This post contains affiliate links. I will be compensated for any purchases made through those links at no additional cost to you. Thank you for your support! Hello everyone! Helen here, back from the beautiful state of Georgia where I was visiting and helping Alicia who had her third child who decided to make an early entrance to this world! He and his mom are doing great now. It was such a blessing, just 2 days before Easter, to have that tiny baby get to go home. I hope all of you had a blessed Easter and that you felt the Savior's love in your lives and the hope of the resurrection as we did this year. Because the baby was able to go home earlier than we thought, our plans to celebrate Easter with friends changed. So, my daughter's family and I had a smaller celebration than planned, but it was perfect. We quickly came up with a dinner menu and I drove off, GPS in hand, to the grocery store to gather the ingredients! The dinner was a delicious, delightful success! One of the dishes that my SIL prepared was my favorite of the day! It was this Potato Crab Salad that he remembers his mother preparing for his family throughout his childhood. It is so simple to prepare and fresh tasting. It was a great addition to our traditional dishes like ham and rolls. With ham, you want to have potatoes, but this was much easier to prepare than scalloped potatoes! If you are a seafood love like I am, you will love it. When I arrived back at home, I was still thinking about this salad and had to whip it up for my husband and I. After getting my SIL's recipe, I put it together with a couple of minor adjustments because if the ingredients that I had on hand.
Although we served this as a side at our Easter Dinner, it makes the perfect stand alone salad for lunch or a light dinner. Let us know if you give this recipe a try! Enjoyed this post? Here are others you may love:
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This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. One tradition that we have for Christmas Eve is to keep our meal simple. We generally have a couple of kinds of soup. I shared a post about this here. Soup is such a warm hug type of food, or comfort food in other words. Recently we had a women's Christmas Dinner and Program at our church. I am on the planning committee for these activities and our committee decided to have a buffet of soups for the dinner. If you haven't ever been to a soup buffet, I also wrote a post about that on this post. We had about 9 different kinds of delicious soup and the night was wonderful! My contribution to the buffer that night was two kinds of soup. One was the ever popular Taco Soup, with toppings of tortilla chips, sour cream and cheese. The other was this Salmon Shrimp Bisque that I came up with as an alternative to the much more expensive Lobster Bisque. Whenever I come up with a new recipe and try it on people, I am always a nervous wreck. What a relief when I discovered that this soup was practically all gone by the end of the night! Whew! I actually made this soup in my Instant Pot. I was able to sauté the veggies in it and then after everything was mixed together, I used the Instant Pot as a Crock Pot to simmer the soup in until it was time to serve it! One pot equals less mess and I love that. Not only that, with the lid on the Instant Pot, transporting the soup was an easy task. No spills! If you don't have an Instant Pot, you can always use your Crock Pot and simply start the vegetables in a skillet on the stove. I haven't decided if I'm going to make the switch from clam chowder this year and go with this bisque or stick with tradition. My son is also doing a duck for Christmas Eve this year, so things are going to be a bit different than the norm. That's okay though, as long as we keep the reason for the season in mind and spend it with as many loved ones as we can, I know that it will be a great Christmas. So, if you want to try this Salmon Shrimp Bisque for the holidays, or anytime, here is the recipe! Click on it for the PDF. This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. What is a seafood lover to do with today's prices in the grocery store? Purchasing salmon for my salmon addiction has always been a splurge, but now I am finding myself saving up in order to pay the huge price and still be able to purchase the basics. Fortunately, and surprisingly, I can usually find a pretty good sale on shrimp. Some weeks, the sale will be on large shrimp, others, on medium. Salad shrimp or small shrimp are usually pretty affordable compared to other seafood in the supermarket. Since I adore shrimp, I find myself purchasing it more often to put into our menu rotation. Benefits of Eating Shrimp The great thing about eating shrimp is that it is very good for you! It contains vitamin B12 and other things like niacin and zinc. It is high in anti-oxidants that fight inflammation, wrinkles and sun damage. Shrimp is also good for thyroid function. Of course, you shouldn't overdo it with shrimp, they are fairly high in cholesterol and sodium, and of course, some people are allergic to shellfish, which is very sad for them. All of that being said, shrimp is great to have on hand because it cooks up quickly and that makes it easy to create a delicious dish in no time at all! I was browsing through our posts and realized that we have a bunch of wonderful shrimp recipes that will add so much variety to your lunch, dinner and even snacking menu! Here are our best shrimp recipes. Click on the photo to go to the recipe. Having shrimp in a home cooked meal always makes it seem special to me. When I can do it in a budget friendly way, that is even better! Do you have any shrimp recipes that you love? I would love to hear about them in the comments!
This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support.
There are 2 things about this recipe that are perfect for me! First, I have been trying to learn more about Danish cooking. Second, I love salmon!
In my search for Danish recipes, I came across this website, International Cuisine. Of all the recipes that I found to make cured salmon, this one was by far the most simple and it worked fantastically! So, I am referring you to that website for the recipe and just sharing a bit about what I learned as I made Gravlax, or Cured Salmon for the first time.
I lined a glass baking dish with the plastic wrap that I was going to used to wrap the salmon, then I placed the salmon skin side down on it. Next, I rubbed on the salt and sugar curing mixture and then placed on some fresh dill sprigs. Now, most of the other recipes I had read also used a bit of wine or cider vinegar or mustard in their recipes. This recipe doesn't call for any of that, so it made me nervous. So, I poured about 1/2 a cup of cider vinegar around the edge of the salmon. I don't know if it did anything. I couldn't taste it later on, so you don't have to use it. After I had done it I worried that I shouldn't have, but everything came out great in the end.
Finally, wrap the plastic wrap tightly around your salmon and put the whole thing into the refrigerator for 3 DAYS! That made me really nervous because I didn't want it to go bad. But, all of the recipes required at least 3 days to cure the fish, so I crossed my fingers and did it. I wondered if I would be brave enough to eat it when it finally was all done.
After 3 days, I pulled the salmon out of the refrigerator. There was liquid in the pan that leaks out during the curing process. I drained that off, removed the dill and threw that away and rinsed off all of the salt and sugar mixture. I was pleased to see that the salmon was darker in color and looked just like cured smoked salmon that I have purchased in the store. Except mine wasn't smoked. Now for the moment of truth! Tasting it!
The recipe says to slice it horizontally into thin strips. I struggled with that. It was hard to get a pretty thin slice, but that may have been my knife. I did get a few good slices. Of course, I tasted the very first slice. It was fabulous! This salmon is so flavorful and sweet! I was thrilled with the result.
Since many of the recipes called for mustard. I first served mine on a sprouted wheat roll with a layer of mustard and the salmon on top. I was trying to get that smorgasbord feel.
Later, I boiled some eggs and served a light supper with sprouted wheat toast, slices of eggs topped with gravlax. It was so tasty! My husband loved it, too! I felt so in touch with my Danish roots! I can't wait to try another Danish recipe very soon! Let me know if you give this one a try!
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
April 2024
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