St. Patrick’s Day will be here before you know it, so we are gathering our recipes and making decisions about what to cook for our own dinner and what to take to the weekend parties. Since the big day falls on a Saturday this year, we know for sure that both Friday and Saturday will be nabbed as great days and nights to celebrate.
Why did we choose Salmon Quiche for this year’s entry into the tasty dishes? On each of our trips to Ireland, we visited coastal cities. The seafood is abundant and we ate some of the best fish dishes in our lives while there. The pubs on the coast offered some kind of salmon dish – entrée or sandwich or croquette – at every place we stopped. We thought it would be great to figure out a recipe that could make use of leftover cooked salmon, or canned salmon, and be adapted to appetizers or eaten at a brunch. This quiche can be both.
Slainte Mhaith! (Good Health!)
Serve it with a salad and enjoy!
Nobody died while taste testing the salmon quiche variations. There may have been swooning and salivating, because we do love salmon.
This year’s SuperBowl brings with it a miracle in the family sports rivalry lore. Our favorite cousin’s team made it to the SuperBowl. The Eagles. The team that has been to the SuperBowl twice before, but not won. Sheila and I have to give lots of credit to a team that has come back from some fairly serious injuries to make it all the way to the Big Game. Neither of our teams made it, sad to say.
In honor of an Eagle season that has been hard fought, and because we love our cousin, we came up with a recipe for a snack that everybody loves – guacamole.
Try this super easy recipe, no matter which side you root for, and enjoy the game!
Serve with corn chips, taco chips, bagel chips, celery, or anything that scoops it up.
Update after the game: The Eagles won and our cousin is yelling a lot. I think he’s happy. lolol
The temperatures are cooling off and comfort food takes center stage at our house. We fend off the chill with body warming soup and hearty sandwiches during the Fall and Winter, but every once in a while, we like mac & cheese. It works for lunch or dinner.
I like to taste test the new versions with different goodies added to the mix, but there is a basic recipe that Sheila uses (and even I can make) that is fail-safe. We sometimes prepare it ahead and serve it as a side dish if we’re expecting a crowd.
A couple of thoughts: It looks like a lot of instructions, but you’re boiling noodles, grating cheese, making a sauce, and putting it together in layers – like lasagna. No bodies were found while making the latest batch. Promise. 🙂
Here’s our famous Mac & Cheese recipe:
Ingredients for noodles
1 8 oz box small elbow noodles
2 teaspoons sea salt
1 teaspoon butter or margarine for boiling water, to keep noodles from clumping
1 teaspoon butter for tossing noodles
Ingredients for white sauce
4 Tablespoons butter
5 Tablespoons flour
4 cups milk
1 teaspoon Sea Salt
pinch ground black pepper
12 oz. Sharp Cheddar, grated
2 cups Croutons, seasoned (we use the garlic & herb variety)
Optional – 1 cup Bacon, crisp, crumbled
Optional – Whole tomato
Preheat oven to 375.
While noodles are boiling, prepare the white sauce
As the sauce thickens, stir to keep it from sticking to the pot and/or clumping.
It is ready when it is the consistency of creamy gravy.
Add pinch of black pepper.
Remove from heat and set aside. It will thicken a bit more while sitting.
Use a 2-quart baking dish. You will be assembling the mac & cheese in layers (like lasagna).
Spread 1/4 cup of sauce on bottom of baking dish.
Spread 1/3 of the noodles in the bottom.
Spread 1/3 of the remaining white sauce on the noodles.
Sprinkle 1/3 of the cheese on top of the sauce.
Sprinkle 1/2 cup of the croutons on top of the cheese.
Repeat the layers twice more, but with the top layer, crumble the remaining croutons and spread evenly on top.
Bake at 375 until heated through and cheese is bubbly, about 20 minutes, no lid.
Serve with salad.
Create a well in the center of a whole tomato and serve mac & cheese in it.
Sprinkle crumbled bacon on top of mac & cheese as a garnish.
Prep time: 1 hour
Cooking time: 20 minutes