Creamy Cheesy Rosemary Scalloped Potatoes

This potato recipe is positively delicious. Incredibly creamy, cheesy, herby deliciousness and a mouth-watering scent while cooking. I've had amazing scalloped potatoes before, but this recipe takes the spotlight with a new twist on a warm, comforting classic. 

Works great to make ahead, reheats well and tastes even better on the next day!

Ingredients

2 1/2 cups heavy cream
3/4 cup finely chopped shallots or onions
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
2 teaspoons celtic sea salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)

Directions

Preheat oven to 375°F. Butter 13x9x2 inch glass baking dish. 

Whisk cream, shallots or onions, rosemary, salt and pepper in medium bowl to blend. 

Place half of potatoes in prepared baking dish, overlapping slightly. 

Sprinkle with 3/4 cup cheese. 

Top with second layer of potatoes. 

Pour cream mixture over potatoes in dish. 

Sprinkle with remaining cheese. 

Cover gratin with foil and bake 1 hour. 

Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. 

Let gratin cool 10 minutes before serving.

Recipe Source [link]

Asian Chicken Noodle Soup with Ginger and Watercress

Here's a soup so easy and so soothing, you'll find yourself turning to it again and again. Look for fresh Chinese egg noodles in the supermarket produce section.

Serves 2-3

Ingredients

3/4 oz. fresh ginger (a piece about 1 inch long)
1 Tbs. vegetable oil
2 boneless skinless chicken thighs (6 to 8 oz)
Kosher salt and freshly ground black pepper
2 medium shallots, thinly sliced (about 1/3 cup)
1 qt. home made or lower-salt chicken broth
4 oz. fresh Chinese egg noodles (I used dry Chinese egg noodles, it only changes the cooking time slightly)
2 cups tender watercress sprigs
1 tsp. ponzu sauce (or a mix of soy sauce and lemon juice, equal parts)

Directions

Peel the ginger and slice it thickly. Lay the slices on a cutting board, cover with plastic wrap, and smash the ginger with a meat mallet or heavy pan.

Heat the vegetable oil in a 5- to 6-quart soup pot over medium-high heat. Season the chicken thighs with salt and pepper and brown each side for about 2 minutes. Transfer to a plate (the chicken will not be full cooked). Reduce the heat slightly, add the shallots and ginger, and saute until browned, stirring to break up the ginger about 2 minutes. Add the chicken broth and scrape the bottom of the pan to loosen any browned bits. Return the chicken thighs to the pot and bring the broth to a simmer.

Cook, partially covered, for 3 minutes, skimming off any foam that comes to the surface. Add the noodles (cut into shorter lengths if you like) and simmer for another 3 minutes (more or less if the package instructions differ). Remove the pan from the heat and transfer the chicken to a cutting board. Add the ponzu and watercress to the soup and stir well. Roughly shred/chop the chicken and return it to the pot. Serve right away.

Recipe source: Entry from Fresh & Quick 2010 magazine.

Szechuan Chicken Burgers with Cilantro Slaw

Delicious, zesty, nicely spiced- this Asian take on a burger is a fun new twist with a cooling cilantro slaw. For some extra spicy-flavor, amp things up by adding a dash of sriracha sauce!

Ingredients

1/3 cup KRAFT Cucumber Ranch Dressing
2 tablespoons minced fresh cilantro
2 teaspoons orange juice
1 teaspoon kosher salt, divided
1 1/2 cups loosely packed shredded coleslaw mix
1/2 cup diced green onions
1 tablespoon black sesame seeds
Vegetable cooking spray for grilling
1 1/2 pounds ground chicken breast
1/4 cup KRAFT Asian Toasted Sesame Dressing
2 teaspoons minced garlic
1 1/2 teaspoons Szechwan Seasoning
6 sesame seed hamburger buns

Directions

Whisk together first 3 ingredients and 1/4 tsp. salt in a large bowl. Stir in coleslaw mix, green onions, and sesame seeds. Cover and chill at least 30 minutes or up to 2 hours.

Coat a cold cooking grate with cooking spray, and place on grill. Preheat grill to 300° to 350° (medium).

Combine ground chicken, next 3 ingredients, and remaining 3/4 tsp. salt in a large bowl until blended. Shape mixture into 6 (3/4-inch-thick) patties.

Grill patties, covered with grill lid, over 300° to 350° (medium) heat 5 minutes on each side or until done. Grill hamburger buns, cut sides down, 1 to 2 minutes or until lightly toasted.

Place 1 burger on top of each bottom bun; top evenly with coleslaw mixture and tops of buns.

Recipe Source: [Southern Living Cookbook]

Prison-Style Meatloaf

Pay no attention to this recipe's name. While it might seem a bit unappetizing, I assure you- if you've come looking for the best meat loaf recipe ever, look no further. While hunting for dinner recipes my mother came across this amazing recipe for a delicious, hearty meatloaf and after making it for the first time, it instantly became our official "go-to" recipe for meatloaf.

Incredibly flavorful, non-crumbly, melt-in-your-mouth goodness. This meat loaf is to die for. Just try it. Try it and tell me I'm wrong.

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
salt to taste
4 cloves garlic, minced
1 1/2 cups very dry white bread crumbs
1 1/2 cups milk
2 pounds ground chuck
1/2 cup chopped fresh flat-leaf parsley
2 ounces grated Parmesan cheese
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
3 cups tomato sauce, or to taste

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.

Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.

Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.

Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.

Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

Recipe Source: [Chef John's Prison Style Meatloaf]

Individual Chicken Pot Pies

Talk to me about warm, hearty comfort food any day! Who doesn't love a good, savory pie hot out of the oven? This is a recipe my mother and I adapted from a Food Network recipe by The Neely's (see recipe source below). We replaced a few of the ingredients and switched things up a bit. Instead of onions we used leeks, we replaced pearl onions with mushrooms, rotisserie chicken with home made chicken breast seasoned with thyme and rosemary, and standard pie dough was replaced with airy, crispy puff pastry. (Personally I even think some corn along with the peas would be a nice touch).

A delicious, hearty recipe to keep you warm on those chilly nights!

Makes 4-6 servings

Ingredients

3-4 boneless, skinless chicken breasts

1/2 tsp. dried crushed rosemary

1/2 tsp. dried thyme

Salt and, ground black pepper for seasoning

Olive oil (or olive oil cooking spray)

4 cups chicken broth
1 bouillon cube
1/2 cup (1 stick) butter
2 leeks, washed, halved and sliced into half-moons
2 large carrots cut in 1/2-inch rounds
1 rib celery, sliced

6 oz sliced cremini mushrooms
3 tablespoons chopped chives
2 cloves garlic, chopped fine
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup heavy cream
3 tablespoons dry sherry
1 (9-ounce) box frozen peas
1 package of Pepperidge Farm®  Puff Pastry Sheets, thawed

Directions

Preheat your oven to 400 degrees F.

To make the chicken:

Coat a baking dish with olive oil cooking spray (or lightly grease with olive oil). Season both sides of chicken breasts with rosemary, thyme, salt and pepper. Place in baking dish and bake in oven for 30-35 minutes (or until no longer pink). Allow chicken to cool slightly and then cut into 1/2" cubes. Set aside.

Reduce oven temp to 375 degrees F.

In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.

In a Dutch oven, melt butter over medium heat. Add leeks, carrots, celery, mushrooms, chives and garlic, and sauté until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and peas. Bring to a boil then reduce to a simmer.

With a ladle, fill ovenproof ramekins or bowls with the filling. Place on baking sheet.

Pastry cutting method for 4 servings: Unfold the thawed pastry sheets. (Tip: unfolding and cutting them is easier if they are thawed but still slightly frozen). Lay the unfolded pastry sheets out on a cutting board and cut each of the two pieces diagonally from one corner to the other to make four large triangles.

Position and fold the pastry triangles over the ramekins accordingly. Bake pastry over filled ramekins in over for 15-20 minutes or until pastry is golden brown. Remove from the oven and serve.

Original Adapted Recipe Source: [link]

Mediterranean Pasta with Fire Roasted Tomatoes

This dish is a wonderful, light, meat-free alternative to the standard, boring old run-of-the-mill pasta and tomato sauce dishes. With zesty and robust flavors it is always sure to please. Serve flavorful roasted tomatoes on pasta. Or, use tomatoes as a topping for pizza or bruschetta, or include in an antipasto platter.

Makes 6 servings

Ingredients

2 pounds medium plum tomatoes, about 10 to 12, halved lengthwise 1/2 cup olive oil, divided 2 cloves garlic, minced 

1 tablespoon McCormick® Gourmet Collection Italian Seasoning 

1/2 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed 

1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt 

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind 

8 ounces pasta, such as spaghetti or fettuccine

Directions

1. Preheat oven to 400°F. Place tomato halves, cut-sides up, in foil-lined 15x10x1-inch pan sprayed with no stick cooking spray. Mix 1/4 cup of the oil, minced garlic and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 tablespoons of the remaining oil.
2. Roast 45 to 60 minutes until tomatoes are soft and browned on top.
3. Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes and remaining 2 tablespoons oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining roasted tomatoes; toss to mix well. Sprinkle with shredded Parmesan cheese and additional crushed red pepper, if desired.

Recipe Source: [link]

Mandalay Bay Wraps

Turkey, Bacon, Avocado wraps (fondly known by my family as "The Mandalay Bay Wrap") were re-created from a vacation, poolside lunch.

I can't even remember the year, but its been several (possibly 2005), my family and I were on our usual summer getaway vacation at the Mandalay Bay resort in Las Vegas. Before you know it, we're down by the pool and its lunchtime. The call of the delicious smelling burgers filled the air from the poolside grill, but instead of a burger, my mom, brother and I all go for the Avocado and Spinach BLT wraps (I don't even remember what they were called, officially, which is another reason we named them ourselves).

Now we make these tasty wraps at home during the summer or whenever the urge strikes. I haven't worked out any exact measurements, but I can guide you through the ingredients and assembly:

Ingredients

1 Package of large, Spinach Flour Tortillas
Fresh sliced deli turkey
Regular or Applewood Bacon (cooked)
Sliced Swiss cheese

Romaine lettuce, torn up
Roma tomatoes, thinly sliced
Avocados, pitted and cubed
Mayonnaise

Directions

1. To make the avocado mayonnaise, pit and cube the avocado into a bowl and smash them up. Mix in a small or desired amount of mayonnaise-- it should be creamy but still at least 60% avocado.

2. On each tortilla, spread a desired amount of the avocado mayonnaise and top with the romaine lettuce and tomato slices. On top of the tomatoes, add the cooked bacon, swiss cheese, and sliced turkey. Roll up the wrap, slice, enjoy.

Serve with your favorite side or enjoy this wrap all on its own.

Sunset's Burritos Grandes

Whenever we think "burritos" in our household, these babies are a classic favorite. Huge, hearty and delicious.

Ingredients

2 ounces (4 to 6) dried ancho, new Mexico, or California chiles (see Quick Tip below)
1/3 cup tequila
1/4 cup fresh lemon juice
3 garlic cloves, peeled
1 tablespoon olive oil
1/2 teaspoon dried oregano
1 teaspoon salt, divided
1 1/4 pounds pork shoulder (butt), fat trimmed
1/2 cup long-grain white rice
1/4 cup canned tomato sauce
1 can (15 oz.) pinto or red beans
4 large (13 in.) or 6 regular-size (10 in.) flour tortillas
1 1/4 cups store-bought or homemade guacamole
1/3 cup crema (Mexican cultured cream; see Quick Tip below) or sour cream
1 cup crumbled cotija cheese (also called queso añejo; see Quick Tip below) or shredded jack cheese
1/2 cup chopped cilantro
1 2/3 cups classic Salsa Fresca or store-bought red salsa, divided 

*Note: We also serve with Guacamole

Preparation

1. Wipe chiles clean with a damp cloth and remove stems and seeds. Chop in a blender until finely ground. Add tequila, lemon juice, 1/4 cup water, garlic, oil, oregano, and 3/4 tsp. salt; blend until smooth.
2. Cut pork across grain into slices 1/2 in. thick and 3 to 4 in. long. In a bowl, add meat to marinade. Chill at least 15 minutes and up to 24 hours.
3. Lift meat from marinade and thread strips onto skewers. Lay skewers parallel and about 2 in. apart on a baking sheet. Pat marinade onto meat.
4. Prepare a charcoal or gas grill for direct medium-high heat. Lay skewered meat on oiled cooking grate (close lid on gas grill). Cook, turning often, until meat is well browned and crusty, about 20 minutes.
5. Meanwhile, in a 1 1/2- to 2-qt. pan over high heat, bring 3/4 cup water, the rice, tomato sauce, and remaining 1/4 tsp. salt to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 to 20 minutes.
6. About 5 minutes before meat is done, put beans and their liquid in a 1-qt. pan and cook over medium-high heat until bubbling, about 5 minutes.
7. Lift cooked meat to a platter and cover with foil. Heat 1 or 2 tortillas at a time on grill until lightly browned but still soft, turning once, 30 to 40 seconds. Stack on platter beneath foil to keep warm.
8. Preheat oven to 200°. Warm serving plates in oven. Remove meat from skewers to a board and cut into 1/4-in.-wide strips. Lay tortillas flat. Toward one side of each, fill with guacamole, crema, pork, beans (including most of liquid), rice, cheese, and cilantro; divide 1 cup salsa among burritos. Fold over sides and roll up tightly to enclose. Work quickly during assembly to keep burritos hot, and serve on warm plates; if burritos cool off, you can wrap each one in lightly oiled foil and heat in a 350° oven for 10 to 20 minutes. 

Serve with remaining salsa and guacamole if desired.


Quick Tip: Buy ancho chiles, crema, and cotija cheese at a Mexican market or other specialty-foods store.

Recipe Source The Sunset Cookbook

White Chocolate Cranberry Cheesecake

Easily one of the BEST cheesecakes I've ever had. The recipe was easy and straight forward. I need to work on making more attractive looking chocolate curls in the future, but the taste of the final product is where it really counts.

Makes 8-10 servings

Total Time: 3 hr 40 min
Prep 2 hr 20 min
Cook 1 hr 20 min

*Inactive time: 8 hours (cake resting)

Ingredients

For the crust:
18 whole graham crackers, finely crushed (about 2 cups crumbs)
2 tablespoons sugar
Pinch of freshly grated nutmeg
Pinch of salt
5 tablespoons unsalted butter, melted and slightly cooled
For the filling:
4 ounces white chocolate, chopped, plus shaved chocolate for topping
4 8-ounce packages cream cheese, at room temperature
1 cup sour cream
1 cup plus 2 tablespoons sugar
4 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt
For the compote:
1 1-pound bag cranberries (thawed and drained if frozen)
1 cup sugar
1 teaspoon grated orange zest
2 tablespoons fresh orange juice

Directions

Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.

Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.

Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.

Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.

Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.

Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.

Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.

Recipe Source: FoodNetwork.com

Lemon-Pepper Roast Chicken

I've tried a lot or recipes and even some basic non-recipes seasonings for roast chickens-- this recipe, by far, results in some of the best roast chicken I've ever had. The kicker here? Butter. (I think so anyway). I feel like it must be the butter, both underneath and on top of the skin, that makes it taste like a perfectly brined bird without actually having to brine it and with the wine to help flavor and steam-- Perfection.

Makes 6-8 servings

Ingredients

1 stick unsalted butter, at room temperature

Grated zest and juice of 1 lemon
2 cloves garlic
2 teaspoons chopped fresh thyme
2 teaspoons paprika
Kosher salt and freshly ground pepper
2 4-to-5-pound chickens, rinsed and patted dry
1 cup dry white wine

Directions

Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.

Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.

Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)

Let the chickens rest 10 minutes before portioning (see below). Season with salt.

Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.

Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.

Separate the drumsticks from the thighs with the shears.

Cut off the wings as close to the body as possible.

Insert the shears into the tail end of the chicken and cut along the breastbone.

Pull back one of the breasts and cut it off the backbone. Repeat on the other side.

Recipe Source: [link]

Tequila Turkey Fettuccine

Another quick, simple and delicious classic recipe from Guy Fieri's cookbook. We've made this recipe several times and it has nice spicy hints and tasty influences. It also doesn't feel like you're eating a heavy meal which is a plus for me! Guy's cookbook is chuck full of delicious recipes. Check it out-- you'll love it!

*Makes 2 servings

Ingredients

2 tablespoons olive oil
1/4 red onion, cut into 1/8-inch strips
3 teaspoons minced jalapeno
5 ounces turkey breast, cooked, sliced
1/4 cup roasted red bell pepper strips
1 tablespoon minced garlic
9 ounces fettuccine
1 ounce white or silver tequila
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
1/4 teaspoon fine sea salt
2 tablespoons grated Parmesan cheese
2 tablespoons diced Roma tomato
Freshly cracked black pepper
2 lime wedges, for garnish

Directions

1. Bring a large pot of salted water to a boil.

2. In a large skillet over high heat, heat the olive oil. Add the onion and jalapeno and cook until the onion is translucent, about 3 minutes. Add the turkey and roasted red pepper and mix lightly, taking care not to break up the turkey too much. Add the garlic and cook for 2 minutes.

3. Cook fettuccine al dente, according to package directions. Drain.

4. Pour the tequila around the edge of the pan to deglaze it. Add the cream and let reduce for 2 to 4 minutes. Add the lemon juice, chopped cilantro, and salt and stir to combine. Add the fettuccine and toss, then add the parmesan and toss again.

5. Nest the pasta on a serving plate. Garnish the pasta with sprigs of cilantro and a sprinkle of tomato and freshly cracked black pepper. Serve with lime wedges.

Recipe Source: [link]

Fresh Salmon-Cilantro Burgers

• I love seafood. Cilantro and salmon? Yes. These salmon burgers are quick, delicious and easy to make (and made with fresh salmon). An added bonus?-- they don't break the calorie bank! Found this gem a couple years back in an issue of Cooking Light magazine. Better, lighter and fresher than any fish sandwich. A personal fave.

  
  
  Makes 4 Servings
  
  

  Ingredients

• 1/4 cup reduced-fat mayonnaise 
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (1-pound) salmon fillet, skinned and cut into 1-inch pieces 
• 1/4 cup dry breadcrumbs
• 2 tablespoons cilantro leaves
• 2 tablespoons chopped green onions
• 1 tablespoon chopped seeded jalapeño pepper
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 4 (1 1/2-ounce) hamburger buns with sesame seeds, toasted
• 12 (1/4-inch-thick) slices English cucumber
• 4 leaf lettuce leaves 

Preparation

1. 1. Combine first 5 ingredients in a small bowl; cover and chill.
2. 2. Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
3. 3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.
4. 4. Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.
5. Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.

Recipe Source Cooking Light