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Showing posts from April, 2016

Mustard Slaw

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Mustard is my favorite condiment.  Bill and I had lunch at Red Robin yesterday, where he watched me smear my burger with mustard.  He told me that’s as bad as putting ketchup on a hot dog, which I would never do.  




Grandpa always spread his bread with mustard, so I learned about mustard at an early age.But then, I always loved Miracle Whip spread on white bread for an after school snack too…

Speaking of Red Robin ~ have you been there lately and noticed a $1.99 charge on your bill for Entertainment Tax?  Seriously now!

Anyway, if you like mustard, here’s your slaw ~ that’s the secret ingredient with this fantastic slaw.
Mellow yellow mustard gives the slaw just enough bite; without overpowering the slaw, like a pungent spicy hot mustard.  

Adding the combination of mayo, a little sugar, half-and-half, celery seed, and a splash of vinegar makes the dressing creamy, sweet and tangy, having a very balanced flavor.




Purchase a bag of shredded cabbage mixture to eliminate your doing the doing the…

Shrimp Pasta w/Tomato and Basil

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This is a great quick little pasta dish that’s ridiculously delicious!




It’s a delicate dish in a light slightly spicy sauce that’s not loaded in calories.  






I can’t say much more about it ~ it’s simple and flavorful, doesn’t require much effort, nor time and best of all, your family will love you for it when you cook it!


Shrimp Pasta w/Tomato and Basil
Printable recipe

Ingredients:

8 ounces spaghetti
1 tablespoon olive oil
½ pound large shrimp, peeled and deveined
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes
1 teaspoon sugar
Salt and pepper, to taste1 (16-ounce) can Fire Roasted diced tomatoes
1 cup cherry tomatoes, halved
½ cup basil leaves, chiffonade
Shredded Parmesan for garnish, optional

Method:

Cook spaghetti in a large pot of salted boiling water according to package directions.
Place oil in large skillet over medium-high heat.
Add shrimp and garlic to skillet.
Cook shrimp about 1 minute on each side until they just begin to turn translucent.
Transfer to plate and set aside.
Reduce h…

49 and Counting...

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This is truly hard for me to fathom: it has already been  17,898 days, roughly 429,567 hours since Bill and I married way back  49 years ago,  on April 15, 1967.  

Seems like it was yesterday, doesn't it, dear?




We were both young things  in our early 20’s  when we married  and life has been  good to us ever since.




It makes me happy that  I found and married  such an  optimistic ~ loving ~ kind   husband  with a witty sense of humor 
that cracks me up daily.

He's a caring father  forour 2 magnificent sons,  plus a 
caring grandfather for our  adorable groovy 
5-year-oldgrandson.




Pecan-Crusted Catfish Cajun Style

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I hear you questioning it:   pecans, cornmeal and catfish?   They go together like you wouldn’t believe!



This catfish has a delicious thick crust ~ you’ll swear it’s batter-fried catfish.  The fillets are sweet, meaty, flaky and spicy.  It’s a simple great way to eat catfish!

Swipe the fish through the spicy flavors of cayenne pepper, chili powder, oregano and garlic powder, stirred into buttermilk. 

Dredge the catfish into a combo of cornmeal and chopped pecans, for great texture and nutty taste. 





Baking this catfish is a no-mess alternative, delivering a crispy crust without deep-frying.

Give this a try ~ I hope you enjoy it as much as we do!


Pecan-Crusted Catfish Cajun Style
Printable recipe

Ingredients:

½ cup buttermilk
½ to 1 teaspoon garlic powder
¼ teaspoon cayenne 
½ teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon, each salt and seasoned pepper
2 cups cornmeal
½ cup pecans, chopped
4 catfish fillets
Lemon slices

Method:

Preheat oven to 375 degrees.
In a shallow dish, blend buttermilk and n…