South Island Living Magazine features


Fortunately for me staying home has not been anything out of the ordinary in the sense that I have my art studio at home.  And writing and cooking for KathyMillerTime blog is also best accomplished from home.

I don’t know about you, but I have never cooked as much in my life, and look forward to being able to go out to dinner on a regular basis again.

I thought I’d share a few of the recipes I’ve discovered, some new, some old and forgotten ones.  Trying to plan out menus and dinners without getting in the same old same old routine has been fun and challenging.


orzo salad with arugula and cranberries photo by Kathy Miller

 This serves quite a few so you may need to cut in half or share with friends.  It also is good the following day.


  • 1 pound orzo pasta
  • 3 tablespoons extra-virgin olive oil, plus another 3 tablespoons
  • 2 cups fresh arugula
  • 1 4 ounce package feta cheese, crumbled
  • 1/2 cup or more dried cranberries
  • 12 fresh basil leaves, torn
  • 1/2 cup or more toasted pine nuts
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper


  1. Bring water to boil in a large pot.
  2. Add pasta and cook al dente, 8-10 minutes. Drain.
  3. Place pasta on a large cookie sheet and toss with 3 tablespoons olive oil. Let cool.
  4. Once the orzo is cool, place in a large serving bowl.
  5. Add the arugula, feta cheese, cranberries, basil, pine nuts, lemon juice, remaining olive oil, salt and pepper.
  6. Toss lightly.
  7. Keep in refrigerator until ready to serve. This also can be served at room temperature. Delicious!


Great for a tailgate or picnic

By KathyMillerTime


Recipe Printed from www.kathymillertime.com

For Mother’s Day I was so fortunate to have James and Carrie cook dinner for us. They made the orzo salad, knowing it is one of my favorites. They also served this fabulous Cajun Shrimp with Cucumber and Guacamole.

Shrimp with Cucumber and Guacamole photo by Kathy Miller

We served it as the main course, but would also make great appetizers.

Shrimp with cucumber and guacamole appetizer photo by Kathy Miller


  • 1 lb large shrimp peeled and deveined
  • Louisiana Cajun Blackened Seasoning or if you prefer to make your own... see  seasonings below
  • 1 tablespoon olive oil
  • 1 English cucumber sliced into 22 rings
  • 1 avocado
  • 1/4 teaspoon salt
  • 1 tablespoon lime or lemon juice
  • cilantro finely chopped to garnish

Cajun shrimp spice

  • 2 garlic cloves finely minced
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoons olive oil


  1. Sprinkle shrimp with Cajun Blackened Seasoning.  If making your own seasoning, combine ingredients and gently toss with shrimp.
  2. In a small bowl prepare the guacamole by mashing together 1 avocado, 1/4 teaspoon salt, and 1 tablespoon lime or lemon juice.  Stir until creamy.
  3. Divide the guacamole over the 20-22 cucumber slices.
  4. Heat a heavy pan (we use a cast iron skillet on the grill) over medium/high heat with 1 tablespoon olive oil.  Once oil is hot, add shrimp in a single layer and saute 2 minutes per side or until cooked through.
  5. Place a shrimp on each cucumber/guacamole slice, sprinkle with cilantro and lime or lemon juice.  Serve on a platter.


The contrast between the spicy shrimp and the coolness of the avocado and cucumber make these a delightful appetizer or even a main course! I love the brand Louisiana Cajun Blackened Seasoning.  Not as salty as some brands and so easy to use.

By KathyMillerTime
Adapted from Natasha's Kitchen


Recipe Printed from www.kathymillertime.com

I’d love to know what recipes and meals you’ve tried during this stay at home time.  Let us hear from you.  We’d love to know your specialty!

Contact kathy@kathymillertime.com…Never miss a new story from The Art Of Living…Subscribe at kathymillertime.com for more recipes and the art of living blog.

Come celebrate with me.  I’ll save you a seat at the virtual table! Yikes!


  • James Miller says:

    We had a blast making these dishes for the best mom! The shrimp dish could also be made into a salad if you cut the avocados into slices instead and use a vinaigrette.

    • Kathy Miller says:

      That’s a great idea James! You are always thinking outside the box and are so creative. Thank you and Carrie for making me a fabulous dinner on Mother’s Day. Love you both! 💗 ❤️ 🧡

  • Jane F says:

    Hi Kathy,
    I made the Columbia Restaurant 1905 salad for the book club gals and they loved it. Thanks for your great recipes.

  • Charlie says:

    Very impressive. A total family event .

  • Kathy Miller says:

    We had a fun night together! Hope you have a nice Father’s Day Charlie

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