Anyone who has been hanging out around here for awhile can probably tell that I’m not a fish person. Shrimp is as fishy as I get normally but for some reason these salmon croquettes in the newest issue of Cooking Light spoke to me.

I was surprised at how much I liked them. The texture, I guess because I used canned salmon, was almost like a fishstick. Even the 2 year old loved them!

I just made a simple sauce of about 1/4 cup Greek yogurt, 1 tablespoon lemon juice, and maybe 1/4 teaspoon fresh dill. It was good but I really don’t think they need any kind of sauce. Some lemon juice squeezed over top would be just perfect.

Salmon Croquettes
adapted from Cooking Light

2 tablespoons Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
1/4 cup finely chopped green onions
2 tablespoons minced red pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 (5-ounce) cans pink salmon
1 egg, lightly beaten
1 cup panko breadcrumbs
1 tablespoon oil, for frying

Combine Greek yogurt, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients(through egg), stirring well. Add panko; toss. Shape mixture into 3-inch patties (I got 7, original recipe says 8).

Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.


I’m generally not a raisin person, something about the texture just weirds me out, but I was watching Wizards of Waverly Place (not even gonna try to lie) this weekend and they were talking about oatmeal cookies. I was hit immediately with a craving.

I went to my baking bible and started getting the ingredients for the only oatmeal cookie recipe in the book only to realize that I’ve already made and blogged them. Hate when that happens. Luckily, almost every baking blog has at least one oatmeal cookie recipe so I had no problem finding one.

These were so spicy (not spicy spicy, just cinnamon spicy of course) and wonderful! A little chewier than I prefer but I can’t complain too much. I liked the addition of nuts which isn’t something you see too often in oatmeal cookies. They made it easier to tolerate the squishiness of the raisins.

Oatmeal Raisin Cookies
  • 1/2 cup 1 stick or 4 ounces butter, softened
  • 2/3 cup light brown sugar packed
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups rolled oats
  • 3/4 cup raisins
  • 1/2 cup walnuts chopped (optional)
  1. Preheat oven to 350.
  2. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
  3. At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
  4. The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

My favorite favorite favorite soup is French onion but it’s something that I only have once or twice a year. I won’t make a big batch of the stuff because I know the boys won’t eat it and the canned stuff just doesn’t do it for me. So I was beyond excited when I found this recipe. Then I got scared. Because it comes from Rachael Ray. Then I got excited again when I started seeing it pop up on some of my favorite blogs. WITH GOOD REVIEWS.

I loved it, my husband loved it, my kid spit it out on the floor. Seriously. Then he said, “Dukie will get it.” Awesome.

Anyway, I made very few changes surprisingly. I wasn’t going to spend $10 on Gruyere so I used Swiss but if you’re a fan of the fancy stuff, I bet it makes the pasta that much better.

Have you guys had good luck with Rachael’s recipes? The first one I ever tried was pasta in a peanut sauce and it turned me off of peanut sauces forever. It was that awful.

French Onion Mac & Cheese
adapted from Everyday with Rachael Ray
  • 4 tablespoons butter divided
  • 2 large onions very thinly sliced
  • 1 teaspoon ground thyme
  • 1 bay leaf
  • Salt and pepper
  • 1 pound penne
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1 cup milk
  • 3 cups Swiss cheese shredded
  1. In a skillet, melt 2 tablespoons butter over medium-high heat. Stir in the onions, thyme and bay leaf for 5 minutes; season with salt and pepper. Lower the heat and cook until the onions are browned, 10-15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
  2. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
  3. In the reserved skillet, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken stock and milk and bring to a boil; season with salt, pepper and nutmeg. Lower the heat and cook until thickened, about 5 minutes. Stir in the cheese until melted.
  4. Combine the onions and sauce with the pasta and toss well.


There was a time, after my first kiddo was born, that Food Network was on my television almost 24/7. I was fascinated and trying to learn as much as possible. On more than one occasion I saw Paula and her son make a goulash that sounded so good but it was a huge recipe and at that point I was not confident enough to try to half a recipe. I mean, dividing everything by 2 sure is hard work. ;)

I came across that very recipe this past weekend while browsing around Paula’s website and was so excited to give it a try. I divided everything in half as I originally wanted to do and switched ground turkey out for the ground beef, which I’m sure violates some goulash law.

This is seriously my new favorite meal. I’m not sure why I liked it so much since it’s basically just pasta with red sauce, but I really loved it. I’ve even been working on the leftovers which isn’t something I normally do.

Turkey Goulash
adapted from Paula Deen
  • 1 teaspoon olive oil
  • 1 pound ground turkey
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 cups water
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can diced tomatoes
  • 1 1/2 teaspoons Italian seasoning
  • 1 tablespoon soy sauce
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups elbow macaroni or small shells
  1. Heat olive oil in a Dutch oven over medium high heat. Saute turkey, onion, and garlic until turkey is cooked through and onion is soft. Add water, tomato sauce, diced tomatoes, Italian seasoning, soy sauce, bay leaf, black pepper, and salt. Bring to a boil. Lower heat, cover, and allow to simmer for about 10 minutes. Add pasta, stir well, cover & let cook for 20 minutes or until pasta is al dente. Remove bay leaf before serving.

Meatloaf is definitely my favorite comfort food and I love trying new recipes so I was very excited to see that the Pioneer Woman had one in her cookbook. (We loved the one on her website too!)

This was one of the best meatloaf recipe I’ve tried. The bacon on top was awesome of course but the real star was the Parmesan cheese. Do not buy the already shredded stuff for this recipe. Grate your own into big chunks so that you get big bites of it every once in awhile.

The recipe suggests using a broiler pan so that the fat drains off but I couldn’t find the top piece of mine (the joys of motherhood) so I use a baking sheet. As soon as I pulled the meatloaf out of the oven I used a couple spatulas to move it to a serving platter and had no problems with the fat.

The one thing I didn’t like about this recipe was that you used soaked bread instead of bread crumbs or whatnot. I thought it gave it a weird texture, not bad just weird. Next time I’ll definitely use bread crumbs.

Bacon Wrapped Meatloaf
from The Pioneer Woman
  • 1 cup milk
  • 4 bread slices
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup Parmesan grated
  • 1 teaspoon salt
  • 1/4 teaspoon Lawry's seasoning salt
  • black pepper
  • 1/2 cup parsley minced
  • 4 eggs beaten
  • 8 to 12 thin bacon slices
  • 1 1/2 cups ketchup
  • 6 tablespoons brown sugar
  • 1 teaspoon dry mustard
  1. Preheat oven to 350.
  2. Pour the milk over the bread and allow it to soak in for several minutes.
  3. Place the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat from the meat to drain.
  4. Lay the bacon slices over the top, tucking them underneath the meatloaf.
  5. To make the tomato gravy, pour the ketchup into a small mixing bowl. Add the brown sugar and dry mustard. Stir the mixture until well combined. Pour 1/3 of the mixture over the top of the meatloaf.
  6. Bake for 45 minutes, then pour another 1/3 of the remaining tomato gravy over the meatloaf. Bake for an additional 15 minutes.
  7. Serve with the remaining tomato gravy on the side as a dipping sauce.