Share the Flippin' Fun | Estela Kelley | Creativity Meets Faith & Business | I make heads prettier & sparkle!

Sunday Dinner's, Sunday Dinners, Uncategorized

Sunday Dinners

October 4, 2019 sharetheflippinfun

💖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.

XOXO

Estela Kelley – Home Cooker at SFF

Lite Cooking, Pin Me, Sunday Dinner's, Sunday Dinners

Amazing Apple Phyllo Tarts

September 22, 2019 sharetheflippinfun

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!

Ingredients:

Phyllo Dough – For the 12 tarts I made I believe I used 1 sheet per tart

1 can apple

Butter Flavored Spray

1 Stick of Butter Melted

1 brush for butter

12 Raspberries

Cool Whip – Optional

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Daily Living, Lite Cooking, Sunday Dinner's, Sunday Dinners

How To Make Lo Mein Noodles

September 15, 2019September 15, 2019 sharetheflippinfun

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.

Enoy!

XOXO

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Daily Living, Lite Cooking, Sharing the Blessings of Life, Home, Faith, and Business, SHOP MY COOKING, Sunday Dinner's, Sunday Dinners

Fish Taco Sauce

September 8, 2019September 8, 2019 sharetheflippinfun

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!

Here’s the list of ingredients you will need.

1/2 cup mayonaise and sour cream

2 chipotles minced

1 garlic minced

1 tbsp. mexican oregano

Juice of 1 lime

1 tsp sea salt

1 mix bowl, chopping knife, mixing spoon, lid/foil to cover bowl

Top with some chopped slaw, jicama, or mango! What amazingly tasty blends! I think this would taste great on grilled chicken, chicken tacos. Next time perhaps.

From my kitchen to your home.

Bon Appetit!

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Daily Living, Life, Home, Faith, & Business, Lite Cooking, SHOP MY COOKING, SHOP MY FUN, SHOP MY WORK, Sunday Dinner's, Sunday Dinners, Uncategorized

Sensational Salmon Patties

September 1, 2019 sharetheflippinfun

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.)

1 tbsp. Salt Free Lemon Pepper

4 to 5 medium size potatoes peeled. I used a mix of red and yellow.

2 eggs

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!

Bon Appetit! From my kitchen to your table!

XOXO

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MY WORK, Pin Me, SHOP MY COOKING, SHOP MY FUN, Sunday Dinner's, Sunday Dinners

Honey Glazed Salmon

August 25, 2019 sharetheflippinfun

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!

Let’s gather a few items:

1 cup honey

1 stick butter

1 lemon (sliced)

1 tbsp garlic minced (or 2 large garlic cloves minced)

1 to 2 tbsp Adams Reserve Citrus Seafood or any citrus seafood seasoning you prefer.

1 large salmon fillet (This was probably about 2 1/2 pounds)

Some mixing bowls

Heavy Duty Foil

Baking sheet pan

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.

Bon Appetit! From my kitchen to your table!

XOXO

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Life, Home, Faith, & Business, Lite Cooking, SHOP MY COOKING, SHOP MY FUN, Sunday Dinner's, Sunday Dinners

Baked Fish Sticks

August 18, 2019 sharetheflippinfun

You’re invited to our Sunday Dinner! And do I have a new and family approved! Baked Fish Sticks! It’s so light and no frying is the best part! Yummy!

Ingredients:

1 1/2 pound of Alaskan Cod Fish cut into 1 to 2 inches

1 cup flour

1 teaspoon salt and pepper

1 bag of panko crust lemon pepper

1/4 tbsp of melted butter

A drizzle of olive oil

1 tbsp of fresh parsley or parsley flakes (I used the flakes because I forgot to get the fresh while shopping!)

1/2 or 1/3 cup of parmesan grated cheese (I used less because I didn’t want the cheese to over power the cod but to give it a slight tang to it.)

Canola spray for the baking pan

Let’s begin with cutting/slicing the cod pieces. Set aside.

Bowl 1 – Mix the flour, salt, and pepper in a separate bowl. Set aside.

Bowl 2 – Crack the eggs and mix.

Bowl 3 – In the 3rd bowl mix the panko crust, parsley, butter, and oil. Mix thoroughly. Then add the parmesan. Mix. Set aside.

Begin with bowl 1. Follow video.

Bake at 415 degree oven for 12 minutes. Flip the sticks and cook another 5 to 7 minutes.

Bon Appetit! From my kitchen to yours!

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Sunday Dinner's, Sunday Dinners

Crab Cakes

August 11, 2019 sharetheflippinfun

Hey Y’all! You’re Invited to our Sunday Dinners! Always happy to have you over for some good home cooking eats, sit at our table with us, chat, and enjoy some coffee afterwards.

081119 Sunday Dinners Crab Cakes.png

Ingredients:

Zatarain’s Crab Cake Mix

1 lb. of crab cake (I used a crab cake from my seafood place I get all my seafood from.)

1 cup of Hellmann’s Mayonaise

Oil for pan

081119 Sunday Dinners Crab Cakes (2)

Step 1: Make sure and squeeze out any remaining liquid from the crab using a towel and gently pressing it out.

Step 2: Open and pour crab mix in a giant bowl & mayonnaise.

Step 3: Mix in crab & form 8 round good size patties. You can make them smaller if you prefer. They are good either way.

Step 4: Pour in some oil in pan and bring to a gentle temperature before dropping in crab cakes. Cook each side thoroughly to where it begins to form brown crust around them.

081119 Sunday Dinners Crab Cakes (1)

Serve as an appetizer, main dish, or as a side. Shoot! I served this for breakfast!

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Share the Blessing of Life, Home, and Faith, SHOP MY COOKING, Sunday Dinner's, Sunday Dinners, Uncategorized

Exciting Egg Waffles

August 4, 2019 sharetheflippinfun

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!

Items Used: Bella Waffle Maker | White Dinner Plates

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Lite Cooking, Pin Me, SHOP MY COOKING, SHOP MY FUN, Sunday Dinner's, Sunday Dinners

Plentiful Pesto Dinner Options

July 28, 2019July 25, 2019 sharetheflippinfun

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.

Items Used: Oster Blender | Plastic Container Cups | Small Wood Serving Bowls

From my kitchen to your table! Bon Appetit!