English Emma Blooms

Christmas at Lilac Cottage, Holly Martin Northanger Abbey, Val McDermid The Day we Dissappeared, Lucy Robinson I capture the Castle, Dodie Smith How to fall in love, Cecilia Ahern How hard can love be, Holly Bourne Amelia Grey's fireside Dream, Abby Clements Time and Again, Nora Roberts Spin Cycle, Sue Margolis

Ingredients • 1 pie crust (I use Pillsbury) • 3tablespoons butter • 1small onion, chopped • 1cup frozen chopped spinach, thawed & drained • 1garlic clove (pressed, using garlic press) • 6 eggs • 1 cup milk • 2 cups shredded colby-monterey jack cheese • salt & pepper Directions • Pre-heat oven to 375 degrees. • Press pie crust into 9" pie pan. • Pre-bake pie crust for about 10 minutes. Set aside. • Sautee onion, garlic & spinach in butter until onion is soft - add salt & pepper to taste - set aside. • In medium mixing bowl - whisk together the eggs & milk. • Spread shredded cheese in bottom of pie crust. • Spread spinach mixture over cheese in pie crust. • Pour egg/milk custard over spinach mixture & cheese. • Bake at 375 degrees for 35 minutes. If crust starts to get too brown - cover edges with tin-foil. • Slice & serve.

"Many people stay in abusive relationships far longer than they would like because they keep remembering the good times and subdue the bad." "Abusers tend to find people with bleeding hearts or a savior complex, and they will allow their partner to “fix” them in order to 1) make their partner feel like she or he is different and the only one who truly understands the abuser, and 2) (usually towards the end of the relationship) use this as a threat for why the partner needs to stay (i.e. “you’re supposed to be there for me no matter what”)." Kendra Davis from  Identifying Emotional Abuse before it Happens.

Prep Time: 10 minutes  Cook Time: 10 minutes  Total Time: 20 minutes  Yield: 4 Sheet Pan Shrimp Fajitas Ingredients  1 1/2 pounds of shrimp, peeled and deveined  1 yellow bell pepper, sliced thin  1 red bell pepper, sliced thin  1 orange bell pepper, sliced thin  1 small red onion, sliced thin  1 1/2 tablespoons of extra virgin olive oil 1 teaspoon of kosher salt  several turns of freshly ground pepper  2 teaspoon of chili powder  1/2 teaspoon of garlic powder  1/2 teaspoon of onion powder  1/2 teaspoon of ground cumin  1/2 teaspoon of smoked paprika lime  fresh cilantro for garnish  Preheat oven to 450 degrees.  In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.  Toss to combine.  Spray baking sheet with non stick cooking spray.  Spread shrimp, bell peppers and onions on baking sheet.  Cook at 450 degrees for about 8 minutes.  Then turn oven to broil and cook for additional 2 minutes or until sh

It was the abuse.

2 6-ounce cans boneless skinless pink salmon 1 cup cooked short-grain brown rice 1 large egg 2 tablespoons minced fresh cilantro 1 tablespoon minced shallots 1 tablespoon lime juice 1 teaspoon  fish sauce 1 tablespoon grapeseed or canola oil For the mayonnaise: 3 tablespoons mayonnaise 3/4 teaspoon  Sriracha chili sauce Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400°F. Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mix with a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture into cakes about 2 1/2 inches in diameter and set aside on a plate. If you have time, cover and let rest in the refrigerator. (See note below.) Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Depending on the size of your pan, you may need to cook in batches.) Return to oven and cook 5-7 minutes, until ligh

Ingredients 1 Stick of Butter 2 lb of Shrimp 1 packet of Italian Seasoning Directions Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min.

Makes: 8 fishcakes • 300g potatoes, peeled and roughly chopped • 250g salmon fillets • 150ml milk • 1 egg, beaten • 1 tablespoon chopped chives • 1 tablespoon lemon juice • Salt and freshly ground black pepper, to taste • 75g breadcrumbs • Oil, for frying • Chopped parsley, to garnish

Fish Cake Omelette Recipe This is a super quick and easy recipe for fish cake omelette you can cook with just a few ingredients and under 15 minutes. Goes well with porridge. Serves: 2-3 Prep Time: 6 mins Cook Time: 6 mins INGREDIENTS • 3 eggs beaten • a dash of white pepper powder • 1/2 tsp light soy sauce • 1/2 tbsp cooking oil • 2-3 (about 50 grams per piece) fish cakes (鱼饼) diced • 1 tbsp chopped spring onions DIRECTIONS • Combine eggs, white pepper and light soy sauce in a small bowl; mix well. • Heat oil in wok and stir fry diced fish cakes for about a minute. • Pour egg mixture over the fish cakes. Gently tilt the wok to ensure the fish cake dices are well coated in the egg. Cook a few minutes on one side until dry and nicely browned, then flip to the other side and do the same. Garnish with chopped spring onions.

¼ teaspoon of sea salt, plus an additional ½ teaspoon for salting the water freshly ground black pepper, to taste 10 ounces mashed potatoes 8-ounce can good-quality salmon 2 tablespoons olive oil a small bunch of fresh Italian parsley 1 tablespoon flour, plus extra for dusting 1 large egg Mix ingredients above. • Put a large frying pan on a medium heat and add a lug of olive oil. When the oil is nice and hot, add your fish cakes and cook for about 3 to 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straightaway, with lemon halves for squeezing over. I'm serving with Pasta and a side salad.

Broiled Tilapia Parmesan Prep Time: 5 Min Cook Time: 10 Min Ready In: 15 Min  Yield 8 servings Ingredients 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets Directions Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. B

A simple Veggie Chili, 2 cans of Kuner's hot spicy chili beans 2 cans of Del monte jalapeno diced tomatoes 2 cans of tomato sauce, choose best brand 2 cans of sweet whole kernel corn add chili powder to taste, and some spicy V8 juice for liquidity. prepare brand of rice, and add to serving with jalapeno cheez-it crackers and shredded cheese.

Yield: 4 servings (serving size: 5 ounces fish) Ingredients 1 1/2 pounds grouper or other white fish fillets Cooking spray 1 tablespoon fresh lime juice 1 tablespoon light mayonnaise  1/8 teaspoon onion powder 1/8 teaspoon black pepper 1/2 cup fresh breadcrumbs  1 1/2 tablespoons butter or stick margarine, melted 2 tablespoons chopped fresh parsley Preparation Preheat oven to 425°. Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley. ]

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6 cups water (or 3 water, 3 broth of your choice)  1 bag of dry lentils  half an onion, chopped (yellow is best, but white will do)  salt  Goya Recaito (green) or Sofrito (red)  OR  Mrs Dash Garlic & Herb blend  Hot sauce (I like Sriracha)  Cook on low 6-8 hours.  You do all seasonings to taste. Add your seasonings to your water and stir well then taste.

Flounder Piccata with Spinach Ingredients • Print Recipe • Email • Save Recipe • Add to Shopping List 1 (3 1/2-ounce) bag boil-in-bag long-grain rice 1/2 teaspoon salt, divided 1/4 teaspoon black pepper, divided 4 (6-ounce) flounder fillets 2 tablespoons all-purpose flour $ 2 teaspoons olive oil 1/3 cup dry white wine $ 2 tablespoons fresh lemon juice $ 1 tablespoon drained capers, chopped 2 tablespoons butter $ 4 cups fresh baby spinach Preparation 1. Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. 2. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour. 3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. 4. Add wine, juice, and capers to pan; cook 1 minute. Add but

Lemon Pepper Shrimp Scampi Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper and served over a bed of orzo. • Yield: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp) Ingredients • 1 cup uncooked orzo • 2 tablespoons chopped fresh parsley • 1/2 teaspoon salt, divided • 7 teaspoons unsalted butter, divided • 1 1/2 pounds peeled and deveined jumbo shrimp • 2 teaspoons minced fresh garlic • 2 tablespoons fresh lemon juice • 1/4 teaspoon freshly ground black pepper Preparation 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm. 2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining

Ingredients  2 avocados, diced  1 english cucumber,  sliced 3 roma tomatoes,  diced ¼ cup red onion,  sliced 1 cup arugula  2 Tablespoons olive oil  2 Tablespoons lemon juice  salt and pepper ¼ cup feta cheese