Main Course

Pan Fried Salmon Cakes with Lemon Caper Orzo & Mustard Cream Sauce

Pan Fried Salmon Cakes with Lemon Caper Orzo & Mustard Cream Sauce

I love sweet and savory cakes of every kind–it doesn’t matter if they’re made of chocolate, or cream, or crab or salmon… {although I doubt i’d love a combination of those!} I know on occasion I can be a little weird, and I make some pretty darn “weird” things, but i’m not THAT crazy! This week I am making my all time favorite carrot cake recipe for EASTERS! And I also thought I would make some delicious salmon cakes too. I know as a “food blogger” I should be able to come up with some cool story or reason why, but I have nothing. I just made them because I wanted to eat them ok? And I didn’t want to serve them with some boring, I mean, “plain” yoghurt sauce either. So I decided to make something just a little less weird than a chocolate crab cake, and something a little more adventurous than a remoulade, and somewhere in-between, I came up with this delicious recipe. I used Ina Gartens crab cake recipe as a starting point, but added canned salmon to save a step of having to cook it, and they were SO delicious! Crisp, and pretty, and full of flavor! The lemon caper orzo with parmesan was the perfect thing to serve them with, and I decided to make a sauce, just because everything is better with a delicious sauce… especially when it involves grainy dijon! The French’s secret to cooking is butter, but mine is grainy dijon! Everything just tastes better with it, and my husband teases me relentlessly for being so obsessed. Anyway, this is pretty much another “sarah” dish, full of things I love on one plate! But as usual I hope you guys love it too! 

More

Bang Bang Shrimp Fettuccine

Bang Bang Shrimp Fettuccine

A couple of years ago I posted a simplified recipe for Bonefish Grill’s Bang Bang Shrimp, which quickly became one of my most popular dishes! The restaurant serves bang bang shrimp on top of a bed of lettuce as its most famous starter, and also serves it in warm delicious tacos as a main dish–but this week I decided to change up the recipe a little, and serve it with the next best thing… pasta! My husband said this reminded him of a diablo shrimp recipe.  I’m not usually one for really spicy food, but this is to die for delicious! I hope you guys love it as much as the first recipe, if not more!
More

Low Fat Creamy Parmesan Chicken with Mushroom Pilaf

Low Fat Creamy Parmesan Chicken with Mushroom Pilaf

Over the course of this blog I have both developed and discovered some amazing recipes that I love. This dish is an accumulation of THREE of my favorite recipes of all time: Carrabba’s Parmesan Chicken, our best bites alfredo sauce, and my favorite perfect pilaf rice recipe.  By using the most low-fat creamy alfredo sauce I have ever come across with the most crisp, juicy, tender chicken, and some sautéed mushrooms with perfectly steamed basmati pilaf rice–this dish has fast  become one of the BEST recipes I have ever posted, and definitely a new family fave. I hope it becomes one in your home too!
More

Thai Green Curry

Thai Green Curry

This week I have been making “green” and Irish foods in honor of St. Patrick’s day, which has given me the perfect excuse to finally make thai green curry! I have already found my absolute favorite recipes for yellow and red thai curries, so this was the last one I wanted to master–but it was also the hardest. I have tried green curries in the past that have been bitter, bland and watery– but I have been working hard to perfect this one, and make sure it was none of those things! It’s creamy, a little bit spicy, citrusy, salty and all around just packed full of flavor, color and texture! This is the best green curry I have ever tried, so I hope you guys love it too.

More

Corned Beef with Pineapple-Apricot Glaze

Corned Beef with Pineapple-Apricot Glaze

This time last year I made my first ever corned beef brisket, which was to die for delicious, so when the supermarket shelves started stocking them again this month, I couldn’t wait to make another! I wanted to be a little more creative with this corned beef recipe, but also do something kind of traditional–so I decided to make a sweet glaze, and serve it with a classic irish colcannon.  This recipe might sound a little weird, but it’s just one you’re going to have to trust me on, because it is SO divine! In fact, this is definitely one of the best meals I have cooked since I can remember. I hope you guys love it, and that you have a fantastic St. Patrick’s day today!  

More