Salmon & Crab Sushi Bake

 

Tried this viral food trend, and it's fire. All the best parts about sushi without the fuss or cost. You can do this so many different ways (just crab, just salmon, canned or fresh tuna, etc) but this is the way I tried first.

Salmon & Crab Sushi Bake

from Be Fit Snacks

Ingredients:

8 oz. fresh salmon

8 oz. crab stick

3 oz. cream cheese

1/4 cup mayo (ideally Kewpie) plus more for serving

1 Tbs Sriracha plus more for serving

1 cup uncooked rice (or 2-3 cups cooked rice)

2 Tbs rice vinegar

1 package nori wraps

cucumber, sliced small (optional)

avocado, sliced small (optional)

green onion, chopped (just the green parts)

Furikake

salt

pepper

garlic powder

oil

Instructions:

1. Cook rice however you cook your rice. Add vinegar and fluff to combine.

2. Pre-heat oven to 425F. Season salmon with salt, pepper, garlic powder, and a bit of oil. Rub even across top of salmon.

3. Bake salmon for 10-15 minutes depending on thickness. Optional, broil for 2-3 minutes at the end.

4. In a medium bowl, shred the crab sticks. Add the cream cheese, mayo, and Sriracha and stir well to combine. 

5. In an 8"x8" pan, lay down rice and pat flat until even and compressed. Season with Furikake. 

6. Add salmon mixture on top, and spread evenly. 

7. Bake at 400F for 10 minutes. Optional, broil for 2-3 minutes at the end.

8. Top sushi bake with additional Sriracha and mayo, if desired. Sprinkle on green onions.

9. Cut nori wraps into 4th to make squares. To serve, spoon sushi bake into bite-sized portions on a piece of nori. Top with cucumber or avocado if desired.

Beet Galette

My aunt made this for me when I visited her new digs, and it was fantastic! Simple. elegant, and delicious.

Beet Galette

based on Food Network 

Ingredients:

16 oz cooked beets, sliced thin

1.5 tsp fresh thyme, chopped

2 Tbs olive oil, plus more for brushing

1 pie crust

4 oz soft garlic-and-herb cheese (such as Boursin)

1 small onion, thinly sliced 

pinch of salt

pinch of sugar

1 Tbs balsamic vinegar

2 Tbs chopped walnuts

1 tsp finely chopped chives

Instructions:

1. Pre-heat oven to 425F. 

2. Heat 1 Tbs olive oil in small skillet over medium heat. Add onion, pinch of sugar, pinch of salt, and start caramelizing (30-40 minutes). At the end of cooking, add balsamic vinegar and cook for 1 more minute.

3. Pat beets dry. In a medium bowl, combine beets, 1 Tbs olive oil, and thyme.

4. On a pizza pan, unroll pie crust. Spread cheese on pie crust, leaving 1.5 inch boarder.

5. Layer beets on top of cheese. slightly overlapping. Fold crust edges over beets, and brush with olive oil.

6. Bake galette until the edges and bottom of the galette are golden brown, 25 to 30 minutes.

7. Top galette with onions, walnuts, and chives. Cut into quarters and serve.

German Cucumber Salad

Another recipe introduced to me by my aunt! It's so simple but so good. She only uses cucumber, vinegar, sugar, and sour cream. I went with a slightly enhanced version here 

German Cucumber Salad

from Plated Cravings

Ingredients:

2 English cucumbers

1/2 cup sour cream

1 Tbs white vinegar

1 tsp sugar

1 Tbs fresh dill

1 tsp salt

black pepper, to taste

Instructions:

1. With a mandolin, slice cucumbers thinly. Place in a large bowl.

2. In a small bowl, whisk all other ingredients to combine. Pour sour cream mixture over cucumbers and stir to combine.

3. Chill salad 4 hours to overnight before serving.

4. Serve with a slotted spoon.

Sweet Salad Dressing (Simple Vinaigrette)

My aunt gave me this salad dressing recipe. It's so simple but so good!

Sweet Salad Dressing 

Ingredients:

1 (or 2) Tbs. water

1 (or 2) Tbs. sugar

1 Tbs. vinegar

1 Tbs. oil

salt & pepper

Instructions:

1. Combine all ingredients and whisk yo incorporate. 

2. Toss salad with dressing.

Nuevo Latino Shrimp and Grits

My aunt sent me this recipe. and it's absolutely fire. 10/10 will make again. The hardest part is finding the tomatillos, which apparently do NOT come in cans! So I had to cheat a little bit and use a can of salsa verde and a cup of green hatch chilies.

Nuevo Latino Shrimp and Grits

Ingredients:

Shrimp:

3 Tbs olive oil

2 Tbs fresh lemon juice

1/2 jalapeno, trimmed, sliced

1 Tbs chopped fresh oregano

2 cloves garlic, minced

1 Tsp ground annatto seeds (or 2 packets of Sazón Goya)

1/2 Tsp kosher salt

1 lb. jumbo shrimp, peeled and deveined

chopped fresh cilantro for serving

Salsa verde:

1/2 lb. tomatillos (≈5) rinsed, quartered

1/2 bunch cilantro, stems trimmed off

1/2 cup chopped yellow onion

2 medium cloves garlic

1/2 jalapeno, trimmed and sliced

1/4 cup fresh lime juice

kosher salt

1/4 cup olive oil

Grits:

1/2 cup grits, white and stone ground

1 cup manchego, coarsely grated plus more for serving

1/4 cup heavy cream

4 Tbs unsalted butter, chunks

2 small poblanos (or 1 large one), roasted, peeled, seeded, chopped small

Instructions:

1. Marinate the shrimp: whisk oil, lemon juice, oregano, garlic, annatto seeds, jalapeno and salt. Cover and refrigerate 2-4 hours.

2. Make the salsa: put tomatillos, cilantro, onion, garlic, jalapeno, lime juice salt and 2 Tbs water into food processor. Pulse until combined. With machine running, slowly add the oil and blend until combined. If very thick, add up to another 2 Tbs water.

3. Make the grits: Bring 2.5 cups water with 1 Tsp salt to a boil in 3 qt. saucepan. Add grits in a thin stream and cook until the grits start to thicken a bit, about 1 minute. Reduce the heat to low and cook, stirring frequently, adjusting the heat as necessary, and adding more water as needed 1/4 cup at a time, until grits are thick and tender, 40-50 minutes. Stir in the cheese, cream, butter and poblanos. Season to taste with salt, and keep warm.

4. Cook the shrimp: Heat just enough olive oil to coat the bottom of a large skillet over medium heat. Add the shrimp and cook, flipping once until just pink throughout, 4-5 minutes total. Remove immediately and keep warm. 

5. Serve: If grits have thickened, add a little warm water to loosen them. Divide the grits among shallow bowls, and top with 2-3 Tbs of salsa verde and shrimp. Garnish with cilantro and more grated cheese and serve.