|Over the sliced potatoes, drizzle Olive Oil and season with Provencal spices, French salt and freshly ground pepper.|
|” Baby please don’t go, Baby please don’t go, Baby please don’t go down to New Orleans, you know I love you so, Baby please don’t go…….”|
Where I love to eat and shop and eat. Some of my favorite things-Slap Ya Mama Cajun Seasoning, Beignets, Pralines, Crawfish Etouffee, Jumbalaya, Gumbo, Boudin. Time to make Easy Wok Salmon….But let’s take a look down memory lane in wonderful New Orleans…………
|Palm Reader- Looks about right. You will be doing a lot of traveling. You love to cook. You love to eat. You will be writing a Cooking Blog.|
|You will be painting. You will be traveling. You will be doing an awful amount of eating, better start running again!|
|My barbecuer’s dream apron, equipped with a bottle holder, stretchy attached bottle opener and oven mitt.|
|Flip over when brown and crispy about 7-10 minutes, cook skin side another 7-10 minutes.
On outdoor grill on medium – high gas heat, heat wok, add 1/4 cup vegetable oil.
Season salmon with Slap Ya Mama and Lawry’s seasonings. Carefully place salmon in oil. Flip after 7 1/2 minutes each side. Cook until salmon is crispy brown.
To make Wasabi Paste: Add 1 teaspoon Wasabi powder to 2 teaspoons water, add more water if you like like a thinner paste.
Drizzle Wasabi Paste and a squeeze of lemon over Salmon.
Serve with Easy Crispy Potatoes and Easy Tomatoes.
|Mojitos are a great drink with fresh clean ingredients|
|In a tall glass, add sugar and juice from 1/2 lime, if you have a muddler- Muddle it, if not, use the handle of a wooden spoon|
|If you are going to do it right- serve in a tall glass ( Collins Glass) -I don’t always do it right- If served in a smaller glass- I can have two!!|
2 ounces lime juice
4 mint leaves
2 ounces White Rum
2 ounces Club Soda
In a tall glass muddle sugar and lime, add mint leaves, muddle, add crushed ice, add Rum, add Club Soda.
|Stuff your Pizza Puffs with anything yummy! I used goat cheese, pesto, pepperoni, provolone, garlic, Parmesan, olive oil. Try any combos. Be creative.|
I made 12- for 2 adults and 2 kids- not enough- 3 each. I asked everyone what their favorite stuffing/topping was, they wanted my favorite-PESTO! Note to self- make an additional 1 dozen Pesto Pizza Puffs!
- Preheat oven to 475 F
- Spray Muffin Tins
- Stretch out pizza dough to make it as large as you can, pull off a golf ball size chunk, place in muffin tin, place ingredient in dough, pull dough over, top with topping choice.
- Bake for 10 minutes.
- Pop Pizza Puff out of muffin tin, serve hot.
Waffles are my weekend morning dish. Extra time for making and eating- no rushing. Drizzle syrup or add fresh fruit and whipped cream.
Easy Home Made Waffles. Get yourself a waffle maker. Most modern waffle makers are non stick, if it isn’t, spray non-stick vegetable oil lightly or brush lightly with oil.
When the light indicator is ready, pour batter. The light indicator will go on again and the waffle will be steaming and you will smell deliciousness. The first waffle often sticks. Thin batter makes tender waffles.
- 2 eggs, well beaten
- 1 cup milk
- 3 tablespoons vegetable oil
- 1 1/2 cups flour
- 3 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- Mix the eggs, milk, and oil in a large bowl.
- Stir in the flour, baking powder, sugar, and salt and mix until blended.
- Heat the waffle iron, brush or spray oil lightly if necessary.
- Pour in enough batter to just fill.
- Close until the steaming stops and waffles are crisp, tender and brown.
Makes 8 Adapted from Fannie Farmer
Griddlecakes The amount of milk that is used will determine how thick the griddlecakes are. Start with the smaller amount, then add more if too thick. Use room temperature milk for best results. Do not over beat, a few lumps in the batter is fine. Serve with warm maple syrup.
You say Hotcakes, I say Griddlecakes, you say pancakes, who cares! Just don’t be late for breakfast!
- 1/2-3/4 cup milk
- 2 tablespoons melted butter
- 1 egg
- 1 cup flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup blueberries ( fresh or frozen)
- butter for the griddle
- Beat the milk, butter, and egg lightly in mixing bowl.
- Mix the flour, baking powder, sugar and salt and add all at once to the first mixture, stirring just enough to dampen the flour. Add Blueberries.
- Lightly butter a griddle or frying pan and set over moderate heat.
- For small griddlecakes drop 2 tablespoons of the batter on the pan.
- Bake on the griddle until the cakes are bubbly on the top and undersides are lightly browned.
- Turn with the spatula and brown the other sides.
- Place finished griddlecakes on a warm plate in a 200*F oven until there is enough to begin serving.
- Makes 16 Griddlecakes
|Easy Cheese Steak Sub|
There are two words that I love together- Cheese and Steak. I am not a big meat eater- but I really like it covered with veggies and cheese. Oozy Gooey goodness melt in your mouth deliciousness. It really is that good and oh so easy.
Melt butter in a saute pan.
Season cube steaks with Lawry’s Seasoned Salt and Garlic Powder.
Chop 1 onion and a 1/2 large green pepper
Brown front and back sides of roll.
Place a slice of cheese on each steak. Melt. Give me one loaded with veggies and cheese!
Delicious wonderfulness- I feel like saying ( like the food channel chefs) ,” Oh! I wish you could smell this!” it really does smell so good, everyone that walks into your kitchen will be so excited.
- 4 Cube Steaks
- 1 onion sliced
- 1/2 large pepper sliced
- 4 Hoagie Rolls
- 3 tablespoons butter
- 1 tablespoon Olive Oil
- Lawry’s Seasoned Salt
- Garlic Powder
- On medium heat, place 1 tablespoon butter and 1 tablespoon olive oil in saute pan . Add veggies. Cook until soft.
- Season Cube Steaks, place on top of veggies. Cook Cube Steak 3-4 minutes each side. After cooked add 1 slice cheese. Melt.
- Cut rolls in half and butter both sides. Brown front and back.
- Place steak on roll. Mangia, Mangia! Eat, eat!!! Enjoy.
Ever wonder what to do with that extra box of rice that you get with Chinese Take – Out? Well, I’ve got the solution for you! Make Grandma’s Rice Pudding!
When I first got married, my Mother made a wonderful recipe book for me with all of my favorite family recipes and more. Lots that she hand wrote- like this one, that is love. I have Mom’s recipes,Grandma’s recipes and Great Grandma’s recipes. I do cherish them.
A good cook always puts all of the ingredients out- that way you are less likely to forget to add something. A French chef will say, ” Mise en place”. All the ingredients are ready. Also get your bowls and pots and casserole dishes out too!
This is one of my wonderful recipe books that my Mom has made for me.
Beat eggs, add sugar.
Whip it good. Crack that whip—okay I can’t help it, It just comes after, “Whip it good”!
Scald milk, add butter
Add milk and butter to egg mixture.
Add that container of rice. Mush it around until all the rice is coated and covered with egg mixture.
Grease your casserole dish, I use a small dish. Note to self- get a manicure.
Pour in the pudding, sprinkle nutmeg.
Place casserole dish in a larger casserole dish, filled with hot water, 1/2 full. Pull your oven rack out halfway before you place this heavy double dish in the oven.
- 2 eggs
- ⅓ cup sugar
- ¼ teaspoon salt
- 1½ teaspoon vanilla
- 1½ cup milk scalded
- 3 Tablespoons butter
- 1½ cups cooked rice
- ½ teaspoon nutmeg for top
- ½ cup raisin- Optional- see Note ( I didn't add raisins- but you may!)
- Preheat oven to 350 F.
- Beat eggs.
- Add sugar, salt and vanilla to eggs, beat.
- Scald milk on medium heat for about 4-5 minutes until you can see heat rising. Add butter to milk and melt.
- Add scalded milk and butter to beaten egg mixture.
- Add cooked rice- mix. Note- If adding raisins, wash before adding to egg mixture
- Sprinkle nutmeg on top.
- Set casserole in a pan of hot water.
- Bake for 45- 60 minutes or until pudding has set.
Adapted from Grandma Billie’s recipes
Summer tomatoes- they are abundant now and I have all kinds of ideas for them. Since I have a lot of eggs and a lot of veggies- a quiche sounds delightful! I love quiche! Yes quiche for breakfast, for lunch, for brunch, for dinner and for a snack.Okay- I am getting carried away since I am the only one in my family that is going for that idea- but hey I can dream right??? I also have Swiss chard that I steamed for last night’s dinner. Plus some yummy potatoes that I cubed and baked with olive oil and sea salt. You can use anything that you like for a quiche- experiment- see what combinations you like.
This serves 8-10 small slices, 6-8 large slices.
Perfect for a party- your guests will swoon- I was swooning when it came out of the oven- I love it warm and oozing with cheese.
Serve your quiche with a garden salad for lunch or dinner, fresh fruit for breakfast or brunch.
Easy Summer Quiche
- 2 tablespoons butter
- 1/2 onion minced sauteed
- 1/2 cup Swiss chard steamed
- 1/4 cup cubed potatoes cooked
- 1 (9 inch) baked pie crust
- 1 cup sharp cheddar cheese
- 4 eggs well beaten
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 350 degrees F
- Over medium- low heat melt butter in a large saucepan. Add onions, Swiss chard and potatoes. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
- Combine eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and cheese.
- Bake in a preheated oven for 30 minutes, or until center has set and is golden brown.
Adapted from Allrecipes.com
Summer in Maine! I really appreciate the warm days in Maine. I didn’t appreciate it when I lived in L.A., everyday was a warm day. No sir, I didn’t and I am sorry for that. But boy- oh – boy, let me tell you how beautiful it is here. It seems like everyone from the South is visiting for a reprieve from the hot sticky weather. Coastal Maine has cool sea breezes, low humidity, and my basil plants are bursting!
So I made Easy Caprese Bread.
- Buffalo Mozzarella
- Olive Oil
- Grey Salt
- Provencal Spice
- Slice baguette into thin slices.
- Slice mozzarella into thin slices.
- Slice tomato into thin slices- I see a pattern here!
- Place a slice of bread on platter, then a slice of tomato, then a slice of mozzarella. Top with a piece of basil.
- Crush garlic on top of Caprese Bread.
- Drizzle Olive Oil.
- Combine grey salt and Provencal spices and crush with your fingers over the top.
- Repeat the process to make as many Caprese Bread as you like, one platter or two, depending on how many people you are serving.
Grey Salt from Provence, France
Caprese Bread with a bottle of Cellardoor Winery’s Chardonnay. Art Label by artist R. Kirk Moore.
A favorite Summer Flower. Black Eyed Susan’s..