When Life Gives You Limes.......

Recently my husband was going to Costco to pick up a couple of things. I needed a couple of limes for some guacamole that I was making. Not wanting him to have to stop at two places, I asked him to pick up limes at Costco. Can I just say, there are A LOT of limes in a bag of limes from Costco. I probably had twenty to thirty limes. Never one to be beaten by an ingredient, I have taken an old saying and modified it to fit my predicament. While making limeaid did put a dent into my limes, this is part one of a three part installment to the lime conundrum. Yes, making a hundred margaritas did cross my mind, but I chose a more original, and sober, path.


Ginger Limeaid

8 or 10  limes, about 1 c. lime juice, with at least 1/2 lime left over to garnish
1 c. sugar
1 2 inch strip of ginger
1 c. water
1 bottle sparkling water

Combine the sugar, water and ginger in a small saucepan. Heat until the sugar dissolves. Remove from heat and let cool.

While the gingered simple syrup is cooling, juice the limes to make a cup of fresh lime juice. Add the sparkling water to the pitcher. Remove the strip of ginger from the simple syrup and add in the simple syrup to the pitcher. Fill the rest of the pitcher with water. Taste and adjust sugar if necessary. We like a tarter limeaid, so if you know you like sweeter, add in more sugar. Garnish with 1/2 lime sliced thinly in the pitcher.

Salmon Cakes

 

I have not posted a recipe in months! I had knee surgery, and it is very difficult to cook while on crutches, let alone take photos of what you are cooking. Plus, I blog with my laptop laid across my lap, balanced by bent knees. Until very recently, thank you physical therapy, I haven't been able to bend my knee enough to hold the computer. The good news, though, I was out of the kitchen for so long, that I am very fired up to do loads of cooking! So lots of summer recipes are already in the planning stages.

Today, I had originally planned to go to the grocery store. But I decided to wait, because there will be good sales for Memorial Day weekend if I just waited a day. So I opened my fridge and played Chopped with what I had rolling around in the fridge. Salmon cakes were what I came up with. I prepped them a little differently than in past preparations and they turned out better than any salmon cake I have made. Here is the recipe.

Salmon Cakes

1 large steelhead trout salmon filet, skin on
1 bell pepper, chopped
2 ribs celery , chopped
1 ear of corn, roasted and cut away from the cob
1/2 onion, chopped
1 tsp Old Bay Seasoning
zest of 1 lemon
2 Tbsp. capers, chopped
1 egg, beaten
1/4 c. mayonnaise
2 Tbsp. Dijon mustard
2/3 cup panko breadcrumbs
salt and pepper
1/2 cup canola oil

Let me begin by stating that I cooked the corn and salmon on our grill because we live in Texas and it is hot. I try to turn on the oven in the house very little during the summer months. We have a gas grill and it is easy to light. Plus it heats up faster than the oven. Feel free to use your oven for the roasting.

Heat grill on high, 10 minutes. Cut off the very end tip of silk on your corn. Then, yes this really works, stick it on the top shelf of your grill husk, silk and all. Grill the corn 15-20 minutes, turning occasionally.

While the corn is roasting, you can cook the salmon. When the grill is hot, turn down the side burners and leave the center burner on high. Salt and pepper your salmon and brush on 1 tsp. of canola oil. Place the salmon, skin side down, on the grill where your burners are turned to low.

Close the cover on you grill and let the salmon cook for about 10 minutes. The grill acts like an oven. The center burner keeps the heat up, while cooking on the low burners keeps the salmon from charring into a lump of coal.

When the salmon and corn are ready, pull them off of the grill and let them cool. In a sauté pan over medium-high heat, sauté the onion, celery and pepper.

Salt and pepper them to taste, but don't go crazy with seasoning. The Old Bay that you add later is pretty salty, so you don't want to overdo it. Sauté until soft and translucent, but don't brown, about 6-7 minutes.  Put cooked celery, pepper and onion into large mixing bowl. Flake cooled salmon into mixing bowl with two forks. peel husk off of cooled corn, most of the silk will come off with it, and rub off any remaining silk. Cut the corn off of the cob into the mixing bowl. Add the capers, Old Bay, panko breadcrumbs, lemon zest,  beaten egg, mustard and mayo. Combine ingredients well.

Place flour into a large bowl, or plate with sides. Scoop about 1/2 cup of the salon mixtures into the palm of you hand and form into a patty. Coat the formed patty with the flour, then transfer to a plate. The flour coating helps keep the cake from falling apart when you cook them as well as making a lovely crust. The flour did kind of cake up on my hands, though, making it hard to form the next patty. I solved this problem by making two patties, then coating them with flour, then rinsing the excess flour off under running water. I assembled them close to the sink.

Refrigerate the patties for at least 30 minutes, or until you are ready too them. I made everything until this point in the morning. I covered the patties with plastic wrap and refrigerated them until dinnertime.

Heat 1/2 c. canola oil in a large nonstick pan on medium high heat. Fry patties, in batches, until golden brown on each side, about 3 -5 minutes. Drain excess grease on paper towels.

Garnish with lemon slices and serve immediately.

Okra

 

Since childhood, I have always had an affinity for fried okra. My waistline has not. On the flight home from our family vacation last summer, I picked up a copy of Fine Cooking magazine, the grilling issue. They had a recipe for grilled okra. I was intrigued. Okra was in season, so on my next grocery run, I picked some up. Can I just say, grilled okra is AMAZING. My husband first looked at it and asked me if he really had to eat it. He ended up eating more than I did. We ate it again the next night. I feel as if we have found a brand new vegetable. The sliminess usually associated with okra seems to fade out on the grill. It is also big enough that you can just throw it onto the grill and it doesn't fall through the grates the way asparagus does. I changed up the recipe a little from the one in the magazine, but the grilling technique is the same. I use Mexican crema, which you can find in the refrigerated section of almost any grocery store, for the sauce. It is amazing stuff, Mexico's version of crème fraiche at a 1/3 of the cost. You can always substitute sour cream.

Grilled Okra

1/2 - 1 lb. okra
1/2 lemon
1 Tbl. olive oil
salt and pepper

Sauce

1/3 c. Mexican crema
1 tsp. salt
1 tsp. lemon juice
1/4 tsp. paprika
1/2 tsp. creole seasoning

Wash okra in a colander.

The take a knife and cut the okra in half starting at just below the top of the vegetable.

 One you have all of the okra prepped. Add the olive oil, salt and pepper. I rub the lemon half in the olive oil, too.

 

Heat grill on high. toss the okra onto the grill. Cook the okra on medium high heat for about 5-8 minutes, turning occasionally. You want the okra to be soft and somewhat charred. I personally really like the charred okra, so I tend to cook them a little longer than when my husband is grilling them. I also grill the lemon cut side down while the okra are grilling. When you take them off of the grill, squeeze the juice over the okra.

For the sauce, mix all the ingredients together, taste and adjust seasonings if needed. Serve alongside the grilled okra.

I couldn't get a picture in before my husband and I dove in. Next time we make them, I'll update and add some better shots.

Warm Fennel Orange Salad

This post was also going to include a new way I was trying to cook pork chops. Unfortunately, I had a leaning process with my instant read thermometer. Here is what I can relay from my learning experience. When taking the temperature of meat that you have been cooking for what appears to be an adequate amount of time, double check that your thermometer is not reading the temperature in Celsius. Because when you cook pork chops to 180 F. before realizing your mistake, they taste like cardboard.

So, I will just post the recipe for this delicious side dish. With perfectly cooked pork chops, this dish is amazing. Fennel and pork are a match made in heaven. The flavors in this dish, aren't what one would normally think of in composing a side. However, they really work well together.

This dish can be made ahead and served at room temperature, also. For me, though, it tastes best nice and warm from the pan. I useually prep all of the ingredients ahead, so putting it together is fast.

Here is the recipe:

Warm Fennel Orange Salad

1 Fennel bulb, tops removed, sliced (reserve some of the fennel fronds for garnish)
1 tsp. olive oil
1 orange, segmented, juices reserved. I package of mandarin oranges will also work if you do nohave a fresh orange.
1/4  Red onions, sliced thinly
2 TBL capers, drained
Salt and pepper to taste
Drizzle of good olive oil

Sauté fennel in a nonstick pan with the olive oil over medium high heat until fennel is softened and beginning to brown. Arrange fennel over bottom of serving plate. Spread red onions, orange segments, and capers over. Drizzle some of the remaining orange juice and good olive oil over the salad. Sprinkle with Chopped fennel fronds and Fleur de sel. Serve immediately or may sit at room temperature until ready to serve.

Chicken Marsala

 

Chicken marsala is easy to make, and a home run with my family.  Here is the recipe that I use.

Chicken Marsala 
(serves 4)

2 Chicken breasts, boneless, skinless
1 lb mushrooms, preferably cremini, sliced
1/2 onion, chopped
2 Tbl olive oil
1/2 Tbl butter
1/2 c. Marsala wine
2 tsp. tarragon, dried
2/3 c. chicken stock
1 Tbl cornstarch
1/4 c. chicken stock or water
2 Tbl chopped parsley


Slice your mushrooms.

Cut each chicken breast in half.

Place one of the chicken breasts between two pieces of plastic wrap. Pound the breast with a meat mallet. I used a can of vegetables before I splurged on a mallet.

Pound each breast to about 1/4 inch thick. It works best to pound from the middle out. The main goal is to make the breasts a uniform thickness throughout. Wash hands well after handling the chicken.

Heat olive oil over medium high heat.  Salt and pepper each piece of chicken. Brown the chicken breasts in batches. After each piece is browned, set aside on a plate.

Next, add onions and mushrooms to the same pan that you sautéed the chicken in. Use the remaining oil in the pan to start cooking the onion/mushroom mixture. I add the pat of butter to give the mushrooms a richer flavor. Salt and pepper the mushrooms to taste. Scrape up the brown bits on the bottom of the pan as the mushrooms cook.

When the mushrooms have cooked through, add in the marsala wine to the pan.

Let the wine come to a boil to burn off the alcohol. Add in the tarragon and the chicken stock. Return the chicken to the pan and add in any juices that have accumulated on the plate.

Simmer the mixture for about 6 minutes over medium heat, until the chicken is cooked through. Since the chicken is so this, it won't take long to finish cooking.

Dissolve the cornstarch in the remaining broth or water. Add it into the pan. Bring the sauce to a boil, so the cornstarch thickens the sauce. Add in chopped parsley and serve immediately.

Stuffed Peppers

My husband loves a good stuffed pepper. Since we are watching our waistlines, I worked on producing  a healthy version of stuffed peppers. We will actually eat this tomorrow. I made it today, because tomorrow is going to be crazy hectic. I want to come home and have something ready to throw into the oven. While they are cooking, I will whip up a salad, and voila, dinner will be ready. For taste and calories, it will beat any takeout.

I used brown rice in the peppers. I have to confess something. I am a terrible rice cook. I seem to have a genetic deficiency when it comes to cooking rice. I'm talking about easy to cook white rice. This issue doesn't even begin to touch the more difficult brown rice. I have discovered a delicious cheat, though. Uncle Ben's ready rice. Pop that sucker in the microwave for two minutes and you are in business. I just love it. One day, I will devote serious time to mastering rice. For now, I have a job and a family to take care of, so, Uncle Ben to the rescue.

Stuffed Peppers

3 bell peppers (I use red, yellow or orange, whichever is the better deal and look the best)
2 links turkey sausage
2 Tbl olive oil, divided
1 small onion, chopped
4 mushrooms, chopped
1 zucchini, chopped
1 tsp. Thyme
1 tsp. oregano
1 pkg Uncle Ben's brown Ready Rice
2 c. marinara sauce (I make my own, but any decent jarred will do)
1/2 c. low fat, part skim, grated mozzarella cheese

Preheat oven to 350. Cut the tops off of the peppers and scoop out the seeds and core. Reserve the tops. Place peppers in a small casserole dish. Cut a bit of the bottom of the peppers off, if they don't stand in the dish.

Cook turkey sausage in a sauté pan with 1 Tbl of the oil over medium high heat. I use a potato masher to help crumble up the sausage.

Once the sausage has browned, put the sausage into a large mixing bowl. Add remaining oil and onions. Season with salt and pepper, continue cooking over medium high heat until onions are translucent. Add the mushrooms and continue cooking. Once the mushrooms have softened, add in the zucchini, thyme and oregano and continue to cook until all of the zucchini is cooked through, slightly firm. Add all of the ingredients into the mixing bowl.

Heat the rice according to package directions and add to the mixture. Taste and adjust seasonings if necessary. Add in 1/2 c. of the marinara sauce and 1/4 c. of the cheese. Combine all ingredients well.
Scoop the mixture into the peppers. Top with remaining marinara sauce and cheese. Place the tops back on the peppers. If making ahead, cover the casserole dish with aluminum foil and refrigerate. When ready to cook, place in 350 oven for 75-90 minutes. Peppers should be cooked through.

Citrus Salmon with roasted asparagus

 

 

 

This is one of my favorite salmon recipes. It is especially good in the winter, when oranges are at their best. I used both navel and blood oranges tonight because my husband accidentally grabbed blood oranges instead of navel at the store today.  The colors are so pretty, it turned out to be a happy accident! The salad recipe that follows is made up out of things that I enjoy in a salad. We eat it in winter, using dried fruit instead of fresh.

 

Roast Salmon with Citrus Salsa

 

Roast Salmon

1/2 lb. salmon filet

1 Tbl. honey

1 tsp. season salt (I use Lawry's)

 

Citrus Salsa

2 navel oranges, segmented, juices reserved

2 blood oranges, peeled, segmented juices reserved

1 Tbl. capers

2 Tbl. finely sliced red onions

1 Tbl. chopped parsley

1 Tbl. chopped mint

Juice of 1 lemon

1 tsp. olive oil

 

 

Preheat oven to 350 F.

 

Place salmon in baking dish that has been coated with nonstick spray (easy cleanup).  spead honey over the top of the salmon. Sprinkle with season salt. Roast salmon, uncovered for 15 minutes, until medium rare on the inside.

 

 





Make the citrus salsa. Peel and segment the oranges, reserving the juice in a bowl.

 



Combine the remaining ingredients to finish salsa. Let the flavors meld together while the salmon cooks.

 



Roasted Asparagus

1 bunch asparagus
Salt and pepper
1 tsp. olive oil

Peel the asparagus, optional, but my son loves it when I peel our asparagus.

 

 

Place asparagus in oven proof dish. Season with salt, pepper and olive oil. Roast asparagus along with the salmon 10 - 15 minutes at 350.

 

 

 

 

 

Red leaf Salad with Dried Cherries and Blue Cheese

 

 

1 head red leaf lettuce

2 Tbl. chopped dried cherries

2 Tbl. blue cheese crumbled

2 Tbl. toasted, slivered almonds

1/4 red onion, thinly sliced

pinch of sea salt

3 Tbl. Easy Lemon Dressing

 

Combine all ingredients in a large bowl. dress with dressing just before serving.

 

 

 

 



 

 



January Goals

 

In January, we always work to get those pounds that we gained from the holidays off and generally get back on track with healthier eating. I have officially purged my fridge of all leftover holiday cheeses, creams, etc. My goal is no red meat until we have our valentine's dinner. Being a lover of food and cooking, doesn't always translate into the healthiest dishes. I am going to give it a hard go, knowing that Valentine's day isn't too far off.

I have a celery cucumber and bean salad that that will become a staple for me. It makes a great lunch or snack.

Here is the recipe.

 

Cucumber, Celery and White Bean Salad

1 cucumber, peeled, seeded and chopped
2 ribs of celery, thinly chopped
1 can cannellini beans, rinsed and drained
2 TBL capers
1 yellow bell pepper
salt and pepper to taste

Mix all ingredients in large mixing bowl. I divide the salad into individual serving containers. Dress each container before eating. I will leave these in my refrigerator for 3 - 4 days.

Easy Lemon Dressing

Juice of 1 lemon
1 Tbls. white wine vinegar
1/4 cup olive oil
1 tsps. honey
1/2 tsps. salt
1/4 tsps. pepper

Mushroom Soup

I am not a huge soup fan. However, there is something very appealing about a warm soup simmering on the stove on a cold day.  Today, I just had to make mushroom soup. I love the earthy flavor of mushrooms in a creamy soup. I am going to pair it with some toasted bread and a parmesan roasted tomatoes for a vegetarian dinner. Nothing spectacular, but after the heaviness of the holidays, a welcome change. I made a mushroom stock from the stems of the mushrooms and carrots, celery, onion and the dark ends of the leeks. It isn't a necessary step. Chicken or vegetable broth would work just as well. Remember that leeks are masters of holding dirt and grit, so wash them thoroughly. No sense in going through all of this effort to produce a bowl of sandy grit!  Here is the recipe that I used.

Mushroom Soup

1 lb. assorted mushrooms, sliced. (I used crimini, shiitake and Portobello)
2 cups chopped leeks (white and light green parts only)
1 Tbl. chopped thyme
6 Tbl. olive oil, divided
1/4 cup flour
1 cup dry sherry
4 cups mushroom, vegetable or chicken stock
1/3 cup cream, half and half or fat free half and half
Salt and pepper to taste
1/4 cup chopped parsley
drizzle of truffle oil (optional)

Sauté leeks in 2 Tbl of the olive oil over medium high heat until soft and slightly translucent.

 Add mushrooms and thyme, continue to cook until the mushrooms are cooked through.

Salt and pepper the mushroom leek mixture to taste. add in the remaining 4 Tbl of olive oil and the flour. Stir until the flour has cooked for a couple of minutes in the pan (with the mushroom mixture). Add in the sherry. Continue cooking and stirring until the flour and sherry have formed a thick paste. Add the stock and stir until you get an even consistency with the soup.

 

 

For a thicker soup, ladle out about 2 cups of the soup into a blender or an immersion blender. Blend well and incorporate back into the soup.

Finish soup with 1/3 cup of cream or half and half and the parsley (lends some bright notes to such a rich soup). To really gild the lily, add 8 or 9 drops of truffle oil at the end. Be careful to not overdo the truffle, it is delicious, but potent stuff.