💖New season new reasons. I absolutely love it. I absolutely love when old things, old patterns, and old thinking disrupt my blessing vibes to make room for more sharing, more creating, and more blessings. I totally appreciate and embrace it! I am very grateful for the followers who have Liked my Sunday Dinner section.
Do you find that change is good? Do you embrace it or hit against a wall?
💖I understand it can be difficult at times but it’s often for the best of the current times. Lean into the change as a change for goodness. So with a praising and joyful heart 💖my Sunday dinners will now be sporadically posted as the change of harvest has begun at Share The Flippin Fun Headbands/Blog. Perhaps it will be retitled? Have any questions? Drop them in! Perhaps I will open it up for others to contribute, guess, or pin up items? What do you think? Would you collaborate?
Many blessings, good eats, sharing, embracing, & appreciating it all.
You’re Invited To Our Sunday Dinner! We are serving steak, sausage, corn on the hob, grilled shrimp, and a new recipe that made the family approved hit list! Amazing Apple Pyhllo Tarts! It’s so darn easy and delicious. I used apple but you can use whatever fruit of your choice! The possibilities are endless with phyllo!
Phyllo Dough – For the 12 tarts I made I believe I used 1 sheet per tart
You’re Invited over to our Sunday Dinner! Today it’s about not being intimidated by new foods! Lo Mein has been on my mind lately. There are all sorts of noodles. Chinese, Japanese, and Korean. I stretched myself by making Chinese LoMein Noodles! I love food and trying new recipes, especially on my guinea pig family! I didn’t starve them this time to eat a good lunch.
I’m only posting the LoMein instructions because I haven’t yet perfected my sauce. I know there are a lot of sauces out there I can try but I was rushed this one particular day and had to use what was handy. I’ll say I was pretty handy at conjuring up a quick Pantry homemade sauce to drench my meat and noodles in. It was very authentic. Let’s begin with noodles!
Begin with boiling a big pot of water until it boils. Drop in the noodles and give it a quick stir to loosen up the noodles and prevent some sticking. Follow the instructions and you will have the best noodles on the block. Leave in the hot boiled water for about 5 minutes then drain and ready to serve with your choice of toppings.
I’ll post my super fast version of this flank steak and sauce. I simply marinated 2 pounds of flank steak with about a half cup of soy sauce, ginger, and garlic for over 2 hours. Dried up any moisture off the meat before sauteing in a cast iron pan with some sesame oil and black pepper. Next, I tossed the meat and cooked until just browned. Tossed in the oven at 350 degree oven and baked for another 10 minutes while the noodles were doing their thing. With the reserve sauce in pan, I mixed in some corn starch, beef seasoning, and water to make a thick sauce. You can easily toss in some veggies such as sliced mushrooms. Once meat is ready, sprinkle in some chopped green onions, and serve as show below. You can always use the shortcut of store bought teriyaki sauce over the meat and sauce. Or some siracha to spice it up a bit.
You’re Invited to our Sunday Dinner! Today I’m only making the sauce. Fish Taco Sauce because it needs time to allow all the flavors to permeate together for a minimum 2 hours. The longer the better the taste. Taste it now and see what a difference it is 2 hours later! Amazing taste!
You’re invited to our home for Sunday Dinner! This week it’s a Sensational Salmon Dinner. Last week was a honey glazed salmon & if you have left overs, use those for this recipe in place of the canned salmon. Yes, I said canned! Ewww! But not so! My Momma wouln’t feed us junk. Only love food. Let’s begin!
Step 1: Gather Ingredients: 1 can salmon 15 ounces or fresh (if fresh or my left over salmon make sure to add about 1/2 cup of oil. If not, you can leave out but it won’t have that same moisture as the can will.)
4 to 5 medium size potatoes peeled. I used a mix of red and yellow.
Canola oil to coat pan about 1/2 inch of oil as you go along cooking these beautiful tasty sensational salmon patties.
Step 2: Pour in the salmon and de-bone. Take out all the big spine parts and take out as much of the smaller bones. The really small translucent bones are ok to leave in. They will break up because they are soft. Peel your potato and mash with a smasher masher in a mixing bowl with the salmon to the consistency you like. I like ours to be well blended. Then add a the lemon pepper and mix well. Next add 1 egg to begin with. This recipe will call for 2. If too mushy then add 1 more small potato or half of medium.
Step 3: Mix, mash, and form into patties.
Step 4: Preheat cast iron pan on medium heat with oil and begin to cook each side until a crisp crust forms around edges and flip and cook until done. You can add additional lemon pepper while they are cooking (which I always do as they are cooking.)
Serve with any flavor rice, noodles, or veggies! It’s also an excellent appetizer!
Welcome Y’all! You’re invited to our Sunday Dinner! It’s Honey Glazed Salmon. I think I have a theme this month? What do you think? As usual you’re invited over for Sunday Dinner with the Kelrez’s, chat, gather around our dining table, and some coffee afterwards! Let’s begin!
Step 2: Melt honey and butter together in pan or microwave in a bowl. Mix
Step 3: Place salmon on top of foil. Enough foil to cover all the bottom and around to close up. Mix in the garlic into the honey/butter glaze and pour over the entire salmon fillet
Step 4: Place lemon wedges on top and sprinkle in seafood seasoning.
Bake at 400 degrees for about 30 minutes depending on oven temperature. It must have turned colors of pink to a brownish tan. The edges will have browned first then you can uncover for the remaining cook time. If it’s flaking and you can see the salmon pulling apart, it is done.
You’re invited to our Sunday Dinner to sit with us, gather, chat, laugh, eat, and have some coffee afterwards! Egg waffles is nothing to laugh about. They have a mixed texture of a quiche, waffle, and souffle all rolled in one.
Ingredients were: 4 eggs, 1 cup thawed out hashbrowns, 3 tbsp. sour cream, 1/2 cup cheese, and seasoning. Watch the video!
You’re invited to our Sunday Dinner! You are always invited and welcome to our home to have some good eats, chat, and coffee afterwards! Today it’s all about continuing and ending the pesto theme with some plentiful pesto dinner options.
The grilled shrimp dish I simply poured a few spoon fulls of the Basil Pesto ala Presto while the shrimp was almost done with some egg noodles I had on hand.
The next dish was a grilled chicken breast and simply poured a few spoon fulls of the Perfect Basil Parmesan Pesto toward the end of its cooking stage as well. Any reserve in the pan, I pour over the salad as my dressing.
Lastly, I used my new FAV, Canola Garlic Oil Parmesan Pesto as a dipping sauce or drench over an individual crab cake! These pestos are great for mixing and matching. Even for a simply pesto mozzarella toast! So delicious and easy! They will store for about 4 to 6 weeks in the refrigerator in a well sealed container or jar.