Lime and Ginger Salmon with Coconut Rice

The word stalker tends to bring up alarming images so it's probably good not describe yourself as such.  But I have to say, stalking a great website gives it a positive spin.  We all have our favorite author sites, cooking sites, books and more, right?

I will confess to be a stalker of the retired site The Pie Patch.  Lucy is the owner of this site and she shared simple and tasty recipes.  I've not been disappointed with any of those I have tried so far.  She makes, in her words, " inexpensive, hearty food; non-faff and preferably with as little washing up as possible."  Now who could ask for more? 

Easy dinner prep is exactly what we need after working all day, picking up children from school, keeping the laundry baskets from overflowing and.....well, you get the idea.  My son is 28 so I'm not dealing with childcare any longer but there are those days when you are beyond tired on the way home from work.  This demands a meal that's simple to prepare.  

Here is one of those meals.  Lime and Ginger Salmon with Coconut Rice.


You use foil to bake/steam the salmon so it's an easy cleanup.  The rice cooks while the salmon is in the oven.  Next time I am going to add more corn and peas to the rice. Definitely a keeper and will be on the meal rotations.

Here is a snap of the prep portion. Pretty, don't you think?


Lime and Ginger Salmon & Coconut Rice
Salmon fillets
1 lime, sliced
Fresh ginger
4  green onions, chopped
Salt and pepper
Drizzle of olive oil
Coconut Rice

1 1/2 cups of long grain rice  
3 cups water 
1/2 cup coconut cream (I used Goya brand)
1/2 Tablespoon sugar
pinch of salt
handful of peas and corn ( I probably used an overflowing half cup of each)

 Heat oven to 350 degrees F.   On a sheet pan lay out a large sheet of foil.  Place salmon fillets on the foil and top with green onions, sliced ginger, salt, pepper and a drizzle of oil. Place a slice of lime on top.  Fold the foil and seal but leave a vent hole for steaming.  Place in oven and bake 20 minutes.

Start the rice now.  Add water, corn and peas to the pot and heat to a boil.   Now add rice, salt, sugar and coconut cream. Stir it well and put on simmer, cover the pot.

My stove cooks on a higher heat so I had to watch it and give it a stir here and there.
Original recipe may be found at The Pie Patch HERE.  Thanks, Lucy!

Sharing with Beth Fish's Weekend Cooking Series

Zuppa di Pesce
{Fish Stew}

A few weeks ago Doug found this recipe for a fish stew. It looked good so we saved our leftover fish from other dinners (froze it) and used that along with a fresh fillet of Tripletail.

Tripletail is a new fish for us.  We saw it at Southern Seafood and decided to try it - happy we did because it's a mild fish with great texture for grilling.  The last time we bought way more than we needed so we kept some aside for this stew.


The recipe calls for wine and since we are this close (fingers pinched together) to payday, plus for once we didn't have a bottle of white in the wine cooler, I thought I would just leave it out.  As the prep was in progress we decided the wine may indeed be necessary for flavor.  Sometimes you need that bump or that one particular ingredient that makes a difference.

It's raining and the stew is in progress.  Publix is too far away and we don't want to drive that far in the rain anyway so.....we limped on down to the Dollar General where they have Dark Horse Chardonnay for a very reasonable price.  I know, I know, you are supposed to cook with a wine you would drink but that was close by, reasonably priced, and in the rural redneck part of the state we are in now......that's what was available.  No Trader Joe's near us, no liquor stores that I'd go in without carrying a firearm (in the evenings anyway) so yeah..........Dollar General Chardonnay.
That's my story.

Zuppa di Pesce

A few tablespoons of olive oil
1 medium onion, chopped
4 cloves of garlic chopped
1 (28 oz. can) Italian style plum tomatoes
1/2 cup dry white wine
2 TB cut basil
2 pounds of fish (such as cod, red snapper, orange roughy) cut into chunks
Shredded Parmesan cheese

Heat olive oil and saute onions and garlic until tender.  Add tomatoes with juice and white wine.  Simmer for 10 minutes.  Add fish and cook until it flakes, about 10 minutes.
Serve with Parmesan cheese.


I will be joining Deb at Kahakai Kitchen for her Souper Sunday series and Beth Fish's Weekend Cooking Series.

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Linguine Swiss Tart and what's happening here

Cool weather would fetch a pretty penny around here if it could be purchased.  I gaze longingly at my long sleeve tops and sweaters but it's so sweltering hot I don't know when I will have a chance to wear them.  When we move away.  North.  That's the answer! is a quick update.

Books -Recently I have read:
The Last Policeman and Countdown City, both by Ben Winters (pre-apocalyptic lit)
Sleeping in the Ground by Peter Robinson (#24 in the Inspector Banks series)

Also, I recently joined up with the Kindle British Mystery Book Club and have found some new authors to read. It's been a pleasure looking over the extensive list of British authors as well as those with a setting in Great Britain.   The Facts of Life and Death by Belinda Bauer was my first and I'm currently reading The Devil's Work by Mark Edwards.

Facts of Life last police SleepingintheGround

We watched Ocean's 11 last night, an oldie but we enjoyed it.  We will try the original with Dean Martin and Sammy Davis Jr in the future, see how it compares.
The Missing with Tommy Lee Jones, another oldie, and we are both champing to get season three of Broadchurch.  Happy to see David Tennant is still in the series.


Carby meal or not, it's hard to say no to a slab of this rich, saucy pasta pie.


Straight out of the oven.  It's very difficult to let this sit five minutes before slicing, but you can, and if you do then you may as well have used a scoop.  Not that it matters a whit to the taste.



½ cup butter, divided
2 cloves garlic, minced
Thinly sliced French bread
3 tablespoons all-purpose flour
Salt and pepper
Dash if nutmeg
2 ½ cups milk
¼ cup grated Parmesan cheese
2 eggs, beaten
8 ounces linguine, cooked and drained
2 cups (8 ounces) shredded Swiss cheese
1/3 cup sliced green onions
2 tablespoons fresh basil or 1 teaspoon dried basil
2 plum tomatoes, each cut lengthwise into eigths


Melt ¼ cup butter in saucepan and then add garlic. Cook a few minutes and then brush half your garlic butter in a 10-inch pie pan. Line your buttered pan with the French bread slices to form a crust. Now brush the rest of the garlic butter on the bread. Make sure you have the bread slices lined up so you have a 1 inch overhang.

Bake in preheated 400 F oven for 5 minutes. Take it out. Reduce oven temperature to 350 F.

Melt remaining ¼ cup butter in saucepan. Stir in flour and seasonings. Gradually add milk, cooking and stirring constantly until the mixture thickens. Stir in Parmesan cheese. Now stir some of the mixture into the beaten eggs and add that egg mix right back into the sauce.

See how it thickens up – looks delicious!

Take the sauce off the heat and set aside.

Now – take your cooked linguine and combine it in a large bowl with 1 ¼ cups Swiss cheese, green onions and basil.

Pour sauce over the linguine mixture. Toss to coat.

Pour this fabulously cheesing pasta mixture directly on to the French bread. Arrange tomatoes on top and top with remaining Swiss cheese.

I've shared this before but it's so good that it deserves to be highlighted again.
Hope everyone's week is going well!

Panko Crusted Salmon and King Arthur English Toasting Bread

Here we are, the first week of October.  Already.  Before you know it Christmas will be nipping at our heels - I say that because there are Christmas decorations set up in World Market and Costco.  What's up with that?  It's not even Halloween yet!  They could at least let us get through Thanksgiving before being bombarded. 

Our weekend was fairly uneventful.  I made English Muffin bread, a recipe from King Arthur flours, and it came out very well.  It's perfect for toasting bread; just light enough and texturally perfect for a good browned piece of toast that holds up to a slab of butter or jam.  

KA Bread

On Sunday the temperatures were a pleasant 70 degrees so we planned to ride to Panacea on the coast.  The goal was Mad Anthony's restaurant for a grouper sandwich and cheese grits.  By the time we geared up and had jackets on, helmets in tow, the rain started.  Very light spitting rain at first and then it picked up.  We never made it for the ride as we don't like heading out in rain, not purposely.

What else is new?  Over at I Heart Cooking Club they are featuring Ina Garten for the next six months so, I thought I would join in with her Panko Crusted Salmon recipe. Recipe follows.  


 Panko Crusted Salmon

·        2/3 cup panko (Japanese dried bread flakes)
·        2 tablespoons minced fresh parsley
·        1 teaspoon grated lemon zest
·        Kosher salt and freshly ground black pepper
·        2 tablespoons good olive oil
·        4 (6- to 8-ounce) salmon fillets, skin on
·        2 tablespoons Dijon mustard
·        2 tablespoons vegetable oil


Preheat the oven to 425 degrees. In a small bowl, mix together the Panko, parsley, lemon zest, 
½ teaspoon salt, and ½ teaspoon pepper. 
Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. 

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the Panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the Panko adhere. 

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the Panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. 

This is from the Barefoot Contessa How Easy is That? cookbook.

If  you'd link to join in check out IHCC and link up. It's an informal and fun group and you will always find good recipes.

That's about it for me today.  Trying to survive Monday is my only goal for now.

Veggie Tikka Masala
{Hope you are hungry!}

I tried a new recipe....and it's a keeper.  It's healthy and can feed a family of four.  At least....maybe more.

This is one of those recipes that makes a large quantity and it's so delicious but there seemed to be a little something missing.  I tried adding red pepper but that didn't give it the desired....bump.  Turns out a dollop or two of this chili sauce with garlic is just the ticket. Perfect.



We had this for a couple of meals, lunch included, serving it over broth cooked rice. So. Good.  Finally we decided to freeze the rest and that's a win for one of those weeknights when you get home from work and you are dead tired.

Just thaw a little and heat in the oven at a low heat.  Could be served over noodles but I really enjoyed the rice.  Add some naan and you can sop up the sauce. #slurp  And remember....this makes a huge amount but I don't think you can half the recipe as you need a 15 oz. can of coconut milk.  Hard to use half.


Veggie Tikka Masala

  • Large yellow onion (1/2 goes in sauce in blitzed sauce, 1/2 is finely chopped)
  • 2 cloves of garlic
  • 1 inch of ginger, peeled
  • 2 teaspoons coriander
  • 2 tablespoons of olive oil, divided
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of ground cinnamon
  • 1 teaspoon of paprika
  • 1 teaspoon of salt (optional)
  • 1 1/2 teaspoons of garam masala
  • 16 oz plum tomatoes, chopped
  • 1 15 ounce can of tomato sauce
  • 1 small container of coconut yogurt, roughly 5 ounces 
  • 1 15 oz can of full fat coconut cream or milk**
  • 1/2 head of cauliflower, chopped into bite sized pieces
  • 2 large carrots, peeled and finely chopped
  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 cup of frozen peas
  • Optional for serving: chopped cilantro, extra yogurt, rice 

1.    In a food processor, combine half of the onion, garlic, ginger, cilantro and 1 tablespoon of olive oil. Blitz until fully combined about 1 minute.  Set aside.
2.    In a large skillet, heat the remaining olive oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes.
3.    Into the skillet, add the plum tomatoes, tomato sauce, yogurt, HALF of the can of coconut milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.
4.    Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.
5.    Once the veggies are tender, add in chickpeas, frozen peas and the remaining coconut milk. Stir to combine and let cook for 5 more minutes or until peas are fully heated through.
6.    Serve with rice and (optional) a bit more cilantro leaves and yogurt.
Credit where credit is due – This recipe comes from B.Brittnell at Life. One Meal At a Time .

I am sharing this with Beth Fish's Weekend Cooking Series.

Birthday dinner - Crab cakes, cheese grits, champagne and a lovely evening!

Friday was Doug's birthday.  On birthdays we enjoy a good meal and plan a few fun activities.  The weather has improved (no storms !) but was a bit too hot to eat outside.  It's always nice when you can sit on the patio and eat, watch the birds and foxes.


As always, the birthday person plans the dinner the menu.  We are both a fan of crab cakes so this was the indulgence. They are rich and you shouldn't have them too often.

These are easy to put together and a treat to enjoy with cheese grits. The recipe for the crab cakes may be found HERE.  They are tried and true, never let me down. Great with cheese grits.

The cheese grits are a specialty of Doug's and he has them on the table in 5 minutes.   Lots of cheddar, ooey gooey melty cheese grits.

For an accompaniment I made a tomato, cucumber and avocado salad.


Let's not forget the remoulade sauce.  It's rich too but I have to say, a sip of champagne after a bite of crab and sauce is wonderful marriage. The Piper Heidsieck is an extra dry, something we don't see too often at the grocery store.

Early Sunday we were able to take a short ride and get lunch at a rural diner called The Apalachee.  I love rural dining establishments....simple country food like fried chicken and greens and dressing.

So, two good meals, a ride in the country and spending time together.  If the skies were clear and it wasn't so awfully hot in the evenings he would have taken a telescope out too.

Overall a nice birthday weekend. I sure enjoyed it!

Sharing with Beth Fish's Weekend Cooking Series and Deb at Kahakai Kitchen for her Souper Sunday event.  Check out her link HERE

Lasagna Skillet - You won't believe how easy this is!

So......we are all alive and well.  Feeling quite fortunate that Hurricane Irma didn't smack us as hard as we thought she might.  If you'd like to read about our hurricane prep check it out HERE (I have a good 15 Bean Soup there and links).

While this photo doesn't show you how luscious this skillet meal was.....believe me, it's a keeper.  I didn't have cherry tomatoes so I used the vine ripe ones we had.  This baby is packed with corn too and lots of cottage cheese.

skillet lasagna

It calls for ricotta and I think I will use that next time but, trying to keep it healthier, I opted for cottage cheese this time.

Farmer's Market Skillet Lasagna
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 zucchini,  thinly sliced
  • 3 ears freshly shucked corn
  • 1 ½ lb cherry tomatoes, divided (I used vine ripe tomatoes this time)
  • ¼ cup basil, thinly sliced
  • Salt and black pepper, to taste
  • 2 cups water
  • 1 cup vegetable broth
  • 8 oz lasagna noodles, broken into thirds (next time I will use 6 noodles)
  • 2 cups ricotta cheese (I used Cottage Cheese this time)
  • 8 oz shredded mozzarella
  1. Heat oven to 450F. Halve 1 lb of the cherry tomatoes. Set aside.
  2. In a large ovenproof skillet, heat olive oil over medium high heat. Add the garlic to the pan and saute until fragrant, about 30 seconds. Stir in the zucchini and corn. Saute until zucchini just starts to become tender, about 4 minutes. Stir in the halved cherry tomatoes and basil. Saute until starting to release their juices, about 7 minutes.
  3. Add the water, vegetable broth, and noodles to the pan along with a generous pinch of salt. Bring to a boil. Cover and reduce heat to medium-low. Cook for 15-20 minutes or until lasagna is tender and most of the water has evaporated, stirring every 5 minutes.
  4. Uncover and stir in the ricotta cheese. Season to taste with salt and black pepper.
  5. Top with dollops of the mozzarella cheese as well as the remaining cherry tomatoes. Place in the oven and bake until cheese is melted and beginning to brown and tomatoes start to blister. Allow to sit for 10 minutes before serving.

I grabbed this recipe from Joanne at Eats Well with Others, original recipe may be found HERE

Linking up with Beth Fish's Weekend Cooking Series.

Hurricane Irma Prep

It's Sunday and I thought I would do a short update before we lose electricity. Hurricane Irma is on the way and while it's calm now, we are sure to get high winds and lots of rain. You can bet we will lose electricity sometime between late tonight and early Monday morning.

Here is a map updated 23 hours ago. Doug's brother and family are in Tampa so we are hoping the best for them.  It's the storm surge that will complicate things along with the high winds.  You are in our thoughts Gregg, Barb and Mia!


Since the storm was tracking along the east coast we didn't do all out planning as we should have. Once we realized it was tracking into the Gulf we started filling gallon pitchers and any other water container with water. Also froze several gallon bags with water so that's not only drinking water but ice packs. One case of bottled water is in reserve in the pantry.

I made bread, lots of bread, because good luck finding any on the shelves in the markets.


Also I soaked beans and made a 15 bean soup. This was something I have done for past storms, check out the recipe and post HERE. Only thing different this time is I didn't add any meat, it's strictly vegetarian. We have a good quantity of rice as well. Yellow rice, Basmati, Jasmine and plain old long grain. If need be, a few ladels of soup over a bowl of rice will sustain us for a while.


One of the meals I have planned is a lasagna skillet. I made it before and it's all done in a pan so this will work on the camp stove. I'd planned on posting this and sharing with Beth Fish Reads....later.

skillet lasagna

Now we will be gathering up loose items outside so they won't be projectiles.  Tristan, his daughter and their dogs will be joining us as they are in a mobile home.  Not safe to weather this storm out there.

That's all I have for now.  I probably won't post again until afterwards but might update Instagram if we have a cell signal out here in the boonies!

I will be joining Deb at Kahakai Kitchen for her Souper Sunday series.

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Aja's dental day

Aja had to get her teeth cleaned on Thursday.   We worry about her being under anesthetics for too long as she's an old girl of 15 but she did very well.  The photo on the left is her enjoying the pre-anesthesia.  Probably humming  a Dire Straits tune, she's a big fan of Mark Knopfler.

The second photo captures her slowly waking up.  She came out of the anesthesia well but look at her!  She's a groggy old gal.  Aja needed 2 extractions as those teeth were loose.  That's a danger should a piece break off and she swallows it.



Much thanks to Breanne at Cumberland Animal Clinic for sending me those photos.  We love everyone at Cumberland and so does Aja.  If your pet pulls to get inside of your vet's office then you know it's a good place and they are well treated.

Here is some information about dental cleanings and why they are important, click HERE

Here is one of my favorite snaps of Aja, smiling and showing her pretty teeth. Yep, she's spoiled. As all pets should be :-)


Lime and Ginger Salmon with Coconut Rice

The word stalker tends to bring up alarming images so it's probably good not describe yourself as such.  But I have to say, stalking a g...