Broccoli salad - elevated

Ingredients Red Onion - to your taste 2-3 substantial cloves of garlic 3 tbls of olive oil strip of turkey bacon. (You could also use traditional bacon to your decadent satisfaction, but I used turkey bacon. I can hear your "Wah Waah"  because I am a healthy Debbie Downer type regular chef...unless it is a special occasion and then I would honestly stair way heavy cream) Three heads of broccoli 3 tbls of red wine vinegar 2 tbls of cheddar (I used horseradish cheddar) - diced Salt and pepper to taste

Ingredients

Red Onion - to your taste

2-3 substantial cloves of garlic

3 tbls of olive oil

strip of turkey bacon. (You could also use traditional bacon to your decadent satisfaction, but I used turkey bacon. I can hear your "Wah Waah"  because I am a healthy Debbie Downer type regular chef...unless it is a special occasion and then I would honestly stair way heavy cream)

Three heads of broccoli

3 tbls of red wine vinegar

2 tbls of cheddar (I used horseradish cheddar) - diced

Salt and pepper to taste

                                                                                    Clare poix The French have their mire poix, the basis of their stews and sauces. I am now christening my trifecta of bacon, onions (or shallots) and garlic my Clare Poix. It is clare-ly the best way to start everything...and it always brings the house down. I have not ever lived in France, but it doesn't mean I cannot read a menu or appreciate snootiness...I can, in very tiny doses.                                                                          Plan of attack: Add olive oil, diced onions, diced bacon and garlic to medium skillet. Turn on medium heat and cook until bacon is crispy and onions are clear. 

                                                                                    Clare poix

The French have their mire poix, the basis of their stews and sauces. I am now christening my trifecta of bacon, onions (or shallots) and garlic my Clare Poix. It is clare-ly the best way to start everything...and it always brings the house down. I have not ever lived in France, but it doesn't mean I cannot read a menu or appreciate snootiness...I can, in very tiny doses.

                                                                         Plan of attack:

Add olive oil, diced onions, diced bacon and garlic to medium skillet. Turn on medium heat and cook until bacon is crispy and onions are clear. 

While bacon, onions and garlic are cooking, cut the broccoli into bite sized pieces, and add them to a medium saucepan with salted boiling water. Cook broccoli in sauce pan for two minutes and then strain the broccoli using your colander. Add the broccoli to a cold bath of water in a mixing bowl and then strain. 

While bacon, onions and garlic are cooking, cut the broccoli into bite sized pieces, and add them to a medium saucepan with salted boiling water. Cook broccoli in sauce pan for two minutes and then strain the broccoli using your colander. Add the broccoli to a cold bath of water in a mixing bowl and then strain. 

Add broccoli to the saucepan with the onions, garlic, bacon, and olive oil. Season the mixture with salt and pepper and set aside to cool. When it is cooled, add diced cheddar cheese and 3 tbls of red wine vinegar. Serve chilled and you'll elicit smiles, even if you're wearing clothes.  

Add broccoli to the saucepan with the onions, garlic, bacon, and olive oil. Season the mixture with salt and pepper and set aside to cool.

When it is cooled, add diced cheddar cheese and 3 tbls of red wine vinegar.

Serve chilled and you'll elicit smiles, even if you're wearing clothes.

 

Crab Fries (steak fries with Old Bay)

If ya have not heard of crab fries ya obviously haven't lived life, and by lived life I mean, watched any sporting event in Philadelphia. They might get ya some wooter, if you're a little overserved, but they'll always bring ya crab fries...

Ingredients  Potato (medium) for every individual you're serving olive oil (2- 3 tbs per sheet pan) Old Bay Seasoning                                                                                        Plan of attack Preheat the oven to 390 degrees Slice the potato into thin wedges by cutting the potato down the middle lengthwise and then using a paring knife to make very thin wedges from both sides. Put the wedges (slim) on the sheet tray. *the thinner the slices, the crispier they'll get and the quicker they'll cook* Toss your potatoes in olive oil, using your hands to evenly coat every slice with olive oil. Cover the potato slices liberally with Old Bay Seasoning.  Put potatoes in the oven for 9-13 minutes, checking regularly and using a spatula to make sure they cook evenly. My Comments: This is as close as ya'll can possibly get to a guilt free fry. It is in its bones, a potato, with minimal oil, baked into crispiness. We deserve abundance and fries just make the journey worthwhile!    

Ingredients 

Potato (medium) for every individual you're serving

olive oil (2- 3 tbs per sheet pan)

Old Bay Seasoning

                                                                                       Plan of attack

Preheat the oven to 390 degrees

Slice the potato into thin wedges by cutting the potato down the middle lengthwise and then using a paring knife to make very thin wedges from both sides.

Put the wedges (slim) on the sheet tray. *the thinner the slices, the crispier they'll get and the quicker they'll cook*

Toss your potatoes in olive oil, using your hands to evenly coat every slice with olive oil. Cover the potato slices liberally with Old Bay Seasoning. 

Put potatoes in the oven for 9-13 minutes, checking regularly and using a spatula to make sure they cook evenly.

My Comments: This is as close as ya'll can possibly get to a guilt free fry. It is in its bones, a potato, with minimal oil, baked into crispiness. We deserve abundance and fries just make the journey worthwhile!

 

 

Homemade Limeade

Ingredients 6 Medium Limes cup of sugar 6 cups of water Additional cup of water for simple syrup

Ingredients

6 Medium Limes

cup of sugar

6 cups of water

Additional cup of water for simple syrup

                                                             Make Simple Syrup Add a cup of water to a medium saucepan and then add the sugar. Cook on medium heat and stir until sugar dissolves. Cool and put aside

                                                             Make Simple Syrup

Add a cup of water to a medium saucepan and then add the sugar. Cook on medium heat and stir until sugar dissolves. Cool and put aside

Juice the limes by cutting them open and with your hand crushing their insides to produce juice. Juice should be about a cup of lime juice. Add the juice to a pitcher.

Juice the limes by cutting them open and with your hand crushing their insides to produce juice. Juice should be about a cup of lime juice. Add the juice to a pitcher.

In a stockpot, add rinds and six cups of water. Brig the water to a boil and steep for 9-11 minutes

In a stockpot, add rinds and six cups of water. Brig the water to a boil and steep for 9-11 minutes

Pour limes and liquid into a strainer which is positioned above a mixing bowl.  Combine the liquid from the stockpot, the lime juice and the simple syrup. Serve over ice, wearing, as always, something sweet.! My comments: I think some individuals might be interested in adding more sugar to this recipe but I don't mind tart, or sour. I would say if you're feeling thirsty and done, adding tequila might make this beverage a little bit more exciting, and way more satisfying.

Pour limes and liquid into a strainer which is positioned above a mixing bowl.  Combine the liquid from the stockpot, the lime juice and the simple syrup.

Serve over ice, wearing, as always, something sweet.!

My comments: I think some individuals might be interested in adding more sugar to this recipe but I don't mind tart, or sour. I would say if you're feeling thirsty and done, adding tequila might make this beverage a little bit more exciting, and way more satisfying.

Homemade Old Fashioned (from Scratch) Pancakes

Bisquick is awesome, but nothing beats homemade

Ingredients Cup of flour 2 tsp of baking powder 1 tsp of brown sugar 0.5 tsp of sea salt 2 eggs cup of milk (or so)

Ingredients

Cup of flour

2 tsp of baking powder

1 tsp of brown sugar

0.5 tsp of sea salt

2 eggs

cup of milk (or so)

                                                          Plan of Attack

Making the Batter I added Flour, brown sugar, salt and baking powder to a medium mixing bowl. Then I add my milk and my eggs. I whisked (I use the term but I don't actually own a whisk. I used to but mine, with many of my things, is somewhere on the eastern seaboard, mixing the eggs of person I am not. 

Making the Batter

I added Flour, brown sugar, salt and baking powder to a medium mixing bowl. Then I add my milk and my eggs. I whisked (I use the term but I don't actually own a whisk. I used to but mine, with many of my things, is somewhere on the eastern seaboard, mixing the eggs of person I am not. 

Making the Pancakes Heat nonstick griddle pan (or add butter to a traditional skillet and heat until melted) Pour sm pancakes onto the grill, cooking for 2-3 minutes on either side. This recipe makes thin pancakes- for more robust pancakes add more flour.

Making the Pancakes

Heat nonstick griddle pan (or add butter to a traditional skillet and heat until melted)

Pour sm pancakes onto the grill, cooking for 2-3 minutes on either side. This recipe makes thin pancakes- for more robust pancakes add more flour.

         My serving suggestions: Serve hot with butter, syrup, and a glass of milk    My Comments: I did my growing up on Bisquick pancakes but I was no stranger to the homemade kind. Homemade meaning, in this context, not from a box mix or a container marked "McGriddles". This batter proves to be very easy to work with and I would recommend this recipe to beginners and pancake aficionados everywhere. I got the bones of this recipe from the NY Times, but their recipe called for more flour and offered the optional suggestion of the addition of melted cooled butter to the batter. In an effort to be health conscious (because I knew I was planning on adding butter to the final product) I omitted the butter and I cut down on the flour because I like my pancakes slim, unless I am feeling decadent! The result was a predictably awesome pancake which would be a perfect canvas batter for fruit or chocolate pieces.

         My serving suggestions: Serve hot with butter, syrup, and a glass of milk 

 

My Comments: I did my growing up on Bisquick pancakes but I was no stranger to the homemade kind. Homemade meaning, in this context, not from a box mix or a container marked "McGriddles". This batter proves to be very easy to work with and I would recommend this recipe to beginners and pancake aficionados everywhere. I got the bones of this recipe from the NY Times, but their recipe called for more flour and offered the optional suggestion of the addition of melted cooled butter to the batter. In an effort to be health conscious (because I knew I was planning on adding butter to the final product) I omitted the butter and I cut down on the flour because I like my pancakes slim, unless I am feeling decadent! The result was a predictably awesome pancake which would be a perfect canvas batter for fruit or chocolate pieces.

Rosemary and garlic chicken over penne

Ingredients 3 sprigs of Rosemary diced sm red onion 2-5 cloves of garlic (diced) .chicken breast 0.25 stick of salted butter 2 portions of penne Salt and Pepper (to Taste) powdered garlic Plan of attack Cut the chicken breast into strips  Add tbls of butter to the skillet and on medium heat add onions and garlic. Saute until both onions and garlic are clear. Add the chicken breast strips to the skillet and turn on medium heat, stirring frequently. Season with salt, pepper and powdered garlic. In a medium saucepan boil salted water and add penne when the water becomes a rolling boil. Add the remaining butter to the skillet and place lid on the skillet so a sauce begins to develop. Remove penne from heat when penne is al dente. Drain pasta and put aside. When chicken is cooked through, add the chicken mixture to the penne and serve hot.

Ingredients

3 sprigs of Rosemary

diced sm red onion

2-5 cloves of garlic (diced)

.chicken breast

0.25 stick of salted butter

2 portions of penne

Salt and Pepper (to Taste)

powdered garlic

Plan of attack

Cut the chicken breast into strips 

Add tbls of butter to the skillet and on medium heat add onions and garlic. Saute until both onions and garlic are clear.

Add the chicken breast strips to the skillet and turn on medium heat, stirring frequently. Season with salt, pepper and powdered garlic.

In a medium saucepan boil salted water and add penne when the water becomes a rolling boil.

Add the remaining butter to the skillet and place lid on the skillet so a sauce begins to develop.

Remove penne from heat when penne is al dente. Drain pasta and put aside.

When chicken is cooked through, add the chicken mixture to the penne and serve hot.

My comments: The star of the hour is Rosemary and I added mine with a liberal hand to elevate the dish. I have it abundance in my garden and since pork loin is not in my budget, the chicken got the business (an expression borrowed from my brother Dayo, which he uses not in exactly the same context *wink*). Easy, satisfying and it stretches my few dollars...

My comments: The star of the hour is Rosemary and I added mine with a liberal hand to elevate the dish. I have it abundance in my garden and since pork loin is not in my budget, the chicken got the business (an expression borrowed from my brother Dayo, which he uses not in exactly the same context *wink*). Easy, satisfying and it stretches my few dollars...

Homemade and Home Grown Garlic Dill Pickles

This a homemade and homegrown (from cucumbers literally grown in my hometown) pickle recipe. I had to import cucumbers from my brother's garden in Garrison because people keep harvesting my pickles from my garden under the cowardly cover of darkness....Jokes on them. They're tiny gherkins, which is the kind of gherkin the thieves are apparently only gonna get in life because they don't deserve the real deal...

 

Ingredients 3 Medium cucumbers (my were very girthy, which I am always in favor of (Within reason) in my pickles). I am a cucumber afficionado. bunch of dill 3-5 cloves of garlic tbs of sea salt 1.5 cups of white vinegar tbs of sugar 3.5 cups of water *Optional: crushed red pepper flakes

Ingredients

3 Medium cucumbers (my were very girthy, which I am always in favor of (Within reason) in my pickles). I am a cucumber afficionado.

bunch of dill

3-5 cloves of garlic

tbs of sea salt

1.5 cups of white vinegar

tbs of sugar

3.5 cups of water

*Optional: crushed red pepper flakes

Cut the cucumbers into coins and put in bowl aside

Cut the cucumbers into coins and put in bowl aside

Add water, sugar, salt and vinegar to a medium stockpot and bring to a raging boil. Turn off the heat and put aside to cool

Add water, sugar, salt and vinegar to a medium stockpot and bring to a raging boil. Turn off the heat and put aside to cool

Set up your mason jars- this recipe makes a medium sized mason jar and sm mason jar. Fill them with cucumber coins, 2-3 sprigs of dill, garlic (3 diced garlic cloves in the medium sized mason jar and 2 sm mason jar). 

Set up your mason jars- this recipe makes a medium sized mason jar and sm mason jar. Fill them with cucumber coins, 2-3 sprigs of dill, garlic (3 diced garlic cloves in the medium sized mason jar and 2 sm mason jar). 

Crush black pepper into the cooled brine. Pour the cool brine into the mason jars so the brine goes up to the top of the jar. Put the lids on and refrigerate in the fridge for 3 days.  Optional: Spicy garlic dill pickles (see below)

Crush black pepper into the cooled brine. Pour the cool brine into the mason jars so the brine goes up to the top of the jar. Put the lids on and refrigerate in the fridge for 3 days. 

Optional: Spicy garlic dill pickles (see below)

Prepare the pickles according to the recipe but add crushed red pepper flakes to the top of the jar after you have added the brine, put on the lid, and shake to distribute the heat throughout the jar. Refrigerate for three days... I know *sigh* it is a bummer they need days to be done, because nobody is interested in putting off their time with their anticipated pickles. *wink* their lengthy, girthy (within reason) pickles...but apparently according to this recipe, it is worth the effort. I guess I have in life put in some effort for some very satisfying pickles. 

Prepare the pickles according to the recipe but add crushed red pepper flakes to the top of the jar after you have added the brine, put on the lid, and shake to distribute the heat throughout the jar. Refrigerate for three days...

I know *sigh* it is a bummer they need days to be done, because nobody is interested in putting off their time with their anticipated pickles. *wink* their lengthy, girthy (within reason) pickles...but apparently according to this recipe, it is worth the effort. I guess I have in life put in some effort for some very satisfying pickles. 

Tomato Salad

I won't eat raw tomatoes, but I am not morally opposed to serving them to the deserving

                                                                        Ingredients 3 Ripe Tomatoes (or 2 massive tomatoes) Sm handful of basil  2 cloves of garlic (finely diced) salt and pepper red wine vinegar                                                                     Plan of Attack Core and Chop the tomatoes into bite sized pieces. Put in the serving bowl. Dice the basil and add to serving bowl Crush or finely dice the garlic cloves. Put in the Serving Bowl. Add 2-3 tbls of red wine vinegar to the serving bowl, salt and pepper (to taste- which I didn't but I am recommending to people who are interested in eating the salad they taste as they season). You might be inclined to add more red vinegar, and this is totally your prerogative!  Mix everything together and refrigerate for an hour. Serve cold. My comments: I don't eat raw tomatoes, but I know many of my gente like em,  I made this salad for a recent dinner party.  I got rave reviews and I think the key, at least I am told from people who eat tomatoes raw, is to get them at the perfect amount of ripeness...Which apparently I did. Yay!  Enjoy!  

                                                                        Ingredients

3 Ripe Tomatoes (or 2 massive tomatoes)

Sm handful of basil 

2 cloves of garlic (finely diced)

salt and pepper

red wine vinegar

                                                                    Plan of Attack

Core and Chop the tomatoes into bite sized pieces. Put in the serving bowl.

Dice the basil and add to serving bowl

Crush or finely dice the garlic cloves. Put in the Serving Bowl.

Add 2-3 tbls of red wine vinegar to the serving bowl, salt and pepper (to taste- which I didn't but I am recommending to people who are interested in eating the salad they taste as they season). You might be inclined to add more red vinegar, and this is totally your prerogative! 

Mix everything together and refrigerate for an hour. Serve cold.

My comments: I don't eat raw tomatoes, but I know many of my gente like em,  I made this salad for a recent dinner party.  I got rave reviews and I think the key, at least I am told from people who eat tomatoes raw, is to get them at the perfect amount of ripeness...Which apparently I did. Yay! 

Enjoy!

 

Hibiscus Margarita

Refreshing, sweet and a play maker when it comes to having a fiesta

Ingredients Silver Tequila 3-5 limes ice cubes 6 cups of water liter of pomegranate seltzer (you can also go with lime or unflavored seller) 0.25 cups of frozen or fresh raspberries

Ingredients

Silver Tequila

3-5 limes

ice cubes

6 cups of water

liter of pomegranate seltzer (you can also go with lime or unflavored seller)

0.25 cups of frozen or fresh raspberries

Plan of Attack Add six cups of water to a medium stockpot. When it is at a rolling boil add 2-3 ounces of hibiscus syrup (I use "More Good Hibiscus Roobius*- pictured) and the raspberries. Boil the mixture until the mixture is a deep red color and the some of the liquid has cooked down. Remove the pot from the burner, pour into a serving pitcher and put in the refrigerator to cool. At the very least, cool for 30 minutes.  

Plan of Attack

Add six cups of water to a medium stockpot. When it is at a rolling boil add 2-3 ounces of hibiscus syrup (I use "More Good Hibiscus Roobius*- pictured) and the raspberries. Boil the mixture until the mixture is a deep red color and the some of the liquid has cooked down. Remove the pot from the burner, pour into a serving pitcher and put in the refrigerator to cool. At the very least, cool for 30 minutes.

 

After mixture has cooled, add 8-9 ounces of tequila, the juice from 3 limes, a tray of ice cubes (with extra for serving), and seltzer (to taste). Serve cold, poured over ice cubes  and even if you're not, you'll think you're wearing' something sweet...

After mixture has cooled, add 8-9 ounces of tequila, the juice from 3 limes, a tray of ice cubes (with extra for serving), and seltzer (to taste).

Serve cold, poured over ice cubes  and even if you're not, you'll think you're wearing' something sweet...

Not much is left after my dinner party! If you're lucky you get to enjoy Hibiscus Margaritas with good company, with who you can be irreverent, loving and truly at ease. If not at the beginning of the night, then after some tequila everybody is a little bit interested in taking off their ties, putting down their phones, kicking off their sandals and laughing with their feet in the green grass. At least, this is how tequila effects the people I wanna know.  Fun Fact: To make this sea shell label from the photograph it is super simple. Hot glue a piece of burlap twine to the back of medium clam shell (you could also use an oyster or mussels shell) with the glue in the middle and both side of twines on either side being the same length. Cut a piece of paper so it fits in the bed of the shell, write your drink name, and then hot glue the label in the bed of the shell. Apply the label by making the twine into a bow onto the drinking pitcher.  

Not much is left after my dinner party!

If you're lucky you get to enjoy Hibiscus Margaritas with good company, with who you can be irreverent, loving and truly at ease. If not at the beginning of the night, then after some tequila everybody is a little bit interested in taking off their ties, putting down their phones, kicking off their sandals and laughing with their feet in the green grass. At least, this is how tequila effects the people I wanna know. 

Fun Fact: To make this sea shell label from the photograph it is super simple. Hot glue a piece of burlap twine to the back of medium clam shell (you could also use an oyster or mussels shell) with the glue in the middle and both side of twines on either side being the same length. Cut a piece of paper so it fits in the bed of the shell, write your drink name, and then hot glue the label in the bed of the shell. Apply the label by making the twine into a bow onto the drinking pitcher.

 

Pesto Chicken Pasta with Broccoli (and a side of decadence)

Ingredients lb of pasta ( since I love pennes, I went with penne) 3 tbs of butter olive oil crown (or so) of broccoli salt and ground pepper (in abundance) 2 handfuls of basil leaves 6-9 garlic cloves(5 for pesto, and others for sautéing chicken) sm amount of diced onions 2 medium chicken breasts cup of heavy cream 0.5 cups of grated parmesan  

Ingredients

lb of pasta ( since I love pennes, I went with penne)

3 tbs of butter

olive oil

crown (or so) of broccoli

salt and ground pepper (in abundance)

2 handfuls of basil leaves

6-9 garlic cloves(5 for pesto, and others for sautéing chicken)

sm amount of diced onions

2 medium chicken breasts

cup of heavy cream

0.5 cups of grated parmesan

 

Plan of Attack Make the Pesto: Chop the Basil leaves. Add them, as well as third cup of garlic, 0.25 cup of olive oil, parmesan cheese, salt and pepper (to taste) to a food processor  

Plan of Attack

Make the Pesto:

Chop the Basil leaves. Add them, as well as third cup of garlic, 0.25 cup of olive oil, parmesan cheese, salt and pepper (to taste) to a food processor

 

Puree the ingredients into a paste consistency.  Put Pesto aside.    

Puree the ingredients into a paste consistency. 

Put Pesto aside.

 

 

Pasta and Chicken: Add 2 tbs of butter to a skillet with diced garlic cloves and diced onions and simmer until clear. While onions and garlic are cooking down, cut chicken breasts into strips. Add Chicken to skillet with onions and garlic and put a lid on so they cook as through as possible.  

Pasta and Chicken:

Add 2 tbs of butter to a skillet with diced garlic cloves and diced onions and simmer until clear. While onions and garlic are cooking down, cut chicken breasts into strips.

Add Chicken to skillet with onions and garlic and put a lid on so they cook as through as possible.

 

While cutting chicken, boil a pot of salt water. When it is a rolling boil, add the pasta. At minute nine, add the chopped broccoli. When broccoli is cooked and pasta is al dente, drain the broccoli/pasta mixture. Add the remaining tbs of butter to the drained pasta/broccoli mixture. Turn on the pasta broccoli mixture to low on your stove and add the cup of cream, slowly, continuing to mix with a wood spoon.  Once the chicken strips and their "juice" are cooked through, add them to the pasta over low temperature. Add more grated parmesan to mixture and then add the previously prepared pesto to the pasta. Using a wood spoon mix everything together. Add Salt and Pepper with a liberal hand, and ENJOY!

While cutting chicken, boil a pot of salt water. When it is a rolling boil, add the pasta. At minute nine, add the chopped broccoli. When broccoli is cooked and pasta is al dente, drain the broccoli/pasta mixture.

Add the remaining tbs of butter to the drained pasta/broccoli mixture.

Turn on the pasta broccoli mixture to low on your stove and add the cup of cream, slowly, continuing to mix with a wood spoon. 

Once the chicken strips and their "juice" are cooked through, add them to the pasta over low temperature. Add more grated parmesan to mixture and then add the previously prepared pesto to the pasta. Using a wood spoon mix everything together.

Add Salt and Pepper with a liberal hand, and ENJOY!

My Comments: I don't often cook with the trifecta of butter, cream and awesomeness... I usually just go with awesomeness but today I made an exception. ...and it paid dividends...I said (to nobody in particular) "seconds PLEASE". I had to add more salt, but adding cream to the pasta and broccoli before I added the chicken, olive oil, garlic and onion mixture was a wise move! This is yumtastic, and I don't have many pleasures so I take pleasure in making food I would serve to all the people I miss, if they would ever be able to come over...for a pasta, a beer, a laugh and sigh. Because in our lives we deserve so much abundance, and good pasta is on the top of the list. Nobody I love who deserves abundance gave up on me, and I and not ever gonna give up on them...or their entitlement to very good food...cooked by yours truly. Of course.    

My Comments: I don't often cook with the trifecta of butter, cream and awesomeness... I usually just go with awesomeness but today I made an exception.

...and it paid dividends...I said (to nobody in particular) "seconds PLEASE". I had to add more salt, but adding cream to the pasta and broccoli before I added the chicken, olive oil, garlic and onion mixture was a wise move!

This is yumtastic, and I don't have many pleasures so I take pleasure in making food I would serve to all the people I miss, if they would ever be able to come over...for a pasta, a beer, a laugh and sigh. Because in our lives we deserve so much abundance, and good pasta is on the top of the list. Nobody I love who deserves abundance gave up on me, and I and not ever gonna give up on them...or their entitlement to very good food...cooked by yours truly. Of course.

 

 

Fire-Grilled Salsa with garlic and cilantro

Looks like the road to Newport is paved in salsa..and banana bread...

Ingredients two pints of tomatoes (I used a mixture of Roma, beefsteak and cherry tomatoes) 5 cloves of garlic sm-medium red onion (I think you could also use a Spanish onion) olive oil salt and pepper Cilantro Jalapeno Pepper (medium)                                                         Plan of Attack Cut onions and tomatoes into bite sized pieces. Peel garlic cloves. Skewer tomatoes, onions and garlic onto skewers. Brush with olive oil and sprinkle with salt. Brush Jalapeño pepper with olive oil, and season with salt and pepper. Put skewers and pepper on a fire-hot grill and cook until the outsides have a beautiful char on every side, turning regularly to ensure balanced cooking. Remove skewers form the heat and cool; Let pepper cool. Remove seeds and core from cooled pepper and add to a blender or food processor. Add tomatoes, garlic, and onions to the food processor/blender. Pulse on high until the salsa is a pureed salsa consistency. Add cilantro and salt and pepper according to your taste. Store your salsa in tupperwater or Mason jars and serve with tortilla chips. *Makes about a pint of salsa. Enjoy! My comments: I was a little concerned I had too much char on my vegetables but as it happens they were cooked perfectly for our purposes. It was just awesome! I cook seasonably and use what is as local as possible. Today, it just so happens, some of my ingredients are as local as ya can get- from my own vegetable garden! The tomatoes are naturally sweet and if I had not pureed the salsa so much and kept some of the texture, it would've been awesome as well!     

Ingredients

two pints of tomatoes (I used a mixture of Roma, beefsteak and cherry tomatoes)

5 cloves of garlic

sm-medium red onion (I think you could also use a Spanish onion)

olive oil

salt and pepper

Cilantro

Jalapeno Pepper (medium)

                                                        Plan of Attack

Cut onions and tomatoes into bite sized pieces. Peel garlic cloves. Skewer tomatoes, onions and garlic onto skewers. Brush with olive oil and sprinkle with salt.

Brush Jalapeño pepper with olive oil, and season with salt and pepper.

Put skewers and pepper on a fire-hot grill and cook until the outsides have a beautiful char on every side, turning regularly to ensure balanced cooking.

Remove skewers form the heat and cool; Let pepper cool.

Remove seeds and core from cooled pepper and add to a blender or food processor. Add tomatoes, garlic, and onions to the food processor/blender. Pulse on high until the salsa is a pureed salsa consistency. Add cilantro and salt and pepper according to your taste. Store your salsa in tupperwater or Mason jars and serve with tortilla chips.

*Makes about a pint of salsa.

Enjoy!

My comments: I was a little concerned I had too much char on my vegetables but as it happens they were cooked perfectly for our purposes. It was just awesome! I cook seasonably and use what is as local as possible. Today, it just so happens, some of my ingredients are as local as ya can get- from my own vegetable garden! The tomatoes are naturally sweet and if I had not pureed the salsa so much and kept some of the texture, it would've been awesome as well! 

 

 

My tum said "Mas Caliente por favor!" and I listened! 

My tum said "Mas Caliente por favor!" and I listened! 

Arrabbiata Sauce

Always awesome, but the sp depends on the chef, and their language of origin

Ingredients Sm- medium onion 3-5 garlic cloves, diced handful of fresh basil tomatoes (I used a mixture of grape and beefsteak tomatoes from my garden) - two cups diced olive oil wine for deglazing ( I used red wine vinegar because I didn't have wine, but this required the addition of more sugar, so I recommend wine) crushed red pepper flakes *Optional- diced red bell pepper 2- 3 tablespoons of sugar sea salt and pepper chicken stock and/or chicken bouillon and water ( 0.5 - 0.6 cups)                                                                  Plan of Attack Add olive oil to the bottom of a medium stockpot/sauce pan add onions and garlic and turn on medium heat until they're translucent Deglaze the bottom of the pan with the wine 9or red wine vinegar) Add tomatoes, chopped basil, chicken stock, red pepper, sugar,, sea salt and pepper. I did not have actual chicken stock but I added Goya chicken boullion and the water, and it ended up being awesome. Add red pepper flakes (sparingly if you're not into spicy, more substantial if spicy is what you're into) Cook on stove for 30 minutes; Cool and serve hot over penne My comments: The use of vinegar to deglaze required the addition of more sugar and salt than the super health conscious would be into. If I had wine I would've drank it, and it used it...making my cooking experience more of an experience...and my sauce healthier. I would've gotten a little bit sauced while making my sauce...badoom cha. I like heat, so I was very liberal while adding my red pepper flakes, but not everybody is into spicy. I would probably next time add the spiciness initially and then after it was done cooking, tasting and seeing if I should add more.    

Ingredients

Sm- medium onion

3-5 garlic cloves, diced

handful of fresh basil

tomatoes (I used a mixture of grape and beefsteak tomatoes from my garden) - two cups diced

olive oil

wine for deglazing ( I used red wine vinegar because I didn't have wine, but this required the addition of more sugar, so I recommend wine)

crushed red pepper flakes

*Optional- diced red bell pepper

2- 3 tablespoons of sugar

sea salt and pepper

chicken stock and/or chicken bouillon and water ( 0.5 - 0.6 cups)

                                                                 Plan of Attack

Add olive oil to the bottom of a medium stockpot/sauce pan

add onions and garlic and turn on medium heat until they're translucent

Deglaze the bottom of the pan with the wine 9or red wine vinegar)

Add tomatoes, chopped basil, chicken stock, red pepper, sugar,, sea salt and pepper. I did not have actual chicken stock but I added Goya chicken boullion and the water, and it ended up being awesome.

Add red pepper flakes (sparingly if you're not into spicy, more substantial if spicy is what you're into)

Cook on stove for 30 minutes; Cool and serve hot over penne

My comments: The use of vinegar to deglaze required the addition of more sugar and salt than the super health conscious would be into. If I had wine I would've drank it, and it used it...making my cooking experience more of an experience...and my sauce healthier. I would've gotten a little bit sauced while making my sauce...badoom cha.

I like heat, so I was very liberal while adding my red pepper flakes, but not everybody is into spicy. I would probably next time add the spiciness initially and then after it was done cooking, tasting and seeing if I should add more.

 

 

Snickerdoodles

 Ingredients Cup of butter 2 3/4 cup of flour cup tsp of vanilla .5 cup of sugar 2 tsp cinnamon 2 tsp of cream of tartar tsp baking soda 2 eggs  Salt (to taste)                                                              Plan of Attack Preheat oven to 350 Cream butter, sugar, vanilla and eggs together Mix flour, baking soda, salt, cream of tartar and baking soda together. Combine ingredients Roll balls of cookie dough and then roll in a pile of cinnamon/sugar Place on parchment lined baking sheet. Cook for 9-11 minutes. Cool and serve with vanilla ice cream.                                                         

 Ingredients

Cup of butter

2 3/4 cup of flour

cup

tsp of vanilla

.5 cup of sugar

2 tsp cinnamon

2 tsp of cream of tartar

tsp baking soda

2 eggs 

Salt (to taste)

                                                             Plan of Attack

Preheat oven to 350

Cream butter, sugar, vanilla and eggs together

Mix flour, baking soda, salt, cream of tartar and baking soda together.

Combine ingredients

Roll balls of cookie dough and then roll in a pile of cinnamon/sugar

Place on parchment lined baking sheet. Cook for 9-11 minutes.

Cool and serve with vanilla ice cream.

 

 

 

                                              

 

 

Sunflower Pesto fish with grilled garlic scapes

Clean, healthy and tasty way to use garden ingredients and local produce

                                                                       Ingredients 2 fillets of basic whitefish salt and pepper (fresh ground) olive oil garlic scapes powdered garlic                                                                            Pesto salted and roasted sunflower seeds cup of fresh basil 3 garlic cloves .5 cup of olive oil pepper (to taste)                                                                   Plan of Attack Brush the fish fillets with olive oil using a basting brush and season with salt, pepper, and powdered garlic on both sides. Brush the garlic scapes with olive oil, and season with salt, pepper and garlic .Heat a grill to medium heat, lay garlic scales on grill, put fish fillets on top and cook for 5-6 minutes, turning to ensure even cooking.                                                               Sunflower Pesto: Combine basil leaves, sunflower seeds, peeled and diced garlic cloves, and olive il. Put in food processor and puree until it is a paste. Serve fish hot with pesto on top with garlic scapes and grilled vegetables. I served with grilled red onion, green pepper and carrots. My thoughts: Oh the garlic scape! How I love ya, How I love ya...How I f-in love ya! Sauteed and grilled the garlic scape is like a well seasoned, tender garlic green bean without any of the sogginess or bitterness. For those who  don't know, Garlic scapes are the shoots which grow off the top of garlic and they're harvested early in the growing season. I would (If I had the budget and an extra freezer) invest in bushels and freeze for use ...whenever I need my taste of summer! The pesto on the fish was the perfect compliment. Using sunflower seeds in lieu of pine nuts, peppitas or almonds is the poor man's answer to pesto, but it happens to be my favorite way to make it....at least when it is being used as a sauce /garnish. The sunflower seeds give the pesto a solid consistency and they're natural saltiness makes for not adding salt to the actual pesto. Traditional pesto has parmesan cheese, but some people take umbrage at cheese and fish...plus my grocery store is on a "no parmesan for the masses" strike...I am joking, kinda.  

                                                                       Ingredients

2 fillets of basic whitefish

salt and pepper (fresh ground)

olive oil

garlic scapes

powdered garlic

                                                                           Pesto

salted and roasted sunflower seeds

cup of fresh basil

3 garlic cloves

.5 cup of olive oil

pepper (to taste)

                                                                  Plan of Attack

Brush the fish fillets with olive oil using a basting brush and season with salt, pepper, and powdered garlic on both sides.

Brush the garlic scapes with olive oil, and season with salt, pepper and garlic

.Heat a grill to medium heat, lay garlic scales on grill, put fish fillets on top and cook for 5-6 minutes, turning to ensure even cooking.

                                                              Sunflower Pesto:

Combine basil leaves, sunflower seeds, peeled and diced garlic cloves, and olive il. Put in food processor and puree until it is a paste.

Serve fish hot with pesto on top with garlic scapes and grilled vegetables. I served with grilled red onion, green pepper and carrots.

My thoughts: Oh the garlic scape! How I love ya, How I love ya...How I f-in love ya! Sauteed and grilled the garlic scape is like a well seasoned, tender garlic green bean without any of the sogginess or bitterness. For those who  don't know, Garlic scapes are the shoots which grow off the top of garlic and they're harvested early in the growing season. I would (If I had the budget and an extra freezer) invest in bushels and freeze for use ...whenever I need my taste of summer!

The pesto on the fish was the perfect compliment. Using sunflower seeds in lieu of pine nuts, peppitas or almonds is the poor man's answer to pesto, but it happens to be my favorite way to make it....at least when it is being used as a sauce /garnish. The sunflower seeds give the pesto a solid consistency and they're natural saltiness makes for not adding salt to the actual pesto. Traditional pesto has parmesan cheese, but some people take umbrage at cheese and fish...plus my grocery store is on a "no parmesan for the masses" strike...I am joking, kinda.

 

Grilled Tilapia with Pineapple Salsa

Ingredients 2 Tilapia Fillets Cup of Ripe Pineapple (not from the can) Shallot Cilantro Lime Basil Sazon Seasoning (con tomato and cilantro) Sea Salt and Crushed Black Pepper Olive Oil Lime                                                               Plan of Attack Cut the Pineapple into bit size pieces.  Remove Cilantro from stems and crush the lime basil leaves in your fingertips. Peel and dice the shallot Mix aforementioned ingredients and add .5 packet of Sazon seasoning. Add the juice from a big wedge of lime. Chill in the fridge. Brush the fillets with olive oil, season with salt and pepper and squeeze lime juice over the top. Put Tilapia fillets on a clean grill and cook until they're flaky and done. Squeeze lemon juice over the top and serve with pineapple salsa on top. Enjoy! My Comments: I just got this recipe online and I adjusted to reflect my ingredients and my garden. I added the lime basil and it was a super wise move! It would have probably benefited from more cilantro, but it was awesome so I am not complaining! I only complain when I should and then gente should listen! OF COURSE! Goes perfect with a chilled Corona and green backyard...with no shoes on!  

Ingredients

2 Tilapia Fillets

Cup of Ripe Pineapple (not from the can)

Shallot

Cilantro

Lime Basil

Sazon Seasoning (con tomato and cilantro)

Sea Salt and Crushed Black Pepper

Olive Oil

Lime

                                                              Plan of Attack

Cut the Pineapple into bit size pieces. 

Remove Cilantro from stems and crush the lime basil leaves in your fingertips.

Peel and dice the shallot

Mix aforementioned ingredients and add .5 packet of Sazon seasoning. Add the juice from a big wedge of lime. Chill in the fridge.

Brush the fillets with olive oil, season with salt and pepper and squeeze lime juice over the top.

Put Tilapia fillets on a clean grill and cook until they're flaky and done.

Squeeze lemon juice over the top and serve with pineapple salsa on top.

Enjoy!

My Comments: I just got this recipe online and I adjusted to reflect my ingredients and my garden. I added the lime basil and it was a super wise move! It would have probably benefited from more cilantro, but it was awesome so I am not complaining! I only complain when I should and then gente should listen! OF COURSE! Goes perfect with a chilled Corona and green backyard...with no shoes on!

 

Cranberry Sorbet

Cranberries in the summertime? Sor-babe! (sure babe...badoom cha!)

Ingredients 9-11 oz of whole cranberries cup (or so) of water 0.5 cup of sugar 0.5 cup orange juice ( I substituted juice from actual oranges) Optional - Grand Marnier 0.25 - 0.5 cup (I didn't add because I have a budget, but apparently it keeps from making it icy                                                              Plan of attack Add cranberries, water and sugar into a medium sauce pan and bring to a boil. Boil for 9-13 minutes until the berries are completely done. Remove saucepan from heat and set aside to cool. Add orange juice (and liqueur). Put mixture in a food processor and puree completely. Put in a container and chill. * I put my mixture in the freezer and froze as is, but you can also add to an ice cream maker for an actual sorbet texture. I think if I had added the liqueur, it would have been perfect straight from the Tupperware. My comments: I LOVE cranberries, and this was kind of like the cranberry frosting on my hot day. Literally I stayed up to taste it and it paid off. Plus, I have it from a very good confidential informant cranberries are actually very good for ya! I would make again but budget for the Grand Marnier because I think the consistency would be improved. As is, it is refreshing and not too sweet!  I put in more water because I didn't have actual orange juice on hand, but it was still delicious! 

Ingredients

9-11 oz of whole cranberries

cup (or so) of water

0.5 cup of sugar

0.5 cup orange juice ( I substituted juice from actual oranges)

Optional - Grand Marnier 0.25 - 0.5 cup (I didn't add because I have a budget, but apparently it keeps from making it icy

                                                             Plan of attack

Add cranberries, water and sugar into a medium sauce pan and bring to a boil. Boil for 9-13 minutes until the berries are completely done.

Remove saucepan from heat and set aside to cool. Add orange juice (and liqueur). Put mixture in a food processor and puree completely.

Put in a container and chill. * I put my mixture in the freezer and froze as is, but you can also add to an ice cream maker for an actual sorbet texture. I think if I had added the liqueur, it would have been perfect straight from the Tupperware.

My comments: I LOVE cranberries, and this was kind of like the cranberry frosting on my hot day. Literally I stayed up to taste it and it paid off. Plus, I have it from a very good confidential informant cranberries are actually very good for ya! I would make again but budget for the Grand Marnier because I think the consistency would be improved. As is, it is refreshing and not too sweet!  I put in more water because I didn't have actual orange juice on hand, but it was still delicious! 

Guac-amore por favor

The way to some hearts is via guac-amore

   

 

 

Ingredients

A ripe avocado

Cumin

Medium shallot

Ripe lime

Cilantro

Sea Salt and Crushed Pepper

 

                                                          Plan of Attack

Halve the avocado and remove the pit. Mash the avocado into a paste

Chop the cilantro and clean then dice the shallot.

Mix cilantro and shallots into the avocado mixture. Add cumin (I am heavily into cumin so add according to your taste) and the salt and ground pepper.

Mix throughly and squeeze wedges of lime into the guac-amore! I have heard in Mexico they add the pit, but I am a humble guac-amore student, so we'll see if this is another recipe of the week in the future.

"When the moon makes ya sigh,

For nachos or pizza pie,

It's guac-amore!"

Of course.

 

Rasberry Hibiscus Sun Tea...

Simple Recipe - always AWESOME!

Ingredients Raspberry Tea Bags Water Hibiscus Simple Syrup (I used More Food Hibiscus Roobius Tea Syrup, made in Beacon, NY)   Plan ot Attack Add a tea bag to a Mason Jar and fill with water. Screw your cap on very tight. Place the sun for 2-3 hours Take the Tea from the Jar(s) and pour into a pitcher and refrigerate. Pour the Iced Tea into a class and add sm amount of Hibiscus Syrup. Store throughly with a spoon and serve cold...wearing something hot. I prefer to gardening when it is hot in my bikini top...because with this tea as my drink I so damn cool.

Ingredients

Raspberry Tea Bags

Water

Hibiscus Simple Syrup (I used More Food Hibiscus Roobius Tea Syrup, made in Beacon, NY)

 

Plan ot Attack

Add a tea bag to a Mason Jar and fill with water. Screw your cap on very tight.

Place the sun for 2-3 hours

Take the Tea from the Jar(s) and pour into a pitcher and refrigerate.

Pour the Iced Tea into a class and add sm amount of Hibiscus Syrup. Store throughly with a spoon and serve cold...wearing something hot. I prefer to gardening when it is hot in my bikini top...because with this tea as my drink I so damn cool.

Spicy oven-baked cod

Ingredients Fillet of cod Jamaican Jerk / Creole seasoning Olive Oil Garlic Lemon Juice or Lemon Seasoned bread crumbs (I used Progresso Italian) Plan of Attack Preheat the oven to 390 degrees Brush the cod with olive oil, sprinkle with lemon juice, and coat both sides with Creole seasoning. Sprinkle top with bread crumbs. Put tin foil on a baking sheet folding up the corners to make your cod a shallow box. Place cod on the tin foil, on the baking sheet and put in the oven for 13-16 minutes. It'll cook quicker than anticipated.  *Serve with Aioli recipe featured in the Tilapia recipe My comments: Delicious and light, I found myself wanting more. My piece of fillet was something I just got at the grocery store, but if I had an actual piece of cod straight form the ocean, I would've probably tried to find a recipe which celebrated the integrity of the actual fish.   

Ingredients

Fillet of cod

Jamaican Jerk / Creole seasoning

Olive Oil

Garlic

Lemon Juice or Lemon

Seasoned bread crumbs (I used Progresso Italian)

Plan of Attack

Preheat the oven to 390 degrees

Brush the cod with olive oil, sprinkle with lemon juice, and coat both sides with Creole seasoning. Sprinkle top with bread crumbs.

Put tin foil on a baking sheet folding up the corners to make your cod a shallow box.

Place cod on the tin foil, on the baking sheet and put in the oven for 13-16 minutes. It'll cook quicker than anticipated. 

*Serve with Aioli recipe featured in the Tilapia recipe

My comments: Delicious and light, I found myself wanting more. My piece of fillet was something I just got at the grocery store, but if I had an actual piece of cod straight form the ocean, I would've probably tried to find a recipe which celebrated the integrity of the actual fish. 

 

Radish Greens Salad- Happy Accident!

I was thinning my radishes in my garden and a Google search revealed they're edible! So into my salad they went!

Ingredients Sm - medium apple Radish greens (medium bunch) cleaned .5 scallions  Cilantro  Medium cucumber Vinnagrette ( of your choosing) - I used raspberry vinaigrette with apple cider vinegar                                                         Plan of Attack Chop Apple into bit sized pieces Slice Cucumber  Chop Cilantro and Scallion Mix radish greens, cucumber, cilantro, scallions apple in a bowl and coat with dressing. Serve your salad with your smile! My comments: I would make again but I would add garbanzos or another bean, or perhaps fresh flaked tuna, to make it a more substantial meal.  

Ingredients

Sm - medium apple

Radish greens (medium bunch) cleaned

.5 scallions 

Cilantro 

Medium cucumber

Vinnagrette ( of your choosing) - I used raspberry vinaigrette with apple cider vinegar

                                                        Plan of Attack

Chop Apple into bit sized pieces

Slice Cucumber 

Chop Cilantro and Scallion

Mix radish greens, cucumber, cilantro, scallions apple in a bowl and coat with dressing. Serve your salad with your smile!

My comments: I would make again but I would add garbanzos or another bean, or perhaps fresh flaked tuna, to make it a more substantial meal.

 

Healthy Hippie Butternut Squash Soup

Ingredients Butternut Squash (Medium) 6 cups of chicken stock Sprigs of Rosemary Sm shallot 2-3 cloves of garlic nutmeg (to taste) Cinnamon Sea Salt and Crushed Black Pepper 2 tbs of butter (the real deal)                                                              Plan of Attack Peel and cube the butter net squash, being sure to keep the seeds in the core out of the "done bowl". Set aside. Peel and dice the shallot. Peel and dice the garlic cloves Over medium heat add the butter to your stockpot and then saute the shallot ad garlic until the shallot is clear. Add six cups of chicken stock, the sprig of rosemary and the cubed butternut squash. Bring the mixture to a boil and cook until the squash pieces are not hard and able to be mashed easily. Remove from heat. In batches, put the soup (broth and squash together) into a food processor and puree the mixture.  Add the pureed soup back into the stockpot, Add cinnamon (generously), nutmeg (mindfully), salt and pepper. and turn heat on to cook off the excess liquid until the soup has a velvety texture.  Remove from heat and serve hot. Serving suggestions (not pictured): * Served with parmesan cheese or horseradish cheddar grated over the top.  * Served with Pepitos over the top * Served with well done coins of sausage (spicy Italian works well) mixed in to an added savory flavor and a hearty meal. To prepare sausage: Saute in sm skillet / frying pan and then add to soup hot. My motto is if it is served wearing "something' sweet" it'll always be hot...especially if there is sausage involved...*wink* My Comments: Many recipes for butternut squash soup call for cream to achieve the creamy, decadent texture which is so sought after when work with squash. By giving the soup more time on the stove after it is pureed, I achieve this texture, without the added calories. The additional benefit of not adding cream: Freezing! This soup freezes with awesome predictability and has a quite a shelf life! The Rosemary is honestly what makes this recipe special because it adds a delicate, wild flavor to the traditional recipes you'll find! 

Ingredients

Butternut Squash (Medium)

6 cups of chicken stock

Sprigs of Rosemary

Sm shallot

2-3 cloves of garlic

nutmeg (to taste)

Cinnamon

Sea Salt and Crushed Black Pepper

2 tbs of butter (the real deal)

 

                                                           Plan of Attack

Peel and cube the butter net squash, being sure to keep the seeds in the core out of the "done bowl". Set aside.

Peel and dice the shallot. Peel and dice the garlic cloves

Over medium heat add the butter to your stockpot and then saute the shallot ad garlic until the shallot is clear.

Add six cups of chicken stock, the sprig of rosemary and the cubed butternut squash. Bring the mixture to a boil and cook until the squash pieces are not hard and able to be mashed easily.

Remove from heat.

In batches, put the soup (broth and squash together) into a food processor and puree the mixture.  Add the pureed soup back into the stockpot, Add cinnamon (generously), nutmeg (mindfully), salt and pepper. and turn heat on to cook off the excess liquid until the soup has a velvety texture. 

Remove from heat and serve hot. Serving suggestions (not pictured):

* Served with parmesan cheese or horseradish cheddar grated over the top. 

* Served with Pepitos over the top

* Served with well done coins of sausage (spicy Italian works well) mixed in to an added savory flavor and a hearty meal. To prepare sausage: Saute in sm skillet / frying pan and then add to soup hot.

My motto is if it is served wearing "something' sweet" it'll always be hot...especially if there is sausage involved...*wink*

My Comments:

Many recipes for butternut squash soup call for cream to achieve the creamy, decadent texture which is so sought after when work with squash. By giving the soup more time on the stove after it is pureed, I achieve this texture, without the added calories. The additional benefit of not adding cream: Freezing! This soup freezes with awesome predictability and has a quite a shelf life! The Rosemary is honestly what makes this recipe special because it adds a delicate, wild flavor to the traditional recipes you'll find!