Tuesday, May 29, 2012

Recipe of the Week - Dad's Favorite Fish



Dad's Favorite Fish

Our daughter used to make this for her Dad and he just loved it! 
 Being far from her, she in New York and we in Arizona, we sure do miss her wonderful cooking. 
 She is so adventurous and really enjoys trying new recipes. This one is certainly a keeper.  

6 Fish Fillets
6 Slices of Bacon, partially cooked
6 oz. can of tiny shrimp (I prefer frozen)
6 tomato slices (or 9 cherry tomatoes, sliced)
1/2 cup shredded cheddar cheese
2 tsp. chopped chives

Butter Sauce:
3 tbs. butter, melted
1 tbs. lemon juice
1 1/2 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1/2 tsp. salt

In a small bowl, combine all sauce ingredients; set aside.  Preheat oven to 350 degrees.  Arrange fillets in an 11" x 7" baking dish.  Place bacon slices on top of fillets, top with heaping teaspoon of shrimp.  Spoon half of butter sauce on fish.  Bake for 20 minutes.  Place tomato slices on fillets and sprinkle with cheese.  Pour remaining sauce over fillets and bake for 10-15 minutes more or until the cheese melts.  Sprinkle with chopped chives.


   
Have a Yummy Day,


Menu Plan Monday-May 28 - June 3, 2012





Monday-Memorial Day
Enjoyed a lovely day with the Penicks and friends. 
 Tim did an awesome job smoking pork, chicken and fatties.  
Deanna brought a wonderful cabbage salad and 
Jennifer brought a delicious pasta salad.  Beans,
Corn on the cob, Watermelon, Cupcakes and
Chocolate Chip Cookies!  What a spread!

Tuesday
BBQ Spareribs
Foiled Potatoes and Onions
Broccoli Salad
Strawberry Shortcake

Wednesday
Grilled Kielbasa 
Sauerkraut & Onions with Mustard Sauce
Grilled Tomatoes with Horsey Sauce
Pumpernickel Rolls

Thursday
Dad's Favorite Fish *
Pennsylvania Dutch Coleslaw
Oven Fries
Caraway Bran Bread

Friday

Bonnie's Crock pot BBQ Burgers
Sweet Potato Fries
Leftover Slaw
Corn on the Cob
Green & White Bean Salad

Saturday
Tuscan Pasta With Tomato-Basil Cream Recipe
Tuscan Ravioli with Tomato Cream
(Pinterest Recipe)
Tossed Salad
Garlic Bread

Sunday
Dinner out with Church Family

* See Recipe of the Week Post

Joining:
     


Have a Blessed Day,





Thursday, May 17, 2012

Thankful Thursday

I am Thankful For:

111.  Spring flowers in the desert.  I love the blue plumbago and the pretty pink fairy duster.   


112.  My husband's continued recovery from knee replacement surgery.  He is such a trooper and 
         continues to persevere through painful days.  The past few months have been challenging ones 
         for us both with his knee replacement and my Lupus flare.  But I know that the Lord will bring us 
         through these trying times.  




113.  A great senior luncheon on Tuesday at Mimi's.  The food and fellowship were outstanding.  How 
         good is was to sit and chat, and laugh, with such dear friends.   I ordered the Butternut Squash Ravioli
         and it was absolutely delicious served with a creamy tomato sauce and grilled red onions and 
         mushrooms.  

         
114.  Our wedding anniversary of 45 years celebrated on Mother's Day.  It is so interesting that we both
         bought cards with basically the same sentiments...."You are the most important person in my life,
         I love you, I need you, I will treasure you always."   The best moments of our lives have been spent
         with each other.  I am so grateful for the wonderful years (50 years) we have shared together .  

March 13, 1967

115.  For our amazing mothers!  Our moms have passed on but they are both missed dearly.  What 
         treasures they were.  How very grateful we are for their sacrificial love and guidance in our lives.  

                             
                                    Rick's Mother                                              My Mother






Wednesday, May 16, 2012

Bird House Favor


 
Tweet, Tweet, How Sweet!

Kits Available at Michael's Crafts

The moms at our church received these cute little bird houses filled with chocolate for Mother's Day on Sunday.  Aren't they cute!  Wouldn't they be just great for a Spring Tea or Luncheon?  At Christmas they would be lovely made as Gingerbread House Favors with a few embellishments.



Have a Crafty Day,
 

Tuesday, May 15, 2012

National Chocolate Chip Day!




Horray!  May 15, 2012 is National Chocolate Chip Day!  



Chocolate Chip Cream Scones
This is my favorite recipe for cream scones. 
 Today in honor of National Chocolate Chip Day I decided to add chips to this basic recipe.  

Ingredients:
3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour, plus some for dusting
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/2 cup mini chocolate chips
Sanding sugar

Directions:
  1. Preheat oven to 400 degrees.  Whisk together 3/4 cup cream and egg.  In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.  With a pastry blender or two knives, cut  butter into flour mixture until it resembles course meal, with a few pea-size pieces of butter remaining. Stir in chocolate chips.  With a fork, stir in cream mixtures until just combined.  (The dough will be crumbly; do not overwork.)
  2. Transfer to a lightly floured work surface and divide in half.  Make two 6" circles.  Cut into 6 wedges each and transfer to parchment-lined or silpat-lined baking sheet.  Brush tops with 1 tablespoon cream and sprinkle with sanding sugar.  Bake until golden, 16 to 18 minutes, rotating the sheet halfway through.
I change this recipe up by adding my favorite combos of raisins, dried currants, dried cherries, dried cranberries, raspberries, blueberries, walnuts, pecans, coconut, lemon zest, candied ginger, etc.



Have a Yummy Day,
 

Monday, May 14, 2012

Recipe of the Week-Grilled Citrus Glazed Salmon


Citrus-Glazed Grilled Salmon Recipe
Grilled Citrus Glazed Salmon

1/4 c. orange marmalade
1 tbs. lemon juice
1 tbs. chopped fresh basil leaves
4 (6-oz.) salmon fillets
1/2 tsp. garlic-pepper blend
1/4 tsp. salt
Orange slices
non-stick spray

  1.   Heat gas  or charcoal grill.  In small bowl, combine marmalade, lemon juice, and basil; mix well.  Spray skin side of salmon with non-stick spray.  Turn salmon over; sprinkle with garlic-pepper blend and salt.
  2. When grill is heated, place salmon, skin side down on grill over medium-low heat or on charcoal grill 4-6 inches from medium-low coals.  Cook 12 to 17 minutes or until fish flakes easily with fork, brushing with marmalade mixture during last 8 to 10 minutes of cooking time.
  3. Garnish with orange slices.  
Serves 4.  

Have a Blessed Day,
 

Menu Plan Monday - May 14-20, 2012



Citrus-Glazed Grilled Salmon Recipe


Monday

Cold Supper
Cucumber Boats with Crab Salad
Stuffed Eggs
Buttermilk Fruit Salad

Tuesday
Egg Drop Soup
Sweet Sour Meatballs
Rice 
Egg Rolls
Almond Cookies 

Wednesday
Grilled Citrus Salmon*
Orange Slices
Boiled New Potatoes
Snap Peas/Corn

Thursday
Chicken Enchiladas
Over light eggs
Lettuce
Sour Cream

Friday
Grilled Ham Steak
with Black Currant Sauce
Cabbage Salad
Cheesy Green Beans

Saturday
Firehouse Chicken
Greek Salad
Potato Salad
Mixed Berry Cobbler
Ice Cream

Sunday
Dining Out with Church Family

*See Recipe of the Week post



Have a Blessed Day,
 

Sunday, May 13, 2012

Have a Blessed Mother's Day





Oh, the joys of motherhood!  How very grateful I am for my 
lovely daughter and the wonderful times we've shared.  She is
definitely one of God's riches blessings to me and her dad.  
I love being her mom!  

May you have all the joy your heart can hold...
All the smiles a day can bring...
All the blessings a life can unfold...
may you have God's best in everything!

Have a Wonderful Day

The blessing of the Lord be upon you.

Psalm 129:8
Have a Blessed Day,


Tuesday, May 1, 2012

Menu Plan Monday - April 30 - May 6, 2012


For the Week of April 30 - May 6-2012

Monday 
Open-faced Meatball Sandwiches
Tossed Salad
Ice Cream Bars

Tuesday
Roast Pork
Mashed Potatoes and Gravy
Mandarin Orange Salad

Wednesday
Chicken a la King
Squash
Cranberries
Left Over Orange Salad

Thursday
Hot Dogs with Chili Sauce
Hamburgers
Macaroni Salad
Corn on the Cob
Sliced Watermelon

Friday
Grilled Shrimp Skewers
Rice Pilaf
Green Pea Salad

Saturday
Chili Rellenos
Tossed Salad
Guacamole
Caramel Flan

Sunday
Eat Out with Church Family

RECIPE OF THE WEEK

Chili Rellenos

Ingredients
1 27-oz. Can of Whole Green Chilies
1 lb. Grated Cheddar Cheese
1 lb. Grated Jack Cheese
4 eggs, separated
1 can evaporated milk
3 tbsp. flour
Dash each of salt and pepper
2  8 oz. cans of tomato sauce

Instructions:
1.  Mix egg yolk, milk, flour, salt and pepper and set aside.
2.  Split and remove seed from chilies.  Rinse with water, pat dray and lay one-half of them flat in a 9" x 12"
      pan.  
3.  Cover chilies with Cheddar cheese.
4.  Layer remaining half of chilies on top and cover with Jack cheese.
5.  Beat egg whites until stiff and mix with eggs and flour mixture.  Pour over chilies and bake 45 minutes.
6.  Top with tomato sauce and bake 15 minutes more.  


This recipe is so easy, so delicious and a great way to celebrate Cinco De Mayo!  

    


Have a Blessed Day,


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