Rosemary Cashews, revisited


Monday is here; so let’s think about this! I try to begin each week and each day with a bucket full of patience and energy. But by 4 pm my bucket is running a bit low! To back up a moment, actually 7 years…TheDon and I found ourselves at the Ritz, Amelia Island; and each night the bartenders rotated the one in charge of taking care of the nuts…I know, I know…you’re thinking the human nuts, but this time it was literally nuts. These were a fav and we snagged the recipe. Like they say, “If it’s worth doing, it’s worth doing right”! Bucket empty? Grab a glass of cold iced tea and a palmful of nuts to refill. Try It; You May Just Like It! Have a Happy, Nutty Week!

1 lb unsalted roasted cashews
2 Tbs minced fresh rosemary
1/2 t cayenne pepper
2 t light brown sugar
1 Tbs salted butter, melted

Preheat oven to 350º.
Spread cashews on baking pan.
Toast 5 minutes, until warm.
In large bowl, combine all other ingredients.
Stir in cashews and toss to coat.
Return nuts to pan and heat 5 minutes.
Transfer to wax paper to cool until the rosemary mixture dries on the cashews.

Orange Basil Halibut

Simmering in Skillet ©PEGhardee

Simmering in Skillet

Happy F.R.I.D.A.Y. Really trying extra extra hard to eat slim and healthy meals with the Gobble Gobble Day approaching in a steady stream of speed! So this is what td and I are having tonight. And then tomorrow we are headed to the Pirates game, Military Appreciation Day, where we will be a part of their first ever card stunt.( AND a flyover…I can barely contain my enthusiasm; and Brenton and Mary Beth will be home to join us in this most excellent celebration. Pics of tomorrow’s game to follow, just for the shear enjoyment of the Pirate Nation Fanfare…It is truly unparalleled. Just wait!! AND G, M, and L will be in NC tomorrow morn as well from Boston…for 8 (count it…eight) whole entire days and nights. Yippee!

2  halibut fillets
1 medium onion, cut into chunks
12 baby carrots
12 spears asparagus, ends trimmed, sliced into 2 inch pieces
1/2 cup fresh orange juice
Zest of 1 orange
12 basil leaves, chopped
1 garlic clove, minced
2 Tbs chopped dill
2 t olive oil
Salt and pepper to taste.



In small bowl, stir together orange juice, orange zest, basil, garlic, and dill.
Heat olive oil over medium heat in skillet.
Salt and pepper one side of halibut.
Place this side down in skillet and sear 1 minute.
Turn fillets over.
Reduce heat to medium-low.
Add vegetables and orange juice mixture.
Simmer 6 minutes covered.
Remove lid and stir vegetables around.
Cook another 3 minutes uncovered until vegetables are tender and fish is cooked through.
Cut fillets in half lengthwise.
Divide fish and vegetables among 4 plates.
Garnish with dill, basil, or orange slices.
Serves 4.