Wednesday, November 27, 2013
FRESH SALMON-PECAN LOAF; BAKED CHICKEN WITH PECAN-CORNFLAKE STUFFING recipes
Fresh Salmon-Pecan Loaf
if the Pilgrims ate this then I know why they would celebrate..this is fabulous, and can be made with any cooked flaked fish
3 cups cooked( grilled or poached) flaked salmon
1 cup cracker crumbs or dry bread crumbs
1/2 cup coarse chopped pecans ( walnuts or raw almonds)
1/4 cup minced onions
1/2 tsp salt
1/2 cup minced celery
2 tsp lemon zest ( optional)
1/4 cup minced parsley
1/4 tsp ground black pepper
1 large egg beaten
2/3 cup milk
2 tbsp melted butter
Preheat oven 350F
Combine all the ingredients, lightly in a large bowl mixing well but do not beat.
Shape into a loaf in a greased oven proof dish/roasting pan .
bake middle oven until lightly browned ( approx 35 mins)
serve with baked potatoes or potato salad
Baked chicken with pecan-cereal stuffing..easy and almost carefree for those who prefer chicken to turkey
Preheat oven 350F
1/3 cup butter
1 cup chopped onion
1 cup diced celery
saute for 5 mins then place into large bowl and add:
5 cups cornflakes
1 cup wheat germ( optional)
1 cup chopped pecans
1 cup minced parsley
1 tsp each dried sage and thyme
1 tsp paprika
1 tsp salt
1/2 tsp ground black pepper
Mix well together, the flakes will break up as it is mixed.
Then place 4 mounds on a greased roasting pan.
Cut a 3 1/2 - 4 pound chicken into 4 pieces 2 breasts with ribs and wings attached and 2 whole legs and thighs, wash well then season with salt and pepper and place each one, cut side down, over a cornflake mound.
press down slightly and bake middle oven 60-75mins until golden brown
remove from oven and wait 10 mins before serving
Happy Thanksgiving, be it either traditional or non-traditional fare.