Sunday, November 22, 2020

Ginger Shrimp Cups

 I joined a new blogging group called Sunday Funday.  We're posting on Sundays and we do have themes.  I like themes, cause it forces my brain to think, and come up with new ideas and for me, that's fun.  Even though we aren't entertaining like we used to. 

I miss that.   Who knows when we may eventually be able to gather again and party again. 

Or at least have more than a couple of friends in, for proper socially distanced entertaining.  

I recreated a 'Shrimp Turkey Centerpiece for Fish Friday Foodies, but was left with a lot of shrimp left over. 
So I played with a couple of ideas.

I came up with this, Gingered Shrimp Cups.  

The shrimp was already cooked, and cooled properly and I knew I could just dunk them into my home made cocktail sauce, but I wanted something, more. I'd made some Ginger syrup out of some fresh ginger earlier in the week, and had been enjoying it in a cup of tea.  I wondered how the ginger syrup would taste with the shrimp, and decided it was amazing.  

I presented it in a pretty glass I have, which I call a shrimp cocktail server. 

I don't really know if it is, but that's what I use it for.  

Ginger Shrimp Cup
I'd poached the shrimp with some candied ginger for the Shrimp Turkey Centerpiece already, so when it came time to assemble this, I just dipped the shrimp into the Ginger Syrup and poured a little of the syrup into the cup and dipped the shrimp into the syrup as I ate them all. 

I have to say, my mouth did a happy dance and it didn't even miss the cocktail sauce I usually serve with shrimp.  

Ginger Shrimp Cups

I'll be sharing how to make the Ginger Syrup at a later date, but here's the quickie.  Basically simmer peeled raw ginger with equal amounts of water and sugar for at least 45 minutes, strain out the ginger and save it for making your own crystalized ginger.  
The syrup keeps well in the fridge and makes an awesome addition to tea or shrimp.

Check out some more fun stuff here.


Sunday Funday: That Holiday Feeling!

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Saturday, November 21, 2020

Danish Potato Soup for #SoupSaturdaySwappers

 It's time for Soup Saturday Swappers again.  

Can't believe it's been a month already.  Here is what Camilla posted for this month's event.

 Let's showcase a soup made with roots! For this event, use roots, taproots, bulb, as creative as you want. Hosted by Culinary Adventures with Camilla / Camilla Mann

I brought some Danish Potato Soup (Dansk Dansk kartoffelsuppe) as my contribution.

Danish Potato Soup (Dansk kartoffelsuppe)

I have a story to go with this soup. I'd been cooking the soup, and had to transfer it into a bigger pot cause I'd totally misjudged the size of the pot in relation to how much I was trying to put in it. 

Got it transferred and cooking away.

It was ready to be processed when I got caught up on a very long phone call with my cell phone provider.  So, by the time I got off the phone almost an hour later, without having my issue resolved, the soup had cooled down. I'd processed it with the immersion blender and had tasted it while it was still hot, but by the time I was able to sit down to enjoy a bowlful, it had cooled down.  A lot. 

Well, as a food blogger, I knew that it didn't matter if the soup was hot or cold when it came to taking pictures, so I staged it and took a few shots.  Then I tasted it, and it was just as good at room temp as it was when it was hot.    I tried it chilled as well, but I didn't care for that.  

Anyway, this was a great tasting soup, hot and at room temperature.  It came together quickly, and was a perfect meal.   

While not totally Danish, I'm thinking you could add some crisp bacon pieces on top, maybe some caramelized onions, some cheese?  

I just an idea, how about topping it with bacon and onions and call it Burning Love Soup?  

One of my favorite meals, is a pile of mashed potatoes, topped with bacon and caramelized onions called Brændende kærlighed or Burning Love.  

OK, so I went ahead and did it.  

Danish Potato Soup (Dansk kartoffelsuppe)

And it was good, but nothing like I thought it would be.  However, it struck me that if you have leftover bacon or sausage, you can just add it to the soup.  

I this this soup is great as is, but it's also very hospitable to being dressed up as well.  

Potato Soup

Yield: 6 Servings
Author: Sid's Sea Palm Cooking -
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a great tasting soup that can be enjoyed hot or at room temperature.


Danish Potato Soup
  • 3 large potatoes - cut into pieces
  • 2 cups leeks, washed and cut into thin rings
  • 1 quart chicken, turkey or ham stock
  • 125 ml. Whipping Cream or milk ( 1/2 cup) 
  • One grind of white or black pepper
  • Chives to decorate


  1. Cook potatoes and leek rings in stock until potatoes are cooked through, about 20 minutes.
  2. Puree with an immersion blender, then return to pot. Remove from heat and add the cream or milk, and white pepper. Serve garnished with some chopped chives if desired.
  3. This may be served warm or cold.
  4. Note:  Some recipes call for a stock made of a ham bone, but I used some of the turkey stock I've been making and stocking up on in my freezer. Get it? Stocking up on stock?
Created using The Recipes Generator

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Friday, November 20, 2020

Shrimp Turkey centerpiece for Fish Friday Foodies


Shrimp Turkey Centerpiece

BTW, that skewer on the left, kept twisting on me and would not stay still. So I told it, I was taking his picture anyway. 

Years ago I made one of  these for a T-Day family gathering.

Back in olden times when it was almost mandatory for the entire extended family to gather at one house, sit around a table groaning from the weight of the food placed on it, and eat til you were stuffed.

I was kinda new to the whole thing, my family gathered on Thanksgiving, the Canadian Thanksgiving that is, but it was an adopted holiday for us as immigrants.  

Then I married an American and found out that Thanksgiving is a BIG DEAL!!!!  So one T-Day I made a 'turkey' using a yellow squash, an acorn squash, and shrimp.   I want to say everyone loved it, well, they loved the presentation, but there were only three people there who even liked shrimp. I'd thought it would be a great appetizer as well as being a fun one.

One nephew managed to eat almost every single shrimp, cause he loved shrimp.  

Even though T-Day will be low key here, I decided to try and recreate it, but just for me. Cause, again, I'm the only shrimp lover in-house.

I'm doing this totally from memory.   I'm posting this for our Fish Friday Foodies theme, and   Wendy of A Day in the Life on the Farm is our hostess this month and suggested the following; Do you ever serve fish or seafood for Thanksgiving? Many people enjoy Oyster Stuffing in their turkey or shrimp cocktail as an appetizer. Share a seafood or fish dish that complements your turkey or perhaps even replaces the traditional turkey.

If you've read any part of this blog, you may have figured out I like appetizers.  Heck, I even published a cookbook full of appetizers called Nibbles and Bites

This is a totally fun appetizer and or centerpiece, it also serves nicely as a center point on a buffet. 

Without out further ado, and there is no real recipe to follow, exactly. Just use your imagination.  

I did. 

You do need a few basic food items though.  

An acorn squash, a yellow squash, a carrot, and shrimp.  The rest is up to your imagination. 

And some long skewers.

I used shrimp, black olives, some garlic stuffed green olives, carrot curls, and some cherry tomatoes.

Here is how I did it. 

Poach the shrimp in some seasoned water.  I used some candied ginger which I simmered for 30 minutes before adding the shrimp.   Cook the shrimp until done.  Take out, drain and place in fridge or on ice to cool. 

Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling.  

Trust me on this, it's important. 

Get the toothpicks out, cause you'll be needing them.  

Cut a nice crooked piece off the neck of a yellow squash.   

Next cut a thin slice off the narrow end of the acorn squash. 

You'll be fastening the piece of yellow squash to the acorn squash to make the head.  

Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard. 

Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.

Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.  

Shrimp Turkey Centerpiece

You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.

Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used.  



Shrimp Turkey Centerpiece

Yield: Centerpiece, but you can eat it.
Author: Sid's Sea Palm Cooking -
Prep time: 15 MinTotal time: 15 Min
Have some fun with a totally edible centerpiece or appetizer with this Shrimp Turkey.


  • Acorn Squash
  • Yellow Squash
  • 15-18 shrimp, cooked and cooled
  • 12-15 large black olives 
  • 4 garlic stuffed green olives
  • 1 carrot curl
  • 13-15 cherry tomatoes
  • Skewers
  • Toothpicks


  1. Poach the shrimp in some seasoned water. I used some candied ginger which I simmered for 30 minutes before adding the shrimp. Cook the shrimp until done. Take out, drain and place in fridge or on ice to cool.
  2. Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling.
  3. Trust me on this, it's important.
  4. Get your toothpicks out, cause you'll be needing them.
  5. Cut a nice crooked piece off the neck of a yellow squash.
  6. Next cut a thin slice off the narrow end of the acorn squash.
  7. You'll be fastening the piece of yellow squash to the acorn squash to make the head.
  8. Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard.
  9. Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.
  10. Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.
  11. You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.
  12. Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used.
Created using The Recipes Generator





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Monday, November 16, 2020

Bread baked in the Crockpot

Time for Multicooker Monday where we make and post a dish made in a small kitchen appliance.   I usually seem to be stuck on Toaster Oven offerings, but I also use my Crockpot a lot.  So this month, I'm sharing a bread I've made in my Crockpot. 

Crockpot Bread

Our hostess for Multicooker Monday is Sue from Palatable Pastime.   

We're a group of bloggers who get together and we post on the third Monday of the month. We make and blog about a dish made in or with a small kitchen appliance.  

This month I'm getting away from my handy, dandy Toaster Oven.  I'm using my CrockPot. 

I ran across this recipe for Crockpot Bread over at The Hearty Soul the other week and I had to attempt it. Full credit needs to go to Danielle Luttrell.  But I also googled Crockpot Bread and this is what I came up with.  I looked at so many recipes, some said to let the dough sit overnight, and others you could bake the same day. I kinda took a bit of a shortcut.  I proofed it in my oven. 

I looked here and here and here for inspiration. 

I mixed the dough in my Kitchenaid, let the machine do the work of kneading until it formed a beautiful little ball.
I then took the insert out of my crockpot, sprayed the inside with some non-stick spray, and placed the dough ball inside the insert, after slashing the dough. 

Crockpot Bread

I then put the whole thing in my oven, turned on the proof setting and let it rise for awhile, until the dough had doubled in size.
Crockpot Bread

I then took the insert and placed it into the crockpot, set it on high, and took a piece of paper towel, stuck it halfway in, under the lid and walked away for 1 hour.  I checked on the bread, using a thermometer after it had been in the crockpot for 2 hours. At two hours the thermometer registered 180 degrees, which told me that the interior of the bread was baked. The top however was very pale.
Crockpot Bread

I then removed it very carefully from the crockpot and placed it under the broiler in my oven for a minute or so to brown the top a little.  

Crockpot Bread

It over proofed in the crockpot, sigh.  And developed a thick crust on the bottom as well, cause I over-baked it.  I should have checked the bread at the 1 1/2 hour mark, for temperature.    

Crockpot Bread

I kinda knew my Crock pot had hot spots, but this loaf really showed me where they were. 

The internal crumb was great.  As was the flavor.  

I'll eat the bread anyway, cause Bread! 


Crockpot Bread
Crockpot Bread

Yield: 12-16 Servings - Slices
Author: Sid's Sea Palm Cooking - Adapted from several recipes
Prep time: 20 MinCook time: 2 Hourinactive time: 1 HourTotal time: 3 H & 20 M
This is a take off on my No-Knead bread, kneaded in the Kitchenaid, and baked in a crockpot, for a quick home made loaf of bread.


  • 4 cups Bread Flour, scooped and leveled. 
  • 1 1/2-1 3/4 cup warm water
  • 1 envelope yeast
  • 1 1/1 teaspoons sugar
  • 1 1/2 teaspoons salt


  1. Add the sugar to one cup of warm water, in the bowl of a kitchenaid mixer (stand mixer),  sprinkle with yeast and let it sit for a few minutes until the yeast 'blooms' on top of the water. 
  2. Add three cups of flour to the water yeast mixture and let the dough hook mix the flour into the water mixture.  Add the salt and let the dough hook knead the dough.  Add the final cup of flour and a half cup warm water to mixture.  Let the mixer knead the dough. If it's dry outside, add an additional 1/4 cup of water until the dough looks like bread dough.
  3. Let the Kitchenaid continue to knead the dough for an additional 10 minutes or so using the second speed setting, not the lowest.  As soon as the dough looks firm and elastic and has a slight sheen to it, it is ready to be formed.  (you can also take out the dough and knead it by hand if you wish).
  4. Form into a ball, and place in the bottom of a crock pot insert which has been lightly sprayed with cooking spray.  You can slash the bread at this point if you like.  I did.  Place a lid on top and let rise until doubled in size.  I used the bread proof setting on my oven and it took 45 minutes to rise to double in size.
  5. Turn on the crockpot to high and place the insert into the crockpot base carefully.   Place a single sheet of paper towel on top of the bread dough after a half hour to help absorb the moisture coming off of the bread as it bakes.
  6. Check the internal temperature of the bread with an instant read thermometer after 2 hours. The bread is done when it reaches an internal temperature of 190-200 degrees. 
  7. Lift the bread out and place on oven rack under the broiler for 1-2 minutes if you want a nice browned top, keeping an eye on it so it doesn't burn. 
  8. Slice and enjoy.

Note:  Crockpots vary, your crockpot may cook a little higher or lower when it is set on high.  

Check the bread after 1 1/2 hours. I pulled this at 2 hours and it was overdone.  It had developed a very thick crust on the bottom and sides.  I like a good crunchy crust, but it was a bit much.  

Created using The Recipes Generator

Multicooker Monday November 2020:

Recipes using Small Kitchen Appliances

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Sunday, November 15, 2020

Baked Spaghetti Squash - 2 ways

 You may or may not be a fan of these very versatile Spaghetti squash, but I am.

Actually, I have to admit to overdoing them back in the early '80's', I had them for every meal of the day it seemed, and I got tired of them. 

But they're back on my list of faves again.  

Why am I talking about Spaghetti Squash? 

Well, I was invited to a new blogging group who are going to be posting fun recipes on Sunday's, called  Sunday Funday. I want to say thank you to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for inviting me and also, of course, starting up something fun.  I don't know if I will make it every week, but I can try. 

This week the theme is "Squash It To Me!"  Our hostess is Rebekah of  Making Miracles.

My first foray into posting with them, is also kind of fortuitous.  They're featuring squash recipes this week, and a friend gave me a couple of spaghetti squash last week.   

So I had fun.  If I can't have fun in the kitchen, I don't want to play. 

So there. 

I did say I was going to make this two ways.  (there is also a third option, cause, why not?)

First off, you need to bake the squash, that's the only way you'll get the stringy insides out.  And here's where the magic begins.  Cut the squash in half, lengthwise, remove the seeds, and bake in a 400 degree oven until they're soft and cooked all the way.  I did one half upright and the other half cut side down.  I wanted to see which way I preferred.  After cutting them, I pierced them a few time with a fork, kinda like when you bake potatoes.

I sprayed each cut side with some olive oil cooking spray, placed one half cut side down and the other cut side up on a baking sheet.  

They then baked for 40 minutes. 

After I removed them from the oven, I let them cool for a good half hour or so, just til they were cool enough to handle.  However the one with the cut side up, ended up back in the oven for another 20 minutes, cut side down.  It wasn't done enough, and I liked the caramelized effect and taste much better of the squash which had been baked, cut side down.

After baking, loosen the insides with a fork, and use a fork to scoop out the strings. 

Baked Spaghetti Squash

 Cause those 'strings' inside is why it got called Spaghetti Squash and it's a great substitute for Pasta.

I like them topped with a scoop of my homemade Spaghetti Sauce, but you can top them with Marinara Sauce to make them not only keto friendly, but also gluten free. 

Baked Spaghetti Squash with Meat Sauce

And it's also a great low carb choice.

So that's usually my go to, first choice.   I even freeze the leftover Spaghetti squash for future meals.  

I've been buying a frozen veggie mix called Japanese Style stir fry. It's got a good mixture of the veggies I like and it's a quick and easy short cut to stir fry for dinner.  

You know where I'm going with this, don't you?  

Baked Spaghetti Squash in Stir Fry

I used some of the spaghetti squash in place of the noodles in the stir fry.   What can I say, I like my veggies.  

Spaghetti Squash Stir Fry

Baked Spaghetti Squash in Stir Fry

And... I know I said I'd share how to make it two ways, but here's the third choice.  

After cooking it, add some butter, a little maple syrup (which I have lots of, courtesy of good friend), and serve it as a side to chicken or even turkey, or just eat it all like I did.  

Baked Spaghetti Squash with Maple Syrup

I did get a little bit much of the Maple Syrup on there, but it still tasted amazing.  I would suggest maybe 1- 2 tablespoons of Syrup and 1-2 tablespoons of butter per half Spaghetti Squash.

And ummm, the seeds I took out of the middle, I washed them off, sprinkled them with a little salt and roasted them in the toaster oven for a snack. Treated them just like sunflower seeds, and they were delicious. 

Toasted Squash Seeds


There are some awesome Squash Recipes here, check them out.



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Thursday, November 12, 2020

Buffalo Whales and Oysters...


I bet you were wondering just what in the tarnation Buffalo Whales and Oysters are.  
Buffalo Whales and Oysters

You were, weren't you?

This is actually an updated post as The Secret Recipe Club is no longer around.  But, this recipe for a savory cracker is perfect for this time of year or pretty much any time of year.  At least for snacking purposes. 

"Well, I'm a member of the Secret Recipe Club and even though I'm not in Group B anymore, I can still see the great recipes they post.
And this one caught my eye, or could you say, I got hooked by it?  hmmmm" 
I got the basic recipe from Amy, who had made these with pretzels, but I didn't have any, however, I did have a brand new box of Whales.  Which are just a giant goldfish cracker.    And I also had a bag of Oyster Crackers hanging around. 
 I played with my food.  If I can't have fun in the kitchen, I don't want to play. 
So there...

1 7 oz. Box Whales or Goldfish crackers
1 cup of Oyster Crackers
5 Tbsp. Butter, melted
4 Tbsp. Franks Red Hot Sauce (or your favorite hot sauce)
1 Tbsp. Dry Ranch Mix
1 tsp. Worcestershire sauce
1/4 tsp. Celery Seed (Celery Salt is also good)
1/4 tsp. Cayenne (omit this if you don't want it hot)

Preheat the oven to 250 degrees and line a baking sheet with parchment paper or foil or a silicone mat.
I used the great reusable parchment paper I have.
Dump the box of Whales and Oyster crackers into a large container, set aside.
Melt the butter and add the Hot Sauce, Worcestershire sauce, ranch mix and celery seed.  Whisk together.
 Pour over the crackers and mix together until it is all combined.
Buffalo Whales and OystersBuffalo Whales and Oysters
Then pour the cracker mix onto the baking sheet, mixing them again, lightly, making sure they are all coated.
Buffalo Whales and Oysters
Bake for 45 minutes, stirring them around every 15 minutes until they are dry and have absorbed all that goodness.
Buffalo Whales and Oysters

I loved these crackers.   They were tangy, slightly hot, and really, umm, well, I had to stop eating them so I would have enough to take with me to NPA.  And I noticed that people were nibbling them as well.
I think these would be fantastic mixed in with some chex cereal, or with some nuts or ...
Just like this.   
They were quick, easy and tasty.
And best of all, I had all the ingredients, no trip to the store for me this time. 

Buffalo Whales and Oysters

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Monday, November 2, 2020

First Monday Favorites for October 2020

We're finally in November, and it's time for First Monday Favorites.   

This is where I post my favorite recipe from the previous month and ask fellow bloggers to do the same.   Just drop on by and let us know your favorite recipe that you made last month. 

Not the one with the most views, although that's always nice, but your own personal favorite, the one you'll make time and time again. 

I started this linkup party a couple of years ago, mainly because of a group I used to belong to.
It was called the Secret Recipe Club, and the members were grouped into four groups, assigned a blog to go and make a recipe from, and then post about it on their assigned date.   We shared our finds on a Monday, and were staggered throughout the month.  Which meant that every Monday we could look forward to lots of great recipes.  I still make several of the recipes I found through that amazing club. 

It was always fun to see what people made, and shared and also to see what recipe they found on my blog and made.   I loved it and missed it when the group dissolved.  So I thought I would do my own version of it.
And here it is.  But now you pick your own favorite recipe from your blog from the previous month and share it here.   The First Monday of the month.  

My favorite recipe last month was actually a tie.  

In my heart that is.   

I made some mini Mock Pumpkin Cheesecakes, and they were amazing and if we were going to be going to any kind of Thanksgiving dinner this year, I'd be making them to bring along. 

Mini Mock Pumpkin Cheesecake

 However, I do like a piece of coffeecake with my afternoon coffee or even for breakfast.  Well, it's got eggs and dairy and oats, so it qualifies as breakfast, and, it even has veggies.   

I made this Candied Carrot Coffeecake 

Candied Carrot Coffeecake

and it is one I will be making again and again. Not only did it taste amazing right out of the oven, it made just enough for 4 servings (generous ones at that), but I baked it in my toaster oven and... it stayed moist and flavorful for a couple of days.  

Now I want to know what special dish did you make last month that you'll make again.  Please share it here at First Monday Favorites. 

First Monday Favorites

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