Dinner Recipe & Snack Recipe: Salmon Patties and Oat Balls

The resolution to try one new recipe a month continues! This time we were overachievers and tried two new recipes. But you’ll have to let me know if the second one really counts once you see how easy it is 😉

We normally save a new recipe for a weekend night when we have more time and can cook together, but April has been a different story. Nate’s sub-I rotation and my traveling have meant we rarely get a full weekend day together. I realized in the middle of last week that if we didn’t get on it, we would miss our resolution for this month! So we made it happen this past Friday when I was able to work from home in the afternoon. Nate got there just in time to help me finish things off, too! It was a pleasant surprise 🙂

Resolutions are good for months like these because they remind me of my goals and help me stay on track. If it weren’t for this resolution, I’d tend to go on autopilot, make what we always have or go out to eat when we are both so busy. But I genuinely WANT to try new recipes and branch out in the kitchen, so having a goal out there helps me stay on track/work toward that goal little by little, no matter how busy life gets. Enough chitchat. Onto the food…

Both recipes this month come from immaeatthat.

Crisp Salmon Cakes

(Adapted from this recipe)


  • ~.75 pounds salmon
  • 1 cup bread crumbs
  • 1 cup chopped asparagus
  • 3 tbsp Caesar dressing
  • 2 eggs
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp hot sauce


  1. Preheat oven to 350 degrees.
  2. Season salmon with salt and pepper, then bake for 10-15 minutes (until fully cooked) on a foil-lined baking sheet. Photo Apr 21, 5 35 00 PM
  3. Chop cooked salmon up and let it cool in the refrigerator. Photo Apr 21, 5 54 01 PM
  4. While salmon cools, saute the chopped asparagus in a skillet on the stove with some butter, salt, and pepper. Saute until it is soft.
  5. In a bowl, mix the remaining ingredients and seasonings, plus the asparagus and cooled salmon. Photo Apr 21, 6 17 47 PM
  6. Pack mixture into patties.Photo Apr 21, 6 23 08 PM
  7. Crisp the patties in a pre-heated skillet on the stove for ~2 minutes each side (use cooking oil as needed).

    Photo Apr 21, 6 38 16 PM
    This plate x2 salmon patties for dinner 🙂

We served ours with salad and Hawaiian rolls plus some of the leftover asparagus. It was really good! Next time, we will probably use a different vegetable than asparagus in these. It was so chunky it made it difficult for the patties to stay together. More breadcrumbs might help too. These would also be great crumbled over a salad or sandwiched between a bun for a recipes/leftover remix! I personally recommend Caesar dressing with either option, since it brings out the same flavors used in the patties’ seasoning.

For our snack recipe, we tried a spinoff of these oat balls. We always keep a stock of granola bars/Clif bars/protein bars in our pantry, but I know it’s more cost-effective ur own. Plus, these aren’t too sweet, so you can have them for breakfast, snacks, or dessert. I also like the versatility of this recipe and easy cleanup (one bowl – *praise hands*). It’s a great way to use whatever you have on hand for some portable, on-the-go fuel.

Peanut Butter Oat Balls

(Adapted from this recipe)


  • 2 cups oats
  • .5 cup peanut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • Dash of milk as needed
  • Desired mix-ins (we used raisins because we had some in our pantry, but you can do chopped candy like she does in the original, or nuts, seeds, coconut, chocolate chips, craisins…the possibilities are endless!)


  1. Mix everything in one bowl.
  2. Form into balls/cookies.
  3. Store in fridge for up to one week.

Photo Apr 22, 4 23 35 PM

The longer these sit in the fridge, the firmer they get. But even if they are crumbly, you could use them to top yogurt, ice cream, or even plain milk for a denser bowl of cereal. Enjoy!

What are some new recipes you’ve tried lately and/or old standbys you go to during busy times?

Spring has me ready for some fresh new meals, and I already have my eye on a couple recipes for next month. May is probably (definitely) going to be even busier…graduation(s), our third anniversary, not to mention moving. Life is busy, but life is good 🙂

Psst – A little blog maintenance update. I’ve made all the recipes easier to find by adding a “recipes” category. You can search by category on the toolbar to the right! Also, you can now get to the blog more easily than ever. We have our own domain! This basically means it’s no longer .wordpress.com and is just plain rachandnateblog.com. Yay!

Dessert Recipe: Lucky Charms Marshmallow Treat

This recipe was too fun and too easy not to share. How many excuses do you get to buy sugary colorful cereal to cook with?! I saw this recipe last week and knew I had to try it for St. Patrick’s Day. Luckily, it was just as simple and delicious as I thought it would be. I think it’ll be a new tradition around here 🙂2015-03-16 17.40.42


  • 1/2 cup butter
  • 8 cups mini marshmallows
  • 10 cups Lucky Charms cereal


  1. Grease 9X13-inch pan. Set aside.
  2. Melt butter in a large pot over medium heat. Add the marshmallows and stir until completely melted.
  3. Reduce heat and add cereal.
  4. Stir together and then transfer to prepared pan. Let it sit for about an hour before cutting into pieces.2015-03-16 17.40.26

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Hope everyone had a great St. Patrick’s Day! We certainly had a tasty one 😉

Side Dish Recipe: Bacon Cheddar Pull-Apart Bread

This is a side dish that deserves the spotlight: Bacon Cheddar Pull-Apart Bread, the latest creation from the Beachy kitchen.

The inspiration for this recipe comes from multiple sites – food blogs and Pinterest alike – but in the end I just kept it simple and stuck with what I knew would work (as in, if you put enough cheese and bacon on anything, it will work).


  • 2 cans Pillsbury biscuit dough
  • Shredded cheddar cheese
  • Bacon crumbles
  • 1/4 stick of butter 2014-11-04 18.04.15


  1. Preheat oven to 350 degrees and prepare baking dish for non-stick cooking.
  2. Melt the butter in the microwave.
  3. Separate biscuit dough and cut each biscuit into quarters. 
  4. Line bottom of baking dish with half of the dough bits.
  5. Add a sprinkle of cheese and a sprinkle of bacon.
  6. Add another layer of biscuit dough and repeat cheese and bacon on top, putting more on the top layer. 2014-11-04 18.09.21
  7. Spoon butter over biscuits (I suppose this is optional but why wouldn’t you go all the way?!)
  8. Bake for 14-16 minutes or until golden brown.2014-11-04 18.26.01

Nutritious? Not exactly. Perfect comfort food? Ab.So.Lute.Ly. This is a great side dish for a meal or game food for football season. We had ours with grilled chicken and salads for dinner one night. Hit the spot!

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Action shot thanks to my lovely hand model!

Like all my recipes, it’s completely customizable to your preferences. Next time I think I’ll throw a little garlic in the butter to give it some more flavor, and maybe add some chives (yeah green! healthy! 😉 ). You could nix the bacon and make it plain cheesy pull-apart bread, add some sausage and eggs to make it brunch fare or toss in some pepperonis to make it pass for pizza bites. The options are endless and the oven is your oyster!

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FYI – We eat real meals too! Here is our dinner from Sunday night: spaghetti squash with meat sauce and veggies mixed in. Easy and delicious!2014-11-03 18.41.23What are your favorite comfort foods or seasonal foods for fall? Spaghetti squash is out in abundance right now, but I’m still lovin’ on the Honeycrisp apples too!


Simple Snack Recipe: Cereal Bars

Now that Nathan is in school, he has been packing snacks and lunch to have in class. From clementines to peanut butter crackers, something easy to pack and quick to eat is the name of the game when it comes to his snacks.

This week, I decided to whip up some cereal bars for him to take. This recipe is a hand-me-down from my sister, Alison. I remember her making these all the time while she was in high school, and I was the lucky little sister who got to help eat them 🙂 (Probably more than my fair share.)

The smell of these bars still brings back memories of us in our kitchen at home, and it also makes my mouth start watering in anticipation…

These bars are easy to make and easy to pack. Perfect for a simple snack recipe!

Alison’s Cereal Bars

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  • Honey Bunches of Oats cereal (or a similar consistency)
  • Peanut butter (creamy works best)
  • Mini marshmallows
  • Raisins
  • Craisins
  • 9X9 pan
  • Mixing bowl (microwaveable)


  1. Put 3 cups mini marshmallows into mixing bowl
  2. Add 1 cup peanut butter to the mixing bowl
  3. Microwave for 45 seconds to 1 minute (marshmallows should bubble up and peanut butter softens)
  4. Stir mixture vigorously until peanut butter and marshmallows have a sticky smooth consistency
  5. Quickly (before mixture cools too much) add desired amount of cereal, craisins and raisins to the mixing bowl (We used 2-3 cups of cereal and a couple handfuls each of the raisins and craisins, but customize this to your liking!)
  6. After mixing, quickly press into a 9X9 baking pan, flattening to the edges. Feel free to add on more raisins or craisins to the top.
  7. Let cool before cutting into squares for snacking later!

Notes: This recipe could easily be changed to suit your tastes or dietary needs. Different cereals, such as honey nut cheerios, Rice Krispies or Special K varieties would work, or a mix of whatever cereals you have on hand. Other add-ins that would work well are slivered almonds or pecans, chocolate chips, dried fruit, or even crumbled crackers (such as Saltines) for a sweet ‘n salty combo. The options are endless!