Mini Salmon Cakes

MINI SALMON CAKES

Ingredients:

• 2 (14.75 oz.) cans pink salmon
• ½ cup finely chopped yellow onion
• 2 tablespoons chopped fresh
• parsley
• 1 tablespoon lemon zest
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 large eggs, lightly beaten
• ½ cup unsalted matzo meal
• ¾ cup olive oil

Mixed baby salad greens. Drain salmon, remove skin and bones and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. Batter will be wet. Shape salmon mixture into 14 small patties. Cook in hot oil in a large skillet over medium-high heat; 2 to 3 minutes on each side until golden brown and crispy. Drain on paper towel-lined wire rack. Serve immediately over baby salad greens with Lemon Dill Sauce.

Lemon Dill Sauce

½ cup sour cream, ½ cup mayonnaise, 2
tablespoons drained capers, 4 teaspoons chopped fresh dill, 1 ½ teaspoons fresh lemon juice, salt to taste. Place ingredients in a small blender and process until smooth. Season with salt.

Delicious!

Janice Stompro & Dr. Stompro

Peach Buttermilk Pancakes

Peach Buttermilk Pancakes

Ingredients:

• 2 cups Bisquick baking mix
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• 1 ½ cups buttermilk
• 1 large egg
• 1 ½ cups peeled, diced fresh peaches

Combine first 4 ingredients in a large bowl. Add buttermilk and egg, whisking until blended. Gently fold in peaches. Pour batter onto a hot lightly greased griddle or in a skillet. Cook until pancakes are brown and then flip to other side; continuing cooking until brown. Serve with butter and maple syrup.

Yummy!!!

Janice Stompro & Dr. Stompro

French Beans With Turkey Sausage

Ingredients:

• 2 lbs. smoked turkey sausage cut into quartered pieces
• 1 tablespoon vegetable oil
• 1/3 cup minced shallots
• 3 garlic cloves, minced
• 2 cups dried tiny white beans
• 6 cups chicken broth
• 1 tablespoon dried thyme
• 1 teaspoon celery seeds
• Pepper to taste

Sort and wash beans. In a metal skillet, heat oil over medium-high heat. Add sausage and brown. Add shallots and garlic for 1 minute more; stirring constantly. Add about a cup of the chicken broth to the pan to remove all the wonderful bits of browned flavor stuck to the bottom of the pan. Place all ingredients into a Crockpot and cook on high for about 8 hours or until beans are tender. Serves 8 or more.

Janice Stompro & Brett Stompro, MD

Pork Chops With Pepper Jelly Sauce

Ingredients:

• 4 bone-in pork loin chops
• ¾ teaspoon freshly ground pepper
• 3 tablespoons butter, divided
• 3 tablespoons olive oil
• 1 teaspoon flour
• 1 cup chicken broth
• 1 large jalapeño pepper, seeded and minced
• 1/3 cup dry white wine
• 1 teaspoon salt
• ½ cup red pepper jelly
• 2 cups cooked jasmine rice

Sprinkle pork with salt and pepper. Melt 1 tablespoon butter with oil in a 12-inch metal skillet over medium high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150 degrees. Remove from skillet and keep warm. Add flour and jalapeño to skillet. Cook 1-2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced. Add chicken broth; cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 -4 minutes or until thickened. Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and pepper. Return pork to skillet; turn to coat. Serve pork with sauce over rice. Return pork to skillet; turn to coat. Serve pork with sauce over rice.

Janice Stompro & Brett Stompro

Chicken & Broccoli With Creamy Pesto Dressing

Ingredients:

• 1 box of fusilli noodles
• 1 bunch broccoli, cut into flowerettes
• 1 roasted chicken, deboned
• 1 red pepper, diced
• 1 ¼ cups Italian dressing
• ½ cup pesto sauce
• 1 garlic clove, minced
• 1 large tomato, diced

Prepare fusilli as per package instructions. Once pasta is done, add broccoli and red pepper and cook about 3 minutes. Rinse in a colander and cool. Combine the Italian dressing, garlic and the pesto; then mix pasta, tomato, dressing and chicken into a large bowl and mix. Refrigerate for about an hour before serving so that flavors meld. Serves 8.

Janice Stompro & Brett Stompro, MD

Breakfast Berry Pudding

Breakfast Berry Pudding

Ingredients:

• 4 slices of sturdy white bread, like buttermilk bread
• 4 ozs. cream cheese softened, so that it is easily spreadable
• 1 tablespoon granulated sugar and ¼ teaspoon cinnamon combined
• together
• 1 cup fresh berries, like
• strawberry, blueberry, etc.
• ¼ cup brown sugar, divided
• 2 tablespoons butter, melted
• 4 eggs
• 1 cup heavy whipping cream
• 1 teaspoon vanilla

Preheat oven to 350 degrees. Spread each slice of bread with cream cheese and sprinkle with cinnamon sugar mixture. Cube bread and place in bottom of greased 8 x 8 baking dish. Distribute berries evenly over bread. Sprinkle half the brown sugar and all the butter over the cubes. Beat together eggs, cream, and vanilla; pour over cubes. Press down using your fingers to make sure the eggs are evenly distributed throughout. Set pan on a cookie sheet and place in the oven. Add water to the cookie sheet to measure 1 inch deep. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool pudding before cutting into squares. Option: Cut up all the extra strawberries you may have and blend with some sugar and serve over top custard. You may also serve with maple syrup. Serves 6.


Janice Stompro & Dr. Brett Stompro

Banana Praline Overnight French Toast

Banana Praline Overnight French Toast

Ingredients:

Bread

• 1 loaf Challah (21 oz. cut into small pieces)

Banana Praline

• 1 stick butter
• ½ cup packed light brown sugar
• ¼ cup honey
• 4 ripe bananas, sliced

Custard

• 6 eggs
• 2 cups milk
• 4 tablespoons butter, melted
• 1 tablespoon sugar
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg

Nut Topping

• ½ cup chopped pecans
• 2 tablespoons brown sugar,
• 1 teaspoon cinnamon

Butter a 13 x 9 inch baking dish. For banana praline, melt butter, sugar, honey in a small saucepan over low-medium heat; stirring constantly until sugar dissolves. Remove from heat and pour into baking dish. Spread evenly. Make one layer of banana slices in even rows. Add challah bread on top of bananas, evenly. For custard, combine eggs, milk, butter, sugar, vanilla, cinnamon, and nutmeg. Whisk briskly to mix. Pour mixture over challah. Using a spatula, press bread into baking dish. Press a few times until evenly soaked through. Top with pecans and refrigerate over night. Preheat oven to 350 degrees. Sprinkle with cinnamon and sugar. Bake for 45 - 55 minutes until knife inserted in center comes out clean. Serve with maple syrup. You can also serve with your favorite heated jelly with fresh fruit.

Janice Stompro & Brett Stompro