Here is the menu:
1. Challah
2. Salmon Cakes with Remoulade Sauce, recipes below
3. Tomato, Cucumber, Onion Salad, recipe below
4. Caesar Salad
5. Olive Tapenade Crusted Chicken, recipe below
6. Rice-a-roni, recipe below
7. Roasted Garlic Asparagus, recipe below
8. Pineapple Soaked Cake
9. Cinnamon Sugar Cookies
10. Fruit Salad
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Salmon Cakes
I recently discovered the Chicken of the Sea packets of pink salmon, and I will never used canned salmon again. It's great because you don't have to drain it, and you also don't have to deal with bones or skin. Prince Hock #2 (my 2 year old) loves these, I always make a double batch because he can eat a whole batch on his own.
1 (6 oz.) packet Chicken of the Sea Pink Salmon
1/4 C. finely chopped green onions
1 T. fresh squeezed lemon juice
1/2 t. garlic powder
3 T. mayonaise
1/2 C. bread crumbs
1 egg
Mix together the above ingredients in a medium bowl. Pour a few tablespoons of vegetable oil into a large skillet, and place on the stove. Heat the oil over medium high heat. For salmon into patties and add to hot oil, cook 3-4 minutes per side until golden brown, drain on paper towels.
Serve with remoulade sauce.
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Remoulade Sauce
1 C. mayonaise
1 1/2 T. sweet relish
3 green onions, finely chopped
1 clove garlic, minced
1 t. capers
1/2 t. dijon mustard
1 1/2 t. lemon juice
1/2 t. worcestershire sauce
pinch of salt and pepper
Mix together the above ingredients, store in the refrigerator until ready to serve.
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Olive Tapenade Crusted Chicken
1, 8 piece cut up chicken
olive oil
kosher salt and pepper
herbs de provence
Olive tapenade, recipe below
handful of kalamata olives
Preheat oven to 350 degrees. Place the chicken in a baking dish. Drizzle with olive oil, and sprinkle with salt, pepper, and herbs de provence. Bake for 1 hour. Remove from the oven, and spread the olive tapenade all over the top of the chicken, creating a crust, sprinkle the handful of olives around the chicken. Bake 30 more minutes, on the lowest rack in the oven.
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Olive Tapenade
This is also good as dip for bread. I found the olives at Costco.
1 C. kalamata olives, pitted
2 T. capers
2 T. lemon juice, freshly squeezed
1 clove garlic, minced
2 T. olive oil
Place the above ingredients into a Cuisinart, or blender, I used my mini Cuisinart. Pulse until very finely chopped, and spreadable.
Rice-a-Roni
This is the kosher version, of the non kosher boxed type they sell at supermarkets.
1/2 C. raw spaghetti, broken into 1 inch pieces
3/4 C. raw white rice
14.5 oz broth (I use Imagine Vegetable)
2 T. margarine
In a medium pot, melt the margarine. Add the spaghetti pieces, and stir until they start to brown. Add the rice, and continue stirring until the pasta has browned a bit more. Add the broth and lower heat to simmer, cover with lid, and cook until the liquid is absorbed.
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Roasted Garlic Asparagus
For all you garlic lovers out there, this recipe is adapted from Kosher by Design Short on Time.
1/4 C. olive oil
4 cloves garlic, minced
1/2 t. onion powder
1 lb. thin asparagus
kosher salt and freshly ground pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a small pot over medium low heat, heat the oil, then add the garlic and onion powder. Cook until the garlic is fragrant, but not browned, about 3 minutes.
Spread the asparagus on the baking sheet. Sprinkle lightly with salt and pepper. Drizzle on the garlic oil mixture. Roast for 8-10 minutes until the asparagus are bright green, do not overcook.
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Have a great weekend and Shabbat. Pin It
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