Swapping Recipes Across “The Big Pond”

May 1, 2020

Swapping Recipes Across “The Big Pond”


Sampling my Johnny Depp Tuna Sandwich.
Read about my Union Jack cap, purchased in London, here.

I love recipes!  I even read cookbooks just for fun!  I also have a penchant for watching light-hearted classic movies, and enjoy reading about the actors who star in them.  Thus explains my connection with my online blogging “pen pal”, Jenny, who lives across the “big pond”(That’s the Atlantic Ocean.) in England. :o)

My “Pen pal”


Jenny poses with her star-studded cookbook,  Cooking with Columbo,
published in 2018.
Read my 2018 guest blog post about Jenny, here.

Jenny is a happy whirlwind of activity.  She is currently in the process of authoring not just one, but two new cookbooks!  One cookbook features the recipes of the cast and guest stars of the mystery crime drama, Murder She Wrote (1984-1996), starring
Angela Lansbury. 


Jenny’s recent photo featuring her pair of cute Murder She Wrote  cups.

Jenny is also co-authoring a cookbook with Peter Fuller entitled,
The Vincent Price Co*Star Cookbook, featuring 100 movie star recipes and
50 Vincent Price films.

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Jenny’s photo (above) encourages readers (including you) to join her taste tests.
Testing information for the Vincent Price cookbook, here
Testing information for the Murder She Wrote cookbook, here.

The Wedding

In addition to her busy schedule, last month Jenny got married!  Despite the obstacles that the recent COVID-19 presented to her nuptials, it looks like that it was a beautiful day.

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The Wedding Couple
March 20, 2020
See more photos of Jenny’s wedding, here.

On Jenny’s blog silverscreensuppers.com, she invites her blog followers to assist in testing out recipes for her upcoming cookbooks. I decided that I was up for the challenge. To celebrate Jenny’s recent wedding, I volunteered to cook and test out three recipes. :o).  I feel honored that she mentioned me in her blog email (see below).

Screen Shot 2020-04-30 at 4.41.11 PMBe a test cook.  It’s fun!

Test Cooking

Elliott Gould’s Western Omelet Supreme

Who doesn’t love a good omelet?  Mash star Elliot Gould’s omelet, filled with ham, cheese, and veggies, does not disappoint. I did substitute some items that I already had in my pantry and fridge, and made a few minor cooking changes.  My changes are noted in the parentheses.


Gather the ingredients needed for Elliott Gould’s Western Omelet Supreme.


Add cheese on half of the cooked omelet just prior to folding in half.


Elliott Gould’s Western Omelet Supreme



1/2 cup scallion, chopped
(I used yellow onion)

1/2 green bell pepper, chopped
( I used red bell pepper)

5 Tablespoons butter

1 cup canned corn, drained
(I used all of a 8.5 ounce can)

3/4 cup ham, diced
(I used an entire 8 oz. package of Hormel Natural Choice Honey Deli Ham)

8 eggs

1/2 cup milk
(I used skim milk)

1/2 teaspoon salt
(I used much less)

1/4 teaspoon freshly ground black pepper
(I used less)

soft cheese [mozzarella or American]-optional
(I used cheddar)

2 large beefsteak tomatoes
(I did not use these)

French bread loaf, cut in thick slices
(I did not use this)


  1.  Brown onion and bell pepper in butter:
    add corn and ham.
    Keep turning with spatula:  Browning lightly.
  2. Remove to warm place (save for step #5).  Save skillet.
  3. Beat together eggs, milk, salt and pepper.
  4. Using same skillet as above, heat skillet:
    pour in egg mixture.
  5. As soon as eggs start to set, spread the ham-vegetable mixture on top.
    (Put on lid while cooking.)
    (Watch carefully.  Beware of getting the bottom too done.)
    (Once cooked, I added cheese, to the top of half of the omelet.)
  6. Loosen edge of eggs with spatula and carefully fold omelet in half.
    Slide onto serving platter.
    (I would recommend scooting the platter, or a plate, under the omelet to remove it from the pan.)

Note:  If skillet is not large enough for 8 eggs, divide egg and vegetable mixtures in half and use two skillets.
Vegetables can be varied, adding chopped tomatoes, diced boiled potatoes, or peas.


Top Gunn Quick Margarita Chicken
(I call this “Peter Gunn Chicken”)

To be honest, I am not sure that I have ever seen an episode of the TV classic
Peter Gunn (1958-1961) , starring Craig Stevens.  But that Henry Mancini theme song is indelibly imprinted on my brain; the result of hearing this catchy tune performed by various high school bands at numerous high school school athletics over my lifetime. Listen to the Peter Gunn theme at https://www.youtube.com/watch?v=oysMt8iL9UE.  Warning, upon hearing this little ditty, you may not be able to to get it out of your head! :o)

My hubby and I enjoyed this Craig Steven’s recipe for Quick Margarita Chicken.  Again, I did substitute some items that I already had in my pantry and fridge. My changes are noted in the parentheses.  Although, the original recipe calls for cooking this in the microwave, I believe that putting this in the oven would work better, and have written this recipe accordingly.


Top Gunn Quick Margarita Chicken ingredients


Top Gunn Quick Margarita Chicken just out of the oven.


Top Gunn Quick Margarita Chicken



2 Tablespoons corn oil
(I used vegetable oil)

2 Tablespoons lime juice
(I used Nellie & Joes Famous Key West Lime Juice)

1 teaspoon honey

4 boneless, skinless (thin) chicken breast halves
(I cut mine horizontally, as they were thick)

1 cup finely crushed tortilla chips

1-14.5 ounce can mild salsa
(I used half of a 1 lb. 8 oz bottle of medium, thick & chunky salsa)


1/2 cup shredded Monterey Jack cheese 
(I used about 1 cup of cheddar)

Cilantro springs
( I did not use this)

Lime wedges

(Rice, or Riced Cauliflower, I used the latter)

(PAM cooking spray)


(Preheat oven to 350 degrees.)

Mix the first three ingredients together: corn oil, lime juice, honey.

Brush the chicken breasts with the three-ingredient mixture,
then roll in tortilla chip crumbs to coat.

Spray baking dish with cooking spray, and arrange chicken in single layer in baking dish.

Annette’s Guesstimate on baking this,
as I followed the microwave directions when preparing this.

Bake in oven, uncovered at 350 degrees for about 25-30 minutes, making sure that the internal temperature reaches 165 degrees F.

Pour warmed salsa over chicken, and top with shredded cheese.

Once cheese has melted, remove from oven.

Serve over prepared rice, or cooked riced cauliflower.

 (I had some leftover fried onions in a package, so I sprinkled those on top when serving.) 

Annette’s notes-Next time I may used a flavored tortilla chip, like Doritos, for added flavor.


Tuna Fish and Corn?!

A couple of years ago, a Rolling Stones Magazine article on Johnny Depp included a mention of Depp’s love for “tuna fish and corn sandwiches“.  As odd as that may sound to my American palate, this combo is quite popular in Britian (Depp was dining on this sandwich combo in London, at the time.).  Another English fave that leaves American’s scratching their heads is beans on toast for breakfast!



An English fave that leaves American’s s scratching their heads is beans on toast for breakfast. I tried them, but was not a fan.  I loved the mushrooms, though!
England, September 2013


A pirate (and Johnny Depp look-alike) posed with me in 2011 for this photo.  Savannah’s The Pirate’s House restaurant.
April 2011

Johnny Depp Tuna Fish and Corn Sandwich,
(Using Vincent Price’s Mexican Creamed Corn),
The Johnny Depp Tuna Sandwich”

When choosing this recipe to test, I thought that a tuna fish sandwich sounded fun.  I was a bit taken aback when the recipe arrived, instructing my to use Vincent Price’s Mexican Creamed Corn as part of the ingredients. But you know what?  It was good! Really!

I did substitute some items that I already had in my pantry and fridge, and I made a smaller batch of the corn.  My changes are noted in the parentheses.

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The ingredients that I used in my Johnny Depp Tuna Sandwich.

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Cooking up Vincent Price’s Mexican Creamed Corn.

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Not having any bread on hand, I used tasty Dare’s Whole Grain Crackers.


Johnny Depp Tuna Fish and Corn Sandwich,
Using Vincent Price’s Mexican Creamed Corn



For Mexican Creamed Corn

4 Tablespoons butter
(1 Tablespoon)

1 medim onion, chopped
(1/4 onion)

1 clove of garlic, crushed
(I did not use any)

8 ears of fresh corn on the cob, and cut off corn
(I used 2-15.25 oz cans of whole kernel corn)

4 chillies poblanos, thinly sliced
(I did not use any)

1/2 teaspoon salt
(I used a sprinkle)

3/4 cup Swiss or Muenster cheese, diced
( I used a heaping 1/4 cup of Swiss)

To Assemble

1 Package tuna
( I used Tuna Creations Hot Buffalo Style, because that is what I had)

Small amount of Corn mixture

1-2 Tablespoon Light Mayonnaise


Freshly Ground Pepper

Bread, or Crackers


Melt butter in a large saucepan.
Add onion and garlic and sauce until onion is lightly browned.
Then, add corn kernels, the chillies, salt, and cheese.

Cover with tea towel (making sure that it does not touch burner),
and cook over low heat , stirring occasionally for 30 minutes.


Mix tuna, Mexican creamed corn, mayonnaise, salt, and pepper.
Spread on bread, or crackers.


Made Me Smile :o)

Here are a few items that made me smile this week.
I love sharing these smiles with you. :o)

Birthdays and Donuts


Birthdays and donuts are two of life’s little pleasures! :o)
My grand daughter’s third birthday.

Dozing Doggie

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My daughter’s dog actually sleeps this way!!!!!  :o)

Previous Related Blog Posts

Be My Guest, My Guest Blogger, That Is! (2018), here.

A February Day-Trip to Savannah, (2020), here.

April fools! (2020), here.

Yippee-Ki-Yi-Yppie-Kai-Yay, A Tasty Way To-Celebrate Cowboy Day and A Cowboy-Cookbook Give Away, (2018), here.

Summer’s Musings, (2018), here.

A Bonanza of a Recipe, (2019), here.


Looking for something upbeat to read?

I have been blogging for seven years, and have over 150 positive posts available to read!
Check them out in the archives section on the right-hand side of I’m Annette, here.

Stay in, stay safe and keep washing those hands!


This photo was taken the last time that I was inside of a store on
March 20, 2020.
I now order groceries online for pick-up.

Thank you for reading!
May your days be blessed, and your taste buds happy!
Stay safe,

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I’m Annette Stuff


I attempt to post my blog at least once per month.
Look for my next post on, or around,
May 29, 2020.

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Enjoy Past Blog Posts

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Happy May (Basket) Day!
May 1, 2017

Who else out there (as a youngster), used to deliver May Baskets
on May 1 to their neighborhood friends?
I would love to hear your May Basket memories in the comments. :o)

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7 Responses to Swapping Recipes Across “The Big Pond”

  1. dalehoffa says:

    Good job!!

    Sent from my iPhone



  2. Jennifer Sharpe says:

    Have fun trying out the recipes Annette enjoy. X

    Sent from my iPhone



  3. Pingback: I'm Annette!

  4. Pingback: Apple Cider Donuts, High School Memories, and Voting | I'm Annette!

  5. Pingback:  Runaway Fried Chicken and Terrifying Cucumber Crocodile! | I'm Annette!

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