10 years later, we still talk about how we drank 2 pitchers of water and our mouths were still on fire. It was years until I ate Jamaican Jerk spice again. And that time I asked for way less spice, which was a wise decision. I love the flavor of Jamaican jerk spice so when I saw this recipe I knew I wanted to make it, but make it so I didn’t need 2 pitchers of water to go with it.
The original recipe for this Jerk Chicken and Slaw called for chicken breasts and cooked either on a skillet or grill pan. I decided to marinate the chicken drumsticks overnight and grill. A few steps I did differently were:
- 3lbs of organic chicken drumsticks marinated with 2 Tbsp Jamaican Jerk Spice, 1 tsp sea salt, 1/2 tsp fresh ground black pepper, 1/4 c light brown sugar, 2 Tbsp EACH cider vinegar and white wine vinegar. Marinate in a baggie in the refrigerator 6 hours up to overnight.
- Preheat a grill to 450 Deg F. I placed the drumsticks on a baking sheet and sprinkled with another tablespoon of the spice ( obviously use more or less depending on how spicy you want it) and more salt and pepper. Place on the grill and I flip eer 5-7 min until a meat thermometer inserted into the thickest part of the drumsticks is 185 Deg F. About 20-25 min depending on the thickness of the chicken.
- Once the chicken drumsticks are fully cooked, let rest for 10 min before serving.
This slaw is a perfect side dish to go with the spicy jerk chicken drumsticks. Its cool, sweet, crunchy and tangy. The original slaw recipe from the Jerk Chicken and Slaw, called for just pineapple, baby bok choy ( another fave of mine) red cabbage and cider vinegar. I decided since the chicken drumsticks had the cider vinegar in the marinade that I wanted to go a slightly different route with the slaw. I used half pineapple balsamic and half white balsamic vinegars in place and I also added in julienned mango and cilantro. I made this an hour before I grilled the drumsticks so it had a chance for all the flavors to come together. I also made a side of sticky rice to finish off the meal.
Either way that you prepare this recipe, the original way for the Jerk Chicken and Slaw, or my adapted version which I am calling Jamaican Jerk Chicken Drumsticks with Pineapple Mango Slaw, you will have a 100% guaranteed amazing meal. Perfect to eat out on the back deck or patio or to bring to a BBQ potluck! Aloha!
Hi again Delish Dish readers, it’s Heather from Sprinkle Bakes bringing you the final post for “Month of Cakes”. I can’t believe this month has gone by so fast. Time flies when you’re having fun, eh?
Summertime is rolling in, and that means we’ll all be looking for ways to cool down. This ice cream bombe is a dessert that’s hot weather-ready. All you need to do is print this recipe and grab a stainless steel 2 quart bowl to get started.
We’re not changing much more than the shape of this cake and instead of pecans on top, we’re using roasted, salted almonds. I gave this cake a dome (or bombe) shape by placing the filling in a 2 quart stainless steel bowl and freezing it solid. After the filling is frozen, top it with the hot fudge-coffee sauce and then pour on the cookie crumb crust. Pat the crust on firmly and freeze again. When you’re ready to unmold this beauty, turn it upside down on a serving plate or cake stand. Place a wet, warm dish towel on top to help the ice cream dome release from the bowl.
The decadent caramel topping goes on next, along with salted almonds and grated chocolate. Chocolate shavings are so easy to make, all you need is a vegetable peeler and a bar of room temperature chocolate. Run the vegetable peeler along the edge of the chocolate bar and allow the shavings to fall onto a plate. Store the plate in the refrigerator until you’re ready to use the shavings on the cake.
I added a little more caramel than the 1/3 cup called for in the recipe (more like 2/3 cup!) but feel free to adjust the amount to your liking.
There are countless ways you can vary the ice cream portion by adding your choice of candy bar pieces, nuts, or change up the ice cream flavor if you’re not a coffee fan. Find the recipe here and go a little crazy!
Happy Spring from the Better Homes and Gardens offices! Everyone here is thrilled to finally see flowers blooming in our test gardens and feel like we can finally shed our winter coats. I’m sharing some of my favorite springtime recipes from our community of bloggers this week. Give them a try and let me know what you think!
Grace Wenzel, Social Media Editorial Assistant