Recipes

KNR, p. 213 “Nobody Dies Eating Salmon Quiche”

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St. Patrick’s Day will be here before you know it, so we are gathering our recipes and making decisions about what to cook for our own dinner and what to take to the weekend parties. Since the big day falls on a Saturday this year, we know for sure that both Friday and Saturday will be nabbed as great days and nights to celebrate.

Why did we choose Salmon Quiche for this year’s entry into the tasty dishes? On each of our trips to Ireland, we visited coastal cities. The seafood is abundant and we ate some of the best fish dishes in our lives while there. The pubs on the coast offered some kind of salmon dish – entrée or sandwich or croquette – at every place we stopped. We thought it would be great to figure out a recipe that could make use of leftover cooked salmon, or canned salmon, and be adapted to appetizers or eaten at a brunch. This quiche can be both.

Slainte Mhaith! (Good Health!)

 

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KN, p. 213 "Nobody Dies Eating Salmon Quiche"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Ingredients for Topping:
  • 1/4 cup flour
  • 1/3 cup shredded cheddar
  • 1/8 cup chopped almonds
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon paprika
  • 2 Tablespoons vegetable oil
  • Plus....
  • Ingredients for Filling:
  • 9” deep dish pie crust
  • 3 extra large eggs, lightly beaten
  • 1 cup sour cream or yogurt
  • 1/4 cup mayo
  • 1/2 shredded cheddar
  • 1/2 Tablespoon onion powder
  • 1/4 teaspoon dried dill
  • 1 tablespoon Dijon mustard
  • 14 ounces cooked salmon (we used canned salmon)
Instructions
  1. For Topping:
  2. Using a fork, mix together flour, 1/3 cup shredded cheddar, chopped almonds, sea salt, paprika, and vegetable oil.
  3. Set aside.
  4. For Filling:
  5. Bake empty pie shell at 350 for ten minutes to reduce ‘soggy bottom.’ Remove from oven and set aside.
  6. Drain salmon. Save juice. Add water to juice to make 1/2 cup.
  7. Remove bones and skin and flake the salmon.
  8. Blend eggs, sour cream, mayo, and salmon liquid.
  9. Add salmon, 1/2 cup shredded cheese, onion, dill, and mustard, and stir.
  10. Spoon mixture into pie crust.
  11. Sprinkle evenly with topping. Cover edges with pie crust ‘savers’ or strips of aluminum foil to protect the crust from burning.
  12. Bake at 350 for 45 minutes or until firm in the center and topping is lightly toasted.

 Serve it with a salad and enjoy!

 

Nobody died while taste testing the salmon quiche variations. There may have been swooning and salivating, because we do love salmon.

 

 

 

 

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KNR, p. 197 “Blueberry Watermelon Smoothies”

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Blueberries have been sighted at the store! Sheila and I both love anything made with them – muffins, jelly, jam, syrup, cookies, pancakes – you get the idea. We buy as many berries as we can while the crop is at its peak, then freeze most of them to save for later in the year. There’s a special shelf set aside in our freezer just for blueberries.

This year, we happened to buy a small watermelon during the same shopping trip, so this morning we made watermelon-blueberry smoothies for breakfast. Wow! They were great.

Here are two of our favorite fruit smoothie recipes:

 

Watermelon-Blueberry Smoothie (pictured above)

Ingredients
1 cup frozen blueberries

2  1/2  cups cubed seedless watermelon

1/2 cup watermelon juice

pinch sea salt

Preparation
Use 16 oz (or bigger) blender.

Make watermelon juice by squeezing/straining 1 cup cubed watermelon through a medium-mesh strainer held over measuring cup.  Makes 1/2 cup juice.

Add blueberries, 1  1/2 cups cubed watermelon, watermelon juice to the blender.

Add pinch of sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

 

Blueberry Smoothie

Ingredients:
1 cup frozen blueberries

6 oz. canned pineapple juice

1/2  cup water

Pinch sea salt

Preparation
Use 16 oz. blender (or bigger)

Add blueberries, pineapple juice, water, and sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

Variations:

Sheila adds 2 Tablespoons almond butter and a scoop of protein powder to her blueberry smoothies to change them to protein smoothies.

Whether you prefer plain or fancy, I can report that nobody in our house died drinking either kind.  😉  Enjoy!

 

Photos by Patti Phillips

 

 

 

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KN, p. 189 “Fifth Anniversary Thank You from the Kerrians”

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Kerriansnotebook_FINAL copy

It’s with great pleasure that we thank you, the readers, for hanging out with us for five years.

We’ve taken some really amazing trips to American Civil War battlefields, endured fog and pouring rain on both American and international golf courses, been trapped in elevators, survived bomb scares, witnessed bloody crime scenes, and lived to tell the tales.

Some intriguing people have agreed to do interviews about their jobs and in the process, have opened the eyes of our readers far and wide about the rigors of law enforcement in its many forms.

Police Academies, Fire Fighter Academies, Emergency Medical Training Schools, Firearms Training sites, Criminal Investigation Facilities –  have all generously allowed us to take photos and chat with the instructors at length. Fascinating stuff.

We’ve met with Visiting Detectives – an assortment that included a psychic detective, a vegetarian detective, and a time-traveling detective from the 1800s. Sheila chimed in while they worked on puzzling cases with me. The Vegetarian Detective brought brownies. Yum.

 

Kerrian’s Notebook, Volume 1, which included stories from 2011 and 2012 no longer available on the website, was published in response to the readership that wanted the (over 50) stories from the first year collected into one ebook. Don’t have your copy yet? Click on the link and find it at Amazon: http://www.amazon.com/dp/B00HI6YBDG

You’ve made the journey fun. And then some.  🙂

During the years, we kept track of which posts were the most popular, which ones you kept visiting over and over again. For research? For another laugh? To prove a point? For some of you, all three. Here is the result.

Click on the links and take a look at your Top 10 Favorite Kerrian’s Notebook posts in reverse order thru 2016:

10. “Who are the Texas Rangers?” (p.144)

 9. “Are all handcuffs yellow?”

 8. “What does a Texas Ranger do?” (p.145)

 7. “How big is that jail cell?” (p.51)

 6. “Kerrian’s Favorite Chocolate Cheesecake.” (p.45)

 5. “100 Ways to Die an Unnatural Death.” (p.100)

 4. “What does a firefighter wear?” (p.119)

 3. “I Like Pie.” (p.67)

 2. “How many bodies were at the scene?” (p.87)

And the most popular post?

 1. “How to become a Texas Ranger.” (p.146)

Thank you, one and all!  🙂
Next time you’re in town, give us a call. We’re always happy to chat about the latest trip or the trickiest case. If you’re lucky, you might even meet one of the Visiting Detectives. There’s always a pot of coffee on and a piece of pie just begging to be eaten.

*Fingerprint photo taken by Patti Phillips at SIRCHIE, in Youngsville, North Carolina.

 

 

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