Smoked Salmon Tea Sandwich

I love going to tea rooms with Rachel.  We actually have a "tradition" of going during the Christmas season.  One of the tea rooms we really like, served salmon tea sandwiches.  I ate them up like they were going out of style!  The other day I was grocery shopping at the commissary that never has anything I'm specifically looking for......lucky for me I wasn't out shopping for smoked  salmon.....I just happened to see it!  I quickly put it in my buggy (that's Southern for shopping cart) and thought I'd figure out how to make the sandwich later. What I found & concocted is really delicious.  Rachel liked it and even said that I should post it here on my blog. 

Smoked Salmon Tea Sandwich
with Tostitos Artisan Baked Three Cheese Queso
tortilla chips

Smoked Salmon Tea Sandwiches
by me - Sherry
Ingredients -

• 2 slices soft wheat bread or soft white bread (I used wheat - ya know that fiber deal)
• about 1-2 tsp fresh dill (season to taste), finely chopped (suppose you can use dry dill, we had fresh from our garden)
• 1 ounce cream cheese, softened
• 1 ounce smoked salmon

Directions -

1. Mix the cream cheese and dill together in a small bowl.
2. Cut the crust off the bread.
3. Spread the mixture on both pieces of bread.
4. Place the salmon on one piece of bread and then top with the other.
5. To make it look like a tea sandwich, cut diagonally creating 4 pieces.....if you really don't care and just want to eat....then by all means - it's ready, go ahead and eat.

Serves - 1
Calories - 269

My sandwich was small because of the bread I used.  I had the no-name cheap commissary bread. So, depending on the size of your bread you may have a few more calories in yours. Rachel and I ate our sandwiches with Tostitos Artisan Baked Three Cheese Queso tortilla chips (2g fiber/150 calories per 8 chips).  Also, if you've never eaten smoked salmon, it's a little salty.  Now, the only reason I have to go back to the tea room is actually just the tea! 

I still can't belive the commissary had this!

Dill cream cheese spread on bread.

The finished product.

 

Uncle Lou's Creamy Peas

In June, Rachel and I took a trip to visit my sister and her family.  Rachel's Uncle Lou cooked one night and made these peas.  They were so good.  I made some the other night. If you like peas, but would like a new or different way to fix them, this is a tasty and easy way.

Uncle Lou's Creamy Peas

Uncle Lou's Creamy Peas
by Uncle Lou

Ingredients -

• 1 cup frozen peas (cooked & drained) or 1 can peas (drained)
• 1/4 cup heavy cream
• salt, pepper, & garlic powder to taste

Directions -

1. In a saucepan, combine peas, cream, and seasoning.
2. Cook over a medium/medium low heat (be sure to stir occasionally) until reduced by, at least, half. 
3. They're done!

Serves - 1 or 2
Calories per serving - 1 cup = 324
                                 - 1/2 cup = 162


Rachel had no problem making these disappear!  Now, if I could only get her to eat a casserole!

Spicy Chicken Mac n Cheese



Rachel and I are growing a chili pepper plant for my hubby and he really didn't know what to make with them other than his "blister your tongue" chili.  I suggested spicy mac n cheese or told him to just add it to stuff he already likes.  Well, he decided to make spicy mac n cheese.  I was afraid I wouldn't like it because his idea of spicy is actually turn your face bright red and sweat when you eat it.  To my surprise, this was really good and just a little spicy.....a little tingle on my tongue.  

 

 

So creamy.

 

Spicy Chicken Mac n Cheese

from my hubby

 

Ingredients -

• 1/4 tsp. black pepper
• 1/2 tsp. dry mustard
• 1 tsp. salt
• 2 T. flour
• 1/4 tsp. ground thyme
• 1/4 tsp. onion powder
• 2 cloves garlic, finely minced or grated
• 2 or 3 super chili peppers (these are small), finely chopped (or hot pepper of choice)
• 1/4 c melted butter
• 1 lb. macaroni noodles
• 8 oz Velveeta Mexican cheese, cubed for easier melting
• 20 oz Velveeta Sharp Cheddar cheese, cubed for easier melting
• 1 c milk
• 2 boneless skinless chicken breasts, cooked and cubed

Directions -

1. In a large pan, fill with water and cook macaroni noodles according to package directions and drain.
2. In a small bowl, mix salt, pepper, mustard and flour.  Then sprinkle over noodles - toss to coat.
3. In another large pan, mix butter and milk over a medium/medium low heat.  Add garlic, hot pepper and both cheeses and stirring frequently until completely melted and creamy.
4. Once it's all melted and smooth, stir in the noodles and chicken....and your ready to eat.

This is good as your entire meal or as a side dish.  You could also leave out the chicken and it would still be awesome.  Unlike my hubby, I like to have some kind of vegetable....so add a salad or whip up your favorite veggie to eat with this dish.

Serves - approx. 8/10
Calories per serving - for 8 servings - 577
                                   for 10 servings - 462

Can you see the little red bits of  the chili peppers?

Leftovers the next day.....not as creamy but still very good.