February 25, 2017

Cinnamon-Honey Grapefruit

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On the Menu Today~
Cinnamon-Honey Grapefruit
A simple, yet satisfying breakfast.


Cinnamon-honey grapefruit,
served alongside a piece of buttered toast,
is sure-fire way to start day off your busy or
not-so-busy day.


When I was growing up,
grapefruit appeared often on our breakfast table.
My mom would cut the grapefruit in half,
cut around the inside, section the grapefruit and
breakfast was served.


I can't say that I really liked grapefruit back then but 
I did like all the sugar we dumped on the top.
I also enjoyed scraping my spoon down the inside of the grapefruit,
to make a sugary, sweet juice with pulp.


Now, I enjoy a honey, sweetened grapefruit, with just a hint of cinnamon.
Gone are the days of the over sugared grapefruit halve.

February 23, 2017

Baked Haddock with Creamed Leeks

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On the Menu Today~
Baked Haddock with Creamed Leeks

Haddock is very versatile and
can be substituted in any recipe where a firm white fish is called for,
making haddock one of our favorite fish to use in recipes.
Our favorite way to prepare haddock is: baked and
lightly breaded, deep fried and served with tartar sauce.
Of course, Baked Haddock with Creamed Leeks is at the top of our list of favorites.


Over the years,
haddock has made an appearance on our table many times.
We purchase haddock in 5 pound boxes.
The haddock fillets are: quick (single) frozen, boned, skinless fillets.
We get roughly 3 to 6 meals from one 5 lb. box of haddock,
depending how we prepare the haddock fillets. (per two people)
The cost for one 5 lb. box is anywhere between
$35.00 to $42.00, depending on the time of year.
During Lent, 5 lb. boxes of haddock are reasonably priced,
sometimes on sale for as little as $25.00 per box and
that's when I usually stock up.

If you do some adding, subtracting and dividing...
haddock becomes a very economical dinner choice.
Let's say you have a family of four, one haddock fillet,
divided in half, will serve 2 people.
Add a baked potato, your choice of steamed vegetable,
a dessert of fresh fruit with whipped topping and
you have a very inexpensive and good for you dinner option.


Haddock is best served as simple as possible.
This allows the mild flavor of haddock to shine through.
This recipe is the perfect example,
haddock fillets are lightly seasoned with dill weed and
lemon-pepper seasoning, then baked in a mixture of....
lemon juice, lemon zest, water, green onions and minced garlic.

A delicious mixture of cream, leeks and
Dijon mustard is combined together then
spooned over the baked haddock.
Baked haddock and creamed leeks is
absolutely delicious. It is one of our favorites,
and I hope it becomes your family's favorite too.


If haddock or fish in general isn't your thing, no problem.
Substitute the haddock with a grilled chicken breast or
you can do what we often do,
serve creamed leeks over a baked potato...
for a delicious 'vegetarian' option.

February 21, 2017

Mushroom Caps Stuffed with Shrimp

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On the Menu Today~
Mushroom Caps Stuffed with Shrimp


This fast and easy recipe is great served
as an appetizer or as a light side dish.
If shrimp isn't your thing, don't add it.
Smoked salmon, lump crab or finely shredded mozzarella cheese,
sometimes called 'fancy' shredded cheese, could be used instead.


Mushroom Caps Stuffed with Shrimp
are made with cremini mushrooms but
you could substitute white button mushrooms.
We prefer the meaty, earthy, taste of
cremini mushrooms in this recipe.


These little beauties are the perfect 'finger' food.
Pick one up and pop it into your mouth.
No plate required~

February 19, 2017

Pork Chops with Dirty Rice #SundaySupper

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On the Menu Today~
Pork Chops with Dirty Rice
It's Sunday and that means....
It's time for #Sunday Supper.
Today's Event: Easy Pork Chop Recipes
Today's host is: Shelby from Grumpy's Honeybunch
Thank you Shelby!


I've been making this recipe for as long as I can remember....
and at my age, when I can barely remember where I put my car keys,
remembering a recipe that I've been making for many years,
well that can only mean one thing, it must be a darn good recipe!

When making this recipe,
I like to use thick cut pork chops.
I tend to overcook thin cut pork chops,
making them dry, tough and
not very flavorful.


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