It’s a Fish Kinda day!

salmon-picI can’t say that I am very fond of fish, in fact, I would say for the most part, I avoid it at all costs.

Growing up fish was either from a can (tuna) or covered in batter (halibut with chips).  Once in a while Dad would make a white sauce with parsley to enhance some pan-fried fish that Mom would make.  This is the only way I enjoyed fish and ate it.

When I met my husband’s family for the first time they served broiled salmon with a wedge of lemon with green beans and rice.  Not wanting to make a fuss I managed to wash it down with several glasses of apple juice.

Fast forward to present day, you will now see tins of tuna and red salmon in the pantry shelf along with frozen salmon fillets in my freezer.  Yes, somehow I succumbed to the pressure of eating more fish.  After reading many articles and books about the health benefits of fish(heart health, brain food, eye improvement, skin enhancer etc.) I decided it was worth introducing it as part of our family meal plan.

At first, I tried hiding the fish in casseroles, and cream cheese pates but little by little I began to enjoy the flavor of it and no longer need to “hide it”.  Today, not only do  I enjoy eating fish, I enjoy catching fish and eating them!  A few of my favorites are perch, sunfish, bass and even catfish (I know, right?).

If you are not a big fan of fish, give it a try!  Your body will love you for it! Bon Appetit!
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Christmas Cheese Wreath

Each year, on Christmas Eve, I serve a cream cheese ball.  This year I hope to turn it into a festive Christmas wreath like the one shown below.


The recipe I use is as follows:

2 8oz blocks of light cream cheese (room temperature)

2 tins  Flakes of ham (can use tuna as well)

2 tsp. Worcestershire sauce

1 tsp. lemon juice

Parsley flakes/cut up chives

chopped red pepper OR little cherry tomatoes.

Place the cream cheese blocks into a bowl and beat until creamy.  Open the two cans of flakes of ham and fold into the mixture.  Add the Worcestershire sauce and lemon, mix well.

For the wreath shape use a bundt tin.  Place saran wrap into the bundt tin and sprinkle a layer of parsley flakes and chives around the pan.  Add the cream cheese mixture  in spoonfuls around the pan.  Press down with your hand to mold the cheese into the wreath shape.  Cover the cream cheese mixture with more saran wrap and place in the fridge for 1 to 2 hours until firm.

Once ready, turn it onto a decorative plate and place sliced red pepper or small cherry tomatoes around the wreath for a finished look.

Serve with a variety pack of crackers or, my favorite, Original flavor bugles chips. (a real favorite in our house).  If you are looking for a healthier alternative serve with celery sticks, zucchini sticks, carrot sticks.

Merry Christmas & Happy Holidays!

Rainbow Veggie Bake

This is a nice recipe to serve as a main meal or as a side dish with your choice of meat.

Rainbow Veggie Bake:

  • 7 cups of, uncooked, chopped or sliced vegetables of your choice.  (Some options are  squash, sweet potatoes, zucchini, broccoli, carrots,  turnip, potato, yellow or green beans, cauliflower).
  • 2 cups of fresh chopped tomatoes (can substitute with canned tomatoes)
  • 1 cup sliced onion
  • 2 Tbsp. of light tasting olive oil.
  • 2 cloves of garlic (crushed)
  • 2 tsp. dried basil leaves.

1. Preheat oven to 350 degrees.   Rub oil on the inside of baking dish or roasting pan.

2. Toss veggies, tomatoes, onions, green bell pepper, olive oil, garlic and basil leaves in a large bowl.  Once veggies are coated well, transfer them to the baking dish.

3. Bake for 90 mins.

Serve and enjoy!