Here is what I did with some of the leftover Citrus Salmon from yesterday’s post.

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So, you know how I’m smack-dab in the center of celebrating my self-proclaimed holiday, citruspalooza? Well, the Chicago Tribune has completely ripped off my idea and ran a whole article about citrus on the cover of their food section today! What the heck is up with that!? Granted, their story is all about weird and exotic citrus, some of which I’ve never heard of before. Buddha’s Hand, Finger Limes, Cara Cara Oranges, and more. You can check out portions of the article at THIS LINK.

And speaking of Chicago, I want to share one of the many fabulous salad recipes from my BFF, Jen, who lives in Illinois. The girl is a wiz at cranking out quick, easy, and delicious salads in a snap. This is one of my favorites she has made for our family. Jen uses a bottled dressing she can find locally that is put out by Maggiano’s Little Italy Restaurant. We do have a Maggiano’s Restaurant on the corner of Scottsdale Road and 71st Street, but I am not certain if they sell the bottled dressing in the restaurant or not, or even if you can find it locally at your grocery store. So just in case, I’ve included a homemade version at the bottom of the recipe.

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Although I didn’t feel like making dinner on Monday, I ran into Trader Joe’s with only, “Make pasta for dinner.” on my brain. I was instantly inspired by the sight of a bag of sliced crimini mushrooms. From there the recipe developed in my head as I put heirloom tomatoes, arugula, two linguini flavors, and Fontina cheese in my cart.

But I have to admit that I find it immensely difficult to make dinner on the nights leading up to big holidays. All my focus and attention are currently pinpointed on Christmas Eve Mass and dinner. Next, on Christmas day breakfast, gift opening, and dinner. All that makes it feel nearly impossible to care about the “now’.  I am well aware that that is not the way to live life, but making the holidays special is just what I, and most of you, do.

So, for you – and for me, I post a little poem and this pasta recipe, both of which I created just for the holiday hustle and bustle. I’m far too frazzled and scatterbrained to finish the last 10 stanzas. Here is a LINK to the original poem, please feel free to add some stanzas of your own. And if no one steps forward, maybe I shall get back to it later!

“Twas the Monday before Christmas, and all through the house
Not a creature was focused, not even the mouse.
The “to-do” lists were sitting on the counter with a nasty glare
In my hopes that someone else would please do them with care.

The husband and children were kicked back in their Keds
While visions of the perfect Christmas danced in their heads.
And mama in her panic, bustling here and there in a flap
Wondering how everything would happen without a single nap!

When out in the kitchen there arose such a bang and a clatter,
Mama continued getting dinner on the table as if nothing else mattered.
Away to the shops and markets, she went in such a dash.
Doing her best to get it all done in time for each camera flash.

The family was ever confident as they watched her go, go, go,
That this Christmas, like all the rest, would be everything and mo’
When what to all wondering eyes should appear,
But another “perfect” Christmas- full of joy, love, and cheer!”  

– Linda Hopkins

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About a week ago, when I was making an appetizer for a cooking class, I told you about the convenience of purchasing fully cooked beef short ribs. Back when I was testing that recipe for the class, I’d purchased several packages of beef.  Two of them were still sitting in my freezer, and I need that space for Christmas, so this recipe was born from that. And, did we love it! Everyone joined the clean plate club and I won’t tell you how many of the four of us had seconds, it’s embarrassing.

Now you’ll never find me calling any lasagna recipe “easy-breezy”.  There is way too much layering and trying to keep all the amounts of each of the components straight – for me to consider that.  For example: “Spoon 1/3 of the sauce over the bottom of the dish. Sprinkle 1/4 of the Parmesan cheese over. Arrange 1/3 of the lasagna noodles on top. Drizzle 1/2 of the cheese mixture over noodles; sprinkle 1/4 cup  Parmesan cheese over. Repeat. Cover with remaining noodles. Spread cheese mixture over noodles. Sprinkle remaining Parmesan over…” Oh my goodness!  I am too dyslexic to follow along and ever call that easy!  But it’s the nature of the beast, if you want to make lasagna, it’s just the way it is!

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Turkey Day is only 6 days away!!! Complete Thanksgiving Planning Guide and Timeline.

I was going to call these appetizer ravioli “Mascarpone-Spiced Pumpkin Ravioli.”  But upon Marissa’s first bite, she declared them “Pumpkin Pie Ravioli” – a new and improved name is born.

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A few ducky facts for you today: Duck is low in Saturated Fat. It is also a good source of Iron, and an excellent source of high-quality Protein, Niacin, and Selenium. Some people wonder if the duck is in fact “white” meat since is so much darker than chicken or turkey meat.

The reason is that ducks are more active in comparison to chickens or turkeys, therefore they need and use up more oxygen. The extra oxygen in the body of the duck and in other types of game birds gives their meat a darker red color. Duck is “white” meat.  

Now that you know more about ducks than you may have wanted to know – it’s time to use the little quackers in a tasty dish!

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I realized as I was deciding what to name this dish that I use the words “quick” “fast” and “easy” way too often! I remember reading, some years ago, that the average person’s vocabulary is actually quite limited. So I did a little research… and when I say research, it means I “Googled” it, and here is one thing I found:

Average Vocabulary Count
Grade 1 Student = 1,000+ words
Normal Person (Graduate) = 5,000 to 6,000+ words
University Professor = 15,000+ words
Spelling Bee Winners = 30,000+
Shakespeare used 60,000 words
College Dictionary (Abridged) = 50,000 – 70,000
Total Words in English Language = 250,000+ (Growing)

I have no idea how accurate any of those numbers are, but I do know that my own vocabulary is extremely limited.  I use the same words over and over and over again … see what I mean? Although my “easy-breezy” category, which this dish fits into, would just sound all wrong if it was “perfunctory-breezy”, now wouldn’t it?!

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Marissa used her impartial hand to pick the name out of the salad bowl and … the winner of the Paradise Bakery gift card is… Sharon Cereska. Congratulations, Sharon! I shall send out your gift card in the mail today. OK, in all honesty, it will be tomorrow. A big thank you to all who commented on Wednesday’s post and thank you for sharing your favorite sandwich with me, all of them sounded terrific!

I have a new addiction. It’s called One Kings Lane and it is an online deep discount sales sight. New items go up every day at 11 AM Eastern Daylight Time and things go fast. That’s 8 AM Arizona time, so I have an alarm set on the cell that alerts me to get online and see what is offered. Last month, they began putting up food items on Sundays. On one glorious Sunday they had live lobsters and lobster tails… needless to say, had to have some. Four gigantic tails (a whopping 20 ounces each!) arrived two days later in all their dry-ice-packed glory. Since there are only three of us at home currently, one of the tails was steamed and cut up for this decadent dish. If you are local, I did notice that Fry’s has lobster tails on sale through tomorrow, so if you’re tempted, go get one and enjoy! It is rather difficult to find 20-ounce lobster tails (at least here in the desert, it is), so I have you using two 10-ounce tails. Basically, the rule of thumb is to steam tails 1 minute per ounce. For this recipe, it is important to undercook them a bit since they will cook further when baking in the macaroni. Be sure and keep that in mind if your tails are a little lighter or heavier.

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Be sure to check back in tomorrow for “The Big Day” and find out what all the hype (self-induced as it may be) is about!

I’ve previously mentioned the pasteurized lump crab available in 16-ounce containers at Costco and how much I like that product. I always have it on hand since the “use by” date is at least 6 months out. What is pasteurized crab and why does it last so long? Please allow me to explain.

When the crabs reach the processing plant, they are alive. They are washed and steamed, the shell is removed, and they are cleaned. The meat is inspected and then pasteurized under a controlled thermal heat treatment before being sealed in airtight containers. This process makes the meat 100% bacteria-free. Pasteurized crab meat remains fresh for 6-12 months if refrigerated at 33-35 degrees and as long as the container is not opened. Once opened, the crab must be used within 3 days. Even though it has a long shelf life, it is important to store the container in the coldest back part of your refrigerator so it is not heavily affected by the constant opening and closing of the refrigerator door.

Marissa noticed that the container of crab in our fridge was set to expire next month, so crab was on the menu! I was planning on using it in a linguini dish but noticed some pappardelle pasta for sale at Trader Joe’s.

Pappardelle is a flat pasta cut into a broad ribbon shape. Its width is between tagliatelle and lasagna. Think of it as fettucini on steroids. Pappardelle is traditionally served with very rich, heavy sauces and is considered more of a winter pasta and I can see why.

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This is the typical sort of dinner you’ll get at our house on a day when I don’t want to venture out in the 110 degree suffocating heat just to get groceries! I will do anything to avoid leaving the air-conditioned loveliness that is my house!

First I look in the refrigerator – not much there. More smoked pork, but we’ve had that 2 days in a row, so that will not fly with my guys. Produce drawers – bell peppers, wilting green onions, romaine that has about 24 hours before decisions must be made, and a surprisingly good-looking bunch of cilantro.

Next stop – garden – ugg! Everything is looking sad, drought-ridden, and parched! Snip off the last bit of tarragon and get back into the A/C!

What about the pantry – nothing at all inspiring. There is pasta, but that’s always sitting there…. Why in God’s name do these people need to eat every darn day – don’t they know how hot it is?!?!  OK, compose yourself.

Last stop the freezer – oh the glorious coldness that flows from the freeze finally gives me the inspiration I have been so very desperate for! What miracles do I find there? Nothing all that much really – shrimp, edamame, and peas – but it is enough.

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