Cream of Mushroom Soup

I created a Cookbook folder on my computer back in 2009. Since then, I have added my recipe creations and saved recipes for inspiration.

I am almost done working on my Cookbook. Hopefully, I will have it ready by January 2020.

I originally planned to publish my cookbook back in 2016. But, along came the thoughts and ideas for the Vampire Dancer Saga series, after seeing 3 bats in my house.

I LOVE planning my meals in advance!

That way, there is no excuse to order Pizza Hut, when the fridge or pantry is empty.

I try to plan my meals 1 to 2 weeks in advance, to allow “smart” shopping versus “impulse” shopping.

This week was Epic Tuna and later on, Pork Chops on Croissant Rolls. I love Salad as my side dish for dinner.

I am also prepping the Catfish Nuggets for tomorrow. For breakfast, during work days, I love eating Cottage Cheese with Diced Peaches.

I used to love eating a Bacon, Egg & Cheese sandwich for breakfast. Or a Spam, Egg & Cheese sandwich, or a Sausage, Egg & Cheese sandwich. I am cutting out a lot of bread to lose weight. But I will take a break on my diet to make a Biscuit, Sausage, Country Gravy, Hash Brown, Egg and Cheese Quiche for Christmas.

My Christmas main dish will be a Surf & Turf Spazghetti with Truffle Alfredo Sauce, Italian Sausage, Pepperoni, Anchovies, Shrimp Scampi and Cream of Shrimp Condensed Soup. I even have Shrimp Bouillon cubes to boil the spaghetti pasta in. This will be epic!

For a lighter meal next week, I have a can of Baked Beans and I can chop and fry Polish Sausage to cook with it. A “Grown Up” version of Pork & Beans.

My lunch break during work days is only one hour. So I love to cook in advance and eat leftovers during the week. And then freeze the rest, when I get sick of eating it.

I like to make Black-eyed Peas & Cornbread for New Year’s Eve, or a pot of Chili. I plan on making Middle Eastern Chili On December 30^th or 31^st. The Ground Lamb is so expensive, but since it is a holiday, I will splurge.

If I know that I am planning a meal in advance, I also buy things on sale. I plan on making Meatloaf, and I have some of the ingredients now that can be used for other meals, in a pinch. For example: diced tomatoes. can be used in Spaghetti, Chili or Meatloaf. So I try to buy them on sale and stock up.

I ran out of Mirepoix, so I have to wait to make the Macaroni & Cheese with Cream of Mushroom Soup. Boo!

Along with the Surf & Turf Spazghetti, that is way too much pasta. But I still kept it in the picture with the Catfish Nuggets for my Happy Vance Day on December 21^st. TODAY!

Check out the sample and get your copy here: Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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My big brother’s birthday is on December 21st.

Sunrise: December 21^st! Gone, but not forgotten and still very much loved!

The last meal he cooked for us was Catfish Nuggets and Macaroni & Cheese. He liked to use a can of Cream of Mushroom Soup on the Mac & Cheese, so I will honor his flavor.

I hope to cook my Catfish Nuggets with Mac & Cheese this weekend, either Friday or Saturday. In the meanwhile, I have Tuna to eat for my main meal this week. Not just any tuna sandwich, but an “Epic” tuna sandwich, dedicated to Tito Jackson. I was watching one of the Jackson 5’s TV specials and Tito mentioned a Tuna & Tomato sandwich. I am finally getting around to making one.

Epic Tuna & Tomato Grilled Swiss Cheese on Rye Bread!

INGREDIENTS:

Tuna, Yellowfin Solid Wild-Caught, with Lemon Dill and Extra Virgin Olive Oil, recommended: Starkist Selects, two 4.5 oz. cans
Tuna, Solid White Albacore, Gourmet Prime Filet Wild-Caught, recommended: Bumblebee, 5 oz.
Tartar Sauce, recommended: Kraft, 3 to 4 teaspoons
Relish, Sweet Pickle, recommended: Vlasic, 2 to 3 teaspoons
Cream Cheese, Garden Vegetable, recommended: Philadelphia, 2 to 3 teaspoons
Cream Cheese, Smoked Salmon, recommended: Philadelphia, 1 to 2 teaspoons
Tasty Zesty Basil, Thyme & Lemon Zest Seasoning, recommended: McCormick, 1 teaspoon
Celery Seed, recommended: Tone’s, 1/8 teaspoon
Rye Bread, New York Style, recommended: Great Value, 2 slices per sandwich
Swiss Cheese, Aged, recommended: Sargento, 2 slices per sandwich
Eggs, Boiled, 2
Tomato, Beefsteak, 1 large
Mirepoix (Yellow Onion, Celery, Carrot), 2 tablespoons
Butter, 1-2 pat, per sandwich

INSTRUCTIONS:

Boil Eggs, 30 minutes before, or the day of cook
Combine Tuna with Cream Cheese, Tartar Sauce and Relish, to your desired consistency
Add chopped Eggs, Tasty Seasoning, Mirepoix and Celery Seed
Add butter to skillet then toast the Rye Bread, and add Swiss cheese slices on top
Remove and add Tuna to both sides with a Tomato Slice in the middle of the sandwich

Easy Catfish Nuggets

Ingredients:

Catfish Nuggets, 1 lb.
Fish Fry, Seasoned, recommended: Louisiana, 5-10 oz.
Tasty Zesty Basil, Thyme & Lemon Zest Seasoning, recommended: McCormick, 2 teaspoons
Cooking Oil, enough to cover the fish

Instructions:

Marinate the Catfish with the Tasty Seasoning 30 minutes before or the day of cook. Then dredge in the Fish Fry 20 minutes before cook time.
Heat the cooking oil for about 9 to 14 minutes, testing with toothpick to see if bubble when ready.
Fry the fish, until brown and I usually move to a 300 degree oven, while I am using the same oil for fries.

Mac & Cheese for Vance

Ingredients:

Elbow Macaroni, Large, 16 oz.
Buttermilk, ½ pint
Cheddar Cheese, Sharp, 2 lb.
Panko Bread Crumbs,
Swiss Cheese Shredded, 8 oz.
Chicken Bouillon Cubes, 2
Condensed Cream of Mushroom Soup, recommended: Campbell’s, 10.5 oz.
Butter, ½ stick

Instructions:

Boil Chicken Bouillon cubes in water.
Add Macaroni to boiling water and cook until below tender
Shred Cheese in Food Processor (or use Velveeta cheese, 16 oz.), I have a block of cheese I need to get rid of
Drain Macaroni and add Cream of Mushroom Soup, ¼ stick of melted butter, Buttermilk and ¾ of the Sharp Cheddar Cheese into the baking pan
Melt butter and combine Panko Crumbs with ¼ of the Sharp Cheddar Cheese to the top of the Macaroni and bake for 25 minutes at 350 degrees, covered with foil. Add Swiss cheese and bake an additional 11 minutes, uncovered.