Monday, August 23, 2010

Shrimp Salad

Shrimp salad is a great summer lunch.
Serve it on a bed of lettuce or spinach.
Buy your shrimp already cooked and dress it to your taste.
Refrigerate at least 30 minutes to get it nice and chilled. Serve with hot French bread or popovers.

Shrimp Salad
1 LB  shrimp, cooked and peeled, tails removed (dry on paper towels)
1/3-1/2 C mayonnaise
1-2 celery ribs, diced-about 1/2 C
1-2 green onions, chopped-about 1/4 C 
salt and pepper to taste ( I used 1/2 t garlic salt, 1/8-1/4t pepper)
2 T chopped fresh parsley
1 T lemon juice
Combine all ingredients and chill. 
Optional add-ins: chopped tomato, cubed avocado, chopped fresh cilantro
 or:  2 hard-cooked eggs, chopped, 1 t Dijon mustard, fresh dill   

*or you can buy a good shrimp salad already prepared at  Costco.  

Sunday, August 22, 2010


Popovers, hot from the oven and ready for breakfast with jam and butter or lunch and dinners as a bread side. Serve them with rib roast beef (prime rib) and  au jus and use them to sop up the natural gravy like individual Yorkshire pudding. Yummy any way serve them.
These popovers are so easy to make.
A simple batter, just eggs, flour, milk, salt and oil.
Whisk until blended and let it rest about 10 minutes or longer.
Spray 8 custard cups generously with cooking spray or grease with shortening.
Divide batter into the custard cups. It will fill them about half full.
You can also use a popover pan or even a cupcake pan.
When you remove them from the oven, pierce the tops with the tip of a sharp knife to release some of the steam inside.
They will be puffed high
and golden brown when done.
Remove from pans and serve right away.
They only take 30 minutes in the oven.

2 eggs
1/2 t salt
1 T vegetable oil or melted butter
1 C flour
1 C milk
Whisk eggs, salt and oil until blended. Whisk in flour and milk. Let batter rest at least 10 minutes
while you preheat the oven to 425 and generously grease a popover pan or 6 custard cups.
Pour batter into cups and bake for 25-30 minutes. Pierce tops with the tip of a sharp knife to release the steam. Serve hot. 



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Tuesday, August 17, 2010

Raspberry Butter and Cinnamon Honey Butter

Two flavorful butters to serve with hot from the oven popovers, biscuits, scones, waffles, even toast.
Raspberry Butter
1 stick butter, room temperature
1/3 raspberry preserves (I prefer seedless)
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.
You can also use strawberries.

Cinnamon Honey Butter
1 stick butter, room temperature
3-4 T honey
1-1/2t cinnamon
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.

Keep leftover butters covered in the refrigerator.
Have one of each and decide which is your favorite. I still can't decide.

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Thursday, August 12, 2010

Swiss Chicken Bake

This is an easy chicken dinner to make. You can put it together earlier in the day if you are going out or have a busy day. Pop it in a 350 oven for about 45-50 minutes. I like to serve it with glazed carrots, a fresh green vegetable or a simple salad. I had spinach salad this time and a nice bottle of wine. I cut the recipe in half if just for the two of us. This recipe will serve 4-6.

Swiss Chicken Bake
6 boneless chicken breasts
6 slices of swiss cheese
garlic-salt-pepper combo
1/4 lb sliced fresh mushrooms
1 can cream of chicken soup
1/2 C white wine or dry sherry
2 C Pepperidge Farm Herb Seasoned stuffing
1/2 stick butter, melted

Place chicken in greased 9x13 baking dish. Season with garlic salt and pepper. Top each chicken breast with a slice of cheese. Top with mushrooms. Combine the soup and wine and pour on top. Combine the melted butter and stuffing crumbs and spread on top. Bake @350 for 45-50 minutes.


Monday, August 9, 2010

Buenos Dias Breakfast

Also known as Mexican Egg Puff Casserole.
After an early morning Sunday tennis game,
 I mixed this up and popped it in the oven. 
That gave me plenty of time to shower and dress.
 Iced tea and a salad with citrus segments and
 sliced avocado were great great accompaniments. 
You can double the recipe and bake it
 in a 9x13-inch baking dish.
Buenos Dias!

Mexican Brunch Pie
5 eggs
1/4 C flour
1/2 t baking powder
dash salt
2 T butter melted
1-1/2 C (12-oz) small-curd cottage cheese
1 (4.5-oz) can chopped green chilies
2 C (8-oz) shredded Monterey Jack cheese
       or a Cheddar/Jack combo.
Beat eggs with; flour, bp, salt, melted butter. 
Stir in remaining ingredients. Pour into a greased
 9-inch pie pan or 8x8 pan. Bake 350 for 
35-40 minutes, until puffed and golden. 
serves 4-6. Leftovers can be warmed in 
the microwave the next day.


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Monday, August 2, 2010

Spring Salad

Spring Salad with Poppy Seed Dressing is a favorite of ours. We had it this week as a side with Shrimp Curry. The sweetness was a nice compliment to the curry. It's also goes well with many other dishes. You could add cooked chicken or shrimp to serve as a main luncheon dish.
Mix up the dressing ingredients in a jar.
Put all the salad ingredients in a bowl.
Drizzle on dressing, toss and serve.

 Spring Salad with Poppy Seed Dressing
Bag Spring Salad Mix
Glazed Pecans
Dried Cranberries
Goat Cheese, crumbled

1/2 C canola oil
1/3 C sugar
1/3 C apple cider vinegar
1-1/2 t poppy seed
1 t dry mustard