Author: 5AM

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Tarragon Tuna Salad

The family loves to snack on this or eat with a salad.

Tarragon Tuna Salad

This recipe is adapted from one I found online, but can no longer find. The kids love this one and it goes fast at family gatherings.
Print Recipe
Servings: 8 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup Ditalini (uncooked) or other small pasta
  • 2 Hard Boiled Eggs peeled and diced
  • 2 cans Solid white tuna in water press to remove all liquid. Kirkland from Costco is great!
  • 6 Scallions sliced thin
  • Ground Black Pepper to taste
Dressing
  • 1¼ cup Dukes Real Mayonnaise
  • 2½ TBSP Dijon Mustard
  • 1 Lemon Juice and Zest
  • 2 tsp Dried Tarragon or handful of chopped fresh tarragon

Method
 

  1. Cook ditalini according to package instructions, drain, and set aside (you can boil the eggs with the ditalini if you like).
  2. In large measuring cup or small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, zest, and tarragon. Set aside and give the dressing time to sit and absorb tarragon flavor.
  3. In a large bowl, flake tuna with fork and stir for uniform consistency. Add green onions and eggs. Sprinkle with fresh ground pepper. Stir to combine.
  4. Add ditalini to tuna mixture, stir together, then fold in dressing.
  5. Refrigerate for an hour or so.

Notes

Tuna salad can be served as is with bread or crackers or serve as a salad with lettuce and tomato with a sprinkle of Greek salad dressing.
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Coconut Curry Squash Soup

This is a great fall soup that will leave you feeling warm and cozy

Coconut Curry Squash Soup

My friend Ligia shared this recipe with me. It's a winner.
My daughter also loves this recipe and came up with some modifications that are included in the notes below. Enjoy!
Print Recipe
Course: Soup
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 TBSP Coconut oil or olive oil
  • 1 Onion diced
  • 1 Green Bell Pepper diced
  • 1 Red Bell Pepper diced
  • 4 cloves Garlic diced or pressed
  • 1 Butternut Squash (2-3 cups) diced and roasted
  • 2 cans Chickpeas
  • 2 cups Chicken or Vegetable Broth or water & 2 bouillons
  • 1 can Coconut MIlk
  • 1 tsp Yellow Curry Powder
  • 1 tsp Red Curry Paste
  • Cilantro garnish

Method
 

  1. In your favorite soup pot, sauté onion in olive oil until soft
  2. Add diced red & green peppers sauté some more then add garlic. Sauté until soft.
  3. Add roasted squash, red curry, and yellow curry then stir to combine.
  4. Add chickpeas w/ liquid, chicken broth, and coconut milk, heat until boiling and simmer gently for 15 minutes until heated through
  5. Garnish with cilantro

Notes

Feel free to enhance the recipe with fresh ginger and soy sauce. If you like spice, serve with sriracha or chili garlic sauce.
Here are some modifications from my daughter. She makes this soup frequently: 
    • I use a mix of spices instead of red curry paste (big on cumin and coriander).
    • I cut the butternut squash and add it raw to the pot first then just sauté it 10-15 min till it’s a bit soft and roasted looking before adding in the onions for easier one pot cooking
    • I use green lentils instead of chickpeas, they need to be added 5-10 min before the peppers to cook all the way through
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Mushroom Stroganoff

Mushroom Stroganoff

This is great vegetarian comfort food. Works as a great mix and match with beef stew when folks have different dietary preferences. We like to serve it with egg noodles and crusty bread.
Here's the original recipe: https://www.gimmesomeoven.com/mushroom-stroganoff/#tasty-recipes-61649
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian
Ingredients Method

Ingredients
  

  • 1 pound wide egg noodles
  • 3 TB butter divided
  • 1 medium yellow onion diced
  • 4 cloves garlic minced or pressed
  • 1½ pound baby bella mushrooms
  • ½ cup dry white wine
  • 1½ cups vegetable stock
  • 1 TB Worcestershire sauce
  • 3½ TB flour
  • 3 small sprigs of fresh thyme or ¼ tsp dried thyme
  • ½ cup sour cream
  • salt and pepper to taste
  • chopped fresh parsley

Method
 

General Prep
  1. Bring pot of salted water to boil to have ready for noodles
  2. Stock/Flour mixture: In bowl or shaker cup, combine vegetable stock, Worcestershire, and flour. Whisk or shake until smooth and set aside.
Cooking and Assembly
  1. Melt 1TB butter in large sauté pan over medium heat. Add onions and sauté for 5 minutes, stirring occasionally.
  2. Add remaining 2TB of butter, garlic, mushrooms , and wine. Sauté over medium-high heat for 7-10 minutes until mushrooms are cooked and liquid is reduced.
  3. Add noodles to boiling water and cook according to package instructions
  4. Whisk/shake stock/flour mixture and add to mushrooms while stirring continuously. Simmer mixture for about 5 minutes until thickened.
  5. Remove mixture from heat then stir in sour cream and season to taste with salt and pepper.
  6. Serve immediately over the egg noodles and garnish with parsley.

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Creamy Coconut Lentil Curry

Creamy Coconut Lentil Curry

My son shared this recipe with me and I had forgotten that I made it. I found some in the freezer but didn't remember what it was. When I heated it up, I was in heaven - it was sooo good. Here's the original as I know it: https://www.theendlessmeal.com/creamy-coconut-lentil-curry/
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 TB coconut oil
  • 1 TB cumin seeds
  • 1 TB coriander seeds
  • 1 head garlic (10-12 cloves)
  • 28 ounce can of crushed tomatoes
  • 2 TB ginger chopped
  • 1 TB turmeric
  • 2 tsp sea salt
  • 1 cup dried brown lentils
  • 1-2 tsp ground cayenne pepper optional
  • 3 cups water
  • 15 ounce can coconut milk
  • 1 cup chopped cilantro

Method
 

  1. Heat coconut oil in large pot or skillet over medium high-heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
  2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. 
  3. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil.
  4. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ – 1 cup of water.
  5. Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

Notes

Freezes well. Serve with basmati rice and naan. Add fresh vegetables such as potato, carrots, or cauliflower after lentil mixture comes to a boil.

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Avgolemono Soup

Avgolemono Soup

Chicken Soup with Egg-Lemon Sauce - I've always loved this soup and was glad to finally find a decent recipe in Tallahassee Magazine about 10 years ago. The Arborio rice and egg are natural thickeners that give the soup texture and substance.
Print Recipe
Servings: 8 servings
Course: Soup
Cuisine: Mediterranean
Calories: 276
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil extra virgin
  • 2 cups onion finely diced (about 1 medium onion)
  • 8 cups chicken stock
  • 2 cups cooked chicken diced
  • ⅔ cup Arborio rice
  • ½ cup fresh lemon juice
  • 2 large eggs
  • 1 tsp black pepper freshly ground
  • 2 tbsp fresh parsley leaves minced
  • salt to taste

Method
 

  1. In large soup pan, heat oil over medium high heat. Add onion and cook, stirring until translucent - about 6 minutes
  2. Add chicken broth and rice. Increase heat to high and bring to a boil, then reduce heat and simmer until rice is almost cooked - about 20 minutes
  3. Add chicken and reduce broth to a low simmer
  4. In a medium sized bowl, beat the lemon juice, eggs, and pepper
  5. Using a ladle, slowly add about 2 cups of hot broth into the lemon juice egg mixture while whisking constantly
  6. Return the broth/egg mixture back into the soup while stirring constantly and add salt to taste
  7. Garnish with fresh parsley and serve immediately

Notes

If you don't have fresh parsley handy, add dried parsley with the rice and broth. The soup freezes well if you happen to have any leftover. I enjoy eating this soup with saltines.

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Grasshopper Pie

 

Grasshopper Pie

This is our family's traditional dessert for all the big holidays
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: Dessert
Cuisine: Family Recipe
Ingredients Method Notes

Ingredients
  

  • 14 crushed oreos or 1 pre-formed oreo crust
  • 2 TBS melted butter
  • 26 large marshmallows or 46 small marshmallows
  • ½ cup milk
  • 1½ oz creme de menthe 3 TBS
  • ¾ oz creme de cacao 1½TBS
  • 1 cup heavy whipping cream

Method
 

crust
  1. mix crushed oreo and butter with fork
  2. press into pie pan (w/ fingers) and chill
In double boiler
  1. heat and stir marshmallows and milk until melted
  2. set aside and let cool
add flavorings
  1. mix creme de menthe and creme de cacao into milk/marsh
whip cream
  1. whip heavy cream until stiff (don't over mix)
  2. fold whipped cream into other mixture (keep fluffy)
assemble pie
  1. pour filling into oreo crust
  2. freeze overnight
  3. ENJOY!

Notes

You can get really creative with these pies using clear creme de menthe and swirling in food coloring instead.

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Landscaping Before & After

We moved here almost two years ago and had no idea how much sand there is here in South Florida. We live along an ancient sand bar which is great for elevation when the sea level inevitably rises. We bought both the house and the lot next door to the south. We have made quite a few changes, especially during COVID. Enjoy!

Front of house after landscapingFront of house - before landscaping

 

North side of house facing east - before landscapingNorth side of house facing east - after landscaping

 

North side of house facing west - before landscapingNorth side of house facing west - after landscaping

 

In between, east side of garage - before landscapingIn between, east side of garage - after landscaping

 

In between, west side of house - before landscapingIn between, west side of house - after landscaping

 

In between patio facing south - before landscapingIn between patio facing south - after landscaping

 

South side of house facing west - before landscaping

 

South side of house facing east - before landscapingSouth side of house facing east - after landscaping

 

South side of house facing west - before landscapingSouth side of house facing west - after landscaping

 

South side of house facing northeast - before landscapingSouth side of house facing northeast - after landscaping

 

Side yard facing east - before landscapingSide yard facing east - after landscaping

 

Side yard facing north - before landscapingSide yard facing northeast - after landscaping

 

Side yard facing northeast - before landscapingSide yard facing northeast - after landscaping

 

Side yard facing southeast - before landscapingSide yard facing southeast - after landscaping

 

Side yard facing southeast - before landscapingSide yard facing south - after landscaping

 

Side yard facing south - before landscapingSide yard facing south - after landscaping

 

Side yard facing south - before landscapingSide yard facing south - after landscaping

 

Side yard facing east - before landscapingSide yard facing east - after landscaping

 

Side yard facing northeast - before landscapingSide yard facing northeast - after landscaping

 

Side yard facing northeast - before landscapingSide yard facing northeast - after landscaping

 

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Banana Bread

This is the perfect recipe when you have some ripe bananas around. I also use this recipe to make banana chocolate chip muffins. So delicious.

Banana Bread

It's hard to find a good banana bread recipe. I found this one in a cookbook put together by my mother's supper club.
Print Recipe
Cook Time 1 hour
Servings: 1 loaf
Course: Breakfast
Cuisine: American, Family Recipe
Ingredients Method Notes

Ingredients
  

  • ½ cup pecans -chopped
  • ½ cup salad oil
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas -cut into 1 in. pieces
  • 3 TB milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt

Method
 

  1. Preheat oven to 350°F
  2. Chop nuts in food processor bowl with steel blade by pulsing 2-3 times (or chop in nut grinder). Set aside chopped nuts.
  3. Replace steel blade in food processor, place oil and sugar into work bowl, turn machine on.
  4. Add eggs through feed tube and process till combined
  5. Add all banana pieces and process until large lumps disappear
  6. Add milk and vanilla and pulse 2-3 times
  7. Remove top and add all dry ingredients (flour, soda, powder, cinnamon, and salt) at once and pulse just enough times to combine.
  8. Add nuts and pulse again.
  9. Pour into greased and floured 9x3x5 loaf pan.
  10. Bake 60 minutes or till toothpick tests done
  11. Cool on rack
  12. Wrap tightly and store in refrigerator. Texture improves upon standing.

Notes

I don't always use the food processor for this recipe, but it's good to know. Sometimes I will make muffins instead of a loaf - makes 24 muffins - bake for 20 minutes @ 350 degrees. It's also fun to sprinkle a few chocolate chips in the bottom of each cup before filling with batter.
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Shrimp Creole

 

Shrimp Creole

This recipe came from my mom’s recipe box. She always typed up her recipes on 3×5 index cards. 
Print Recipe
Servings: 2
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 pound uncooked shrimp peeled and cleaned
  • 1 Tbsp butter + some oil
  • 1/2 cup coarsely chopped onion
  • 1 clove garlic chopped
  • 1/3 cup coarsely chopped celery
  • 1/3 green pepper cut into pieces
  • 1 cup peeled tomatoes (use Italian tomatoes, if canned)
  • 1/2 tsp dried basil
  • Tabasco to taste
  • salt and pepper
  • parsley

Method
 

  1. Saute vegetables (onion, garlic, celery and green pepper) in large skillet
  2. Add tomatoes, basil, Tabasco, salt, pepper, and parsley
  3. Cook until ready (cook on fairly slow fire until the tomato juice has cooked down. If it cooks down too far, add water or tomato juice)
  4. When almost ready to serve; add shrimp.
  5. Cover and cook for about 3 minutes, no longer.
  6. Serve over rice.

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