Saltfish {Cod} Puffs with Wasabi Dip

Saltfish {Cod} Puffs with Wasabi Dip

This was the first time that I have ever used saltfish.
I knew what saltfish was, but had never used it before in recipes.
So when I took the Saltfish Recipe Challenge 2017,
I was excited to get my samples of saltfish and
get started on my recipe using this 'new to me' product.

When I took the saltfish {cod} out of the package,
I had expected the fish to be moist but it wasn't.
The fillets were dry and somewhat delicate due to the salt.
The cod fillets were a nice size and
after soaking them in water overnight,
the fillets plumped up nicely and
became quite large, considering the small package the came in.
I decided to bake the cod fillets first, before using them in this recipe.
The fillets were delicious!
Fresh tasting, with a nice, mild flavor.

Saltfish {Cod} Puffs are very versatile.
You can serve these delicious puffs as a cold or warm appetizer.
Saltfish filling is made with salted cod fillets, mayonnaise,
lemon juice, pimento, pesto, chopped celery, red onion,
minced garlic, salt, pepper and
original salt-free seasoning blend, such as Mrs. Dash.
Delicious and versatile. A true flavor delight~

When serving these yummy 'puffs',
we opted for a spicy, horseradish based Wasabi Dip.
The wasabi dip is made with cream cheese,
mayonnaise, dijon mustard and
wasabi paste from a tube.
Wasabi paste packs a punch so add it slowly and
taste dip several times while adding the wasabi paste,
to make sure it's to your liking.
If you don't like wasabi at all, don't add it,
substitute hot sauce or chilies instead.

The 'puff' recipe we used,
is basically the same recipe that is used,
to make both savory and sweet 'puffs',
such as cream puffs or gougeres.
Puffs are made with water, butter, flour,
salt, sugar and eggs....
'puffs' are so easy to make....
with ingredients most people have on hand.

Sweet puffs can be filled with whipped cream,
whipped topping, pudding, macerated fruit or
even ice cream.

Savory puffs and gougeres can be filled with any filling such as;
this filling for saltfish {cod},
tuna-fish filling, smoked salmon filling or
any filling made with shrimp.
You can also fill the puffs with a meat filling such as:
bologna spread, ham spread, chicken spread or
even a spam/cheese spread.
Let your imagination run wild!



To learn more about Cristobal Salted Cod Fillets go to: Cristobal
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Get the recipe here!

Strawberry Surprise Cake

On the Menu Today~

Strawberry Surprise Cake🍓

I recently made Strawberry Surprise Cake,
when my grandkids were here for a visit.
After we finished frosting the cake and
they decorated the cake with sprinkles,
...lots and lots of sprinkles...
my grandson leaned forward,
bent down over the cake,
closed his eyes and took a deep breath....
He then said,
"Grandma, this strawberry cake smells just like a girl-friend!"
 I started to laugh and said,
"Well, I guess you're going to have a very 'sweet' girlfriend someday."

Willow with her Strawberry Surprise Birthday  Cake

This yummy cake starts off with a packaged strawberry cake mix.

Strawberry extract adds an extra punch of flavor and
pink gel food coloring adds that extra splash of color.
A few tablespoons of strawberry jam is added to the batter,
adding more strawberry flavor and moisture.

The 'surprise' in strawberry surprise cake is a cream cheese filling.
Soften cream cheese, sugar and an egg are beaten together.
Half of the cake batter is poured into the bottom of a prepared bundt pan,
the cream cheese filling is spooned over the batter,
the remaining cake batter is poured over the cream cheese filling.

After the cake is baked and cooled,
it gets topped with a canned strawberry frosting,
that gets an extra flavor blast from strawberry extract.
.... How good does this cake sound....

Strawberry Surprise Cake🍓
is the perfect springtime dessert.
If you're looking for a Strawberry Dessert
to serve for Easter Dinner,
this Strawberry Surprise Cake is for you.
Serve this cake with sliced, fresh strawberries.

  

Get the recipe here!

Wonderful Wednesday Blog Hop

Welcome to another

Wonderful Wednesday Blog Hop!

Spring has Sprung!!

I can't believe it's almost April..

Time sure does fly by✈

Hey, it's Spring! Bloggers are busy in the spring! Easter and Passover posts, Mother's Day round the corner, new crafts, gardening tips, fresh home decor, kids activities, holiday recipes and desserts ... abundant creativity shows up in the spring! Let's take a look at what you loved last week and then get right into our first party of SPRING!

Most Viewed

Spicy Shrimp Sushi Stack - Don't Sweat The Recipe



Very Popular

Pretty In Pink Pinwheel Wreath - My Busy Beehives




Baked Potato Bar - Money Wise Moms

Left Handed Gifts - Earning and Saving with Sarah Fuller





Editor's Pick

12 Items You Always Need In Your Office - Graceful Coffee

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Creamy Lemon Chicken

On the Menu Today~
Creamy Lemon Chicken

With the long, dark dreary months behind us,
it's time to lighten up the menu a bit and
break out the chicken recipes.
Time to put the slow-cooker away and
the heavier recipes for stews, soups and goulash
back on the shelf for awhile....
After all, Spring has Sprung!
It's time for fresh flavors.

This is one of our favorite ways to prepare boneless,
skinless chicken breasts.
Lemon-pepper seasoning, meyer lemon juice,
chicken broth and heavy cream are combined with chopped spinach,
to make a delicious, creamy, lemony chicken dish served over a package of
Artisan garden-herb tagliatelle pasta.
Get the recipe here!

Slow Cooker Hungarian Goulash

On the Menu Today~
Slow Cooker Hungarian Goulash

On my recent trip to my favorite grocery store,
the meat department was having a special on Hungarian sausage.
Since I had never tried Hungarian sausage before,
I quickly picked up a package.
Trig's Smokehouse is well known for their delicious sausage and
bratwurst so I knew it was going to be good....and it was~
Smoky, Spicy and Delicious.

I couldn't think of a better way to showcase this spicy sausage,
than in a 'goulash' or 'stew'.
This 'goulash' also has another favorite ingredient of ours, dried lentils.
Lentils are great to use in any stew-style, slow cooker recipe.
Lentils don't need to be pre-cooked before adding to the slow cooker, only rinsed,
cook up beautifully and lentils add extra fiber and vitamins, at a very low cost.
Get the recipe here!

Shrimp and Artichoke Alfredo Casserole

On the Menu Today~

Shrimp and Artichoke Alfredo Casserole

If you're looking for a fast, easy and economical recipe,
than this recipe is what you're looking for.
Prep time for this recipe is about 10 minutes,
the time it takes to boil the noodles and
mix together the remaining ingredients.
This recipe is made with ingredients that are
readily available and can be kept on hand,
so this recipe can be made on those busy nights or
on a lazy Saturday afternoon.
Boxed linguine pasta, jarred Alfredo sauce,
jarred artichoke hearts and
a package of extra small shrimp is
all that is needed to make this delicious casserole.
Shrimp and Artichoke Alfredo Casserole
makes a 2-quart baking dish, which will easily
feed a family of 4 to 6. The total cost of this recipe is
around $15.00 (total cost will depend on the area where you live).
This comes to about $3.25 per serving.
Not bad, not bad at all.

Shrimp and Artichoke Alfredo Casserole
has a crunchy topping that is made with
Italian bread crumbs, melted
butter and parmesan cheese.
After baking for 45 minutes,
Dinner is ready~ 

Shrimp and Artichoke Alfredo Casserole

Ingredients

• 8 ounces uncooked linguine
• 2 tablespoons butter
• 1 (12 oz) jar artichoke hearts, chopped
• 1 (14.5 oz) artisan three cheese alfredo sauce (Prego)
• 1/4 cup evaporated milk
• 1 teaspoon dill weed
• 1/4 cup parmesan cheese
• 1 (12 oz) package extra small cooked shrimp, peeled, deveined with tails off
• Topping: 
• 4 tablespoons butter, melted
• 1/2 cup Italian-style bread crumbs
• 2 tablespoons parmesan cheese

Cooking Directions

1. Heat oven to 350 degrees.
2. Spray 3-quart baking dish with a non-stick cooking spray.
3. Cook linguine to desired doneness, as directed on package.
4. Drain, toss with 2 tablespoons butter. Set aside.
5. In a large bowl stir together, chopped artichokes, alfredo sauce, milk, and dill; mix well.
6. Add cooked buttered linguine, 1/4 cup parmesan cheese and small shrimp; toss gently to coat.
7. Spoon into prepared baking dish.
8. In a small bowl, combine topping ingredients, mix well.
9. Sprinkle over mixture in baking dish.
10. Bake 45 minutes or until casserole is bubbly and top is golden brown.

Shrimp, Seafood, Artichoke, Linguine, Pasta,

Pineapple Coconut Mango Tequila Rabbit

On the Menu Today~
Pineapple Coconut Mango Tequila Rabbit

Yes. you read that right, Rabbit.
My hubby loves rabbit.
Even though we live in the woods of WI,
he isn't a hunter or fisherman but
he does have friends who are.
Which is great for us.
We always have a supply of venison,
rabbit, trout, and perch.

One of the best ways to prepare rabbit. we think,
is to first of all, marinade the rabbit, preferable overnight.
Rabbit gets very tender and very tasty when you marinade it.
Any kind of marinade seems to work well.
We like to use a bottled marinade and
our favorite brand to use is: Robert Rothschild

Our favorite way to cook rabbit is in the slow cooker.
Cooking rabbit, after it's been marinaded overnight,
in the slow cooker on low for 6 to 8 hours,
is an excellent way to cook rabbit.
The flavor is super delicious and
the rabbit becomes 'fall off the bone' delicious.

Get the recipe here!

Wonderful Wednesday Blog Hop

Welcome to Wonderful Wednesday Blog Hop!

I took some time off from co-hosting blog hops but

I'm super excited to back....

Can't think of a better way to say...

We have a new co-host!  Lynn from the very popular blog Turnips 2 Tangerines has joined the team. Now 10 blogs strong, your posts will get so much exposure! Please give her a warm welcome and do follow her on social media ♥

To see the 'most viewed', 'very popular',
'editor's pick', and to add your link to 
 the Blog Hop.....

Get the recipe here!

Oatmeal Rhubarb Bars #SundaySupper

On the Menu Today~

Oatmeal Rhubarb Bars

Easy Spring Recipes

#SundaySupper

Event Host: Anne from Simple and Savory

Springtime for me has always screamed Rhubarb!
I remember as a child,
picking large stalks of rhubarb,
from our huge rhubarb patch,
located in the far corner of our back-yard.
Sitting on the front porch,
dipping fresh picked rhubarb stalks,
into small bowls of sugar.

My mom would make rhubarb sauce and
for breakfast we would have rhubarb sauce over toast.

Sweet, Tart, Delicious Rhubarb....
The Classic Springtime Favorite.

Get the recipe here!

Irish Beef Stew

On the Menu Today~
Irish Beef Stew
Happy St. Patrick's Day

This delicious recipe comes to you via Chef John at
Food Wishes for Allrecipes
I made four changes to this recipe....
First instead of serving this delicious stew over chive mashed potatoes,
we opted for adding potatoes to the stew instead. Why?
While at the grocery store,
I found these cute, small Dutch potatoes.
I love adding these smaller versions of their larger counterparts to stews.
Second, we also couldn't find fresh thyme,
(that looked fresh anyway)
so I went with so-so fresh looking tarragon.
Third, we went with one full bottle of Irish stout dark beer and
we used a brand called O'Shea's Irish Stout Beer instead of Guinness.
Fourth, we used the full 6 oz can of tomato paste.
Since I didn't use Guinness beer,
I'm calling the stew Irish Beef Stew.
I hope Chef John doesn't mind the changes I made.....
because this beef stew recipe is wonderfully delicious.

I've included the video of Chef John making Guinness Beef Stew,
which includes the link to his recipe and so much more.
Thanks Chef John~

Get the recipe here!

Slow Cooker Italian Mushrooms

On the Menu Today~

Slow Cooker Italian Mushrooms

A few months ago I shared a recipe for

Slow Cooker Ranch Mushrooms.

This recipe is roughly the same except,

sliced onions are added to the slow cooker and

dry Italian dressing mix is substituted for the dry ranch dressing mix.
If you and your family love mushrooms as much as we do,
you will definitely love this recipe for Slow Cooker Italian Mushrooms and
also this recipe for Slow Cooker Ranch Mushrooms.

Slow Cooker Mushrooms make an excellent side-dish.

They go excellent with grilled meat such as:
grilled steak, chicken, chops and ribs.
Left-over mushrooms, if there are any,
can be chopped up and added to omelets,
scrambled eggs or quiche.

Get the recipe here!

Crab Cakes with Chipotle Mayonnasie

On the Menu Today~
Crab Cakes with Chipotle Mayonnaise

Crab Cakes have been on my 'to make' list for a long time.
Living in WI, we don't have an overabundance of crab meat.
We wanted to make crab cakes, with as fresh as possible crab meat and
we wanted to make crab cakes as 'authentic' as possible.
We searched high and low and
in the end we decided to order crab meat online.
It was a little pricey but well worth it.
Sometimes you just need to splurge....
The crab we ordered from Linton's Seafood was clean, sweet, delicious and
perfect for making crab cakes.

Serve these delicious Crab Cakes with
a smoky, spicy, chipotle mayonnaise.
Recipe follows~

Get the recipe here!

Irish Cabbage #SundaySupper

On the Menu Today~
Irish Cabbage
#Sunday Supper
Healthy Green Recipes for
Saint Patrick's Day
Event Host: Christie from: A Kitchen Hoor's Adventure

We absolutely loved this recipe. Simply Delicious~
The cabbage was tender, the addition of bacon, well...
let's face it, bacon never hurt anything and
after making this recipe, I have realized that
apple cider vinegar and cabbage are meant for each other.

Right before serving,
the cabbage is placed under the broiler,
giving the cabbage a nice golden brown color and
crisping up the bacon perfectly.

Get the recipe here!

Tomato Soup with Grilled Cheese Croutons

On the Menu Today~

Tomato Soup with Grilled Cheese Croutons

Some recipes are worth repeating and 

repeating, again and again.

This is one such recipe.

I first discovered and made this recipe

about 5 years ago. I fell in love at first bite.

One of my favorite lunch-time meals, hands down,

is a bowl of tomato soup and a grilled cheese sandwich.

So when I saw this recipe, so many years ago,

I knew I was going to give it a try....

I have been making these 'croutons' ever since.

I've tried them on other soups, even chili, but

my favorite combination is still the classic

tomato soup and grilled cheese combo.

When making homemade tomato soup,

fresh of course, is always best.
When tomatoes are in season (July-Sept) here in Wisconsin,
it really isn't 'soup' season.

So more times than not, 

I make fresh tomato soup with store-bought tomatoes.

I do set the tomatoes, stem end down, on a sunny window.

After a few days, even up to a week later,
the tomatoes have ripen nicely and
some of that 'store-bought' taste is gone.

I've even used canned tomatoes with 'good' results.  

Like I said, fresh is best but when it's cold outside and

you get a hankering for a bowl of tomato soup with grilled cheese croutons,

I can make do with the store bought kind.

Get the recipe here!