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Showing posts from April, 2013

Mother’s Day Brunch Basket Giveaway from Tate’s Bake Shop

It’s that time of year again to remember Mom and reward her for all she has done for us.  And Tate’s Bake Shop has the perfect solution!
Kathleen King is the owner/operator of Tate’s Bake Shop.  Her career began when she was just 11 years old ~ by baking and selling her crisp, buttery chocolate chip cookies out of her father’s farm stand on their Long Island farmstead.   She was hoping for enough money to buy her school clothes, and then it turned into a success story with her owning her own business years later, when she was just 21 years of age!

Here on my blog, I’ve raved about Tate’s Bake Shop before. It’s best known for its mouthwatering chocolate chip cookies.  Plus, the bakers there have many other delicious goodies, such as:  brownies, pies and breakfast treats ~ all baked from scratch.  Kathleen love of baking is evident in every sweet bite! Tate’s Bake Shop can serve up brunch for Mom!
Now, let's get on with the giveaway! Tate’s Bake Shop has been nice enough to provide their…

Catfish Simply Pan-fried

I seldom fry foods any more, but last night, we were hungry for some fried catfish.

To me, the perfect fried catfish has one essential ingredient ~ cornmeal.  It adds great texture and crunch.  However, Bill disagrees and tends to prefer catfish dusted with flour.  This time, we met in the middle and I used a coating of half cornmeal, half flour.  The catfish was delicious and made us both happy!
I like the distinct taste of catfish, and if only I had some hush puppies…

Pan-fried Catfish
4 catfish fillets 1 cup buttermilk ½ cup flour ½ cup cornmeal ½ teaspoon salt ½ teaspoon seasoned pepper ¼ teaspoon cayenne pepper ½ teaspoon garlic powder Vegetable oil
In a large bowl, soak catfish in enough buttermilk to cover, for one hour and drain well.

Roasted Paprika Potatoes

I’m a potato-holic and not afraid to say it!  Just about any variety, any way they’re prepared.  But I draw the line at potato soup and run from it as fast as I can.  Of course, Bill loves the soup…

The color of paprika is a nice addition to many dishes, and Hungarian sweet paprika is used in this dish.  It adds a warm, sweet, peppery, pleasant taste to the potatoes as they roast.  There is just enough olive oil to crisp them up into a great side dish. 
This is a simple roasted potato recipe with great results.  If you’ve never eaten roasted potatoes, you’re in for a treat!

Roasted Paprika Potatoes
2 pounds red potatoes 3 cloves garlic, minced ¼ cup olive oil 2 teaspoons Hungarian paprika 1 teaspoon salt ½ teaspoon seasoned pepper
Preheat oven 425 degrees. Cut potatoes into 1-inch chunks, leaving the skin on.

Spanish Paella Frittata

Mmmm!  Nothing quite beats a simple rustic frittata!

Paella is of Spanish cuisine, originating in Valencia.  It’s traditionally made with rice, meats and vegetables; it’s cooked in a large pan called paella:  a broad shallow dish with sloping sides, 13-inches in diameter, or larger.   
Frittata is of Italian cuisine and similar to an omelet, usually prepared in an iron skillet.  It generally starts on the stovetop and ends in the oven, being baked or broiled.  Eggs are combined with meats, vegetables and cheeses; the possibilities are endless.
This recipe combines both, containing rice, sausage, shrimp and vegetables.  I imagine cooks in Italy, flip their frittatas ~ I’ve done that, but find it’s much easier to finish by covering it with a lid and cooking on low heat on the stovetop until cooked through, or broiling it on a low setting, or just baking it in the oven for a short time. 
It’s a simple rustic dish that is easy to prepare with deliciously toasted bottom!

Spanish Paella Frittat…

All-purpose Buttery Yellow Cake

I’m happy to say Bill and I celebrated our 46th wedding anniversary yesterday!  All this time with the best husband:  thank you for all the wonderful years and wonderful memories, my dear, with many more to follow!
We celebrated with an excellent dinner at Biaggi’s Italian Restaurant and I “desserted” him later with his favorite cake ~~~

In Bill’s opinion ~ there is no cake better than a yellow cake with dark chocolate frosting.  This recipe is from The America’s Test Kitchen Family Cookbook. This is the lightest, fluffiest cake with the finest crumb you can imagine!  In my opinion ~ it beats any bakery cake!
I made a sheet cake in a 9-inch x 13-inch pan; however, if you prefer a layer cake, this recipe makes a 2-layer cake.  Along with the cake flour, it has its share of butter and eggs to provide a tender and springy texture with a stand-out buttery flavor. 
Then finish the cake with sinful chocolate frosting, and you’re treated with a scrumptious cake that would make about anyone happ…

Spicy Shrimp Stir-fry over Angel Hair Pasta

Bill’s first choice of pasta is angel hair, and he likes shrimp mingling with tomatoes, so this dish is indeed a favorite here!

By the way, the Italian name of the pasta is Capelli d'angelo, as great a name as “angel hair.”  It’s “nearly invisible spaghetti” that goes well with this sauce.  And, I really like the sauce in this dish, as it is not so “liquefied” ~ it has substance, thanks to the cornstarch blending the ingredients well. 
Sometimes, I substitute ½ cup white wine for the water.  The white wine for drinking, not cooking:  it’s salty and contains additives. And, since wine is slightly acidic, I then add a touch of brown sugar to the sauce.
This is a quick tasty dish for dinner ~ it makes Bill happy and I bet it will please your family also.  I must say, he has the great quality of always being complimentary:  after all these years of being married, he still tells me after about every dinner, “very good meal, dear!

Spicy Shrimp Stir-fry over Angel Hair Pasta
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“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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Dinner Party
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ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
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ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

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