Guest Cook Missie Shealey is Cooking in a Crunch!

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Guest Cook Missie Shealey is Cooking in a Crunch!

Try some herbs with your salad

Guest Cook Missie Shealey is Cooking in a Crunch!

Sauté your salmon

Guest Cook Missie Shealey is Cooking in a Crunch!

Guest Cook Missie Shealey is Cooking in a Crunch!

Top with lemons for a tangy, tasty flavor

Guest Cook Missie Shealey is Cooking in a Crunch!
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Keep it healthy with a natural smoothie

Guest Cook Missie Shealey is Cooking in a Crunch!

Missie Shealey

Make it simple, make it tasty and make it juicy and inexpensively the easy way with our guest cook, Missie Shealey.  This single mom likes to plan her meals every Sunday by preparing several dishes that are easy to freeze and store to last through out the week.

From mixing up her pancake batter for delious cinnamon pancakes to marinating some shrimp to top over salads, blend with grits or toss with rice or pasta. Missie can take a basic garden salad, accent it with just herbs and spices and turn what is normally considered a side dish in to a seafood entree when combined with the right mixture of seafood  or your favorite meat.

RECIPE
Pre-heat oven at 425

Baked Lemon Salmon
6 pieces of salmon
2 large juicy lemons
1/4 cup Italian dressing
2 tablespoons of honey
1/2 teaspoon of cayenne pepper
One teaspoon Salt
One teaspoon of garlic powder
One teaspoon of onion powder
One teaspoon of liquid mustard
One table spoon of olive oil

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