Tuna and Orange Salad

It is still warm down here so my meal might seem unusual for those in colder climates, but hang on to it until next year. This comes from Martha Stewart’s Everyday food. It was really delicious. It serves 4, but as you might guess, it is all gone. Jim ate the whole thing.
Ingredients:
1 orange, peel and pith removed
1 large fennel bulb, thinly sliced lengthwise, plus a few fronds to add color
2 cans (5oz, I only had 7 oz. cans, and used both) solid white tuna packed in water, drained and broken into pieces
1T rice vinegar
¼ C EVOO
Coarse salt and pepper
Bib lettuce or I used fresh spinach
Directions:
1. Working over a large bowl, peel and cut out segments from the orange, then cut into ¼” pieces. Squeeze juice from the membrane and then discard the membrane.
2. To the bowl, add fennel, tuna, vinegar, and 1 T EVOO; season with salt and pepper.
3. Toss to combine and set aside until you are ready to serve.
I placed the spinach on the plate and scoped the tuna in the center. We both thought it was the best tuna salad we’d ever had. I served it with Rosemary crackers from Costco. Easy dinner as we had a lot to do all day and tonight.

Rotisserie Chicken

I didn’t get to my blog last night as dinner was late and we wanted to watch some recorded shows. I made a big favorite here, rotisserie chicken. I only looked up the time but did my own thing.
For the Chicken:
1. Wash and dry the chicken.
2. I put salt and pepper and a spice in the cavity.
3. Today’s spice was Chinese 5 pepper. Then I stuff the cavity with onion and lemons cut up. This was a small chicken so I only used one lemon and one Vidalia onion.
4. Truss the chicken and I rubbed all over with lemon EVOO. I then applied more five spice and Penzeys Barbeque 3000.
5. Jim cooked for 1 ½ hours, even though I told him 1 ¼. It was a bit crisp on the outside, but very juicy chicken. I believe this is due to my lemons and onion on the inside.
I made a big salad and we had baked sweet potatoes with it. Later in the evening we had ice cream.
This morning we got up and went to our golf club for Sunday brunch. They make the most delicious brunch. If you are every coming to visit make sure you are not leaving on a Sunday so we can take you to the brunch. You will agree it is the best ever.

Crisp Fall Veggie Salad

I did not write last night as I didn’t really “make” the meal. I wanted to have spaghetti and meatballs. I had Adele Italian meatballs, whole wheat pasta, and spinach; bought Vodka Sauce. I could tell it was going to be way too much for 2 so I called Jim’s cousin. They were going to their grandson’s football game so it worked perfect to come here after to eat dinner. I had a loaf of Costco French bread in the freezer and took a stick of butter and melted with 5 cloves of garlic. I spread on the bread halves with herbs d’Provence and salt and pepper. Broiled for a few minutes to brown the top and served. Jim served a Zinfandel by Opolo Vineyards that we all thought was great. It is from Paso Robles. I had Manchego cheese with Rosemary Croccantini crackers waiting for arrival and just set out some dark chocolate pomegranate treats for finishing the wine after dinner. Easy and fun entertaining isn’t that what life is all about?
Today we met with yet another builder. So we had an easy dinner, but it was very good. I cooked boneless pork chops with Marion’s secret rub. Marion gave me the secret recipe when I moved to CA and made me promise not to disclose. It is the best rub and we love it on Pork chops. If you read this and really want it, I will clear with Marion and put on the blog. I also had sweet potato fries in the freezer and fixed the following great winter salad from Penzeys catalogue. During dinner I felt I was in a George Carlin routine. Jim asked, “Did you mix these vegetables or did they come from a bag?” No I mixed these vegetables. “Why do you call it a salad?” Well, it is cold and the recipe called it a salad. It was really good, but it was a vegetable and Jim was trying to say is there a reason I have to eat it. So here it is serves 6.
Ingredients:
1 ½ C corn kernels (I used frozen)
½ C peas (frozen)
½ C sliced carrots
½ C grape tomatoes cut in half
½ C chopped green peppers
½ C cucumber, chopped
¼ C red onion (I had Vidalia and used that)
Directions:
Yes, this is a pain to chop, but I thought worth it.
Ingredients for dressing:
1 t Buttermilk Ranch Dressing Mix from Penzeys
¼ t Dill weed
1 t water
2 T mayonnaise
2 T buttermilk (I used Greek yogurt)
Directions:
1. Combine in a small bowl and then mix in with the vegetables
2. Let set under cover until serving for at least an hour.
Jim wanted a Pinot Noir with the pork chops. He served one from BearBoat, a Russian River Valley. Not the best I have had, but he said it was cheap. Sorry, no price on the bottle and we do not know what his definition of cheap is when it comes to wine. Other than wine, he "cheaps" like a bird.

Bacon-Wrapped Chicken Breasts with Chile Cheese Sauce

Finally I am doing what I should be doing and having fun cooking. Tonight’s menu comes from the Dean’s Brother’s cookbook. It makes 4 servings, but I roughly followed the directions.
Ingredients:
8 slices of bacon
4 boneless, skinless chicken breast halves, cut in half lengthwise (making 8 pieces) I had only 2, but they were huge so I did cut in 8 pieces based on the baking directions.
1 10.75-oz can condensed cheddar cheese soup
1/3 C milk
1 t chopped canned chipotle peppers
Dash Worcestershire sauce
Ingredients:
1. Preheat oven to 400 degrees. Line a rimmed baking sheet with non-stick aluminum foil; set aside.
2. Wrap a slice of bacon around each piece of chicken and place on the baking sheet.
3. Bake about 20 minutes or until cooked through.
4. Remove the chicken from the oven. (I did this, but any fat on the baking sheet, pour off.)
5. Actually I did this first, but not this way, in a saucepan; bring the soup, milk, chipotle pepper, and Worcestershire to a simmer over medium heat. Turn off heat; cover to keep sauce warm. (I did not use store bought soup as it is filled with salt. I put 2 T of butter in a pan and added 2 T of wonder flour and cooked for 1 minute. I added 1C of skim milk and cooked over low heat until thick and added 1 C cheddar cheese, ¼ t salt, pepper, hot pepper sauce and Worcestershire.   I stirred until melted and kept on low heat.
6. Broil the chicken 4 to 5 inches from heat for 1 to 2 minutes or until the bacon is really sizzling. Before you do this be sure to get rid of all the baking juice as we had a very smoke filled kitchen.
7. Serve chicken topped with the cheese sauce.
I served garlic mashed potatoes and a salad with this meal. Jim really liked it but was really pissed at me for all the smoke in the house. Had to disable the smoke detector and open the doors. What can I say, you win some and you lose some. I did say I was sorry that I made him a meal and he did calm down.

Baked lasagna with Italian Sausage

The last night our friends were here, I made lasagna. There is a long story behind why I made it and I will try to be brief. My friend Sandy has never made a meal that I did not like. We have been friends for 44 years. Her husband Dave complains about her cooking now that she is trying to keep him alive by serving as we’ve all learned more healthful foods. While we were at their beautiful cabin in Montana he went on and on about how he can’t get good lasagna, he hates it when vegetables are added. He hates the new no-boil noodles, and on and on. I cheated a little, but basically made the old fashion not so great for your heart lasagna. This recipe also comes from Penzeys.
Baked Lasagna with Italian Sausage, Serves 8
Ingredients:
2# Italian Sausage, skin removed (I used Aidells Italian Sausage that has better for you ingredients)
2 garlic cloves, crushed
1 28-oz can crushed tomatoes
1 8-oz can tomato sauce
1 6-oz can tomato paste
1 t salt
2 t sugar
1 t oregano
1 t basil
1 t pepper
2 15-oz containers ricotta cheese (I used 50% reduced fat)
1 C grated Parmesan cheese
2 large eggs
3C mozzarella cheese
8 oz lasagna noodles (I used oven ready noodles)
Directions:
1. In a large kettle cook the sausage and garlic, stirring until the sausage crumbles and is no longer pink. Drain the fat. (Aidells had no fat) Stir in the tomatoes, sauce, paste, salt, sugar, oregano, basil, and pepper. Simmer for 30 minutes and set aside to cool
2. While the sauce cools, preheat the oven to 350 degrees, if cooking right away.
3. If using regular noodles, cook according to package directions. Drain well and toss with a bit of EVOO to prevent sticking. Keep warm and cover until ready to use.
4. Combine the ricotta cheese, Parmesan and eggs.
5. Spoon ½ C cooled tomato sauce into a 9 x 13 pan. Add a layer of noodles, half of the ricotta mixture, 1 C mozzarella cheese and half of the sauce.
6. Repeat
7. Top with the remaining 1 C of mozzarella cheese.
8. Bake at 350degrees for 40 minutes.
9. Cool at least 10 minutes before cutting.
I thought this was good, but not as good as the one from Williams Sonoma that has spinach in it or Sandy’s Crockpot lasagna which also has spinach.
Bon Appetite Dave!

Taco Soup

I know that I have been very negligent since my return from Alaska; however we are busy trying to find a builder or just a house already built that we could move into. We also had company again and this time, I actually got to cook. This soup was perfect for the day they were landing as you could make it early and it held in case the plane was late. This was so easy and the best soup I have ever made. We were also lucky as we had a cold front and great relief from this hot weather. This recipe comes from Penzeys Spices Fall magazine. It says serves 8-10, we served 4 (including Jim) with a little left over. I started with Guacamole and chips from Costco.
Taco Soup
Ingredients:
1# ground beef or ground turkey (omit for vegetarian) I used turkey.
2 15 oz cans black beans, drained and rinsed
1 14.5 oz. can corn, drained or kernels from 3-4 ears corn ( I used 15 oz of frozen corn, thawed
1 14.5 oz. can diced tomatoes
1-3 t Taco seasoning
1 16 oz container salsa of your preferred heat level (I used Mango with Peach from Costco)
Garnishes:
1 C tortilla chips, crumbled
1 C shredded cheddar
½ C sour cream
Directions:
1. In a soup kettle, brown the ground beef or ground turkey and drain any fat. Turkey won’t really get brown and I had no fat when I cooked mine.
2. Add the black beans, corn, tomatoes with juice, taco seasoning and salsa.
3. Cook over med-low heat for 20 minutes. Add water along the way if it gets too thick.
4. Serve with garnishes.
Like I said, real easy and really good.

Sour Cream-Chicken Enchiladas

I know, I have been negligent about writing recipes I have been trying. Our club had their annual member guest and my brother came to play with Jim. Let’s just say that they have nowhere to go but up, but they had a good time. Mary and I also had a good time. The night they arrived I had the following ready for them. It was delicious. I cut this recipe out of the Tennessean.
Sour Cream-Chicken Enchiladas
Ingredients for the sour cream sauce:
2 cloves of garlic, minced
2 Serrano chilies, diced
2 T butter
2 T flour (I used Wonder flour)
2 C chicken broth
2 C sour cream (I used reduced fat. Can also use Greek yogurt)
1 t cumin
1/4C chopped cilantro
Dash Cayenne
8 fresh tomatillos, husks removed and chopped or one 10 oz can of tomatillos.
Salt and pepper
Directions for the sauce:
1. Sauté the chopped garlic and Serrano peppers in butter. If you live in the east, don’t worry, but I have learned that “fresh peppers” here in TN are just like the ones in CA. My nose burned leaning over the stove to stir. And you guessed it, I forgot to wear rubber gloves while seeding. The recipe does not say to seed, but I did.
2. Add flour and chicken broth. Then add the sour cream and whish until thickens.
3. Add cumin, cilantro and cayenne pepper and remove from the stove. Blend with the tomatillos and set aside.
Ingredients for the enchiladas:
12 corn tortillas
1 T canola oil (I used spray oil)
Four boneless, skinless chicken breasts, shredded. (I bought nice size Purdue breasts and cooked them myself.)
½ medium onion, diced (about ¾ C)
2C Monterrey Jack cheese
Jalapeño, finely chopped for garnish (optional)
Instructions:
1. Heat the tortillas on each side with some canola oil. I spray the tortillas lightly and cook in a non-stick pan.
2. Lay wax paper on the counter and place the cook tortillas out.
3. In each tortilla, place a portion of shredded chicken, chopped onion and cheese.
4. You can use a 9 x 12 pan, but I found that a very old Pyrex pan from my mother that is 8 x 14 works perfectly.
5. Pour half the sauce in the bottom of the pan. Place the rolled enchiladas into the pan.
6. Pour the remaining sauce on the top of the enchiladas
7. Sprinkle with remaining cheese. I added more. Garnish with the fresh jalapenos. I did not do this as Jim has a real problem with hot food. I use canned jalapenos that come in a jar as I find them to have a better hotness than fresh, even here.
8. Bake in a preheated oven at 350 degrees for 25 minutes.
I made it earlier in the day. Took out of the refrigerator to warm to room temperature and baked.
The recipe does not say, but it easily serves 6.
The next days were filled with shopping, eating out and more shopping. Jim’s cousin Jo had an early birthday party for me on Saturday night and we have been in leftover mode since.

Cheese Tortellini with Sun Dried Tomatoes and Adel meatballs

Why do hot dogs always taste better when you buy them at a venue than when you make them at home? That was dinner last night so I did not write. Jim thought we would do the picnic thing and then it rained so we had an indoor picnic. The hotdogs would have been better grilled, but no one wants to stand in the driving rain for a hot dog.
We are having company this weekend. My brother is coming to join Jim in the golf member-guest outing. Some dinners in and some out so my reporting will be spotty.
Tonight I made a combo meal of homemade and bought by others. I am sure you remember me talking about Di Amante cheese filled Tortellini and the sun dried tomatoes in oil from Costco. For me just great mixed together with a veggie. Well, I started with this. I cooked red and yellow peppers in a tsp. of basil olive oil and used Adel’s premade meatballs.
I liked the pasta with peppers. Jim said he liked it better than when I add spinach to the pasta. When I looked at his finished plate I realized it was because he can pick out the peppers easier than he could pick out the spinach. I felt the meatballs would be better with a red sauce. Jim the carnivore liked the meatballs, veggies are his nemesis.

Picnic replaced by Rain

Today I made a reduced calorie and reduced taste potato salad. I did not have the exact ingredients as follows, but felt I probably added more herbs and spice than required and still dull. I divided in half, but still have leftovers so added Penzeys salad elegant to it for tomorrow.
Ingredients:
10 medium potatoes with skins, scrubbed clean (I had a pound of fingerling potatoes. Boiled for 20 minutes and cooled.)
4 C yoghurt (I used 6 oz of Greek yogurt, remember I cut the potatoes in half or more, who knows)
3 T tarragon
1 C celery (Jim hates celery, I added cucumbers)
4 /t chopped red onion, I used scallions
3 hard cooked eggs, cooled and diced
1 T Dijon mustard
Salt and pepper
Chopped fresh parsley
Directions:
1. In a large pot, cover potatoes with water and boil until easily pierced with a fork through the center, about 20 minutes. Drain, cool, and dice into ½” cubes.
2. In a large glass bowl, stir together yoghurt, vinegar, celery, onions, eggs, parsley, and mustard. Add cooled potatoes and stir until coated evenly. Season with salt and pepper to taste. Cover and chill for several hours.
I had chicken thighs that we were going to grill with Penzeys Cajon seasoning, but it rained like everything for the first time in 30 days. I added a t of EVOO to a stick proof pot and sautéed for about 25 minutes. I added sautéed broccoli to the dinner. I am having a lot of trouble being creative with the lack of cookbooks and lack of ingredients that I am used to.

Burger of the Gods

Jim and I saw the movie The Help today, just as good as the book. They did not screw it up. Stopped and picked up corn and yoghurt for Max. I do not think I have blogged my special recipe for hamburgers before. I learned this from Elton Brown on TV. I do not buy any ground meat as one never knows.
Burger of the Gods makes 3.
Ingredients:
½# sirloin steak
½# chuck
½ t salt (I do not put the salt in as I do not like salt)
Directions:

1. Cut the steaks in ½” cubes. Mix and put in the Cuisinart in 1/3rds. Pulse 10 times for each load and put in a bowl; mix together with your hands.
2. Divide and shape into 3 burgers.
3. Grille for 4 minutes per side for medium rare and 5 minutes per side for medium.

I made a salad and we had grilled corn.

Coquilles St. Jacques a la Provencale

Just to update the cruise. Lynn remembered that she and I had mussels the last night and half did not open. I’ve made mussels a million times and they always open. Kind of made you leery of eating the rest; enough about the bad food on the cruise.
Today was a bad day and Jim is in a vicious mood. We reviewed the pricing for the house and there is no way we can afford it. So I tried to make things better by producing a meal that it ended up I needed help on. I think it made things worse. The main course was scallops. I did not have the right rice and so I made Israeli Couscous. It was perfect with this dish. I did not add anything to it, but wish I had sprayed the pan so the Couscous did not stick so badly. I served asparagus, my usual way. Following is Julia’s scallops. It serves 6 as a first course. She says to double as a main course. My scallop shells are still packed, so I used a ceramic quiche pan and kept the recipe as is for 3 as a main course.
Ingredients:
1/3C minced yellow onion
1T butter
1 ½ T minced green onions
1 clove garlic
Directions:
Cook the onions slowly in butter in a small saucepan for 5 minutes, until tender and t4ranslucent but not browned. Stir in green onion and garlic and cook slowly for 1 minute. Set aside.
Ingredients:
1 ½# washed scallops
Salt and pepper
1 C sifted flour
Directions:
Dry the scallops and cut into slices ¼” think. (I did not cut my scallops). Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour. (I put the flour in a baggie and shook it and then dumped in a wire colander and shook the excess off. )
Ingredients:
2T butter
1T EVOO
10” skillet with lid
Directions:
Sauté scallops quickly in a very hot butter and oil for 2 minutes to brown them lightly.
Ingredients:
2/3 C dry white wine and 3 T water
½ bay leaf
1/8 t thyme
6 buttered scallop shells ( I used the one quiche pan as mine are packed)
¼ C Swiss cheese
2T butter cut into 6 pieces
Directions:
Pour the wine into the skillet with the scallops. Add the herbs and the cooked onion mixture. Cover the skillet and simmer for 5 minutes. Then uncover, and if necessary boil down the sauce rapidly for a minute until it is lightly thickened. Discard bay leaf. *Spoon the scallops and sauce into the shells. Sprinkle with cheese and dot with butter.
*Set aside or refrigerate until ready to place under broiler
Just before serving, run under a moderately hot broiler for 3-4 minutes to heat through, and to brown the cheese lightly.
This dish was wonderful. However , as my stove and broiler were probably hotter than Julia’s, I cut the times for the scallops in half so as not to overdo them.
Bon Appetite!