FRIDAY FISH: Shrimp Melt

We adored these hot, but they’re yummy cold and are a lot like shrimp rolls.

When I was a junior in college, I shared an apartment with three other women. Someone had the great idea of splitting the cooking chores and proposed each one of us would cook dinner one night a week for all four us, Monday – Thursday. Too many people went away or home on the weekend to worry about any of the other days. We didn’t know a whole heck of a lot about cooking, but gave it our best and were thrilled that we came home to a cooked dinner nearly every school night. Might have saved a few bucks, too. I have no idea what I made, but one roommate, Jan Jellinek, often made her mom’s famous TUNA MELTS. Now this wasn’t a diner-style grilled hot tuna and cheese sandwich, but instead was tuna salad with maybe cheese on a bun and heated in the oven for what I remember to be 45 minutes. That had to have been waaaay too long, but that’s my memory. (The oven’s a lot faster than skillets if you’re making several melts.) I married the next summer and Jan’s TUNA MELT was on our newlywed menu fairly often. It slipped off the weekly rotation somehow after we made a move or two, but 48 years later, I’ve never forgotten about it.

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20 Main Dish Salads to Continue Your Healthy January Adventure

{print recipe for Kalamata Egg Salad with Charred Red Peppers}

If you’re not trying to get healthy this month, you might still want to read this week’s post featuring main dish salads.  Even if all you managed to accomplish was to clear out your entire cellar’s store of Pinot Noir but skipped every red, green, and silver Hershey’s kiss you encountered (and so didn’t gain an ounce in December), you could drum up interest in hefty, heart-warming and filling whole meal salads–if nothing else but to figure out what to do with leftover steak (leftover steak?!), those couple of lonely pork chops, an oh-so-sad single portion of salmon, one languishing chicken breast with wing attached, or perhaps only a drawer full of vegetables and cheese with little else to recommend them but a poached egg or two and maybe a bottle of Sauvignon Blanc.

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Shrimp on Tomato Risotto with Kale Salad

Out of all the things folks say to me about making dinner, the most common might be, “I never know what to fix.” It occurs to me that while those are the words coming out of their mouths, the problem might not be that exactly. It might be a question of, “I know how to make tacos, but not enchiladas, so I buy the ingredients and cook tacos. A lot. I don’t have the time to learn enchiladas. Other days I make grilled boneless chicken breasts, salad, chili, mac and cheese, and hamburgers because I don’t need a recipe.”  Or…could be they didn’t plan a week’s meals and shop for the plan. We’ve all been there.

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Individual Shrimp and Feta Pizzas on Mini-Naan Flatbread (Baby Naan Pizza)

Americans consume more than 3 billion pizzas a year. 

The U.S. Department of Agriculture released a report showing that 13% of Americans eat pizza on any given day and over a quarter of young males are eating it daily.

info courtesy restaurantmealprices.com

I’m wondering how many are homemade? A minute fraction?  (If you’d like, take a little class right here on the blog and make your own “regular” pizza right in your kitchen just like my student in the photo below.)

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Sheet Pan Dinner: Shrimp and Vegetable “Stir Fry”

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It’s a snow day. I don’t currently have a paying job–this isn’t to say I don’t work– but I’m still thrilled to think I needn’t go anywhere and perhaps could be excused from accomplishing anything. Too many years of kids in the house or teaching makes me stand up and cheer when the school closings begin.  Usually I spend the day in the kitchen with a big pot of soup bubbling away –and I’m about to do that after I’m done with the blog– but today a little perking dream took life.

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The neighborhood girls out for a stroll out front…

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Spicy Shrimp on Lemon-Chive Risotto with Tomato Salad or What to Eat After a Cruise

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A thought for the evening following a political convention:

“In a world so torn apart by rivalry, anger, and hatred, we have the privileged vocation to be living signs of a love that can bridge all divisions and heal all wounds.”

–Henri Nouwen

                               from a Diana Butler Bass post on fb

Just home from an Alaskan cruise...What words could I use to describe it?  None, I think. A few photos might help.

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Smoky Green Chile-Shrimp Corn Chowder

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I worked on a fresh pea clam chowder while I lived in the great city of St. Paul, Minnesota.  There, on any given beautiful early spring Saturday, the St. Paul Farmer’s Market would proudly boast a gorgeous array of pea shoots and tendrils…and not long after that, the peas themselves. That soup ended up in my soup book, Soups & Sides for Every Season and is a favorite with or without the fresh peas! (Fresh peas are often available year round at Trader Joes, as well.)

Fresh pea shoots–leaves, shoots, and tendrils from pea plants.  Yummy greens.

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