Author Archive

Fresh corn and tomato salad

May 26, 2012

This is a variation of my mother-in-law Barbara’s version of a fresh summer salad.


4-5 ears fresh corn

8-10 cherry or grape tomatoes halved

3 green onions diced

1/2 cup mayo (or light mayo)

2-3 Tbs apple cider vinegar

1-2 tsp of sugar

salt and pepper to taste

Cut corn from cobs and place in a medium salad bowl.  Add tomatoes and onions.  Whisk together mayo, vinegar, sugar, salt, and pepper.  Stir dressing into veggies and let sit for at least 30 minutes.  Charis, Sophie, and I like to add fresh avocado to our salads, but we leave it out of the main bowl ’cause the boys don’t like avocado.


Sea Food Fettuccini

December 17, 2010

Sorry my entry is so late this evening.  When we came home from cookie decorating, my computer was not cooperating with me!  This recipe comes from my mother who, one weekend, found herself demonstrating cookware for my sister at JC Penny when the chef they had asked couldn’t make it.  It was a tour of Italy display, and my mother modified a sea food fettuccini recipe from the cookbook they were selling.  This can be a very economical meal if you look for frozen shrimp or scallops on sale.  This can also be easily doubled or tripled for a crowd!

Seafood fettuccini

1 box fettuccini noodles (cooked al dente)

1 pint Half and half

1-1 ½ cups Parmesan or three cheese blend

1 shallot minced

1 lemon

Shrimp, scallops, crab meat (or imitation) or any combination of these.

1-2 cloves of garlic (minced)

Parsley finely chopped

Salt and pepper to taste

White wine (optional)

2 TBS Butter and 1 TBS olive oil

 In a large skillet or electric skillet heat the butter and olive oil on medium-high.  Saute the shallot, garlic, and seafood until shrimp and scallops are opaque (about 3-5 minutes).  You may add the juice of  one lemon or a 1/4 cup of white wine as you’re cooking the seafood.  Reduce the heat to medium and add the half and half and cheese, stirring until cheese is melted.  Stir in salt and pepper to taste and the cooked fettuccini.  Garnish with chopped parsley and serve.  We like to eat this with a salad and hot bread sticks!