I'm here.

Really.

Just things have been quite busy and I simply took some time away from it all.

I have recipes, trips, and stuff to share with you.

Thinking that I may not post daily but a few times a week.

Kiddos are back in virtual school and that has been a bit of a challenge for the high school child.

Looking forward to getting back on the saddle again with the blog.

I never, ever knew that this basket was so important.

I know we used to keep baby books, then small toys and lastly stuffed animals.

With cleaning out rooms and taking items to Goodwill I thought I would take this basket since we really have not used it in about a year.

There I am with basket in hand ready to go out the door when I hear Nate's voice.

Nate: "Uh, what are you doing with that basket?"

Me: "Taking it to Goodwill. Why?"

then another voice chimes in...

Spencer: "Not the basket. We have like had that forever. Really, how can you take it away?"

Nate: "I thought we could use it some place."

Stunned. Shocked.

I simply mumbled out," Ok, looks like it stays."

Who knew?!

* Exported from MasterCook *

Grilled Chinese Salmon

Serving Size : 4
Categories : Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbl soy sauce, low sodium
2 tbl dry sherry
2 large garlic cloves -- chopped
1 pound salmon fillet
2 tablespoons cilantro -- chopped

• Combine soy sauce, dry sherry and garlic in a shallow dish.
• Add salmon; turn to coat.
• Cover and refrigerate at least 30 minutes to no more than 2 hrs.
• Drain salmon; reserve marinade. A
• Arrange steaks (arrange fillets skin side down) on oiled rack of broiler pan or oiled grid over hot coals.
• Broil or grill 5 to 6 inches from heat 10 minutes.
• Baste with reserved marinade after 5 minutes of broiling; discard any remaining marinade.
• Sprinkle with cilantro.

Source:
"Favorite Brand Name Chinese"
Copyright:
"1998"
Yield:
"4 "
- - - - - - - - - - - - - - - - - - -

Per Serving: 182 Calories; 4g Fat (22.2% calories from fat); 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 1879mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable.

Serving Idea : Rice and a veggie

NOTES : Excellent recipe.

I have wanted to try this out for quite some time and was finally able to have a crack at them when the boys were away.

These taco cups are very easy to make and were tasty!

No formal recipe, I simply recall reading one quite some time ago and decided to wing it with what we had on hand. *grin*

Cups:

I used wonton wrappers and placed them in a silicone muffin pan. Cooked them for about 10 minutes (until lightly crisp) and then began filling them up. *You will want to lightly spray the muffin cups so the wrappers will not stick.*

Filling:

Ground beef that was seasoned with taco seasoning. 2 TBL per cup
Refried Beans - 1 TBL per cup
Black Olives - just a few on top
Salsa - 2 tsp - use more or less it is up to you
Sprinkled with grated cheese
Sour Cream - use on top once cooked

Place the filled cups in the oven for 10 - 15 minutes until the filling heated trough.

Top the cooked taco cups with sour cream and enjoy!