Since it’s another sticky, humid day here in New York, it was fortunate that I came across this article from Real Simple that shows 22 recipes that require no cooking so you can get a tasty meal and not heat up the entire house. Check it out!
Monthly Archives: June 2012
I had planned on chicken all week for dinners, but I had also taken out some pork chops to make for dinner one night. I thought tonight would be a good night to do that and I thought it would be an even better night to have Sean take over in the kitchen. He is planning on taking a cooking class later on this summer so I figured tonight would be a good night for him to do some of the cooking while I just supervised. He chose this recipe of skillet barbecued pork chops as his first test. You don’t have to do the brining of the pork chops if you don’t have time to do it, but it does help to add to the meal by making the pork chops more moist.
Skillet-Barbecued Pork Chops
1/2 cup salt
4 bone-in rib loin pork chops, 3/4 to 1 inch thick, trimmed of excess fat
4 teaspoons vegetable oil
For the spice rub:
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
For the sauce:
1/2 cup ketchup
3 tablespoons light or mild molasses
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 teaspoon liquid smoke
Dissolve the salt in 2 quarts of cold water in a large bowl or container. Submerge the chops in the brine, cover with plastic wrap and refrigerate for 30 minutes.
For the spice rub, combine all the spices in a small bowl. Measure 2 teaspoons of the mixture into a medium bowl and set aside for the sauce. Transfer the remaining spice rub to a large plate. For the sauce, whisk the ingredients in the bowl with the reserved spice mixture until thoroughly combined; set aside.
Remove the chops from the brine, rinse and pat dry with paper towels. Use a sharp knife to cut 2 slits, about 2 inches apart, through the outer layer of fat and silver skin of each chop (don’t cut into the meat of the chops). Coat both sides of the chops with the spice rub, pressing gently so the rub adheres. Shake off the excess rub.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until just smoking. Place the chops in the skillet in a pinwheel pattern, with the ribs pointing toward the center, and cook until browned and charred in spots, 5 to 8 minutes. Flip the chops and continue to cook until the second side is browned and the center of the chops registers 130 degrees on an instant read thermometer, 4 to 8 minutes. Remove the skillet from the heat and transfer the chops to a plate. Lightly brush the top of each chop with 2 teaspoons of the sauce.
Wipe the pan out with paper towels and return it to medium heat. Add the remaining 1 teaspoon of oil and heat until just smoking. Add the chops to the pan, sauce side down, and cook without moving them until the sauce has caramelized and charred in spots, about 1 minute. While cooking, lightly brush the top of each chop with 2 more teaspoons of sauce. Flip the chops and cook until the second side is charred and caramelized and the center of the chops registers 140 to 145 degrees on an instant read thermometer, 1 to 2 minutes.
Transfer the chops back to the plate, cover loosely with foil, and let rest until the center of the chops registers 150 degrees on an instant read thermometer, about 5 minutes. Meanwhile, add the remaining sauce to the pan and cook over medium heat, scraping up any browned bits, until thickened and it measures 2/3 cup, about 3 minutes. Brush each chop with 1 tablespoon of the sauce and serve, passing the remaining sauce separately.
Sean handled most of the prep and the actual cooking pretty well. The only thing I really did was take the chops out of the pan. He also made some oven roasted potatoes, corn on the cob and skillet cornbread to go along with the meal. Again, he did most of the work himself, including the chopping of the potatoes, mixing everything for the sauce, the rub and the cornbread. All I handled was the hot cast iron skillet for the cornbread. I have to say I was quite proud of how well he did with everything. Now if I could just get him to clean his room, all would be wonderful!
That’s it for tonight. It might be back to chicken tomorrow night, or maybe some burgers, i haven’t quite decided yet. We’ll see what I feel like doing. Enjoy the rest of your evening and enjoy your meal!
Since I have been making chicken meals all week this week, this seemed like a good article to post. I haven’t tried their recipe for fried chicken, but it sure does sound good and doesn’t look any harder than other methods I’ve tried for fried chicken if you want to check it out!
I had boneless chicken breast to use out of the freezer it since it was a nice, comfortable day here today outside I thought it might be a good day to use the grill and make some chicken kabobs. I looked at a few different recipes and settled on this one from Williams-Sonoma. it falls right into the simple with simple ingredients category and makes a nice sauce to go with it.
Grilled Chicken Kabobs
2 teaspoons Dijon mustard
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil, plus more for brushing
1 small serrano chili, seeded and minced (optional)
1 teaspoon minced fresh marjoram
1 tablespoon minced fresh basil
Salt and fresh ground pepper, to taste
1 pound boneless chicken breast, cut into chunks
1 yellow squash, cut into chunks
1 red onion, cut into chunks
Soak bamboo skewers in water to cover for 30 minutes. Prepare the grill to medium-high.
Put the mustard in a small bowl. Add the lemon zest and lemon juice and mix well. Gradually whisk in the 1/3 cup of olive oil, then mix in the chili, if using, marjoram and basil. Season the sauce with salt and pepper. Set aside.
Drain the skewers. Thread the chicken, squash and onion onto the skewers, alternating each piece until the skewers are filled. Brush the chicken, squash and onion with olive oil and season with salt and pepper. Arrange the skewers on the grill, cover the grill and cook, turning once until tender and lightly charred, about 5 minutes per side. Transfer to a plate and remove the chicken and vegetables from the skewers. Serve with the lemon-herb sauce.
You could certainly vary this in many ways, substituting different colored peppers, using zucchini, or using scallops or shrimp instead of chicken. One way I decided to vary it a little bit was by making a second sauce to serve along with the lemon-herb sauce. I opted to make a cucumber yogurt sauce, knowing I already had all the ingredients on hand it wouldn’t take long to put together.
Cucumber Yogurt Sauce
2 cups plain yogurt
1 cucumber, peeled, seeded and chopped
1 shallot, minced
1 tablespoon parsley, minced
1 tablespoon finely chopped fresh mint
1/2 teaspoon cumin, ground
1 tablespoon olive oil
1 large pinch salt
Ground white pepper, to taste
Drain the yogurt in a cheesecloth-lined strainer set over a bowl for 1 hour. In a bowl, combine all the ingredients. Serve as an accompaniment with any variety of foods or as a salad dressing.
Michelle really likes the yogurt cucumber sauce, so I do make it as a dipping sauce for other meals. It goes great with lamb, chicken or beef.
I served the whole meal with some corn on the cob and white rice to round things out. For dessert, since I had the grill on, I grilled some peaches and pineapple slices, Simply slicing the peaches in half and brushing them with a little olive oil and then brushing the pineapple also with olive oil and grilling both just until you get good grill marks on each, about 4 or 5 minutes. When I took them off the grill, I put just a touch of honey on each piece for some extra flavor.
That’s all for tonight’s meal. Tomorrow will be either pork chops or chicken drumsticks in one form or another, I haven’t decided yet. Check back and see what decide to do. Until then, enjoy your evening and enjoy your meal!
As I said in yesterday’s post, I have an awful lot of chicken in the freezer and have decided to just cook out of the freezer this week. Tonight I started off with the bone-in chicken breasts. As usual, I wanted an easy recipe, not a lot of ingredients and a reasonable cooking time. As usual, America’s Test Kitchen did not disappoint by supplying this recipe for Pan-Roasted Chicken Breasts with Sage-Vermouth Sauce. it doesn’t take long, gives you moist, juicy chicken and a very flavorful sauce for the chicken. This recipe calls for brining the chicken breasts for 30 minutes before cooking, but if you don’t have the time for that, you can go right to the roasting and it will also turn out well.
Pan-Roasted Chicken Breasts with Sage-Vermouth Sauce
1/2 cup table salt
2 (1 1/2 pound) whole bone-in, skin-on chicken breasts, split in half along the breast bone and trimmed of rib sections
Ground black pepper
1 teaspoon vegetable oil
1 large shallot, minced
3/4 cup chicken broth
1/2 cup dry vermouth
4 medium fresh sage leaves, each leaf torn in half
3 tablespoons butter, cut into 3 pieces
Salt and pepper
Dissolve the salt in 2 quarts of cold water in a large container; submerge the chicken in the brine, cover and refrigerate about 30 minutes. Rinse the chicken well and pat dry with paper towels. Season the chicken with pepper.
Adjust an oven rack to the lowest position and heat the oven to 450 degrees. heat the oil in a large ovenproof skillet (I used my large cast iron pan) over medium-high heat until the oil begins to smoke. Brown the chicken, skin side down, until deep golden, about 5 minutes; turn the chicken and brown until golden on the second side, about 3 minutes longer. Turn the chicken skin side down and place the skillet in the oven. Roast until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 15 to 20 minutes. Transfer the chicken to a platter and let it rest while making the sauce. (If you’re not making the sauce, let the chicken rest for 5 minutes before serving it)
Using a potholder to protect your hands from the hot skillet handle, pour off all but 1 teaspoon of the fat from the skillet; add the shallot, then set the skillet over medium-high heat and cook, stirring frequently, until the shallot is softened, about 1 1/2 minutes. add the chicken broth, vermouth and sage, increase the heat to high and simmer rapidly, scraping the skillet bottom with a wooden spoon to loosen the browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour the accumulated chicken juices into the skillet, reduce the heat to medium and whisk in the butter 1 piece at a time; season with salt and pepper to taste and discard the sage. Spoon the sauce around the chicken breasts and serve immediately.
I served this with some mashed potatoes and broccoli, but you could easily use rice or noodles instead to go with the chicken. The sauce comes out great and has a wonderful flavor thanks to the sage and the vermouth.
That’s tonight’s meal, quick and easy. Tomorrow I have a choice between chicken legs and boneless chicken, but I haven’t decided which way I want to go with it yet. It will be a mystery until you check back tomorrow! Until then, enjoy your evening and enjoy your meal!
I decided I wanted to cook meals out of our freezer all week since the freezer is packed full. We couldn’t fit a Ritz cracker in there if we wanted to. So I looked int0 there this morning and started pulling things out and noticed we have an awful lot of chicken in there of just about every variety right now. I have a whole chicken, boneless chicken breasts, chicken thighs, drumsticks and whole chicken breasts. Now I just have to figure out how I want to cook it all this week. I think I would like to try to grill as much of it as possible, but I haven’t quite figures out how I am planning to cook it all just yet. I also have some pork chops I plan to make this week as well, but for today I thought I would post a simple recipe I am doing for some bratwurst on the grill. i picked some up at Adams Farms in Newburgh, where they make their own bratwurst and they looked pretty good so I thought I would give them a try.
Beer, to cover (you can use whatever beer you like here. I am using a Sam Adams. I wouldn’t suggest using a strong stout as you may not like the flavor, but hey, to each his own 🙂 )
1 medium onion, sliced
1/2 stick butter
Place the bratwurst in a Dutch oven with the onions and butter. Cover the bratwurst with the beer. Bring to a boil over medium heat and reduce to a simmer until the bratwurst is cooked through, about 20 minutes. Meanwhile, heat a grill to medium high heat. Remove the bratwurst from the Dutch oven and place on the grill. Grill until golden brown, about 5 to 10 minutes. Serve the bratwurst on hot dog buns or sub rolls with the onions, sauerkraut, grilled onions, grilled peppers and/or mustard (onions and mustard are my particular favorites).
I love a grilled bratwurst where you get the crunch of the bratwurst and the spice mixed with the onions and the mustard, yum yum. Serve them with some potato salad or grilled potatoes and either corn on the cob or some grilled vegetables like zucchini, and you’re all set. And don’t forget to have some beer ready to go along with the brats.
Now I have to find some chicken recipes for this week. If anyone has some good suggestions, please pass them along! I’ll scout around and see what I can come up with for stuff on the grill this week and hopefully post them today or tomorrow. until then, enjoy your day and enjoy your meal!
Sooner or later it’s going to cool off a bit around here. It’s been really, really hot here and of course I wanted to cook out today, but the thunderstorms we had here put an end to those hopes for today. I will still provide the recipe I had planned to cook today, which was flank steak with salsa verde (it was still too hot to cook tonight and since it was Sean’s last day of school before summer break we let him decide on a meal and he picked Chinese food, so that’s what we had). I still plan to make it, and when I do I will add a picture to this post. It seems like a pretty simple recipe that shouldn’t take long to make at all and it sounds delicious.
Flank Steak with Salsa Verde
2 cups loosely packed fresh parsley
3 scallions, coarsely chopped
2 tablespoons capers, drained
Zest and juice of 1/2 lemon
2 anchovy fillets
2 cloves of garlic, smashed
1/2 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil, plus more for the grill
1 flank steak (about 1 1/2 pounds)
Freshly ground pepper
For the salsa verde, pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt. Preheat the grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or the grill pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let the steak rest for 5 minutes.
Thinly slice the steak against the grain and serve with the salsa verde.
It can’t much easier than that. I plan to serve this with a tomato salad. I am going to slice some tomatoes, lightly season them with salt and pepper and pour a little extra-virgin olive oil on them. I may add some sliced avocado and some black olives to it as well. if you like, you could also add some sliced fresh mozzarella or feta cheese to round it out. This steak would also go well with some grilled asparagus or even some foil potato packets if you are grilling.
Just a quick recipe today. I am trying to plan the menu out for next week. Now that school is over and Sean will be home I want to try to get back to our menu planning. I am planning to use stuff out of our freezer all week next week, since the freezer is packed with food, so we’ll see what I can come up with. Until next time, enjoy your evening and enjoy your meal!
It’s ungodly hot here in New York today. The temperature earlier this afternoon was 99; now it’s down to 94. Luckily, I am not cooking tonight as we are going out to visit some friends for the evening. Instead, I’ll post the recipe for the meal I made on Monday, which was oven-roasted trout with potatoes. It’s a very simple meal with Tuscan roots that only takes a few ingredients and not much effort on your part. It does turn out a very delicious piece of fish with some simple, but tasty potatoes. Use a really good extra-virgin olive oil if you have one for this one; it will make a big difference in the flavor for the fish and the potatoes.
Oven-Roasted Trout with Potatoes
2 fresh rosemary sprigs (I didn’t use these, I used thyme sprigs instead. Michelle hates rosemary, I grow my own thyme and it works out just as well here)
2 garlic cloves, minced
Salt and ground white pepper, to taste
1 1/2 pounds new potatoes, peeled and thinly sliced
4 tablespoons extra-virgin olive oil
2 tablespoons butter, cut into small pieces
4 trout fillets
Preheat the oven to 375 degrees. Set aside 1 rosemary(or thyme) sprig and finely chop the leaves of the other. In a small bowl, combine the chopped rosemary and the garlic. Season generously with salt and white pepper.
Oil a large baking dish. Arrange half of the potato slices in rows on the bottom, slightly overlapping the slices and the rows. Sprinkle evenly with one-third of the garlic mixture, drizzle with 1 1/2 tablespoons of the olive oil and dot with 1 tablespoon of the butter. Layer with the remaining potato slices, then top with one-third of the garlic mixture, 1 1/2 tablespoons of the olive oil and the remaining 1 tablespoon of butter. Cover the dish and bake for 20 minutes. Uncover and continue baking until the potatoes are almost tender, about 20 minutes more.
Remove the dish from the oven and arrange the fish in a single layer on top of the potatoes. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining garlic mixture. Lay the rosemary (or thyme) sprig on top. Return to the oven and bake until the fillets are opaque throughout, about 10 minutes. Remove from the oven and let rest for 10 minutes before serving directly from the baking dish.
This recipe, which I got from Williams-Sonoma, was a big hit with the family. I made some sugar snap peas to along as a vegetable to round out the meal. Everyone liked it and said they would gladly east it again, so I’ll have to make sure to keep the recipe around for the summer.
Okay, it’s too hot to do any more today, so I am done. Tomorrow I am planning to make a flank steak with salsa verde, so hopefully it won’t be too hot to do it. Check back tomorrow to find out. Enjoy the rest of your day, try to stay cool, and enjoy your meal!
Okay, after posting most of the meal that we had for Father’s Day Brunch, here are the dessert-like items that I made. I made a blueberry coffee cake, banana bread and a fruit salad. None of these are hard to make and they all tasted really good!
Blueberry Coffee Cake
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tablespoon cinnamon
1 tablespoon butter, melted and cooled
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 3/4 cups buttermilk or plain yogurt
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
7 tablespoons butter, melted and cooled
1 cup fresh or frozen blueberries, rinsed and dried
For the topping: Mix the brown sugar, granulated sugar, cinnamon and melted butter together in a medium bowl until the mixture resembles wet sand. Set aside.
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously coat a 9 by 13-inch baking pan with cooking spray.
For the cake: Mix the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. Whisk the buttermilk, brown sugar, granulated sugar, eggs and melted butter together in a separate bowl until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula and stir until the batter looks smooth and well combined. Stir the blueberries into the finished batter.
Scrape the batter into the prepared pan and smooth the top. Sprinkle the topping evenly over the batter. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached. about 40 to 45 minutes. Let the cake cool on a wire rack for 15 minutes before serving.
You could also substitute dried apricots, dried cherries or dried cranberries for the blueberries if you prefer. The cake comes out perfectly and tastes great even the next day or two later with your morning coffee.
The banana bread is just as easy to make. I’ve tried a few recipes and this one, from Tyler Florence, seems to work out the best with the best banana flavor.
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
Preheat the oven to 350 degrees and lightly grease a 9 by 5 inch loaf pan. in a large bowl, combine the flour, baking soda and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer, whip the remaining bananas and sugar together for 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to over blend. Fold in the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Cool the bread in the pan for 10 minutes or so, then turn out onto a wire rack to cool completely before slicing.Dust with confectioner’s sugar and serve.
You could add some nuts to the bread when you mix the mashed bananas in if you like the nuts. Pecans or walnuts would work pretty well. My family doesn’t care for the nuts, so I left them out. You could also toast the slices lightly in a buttered skillet over medium heat if you want to give them some crunch when serving.
Finally, I also made a fruit salad to go with the brunch. You can pretty much do what you want with fruit salads, that’s one of the great things about them. Add more of the fruit you like, change out some fruit, add some fresh mint, do what you want.
1/2 seedless watermelon
1 mango, peeled and diced
1 fresh pineapple, peeled and diced
1 pint fresh strawberries, halved
1 pint raspberries
1 pint blueberries
1 can mandarin oranges, drained
Using a melon baller, hollow out the watermelon and set the balled watermelon aside. With a knife, cut away any excess in the watermelon shell, and, if necessary, flatten out the bottom of the outside of the shell so it rests comfortably on a flat surface. Add the watermelon, mango,pineapple,strawberries,raspberries,blueberries and oranges, arranging the fruit in layers. Serve immediately or cover with plastic wrap and refrigerate until serving.
You can add any fruit you like. I often top it with a sliced banana, or add some plums, peaches or apples, whatever happens to be in season.
Tomorrow I will post the recipe I made on Monday for an oven roasted trout and potatoes, and I am planning to make a flank steak with salsa verde on Friday, so check back for that one as well. That’s all for tonight. Enjoy your evening and enjoy your meal!
Yesterday I posted a couple of the recipes we used for our Father’s Day brunch. Today, I’ll continue with some of the things we made. This time, I’ll cover the seafood we made with crab cakes and steamed mussels. Both are pretty easy to make; they just require some paying attention so you don’t overcook them.
1 pound fresh or pasteurized crab meat, picked over for shell pieces
6 tablespoons plain breadcrumbs
4 scallions, green parts only, minced
1 tablespoon chopped fresh parsley or basil
1 1/2 teaspoons Old Bay Seasoning
1/4 cup mayonnaise
Salt and pepper
1 large egg, lightly beaten
1/4 cup all-purpose flour
1/4 cup vegetable oil
Gently toss the crab, 4 tablespoons of the breadcrumbs, the scallions, parsley and Old Bay together in a large bowl. Add the mayonnaise and gently combine using a rubber spatula. Season the crab mixture with salt and pepper to taste. Gently fold in the egg. If necessary, add the remaining 2 tablespoons of breadcrumbs as needed until the mixture just clings together. Divide the crab mixture into equal portions and shape each into patties. Transfer the patties to a large, plastic-wrap-lined plate. Cover with plastic wrap and chill until the patties are firm, about 30 minutes.
Spread the flour in a shallow dish. Coat the crab cakes lightly with the flour. Heat the oil in a large, non-stick skillet until shimmering. Gently lay the chilled crab cakes into the skillet and cook until crisp and brown on both sides, about 10 minutes. Serve with lemon wedges or tartar sauce.
You can make the patties the night before and chill them overnight if you want. Chilling them really helps to firm them up and they hold together much better as they are cooking. I tend to go with the less is more as far as ingredients for crab cakes. So many that you get have way too much seasoning, vegetables, or especially breadcrumbs that you can’t even taste the crab meat. This one recipe seems to work the best to make delicious crab cakes.
On to the steamed mussels. These are great as an appetizer, but would also be great for a main course over pasta or rice with some crunchy bread to help you soak up the broth.
Steamed Mussels with White Wine and Garlic
5 tablespoons butter
3 shallots, minced
6 garlic cloves, minced
2 cups dry white wine or vermouth
1 bay leaf
4 pounds mussels, scrubbed and debearded
1/2 cup minced fresh parsley
Melt 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Add the wine and bay leaf. Bring to a simmer and cook for 3 minutes to let the flavors blend.
Increase the heat to high and add the mussels. Cover and cook, stirring occasionally, until the mussels open, about 5 to 10 minutes. Use a slotted spoon to transfer the mussels to a large serving bowl, discarding any that refuse to open. Whisk the remaining 3 tablespoons of butter and parsley into the broth, then pour the broth over the mussels.
A couple of quick notes about mussels. Most mussels and clams you buy nowadays are farmed and pretty clean already, so you don’t have to worry too much about grit. Many are even debearded already, but you want to check them and make sure if they need it. If they do, you can simply pull the beard away with your fingers or a butter knife. When you buy the mussels, give them a smell. If they don’t smell clean, don’t buy them. The shells should also appear to be moist. Don’t use any that have a cracked shell. Store them set over ice in a bowl in the fridge and plan to use them the same day you bought them. Most importantly, if any don’t open, don’t eat it, it’s a bad mussel and not worth the stomach ache you will have after eating it. There are always a few that don’t open, and 4 pounds yields a lot of mussels, so don’t sweat it. (I wish I had gotten a picture of the mussels, but I didn’t sorry.)
Okay, so we’ve covered the seafood, the sausage and the quiche. Tomorrow I’ll go over the coffee cake, banana bread and fruit salad and I think we’ll have covered everything. I am making trout tonight, so I’ll post that recipe on Wednesday. Check back tomorrow for the tasty cake recipes. Until then, enjoy your day and enjoy your meal!