Key West Grilled Salmon



We've vacationed at Key West many times ~ we like salmon ~ so when I saw this recipe, I knew it had to be made!





Not only do I love Key West for the ocean, the quaint cottages, the sun, the sand, and oh, did I say, the ocean ~ the best sort of weird is there, the nightlife is unique, and in particular, the food is special.  Seafood paradise!

Family Circle magazine published this recipe.  It calls for a flavorful citrus marinade of lime juice and lemon juice mixed with celery seeds, hot pepper flakes, green onions and honey to complement the salmon. 





The marinade does not overpower the salmon; it augments its flavor when grilled.  It’s a subtle marinade ~ if you want lots of spices and stronger flavors for salmon, this is not your recipe. 

However, if you like salmon as much as I do, this is a must try for you! 

 
Marinate 10 minutes


 It’s delicious!


Key West Grilled Salmon 
Adapted

Ingredients:

4 salmon fillets
1/3 cup lime juice
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon honey
2 tablespoons olive oil
½ teaspoon salt
1 teaspoon seasoned pepper
½ teaspoon celery seeds
½ teaspoon red pepper flakes
¼ cup chopped green onions

Method:

In a small bowl, combine all ingredients for the marinade.
Place salmon in a shallow dish and pour marinade over all.
Let stand for 10 minutes, no longer.
Set the grill on high heat.
Place salmon on grill rack and grill for 10 minutes, turning once.
When it flakes easily with a fork, it’s done.



ENJOY!




Scalloped Potatoes, Mom’s Way ~ ~ ~ Mine Too



Thankfully, I had no problem finding Velveeta recently:  remember the “Cheesepocalypse” Kraft confirmed in January ~ before the Super Bowl parties?




I just had to have some scalloped potatoes!   I love love them, just the way Mom made them with Velveeta, and Bubba agrees 100%.  They’re probably “au gratin,” but they’re scalloped to us.

The leftovers even leave me drooling, so I always make extra, ensuring that Bubba gets his fare share of leftovers also, because we know leftover scalloped potatoes are the best!

A thick creamy cheese sauce of just milk, butter, Velveeta, and seasonings, smothering a plethora of thinly-sliced potatoes…


Creamy sauce...

It doesn’t get much richer than this as it bakes into a mouth-watering irresistible dish!  Not too mention the aroma while baking!

Julia would most likely turn her nose up at this, but we’d eat her share!


Oven-ready



Mom’s Scalloped Potatoes

Ingredients:

¼ cup butter
¼ cup flour
1 teaspoon salt
1 teaspoon pepper
2½ cups milk
2 cups Velveeta cheese, cubed
8 cups thinly sliced Russet potatoes, about 8 medium potatoes
Cooking spray

Method:

Preheat oven to 375 degrees.
Melt butter in large saucepan over medium-low heat.
Stir in flour, salt and pepper and whisk well.
Slowly pour in milk, blending well as it’s poured.
Add cheese and stir until melted.
Take off heat and set aside.
Peel and slice potatoes thinly.
Coat a 2-quart baking dish with non-stick cooking spray.
Add potatoes to baking dish.
Pour cheese mixture over potatoes.
Gently stir a little so that sauce coats potatoes.
Bake at 375 degrees for about 1 hour to 1 hour 15 minutes, until the top is browned. 
Remove from oven.
Let stand for 10-15 minutes before serving.
8-10 servings

ENJOY!

My fave...




Healthified Ham and Potato Hotdish



Leftover ham, you say?  I’ve got a great tasty solution for you!




This is a new lighter healthier version of an oldie, but goodie, like Mom made.  A “hotdish” supper which tastes as good as Mom’s did, but with a lot less fat and calories; coming in at 290 calories for 1 serving.  It’s a Live Better America recipe.




It is truly delicious ~ Bill and I really like this dish! I’ve made it using spiral honey ham after Easter, and a ham steak at other times throughout the year.  I see the grocery store now carries plastic containers filled with cubed ham!  How easy is that? 



It’s cheesy comfort food, no matter what ham you use ~ it’s a keeper!





Healthified Ham and Potato Casserole

Adapted



Ingredients:



4 cups unpeeled red potatoes, about 4 medium

1 teaspoon olive oil

1 cup chopped green bell pepper

¼ cup chopped onion

1½ cups skim milk

2 tablespoons flour

¼ cup reduced-fat mayonnaise

1 teaspoon seasoned pepper

1 tablespoon Mrs Dash Steak Seasoning

1 cup shredded reduced-fat sharp Cheddar cheese, plus 2 tablespoons for garnish, if desired

2 cups cubed cooked ham



Method:



Heat oven to 350 degrees.

Cook potatoes in boiling water until fork tender, drain and cube.

Heat oil in skillet over medium-high heat.

Add bell pepper and onion, cook 3-4 minutes, stirring occasionally, until vegetables are tender.

Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended.

Stir into vegetables in skillet.

Heat to boiling.

Reduce heat, cook uncovered 2-3 minutes, stirring constantly, until thickened.

Stir in mayonnaise, pepper, Mrs Dash and cheese; stir until cheese is melted.

Place ham and potatoes in ungreased 2-quart casserole.

Pour milk mixture over ham mixture; stir to combine.

Bake uncovered 30 to 40 minutes or until bubbly and light golden brown on top.

Garnish with cheese, if desired.

6 servings (about 1 cup each)





Deeeelicious!







Happy Easter to You and Yours




 
My wish for all of you this Easter
 is a heart filled with
happiness and joy.
And that you’re blessed with a lifetime of
Good Health
Good Fortune
&
Peace







Spread the Love
&
Share a hug!






HAPPY EASTER




Cuban Picadillo Sloppy Joes plus Tetrad with a Blood Moon and a Happy Anniversary…



I’m envious of our good Canadian friends who vacation in Cuba frequently ~ this recipe is about as close as we will get to it!






Anyway, I love picadillo!  (Say peek-ah-DEE-yoh.)  It’s derived from the Spanish verb “picar,” which means to mince into small pieces.  The basic ingredients are ground beef, onions and tomatoes, with each Latin American country having its own rendition, but its heart belongs to Cuba.



What makes the Cuban-style hash especially appetizing is the addition of green olives, capers and raisins or currants ~ it’s a great mixture of salty and sweet, with different textures and various flavors, blending together to form the distinctive Cuban dish. 





I took it one step further, and turned the picadillo into sloppy joes.  This makes a lot:  if there is any left over, you are the lucky one, as it’s even better then!  It’s comfy, home-style cooking at its best!





Cuban Picadillo Sloppy Joes



Ingredients:



2 teaspoons olive oil

1½ cups onion, chopped

2 tablespoons garlic, minced

2 pounds 90% lean ground beef

1 tablespoon chili powder

1 tablespoon dried oregano

2 (15-ounce) cans crushed tomatoes, undrained

1/3 cup tomato paste

4 tablespoons red wine vinegar

1 teaspoon brown sugar

½ cup dried currants

½ cup green olives with pimento, chopped

2 tablespoons capers, rinsed and drained

Hamburger buns



Method:



Heat oil in a large skillet over medium heat.

Add onion and garlic, sauté 3 minutes.

Add beef to pan, crumble and brown.

Stir in ingredients through brown sugar.

Reduce heat to low; simmer about 20 minutes, until liquid reduces, stirring occasionally.

Stir in currants, capers and olives, cook for 5 minutes.

Serve on toasted hamburger buns.

Makes 10-12 sandwiches





Buen provecho!







By the way…
 
Tonight and tomorrow, kicks off a tetrad:  the first of four lunar eclipses in a row ~ the only such quartet in a span of 28 years.   A full lunar eclipse in North America will occur, presenting a blood moon.  Mars will be closest to Earth for the year.  It’s around 1:00 a.m. CST, and will last 78 minutes.  I hope to see it!  Will you be watching?







And it’s our 47th wedding anniversary tomorrow!  Our anniversary, a total lunar eclipse, income tax day, what a day!

 HAPPY ANNIVERSARY, DEAR BILL!!!
   






Roasted Garlic Red Potatoes



Life’s too short for long posts and peeling potatoes; therefore,  these aren’t in this savory dish…





I’ve said it before, I’m a potato-holic ~ there’s plenty of fresh minced garlic here, plus a touch of lemon juice and Parmesan, to feed my craving. 



It could serve as a whole meal for me any time!



No wonder Mr. Potato Head is still a hit ~ I know because our grandson loves to make faces with his!







Roasted Garlic Red Potatoes



Ingredients:



2 pounds red potatoes, quartered

3 tablespoons olive oil or melted butter

2 tablespoons garlic, minced

1 teaspoon salt

1 teaspoon seasoned pepper

2 tablespoons lemon juice

1 tablespoon grated Parmesan cheese



Method:



Preheat oven to 375 degrees.

Place potatoes in a 2-quart (8”x8”) baking dish.

In a small bowl, whisk remaining ingredients and pour over potatoes.

Bake, uncovered, for 45 minutes to 1 hour, until fork tender, and golden brown, stirring once or twice.

4 servings





ENJOY!







Orange Roughy, Italian-style


This is a simple tasty dish with Italian flair, that's my twist on a Bush's Beans recipe.

The mild flaky fish, tomatoes and beans, plus seasonings, and a splash of red wine vinegar, makes for a delicious meal that's nutritious also.




There is no bean that is actually a "white bean."  Use your choice of beans, such as navy beans, cannelloni beans, pea beans, or Great Northern beans, which are smaller than navy beans, with similar taste and texture.

And, don't forget the thick slice of crusty bread for sopping up the juices! 

Orange Roughy, Italian-style
Adapted

Ingredients:

1 tablespoon olive oil
1/2 cup green onions, sliced
3 cloves garlic, minced
1 pound orange roughy fillets
Salt and seasoned pepper, to taste
1 tablespoon paprika
1 (14-ounce) can diced tomatoes
1 (15-ounce) can cannelloni beans (or any white bean), drained and rinsed
2 tablespoons red wine vinegar
1 teaspoon dried basil

Method:

Preheat oven to 350 degrees.
Heat oil in skillet over medium heat.
Add onions and garlic, cook until softened, stirring occasionally.
Meanwhile, season fish with salt and pepper and paprika.
Place in a baking dish.
Bake until fish flakes easily with a fork, about 15-20 minutes.
Add tomatoes to the skillet mixture and cook for 4 minutes.
Stir in beans, vinegar and basil.
Bring to a boil, simmer for 1 minute.
Plate fish and serve with bean mixture.
4 servings


ENJOY!





Shrimp and Asparagus over Pasta



Kudos to Spring!  
 Fresh asparagus ~ 
and no more Winter!


Asparagus is in the Lily family, and the succulent tender spears have been considered a delicacy since ancient times.  Cato gave excellent growing instructions for asparagus in 200 BC. I wasn’t around then for his gardening lessons, but I try to avoid thick stalks of asparagus and choose the thin tender variety, which cooks faster, with less waste.

Asparagus and shrimp star in this delicious pasta dish, along with more fresh vegetables, a sprinkling of herbs and a healthy splash of wine for a delicate complimentary flavor.




This is a tasty meal for any night of the week that pulls together and cooks quickly.  It’s super ~ simple ~ healthy! 


Shrimp and Asparagus over Pasta

Ingredients:

9 ounces angel hair pasta, cooked and drained
12 ounces medium shrimp, peeled and deveined
¼ teaspoon salt and pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 bunch fresh asparagus, trimmed and cut into
2-inch pieces
8 ounces fresh mushrooms, sliced
6 plum tomatoes, chopped
4 cloves of garlic, minced
¼ cup onion, chopped
½ cup dry white wine
½ teaspoon each fresh basil, oregano, and parsley, shredded
Parmesan cheese, grated fine

Method:

Heat 1 tablespoon oil in large skillet.
Add shrimp and sprinkle with salt, pepper and red pepper flakes.
Stir-fry for a couple of minutes until pink.
Remove from skillet and set aside, keeping warm.
In the same skillet, heat remaining tablespoon of oil and cook the asparagus, mushrooms, tomatoes, garlic and onion until crisp-tender, about 7-8 minutes.
Add wine and herbs.
Return shrimp to the skillet, toss and heat through.
Serve over pasta.
Sprinkle with Parmesan.
3 servings


ENJOY!








Christmas cookies and happy hearts ~

that is the way

the holiday starts!




DINNER PARTY

DINNER PARTY
Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

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