mayo

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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So  here I was on a Thanksgiving afternoon, coming home at 4.30 pm, hungry but absolutely not  in the mood to do the turkey thing just for Bella and myself.
But you see, being alone has the distinct advantage that tradition and customs can be ignored at will in ones own four walls, especially when the one you live with, Bella in my case, is even less into tradition but a sucker for ANY good food, as long as there is meat or seafood involved.
So after our walk, a decision what to prep for dinner was due.
A quick glance at the contents of the freezer and fridge revealed shrimp, cooked potatoes, cucumber, mayo, avocado, grape tomatoes and pomegranate.
Ten minutes later, myself comfortable in my TV chair and Bella by my feet, a tasty (and huge) plate of shrimp salad in my hand, we truly enjoyed our Thanksgiving dinner with not even a bit of a longing for turkey and its trimmings 🙂
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Bon Appétit !   Life is Good !
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Not Your Traditional Thanksgiving Dinner ........Shrimp And Potato Salad

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Not Your Traditional Thanksgiving Dinner ........Shrimp And Potato Salad

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Cordon Brie

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I had been thinking of and lusting for chicken cordon bleu the whole day long, so on my way home I stopped at the store to buy the ingredients.
They should have been : Two large, boneless/skinless chicken breasts, a pack of sliced ham and a pack of sliced swiss cheese.
However, when I got home I realized that I had forgotten the swiss cheese. At first I wanted to rush back to the shop to get the swiss cheese, but when I took the eggs for the breading out of the fridge I saw a lovely brie cheese and made an executive decision – “tonight’s chicken cordon bleu shall contain brie instead of swiss”.
During dinner, I decided that from now on, ALL cordon bleu in my house will be made with brie. Brie is so much more tasty and runny than swiss, so it makes the perfect filling.
Long live  ” Cordon Bleu Brie !
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Bon Appétit !   Life is Good !
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P.S.
If you are a light eater, you might want to cut each cordon brie into half  before breading  to yield 4 four portions instead of the two I prepared for Bella and I
– one to be served hot for tonight, the other one to be served cold (room temperature) tomorrow.
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Honey/Yogurt Dressing:
Mix 1/3 cup mayo, 1/3 cup greek yogurt, 1 tblsp honey, kosher salt and cayenne pepper to taste; whisk until smooth, check/adjust seasoning
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Click here for more  Cordon Bleu  on  ChefsOpinion
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Cordon Brie

Cordon Brie

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Cordon Brie

Cordon Brie

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Cordon Brie

Cordon Brie

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic bread

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Today’s  early lunch was a dish I could eat on a daily basis – fresh, tasty, colorful and light.
Although it contained mayonnaise, it seemed to be healthy enough to leave me feeling as if I ate something that is actually beneficiary to my well-being 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salads  on  ChefsOpinion
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Click here for more  Shrimp on  ChefsOpinion
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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Easy Does It # 25 – Griddle Ham & Cheese Sandwich

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Let’s  face it and admit to the truth – no matter how passionate we are about good food, not all meals we consume must be and can be culinary masterpieces or be completely homemade in order to make us happy.
In cooking, as with love, sometimes a loving hug will do it instead of a few hours of passionate love-making (Well, sometimes…….. 🙂
I have posted some pretty simple stuff in the past and judging by the positive responses, posts about simple food are as welcome as the more complex meals.
So, I feel confident that mixing a few very simple, basic dishes into my usual mix of international food posts will be a welcome addition to the folks who are still learning their way around the kitchen, as well as for the more seasoned cooks who will be reminded that sometimes, depending on our mood, the time and/or budget, simple means best 🙂
I believe today’s dish is a perfect example of how to lift a usually mediocre dish up to new hights by choosing top-ingredients and preparing the food with love and care.
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Bon Appetit !   Life is Good !
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P.S.
If you replace the mayo with the more customary butter and grill the sandwich instead, you will miss out on the best part of this sandwich – the wonderful crust which the mayo helps to provide.
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More  “Easy Does It”
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Griddled Ham & Cheese Sandwich

Griddle Ham & Cheese Sandwich

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Griddled Ham & Cheese Sandwich

Griddle Ham & Cheese Sandwich

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Griddled Ham & Cheese Sandwich

Griddle Ham & Cheese Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Salade De Pâtes

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A simple  pasta salad will, more often then not, hit the spot for a simple yet satisfying meal.
And if you add some fruits to it, culinary bliss will be achieved with a minimum of fuss and expense 🙂
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Bon Appetit !   Life is good !
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P.S.
Use any protein or vegetable to replace the bologna and Swiss cheese, such as shrimp, crab meat, chicken, roast beef and/or any vegetable and cheese at hand.
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More Pasta Salad
Even more Pasta Salad
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Pasta Salad. Salade De  Pâtes

Pasta Salad. Salade De Pâtes

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Pasta Salad. Salade De  Pâtes

Pasta Salad. Salade De Pâtes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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EASY DOES IT # 16 – Two Quick, Simple Salad’s



A lot  of folk’s shy back from constructed salads because they find them difficult to make and the recipes too complicated.
I can asure you that nothing is further from the truth. First, choose two main components, such as pasta and cold cuts, rice and seafood, potato and vegetables, vegetables and cheese, any grain such as amaranth, barley, quinoa, or rye,  add herbs or whatever else tickles your fancy. Add whatever else you want to add that you think will enhance your salad, dress with whatever dressing you fancy. Combine any ingredients you feel will go well together and experiment.
However, if the salad is to be served at a later point in time or outside at a party, I don’t recommend homemade mayo for obvious reasons, use the store-bought version which is safer. Also, for pasta, rice and potato salads, I recommend to cook the starch a bit longer than if you use them in a hot dish. The texture will be more pleasant.
Following find two simple salads which I made yesterday. The whole prep and assembly took about thirty minutes total. If you don’t have much practice, both salads might take you an hour, not bad for two different dishes that serve about 20 each. Just remember, It’s your salad – do with it whatever you like as long as YOU think it’s the way it should be: omit, add, deduct any ingredient You feel makes your dish a better one 🙂


“Shrimp, Pasta And Egg Salad”

Penne rigata, shrimp, fennel leaves, eggs, peas, cherry tomatoes, mayo (easy on the mayo), olive oil,  garlic paste, white balsamic vinegar, kosher salt, cayenne pepper, greek yogurt, maggi. Use whatever ratio of ingredients you prefer. If it tastes good and looks good, you’ve done it right 🙂


“Farfalle Salad With Salame, Pepperjack And Cornichons”

Farfalle pasta, salame, pepper jack cheese, cornichons, scallions, mayo (easy on the mayo), olive oil, dijon mustard, garlic paste, white balsamic vinegar, cornichon liquid, kosher salt, cayenne pepper, maggi. Same here again,  use whatever ratio of ingredients you prefer. If it tastes good and looks good, you’ve done it right 🙂


Happy Cooking and Bon Appetit !

Click here for more “Easy Does It”


Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad



Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons



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Garlicky Shrimp Brochettes & Potato Salad In Dijon Mayonnaise

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Early  evening dinner before going to sleep and back to another happy work week.  (Do I have to mention I was NOT  the lucky winner of the $ 6 million Jackpot ?)
I wonder, if I would have won, would I go to work tomorrow…………
Anyway, back to reality and a great meal. I used a shameful amount of roasted garlic puree to season the shrimps and I hope nobody wants a kiss before tomorrow 🙂
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Garlicky Shrimp Brochettes & Potato Salad In Dijon Mayonnaise

Garlicky Shrimp Brochettes & Potato Salad In Dijon Mayonnaise

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Simmer  un-peeled potatoes until done. Remove from water, let cool. Peel, slice into thin rounds. Mix with kosher salt, cayenne pepper, a bit of vinegar, mayonnaise, chopped cilantro, sliced scallions  and dijon mustard.

Season the shrimp with sea salt, chili flakes and roasted garlic puree. Saute in butter until almost done. Squeeze one lime over brochettes, turn once and remove from pan.
To serve, spoon some of the lime butter over the shrimps and accompany with potato salad.

Bon Appetit !   Life is Good !
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