Category Archives: green onion

Quick and Easy Taco Salad

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I have been missing my best friend a lot lately. I mean I miss her all of the time, but lately it has been a lot! She lives in Southern California and I am in Western Washington. We haven’t seen each other in 5 years, but we can sure burn up the phone lines when we want to!! You know a true friend  (and she is more like a sister to me than a friend) when you can not speak for a while, but when you do it can last 3 hours! That’s us!!
Anyway, this is a salad that she used to make all of the time. The first time I made it for my family they thought it sounded like a weird combination of flavors, but they ate it so fast I almost didn’t get any! After that I was requested to make this at least every other week (more like every week actually). This salad is inexpensive and extremely simple to make, and a great way to get your kids to eat some veggies if they aren’t big fans. My kids hated tomatoes but ate them up like crazy when I made this salad for them. Kevin had never had it so he was skeptical about having a salad for dinner, but once he had it he said that it was like an entire meal in one bowl. He is right! Meat, veggies, dairy, yummm!! 

You can use packaged dressing and taco seasonings if you want. I make my own now so I have them on hand to use. Here is the link to my Homemade Italian Dressing Mix. I will post the recipe for homemade taco seasoning at the bottom (I don’t have a post for that yet).
Quick and Easy Taco Salad
1 lb lean ground beef or ground turkey
1 package low sodium taco seasoning or 1/4 cup homemade taco seasoning (see below for ingredients)
1 bag of chopped romaine hearts
1 to 2 vine ripe tomatoes, chopped
1 can sliced black olives
1 bunch green onions, chopped
1 large avocado, peeled, pitted, and chopped
2 cups Mexican blend cheese
1 package Good Seasons Italian Dressing Mix or 2 tablespoons of my Homemade Italian Seasoning Mix
2/3 cup olive oil
1/4 cup white vinegar
2 tablespoons water
Tortilla chips
Hot sauce, optional
Taco Seasoning:

1/2 cup chili powder

1/4 cup onion powder

1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon kosher salt

Brown the ground beef/turkey over medium heat, breaking it up with a wooden spoon in to small bits. Add the taco seasoning mix and stir to combine. You can add a splash of water here if needed. Remove from heat.
In a large bowl combine the lettuce, tomatoes, olives, green onions, avocado, and cheese. Toss to combine. 
In a shaker bottle, or medium bowl, combine the dressing mix, olive oils, vinegar, and water. Shake or whisk to combine well. 
Add the taco meat to the salad mix, toss, add salad dressing (as much or as little as you want), toss. Crush up several handfuls of tortilla chips and toss with the salad. Dish up into bowl and top with hot sauce if desired!
Serves 4 to 6
ENJOY!

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Redneck Eggs Benedict

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When I came up with the idea for this dish, I knew from the start I wanted to call it Redneck Eggs Benedict. Why? Well because it just brought me back to my time living in the South, although I was concerned that the word “redneck” might offend some people. However, after speaking with many of my followers on Facebook and Twitter, and reflecting on my own experiences with the use of the word. I decided to go for it. I know in my mind, and the minds of the wonderful people I met in the South, redneck is not an insult, it is a way of life really. Rednecks work hard to provide for their families, they celebrate life, and put on no airs. They are who they are, plain and simple, take it or leave it. I respect that! I enjoyed my time in the South and honestly, life was much easier when you lived by those ideals. 
I love Eggs Benedict  It is probably one of my favorite breakfast foods right up there with frittatas, quiche, and a big plate of grits with cheese, bacon, and that yummy egg yolk from and over easy egg mixed in mmmmmm. I have had the “Seattle” version of Eggs Benedict with a salmon cake in place of the muffin, and I made salmon patties the other night, so my mind started mixing the two together. Salmon patties/cakes scream Southern to me, but I knew that I couldn’t use them in an Eggs Benedict because that is just classic to the Pacific Northwest. So where do I go? My little mind started thinking and thinking of the things that would really bring back my Southern experience. 

I decided to take the things I love about the South and then Eggs Benedict and BAM smoosh them together! 
OK list it off Bobbi…
If I can’t use salmon cakes then we will do potato cakes, yes yum. 
Sausage or bacon? Well the traditional is Canadian bacon so lets use some nice thick cut smoky bacon, OK this is getting good. 
Poached egg of course, nothing can beat a perfectly poached egg! 
What to top it with? I though of gravy at first. but I adore Hollandaise sauce. Hhhmmm how do I make Hollandaise fit in with my vision of this dish? Ahhhh I have it……hot sauce!!!! 
Most of the people I knew during my time in the South loved Tabasco on their eggs. It was something I had to learn and wasn’t a real fan of at first. Now I adore hot sauce or salsa on my eggs. In fact you would be hard pressed to find an egg on my plate without some heat to go with it now. So it just seemed a perfect idea to make a Hot Sauce Hallandaise, ya? With that my Redneck Eggs Benedict was born!!

Redneck Eggs Benedict 
For the Potato Cake:
1 pound russet potatoes, peeled and grated
1/2 onion, finely chopped
1/3 cup flour (add more if needed to bind cakes)
1 tablespoon fresh thyme leaves, copped
1 tablespoon fresh flat-leaf parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 green onions, greens only only chopped for garnish
For the Hot Hollandaise Sauce:
1 1/4 cup unsalted butter (2 1/2 sticks), cubed
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
Kosher salt and black pepper
Hot sauce (I used Franks Red Hot) to taste, I used 1 tablespoon
8 slices bacon
8 poached eggs (step by step instructions from Smitten Kitchen)
Paprika for sprinkling
Preheat oven to 300 degrees F.
Rinse shredded potatoes in cold water and squeeze water out. Pat dry with paper towels. Place potatoes in a large bowl and add the onion, flour, thyme, parsley, salt, pepper, and egg. Mix well. 
Spray a large skillet with non stick cooking spray and heat over medium heat. Form patties with the potato mixture and carefully place them in the heated skillet. Press down with spatula to make sure the patty is firm. Cook for about 5 minutes or until the patty is golden brown. Carefully turn the potato cake with a wide spatula and continue to cook for an additional 3 to 5 minutes. Remove the cakes and place them on a baking sheet in the oven to keep warm.
Cook bacon in the same skillet just shy of crisp. Place in oven with potato cakes to keep warm.
Poach eggs, place on paper towel while you prepare the Hollandaise.
Fill blender with hot water, set aside. Melt butter over medium heat until foaming, remove from heat. Drain blender and dry very well. Put egg yolks and 2 tablespoons lemon juice in blender, cover and blend to combine. Working quickly remove insert, and with blender running, add the butter in a thin stream of droplets, discarding milk solids in the bottom of the pan. Blend until a creamy sauce forms. Season with salt, pepper, lemon juice, and hot sauce to taste. Serve immediately.
To put the dish together, lay two potato cakes on a plate. Rip the bacon slices in half and place the halves criss crossed on potato cake (1slice of bacon per cake). Top bacon with a poached eggs, and pour Hollandaise sauce over the top. Garnish with chopped green onions and a sprinkle of paprika.
ENJOY!!!

Southern Style Salmon Patties 2.0

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If you are thinking along the same lines that Kevin did you are asking yourself why in the heck I named this dish Southern Style Salmon Patties 2.0. Well, the reason I named it that was because this is my “Upgraded” version of the Southern Style Salmon Patties I learned how to make when I lived in North Carolina. I learned how to cook those first Southern dishes from my ex Mother in Law. That woman is a seriously good cook, but what was so funny is that (and I found out later is quite the norm for many cooks in the south) she didn’t use measurements. It wasn’t a cup of this and a tablespoon of that. It was a bit of this and a pinch of that, etc. When she taught me how to make cornbread one of the instructions read “add enough to make it the thickness of pancake batter”. I was a bit confused at first and had a lot of trial and error. But eventually caught on and still consider those recipes some of my favorite ones

So I am in no way saying that the original way I was taught to make them is wrong. No way, those were some seriously good salmon patties! Those patties had a ton of crushed up Saltine crackers in them that, while they tasted fabulous, added a lot of calories and sodium. Plus they were fried in a lot of oil. I wanted lighten them up and let the salmon flavor to shine with a few other flavors in the supporting cast. So that is where this recipe comes from.
Of course if you want to eat them “Southern Style” you need to have beans and coleslaw and cornbread right? Well I did make the coleslaw lighter, but had to make pinto beans (although in the south we had shelly beans which are OMG sooooo good!!). Even though I have been subbing black beans for pinto beans in all of my recipes lately, you just need pinto beans for the right flavor in my mind. The cornbread was left out (sadly) as I was trying to lighten the menu. But trust me it will make appearances occasionally. There is no way I could forgo corn bread forever!!
I realize this picture is not as pretty as the others but I had to show you how to put it together if you have never eaten them this way. WOW that picture makes me seriously hungry. This is one of the meals I could eat every week and I never leave leftovers!!!

Southern Style Salmon Patties 2.0
3 6-ounce cans of boneless skinless pink salmon (I get mine at Costco in a 6 can bundle)
4 green onions, chopped (whites and greens)
1/4 cup flat leaf parsley leaves, chopped (reserve about 1 tablespoon for garnish if desired)
Zest of a small lemon
2 eggs, beaten
1 1/2 cup plain bread crumbs
salt and pepper to taste
Coleslaw (see recipe below)
15-ounce can of Pinto beans (I used Bush Beans)
Add salmon plus the juice to a large bowl and flake with fork. Mix in the green onion,parsley, lemon zest, and eggs. using your hands combine. Add your bread crumbs (may need more if the mix is not thick enough to form patties). salt and pepper to taste.
Spray a large flat bottomed skillet with Non stick olive oil spray, coating it well. Heat over medium to medium high heat (depends on your stove, I hate my electric ggrrrr). Form into 8 patties. Working in batches fry the patties on one side until golden brown, flip and repeat.
Spicy Coleslaw:
  • 1 bag coleslaw mix from produce area (green and purple cabbage and carrots)
  • 3/4 cup light or fat free mayonnaise
  • 1/4 to 1/2 onion, grated (depending on how spicy you want it)
  • 2 tablespoons sugar, or to taste
  • 2 tablespoons white vinegar
  • 1 tablespoon dry mustard (a palmful)
  • 2 teaspoons celery salt
  • Salt and freshly ground pepper

In a small bowl mix mayonnaise, onion, sugar, vinegar, mustard, celery salt, salt and pepper. Pour mayonnaise mixture over coleslaw mix and stir to combine. Refrigerate for at least 1 hour to allow flavors to meld.

Ladle a scoop of pinto beans onto a plate. Place 2 salmon patties on top of them and the top the patties with a scoop of coleslaw.

ENJOY!!!

Healthy Mexican Pizza

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I love taking my fast food favorites and lightening them up. It takes the guilt out of the equation for me while I can indulge in something that used I used to feel guilty eating. This is a knock off of Taco Bell’s Mexican Pizza, something I used to eat all of the time, but the Taco bell version was so full of fat and calories it was insane!! So I gave it up and figured I would never be able to enjoy one again. Then I decided to start picking some of my old fast food favorites and challenging myself to “healthify” them. So not only I, but everyone else could enjoy them without feeling like we needed to eat them in a closet somewhere! I did that with my Healthy Chicken Taco Bowls and to everyone’s surprise here at home they were a huge hit. So when I announced I was again making a healthy version of a fast food fave I wasn’t met with much resistance.

I have become a big fan of black beans and they are one of the things that lighten this dish up and make it healthy. Trust me, you will not miss those fattening re-fried beans at all, which is a huge things for me to say because I used to be addicted to re-fried bean and cheese burritos!! I also use lean ground turkey in place of that greasy beef taco meat they use. Reduced fat cheese, baked tortillas instead of fried, and fresh veggies make this a fantastic tasty fast food at home dish. You can of course add low fat or fat free sour cream if you like as well.
Bye bye Taco Bell, hello healthy and tasty food!!
Healthy Mexican Pizza 
recipe is for 2 pizzas
1 tablespoon olive oil
1/2 pound lean ground turkey
1 clove garlic, minced
1/2 onion, diced
1 tablespoon Mexican chili powder
2 teaspoons cumin
1 teaspoon coriander
Salt and pepper 
1 15-ounce can of black beans with jalapeno (Recommend Bush’s Beans)
4 soft taco size flour tortillas
1/2 cup chunky salsa (Recommend Pace Garden Pepper Salsa)
1 cup low fat cheddar or cheddar jack cheese, grated
4 green onions, chopped
1 vine ripened tomato, diced
Sliced black olives
Preheat oven to 350 degrees F
Heat olive oil in a skillet, over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Add the garlic and cook an additional minute. Add the ground turkey, chili powder, cumin, and coriander. Breaking the turkey up with a wooden spoon, cook until meat is no longer pink. Salt and pepper to taste. Remove from heat.
In a sauce pot heat the black beans over medium heat. Using a potato masher or fork, mash half of the beans to make them thicker. Once warm remove from heat.
Spray the bottom of two shallow baking dishes or pie plates with non stick spray. Place a tortilla in each one. Top the tortillas with the beans and then the meat mixture. Place another tortilla on top and bake in the oven for 10 minutes. Remove from the oven and add the cheese, green onion, tomato, and black olives. Return to the oven and cook for an additional 5 minutes, or until the cheese is nice and melted. Remove from oven and allow to cool for a few minutes before slicing pizza into pieces.
ENJOY!!

Slow Cooker Asian Style Ribs

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With summer winding down, we know the days on the grill are numbered. So I figured that we need to start working on recipes for our favorite BBQ style food that can be prepared inside. It is no secret that I am a huge fan of Mexican flavors, much to Kevin’s dismay, but I figured that I needed to try something different, not just for Kevin but for you as well. I want to give you a lot of different flavors and styles of food to choose from. So I went to one of my next favorite cuisines, Asian. I love Asian food, Thai, Japanese, Chinese, Vietnamese, you name it I can find something on the menu that I love. In that I am very lucky living in the Pacific Northwest because we have may wonderful Asian restaurants to chose from in Seattle. 

I decided to keep it simple with this recipe. I mean it is a slow cooker recipe. Slow cooker recipes should be BING BAM BOOM in the pot and out the door you go, right? So the last thing I wanted to do was pile in a bunch of ingredients, or specialty items that you have to search all over town for. This recipe is straight to the point, in the pot and out, and you have some great tasting food on your plate for dinner! 
Kevin again decided to doubt me. When will he learn? He didn’t believe that ribs would be good out of the slow cooker. I mean if it isn’t grilled it isn’t good right? Ppsshhh, oh ye of little faith!! HE had to eat his words, literally, when the meal was on his plate. The ribs were juicy and just fell off the bone. Ha I think this is something like Bobbi – 10 Kevin – 0……go team!!!!
Slow Cooker Asian Style Ribs

3 tablespoons ginger, grated*
5 cloves garlic, chopped
1/4 cup toasted sesame oil
1/2 cup low sodium soy sauce
1/3 cup rice wine vinegar
1 bunch of green onions, chopped whites and greens (reserve a bit of the chopped green for garnish)
1 cup brown sugar
1/4 cup honey
3/4 cup Sriracha (or other chili sauce)
2 racks baby back ribs
Salt
Cracked pepper
2 tablespoons corn starch

Heat the sesame oil in a large saucepan over medium-high heat. Cook the ginger, garlic and green onions for 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk to blend. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool.
Season the ribs with salt and pepper and place in the slow cooker with the meaty side facing out. Pour the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Remove the sauce from the slow cooker and strain. Remove any accumulated grease from the top. Combine 2 tablespoons water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.

Serve with white rice and garnish with remaining chopped green onions.

ENJOY!!
*storage tip for ginger, peel the ginger and place in the freezer, in a zipper bag. This prevents it from drying out and when you need to use it you just use your grater and grate off what you need.

Food Star Friday – Planked Salmon with Egg Sauce

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One of the things I love so much about Food Star Friday’s is that I try things I wouldn’t normally try. I search recipes and watch the food shows with an open mind. This recipe is by Chef Michael Chiarello. In the past I have felt that his recipes were ones that I was afraid to tackle. I don’t know why, I just did. 
On this particular occasion I was really craving salmon, so when this dish popped up it caught my attention. It just sounded so different from anything I would choose to cook, and if I was surprised by my choice the family was even more surprised! The response I got when asked what was for dinner was several “What’s” “Ummmm’s” and “is that really what you are making?” Wow guys, thanks for the vote of confidence!! But, as usual, they were eating their words (along with a LOT of salmon) once the cooking dust had settled.

I did change the recipe a little by grilling the salmon on the plank instead of broiling it in the oven. But the weather has had me so addicted to grilling I couldn’t help myself! 
I am sorry the photos don’t do the salmon justice, this was very good!
Planked Salmon with Egg Sauce
FOR THE SALMON:
  • 1/4 teaspoon dry mustard 
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) salmon fillets, skinned
  • 1 tablespoon unsalted butter, melted
  • 2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up

  • Olive oil

FOR THE EGG SAUCE:

  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 1 teaspoon minced shallots or scallions
  • 1/4 cup dry white wine
  • 1/4 cup fish stock, chicken stock or low-salt canned chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • 1/2 teaspoon hot sauce (recommended: Tabasco)
  • Salt and freshly ground black pepper

  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 hard-cooked eggs, coarsely grated or chopped

  • 1 teaspoon fresh chives, optional
  • 1 tablespoon Californian sturgeon caviar, optional

Preheat the oven to 500 degrees F.

In a small saucepanmelt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice,wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.

Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.

Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.

Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.

Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.

Turn on the oven broiler.

Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.

Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

Healthy Chicken Taco Bowls

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I have been trying to lighten things up a bit around here. With the warm weather we of course are wearing less clothing which makes it a bit obvious that the cool sweater weather we have around here 8 months a year has allowed us to hide a multitude of sins! So I am trying to “sneak” in healthier versions of foods we love without making it stand out too much. I mean I don’t want a flashing light above the dinner table saying “Healthy Food Here” it might just make everyone run and hide. Really though to me it is a bit of a challenge. I like to see their faces and hear what they think about the food before I tell them it is healthy. I just don’t want them to get it in their heads that they wont like it before they even try it. Why does healthy = tasteless or inedible to some people?

What started the whole idea for this meal was a commercial I saw on TV for a pan that you can bake tortilla shells in to make healthier taco salads. I liked it, but I hate to buy all of those “gadgets”. If I bought every one that peeked my interest I would need a whole storage for just my kitchen stuff!! So I of course turned to my trusty internet for ideas. I saw one that used upside down jumbo muffin tins, but the tortillas wouldn’t stay tucked in the right way, so back I went for more ideas. 
That’s when I found this fantastic idea at Mel’s Kitchen Cafe. It is brilliant! I knew I had canning jars in my pantry so I was set and ready to go with it. I was so excited about this meal. I made Avocado Hot Sauce to substitute for guacamole and sour cream and a can of black beans with jalapeno already in my pantry!
You can see here how perfect the canning jars work for this process. I used the soft taco size flour tortillas so the bowls were small  I only ate one for dinner but the guys ate two plus I think Seth made a soft taco later. Hungry boy!
The jars are the pint jars by Ball but any oven safe glass or cup would work for this too. I think they came out so good, crispy without the guilt of frying them in oil!
Healthy Chicken Taco Bowls
6 soft taco sized flour tortilla shells
Olive oil
1 pound chicken tenders
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 15 ounce can of black beans with jalapeno (I used Bush’s)
6 green onions, chopped
1/2 pint grape tomatoes, halved
1/4 head of lettuce, shredded or chopped
Mexican blend shredded cheese
Preheat your oven to 375 degrees F
Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Place chicken tenders on a baking sheet an drizzle with olive oil. Sprinkle the cumin mixture on both sides of each chicken tender. Reserve excess mixture. Bake tenders for 15 minutes. Remove from oven and set aside to cool. Turn oven up to 400 degrees
Meanwhile place jars upside down on a rimmed baking sheet and spray them with non-stick spray. Heat tortillas (I did 2 at a time) in the microwave for about 30 seconds, just enough to make them soft so you can form them over the jars. Using your fingers, rub a bit of olive oil on each tortilla, just enough so it will crisp up and to help keep it from sticking. Press the sides of the tortillas down gently to form the “bowls” around the jars.
Shred cooled chicken with two forks, set aside. Place the can of black beans in a small sauce pot and heat.
Carefully transfer the baking sheet to the oven and bake for about 8 to 10 minutes depending on your oven. Just check them to make sure they crisp but don’t burn. Remove from heat and carefully remove each shell from the jars. 
Assemble each taco bowl by adding black beans, then the chicken, green onions, lettuce, tomatoes, a sprinkling of cheese, and top with the Avocado Hot Sauce.
ENJOY!!

Shrimp with Tomatoes and Feta Cheese

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This was the main dish for Elitia’s birthday meal. If you saw the last post for the Lemon Pepper Rice you will know that it was her 21st birthday and I wanted to make her something special for dinner. I knew she liked seafood so when I saw these shrimp in the store I immediately knew what I wanted to make. I had seen a recipe in Saveur for a shrimp dish that had feta cheese in it. Feta cheese you ask? Yup, feta cheese. I know many people think seafood and cheese don’t go together but I am here to tell you yes they do! Of course I am a huge feta cheese lover. The salty, the creamy, all I can say is just yummmmm! 
When I brought out the ingredients for the meal I had a head over my shoulder. 
Kevin – Ummm what are you making?
Me – Dinner
Kevin – Haha I mean what are you making for dinner?
Me – Shrimp
Kevin – *glaring* I can see that, but what are you putting with it?
Me – Peppers, tomatoes, and some feta cheese
Kevin – Feta cheese?
Me – Ummm yes that is what I said
Kevin – Okaaaay 
Me – Your faith in me is staggering
I just love our little chats over meals don’t you? He was also wondering why I was leaving the shells on the shrimp. I explained that it adds more shrimp flavor to the dish. If you don’t mind peeling shrimp it is great to cook them with the shells on. But it is just too messy for this dish so tails on is fine. Also, don’t stress about the amount of time the shrimp cooks. Kevin kept asking me over and over “Are you sure they should cook this long?” and yes they do cook a long time, but they came out fantastic.
I reduced the amount of oil and feta cheese that the original recipe called for to try and lighten it up a bit. I also used reduced fat feta for the same reason. I feel I could have used more red pepper flakes because we like heat, but Elitia and Dylan both said they liked it the way it was and with the Lemon Pepper Rice this dish is a winner!
Shrimp with Tomatoes and Feta Cheese
adapted from Saveur Magazine
1 1/2 pound large shrimp, tails on
2 tablespoons olive oil
8 green onions, chopped
1 bell pepper (red, orange, or yellow), chopped
1 tablespoon fresh oregano, chopped
1/2 cup fresh flat-leaf parsley, chopped
1 teaspoon crushed red pepper flakes
4 roma tomatoes, seeded and chopped
4 ounces reduced fat feta cheese crumbles
3 tablespoons milk
Heat oil in a large skillet over medium heat. Add the green onions, bell pepper, oregano, parsley, and red pepper flakes. Cook, stirring occasionally, until the bell peppers soften, about 5 minutes. Reduce heat to medium low and add the shrimp. Cook uncovered, stirring occasionally, for 30 minutes. Add the chopped tomatoes and cook for another 5 minutes. Stir in the milk and feta cheese and cook for an additional 20 minutes. Serve over Lemon Pepper Rice.
ENJOY!!

Mom’s Creamy Pea Salad for #BeatTheHeat #SundaySupper

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I know I have mentioned, on more than a few occasions, that my mother didn’t do a lot of cooking. We had mostly boxed or canned food for dinners. But there were a few things that she made to take to parties, picnics, or pot lucks, that people requested over and over again. Her pea salad being one of the most requested. Every time we went to these functions more and more people fell in love with this salad, to the point that she would quadruple the recipe just to make sure everyone was able to get their share

I never made this salad once I was married and had kids because neither of my kids liked peas, I know, crazy kids! But just recently my son Seth has decided they aren’t so bad. The rest of us here love them so as soon as the weather warmed up I knew exactly what I wanted to make…..Mom’s Pea Salad!

This is such a simple recipe you will love it! I didn’t change it up a bit (of course) but it is still her basic recipe.  It was really a great feeling to be in the kitchen making something that reminded me of my Mother. She has been gone now for 7 years, and you know as the years go on you miss them but everyday life takes over and you think about them less and less. As soon as I decided to make this recipe so many thoughts of my Mother flooded my head. It was like she was with me all day. It really was a wonderful feeling. I even caught myself saying to her “Mom I hope you don’t mind I changed your recipe, but you know me” I know she would have laughed and shook her head.

As I said this is a simple recipe with a lot of love. I hope maybe it can become one of your family’s summer favorites! You may want to make a double batch though because a single batch went so fast people were actually licking the bowl!!

Creamy Pea Salad
1 bag frozen sweet peas (10 ounces)
5 slices smoky bacon, fried crisp and crumbled or chopped
4 green onions sliced thin,whites and greens
1/2 cup low fat mayo
1 tablespoon white vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sugar
Salt and pepper to taste
Combined all ingredient in a medium bowl and stir to combine well. Salt and pepper to taste. Cover and refrigerate for at least and hour so the flavors meld. Adjust seasoning if needed. Allow to stand at room temp for 30 minutes if softer peas are desired.
Serves 4
*My mother would take the salad immediately to the picnic once combined so the frozen peas would keep the salad cold longer.

#BeatTheHeat Appetizers:

#BeatTheHeat Salads, Soups, & Sides:

#BeatTheHeat Main Dishes:

#BeatTheHeat Desserts:

#BeatTheHeat Drinks & Cocktails:

Wine Pairings Provided By: ENOFYLZ

    Food Star Friday – Crab Stuffed Mushroom "Throwdown"

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    My Crab Stuffed Mushrooms
    Paula Deen’s Crab Stuffed Mushrooms
    Happy Food Star Friday everyone! Today I am doing a little twist to my regular Food Star Friday post. I decided to have some fun and do a recipe “Throwdown”. I love Paula Deen, even if her food hasn’t been the healthiest in the past. I just love her sense of humor, love for her family, and basically her joy of life. I do have to admit though, another thing I love is her crab stuffed mushrooms!! I know, I know, not the healthiest thing in the world. But hey, like I say, all things in moderation. I don’t eat them everyday so if I have a few here and there (like once a year maybe) I don’t think it is that bad right? However, I decided that I wanted to try to make one of my favorites a little healthier so I can enjoy them a little more than once a year.

    Like I explained in my posts for Manic Monday and my Crab Salad Sammies, we found ourselves pleasantly surprised by a gift of 4 very large and very fresh dungeness crab last week. I was so excited. As we were cleaning them I kept nibbling. They were so tender and sweet I almost wanted to just dig in and eat them plain, but I had known, almost from the minute the crab hit my kitchen, that I wanted crab salad sandwiches and stuffed mushrooms. Once I got down to the business of planning the recipes I realized that I was very torn. I knew I loved Paula Deen’s crab stuffed mushrooms but have been trying to make things a bit healthier. So that was when my son suggested a “throwdown” between the two recipes. What a great idea right? It was a way to really be able to compare the two recipes side by side and get honest opinions.
    Everyone was in the kitchen as I combined the stuffing for each recipe, commenting and wondering how it would go. Once the mushrooms hit the oven we all adjourned outside to not only beat the heat of the kitchen, but to relax and enjoy a cold drink. One the timer went *DING* the relaxing stopped. Into the kitchen we all piled to take a peek of the little beauties as they came out of the oven. Everyone wanted to grab them right then and there but I chased them outside so I could get the platters set up and the crab salad sandwiches made. As soon as I got the food on the table outside (and took my photos) they dove in.
    What was the verdict? Everyone of course loved the creaminess of Paula Deen’s, well they do have cream cheese in them, but I was surprised to hear them say they loved mine as well. Mine had more crab in it so that flavor came though. At the end it was a tie. They said that there would good things about both and they would want them both again *sigh* the whole point of the “throwdown”, to have a winner!
    So I guess I will need you to check them out for yourself and let me know what you think!

    Crab Stuffed Mushrooms
    1 pound of very large mushrooms, stemmed and the ribs carefully scraped out to make room for the stuffing
    4 tablespoons butter
    5 green onions, minced
    1/2 red bell pepper, minced
    1 pound crab meat, picked clean of shells
    1 cup fresh bread crumbs
    1 tablespoon seafood seasoning (I used Old Bay)
    Salt to taste
    Pepper to taste
    1/2 cup Parmesan cheese (optional)
    Preheat oven to 350 degrees F.

    Chop stems and set aside. Spray a shallow baking dish with butter-flavored spray.
    Melt butter in skillet, add reserved chopped stems, green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, seafood seasoning, salt, and pepper. Fill each mushroom with as much as possible. Top each mushroom with Parmesan cheese, if desired. Bake for 15 to 20 minutes, until mushroom caps are tender and cheese is crispy.

    ENJOY!!!