The Rain in Spain...

According to the calendar it's Winter.

However as I look out the window it looks like Spring..all the snow has melted and it is mild and pouring rain, but tomorrow they are forecasting snow again?

Weird weather....

Whatever it is doing outside this is still the time of year I turn to the oven to create warm  dishes to soothe away the damp chill.

This is a twist on the traditional dish Swiss Steak. I've given it a Spanish flair by adding olives, capers and lots of herbs.

Capers are found in the condiment section of the grocery store near the pickles. They are the bud of a plant found in the Mediterranean and they are salty like  olives.

 Whatever kind of Winter we are having, enjoy the comfort food that comes along with it!

Spanish Style Smothered Steak

• ~olive oil
• approx 2 pounds of steak (inside or outside round work well)
• 1 onion sliced
• 1 tbsp minced garlic
• 1 can of stewed tomatoes
• 1 cup of green olives
• 1/4 cup of capers
• 1/2 cup of red wine
• 1 tbsp of oregano
• 1 tbsp of basil
• flour for dredging 

 Preheat oven to  350F

Generously sprinkle flour on a shallow plate and dredge to coat all sides of the steak.

Heat oil in a deep oven proof dutch oven or deep pan with a lid.

Brown the steak on both sides in the oil over medium heat on stove top.

Add remaining ingredients over top and toss a bit to mix together.

Cover and place in the oven. 

Cook for 1 to 2 hours depending on the cut of steak and desired tenderness.

Remove cover for last 15 minutes to allow sauce to thicken a bit.

Serve alongside mashed potatoes or rice.

Cheers!

Go Big or Go Home

This is a busy time of year for parties, dinner and entertaining.

If you are looking to impress dinner guests then go find the biggest  shrimp  or prawns you can find and make this dish.

I found mine frozen at Costco, largest I have ever seen and they taste just like lobster.

This dish is so easy to make and takes very little time to assemble.

It will leave you lots of time mix and mingle and dance the night away.

Merry Christmas and Happy New Year Everyone!

Giant Prawns in Seasoned Garlic Butter

• 12  Giant  Shrimp or  Prawns
• 1/2 lb of butter
• 1 tbs parsley
• 1/2 tsp chili powder
• 2 tbsp minced garlic
• juice from 1 lemon
• 1 tsp Dijon mustard

Preheat oven to 425F

Melt butter in a small saucepan. Add spices and garlic mix well.

Arrange shrimp in a casserole dish.

Pour butter mixture over top.

Bake in the oven until shrimp are pink. About 20 minutes.

Serve over rice.

Wine Suggestion: Prosecco

Cheers!

Stir Crazy

As the holiday season swings into high gear we can find ourselves overwhelmed with all that has to be done. 

Shopping, decorating, visiting, parties, baking, exams and more it can leave little time for other things.

This is a fast meal that can be whipped up in less than 30 minutes.  You can use beef if you wish but I chose ground turkey to keep it lean and light. 

Leftovers can be tucked into a wrap for lunch the next day.

Spicy Moroccan Stir Fry

• 1 pound of ground turkey or chicken
• 1 large carrot and yellow pepper cut into thin pieces
• 1 small onion diced 
• 1/2 cup of peas
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 tsp each of ginger, coriander, cumin and cinnamon
• 1/2 tsp of nutmeg
• salt and pepper to taste
• 3/4 cup of chicken broth

In a skillet heat a bit of oil and brown the chicken until crumbly.

Add the vegetables and spices and mix well.

Add the broth and bring to a low boil reduce heat and simmer for 10 to 15 minutes.

Serve over hot couscous.

Wine Suggestion: Gewurztraminer

Cheers!

The Root of it All

As I have mentioned before I am a huge fan of buying local.

However at this time of year that can be difficult. Most of the produce in the stores in November are trucked in from the southern states. I find that this produce is not  fresh and very overpriced.

With that in mind one has to think about what is in season locally. Certainly not lettuce or asparagus.

In the fall root vegetables are at their cheapest and are plentiful.

 Two of my favorites are sweet potatoes and beets.

Both are known as super foods, chock full of nutrients that contribute to good health.

This recipe has them roasted in the oven which brings out the sweetness.

This is a great side dish for pork or salmon.

Roasted Root Vegetables

• 1/4 cup of olive oil
• 1tsp each of salt and pepper
• 1 tbsp each of thyme and oregano
• 2 large sweet potatoes peeled and diced
• 6 small beets peeled and diced

Preheat oven to 325 F

In a small bowl combine the oil and spices

Place vegetables in a baking dish.

Pour over oil mixture and toss to coat.

Bake in the oven until tender, about 30 to 45 minutes.

Cheers!

Give Thanks

Thanksgiving is quickly approaching as I see people in grocery stores heaving big turkeys into their carts.
For some families a turkey may be too big or to time consuming, especially if you have a busy weekend planned.
Roasted chicken is a quicker alternative to a full size turkey as it cooks quicker and there are less leftovers.
This is a recipe for a honey roasted version made with buckwheat honey. This honey has a very distinct flavor that is great in cooking. You can use plain honey if that is all you have on hand. You can grill this chicken on the barbecue or roast it in the oven.

The second recipe is for a pilaf that features garlic scapes. I discovered these at the farmers market this summer. They look like long curled green onions and  have a very strong garlic flavor. Again if you can't find them just use garlic cloves instead.

  I would just like to thank my readers for supporting my blog and thank the websites that seek my blog out and feature me on their website. It really means a lot to me!
Hope everyone has a happy and safe Thanksgiving!

Honey Roasted Chicken with Garlic Mushroom Pilaf

• 1 roasting chicken
• 1/2 cup of buckwheat honey
• 1/2 cup of melted butter
• 1 tbs dried thyme leaves or 4 tbs fresh

Preheat oven or grill to 375F

Rinse and pat dry chicken. Place in roasting pan and place in oven or on grill(on opposite side burner is lit).

Meanwhile combine the rest of ingredients in a bowl.

When the chicken starts to brown begin brushing on the glaze every 20 minutes or so until chicken is golden and internal temperature reaches 180 F

Let stand for 10 minutes.

Garlic Mushroom Pilaf

•  ~olive oil
• 2 garlic scapes or cloves of garlic sliced
• 2 sun dried tomatoes chopped
• 4 large cremini mushrooms chopped
• 1 tbs thyme
• 1 cup of brown rice
• 3 cups of vegetable or chicken broth

In a pot  heat the oil and saute the garlic, thyme, mushrooms and tomatoes.

Add the rice and toss to coat well.

Pour in the broth stir to mix.

Bring to a boil reduce heat and cover.

Simmer for 45 minutes until water is absorbed and rice is tender.

Fluff with a fork and serve.

Wine Suggestion: Riesling

Cheers!

Transition

 I think the summer went by really fast, seems like yesterday we were making summer plans and now tomorrow the kids head back to school.

So it begins...the transition from lazy summer days doing nothing to crazy hectic schedules, homework and lunch making. 

The weather today certainly feels like fall, cool and cloudy.

Makes me crave classic comfort foods like meat loaf.

This is a classic dish that can be assembled quickly and put in the oven while you catch up on other things. The leftovers make a great lunch the next day tucked into a bun or reheated.

You can use ground turkey or chicken for a lighter version. I prefer using oatmeal as a binder rather than breadcrumbs as it seems to hold together better and adds moisture if using lean meat.

Serve with mashed potatoes and green beans.

Classic Meat Loaf

• 1 egg
• 1 tbs Worcestershire sauce
• 1 tbs minced garlic
• 3/4 cup of oatmeal (or bread crumbs)
• 1/2 cup of ketchup , hot salsa or hot chili sauce
•  1/4 cup of fresh sage
• 1/2 diced onion
• 1 tbs dried leaf thyme
• salt and pepper
• 2 pounds of ground beef

Preheat oven to 400F

In a large bowl combine all ingredients except meat and mix well.

Add meat and combine to mix together.

Pat into a greased loaf pan.

Top with ketchup or hot sauce of choice and parsley.

Bake in the oven until the meat thermometer reads it is cooked in the center, about one hour.

Remove and let rest for 10 minutes. 

Slice and serve

Wine Suggestion: Malbec

Cheers!

Stay Cool

 It's just too hot to do anything. 

I mean I love summer..but this heat is insane.

Sangria  is a great cocktail to beat the heat and takes minutes to make.

It is a Spanish mix of red wine and fruit.

You can vary the fruit you have to what ever you have on hand.
Good choices are oranges, lemons, limes, apples, melons, berries, mangoes , peaches or grapes.

So kick back , take it easy..and stay cool...

Sangria

• 1 bottle of red wine
• 1/2 a bottle of lemon soda water
• 2 cups of fruit juice such as tropical blend
• 1 tbsp of sugar
• 2 oz of brandy or apricot brandy
• 1 cup of cut up fruit of choice 
• ice cubes

In a large pitcher combine in order and stir well.

Chill and serve over ice.

Cheers!

Blame it on the Rain

My herb garden is bigger than I have ever seen it. Guess I can blame all the rain for that. But I don't mind the over abundance of herbs at all , I am just so happy summer is here again.

I've missed being in the garden, barbecuing and dining outside.

Here are two easy recipes that take mere minutes to put together.

The first is a orange infused steak that quietly marinates all afternoon allowing you to tend to the garden.

The other is an easy side dish that throws together easily and cooks without much tending to allowing you to relax on the patio.

You can vary the vegetables and seasoning amounts to suit your taste.

I love easy summer living...lets just hope we stop getting so much rain!

Citrus Pepper Steak

• 1/2 cup of catalina type dressing
• orange juice and zest from 1 orange
• 2 green onions sliced
• 1 tsp cracked peppercorn
• 1 tsp minced garlic
• 2 large beef sirloin steaks

In a bowl mix all ingredients except meat. Reserve half for later.

Place meat in a ziplock bag and pour in half of the dressing.
Seal and rotate and flip bag to mix well.

Place in fridge for at least 2 hours to marinate.

Grill steaks to desired preference.

Slice against the grain and place on platter on arranged  orange slices.

Pour reserved dressing over top.

Roasted Barbecue Vegetable Medley

• 1 pound of small potatoes halved or quartered
• 1/2 pound  baby carrots
• 1/2  red pepper chopped
• 1 cup of radishes sliced
• 1/2 red onion sliced
• 1 cup grape tomatoes
• 1 tbsp each of oregano, basil, chives and parsley (may be dried or fresh)
• 1/2 a cup of olive oil
• 1/4 cup pf balsamic vinegar
• salt and pepper

In a disposable aluminum pan toss everything together until well coated.

Seal with foil and place on top rack of barbecue set medium high until tender. (about half an hour) Mix halfway through.

Cheers!

Spring Fling

Finally after  a really long winter and wet spring Mother Nature made it up to us, by giving us a warm sunny holiday weekend.

Across the  region many people got their patios set up for a season of entertaining.

This dish is a great appetizer for the patio. You can vary the toppings to suit your taste or theme. Such as substituting feta for cheddar for for a Greek twist. You could also add black beans to the topping as well.

Bring it on sun!

Mexican Party Dip

• 1 cup of cream cheese softened
• 1/2 cup of sour cream
• 3/4 cup of salsa
• 1 cup of cheddar grated fine
• 2 green onions sliced
• few black olives and grape tomatoes sliced for garnish

Combine cream cheese and salsa in a bowl. Whip until smooth.

Spread on a small platter.

Top with salsa, cheese and remaining toppings.

Chill until ready to serve.

Serve with tortilla chips or crackers.

Cheers!

One Potato Two Potato...

In case you missed it Tuesday was Pancake Day.

We didn't have time to eat traditional pancakes in the morning so I decided to make a savory variety for dinner.
Potato pancakes are associated with many European countries and are the national dish of Belarus.
I adapted my recipe from one found in my trusty old Betty Crocker cookbook. I added some seasonings to kick them up a bit.
A food processor with the grater attachment is perfect for grating the potatoes quickly.
Make sure you squeeze all the water out of the potatoes after rinsing them.

You can serve these as a side dish with meat or on their own with a dollop of sour cream.
These were a hit in my home and I won't be waiting till next years Pancake Day to make them again.

Savory Potato Pancakes

• 5 medium to large potatoes peeled and shredded
  
• 4 eggs beaten
• 1 small shredded onion
• 1/4 cup of flour
• 1 tsp salt
• 1/2 tsp of pepper
• 1 tsp each of thyme and savory (dried leaf type not ground).
  
• butter
  

Shred potatoes and rinse well in a strainer.
Dry well with a clean tea towel.
Squeeze tight to get all the water out.
In a large bowl mix the potatoes, onion, eggs, flour and seasonings.
In a large frying pan melt some butter over medium heat.
Drop large spoonfuls of batter in the pan and flatten with a spatula into a pancake.
Cook until golden on each side.
Keep cooked pancakes warm while cooking the rest.

Cheers!