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by on December 16th, 2014

Rainbow Chicken Apple Slaw

Crunchy and full of color.




I was searching around for some new recipes for a dinner I was planning and came upon this beautiful slaw. Tattooed Martha did it as a sandwich and grilled the marinated chicken breast then topped with the slaw but I immediately thought of mixing everything together for a nice little salad.

And, as usual I thought of trying this out on my bunco ladies. I only made one mistake, sorry girls, but the night I took the salad, I had everything ready and was going to toss the dressing right before going out the door. I guess my mind was on rolling the dice that night anticipating that I would bring home “big” money, which I did not bring home not even one dollar and I forgot to julienne and add the apples. So what was eaten that night could have been improved greatly by the addition of apples.

I use to be a great multi-tasker when I catered. I could have things in the oven, the mixer going, something sautéing on the stove top and keep everything straight in my head; but not this day.

Luckily I still had some of the undressed slaw mixture and some chicken I had not eaten yet and one apple that was miraculously still in my refrigerator; so I mixed up another batch of the slaw and then talked my husband into eating it so I could have an opinion of the slaw the way it was suppose to taste.  He added more salt and said it was good. I have a problem with the apples disappearing from refrigerator too; along with bananas that I was saving for banana bread. I need to have a his and her crisper drawer in our refrigerator so he knows what he can eat and things not meant for him.

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by on December 11th, 2014

Salmon with Mustard Sauce

And an extra mustard sauce recipe to boot!


If you are looking for something quick and delicious to make during this busy Christmas season, this should definitely be on your list of “must” try recipes.

There are still a few packages of Alaskan salmon in our freezer that my husband caught a year ago and I am getting a little reluctant to cook it because once I do it will be gone and I will be back to buying it from the grocery.

While in Austin after the birth of number 5 grandson last May, (wow that was 8 months ago) his Grandmommy took GA and I to lunch downtown. We had a great lunch at a little Italian restaurant close to her work. I, of course, had eggplant parmesan which is hard for me to ever pass up. She had a salmon topped with a mustard sauce which looked so good. I could just taste the tartness of the mustard with little twinges in my cheeks.  After being offered a taste a couple of times I finally did taste it and the sauce was bold and creamy. They called the sauce a Mostarda sauce but a Mostarda sauce has fruit and mustard; and this had no fruit so I turned to the Internet for a mustard sauce for salmon.

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by on December 6th, 2014

Wine Poached Pears with Almond Cream

And it has wine jelly leaves.






I had to give you this recipe in time for Christmas. Maybe you want to do a light dessert during the holidays. Wouldn’t this be a beautiful Christmas dessert; I’d cut the wine jelly into little stars instead of leaves.

Isn’t it amazing how many food blogs are out there and I’m amazed at how many I follow. Recently I was looking for a dessert recipe for our Fall dinner and came across this poached pear recipe at It had such a beautiful presentation that I knew I had to look no further. All That Cooking is a co-authored blog and this recipe belongs to Óli who is from Iceland but lives in Sweden and has been a professional chef for the last 30 years.

I never liked can pears as a kid and when my mother, for some reason, would use a can of fruit cocktail as a starter for her homemade fruit salad, I always picked out the pears and left them behind on the plate. Over the years, I learned to appreciate the juiciness of a fresh pear and started trying all the different varieties. I love the Asian pear but for this dish it doesn’t have the shape I wanted.

This recipe was followed as written except for the cutting of the jelly cubes. I have some tiny aspic cutters and a few fall leaf cutters we are trying. and the way his dessert is described — Firm pears, poached to a jewel toned crimson, surrounded by a just rich enough almond cream with flecks of butter toasted almonds is a dessert to please anyone’s palate — now doesn’t that make you want to try it.

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by on December 1st, 2014

Banana Nut Bread

There’s banana nut bread then there is this banana nut bread.




I’m sure you have been making banana nut bread about as long as I have. You may have your favorite recipe that was your mother’s, grandmother’s or your favorite aunt’s. But, I’m hoping you will try my recipe; or I should say my sister’s recipe from her husband’s Mamaw.

All recipes are made better with over ripe bananas. In our house it is hard to get an over ripe banana because my husband loves them any way and the darker the better.  Over ripe bananas aren’t sold at my favorite market anymore because the produce guy told me the bakery gets them. I’m sure the bakery’s bread is not nearly as good as this recipe.

Recently, I planned on making banana nut bread for a friend (Janet) who had just had a knee replacement. So, I buy six perfect bananas and put them on the counter so they can ripen and then can be used to make the most delicious banana bread I have ever tasted. The next morning one banana mysteriously disappeared. I had forgotten to tell my husband not to touch them or put a DO NOT EAT sign on the bunch. The next day, again, one banana gone missing and they were just starting to get to the really dark stage I like for a banana intended for bread and then another banana gone. Finally I was left with three bananas to make a recipe that called for six bananas.

What’s a girl to do other than make 1/2 the recipe. Luckily for me and for my friend (one recipe normally makes 2 large loaves) I got 4 small pans from the half recipe. I kept one and gave my friend the other three. This bread is the best right out of the oven, warm with some room temperature salted butter smeared on it but is just as good cool or warmed in the microwave.

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by on November 26th, 2014

Shrimp, Mussels, Clams, and Linguini

A fond food memory of Italy.




What is it about remembering names and other things, like where did I put my phone, give me such a problem sometimes and then on the other hand I can think of a dish I had someplace and remember all the circumstances surrounding it.

For instance, it has been about eight years since we went to Italy but I will not forget one rainy night in Chinque la Terra going to dinner at Ristorante Miky (pronounced  Mickey like my Michie). I started saving menus like my sister (she has some beautiful ones) and that rainy night there was one menu outside on a table and it was getting wet so I decided to rescue it from the rain and it now occupies a place along with my other menus. So I went back and took a look at the dish I had that night.

So, that rainy night the six of us were seated outside in a tented area and we had one of the nicest waiters and he talked us through everything on the menu and promised us a meal we would not soon forget. He even told us about his cousin who was a waiter over in Montecino and told us we should check out his restaurant while we were in that area the next week.

This was the first time I had ever had clams and mussels and I was a little hesitate in ordering it. It was delicious and will always be one of my fond food memories. I decided to add some shrimp to the dish the night I made this recipe.

I love looking back at old menus I have picked up during travels and recreating dishes that helped to make a great vacation. I have a journal full of great dinners from travels and love reading about what I thought of the meal.

When we were in Seattle for our anniversary trip back in August we had eaten so much fish in Vancouver, Victoria and Seattle that one night we just wanted some simple Italian food. I ended up ordering a dish similar to this Mussel, clams, linguine dish but it had the addition of tomatoes. So delicious and that brought up all the memories of our trip to Italy and the great food we had while there.

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