Shrimp Sushi Unrolled

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When I was growing up my summer started when my mother would allow me to go barefoot. It didn’t matter what the calendar said, only what mama said. It was typically sometime in May, even though I would occasionally throw my shoes off without her knowing. These days summer is more about chores than running around barefoot. My biggest summer chore is mowing. I probably cut more grass than I should, because it generally takes me all day. It’s a dusty, hot job but I enjoy it.

Summer is also about cook-outs with family and friends. I found this Shrimp Sushi Unrolled recipe in the latest edition of Grape, a Publix magazine. I prepared it for a weekend fish fry over the weekend and loved it! The original recipe had a dipping sauce recipe that we didn’t care for. My friends and family preferred the traditional pickled ginger, soy sauce, and wasabi paste.

If you aren’t familiar with sushi, or think you may not like it, give this recipe a try. It doesn’t have raw fish that is common in sushi. Only short grain rices varieties have the sticky texture required to hold the sushi together. Wasabi is also called Japanese horseradish. It’s pungent and spicy so try just a small taste to begin with. Picked ginger is thin slices of ginger preserved in a sweet vinegar marinade. I adore picked ginger! Keep the sushi cook when serving. I placed ice in a baking pan and placed my serving tray on top.

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Shrimp Sushi Unrolled
Serves: 48
Prep time:
Cook time:
Total time:
  • 3½ c. sushi rice or short grain rice
  • 3½ c. water
  • 1 tsp. kosher salt
  • 3 tbsp. seasoned rice vinegar
  • 2 tbsp. sugar
  • ¼ c. sesame seeds, toasted
  • 2 tbsp. soy sauce
  • 1 tbsp. wasabi paste
  • 2 medium English cucumbers
  • 2 medium carrots, coarsely shredded
  • 4 green onions, very thinly sliced
  • 48 thin slices avocado
  • 48 peeled and deveined cooked small shrimp, chilled
  • pickled ginger, for serving
  • additional soy sauce, for serving
  • additional wasabi paste, for serving
  1. Place rice in a bowl and cover with cool water. Stir rice and pour off water. Repeat about 3 times until water runs clear. Drain rice and transfer to a medium saucepan. Add the 3½ cups water and salt. Bring rice to a boil over high heat. Reduce heat to low. Cover, and cook for 15 minutes. Remove from heat and let stand 10 minutes.
  2. In a small saucepan combine rice vinegar and sugar. Cook and stir until sugar is dissolved. Drizzle over rice. Stir until well combined. Allow to cool slightly.
  3. Line a 15 x 10 x 1-inch baking pan with plastic wrap. Sprinkle an even layer of sesame seeds over plastic wrap. Carefully spoon about half of the rice mixture over sesame seeds. Dip fingers in cold water and press rice down into a firm, even layer.
  4. In a small bowl gradually stir the 2 tablespoons soy sauce into wasabi paste until well blended. Brush evenly over layer of rice.
  5. Peel cucumbers. Halve and scoop out soft centers. Slice crosswise into half-moon strips. Arrange cucumbers over rice. Top with carrots and green onions. Spoon remaining rice mixture over vegetables. Press with wet fingers into a firm, even layer. Cover with plastic wrap. Using another pan, press down gently. Chill at least 1 hour or up to 3 hours.
  6. To serve, remove top plastic wrap and invert onto a cutting board. Remove plastic wrap. Using a sharp knife, cut into 48 squares, wiping and dipping knife in cold water after each cut. Transfer to a platter. Top each sushi square with a slice of avocado and one shrimp. Serve with pickled ginger, additional soy sauce, and additional wasabi paste, if desired.



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Tex-Mex Ravioli Casserole

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I am always searching for new weeknight meals to serve my family. I’m not sure how it is in your house, but here I find it difficult to please everybody with one dish. Recently I was trying to declutter and was going through a big pile of clipped magazine recipes.  I ran across this Tex-Mex Ravioli Casserole. Not only is it really simple, everyone seems to love it.

The frozen ravioli is convenient and there is no cooking before layering into the baking dish.  I’ve made this twice now and the second time I added cooked & shredded chicken and I decreased the black beans.  It is great both ways but Greg usually feels like he needs a meat. As in most dishes, I increased the cheese.  Top it with toppings of your choice, such as lettuce, tomato, jalapeño, black olives, green onions, & sour cream.

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Tex-Mex Ravioli Casserole
Serves: 6
Cook time:
Total time:
  • 1 (16-oz.) jar mild salsa
  • 1 (10¾-oz.) can tomato puree
  • ½ tsp. ground cumin
  • 1 (28-oz.) bag frozen cheese ravioli, unthawed
  • 2 (19-oz.) cans black beans, rinsed and drained
  • ½ c. chopped fresh cilantro
  • 1 bunch green onions, thinly sliced
  • 2 c. (8-oz.) shredded sharp Cheddar cheese
  • 1 c. (4-oz.) shredded Monterey Jack cheese
  1. Combine the salsa, tomato, puree, and ground cumin. Pour ½ cup of the sauce mixture on the bottom of a lightly greased 2-quart baking dish. Top evenly with frozen cheese ravioli. Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterey Jack cheeses.
  2. Bake, covered with aluminum foil, at 350° for 45 minutes or until bubbly. Remove foil, and bake 5 more minutes. Let stand 5 minutes before serving.


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Caramel Pecan Pie

Salted Caramel Pecan Pie 1


I have been on vacation for the past week. I had my new website up and running then life got a little crazy. Savannah graduated from high school last Friday night, and I spent most of last week looking through old photos, listening to sad songs and wishing my kids were babies again. I thought I’d break down at graduation. I took an entire box of tissues just in case I did.  I was shocked when I did not shed a tear! I guess I cried it all out last week.  I am so proud of her. She graduated with honors and she received two scholarships to help with college. She is more than ready for the next chapter in her life and I know that she will do great! I can’t wait to see the amazing things she will do.

I suppose while I was on vacation I forgot how to work my camera.  Do you notice the terrible picture?  It’s so grainy I can’t make it any larger…sorry about that!  Hopefully, life can get back to normal now.

I have made the same pecan pie recipe for years. It’s the one of the back of the Karo syrup bottle.  It’s a great old recipe.  However, we had a Caramel Pecan Pie recently at Lauren and John’s wedding rehearsal.  Savannah has asked a number of times for me to try to duplicate it. I printed a Caramel Pecan Pie recipe off a while back after seeing Vera Stewart cook one on her television show out of Augusta, Georgia, so last week I decided to give it a try. It isn’t the wedding rehearsal pie, but it is scrumptious!!! Different from the pecan pies I have made in the past but I loved the slight change of taste the caramel gives this pie.  I used a frozen pie crust purchased at the store, but feel free to make a homemade crust if you prefer.


Caramel Pecan Pie
Serves: 8 - 10
Cook time:
Total time:
  • 28 Kraft Caramels
  • ¼ c. water
  • ¼ c. butter
  • ¾ c. sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • 2 eggs, beaten
  • 1 c. pecan pieces plus whole pecan pieces for the top
  • 1 (8-inch) pie shell, unbaked
  1. Preheat oven to 350°.
  2. Melt caramels, water, and butter over low heat. Stir until smooth. Combine sugar, salt, vanilla, and beaten eggs. Add caramel sauce to egg mixture; mix well. Stir in pecans. Top with whole pecans.
  3. Bake for 45 to 50 minutes. Cool before serving. (I put my pie in the refrigerator.)


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20140518_1674 salad on a stick

I’m glad that you found your way to my new website!  I have spent many hours trying to get everything set up.  Mainly because I really don’t have a lot of computer knowledge when it comes to domains, hosts, URL’s, & DNS’s.  I have been on the phone with tech support more than I care to admit!  Now, I finally have the blog ready to share with you.  Yes, I still need to update a few things but it is usable now.

The first thing I want to point out if that I now have a print button.  Yes, you can print the recipe without printing the entire post!  I’m super excited about that one.   I now have social network share buttons so if you see a post that you would like to share with your friends, please feel free to share it.  I have things going on behind the scene that you would never see.  Like my new spam blocker.  I can’t tell you how much trouble that will save me.  I was to the point of getting spam everyday on the old website.  I also have a plug-in for recipe entry.  It makes it easier to type in a recipe and that same plug-in is what give me the print button.

You will notice an email address at the top of the screen.  This is not a good email address.  As of right now, this one even has tech support stumped.  I can’t figure out how to get rid of it right now.  You can leave a comment as always, but you can also reach me at

I have not had the time to update every recipe so you will notice that everything isn’t print ready.  I hope to work on this in the following weeks and have everything updated soon.

I thought I would share a simple idea for your holiday cookout.  It’s a clever idea that I saw in a magazine a while back, Salad-on-a-Stick.  This would be a great ideal for tailgating too.  The recipe is a general guide.  The variations are endless…if you can think it, you can do it.   Just a few suggestions are, traditional ingredients such as cucumber, cherry tomatoes, bell peppers, and lettuce.  Drizzle with your favorite salad dressing or serve dressing on the side.  You could also do a Greek version with black olives, cherry tomatoes, cucumber, purple onion, and lettuce.  Drizzle with oil and vinegar dressing and sprinkle with feta cheese.

If you are interested in getting updates when I post to Not Just Sunday Dinner please subscribe.  It is on the right, unless you are on a mobile device, then I it’s toward the bottom, just above my picture.  If you were getting updates on the old blog you’ll need to subscribe again.  Leave me a message to let me know you found my new site.  I look forward to hearing from you!

Recipe type: Salad
  • Romain lettuce leaves
  • cherry tomatoes
  • cucumber, cut into chunks
  • bell pepper, any color, cut into 1-inch pieces
  • wooden skewers
  • salad dressing
  1. Stack lettuce leave a few at a time and cut into one-inch pieces.
  2. Alternate the salad ingredients on skewers. Place on a serving tray. Drizzle with salad dressing or serve dressing on the side.


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Whipping Cream Chicken Salad

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I hope everyone had a wonderful Mother’s Day!  With one exception, my weekend was perfect.  I didn’t get to see my mother!  Savannah graduates in two weeks and it seems like our lives are busier than ever right now.  I hope to go up and spend a few days soon though.  She’s such a special lady and completely understood why I couldn’t make it up there. 

I had a birthday over the weekend…the BIG 5-0!  It wasn’t as bad as I thought it might be.  In fact, I had a great day.  I haven’t been down at all. So far, it’s wonderful!  We also celebrated my son, Wesley’s, 21 birthday.  I can’t believe I have a child 21 years old.  It seems like only yesterday we were bringing him home from the hospital. 

I have also been occupied with my new website.  Only having basic computer skills it has been a challenge, to say the least!  I have now lost count of the number of times I’ve had to call tech support.  I have been so frustrated and yet so excited!  I can’t wait for you to see it!

I decided to share this new chicken salad recipe that I tried a few weeks ago.  When I found the recipe I actually looked at several different versions.  One of the recipes mentioned that this was once served at Neiman Marcus.  I loved the idea of whipping cream for a change and it was delicious.  I added a little more mayonnaise that I really prefer to the salad pictured, but feel free to adjust to your taste.


Whipping Cream Chicken Salad
  • 4 c. cooked and diced chicken
  • ½ to ¾ c. mayonnaise
  • 1 c. diced celery
  • 1½ c. grapes, halved
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. salt
  • freshly ground black pepper, to taste
  • ⅓ heavy whipping cream, whipped to soft peaks
  • ½ c. toasted sliced almonds
  1. Combine chicken, mayonnaise, celery, grapes, parsley, salt, and pepper. Mix until combined. Fold in whipped cream and almonds. Serve over lettuce leaves or with croissants or fresh bread.


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