White Dishes: Episode 1

As mentioned in my little bio, I'm a lover of white dishes. I have no idea how many I have, but I do know they won't all fit in my kitchen, so they live unhappily in the garage as well as the bonus room. I think I'll convert the bonus into a hugemongous butler's pantry to house all my white dishes in style...someday.

I was shopping earlier this week (I shop almost daily) and stumbled upon these:

I knew instantly they'd become a part of my tribe of white plates, platters, bowls and the like. I scooped them up and naturally started scouring the store for more. Unfortunately, I didn't find more; however, I'm still on the prowl.

I can't be the only person who feels that specific foods MUST be served on specific dishes. When I saw these, I instantly thought about salads and hors d' oeuvres. I later read, on a message board I frequent, that a member had enjoyed an Asian Chicken Salad for dinner and the light bulb went off!!

I'm one of those people who must find an excuse to use the new stuff right away, so I did. Now I can gleefully tuck them away with the rest of my babies.


Sheila Denise

Ranger Cookies (courtesy of Rotnee Pooh)

I recently discovered the blog of a friend Rodney (affectionately called Rotnee Pooh by me and only me). While drooling over his photos and finding myself a bit nostalgic and giggly as I read his blog, I stumbled upon his entry "One Helluva Cookie" and I stopped breathing for about 10 seconds as I read the ingredients--all the things I love!! You can find the recipe here: Smiley Eats! I'm a complete sucker for a good cookie, among other things, so I wasn't going to be happy until I made them.

Well, here they are in all their glory. I even poured a glass of milk for the photo op. I don't actually drink milk--I use it as an ingredient for many things, but the cookies were begging for a partner.


I'm indeed a happy camper and I've only eaten one cookie. Thank you Rotnee Pooh. This one's a keeper!!


Sheila Denise

Back to Fish

So I need to lose a few pounds and I haven't been very serious about it. I'm taking baby steps and I started with salmon tonight. Here's to a smaller, healthier me.


I didn't feel like spending alot of time in the kitchen, so I cheated with the potatoes. While the salmon was baking (in a foil-lined baking sheet), I diced the potatoes, tossed in EVOO and seasonings and microwaved. I then transferred them and the asparagus to the baking sheet with the salmon and roasted for about seven minutes. Dinner in 15-ish minutes and minimal cleanup.


Sheila Denise

Pepper Crusted NY Strip with Thyme Mushrooms

I'm not a huge steak eater, but I had a hankering (southern term) for a steak, so I was on a mission for a small, thin-ish (I make up words remember) piece of beef. I found exactly what I was seeking and sped home to prepare my dinner. I decided to cover it in coarsely ground black pepper and pulled out my trusty cast iron skillet (I LOVE CAST IRON!!).

I topped it with sauteed thyme mushrooms. A mashed potato stack and roasted asparagus completed the meal.

Sheila Denise

I Made Sliders Y'all!!

I was having a junk food attack so I caved and made sliders & stacked potatoes with rosemary and parmesan. I could only eat two, so somehow I felt like I was eating "light" for a moment. Quick, easy and delicious.


Sheila Denise

Cinnamon Chipotle Salmon with Rosemary Parmesan Hassleback Potato

Don't you just detest it when you consider something to be fool-proof and you're proven wrong? This usually happens when I'm eating out and thinking I'm making safe menu selections. This happened to me at lunchtime today and man was I disappointed. I ordered a BLT Salmon Salad--fool-proof right?? Nope, nope, nope, nope, nope. I feel that you have to work really, really hard to screw up a piece of salmon, but I was the recipient of such really, really hard work. It was an absolute disaster, it was overcooked and presented so poorly that I didn't even bother to taste it. I'm not one who gives second chances often, so I decided to just bypass lunch. I think I was more disappointed in the presentation than the overcooked state of the salmon. If I can't get past the looks, it doesn't get past my lips (cute huh?). I drank Diet Coke for lunch and looked forward to the two hour drive home to make my own salmon for dinner. I had a canister of McCormick's Cinnamon Chipotle Rub that I was curious to use and I'm so glad I chose to try it with salmon.

Sheila Denise

Ramen Noodles...Say It Ain't So!!

I was flipping through the March edition of Southern Living, one of my favorite foodie mags and when I turned to page 16, my eyes instantly focused on a photo with green plates. That green was almost the same shade of my oh-so-bright-and-cheery kitchen. After a few moments of admiring the photo, I decided to actually READ THE PAGE and lo and behold there was a noodle bowl idea that utilizes Ramen Noodles as well as the oh so salty little flavor packet.

I've eaten these salty noodles a few times and can take them or leave them. I've often read/hear people say these noodles bridged them though their "lean times" or their "broke college student days", but thankfully, I can't relate. I can't say that I survived on these during my college years, because I didn't (thank God I didn't have to); however, this recipe made me rethink my non-existent feelings about Ramen Noodles. This is something I think I'd actually enjoy. I'll follow up when I get around to making this dish.

Instant Gourmet

Elevate a bowl of ramen noodles to uptown Southern fare. This recipe, featuring shrimp from the Gulf, couldn’t be quicker, easier, or more delicious.

Noodle Bowl
Stir together flavor packet from 1 (3-oz.) package Oriental-flavored ramen noodle soup mix, 2 cups water, 1 chopped green onion, and 2 Tbsp. chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and 1⁄2 cup fresh trimmed snow peas. Cook 1 minute, and stir in 6 peeled and deveined, medium-size raw shrimp (26/30 count). Cook 2 minutes. Transfer to a bowl, and top with 1⁄4 cup shredded napa cabbage and 1 to 2 Tbsp. chopped peanuts. Makes 1 serving. Prep: 10 min. Cook: 5 min.

Note: You can substitute 1⁄2 cup chopped cooked chicken for the shrimp.

Direct link: Southern Living March 2008.

Sheila Denise