Deliciously Fishy 

If you haven’t noticed, I like to eat cook in my spare time.  My dear cousin, Katrina, knows this about me and for Christmas gave me a year’s subscription to Cooking Light!  It is by far, one of my favorite gifts because it’s the gift that literally keeps giving. As I try recipes, I feed more friends with new and tasty treats and thus, bestow the gift of said Christmas gift on many a gracious mouth.  So I would like to take this time to share with you the great success of… *drum roll* Salmon Croquettes! 

Here’s what you need: 

– 2 1/2 teaspoons of Dijon mustard ( I prefer spicy brown mustard, but its’ your call) 

– 1/4 cup of mayo…I get away without it & don’t notice its missing, but if you like things creamy and artery-clogging-friendly, throw it in there too 

-1 lg egg, lightly beaten 

– 1 cup of breadcrumbs (I find 1 cup can be too much… just saying) 

– 1 or 2 heaping tablespoons of fresh pesto 

– a handful of parmesan cheese 

– 2 six-ounce packages of skinless, boneless (duh) pink (not green) salmon 

– and of course, salt and pepper to taste   

While you mix all that goodness together, be heating olive oil or canola in a large skillet.  Once mixed and with pan heated, shape the salmon mixture into little pancakes and place in the skillet.  Let cook for about 3-5  minutes on each side, or until brown and crisp.   

That’s it… SO SIMPLE! And obviously, delish. Give ’em a go and let me know how they turn out for you! 



Alright, its high time I share with y’all a few more delicious AND good-for-you recipes to help you keep things spicy (pun completely intended)!  The first is a staple item that the Dunn’s always have on hand.  Always.  And we can justify eating at all three meals (*the same goes for salsa… just an fyi) .  

Pinto Beans— Momma Dunn style.  Please follow as directed:  

1. Bag of Pinto Beans… OBVIOUSLY  

2. chopped garlic  

3. salt & pepper  

4. a can of Rotel (I normally go with spicy, but if you are a pansie, then go with regular)  

5. cilantro… because everything tastes better with cilantro  

6. one box of reduced sodium chicken broth  

Now here’s the truly exquisite part– take all the above ingredients and dump them into a crockpot and cook on low for 8 to 10 hours.  That’s it. That’s all. The simplicity is truly astounding and the result, the taste, will blow your mind.  

Chives are optional...


There’s a big part of me (namely, my backside) that loves food and all things culinary.  For a while, with my father’s encouragement, I thought about going to cooking school.   

Clearly, I didn’t, but I my love for cooking none the less has remained. So, I thought I would take this page to share about my adventures in the kitchen and hopefully pass along successful and tasty experiments.  

As a Texan, I think it proper to start with a basic: Salsa.   

The Dunn family is extremely talented when it comes to preparing Tex-Mex.  It has been suggested that we bottle, brand, and sale our family recipe for salsa among other concoctions that have been produced as a product of our annual family reunions.  So please know, dear reader, that my sharing this with you, free of charge, could result in my excommunication as a Dunn.   

Here’s what you will need for utensils:  

1. A blender (with a pulse setting)  

2. A can-opener  

3. A razor-sharp knife  

Then, compile the following list of ingredients:  

1. A 12 ounce can of “Hunt’s Whole tomatoes” (It must be Hunt’s…. don’t ask me why)  

2. Two heaping tablespoons of chopped garlic  

3. 1/2 a bunch of fresh cilantro (stems and all, no need to chop before putting it into the blender)  

4. Three whole jalapenos, coarsely chopped (if you can handle the heat, get out of the kitchen)  

5. Fresh ground salt and pepper  

Dump all the ingredients into the blender and pulse 5-7 times, holding for about 1 second for each pulse.  

That’s it. It’s that simple. 5 ingredients. 5 minutes. Uh-mazing salsa.  

It's like a fiesta in your mouth... AY CARRUMBA!

It's like a fiesta in your mouth... AY CARRUMBA!


If you love guacamole, simply find some perfectly ripe avocados, coarsely chop them up and add salsa (to taste) to them, with a squeeze of lime juice and BOOM! It’ll change your life.


3 responses »

  1. I remember the first time I ever ate homemade salsa. It was at your home in The Woodlands on the golf course. It was yummy. What was the lady’s name that had made it? she used to work some for your mom and dad.

  2. Thank you. So, how I’m using this. Making roasted taco chicken and then shredding it for tacos (using corn tortillas) with avocado, red cabbage, lime, cheese, toms, and your salsa. I’ll tell you how it goes – and hopefully get some picturs in! 🙂

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