Whitney's Cajun Moon Salmon Cakes

8 oz of cooked salmon, fresh or frozen, not canned

1/2 medium onion

1/2 bell pepper

1/2 stalk celery

1/2 cup fresh spinach, chopped

1 egg, beaten

1/4 cup Cajun Moon Breading Mix

Olive oil

Sautee vegetables in olive oil over medium heat.

In a bowl, combine vegetables, egg, salmon, Cajun Moon and chopped spinach.

Preheat oven to 450 degrees and prepare baking sheet with parchment paper.

Form mix into 3 large salmon cakes. Place them on the baking sheet and bake for 7-8 minutes. Flip and bake on the other side until they develop a golden crust.

Serve on top of fresh spinach and garlic aioli.

Bayou’s Best Meatloaf or Meatballs

1 lb. lean ground beef

1 lb. ground sausage

1 onion, finely diced

2 eggs, beaten

½ cup  Uncle Al’s Bayou’s Best Mild Cajun Breading

½ cup breadcrumbs

3 Tbsp Hoosier Healthy Sunflower Oil

3 Tbsp ketchup

¼ cup Worcestershire 

2 Tbsp garlic powder

2 Tbsp Parmesan cheese

2 Tbsp ground fennel 

2 Tbsp Italian seasoning

Meatloaf

Preheat oven to 350 degrees and grease a large loaf pan. Combine all ingredients and add to pan. Bake for 45 minutes or until a thermometer reads 160 degrees. 

Meatballs

Preheat oven to 425 degrees and grease a large sheet pan. Combine all ingredients and shape into 2-inch balls. Place on pan an inch apart and bake for 20-30 minutes or until a thermometer reads 160 degrees.

Island Zest Beer-Battered Shrimp

20 raw and deveined shrimp

1 bottle of flat, room temperature light beer 

Uncle Al’s Island Zest Lemon Pepper Breading

Hoosier Healthy Oil Sunflower & Canola Blend

Heat oil in a large skillet on high or a deep fryer set to 350 degrees. Pour bottle of beer in a large mixing bowl. Add Island Zest to beer and whisk. Continue adding more until mixture is thick. Add shrimp and coat evenly. Place shrimp in pan or fryer and cook on both sides until golden brown.

Cajun Moon Baked Chicken Thighs

8 Chicken Thighs

Uncle Al’s Cajun Moon Spicy Breading

Hoosier Healthy Oil Sunflower & Canola Blend

Preheat oven to 350 degrees. Grease a large sheet pan with oil. In a large bowl, add a ½ cup of oil and add chicken thighs. Roll thighs in oil until evenly coated. Shake on Cajun Moon but do NOT coat. Place thighs on pan and bake for 35 minutes or until a thermometer reads 165 degrees.

Captain’s Catch Chicken Strips

4 Boneless Skinless Chicken Breasts

1 egg

1 cup milk

Hoosier Healthy Oil Sunflower & Canola Blend

Uncle Al’s Captain’s Catch Original Breading

Heat oil in a large pan on high or use a deep fryer set to 350 degrees. Pound chicken to an even thickness and cut into 1-inch strips. Whisk together egg and milk in a large bowl. Dip each strip into the egg wash letting any excess drip off. Lightly coat with Captain’s Catch and gently press on meat. Carefully place in hot pan or fryer. Cook until golden brown or until thermometer reads 165 degrees. 

Mama’s Breaded Tenderloin

4 pork tenderloins, tenderized

1 egg

1 cup of milk

Uncle Al’s Mama’s Chicken Homestyle Breading

Hoosier Healthy Oil Sunflower & Canola Blend

Heat oil in a large pan and turn on high or use a deep fryer set to 350 degrees. Whisk together egg and milk in a large bowl. Dip each tenderloin in the egg wash letting any excess drip off. Lightly coat with Mama’s Chicken and gently press onto meat. Carefully place in hot pan or fryer. Cook until golden brown or until thermometer reads at least 145 degrees.