Potato Pancakes with Sour Cream and Applesauce: Potato pancakes are traditionally served to celebrate the Jewish holiday of Hanukkah, but they can be enjoyed year-round. For the best result, use starchy russet potatoes and be sure to shred them on the biggest holes of a box grater or with the medium or coarse shredding blade of a food processor to ensure large shreds that will cook up into crisp pancakes.
Perfect Salmon EVERY time, here’s how to cooked it: drizzle salmon filet with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky. A no-fail method!
Potato Pancakes: These savory pancakes are so simple and quick, and they’re as delicious with a dollop of sour cream as they are with a plate of eggs and bacon. To serve four people, just peel and grate about four potatoes and mix with an egg white, scallions, salt and pepper. Place them in a hot pan with some oil, and press down firmly to get them golden brown and crispy.
Cilantro and Lime Salmon - 2 tablespoons oil 1 lime, juice and zest 2 tablespoons cilantro, coarsely chopped 1/2 jalapeno, coarsely chopped (optional) 1 clove garlic, coarsely chopped salt and pepper to taste 2 pound salmon fillet
Pioneer Woman Sour Cream Noodle Bake..This is SOOO good! and can be made ahead of time and refrigerated, unbaked, until you’re ready to pop it in the oven. Delicious, easy weeknight grub. Enjoy!