I love raw radishes, or in a salad. My Mom made radishes poached in butter. I bought these the other day…washed, and cut into quarters or halves.
I decided to roast them with some olive oil, salt and pepper.
Baked for about 30 minutes or until softened, and slightly browned.I loved these. David doesn’t care for them, but these weren’t bad per him.My plate…too much food and I didn’t eat all of it.Blessings.
I love fish. Eating fish–any kind of fish: sushi, fried, sauteed, grilled. I have been craving fish lately, and had some amazing salmon marinated with Dale’s Seasoning. It was grilled, and truly yummy.
Our grill is a charcoal grill, and not the best when you just want to quick grill something. So we decided to pan sear them. I marinated the salmon filet’s in about 1/2 cup of Dale’s Reduced Sodium Seasoning for about one hour.We just pan seared them, skin side down in a bit of olive oil.Cook on the skin side first (about a third of the way through), and flip just to finish the cooking (maybe two minutes maximum).Hint from Gordon Ramsey: score the salmon skin before cooking will ensure that the fish won’t curl up during cooking. It worked (like I question him and his suggestions – ha).My plate with a bit of jasmine rice, an roasted snow peas. This will be my go to recipe for Salmon for a while.
So our town has a Farmers Market every other weekend. I went a couple of weeks ago, and ended up getting some great vegetables: green beans, garlic, and cucumbers. For some reason I got the idea to pickle them (I have been enjoying Bloody Mary’s and thought it would be good to have my own pickled items in my drinks). I researched a couple of different methods and decided to do a quick pickle instead of canning.Got together my ingredients for the liquid portion of the quick pickles.White and Apple Cider Vinegar, red pepper flakes, salt, water, and ground mustard. Boil 8 quarts of water, and place the containers (jars for the pickled items), in sudsy water. Let them soak (I soaked the lids as well). Rinse with boiling water as well, and let dry.Begin by placing the liquid (2 cups of vinegar and 2 cups of water) into pot, add 1 Tablespoon of salt.One clove of garlic, peeled.1 Tablespoon of red pepper flakes. I also added whole mustard seeds-1 Tablespoon (forgot to take the picture).Bring to a boil, and reduce to a simmer. Simmer for about 8-10 minutes.Prep the beans, by snapping the ends off, then rinsing them with cold water.I assembled my jars, and then sorted the veges to the jars. One small jar of garlic, and two jars of cucumbers.I added fresh dill to each jar. Depending on how much you like the herb, you can add more or not add it all.To the jars with the green beans, I also added a raw garlic clove.Cool the liquid slightly, and then pour over each of the vegetables until they are covered.Then add the lids to the jars and let cool on the counter.I placed these in the refrigerator once they cooled. These are a quick pickle, so you don’t have to do the entire canning process. (I wish I could tell you what that process is, but I haven’t done it yet. I plan to this spring with other vegetables I hope to get at the farmers market.)
I hope to let you know how they turned out soon. They should be ready in 24 hours, but have waited about two weeks.
Last weekend, I went to our local farmers market. I picked up some great items, one of which, I used in this recipe.I got some amazing green beans, and cucumbers. I ended up cleaning the green beans, by snapping the ends off, then rinsing them. I par-boiled 3/4’s of the beans for about 6-7 minutes. Plunged them in an ice bath to stop the cooking process.Chopped two shallots, and sauteed until translucent in a bit of olive oil and salt.Once the shallots are almost clear, add mushrooms. I used baby portbella’s.After about five minutes of sauteing the mushrooms, I added the green beans. Seasoned with salt and pepper as well. You may need to add more oil. Again, after 5 minutes of cooking all of it together, add about a half of a cup of Sherry.Cook for about three minutes so that the alcohol can be cooked out. Earlier in the day, I had roasted a bulb of garlic. I chopped two cloves, and added it to the pan.For the finishing, I added two tablespoons of butter (unsalted). Continue to cook until the Sherry is reduced as this doesn’t have much of a sauce. I cheated and served this with a rotisserie chicken. I loved the freshness of the green beans, and the earthiness of the mushrooms. It was a very hearty side dish that made me feel less guilty of not making the roast chicken.My plate (still using a small salad plate as my serving plate). And, David liked it as well.
When Carmen was home last week for Christmas, she brought with her a bag of chopped kale. She forgot it, and I decided to make some kale chips with it.
I went through the bag (sorted, washed and dried). Place the kale in the bowl.The secret to baking these chips is using the olive oil sparingly. Placing about a tablespoon of olive oil in the bowl, then rubbing the leaves with the oil. You won’t use a lot of oil this way, and each leaf will be thoroughly coated.Place on a baking sheet, bake at 275 degrees for about 15-18 minutes. Some pieces may need longer cooking times, turn those and keep checking on them. These can burn rapidly.
Place the chips in a paper towel and salt immediately.
Store these in a Tupperware or zip lock bag.
I like these. I like the feeling of healthy snacking. Trying something new…
Cobbler mixes are a fun way to make something quick and tasty without a lot of planning or work. I had some frozen berries (blackberries, raspberries, and blueberries), and added about 1/2 cup of sugar.I also added zest from a lemon, and some lemon juice.First let me clarify, yes, I used frozen berries and expected them to defrost and get the same results from fresh fruit. I didn’t the same results as the fruit ended up being a bit more mushy. However, let it sit, and macerate.Find a good cobbler mix like the Louisiana Fish Fry Cobbler Mix. I love this because you are truly able to use fresh, frozen or canned fruit. We can keep it in the pantry and mix something up in a flash. I forgot to take an after picture. My old age I suppose. But if you want to see what one would look like, I had originally posted about the cobbler here.
Sunny Anderson shared her hot ham and cheese wreath on The Kitchen Saturday, and it reminded me of my Pampered Chef days of making Taco Wreaths.
So I got the ingredients, and decided to make one. So you need two cans of crescent rolls (any brand as they really aren’t that different).
Two cans of Crescent rolls, hamburger meat seasoned with taco flavor, refried beans, and Mexican cheese. Begin by opening the crescent rolls, and laying them on a baking sheet or pizza stone. You can use a small bowl to know where to place them, but overlap them.
You will need to press down on center part forming the inner circle.
As you can see, my circle isn’t perfect (as it doesn’t need to be). Press down the center part so that you can build the layers for the wreath.
Now the layers, I began with re-fried beans. Then hamburger meat that was cooked with taco seasoning.
Now to make the wreath. Bring up the small end of the triangle and tuck it over the round part. You can either pinch it or tuck it under.
Continue to do this until the wreath is complete. Bake at 350 degrees for about 30 minutes.
Cut into serving pieces and add salsa, sour cream and cheese.
It was super yummy. I will be doing more of these especially this time of year.
When chicken quarters go on sale, I tend to buy the large bag of them, and portion them out into smaller portions in ziplocks. I am wanting a vacuum sealer, but that is another discussion. They were on sale recently, and I thought I would do some research for a meal prep for lunch/dinner with lemon and thyme. I am currently obsessed with the combination.
I began with the chicken, patted dry and seasoned with salt and pepper.
Sear or brown on both sides in a bit of olive oil.
Quarter the lemon, and remove the thyme leaves and coarsely chop. Thinly slice the shallots.
Place the lemon and shallot on a baking sheet with some olive oil, salt and pepper.
Once the chicken is browned (I should have cooked them a bit longer), place on the sheet pan with the lemon and shallot. Toss to coat the shallots evenly with the chicken.
Bake at 350 degrees for approximately 20-25 minutes or until chicken is cooked.
For the sauce, brown two cloves of garlic, chopped.
Combine dijon mustard and two tablespoons of water. Pour into a sauce pan. Add the thyme leaves, one cup of white wine, and two pats of butter. Add salt and pepper to taste.
Spoon over the chicken and serve with the roasted lemon and shallots.
I meal prepped mine so that is why they are in containers instead of being plated. I know I said this before, but I am in love with the combination of flavors. Let me know if you try it.
I had some tummy issues on last week, and ended up being nauseous the majority of the weekend. In the past (prior to gastric sleeve) I would have a Sprite and some saltines. Well, I can’t have carbonated beverages now, and can have have crackers but not very many. So soup.
I had some roasted garlic cloves, and some raw ginger. I added them to a small pot with about a quarter cup of onion with some olive oil.After sauteeing for about 2-3 minutes, I added salt, pepper, and some fresh thyme.Then I added some chicken broth (low sodium) and brought it to a slow simmer.I ended up adding dried parsley, and more thyme leaves, and let it simmer for a few minutes more. It was just what I needed. I had some saltines crackers as well, but the broth was the answer to my tummy issues.
I think I am going to replicate this broth, and maybe add in roasted chicken or even shrimp as it was that good. The roasted garlic and fresh ginger really added depth of flavor. David enjoyed it as well.
What is your comfort food when your stomach ailes you?
David loves potatoes. Doesn’t matter how they are prepared just so long as they are potatoes. Since it has gotten a little cooler, I don’t mind the oven being on. So roasted potatoes are super easy, and I enjoy them as well.
Three pounds of small yukon gold potatoes, washed, and quartered. Place in a single layer on a baking sheet.Salt, pepper, and olive oil and toss to coat evenly. Bake at 350 degrees until golden, and crispy, about 30 minutes (in my oven).I always add some salt after cooking. I am posting more of the recipes I do a regular basis for our kids. Simple ones, I know, but for them, a permanent record of what I cook. Hopefully, you won’t be bored with them, and might even enjoy them as well.