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Fresh Salmon Croquettes 


6 to 7 lbs. slab of fresh salmon

¼ cup Italian breadcrumbs (omit if you prefer gluten free)

2 cups cornmeal

1 large egg

¼ cup olive oil

½ cup chopped onion

½ cup chopped green bell pepper

1 teaspoon fresh garlic

1 ½ sea salt

1 teaspoon granulated onion

1 teaspoon granulated garlic

1 teaspoon pepper

1 teaspoon paprika

Non- stick cooking spray

1 ½ cup oil for frying


1. Preheat Oven to 475oF. Foil baking sheet, spray with non-sticking cooking spray. Season salmon lightly with a little salt and pepper. Place salmon on baking sheet and bake for 9 minutes. Set aside and let cool for 15 minutes or until cool enough to touch.

2. In medium size mixing bowl add onions, bell peppers, add salmon, then add all the dry ingredients, including breadcrumbs.

3. Next add egg and oil, mix well, taste to check for desired salt level, salmon mixture should be sticky, and form a ball when squeezed in your hand.

4. Form patties using heaping scoops of salmon mixture, form into a ball, then press flat about ½ inch thick.

5. Heat oil on medium high, if using a skillet, If frying in your fryer heat oil to 375 degrees. Cook for 5 to 7 minutes on each side until golden brown.



Creamy Vegan Grits 

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1 cup grits 

2 1/2 cups water 

1 cup plant based milk

1 cup vegan butter 

1 teaspoon salt



1. Add water, milk, grits, butter and salt into a medium size saucepan

2. Cover with tight lid, cook on medium high for 5 to 7 minutes until grits start to boil 

3. Remove lid, stir grits to remove any lumps

4. Replace lid , lower heat to medium low and cook for 12 to 15 minutes. (Use your timer) 

5. Remove again stir again to remove any lumps,  Turn off heat. They are done. 

Optional: Place grits on a double boiler till you are ready to use them, they will stay creamy and hot.  

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Fresh Stewed Tomatoes


​4 to 5 fresh tomatoes

1/2 olive oil

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 medium serrano pepper 

1 garlic clove

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon granulated garlic

1/2 granulated onion

1/2 chili powder

1 fresh corn on the cob/ Cobs sliced off of cob or 1 can of corn


1. Heat olive oil in a medium size skillet. Add tomatoes, onions, bell pepper, serrano pepper, garlic and spices.  Cook for 5 to 7 minutes. 

2. Add corn and cook for 5 minutes. Set aside ​

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Vegan breakfast sausage 


1 package of plant based ground beef

2 tablespoon of olive oil

1/2 teaspoon salt

1/2 teaspoon granulated onion

1/2 teaspoon granulated garlic

1 tablespoon smoked paprika

1/2 ground sage 

1/4 cup oil for frying



1. In medium size bowl add all ingredients, mix well. 

2. Use small ice cream scooper to form a ball, then mold into patties. 

3, Heat oil in medium size skillet on medium high, place patties in oil and fry for 5 to 7 minutes on each side, till patties are cooked all the way through. Check patties  making sure they don't burn  ​

4. Once patties are done, set aside 

Plate assembly 

Place grits in medium size bowl , then top with vegan cheese (Optional), top with stewed tomatoes, add  vegan breakfast sausages on the side, sprinkle with fresh green onions, drizzle with fresh lemon.  Enjoy and kiss the cook. 

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