Category — Recipes

Mark Tarbell and Tarbell’s are one of the many chef friends/restaurants that I follow on Facebook. A great side-benefit to following these talents is that they sometimes post what is on special for dinner that night. When it looks tempting, I can hurry up and make reservations… or if we don’t feel like going out… I can try and duplicate the dish for my own knock-off “special of the day”.

This was the case late last week when I saw Tarbell’s post above.  It reads:

“A new week, a new Mr. Fish! Nantucket Sea Bass with a stew of sweet corn, summer squash, and Napa cabbage is topped with a cured tomato relish. We’re loving the veggies we’re getting from local Crooked Sky Farms!“

It is a big recipe, but after not posting a recipe for a full week, a big recipe is called for!

I didn’t have sea bass, but I did have halibut. Additionally, I didn’t want to cure tomatoes for the relish, so instead, I used sun-dried tomatoes as the base. Following is the delectable result.

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I had hoped to post about our trip to San Francisco, but I haven’t been able to get all the photos formatted yet…  tomorrow… San Fran, I promise!

Until then, here is the quick and easy dinner I made for Connor and I, the night before we flew off to see Marissa.

Connor has always loved taquitos. You know – those thin, crunchy, nasty frozen sticks. He also adores Buffalo chicken wings.  I made these Buffalo taquitos just for him. A healthier (especially if you use low-fat cream cheese and sour cream) version of those fried greasy sticks!

A little side note: I brought home my tortillas, opened the package and there were only 9 tortillas! It clearly states on the package that there are 10 tortillas, but I only got nine.  What’s up with that? It makes me wonder if someone got hungry at the grocery store, opened the package, and ate one, or if there was a miscount while packaging… hmmm?

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As a celebration for another great year at Les Gourmettes Cooking School, Barb treated me and Kim to a spa day. It was scheduled for early June, but I got food poisoning the night before and could not go with them. Barb, sweetly scheduled another date for after my summer classes at Les Petites Gourmettes, and she and I had a great time a week ago at the Willow Springs Spa at the Scottsdale Princess. After our treatments, we enjoyed a delicious lunch. We each ordered the Grilled Chicken Cobb Salad. It was your basic Cobb, with the exception of the herb vinaigrette… which was outstanding.  I asked the waiter if the chef might be willing to share the recipe. I gave him my email, and sure enough, within an hour of arriving home, it popped into my inbox.

I cut the recipe he sent in half. You may want to cut it in half again, it still makes over 3 cups, and although that is a lot, it is delicious on more than just salads. I drizzled it on hot fresh corn on the cob and as the dressing for a tomato-mozzarella salad. Both were fabulous.

You can wing it with the herb quantities if you don’t have a scale or just don’t feel like weighing everything, nothing has to be exact. Look at the photo I posted of all the herbs and it will give you a good idea of the amounts needed for each. I can tell you that 1.25-ounces of chives is two of those little herb boxes you get in the produce section. You can take it from there.

Thank you, Barb, for a relaxing and luxurious day – what a generous gift and treat! xoxo

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… and thank me later.  Connor and I are in San Francisco this morning, with our sweet Marissa. We arrived last night and are ready for a fun-filled, big city, mom and kids, weekend!

Last weekend, I made these pancakes for Connor and Patrick, his Flagstaff roommate, who was down for the weekend. I started us all out with a stack of three each… which was two too many for me. Dang, these babies are rich! Be sure you have a tall glass of ice-cold milk to wash them down.

The inspiration to make them that morning was two-fold. Firstly, I had a bunch of overripe bananas to use (isn’t that always the case?) and secondly, when we were in Wisconsin, Jen’s boys kept pestering her to make her famous banana pancakes. Sadly, we never remembered to buy bananas when we went grocery shopping. Connor has never had Jen’s pancakes, so I felt obliged to serve them up. I make the call to Jen to get her recipe, but since there is a two-hour time difference when she didn’t answer the phone, I figured they were already down at the lake. So, I winged it and they turned out pretty good, although I’d still like to get my hands on her version.

I have a cool website to share with you today. Did you know that you can find out where your milk and other dairy products come from? How cool is that!?

This Website allows you to type in a code from any dairy product. It then tells you where it’s from! Great to know where your milk, yogurt, butter, cheese, etc. are from and how far it had to be shipped to get to you. The code from the gallon of Fry’s brand milk that I typed in showed me that my milk came from the Tolleson Dairy, which is about 21 miles from my home.  Check it out for yourself and see where your milk products are coming from.

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We love flank steak, it’s a favorite “go-to” meal at our house. I usually make THIS version, with soy sauce, sesame oil, garlic, ginger, and brown sugar.

For a change of pace, I tried something new, that was even easier. My boys – Dave, Connor, and my dad – gave it six thumbs up!

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I went to Costco yesterday with the sole purpose of buying a package of their fantastic ahi tuna. If they didn’t have any, I had no idea what I was going to make for dinner… I was craving ahi and ahi it was going to be… hopefully.

Connor came along with me and as we walked toward the back of the store, we passed a very tall older gentleman wearing a blue pinstripe seersucker suit. He was holding an extra-large reusable “cold” bag. You know, the insulated kind you take shopping to help keep your groceries cold on the way home. He was talking rather loudly and animated toward the guy selling the cell phones. Not in a mean tone, just really loud and attention-drawing.

On our way to the seafood, we got distracted by some cool maps we saw, and in the process, Mr. Seersucker passed us by.  When we arrived at the seafood area, he was already there, filling his bag with salmon, crab legs, lobster tails, and more. Basically, he was just going down the aisle, putting one or two of every sort of seafood in his bag. As I scanned down the open refrigerator for the ahi, I walked past him. There it was, at the far end of the refrigerator, the ONE and ONLY package of ahi left. I snapped it up and put it in our cart. Out of the corner of my eye, I could see Mr. Seersucker, near the center of the long refrigerator, looking in my direction, he did not look pleased.

Connor and I headed to the bakery to get the rolls for our ahi sandwiches and I watched as Mr. Seersucker called over an employee and proceeded to ask him about finding some more ahi tuna for him. The employee shook his head and told Mr. S. that no, there was no more ahi today.

Linda scores with a mere second or two to spare! Sorry, Mr. Seersucker, the crab legs, lobster, and salmon will have to do for you today.

The other thing from Costco that I used was this tasty Roasted Pineapple & Habanero Sauce as my marinade. But use whatever sort of marinade you like, such as teriyaki sauce.

The ever-popular roasted raspberry-chipotle sauce would be a great choice too.

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After driving by literally hundreds of farms and thousands of acres of corn fields in Minnesota and Wisconsin, during our vacation to the North Woods, I’ve had corn on my mind.  I took dozens of photos of as many of the charming farms and barns as I could, as we sped by in our rental car.  We even came upon a flock of wild turkey on the side of the road.  I made Dave turn the car around so I could get a picture.  They took flight just as I clicked the shutter.  That, and more barn pictures are at the end of this post.

The first meal I made when we returned home was this pasta with shrimp and fresh corn off the cob.

Even though the pasta is in a cream sauce, it is still lite and perfect for a summer supper. Instead of clam juice, I used some lobster stock I had in the freezer (the continuation of my perpetual freezer clean-out!), and wow, did it make a delicious sauce! And that is the reason my sauce is a little darker than yours will be if you use clam juice.

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Initially, I was going to label this “new and improved” taco salad. But after going back and looking at the original taco salad I posted in November, 2010, I determined that it isn’t improved, just different, and a whole lot easier!

I love this dressing, it is so smooth and creamy. Feel free to add whatever else you’d like to the salad toppings; black beans, diced red or green onion, and pickled jalapenos are just a few things that come to mind.

I used the multi-grain Tostitos Scoops as my chips of choice. Connor thought that was a waste of the perfectly formed Scoops, so I dumped out the package and picked out all the broken pieces, so we wouldn’t waste a single “Scoop”!  Then I had the brilliant idea of making Individual Taco Salad Bites as a party appetizer. If you decide to make these cuties for your next party – be sure to chop the lettuce finer, place the shredded cheese in the “Scoop” first, then the rest of the ingredients, and fill at the last minute to keep them from getting soggy too quickly.

I used some of this delicious Jalapeno Olive Oil that I’d bought last year at The Olive Press store which was located inside the Jacuzzi Family Vineyards in Sonoma, California. But any olive oil you have or prefer will do nicely.

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This is the final entry of my quick and easy party food ideas for the week… and it may be the easiest of them all. Only four ingredients take only minutes to assemble and bake.

Get the kids to help and put them together, assembly-line style, and you’ll be chowing down on these puppies in less than 20 minutes.

Tip: I always keep cooked bacon pieces in my freezer. Anytime a recipe calls for bacon that is chopped and cooked crisp, I will cook up a full pound, use what I need, and place the rest in a freezer ziplock bag. Then when you need a small amount, such as for these poppers, you just pull out what is needed.  Perfect for a quick omelet any morning of the week too.

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These individual lasagna servings are a fun and less-mess way to serve lasagna at a casual party.  They are delicious straight from the oven or even at room temperature.

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