Heirloom Tomato Pie

Bev had several good looking heirloom tomatoes from the Amish market that needed to be used and she opted to turn them into a tomato pie, which we all enjoy.  She selected this recipe fromSouthern Living but she used refrigerated pie dough with Parmesan sprinkled in the bottom and it needed 50% more tomatoes for her 10.5” diameter dish.

Baked Five Spice Maple Glazed Salmon And Eliza With Blueberries

With all of the salmon we’ve cooked, I can’t remember ever cooking it with an Asian flavor so when I saw Pam’s recipe for Five Spice Maple Glazed Salmon on her Pam’s Midwest Kitchen Korner blog I thought this would be a great first one to try.  Cindy did the cooking and followed the ingredients as written but she changed the directions including using a probe thermometer to cook it to an internal temp of 120F and brushed on more glaze each 20 degrees until she ran out of glaze.

Deviled Crab For Breakfast

One of my favorite parts of a restaurant seafood platter is the crab shell stuffed with deviled crab and I love crab cakes so when I saw some canned crabmeat on a recent store trip, I decided to make some deviled crab.  I wanted to make a big batch but since I’m cheap, I bought just a pound of $20/lb crab meat and a pound of $3/lb genuine imitation crabmeat.  Since Bev thought it was not crabby enough, I won’t bother to post the recipe but I made five individual servings and baked them but I forgot the pics.

After the five servings for supper, I still had a bunch left and decided to make it into cakes for breakfast and I used an English muffin sized ring to shape them.

Muffaletta/ Primavera Pasta Salad

We hope You Had A Great Independence Day

We decided to have a small Independence Day get together of just our “circle of trust” friends on the dock and while it was a 90F day, it was pretty comfortable by the water.  

While we waited for the others, Joe and I visited and Bev did a little decorating.

Alabama Scramble & A Tasty Breakfast

During a freezer dive recently, I found some year-old Carne Adovada meat and sauce in separate bags where the meat had been fried but not stewed in the sauce.  So I just followed Lea Ann’s recipe from her Cooking On The Ranch blog beginning with step 7 and it turned out just as good as the original.  Since I had some left over, a breakfast dish was in order so I added the meat and sauce to a 6” flour tortilla, topped with some sliced American cheese and chopped jalapenos then nuked for 90 seconds.  Of course I topped this with a couple of sunny side up eggs for a delicious breakfast.

Fish Sticks and Fried Green Tomatoes

While at the store last week, the seafood case had some nice looking fresh cod fillets and I bought a couple just to have in the freezer.  Later it dawned on me that I would like to turn them into fish sticks and I selected a recipe from Crunchy Creamy Sweet. 

Salmon Piccata & Our First Boat Ride

We love salmon and we love crappie in lemon-butter-caper sauce so when I saw this recipe for salmon piccata and recalled that we put capers in our salmon cakes, I knew we had to try it.  I followed the recipe as written but it can be found at All Recipes by clicking on thislink.    This pic is from their site but we served it differently.