Hey hey, this post was suppose to go up Wednesday but mama is a walking Zombie, we made them today again to shoot for the blog.
The girls favorite night is when we have enough time to cook together and since little Miss Ami is feeling so much better we just enjoyed it all so much. Ahhhh so hard for out tiny humans to not feel well! Here is to maybe just maybe kicking this virus out of our home!!
One of the goals I have for the DISHES part of this blog is to share more of my pantry staples and what I do with them. You know the things you keep in your pantry to ensure you can always whip a healthy meal everyone will eat? Well canned wild salmon is one of the things I always make sure I have a few of. I swear it is a LOT better than it sounds, very similar to tuna and so many of the nutrients I like to fill our bellies with.
Sometimes I just sauté and add to rice, top a salad with it but most recently I have been making these little salmon cakes out of them. SO SO SO easy, and quick. Which means the perfect meal.
STAPLE PANTRY INGREDIENTS
1/4 cup Italian Bread Crumbs
2 tbsp Olive Oil
2 tbsp Maple Syrup (we love the organic Costco one, or if we are in Vermont we always grab some of the good stuff)
1 tsp Paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp each salt & pepper
Buns (optional)
STAPLE FRIDGE ITEMS
2 Eggs
Recipe
Drain as much water as possible from both cans.
In a large bowl combine all ingredients.
Mix all together, but careful to not over mix.
Heat a heavy pan to medium heat.
And cook about 3-4 minutes on each side.
While they are cooking if you wanted to create a kiddo friendly sauce whisk up a couple tablespoons of ketchup, a splash of rice vinegar, 1/2 tbsp of honey and an itty bitty dot of chili paste (Ami LOVES spicy and in moderation Zoe is also fine with it) all together and you can have your kiddos dip or serve right on top.
You can choose to make these without buns but if you are smart you'd add these little King's Hawaiin buns to your grocery order ( I grabbed at Target) because the girls feel like they are such a treat.
We serve on a salad, on a bun, with white rice, or even on seaweed wrap. You can serve with whatever your heart may want or your pantry may have... lol. You can even create a little burger bar with different toppings for picky kids (give them what seems like a choice and the love it!)
Any way you have them they are perfect for next week's meal prep.
I will say cooking with kids is SO hard but man oh man is it my favorite thing to do with these girls. Love how they can both be pretty good with directions right now and actually help (very messily help, but still help!). And as you can see they have no fun at all! haha!
Hope you all have a great Friday!
xoxo
Natalie
**Makes about 12 small burgers, probably about 6 regular sized ones, double the recipe, for meal prep, lunches or the freezer. I like to freeze them cooked but either way works!