Salmon/Shrimp/Cakes

Salmon/Shrimp Cakes

These are so moist and delish

Course Main Dish
Cuisine American
Keyword fish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 140 kcal
Author Deborah Chapman

Ingredients

  • 2 15 oz wild caught pink salmon drained
  • 8-10 large shrimps cooked chopped
  • 2 large eggs
  • 2 tbsp mayonaise
  • 3 tbsp chopped red onions
  • 3 tbsp scallions
  • 3 tbs fresh parsley divided
  • 2 cups panko bread crumbs
  • 1/4 tsp obay seasoning
  • 1/4 tsp fresh black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil extra virgin

Instructions

Recipe Notes

  • Drain the can salmon in a large bowl break open the salmon to remove the skin, use a  fork to smash the bones with the back of a fork  the bones are edible, add the eggs,  mayonnaise, scallions and 2 table spoons of the parsley and mix to combine
  • Add the obay seasoning, fresh black pepper and the cooked shrimps and  mix using a spatula to combine and make into nice 2 inch thick patties.
  • In the mean time on medium heat add your butter and oil to the pan. 
  • In a  dish add the bread crumbs and the remaining parsley and combine.
  • Coat each salmon with the bread crumbs and once the oil is hot place the salmon cakes  into the pan (do not overcrowd the pan ) I was able to get 4 into my pan at at a time.
  • Cook each side 4-5 minutes or until golden brown.

Nutrition Facts
Salmon/Shrimp Cakes
Amount Per Serving
Calories 140 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 9mg3%
Sodium 134mg6%
Potassium 44mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 236IU5%
Vitamin C 2mg2%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Parmesan Meatballs Semi-Homemade

 

Deborah Chapman

Semi-homemade

Course dinner, Main Dish
Cuisine Italian
Keyword quick, semi-homemade
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 people
Calories 425 kcal
Author Deborah Chapman

Ingredients

  • 2-3 tbsp olive oil extra virgin
  • 25 meatballs Wegman frozen meatballs
  • 10 ounces block mozzarella cheese shredded
  • 16 ounces marinara sauce I made my own
  • 2 tbsp fresh parsley divided garnish
  • 1/2-3/4 Cup parmesan reggiano cheese divided grated

Instructions

  1. Add the sauce after browning.

  2. Make sure to cover the dish with the cheeses.

  3. Remove from oven once bubbly and gooey .

Recipe Notes

  • Preheat oven to 375 degrees.
  • Add two tablespoon of the oil on medium-high heat once heated add the meatballs and brown for about 4-5 minutes on each side in the meantime, shred all cheeses and set aside in different bowls.
  • Chop your fresh parsley and divide set aside.
  • Once both sides of the meatballs have browned add the sauce and simmer for about 5 minutes.  
  • Turn off the heat and add the mozzarella cheese over the dish then sprinkle about 1/2 cup of the parmesan cheese and reserve some for garnish sprinkle 1 tbsp of parsley over the dish.
  • Bake for about 15-20 or until it is nice and the cheese is bubbly and gooey.
  • Once heated thoroughly and plated you can garnish with the remaining parsley and parmesan cheese and serve immediately. 

 

Nutrition Facts
Deborah Chapman
Amount Per Serving
Calories 425 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 14g88%
Cholesterol 95mg32%
Sodium 870mg38%
Potassium 544mg16%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 26g52%
Vitamin A 776IU16%
Vitamin C 7mg8%
Calcium 308mg31%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Parmesan Meatballs Semi-Homemade

Turning 59 on 12/30/19

Oh well this will Be my last year in my 50’s I don’t know what to think about it but I am surely thankful to be allowed to see another birthday. I am sweeter thank wine feeling fine turning 59!!!! Giving thanks to the one and only my King of all Kings I am blessed beyond, I am grateful but most of all I am humble…