May 5, 2011 · 1:45 am

Wk 44 – Grouper Piccata

When I think about the West Coast of Florida, one of the first things that comes to mind is “Fish”.  There is never a shortage of fish here in the Tampa Bay area, and one of the best things is that you can get it fresh…catch it yourself or buy it right off the dock.

A while back ago we came upon one of the best “straight off the dock” fish markets while having lunch in Bradenton at The Cortez Kitchen, the Cortez Fish Market. They are located in the same parking lot and the prices are very very reasonable for the fish being so fresh.  We wandered into the market, and in addition to the fish they have a full array of spices.  My husband loves fish and I am constantly trying to think of new ways to cook it for him.  I spotted the lemons and knew that piccata was it. 

I am a personal fan of the recipe “Grouper Piccata” found on page 82 of Capture of Coast.  The recipe is easy and the fish is delicious.  Since then I have made this dish for my mother, my father-in-law, my next door neighbor and everyone has loved it…Hopefully you will too …. :O) Bon Appétit!

Grouper Piccata

  • 1 pound fresh grouper
  • ½ cup all-purpose flour
  • Pinch of salt and pepper
  • 3 tablespoons olive oil
  • 1 egg, beaten
  • ¼ cup white wine
  • Zest and juice from one lemon
  • 1 garlic clove, minced
  • ¼ cup (1/2 stick) butter
  • 3 tablespoons capers
  • Salt and pepper to taste

Preheat the oven to 350 degrees.  Rinse the fish and pat dry.  Mix the flour with a pinch of salt and a pinch of pepper in a shallow dish.  Heat the olive oil in a nonstick skillet over medium heat.  Dip the fish in the beaten egg and dredge in the flour mixture to coat.  Place in the skillet.  Sear for 1 to 2 minutes on each side until golden brown.  Place the fish on a baking sheet, reserving the drippings in the skillet.  Bake for 5 to 7 minutes or until the fish is nearly cooked through.  Add the wine, lemon zest, lemon juice and garlic to the reserved drippings in the skillet.  Simmer until the mixture is reduced by half, stirring constantly.  Stir in the butter and capers.  Heat until the butter melts, stirring constantly.  Return the fish to the skillet.  Cook for 2 to 3 minutes or until the fish flakes easily.  Sprinkle with salt and pepper to taste.  Place the fish on two serving plates and spoon the sauce over the top.

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April 29, 2011 · 7:35 pm

Wk 43 – Annie Laurie’s Potato Salad

Annie Laurie’s Potato Salad 

2 pounds medium Idaho potatoes

1 large sweet onion, finely chopped

3 tablespoons wine vinegar

2 teaspoons salt

1 cup of mayonnaise

Boil unpeeled potatoes in unsalted water.  While potatoes are cooking soak chopped onion in the vinegar.  When potatoes are done, cool slightly and peel, then cut in slices and cut the slices in half.  Add onion and vinegar mixture to still-warm potatoes.  Sprinkle in the salt and mix in the mayonnaise.

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April 24, 2011 · 12:44 am

The Easter Bunny Was Here!!!

Around 6:45 in the morning, Andy and I were just beginning to wake up when we hear the sound of a kitchen chair scraping across the floor.  We jump out of bed because we know that Davy is searching all through the house for two Easter baskets, hidden by the bunny himself.  Of course it didn’t take him very long, Andy and I were very impressed with his night vision skills because it was still dark in the house.  We wake Matty up, bring him down stairs, and just smile as we watch our two little love bunnies drag their baskets into the living room and begin to dive in….

Matty received a Chuggington train set and it was a huge hit for both boys.

“Mom! I don’t want to smile for any more pictures!!”

As April is blueberry season, it has become tradition over the last couple of years that we make blueberry pancakes on Easter morning.  Yum Yum!!

At 8 o’clock on the dot we began the Easter egg hunt.  The Easter bunny dropped somewhere around 300 eggs outside, most of them filled with candy…but a few of them had some money!!

After the egg hunt we packed up and headed to granny’s for an Easter dinner.  Davy still had a fever, so we were unable to the Easter service at church.  Along the way to Granny’s, we stopped and let the boys pick Phlox.  I do love them so.  They are the most beautiful wildflower.

The Easter bunny left a couple of baskets for the boys at Granny’s too.  They were thrilled to get more goodies.

Having a fun egg hunt in Granny’s yard.

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April 23, 2011 · 2:05 am

Let’s Dye Easter Eggs

It’s the day before Easter, the weather is beautiful, and we are going to have a perfect relaxing Saturday.  We started the morning with a Starbucks run.  Afterwards, we came home and I cleaned the kitchen while my three guys swan in the pool.  A little later in the morning we ventured out again and took the boys to get their hair cut.  We are thinking that this will be the last cut until they go back to school in the fall, I do love to let it grow long and blond in the summer.  For lunch we went over to Keystone Korner.  It is a little mom and pop sandwich place out on Tarpon Springs road…and we loved it.  It’s that kind of place that just makes you feel home-grown and country.  You order your food inside and then head outside to eat at a picnic table under a large Oak tree while drinking a grape or orange soda.  After lunch, the boys took their naps and I boiled us some Easter eggs to get ready for dying!

Well, best laid plans…Davy woke up with a 101.6 fever and was crying because his stomach hurt.  I took him over to the Urgent Care around the corner and he tested positive for Strep and his chest x-ray showed the beginning signs of pneumonia.  He has been coughing for over a week, allergies (most everyone around here is), so we were just waiting for something stronger to set in.  We had planned on going to the Saturday night church service…but that’s out now.  One of these years we will make it to an Easter church service.

Courtney came over today, it was perfect timing because she was able to participate in our egg dying activity.  The boys have been looking forward to this all week and it was fun to watch Davy concentrate on the eggs to try to make the perfect.  Matty of course just wanted to dye his green.  He had fun taking them in and out of the egg dye.  The eggs turned out beautiful and I can’t wait to make some delicious egg salad in a few days.

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April 22, 2011 · 2:23 am

Let’s Go Blueberry Picking

Everyone knows that I love fresh fruits and vegetables and getting to pick it yourself…it doesn’t get much better than that.  Last year we ate all of our picked blueberries in the same weekend, so this year I was determined to stock up.  We went to two different farms this year and my favorite was Church Lake Farms.  The price was great, the owners were so nice, and at the end of the season they sent out an email blast to their visitors to BYBO, bring your own bag and pick as much as you can for free because they were getting ready to cut back the fields.  I picked six pounds.

You might be asking what in the world do we do with all of those blueberries and I am proud to say “We eat them!”  We eat them in pancakes, muffins, dessert bars, salads, homemade ice cream, snacks, by the handfuls, and even toss them into drinks.  They go quickly.  Below are some of the pictures taken from both farms.  You’ll see that the kids had a great time…and we even came across a few visitors.

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April 22, 2011 · 1:08 am

Wk 42 – Paper Bag Southern Fried Chicken

Paper Bag Southern Fried Chicken

  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 cups flour
  • 1 teaspoon paprika
  • 1 teaspoon ground red pepper
  • 1/4 teaspoon ground thyme
  • 1/2 teaspoon garlic powder
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1 cup Crisco
  • 1-2 pounds of chicken

Heat and melt Crisco in a 3 inch skillet, temperature should be around 350 degrees.

Mix all dry ingredients in a paper bag.

Mix eggs, milk, and water.

Salt and pepper the chicken.  Pour wet mixture over chicken.  Let sit for 5 minutes.  Place chicken in bag and shake until coated.  Place the chicken in hot oil.  Fry turning as chicken browns.  Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes.  Drain chicken on paper towels and salt if needed.

 

 

 

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April 15, 2011 · 11:17 pm

Wk 41 – Herb Dip

Herb Dip

·        1 cup sour cream

·        1 8-ounce package cream cheese

·        1 tablespoon chives, chopped

·        1 tablespoon parsley, chopped

·        1 teaspoon each minced onion, tarragon, dill,soy, and curry powder

·        Dash of Worcestershire sauce

·        Dash Tobasco

·        Salt and pepper to taste

·        Enough cream to soften dip

Combine all ingredients and blend well.

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April 10, 2011 · 10:48 pm

Dusty’s 13th Birthday

On April 6th, Dusty turned 13 years old.  Andy and I were so excited because there were several times that we didn’t think that he was gonna make it.  So what do we do when there is a birthday???… We throw a party!!!  With six children under the age of 9, how could we not.  We decorated the house with balloons, gifts, cupcakes, and even had a favor for his friend Lucy.  I had bought a doggie cupcake, but while we were singing “Happy Birthday” to Dusty he just couldn’t help himself and he took off with a real one.  Love him…  :O)

Four days later, although we knew it was coming…just not when, it was time for Dusty to go to heaven.  He had been having problems over the last couple of weeks with his lower spine and after doing a nerve test, we discovered that he didn’t have hardly any feeling in his back half and subsequently woke up on Sunday morning and was unable to walk.

Dusty really was a wonderful dog and although he will be missed, we know that he is running pain-free through the fields of heaven and eating all the grass that we didn’t allow him to here.  Love you Dusty.

 

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April 8, 2011 · 11:09 pm

Wk 40 – Florida Cookies

This recipe comes from the Gasparilla Cookbook.  You’ll see from the picture above that since I love chocolate, I decided “why not” and added chips to the second batch….  love them!

Florida Cookies

·        ½ cup butter

·        1 cup sugar

·        Rind of 2 oranges, grated

·        1 egg

·        ½ cup orange juice

·        3 cups sifted flour

·        ½ teaspoon cinnamon

·        4 teaspoons baking powder

Cream together butter, sugar, and orange rind.  Gradually add lightly beaten egg, orangejuice, flour, cinnamon and baking powder. When dough is thoroughly mixed drop from a teaspoon onto an ungreasedcookie sheet.  Bake in a 325 degree oven10-12 minutes until light brown.  Yields approximately 6 dozen cookies.

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April 1, 2011 · 2:06 pm

Wk 39 – Key Lime Pie with Gingersnap Crust

Florida Key Lime Pie with Gingersnap Crust

·         1 ½ cups crumbled gingersnap cookies

·         ¾ cup sweetened flaked coconut

·         ¼ cup (1/2 stick) unsalted butter, melted

·         1 (14-ounce) can sweetened condensed milk

·         ½ cup Key lime juice

·         1 teaspoon lime zest

·         4 egg yolks

·         Whipped cream

·         Toasted sweetened flaked coconut

Preheat oven to 350 degrees.  Pulse the cookies in a food processor until finely ground.  Add ¾ cup coconut and pulse to mix.  Add the butter and pulse to mix.  Press over the bottom and up the side of a 9-inch pie plate.  Bake for 8 to 10 minutes or until golden brown.

Cool on a wire rack.  Maintain the oven temperature.  For a nuttier flavor, toast the coconut.

Combine the condensed milk, lime juice, lime zest and egg yolks in a bowl and beat well.  Pour into the cooled crust.  Bake for 7 to 10 minutes or until set.  Let stand until cool.  Top each slice with a dollop of whipped cream and sprinkle with toasted coconut.  The pie also may be made using a graham cracker crust.

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