Saturday, November 26, 2016

Still Here!

Just a note:  I haven't forgotten thee, O Blog!  When Jim was last home, he was able to load my new photos on the computer but now I can't find them!

But he will be home again in a week, plus I'll be cooking again.  So give me a few weeks and I should be back on a regular basis.

Looking forward!  Kay

Saturday, November 5, 2016

Grilled Salmon with Chorizo Olive Sauce

Grilled Salmon with Chorizo-Olive Sauce Recipe

I ran across this recipe a few months ago and saved it for a weekend when Jim was home.  We both love salmon and chorizo so I figured this would be a good one.  Not to mention how fast and easy it is to prepare.

A note:  don't omit the small amount of grated orange peel...it really takes it up a notch.

GRILLED SALMON with CHORIZO OLIVE SAUCE (4 servings)

3 links (3-4 oz each) fresh chorizo
4 green onions, chopped
2 tsp minced fresh garlic
1 can (14.5 oz) diced tomatoes, drained
1/4 cup chopped pitted green onions
1/2 tsp grated orange peel
1/4 tsp salt
1/4 tsp pepper
4 salmon fillets (4-6 oz each)

Remove chorizo from casings.  In a large ovenproof skillet on a stove or grill, cook chorizo, green onions and garlic over medium-high heat, crumbling sausage until no longer pink, 4-6 minutes; drain.

Reduce heat to medium.  Add tomatoes, olives, and orange peel; stir to combine.  Sprinkle S&P over salmon.

On a greased grill rack, grill salmon, covered, over medium heat, 3-4 minutes per side, or until fish just begins to flakes easy with a fork (about 10 minutes per inch).  Top with chorizo mixture.

Recipe Source: Taste of Home Sept/Oct 2016 p.83

Monday, October 31, 2016

Happy Halloween 2016



Happy Halloween, Friends!  Halloween is just about my favorite "holiday" as it generally signals the heart of autumn.  Unfortunately, that's not the case here in SE Tennessee.  We're setting record highs (it's in the upper 80's today) and it absolutely doesn't feel like end the of October.

I'm unable to get my photos onto my computer, but as soon as I do, I've got to show you my this-year's-Halloween treat bags.  We get between 100-125 trick-or-treaters every year and it's so much fun!

So have fun tonight.  Happy Halloween!

Friday, October 7, 2016

Fruity Curry Chicken Salad

PHOTO TO COME

For some reason, I can't get my photos from the camera to the computer.



This recipe is kind of a note to myself.  I generally just throw together a chicken salad, but this time I actually measured the amounts I used.  This is a very adjustable recipe, add more or less of what you like or don't like.  This is a great starter recipe.

FRUITY CURRY CHICKEN SALAD (makes 5-6 cups)

8-10 oz cooked chicken (about 1 1/2-2 cups), cubed or shredded
1 stalk celery, diced
1 cup grape halves
1 apple, peeled and diced
1/2 cup chopped pecans or walnuts
Craisins or raisins, amount to liking, optional
1/2 cup mayo (I use half regular and half reduced-fat)
scant 1/2 tsp curry
black pepper, to taste

Mix the mayo, curry, and black pepper.

Combine the chicken through nuts (or C(raisins).  Fold in dressing.  Chill until serving time.


Saturday, October 1, 2016

BBQ Chicken Salad Cilantro Lime Rice Bowls


Instead of posting the recipe here, I'm just going to add the link to this wonderfully easy and delicious salad (and much better photos! {per usual}).  Outside of mixing the dressing, this is a quick salad which requires little prep. 

Great use for leftover chicken or a rotisserie chicken.  You could eat this everyday for lunch (or dinner) and not be sorry.

Just in case you didn't know, Mel is my go-to food blog.  I've been following her for years and she has NEVER disappointed.


Wednesday, September 21, 2016

Deviled Shrimp Ragu


Greetings!  Sorry it's been so long, but being here alone and with this intensely long, hot summer, well...there's just not been a lot of cooking going on here.

And another pretty bad photo (see the link below for a much better shot!)  Had this recipe not been so good, I never would have posted it.  But it is so good!!!

I found the recipe on Allrecipes.com.  It's my #1 go-to site for recipes because you can plug in whatever ingredients you're wanting to use.  I happened to be wanting a shrimp recipe, plus I thought I'd like to use some smoked paprika.  When I first saw that this recipe called for using ketchup (?!!!) I hesitated.  But "Chef John" on allrecipes has always come through with some outstanding recipes.  This one has to be at the top of my list.

He notes that he uses the shrimp alone as an entrĂ©e or could be served over rice or noodles.  I used rice.  Doesn't really matter.  This shrimp is a standout.

DEVILED SHRIMP RAGU (2 servings)

1/2 pound raw shrimp, peeled and deveined shells reserved
1 bay leaf
1 pinch smoked paprika
1 cup water
1/2 lemon, juiced
1/4 cup ketchup
1 Tbsp brown sugar
1/2 tsp ground dried chipotle pepper, optional
1/2 tsp smoked paprika
1 tsp minced garlic
salt to taste
1 pinch cayenne pepper, or to taste
1 1/2 Tbsp vegetable oil
1 Tbsp cold unsalted butter
1 Tbsp minced fresh chives

Cooked rice or noodles, optional

Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes.  Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20-25 minutes.

Mix lemon juice, ketchup, brown sugar, ground chipotle pepper (if using), 1/2 tsp smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.

Strain shrimp stock into a bowl; discard shells and bay leaf.  Whisk shrimp stock into ketchup mixture and set aside.

Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet.  Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes.  Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes.  Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.

Bring sauce to a boil and cook until sauce has reduced and thickened, 3-4 minutes.  Stir in cold butter, turn off heat, and let residual heat of pan melt butter.  Stir until butter has incorporated into sauce and sauce is slightly thickened.

Stir shrimp into sauce and toss with chives.  Serve shrimp with sauce.

Thursday, September 8, 2016

Shrimp and Asparagus


I had some shrimp and mushrooms on hand and did a search on Allrecipes to find a recipe using these ingredients.  I found this recipe and after reading some of the comments, made some adjustments.

First and foremost, the original recipe had way to much fat in the way of butter and olive oil.  I used just enough to cook the mushrooms and shrimp.

I made this last week so my recipe is loosely based on my memory.  If you'd like, compare mine to the original and make adjustments to fit your taste.

SHRIMP and ASPARAGUS (2 servings)

1/2 lb fresh asparagus, cut into about 1" pieces
4 oz angel hair pasta
1-2 tsp minced garlic
EVOO
butter
1/2 Tbsp lemon juice
1/2 lb uncooked peeled and deveined shrimp
1/2 lb fresh mushrooms, sliced
Parmesan cheese
S&P to taste

Steam asparagus.  Set aside.

Cook pasta according to package directions.  Drain, set aside.

Saute mushrooms in a mixture of EVOO and butter.  Saute until mushrooms are limp.

Place butter and lemon juice in a saucepan.  Heat until the butter has melted.  Place the shrimp in the saucepan and cook until the shrimp turns pink.  Add the mushrooms and shrimp.

Toss the shrimp and vegetables with the cooked pasta.  Sprinkle with Parmesan cheese.  S&P to taste.