Great Day Fishing?

After exploring on the Golf Cart, we walked over to Orchid Bay to the weigh-in for the Fishing Tournament. Look at what I caught!!!

My recipe for Mahi Mahi

Marinate Mahi Mahi  in Italian Dressing with a bit of soy sauce.  Throw on a hot grill for 2-3 minutes on each side depending on the thickness.  Do not over cook!

Favorites Friday!!!

Favorite Recipe of the Week

Shrimp and Mushroom Pasta

A craving for shrimp this week inspired me create this recipe. I wanted a cross  between shrimp scampi and shrimp in Alfredo sauce It got high marks from Mr. Adventure who had two helpings.  

Ingredients

3 tablespoons olive oil

2 tablespoons garlic crushed

1 small onion finely chopped

2 cups sliced mushrooms

3/4 cup white wine

1/4 cup lemon juice

3 ounces cream cheese

3 tablespoons pesto sauce

3 tablespoons tomato pesto sauce

2 pounds peeled shrimp

Parmesan cheese to taste

Salt & Pepper to taste

16 oz angel hair pasta. 

Directions

1.  Cook pasta according to directions on package, toss with olive oil and keep warm. 

2.  Heat olive oil in skillet,  add onions, garlic, and mushrooms.  Stir over heat until mushrooms and onions are no longer crisp.  Add white wine and lemon juice, bring to a low boil.  Add shrimp.  Cook for 3 minutes before stirring.  Stir and cook shrimp till pink.  Lower heat and add cream cheese and both pesto sauces.  Stir slowly to incorporate cream into sauce without breaking up the shrimp. 

Serve over pasta, sprinkle with Parmesan cheese.
 Note:  We made a side of gluten free pasta--it is actually made of corn.  

We served this with fresh steamed broccoli and sugar snap peas.  Let me know if you try it--I would love to know if you like it as much as we do.  

joy 

PS--I am experimenting with different colors as I learn how to blog.  

Munchies for Monday

Yesterday I prepared a ham sandwich recipe that is delicious.  My mother in law cooked them for me many years ago and I was hooked.  When I am responsible for sandwiches for tennis matches, I frequently make these.
Ingredients
1/4 cup butter
2 TBS Spicy Brown Mustard (with horseradish if possible)
2 TBS grated onion
2 TSP poppy seeds
24 pkg of small  potato rolls (I sometimes use the small Hawaiian rolls)
1-16 oz.  pkg of sliced ham cut into bite size pieces that fit on the rolls
16 oz pkg of jalapeno cheese cut into 48 (bun size) slices.

Pre-heat oven to 300 degrees. 
Melt butter, add mustard, onion, and poppy seeds.
Slice the rolls if necessary and place the bottom on a 9x13 pan lined with foil.  Spread the melted butter mixture over the bottom of bottom of the buns.  Layer with cheese, ham, cheese. Spread remaining butter on the tops of the bun and place on top of the last of the cheese.  Cover with foil and bake for 45 minutes until the cheese is melted.

You can use larger buns to make 8 sandwiches, but I usually use the smaller buns for appetizer size sandwiches.  If you don't like jalapeno cheese, you can use swiss or cheddar if you prefer.

I don't have picture of the sandwiches, but I do have a picture of the Savory Cracker mix I have been talking about.  See it below.