Salmon Fillet with Cucumber Ribbons,Shrimp with Mixed Greens, Avocado, Tomatoand Creamy Italian Dressing,Shamus and Scully

Hello, Today it is 10 Years since the 9-11 attack.  I was still smoking back then and I was in the gas station buying cigarettes, and seen the first plane hit the tower, I thought she had a movie on and found out different we were under attack, I left and went to work and told Sue who I worked with turn the TV on in the back room and we sat there watching it and seen the second plane attack, golfers were coming in and wanting serve, they did not know this was happing to the USA, we told them what happen they came in the back room to watch for a bit also, then more came in and they were told, I mean this was so hard on everyone, a lot of the golfers left and went into the club house to sit and watch they brought TV into the dinning room.  I remember it on a Tuesday it is still with me, I do not think I will forget. 

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I am in a recipe group and so far it is going good and we are exchanging some really great recipes, I love to get some new recipes I think it is great and some that I have sent in mean a lot to me.

I have a great one for you and it is healthy also

Salmon Fillet with Cucumber Ribbons

2 small seedless (English) cucumbers, cut into ribbons
 ½ teaspoon salt, plus additional for seasoning fish
 ¼ teaspoon ground black pepper, plus additional for seasoning fish
2 tablespoon unsalted butter, divided
1 tablespoon virgin olive oil
4 center-cut salmon fillets, 2-inches thick (about 1½ pounds)
2 teaspoons white or rice-wine vinegar
1 teaspoon fresh tarragon, chopped
 ½ teaspoon granular sugar substitute

In a large bowl, toss the cucumber ribbons with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
In a large skillet over medium-high heat, heat half the butter and all the oil. Season fish with salt and pepper, to taste. Place fish flesh side down in skillet and sauté until crisp and brown, about 4 minutes. Flip carefully and sauté for an additional 4 minutes, until just cooked through. Keep fish warm. Wipe out skillet with a paper towel.
Heat remaining butter over medium-high heat. Add cucumber to skillet and sauté stirring occasionally, until heated through, about 2 minutes. Stir in vinegar, tarragon and sugar substitute.
Divide cucumber on four individual serving plates; top each with a piece of salmon.

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Shrimp with Mixed Greens, Avocado, Tomatoand Creamy Italian Dressing

 shrimp
 ½ large tomato, chopped
 ½ avocado
 1 cup mixed greens
 2 tablespoons Creamy Italian Dressing

Creamy Italian Dressing
 ¼ cup grated Parmesan cheese
 ¼ teaspoon crushed red chili pepper
 1 garlic clove
 2 tablespoons parsley
 ¼ teaspoon salt
 ¼ teaspoon pepper
 ½ cup mayonnaise
 1/3 cup white wine vinegar
 2 teaspoon Italian medley seasoning
 2 tablespoon Xylitol ( optional)

Whisk mayonnaise, vinegar and 2 Tbsp Xylitol in a medium bowl. Stir in Parmesan, garlic, Italian seasoning, pepper flakes, salt, pepper and parsley until well blended. Let stand for 5 minutes.
 Use immediately or refrigerate in an airtight container for up to 3 days. Stir before using.

Net Carbs – 5.5 grams

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Here is when we took the dogs up to Warren Dunes the first time they seen sand and the lake it was funny.

The sand was so hot the day was very hot, they were not happy campers

Scully

Dennis and Shamus

The Tent up was for a Wedding, that took place, it last 10 to 15 minutes and then they went to the banquet hall next to us.  We got paid for letting them use our land.

So now I will close and next time I hope to be able to tell you more
Have a good day and lets keep it safe out their

Hugs
Aletha