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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jul 29, 2014

Fish Tacos

This is a great meal - in or out of soft taco shells.  This recipe includes a sauce, corn and the fish.  Top with cheese, creme fraiche (or sour cream) and more cilantro.  Even more of the fish spice mix.  If you don't have fresh corn, use frozen corn and thaw before adding remaining ingredients.

1/2 Cup Creme Fraiche
2 Tbl Horseradish Mustard
1 Tbl Minced Garlic
1/2 Tsp Pepper
1/4 Tsp Sea Salt

Mix all ingredients.  Let sit at room temperature until the fish is done.  Refrigerate any unused portion.

4 - 5 Ears of Corn (You want about 3 cups)
1 Medium Line - Zested and Juiced
1/4 Tsp Salt
1/4 Tsp Pepper
1 Tsp Cumin
2 Tbl Fresh Cilantro

Cook corn and remove from the cob.

Stir in lime zest, juice, salt, pepper, cumin and cilantro.  Heat through.

2 to 3 Lbs White Fish
1 Tbl Olive Oil
1 Tbl Lime Juice
1 Tsp Oregano
1 Tsp Cumin
1 Tsp Garlic Powder
1 Tsp Black Pepper
1 Tsp Chili Powder
1 Tsp Salt

Combine olive oil and lime juice, brush on one side of the fish.  Combine spices.

Sprinkle on fish.  Cook in hot pan or on grill, spice side down.  Before turning, sprinkle with oil/juice mixture and sprinkle with more spices.  Fish will flake apart when cooked.

Jul 25, 2014

Creamy Ham and Vegetables

Remember when I told you to keep the Ramen Noodles?  (No?  See the Slaw Dressing Recipe)....Use up those noodles AND that bumper crop of zucchini with this quick, easy recipe.  You can use sour cream instead of the Creme Fraiche

3 Ounces Ramen Noodles, cooked to package directions.
2 Tsp Butter
1/4 Cup Minced Onion
8 Ounces Diced Ham
2 Cups Cubed Zucchini
2 Cups Diced Peppers
1/4 Tsp Pepper
1/4 Cup Creme Fraiche
1/4 Cup Greek Yogurt
2 Tbl Chipotle Cream Cheese

While noodles are cooking, heat the butter in a skillet.  Add butter and stir until tender.

Stir in ham, zucchini, bell pepper and pepper.

Cover and cook about 10 minutes, stirring occasionally, until vegetables are crisp-tender.  Stir together creme fraiche, yogurt and cream cheese.

When vegetables are ready, turn off heat and add yogurt mixture.

Serve over hot noodles.

Jul 23, 2014

Tuna On Rye - Hold The Mayo

There is a lot of fear around dog treats these days.  And purchasing training treats for obedience, agility, tracking, flyball - this can get expensive.  Finally, if you need to encourage a dog to eat, smellier is better.  These treats fill all of those - made yourself, so you know they are safe.  Can be cut into small pieces, so they can be used for training.  Finally, they definitely fit the smelly bill.  Keep the liquid you drain from the tuna - you may need it to get they right consistency.  AND if you have a dog that needs smelly food to eat, this may help.

You'll Need:

2 Regular Cans of Tuna
2 Large Eggs
1 1/2 Cups Rye Flour
1 tsp Garlic Powder

Heat oven to 250 degrees.

Drain the tuna well, reserving the juice.

Mix all ingredients in a food processor.

Pulse and it will form a large, doughy ball.  If it does not, add some of the reserved tuna juice.

Coat a 9 x 13 pan with olive oil.  Press mixture into pan.

Bake for 25 to 30 minutes until light brown.  Let cool then cut into pieces.  If not using in 4 days, freeze in packets until ready to use.

Jul 22, 2014

Baked Steel Cut Oatmeal

I love making breakfast on Sundays that I Can reheat the remainder of the work week.  If you don't have almond milk, you can use cow's milk.  No Demerara sugar?  No problem - use brown sugar.  I like to cut it into 10 servings, then heat them individually and top with Greek Yogurt.  Calories:  186, Protein 5.4 Grams, Carbs 36.3 Grams, Fat 4.2 Grams.

2 Cup Steel Oats
1 Tbl Butter
4 Cups Boiling Water
3 Tsp Cinnamon
6 Cups Granny Smith Apples, Diced
1/4 Cup Demerara Sugar
1 1/2 Tsp Salt
2 1/2 Cups Almond Milk

Preheat oven to 375 degrees and butter the bottom of a 9 x 13 pan.  Set aside.

Melt butter in a skillet.

Add oats and stir until lightly toasted.

Put oats in a large mixing bowl.

Pour boiling water over them.

Add apples brown sugar and salt - stir to combine.

Add cinnamon and milk and stir again.

Pour into prepared pan and bake for about 55 minutes until browned and set.

Jul 21, 2014

Slaw Dressing

I got this recipe from my niece.  She served it on a Broccoli Slaw.  I use it on 1 head of cabbage, chopped.  I use less cabbage and then use that to top other vegetables in a 'standard' salad.  Wonderful.  If you like, you can sautee the ramen noodles in butter and add them to whatever salad you like.

1 Cup Olive Oil
1/3 Cup Rice Wine Vinegar
1/2 Cup Sugar
1 packet ramen noodle seasoning

Mix in a container with a tight lid, shake well.  Refrigerate for an hour before using, shaking well again.

Jul 20, 2014

Bruschetta Salmon

I like salmon.  Hubby likes it, but any fish must include tartar sauce.  Until now.

3/4 Lb Salmon
2 Cloves Garlic
1/2 Tsp Kosher Salt
1/4 Tsp Ground Pepper
Extra Virgin Olive Oil
1/2 Cup Basil (prepared as below)
2 Medium Tomatoes, sliced
1/4 Tsp Ground Pepper

Heat grill to 350 degrees.

Layer a piece of non stick foil on top of a piece of regular foil.  Fold edges together.

Remove scales and pin bones from salmon.  Place skin side down on foil.

Mince garlic.  Stir together with salt and pepper, using the side of a knife, until a paste forms.

Rub on salmon.

Lightly spray with olive oil.  Chiffonod the basil (roll leaves together and cut into strips across the roll).  Sprinkle onto the fish.

Place tomato slices on top of the basil.

Put foil onto the grill and cook until flaky - approximately 10 to 12 minutes.

Jul 19, 2014

Stuffed Zucchini

Lots of zucchini this time of year.  I found a nice one and made this.  This recipe is for one.  I used a fresh Chicken/Spinach/Sun Dried Tomato sausage.  If you prefer that your food is not spicy, use Vegetable Whipped Cream Cheese instead of the Chipotle.

1 Zucchini - about 7 inches
1 Sausage Link - About 4 Ounces - casing removed
2 Tbl Chipotle Whipped Cream Cheese
1 Cup Diced Bell Pepper
2 Tbl Shredded Cheese

Cut ends off of the zucchini.  Cut in half and scoop out the middle.  Place on a foil lined baking sheet.
In a small skillet, cook sausage until browned.  Add peppers, stir just for a minute or two.  Remove from heat, stir in cream cheese.

Spoon into zucchini shells.

Top with Shredded cheese.

Wrap foil loosely around zucchini.  Bake about 35 minutes until zucchini is soft.