Ashley’s Blog

1 can (16 ounces) salmon

1 small onion, finely grated

2 tablespoons minced fresh parsley

ground black pepper, to taste

2 large eggs, well beaten

1 to 1 1/2 cups fine dry bread crumbs

3 tablespoons butter

Pour can of salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible!!). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon mix. Add enough bread crumbs, about 1/2 to 3/4 cup, to make mix thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side. Serves 6.

This was a quick and easy recipe!

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5-6 lb chicken

Salt

Pepper

1 Large Bunch of Thyme

1 Lemon, halved

1 Head of Garlic, cut in half and peeled

2 Tablespoons butter

1 onion, thickly sliced

1 cup chicken broth

2 tablespoons all purpose flour

Preheat oven to 425 degrees. Remove chicken giblets and reserve for gravy. Rinse chicken thoroughly inside and out. Place in roasting pan. Liberally salt and pepper inside of chicken. Stuff cavity with thyme, lemon, and garlic. Brush outside with melted butter, salt and pepper. Tie legs together with kitchen string and tuck wing tips under body. Roast 1 1/2 hours, remove from oven when clear juices run when chicken is cut open between leg and thigh. Cover with aluminum foil while making gravy. Use 2 tablespoons of fat from cooked chicken for gravy. Heat flour, broth, and gravy in sauce pan. Saute giblets with onion in separate pan, then combine with gravy mixture in saucepan when done.

I liked this chicken a lot, it was very tasty!

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It’s come to my attention that I do not update this regularly. I plan to start updating this frequently. So yay. Stay tuned for more yummy recipes!

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3 lbs filet of beef, trimmed.

salt

pepper

3-4 tablespoons olive oil

1/4 lb bacon, diced

2 garlic cloves, minced

1 1/2 cups dry red wine

2 cups beef stock

1 tablespoon tomato paste

1 sprig of fresh thyme, diced

1/2 lb pearl onions, peeled

8-10 mini carrots

3 tablespoons butter

2 tablespoons flour

1/2 mushrooms, sliced

Cut beef into slices and saute in large pan on med-high heat in 2-3 tablespoons oil until browned on outside and rare on inside (2-3 minutes per side). Set beef aside. Saute bacon in same pan on med-low heat until browned and crisp. Set aside bacon and drain all but 2 tablespoons of fat. Add garlic and cook for 30 seconds. Deglaze the pan with red wine and cook on high heat for one minute, scraping the bottom of pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to boil and cook uncovered for 10 minutes on medium-high heat. Strain sauce and return to pan. Add onions and carrots, simmer for 20-30 minutes, until sauce is reduced and veggies are cooked. Mash 2 tablespoons butter and flour into paste, whisk gently into sauce. Simmer for 2 minutes. Saute mushrooms in 1 tablespoons butter and 1 tablespoon oil in separate pan for 10 minutes. Add beef, mushrooms, and bacon to big pan of sauce. Cover and reheat gently 5-10 minutes.

I thought this recipe was tasty, though next time I will use reduced salt beef stock. Also, I made the mistake of not reducing the heat once I added the veggies and the sauce reduced quite quickly so I had to add water, which however did not reduce the taste. With this meal I made risotto with red bell peppers and Ian made Cheesy Garlic Biscuits.

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2 cups all purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 cup sugar

2 cups grated carrots

1 large green apple, finely chopped
1/2 cup raisins

1/2 cup sliced almonds

1/2 cup flaked coconut

3 eggs, slightly beaten

2/3 cup vegetable oil

2 teaspoons vanilla extract

Combine first 5 ingredients in a large bowl. Stir in carrots, apple, raisins, almond, and coconut.  Make a well in the center of the bowl. Combine remaining ingredients in medium bowl, add to the well in large bowl. Stir until moistened. Pour into greased muffin pans. Cook at 350 degrees for 20 minutes.

My thoughts: These muffins are VERY good. My mom makes them around Christmas each year and I finally got the recipe from her. I highly suggest them!

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This picture was taken in downtown Spartanburg. I used the camera on my phone

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2 lbs Velvetta Cheese

1 (12 oz) can of evaporated milk

2 lbs sausage (browned, well drained and crumbled)

1 jar pimentos, drained

Heat Cheese and milk on low on crock pot or slow cooker until cheese is melted. Stir in crumbled sausage. Add pimento. Stir to mix well.

My thoughts: This recipe is similar to what my aunt Deb makes. However, I believe she makes her’s in the oven and there are a few different ingredients. It does not taste the same as her’s, but is overall pretty tasty. This recipe makes quite a bit, I will probably size it down if I make it again. Overall thoughts: good!

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So I have finally thought of a topic to mainly use my blog for. I have a ton of recipes and my boyfriend and I are always trying out new recipes. I think I will use this blog mainly to dicuss what I have tried and how it was to either inform (or warn, haha) others. Now, once I get some time to do this, I will begin!!

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Here it is: a brand new blog!  There isn’t much here, yet, but feel free to check it out and leave comments.  More to come…

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