Spring Seafood Pasta


This is a rich, creamy pasta dish with scallops and smoked salmon from one of my favorite cookbooks, Cold Weather Cooking.  I only make it about once every year or two (because it’s on the naughty side), but I thoroughly enjoy it every time I do.


  • 2 cups heavy whipping cream
  • 4 TBS vodka (which I always skip because I never keep any in my house)
  • zest of 1 lemon
  • 4 ounces cream cheese, softened and cut into small bits
  • 4 ounces smoked salmon, cut into small pieces
  • 4 TBS unsalted butter
  • 1/2 cup red onion, finely chopped
  • 2 plum tomatoes, seeded and chopped
  • 3 TBS fresh dill, chopped
  • 1 TBS fresh tarragon, chopped
  • 1 pound bay scallops
  • salt and pepper to taste
  • 1 pound linguine or fettucine, cooked and drained


  1. Combine cream, 3 TBS vodka and lemon zest in a medium saucepan.  Heat to boiling and cook until reduced by half.  Stir in cream cheese and salmon.  Set aside.
  2. Melt butter in skillet and sauté onion and tomatoes for ten minutes, stirring occasionally.  Stir in dill and tarragon and cook two minutes longer.
  3. Add the salmon/cream mixture, bay scallops and salt & pepper to the tomato mixture.  Heat over medium heat until hot and scallops are cooked through.  Swirl in remaining vodka (if using) and toss with pasta.  Serve at once.

Peanut Butter Chocolate Chip Cookies


Oh, YUM.  These were awesome.  I have never been a huge fan of peanut butter cookies because they seem to dry out rather fast and get crumbly.  These cookies contain a cup of oats which I believe turned them into “chewy” peanut butter cookies (after the first day).  In fact, they remained moist and delicious for the better part of a week, which was a wonderful surprise.  Usually I will eat homemade cookies on the first and second days after baking them.  After that, I turn my nose up because they are not fresh enough, in my opinion.  These cookies remained delicious for much longer!


  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup oatmeal (quick or old-fashioned oats)
  • 2 TSP baking soda
  • 1/2 tsp salt
  • 1 bag semi-sweet chocolate chips

1. Cream the margarine, peanut butter, sugar and brown sugar in a mixer.

2. Add eggs and vanilla. Mix. Combine the flour, oatmeal, baking soda and salt and add to the cream mixture.

3. Add chips to dough and mix by hand.

4. Scoop dough into balls (about 1″) on a cookie sheet about 2″ apart. Just slightly flatten dough balls.

5. Bake at 350 degrees for 10-12 minutes. Let cookies sit on pan for 3-5 minutes after baking for easy removal from pan.

Crab & Potato Salad


This was a delightful chilled (or room temp) salad to kick off the beginning of summer.  It’s similar to the classic Salad Nicoise, but instead of tuna, there is crab and instead of tomatoes and olives, there are radishes and celery.  While my husband mumbled something about this being a good dish for a “ladies luncheon,” the poor guy is probably going to see it on our dinner table again.  I enjoyed it very much.


  • 3/4 pound green beans, trimmed
  • 1 1/2 pounds small red-skinned potatoes, cut into eighths
  • 1 pound crab meat
  • 3 stalks celery, thinly sliced
  • 6 radishes, halved and thinly sliced
  • 1 small red onion, diced
  • 1 clove garlic, crushed
  • 3 tablespoons lemon juice
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  1. Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
  2. Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
  3. Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
  4. Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.

*** I did not have red-skinned potatoes on hand, so I used what was in my pantry, but they would be my preference.