Here in Florida the first crops of corn on the cob are available. Love me some fresh corn! Here’s how I cook it:
Place whole ear of corn in microwave oven.
Microwave 4 minutes per ear
Carefully remove cooked ear of corn.
Slice off husks at beginning of corn cob.
Shake corn cob until it evacuates its husks.
Perfectly cooked corn emerges clean of all silk and husks!
Filed under Healthful Eating
Have you ever eaten at Sid’s Diner in El Reno, Oklahoma? It’s part of historic Route 66 and famous for introducing the fried onion burger back in the 1920s. I’ll admit I haven’t because every time we get to El Reno, we have the bison burger. Love bison burgers! But my curiosity for the fried onion burger grew when my friend Chef Gary Straka made some for a cooking demo for the 360 Cookware skillet. He loves the onion burger, and so did his audience. So today I made fried onion burgers for lunch. Here’s how:
Finely chop Vidalia onion
Press onion into the meat
Grill onion side over medium-low heat
Carefully turn burgers and increase heat.
Serve on a toasted whole wheat bun.
Oklahoma Burger with a Georgia Twist
Serves 2
Ingredients:
- 1/2 pound lean ground beef
- 1/2 Vidalia onion
- salt and pepper
- cooking spray
Directions:
- Preheat griddle or skillet over medium-low heat. Spray with nonstick cooking spray.
- Divide the beef in two equal portions and form thin patties.
- Thinly chop the onion.
- Salt and pepper one side of the patties. Press the onions into the meat.
- Carefully place each patty, onion side down, on the preheated griddle. Salt and pepper the second side of each patty.
- Cook for 7 or 8 minutes over medium-low heat. You want the onions to caramelize, not brown.
- Carefully turn each patty (you may need a second spatula as a “helper”) and increase the heat to medium.
- Cook burgers just until done, about 3 minutes or until juices run clear. Do not overcook.
- Serve on your favorite bun (we like whole wheat potato rolls).
If Vidalia onions aren’t available, substitute any sweet onion.
Filed under Burgers, cooking, Healthful Eating, Recipes, whole wheat
Stuck for a hasty, tasty, and healthful entree? My standby is salmon croquettes. I keep a couple of cans of premium wild Alaskan pink salmon in my pantry. Similar to crab cakes, croquettes are nutritious and also a good way to stretch your grocery dollars.
I learned to make salmon croquettes when I was 18. My recipe and method has changed little through the years. Here it is:
Salmon Croquettes
Serves Three
Ingredients:
- 1 14.75 oz. can salmon
- 8-10 saltines, crushed
- 1 Tbsp. finely chopped onion
- 1 Tbsp. finely chopped sweet pepper
- 1 egg, beaten
- nonstick cooking spray
Directions:
- Drain canned salmon of liquid. Bones are optional–leave them in or remove them. (I usually pull them out and eat them before I cook).
- Combine drained salmon, crushed saltines, onion, pepper, and egg in a 1 quart bowl or measuring pitcher.
- Preheat a large cast iron skillet (or a stainless steel griddle) over medium.
- Using your hands, form 9 or 10 small patties of the salmon mixture.
- Spray skillet with cooking spray.
- Carefully brown both sides of the croquettes, turning them once after about five minutes. (If too browned, reduce heat).
- Serve with your choice of vegetables.
Salmon croquettes served with steamed broccoli and herbed carrots.
Filed under cooking, Fish, Healthful Eating, Salmon
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