Herb Baked Salmon

No need for being nervous when it somes to cooking fish. Truth is, its simple, and just less work then you would think. Even better, cooks in no time if your in a crunch for time!

COMING SOON!

Cucumber Summer Salad

If there is a salad that is quinching, its this one without question! Sweet, cool, slight tang, and that freshness youre looking for!

COMING SOON!

Spicy Crab Corn Chowder

Here is one amazingly delicious summer/spring soup recipe! Truthfully you could make this any time of the year, but I suggest using corn straight from the cob while it is in season, as well as fresh crab. Sometimes if you choose the most appropriate time to make this it can cost nearly nothing to make! Which instantly earns yourself 10 points right there!

Meat of one whole crab, in its lump form
6 ears of corn, husked and corn cut from the cob
1 shallot diced
2 garlic cloves minced
1 tablesppon salt (or to taste)
1 tablespoon cayenne pepper
2 stems plucked fresh thyme
2 large russet potatoes diced
3 slices diced smoked bacon
1 cup milk
1 cup cream
3 tablespoon butter
1/4 cup flour

In a large heavy non stick pot, add a splash of olive oil, bring to medium heat. next add you shallot, and bacon. Saute the bacon, add garlic, and thyme, until bacon is crispy. remove from pan leaving cooked bacon fat in the pan.
Next you will begin with making a roux. In the same pot will melt the butter over medium heat and in small batches add the flour quickly while whisking at the same time. Slowly add cream while continue to whisk. Once it is combined well free of lumps, add the milk allow to heat.
In the meantime, in a food processor, add the salt, cayenne, and corn and process until just blended. Pour the the corn puree with the cream base, allow to heat stirring on occasion. Next add the potato, crab, and bacon to the soup mix and allow to cook for 20 minutes or until potatoes are very tender.
reduce heat to medium low and cook for an additional 10 or 20 minutes allowing flavors to release. Stir about every five minutes. Turn off heat, and serve!

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Beer Bread

3 cups all-purpose flour
1 Tablespoon baking powder
1 ½ teaspoons salt
4 Tablespoons sugar
1-12oz can or bottle of  any light beer.
4 tablesppons salted butter


Preheat your oven to 375 degrees.
First be sure to lightly grease a 9×5 inch loaf pan.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Sift together well with fork. Pour in the beer, stir until a stiff like batter begins to form, but don’t over mix. Otherwise this will cause your bread texture to become tough. Best to mix the batter with your bare hands. Scrape dough into the prepared loaf pan. Yes, it will be pretty gooey and sticky.
Melt the butter and brush it across top the of dough.
This will make a an extra golden crusty top!
Bake your bread for about 40 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Depending on your choice of beer, may change the length of baking time for your bread. The lighter your beer, the better. Nothing fancy is needed here, only to drink!
Once your bread is complete, cool on a wire rack, adn slab on a bit of butter to each slice.
Enjoy!

Irish Beef Stew

Here is a recipe I've conducted between a few similar like recipes and discovered really my own creation. This is great for any rainy like day, or even two. As this recipe will provide more then enough unless you happen to have company over. As always this is definitely one of those better the next day kind of dishes, so if you feel, you may store this in the fridge for one or two days before eating it once you have prepared this dish. I personally enjoy making this dish in the winter time, and around St. Patty's day, as it is fitting to both. You will be not only impressed with your self, but happy to realize how easy this recipe actually was. And in the mean time while this is in its stewing process, you can even whip up some delicious beer bread to go along with!

2 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
1/4 cup olive oil
1 bottle Guinness beer
4 cups beef broth (or beef stock)
4 tablespoons tomato paste
2 1/2 tablespoons sugar
1 tablespoon dried thyme or 5 stems of fresh plucked thyme
4 bay leaves
1 tablespoon ground black pepper
2 tablespoons Worcestershire sauce
2 tablespoons/ 1/4 stick butter
2 cups 1/2-inch pieces peeled carrots
1 large white onion chopped
3 large russet potatoes,  cut into 1/2-inch chunks
4-5 tablespoons chopped fresh parsley


Begin with heating the oil in a dutch oven styled pot or heavy large pot over medium-high heat. Then add the beef and sauté it until brown on all sides, for approximately 5 minutes or so. Add your minced garlic and sauté it up for 1 minute. Now you will add your beef broth, beer, sugar, tomato paste, Worcestershire, thyme and bay leaves.
Give the ingredients a nice stir to ensure all are mixed together.  Bring  the mixture to a boil, and once it gets there, reduce the heat to medium-low, then cover and simmer the stew for about 1 hour, stirring on occasion.
In the mean time, in a separate large pot, melt the butter over medium heat. Go ahead and add the onion, potatoes, and carrots. Sauté them until golden, which should take close up to 20 minutes. Remove from heat and add vegetables to the beef stew. Simmer uncovered until both veggies and the meat are very tender, (about 40 minutes).
Search through and locate bay leaves then discard. Tilt the pan and try to spoon off as much fat as possible.
salt to taste. Once you serve the stew into a dish you may garnish each bowl with a decent sprinkle of the parsley.

Read Your Labels

To some, it may not matter at all, but in my home, I ensure quality products ALWAYS.
Here are a few key points to keep in mind when purchasing items at your local market.

• Low sodium, or no salt added
• All natural
• Locally grown
• Grass fed
• Gluten free
• No high fructose corn syrup
• No preservatives
• Organic
• Kosher
• No food dyes

First its important to understand the reasoning's why you are looking for certain items with those key words. Not every item has these options. I just like to familiarize myself with the labels of everything i purchase. If I don't know what a word is, I am afraid to put it in my body. I always have my phone on hand so I can do an instant google search for those "mystery items." Unfortunately in today's world, its hard to skip around ALL the bad things, but with places like Trader Joe's, Whole foods, Lifesource, and the specialty sections at your local market, it IS possible to find alternatives, and to make better purchases. I'm not saying its always cost effective. But, eventually you will learn to know what is MOST necessary for your diet control, and  even just specifically for the dish you are creating. Everything you consume does more then just taste good and fill you up. It has a life long term affect on your body. Weather it prevents heart disease, cancer, obesity, diabetes, or even amplifies the possibilities of getting these health scares. No I am not a health professional, but I have done some research, and all signs point to the obvious.
Good Luck!

Veggie Quiche

Truth is, a million ways to make quiche. It really can include any ingredients you have around the house, bacon, ham, sausage, any fresh veggies, any type of cheese. Your options are endless. So whatever you have feel free to use. One confession I have is my love for puff pastry. If I could somehow weave it into every meal, I would. For the record, I wouldn't run off to your grandma telling her you used puff pastry, as she might want to slap you on the wrist, for breaking the rules. But there is something about a pie crust with quiche, that I really don't feel it does its job. I like the puff pastry because it adds a buttery, flaky thick crust, that really makes it self known in this recipe. Allow yourself to be the judge.

Here is what you'll need:

8x9 inch lightly greased pan

1 thawed sheet of puff pastry (mending all thin areas to ensure no leakage while it bakes)

1 cup of small chopped broccoli

1 cup of rough chopped spinach

1 cup medium cheddar cheese

1 cup of Parmesan cheese

2 minced garlic gloves

1 tablespoon ground pepper

1/2 tablespoon kosher salt

6 whisked eggs

Preheat your oven to 400 degrees

First, nicely place your puff pastry into the pan so it almost falls in naturally. lightly form it but, not aggressively, allow it to be somewhat loose.

Mix both cheeses together, and spread a thin layer across the bottom of the pastry dough.

Next adding a layer of all the broccoli, then half the spinach spread out evenly.

Add another thin layer of cheese.

To your whisked eggs add the garlic, pepper, and salt. Our the egg mixture evenly over the veggies and cheese. May have to shake the pan a bit to balance it out

Finally you will add the left over cheese and spinach evenly over the top.

Place in oven and cook for about 30 or so minutes, until the center poofed up,  firm and doesn't jiggle when you shake the pan.

Allow to cool for 20- thirty minutes, and serve. Store in fridge if you have left overs.

Its just as simple as that.



French Onion Soup

This has got to be one of the easiest soup recipes to make. Its best if you use a beef stock, but not all of us have that kind of time on our hands. I still find it tasty the way I make it, which I think I stumbled upon this in a food and wine magazine last winter, and now I find myself cooking this up all the time. I really love how thick and rich this turns out to be. It truly hits the spot. This is enough to feed two people, I'd suggest maybe serving with a light salad on the side.
Here is what you'll need:
3 yellow onions sliced length wise
5-6 cups beef broth
1 tablespoon of beef bouillon
1/4 cup rough chopped parsley
1 1/2 cup grated greyer cheese
2-4 slices of thick rustic bread (depending on size)
3 tablespoons of unsalted butter
1 tablespoon sugar
1 minced garlic clove

Turn your oven to broil, if you have a temp option for the broiler setting, set to low.

In a large medium heated non stick pan, add your butter. Spread evenly over the pan, then toss in the onions and garlic, allowing to saute until the onions are very soft and translucent. This could take at least up to 10 minutes. You really want the onions to become very soft. Feel free to try one. when it nearly melts in your mouth, You know its good to go.
Add your 5 cups of beef broth, or the additional if you prefer. bring to a medium boil.
then reduce to simmer, adding your bullion, and sugar stirring well.
Allow to simmer for 20 - 30 minutes. Feel free to taste, you may like  bit of fresh ground pepper for an additional zip. The choice is yours. Perhaps more salt?
In oven safe bowls, equally pour your soup between the two topping it with the toasts and towering it as best as you can with your cheese. I recommend placing them on to a baking sheet to ensure better handling and messes.place about 6-8 inches below the broiler.
broil in the oven for about 5-7 minutes, keeping an eye on the cheese.
Remove when it looks golden crispy across the stop. Time may vary, depending on your oven
And that's it! Enjoy.

Thai Fried Rice

There is a local Thai place I use to work at when I was about 17 and 18 years old. Now I find Kody and myself going there on a definite regular basis. One reason why we love to dine there, is they always make us feel at home. But most importantly, they use the most fresh ingredients as possible. If its not in season, they wont have it. One of Kodys most favorite dishes is duck fried rice. Left over from the holidays I had left over duck on the bone we had vacuum sealed and stashed away in the freezer. You can use any meat really of your choice, but the rich flavor from the duck really adds a nice velvety texture to this dish. To be honest, I cant say for sure how they make it there at the restaurant, but I went ahead and throw some flavors together, and found it was pretty spot on. This is just enough to feed two hungry people. I say hungry, because there is no doubt you will be begging for seconds!

Here is what you'll need:
1 large already cooked duck breast hand shredded
1 sweet yellow onion sliced length wise
2 carrots peeled & chopped into to 1/2 inch cuts
1/2 cup shelled edamame
3 eggs whisked up well with a fork
2-3 Tablespoons peanut or olive oil
2 cups cooked jasmine rice (white or brown, whatever you prefer)
2 tomatoes roughly chopped
Juice 1-2 limes
1 tablespoon crushed red pepper flakes
1/4 cup black bean and garlic sauce This is your salt content (can be found where your Asian foods are in your market)
1/2 bunch of roughly chopped cilantro
3 large basil leaves
Here we go...
I would first begin with the edamamae and carrots, in a small sauce pan bring to a medium boil, enough water to barely cover. Allow to simmer for about 5 minutes or until just tender. Once finished remove from heat and strain
Meanwhile in a heated non stick pan (if you don't have a wok), add your oil, , then add your yellow onions. Allow to saute at a medium, to medium high heat just until they start to look a little wilted.
Next, you'll want to add the cooked jasmine rice, separating as you add to the pan, allowing to be clump free.
Go ahead and slowly add the whisked eggs, while consistently stirring the rice mix.
Continue to add, and stir as the eggs will be scramble. Once the eggs look completely cooked, you may add in the duck, then add red pepper flakes, and black bean garlic sauce.Mixing and stirring well to ensure a good coating to all of the ingredients.
Now you may add your edamame, carrots, and lime juice. Mix well, turn heat off and simply toss with cilantro and the tomatoes, feel free to taste, if more salt is needed add to your likings.
Garnish with 3 roughly chopped basil leaves
Serve Eat, and Enjoy!

Herbs! Herbs! Herbs!

Spring is approaching! Depending on where you live, I'd say you better get going on starting your herb garden if you haven't yet already!
Note: you can always jump start or grow them year around from the inside of your kitchen window! Fresh herbs really make all the difference in the flavor of your food! Eventually, you'll learn to love your herb plant friends, and find yourself very grateful for what they produce for you!
Don't know where to start? So many options you say? Here are five essential choices I feel you won't be disappointed with.
1- Chives.
With spring and summer coming these add a wonderful bounce of flavor to any dish, a lovely light zip and refreshing flavor to things like, sauces, poultry, salads or even make beautiful garnish!
2- Thyme.
This is one of those herbs where you will notice when a recipe calls for it, it generally calls for a good amount. Your guaranteed to get your use out of this beautifully scented herb. I preferably love lemon thyme. It has a bit more of a citrus light flavor, then the usual thyme. Ideal for, marinades, soups, stews, and salad dressings.
3- Basil.
My most favorite of all! This is one of those herbs you will find making a wonderful flavor touch to nearly any dish you make! Basil has come to be my very best friend. So much,  I grow sometimes up to five, even six varieties of basil. If this is your first time around with the herb garden, I'd recommend to stick just with sweet basil. If you know you already love the herb, go ahead and plant an additional for back up. It may not reproduce as quickly as you'd like! Goes well with any veggie dish, fresh salad, meats, dressings, garnishing and more! This herb is so versatile you wont believe the magic it can do!
4- Oregano.
Oregano comes from the mint family. If you're familiar with mint you'll notice it's fuzzy like texture that it shares. I personally have grown to love Mexican and Greek oregano, using them both in the same ways, just depending on the flavor you are looking for. Again, stick to the the simples if you aren't familiar. It's wonderful for any salad, tacos, Italian Spanish or Mexican like dishes, stews, pizza and pasta sauces, and marinades!
5- Rosemary.
This is an herb that will always continue to grow grow grow! Grow all throughout the year! It's woodsy pine like flavor is an essential herb for most winter and fall dishes, like hearty stews, roasts, rubs and marinades. But when used with a citrus balance it can really add a great delicate summer flare to the perfect dish! By the way, it is gorgeous as it gets bigger!

Back in the game

As you can tell it has been months since I've last popped in! Well, all my reasoning's lean towards the fact that, WE ARE EXPECTING! The first few months were rough, but being now I am in my second trimester, I'm alive and cooking back up in the kitchen! Believe it or not, I am more creative and craving all things across the board! I have some recent simple and delicious recipes I'm excited to share! Some that will have you leaping off your feet to make in a flash!
Stay tuned my followers!