Salmon and Egg Melt

Costco. Oh boy does that place get me every time. And apparently a couple trips ago I felt the irresistible urge to buy a lifetime supply of canned salmon. So I started brainstorming last night on some fun recipes that would use up some of that salmon. I came up with a dish that was not only visually appealing, but quite tasty. Remember to use allergy-friendly substitutes if you need to! And hey, this is one that could be for breakfast, lunch, or a quick and easy dinner.

1 bagel, split
1 6-7 oz can of salmon, drained
2 tablespoons mayonnaise
3/4 teaspoon dijon mustard
1/4 teaspoon dried dill (or substitute fresh, but you will need more)
garlic salt & pepper to taste
1/4 cup shredded cheddar cheese
2 eggs

Put your bagel on a foil-lined tray and lightly broil. Meanwhile, mix your salmon, mayo, mustard, dill, garlic salt and pepper in a small bowl until just combined. Once your bagel is golden brown, top with your salmon mixture and sprinkle with the cheese. Return to the broiler and cook until the cheese is melted and lightly browned. While this is getting golden and bubbly in the broiler, fry your eggs in a pan until done to your liking. Remove your bagel to a plate, top with the eggs (one on each bagel half), and sprinkle lightly with a bit more dill. Voila! Quick, easy, and delicious!

The layers add great texture, and look gorgeous.

Gluten, Dairy, Egg-Free Bread

Well, I’ve searched the net high and low for bread recipes that would work for my family’s allergies. Every time that I find one, it says something to the effect of “Finally! I found the best”. After playing around with recipes for so long, I now understand why. Gluten-free bread recipes tend to come out extremely dense and heavy. So thick your jaws get a workout chewing on it. Well, now I truly believe that I hit the nail on the head with this one. It all happened because I ran out of a few ingredients and decided to experiment. Even my husband has given it five stars (and that says a LOT, because he has hated each of the gluten-free breads thus far). If you don’t have any sensitivity to eggs or dairy, you can use the real deal. Remember that rice flour is not the easiest type of flour to use, so be sure to follow these directions explicitly. If you do, this makes great sandwich bread, and is perfect for French Toast, too. If you allow it to hang out in your house too long (hard to believe anyone could resist eating it all right away) toast the leftovers and pulse in a food processor for homemade bread crumbs.

1 cup water
1/3 cup non-dairy creamer or almond milk
3 teaspoons Egg Replacer + 4 tablespoons warm water, mixed (or 2 eggs)
1 teaspoon apple cider vinegar
4 tablespoons vegetable oil
3 tablespoons sugar
1 teaspoon salt
2 1/4 cups white rice flour
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
2 teaspoons quick rise yeast

Add all of these ingredients IN ORDER listed to your bread machine. I set my machine to the wheat or grain setting. When it’s done, remove the inner container, tip upside down, and gently shake the bread out. Allow it to cool before slicing into it. Yes, I know it’s hard with the smell of fresh bread in the house, but resist temptation!

Baked Chicken Cutlets with a Spinach Topping

Well, this is one of those recipes that you could do so many changes with. Instead of a spinach topping, you could use a mango (or any) chutney. You could use different seasoning in your coatings. My kids are happy eating them sliced into chicken strips. The possibilities are endless!

For the chicken:
4 chicken breasts, boneless and skinless
1/2 cup mayo (I used a vegan substitute)
1/2 dijon mustard
1 1/2 tablespoons garlic powder
1/4 teaspoon paprika
salt & pepper to taste
2 cups breadcrumbs (I made my own with the gluten-free bread I use)

For the Spinach Topping:
9 oz. fresh or bagged spinach
1/2 onion, finely chopped
3 cloves garlic, minced

Preheat the oven to 450.
Prep a baking sheet with cooking spray. Next, mix the mayo, mustard, salt, pepper, and paprika. To get your chicken started, place chicken breasts, one at a time, between a piece of plastic wrap, give it a few drops of water, and pound it out until about 1/4 inch thickness. Season with salt and pepper. In a shallow dish (I find an 8×8 works just swell), pour in your breadcrumbs. In yet another dish, pour in your mayo mixture. Dip your breasts one at a time into the mayo mix and coat both sides evenly, then go straight into your breadcrumbs. Set them on the baking sheet, being careful to keep them from touching. Pop them into the oven for 10 minutes, then rotate your sheet and bake for another 10 minutes.

For the spinach topping, add just about a tablespoon of olive oil to the pan and allow it to heat. Then add your garlic and onion. Season with a bit of salt & pepper, then cook until just translucent. I find it easier, and just as healthy and delicious to just cut a few slits in a bag of spinach and microwave it for 2 minutes. If your using a fresh bunch, trim your ends and boil for only 2 minutes until just wilted, then drain the water. Either way, once cooked, add to your onions and mix, then top onto the chicken.

Served with the Brown Rice with Spinach and Tomatoes recipe I posted recently, it’s delicious. The spinach in both dishes really brings it together, and it’s packed with iron.