Ok...I'll hazard a guess:. Pasta in mushroom creamy cheese sauce with peas and some kind of ham or sausage and zucchini?? Let me know how close I was! MG:. I'd love some of your shrimp!
Cayuga, I'd love to share some of our shrimp with you! Tonight it's baked ham with roasted apple slices, Sally Lunn bread, and sugar peas from the garden. I was out picking peas in 40 degree weather this morning!
Chuckle Cayu---It was tuna casserole. You were spot on with that creamy, cheesy mushroom sauce. Jane--what is Sally Lunn bread? We are having lime sticky chicken tonight with rice and runner beans.
Sally Lunn bread is the southern cook's pride and joy. It is a dense but not chewy bread that lends itself especially well to ham dinners. I make it in a bundt pan and store slices in the freezer. It is also very, very good toasted with a glass of port on a cold evening!
Sounds delicious MG. Being a lifelong northerner, I have heard of Sally Lund bread but have never had it.
Tonight was baked broccoli sprinkled with Parmesan cheese and bacon bits, shrimp and steak. For desert homemade chocolate chip ice cream. If you don’t have one of these ice cream makers, I feel they are a great investment. You simply keep it in the freezer and pour the cream mixture onto the surface and waaalllaaa. If you are on a low carb diet or just want pure ice cream it’s wonderful and only as expensive to make as the cream. https://www.amazon.com/Chefn-Sweet-...s=Ice+cream+maker+plate&qid=1585108245&sr=8-2
That really sounds delicious Jewell! And looks it too. Duck breast, spinach in garlic with mushrooms over polenta.
Thanks Jane. I had no idea. That is a pretty spiffy-looking meal, Cayu. Yum. Jewell--I believe that I could eat a gallon of that ice cream. Tonight we will have our version of chilli con carne. I enjoyed sous-ing again because the payoff is definitely worth the work. My highlight is the slicing of the paprika's at a jaunty angle. The Bride finds it pointless, but I tell her it is a a must if she wants that Michelin star.
Mediterranean shrimp with asparagus over rice.....with our daughter over an online platform. Our daughter has been home sick with COVID-19 for the past two weeks, fortunately a "mild" case. She probably has another week of quarantine to go and is going stir crazy. Can you see her in the blue screen on the table? That's where she normally sits when she comes home to visit. My husband got her the same ingredients and dropped them off outside her door. So we cooked with her & had dinner too. A lot of fun.
Cayuga, you can find a way around any any adversity! I hope your daughter enjoyed her meal as much as we all enjoyed seeing your Mediterranean Shrimp. Do you share that recipe? It looks absolutely delicious, and we enjoy shrimp!
Tonight we had baked potatoes stuffed with ham that I had baked with cola and brown sugar ! Diced the ham and lightly sauteed with onion then after adding the butter to the huge potatoes topped them with the ham onion,cheddar cheese and last, of course, sour cream !
Baked potatoes sounds like a great idea. I haven't had a baked potato in an eternity! @marlingardener here's the Mediterranean shrimp recipe: Rice Chicken broth Shrimp Salt & baking soda Olive oil Garlic Asparagus Capari tomatoes or any flavorful tomato Fresh basil Salt, pepper, red pepper flakes 1). Start the rice...(we make ours in chicken broth in the oven) 2) Remove shrimp shells & reserve for later...they add flavor to the olive oil 3) Put shrimp in bowl with mixture of salt 1/4 t & baking soda 1/2 t. Let sit in fridge for 1/2 hour. This is to make them plump & moist. 4)Put olive oil in skillet, with low heat. Add crushed garlic, the shrimp shells, salt & red pepper to taste. Don't let the garlic burn! 5) When the mixture is wafting nicely, remove shelld & garlic, keeping oil in pan. Put shrimp shells & garlic in 2/3 cup chicken stock to make stock flavorful. 6) Add asparagus to oil in pan, to char. Remove when almost cooked. 7) Add shrimp...be careful not to overcook! Remove. 8) Remove shrimp shells & garlic from 2/3 cup of chicken broth, add broth to pan, maybe starting with 1/2 cup at first 9) Add small tomatoes cut in half.( We like capari tomatoes). Cook until tomatoes split and juices are released. Add more stock if you need to but don't make soup! 10) While tomatoes are cooking, chiffonade the basil. Made a goodly amount...? A cup? 11) Throw everything back in the pot: shrimp, asparagus, and ciffonaded basil. 12)Add 1 to 2 T butter to thicken sauce. 13) Serve over rice & enjoy!!
