Tomato Cucumber Salad

 

Need a simple snack? Peeled and seeded cucumbers with chopped Roma tomatoes.

With or without a little Creamy Italian— it’s positively heaven! I tried to be rational but I’m pretty sure I went back for more.

Can’t wait till that is fresh from my garden. If I grow nothing else…those would be my staples. Yum!

My Favorite Place

Black Bear Diner….

It’s official.

I’m deeply in love with you.

I always struggle with a full menu. You know…because if it all looks fabulous–how on earth could I possibly be expected to choose?!

I love ribs. I also love French toast. And then I really love salad.

The waitress helped by suggesting all three. Haha

What a smart girl.

Restaurant Style Salmon

I’ll admit that I haven’t always been a huge fish fan. Oh, sure I like fish sticks and if I’m feeling fancy, I might have halibut on the occasion of a blue moon.

But my son is trying to be much more healthy so one night he brought home an enormous salmon filet. I had no idea what to do with it. Seriously, no idea. But when I saw the price tag on that crazy thing, I knew we needed to figure it out. After an evenings research, I found a lovely little fool proof recipe that is so easy, and SO delicious–that I might, just possibly have made it four times in the last couple of weeks.

I couldn’t help myself.

Let me tell you how simple it is to make.

First, you’ll need a cast iron skillet. Get it warming. Then gently rub a little olive oil onto both sides of the fillet. Salt and pepper lightly.  Set the salmon into the hot skillet and turn down to medium heat.  Set the time for about 6 minutes–depending on the thickness of of your fillet. Now, don’t mess with it. I know you’ll want to poke it and scoot it around in the pan, but don’t.  When the time is up, gently turn your salmon over and let it cook, undisturbed for another 2-3 minutes.

That is IT!!

Serve as is, or with Malt Vinegar….mmmmmm.

You’re gonna need to put me in your will for this one.

You’ll see.

 

 

Restaurant Salmon
 
:
Ingredients
  • Salmon Fillets
  • Olive Oil
  • Salt
  • Pepper
Instructions
  1. First, you'll need a cast iron skillet. Get it warming.
  2. Then gently rub a little olive oil onto both sides of the fillet.
  3. Salt and pepper lightly.
  4. Place the salmon into the hot skillet and turn down to medium heat. Set the timer for about 6 minutes--depending on the thickness of of your fillet.
  5. Now, don't mess with it. I know you'll want to poke it and scoot it around in the pan, but don't.
  6. When the time is up, gently turn your salmon over and let it cook, undisturbed for another 2-3 minutes.
  7. Eat it up!

 

Cheesy Ham Chowder

Some nights, when it’s reeeeeally chilly outside, when it’s rainy or snowy or windy or all three–nothing tastes better than a steaming hot bowl of creamy, thick, cheesy chowder. Yummmmmm. This lovely little dish will warm you right down to your toes–100% guaranteed or your money back.

Heh, heh.

 

Cheesy Ham Chowder

Ingredients:

1 medium onion diced
1 cup sliced carrots
1 Tbsp butter
3 Tbsp flour
3 cups whole milk
1-1/2 cups water
2-1/2 cups cubed or canned potatoes (drained)
1 can whole corn, drained
1 T chicken bouillon granules
3 cups shredded cheddar cheese
1-2 cups diced ham
pepper to taste

Directions:

In a Dutch oven saute the onion and carrots until tender.
Stir in flour till blended.
Slowly add milk and water. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Add potatoes, bouillon and pepper.
Reduce heat and simmer, uncovered for 20 minutes or until potatoes are tender.
Add cheese and ham and heat till cheese is melted.

 

Cheesy Ham Chowder
 
 
:
Ingredients
  • 1 medium onion diced
  • 1 cup sliced carrots
  • 1 Tbsp butter
  • 3 Tbsp flour
  • 3 cups whole milk
  • 1-1/2 cups water
  • 2-1/2 cups cubed or canned potatoes (drained)
  • 1 can whole corn, drained
  • 1 T chicken bouillon granules
  • 3 cups shredded cheddar cheese
  • 1-2 cups diced ham
  • pepper to taste
Instructions
  1. In a Dutch oven saute the onion and carrots until tender.
  2. Stir in flour till blended.
  3. Slowly add milk and water. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
  4. Add potatoes, bouillon and pepper.
  5. Reduce heat and simmer, uncovered for 20 minutes or until potatoes are tender.
  6. Add cheese and ham and heat till cheese is melted.

 

Nutter Butter Turkeys

Oh, my GOODNESS! Have we been having fun over here!!

Kind of amazing what you can do with a couple of cookies and some carefully placed candy pieces.

Two cookies, 4 candy corns, a slice of gummy fruit and a couple of googly eyes–all held together with melted white chocolate. That’s all it took.

I worked at it all afternoon until I had a sweet, tasty army of tiny little turkeys. In that same amount of time– my awesome son made exactly…

three.

Any guesses which are his?