Ingredient: olive oil

Whole Roasted Cauliflower

Roasting a whole cauliflower is probably nothing new. One imagines that as long as there has been cauliflower, cooks have been roasting whole heads of it in high heat.

Israeli cuisine is diverse and very vegetable forward. So, it’s no great surprise that an Israeli chef figured out a way to make cauliflower even tastier with a presentation that is equally appropriate served for lunch on Wednesday or as a main dish on a holiday or other special occasion.

A whole roasted cauliflower will take a little more time than roasting florets, but it makes an unbeatable visual impression, and is almost absurdly easy to make.

This easy and delicious whole roasted cauliflower is spread with seasonings and grated Parmesan cheese then oven-roasted to perfection. Serve as a side dish with any number of entrees such as roasted pork loin and baked cod or enjoy as a vegetarian meal.

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 Whole Roasted Cauliflower
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Course Main Dish
Cuisine Middle Eastern
Keyword whole roasted cauliflower
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Ingredients
Course Main Dish
Cuisine Middle Eastern
Keyword whole roasted cauliflower
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F. Lightly grease a cast iron skillet.
  2. Remove all the outer leaves of the cauliflower & rinse it inside and out. Pat it dry & set it down onto a tea towel to drain off water from the inside, while you prepare the seasoning.
  3. In a small bowl, combine the seasoning, olive oil, minced garlic, & parmesan cheese. Mix well to combine.
  4. Turn the head of cauliflower upside down & carefully cut off most of the thick stem. Make sure not to cut off the area where the florets' stems attach.
  5. Spread the seasoning mix all over the cauliflower starting with the underside. Make sure to get the seasoning on the inside, between the stems to season the inside of the cauliflower. Turn it over & cover the outside of the cauliflower head with seasoning.
  6. Place seasoned cauliflower onto the prepared cast iron pan, stem side down & cover the pan & cauliflower with a sheet of aluminum foil tightly.
  7. Place into the oven and let it cook about 30 minutes.
  8. Take the aluminum foil off, raise the heat of the oven to 400 F. & place the pan with cauliflower back into the oven.
  9. Bake uncovered for another 30 minutes. You can test if the cauliflower is done by inserting the fork and feel how easily it goes in.

Loaded Taco Cabbage Steaks

The concept of ‘loaded cabbage steaks’ is an interesting twist on traditional cabbage dishes and are a tasty alternative to traditional tacos.

Sometimes it’s hard to get excited about cabbage but I think this recipe will change your mind a little bit. Roasting the cabbage provides a subtly sweet flavor. Cabbage is very affordable, mildly flavored and easy to prepare. This recipe involves roasting thick slices of green cabbage with olive oil, salt, and taco seasonings. You can top them with either ground meat or black beans, shredded cheese, diced avocado, sliced cherry tomatoes, and chopped cilantro. Lime crema adds a zesty finish. 

It’s time to elevate cabbage from a humble vegetable side dish to the main attraction with these loaded cabbage steaks!

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 Loaded Taco Cabbage Steaks
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword loaded cabbage steaks
Servings
Ingredients
Taco Seasoning
Cabbage Steaks
Ground Meat
Taco Toppings
Lime Crema
Course Main Dish
Cuisine American
Keyword loaded cabbage steaks
Servings
Ingredients
Taco Seasoning
Cabbage Steaks
Ground Meat
Taco Toppings
Lime Crema
Votes: 1
Rating: 5
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Instructions
Taco Seasoning
  1. In a small dish, combine all ingredients & mix well.
Lime Crema
  1. Whisk together the ingredients using milk to thin out the sauce to your desired consistency. Set aside.
Cabbage Steaks
  1. Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.
  2. Keep your cabbage core INTACT, slice your cabbage in half first then into thick slices – ending up with 6-7 slices. Place them on your baking tray & brush both sides of each slice with olive oil. Season with 1/2 of the prepared 'taco seasoning' Roast for 30-35 minutes or until golden.
Ground Meat or Beans
  1. In a large skillet, heat the oil & sauté onion for 2 minutes. Add in the ground meat, using a wooden spoon break everything up until no longer pink & cooked through. Season with remaining taco seasoning. Divide the meat between the roasted cabbage slices then top with the cheese & pop back into the oven until melted – about 5 minutes.
  2. If you're using the beans, simply top the cooked cabbage steaks equally with some beans, covering the cabbage & then top with the shredded cheese. Pop back into the oven until the cheese has melted – 5 minutes.
  3. Remove cabbage steaks from oven & top with tomatoes, avocado & arugula. Drizzle with lime crema & serve hot.

Oktoberfest Roasted Half Chicken – Wiesn Hendl

CELEBRATING OKTOBERFEST (SEPT 21-OCT 6 /2024)

The first Oktoberfest took place in 1810 as part of the celebrations of the wedding between Crown Prince Ludwig, the later King Ludwig I. of Bavaria, and Therese of Sachsen-Hildburghausen.

On October 17 the five-day celebrations ended with a public horse race at a meadow between Munich and Sendling.

Due to the great success of this great conclusion of the ‘October Fest’ the formerly nameless meadow below the Sendling hill became the name ‘Theresens Wiese’ (Therese’s Meadow) in honor of the bride.

After 1815 this name was simplified as ‘Theresienwiese’. As it initially only served the Oktoberfest, besides some agricultural cultivation, the name of the event and its location merged.

As people from Munich like merging syllables just as they like to merge names, sometime later, they would simply go to ‘Wiesn’. Hence, in Munich you literally say, ‘I’m going out to the meadow’ (naus auf d’Wiesn), when you visit the Oktoberfest.

To many Munich locals the focus of the world-famous Oktoberfest isn’t the beer at all, but rather the huge number of rides, rollercoasters, ghost trains, and other funfair attractions that line the festival’s many avenues.

Certainly, of equal importance to the beer is the food, and most beloved of all is the recipe for the famous Oktoberfest Chicken.

‘Wiesnhendl’ means Wiesn chicken which is not a breed in itself. The name actually only indicates the ultimate fate of the chicken – for example to be eaten at the Wiesn.

Not every chicken can be a Wiesn chicken, as it must be born in the second week of August in order to reach the necessary weight for butchering. Only chickens whose star sign is Leo end up at Oktoberfest!  I understand, it’s reasonable to estimate that around 700,000 chickens will meet their golden-brown fate at the Wiesn.

The chicken makes a good choice: it’s easy to prepare in large quantities, can be served in seconds (chicken on the plate, moist towelette on the side) and the diner generally eats it with their fingers, saving on loads of washing up.

The chicken also contains a fairly generous proportion of fat, which helps to extend diners’ beer consumption time by slowing down the absorption of alcohol by the body. Another trick the hosts have is brushing the chicken skin with a salty brine solution to make the skin extra-crisp – as well as making guests extra-thirsty. So, everyone wins.

‘Hendl’, the Bavarian word for chicken, is non-gendered so can refer to a rooster or a hen. The right size and weight to feed two hungry people should be around 1300 grams (about 2.86 lbs.).

Another thing to keep in mind is that you can’t have Oktoberfest without pretzels. Large and soft, they’re the perfect accompaniment to chicken and beer.

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 Oktoberfest Roasted Half Chicken - Wiesn Hendl
Votes: 1
Rating: 5
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Course Main Dish
Cuisine German
Keyword Wiesenhendl - roasted half chicken
Servings
Ingredients
Chicken
Spiced Butter/Oil
Course Main Dish
Cuisine German
Keyword Wiesenhendl - roasted half chicken
Servings
Ingredients
Chicken
Spiced Butter/Oil
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. Wash chicken & pat dry with a paper towel. Stuff the cavity with thyme, parsley, garlic & lemon.
  3. Melt the butter, mix in the olive oil & the spices. Place the chicken breast side up onto the rack of a roasting pan. Brush it with the spiced butter/olive oil.
  4. Place in the oven & brush with spiced butter/olive oil again in about 20 minutes. (If the chicken is browning too quickly, tent it with aluminum oil.)
  5. In 40 minutes check the temperature with a meat thermometer. Brush with more spiced butter/olive oil.
  6. Continue cooking until the internal temperature reaches 165 F. If you want crisper skin, turn the heat up or broil for the final few minutes (keep an eye on it).
  7. Place the cooked chicken onto a cutting board with a lip of a cutting board inside a baking sheet (to contain the juices). Allow to rest 5-10 minutes. Cut across lengthwise with a heavy knife, pressing down firmly. Remove the herbs and lemon and serve.

Cheesy Chicken & Stuffing Stuffed Portabella Mushrooms

How is it spelled? Portobello or Portabella – from what I understand there is no ‘right’ spelling. Both versions are accepted, but the Mushroom Council  decided to go with Portabella to provide some consistency across the market.

Have you ever stopped and thought about how many vegetables are fantastic when stuffed? Any vegetable with a fairly sturdy shape can become an edible vessel for dinner. All we need to do is fill the inside with a stuffing of our choice, a little time in the oven until everything is heated through and dinner is ready!

I find the versatility of the portabella mushroom is endless. They have a rich, meaty texture and flavor which is retained even after cooking. You can use them in soups, stews, baked pasta, rice dishes or as a meat substitute in salads. Portabellas are excellent paired with fresh herbs, cheese, tomato or cream-based sauces, leafy greens, garlic and onions.

I’m sure the appeal of mushrooms isn’t for everyone. For Brion & I, we love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

For our stuffed mushrooms today, I made a sun-dried tomato sauce then stuffed the Portabella caps with some chicken & stuffing and baked them in it for a supper entrée. Tasty and filling!

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 Cheesy Chicken & Stuffing Stuffed Portobello Mushrooms
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Rating: 5
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Cuisine American
Keyword cheesy chicken & stuffing stuffed portobello mushrooms
Servings
Ingredients
Chicken & Stuffing
Sauce
Mushrooms
Cuisine American
Keyword cheesy chicken & stuffing stuffed portobello mushrooms
Servings
Ingredients
Chicken & Stuffing
Sauce
Mushrooms
Votes: 1
Rating: 5
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Instructions
Chicken & Stuffing
  1. In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, & celery salt. Rub the seasoning blend evenly on both sides of the chicken breasts.
  2. Preheat oven to 375 F.
  3. Place the seasoned chicken breasts in a baking dish & add the chicken broth to the dish. Cover the baking dish with foil & bake for approximately 25-30 minutes, or until the chicken is cooked through. Remove the chicken from the oven, dice it & set it aside.
  4. Prepare the chicken stuffing mix according to the package directions. Toss with cooked chicken. Grate cheddar cheese.
Sauce
  1. In a skillet, heat oil. Add onion & cook for 2 minutes until it starts to soften. Add reserved mushroom stems, garlic, oregano, paprika, sun-dried tomatoes & zucchini. Cook for 2 minutes while stirring with a spatula. Add wine & allow to bubble for 2 minutes then add vegetable broth, salt & pepper. Bring to a boil & simmer for 5 minutes.
  2. Stir the cream & Parmesan cheese into the sauce. Place in a 9 x 13-inch baking dish.
Mushrooms
  1. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the ‘cap’. In the skillet, fry mushrooms on both sides until lightly golden. Use a tong to help fry the sides as well. Remove mushrooms to a plate. 4. Set aside, keep warm.
Assembly & Baking
  1. Preheat oven to 350F.
  2. Pack each Portobello mushroom cap with the chicken & stuffing mixture, ensuring it's firmly packed to stay in place during baking. Nestle the stuffed mushrooms on top of the sauce in the baking dish. Cover the baking dish with foil.
  3. Bake for about 20-25 minutes or until the mushrooms are tender & the stuffing is heated through. For the last 5 minutes of baking, remove the foil & sprinkle with cheese. When cheese is melted, remove the stuffed mushrooms from the oven.
  4. Nice to serve with pasta or potatoes.
Recipe Notes
  • Since their is just two of us, I only made half the recipe as you will notice in the picture.

Stuffed Roasted Romas

Anyone growing a vegetable garden will now be reaping the benefits of all your hard work. Have you ever stopped and thought about how many summer vegetables are fantastic for hollowing out and stuffing? Any vegetable with a fairly sturdy shape can become an edible vessel for dinner. All we need to do is scoop out the middle and fill the inside with a stuffing of our choice. A little time in the oven until everything is heated through and dinner is ready!

When my siblings and I were growing up, my mother had many unique ways of teaching us how to take responsibility. On one side of her huge farm vegetable garden, she designated a ‘strip’ each for the three of us older siblings. The strips were each about 4 feet (1.22 m) wide and the length of her garden. The deal was that we could grow whatever we choose to, but it was ours to weed and care for all summer. At the end of the season, it was fun to see who had the most success. One of my sisters absolutely loved to grow pumpkins as they grew fast and large. I can’t really remember my mother stuffing a lot of vegetables but the idea of stuffing ‘things’ always appeals to me.

It’s hard to beat a summer tomato. They’re plump and juicy and filled with sweet and savory notes. You can certainly eat tomatoes in the wintertime, but this is one of those vegetables that showcases its best aromas and flavors in the summertime.

Aside from the visual presentation of a stuffed tomato, there’s the matter of flavor. I think the real beauty of a stuffed tomato is what you put inside it. And to be honest, the sky’s the limit. Any manner of meats, cheeses, carbs, and veggies can make for  great choices. The blended flavors make for some pretty tasty meals.

Whether it’s stuffed cabbage, stuffed zucchini or these stuffed tomatoes, food just tastes better when it comes in an edible package!

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 Stuffed Roasted Romas
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Rating: 5
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Course Main Dish
Cuisine European
Keyword stuffed tomatoes & roasted potatoes
Servings
Ingredients
Course Main Dish
Cuisine European
Keyword stuffed tomatoes & roasted potatoes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a large saucepan, heat olive oil & add ground meat, breaking up the meat with a spatula. Cook for 5-6 minutes or until meat is browned. Drain off any excess grease then add the onion, Italian seasoning & salt to the pan. Cook 3-4 minutes or until translucent. Add the garlic & cook for 30 more seconds.
  2. Preheat oven to 350 F. Lightly butter an 8-inch baking dish.
  3. Turn tomatoes blossom side down to give you a flat bottom. Trim a thin slice off the 'top'. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Chop pulp finely to be used in filling.
  4. Stir the rice, most of the cheeses (save a bit to top tomatoes with) & tomato pulp into meat mixture. Season to taste with salt & pepper.
  5. Mound the filling mixture evenly into tomato shells. Place remaining filling in the baking dish. Nestle the stuffed tomatoes into it so they will stay upright during baking time.
  6. Bake tomatoes about 15-20 minutes then top with remaining grated cheese. Bake for another couple of minutes until cheese is melted.
  7. Place a bed of arugula on serving plate & top with loose baked ground meat mixture. Place the roasted Romas on top & serve hot.

Creamy Chicken Skillet w/ Italian Seasoning

Italian cuisine is renowned for its delicious and aromatic flavors, and one of the most essential ingredients that contribute to this is a blend of herbs and spices that add a distinct flavor to various dishes.

While these herbs are readily available in Italy, they were not always easy to find in America. As a result, early Italian immigrants needed a way to add their preferred flavors to dishes. ‘Italian seasoning’ provided exactly that. Its origins are a bit mysterious, with some people believing it originated in Italy and others insisting it is an American invention. However, the most common understanding is that the Greeks and Romans developed Italian seasoning somewhere in the Mediterranean during ancient times.

Italian seasoning is a mix of dried herbs with an earthy, piney flavor that’s subtly sweet and peppery. This kitchen staple includes dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram, but there are several variations that also feature additions like dried sage, fennel seeds or even spices like garlic powder or crushed red-pepper flakes. Traditionally, though, it is just those five core herbs.

It has become a staple in North American kitchens and can be used to flavor just about anything, but some of our favorite uses are in classic Italian American dishes like meatballs, pizza or chicken Parmesan. It adds extra interest to olive oil for dipping bread or vinaigrette for salads. Or stir it into marinades to infuse your meat with woodsy, herbal flavor.

These chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. Nice served with roasted mashed cauliflower, brown or Basmati rice or orzo pasta.

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 Creamy Chicken Skillet w/ Italian Seasoning
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword chicken skillet w/ Italian seasoning
Servings
Ingredients
Chicken
Sauce
Course Main Dish
Cuisine American
Keyword chicken skillet w/ Italian seasoning
Servings
Ingredients
Chicken
Sauce
Votes: 1
Rating: 5
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Instructions
Chicken
  1. In a small dish, combine all chicken seasonings & sprinkle on both sides of chicken cutlets. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken & cook, turning once, until browned & cooked through. Transfer to a plate.
Sauce
  1. Add the remaining 1 tablespoon oil, zucchini, mushrooms & onions to the pan. Cook, stirring, until starting to soften, about 2 minutes. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese & Italian seasoning. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil or Italian parsley if desired.
  2. Nice to serve with roasted mashed cauliflower, brown rice, orzo or basmati rice.

Shrimp Taco Salad

When you think of Mexican food you probably think of the standard burritos, nachos and quesadillas. While those dishes are definitely tasty why not do the summer ‘thing’ and incorporate these ingredients in a salad.

The idea of a full meal salad has always appealed to me. Of course, there are many of these using a variety of ingredients. Probably one of the most popular was the taco salad. The earliest record of it dates back to the 1960’s with its predecessor being the small teacup sized ‘Tacup’. It consisted of beef, beans, sour cream and cheese, served in a small ‘bowl’ made entirely of a Fritos tortilla.

The taco in a Tacup was invented by Charles Elmer Doolin, the founder of Fritos (tortilla chips). He created a device that looked like tongs but with two tart molds at the end of each tong. One mold would fit within the other mold with a tortilla sandwiched between them. The scalloped-edged shell was dipped into hot oil. Holes in the bottom mold exposed the tortilla to the hot oil, enabling it to cook evenly.

Tacups were first served in Dallas, Texas in the early 1950’s and by 1955, he was selling them in Fritos’ flagship restaurant, ‘Casa de Fritos’, at Disneyland in Anaheim, California. It became popular enough that the Tacup was made bigger and served as a full, main-dish sized salad bowl.

Today’s salad is a satisfying meal, a seriously feel-good dinner salad that’s crisp, spicy, and fresh all at once. Tacos de camarones (‘shrimp tacos’) originated in Baja California in Mexico. But these shrimp tacos in salad form gives you that full meal deal. All the very best elements —seasoned shrimp, healthy fresh veggies, in an edible tortilla bowl with a homemade cilantro lime dressing.

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 Shrimp Taco Salad
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword shrimp taco salad
Servings
Ingredients
Creamy Cilantro Lime Dressing
Shrimp
Salad Ingredients
Tortilla Bowls
Course Main Dish
Cuisine American
Keyword shrimp taco salad
Servings
Ingredients
Creamy Cilantro Lime Dressing
Shrimp
Salad Ingredients
Tortilla Bowls
Votes: 1
Rating: 5
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Instructions
Cilantro Dressing
  1. In a food processor, place the cilantro, garlic, avocado, lime juice, honey, coriander & salt. Pulse to combine. With the machine is running, pour in the olive oil & process until smooth.
Shrimp
  1. In a medium bowl, add all marinade ingredients (except shrimp) & blend well. Add shrimp tossing well to coat. Set aside to marinate for 15 minutes. In a saucepan, melt a Tbsp butter then sauté shrimp over medium-high heat for 5 minutes or just until shrimp is cooked.
Salad Ingredients
  1. In a saucepan, fry bacon until cooked but not too crisp, drain on paper towel & chop. Drain canned or cook fresh corn on the cob & remove kernels from cob. Peel, pit & cube avocado. Sprinkle a bit of lime juice on it to keep it from going brown. Halve grape tomatoes. Slice green onions, chives & dill. Drain sliced black olives. Cube cheese.
Tortilla Bowls
  1. Preheat oven to 350 F.
  2. Brush inside of 2 heat resistant glass bowls with oil. Place one tortilla in each bowl so that the shape more or less adheres to the bowl. Line each tortilla with cheese slices then place a second tortilla on top.
  3. Place the bowls with the layered tortillas in the oven & bake for 7 minutes. Remove the bowls from the oven & allow to cool before removing the 'edible tortilla bowls'.
Assembly
  1. Place tortilla bowls on serving plates. In a large mixing bowl place shrimp & all salad ingredients. Toss gently, then divide between tortilla bowls. Drizzle with cilantro dressing (or dressing of choice) & serve.

Filet Mignon w/ Shrimp & Lobster Cream Sauce

Today, I have a couple of things I’d like to share with you. First of all, it’s my husband Brion’s birthday. With summer in full swing, our back yard is bursting with all its glorious flowers and foliage and even though he would rather I didn’t add his picture to my blog today, I wanted to share this garden view with you. I think it’s a great backdrop for a birthday picture, right!

Going ‘out’ to a restaurant for a special occasion has never been something that really appealed to us, especially me since my life’s work was in the food service industry. I find it is so nice to just have a specially prepared meal at home on these occasions. This year I decided to surprise Brion with an old favorite – surf & turf!

Sometimes affectionately known as ‘reef and beef,’ surf and turf is a main course that brings together the best of both worlds: seafood and red meat. While the classic combo features lobster and filet mignon, modern variations found on steakhouse menus might include prawns, shrimp, squid, or scallops.

Back in late 19th-century America, there existed glamorous establishments known as ‘lobster palaces.’ These were the go-to spots for the nouveau riche—those newly wealthy individuals eager to flaunt their prosperity. At these lobster palaces, patrons reveled in large portions of both lobster and steak, creating a decadent dining experience. However, like all trends, this one eventually waned, and by the 1920s, the lobster-steak combo had fallen out of favor. Fast-forward to the early 1960s, and surf ‘n’ turf made a triumphant comeback. Suddenly, the middle-class ‘continental cuisine’ of the ’60s and ’70s embraced this luxurious pairing, with frozen lobster and steak taking center stage. 

As we grow older, it becomes clearer every day what a special privilege it is to simply have each other to share life with. The little everyday things seem to take on a much greater importance. Maybe it’s the state of our world at this time that has made it very clear not to take anything for granted. Throughout our married life Brion has always gone above and beyond to look after us. I am grateful to have the privilege of such a loving and caring husband.

HAPPY BIRTHDAY, MY LOVE … YOU’RE THE BEST!

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 Filet Mignon w/ Shrimp & Lobster Cream Sauce
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Rating: 5
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Course Main Dish
Cuisine American
Keyword filet mignon w/ shrimp & lobster cream sauce
Servings
Ingredients
Steak
Lobster & Shrimp
Cream Sauce
Course Main Dish
Cuisine American
Keyword filet mignon w/ shrimp & lobster cream sauce
Servings
Ingredients
Steak
Lobster & Shrimp
Cream Sauce
Votes: 1
Rating: 5
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Instructions
Steak
  1. In a zip-lock plastic bag, place oil, steaks & Montreal steak spice. Close bag & shake to combine contents well. Set aside to marinate while preparing the sauce.
Lobster & Shrimp
  1. In a skillet, heat butter & olive oil over medium heat. Sear prepared shrimp for 2 minutes on one side, then flip & sear for 1 minute more. Remove & set aside. Add 1 more Tbsp butter to the skillet, then add prepared lobster tails. Sauté lobster until it turns pink in color. This shouldn't take any longer than 3 minutes. Remove & set aside.
Cream Sauce
  1. Add 6 Tbsp of butter to skillet. When butter starts to melt, add white wine & clam juice. Stir in salt, pepper, garlic & onion powder & smoked paprika. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally to prevent boiling over. Sauce will reduce & thicken. Taste & add more salt if you feel it needs it.
  2. Stir in shrimp & lobster & let simmer for an additional 1-2 minutes. Keep hot while you cook the steaks.
Cooking/Serving
  1. Turn on the broiler. Heat a cast iron pan to a very hot temperature. Once the pan is hot add marinated steaks & sear for approximately 3-5 minutes on each side depending on the thickness of steaks.
  2. Once steaks have seared, place under the broiler for approximately 4-5 minutes per side or to your desired level of doneness. Transfer steaks to serving plates & generously spoon the shrimp/lobster cream sauce over each filet mignon steak, allowing the flavors to meld together.
  3. Garnish with a sprig of fresh herbs & serve immediately. We enjoyed our steaks with mashed potatoes & roasted asparagus.

Summer Corn Salad

One of the highlights of summer is the fresh sweet corn from local roadside farm stands. Fresh corn is soooo tasty!! Corn salads are a summer classic.

How do you cook corn on the cob? There seems to be as many methods as cooks. Do you steam, boil, microwave? Do you grill and if so, in the husks or out? Or do you get fancy and pull back the husks, put butter or an ice cube inside, rewrap and proceed?

This Summer Corn Salad is the ultimate summer salad to make for a BBQ during the warmer months. The lime-y dressing and sweet grilled corn are a winning combo alongside the fresh cherry tomatoes and avocado. It would pair perfectly alongside ribs, grilled chicken, or even seafood. 

Corn on the cob is one of those foods that just gives off summer vibes and when it arrives each year, Brion & I enjoy it to the fullest.

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 Summer Corn Salad
Votes: 1
Rating: 5
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Course side dish
Cuisine American
Keyword summer corn salad
Servings
Ingredients
Salad
Dressing
Course side dish
Cuisine American
Keyword summer corn salad
Servings
Ingredients
Salad
Dressing
Votes: 1
Rating: 5
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Instructions
Dressing
  1. Whisk all dressing ingredients together & set aside.
Salad
  1. In a microwave steam dish, cook shucked corn ears for 6 minutes. Heat grill to medium-high. Brush corn lightly with olive oil & grill for a few minutes, rotating it as it cooks, until golden on all sides.
  2. Allow corn to cool & then cut corn off of the cobs; place in a bowl. Add remaining salad ingredients & drizzle with desired amount of dressing. Gently toss to combine. Sprinkle with shredded cheese. Refrigerate until ready to serve.

Avocado & Smoked Salmon Pizza

CELEBRATING CANADA DAY!

In Canada, July 1st marks the day for Canadians to show pride in their nations history, culture and achievements. From coast to coast the country’s birthday is marked with various events.

On July 1st, from coast to coast, the country’s birthday is highlighted with colorful parades, concerts, carnivals, festivals and firework displays.

Food and drink are almost as synonymous with Canada Day as the colors of red and white. More importantly this date celebrates the historical event in which Canada gained its independence from Great Britain in 1867.

Pizza is one of those foods that works for just about everyone. From meat eaters to vegetarians, kids, adults and everyone in between. Year-round, it’s the perfect entree for family or party events.

Although avocado on pizza may sound weird, to me it’s glorious. When you think about it, tomato or tomato sauce is a big part of pizza most of the time. Often guacamole is made with tomato, so that avocado flavor compliments pizza well.

Pizza is one of the easiest meals you can make at home. I most always prefer to make my own crust but nothing wrong with a purchased one or some naan or focaccia bread for the crust. Once that crust part has been taken care of, it’s really just a matter of topping the pie with all your favorite ingredients and waiting for it to come out of the oven.

It’s always interesting to me what develops when you ‘step out of the box’ so today our Canada Day meal is a smoked salmon & avocado pizza.

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 Avocado & Smoked Salmon Pizza
Votes: 1
Rating: 5
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Cuisine American
Keyword avocado & smoked salmon pizza
Servings
NAAN PIZZAS
Ingredients
Pizza Spread
Caramelized Red Onions
Toppings
Pizza
Cuisine American
Keyword avocado & smoked salmon pizza
Servings
NAAN PIZZAS
Ingredients
Pizza Spread
Caramelized Red Onions
Toppings
Pizza
Votes: 1
Rating: 5
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Instructions
Pizza Spread
  1. In a small bowl, combine the cream cheese with the dill & minced garlic. Mix well.
Caramelized Onion
  1. Heat oil in a skillet until hot. Add sliced onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with cider vinegar & brown sugar. Cook & stir until caramel brown in color. Remove from skillet & set aside.
Toppings
  1. Grate cheese. Flake smoked salmon. Peel avocado & remove pit. Slice in 1/8-inch slices.
Assembly/Baking
  1. Preheat oven to 350 F.
  2. Drizzle garlic olive oil onto the Naan breads & spread with cream cheese mixture. Divide onion evenly between the 6 Naan breads. Top with 1/2 of the grated cheese. Evenly distribute the smoked salmon then top with remaining cheese.
  3. Bake for about 10-15 minutes or until hot & bubbly.
  4. Remove from oven & divide avocado slices between the pizzas. Garnish with chopped sprigs of fresh dill & sprinkle with lemon pepper if you wish.
Recipe Notes
  • Alternately, you can omit the garlic olive oil & the cream cheese mixture & use bottled tartar sauce for the base of the pizzas. Brion & I really enjoyed this alternative.