I previously posted about salmon croquettes made from canned salmon. Today I took advantage of this pantry favorite and made enough patties for dinner today and again tomorrow (with different vegetables as sides).
Equipment used: While the croquettes browned in my large cast iron skillet, I steamed the squash and onions over low heat in my 1 quart stainless steel saucepan. The fresh green beans cooked in my pressure cooker for two minutes. Leftover salmon croquettes will be reheated a couple of minutes in my air fryer oven.
Salmon croquettes make a quick and satisfying meal. The salmon mixture can be prepared up to a day ahead.A 14 3/4 oz. can of salmon yields four servings.
At first glance, this recipe appears time consuming, not hasty. What makes this skillet pie a hasty tasty meal is the prep. You can make it the day before if you want. Then simply place the skillet in a 400°F preheated oven for an hour when you’re ready to cook. Make-ahead meals are so convenient. Today I made this one before heading off to church. When I got home, I simply baked and served. Meanwhile, I had the luxury of changing clothes, reading the Sunday paper, enjoying a cup of tea, and still had time to set the table and pour the iced tea.
Use the oven-safe skillet of your choice, but I prefer the 12″ Lodge cast iron skillet.
Chicken Skillet Pie
3 cups cooked, chopped chicken meat
1 large onion, diced
4 ribs celery, diced
2 carrots, peeled and diced
1 cup mushrooms, cleaned and sliced
1 clove garlic, minced
1 teaspoon Kosher salt
freshly ground black pepper to taste
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
¼ cup milk
¼ cup shredded Parmesan cheese
1 teaspoon Herbes de Provence
1 thawed pie crust
Preheat oven to 400°F.
Generously oil the interior surface of a 12″ cast iron skillet. Preheat over medium heat.
Add onions, celery, and carrots. Cook for five minutes, or until onions soften.
Add mushrooms, garlic, salt, and pepper. Reduce heat to low and cook five minutes.
Combine the cooked chicken with the vegetables. Heat through.
Combine soups and milk in a quart bowl or pitcher. Stir to blend.
Remove skillet from heat. Stir in the soup mixture.
Sprinkle Parmesan cheese and herbs over the top of the pie filling.
Gently roll the pie crust until it measures 12″ in diameter (or whatever size skillet you use). Carefully lift the crust and place it atop the pie filling.
Crimp edges of crust. Cut several vent holes in the top of the crust.
Place skillet pie in oven on the middle rack. Time for one hour. Do not open oven door to peek until after 45 minutes. If your crust browns before time is up, turn off the oven.
Carefully remove skillet from oven and allow the pie to cool for at least fifteen minutes before cutting to serve. Drape a towel or potholder over the skillet handle as a reminder that it’s hot.
We limit our consumption of red meat, yet once a week we enjoy burger day. It’s either beef or bison, never veggie or turkey burgers. This one day it’s all about indulgence. We keep to four-ounce servings, but we buy the best quality burgers we can.
You can get just as creative with a quarter-pound burger, and you control the ingredients and toppings. Serving the burger on a slider bun and luncheon plate creates the illusion of a larger steakhouse serving size because we eat with our eyes first. (Old Weight Watchers® trick–use smaller plates)
This week’s burger day coincided with my jalapeño pepper plant yielding four beautiful red peppers (plus a couple of green), so I’ve added jalapeños in many of this week’s menus–including burgers. Here is my scaled down version of a local steakhouse favorite.
Sauté sliced peppers, onions, and mushrooms.
Grill burgers over medium heat for 6 minutes, turn, and cook 5 more minutes. A cast iron grill pan gives patties grill marks and drains away fat.
Melt 1 oz. Swiss cheese atop cooked burgers. Cheese serves as the glue for the peppers, onions, and mushrooms.
Use whole wheat slider buns to give burgers a larger feel. 😉
These jalapeño-mushroom-onion-Swiss burgers are our new favorites. If you can’t take the heat of hot peppers, substitute sliced banana pepper.
The best meals are often the simplest. Take grilled salmon, for example. When my husband and I want to splurge on a meal to celebrate, we browse the seafood counter at Publix and select something extravagant. We’re still paying only half what the meal would cost in a restaurant, and that’s not including tips or cocktails. ☺
Grilled Salmon Fillets for Two
2 salmon fillets, approximately 5-6 ounces each
1 zucchini squash cut into ribbons (I use my SpiraLife)
1 Tbsp. extra virgin olive oil
1 tsp. lemon zest
¼ sweet onion, julienned
1 sweet pepper, julienned
1 Tbsp. Herbes de Provence
1 clove garlic, grated
salt and pepper to taste
(optional) fresh basil sprigs
Place zucchini, onion, and pepper in a small (1-quart) saucepan over low heat. If you aren’t using waterless cookware, be sure to add at least a Tbsp. water. Salt and pepper to taste. Cover and cook 10-15 minutes.
Preheat cast iron grill pan over medium heat.
Combine olive oil, herbs, garlic, lemon zest, salt, and pepper. Rub both sides of each fillet.
Place fillets in preheated grill pan and immediately lower heat. Position the thinner portions of each fillet toward the edge of the pan, farther from the center of heat source to avoid overcooking. Time for five minutes.
Carefully turn each fillet using a spatula. Time for an additional five minutes.
After five minutes, check the thickest part of the salmon for doneness. Do not overcook. If the fish has turned a lighter shade of pink, immediately remove pan from heat. If the middle appears raw, cook for a couple minutes more, taking care not to overcook the salmon.
Remove zucchini mixture from heat. Using tongs, divide the vegetable noodles and place on two plates.
Plate the salmon beside the “noodles.” Garnish with a sprig of fresh basil if desired. Serve immediately with your choice of roll and beverage.
I recommend buying wild caught in USA salmon rather than farm-raised.