Tag: Yummy

Lemon Cilantro Baked Cod Fillets

I have always been that person who thought cilantro tastes like soap. That is, until I started living with my husband, who is a fanatic over the stuff…

I have always been that person who thinks cilantro tastes like soap. That is, until I started living with my husband, who is a fanatic over the stuff. At any given moment during the year, we have not one, but two bunches sitting in water on our counter; so over the summer I decided to give in and start using the stuff and now I am hooked.

I adapted this recipe from something similar that called for parsley instead of cilantro. I imagine it would also be great with fresh chopped basil or even rosemary.

I love this recipe because it’s unexpectedly creamy and it smells incredible! Prep time is just a few minutes and you can assemble this dish ahead of time if you need to- just pop it in the fridge until you are ready to bake.


Start off with with cod fillets. We buy ours frozen from Trader Joe’s. Once it’s thawed, be sure to pat it dry on both sides so the melted butter will adhere to it.


Next melt about 4 Tbsp real butter (none of that no fat, low fat, fake butter crap! Use the real stuff!) We buy Amish butter. You can’t beat the freshness.


Now for the dredging stations: 1) This is about 3/4 cup of flour, mixed with a generous amount of smoky paprika, salt and pepper and one of my favorite spice blends: Essence of Emeril.


2) Next, I zested one very large lemon and squeezed its juice (about 3 Tbsp, I said it was large!). For fun, I also zested a Meir Lemon. Then add about 1/4th cup chopped fresh cilantro. When your butter has melted, add it here.


Here it is with the melted butter.


Dredge each piece of cod, both sides in the butter/ cilantro mixture and then the flour. The original recipe called for dredging only one side but I always do both. I suppose you could leave out the flour entirely, but the dish will not turn out as creamy. (It will, however, still be delicious!)


Spray your baking dish with coconut oil (or whatever you have on hand-or leave it out. I forgot this step tonight. It made no difference.), then lay out your fish. Pour the remaining butter/cilantro mixture over the fish. Here, I usually toss in a little more cilantro and sprinkle a little more paprika.


PS: This stuff? It’s your friend when you don’t feel like chopping. Find it at the grocery where you buy fresh spices.


Bake at 400 degrees for 15-20 minutes or until flakey.


We made roasted butternut squash, zucchini and baby Roma tomatoes as our sides. These just go in at 400 degrees coated in olive oil, salt and pepper. All on one sheet pan. I make then before I bake the fish, the cover with foil and let them rest.


Fresh out of the oven.


The thought occurs to me that I could have mixed the tomatoes in with the squash. I like to keep the zucchini whole, however. It’s a texture thing for me.

INGREDIENTS
4 tablespoons lemon juice
4 tablespoons butter, melted
1/4 cup all-purpose flour

1/2 teaspoon salt

2 Tbsp smoked paprika

1/4 teaspoon lemon-pepper seasoning

4 cod fillets (6 ounces each)

2 tablespoons minced fresh cilantro

Zest of 1-2 lemons

DIRECTIONS
Preheat oven to 400°. In a shallow bowl, mix lemon juice, cilantro and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.

Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice, cilantro, butter mixture. Sprinkle on a little more paprika & lemon pepper. Bake 15-20 minutes or until fish just begins to flake easily with a fork. Garnish with more fresh cilantro & lemon zest.

Hot Brown Casserole ala Bahbah (That’s Me!)

Here in Louisville, Kentucky, it’s Kentucky Derby week. Hubs and I are catering a Derby party next weekend, so last night we tested and perfected one of my new favorite dishes, The Hot Brown Casserole.

For those who are not from here, The Kentucky Hot Brown is a famous dish born long ago at Louisville’s historical “Brown Hotel”. (Google it, if you are interested.)

I confess that I have not been a fan of this dish in the past. I think when it was originally made by it’s Chef creator, it was probably delicious. Every rendition I have ever had, however, has left me feeling like something was missing or “watered down”. For this dish to be truly great, one really needs not to skimp on or take short cuts on the ingredients. This means taking the time to grate your own cheese, bake a fresh turkey breast (or a whole bird if you wish), seek out the best thick bread slices and seasonings!

Hot Brown Casserole ala Bahbah

Serves 12

Ingredients:

  • 6 slices thick bread, toasted (I used Texas toast)
  • 2 lbs turkey thinly sliced
  • 8 slices bacon crumbled (I used Wilson’s thick cut BBQ)
  • 1 cup grated Pecorino Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 2 cups cream
  • 1/4 cup butter (real full fat butter!)
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • Lots of freshly cracked pepper
  • 1/4 teaspoon paprika (I used Bourbon smoked)
  • 1 1/2 cup freshly diced tomato
  • 2 teaspoons freshly minced parsley

Directions

Preheat oven to 350°

In a large saucepan over medium heat, melt butter, whisk in flour and let the flour cook about two minutes, stirring constantly. Whisk in milk and cream. Stir 6-8 minutes until it lightly boils and becomes thick. Remove from heat.

In a small bowl, beat the egg then whisk in 1/2 cup to 1 cup of sauce. Return to pan whisking constantly. Add in 1/2 the cheese, salt and pepper and keep whisking until incorporated. Add in 1/2 the remaining cheese & repeat. Return to the heat, but Do NOT BOIL. IMPORTANT: Taste this until you get the desired cheesiness /creaminess. Also, If it gets too thick, add more cream, but remember to season again if you do. Remove from heat.

Grease a 9 x 13″ casserole dish. I pre-slice the toast on the diagonal, then arrange it in the bottom of the pan. Layer the turkey slices over the toast, sprinkle some of the tomatoes and the bacon over the turkey, salt and pepper, add the sauce all over. Sprinkle with Paprika, bacon crumbles and the remaining cheese.

Bake 20-25 minutes uncovered.

Top with freshly chopped tomatoes and parsley.

Enjoy!

Tricked Out Eggplant Parmesan Towers!

Oh my GOODNESS, look at THIS!

Lately I have been trying to make friends with egg plant. Try as I may, I have never liked it. Conversely, my husband loves it and is often disappointed when he suggests it for dinner and I poo-poo the idea. A few days ago I decided to try my hand at making faux bacon using slices of eggplant. It was a hit and I actually loved it. I will make it again.

The recipe was so simple, it’s almost ridiculous. I posted it the other day.  Click here. Also did you notice flat “Groot” in the last piece? Yeah, that wasn’t planned.

Because I liked this so much, I decided to buy some more eggplant and see what else I could possibly love about it. Enter, “Tricked Out Eggplant Parmesan”. I like just about anything fried, so why not! I have to give credit to Trisha Yearwood because I saw her show on the Food Network and she made Eggplant Parmesan stacks. I thought they looked really pretty, so this was the inspiration for my dish.

This recipe starts by slicing the eggplant into rounds. I salted them on both sides and set them up on a wire rack for thirty minutes. Then they get towel dried and dredged in the traditional, seasoned flour, egg and Italian breadcrumb mixture.

I made a quick, cheater version of marinara sauce (and I do mean quick AND cheater cheater pumpkin eater!) I cut up an onion into a medium large dice and sautéed it in some olive oil and fresh garlic; then I added 2 tablespoons of tomato paste, Italian seasoning, one large can of Italian seasoned diced tomatoes and shhhhh!…a jar of prepared Marinara. (My favorite brand is by Chef Emeril Lagasse. I love his tomato basil sauce!) I threw in the rind of my last Parmesan wedge and also two basil stems with the leaves and all-then it simmered for about half an hour. I was shocked at how good it was. I was even more shocked that Charlie raved over it. (He is an Italian gravy snob from Chicago.)

Then comes the frying of the eggplant. I heated the oil in my cast iron skillet to 350 degrees, which is the optimal temperature for deep frying. (I never deep fry without a thermometer.) The eggplant cooks very quickly; about a minute on each side. After this, it’s just a matter of salting them while they are still hot and dabbing them with paper towels to get rid of the excess oil.

Now comes the really fun part: stacking them! First a slice of eggplant, then sauce, then grated cheese (I used a combination of Mozzarella, Fontina and fresh Parmesan), then a big fat basil leaf! Repeat twice but leave off the basil leaf from the top or it will burn. Then bake these beautiful creatures!

I made a side dish of fettuccine, but it was too much. One of these stacks is a meal in itself, so next time we’ll just have a nice salad and call it a day.

Well, did I like it or not? Resoundingly I say, “Yes! Yes! Yes! This recipe is a keeper and I really loved my cheater sauce. It was yummy and so easy.

It looks like a lot of work but truly, it’s all easy stuff. Give it a try!

Ingredients:

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
2 Tbsp. tomato paste
2 Tbsp. Italian Seasoning.
1 small Parmesan rind
1 15-ounce can Italian-style diced tomatoes
1 jar prepared marinara (your favorite)
1 bunch fresh basil
2 quarts vegetable oil, for frying
3 to 4 cups all-purpose flour
1 tablespoon Italian seasoning
1 teaspoon garlic powder
Kosher salt and freshly cracked black pepper
4 large eggs
4 cups Italian breadcrumbs
One 1-pound eggplant, sliced into 1/8-inch rounds (about 24 slices)
1 cup shredded Fontina cheese. 1/2 cup shredded Mozzarella cheese.
1 1/2 cups freshly grated Parmesan

 

 

Directions:

To make a “cheater cheater pumpkin eater” marinara sauce, place a sauce pot over medium-high heat. Add the olive oil and onions. Cook, stirring occasionally, until the onions are softened , about 5 minutes. Add the garlic and the tomato paste and cook for 30 seconds more. Add the diced tomatoes, including their juice, to the pot. Stir to combine. Add 1 whole stem of fresh basil leaves, plus the Italian Seasonings. Throw in the Parmesan rind. (If you don’t have one, you can sprinkle in some grated Parmesan cheese.) Bring the sauce to a simmer and reduce the heat to medium low. Allow the sauce to cook and reduce while you work on everything else.

Pour the vegetable oil into a Dutch oven  and attach a deep-frying thermometer. Heat the oil over medium heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.

Assemble a three dish dredging station: To the first dish, add the flour, Italian seasoning and garlic powder. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and stir to combine. In the second dish, beat the eggs. To the third dish, add the breadcrumbs (I add extra seasoning here. You can even add some grated Parmesan here and it would be delicious.)

Dredge both sides of the eggplant slices in the seasoned flour. Then, dip the eggplant slices into the egg. Then, coat the eggplant in the breadcrumbs evenly on both sides.

Working in batches, carefully place the breaded eggplant into the hot oil. Fry until golden brown and crispy, about 40-50 seconds per side. Transfer to the cooling rack on the baking sheet. Sprinkle each slice generously with salt. Continue until all the eggplant has been fried.

Preheat the oven to 375 degrees F. Remove the basil stem from the marinara sauce.

Remove the paper towels from the baking sheet. Build towers on the cooling rack: Top a slice of eggplant with 1 tablespoon of marinara sauce, 1 tablespoon mozzarella, 1 tablespoon Parmesan and 1 basil leaf. Place a second piece of eggplant on top and repeat this process. Top the tower with a third piece of eggplant and repeat only with sauce, mozzarella and Parmesan (no basil). Repeat this process to create 8 towers on the cooling rack.

Bake until the cheese is melted and slightly browned on top, about 20 minutes. Transfer the towers to a serving platter. Garnish each eggplant tower with a fresh basil leaf and serve immediately.

I made four of these towers. We ate two of them and refrigerated the others for the next day’s lunch. They were just as delicious re-heated.

 

Smokey Potato Leek Soup ala Sickly Baba!

Ever since I started making my own soups, I have a hard time with any type of canned soup. (This is mainly because the stuff in the cans is so full of sodium and fat and yet it still tastes bland to me.)Today I made a Smokey potato-leek soup that turned out really well. Here is the recipe.

I am on my second go around with sickness. Thankfully, it’s just a virus, and I’m feeling better today, yet I am still not really into eating anything but mild food. That being said, after having not eaten a thing but saltines yesterday, this morning I woke up feeling hungry for chicken noodle soup. Ordinarily, I would have made my own, but I’m sick, remember? Charlie pulled out a can of chunky chicken noodle and lovingly made it for me. (He takes such good care of me even when I’m not sick. I am Blessed!) I was happy to eat it (and that it stayed down), but it reminded me of why I like to make my own soups. It was borderline tasteless, brimming with sodium and fat and the noodles tasted like rubber.

Now I don’t know what to think of myself. Have I become a food snob? I used to love chunky chicken noodle soup!

This afternoon while Charlie was at the gym, I reached that stage of illness where you are really still too sick and weak to do much; yet you are so bored, your brain tells you it’s okay to get up and go make a pot of homemade soup. (After all, it’s not that hard.) I have a butternut squash sitting on the counter waiting to be cut up and roasted and turned into a beautiful, creamy soup, but instead I focused my attention on the ever present leeks in my fridge. I pulled them out, cut them up and threw them into a bowl of cold water to be certain there was no sand. Meanwhile, I peeled and chopped about two and a half pounds of russet potatoes. (Why? Because if I didn’t, they were bound to start sprouting any day. We don’t eat a ton of russets.) It bears reporting that I prefer to use Yukon gold potatoes in soups, but this is what I had on hand. Use what you have on hand, people!

Next, the leeks got drained, dried; then sautéed in some olive oil and butter for just a short time. Afterward, I added the potatoes, seasonings, and then six cups of chicken stock. The top went on and I let it boil for about thirty minutes-until everything was soft enough to blend.

At this point I was feeling accomplished and it dawned on me that we had a pound of bacon that also needed to be used before it was wasted. What better thing to do then to make some bacon as a garnish, right? I always make my bacon on a sheet pan with a rack, so this too, is really easy to do. I was just about to lay the stuff out in strips when I remembered having seen one of those Facebook videos that showed bacon being weaved together so it would form a perfect square for bacon, lettuce and tomato sandwiches. OMG! Genius! I just happened to have a big juicy tomato on the counter and some lettuce in the fridge. Poof! Done! I weaved that bacon like a professional bacon weaver and into the oven it went.

I was so proud when it came out looking pretty! (Seriously, I was envisioning the Instagram praise-fest about to happen! I am a sick girl and not in a good way.) I decided to take some of the smaller pieces of cooked bacon and drop them into the the soup for a little more Smokey flavor. See them?

Truth to be told: I did all of this today…but I made frequent trips to the couch to pass out, drink ice water, take my temperature, cough, etc. See that last soup photo? It’s not even hot. I just forgot to take the money shot so I fudged it. Now I am back, dying on the couch, but this blog is scheduled to go. LOL! (I really did love this soup, however.)

This photo below; now that’s actually hot soup! LOL!

Ingredients:

2.5 pounds potatoes peeled and cut (I used russets but Yukon golds are better.)

3 large leaks sliced into rounds

2 tablespoons olive oil

2 tablespoons butter (REAL butter)

6 cups low sodium chicken broth (that’s two 32 oz cartons)

1.5 teaspoons red pepper flakes

1 teaspoon hot sauce (optional)

1 tablespoon Italian seasoning

2 bay leaves

1 tablespoon raw honey

2 pieces of cooked bacon crumbled

1/4 cup cream

3 tablespoons full fat sour cream

Juice of half a lemon

Salt & fresh ground pepper

Directions:

1) Clean and slice leeks

2) Peel and cut potatoes (If you use Yukon Gold, skip peeling. It isn’t necessary.)

3) Heat olive oil and butter in a Dutch oven (medium high heat) Sauté leeks for about five minutes. Salt & pepper.

4) Add potatoes, red pepper flakes, bay leaves, hot sauce, Italian seasoning, more cracked pepper. Stir.

5) Add chicken broth and bacon pieces. Turn up heat, bring to boil, reduce to simmer and put the lid on. Simmer 20-30 minutes until vegetables are tender enough to be blended.

6) When the vegetables are tender, turn off heat, remove bay leaves, stir in honey and allow to cool with the lid on about 30 minutes.

7) Pull out and mash (or rough chop) about a cup of the potatoes. Set aside.

8) Add cream and sour cream. Stir. Then blend with an immersion blender (This is what I use.) Add the reserved potatoes back in with the juice of half a lemon.

9) Taste. We like our soup spicy, so I usually add more cracked pepper and red pepper flakes.

10) Stir and cover. Turn the heat back onto low. Let the flavors marry for at least 15 minutes before serving.

Note: The best garnish in the world for this soup are caramelized onions! Also great: crumbled bacon, shredded cheddar cheese, sour cream, chopped scallions

PS- I ended up making a grilled cheese sandwich with the bacon lattice for Charlie. (By the time he came home from the gym, I was way too tired and over-extended to make TWO. I didn’t need a sandwich. I needed to be in bed.)

I present the Cha-Cha approved bacon, tomato, caramelized onion, Fontina cheese on Sourdough bread grilled cheese:

What’s that? Eggplant Disguised as BACON?

Let it be known that I have always hated eggplant. I made this recipe and I can now say that I was wrong. There is ONE way I’ll eat it and this is when it’s disguised as bacon! This stuff is great. Here’s how easy it is to make!

This will be short and sweet.

Make this. You will be shocked over how great it is!

The End.

PS- You’re welcome

Slice up the eggplant, paint the sauce on both sides and bake! How much easier can it be?

Ingredients:

1 medium eggplant

2 tbsp. extra-virgin olive oil

2 tbsp. soy sauce

1 tsp. Hot sauce

1/2 tsp. smoked paprika

1/2 tsp. Liquid Smoke

Freshly ground black pepper

NOTE: Some people use maple syrup in this recipe. I really do not use a lot of sweet in my recipes so I left it out. If you want it, however, use 1/4 teaspoon.

Directions:

1 Preheat oven to 400°.

2 Slice eggplant lengthwise into just shy of quarter inch thick strips. Cut off the skin. (It’s easier than peeling ahead of time)

3 In a small bowl, whisk together olive oil, soy sauce, hot sauce, smoked paprika, and liquid smoke. (Maple syrup optional)

4 Place eggplant slices onto a baking sheet and brush both sides with sauce. Season with cracked pepper.

5 Bake until eggplant is cooked through and beginning to get crisp, 35 – 40 minutes.

Enjoy!

See ya tomorrow!

Chicken & Toasted Orzo with Spinach, Tomatoes & Goat Cheese!

For times that I feel uninspired I turn to my cookbooks to get the creative juices flowing. I adore the “America’s Test Kitchen” cookbooks. This recipe is adapted from one of theirs. Delish!

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I am a huge fan of America’s Test Kitchen Cookbooks! They are beautifully illustrated and I love that each recipe starts with a forward that says, “Why This Recipe Works”. Lately I have been cooking so much that often, when it comes time to decide what’s for dinner, I am drawing blanks. Thankfully, these cookbooks live in my kitchen, so it’s easy to pop one open and find some inspiration. This recipe is adapted from their recipe entitled: “Chicken and Orzo with Spinach and Feta“. It’s from their cookbook: America’s Test Kitchen Cooking For Two.

After I refreshed my memory of the recipe, I decided to get completely organized before starting to cook. It’s much easier when the ingredients are all prepped and ready to go. I began by running out to my herb garden to get some fresh oregano. While I was there I noticed my sage plant is growing like crazy, so I picked a bit of that and I also snagged some baby kale. I wish I could take credit for growing those beautiful little tomatoes, but they came from Sam’s Club as did the baby spinach/kale mixture.

I removed the stems from the spinach (I hate stems), chopped my garlic and herbs, then measured out the red pepper flakes, the amount of orzo and the amount of chicken stock I would need.

The first step is to put the raw orzo into a skillet and toast it until it’s a little brown. Don’t skip this step because it really imparts a great flavor and a little bit better texture.

Then in the same skillet, I sauteed my chicken tenders in a bit of olive oil, salt and pepper and some granulated garlic. Not very interesting. It’s just chicken! LOL.

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Once the chicken has browned on both sides and is barely cooked through, you remove it to another pan and then add in your stock and orzo. I put the stock in first to deglaze the pan. The recipe doesn’t actually call for tomatoes, but we like them so I added some in to let them cook with the orzo. Once you get it to a boil, you add the chicken back in, nestling it in the orzo until it’s cooked through. Since I used chicken tenders, it only took a few minutes. If you use breasts, it would be longer.

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Once the chicken is cooked through, remove it again, to a plate tented with foil. Continue to cook the orzo until al dente, then start adding the spinach in small batches, stirring pretty continuously. I kept extra stock handy in case I needed it and I did need to add about a half cup before the orzo came together the way I wanted. The recipe calls for the juice of a lemon. I added the zest of a lemon and the juice and the taste was bumped up considerably!

Lastly, I removed it all, placed it in my serving dish, added the chicken and topped it with crumbled goat cheese and fresh oregano leaves…and of course, my beautiful tomatoes!

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Winner winner, chicken dinner!

 

(Adapted from an original recipe from America’s Test Kitchen)

Ingredients:

3/4 c. orzo
2 T olive oil
4 boneless, skinless chicken breasts
salt and pepper
3 garlic cloves, minced
1 tsp fresh minced oregano
1 tsp fresh minced sage
1 tsp red pepper flakes
2 1/2 c chicken broth (more if needed)
12-15 cherry tomatoes
4 cups baby spinach
4 oz goat cheese, crumbled
Zest of 1 lemon
Juice from one lemon
Fresh oregano leaves for garnish (You could use basil or flat leafed parsley if you don’t have fresh oregano)

Directions:

  1. Toast the orzo in a cast iron skillet over medium high heat (just until brown, stirring often.) Remove from skillet.
  2. Using the same skillet, saute chicken in olive oil until brown and just barely cooked through. Remove to a plate.
  3. Toss herbs and garlic into the same skillet, let it bloom 30-40 seconds
  4. Add in chicken broth. tomatoes and orzo, season with salt and pepper. Bring to a boil. Reduce to simmer, add back the chicken and cover until chicken is cooked through. (10-15 minutes if using tenders, 15-19 minutes if breasts) Remove chicken to a plate and tent with foil.
  5. Continue simmering the orzo, stirring and adding more stock.
  6. Add in the lemon juice and zest. Season with more pepper and a little salt.
  7. Add in the spinach, one handful at a time, continuously stirring.
  8. Once your spinach has wilted and the orzo is cooked through, transfer it to a serving platter. Nestle the chicken into the orzo, garnish with crumbled goat cheese, fresh cherry tomatoes, fresh herbs.

 

 

 

Pumpkin-Shaped Cheese Ball ala Bobbe!

Halloween is coming! Here is an easy, awesome recipe for a delicious and festive appetizer to take to your party! Who doesn’t love a pumpkin-shaped cheeseball? The bonus is that this is fun thing to make with your kids too!

In honor of Halloween coming, I thought I’d share one of the most fun recipes in my arsenal. I’m sure a lot of you are either hosting or going to Halloween parties this weekend. If you need to take a really fun appetizer, this cheese ball is delicious and it makes a GREAT presentation!

The photos you see here are from an adult cocktail party I catered this weekend, so my pumpkins don’t have faces on them, but you can absolutely dress yours up as a jack-o-lantern if you wish!

Also, I use this recipe for loads of Holiday parties. I’ve formed it into a carrot for Easter, made it into a Christmas Tree for Christmas and it’s even been a heart for Valentine’s Day!

I regret not having photographed the entire process but you are smart enough to picture the ingredients in a bowl. You start by making the cheese mixture. Once it’s combined, you lay it out onto plastic wrap, wrap it up and form it into a ball. Then I usually find a bowl that’s a little more round, place the ball in it and then refrigerate for about an hour. At that point, you take it back out and start forming your pumpkin shape with rubber bands.  See below?

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Once you have the basic shape, put it back in the refrigerator for at least a half hour. Then take it back out and cut off the rubber bands and remove the plastic. At this point you can add a topper. I saved the top of a bell pepper for this one.

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Once you have your topper selected and in place, all you do is sprinkle the outside with pulverized Doritos. If you don’t like Doritos, crush up Cheetos, or any orange/cheesy chip you happen to like.

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At the party last weekend, I made three little pumpkin cheese balls and used them as decorations for my meat trays. As you can see by the photo, I went out to the garden and clipped a few tomato leaves to make the stems.

At this point, you can add your own touches. Have fun with it and enjoy because this cheese ball is delicious and kids and adults alike, LOVE the flavor!

Ingredients:

  • (2) 8 oz packages of cream cheese softened (I leave mine out on the counter overnight)
  • 1/2 package of Taco Seasoning (any brand)
  • 3/4 a small can of sliced black olives (chopped into tiny pieces)
  • 1 bunch of chives, chopped (you could also use scallions or regular onion)
  • 1 cup shredded cheddar cheese
  • 1 small bag of Doritos Nacho Cheese chips (or your favorite orange cheesy chip)
  • Stem from a bell pepper.
  • 4-5 rubber bands

Directions:

  • In a large glass bowl, combine all ingredients but the chips and stem. (I usually microwave the mixture for about 20-30 seconds to soften everything to make it easier.)
  • Turn the mixture out onto a piece of plastic wrap, wrap it up and start to form a ball.
  • Place your newly formed ball into the refrigerator for an hour.
  • Once chilled, form the pumpkin shape by using the rubber bands. Chill again for 30 minutes.
  • Place the chips in a zip lock baggie and beat them until they are dust. OR you can use a food processor, but trust me, beating them is more fun!
  • Cut the rubber bands off, remove the plastic, add the topper, then sprinkle the orange dust.
  • Enjoy!

Grilled Cilantro Lime Swordfish

I confess that I used to hate fish but I think it’s only because I’d never tasted really good fish! Now that my husband and I are trying to eat more healthfully, we make it all the time and I’m loving it. This sword fish recipe is simple with just a couple of ingredients and it takes just a few minutes to make!

I just realized my husband and I are eating a LOT of fish lately! At least once a week, we used our cast-iron grill pan to make some delicious sword fish! We season this all sorts of ways, but one of our favorites is with cilantro and lime. (Go figure. Seems like these are our favorite flavors lately!)

So many people are afraid of cooking fish at home, especially things like sword fish, that can be a little pricey. I did not grow up in a household that ever, even one time, cooked fish. I suspect my Mom was afraid of it. I was never a fish fan until I met my husband and we began our quest to eat healthier. What I have found is that fish is actually the quickest, easiest meal to make on a week night. The worst thing you can do to a fish is to over-cook it, so I usually pick a hearty variety, like this sword fish. I am also picky about taste and even mouth-feel. Anything that’s slimy or that has a strong “fishy” taste, doesn’t make it to my mouth. I absolutely love tuna and cod and swordfish. I wish I loved salmon, but it’s falls on the “fishier”side, so I don’t make it often.

Anyway, start with your sword fish filets. I usually take mine out of the refrigerator about a half hour prior to cooking. Coat both sides with olive oil, about 1/4 c. Cilantro, zest of a couple of limes, juice of a couple of limes, and of course, salt and pepper.

At this point I let the fish just rest in the juice for 15 minutes, then I flip them and let them rest for 15 minutes more.

Then I heat my grill pan to medium-high. Add 2 Tbsp real butter and about 1 Tbsp of your favorite cooking oil.

Sear the fish on the first side (about four minutes), then when it releases from the pan easily, flip it to sear the second side (about 4 minutes). Then I turn the heat down about medium and let the fish cook all the way through. (Time depends on how large your filets are.)

And here you have the finished product. You can tell it’s ready when you see it starts to flake! YUMMY!!

Ingredients:

2 large swordfish filets

4 Tbsp olive oil

1-2 Tbsp butter

2 limes (zest & juice)

1/2 c. Chopped fresh cilantro

Salt & pepper to taste

Directions:

Coat fish with olive oil (both sides)

In a bowl, mix 1 Tbsp olive oil, cilantro, lime juice, lime zest, and salt and pepper. Pour over the fish, then turn the fish so both sides get the marinade.

Let rest for 15 minutes, turn over and let rest 15 more.

Heat a grill pan to medium high. Coat it with olive oil and butter.

Sear both sides of the fish for 4 minutes or until it easily releases from the pan.

Turn the heat down to medium, continue cooking fish until it’s flakey.

Working Smart, not Hard with Simplot Good Grains!

may or may not have mentioned that my husband and I cook the Fellowship Meal for a large church every Wednesday night. We have a lot of diners who are watching their weight and/or trying to eat more healthfully. Because of this, we try to offer things that they can eat and not feel guilty about.

I may or may not have mentioned that my husband and I cook the Fellowship Meal for a large church every Wednesday night. We have a lot of diners who are watching their weight and/or trying to eat more healthfully. Because of this, we try to offer things that they can eat and not feel guilty about.

LAST week, we made the tortellini dish that destroyed everyone’s Weight Watcher’s points!  Naturally last night, I wanted to make up for that. Ordinarily this would have involved buying fresh vegetables and a lot of preparation chopping, cooking, serving, etc. However, for the past six weeks, I have been working full time filling in for one of my office mates and catering a number of events, so I opted for a healthy and easy side dish! Operative word: easy.

Enter this stuff:

Ancient Grains & Kale blend

Charlie and I bought a bag of Simplot Good Grains Ancient Grains & Kale Blend a couple of weeks ago thinking we’d see how we like it before introducing it to the church. One of the dishes we make at least one a week are tuna bowls. Usually that starts with a base of either quinoa or couscous. I am not a huge fan of plain quinoa, so if I’m going to eat it, it usually involves my having to saute a lot of things to add into it. Some nights I just don’t feel like doing all of that so these grains were worth trying. We like them very much and find them very versatile! There are only two of us, so one bag of this stuff keeps perfectly in the freezer and we can get about 5 meals for two out of it.

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This is one of our tuna bowl suppers.  Now we sub the couscous base for the Ancient Grains & Kale Blend.  YUMMY!

Which brings me to last night at church. We bought two cases of the Exotic Grains and Fire Roasted Vegetables Blend and then added freshly sauteed chopped onions, red and yellow peppers and a very  large bag of spinach. There are so many roasted vegetables already present in this mixture, that it’s not really necessary to add anything. I just wanted to add my own flair to it. I also happened to have a huge bag of spinach and another bag of chopped onions to get rid of! (Truth) After this, I added soy sauce, one of my favorite seasonings; Lawry’s Seasoned Salt; fresh cracked pepper and a lot of garlic Italian seasoning to taste.

Simplot Good Grains

As I was making this dish last night, my mind was conjuring up all sorts of other dishes that could be made utilizing these wonderful grains. I think they would be awesome to add to salads, wraps, burritos, quesadilla’s and even soups. If you like stuffing vegetables like mushrooms, acorn squash, zucchini or even tomatoes (yes, I know tomatoes are fruits), this brand makes other grain mixtures that would lend well this!

Just the word, “Stuffing” makes me think of Thanksgiving and Thanksgiving makes me think of sage and sage makes me think of sage dressing and that makes me think that roasted butternut squash, cranberries and/or apples could be added to any one of the Good Grains Blends for a delicious Thanksgiving side dish! The possibilities are endless!

In fact, I just thought of another way to make this, Asian fried rice style! Follow all of the directions for making fried rice but sub in whatever Good Grains Blend you like the best! Happy experimenting!

Since last night I was cooking for a huge crowd and seasoning as I go, and since I highly doubt you want a recipe for 100+ people, I will simply tell you to go out and get yourself a bag or two. Heat it up, taste it plain (it’s great) and then start adding whatever it is that makes your palate happy!

PS-some more images:

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Caramelized Onions in the Crock Pot?

When I was growing up, my Mom never made onions or peppers so I never knew they existed. Each time I’d encounter a menu that included them, I was certain to pass them. I didn’t like the look. I didn’t know the taste.

When I was growing up, my Mom never made onions or peppers so I never knew they existed. Each time I’d encounter a menu that included them, I was certain to pass them. I didn’t like the look. I didn’t know the taste.

Until my husband, Charlie introduced me to them. He first started putting them in omlets and we later graduated to fajitas and now I put them on just about anything I decide needs another flavor profile.

Imagine my shock to discover you can actually make caramelized onions in the crock pot, overnight? Granted, I do not think they are as good as the kind you labor over in a cast iron skillet, but they certainly work in a pinch (OR when you need a ton of them!)

See how easy below:

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Lately when I make them, I crank the crockie up to high over night and I add just a TBSP of brown sugar. In the morning, carefully remove the lid and stir. Sometimes I add a little more butter as well.

These will keep for two weeks in the fridge. We make a giant batch and use them for fajitas, salads, sammies…anything that needs a kick.

No recipe to post, actually. Just slice up enough onions to fill your crock pot, add a few pats of REAL butter, salt and pepper and about a TBSP of brown sugar and there you go!

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