Chicken Artichoke Stew
This delicious and simple French stew is creamy, comforting and satisfying all year long. It can also be frozen up to 3 months, letting the flavors deepen and concentrate.
Recent Posts
Chicken Chili with Cheesy Hushpuppy Crust
Mom was a wiz in the kitchen, too. She was never afraid to try something new. When circumstances found us with 105 rabbits one summer, she was even able to find a close friend to fry some of them at a local Kentucky Fried Chicken Continue Reading
Swordfish Speedies
Spiedini or speedies, what an adorable word. It essentially means anything cooked on a skewer in Italian and I just love skewers. Grilled meat is right up there with chocolate and carbs for favorite food groups. These speedies lightened up with swordfish are a great way to add more fish into your meals. The first few times I overcooked these. I had no idea that most fish can be cooked to medium-rare and then will come up to temperature while sitting. This tasty tidbit has helped me enjoy fish even more.
Swordfish Speedies
A quick and delicious recipe from Giada De Laurentiis.
Ingredients
1/4 cup extra-virgin olive oil
2 teaspoons herbes de Provence
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds swordfish steaks (at least 1-inch thick), trimmed
12 short, thick wooden skewers, soaked in water for at least 30 minutes
12 thin slices pancetta (about 3 ounces), unrolled so that you have a strip
6 lemon wedges
Directions
- Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers.
- Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.
- Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.
- Transfer the skewers to plates and serve with lemon wedges.
Not Your Average Tuna Fish Salad
I make a half recipe of this for lunch at least twice a month. Even though the avocado keeps for a day in this salad, I prefer fresh avocado so typically make a smaller batch for Joshua and I. If you halve the recipe, go Continue Reading
Orange Sweet Rolls that taste like sunshine
I was raised in Austin Texas by parents who didn’t always have the income to put out a lavish spread on the table for my brother, sister and I. However, they were hard workers and had the intelligence and competence to turn even the meager Continue Reading
Sweet and Spicy BBQ Salmon
One of my favorite foods is fish – any type of fish, shellfish, or seafood really. I had this thing, that when I visited my mom in Tampa, Florida I would try to eat it at every meal. This wasn’t difficult as I usually didn’t wake up till noon and then we would head for the water. There are so many great restaurants in St. Pete, Sanibel, Naples and other surrounding waterfront communities that offer specials of their ‘Fresh Catch’ as early as 6 a.m.
I would go home daydreaming of the languid salty air, amazing sunsets, sipping Mai Tais and stuffing myself on grouper stuffed with blue crab and encrusted with macadamia nuts.
Cooking fish at home was another story, however. The first few times I tried it left the house smelling of fish for days and it never ended up quite like I expected. Until recently I only enjoyed fish when eating out. Then I found several recipes that have made it super simple to add fish into my weekly rotation.
So on my search for easy and delicious ways to prepare fish I try to remember three important lessons that make it a breeze every time. One is to purchase the freshest fish I can and keep it on ice on the top shelf of the refrigerator till I prepare it which is no more than within 1 – 2 days. The best way I have found to do this is to shop at a store that I trust where turnover is very high. Also, asking my fish person what they would take home is a simple way to get an honest answer to what is fresh. Number 2 is to keep the ingredient list down, letting the flavor of the fish shine through. Finally, get rid of the fish packaging and clean up immediately afterward ensures no fishy smell hanging around.
Sweet and Spicy BBQ Salmon
For this recipe I prefer salmon steaks, but have used filets when steaks were not available at the fish counter.
Cover your baking sheet in foil for easy clean-up.
Ingredients
- Sauce
1 tablespoon fresh orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
1/4 teaspoon crushed red pepper
- Salmon
Coarse salt and ground pepper
4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
Cilantro or Scallions or both (optional)
Directions
- Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, honey, and crushed red pepper.
- Dry salmon steaks well and sprinkle with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with sauce.
- Broil salmon about 4 inches from the heat source for 5 minutes, brush with sauce and broil for another 5-7 minutes, until salmon is medium-well, 10 to 13 minutes.
Notes
Hummingbird Cake
No birds were harmed in the making of this cake! Despite the name, there are no birds included in the recipe. Instead, the name is thought to come from the fact that the cake is sweet enough to attract hummingbirds seeking nectar. This dessert recipe Continue Reading
Lamb Kebabs with Mint-Parsley Yogurt Sauce
This was my first attempt at lamb and until I made this, I wasn’t sure I even liked lamb. Now that I am, I’m scouring my cookbooks for more lamb recipes that combine these types of flavors.
The spices and yogurt sauce are what make this recipe for me. The yogurt sauce is so creamy and fresh that I am thinking of other things I can put it on.
Even leftovers of this were fabulous. A little lamb and veggies tucked into warm pita with some of the sauce over it, and a side of sliced cucumbers made a great lunch at the office.
Couscous is a perfect side-dish for this flavorful lamb. Soaking up all the lambs juices, and with the buttery pine-nuts.. they are little treasures in it – rich and nutty with the toast to them deepening their flavor.
One thing I might try next time is to sprinkle some green onion over it next time, and make the yogurt sauce first so it has time to meld in the refrigerator while I make the kebabs and couscous.
If you are looking for an easy recipe to impress anyone, try this delicious Moroccan Feast.
Lamb Kebabs with Mint-Parsley Yogurt Sauce
These lamb kebabs and yogurt sauce are an exceptional recipe from a chef I go to regularly for delicious meals, Dave Lieberman. These kebabs go perfectly with my Pine Nut Couscous for a true Moroccan feast.
Ingredients
- Lamb
Special Equipment: 1 package wooden skewers, soaked in water for 30 minutes
2 teaspoons ground cinnamon
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg or 1/4 teaspoon freshly ground nutmeg
3 pounds boneless leg of lamb, cut into 1-inch cubes
- Kebabs
2 red peppers
2 red small onions
1 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper
- Mint-Parsley Yogurt Sauce
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, pressed
Salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
Directions
- Lamb
- Combine all spices and seasonings in a small bowl.
- Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Let sit till lamb is room temperature and spices have permeated lamb, appx. 30 minutes to an hour.
- Kebabs
- Cut 2 red peppers into chunks and 2 small onions into wedges. Mix oil and lemon juice and toss with vegetables. Season with salt and pepper.
- Preheat a grill or grill pan to high heat. Thread lamb cubes onto skewers alternating with chunks of red onion and red bell pepper, without crowding skewer.
- Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter, and serve over couscous.
- Mint-Parsley Yogurt Sauce
- Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
Popovers 2.0
Admittedly, baked goods have called me since early on. Once I was taught how to use the stove, my family enjoyed waking up to fresh popovers on Saturday morning. It was a simple recipe found in a Junior Cookbook, yet held all the magic of Continue Reading