Salmon Balls

Yes, I know the name of the recipe causes middle school students (and teacher alike) to snicker, but this was what my Mom called the recipe that she, no doubt, took from a Betty Crocker Family cookbook years before I was born. Salmon Balls.

Salmon Balls

This is a recipe from my childhood, but modified as my mom used the pink canned salmon and had my sister and I  drain the can, then sift through the bones. She used sprinkle dill and  jarred lemon juice. Fresh ingredients weren't an 80's trend. I'm sure that was just "the time."  The first time I was a kitchen assistant to the canned salmon, I was certain that what Mom was about to serve would be an epic fail, but truthfully, her "old school" recipe was pretty delicious.  As I grew in the kitchen, it wasn't hard to imagine how this 80's dish could grow with the times. Fresh ingredients and the packaged salmon transformed this into something you could serve to guests.

What you will need

For the first step, you will need:

Pink Salmon (3)

Bread crumbs (maybe a 1/2 C)

Sour Cream (3 oz)

Egg (1)

Dill sprigs (to your tasting)

Chives or green onion, diced

Lemon (Cut in half and juiced)

Spices of your choosing (garlic powder, onion salt.... whatever you feel compliments salmon)

Mix the above together and form into  balls or patties.  Pour some oil (I only had peanut oil when I made these, but I prefer olive oil) into a pan and brown your balls!  

Making them crispy

Now for the remaining ingredients:

Sour Cream (13 oz, or the remaining container of your 16 oz)

Water (1 Cup)

Chicken bouillon (1 TBsp)

After you have made the salmon balls crispy on both sides, drain balls and wipe your pan clean of oil. Add the ingredients above and bring to a simmer. Add the salmon balls and heat until warm.  Serve with lemon and dill!  Delish!

Putting it together

Dinner is served

Typhoon Chili

We were supposed to be pounded by a super typhoon today, but we just have a bit of rain.  Nevertheless, it's a day for the indoors and with the cooler temperatures, the crock pot emerges.

My son loves my chili.  I concocted my staple recipe off of various vocal sharings: nothing concrete. But I think the salsa might be the secret.  One thing I absolutely love is not letting Gabe know that I'm making chili until he smells the crock pot a'heating.  He is always so happy when he figures out what we're having for dinner.

Aside from the cooked ground beef (1 lb), onion (1/2 C diced) and garlic (1 clove diced - jar is fine), you'll need the following ingredients:

3 cans Chili beans (I use Bush)
2 cans Rotel (or any diced tomatoes)
1 packet Chili season pack (McCormick for me)
1 TBsp Brown sugar,
Dash Tabasco,
2 TBsp mustard,
1 TBspWorcestershire, and
1/4 C salsa

- I don't actually measure anything, so feel free to leave the measuring spoon in the drawer and guess at it. You can always add a bit more as it simmers through the day, so do a taste test after a few hours of heating.

First I brown the meat, onions, and garlic. Drain. A tip for draining the meat - turn off the stove top and move the meat and onion mixture to one side of the pan and place a paper towel on the other side. Tip the pan ever so slightly and the paper towel will soak the grease. This also eliminate pouring grease into your trash can or sink (never do that!)

Line your crock pot with Reynolds Kitchen Slow Cooker Liners for easy clean-up. Then add the rest of the ingredients to the crock pot and cook it on low for 6 - 9 hours.  If you need to accelerate the speed, cook on high for 4 hours.  Serve with cheese, sour cream, cilantro and corn bread.  Yum!