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Showing posts from June, 2015

Pappardelle with Mushrooms

Crazy weather ~ one minute, the a/c is on, the next, it’s off, then the windows are opened, then the heat, returning to a/c.  So, this dish is what’s great in this 65 degree rainy weather!

I just heard Orion, on the radio, saying there are ponds in the cornfields around here, that’s not good because our fresh sweet corn season is way too brief as it is. 


Anyway ~ Pappare, Italian, translates:  to gobble up.  And that’s what we did to this pappardelle pasta dish!

Pappardelle is a large, very broad, flat pasta noodle, cut into a ribbon shape, a cross between tagliatelle and lasagna, in width. The wide ribbons are very absorbent and sturdy, making them ideal for heavy sauces. In fact, they’re perfect for sopping up the sauce.


This is an old recipe from Cooking Light, which I adapted slightly.  The original used bucatini noodles, whipping cream, I had half-and-half; and one-half cup of dried porcini mushrooms. 
The great mix of ingredients delivers nothing fancy ~ just a good delicious dish o…

A Lighter Shrimp Scampi w/ Zucchini Noodles

I bought a mandolin years ago, and after one use, kicked it to the garage.  I just knew my fingers would be shredded!
Then, I moved on ~ to the spiralizer train ~ owning one of the best kitchen gadgets I’ve come across in a while, the Spirooli!  


It cuts, slices, shreds, or spirals the veggies and fruit in no time at all ~ making it the perfect tool for all the great summer veggies, and this delicious shrimp scampi dish. Some of the best recipes are handed from friend to friend, and that’s how I learned of this recipe.  It’s a light version of shrimp scampi, with zucchini substituting for the pasta.  I spiraled the zucchini into lasagna noodle sized ribbons, instead of spaghetti sized.  Adjust the garlic and red pepper flakes to your liking.  

This is easy, packed with delicious good flavors, and it’s fun to make using a spiralizer!  In another words, the Spirooli and this recipe are keepers!

Light Shrimp Scampi w/ Zucchini Noodles
Ingredients:
1 pound shrimp, shelled and deveined 2 tablespoo…

My Wonderful Dad!

He was a farmer, a professional singer,  Vice-President of the Federal Land Bank, a Choir Director, and a great gardener, who started the first community garden in Louisville.  And, in his spare time, Dad proudly cared for his 200 rose bushes in the back yard, displaying cuttings at various events. 
He was funny, kind, good-looking, and a sympathetic listener; he loved people in general, and never met a stranger.   
Plus, he grilled a mighty tasty rare steak.  But, most of all, he was Bud French, my loving Dad, and a wonderful grandfather also!









Baked Salmon w/Honey Dijon Glaze

Cooking a large slab of salmon fillet is not only easy, but ensures moist and flaky fish.



Crushed caraway seed supplies a tasty twist to the usual honey and mustard combination in the glaze.  It notably enhances the fish, and produces a delicious baked salmon good enough for company.


This is a no-fuss; super easy, salmon for your dinner.  We thought it was mouthwatering delicious!

Baked Salmon w/Honey Dijon Glaze

Ingredients:
1½ pounds salmon fillet with skin 2 cloves garlic, minced
3 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon lemon juice
½ teaspoon caraway seeds, crushed
½ teaspoon seasoned pepper

Method:
Preheat oven to 425 degrees. Pat salmon dry and place, skin side down, on baking pan that is lightly coated with non-stick cooking spray.
Combine remaining ingredients in a small bowl.
Spread mustard mixture evenly on top of salmon.
Bake for about 20-25 minutes, depending upon thickness, until it flakes easily with a fork.
Transfer salmon to a platter with 2 large spatulas.
4-6 servings





E…

Pasta w/Ground Turkey, Spinach and Tomatoes

I added turkey ~ if you go meatless with this dish, you’ll have a one-pot pasta dish ~ perfect for the cool weather we’re having now! Either way, it’s delicious!




This is an adapted Cooking Light recipe.  I used 2 cans of Contadina Diced Tomatoes with Burgundy Wine and Olive Oil.  Then, added a variety of mini-tomatoes for their extra sweetness and sub-acid tartness.  For extra seasoning, there’s fennel seed, brown sugar, cracked black pepper, plus a teaspoon of brown sugar.
The dish is a game-changer:  Use just enough chicken broth to cook the pasta, adjust seasonings to your liking; ending up with a savory pasta meal.  The next time, I will add mushrooms to the mixture.





And, besides, it’s colorful… 
Add garlic bread ~ Voila!  Dinner is ready!
Pasta w/Ground Turkey Spinach and Tomatoes
Ingredients:
1 pound ground turkey breast
1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, minced
2 cans (14.5 ounces) diced tomatoes
1 cup cherry/grape tomatoes, sliced
2-3 cups unsalted chicken stock
½ …

Grilled Spicy Cod Tacos with Tomato Salsa

Cod fish is sometimes referred to as the “Chicken of the Sea,” as it’s a mild flaky fish that easily takes on the flavors of its seasonings.  

Instead of deep-frying the cod for our fish tacos,  I coated the fish with a spicy ancho chile rub and Bill grilled them to perfection.  The fillets were on the thin side so they would grill quickly, while he used a grill basket to enable flipping them easily, without breaking.


These tacos pack more than just a little heat, thanks to ground ancho chile pepper and jalapeño peppers.   They’re later tempered with cabbage, and tomato salsa when you eat them, but use a light touch, if heat isn’t your thing. 

I make my own salsa, as most store bought salsa contains cilantro, and that only gets through my kitchen door by mistake.


This is comfort food with no feeling guilty eating it!
Spicy Cod Tacos with Tomato Salsa

For the cod fillets:
1 pound cod fillets
1 tablespoon olive oil
½ teaspoon dried oregano
2 teaspoons smoked paprika
1 teaspoon ground ancho chile p…

Easy Coleslaw Dressing

It doesn’t get much easier than this, nor taste much better!


We eat a lot of slaw in the summer with grilled meat, and this easy recipe for the dressing is my favorite.  I use olive oil mayonnaise and Splenda. 

Add the full amount of pepper; it may seem like a lot, but it’s not too “peppery.”  The spices are subtle, being perfect for slaw.  










Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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Jules-Alexandre Grun

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