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Baked Eggs in Clouds
How have I made it this far in life without knowing about Baked Eggs in Clouds? What a fun and easy recipe. So simple that the following pictures and minimal words will guide you through.
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Arancini {with Basil Pesto & Marinara Sauce}
Arancini {with Basil Pesto & Marinara Sauce} I was the girl who grew up eating my spaghetti with butter and parmesan cheese. No red sauce for this kid. I even scraped the sauce off pizza before eating it. Over time I fell in love with Alfredo Sauce but still avoided tomato based sauces for the most part. It was all about white sauce in our home, with lasagna and occasionally meatballs being an exception. This all changed on Christmas Day.
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Classic Shrimp Cocktail {with Cocktail Sauce}
We were completely spoiled last night with the gift of 7lbs. of fresh off the boat Georgia Shrimp for our birthdays. Two pounds cooked, peeled and ready for Shrimp Cocktail and 5 lbs. to go into the freezer for future Shrimp fests.
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Fritos Casserole
There was no way on earth I intended to make a Fritos Casserole, never mind admit that I did and share it. It just happened. And it was good and tasty and our Facebook friends asked for the recipe. Which I made up as we went along. But here it is.
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Herbed Scrambled Eggs {in Avocado Boats}
There was a cooking show on Food Network a while back that we really liked. I can’t recall the name of it, but the host would always feature the ‘obedient ingredient.’ That’s exactly what I did this morning. I bought a few too many avocados this week so I’m turning them into serving vessels. Our Herbed Scrambled Eggs were quite happy in their avocado boats.
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Ceviche {with Halibut, Scallops & Shrimp}
We celebrated Shelby’s birthday last evening. When I asked her what she’d like for dinner she said “one of your amazing Ribeye steaks.” To which I gladly obliged. I wanted to come up with a fun and light appetizer to start us off. I remembered a time when Shelby and I met for lunch at a Mexican restaurant in town. As soon as we sat down she said “you’ve got to try their Ceviche.” I had no idea she shared my love for this chilled seafood salad.
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Parmesan & Herb Broiled Grouper {on Wilted Spinach}
If you’re looking for an easy and delicious seafood dish that’s both light and satisfying, Parmesan & Herb Broiled Grouper on Wilted Spinach is the answer! Combine mayo with parmesan cheese, fresh herbs, Mrs. Dash, salt & pepper. Preheat broiler to high. Broil fillet for 8 minutes, then remove from oven and turn over. Coat with Parmesan Herb mixture. Place under broiler for another minute or until topping is golden and bubbly. Unctuous.
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Loaded Egg Salad
Loaded Egg Salad. Mom taught us how to make really good egg salad. Finely chopped eggs, celery, scallion, mayonnaise, salt & pepper. Nothing complicated just finely done. That’s all I’ve ever wanted in an egg salad. Until my birthday lunch out with Shelby.
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Seafood Risotto
I took our Basic Risotto Recipe, added seafood, roasted corn and jalapeno, herbs and aromatics and transformed it into a Seafood Risotto meal to remember.
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Basic Risotto Recipe {How-To}
Once you learn how to make a Basic Risotto you’ll have a blank canvas for flavor possibilities. The main ingredient in risotto is a cup of patience and 30 minutes of your undivided attention. Trust me it’s worth every ounce.
