Remoulade Sauce

Food Network Remoulade Sauce

I can't attribute this recipe to any one chef, because I modified it from several Remoulade Sauce recipes on Food Network a few years ago.

I make the versions that don't involve raw eggs or 50 different ingredients.

I love Remoulade Sauce and eat it when we're down south.

I order seafood when we're eating out and it's always served with shrimp, oysters, etc.

I'm always surprised you can't find it bottled at the store!

You simply mix all of the ingredients in the food processor and serve with your favorite seafood.

If you like the New Orleans version, then you can add paprika to turn it reddish.

I'm serving it tomorrow with grilled shrimp while we're tailgating.



And tonight with leftover salmon croquettes. Click on the link for my recipe.

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Bon Appetit!



Salmon Croquettes

Salmon Croquettes

This is one of David's favorite dishes and I don't remember the last time I made it.

I went with a simple version, especially for my kids.

3 out of 4 Boatwrights really liked them tonight.

I will certainly make them again!

In a large bowl flake the canned salmon and add the eggs and bread crumbs.

Mix well and form 3 inch croquettes.

Cook in a frying pan in a 1/2 inch of hot oil until golden on both sides.

Drain on paper towels and serve with cocktail or remoulade sauce.

Smaller versions can be made as appetizers.



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Enjoy!



Caramelized Green Beans

Caramelized Green Beans

I found this recipe online years ago when a neighbor brought us a huge bowl full of fresh green beans.

One of my boys at that time was going through a no-green-beans phase.

Once I cooked them this way, he was happy to eat them.

You rinse the beans and snap off the ends.

Then you toss them with olive oil, Kosher salt and pepper and caramelize them in the oven or on the stovetop.

When they are caramelized with brown spots, they're done.

Toss them with slivered almonds and you're ready!

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Enjoy!

Cauliflower Mac and Cheese

Paula's Cauliflower Mac and Cheese

Paula is one of my favorite bloggers. 

She lives in a beautiful part of Virginia and has great home decorating and craft projects, along with exercise tips, gardening, travel, family updates, and recipes.

I bookmarked this Cauliflower Mac and Cheese recipe on her blog - she adapted it from Runner's World magazine.  I cooked it yesterday and we really liked it. 

I don't make regular mac and cheese often (mainly because I like it sooo much!), but this version I will happily make for my family. 

It tastes decadent but is a much healthier version.

You boil cauliflower and then move it to the food processor.

In the same pot you then boil your macaroni.

In the food processor you mix your cauliflower along with chicken broth, shredded cheese, olive oil, Dijon mustard and seasonings.

After draining your macaroni you pour it in a 9x13 casserole, top with the cauliflower mixture and bread crumbs and Parmesan.

Bake for 20 minutes and voila!

See the bits of cauliflower?

Mmm delish!

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Enjoy!



Smoked Salmon Coeurs a la Creme

Kari's Smoked Salmon Coeurs a la Creme

My friend Kari (below with her hubby a few years ago) is a fantastic cook.

We're in a cooking club together and she shared this recipe with us a couple of years ago.

Typically coeurs a la creme is molded in the shape of a heart and is made either sweet or savory.

In French it's "heart with cream" and is really delicious.

source

With Kari's recipe we did not mold it but served it as a spread with crepes.

I had not made it in awhile and had some smoked salmon I needed to use up, so I chose to go a little simpler and serve it with mini croissants.

What. A. Hit.

Of course, I like any recipe that can be whipped up in no time, no cooking necessary.

I put this together after church yesterday and served it alongside leftover veggies and cut watermelon.

The boys gave it an "infinity on a scale of 1-5".

I rock.

You blend cottage cheese, cream cheese, heavy cream, lime juice and seasonings and then add the finely chopped smoked wild salmon and chives (which I didn't have).

This photo doesn't look all that appetizing.

But it really, really was.

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Bon Appetit!



Baileys White Chocolate Cheesecake

Lora's Baileys White Chocolate Cheesecake

Friends who share recipes are among the greatest friends of all!

Lora is one of those sweet friends who is happy to share her delicious recipes with me.

I've also shared her Spinach Dip recipe on Y'all Come Eat.

Here is Lora with her husband Rob and our friend Jeff at a recent Wine Club party.

Lora made this delicious Baileys White Chocolate cheesecake when she and Rob hosted Wine Club and it was fantastic.  I had to try it out. 

First up is the crust made from graham crackers and pecans.

Then the filling made with cream cheese, Baileys, white chocolate, eggs, etc.

The house smelled wonderful while it was baking!

Once baked and cooled, I garnished with the sour cream topping, then shaved white chocolate and pecans.  Absolutely decadent and yummy!

Sooo good.

Thank you to Lora for sharing!

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Enjoy!

Pasta and Broccoli

Gina's Easiest Pasta and Broccoli

Earlier this year I discovered Gina's Skinny Taste blog with the most fantastic recipes. 

I have so many bookmarked.  Can't wait to try them all out and modify them for my family.

This recipe I didn't modify at all though.  You can find the original recipe here.

I love any dish that you make all in one pot. 

I've made this as a side dish before with fish, and last night I made it as the main dish.

Everyone eats it up and there's usually just a little leftover for my lunch the next day.  Perfect!

You cook pasta and broccoli in the same pot together and drain when the pasta is done.

You reserve 1 cup of the pasta liquid though.

If you look closely you can tell these photos are from different days.

Then you cook garlic in olive oil in the same pot, and return the pasta and broccoli to the pot.

You add the pasta water back in along with Parmesan and mix well and you're ready to season and serve.



Today's lunch

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Bon Apetit!



Light Basil Pesto

"our little beehive" Light Basil Pesto

I absolutely love pesto. 

I've had spinach pesto, pea pesto, and red pepper pesto.

My favorite is basil pesto and I really like this recipe from the "our little beehive" blog for a lighter version.

I usually serve it over piping hot angel hair but it is great on toasted baguettes or as a topping on pizza.

And anything I can make it one easy step is all that much better!

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Buon Appetito!



Taco Casserole

Jeanne's Taco Casserole

My friend Jeanne and her mom have shared some wonderful recipes with me over the years.
I still use the breakfast casserole recipe that they shared with me 19 years ago.
Here's Jeanne with the boys on a day trip to Louisville earlier this summer.

Jeanne sent me her Taco Casserole recipe that is a big hit in her house.
We had to try it out this week.  The boys liked it. 
David evidently loved it since he had 3 servings!

I've modified it slightly for my boys - the recipe is below.

You cook ground beef and onion with chilis, taco seasonings, taco sauce and water.
Then you layer broken taco shells, the beef mixture, and cheese.
What's not to love?!

You'll have 2 layers of shells, ground beef, and cheese.

Note to self:  puree the chilis before adding to the sauce.

We love the flavor but the boys spent time picking out the offenders.

Don't let this photo fool you - the dish was delicious.

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Buen Provecho!

Spicy Shrimp Fried Rice

Spicy Shrimp Fried Rice

One day this summer Brennan said he wanted shrimp stir fry and I thought that sounded fantastic. 
I modified a recipe from Gina's Skinny Recipes.
It was really good. 
I've added it to my growing list of week-night recipes that all 4 of us will happily eat.

I marinated the shrimp in cayenne, chili and garlic powders.
Garlic and red pepper flakes are cooked in sesame oil.
Then the shrimp is cooked in the pan.

Add scrambled eggs, brown rice, soy sauce and scallions and you've got a fantastic one dish meal!

I served it alongside steam-in-the-bag snow peas.

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食飯

Sihk Faahn

(Chinese for Bon Appetit!)

Steak with Chimichurri Sauce

Mary's Steak and Chimichurri Sauce

My sweet friend Mary has a great food blog.  You can find it here. 

She's a true gourmand and loves trying out new recipes.

Earlier this summer she posted her chimichurri sauce and I had to try it out.

I loved it and am anxious to make it again soon.

Here's Mary with her hubby Mike

Brennan helped me make the sauce to serve with steaks.

Here he's zesting the lime.

It's all made in the food processor.  Super easy!

My sauce turned out a little thin because I didn't pack the leaves when measuring them, but it was still fantastic!  It was great served on steak. 

I think it would be awesome with chicken, on fajitas, as a marinade, with beans and rice, etc.

Mmm, I loved it!

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Buen Provecho!