Today was an incredible day. We woke up, I went to the doctor and Jim met with the builder to finalize paying for all the permits. We then drove to Franklin to meet with Jim’s other cousin to talk about the construction loan and mortgage. We had a great lunch, starting with fried green tomatoes. After lunch we learned a ton and some scary stuff that made me breakout with hives. Then we went to Costco and to a wine store that Jim had read about. Finally we drove home and Max was waiting by the back door. We were 2 ½ hours late for dinner. Finally we had Maxi fed and everything put away. We had dinner. I had previously bought at Costco Lobster Ravioli. We cooked them and added some sun dried tomatoes with the pasta. I occupied this with broccoli that I sprinkled with Penzeys Garden Salad Seasoning. Because we had a big lunch, it was fine. Tomorrow we start cooking for the 2nd that is our 4th with family. I bought water toys for the grandkids and hope they and Max have a good time. Have a good weekend all.
Thursday, June 30, 2011
Wednesday, June 29, 2011
Salad
Not as bad out today, but I had already decided we were having salad. I could give it a fancy name, but it was like an empty the refrigerator salad. The salad started with lettuce. To this I added tuna, blue cheese, avocado, ½ yellow pepper, sunflower seeds, and croutons. I dressed it with a Penzeys salad dressing made with Greek yoghurt and buttermilk. Jim served a Viansa Arneis from Sonoma County 2010. Tomorrow we will be having lunch with a banker at a very nice restaurant. After that we are visiting a wine store in Franklin that Jim has been interested in going to. Then on to Costco, if you don’t hear from me tomorrow, it means I have purchased a meal for the evening while shopping.
Turkey Burgers
I don’t know about the rest of you, but I am really tired of this heat and it is really affecting my cooking. Last night I sent Jim out to grill turkey burgers that I served on whole wheat buns. To this I added the leftover potato salad from Sunday and steamed plain green beans in the microwave. That was it. We had an Old Vine Red from Marietta Winery, Lot Number 53. Marietta was a winery in Pleasanton that was behind our house. They had a beautiful winery and served tapas with their tastings. Great place to take visitors.
Monday, June 27, 2011
Spaghetti with Meatballs, again, but different sauce
I used up a red Pomodoro sauce from Wegmans tonight. I had a ton of the sausage meatballs left over from the party and put them in the sauce. It softened them and they were good in the sauce. Just in case there was not enough meat for Jim I also added Mango jalapeno, chicken sausages from Aidells. We used whole wheat pasta and I added a bag of spinach to the end of the pasta cooking process. It is a one dish meal that took me 2 pots to make, including the hated (by Jim) pasta pot. Chianti, from macaroni Grill was a perfect accompaniment.
Sunday, June 26, 2011
Pork Tenderloin, Potato Salad, and Stir-Fry Zucchini and Red Pepper
I sent Jim outside to grille the pork tenderloin that I had marinated in Weber’s Black Peppercorn Marinade with a tray of appetizers left over from last night to eat while he is grilling.
Cucumber Potato Salad from Sunset Magazine, June, 2011
It serves 8 and took very little time to put together. In fact I made it while I helped Jim hang art. He wanted this place to remain devoid of art, but I can’t look at dead pumpkin colored walls for a year plus. We have a bare minimum, but it is helpful to see something up on the walls. So he spent hours measuring and thinking so there is only one hole behind each picture.
Ingredients:
1 ½ # small red skinned potatoes
½ C plain low-fat Greek yogurt
½ C mayonnaise
½ C roughly chopped fresh dill
2T red wine vinegar
1 t kosher salt
½ t pepper
1 1/2 C slivered red onion
1 English cucumber, very thinly sliced (Use a mandolin)
Directions:
1. Bring 1” of water to a boil in a saucepan. Set whole potatoes in a steamer basket and steam in pan, covered, until tender, 15- 20 minutes. Cool in ice water, and then pat dry.
2. Wisk yogurt, mayonnaise, dill, vinegar, salt and pepper in a small bowl to combine.
3. Quarter potatoes and put in a large bowl. Add onion, cucumber and half the dressing gently stir to coat. Add more dressing if you like or save to use as a dip.
I made about 3 hours before dinner and chilled.
Stir-fry Zucchini and Red Pepper
Ingredients:
1 red pepper
2 small zucchini
EVOO
salt and pepper
Directions:
1. Heat a wok and add ½ t EVOO. Add the veggies that have been finely sliced. Stir fry on high until veggies tinder. Maybe 2 minutes. Serve immediately.
2. I did this toward the end when the meat was resting for 10 minutes.
Jim loved the Webber Black Peppercorn marinade Mix. I thought it was a little strong and probably would be better with beef. The Potato Salad is very refreshing.
Jim served a Viansa wine called Prindelo. Too much cherry and not enough berry for me in the smell. This has to be the first Viansa wine I did not rave about.
Cucumber Potato Salad from Sunset Magazine, June, 2011
It serves 8 and took very little time to put together. In fact I made it while I helped Jim hang art. He wanted this place to remain devoid of art, but I can’t look at dead pumpkin colored walls for a year plus. We have a bare minimum, but it is helpful to see something up on the walls. So he spent hours measuring and thinking so there is only one hole behind each picture.
Ingredients:
1 ½ # small red skinned potatoes
½ C plain low-fat Greek yogurt
½ C mayonnaise
½ C roughly chopped fresh dill
2T red wine vinegar
1 t kosher salt
½ t pepper
1 1/2 C slivered red onion
1 English cucumber, very thinly sliced (Use a mandolin)
Directions:
1. Bring 1” of water to a boil in a saucepan. Set whole potatoes in a steamer basket and steam in pan, covered, until tender, 15- 20 minutes. Cool in ice water, and then pat dry.
2. Wisk yogurt, mayonnaise, dill, vinegar, salt and pepper in a small bowl to combine.
3. Quarter potatoes and put in a large bowl. Add onion, cucumber and half the dressing gently stir to coat. Add more dressing if you like or save to use as a dip.
I made about 3 hours before dinner and chilled.
Stir-fry Zucchini and Red Pepper
Ingredients:
1 red pepper
2 small zucchini
EVOO
salt and pepper
Directions:
1. Heat a wok and add ½ t EVOO. Add the veggies that have been finely sliced. Stir fry on high until veggies tinder. Maybe 2 minutes. Serve immediately.
2. I did this toward the end when the meat was resting for 10 minutes.
Jim loved the Webber Black Peppercorn marinade Mix. I thought it was a little strong and probably would be better with beef. The Potato Salad is very refreshing.
Jim served a Viansa wine called Prindelo. Too much cherry and not enough berry for me in the smell. This has to be the first Viansa wine I did not rave about.
Saturday, June 25, 2011
Appetizers
Today is all about appetizers. I made three to take to Jim’s cousin’s 40th anniversary. At this same time 40 years ago I was graduating from college. The first is Marnie’s Sausage Balls. I don’t know where this recipe came from originally but Marnie used to make them every holiday. Our nephew Tim was bright enough to ask for the recipe before she passed away. I thought I should make them today as Marnie was at the wedding.
Ingredients:
1 (1# package ground sausage
3C baking mix, Bisquick or Jiffy
4 C grated sharp cheddar
1/8 T pepper (just guess)
Directions:
1. Preheat oven to 375 degrees F. I covered the baking sheet with non-stick aluminum foil. Non-stick aluminum foil is my new friend.
2. Combine all ingredients in a large bowl. Put on rubber or latex gloves and you will be mixing with your hands. The binder is the sausage and it takes a long time and a lot of strength to get all the ingredients to bind. 3. I used my smallest meatball maker to make the finger food. However you can just pick up the meat and roll in your hands.
4. Place on the baking sheet and bake for 18 to 20 minutes. Stir half way through to make sure they are not sticking. I put them on a platter with pineapple chunks.
5. The yield is about 5 dozen.
Next we made an appetizer that I learned to make in Monterey while Jim was at a conference. There we stuffed dates with a mixture of chorizo and cream cheese. The Barefoot Contessa has modified it to stuff with manchego cheese. This is so easy that even Jim could do it and he did!
Dates stuffed with Manchego Cheese and wrapped with Bacon
Ingredients:
Dates, remove seed
Manchego cheese
Bacon
Directions:
1. The beauty of this recipe is that you make the quantity you need. There are approximately 30 people coming to the party, so I had Jim made 40.
2. Preheat the oven to 400 degrees.
3. To make one, remove the seed from the date and insert a small log of cheese. Close the date around it. Cut a strip of bacon in half and wrap the stuffed date. Insert a toothpick to hold in place.
4. I put a wire rack in a baking pan with non-stick aluminum foil covering the baking sheet.
5. Bake for 15-20 minutes until the bacon is done to your liking.
The final appetizer I made with two different fillings. The first was Palmiers with Honey Mustard and Prosciutto and the second was Palmiers with Pesto.
Ingredients:
1 sheet of puff pastry (18” x 11”) This is a whole package of purchased puff pastry.
3T honey mustard
4 oz. thinly sliced prosciutto
1 C freshly grated Parmesan cheese
1 egg
2 t water
Directions:
1. Place the puff pastry on a work surface. I found my wood block to be best. You will have to attach to 2 pieces of puff pastry together and roll it about 1” wider. Spread the mustard over the pastry. I then recommend sprinkling the cheese and placing the ham on top. Lightly press the cheese and prosciutto into the pastry with a rolling pin.
2. Staring at one long edge, roll the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Most of you are probably familiar with sweet Palmiers as served in a bakery. In IN the bakery in town used to call them pigs ears.
3. Using a serrated knife, slice in ½” pieces and place of a cookie sheet lined with non-stick aluminum foil. Press lightly to keep together.
4. Preheat the 0ven to 400 degrees F.
5. Beat the egg and water together in a small bowl. Brush the top of each palmer with the egg wash. Bake until puffed and lightly golden about 10 minutes. Serve warm or at room temperature.
Makes about 20
With a second box of pastry I made a variation using ½ C Pesto and 1C parmesan cheese. I made them all before baking. The egg wash worked for two batches. When they are done, you have one batch red and the other green. I kept them together on either side of a large tray. They looked great.
Everyone enjoyed the appetizers. So they are a success.
Ingredients:
1 (1# package ground sausage
3C baking mix, Bisquick or Jiffy
4 C grated sharp cheddar
1/8 T pepper (just guess)
Directions:
1. Preheat oven to 375 degrees F. I covered the baking sheet with non-stick aluminum foil. Non-stick aluminum foil is my new friend.
2. Combine all ingredients in a large bowl. Put on rubber or latex gloves and you will be mixing with your hands. The binder is the sausage and it takes a long time and a lot of strength to get all the ingredients to bind. 3. I used my smallest meatball maker to make the finger food. However you can just pick up the meat and roll in your hands.
4. Place on the baking sheet and bake for 18 to 20 minutes. Stir half way through to make sure they are not sticking. I put them on a platter with pineapple chunks.
5. The yield is about 5 dozen.
Next we made an appetizer that I learned to make in Monterey while Jim was at a conference. There we stuffed dates with a mixture of chorizo and cream cheese. The Barefoot Contessa has modified it to stuff with manchego cheese. This is so easy that even Jim could do it and he did!
Dates stuffed with Manchego Cheese and wrapped with Bacon
Ingredients:
Dates, remove seed
Manchego cheese
Bacon
Directions:
1. The beauty of this recipe is that you make the quantity you need. There are approximately 30 people coming to the party, so I had Jim made 40.
2. Preheat the oven to 400 degrees.
3. To make one, remove the seed from the date and insert a small log of cheese. Close the date around it. Cut a strip of bacon in half and wrap the stuffed date. Insert a toothpick to hold in place.
4. I put a wire rack in a baking pan with non-stick aluminum foil covering the baking sheet.
5. Bake for 15-20 minutes until the bacon is done to your liking.
The final appetizer I made with two different fillings. The first was Palmiers with Honey Mustard and Prosciutto and the second was Palmiers with Pesto.
Ingredients:
1 sheet of puff pastry (18” x 11”) This is a whole package of purchased puff pastry.
3T honey mustard
4 oz. thinly sliced prosciutto
1 C freshly grated Parmesan cheese
1 egg
2 t water
Directions:
1. Place the puff pastry on a work surface. I found my wood block to be best. You will have to attach to 2 pieces of puff pastry together and roll it about 1” wider. Spread the mustard over the pastry. I then recommend sprinkling the cheese and placing the ham on top. Lightly press the cheese and prosciutto into the pastry with a rolling pin.
2. Staring at one long edge, roll the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Most of you are probably familiar with sweet Palmiers as served in a bakery. In IN the bakery in town used to call them pigs ears.
3. Using a serrated knife, slice in ½” pieces and place of a cookie sheet lined with non-stick aluminum foil. Press lightly to keep together.
4. Preheat the 0ven to 400 degrees F.
5. Beat the egg and water together in a small bowl. Brush the top of each palmer with the egg wash. Bake until puffed and lightly golden about 10 minutes. Serve warm or at room temperature.
Makes about 20
With a second box of pastry I made a variation using ½ C Pesto and 1C parmesan cheese. I made them all before baking. The egg wash worked for two batches. When they are done, you have one batch red and the other green. I kept them together on either side of a large tray. They looked great.
Everyone enjoyed the appetizers. So they are a success.
Friday, June 24, 2011
Potatoes straight out of the garden
Today was a whole different day. The shot worked. So today Jim got a more planned out dinner. I always forget that when you buy pork tenderloin at Costco that it is not just 2 packages, but two in a package. So we will again be having pork tenderloin again this week. Tonight as I was out to lunch and shopping with Jim’s cousin (yes, he is beginning to regret moving here as she knows all the great places), I had to think on my feet. So I used Wegmans dry rub Barbecue Seasoning and at the end I had Jim baste on the Wegmans Memphis barbeque sauce. Also do not listen to the cookbooks or the thermometers; pork is best at 140 degrees and cover with foil for 10 minutes. We also stopped at the local everyday farmers market in Lebanon on the way home. I read in Fine Cooking; if you can find fresh potatoes in a farmers market, buy them. I bought some at the market and just boiled them. We put salt and pepper on them and we’re fighting over the potatoes with whole pork tenderloin sitting in front of Jim. They were the best potatoes I have ever tasted. I also bought fresh cucumbers and tiny zucchini. I just cut them up and drizzled a little of the Penzeys dressing over them. Jim served a delicious Pinot Noir called Roots that we got from our wine club at the Opera House Gourmet in VA. I remembered it from the first bottle and commented that when I like a wine and comment on it, he never gets more. He said it wasn’t true, but I bet he will not buy more. Tomorrow is Jo and Dave’s 40th wedding anniversary. I am bringing 3 appetizers that I have made before, but before the blog. They are delicious so stay tuned.
Thursday, June 23, 2011
Fish, Fociacca and Broccoli
Today I was going to create my week of meals. But I woke up in terrible hip pain. I am going to a pain management clinic, but I think they are trying to tell me that the other hip needs replaced. I had an injection and it is not encrusting right now, but I have a dinner to tell you about when you can’t think. I don’t mean think about food, I mean just can’t think.
Dinner was tilapia with the China Blue sauce again. I bought frozen Focaccia rolls at the grocery and had fresh broccoli. I sprinkled Penzeys Garden Salad Seasoning on the broccoli and microwaved it for 5 minutes. I should have added a little water. Jim was appreciative. I need a real life back and not sure how to obtain it. Suggestions appreciated.
Dinner was tilapia with the China Blue sauce again. I bought frozen Focaccia rolls at the grocery and had fresh broccoli. I sprinkled Penzeys Garden Salad Seasoning on the broccoli and microwaved it for 5 minutes. I should have added a little water. Jim was appreciative. I need a real life back and not sure how to obtain it. Suggestions appreciated.
Wednesday, June 22, 2011
Bacon and Leek Souffle'
We spent a long weekend visiting friends and attending the engagement party for the daughter of my college friend. What a great time we had. Our first 2 days were with Bryce and Jane. Lobster and Tornados, for dinners, could you ask for anything better? As always fabulous wines and great side day trips were organized. Since we moved to TN, instead of PA, I hope they will use some frequent flyer miles to visit us and see the wonderful things I am discovering here. Next we visited with Carole and Dick for the great engagement party for their daughter Erin and Wes. The food was way too good. I thought I tasted everything, but heard of things the next day that were gone, that I did not get to. Every waist band is tighter, what could I have missed? It was great to see all my friends again and what a beautiful crowd of younger people were in attendance. I can only hope my month was not hanging open all night. Our flight home was something else. We left on time from Philly and flew to Chicago. O’Hare preformed like an armature act. Instead of arriving home at 8:00PM, we got in at 10:30. Luckily I had my Kindle. Jim did not bring a book, so I had to keep patting his hand and saying calm down. I think I will get him a Kindle for Christmas. Anyway, Tuesday was a Meet’n Greet at the Country Club. We had been to one before. They have delicious hors d’orves so we did not make a dinner reservation. All of a sudden as it was ending, Jim announces we were having dinner. I brought most of mine home and we had it for lunch. So now it is dinner and I am back to cooking.
We had a wonderful Bacon and Leek Soufflé from Fine Cooking, J/J 2011. It serves 6, but Jim announced it is just air, so he ate it all. He really liked it and I have not made a soufflé in a long time, so if you are in the same boat, make this one. It is delicious.
Ingredients:
Butter Spray for the baking dish
5 slices bacon, thinly sliced crosswise
2 C thinly sliced leeks (light-green and white parts only, for about 2-3 med. leeks)
I t chopped fresh thyme ( I used 1/3 t of dried)
¼ t each of salt and pepper
½ C whole milk
5 oz cream cheese, cubed
½ C Asiago cheese, grated
5 large eggs, separated, plus 1 large white
½ t cream of tartar
Directions:
1. Position a rack in the center of the oven and heat the oven to 325 degrees. Spray an 8 x 8 baking dish.
2. In a 12” nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. With a slotted spoon, transfer the bacon to a large bowl. Add the leeks to the skillet, reduce the heat to medium low, cover and cook, stirring occasionally, until softened about 4 minutes. Add the leeks to the bacon with a slotted spoon and stir in the thyme, salt and pepper.
3. In a microwave warm the milk. Stir in the cream cheese and Asiago and whisk until melted and combined. Add the milk mixture to the leeks and bacon and stir to combine and cool slightly. Gently mix in the egg yolks; set aside. (This is different than the magazine, but much easier.)
4. In a medium bowl, beat the egg whites and cream of tartar with an electric mixer on high speed to medium-stiff peaks. With a large spatula, gently fold the egg whites into the leek and bacon mixture. Pour the mixture into the prepared dish and bake until puffed and golden-brown on top. The recipe says 22-24 minutes. My oven on convection took 10 minutes longer. What can you say about an over made by a refrigerator company that has a chicken nuggets setting.
I served it with a simple salad of greens, cucumber, and tomato with a dressing from Penzeys mixture. Jim served a Viansa Gionaccia 2009 form Sonoma County. It was great. Viansa is one of my favorite wines.
We had a wonderful Bacon and Leek Soufflé from Fine Cooking, J/J 2011. It serves 6, but Jim announced it is just air, so he ate it all. He really liked it and I have not made a soufflé in a long time, so if you are in the same boat, make this one. It is delicious.
Ingredients:
Butter Spray for the baking dish
5 slices bacon, thinly sliced crosswise
2 C thinly sliced leeks (light-green and white parts only, for about 2-3 med. leeks)
I t chopped fresh thyme ( I used 1/3 t of dried)
¼ t each of salt and pepper
½ C whole milk
5 oz cream cheese, cubed
½ C Asiago cheese, grated
5 large eggs, separated, plus 1 large white
½ t cream of tartar
Directions:
1. Position a rack in the center of the oven and heat the oven to 325 degrees. Spray an 8 x 8 baking dish.
2. In a 12” nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. With a slotted spoon, transfer the bacon to a large bowl. Add the leeks to the skillet, reduce the heat to medium low, cover and cook, stirring occasionally, until softened about 4 minutes. Add the leeks to the bacon with a slotted spoon and stir in the thyme, salt and pepper.
3. In a microwave warm the milk. Stir in the cream cheese and Asiago and whisk until melted and combined. Add the milk mixture to the leeks and bacon and stir to combine and cool slightly. Gently mix in the egg yolks; set aside. (This is different than the magazine, but much easier.)
4. In a medium bowl, beat the egg whites and cream of tartar with an electric mixer on high speed to medium-stiff peaks. With a large spatula, gently fold the egg whites into the leek and bacon mixture. Pour the mixture into the prepared dish and bake until puffed and golden-brown on top. The recipe says 22-24 minutes. My oven on convection took 10 minutes longer. What can you say about an over made by a refrigerator company that has a chicken nuggets setting.
I served it with a simple salad of greens, cucumber, and tomato with a dressing from Penzeys mixture. Jim served a Viansa Gionaccia 2009 form Sonoma County. It was great. Viansa is one of my favorite wines.
Tuesday, June 14, 2011
Cranberry Oat Cereal Bars
I think I mentioned that we have a new farmer’s market setting up in Lebanon. It is the kind we had in Wayne, PA with more than vegetables which is all they have now. According to Max, the dog cookie vendor is wonderful. We bought some Mac n Cheese from a vendor with prepared meals that we had tonight with the leftover beef from Sunday and salad. I will not buy from that vendor again. We could taste but not see the bacon and the jalapeño. I swear there was no cheese, just a béchamel type sauce in it, very disappointed. The pasta looked like Gnocchi without the lines. After dinner I made Cranberry Oat Cereal Bars for tomorrow morning. Our architect is coming at 9:00 AM. I’ve made these before, but I do not think I blogged them. It is like the rice crispy bars of old, but more healthy.
Ingredients:
Nonstick cooking spray
4T unsalted butter
1 bag (10 oz) marshmallows
½ t salt
6 C cheerios
1 C dried cranberries or any fruit you desire.
Directions:
1. Spray a 10 x 15 rimmed baking sheet with cooking spray. Line with waxed paper, spray paper with cooking spray and set aside.
2. In a large saucepan, melt butter over medium heat. Add marshmallows and salt, cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat and stir in cereal and dried cranberries.
3. Immediately transfer mixture to prepared baking sheet. Using a spatula coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise and 8 rows, crosswise.) Store up to 2 days in an air tight container.
Ingredients:
Nonstick cooking spray
4T unsalted butter
1 bag (10 oz) marshmallows
½ t salt
6 C cheerios
1 C dried cranberries or any fruit you desire.
Directions:
1. Spray a 10 x 15 rimmed baking sheet with cooking spray. Line with waxed paper, spray paper with cooking spray and set aside.
2. In a large saucepan, melt butter over medium heat. Add marshmallows and salt, cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat and stir in cereal and dried cranberries.
3. Immediately transfer mixture to prepared baking sheet. Using a spatula coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise and 8 rows, crosswise.) Store up to 2 days in an air tight container.
Monday, June 13, 2011
Tialapia with Chinablue Sauce
I had a lot to do today so I decided to try Chinablue scallion ginger Glaze that I bought at Harris Teeter prior to leaving VA. I basted tilapia with it and just put it in the microwave. It was delicious. We had leftover beans and salad with it. Sorry about not having a 20 hour meal like last night.
Sunday, June 12, 2011
Barbecued Brisket and Sweet and Smoky Baked Beans
For the meal last night I had bought a very large beef brisket at the butcher said that was the closest they had to tri tip. After cutting off the 1 ½#, I had 3 ½# left. I thought what to do with a brisket. Went on line and found that smoking seemed to be the answer. I bought Jim a long time ago a cookbook called, “How to Grill” by Steven Raichlen. In there was Lean and Mean Texas Barbecued Brisket. I did not follow all the directions. Today I went to Kroger and bought hickory chips, their recommendation. Instead of making the rub in the cookbook, I used Wegmans Barbecue seasoning. It is recommended that you rub “the rub” on about an hour before cooking, which I did. I did make the Vinegar-Beef Mop Sauce and the suggested Sweet and Smoky Baked Beans. It has been a trial as Jim has never used the smoker insert before. We learned a lot.
1. Soak twice as many chips as you think you will need.
2. Keep water nearby to wet the chips occasionally or they just turn to charcoal.
3. It takes all day. Our recipe said 90 minutes per pound to reach 190 degrees, that is 3.5 hours for the size brisket we had left. We are still cooking and it has been 4+ hours, lost count. It is taking longer, as it was hard to keep the heat up with only using indirect heat. I am sure we will get better at this.
Ingredients: for Vinegar-Beer Mop Sauce:
1C distilled white vinegar
1 C beer
1 T garlic salt
1 T brown sugar
1 t hot red pepper flakes
1 t black pepper
Directions:
1. Combine all the ingredients in a nonreactive bowl and stir until the salt and brown sugar are dissolved.
2. Mop the brisket every hour.
Sweet and Smoky Baked Beans. Serves 10-12
Ingredients:
6 oz. bacon, cut crosswise into ¼” dice
1 large onion, finely chopped
3 cans (15.5 oz each) cooked navy or great northern beans
3T brown sugar
1T molasses
3T maple syrup
3 T Barbeque sauce (We are using Wegman’s Memphis Sauce. We will also put this on the meat when it finally finishes. They say to take it to 190 degrees. It is now at 173 and we are removing it as it is 9:00 PM. It is to sit for 10 minutes and then thinly cut and sauced. )
1 ½ T dry mustard
1 ½ T Worcestershire sauce
1 ½ T cider vinegar
1/2t liquid smoke
Coarse salt and black pepper
2-3 jalapeno peppers, thinly sliced (I used jarred as the fresh ones outside of CA are lame)
Directions:
1. Place the bacon and onion in a large skillet over medium heat and cook until the bacon fat renders and onion is golden brown, about 5 minutes. It says to pour out excess grease, but we did not have any as we had very lean bacon.
2. Now I did something different. I put all the remaining ingredients in a aluminum foil pan and added the bacon and onions when they were done. This went on the grill with the beef brisket. The beans as they describe cooking would be very runny. If you like them that way fine, I like mine rather dry. We kept them on the grille until they were well done. I then placed them in a 200 degree until we could wait no longer for the brisket.
We both agreed that we need to try smoking more. It was a rough day of cooking. The brisket was fine at 175 degrees, which is well done for beef. We have a large piece left over. I am going to slice it very thin on my meat slicer and serve it on buns sometime this week. stay tuned. Jim served an excellant South Australia Shiraz called Groom from the Barossa Valley. He got it at the Opera House Gourmet in Manassas. I told Jim it was a shame we had to drop it when we moved as they introduced us to wines we never thought about and it was mostly very good.
1. Soak twice as many chips as you think you will need.
2. Keep water nearby to wet the chips occasionally or they just turn to charcoal.
3. It takes all day. Our recipe said 90 minutes per pound to reach 190 degrees, that is 3.5 hours for the size brisket we had left. We are still cooking and it has been 4+ hours, lost count. It is taking longer, as it was hard to keep the heat up with only using indirect heat. I am sure we will get better at this.
Ingredients: for Vinegar-Beer Mop Sauce:
1C distilled white vinegar
1 C beer
1 T garlic salt
1 T brown sugar
1 t hot red pepper flakes
1 t black pepper
Directions:
1. Combine all the ingredients in a nonreactive bowl and stir until the salt and brown sugar are dissolved.
2. Mop the brisket every hour.
Sweet and Smoky Baked Beans. Serves 10-12
Ingredients:
6 oz. bacon, cut crosswise into ¼” dice
1 large onion, finely chopped
3 cans (15.5 oz each) cooked navy or great northern beans
3T brown sugar
1T molasses
3T maple syrup
3 T Barbeque sauce (We are using Wegman’s Memphis Sauce. We will also put this on the meat when it finally finishes. They say to take it to 190 degrees. It is now at 173 and we are removing it as it is 9:00 PM. It is to sit for 10 minutes and then thinly cut and sauced. )
1 ½ T dry mustard
1 ½ T Worcestershire sauce
1 ½ T cider vinegar
1/2t liquid smoke
Coarse salt and black pepper
2-3 jalapeno peppers, thinly sliced (I used jarred as the fresh ones outside of CA are lame)
Directions:
1. Place the bacon and onion in a large skillet over medium heat and cook until the bacon fat renders and onion is golden brown, about 5 minutes. It says to pour out excess grease, but we did not have any as we had very lean bacon.
2. Now I did something different. I put all the remaining ingredients in a aluminum foil pan and added the bacon and onions when they were done. This went on the grill with the beef brisket. The beans as they describe cooking would be very runny. If you like them that way fine, I like mine rather dry. We kept them on the grille until they were well done. I then placed them in a 200 degree until we could wait no longer for the brisket.
We both agreed that we need to try smoking more. It was a rough day of cooking. The brisket was fine at 175 degrees, which is well done for beef. We have a large piece left over. I am going to slice it very thin on my meat slicer and serve it on buns sometime this week. stay tuned. Jim served an excellant South Australia Shiraz called Groom from the Barossa Valley. He got it at the Opera House Gourmet in Manassas. I told Jim it was a shame we had to drop it when we moved as they introduced us to wines we never thought about and it was mostly very good.
Saturday, June 11, 2011
Vietnamese-style Beef with garlic, black pepper, and lime
Back to the pasta dish that I dished last night. I was telling Jim what I blogged about the dish. He said well , you did not mention the entire kitchen full of pots and pans that I had to clean up. So I said I would tell you his pain, tonight. Tonight’s dish was fast and infinitely more tasteful with less time. This came from Fine Cooking, serves 4, but it is all gone. Jim served a wine from Uruguay; he called it a big red. It is called AMAT, 2004. It was excellent with the meal. I served with rice and iceberg lettuce if you wanted to make a wrap.
Ingredients:
2T soy sauce
2T fresh lime juice, 1 lime
1 ½ T light brown sugar
1 T fish sauce
5 cloves of garlic, minced
3 T peanut or canola oil
Salt and pepper
1 ½ # beef tri-tip or tenderloin cut in ¾” pieces. I was not going to use tenderloin. Have you ever been to a Chinese, Vietnamese or other oriental restaurant outside of NYC that you felt you were being served fillet? The butcher recommended beef brisket cut against the grain. I bought a whole one and cut it in ¼” slices, trimmed the fat, and cut in 2” long pieces. It worked fine.
1 medium yellow onion (I used Vidalia) sliced into 1/4” wedges
3T chopped salted peanuts, preferably toasted. Unknown to me, Max and Jim finished the peanuts last night. We used cashews.
2 scallions, both green and white parts, thinly sliced on the diagonal
Directions:
1. Be careful here as you need two small bowls. In one combine the soy sauce, lime juice, sugar, and fish sauce. Stir until the sugar combines.
2. In the second bowl, combine the garlic, 1 ¼ t oil, and 1 ¼ t pepper
3. Season the beef with salt and pepper. In a 12”wock, heat 1 1/2t oil and add ½ the beef in a single layer and cook, without stirring until well browned, about 2 minutes. This electric stove took longer. Turn and do the other side. Do again with the other half of the beef. Transfers all to a medium size bowl in between the first half and the second half.
4. Put the remaining 1 ½ t oil in the skillet and heat until shimmering hot. Add the onions and cook, stirring frequently, until it begins to soften, 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and the accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly until the beef and onions are coated and the sauce thickens slightly, 3 minutes.
5. Cook rice and serve on a platter with the rice below and top with the scallions and peanuts.
This meal was definitely worth it. Tomorrow we are grilling the rest of the brisket in a smoker. Stay tuned.
Ingredients:
2T soy sauce
2T fresh lime juice, 1 lime
1 ½ T light brown sugar
1 T fish sauce
5 cloves of garlic, minced
3 T peanut or canola oil
Salt and pepper
1 ½ # beef tri-tip or tenderloin cut in ¾” pieces. I was not going to use tenderloin. Have you ever been to a Chinese, Vietnamese or other oriental restaurant outside of NYC that you felt you were being served fillet? The butcher recommended beef brisket cut against the grain. I bought a whole one and cut it in ¼” slices, trimmed the fat, and cut in 2” long pieces. It worked fine.
1 medium yellow onion (I used Vidalia) sliced into 1/4” wedges
3T chopped salted peanuts, preferably toasted. Unknown to me, Max and Jim finished the peanuts last night. We used cashews.
2 scallions, both green and white parts, thinly sliced on the diagonal
Directions:
1. Be careful here as you need two small bowls. In one combine the soy sauce, lime juice, sugar, and fish sauce. Stir until the sugar combines.
2. In the second bowl, combine the garlic, 1 ¼ t oil, and 1 ¼ t pepper
3. Season the beef with salt and pepper. In a 12”wock, heat 1 1/2t oil and add ½ the beef in a single layer and cook, without stirring until well browned, about 2 minutes. This electric stove took longer. Turn and do the other side. Do again with the other half of the beef. Transfers all to a medium size bowl in between the first half and the second half.
4. Put the remaining 1 ½ t oil in the skillet and heat until shimmering hot. Add the onions and cook, stirring frequently, until it begins to soften, 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and the accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly until the beef and onions are coated and the sauce thickens slightly, 3 minutes.
5. Cook rice and serve on a platter with the rice below and top with the scallions and peanuts.
This meal was definitely worth it. Tomorrow we are grilling the rest of the brisket in a smoker. Stay tuned.
Friday, June 10, 2011
Roasted Tomato and Anchovy Oreganta Pasta
I am not even going to write this one up. It was ok, but who spends 8 hours cooking a pasta dish that just tastes OK. Gwyneth Paltrow is featured in the latest Bon Appétit. It is all about selling her new cookbook. I chose to make her Roasted Tomato and Anchovy Oreganata Pasta. First of all with 9 T of EVOO and anchovy fillets packed in oil, this is not a low fat dish. The come on for the dish is roasting cherry tomatoes for 8 hours in a 200 degree oven. They are to be super sweet and delicious. I did not find that mine were any better than the ones I did not spend 8 hours on. If you are interested in spending the entire day making an OK pasta dish, go to bonappetit.com and find the recipe. Quite frankly, I can think of better dishes that take the same amount of time and I can’t believe that GP eats this fattening of food on a regular basis. It says feeds 4. Jim ate two gigantic helpings and we still have enough left over for another large meal. I’m not saying it is bad, just you can more wisely spend your time and energy. Not buying this cookbook.
Tuesday, June 7, 2011
Grilled Chicken and Potatoes with Tomato and Cucumber Salad
Tonight’s dinner came from Fine Cooking, New ways with Chicken Breasts. It was to serve 4, but Jim ate the whole thing. Not a problem meant he liked it.
Ingredients:
1 ½ # baby potatoes, scrubbed, halved or quartered if larger than 11/2 inches. Mine did not have to be halved to boil, but I did cut the larger ones in half to grill.
Kosher salt
2/3 C EVOO
1 ½ t finely grated zest, plus 3T fresh lemon juice
2 anchovy fillets rinsed and minced
1 large garlic clove, mashed to a paste with ½ t kosher salt
Freshly ground black pepper
4 small boneless, skinless chicken breast halves (about 1 1/2 #)
½ large seedless cucumber, peeled in stripes, seed core removed cut into ½” pieces
½ C coarsely chopped fresh mixed herbs, such as basil, cilantro, chives, tarragon, parsley, and mint
(use 3)
Directions:
1. Prepare a medium-high gas or charcoal grill fire.
2. Put potatoes in a 3 qt. saucepan of well-salted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes.
3. Shake EVOO, lemon zest and juice, anchovies, garlic paste, ½ t salt, and ¼ t pepper in a jar with a lid.
4. Drain the potatoes and toss in a bowl with 3T vinaigrette.
5. Toss raw chicken in a bowl with 3T of the Vinaigrette, ½ t salt and 1/8 t pepper.
6. They said to put the potatoes on a piece of aluminum foil on one side of the grill. We have a stir fry pan for the grill and we used that. The approximate time for the potatoes and chicken was 12 minutes. Our chicken took a little longer. Let the chicken rest 5 minutes before cutting.
7. Meanwhile in a medium bowl, combine the cucumber, tomatoes, herbs, , @T vinaigrette and salt and pepper to taste.
8. Slice the chicken, arrange on dinner plates, and drizzle with the remaining vinaigrette.
I missed the part about the herbs in the salad, but it was good anyway. I was away almost all day and was doing all this while Jim was talking to me. It was however, a very good meal. We had a Viansa Arneis from Sonoma County, 2009. Jim says this is an Italian varietal. I just say went very nicely with the meal.
Ingredients:
1 ½ # baby potatoes, scrubbed, halved or quartered if larger than 11/2 inches. Mine did not have to be halved to boil, but I did cut the larger ones in half to grill.
Kosher salt
2/3 C EVOO
1 ½ t finely grated zest, plus 3T fresh lemon juice
2 anchovy fillets rinsed and minced
1 large garlic clove, mashed to a paste with ½ t kosher salt
Freshly ground black pepper
4 small boneless, skinless chicken breast halves (about 1 1/2 #)
½ large seedless cucumber, peeled in stripes, seed core removed cut into ½” pieces
½ C coarsely chopped fresh mixed herbs, such as basil, cilantro, chives, tarragon, parsley, and mint
(use 3)
Directions:
1. Prepare a medium-high gas or charcoal grill fire.
2. Put potatoes in a 3 qt. saucepan of well-salted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes.
3. Shake EVOO, lemon zest and juice, anchovies, garlic paste, ½ t salt, and ¼ t pepper in a jar with a lid.
4. Drain the potatoes and toss in a bowl with 3T vinaigrette.
5. Toss raw chicken in a bowl with 3T of the Vinaigrette, ½ t salt and 1/8 t pepper.
6. They said to put the potatoes on a piece of aluminum foil on one side of the grill. We have a stir fry pan for the grill and we used that. The approximate time for the potatoes and chicken was 12 minutes. Our chicken took a little longer. Let the chicken rest 5 minutes before cutting.
7. Meanwhile in a medium bowl, combine the cucumber, tomatoes, herbs, , @T vinaigrette and salt and pepper to taste.
8. Slice the chicken, arrange on dinner plates, and drizzle with the remaining vinaigrette.
I missed the part about the herbs in the salad, but it was good anyway. I was away almost all day and was doing all this while Jim was talking to me. It was however, a very good meal. We had a Viansa Arneis from Sonoma County, 2009. Jim says this is an Italian varietal. I just say went very nicely with the meal.
Smoked Samon on the Grille
Inspired by Fine Cooking we had the best Salmon we’ve had in a long time. I found my outdoor grilling Cedar planks and soaked it all day in salted water. Jim did it perfectly. He put it on the grille until it smoked. Then he placed the salmon fillet on top and grilled until it had a bronze finish. It was spectacular. Fine Cooking had you make a rub that amounted to lemon pepper. I used Penzeys. We were bad last night we just had grilled corn on the cob with my favorite lime butter topping as reported under Sunday Supper on May 30, 2010. I got my grilling planks through www.chinookplanks.com. They came in a package of 4.
Sunday, June 5, 2011
McCormick's Hot Seafood Salad
To my loyal fans, I am not ignoring you but there is a lot to explore in a new place. Saturday we went to the new Farmer’s Market that is just getting off the ground in the Old Mill. The one vegetable vendor was very disappointing. He had good looking potatoes, but the spring onions and kale did not look good. That was all the vegetables he had. We bought steaks from the beef vendor that is a no additive, only grass feed vendor. The chicken people were not present, but they are to return next week. We now have two dog treat vendors. Max says, oh boy! After getting home we made dog food all day. Then we put on our best yachting getups and set off for an event at the Docks called Cheeseburgers in Paradise. It was delightfully cool down at the marina on the lake and we had the best hot dogs I have ever tasted. They had one of those frosty drink makers. They made great pina coladas and margaritas. Then today we went to brunch at the club. It is a huge operation. We will definitely take anyone who is here on a Sunday to this brunch. Everything I ate was perfectly executed. And if it wasn’t there in the 4 long rows of food, it does not exist. Biscuits, gravy, sausage, ham, roast beef, omelets to order, eggs Benedict, waffles, pancakes, fried chicken, hash, grits, potatoes, 2 kinds of fish, every salad you can imagine, bagels with cream cheese, lox, smoked salmon, all the fixings , shrimp cocktail, and more. The dessert table was beyond belief. Jim got some carrot and I believe it is the best carrot cake I have ever tasted. Next time I go, I am starting with dessert first. Jim is still working in the yard and it is way after dinner time. I will feed him soup or popcorn if he is hungry later.
I did cook Thursday night. I really wanted scallops and found the above mentioned salad in my Dungeness Crabs and Blackberry Cobblers Cookbook. I got this book a million years ago when I was sent to Seattle by Merrill Lynch. It won the James Beard Best Cookbook Award. The author says this recipe comes from McCormick’s Fish House and Bar in Portland, OR. This is just 2 servings and I was really worried it would not fill Jim up, but it did.
Ingredients:
3-4 C torn greens (We used the last of our lettuce fresh out of Pam’s Garden and spring greens from the store.
1T corn oil or 1 oz bacon drippings (found out I did not have corn oil so I used the bacon drippings. How did I determine, one oz.? I poured out all the drippings after frying the bacon and just left a glisten in the skillet bottom. It may or may not have been one oz.
2-3 oz white or yellow onion, peeled and cut into julienne strips (about ¼ onion)
3-4 oz zucchini, cut into julienne strips (I used my hand held julienne slicer I bought in France. It looks like a peeler only the blade is saw tooth.)
4 meaty slices bacon, cooked until crisp, drained, and crumbled
1 t salt
½ t white pepper (Just a hint, I almost never use white pepper.
3 oz scallops (4 sea scallops) I used frozen thawed
Dash of lemon
1 whole tomato, chopped
3 oz. shrimp (again just 4) I used frozen thawed
¼ C grated Parmesan cheese
Directions:
1. Equally divide the torn greens between 2 dinner plates and set aside.
2. Heat a pan with the oil or drippings and add the onion, zucchini, and cooked bacon. Sauté for 1 minute and season with salt and pepper. Add the scallops and sauté for another minute, sprinkling with a dash of lemon juice. Add the chopped tomato and shrimp and sauté for 20-30 seconds. When your shrimp are evenly pink it is done.
3. I took the shrimp and scallops out of the mixture and arranged the rest of the mixture over the greens. I then set the seafood on top of the salad and sprinkled with Parmesan cheese.
I did cook Thursday night. I really wanted scallops and found the above mentioned salad in my Dungeness Crabs and Blackberry Cobblers Cookbook. I got this book a million years ago when I was sent to Seattle by Merrill Lynch. It won the James Beard Best Cookbook Award. The author says this recipe comes from McCormick’s Fish House and Bar in Portland, OR. This is just 2 servings and I was really worried it would not fill Jim up, but it did.
Ingredients:
3-4 C torn greens (We used the last of our lettuce fresh out of Pam’s Garden and spring greens from the store.
1T corn oil or 1 oz bacon drippings (found out I did not have corn oil so I used the bacon drippings. How did I determine, one oz.? I poured out all the drippings after frying the bacon and just left a glisten in the skillet bottom. It may or may not have been one oz.
2-3 oz white or yellow onion, peeled and cut into julienne strips (about ¼ onion)
3-4 oz zucchini, cut into julienne strips (I used my hand held julienne slicer I bought in France. It looks like a peeler only the blade is saw tooth.)
4 meaty slices bacon, cooked until crisp, drained, and crumbled
1 t salt
½ t white pepper (Just a hint, I almost never use white pepper.
3 oz scallops (4 sea scallops) I used frozen thawed
Dash of lemon
1 whole tomato, chopped
3 oz. shrimp (again just 4) I used frozen thawed
¼ C grated Parmesan cheese
Directions:
1. Equally divide the torn greens between 2 dinner plates and set aside.
2. Heat a pan with the oil or drippings and add the onion, zucchini, and cooked bacon. Sauté for 1 minute and season with salt and pepper. Add the scallops and sauté for another minute, sprinkling with a dash of lemon juice. Add the chopped tomato and shrimp and sauté for 20-30 seconds. When your shrimp are evenly pink it is done.
3. I took the shrimp and scallops out of the mixture and arranged the rest of the mixture over the greens. I then set the seafood on top of the salad and sprinkled with Parmesan cheese.
Thursday, June 2, 2011
Pasta witth Lentils and Arugula
Time for our meatless meal and it includes lintels and arugula. . Jim’s first comment on entering the kitchen was, “This has a great aroma. This meal came from PBS Everyday Food. It really does serve 6, with Jim taking 2 large helpings.
Ingredients:
2 T EVOO
2 large onions halved and thinly sliced (4 Cups) I used Vidalia and probably did not have 4 cups.
Coarse salt and ground pepper
12 oz. plum tomatoes, cored and diced (about 2 Cups) I had 12 oz of plum tomatoes, but it did not look like 2 cups. If you want it more tomato, use a can of diced tomatoes.
¾ C lentils, picked over and rinsed
12 oz. orecchiette pasta (not available here, used shells)
8 oz of arugula, coarsely chopped
½ C finely grated Parmesan cheese, plus more for serving
Directions:
1. Place 4 quarts of water in a pot to boil.
2. Heat oil in a large skillet with a lid over medium-low heat. Add onions and ½ t salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.
3. Add ¼ C water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.
4. Meanwhile, in a medium saucepan, cover lentils with water by 1”. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15-20 minutes. Drain; stir into onion mixture. Season with salt and pepper. (I only added pepper at this point.)
5. Cook pasta in a pot of salted water until al dente. Reserve 1 C pasta water; drain pasta, and add to onion mixture.
6. Place all in a large bowl with arugula and add the cheese.
Bon appetite! We both enjoyed this meal and that is unusual for a meatless meal for Jim. If you have vegetarian friends, this is a great company or family recipe.
Ingredients:
2 T EVOO
2 large onions halved and thinly sliced (4 Cups) I used Vidalia and probably did not have 4 cups.
Coarse salt and ground pepper
12 oz. plum tomatoes, cored and diced (about 2 Cups) I had 12 oz of plum tomatoes, but it did not look like 2 cups. If you want it more tomato, use a can of diced tomatoes.
¾ C lentils, picked over and rinsed
12 oz. orecchiette pasta (not available here, used shells)
8 oz of arugula, coarsely chopped
½ C finely grated Parmesan cheese, plus more for serving
Directions:
1. Place 4 quarts of water in a pot to boil.
2. Heat oil in a large skillet with a lid over medium-low heat. Add onions and ½ t salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.
3. Add ¼ C water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.
4. Meanwhile, in a medium saucepan, cover lentils with water by 1”. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15-20 minutes. Drain; stir into onion mixture. Season with salt and pepper. (I only added pepper at this point.)
5. Cook pasta in a pot of salted water until al dente. Reserve 1 C pasta water; drain pasta, and add to onion mixture.
6. Place all in a large bowl with arugula and add the cheese.
Bon appetite! We both enjoyed this meal and that is unusual for a meatless meal for Jim. If you have vegetarian friends, this is a great company or family recipe.
Southwestern Chicken Salad
I have made this salad before, but it was before my blog. I wrote a friend and suggested that the Seminole Crunch Salad from last week would be perfect for her daughter’s wedding shower. She wrote me back that Erin loves the following salad that I made for them as they traveled to Erin’s college graduation. Last night the boys were coming over after golf and their wives. I decided to make this as it can be done the night before and I was going to have a busy day. It is very good and easy, but I prefer the salad with fruit and nuts.
Ingredients:
One 15.5 oz can of corn drained
One 1#, 13oz can of black beans, rinsed and drained
4 scallions, end and tough green tops, trimmed, thinly sliced
1 red bell pepper, cored, seeded and diced
1#(prior to cooking) cooked chicken breast cut into bite-sized pieces
Juice of 2 limes
¼ C EVOO
1 t cumin
Salt
Ground black pepper
Black (blue) tortilla chips
1 avocado, peeled and diced
Directions:
1. Mix all but the last two ingredients in a bowl. Can be made the night before.
2. Prior to serving top with avocado and serve chips on the side.
3. I served it last night on newly harvested lettuce.
Before dinner we had cheeses and fruit, after dinner I served cream puffs filled with ice cream and the chocolate syrup my brother got me for Christmas. Yum, yum.
Ingredients:
One 15.5 oz can of corn drained
One 1#, 13oz can of black beans, rinsed and drained
4 scallions, end and tough green tops, trimmed, thinly sliced
1 red bell pepper, cored, seeded and diced
1#(prior to cooking) cooked chicken breast cut into bite-sized pieces
Juice of 2 limes
¼ C EVOO
1 t cumin
Salt
Ground black pepper
Black (blue) tortilla chips
1 avocado, peeled and diced
Directions:
1. Mix all but the last two ingredients in a bowl. Can be made the night before.
2. Prior to serving top with avocado and serve chips on the side.
3. I served it last night on newly harvested lettuce.
Before dinner we had cheeses and fruit, after dinner I served cream puffs filled with ice cream and the chocolate syrup my brother got me for Christmas. Yum, yum.
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