Blackened Salmon (or anything else)

Last December I was desperately looking for a gift for my co-workers, mostly men. It’s hard shopping for men who aren’t your husband/boyfriend/dad/brother. I found a recipe on Pinterest for a steak rub and decided to pair that with some grilling tools and just hope they didn’t already have everything they needed for grilling.

Magic Dust Seasoning Mix found on the Simply Shellie blog was just the ticket. I don’t know if the men have enjoyed it but I know I have! I had enough left over for me to keep some. I was hoping it was good because I gave it without having used it myself first. 🙂

I discovered I like it very much as a blackening seasoning. We’ve upped our fish consumption, salmon or cod being our favorites. To blacken, I simply rub the fish with olive oil, then rub in a generous amount of Magic Dust. It doesn’t have a high salt content so you may want to sprinkle on a little more salt when frying.

Heat the pan and add a little olive oil. The thinner the fish, the higher heat I use. The salmon tends to be thick so I don’t fry it as hot. I don’t want the outside to burn before the center is done. Raw salmon is gross. Because I said so.

Blackened Salmon b
Blackened Salmon, Roasted Onions & Potatoes, Zucchini “Noodles” with Pesto & Parmesan Cheese

 

I fry the skin side first, if it still has skin, and then flip to finish. Serve with tartar, if desired, or Sriracha Mayo. I haven’t told you about Sriracha Mayo??? I will sometime soon.

 

 

Magic Rub Seasoning Mix (from Simply Shellie)

Makes about 2 cups

  • Ingredients:
  • ½ cup Paprika
  • ¼ cup Kosher Salt
  • ¼ cup Sugar
  • ¼ cup Cumin
  • ¼ cup Granulated Garlic
  • ¼ cup Chili Powder
  • 2 tablespoons Mustard Powder
  • 2 tablespoons Ground Black Pepper
  • 2 tablespoons Cayenne Pepper

She has a printable tag that is quite nice.

 

 

March via Instagram

Day 60 – March 1

I went to Brunswick to do some shopping and spent a bit of time at JoAnn’s Fabrics. Saw this cute fabric that would make a cute blanket. Unfortunately it wasn’t flannel like I was looking for.

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Day 61 – March 2

I love the little “fingernail” of a moon, almost as much as a full moon.

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Day 62 – March 3

Another rainy day in Georgia! We’ve had quite a few this year!

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Day 63 – March 4

Yummy cod filets for supper. I used a beer batter recipe but used ginger ale in place of the beer. Here is the recipe in case you’re interested.  British Fish & Chips. I wasn’t sure how many ounces a “bottle cold brown beer” was so just added ginger ale until it was what I thought was the right consistency. (Mine’s not near as pretty as theirs.)

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Day 65 – March 6

Another chilly, rainy day. I made some chicken enchilada soup at work. Recipe here: Soupy Weather

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Day 66 – March 7

I’m still getting emails from Sykes Cottages, the rental company we used for our rental in Ireland 2 years ago. I can’t bring myself to unsubscribe because there are such lovely places to dream about.

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Day 67 – March 8

Lois brought home some ground turkey that was on sale. I made turkey burgers with feta cheese and a bruschetta-type topping. Yum! I still prefer hamburger for flavor but it’s nice to know this is healthier.

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Day 68 – March 9

This was the second day in 2 weeks that I’ve been to Jekyll Island! 70 degree weather after chilly rains and it’s just too nice to stay home!

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Day 69 – March 10

A lovely sunny day, just perfect for drying sheets on the line!

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Day 70 – March 11

A busy evening at Kids Club.

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I head up the crafts once a month. Tonight the boys made kites.

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The girls made butterflies.

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Day 71 – March 12

Took the scenic route on my way home from work, to find pretty spring colors!

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Day 73 – March 14

Blackened cod (not the prettiest I’ve ever seen/made), pea salad and Vidalia onion casserole! We grew up eating pea salad made from canned peas but this was made with frozen, uncooked peas, similar to what’s found on salad bars. I like the “pop” to the peas.

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Day 74 – March 15

A delicious end to a beautiful Saturday.

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It’s a little jazzy for a skirt but I love breaking out colors in the spring!

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Day 76 – March 17

Oatmeal Blueberry Streusel Muffins. Do I win the “Employee of the Week” award? Not that there is one or anything. It’s made from a versatile oatmeal muffin recipe from my mom that I will blog about soon.

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Day 77 – March 18

Went to Savannah to celebrate (early) for my co-worker’s birthday. We both got to take a day off on the same day!!!!! We ate lunch at Lady & Sons. We made reservations for 11 and were some of the first people in this 3rd floor dining room. The kitchen is on the 2nd floor. It’s in a former warehouse. In the dining room on another part of this floor is a big pulley system still visible.

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Soul food. That’s all I got to say about that.

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Day 79 –  March 20

The cold snap we had must’ve reset the pansies. They’re blooming beautifully!

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Day 80 – March 21

Went to Sarasota for the weekend. Feeling like a tourist watching 4 Pioneer Trail buses roll out for Indiana & Ohio.

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Ate a delicious fried shrimp & oyster supper at Phillippi Creek.

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Day 81 – March 22

Took our hosts out for breakfast to First Watch. Way cool restaurant with a unique menu!

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Lois and split 2 entrees because we wanted to try more than 1 thing. We got the Acapulco Omelette (Chorizo sausage, avocado, green chilies, and house-roasted onions with Cheddar and Monterey Jack. Topped with sour cream and served with a side of housemade salsa)

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and a Cinnabun pancake

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Enjoying the beauty in Sarasota.

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The neighbor across the street from where we stayed hosts a Saturday evening sing.

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We enjoyed FRESH sweet corn and tomato sandwiches for supper!

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Day 81 – March 22

We found a small public access in Longboat Key. It took a little longer to get there but it was nice to find a quiet beach.

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Day 85 – March 26

Preparing a snack for staff meeting. Someday I’d like to see a vineyard that produces clusters this big.

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Day 86 – March 27

You don’t need an official panini machine for good sandwiches! Baby George Foreman grills available at a thrift store near you. 🙂

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Day 87 – March 28

Most azaleas are just now hitting their prime — way later than most years!

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Day 88 – March 29

My attempts at making pitas were less than successful. I at learned some things to NOT do, such as putting them on ungreased waxed paper. I think I’ll try them in a hot skillet next time. On a postive note, the dough was lovely to work with.

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Day 90 – March 31

Met a friend for lunch. This cracked us both up! Seaside?? Who says that anymore? Incidentally, I saw a video about where these are produced.  One of them added the smiley faces.

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And that brings us to the end of March!

Edamame Hummus

We bring this short break in our blogging of our UK trip to host family, host weekend guests, have a funeral, get ready for a big garage sale for my parents who are downsizing and moving to our neighborhood, oversee construction in the house the parents are moving into, and give you a hummus recipe.

The weekend guests were the 2 ladies who were on our trip with us, Carolyn and Ruby. We talked and reminisced, and laughed at the memories and looked at everyone’s pictures and talked some more. Those of you know us probably can’t imagine.

We went to Savannah to River Street where it was windy and chilly but still was loaded with people who thought they were going to get warm GA weather. Not so this March weekend. The First Saturday vendors were out selling things from jewelry to art to shark’s teeth. And the usual entertainers were out, including the trumpeteer who plays a tune as people walk past. For example, if a pregnant lady walks past, he’ll play “Rock-a-Bye-Baby” and so on and so forth. So 4 Mennonite ladies decided to walk past to see what tune he would play.

Taken on a day when it was not a cold, windy March day:

 

He played, “When the Saints Go Marching In” and we couldn’t help but chuckle and wave. 

 

A little River Street Instagram love:

 

 

And we passed Forsyth Park at dusk.

 

and for a brief 2 seconds no persons were in sight.

 

Hennyways, about the Edamame Hummus recipe … I had “pinned” a recipe but didn’t have a chance to make it until recently. The original pin was kind of bland so I tried it again and turned it slightly down an Asian direction.

1 – 12 oz bag shelled edamame or mukimame or home-grown green soybeans

1 large or 2 small garlic cloves, minced

2 tablespoons olive oil

1 tablespoon tahina (sesame seed paste)

1 tablespoon lemon or lime juice

1/2 teaspoon soy sauce

1/2 teaspoon ground or fresh ginger

red pepper, salt and black pepper to taste

 

Cook the green soybeans for 5 minutes. Drain and chill with cold water. Drain and put in food processor with minced garlic cloves. Process until only slightly chunky. You will need to frequently scrape the sides. While processing, drizzle in olive oil. Add remaining ingredients and process until pasty. Serve with pita chips or crackers.

 

 

 

It’s greener than that. Definitely prettier than that. 

Shrimp & Grits (Marylou’s Version)

And there are many different versions out there. Some have cooked grits placed in a bowl, but this one is made with a little extra work: grits patties. I think grits patties would be an excellent side dish to breakfast lunch or supper!! I was at the Shrimp and Grits Festival on Jekyll Island recently and the booths that sold it, used a freshly ground yellow grits from a company in north Georgia, Logan Turnpike Mill. They gave all of the vendors a choice between yellow or white grits. They all chose yellow. They said white is typically used for breakfast, and yellow for other meals. Their grits is “unbolted”, meaning it still has the germ, meaning you need to store it in the fridge or freezer so it doesn’t spoil/get rancid.

We ate at a restaurant on St. Simons Island a year or so ago (Crabdaddy’s Seafood Grill, to be exact) and Lois got their shrimp and grits entree, which was delicious. A disclaimer here: this recipe is not professing to be in the same caliber as theirs or even close to what they serve. Just inspired by it’s deliciousness. They have other delicious food as well!!

Shrimp & Grits (Marylou’s Version)

1 1/2 cups quick grits
5 cups water
2 T. butter
salt & pepper (to taste)
4 T. cheddar cheese, shredded
1/4 cup oil
1 cup flour
1 cup Italian seasoned breadcrumbs
1 egg
3/4 cup milk

In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. When cooked remove from heat and stir in cheese. Pour hot grits into wide mouth canning jars. Cool overnight in refrigerator. Grits will be a solid mass. Dump out of jar(s) onto a cutting board. Cut into 1/2″ pieces. Heat oil in large skillet over medium high heat. Prepare egg wash: Beat egg and milk together. Dip patties into egg wash, then flour, then egg wash, then bread crumbs. Pan fry in oil until golden.

Other options for grits patties:
Add red pepper flakes for a little flavor kick.
For creamier grits, replace 1/4 of the water with milk.
For richer grits, replace 1/2 of the water with chicken broth.

Or use your favorite grits recipe and make it thicker than usual.

For the sauce (this is the same sauce as used in the Penne Rustica recipe)  

2 T. butter
1 garlic clove, minced
1 pint half & half
1 pint chicken broth
1/2 c. milk
4 oz. tomato sauce
2 tsp. dijon mustard
salt & pepper to taste
fresh thyme & rosemary, finely chopped
1 1/2 T. flour
3/4 c. grated parmesan cheese
1 c. mixed Italian cheeses

Saute garlic in butter. Add half & half, chicken broth, milk, tomato juice, mustard, salt & pepper. Bring to a boil. Mix flour with 1/3 c. chicken broth or milk. Add to hot mixture and cook until thickened, stirring frequently. Add mixed Italian cheese and grated Parmesan cheese and herbs. Remove from heat.

The Shrimp & Sausage

1/2 lb. peeled shrimp
1/2 lb. Andouille or other casing sausage
1 c. sliced mushrooms (optional)
salt & pepper
1 T. butter
1 tsp. The Pampered Chef Sun-Dried Tomato & Herb Oil Dipping Seasoning
OR
1/2 tsp. Old Bay Seasoning

Saute the mushrooms in butter. Slice sausage into small quarter-inch slices. Add sausage and shrimp to mushrooms. Add seasonings and cook until shrimp is cooked.

 

To serve: Place 2 warm grits patties in single-serving bowl. Place shrimp and sausage over patties. Pour sauce over patties. Repeat for each serving. Serves 6-8. (If you REALLY like shrimp, you made want to use 1 lb. instead of 1/2 lb. for this recipe.

 

Now for the pictures:

The grits look a little funny on top. The were just a little dried out because I left them a day or 2 in the fridge uncovered. If you neglect your grits like I did (not recommended, btw), just slice it off and toss it.

Yes, I admit they look just a little slippery/slimy. But you will soon forget all of that.

Slice it into 1/2 inch slices. For those of you who grew up eating fried mush, this is a double-first cousin Generation Xer. Mush is made with cornmeal, which is much finer than grits. (As far as I know, fried mush was never considered gourmet. Shrimp and grits, on the other hand, is all the rage.) And this is just fried enough to make the outside a bit crunchy. The inside stays soft. Oh, and I should mention that HERE is where I got the recipe for the grits patties.

Breading these things is serious business. You’re going to go back and forth between the egg wash, flour and bread crumbs like you’re as indecisive as me trying to decide on a new purse. 

But in the end it’s worth it.

 

This is a lot of last minute work. The sauce can probably stay hot the longest so if you want to make that first, be my guest. Except, why would you be my guest if you’re making the food?? Too late at night to figure that one out.

 

Melt some butter and throw in some garlic. Butter and garlic. Elephant Garlic. Elephant & Castle. Train stations in London. That was a wild bunny trail but it is a funny story, at least it was at the time. Oh, that’s right. I haven’t talked much about our Europe trip yet. Except for the sheep. There were no sheep in London. Just train stations called Elephant and Castle.

 

And chicken broth.

And a bunch of other good stuff. I’m detailed like that.

Thicken it.

Aren’t you glad this isn’t a long drawn out recipe???

Saute it.

Try to ignore the fact that I did not have sausage the night I made it and photographed it. Trust me, the sausage adds a nice delicious touch.

Stack it.

And eat it!!!

If you really don’t like soupy, thicken the sauce even more, and use less sauce. More like a thick drizzle than a pour.

 

 

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If you use my recipes, I would love to have feedback. Is there something you did or didn’t like? Is there a suggestion you would make? Did turn out or not turn out? I’d like to know if the recipe needs some tweaking. Some things are a matter of taste. But not all.

Happy cooking!

Move Over, Ranch and Honey Mustard

There’s a new sauce in the house.

My sister Laura and her family have this deli. And a couple of weeks ago when they were here over Labor Day they brought meats, and cheeses and other delicious toppings for sandwiches for a family supper. We ate sandwiches that were delish! And I discovered how much I like Chipotle Sauce. I’ve tried it a time or two at Subway but just didn’t really fully appreciate it.

So I set out on a search for a recipe. And found one. Here is what you need:

1/2 c. mayonnaise

1/2 c. sour cream (you can substitute Greek yogurt or cottage cheese if you want)

1 T. lime juice

2 Chipotle peppers in adobo sauce

1 garlic clove (optional)

 

I found the peppers to be rather “gloopy” so it was hard to pick out 2 peppers. So maybe scoop out a good tablespoon. If you want it more spicy, add more peppers.

Yum!! So delicious looking!

Not.

Blenderize everything until it is pretty much smooth. There will still be a few small bits and pieces.

Put it in a dispenser and eat it on paninis, cold cut sandwiches, southwestern salads, chicken fingers, fried shrimp, grilled shrimp, boiled shrimp, shrimp scampi … oops! Got sidetracked.

Put it on anything you want it on, let’s put it that way. I’m ambiguous that way!