Salmon Burgers

Made from scratch salmon burgers are a lot easier than I expected. I thought you'd have to cook them beforehand, then chop them up and then grill or bake them. Turns out that it's easier than that.

Just slice a filet up into whatever size pieces you want and form them into patties. Then grill or bake until tender. Add some spices, herbs, green onion, or even an egg. Make it your own. Enjoy!

Ingredients

1 salmon filet, chopped
various spices
salt
pepper
optional: egg, green onoin, oil

Directions

In a bowl, mix the chopped salmon with the spices and seasonings and any optional ingredients.

Form into patties.

Bake in a 350 degree oven or in a pan on medium heat. Bake for 10-15 or grill for 5-10, until tender.

Fried Sweet Plantains

Have mercy! I am in love with practically all things plantains! Tostones, mofongo, maduros, you name it. Heck, even a raw black plantain makes my heart sing. But one of my favorite treats is frying up some sweet plantains. Once they've turned yellow or black, slice those puppies up and toss them in a skillet. Try experimenting with additional flavors like cinnamon too. Enjoy!

Ingredients

1 or 2 yellow to black plantains, peeled and cut into 1 inch slices
1 tablespoon oil
optional: sugar or brown sugar for extra caramelization

Directions

1. Heat oil in pan over medium-high heat. If using sugar, toss sliced plantains in sugar then place in pan.
2. Fry until plantains begin to turn golden brown, then flip. It should be about 2 minutes per side.
3. Drain plantains on a paper towel before serving.

Japanese Umeboshi Rice Balls

Japanese Umeboshi (pickled plum) is a great salty, flavorful snack when paired with something more plain like rice. These are really simple, and so much fun to make. I can just imagine getting the kids involved and everyone getting their hands a little messy and having a great time.

They're perfect for on-the-go snacks, and you can fill them with whatever you want, really. Have fun with it. Enjoy!

Yields 4-8 rice balls

Ingredients

1 cup cooked white rice, cooled or mostly cooled
4-8 umeboshi (pickled plum), de-seeded
4-8 strips of dried seaweed
water for dipping your hands

Directions

1. Take 1/8 to 1/4 cup of rice, and starting forming it into a "ball." This is really more of a triangle shape traditionally, but make it however you want.

2. Pack around one umeboshi. Be sure to take the seed out first!

3. Fold the strip of dried seaweed on at the bottom for easy handling later. Use water if needed to help it stick.

Croatian Easter Breakfast

Happy Easter, all!

Remember when the Easter Bunny came around and hid eggs for you to find in your yard? And sometimes in your grandparent's yard? And sometimes the park? Man, that bunny can get around! Well that was practically the only tradition I had for Easter every year. I don't recall large family gatherings and lavish meals.

My better half, on the other hand, has grown up with Easter being a huge family get-together. Neither of us are around family this year, so in honor of one of the traditions that her family celebrates, we prepared a traditional Croatian Easter Breakfast...even though she's not Croatian (but her uncle-in-law is).

Honestly, I don't think a tradition could be any easier. 4 things make up breakfast. That's it. They all go hand-in-hand, yes they do. It's quick to prepare as well (unless you make one from scratch). Learn all about Croatian Easter Breakfast. Happy hopping!

Ingredients

Per Person:
1 hard-boiled egg
1 slice of ham
1 green onion
1 slice of raisin bread

Directions

1. Hard-boil an egg. Easy. Done.
2. Heat up a piece of ham (or not - either way works). Easy. Done.
3. Wash a green onion. Easy. Done.
4. Slice one piece of your favorite raisin bread. Easy. Done.

You've gotta love how absurdly simple that was. I did! Yet it tastes great. Most importantly, it brings a little tradition into the home for us to enjoy.

Cinnamon Raisin Swirl Bread

A lovely Cinnamon Raisin Swirl Bread is the perfect way to lighten up your day.

With soft swirls of cinnamon, a light and springy interior, and raisins throughout, what more could you ask for?

The absolute true beauty of this is that it's not sugared down. You can taste the subtleties of the different ingredients, which compliments a nice spot of tea. Use in your own Croatian Easter Breakfast or any which way. Enjoy!

Yields 1 loaf

Ingredients

1/2 cups milk
1/3 cup warm water
1 package active dry yeast
1 egg
1/6 cup white sugar
1/3 teaspoon salt
1/6 cup butter, softened
1/2 cup raisins
2 2/3 cups all-purpose flour
1/4 cup white sugar
2 tablespoons ground cinnamon

Directions

1. Let milk warm to room temp.

2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in milk. Add the flour gradually to make a stiff dough.

3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.

4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons water. Mix together 1/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. roll up tightly; the Roll should be about 3 inches in diameter. Tuck under ends and place loaf into well greased 9 x 5 inch loaf pan. Lightly grease tops of loaf. Let rise again for 1 hour.

5. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until loaf is lightly browned and sounds hollow. Remove loaf from pan. Let cool before slicing.