Happy National Oatmeal Month!
Taste and Savor's Chef Nancy Waldeck shares wholesome and yummy recipes on 'Atlanta & Company.'
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Super Fast Salmon Sliders
1 TB Chopped Fresh Dill, divided
4 TB Avocado or Olive Oil Mayonnaise, divided
1 Tsp Lemon Juice
3/4 LB Salmon Filet, skin removed and coarsely chopped
2 TB Rolled Oats
2 TB Chopped Green Onions
2 Tsp Dijon
½ Tsp Sea Salt and ¼ Tsp Black Pepper
To make the dill mayo, add 2 tsp dill, 3 TB mayo and 1 tsp lemon juice to a small bowl and set aside.
Heat a cast iron skillet or a griddle on medium heat and spray with oil. Combine the remaining dill and mayo, the salmon, oats onions, and Dijon in a food processor and use the pulse feature until everything is fully mixed. Shape salmon mixture into 4 - 6 sliders. (If you have time, place your sliders in the fridge for 30 minutes until they “set up”. It will make cooking them easier.)
Remove from the fridge if you’ve had them in there – otherwise just place on the skillet and cook for about 5 minutes before flipping. Flip and cook until salmon for another 3 - 5 minutes). Serve on top of a fresh bun with lettuce and tomato and dill mayo.
Oatmeal Pizza Crust
Did you know that you could use oats as a flour substitute? Just use your blender or food processor to buzz them into a fine powder, the same texture as wheat flour.
2 Cups Oat Flour
1 Tsp Baking Powder
1/4 Tsp Sea Salt
2 Tsp Italian Seasoning
1 Tsp Garlic Powder
2 Large Eggs, beaten
2 TB Honey
2 TB Water
2 TB Extra Virgin Olive oil
Olive Oil Spray
Preheat oven to 400°F. Combine oat flour, baking powder, salt and rosemary in a large bowl. Mix in eggs, honey, water and olive oil until dough forms.
To assemble the pizza, spread the dough with sauce, sprinkle with cheese and and add your favorite toppings. Transfer pizza to oven and cook for 15 minutes.
TIP: The best way to form the pizza crust is by dropping a spoonful of dough on a baking sheet and flattening it with wet hands – the dough will remind you of clay. Your edges do not have to be perfect neither does the shape.
TIP: You can freeze this crust too! Cook, cool completely and freeze in a large ziploc bag for 3-4 months. Remove, let sit on counter for 30 minutes, and then bake with toppings at 400 degrees for a few minutes until warm and cheese melts.
What’s a versatile wine to enjoy with a casual dinner?
A rosé – its not just for summer any more. Dry and crisp, this salmon colored stunner from the south of France in Provence is traditionally made with a blend of grapes including Grenache. Always look for roses that are 2 years old or younger. Rosé is made to be enjoyed immediately!