Saturday, July 3, 2021

Mini Mushroom Burger Bites

 This week we're featuring Mushrooms for Sunday Funday.   And I decided to go for something I remembered sampling at the Cowichan Exhibition over many years ago.   So long ago, I'm not admitting how many years. 

I'd tried a sample of a mushroom burger at a stand promoting a vegetarian lifestyle and fell in love.  So, I decided to have some fun for today's event.

I probably buy and consume a pound or more of fresh button mushrooms every week.  I love mushrooms, and stick mostly with the white or button mushrooms, although if I can find baby portobello's I'll certainly grab them.  Our little town doesn't have a lot of choices, mushroom wise.  But that's OK, cause these little mushroom burger bites work so well with just plain old white button mushrooms. 

I also cooked and added some mung bean to the basic recipe, I was trying to amp up the protein level a bit.  

I ate some with just mango chutney on top, 

Mushroom Burger
And some with Mango and Thai Green Curry Paste.  I liked the one with the Green Curry Paste the best. 

Mushroom Burger


Check out some more fun recipes from some fellow bloggers. 



Mini Mushroom Burger Bites

Mini Mushroom Burger Bites

Yield: 12-16 appetizer size patties or 6 meal size patties
Author: Sid's Sea Palm Cooking -
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min
These are rich and full of mushroom flavor and are great paired with Green Thai Chile paste and Mango chutney.

Ingredients

  • 1/2 cup mung beans, cooked in enough water to cover
  • 8 oz. chopped fresh mushrooms
  • 1/4 small onion (think tennis ball size)
  • 1/2 cup panko bread crumbs
  • 2 eggs
  • 2 oz. sliced mushrooms, sauteed in butter, chopped
  • Ghee for frying.
  • Buns
  • Thai Green Curry Paste
  • Mango Chutney
  • Butter Lettuce

Instructions

  1. Cook the mung beans til tender, about 25 minutes, set aside.
  2. Chop the mushrooms up, then process them along with the onion and cooked mung beans in a food processor til well mixed.
  3. Add the eggs and bread crumbs and mix together, let sit while you saute the remaining mushrooms.
  4. Saute the remaining mushrooms, and chop them up, and stir into the mushroom mixture. 
  5. Melt the ghee over medium heat and spoon some of the mushroom mixture into a round form or make a patty.
  6. Fry til golden brown on the outside, and serve on a toasted bun with some butter lettuce (if desired), and top with some Green Thai Curry Paste and some Mango chutney. 

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Friday, June 25, 2021

New Monthly Post

 I've been trying to figure out how to say this, so I'll just say it plainly. 

I'm a widow, a brand new widow, and I've gone from cooking for two people and friends to mostly cooking for one, myself. 

For the first time in many years, I'll get to cook meals that cater to my taste, and not my husband's taste.

He was as he put it, 'not very adventuresome' when it came to trying different foods.   And I cooked mostly for him. 

We had Taco's every single Tuesday, and he would happily eat that, every single week.  I rarely ate the same kind of taco's as him.  I like a lot of variety, so I'd make various kinds of Taco's, from Margarita Shrimp Taco's

Margarita Shrimp Tacos

to Grilled Fish Tacos with Mango Salsa 
Grilled Fish Tacos

and my latest fun taco, which is a baked taco, and was totally delish as well, Tacos de Jocoqui.  I also made some Slow Cooker Carnita's, most of which is currently residing, or resting if you will, in the freezer.  In single serving bags.

So where am I going with this?  

It's simple.  I'll be redoing some of my recipes to make them into single meals, as well as some that you can basically freeze and take out when you just want a good meal, and don't want to eat a commercial frozen dinner. 

I love cooking, but honestly, some nights I'd just like to grab something out of the freezer and heat it up. Easy peasy.

I plan on posting these 'Meal Makeovers' around the first of every month.  If I'm making a redo, I'll include the original recipe, and if it's a new one, I'll of course tell you how to make it for a family. 

Do expect more seafood recipes, along with more Danish recipes as well. 

Happy cooking, my philosophy is simple, If I can't have fun in the kitchen, I don't want to play.  


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Sunday, May 30, 2021

Slow Cooker Carnitas

 I made a big batch of Carnitas the other day, and decided to go ahead and update an older post.  And just share pictures of this porky goodness.

Carnitas Tacos

Carnita's are a personal favorite of mine and I love ordering them in Mexican restaurants so I can compare them with mine, and maybe pick up a few new ideas.

My understanding about how Carnitas are made traditionally come from an old article I read many years ago.  And I've tried making them the traditional way and OMG they are delicious, however, sometimes you don't have either the time or inclination to stand over a pot simmering away on top of the stove, stirring them occasionally.  Here's how I remember the 'traditional' method:  Cut the pork butt into small 1" pieces, and simmering with a little water, orange juice until the water evaporates, usually takes about 2 hours.  As the pork cooks, the fat renders out, and the pork actually 'fries' a little in it.  Continue to cook over low heat until the pork is browned and crispy.  Serve in warmed tortillas with chopped onion, cilantro and queso fresca. 

And they are delicious.  However, I don't always want to do them that way.  And I've found that the broiler on my oven, works great when it comes to browning and crisping up the pork. 

 I used my crock pot or slow cooker if you like and cooked a whole pork butt (which is actually the shoulder), in a little water and orange juice.  I also added a couple of bay leaves, Cumin, Oregano, some onion and jalapeno. Not too traditional but it tastes good. 

One thing to remember is that the orange juice also works as a weak meat tenderizer.  So you don't need to cook it as long as you might think.  Also the little bit of sugar in the orange juice also helps the caramelization or browning of the meat.  

I also like to eat them either on a flour tortilla with my own refried beans and lots of toppings, including my own home made Créme Fräiche..  I also like them tucked into a crisp corn tortilla.   They're good just by themselves, on a plate.  I'm not fussy, anyway you like them, is good for me.

Carnitas Tacos


 What can I say, pork is good food, at least for this omnivore.

 


Slow Cooker Carnitas

Slow Cooker Carnitas

Yield: 6 + servings
Author: Sid's Sea Palm Cooking -
Prep time: 10 MinCook time: 3 Hourinactive time: 1 HourTotal time: 4 H & 10 M
These Carnitas are better than the restaurant, easy to make and delicious to eat as well.

Ingredients

  • 3# Pork Butt
  • 1 cup chicken stock- homemade works great here.
  • 1/2 cup orange juice
  • 1 onion
  • 1 jalapeno
  • 2 bay leaves
  • 5 sprigs fresh oregano
  • 1 teaspoon Cumin (more to taste)

Instructions

  1. Place all ingredients into slow cooker, set on high for 2 hours.  Remove the meat, cut into smaller pieces and return to pot and let cook 1-2 more hours on low. 
  2. Remove from heat, drain, reserving the cooking juices. 
  3. Break the meat up a little, and spread it on a single layer on a rimmed baking pan and place under broiler until it browns and crisps up.
  4. Serve on a tortilla with fresh tomatoes and grilled onion slices, top with some queso fresca if desired or just a sprinkle of Monterey Jack cheese. 

Nutrition Facts

Calories

63.97

Fat (grams)

3.29

Sat. Fat (grams)

1.13

Carbs (grams)

3.93

Fiber (grams)

0.19

Net carbs

3.74

Sugar (grams)

2.38

Protein (grams)

4.53

Sodium (milligrams)

67.55

Cholesterol (grams)

13.38

Estimate only

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Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking
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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2021, with all rights reserved thereof.

Check out my cookbooks on Amazon.  You can also email me at Sidsseapalmcooking@gmail.com if you'd like an autographed copy of any of the books.   

All are available as paperbacks or as a downloadable e-book.  

All the ebooks are currently on sale.
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes

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Saturday, May 29, 2021

Egg Salad with Shrimp

 This dish came about when I cooked some fresh eggs and could not get the shells off them, without tearing the whites apart. My original concept was Deviled Eggs topped with Shrimp.

Egg Salad with Shrimp

So I made an egg salad, and added the cooked shrimp to the eggs, and went from there.  I served it alongside some of my home made bread which I toasted and a garlic aoli.  I'll share that recipe soon. 

Egg Salad with Shrimp and toast


 I brought this to the 20th anniversary of a group called NPA.  These ladies, and I include myself, have met every Friday for 20 years. It's a loosely knit group, we women come and go.    Some women have come almost every single Friday, some, like myself have come occasionally. And men are not allowed.  We've celebrated marriages, divorces, mourned with each other, been a support group when needed.  

Everything a group should be. 

 Egg Salad with Shrimp


Egg Salad with Shrimp

Yield: 12 + servings as an appetizer or 3-4 sandwiches.
Author: Sid's Sea Palm Cooking -
Prep time: 5 MinCook time: 10 Mininactive time: -5 HourTotal time: -5 H & 15 M
This is a fun take on regular egg salad. Goes great as an appetizer or a sandwich.

Ingredients

  • 6 Hard Cooked Eggs
  • 12 shrimp - poached - with Lemon Juice and 1 tsp. Old Bay seasoning
  • 3-4 tablespoon mayonnaise
  • 1-2 teaspoons yellow mustard
  • 1/2-1 tsp Old Bay Seasoning
  • Dill for decorations
  • Old Bay seasoning for topping

Instructions

  1. Hard cook the eggs, peel, and then pulse them in a food chopper. 
  2. Poach the shrimp, let cool and then roughly chop them, reserving 1- 2 shrimp for decorations.
  3. Mix the eggs with the mayonnaise and mustard  until just moistened.  You may not need all the mayo and mustard.   Add the Old Bay Seasoning, 1/2 teaspoon at a time and taste.  You can add more or less, depending on what you like.
  4. Fold in the chopped shrimp to the egg mixture and taste for seasoning.  Place in fridge for an hour or two before serving.
  5. When ready to serve, sprinkle a little Old Bay Seasoning on top, and add the reserved shrimp and dill to serve. 
  6. Serve with either toast, crackers or some other bread.

Nutrition Facts

Calories

69.92

Fat (grams)

5.52

Sat. Fat (grams)

1.28

Carbs (grams)

0.40

Fiber (grams)

0.05

Net carbs

0.35

Sugar (grams)

0.13

Protein (grams)

4.36

Sodium (milligrams)

205.08

Cholesterol (grams)

105.24

Estimate only

Did you make this recipe?
Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking
Created using The Recipes Generator

  

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2021, with all rights reserved thereof.

Check out my cookbooks on Amazon.  You can also email me at Sidsseapalmcooking@gmail.com if you'd like an autographed copy of any of the books.   

All are available as paperbacks or as a downloadable e-book.  

All the ebooks are currently on sale.
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes

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Friday, May 21, 2021

Shrimp Salat on Toast Points

I was so excited when I saw the theme for this month's Fish Friday Foodies.  

I was going to bust out my Danish side, and make Shrimp Salat i Tartelleter. 

So much for planning ahead.  I decided at the last minute, to not make any tartelleter shells, cause I was trying to cut back on my carbs.  So what did I do? I grabbed some home made bread out of the freezer and made toast points instead.   

And life was delicious. I love being able to go out to my very small garden and picking fresh dill and chives.    I also have to mention, the lemon was also from my garden.  

I even caught the shrimp.  

Granted I had to grab a bag from the freezer of wild caught shrimp from the Gulf of Mexico, and then toss it in the air so I could say, with an almost straight face, I even caught the shrimp.  WINK!!!

Shrimp Salad with Toast Points

 Here's a few pictures of the process.  Poaching the shrimp.  Those little green flecks are from the dill and chives that were chopped by the same knife that cut the lemon. 


Poaching Shrimp

after poaching and mixing

Shrimp Salad

adding the asparagus

Shrimp Salad

Served with Toast Points

Shrimp Salad





 


 


Shrimp Salad

Shrimp Salad

Yield: 4 for lunch, 12 for appetizers
Author: Sid's Sea Palm Cooking -
Prep time: 5 MinCook time: 3 MinTotal time: 8 Min
This is a perfect light lunch or appetizer for the hot summer months.

Ingredients

  • 8-12 oz. cooked salad size shrimp -  60 ct.
  • 1/4 cup Créme Fräiche. - I used my own homemade here.
  • 1/4 cup jarred Asparagus, drained and cut into thirds.
  • 1 teaspoon lemon juice + 1/4 lemon for poaching shrimp
  • 1/2 tsp. finely minced fresh dill
  • 1/2 tsp. finely minced fresh chives
  • dash of curry powder -hot or mild
  • Dill for decoration
  • Toast Points - thinly sliced bread, toasted and cut into triangles

Instructions

  1. If poaching shrimp, add 1/4 lemon cut into pieces and add to poaching water.   Poach the shrimp until just cooked, remove from water and cool down in an ice bath.
  2. If using larger shrimp, just chop them up a little.
  3. Mix the creme fraiche with the lemon juice, dill, chives and curry powder.  
  4. Fold the shrimp into the creme fraiche mixture.  Then add the asparagus, folding it into the shrimp mixture, very carefully as the asparagus is very fragile.
  5. Serve on and with buttered toast points. 

Note: You can use fresh asparagus in this recipe and to make it a little more 'Danish' use white asparagus. 

This is also perfect for the small Icelandic or Greenland shrimp.  They actually add a lot more flavor. IMO. 

Did you make this recipe?
Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking
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Fish Friday Foodies

 

 

Fish Friday Foodies

~Seafood in Salad~

Are you a food blogger who would like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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