This is one of those recipes I probably never would have tried if it wasn’t for my husband. He is a sweet potato fiend! Sweet potato fries, sweet potato chips, sweet potato casserole…. he loves it all. I always thought of sweet potato as dessert and ONLY dessert. My mom would bake us whole sweet potatoes as a treat after meals (with the occasional sweet potato pie during holidays). So you can imagine how weirded out I was the first time my husband ordered sweet potato fries at a restaurant and dipped them in ketchup nonetheless. That was one of the strangest moments of my life, haha. ;p
Over the years, I’ve come to accept that sweet potatoes can, in fact, be eaten in a savory manner. So that’s how I came to try out this recipe for Sweet Potato & Sausage Hash. I saw similar recipes online and I couldn’t resist how yummy that fried egg looked on top of the hash.
Although I was being adventurous using sweet potatoes this time around, I do believe that this recipe would be incredible going the old-fashioned route and using regular potatoes as well. Feel free to swap potatoes if you want and keep all the other ingredients the same. No matter which route you choose, please leave me a comment and let me know how you liked the recipe. And what’s your take on sweet potatoes? Are you team sweet or savory?
SWEET POTATO & SAUSAGE HASH RECIPE
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I have a very sentimental connection to Salmon Patties because it’s the very first meal my husband made for me when we started dating. <3 That was almost 9 years ago and it’s about dang time I add this recipe to my blog! This salmon patties recipe has evolved over the years and it differs slightly from the original recipe my husband used to make. His recipe leaves out the bread crumbs but other than that they’re the same salmon patties that won my heart all those years ago. ;)
Canned pink salmon are perfect for making salmon patties because they crumble to the perfect consistency and have a great taste. Just make sure to remove as many bones as you can beforehand. It may seem tedious, but if you start with the “spine,” most of the bones come off right along with it. And keep in mind that salmon bones are extremely thin and soft so it won’t be harmful or even noticeable if some get lost in the mixture.
After removing the bones, the rest of the recipe is a breeze! In a large bowl, you’ll mix the salmon, egg, bread crumbs and spices until everything is well blended and smooth. You’ll then separate the mixture into 6 even salmon patties, pressing each one firmly in your hands to prevent them from falling apart in the skillet. I used a fairly large skillet that was able to fit all 6 patties at the same time, which saved on overall cook time. The patties took approximately 10 minutes to cook (5 minutes on each side). Simple as that!
The end results are juicy, flavorful, satisfying salmon patties that would give any 5-star meal a run for its money! Salmon patties also pair great with Mac & Cheese or your choice of salad. So, go ahead and give this Salmon Patties Recipe a try and I hope it becomes a staple in your household as well!
SALMON PATTIES RECIPE
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Before I met my husband, Valentine’s Day used to be something I celebrated with my friends and sister. We would get together every year, bake pink cupcakes and treat ourselves to fun “girl’s days” that included fancy theater dates or eating out at our favorite restaurants. Nowadays, this would be known as “Gal-entine’s Day,” but back then, there really wasn’t a word for it. c(= Making these adorable Homemade Chocolate Hearts brought back all the memories of the cute desserts we would put together. Except now, I’m making them for my handsome husband and crazy kids. My, how things have changed. <3
I have so many different shaped molds at home and love making cute treats out of them for different occasions. I recently made some adorable Chocolate Bears for my son’s birthday, and even more recently I made Mini Raspberry Cheesecakes with a basic square mold I had. I found this heart mold in my collection and knew immediately what I wanted to make!
This recipe is INSANELY easy. There are literally only two ingredients: chocolate and cookie icing. I chose dark chocolate because the darker color was striking against the red cookie icing. But semi-sweet chocolate would work just as well! I would suggest shying away from milk chocolate because it melts to the touch after it’s hardened. If you’re willing to store the chocolate hearts in the fridge afterwards, then you can go ahead and give milk chocolate a try.
So, if you’re looking for a fun treat to make while at the same time impressing your Valentine, definitely give these Chocolate Hearts a try! The simplest gestures leave the biggest impressions. <3
HOMEMADE CHOCOLATE HEARTS RECIPE
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I am blessed to live in the avocado-growing state of California! Although avocados are technically not in season yet, the price is already starting to drop in stores. Come Springtime, avocados will be plentiful and cheap everywhere you go in California. It’s one of my favorite times of year because I love putting avocado in everything from my Bagel Omelet Recipe to my Avocado Chicken Salad. And let’s not forget that delicious Spicy Guacamole. I’m excited to add this Avocado Cilantro Sauce to my growing list of avocado-filled recipes!
Although I dubbed this recipe as an Avocado Cilantro “Sauce,” it can also be used as a dressing or dip. I made this sauce during a popcorn shrimp taco night and it was an amazing addition. But we also used the leftover sauce to dip the extra Popcorn Shrimp in. Another great idea for this Avocado Cilantro Sauce is to top off some grilled chicken with it for a healthy and incredibly tasty meal. Or you can simply add a few extra teaspoons of water and turn it into a creamier salad dressing.
Here's a link to my Popcorn Shrimp recipe if you'd like to try it out paired with this sauce.
So, go ahead and make a nice large jar of this stuff and keep it on hand whenever the craving hits! It will add pizzazz to almost any meal. ;)
Avocado Cilantro Sauce Recipe
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I searched tirelessly online for a mini raspberry cheesecake recipe covered in a white chocolate shell but I couldn’t’ find exactly what I pictured in my head. So, I decided to make it myself. After a bit of trial and error, I finally found the perfect combination of ingredients for the filling and toppings. These little desserts are not only delicious, but so cute! With Valentine’s Day approaching quickly, I think these raspberry cheesecake treats are perfect for the occasion.
When it comes to melting white chocolate, it can get a little frustrating. White chocolate doesn’t melt as easily and can sometimes clump up. The trick is to always add a couple teaspoons of vegetable oil after microwaving! It will keep the melted chocolate smooth and glossy even after excessive mixing. To get the perfect shape, I used a silicone square mold with 24 slots. This mold is nonstick and the material makes it easy to pop the treats out without breaking them.
As you can see in the pictures, you’ll first add a thin layer of melted white chocolate to the bottom, then top that with the cream cheese mixture, and add a final layer of white chocolate on top of that creating a “sandwich” if you will. Since the white chocolate is still fluid at this point, it will seep down and create a shell surrounding the cream cheese layer once the treats are hardened in the fridge.
Since I did all the hard work for you guys, the final recipe I put together is extremely easy to follow! Hopefully your kitchen won’t look like a white chocolate disaster the way mine did the first time I made these. :) But even if it does, the deliciously sweet flavor of these white chocolate mini raspberry cheesecakes will make all the mess worth it!
White Chocolate Covered Mini Raspberry Cheesecakes
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.