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Showing posts from April, 2014

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! 

 It’s delicious!

Key West Grilled Salmon

4 salmon fillets
1/3 cup lime juice
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon honey
2 tablespoons olive oil
½ …

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…

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!

Mom’s Scalloped Potatoes
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 p…

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


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 tables…

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!

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


2 teaspoons olive oil
1½ cups onion, chopped
2 tablespoons garlic, minced
2 pou…

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


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


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


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


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


Preheat oven to 350 degrees.
Heat oil in skillet over medium heat.
Add onions and g…

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

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 fres…

“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!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

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ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
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