A few random recipes found online

SALMON Patties

Ingredients

• 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
• 1/4 cup chopped onion
• 1 egg
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 lemon, zested
• 1 (14-ounce) can wild salmon, checked for large bones
• 1 baked or boiled russet potato, peeled, and fluffed with a fork
• 1/4 cup bread crumbs
• 2 tablespoons grated Parmesan
• Freshly ground black pepper
• 1/2 cup vegetable oil

Directions

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

FRENCH CUT STEAK

Ingredients

• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• 1 (1 pound) skirt steak, cut in half
• 2 tablespoons vegetable oil, divided
• 1/4 cup butter, divided
• 2 medium sweet onions, sliced
• 1/3 cup white wine
• 2 tablespoons red wine vinegar
• 1/3 cup beef stock or broth

Directions

In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.

BBQ Wraps

INGREDIENTS:

2	cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1	container (18 oz) refrigerated original barbecue sauce with shredded chicken
1	can (15 oz) Progresso® black beans, drained, rinsed
1	cup shredded sharp Cheddar cheese (4 oz)
3/4	cup diced seeded plum (Roma) tomatoes (about 2 medium)
1/2	cup chopped green onions (8 medium)
1/2	cup sour cream
	Fresh fruit, if desired
	Fresh cilantro sprigs, if desired

DIRECTIONS:

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll both cans of dough onto work surface. Separate each into 4 rectangles; stretch each slightly into 5 1/2x5-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of dough onto work surface. Cut each into 4 rectangles; stretch each slightly into 5 1/2x5-inch rectangle.
3.	In large bowl, mix barbeque sauce with shredded chicken, beans, 3/4 cup of the cheese, 1/2 cup of the tomatoes and 1/4 cup of the onions. Spoon about 1/2 cup chicken mixture lengthwise down half of each dough rectangle to within 1/4 inch of edges. Fold dough over filling; press edges to seal. Place on ungreased large cookie sheet. Sprinkle with remaining 1/4 cup cheese.
4.	Bake 15 to 20 minutes or until deep golden brown. Meanwhile, spoon sour cream into small serving bowl, sprinkle with remaining 1/4 cup onions and 1/4 cup tomatoes.
5.	To serve, cut each wrap in half crosswise. Serve with sour cream mixture. Garnish with fresh fruit and cilantro sprigs. Serve warm.
High Altitude (3500-6500 ft):  Bake 17 to 22 minutes.

NUTRITION INFORMATION:

1 Serving: Calories 480 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat 3g); Cholesterol 45mg; Sodium 1090mg; Total Carbohydrate 50g (Dietary Fiber 5g, Sugars 17g); Protein 19g Percent Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 15%; Iron 20% Exchanges: 2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

PIZZA IN A CRESCENT

Spicy pepperoni and melted mozzarella peek through the top of these easy-to-eat pizza sandwiches.

Prep Time: 15 Min

Total Time: 30 Min

Makes: 4 sandwiches

INGREDIENTS:

1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1	package pepperoni slices (3 1/2 oz)
4	tablespoons spaghetti or pizza sauce
1	package (6 oz) mozzarella cheese slices

DIRECTIONS:

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. Press or roll into four 7x5-inch rectangles. If using dough sheet: Unroll dough; cut into 4 rectangles. Press or roll into four 7x5-inch rectangles.
3.	Arrange 9 pepperoni slices in center third of each rectangle. Spread 1 tablespoon spaghetti sauce over pepperoni.
4.	Fold each slice of cheese in half; place over pepperoni. Fold short sides of dough to almost meet in center; securely pinch edges together, leaving middle open. Tuck 4 or 5 pepperoni slices into middle opening. Place on ungreased cookie sheet.
5.	Bake 13 to 16 minutes or until golden brown.
High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:

1 Sandwich: Calories 470 (Calories from Fat 280); Total Fat 31g (Saturated Fat 13g, Trans Fat 3 1/2g); Cholesterol 50mg; Sodium 1180mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 6g); Protein 20g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 30%; Iron 10% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 4 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.