Dinner is Served!

So it's a busy week night and the kids have homework to do, laundry needs to be done, baths need to be taken and of course dinner needs to be made and served. Lucky for you here at Bare Blendz we understand what it's like to have a busy household. Now that you have your little one covered for dinner with his or her delicious Bare Blendz, here are some recipes for the rest of the family to enjoy.These simple and quick recipes are sure to please your family so that you can spend more quality time with one another.

1. Salmon Patties
Serves 4
Ingredients

16 ounces canned salmon, drained, skinned, and boned 1 cup cracker meal (about 1/2 sleeve Saltines, crushed fine) 1/2 cup Hellman's or Best Foods mayonnaise (not low-fat) 1 teaspoon Old Bay seasoning 1 teaspoon hot pepper sauce (optional) The finely grated zest of 1 lemon, plus 2 tablespoons of its juice 1/2 teaspoon kosher salt (or half as much table salt) Freshly ground black pepper 1 stalk celery, finely chopped, plus some of the leaves, also chopped 2 tablespoons fresh dill, finely chopped Vegetable oil for frying or you can bake the patties Tartar sauce, purchased or homemade (see recipe below) Tartar Sauce (Makes a little more than 1 cup): 1 cup Hellman's or Best Foods mayonnaise (not low-fat) 2 tablespoon lemon juice 1 tablespoon finely chopped fill 1 tablespoon prepared horseradish 1 teaspoon capers 1/2 teaspoon kosher salt (or half as much table salt)

Directions

1. For the tartar sauce: Whisk ingredients together in a small bowl and chill until serving.
2. Flake the salmon with a fork, then add the cracker meal to the bowl and use your hands to blend it into the fish.
3. Whisk together the mayonnaise, Old Bay, hot pepper sauce, lemon zest and juice, and salt and pepper, then stir it into the fish mixture along with the celery and dill. The mixture should just hold together: Add more cracker meal if it's too wet, or a bit more mayonnaise if it's too dry. Use a 1/3-cup measure to form 8 patties around 3 inches wide and 1 inch thick.
4. Heat 1/4 inch of oil in a large nonstick skillet over moderate heat, until a pinch of the fish mixture sizzles when dropped in the pan. Fry the cakes in a single layer until golden, around 4 minutes per side. Drain on a paper-towel-lined plate and serve with tartar sauce.

2. Mini Pizza's

Serves 2-double the recipe to make 4

Ingredients

1 English muffin, cut in half 1 tablespoon tomato paste 1 teaspoon red pesto 1 tablespoon olive oil 1/2 small red onion, sliced 2 to 3 button mushrooms, sliced 1/2 small zucchini, thinly sliced Salt and freshly ground black pepper 1/2 cup ready-grated mozzarella or grated Cheddar cheese

Directions

1. Toast the muffin until golden and leave to cool. Preheat the broiler. Mix the tomato paste and red pesto and spread over the muffin halves. Heat the olive oil in a frying pan and cook the onion, mushrooms, and zucchini until softened and golden.
2. Add the seasoning and then divide the vegetables between the muffin halves and scatter the mozzarella or Cheddar over the top. Place under the broiler and cook for 4 minutes or until golden and bubbling.

3. Five Cheese Pasta

• 1 pound Rigatoni, or small shells
• 2 cup heavy cream
• 1 teaspoon Basil, dried
• 1 cup Crushed tomatoes in heavy puree
• 1 package Italian blend cheese (8 ounces divided - mozzarella, mild cheddar, provolone, and asiago)
• 1/4 cup gorgonzola cheese, crumbled

Directions Preheat oven to 375 degrees F. Spray a 9-by-13-inch casserole dish with cooking spray.

1. Boil pasta two minutes less than the package directs in plenty of well-salted water and set aside. Meanwhile, in a large bowl, mix together the cream, crushed tomatoes, basil, 1 1/2 cups of Italian cheese blend, and gorgonzola cheese.

2. Add cooked pasta to the cream and cheese mixture. Stir to combine. Pour into prepared casserole dish and top with remaining 1/2 cup of Italian cheese blend. Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.

4. Grilled Tomato Melts

Serves 4

Ingredients

• 3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-1/2 lb. total)
• 4 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (1-1/2 cups)
• 1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)
• 1/4 cup toasted sliced almonds

Directions

Preheat oven to 350 degree F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings, arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or, if using smaller tomatoes, arrange in a single layer in a foil-lined,15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until cheese is bubbly. Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.

To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill; test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly. Makes 4 appetizer servings.

Make-Ahead Tip: Arrange tomato slices in baking pan and sprinkle with cheese, pepper, and nuts. Cover and chill up to 4 hours. Bake or grill as above.

5. Monterey Tortilla Casserole

Serves 4

Ingredients

• Nonstick spray coating
• 6 6-inch corn tortillas, each cut into 6 wedges
• 1 cup loose-pack frozen whole kernel corn
• 1 16-ounce jar salsa Verde
• 3 tablespoons light dairy sour cream
• 3 tablespoons snipped fresh cilantro
• 1 tablespoon all-purpose flour
• 1 cup crumbled Mexican Chihuahua cheese or crumbled farmer cheese (4 ounces)
• Light dairy sour cream (optional)
• Snipped fresh cilantro (optional)
• Chopped tomato (optional)
• Jalapeno pepper, thinly sliced (optional)

Directions

Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine  corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.

Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. 

To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.

To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.