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Monthly Archives: August 2013

Fried Confetti Corn

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Warning:  This is not a light corn salad.


I guess the word fried and the bacon kind of gives that away.


As you know, I love the pretty colors.


Especially since that red pepper is one piece of the very small bounty from my garden.


That creamy goodness peeking out from under there is cream cheese, and a little half-and-half.  I actually used a block of reduced-fat cream cheese because I had it in the fridge.  Jake was none the wiser.


Just in case you couldn’t see all of the creamy goodness with all the bacon in the way.

One of my favorite dishes from my mom’s repertoire is creamed peas.  Of course I have to call her every Christmas and Easter when I want to make it; so I can’t give you the exact recipe right now.  I’m pretty sure it involves thickening butter and evaporated milk and then tossing in the peas.  Back in the day we would use fresh peas from the garden, but a bag of frozen works too.  Just so you know, the peas are not actually creamed/crushed, but they are encased in cream; so I guess that’s the reason for the name.

Anyway, the point is, I think this cream cheese version would work with peas too.  But you knew I would get to that after the rambling, didn’t you?

I almost forgot to tell you that this recipe came from Southern Living.  it was actually in the November issue, you know, for Thanksgiving.  I think it would be perfect with the turkey, but fresh corn is scarce that time of year, isn’t it?

Eat Well and Savor.



Cashew Butter and Fruit “Caviar”

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Buckle up, y’all; there’s some crazy snacking going on here.


But it sure is purty, isn’t it?


It starts out pretty basic with some cashew butter.


Then we get into the thick of it.  Uh, pun intended, I think.  These are tapioca pearls that are cooked and then soaked in some apricot juice that has been reduced.  Who thinks of this stuff?  I’ll tell you who:  Chuck White, Sheryl Crow’s chef.


The recipe suggests that you serve this concoction on melba toast.   I actually tried that, but melba toast is about as exciting as cardboard.  Instead I opted for cinnamon sugar pita chips.


Seriously, this is one of the weirdest things I’ve ever made, but it turned out to be a nice little afternoon snack.

Eat Well and Savor.



Linguine with Shrimp, Scallops, and Chorizo

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Oh, I do love a recipe title that uses the Oxford comma.  Thank you, Brian Boitano.


I also love a recipe that uses 1-1/2 cups of white wine.


That’s pretty much the end of the story.  Just sauté some diced chorizo and shallots in olive oil, then add the wine and simmer until reduced.  Cook the seafood in batches so that you don’t overdo it and then just toss it all together.

If you happen to be a wimp when it comes to spicy you may want to be particular when you pick out your chorizo.  In other words, don’t make the same mistake I made.

Eat Well and Savor.


Fabulous Fish Tacos

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With Tequila-Lime Sauce and Pickled Slaw.


Every once in a while I make a recipe and I just don’t know where to start with the post.  There is just too much goodness going on here.  I guess I’ll go with the preparation order that Candice Kumai used in her book, Pretty Delicious.  That’s not too crazy, I hope.

Just look at that glorious slaw.


So far this year I’ve pickled onions, peaches, and now cabbage with radishes.  I am here to tell you that I am definitely a fan of pickling; it couldn’t be easier.  Sugar and apple cider vinegar and time is all you need.  You know what I’m not a fan of?  Radishes.  Well, unless they’re pickled, as I have just discovered.


There’s a lot of cilantro in there, and lime juice too.  Oddly, it wasn’t that flavorful, but it had a lot of competition with the slaw.


All I have to say is Tequila.

Actually, I should mention that the sauce was a little thin for my liking.  It’s Greek yogurt with lime juice in it and the tequila.  I think next time I’m going to use sour cream and just pour the tequila right on the taco.


A much better looking version of the fish.


I cannot get enough of this slaw.  I have some left and I want to put it on everything.


Avocados are optional.  Don’t you just love how that always means they’re not included in the calorie count?  I’m almost afraid to admit that I think I’m developing an allergy to avocados anyway.


In this case the tacos already come in at 470; so I can live without the creamy goodness of the avocados for now.

Eat Well and Savor.

Sunday Summary

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Monday:  Well, you know I love to start the week with a day off.  Unfortunately this one included a trip to the canine dermatologist.  Phoebe has battled itchies and bumpies for years.  Now we are trying some preventative techniques and she’s on more medications than I am.

I made some Peach Melba Compote from Sherri Brooks Vinton’s Put Em Up! Fruit.


So good on ice cream!

Tuesday:  I spent seven hours in Macon and three hours in the car.  That really doesn’t leave much time for anything else.  Except drinking.

Wednesday:  I obviously went from ice cream mode to canning mode.  I made Tomato-Ginger Refrigerator Lemon Verbena Jam from Southern Living’s Little Jars, Big Flavors.


I promptly put it on a grilled cheese and bacon sandwich!

Thursday:  I had a crappy little job this morning.  Then I got to meet Marnie for coffee!

I also made Hungry Girl’s Banana Split Cheesecake.


Friday:  Another crappy job.  Are we noticing a trend here?

I made Roasted Garlic Pasta Sauce from Better Homes and Gardens.


I am no where near a canning expert.  But if I have any advice to give you, it’s that you should never start a canning project at 6:00 p.m.  Especially when you have to roast six heads of garlic and four peppers.  And you know what follows?  Squishing all that garlic out and peeling the peppers.  Speaking of, why don’t I roast garlic more often?  There should be roasted garlic scented candles.

Saturday:   Well, first of all, I slept until 10:30 by mistake.  I hate when that happens.  Other than that, very exciting stuff going on here, you know, like work and laundry.

I also made Honey-Sweetened Peach Chutney from Food in Jars.  I’ve been following this blog for about a year or so now and this is the first recipe I’ve made.  I don’t know what took me so long!


Excellent with some goat cheese.  I also feel the need to stir it into some rice.

Sunday:  More exciting stuff here, you know, like work and paying bills.  That’s okay.  I’m sure I will have a day off this week where I can go out and about.

Introducing Cherry Mostarda from Put ‘Em Up! Fruit.


There’s a lot more where this little jar came from.  There’s red wine in there and I just want to drink it with a straw.

I suspect that next week there will be very little cooking going on because I have a fridge full of little jars that didn’t seal.  Apparently I’m not very adept at wiping the rims.

Eat Well and Savor.


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I know.  This is supposed to be vanilla ice cream, but Giada is a bad influence.  She loves chocolate.  Personally, I wouldn’t turn down chocolate, but it’s not my go-to ice cream flavor.


This version of the Italian dessert just might change my mind.  It’s actually chocolate gelato with espresso and a dollop of Cool Whip.  I’m sure many Italians are cringing right now, but if I have Cool Whip in the fridge I just can’t bring myself to go the extra mile with the heavy cream and the mixer.

Eat Well and Savor

Lobster Cobb Salad

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I grew up in Maine, y’all.  This is not how we ate lobster.


Sorry that the telltale red color isn’t there.  I was too lazy to deal with a whole lobster; so I just got the tail and baked it in the toaster oven.  I’m not sure they’ll let me go home after that.  Yes, I love some lobster mac when I get the chance.  But the old boiled and dipped in butter combo cannot be beat.

All right.  I’m done with that.

I got this recipe from Barefoot Contessa Family Style.  Unfortunately, there’s really not much to say about it.  I mean, it’s a cobb salad.  Been there.  Done that.

Here’s a little secret:  I don’t really like gorgonzola unless it’s on  cheese plate.  It’s just too overpowering.  You see the things I do for you.  Don’t worry; the avocado and bacon more than made up for it.


One more thing:  those couple of pieces of yellow pear tomatoes represent the extent of my tomato harvest this year.  Six plants + 40 days of rain = no sunshine and time to start building the ark.  Don’t even ask about the zucchini plant.

Eat Well and Savor.