We like salmon (except Pat) and the girls are big fans of mango so when I saw this recipe on the Ask Chef Dennis blog, I knew it had to be tried. Since I had three pieces of salmon, I increased the spices by 50% and I doubled the salsa to accommodate the two pieces of chicken that I was cooking for the non salmon eaters. You can click on the above link for the original recipe and pics.
Tri-tip is very popular in the western US, but it is generally hard to find around these parts, so while Bev was in Knoxville the other day, I asked her to stop at Publix to see if they had any and she bought the only one they had. They are not readily available, in part, because there are only two per cow. Here is a shot from the web.
In keeping with my low carb meal plans and discovering some chicken thighs in the freezer that needed to be used, I found a recipe forGarlicky Greek Chicken on the Cooklist site and followed it with a few additions - here is a shot from Cooklist.
After gaining weight during the pandemic, and having my other hip degrading toward replacement, I must once again shed some pounds and just as before, I’m using the keto diet. So when I discovered the recipe for Creamy Tuscan Shrimp on the Gimme Delicious blog, I decided it would work beautifully with our Royal Red Shrimp. Below is the original recipe which I altered to use more shrimp, since we were not serving a starch with it. (my changes). The is the pic from Layla's site.
Thanks to our Sitka Salmon Shares, in our freezer, we had four Dungeness Crab halves and half of a snow crab and I had been wanting to make crab cakes. When we invited our friends Laurie and David over for happy hour, we thought they would make a nice light meal along with some salad, steamed asparagus, and desserts that they brought. I started thawing the crab the previous day and that morning I assembled my picking station and went to work.
After a year and a half of our every Thursday meals for our friends, we have backed off to monthly (they now have gvmt help) and this was the first one since our trip to Pensacola, FL. To make it easier for both parties, I’m trying to use dishes that we make up ahead of time and they can bake at their suppertime.
We now have several pieces of salmon in the freezer that we need to work thru and I know there are many recipes for Asian flavored salmon and that was what I was looking for. But somehow I came across the recipe for Greek Salmon from Delish and since Greek is one of my favorite flavors (especially when Feta is included), I opted to put off Asian until the next time. Even though I had more salmon than the recipe called for, I followed the ingredients for the topping and here is the pic from their site.
