Smoked Salmon Goat Cheese Scramble

When I found out that August was National Goat Cheese month, my first reaction was "I hate goat cheese!"  But then I stopped myself.  I remember the last time I had it (4-6 years ago, I didn't like it), and I knew it was time to try it again.  Your taste buds change every 5-7 years, and as you get older, the more bitter foods you like.

 {Smoked Salmon Goat Cheese Scramble}

I knew that there was a goat cheese stand, Bleugrass Chevre, at the Farmer's Market with free samples so I gave it another try.  I liked it surprisingly; I liked it enough to buy it.  I even found a recipe that looked delicious with goat cheese in it.  I even have some left over for another recipe.  My motto always has been and will be--try new foods!!!

{I bought the garlic-chive goat cheese}

As I sit here eating this (literally), I'm loving how the strong salmon and goat cheese flavor compliment each other.  I'll also divulge that I ate every. bit. of. this.  Yes--all two servings!

 {Cooking the eggs}

 {Side view}

One year ago:   Blueberry Cornmeal Cake

Two years ago: Peach Sangria

 

Smoked Salmon Goat Cheese Scramble
from Tori Avey

Makes 2 servings

4 eggs
1 tablespoon milk
1 tablespoon butter 
1/3 cup (2 oz) sliced smoked salmon cut into small pieces
2 oz goat cheese
1 teaspoon chopped fresh dill
Salt and pepper to taste
Labaneh cheese or sour cream (optional)

1. Whisk eggs and milk together for 1 minute.
2. Heat butter in a pan until melted.
3. Add salmon and cook for 1 minute.
4. Add eggs, dill, and goat cheese.
5. Taking a spatula, every 1 minute, scrap from the outside edge to the center all the way around.  this allows the uncooked egg to flow in and cook.
6. When eggs are about 90% done, chop up the middle and spread it evenly in the pan.
7. Flip eggs once.
8. Season to taste (I only added pepper) and serve. 

I encourage you to try goat cheese because you might surprise yourself and love it!  I know that I did!

Do you try foods that you don't like every so often?  Have you ever changed you mind about something?

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fish patties

The hubby was telling me about how his family would eat salmon patties on the occasion and how he really liked them.  So he made them for me!  I don't ever pass up an opportunity for him to make me dinner.  Here lately, he's made soup beans a few times while I make cornbread.  Simple but so delicious!

Anyway, the salmon patties (or slammin' patties as he calls them) were good, but they need some refining....  After many tries to get everything right, here is the recipe that we created together!

{Salmon patties}

{The hubby mixed it up, and he did a fantastic job!}

{Frying the salmon patties}

{Hubby claims I burned them, but I love this dark, crispy outside because the inside is nice and soft still!}

One year ago:  Clam Chowder

fish patties

Makes 6-8 patties

1 1/2 cups vegetable oil
16-18 oz canned fish
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons seasoning (fish, creole, blackened, Cajun, etc)
3 eggs, beaten
3/4 cup dry bread crumbs
1/4 cup parmesan cheese
1/4 teaspoon ground black pepper

1. Place oil in a cast iron skillet and heat until hot.
2. Meanwhile place fish in a bowl and flake with fork.
3. Add remaining ingredients and stir until well combined.  Add only 1 cup of bread crumbs to begin with; sometimes you'll need more.  Mixture should stick together almost like dough.
4. Taste fish mixture and season to taste with salt and more pepper.
5. Pat mixture out into 6-8 patties, depending on the size you want them.  These could even make mini patties!
6. When oil is hot, carefully place patties into the hot oil.
7. Fry until crisped and brown; turn over and repeat on the other side.
8. Repeat frying patties until all are done.
9. Serve with your favorite sauce (ketchup (hubby's favorite), dill and sour cream sauce, spicy mayo, tarter sauce, lemon and sour cream sauce, tzatziki--the list is endless!).

Have you and a significant other made your own recipe?  I love it!  I've been working on a black bean cookie recipe here lately which I can hopefully perfect this weekend so I can share it with all of you!

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Everything Bagel Flatbread and Lox

A fellow college alum, Brigitte Nguyen, posted a recipe that I knew I had to make ASAP!!!  She is the host of several TV shows, From the Kitchens of... and KY Proud Kitchen, (both definitely worth checking out) and is such a sweet and wonderful person!  If you are in the Bluegrass region of KY, the KY Proud Kitchen comes on Sundays on Fox 56 at 10:30 AM--definitely a must-see!!!  Now onto the food!

I love smoked salmon and cream cheese and onions--practically everything that on this flatbread.  So it was a no-brainer to try it.  Plus, my mother, brother, and I were wondering what to have for dinner on one of the last nights he was with us, and this definitely fit the bill--easy, healthy, and delicious!

 

{Everything Bagel Flatbread and Lox served with spinach salad}

 

{Rolling out the dough}

 

{Mixing the "everything"}

 

{Everything flatbread!}

 

{I used a Pampered Chef cheese slicer to get my cucumbers paper thin!}

{I might have left this in the oven a few minutes too long, but that's okay!}

 

{Spread cream cheese}

 

{I layered mine up with cucumbers!}

 

{Finished flatbread--doesn't it look heavenly?  It was, and it was incredibly easy!}

 

{My brother....  "messing up my presentation"  Gotta love him (and miss him too!)}

Everything Bagel & Lox Flatbread (follow the link for a 5 minute video on how to make this recipe!) 
from Brigitte Nguyen

Makes 4 servings

1 teaspoon olive oil
1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
2 teaspoons poppy seeds
2 teaspoons sesame seeds
2 teaspoons garlic flakes
2 teaspoons onion flakes
1/4 teaspoon kosher salt
8 oz cream cheese, softened
1/2 English cucumber or 2 mini cucumbers, very thinly sliced
1/4 red onion, very thinly sliced
6 oz smoked salmon, torn into small pieces
2 teaspoons capers
4 tablespoons fresh dill leaves
Freshly ground black pepper, to taste
Fresh squeeze of lemon

1. Heat oven to 425 degrees.
2. Grease a 13x18 inch (half sheet size) baking sheet with olive oil. 
3. Unroll the dough onto the baking sheet and press to the size of the pan. 
4. Combine the poppy seeds, sesame seeds, garlic flakes, onion flakes, and salt in a small bowl. Sprinkle evenly over the dough, pressing lightly to adhere. 
5. Bake for 10-13 minutes, until browned on the surface and crisp on the edges. 
6. Cool for 15 minutes. 
7. Spread the surface of the flatbread with cream cheese.  
8. Layer on the cucumber slices. 
9. Scatter the smoked salmon, capers, red onions, and dill. 
10. Finish with black pepper and a squeeze of fresh lemon.
11. Serve. 

I hope you are having a wonderful Wednesday!  It's HUMP DAY!!!!

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