Lemon Dill Salmon Sliders

“The Lemon Dill Salmon Sliders recipe is sponsored by StarKist®.  All opinions expressed are our own.”

My family loves tuna and salmon, and we eat it several times a week. When I travel, I often throw a few StarKist Creations™ tuna or salmon pouches in my suitcase for a quick, healthy and inexpensive snack option on the go. With 110 calories or less in each pouch and 10 different varieties, I’m able to eat smart even when I’m not at home.

The Creations pouches are my favorite because they are easy to open and you don’t have to drain them (no mess!), making them my first choice for a quick snack option.

Not only are they a great option as a snack, I also use them in a variety of recipes. These lemon dill salmon sliders are great to spread on crackers or rolls at a party, or you can serve them on a bed of lettuce for a delicious lunch or dinner.

My favorite way to eat them is on a toasted roll with a bit of mayo mixed with dill and some greens. However, since some of the grownups in my house are doing low carb, I served them recently on a bed of mixed greens.

If you don’t have Panko bread crumbs on hand, you can substitute. But I think the Panko crunch makes these sliders taste so much better!

Lemon Dill Salmon Sliders
 
Ingredients
  • Two pouches StarKist Salmon Creations® Lemon Dill
  • ¼ cup chopped red onion
  • ⅛ cup chopped green onion
  • 1 egg, lightly beaten
  • ¾ cup Panko Japanese-style bread crumbs
  • ¼ cup mayonnaise (low fat if desired)
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper to taste
Instructions
  1. Mix all ingredients together, except salmon in a bowl.
  2. Fold in two pouches of StarKist Salmon Creations® Lemon Dill
  3. Over medium heat, coat a frying pan with butter or canola oil.
  4. Using a small cookie scoop, drop scoops of the salmon mixture into the frying pan.
  5. Flatten with a spatula.
  6. Sauté the salmon sliders for about 2 minutes on each side until they are golden brown.
  7. Remove from the frying pan and place on a paper towel to blot any extra oil.
  8. Serve salmon sliders over a bed of lettuce, on rolls or on a cracker.

These salmon sliders were a huge hit in my house, and barely made it to the table because they were scarfed down as I was making them.

StarKist Creations™ has five new flavors available including:
  • Tuna Creations® Hot Buffalo Style
  • Salmon Creations® Lemon Dill
  • Salmon Creations® Mango Chipotle
  • Kid’s Creations® Bacon Ranch
  • Kid’s Creations® Honey BBQ

These flavors are delicious on their own, or used in your favorite tuna or salmon recipe for an added kick!

StarKist Creations™ are available nationwide at your local grocery store.

This post may contain a link to an affiliate. See my disclosure policy for more information.

Grain-Free Poppy Seed Cheddar Crackers

A few modifications to my paleo pie crust recipe resulted in these perfectly cheesy, grain-free poppy seed cheese crackers! Found at The Happy HousewifeBy contributing writer Tessa

I remember the day when the thought of a making a cracker seemed like a job for professionals.  It wasn’t until my son’s food allergies that I ventured into making them so that he could have safe crackers to eat along with everyone else.

Like everything in life, we are meant to learn from our circumstances.  And while I doubt learning how to make crackers was the main plan…..learn I did!  I was so surprised at how easily they came together, and I now make crackers where I control the ingredients.

This creation came about when I had a hankering for a sharp cheddary cracker.  We absolutely love my paleo pie crust recipe, so it was a perfect place to start.  With a few minor modifications, voilà – a perfectly cheesy, grain-free cracker!

A few modifications to my paleo pie crust recipe resulted in these perfectly cheesy, grain-free poppy seed cheese crackers! Found at The Happy Housewife

Grain Free Poppyseed Cheddar Crackers
 
Ingredients
  • 1 recipe paleo pie crust
  • 1 cup packed (or more!) extra sharp cheddar, grated. (Any cheese may be used.)
  • 1 tablespoon poppy seeds
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Make the pie crust according to the directions.
  3. With the contents still in the food processor, pulse in the cheese and poppy seeds to mix.
  4. Divide the dough into 4 balls. While you roll out the first ball, cover the remaining ones so they do not dry out.
  5. Using either parchment paper or a non-stick baking mat, place one ball of dough on top, cover with plastic wrap, and then roll out SUPER THIN. This is key to the crispy texture. This one chunk of dough should roll out to around the size of the baking mat or cookie sheet.
  6. Using a pizza cutter or knife, gently slice the large rectangles into approximately 2-inch squares.
  7. Sprinkle with a touch of sea salt and bake for about 10 minutes.
  8. Pull the crackers out, remove any that are golden and crispy (usually around the edges), and completely break and pull apart the remaining crackers. Place them back in the oven to turn golden and cris, about 1-4 minutes...depending on how thin you got them!
  9. Repeat with all remaining dough, storing in an airtight container, in the freezer. These are edible within 5 minutes of being out of the freezer since they are so thin and stay fresh longer this way!
Notes
Roll out as evenly as possible...the edges are usually a bit thinner. That is okay.

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No-Bake Cranberry Orange Snack Bars

No-Bake Orange Cranberry Snack Bars - Great for on-the-go snacking to give your kids energy. They'll enjoy helping to make them too! Found at The Happy HousewifeBy contributing writer Beth

It seems like my kids eat all day long. I mean non-stop! So it’s good to have some snacks around that are easy to grab and go. With these No-Bake Cranberry Orange Snack Bars in the refrigerator, I feel good knowing that my kids are grabbing a snack that will give them energy for another few hours of fun until the next meal.

This bar recipe is super easy. Even though there is no baking there are a few steps on the stove top. You could use a microwave for those steps, if you prefer.

My favorite part is that the kids can help out. They take turns gathering the ingredients, stirring the batter, and pressing the bars into the pan. Just make sure to have an adult supervising for the stove top portion of the recipe.

No-Bake Orange Cranberry Snack Bars - Great for on-the-go snacking to give your kids energy. They'll enjoy helping to make them too! Found at The Happy Housewife

No Bake Orange Cranberry Snack Bars
Serves: Makes 18 bars
 
Ingredients
  • ½ cup orange juice
  • 1 cup dried cranberries
  • ⅔ cup brown sugar
  • ½ cup honey
  • 1 cup creamy peanut butter
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 teaspoon ground cinnamon
  • 1 cup ground flax seed
  • 3 cups quick cooking oats
  • 1 cup walnuts, chopped
Instructions
  1. Prepare a 9 x 13 inch pan by lining it with parchment or wax paper. This will keep the bars from sticking. Make sure to leave "handles" on the sides of the paper so that you can easily remove the bars from the pan when they're completely ready.
  2. In a small saucepan, heat the orange juice, cranberries, and brown sugar over medium heat just until it starts to get steamy. Stir the cranberries to make sure they're all coated and also to allow the sugar to dissolve. Do not boil. You're re-hydrating the cranberries in this step and infusing the orange flavor from the juice. Remove the cranberries and juice from the heat and pour them into a bowl. Set aside to cool.
  3. In the same saucepan, combine the honey, peanut butter, and butter. Heat them on low to melt. Stir often and do not boil. Remove from heat when all ingredients are completely heated and mixed together. Pour mixture into a large glass bowl.
  4. To the peanut butter mixture add the vanilla, orange extract, cinnamon, flax seed, and cranberries (discard any juice that was not absorbed). Stir to combine.
  5. Add the oats and walnuts and work together. This mixture will be very stiff. I use my hands when it gets too difficult to stir with a spoon.
  6. Press the mixture evenly into your prepared pan. Refrigerate for about an hour. The mixture will stiffen during this time.
  7. Remove from the pan and cut into 18 bars. Serve immediately. Store any remaining bars in an airtight container in the refrigerator.

No-Bake Orange Cranberry Snack Bars - Great for on-the-go snacking to give your kids energy. They'll enjoy helping to make them too! Found at The Happy Housewife

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Egg Salad with Cheddar

Egg Salad with Cheddar at The Happy HousewifeBy contributing writer Beth

Egg Salad is a staple at our house. The kids love the creamy flavor, and I love the extra punch of protein from the eggs.

We always have all these ingredients on hand, and you likely do too. So it’s a quick and easy choice for lunch when you’re tired of peanut butter and jelly sandwiches.

Here’s a word to the wise: Do not overcook the eggs. Yes, it’s possible, and I don’t advise it.

I used to overcook my eggs. I think I did that because I was so scared of undercooking them. Yuck! When you overcook them, the egg whites get very chewy and the yolk turns green. So follow these directions carefully to keep that from happening to you. Nobody likes green eggs, no matter what Dr. Seuss says!

Speaking of green, those of you who are adventurous and health-minded could try an alternative to this recipe. Try replacing the mayo with avocado. No, I’m not kidding. It’s creamy and doesn’t have a really strong flavor. It will bind the ingredients together and still let the crunch of the celery and onions shine through.

Egg Salad
Serves: 4
 
In just a few minutes you can have a creamy egg salad. Serve it on your favorite bread or a on a bed of greens.
Ingredients
  • 5 eggs
  • ¼ cup celery, diced
  • ¼ cup white onion, diced
  • ⅓ cup mayonnaise
  • 1 tablespoon yellow mustard
  • ½ cup shredded cheddar cheese
  • black pepper to taste
Instructions
  1. In a small saucepan, place the raw eggs and cover with cold water.
  2. Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes at a low boil.
  3. Remove from the heat and carefully drain off all the water. Cover with cold water and a few cubes of ice. You'll want to do this to stop the eggs from overcooking. Leave them to cool for about 10 minutes until they're easier to handle.
  4. Peel the eggs and dice them up.
  5. Place the eggs, celery, onion, mayo, mustard, and cheese into a small bowl. Stir to combine.
  6. Add black pepper to taste.
  7. Cover and refrigerate at least thirty minutes to chill.
  8. We like to serve this on potato bread or over a green salad.

Egg Salad with Cheddar at The Happy Housewife

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This post may contain a link to an affiliate. See my disclosure policy for more information.