When I saw Jenn’s recipe for Souvlaki on her “Once Upon A Chef” blog, I knew I wanted to give it a try. I thought it would be an easy company meal so I invited Eliza and her family down for Sunday supper. Since the recipe is for 4-6 servings, I increased it by 50% to get the recipe below.
I’m not sure how I came upon this but the recipe for baked salmon with asparagus from "Eatwell 101" looked very good to me – good enough that I was willing to even use store-bought asparagus. We had a 20 oz. piece of salmon in the freezer so I decided to make it into four meals and Bev opted to add some mushrooms to the packet. Per their website “This baked salmon in foil and its garlic butter sauce makes for an amazingly tasty dinner. The salmon recipe of your dreams!”
This is a pic from their site and it’s easy to see why I
wanted to make it.
HAPPY BIRTHDAY AMERICA
When I saw this recipe for Taco Sloppy Joes on Kevin’s “Closet Cooking” blog, I knew I wanted to try it and thought it would be perfect for our Friday card group. Since Kevin’s recipe is only for four servings, I doubled it to get the recipe below but you can click on the above link for the original and his good pics like the second one here - how could you look at the pic and not want to make this.
BLT With A Twist
Who doesn’t like a good BLT? I sure do and I like it even better when an egg is included so I guess it’s really an egg sandwich with bacon, lettuce, and tomato – whatever. This one included some good sourdough bread, good bacon, and vine ripened tomatoes and the twist. I have always broken the yolk and fried it hard for any egg sandwich but Bev suggested I try it with a runny yolk. So it was two slices of bread, each with a spread of mayo, a few lettuce leaves, cheddar cheese, bacon and the egg. I was afraid too much of the egg would end up on the plate or my chin if I just bit into it so I spread it all over the top of the egg before the first bite.
I’m always on the lookout for fish recipes and especially those where we can use the crappie that is generously given to us by our fishing friends. When I saw Chef Dennis’ recipe for Flounder Francaise on his “Ask Chef Dennis” blog, I knew it would fit-the-bill. This dish is more complicated than our normal crappie in lemon, butter, caper sauce but I had to give it a try.
Thanks to our gardener neighbor and a visit to the Mennonite market, we had lots of leaf and bib lettuce and Bev wanted to turn them into a salad and Nicoise popped into my mind – it’s been years since we made one. So, I went on the web in search of recipes and ideas and came up with the ingredients I wanted to use plus a dressing recipe from “The Modern Proper” blog. Nicoise means "In the style of Nice" - a French city - and I even looked up how to pronounce it (nee·swaaz).
