Mealtime Monday: Grilled Salmon Sandwich with dill sauce

June 3, 2013 by FloMoDiva  
Filed under Mealtime Mondays

Salmon Sanwich with Dill Sauce

Grilling season is upon us.  When summertime hits, practically every meal is cooked outside at our house.  These sandwiches are one of our favorites.  We hope you enjoy too!

Grilled Salmon Sandwiches with Dill Sauce
  • 2 green leaf lettuce leaves
  • 4 slices of bacon
  • 1 teaspoon freshly grated lemon zest
  • 1 (1 pound) fillet salmon, cut into 2 portions
  • 4 slices country-style bread, toasted
  • 1 tablespoon olive oil
  • 1/3 cup mayonnaise
  • 4 slices tomato
  • 1 teaspoon dried dill weed
Directions:
  1. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
  3. Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
  4. Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.


Mealtime Monday: Spinach-Cheese Swirls

May 20, 2013 by FloMoDiva  
Filed under FMF Blog, Mealtime Mondays

Spinach Cheese Swirls - EASY!!!

We had a party over the weekend and had to bring an appetizer.  My daughters (ages 6 and 9 yrs) helped me make these super easy, super yummy little appetizers.  They look fancy (but trust me, are easy to make) and were gobbled up at the party (even though we doubled the batch)!  This will be my new signature appetizer…already planning to make them again for our visiting relatives for Memorial Day!  Thanks Pepperidge Farm!

Spinach-Cheese Swirls
1 egg 1/8 tsp garlic powder
1 TBSP. water All-purpose flour
1/2 cup shredded muenster cheese 1/2 of a 17.3 oz. package of Pepperidge
1/4 cup grated parmesan cheese Farm Puff Pastry Sheet (1 sheet), thawed
1 green onion, chopped, about 2 TBSP. 1 package (about 10 oz.) frozen chopped spinach,
thawed and well drained.
Directions:

1.  Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

2.  Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.

3.  Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface .  Brush the pastry sheet with the egg mixture.  Top with the cheese mixture and spinach.  Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices.  Place the slices, cut-side down, onto 2 baking sheets.  Brush the slices with the egg mixture.

4.  Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

5.  For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it’s too wet, it may make the pastry soggy.  We squeezed exess water into a bowl before we spread on the pastry sheet.

6.  Note:  We used a 1/2 bag of spinach for each sheet of pastry (we doubled the recipe for the cheese filling so we could use both pastry sheets in the box).  If you love spinach, you could go for the whole bag, but for us 1/2 bag was plenty for each sheet.

Mealtime Monday: Layered Shrimp and Avocado Salad

May 6, 2013 by FloMoDiva  
Filed under Mealtime Mondays

No cook Summer Dinner Shrimp Trifle

This summer time salad makes a gorgeous presentation at get-togethers.  It can be a no-cook option as well.  If you are ambitious you can cook your own shrimp and bacon, or if you are short on time, buy pre-cooked shrimp and microwavable bacon.

Thank you Family Circle!

Layered Shrimp and Avocado Salad
6 cups torn romaine lettuce
1 sliced red onion
2 cups chopped tomatoes
1 package (10 oz.) thawed frozen peas
3 diced avocados
1 cup jarred Thousand Island Dressing
1 lb cooked shrimp

Directions

In a 14-cup trifle bowl, layer romaine lettuce, chopped tomatoes,  avocados, shrimp,  red onion and t peas. Spread 1 cup jarred Thousand Island dressing evenly over the top. Scatter 6 pieces crumbled fully cooked microwavable bacon over dressing.

Makes 6 servings.  Prep time 15 minutes

Mealtime Monday: Super Easy Fudge

April 29, 2013 by FloMoDiva  
Filed under FMF Blog, Mealtime Mondays

Super Easy Fudge Recipe

We haven’t had a dessert recipe in quite some time, so here’s an easy one.  Your kids can even make this on their own, it’s so easy!  Enjoy!
Super Easy Fudge
3 C. flavored chips (chocolate, white chocolate or butterscotch)
1 stick butter
1 can sweetened condensed milk

Put all in a microwaveable bowl. Microwave for 3 or 4 minutes, and stir until all  ingredients are melted. Grease a 9×9-inch pan (glass or aluminum). Add other ingredients like nuts, raisins, or coconut if desired. Put in refrigerator to set (3-4 hours). When chilled, cut i to squares.

Mealtime Monday: Slow Cooker Barbecue Ribs

April 22, 2013 by FloMoDiva  
Filed under Mealtime Mondays

Slow Cooker Barbecue Ribs

Great tasting BBQ Ribs without the hassle!  Cooking the ribs in the oven prior to the crock pot seals in the juices and makes them scrumptious!  Recipe courtesy of allrecipes.com.  Note:  I’ve also made this recipe without using the oven, only the crock-pot and they were almost just as good.

Slow Cooker (Crock Pot) Barbecue Ribs
4 lbs. Pork Baby Back Ribs 4 tablespoons vinegar
Salt & Pepper to taste 2 tsps. dried oregano
2 cups ketchup 2 tsps. Worcestershire sauce
1 cup chili sauce 1 dash of hot sauce
1/2 cup packed brown sugar
  1. Preheat oven to 400 degrees.
  2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
  3. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
  4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Makes about 8 servings.

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