Chef Mom

Salmon Burger

Recipe used with permission from Rebecca of Ezra Pound Cake
Prep Time: 15 minutes/Total time: 30 minutes. Serves 4.

Can I Get the Recipe Tip: One way to get juicy burgers? Don't press down on them while cooking! It's common practice by many people but it actually squeezes out the juices resulting in a drier burger.


1 1/2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
1/2 cup coarse bread crumbs
1 tablespoon capers, drained
Salt and freshly ground black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce
Optional burger toppings: lettuce, red onion, Provolone, tartar sauce


Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.

Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.

Scrape the mixture into a bowl, and stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers.

Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

Mini Sloppy Joes

Recipe used with permission from Kate of Framed Cooks
Prep Time: 15 minutes/Total time: 30 minutes. Serves 4.

Can I Get the Recipe Tip: If you have a favourite sloppy joe recipe, feel free to substitute it in! It is really the mini-ness of these burgers that make them a huge success.


1 1/4 pounds ground beef chuck
Coarse salt and ground pepper
1 onion, finely chopped
2 garlic cloves, minced
1 can tomato puree, (14.5 ounces)
2 tablespoons light-brown sugar
1 tablespoon cider vinegar
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
4 hot dog rolls, cut into mini buns
1/2 ripe avocado, thinly sliced


In a large skillet over medium-high heat, cook beef, breaking apart pieces with a wooden spoon, until lightly browned, 5 to 6 minutes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.

Add pureed tomatoes, sugar, vinegar, tomato paste, Worcestershire, and 1 1/2 cups water. Reduce heat to medium-low; simmer until thickened, about 20 minutes. Divide evenly among the mini buns.

Recipe from Elly of Elly Says Opa!
Prep Time: 15 minutes/Total time: 8 - 10 hours. Serves 6.

Can I Get the Recipe Tip: To soak up any extra liquid, you can turn the crockpot to high for a little bit after shredding the beef.


1 (2 pound/900 gram) boneless beef roast
1 tablespoon canola oil
1 onion, sliced
4 cloves garlic, mince
1/2 tablespoon tomato paste
3/4 cup beef broth
1/2 teaspoon parsley
2 teaspoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon oregano


Heat a large, heavy bottomed skillet over medium high heat, and add the oil. Sprinkle the beef roast liberally with salt and pepper. Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side. Place in the crockpot.

To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste. After another minute, stir in the beef broth and spices. Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.

Cook on low for 8-10 hours. Shred with a fork.

Slow Cooker Chicken with 40 Cloves of Garlic

Excerpted from Dependable and Delicious Slow Cooker Recipes by Judith Finlayson © 2002 used with permission from Robert Rose. Reprinted . All rights reserved.

Prep Time: 20 minutes/Total time: 6 hours 30 minutes. Serves 6.

Can I get the Recipe Tip: Marjoram is a great substitute for the tarragon or thyme if you don't have either in your pantry.


2 tablespoons butter
40 garlic cloves, peeled, about 4 heads
3 1/2 lbs chicken pieces, skin on breasts, skinless legs and thighs
2 onions, finely chopped
4 celery ribs, peeled, diced
1 teaspoon dried tarragon leaves or 1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon black peppercorns, cracked
1/4 teaspoon nutmeg, freshly grated
1/2 cup dry white vermouth or 1/2 cup white wine


In a skillet, melt butter over medium-low heat.

Add garlic and cook, stirring often, until it softens and begins to turn golden.

Remove garlic to stoneware with slotted spoon.

Increase heat to medium and add chicken in batches and brown. Transfer to stoneware.

Add onions and celery to pan and cook, stirring until softened.

Add tarragon, salt, pepper and nutmeg and cook, stirring for 1 minute and then add wine or vermouth and bring to a boil.

Pour over chicken.

Cover and cook on low for 5-6 hours or on high for 2 1/2 to 3 hours, until juices run clear when pierced with a fork

Slow Cooker Lasagna

Recipe used with permission from Christy of The Girl Who Ate Everything.

Prep Time: 15 minutes/Total Time: 4 -5 hours on low setting. Serves 6.

Can I get the Recipe Tip: Do not overcook and don't try to speed up the process by cooking it on high.

  • 1 pound (16 ounces) ground beef
  • 1/2 cup diced white onion
  • 1 teaspoon minced garlic
  • 1 (24 ounce) jar spaghetti sauce
  • 1/2 cup water
  • 1 (15 ounce) container ricotta cheese
  • 2 cups mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 whole egg
  • 2 tablespoons fresh parsley or 2 teaspoons dried parsley
  • 6 uncooked lasagna noodles
  1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
  2. Add spaghetti sauce and water and simmer for about 5 minutes.
  3. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
  4. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
  5. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving

Turkey Sloppy Joes

Excerpted from Delicious and Dependable Slow Cooker Recipes by Judith Finlayson, © 2002 used with permission from Robert Rose. Reprinted with permission. All rights reserved.

Prep Time: 15 min/Total Time: 5-10 hours depending on temperature setting. Serves 4.

Can I get the Recipe Tip: Easily make this meal vegetarian by omitting the turkey and substituting with veggie ground round. Little kids in the family? Omit the jalepeno to avoid the spice factor.


2 tbsp vegetable oil, divided
1 ½ lbs ground turkey
2 onions, finely chopped
4 cloves garlic, minced
1 jalapeño pepper, minced, optional
1 tbsp chili powder
2 tsp dried oregano leaves
1 tsp salt
¼ tsp freshly ground black pepper
1 cup tomato-based chili sauce
1 tbsp Worcestershire sauce
2 cups shredded Monterey Jack cheese
1 green bell pepper, finely chopped, optional
Hot onion buns


In a skillet, heat 1 tbsp oil over medium heat. Add turkey and cook, breaking up the meat with a spoon, until no longer pink. Using a slotted spoon, transfer to a slow cooker stoneware. Drain and discard liquid.

Add remaining oil to pan. Add onions and cook, stirring, until softened. Add garlic, jalapeño pepper, if using, chili powder, oregano, salt and black pepper and cook, stirring, for 1 minute. Add chili sauce and Worcestershire sauce and bring to a boil.

Transfer mixture to slow cooker stoneware. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until mixture is hot and bubbling. Add cheese and green pepper, if using. Cover and cook on HIGH for 20 minutes, until cheese is melted and pepper is softened. Spoon over hot split onion buns and serve.

Buttermilk Pecan Chicken

Excerpted from 5 Ingredient Fix by Claire Robinson, © 2010 used with permission from Grand Cental Publishing. Reprinted with permission. All rights reserved.

Prep Time: 15 min/Total Time: 30 minutes. Serves 4.

Can I Get the Recipe Tip: Make sure your pan is nice and hot before adding the chicken to create the crispy, delicious outside.

  • 4 (8-ounce) boneless, skinless chicken breasts
  • 2 cups buttermilk
  • 2 cups toasted pecans
  • 1 cup panko bread crumbs
  • 1/3 cup vegetable oil
  • Kosher salt and freshly ground black pepper

Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.

In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.

Serve it with a yummy salad for a super tasty meal. Enjoy!


Mini Cheese Cake Cookies

Recipe from Michelle of Brown Eyed Baker

Yield: About 40 mini cheesecakes

Prep Time: 10 minutes | Bake Time: 15 minutes


About 40 Nilla wafers
2 (8-oz) packages cream cheese, at room temperature
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
Cherry pie filling


1. Preheat oven to 375 degrees. Line a mini muffin/cupcake pan with paper liners. Place one Nilla wafer in the bottom of each mini muffin well. Set aside.

2. Cream together the cream cheese and sugar with a mixer until light and fluffy, and thoroughly combined. Add the eggs, one at a time, beating until well combined. Mix in the vanilla.

3. Divide the batter evenly among each cup. Bake for about 15 minutes, or until the edges and top appear set.

4. Cool completely and then chill for at least a couple of hours. Top with a small amount of cherry pie filling. Refrigerate until ready to serve.



Homemade Apple Sauce

Yields 5 cups, cooked
Recipe from Susan of Food Blogga


8 McIntosh or Rome Beauty apples (about 8 cups), peeled and chopped
3 cups water
2 Tbsp sugar
1/2 Tbsp ground cinnamon



Place chopped apples in a deep pot. Add water, sugar, and cinnamon. Bring to a boil for 10 minutes, or until the apples begin to break down. Lower to a simmer and cook 15-20 minutes, or until the apples are completely soft. Stir well with a spoon until a thick sauce forms.

Leave a few lumps and bumps in it or puree it in a blender for a smooth finish. Make sure to let it cool first before pouring it the blender! Otherwise it will blow the cover off. Not that it has happened to me.

Let the sauce cool before serving.

No Ice Cream Maker Required White Chocolate Vanilla Ice Cream

Recipe used with permisison from Kate of Framed

Prep Time: 10 min/Total Time: 6 hours to set. Makes 4 cups.

Can I Get the Recipe Tip: For best results, prep this creamy treat from the heavens the day before you plan to inulge!


1/2 cup sweetened condensed milk
1 ounce white chocolate chips
1 tablespoon vanilla extract
Pinch salt
1/4 cup sour cream
1 1/4 cups cold heavy cream


Microwave condensed milk and chocolate chips in 30 second increments until chips are melted and smooth, stirring after each 30 seconds. Let cool, and then stir in vanilla, salt and sour cream.

Whip heavy cream on medium high speed until soft peaks form, 1-2 minutes. Whisk 1/3 cream into white chocolate mixture. Fold remaining cream in until well mixed and smooth.

Place in airtight container and freeze for at least 6 hours or ideally overnight.