<![CDATA[What's that Smell?]]> http://www.whatsthatsmell.com/ The Collected Recipes of Linda Thu, 14 Dec 2017 21:40:39 -0500 en <![CDATA[Chocolate Bark]]> http://www.whatsthatsmell.com//blog/2532/Chocolate-Bark http://www.whatsthatsmell.com//blog/2532/Chocolate-Bark Thu, 14 Dec 2017 16:24:51 -0500 http://www.whatsthatsmell.com//blog/2532/Chocolate-Bark Again using Trisha Yearwood’s painted white chocolate bark recipe, I modified it to be other than her recipe.

Ingredients:

16 oz. dark chocolate chips

1/2 bag white candy melting wafers

1 C chopped pistachios

1/4 C chocolate nibs

Directions:

  1. Line a baking sheet with a silicone mat.
  2. Melt the dark chocolate chips.
  3. With a off-set spatula spread all the dark chocolate in a large rectangle.  Fill the mat.  
  4. Sprinkle with pistachios.
  5. Melt the white candy wafers. drizzle over the chocolate and swirl with a toothpick.  Sprinkle with more pistachios and chocolate nibs.  

The picture is before I break it up.  

 

I also made sugar cookies that I carefully stamped with a imprint of holly leaf and berries.  They spread on the sheet into square blobs.  So much for that idea.  I spread with blue icing and sprinkled with white sprinkles.  The end.  

]]>
Again using Trisha Yearwood’s painted white chocolate bark recipe, I modified it to be other than her recipe.

Ingredients:

16 oz. dark chocolate chips

1/2 bag white candy melting wafers

1 C chopped pistachios

1/4 C chocolate nibs

Directions:

  1. Line a baking sheet with a silicone mat.
  2. Melt the dark chocolate chips.
  3. With a off-set spatula spread all the dark chocolate in a large rectangle.  Fill the mat.  
  4. Sprinkle with pistachios.
  5. Melt the white candy wafers. drizzle over the chocolate and swirl with a toothpick.  Sprinkle with more pistachios and chocolate nibs.  

The picture is before I break it up.  

 

I also made sugar cookies that I carefully stamped with a imprint of holly leaf and berries.  They spread on the sheet into square blobs.  So much for that idea.  I spread with blue icing and sprinkled with white sprinkles.  The end.  

]]>
<![CDATA[Asian Chicken and Veggie Tortilla Wraps &Moroccan-Spiced Butternut Squash Bisque]]> http://www.whatsthatsmell.com//blog/2531/Asian-Chicken-and-Veggie-Tortilla-Wraps--and-MoroccanSpiced-Butternut-Squash-Bisque http://www.whatsthatsmell.com//blog/2531/Asian-Chicken-and-Veggie-Tortilla-Wraps--and-MoroccanSpiced-Butternut-Squash-Bisque Thu, 14 Dec 2017 15:47:25 -0500 http://www.whatsthatsmell.com//blog/2531/Asian-Chicken-and-Veggie-Tortilla-Wraps--and-MoroccanSpiced-Butternut-Squash-Bisque After my day of baking, I made this for dinner.  Weight Watchers has changed up their ideas again and I think they are really on the right track now.  Many of my favorite recipes now track at a lessor amount of points and the soup I made tonight is zero points and delicious.  I added more chicken to this recipe, no extra points.  We also have a lot less points to use.  Monday we were invited by our Dance Club for dinner at Jimmy Kelly’s.  So we had this again as leftovers on Tuesday. 

Ingredients:

2 C packaged coleslaw (I used the entire package)

4 scallions thinly sliced 

1 C finely chopped cooked skinless chicken breast (I probably had 4 C of chicken.  I should have chopped it in the food processor to make it easier to roll the wraps.)

2T chopped dry roasted peanuts

2 T chopped fresh basil

2 T chopped fresh mint

4 t fresh lime

2 t Asian sesame oil

2 t reduced sodium soy sauce

2 (10”) burrito-style fat free flour tortillas warmed 

Directions:

  1. Spray a large skillet with nonstick spray and set over medium-high heat.  Add coleslaw mix, scallions, and red pepper flakes and cook, stirring frequently, until cabbage begins to wilt.
  2. Add chicken and cook, stirring frequently , until heated through, about 3 minutes.  Remove from heat and stir in peanuts, basil and mint.  
  3. Meanwhile, stir together lime juice, sesame oil, and soy saucier a small bowl.  
  4. Spoon filing evenly onto tortillas.  Drizzle filling evenly onto tortillas. 
    Drizzle filling with lime juice mixture and roll up.  Cut wraps in half on slight diagonal.
  5. Serve at once.

The chicken is 4 WW pts. per serving.  It says serves 2 but as I doubled the recipe it actually made 5.  They and the following soup were beyond filling.

Ingredients:

3/4 t coconut oil

2 C diced onions

3 C diced carrots

1 t table salt

1T minced ginger

1 t minced garlic

1 T ground coriander

2 t ground cumin

1 t ground cinnamon

1 pinch cayenne pepper

8 C cubed butternut squash

4 C fat-free chicken broth (Used my own broth)

1 T orange juice

2 T chopped chives

Directions:

  1. Heat oil in a large soup pot over medium heat.  Add onions, carrots and salt.  Cook stirring frequently until vegetables are softened, 10 minutes.  
  2. Add ginger garlic, coriander, cumin, cinnamon, and cayenne; cook stirring constantly 1 minute.  
  3. Add squash and broth to pot.  
  4. Increase heat to high and bring to a boil.  Reduce heat to medium-low and simmer, uncovered, until squash is very soft.  30-35 minutes.  
  5. Puree soup in pot with an immersion blende, stir in OJ and garnish with chives.  
  6. Yield is 1 C per serving and it makes 8 servings.

Both were very good and filling. Jo is not happy about his new hat.

]]>
After my day of baking, I made this for dinner.  Weight Watchers has changed up their ideas again and I think they are really on the right track now.  Many of my favorite recipes now track at a lessor amount of points and the soup I made tonight is zero points and delicious.  I added more chicken to this recipe, no extra points.  We also have a lot less points to use.  Monday we were invited by our Dance Club for dinner at Jimmy Kelly’s.  So we had this again as leftovers on Tuesday. 

Ingredients:

2 C packaged coleslaw (I used the entire package)

4 scallions thinly sliced 

1 C finely chopped cooked skinless chicken breast (I probably had 4 C of chicken.  I should have chopped it in the food processor to make it easier to roll the wraps.)

2T chopped dry roasted peanuts

2 T chopped fresh basil

2 T chopped fresh mint

4 t fresh lime

2 t Asian sesame oil

2 t reduced sodium soy sauce

2 (10”) burrito-style fat free flour tortillas warmed 

Directions:

  1. Spray a large skillet with nonstick spray and set over medium-high heat.  Add coleslaw mix, scallions, and red pepper flakes and cook, stirring frequently, until cabbage begins to wilt.
  2. Add chicken and cook, stirring frequently , until heated through, about 3 minutes.  Remove from heat and stir in peanuts, basil and mint.  
  3. Meanwhile, stir together lime juice, sesame oil, and soy saucier a small bowl.  
  4. Spoon filing evenly onto tortillas.  Drizzle filling evenly onto tortillas. 
    Drizzle filling with lime juice mixture and roll up.  Cut wraps in half on slight diagonal.
  5. Serve at once.

The chicken is 4 WW pts. per serving.  It says serves 2 but as I doubled the recipe it actually made 5.  They and the following soup were beyond filling.

Ingredients:

3/4 t coconut oil

2 C diced onions

3 C diced carrots

1 t table salt

1T minced ginger

1 t minced garlic

1 T ground coriander

2 t ground cumin

1 t ground cinnamon

1 pinch cayenne pepper

8 C cubed butternut squash

4 C fat-free chicken broth (Used my own broth)

1 T orange juice

2 T chopped chives

Directions:

  1. Heat oil in a large soup pot over medium heat.  Add onions, carrots and salt.  Cook stirring frequently until vegetables are softened, 10 minutes.  
  2. Add ginger garlic, coriander, cumin, cinnamon, and cayenne; cook stirring constantly 1 minute.  
  3. Add squash and broth to pot.  
  4. Increase heat to high and bring to a boil.  Reduce heat to medium-low and simmer, uncovered, until squash is very soft.  30-35 minutes.  
  5. Puree soup in pot with an immersion blende, stir in OJ and garnish with chives.  
  6. Yield is 1 C per serving and it makes 8 servings.

Both were very good and filling. Jo is not happy about his new hat.

]]>
<![CDATA[Mom's Fruitcake & White Chocolate Bark]]> http://www.whatsthatsmell.com//blog/2530/Moms-Fruitcake-and-White-Chocolate-Bark http://www.whatsthatsmell.com//blog/2530/Moms-Fruitcake-and-White-Chocolate-Bark Sun, 10 Dec 2017 18:14:33 -0500 http://www.whatsthatsmell.com//blog/2530/Moms-Fruitcake-and-White-Chocolate-Bark Well, I am hardly getting to cook these days.  Wednesday we had leftovers as Jim had a meeting here of our Let’s Dance Club.  He is now the president.  Thursday his senior golf group had a dinner.  The food was surprisingly very good.  I had salmon on pea risotto.  It was delicious.  Friday I could have cooked but, I had been up early and toured the governor’s mansion and then had a great lunch with all the Newcomer’s at The Yellow Porch.  I had a yummy black bean burger with salad.  We went to our local Japanese restaurant before dance club.  I had edamame and cucumber rolls.  Jim had his shrimp tempura.  I also ordered 2 squid sushi.  I gave one to Jim and he gave me his tempera fried broccoli.  Jim danced his tango with Rachael.   

Last night was to be our University Club Christmas dance.  One hour before we were to leave, we got a call.  Vanderbuilt University had a wanter main break and they turned off the water in several buildings including our club.  So we met Barbara and Joel at Giovanni’s in Bell Mead for dinner.  I had a delicious grilled octopus as an appetizer followed by pillow soft gnocchi in a tomato sauce for dinner.  They had vanilla galletto with chocolate sauce and Jim had some choral ate cake.  

Speaking of Jim, he woke up with strep throat this AM.  He went to Vanderbuilt Clinic and had it confirmed.  He is on Penicillin.

After breakfast, I started my baking mission for the day.  I made my Mom’s fruit cake and chocolate bark.  I haven’t made it in years as in the east, they only had cut up little pieces of candied fruit in the markets.  You need whole cherries and whole pineapple for hers.  I walked in Publix and there was my dream red and green whole cherries and whole pineapple.  Yesterday I shopped for hours in two different Publix and Costco.  I started making the fruitcake and found out we were totally out of butter.  So back to the market this AM and we now have butter.  

Ingredients:

1# candied red and green cherries

1# candied pineapple cut in large pieces

1# pecan halves

1 1/2 C white raisins

1/8t baking powder

1/2 t cream of tarter

dash salt

6 eggs

1/4 # butter (1 stick)

1 C sugar

Directions:

  1. Preheat the oven to 225 degrees F.
  2. Sift the dry ingredients over the fruits and mix well.  
  3. Cream the butter with the sugar, beat in the eggs.  
  4. Mix the pecans in with the fruit and pour in the butter/egg mixture.  Mix throughly and divide into floured loaf pans.  Press down to release pockets of air as much as possible.  It will make 2 loaf pans or I made 4- (3 1/2” X 6”) loaves.   
  5. Bake at 225 d.F. for 2 1/2 hours. Turn out on a wire rack to cool.  

Next I tackled a chocolate candy recipe I saw on the Trish Yearwood show.  She used a lot of colors, I was going to use red and green, but they only had white or chocolate in Publix.  So I turned her recipe into white and dark chocolate bark with peppermint sprinkles.  Later I am going to turn it around again and Use dark chocolate chips with white melts with cocoa nibs and chopped pistachio.  I am going to type her recipe and you will get what I am doing.  

Ingredients:

1/2 C blue candy melting wafers

1/2 C pink candy melting wafers

1/2 C green candy melting wafers

1/2 C yellow candy melting wafers

1 12 oz. bag white chocolate chips

Directions:

  1. Special equipment a skewer or tooth pick
  2. Line a baking sheet with a silicone mat or parchment paper
  3. Add the 4 colors of candy melting wafers to separate microwave-safe bowls.  Microwave each bowl separately for 30 seconds. Stir and microwave for 30 seconds more or until just fluid.  (Microwave should be on 50% or defrost.  I highly recommend you melt over hot water.  White chocolate is tricky and can turn on you in a heartbeat.)
  4. Melt the white chocolate chips in a separate microwave-safe bowl at 70% power for about 1 minute.  If needed, microwaves at 70% in 10-second intervals until fluid.  
  5. Pour the white chocolate onto the silicone mat and spread thin white an off set spatula into a square or rectangle,
  6. Using a small spoon, drop and drizzle the assorted melted candy wafers over the top of  the white chocolate.  Then, take a skewer and grab the color around to make swirls.  
  7. Refrigerate to set up, 1 hour.  
  8. Break the chocolate bark into pieces and serve.  Store in an airtight container.  
]]>
Well, I am hardly getting to cook these days.  Wednesday we had leftovers as Jim had a meeting here of our Let’s Dance Club.  He is now the president.  Thursday his senior golf group had a dinner.  The food was surprisingly very good.  I had salmon on pea risotto.  It was delicious.  Friday I could have cooked but, I had been up early and toured the governor’s mansion and then had a great lunch with all the Newcomer’s at The Yellow Porch.  I had a yummy black bean burger with salad.  We went to our local Japanese restaurant before dance club.  I had edamame and cucumber rolls.  Jim had his shrimp tempura.  I also ordered 2 squid sushi.  I gave one to Jim and he gave me his tempera fried broccoli.  Jim danced his tango with Rachael.   

Last night was to be our University Club Christmas dance.  One hour before we were to leave, we got a call.  Vanderbuilt University had a wanter main break and they turned off the water in several buildings including our club.  So we met Barbara and Joel at Giovanni’s in Bell Mead for dinner.  I had a delicious grilled octopus as an appetizer followed by pillow soft gnocchi in a tomato sauce for dinner.  They had vanilla galletto with chocolate sauce and Jim had some choral ate cake.  

Speaking of Jim, he woke up with strep throat this AM.  He went to Vanderbuilt Clinic and had it confirmed.  He is on Penicillin.

After breakfast, I started my baking mission for the day.  I made my Mom’s fruit cake and chocolate bark.  I haven’t made it in years as in the east, they only had cut up little pieces of candied fruit in the markets.  You need whole cherries and whole pineapple for hers.  I walked in Publix and there was my dream red and green whole cherries and whole pineapple.  Yesterday I shopped for hours in two different Publix and Costco.  I started making the fruitcake and found out we were totally out of butter.  So back to the market this AM and we now have butter.  

Ingredients:

1# candied red and green cherries

1# candied pineapple cut in large pieces

1# pecan halves

1 1/2 C white raisins

1/8t baking powder

1/2 t cream of tarter

dash salt

6 eggs

1/4 # butter (1 stick)

1 C sugar

Directions:

  1. Preheat the oven to 225 degrees F.
  2. Sift the dry ingredients over the fruits and mix well.  
  3. Cream the butter with the sugar, beat in the eggs.  
  4. Mix the pecans in with the fruit and pour in the butter/egg mixture.  Mix throughly and divide into floured loaf pans.  Press down to release pockets of air as much as possible.  It will make 2 loaf pans or I made 4- (3 1/2” X 6”) loaves.   
  5. Bake at 225 d.F. for 2 1/2 hours. Turn out on a wire rack to cool.  

Next I tackled a chocolate candy recipe I saw on the Trish Yearwood show.  She used a lot of colors, I was going to use red and green, but they only had white or chocolate in Publix.  So I turned her recipe into white and dark chocolate bark with peppermint sprinkles.  Later I am going to turn it around again and Use dark chocolate chips with white melts with cocoa nibs and chopped pistachio.  I am going to type her recipe and you will get what I am doing.  

Ingredients:

1/2 C blue candy melting wafers

1/2 C pink candy melting wafers

1/2 C green candy melting wafers

1/2 C yellow candy melting wafers

1 12 oz. bag white chocolate chips

Directions:

  1. Special equipment a skewer or tooth pick
  2. Line a baking sheet with a silicone mat or parchment paper
  3. Add the 4 colors of candy melting wafers to separate microwave-safe bowls.  Microwave each bowl separately for 30 seconds. Stir and microwave for 30 seconds more or until just fluid.  (Microwave should be on 50% or defrost.  I highly recommend you melt over hot water.  White chocolate is tricky and can turn on you in a heartbeat.)
  4. Melt the white chocolate chips in a separate microwave-safe bowl at 70% power for about 1 minute.  If needed, microwaves at 70% in 10-second intervals until fluid.  
  5. Pour the white chocolate onto the silicone mat and spread thin white an off set spatula into a square or rectangle,
  6. Using a small spoon, drop and drizzle the assorted melted candy wafers over the top of  the white chocolate.  Then, take a skewer and grab the color around to make swirls.  
  7. Refrigerate to set up, 1 hour.  
  8. Break the chocolate bark into pieces and serve.  Store in an airtight container.  
]]>
<![CDATA[Chicken Bog]]> http://www.whatsthatsmell.com//blog/2529/Chicken-Bog http://www.whatsthatsmell.com//blog/2529/Chicken-Bog Thu, 7 Dec 2017 16:25:33 -0500 http://www.whatsthatsmell.com//blog/2529/Chicken-Bog As promised we had leftover Monday and so Tuesday I had to cook again.  I had planned this meal to make with the leftover chicken, But Jim wanted to eat it as served Sunday.  So I used frozen chicken breast from Costco.  The recipe calls for rotisserie chicken, but this was easier.  During the Christmas season, easy is better.  

Ingredients:

2 T EVOO

1 C chopped yellow onion

1 C chopped carrots

2 t chopped garlic

1 1/2 C uncooked long-grain rice

1 t kosher salt

3/4 t pepper

4 C chicken stock

1 (4”) piece Parmesan cheese rind

4 C shredded boneless, skinless rotisserie chicken (1 whole)

3 T chopped fresh flat-leaf parsley

1 T fresh lemon juice

1 1/2 oz. parmesan cheese, shaved

Directions:

  1. heat oil in a Dutch oven over mediums-high.  Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes.  Add garlic, rice, salt and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.  
  2. Stir in stock, and add Parmesan rind, bring to a boil.  Reduce heat to low.  Cover and simmer until rice is just cooked through about 18 minutes.  
  3. Cook until chicken is heated through, about 5 minutes.  
  4. Stir in parsley and lemon juice just before serving and top with shaved Parmesan.

There is no way this serves just 4.  We ate it for 2 nights and we’ve decided that Jo will get the remaining leftovers.  

No need to cook tomorrow, lunch and dinner parties.  Lunch is at the Centennial Woman’s Club.  It is always a perfect menu.  They are very good cooks there.  Our wine club goes there for our Christmas party.  The evening party is Jim’s senior golf group at Temple Hills.  Club Corp can’t keep a good chef so we will see what is served tonight.  

]]>
As promised we had leftover Monday and so Tuesday I had to cook again.  I had planned this meal to make with the leftover chicken, But Jim wanted to eat it as served Sunday.  So I used frozen chicken breast from Costco.  The recipe calls for rotisserie chicken, but this was easier.  During the Christmas season, easy is better.  

Ingredients:

2 T EVOO

1 C chopped yellow onion

1 C chopped carrots

2 t chopped garlic

1 1/2 C uncooked long-grain rice

1 t kosher salt

3/4 t pepper

4 C chicken stock

1 (4”) piece Parmesan cheese rind

4 C shredded boneless, skinless rotisserie chicken (1 whole)

3 T chopped fresh flat-leaf parsley

1 T fresh lemon juice

1 1/2 oz. parmesan cheese, shaved

Directions:

  1. heat oil in a Dutch oven over mediums-high.  Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes.  Add garlic, rice, salt and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.  
  2. Stir in stock, and add Parmesan rind, bring to a boil.  Reduce heat to low.  Cover and simmer until rice is just cooked through about 18 minutes.  
  3. Cook until chicken is heated through, about 5 minutes.  
  4. Stir in parsley and lemon juice just before serving and top with shaved Parmesan.

There is no way this serves just 4.  We ate it for 2 nights and we’ve decided that Jo will get the remaining leftovers.  

No need to cook tomorrow, lunch and dinner parties.  Lunch is at the Centennial Woman’s Club.  It is always a perfect menu.  They are very good cooks there.  Our wine club goes there for our Christmas party.  The evening party is Jim’s senior golf group at Temple Hills.  Club Corp can’t keep a good chef so we will see what is served tonight.  

]]>
<![CDATA[Chicken Cooked Under a Brick & Pear and Brussels Sprouts Hash with Crispy Bacon]]> http://www.whatsthatsmell.com//blog/2528/Chicken-Cooked-Under-a-Brick-and-Pear-and-Brussels-Sprouts-Hash-with-Crispy-Bacon http://www.whatsthatsmell.com//blog/2528/Chicken-Cooked-Under-a-Brick-and-Pear-and-Brussels-Sprouts-Hash-with-Crispy-Bacon Mon, 4 Dec 2017 17:45:06 -0500 http://www.whatsthatsmell.com//blog/2528/Chicken-Cooked-Under-a-Brick-and-Pear-and-Brussels-Sprouts-Hash-with-Crispy-Bacon Saturday we went to two parties.  The first was my Newcomer Group.  We really aren’t new, it is just we have not lived in Nashville forever.  They had a lovely dinner.  Next we went to Jim’s cooked group party.  The coffee group has wine club members and and dance club members and many other interesting people.  And again wonderful food and drinks.  

Sunday I started right after breakfast with dinner.  I took time out to go to John and Tamera’s house for a Holiday Tea with the Democratic women.  I am now an official member of the Democratic Women of Tennessee.  

Breakfast was bacon and scrambled eggs with pepper, mushrooms and cheddar cheese.  

Time for chicken again.  I fixed the wonderful grilled chicken from Mario Batali, Italian Grill.  It says to refrigerate for 12 hours.  Mine got close to 8 and it was fine.  It serves 6 so again, I cut it in half.  We have enough of everything leftover for Monday night.  

I used a prepared rice dish called vegetable paella.  I wasn’t keen on it.  The Brussels sprout hash from Costco was also a winner.  

Il Galletto Al Mattone

Ingredients:

2 young chickens (about 3# each)

3 T fennel pollen or ground toasted fennel seeds

1/4 C sea salt or kosher slat

1 T freshly ground black pepper

1 T chopped fresh thyme

1/4 C EVOO

About 1/2 C chopped fresh Italian parsley

Lemon wedges for serving

Directions:

  1. Using kitchen shears or a sharp knife, cut down along both sides of the backbone of each chicken and remove it.  Turn the chickens king side up and press down hard on them with your palms to crack the breastbones and flatten them.  Remove the excess fat and pat the chicken dry with paper towels.  
  2. In a small bowl, mix together the fennel, salt, pepper and thyme.  Pat the mixture onto both sides of the chickens, coating them generously.  Wrap each one tightly in plastic wrap, place on a baking sheet or in a baking dish and refrigerate  for 12 hours.
  3. An hour before you are ready to grill, remove the chicken from the refrigerator.  
  4. Prepare a gas or charcoal grill for indirect grilling.  Wrap two clean bricks in a double thickness of heath-duty aluminum foil and place them on the hot par of the grill to preheat.
  5. Gently blot the chicken dry.  Rub the birds all over with the oil.  
  6. Using pot holders or oven mitts, move the bricks to the side of the grill.  Oil the grill rack, using a clean rag dipped in oil or a basting brush.  Place the chickens skin side down on the line midway between coals and no coals.  Place a brick on top of each chicken, cover the grill, and cook for 10 minutes.  Move the bricks to the side of the grill again, carefully lift up each chicken, making sure the at the skin doesn’t tear and place skin side up on the hot part of the grill.  Place the bricks on top again, cover the grill and cook for 15 minute, being careful to snuff any flare-ups with a squirt gun.  
  7. Remove the bricks, carefully turn the chicken over, and cook, still on the hot part of the grill, for 5 minutes more, or until the thickest part of the thigh registers 165 degrees F.  
  8. Transfer the chickens to a platter and let rest for 5-10 minutes.
  9. Sprinkle the chicken with parsley and serve with lemon wedges.  

While the chicken was grilling I made the Brussels sprouts.  Earlier I had fried the bacon pieces and cleaned and halved the sprouts.

Ingredients:

5 slices of thick-cut bacon, cut into 1/2” pieces

2# Brussels sprouts, trimmed and halved

2 T EVOO

Salt and ground black pepper

2 ripe Bartlett pears, large dice

3-4 sprigs of fresh thyme, leaves only, roughly chopped

Directions:

  1. Preheat the oven 375 degrees F.  
  2. Place bacon pieces in a sauce pan over medium heat.  Cook, stirring often, until most of the fat has been rendered out and bacon is beginning to get crispy. 
  3. Place sprouts on a sheet pan.  Pour bacon and fat from pan over the sprouts.  Drizzle with olive oil and sprinkle generously with salt and pepper.  Toss thoroughly to coat sprouts with seasoning.  Transfer to oven.  
  4. Bake has 22-24 minutes, stirring once during cooking.  Add diced pears and thyme leaves and toss together gently.  Return hash to oven for 4-5 minutes to warm pears through.  
  5. Serve immediately.  

The evening ended with a pumpkin pie I made earlier in the day.  Very good Sunday dinner.  

]]>
Saturday we went to two parties.  The first was my Newcomer Group.  We really aren’t new, it is just we have not lived in Nashville forever.  They had a lovely dinner.  Next we went to Jim’s cooked group party.  The coffee group has wine club members and and dance club members and many other interesting people.  And again wonderful food and drinks.  

Sunday I started right after breakfast with dinner.  I took time out to go to John and Tamera’s house for a Holiday Tea with the Democratic women.  I am now an official member of the Democratic Women of Tennessee.  

Breakfast was bacon and scrambled eggs with pepper, mushrooms and cheddar cheese.  

Time for chicken again.  I fixed the wonderful grilled chicken from Mario Batali, Italian Grill.  It says to refrigerate for 12 hours.  Mine got close to 8 and it was fine.  It serves 6 so again, I cut it in half.  We have enough of everything leftover for Monday night.  

I used a prepared rice dish called vegetable paella.  I wasn’t keen on it.  The Brussels sprout hash from Costco was also a winner.  

Il Galletto Al Mattone

Ingredients:

2 young chickens (about 3# each)

3 T fennel pollen or ground toasted fennel seeds

1/4 C sea salt or kosher slat

1 T freshly ground black pepper

1 T chopped fresh thyme

1/4 C EVOO

About 1/2 C chopped fresh Italian parsley

Lemon wedges for serving

Directions:

  1. Using kitchen shears or a sharp knife, cut down along both sides of the backbone of each chicken and remove it.  Turn the chickens king side up and press down hard on them with your palms to crack the breastbones and flatten them.  Remove the excess fat and pat the chicken dry with paper towels.  
  2. In a small bowl, mix together the fennel, salt, pepper and thyme.  Pat the mixture onto both sides of the chickens, coating them generously.  Wrap each one tightly in plastic wrap, place on a baking sheet or in a baking dish and refrigerate  for 12 hours.
  3. An hour before you are ready to grill, remove the chicken from the refrigerator.  
  4. Prepare a gas or charcoal grill for indirect grilling.  Wrap two clean bricks in a double thickness of heath-duty aluminum foil and place them on the hot par of the grill to preheat.
  5. Gently blot the chicken dry.  Rub the birds all over with the oil.  
  6. Using pot holders or oven mitts, move the bricks to the side of the grill.  Oil the grill rack, using a clean rag dipped in oil or a basting brush.  Place the chickens skin side down on the line midway between coals and no coals.  Place a brick on top of each chicken, cover the grill, and cook for 10 minutes.  Move the bricks to the side of the grill again, carefully lift up each chicken, making sure the at the skin doesn’t tear and place skin side up on the hot part of the grill.  Place the bricks on top again, cover the grill and cook for 15 minute, being careful to snuff any flare-ups with a squirt gun.  
  7. Remove the bricks, carefully turn the chicken over, and cook, still on the hot part of the grill, for 5 minutes more, or until the thickest part of the thigh registers 165 degrees F.  
  8. Transfer the chickens to a platter and let rest for 5-10 minutes.
  9. Sprinkle the chicken with parsley and serve with lemon wedges.  

While the chicken was grilling I made the Brussels sprouts.  Earlier I had fried the bacon pieces and cleaned and halved the sprouts.

Ingredients:

5 slices of thick-cut bacon, cut into 1/2” pieces

2# Brussels sprouts, trimmed and halved

2 T EVOO

Salt and ground black pepper

2 ripe Bartlett pears, large dice

3-4 sprigs of fresh thyme, leaves only, roughly chopped

Directions:

  1. Preheat the oven 375 degrees F.  
  2. Place bacon pieces in a sauce pan over medium heat.  Cook, stirring often, until most of the fat has been rendered out and bacon is beginning to get crispy. 
  3. Place sprouts on a sheet pan.  Pour bacon and fat from pan over the sprouts.  Drizzle with olive oil and sprinkle generously with salt and pepper.  Toss thoroughly to coat sprouts with seasoning.  Transfer to oven.  
  4. Bake has 22-24 minutes, stirring once during cooking.  Add diced pears and thyme leaves and toss together gently.  Return hash to oven for 4-5 minutes to warm pears through.  
  5. Serve immediately.  

The evening ended with a pumpkin pie I made earlier in the day.  Very good Sunday dinner.  

]]>
<![CDATA[Kung Pao Cod]]> http://www.whatsthatsmell.com//blog/2527/Kung-Pao-Cod http://www.whatsthatsmell.com//blog/2527/Kung-Pao-Cod Mon, 4 Dec 2017 16:47:17 -0500 http://www.whatsthatsmell.com//blog/2527/Kung-Pao-Cod This is the best Chinese meal I have ever tasted.  My cod fell apart so I could not serve it as a slab topped with veggies and sauce, but it looked Like a Chinese meal and was just wonderful.  This meal was for 6.  As it was just Jim and I, I used 3 fillets.  I made the full amount of veggies and sauce.  It is also very easy.

Ingredients:

6 fillets of cod, or other fir fish about 2# total

1 T reduced sodium soy sauce

1 t cornstarch

2 t grapeseed oil

2 t sesame oil

8 cz. white mushrooms, sliced

1/2 C thinly sliced bell pepper (red orange or yellow preferred)

1/2 C unsalted peanuts

1/2 C chopped green onion

Sauce:

1/2 C reduced sodium soy sauce

2/3 C water

3 t rice wine vinegar

1 T brown sugar

1 T cornstarch

1 T grated fresh ginger

4 garlic cloves, minced

1/4-1/2 red pepper flakes

Directions:

  1. Heat a large nonstick saucepan on medium high heat.  
  2. On a cutting board or plate, drizzle the Tablespoon of soy sauce over both sides of the cod fillets, and gently pat away the excess with a paper towel.  
  3. Sprinkle the cornstarch over both sides of the fish, and gently pat away or brush away any excess.  
  4. Place the oil in the pan, and once hot, cook the cod just until golden brown and cooked through, turning once, about 4 minutes per side.  
  5. meanwhile whisk all the sauce ingredients together in a small bowl and set aside.  
  6. Remove cod from heat and set aside on a warm plate.  
  7. Add the sesame oil, mushroom and sliced pepper to the pan and cook a minute or two until the vegetables begin to soften.  Add the peanuts and half of the green onion and cook another minute.  
  8. Pour all of the sauce ingredients from the bowl into the pan.  It will thicken almost immediately.  Stir and remove from heat.  
  9. Spoon the Kung Lao sauce over the fish to serve, and sprinkle with remaining green onions.  

I served this over rice.  We loved it. 

]]>
This is the best Chinese meal I have ever tasted.  My cod fell apart so I could not serve it as a slab topped with veggies and sauce, but it looked Like a Chinese meal and was just wonderful.  This meal was for 6.  As it was just Jim and I, I used 3 fillets.  I made the full amount of veggies and sauce.  It is also very easy.

Ingredients:

6 fillets of cod, or other fir fish about 2# total

1 T reduced sodium soy sauce

1 t cornstarch

2 t grapeseed oil

2 t sesame oil

8 cz. white mushrooms, sliced

1/2 C thinly sliced bell pepper (red orange or yellow preferred)

1/2 C unsalted peanuts

1/2 C chopped green onion

Sauce:

1/2 C reduced sodium soy sauce

2/3 C water

3 t rice wine vinegar

1 T brown sugar

1 T cornstarch

1 T grated fresh ginger

4 garlic cloves, minced

1/4-1/2 red pepper flakes

Directions:

  1. Heat a large nonstick saucepan on medium high heat.  
  2. On a cutting board or plate, drizzle the Tablespoon of soy sauce over both sides of the cod fillets, and gently pat away the excess with a paper towel.  
  3. Sprinkle the cornstarch over both sides of the fish, and gently pat away or brush away any excess.  
  4. Place the oil in the pan, and once hot, cook the cod just until golden brown and cooked through, turning once, about 4 minutes per side.  
  5. meanwhile whisk all the sauce ingredients together in a small bowl and set aside.  
  6. Remove cod from heat and set aside on a warm plate.  
  7. Add the sesame oil, mushroom and sliced pepper to the pan and cook a minute or two until the vegetables begin to soften.  Add the peanuts and half of the green onion and cook another minute.  
  8. Pour all of the sauce ingredients from the bowl into the pan.  It will thicken almost immediately.  Stir and remove from heat.  
  9. Spoon the Kung Lao sauce over the fish to serve, and sprinkle with remaining green onions.  

I served this over rice.  We loved it. 

]]>
<![CDATA[Tuscan Sausage and Bean Stew]]> http://www.whatsthatsmell.com//blog/2526/Tuscan-Sausage-and-Bean-Stew http://www.whatsthatsmell.com//blog/2526/Tuscan-Sausage-and-Bean-Stew Fri, 1 Dec 2017 15:59:50 -0500 http://www.whatsthatsmell.com//blog/2526/Tuscan-Sausage-and-Bean-Stew I scheduled to doctor appointments today, I thought very far apart.  The first was my eye doctor.  Nothing wrong, I thought, just the routine annual checkup.  Ends up my right eye is substantially failing.  Left eye stayed the same.  This resulted in a battery of tests to see if it was brain related.  So I was almost late for the skin doctor.  Here they decided that the medicine proscribed for all the itchy skin I have was not working and wanted to do a biopsy to ID whether it is an allergy or something else.  Meanwhile I have to change everything I wash with even laundry soap.  So in this busy season I have to go back in two weeks.  

The one good thing was this meal.  It is from the Dinner in a Rush WW cookbook.  Unbelievable amount of food for 6 points.  It serves 4.  There is a serving left.  With Jim eating, it is a miracle.  

Ingredients:

2 t EVOO

6 oz. fully cooked Italian-style chicken sausages, halved lengthwise and sliced (I used Aidells)

1 (10oz) package sliced mushrooms

1 small onion chopped

2 garlic cloves, minced

2 (14 oz.) cans diced tomatoes

1 (15 oz.) can channeling beans, rinsed and drained

1 medium zucchini, halved lengthwise and sliced

2 t chopped fresh rosemary

1/4 t salt

2 C baby arugula

1/4 C grated parmesan

Directions:

  1. Heat oil in Dutch oven over medium-high heat.  Add sausages and cook stirring ofter, until lightly browned, about 3 minutes.  Transfer to a plate with slotted spoon.
  2. Add mushrooms and onion to pot and cook stirring often, until vegetables are softened, about 3 minutes.  Add garlic and cook, stirring constantly until fragrant, 30 seconds.
  3. Stir in reserved sausages, tomatoes, beans, zucchini, rosemary, and salted bring to a boil.  Reduce the heat and simmer uncovered until vegetables are tender, about 2 minutes.  
  4. Remove from heat and stir in arugula wilted.  
  5. Ladle stew into 4 bowls and top evenly with Parmesan.  
]]>
I scheduled to doctor appointments today, I thought very far apart.  The first was my eye doctor.  Nothing wrong, I thought, just the routine annual checkup.  Ends up my right eye is substantially failing.  Left eye stayed the same.  This resulted in a battery of tests to see if it was brain related.  So I was almost late for the skin doctor.  Here they decided that the medicine proscribed for all the itchy skin I have was not working and wanted to do a biopsy to ID whether it is an allergy or something else.  Meanwhile I have to change everything I wash with even laundry soap.  So in this busy season I have to go back in two weeks.  

The one good thing was this meal.  It is from the Dinner in a Rush WW cookbook.  Unbelievable amount of food for 6 points.  It serves 4.  There is a serving left.  With Jim eating, it is a miracle.  

Ingredients:

2 t EVOO

6 oz. fully cooked Italian-style chicken sausages, halved lengthwise and sliced (I used Aidells)

1 (10oz) package sliced mushrooms

1 small onion chopped

2 garlic cloves, minced

2 (14 oz.) cans diced tomatoes

1 (15 oz.) can channeling beans, rinsed and drained

1 medium zucchini, halved lengthwise and sliced

2 t chopped fresh rosemary

1/4 t salt

2 C baby arugula

1/4 C grated parmesan

Directions:

  1. Heat oil in Dutch oven over medium-high heat.  Add sausages and cook stirring ofter, until lightly browned, about 3 minutes.  Transfer to a plate with slotted spoon.
  2. Add mushrooms and onion to pot and cook stirring often, until vegetables are softened, about 3 minutes.  Add garlic and cook, stirring constantly until fragrant, 30 seconds.
  3. Stir in reserved sausages, tomatoes, beans, zucchini, rosemary, and salted bring to a boil.  Reduce the heat and simmer uncovered until vegetables are tender, about 2 minutes.  
  4. Remove from heat and stir in arugula wilted.  
  5. Ladle stew into 4 bowls and top evenly with Parmesan.  
]]>
<![CDATA[Garlicky Greens, Roast Pork & White Bean Soup]]> http://www.whatsthatsmell.com//blog/2525/Garlicky-Greens-Roast-Pork-and-White-Bean-Soup http://www.whatsthatsmell.com//blog/2525/Garlicky-Greens-Roast-Pork-and-White-Bean-Soup Thu, 30 Nov 2017 19:20:22 -0500 http://www.whatsthatsmell.com//blog/2525/Garlicky-Greens-Roast-Pork-and-White-Bean-Soup We let everything run out as much as possible before we go away.  We arrived home very late Monday.  Tuesday spent the day running and unpacking.  Barbara asked if we wanted to go out and of course I jumped on it.  We went to the Yellow Porch on Thompson Lane which is always wonderful.  I did get a list made up and finished doing the wash on Wednesday and also went to the grocery store.  Jim played golf.  

For Wednesday dinner I chose a soup from the WS Soup of the Day again.  This was very easy and super delicious.  Jim was horrified that I was using a pork tenderloin in a soup with vegetables, but loved the results.  

I did not add the pork to the soup until I was ready to serve.  I hate over cooked pork.  I also heated the pork to only140 and let it sit under an aluminum tent.  I had the soup on low for probably longer than the 10 minutes, but we were busy.  Remember do not cut and add the pork until you are ready to serve.  It serves 4-6 and I would say that is true.  Jim had 3 large servings and we have a lunch serving left over.  Also do not use bagged chopped kale.  They don’t remove the ribs, they just chop and you are not going to like the results.   

Ingredients:

1 small pork tenderloin (about 3/4 #) (I found the smallest and it was 1 1/4#)

4 T EVOO

7 cloves garlic, minced

Salt and pepper

1/2 yellow onion, chopped (Mine were really small so I used a whole one.)

1 bunch kale, ribs removed, leaves chopped

3 C chicken broth (I used my broth, It was probably 3 3/4C)

4 plum tomatoes, seeded and chopped

1 can cannellini or other white beans, drained.  

Directions:

  1. Preheat the oven to 400 degrees F.  
  2. Place the pork tenderloin on a baking sheet and drizzle with 2 T EVOO.  Rub about 2 cloves worth of garlic over the meat and season with salt and pepper.  
  3. Roast in the oven until the pork is cooked through and the thermometer inserted into the thickest part registers 140-150 F, about 25 minutes.  (The 25 minutes was spot on in my oven). Transfer to a cutting board, let rest, covered, for at least 10 minutes, then cut into small cubes.
  4. In a large heat pot, warm the remaining 2 T EVOO over medium-hug heat.  Add the remaining garlic and the onion and sauté until translucent cent, about 5 minutes.
  5. Add the late and sauté for 4 minutes. 
  6. Add the broth, tomatoes, beans and pork (NO) and stir to combine.
  7. Simmer over low heat for 10 minutes to blend the flavors.  Season with salt and pepper and serve.  

The photo is of me, brother, and cousin at a wonderful Italian dinner near her new house in Phoenix.  Sandy and Steve treated us.  They were over at Thanksgiving and then 2 night later  we went to their area in Phoenix.  So much fun to be with them.  We had a great time both days.  

]]>
We let everything run out as much as possible before we go away.  We arrived home very late Monday.  Tuesday spent the day running and unpacking.  Barbara asked if we wanted to go out and of course I jumped on it.  We went to the Yellow Porch on Thompson Lane which is always wonderful.  I did get a list made up and finished doing the wash on Wednesday and also went to the grocery store.  Jim played golf.  

For Wednesday dinner I chose a soup from the WS Soup of the Day again.  This was very easy and super delicious.  Jim was horrified that I was using a pork tenderloin in a soup with vegetables, but loved the results.  

I did not add the pork to the soup until I was ready to serve.  I hate over cooked pork.  I also heated the pork to only140 and let it sit under an aluminum tent.  I had the soup on low for probably longer than the 10 minutes, but we were busy.  Remember do not cut and add the pork until you are ready to serve.  It serves 4-6 and I would say that is true.  Jim had 3 large servings and we have a lunch serving left over.  Also do not use bagged chopped kale.  They don’t remove the ribs, they just chop and you are not going to like the results.   

Ingredients:

1 small pork tenderloin (about 3/4 #) (I found the smallest and it was 1 1/4#)

4 T EVOO

7 cloves garlic, minced

Salt and pepper

1/2 yellow onion, chopped (Mine were really small so I used a whole one.)

1 bunch kale, ribs removed, leaves chopped

3 C chicken broth (I used my broth, It was probably 3 3/4C)

4 plum tomatoes, seeded and chopped

1 can cannellini or other white beans, drained.  

Directions:

  1. Preheat the oven to 400 degrees F.  
  2. Place the pork tenderloin on a baking sheet and drizzle with 2 T EVOO.  Rub about 2 cloves worth of garlic over the meat and season with salt and pepper.  
  3. Roast in the oven until the pork is cooked through and the thermometer inserted into the thickest part registers 140-150 F, about 25 minutes.  (The 25 minutes was spot on in my oven). Transfer to a cutting board, let rest, covered, for at least 10 minutes, then cut into small cubes.
  4. In a large heat pot, warm the remaining 2 T EVOO over medium-hug heat.  Add the remaining garlic and the onion and sauté until translucent cent, about 5 minutes.
  5. Add the late and sauté for 4 minutes. 
  6. Add the broth, tomatoes, beans and pork (NO) and stir to combine.
  7. Simmer over low heat for 10 minutes to blend the flavors.  Season with salt and pepper and serve.  

The photo is of me, brother, and cousin at a wonderful Italian dinner near her new house in Phoenix.  Sandy and Steve treated us.  They were over at Thanksgiving and then 2 night later  we went to their area in Phoenix.  So much fun to be with them.  We had a great time both days.  

]]>
<![CDATA[Brie Stuffed Mushrooms]]> http://www.whatsthatsmell.com//blog/2524/Brie-Stuffed-Mushrooms http://www.whatsthatsmell.com//blog/2524/Brie-Stuffed-Mushrooms Fri, 1 Dec 2017 16:00:54 -0500 http://www.whatsthatsmell.com//blog/2524/Brie-Stuffed-Mushrooms Thanksgiving was spent this year in AZ at my brother’s house.  We flew out on Monday.  Tuesday we went to the market and I made the pumpkin Pie. I first made this back in the winter when we had an ice storm from the Sarah Beth cookbook. It is in the blog. I have never used anything else.  We did the turkey on the grill and I used the same recipe as we did the last time I made Thanksgiving dinner, from Lidia's Family Table cookbook.  Everyone again loved the turkey and gravy.  I sent to AZ from Williams Sonoma cranberry sauce, focaccia stuffing and Sweet Potato Casserole with Streusel Topping.  Their recipe sweet potato recipe was more trouble than it was worth.  This stuffing wasn’t as good as the one on the outside of the focaccia box, but the sausage could be the culprit.  The variation on the box has chestnuts, mushrooms, and chestnuts.  This was only missing the mushrooms.    

So not much new this year.  I think I expermented for so many years as I just didn't find exactly what I liked.  The new was the sweet potato recipe.  I like plain baked and mashed with salt, butter and pepper, add some tiny marshmellows at Thanksgiving better.  And as I said the one on the back of the box is better.  

The appetizer was great, new and I will definately serve again.  

For appetizers we had the following along with nuts and olives.

Brie-stuffed Mushrooms

INGREDIENTS:

1# button mushrooms, cleaned and stems removed

4 slices of bacon

14 C chopped flat-leaf parsley

1 clove garlic, minced

3 green onions, sliced thinly

1 T dry Marsala (optional) Didn’t have.

1 wedge Brie cheese

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Pop the wedge of cheese into the freezer while you prepare the mushrooms.  
  3. In a skillet,sauté the bacon until crisp and drain on paper towels, then crumble it into a bowl and set aside.
  4. Toss the mushrooms into the pan and give it a shake to coat evenly.  Cook for just a couple minutes, then remove them to a pie plate, open side up.
  5. Reduce the heat to low and add parsley, garlic and onions to the pan and sauté for just a couple of minutes.
  6. Stir in the Marsala, if using, and sauté until the liquid is evaporated, then add the mixture to the bacon bowl.  Toss to combine.
  7. Remove the Brie from the freezer and carefully cut away the rind.  Cut into cubes that fit into each mushroom.  (Can be made a few hours ahead to this point and held at room temperature.)
  8. When ready to serve, sprinkle the bacon mixture over the mushrooms.  
  9. Bake for 15 minutes until the cheese is melted but not bubbling.
  10. Let mushrooms cool for a few minutes before serving.  
The photo is the turkey as Bud was about to carve.

As usual we had a lot of leftovers.  We asked Sandy and Steve to take some on Thanksgiving.  The day after Thanksgiving our friend Regis, and his friend who lives in Phoenix, were able to get out of army training in AZ to come help with leftovers.  Regis is at Ft. Campbell, TN but sent to training in AZ for 2 months.  He took all the remaining leftovers back to the base for the guys who couldn’t get a pass or had no where to go.  

I made turkey carcus soup, at Buds request, with the bones and all leftover herbs and onions from cooking.  After we strained it I added noodles,  frozen peas and carrots and something new.  While swimming in their wonderful community pool, I heard another guy talking to a friend and he was talking about his wife’s turkey karcus soup.  She added black beans.  What a great idea so I did also.  Great addition.  I have to remember that.  


]]>
Thanksgiving was spent this year in AZ at my brother’s house.  We flew out on Monday.  Tuesday we went to the market and I made the pumpkin Pie. I first made this back in the winter when we had an ice storm from the Sarah Beth cookbook. It is in the blog. I have never used anything else.  We did the turkey on the grill and I used the same recipe as we did the last time I made Thanksgiving dinner, from Lidia's Family Table cookbook.  Everyone again loved the turkey and gravy.  I sent to AZ from Williams Sonoma cranberry sauce, focaccia stuffing and Sweet Potato Casserole with Streusel Topping.  Their recipe sweet potato recipe was more trouble than it was worth.  This stuffing wasn’t as good as the one on the outside of the focaccia box, but the sausage could be the culprit.  The variation on the box has chestnuts, mushrooms, and chestnuts.  This was only missing the mushrooms.    

So not much new this year.  I think I expermented for so many years as I just didn't find exactly what I liked.  The new was the sweet potato recipe.  I like plain baked and mashed with salt, butter and pepper, add some tiny marshmellows at Thanksgiving better.  And as I said the one on the back of the box is better.  

The appetizer was great, new and I will definately serve again.  

For appetizers we had the following along with nuts and olives.

Brie-stuffed Mushrooms

INGREDIENTS:

1# button mushrooms, cleaned and stems removed

4 slices of bacon

14 C chopped flat-leaf parsley

1 clove garlic, minced

3 green onions, sliced thinly

1 T dry Marsala (optional) Didn’t have.

1 wedge Brie cheese

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Pop the wedge of cheese into the freezer while you prepare the mushrooms.  
  3. In a skillet,sauté the bacon until crisp and drain on paper towels, then crumble it into a bowl and set aside.
  4. Toss the mushrooms into the pan and give it a shake to coat evenly.  Cook for just a couple minutes, then remove them to a pie plate, open side up.
  5. Reduce the heat to low and add parsley, garlic and onions to the pan and sauté for just a couple of minutes.
  6. Stir in the Marsala, if using, and sauté until the liquid is evaporated, then add the mixture to the bacon bowl.  Toss to combine.
  7. Remove the Brie from the freezer and carefully cut away the rind.  Cut into cubes that fit into each mushroom.  (Can be made a few hours ahead to this point and held at room temperature.)
  8. When ready to serve, sprinkle the bacon mixture over the mushrooms.  
  9. Bake for 15 minutes until the cheese is melted but not bubbling.
  10. Let mushrooms cool for a few minutes before serving.  
The photo is the turkey as Bud was about to carve.

As usual we had a lot of leftovers.  We asked Sandy and Steve to take some on Thanksgiving.  The day after Thanksgiving our friend Regis, and his friend who lives in Phoenix, were able to get out of army training in AZ to come help with leftovers.  Regis is at Ft. Campbell, TN but sent to training in AZ for 2 months.  He took all the remaining leftovers back to the base for the guys who couldn’t get a pass or had no where to go.  

I made turkey carcus soup, at Buds request, with the bones and all leftover herbs and onions from cooking.  After we strained it I added noodles,  frozen peas and carrots and something new.  While swimming in their wonderful community pool, I heard another guy talking to a friend and he was talking about his wife’s turkey karcus soup.  She added black beans.  What a great idea so I did also.  Great addition.  I have to remember that.  


]]>
<![CDATA[Sweet Kale Salmon Salad]]> http://www.whatsthatsmell.com//blog/2523/Sweet-Kale-Salmon-Salad http://www.whatsthatsmell.com//blog/2523/Sweet-Kale-Salmon-Salad Fri, 17 Nov 2017 18:17:10 -0500 http://www.whatsthatsmell.com//blog/2523/Sweet-Kale-Salmon-Salad Great easy meal from Costco Magazine.  Being a Costco recipe the package of Eat Smart Sweet Kale salad Kit you buy at Costco is twice the size that is available in the regular grocery stores. 

Ingredients:

1 (28 oz.)package Eat Smart Sweet Kale Salad Kit

12 oz. fresh salmon, cut into 4 (# oz) fillets (I have packaged frozen from Costco.)

1 t garlic powder

1 lemon, thinly sliced

1/2 t salt

1/4 t pepper

1/4 C EVOO

2 T apple cider vinegar

3/4 C grape tomatoes, halved (I cut up the container and added.)

1 ripe but firm avocado, diced

2 T crumbled goat cheese

Directions:

  1. Preheat broiler and position oven rack in top slot
  2. Remove 1 dressing packet from salad kit.  Place salmon fillets on a baking sheet and spread with dressing.  
  3. Sprinkle with garlic powder. Place 2 lemon slices on each fillet.  Sprinkle with salt and pepper.
  4. Broil salmon until desired doneness.  (We did 8 minutes.) Done is 145 degrees F.  
  5. In a small bowl, whisk remaining packet of dressing with EVOO and vinegar.  Place salad greens in large bowl, Add dressing and cranberry/pumpkin seeds, and toss well. 
  6. Stir in tomatoes and avocado.
  7. Divide salad among 4 dinner plates, and top with salmon fillets.  
  8. Sprinkle with goat cheese.
  9. Makes 4 servings.  

I added the goat cheese to the salad.  I would serve this to company.  It was really good and I thought filling.  Jim ate 2 servings and we have leftover salad.  This will go with the leftover bean soup Salt or Sunday.  We have a lot going on, so don’t expect any real cooking until Thanksgiving starts.  

]]>
Great easy meal from Costco Magazine.  Being a Costco recipe the package of Eat Smart Sweet Kale salad Kit you buy at Costco is twice the size that is available in the regular grocery stores. 

Ingredients:

1 (28 oz.)package Eat Smart Sweet Kale Salad Kit

12 oz. fresh salmon, cut into 4 (# oz) fillets (I have packaged frozen from Costco.)

1 t garlic powder

1 lemon, thinly sliced

1/2 t salt

1/4 t pepper

1/4 C EVOO

2 T apple cider vinegar

3/4 C grape tomatoes, halved (I cut up the container and added.)

1 ripe but firm avocado, diced

2 T crumbled goat cheese

Directions:

  1. Preheat broiler and position oven rack in top slot
  2. Remove 1 dressing packet from salad kit.  Place salmon fillets on a baking sheet and spread with dressing.  
  3. Sprinkle with garlic powder. Place 2 lemon slices on each fillet.  Sprinkle with salt and pepper.
  4. Broil salmon until desired doneness.  (We did 8 minutes.) Done is 145 degrees F.  
  5. In a small bowl, whisk remaining packet of dressing with EVOO and vinegar.  Place salad greens in large bowl, Add dressing and cranberry/pumpkin seeds, and toss well. 
  6. Stir in tomatoes and avocado.
  7. Divide salad among 4 dinner plates, and top with salmon fillets.  
  8. Sprinkle with goat cheese.
  9. Makes 4 servings.  

I added the goat cheese to the salad.  I would serve this to company.  It was really good and I thought filling.  Jim ate 2 servings and we have leftover salad.  This will go with the leftover bean soup Salt or Sunday.  We have a lot going on, so don’t expect any real cooking until Thanksgiving starts.  

]]>
<![CDATA[White Bean & Ham Soup with Corn Bread Croutons]]> http://www.whatsthatsmell.com//blog/2522/White-Bean-and-Ham-Soup-with-Corn-Bread-Croutons http://www.whatsthatsmell.com//blog/2522/White-Bean-and-Ham-Soup-with-Corn-Bread-Croutons Wed, 15 Nov 2017 13:44:05 -0500 http://www.whatsthatsmell.com//blog/2522/White-Bean-and-Ham-Soup-with-Corn-Bread-Croutons I had jars of leftover dried beans from recipes over the years and I decided to get rid of them.  I put them together in a pot, soaked them over night and then cooked them for 3 hours on simmer.  Then I drained them and looked for a recipe.  I came upon this one in the WS Soup cookbook.  I am having in my world what is called a leisurely week.  Monday we got all the Guild books out.  Tuesday I only had 2 meetings, and tomorrow through Saturday, nothing scheduled.  Tomorrow I should get mailed some of the Thanks for joining the guild notes that I write to all new members.  So far I have gotten 16 new members from the wine and cheese event.  We have decided to have another one in February.  

Back to the beans.  I decided on the following recipe which I sort of followed.  It was good.  Jim like it.  There are 2 servings left, so I could do lunch or dinner Wednesday.  Jim is playing golf, has a 4:00 dance lesson, and then a wine club board meeting.  The president is serving dinner.  So I can do whatever I want tomorrow.  That will include a lot of sleeping as I don’t seem to be able to shake this cold and sore throat.  

Ingredients:

4 slices thick-cut bacon (I used regular)

1/2# cooked ham steak, cubed (I used the 1# package)

1T EVOO

1 small yellow onion (I used leftover frozen baby onions from the freezer)

3 cloves of garlic, minced

2 ribs of celery diced (used up a package)

2 C chicken broth (used 1 qt. of mine)

2 cans (15 oz.) white beans drained (I had more than 30 oz. of beans)

FOR THE CORN BREAD CROUTONS:

1 T unsalted butter

1 small loaf corn bread, cut into 1/2” cubes (I made a package of Jiffy corn bread.)

Directions:

  1. If you don’t buy the cornbread, start that first and get it baked.
  2. Set a large heavy pot over medium-high heat.  Add the bacon and cook until crispy, about 8 minutes.  Transfer to paper towels to drain.  Let cook, then crumble into bite-sized pieces.  Set aside in a bowl.  
  3. Add the ham to the pot and cook, stirring often, until browned, about 4 minutes.  Add the ham to the bowl.
  4. Add the oil, onion, garlic, and celery to the pot and sauté until the vegetables are soft, about 5 minutes.  
  5. Add the broth and beans and bring to a boil.  
]]>
I had jars of leftover dried beans from recipes over the years and I decided to get rid of them.  I put them together in a pot, soaked them over night and then cooked them for 3 hours on simmer.  Then I drained them and looked for a recipe.  I came upon this one in the WS Soup cookbook.  I am having in my world what is called a leisurely week.  Monday we got all the Guild books out.  Tuesday I only had 2 meetings, and tomorrow through Saturday, nothing scheduled.  Tomorrow I should get mailed some of the Thanks for joining the guild notes that I write to all new members.  So far I have gotten 16 new members from the wine and cheese event.  We have decided to have another one in February.  

Back to the beans.  I decided on the following recipe which I sort of followed.  It was good.  Jim like it.  There are 2 servings left, so I could do lunch or dinner Wednesday.  Jim is playing golf, has a 4:00 dance lesson, and then a wine club board meeting.  The president is serving dinner.  So I can do whatever I want tomorrow.  That will include a lot of sleeping as I don’t seem to be able to shake this cold and sore throat.  

Ingredients:

4 slices thick-cut bacon (I used regular)

1/2# cooked ham steak, cubed (I used the 1# package)

1T EVOO

1 small yellow onion (I used leftover frozen baby onions from the freezer)

3 cloves of garlic, minced

2 ribs of celery diced (used up a package)

2 C chicken broth (used 1 qt. of mine)

2 cans (15 oz.) white beans drained (I had more than 30 oz. of beans)

FOR THE CORN BREAD CROUTONS:

1 T unsalted butter

1 small loaf corn bread, cut into 1/2” cubes (I made a package of Jiffy corn bread.)

Directions:

  1. If you don’t buy the cornbread, start that first and get it baked.
  2. Set a large heavy pot over medium-high heat.  Add the bacon and cook until crispy, about 8 minutes.  Transfer to paper towels to drain.  Let cook, then crumble into bite-sized pieces.  Set aside in a bowl.  
  3. Add the ham to the pot and cook, stirring often, until browned, about 4 minutes.  Add the ham to the bowl.
  4. Add the oil, onion, garlic, and celery to the pot and sauté until the vegetables are soft, about 5 minutes.  
  5. Add the broth and beans and bring to a boil.  
]]>
<![CDATA[Sausage with Red Cabbage and Apples]]> http://www.whatsthatsmell.com//blog/2521/Sausage-with-Red-Cabbage-and-Apples http://www.whatsthatsmell.com//blog/2521/Sausage-with-Red-Cabbage-and-Apples Tue, 14 Nov 2017 17:28:09 -0500 http://www.whatsthatsmell.com//blog/2521/Sausage-with-Red-Cabbage-and-Apples I got a "this is good" out of Jim on a vegetable!  I like cabbage.  When Jim worked and was out of town, my dinner was sometimes stir-fry cabbage.  We both like bratwurst, but don’t have it that often.   This comes from weeknight cooking in Fine Cooking magazine.  

Ingredients:

3 T EVOO

1 medium yellow onion, thinly sliced

Kosher salt

1 small head of red cabbage, thinly sliced (6 C)

1 large Granny Smith apple, peeled and chopped (I dod not like Granny Smith apples, like wine, don’t cook with what you won’t eat or drink!  I used a red apple and I did not peel it.)

4T unsalted butter

1/4 C lager-style beer

1/4 C currant jelly

1/4 C red wine vinegar

1/8 t ground cloves

Freshly ground black pepper

4 bratwurst

Mustard for serving.  

Directions:

  1. Heat 2T of the oil in a large skillet over medium heat.  Add the onion and a pinch of salt and cook, stirring occasionally, until softened, about 3 minutes.  
  2. Add cabbage and apple, and cook, tossing occasionally, until softened, about 5 minutes.  
  3. Stir in the butter, beer, jelly, vinegar, cloves, and 1 t salt, and a couple of grinds of pepper.  
  4. Cover and cook until the cabbage is tender, about 10 minutes.  
  5. Meanwhile, heat the remaining 1T oil in a medium skillet over medium heat.  Add the sausages and cook, turning occasionally, until browned and heated through, 6-8 minutes.  
  6. Serve the cabbage with the sausages and some mustard on the side, if you like.  

I though a bite of sausage tasted better with a bite of cabbage rather than just with mustard.  

Turkeys were on our roof yesterday.  Sounded like a herd of elephants.  

]]>
I got a "this is good" out of Jim on a vegetable!  I like cabbage.  When Jim worked and was out of town, my dinner was sometimes stir-fry cabbage.  We both like bratwurst, but don’t have it that often.   This comes from weeknight cooking in Fine Cooking magazine.  

Ingredients:

3 T EVOO

1 medium yellow onion, thinly sliced

Kosher salt

1 small head of red cabbage, thinly sliced (6 C)

1 large Granny Smith apple, peeled and chopped (I dod not like Granny Smith apples, like wine, don’t cook with what you won’t eat or drink!  I used a red apple and I did not peel it.)

4T unsalted butter

1/4 C lager-style beer

1/4 C currant jelly

1/4 C red wine vinegar

1/8 t ground cloves

Freshly ground black pepper

4 bratwurst

Mustard for serving.  

Directions:

  1. Heat 2T of the oil in a large skillet over medium heat.  Add the onion and a pinch of salt and cook, stirring occasionally, until softened, about 3 minutes.  
  2. Add cabbage and apple, and cook, tossing occasionally, until softened, about 5 minutes.  
  3. Stir in the butter, beer, jelly, vinegar, cloves, and 1 t salt, and a couple of grinds of pepper.  
  4. Cover and cook until the cabbage is tender, about 10 minutes.  
  5. Meanwhile, heat the remaining 1T oil in a medium skillet over medium heat.  Add the sausages and cook, turning occasionally, until browned and heated through, 6-8 minutes.  
  6. Serve the cabbage with the sausages and some mustard on the side, if you like.  

I though a bite of sausage tasted better with a bite of cabbage rather than just with mustard.  

Turkeys were on our roof yesterday.  Sounded like a herd of elephants.  

]]>
<![CDATA[Mussels with Fennel and Fregola]]> http://www.whatsthatsmell.com//blog/2520/Mussels-with-Fennel-and-Fregola http://www.whatsthatsmell.com//blog/2520/Mussels-with-Fennel-and-Fregola Mon, 13 Nov 2017 16:07:43 -0500 http://www.whatsthatsmell.com//blog/2520/Mussels-with-Fennel-and-Fregola Well, I have been off cooking since Wednesday.  Thursday was the Patron Party dinner.  Friday we had a wonderful Thai dinner cooked by my friend’s son-in-law.  Saturday was the Let’s Dance Club.  Today is the Opera, Maria De Buenos Aires.   Very strange opera.  The singing does not relate to an off stage speaker who just recites poetry in Spanish.  The main part is the dancing.  Special Argentine Tango Dancers were brought in to  do this.  I talked to the artistic director after seeing it and he said there is no stage direction, so every one you see will be different.  It was written in Argentina by an Argentinian.  It has never been shown in south America as it is about God giving us free will and just stands by while we destroy our lives, and the cycle continues.  You would have to see it.  

When we came home, I made this fabulous dinner from Fine Cooking magazine.  

Ingredients:

1 C Israeli Couscous or fregola

Kosher Salt

1/4 C EVOO

2 cloves garlic, smashed and peeled

1# fennel bulb, trimmed, cored and sliced crosswise 1/4” thick

1# mussels, scrubbed and debarred

1/4# cured chorizo, cut into small dice

1/2 t crushed red pepper flakes

1/2 C dry white wine

1/4 C chopped fresh flat leaf parsley

1 t finely grated orange zest

1/2 C fresh orange juice

2 T unsalted butter, cut into pieces

Directions:

  1. Cook the couscous in well-salted water according to package directions until barely al dente.  Drain well, toss with a drizzle of oil and set aside.
  2. Heat the oil in a 7 qt. Dutch oven or similar pot over medium heat.  Add the garlic and cook, stirring occasionally until soft and golden brown, 3-4 minutes.  Remove the garlic and set it aside.  
  3. Add the fennel season with 1/2 t salt and cook, stirring occasionally until tender, 12-15 minutes.  
  4. Increase the heat to medium high.  Add the mussels, chorizo, and pepper flakes.  Return the garlic to the pan and toss.  
  5. Ad the wine, cover, and cook, shaking the pan occasionally, until the mussels open, about 5 minutes.  If some are not open, give them another 1-2 minutes.  Discard any unopened mussels.  
  6. Add the parsley, zest, juice and butter, and shake the pan to incorporate.  
  7. Add the couscous, cover, and remove from the heat for 1-2 minutes to warm the couscous.  
  8. Uncover, toss, and serve drizzled with EVOO and topped with additional parsley, if you like.  (I topped with fennel fronds.)

This says serves 4.  I would say it would if it was the pasta course (fregola) in a whole meal.  It did not fill Jim up.  

]]>
Well, I have been off cooking since Wednesday.  Thursday was the Patron Party dinner.  Friday we had a wonderful Thai dinner cooked by my friend’s son-in-law.  Saturday was the Let’s Dance Club.  Today is the Opera, Maria De Buenos Aires.   Very strange opera.  The singing does not relate to an off stage speaker who just recites poetry in Spanish.  The main part is the dancing.  Special Argentine Tango Dancers were brought in to  do this.  I talked to the artistic director after seeing it and he said there is no stage direction, so every one you see will be different.  It was written in Argentina by an Argentinian.  It has never been shown in south America as it is about God giving us free will and just stands by while we destroy our lives, and the cycle continues.  You would have to see it.  

When we came home, I made this fabulous dinner from Fine Cooking magazine.  

Ingredients:

1 C Israeli Couscous or fregola

Kosher Salt

1/4 C EVOO

2 cloves garlic, smashed and peeled

1# fennel bulb, trimmed, cored and sliced crosswise 1/4” thick

1# mussels, scrubbed and debarred

1/4# cured chorizo, cut into small dice

1/2 t crushed red pepper flakes

1/2 C dry white wine

1/4 C chopped fresh flat leaf parsley

1 t finely grated orange zest

1/2 C fresh orange juice

2 T unsalted butter, cut into pieces

Directions:

  1. Cook the couscous in well-salted water according to package directions until barely al dente.  Drain well, toss with a drizzle of oil and set aside.
  2. Heat the oil in a 7 qt. Dutch oven or similar pot over medium heat.  Add the garlic and cook, stirring occasionally until soft and golden brown, 3-4 minutes.  Remove the garlic and set it aside.  
  3. Add the fennel season with 1/2 t salt and cook, stirring occasionally until tender, 12-15 minutes.  
  4. Increase the heat to medium high.  Add the mussels, chorizo, and pepper flakes.  Return the garlic to the pan and toss.  
  5. Ad the wine, cover, and cook, shaking the pan occasionally, until the mussels open, about 5 minutes.  If some are not open, give them another 1-2 minutes.  Discard any unopened mussels.  
  6. Add the parsley, zest, juice and butter, and shake the pan to incorporate.  
  7. Add the couscous, cover, and remove from the heat for 1-2 minutes to warm the couscous.  
  8. Uncover, toss, and serve drizzled with EVOO and topped with additional parsley, if you like.  (I topped with fennel fronds.)

This says serves 4.  I would say it would if it was the pasta course (fregola) in a whole meal.  It did not fill Jim up.  

]]>
<![CDATA[Black Beans and Rice]]> http://www.whatsthatsmell.com//blog/2519/Black-Beans-and-Rice http://www.whatsthatsmell.com//blog/2519/Black-Beans-and-Rice Thu, 9 Nov 2017 16:01:35 -0500 http://www.whatsthatsmell.com//blog/2519/Black-Beans-and-Rice Weight Watchers had a program on beans.  I like black bean burritos so I got out my Rick Bayless Mexican Everyday and looked at how to create the beans for that.  This led to another favorite of mine, beans and rice.  We had leftover soup from yesterday, so I warmed that up.  I made rice and proceeded to make a twist on his black bean recipe.  Instead of using chorizo sausage I used sardines in spring water.  I know you are saying I lost my mind, but it was very good and Jim just gobbled it up.  The sardines added salt without adding salt.  

Ingredients:

1 (15oz.) can black beans, drained

1 T bacon drippings

3 cloves garlic

1 onion chopped

1 can sardines in spring water

Broth or V8 to add liquid as needed

Salsa for serving

Rice for serving

Directions:

  1. Start the rice with what ever cooking method you like.  
  2. Put the bacon grease in a medium skillet to melt.  Add the chopped onion and garlic.  Cook 3-4 minutes.  
  3. Add the black beans.
  4. Stir in the sardines breaking them up.  Do not drain the sardines.  
  5. If it seems dry add a little broth or V8.  
  6. Serve over rice with Salsa on top.  

 

I am going to look into more Mexican cooking in this book.  I don’t know much about Mexican cooking.  I enjoy good Mexican restaurants usually labeled Fresh Mex.  We have one I like here in Nashville on Charlotte Ave. near us.  

]]>
Weight Watchers had a program on beans.  I like black bean burritos so I got out my Rick Bayless Mexican Everyday and looked at how to create the beans for that.  This led to another favorite of mine, beans and rice.  We had leftover soup from yesterday, so I warmed that up.  I made rice and proceeded to make a twist on his black bean recipe.  Instead of using chorizo sausage I used sardines in spring water.  I know you are saying I lost my mind, but it was very good and Jim just gobbled it up.  The sardines added salt without adding salt.  

Ingredients:

1 (15oz.) can black beans, drained

1 T bacon drippings

3 cloves garlic

1 onion chopped

1 can sardines in spring water

Broth or V8 to add liquid as needed

Salsa for serving

Rice for serving

Directions:

  1. Start the rice with what ever cooking method you like.  
  2. Put the bacon grease in a medium skillet to melt.  Add the chopped onion and garlic.  Cook 3-4 minutes.  
  3. Add the black beans.
  4. Stir in the sardines breaking them up.  Do not drain the sardines.  
  5. If it seems dry add a little broth or V8.  
  6. Serve over rice with Salsa on top.  

 

I am going to look into more Mexican cooking in this book.  I don’t know much about Mexican cooking.  I enjoy good Mexican restaurants usually labeled Fresh Mex.  We have one I like here in Nashville on Charlotte Ave. near us.  

]]>
<![CDATA[Squash Soup with Sage Brown Butter]]> http://www.whatsthatsmell.com//blog/2518/Squash-Soup-with-Sage-Brown-Butter http://www.whatsthatsmell.com//blog/2518/Squash-Soup-with-Sage-Brown-Butter Wed, 8 Nov 2017 13:08:47 -0500 http://www.whatsthatsmell.com//blog/2518/Squash-Soup-with-Sage-Brown-Butter Still in that Soup cookbook.  The weather and me are still in lousy condition.  This was an easy soup to make and it was good.  It indeed could feed 4-6 and we have leftovers.  I also thawed my Mother’s BBQ and we had another soup and sandwich meal.  

Ingredients:

1 Butternut squash (2#) peeled and diced

3 T EVOO

Salt and pepper

@ T unsalted butter

1 yellow onion, chopped

2 garlic cloves, minced

4 C vegetable broth

For the Sage Brown Butter:

4 T unsalted butter

6 sage leaves

Heavy Cream for Garnish

Directions:

  1. Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.
  2. Toss the squash with oil and season with salt and pepper.  (I used 2 t salt and 1 1/2 t pepper.)
  3. Place on the prepared baking sheet and roast until tender, about 25 minutes.
  4. In a large heavy pot, melt the butter over medium-high heat.  Add the onion and garlic and sauce until translucent, about 5 minutes.  
  5. Add the roasted squash and broth and bring to a boil.  Reduce the heat to low and simmer for 20 minutes to blend the flavors.  Remove from the heat and let cool slightly.
  6. Use and immersion blender, and puree the soup.  Return to the pot and season with salt and pepper.  
  7. In making the sage brown butter, melt the butter in a small frying pan over low heat.  
  8. Add the sage leaves and cook until the butter begins to brown and the sage is very aromatic,3-4 minutes.  
  9. Serve the sop drizzled with the brown butt, 1-2 sage leaves and a swirl of cream, if desired.  
The photo is Jim's dinner at Buddakan in Philly.  Great place.  
]]>
Still in that Soup cookbook.  The weather and me are still in lousy condition.  This was an easy soup to make and it was good.  It indeed could feed 4-6 and we have leftovers.  I also thawed my Mother’s BBQ and we had another soup and sandwich meal.  

Ingredients:

1 Butternut squash (2#) peeled and diced

3 T EVOO

Salt and pepper

@ T unsalted butter

1 yellow onion, chopped

2 garlic cloves, minced

4 C vegetable broth

For the Sage Brown Butter:

4 T unsalted butter

6 sage leaves

Heavy Cream for Garnish

Directions:

  1. Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.
  2. Toss the squash with oil and season with salt and pepper.  (I used 2 t salt and 1 1/2 t pepper.)
  3. Place on the prepared baking sheet and roast until tender, about 25 minutes.
  4. In a large heavy pot, melt the butter over medium-high heat.  Add the onion and garlic and sauce until translucent, about 5 minutes.  
  5. Add the roasted squash and broth and bring to a boil.  Reduce the heat to low and simmer for 20 minutes to blend the flavors.  Remove from the heat and let cool slightly.
  6. Use and immersion blender, and puree the soup.  Return to the pot and season with salt and pepper.  
  7. In making the sage brown butter, melt the butter in a small frying pan over low heat.  
  8. Add the sage leaves and cook until the butter begins to brown and the sage is very aromatic,3-4 minutes.  
  9. Serve the sop drizzled with the brown butt, 1-2 sage leaves and a swirl of cream, if desired.  
The photo is Jim's dinner at Buddakan in Philly.  Great place.  
]]>
<![CDATA[Roasted Red Pepper & Tomato Soup]]> http://www.whatsthatsmell.com//blog/2517/Roasted-Red-Pepper-and-Tomato-Soup http://www.whatsthatsmell.com//blog/2517/Roasted-Red-Pepper-and-Tomato-Soup Tue, 7 Nov 2017 16:07:04 -0500 http://www.whatsthatsmell.com//blog/2517/Roasted-Red-Pepper-and-Tomato-Soup Still using the Williams Sonoma Soup cookbook.  The weather here is miserable.  This recipe was very good, but there is no way it would serve 4-6 people unless in shot glasses.  I got the equivalent of 2 Campbell Soup servings from a can of their soup.  

I served this with baked mahi mahi.  It was a good compliment.  

Ingredients:

1
T unsalted butter

1 T EVOo

1/2 yellow onion chopped

2 garlic cloves, minced

2 red pepper, roasted, peeled, seeded and chopped (I used fresh peppers, chopped)

1 (15 oz) can diced tomatoes

2 T heavy cream

Salt and pepper

Directions:

  1. In a large heavy pot, melt the butter with the oil over medium-high heat.  Add the onion and garlic and cook until translucent, about 5 minutes.  
  2. Add the peppers, stir to coat, and cook for 3 minutes.  
  3. Add the tomatoes with their juices, bring to a boil, reduce the heat to low, and simmer, uncovered for 20 minutes to blend the flavors.  Remove from the heat and lest cool slightly.  
  4. Puree the soup in a blender.  
  5. Return to the pot, stir in the cream, and bring the soup just to a boil.  
  6. Remove from the heat , season with salt and pepper, and serve. 
]]>
Still using the Williams Sonoma Soup cookbook.  The weather here is miserable.  This recipe was very good, but there is no way it would serve 4-6 people unless in shot glasses.  I got the equivalent of 2 Campbell Soup servings from a can of their soup.  

I served this with baked mahi mahi.  It was a good compliment.  

Ingredients:

1
T unsalted butter

1 T EVOo

1/2 yellow onion chopped

2 garlic cloves, minced

2 red pepper, roasted, peeled, seeded and chopped (I used fresh peppers, chopped)

1 (15 oz) can diced tomatoes

2 T heavy cream

Salt and pepper

Directions:

  1. In a large heavy pot, melt the butter with the oil over medium-high heat.  Add the onion and garlic and cook until translucent, about 5 minutes.  
  2. Add the peppers, stir to coat, and cook for 3 minutes.  
  3. Add the tomatoes with their juices, bring to a boil, reduce the heat to low, and simmer, uncovered for 20 minutes to blend the flavors.  Remove from the heat and lest cool slightly.  
  4. Puree the soup in a blender.  
  5. Return to the pot, stir in the cream, and bring the soup just to a boil.  
  6. Remove from the heat , season with salt and pepper, and serve. 
]]>
<![CDATA[Slow Cooker Baby Back Ribs & French Potato Salad with White Wine and Tarragon]]> http://www.whatsthatsmell.com//blog/2516/Slow-Cooker-Baby-Back-Ribs-and-French-Potato-Salad-with-White-Wine-and-Tarragon http://www.whatsthatsmell.com//blog/2516/Slow-Cooker-Baby-Back-Ribs-and-French-Potato-Salad-with-White-Wine-and-Tarragon Sun, 5 Nov 2017 18:05:22 -0500 http://www.whatsthatsmell.com//blog/2516/Slow-Cooker-Baby-Back-Ribs-and-French-Potato-Salad-with-White-Wine-and-Tarragon Saturday we did not have to go anywhere.  I am still in the throws of this disease, so I just rested and let Jo in and out.  In the meantime I caught up on things including Thanksgiving.  I am trying to clean out the freezer and we had portions of ribs leftover from summer events.  I found this no fuss recipe in allrecipes.com and used it.  It turned out great and may be a favorite from now on.  It couldn’t be easier.  

Ingredients:

3# baby back ribs, trimmed (I did not weigh mine)

salt and blace pepper to taste

1/2 C water, broth or beer (I used broth)

1/2 onion, sliced

1 clove garlic, minced

1 bottle barbecue sauce (I had Jack Daniel’s Hickory Brown Sugar in the refrigerator and used that.)

Directions:

  1. Season ribs with salt and pepper.
  2. Pour liquid into slow cooker.  Layer the ribs into the slow cooker.  Top the ribs with the onion and garlic.  
  3. Cook on High for 4 hours or low for 8 hours.  
  4. Preheat the oven to 375 degrees F.
  5. Transfer ribs to a baking sheet.  Discard onion and garlic,  Coat ribs with barbecue sauce.  
  6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10-15 minutes.  

We had cooked green beans in the freezer and I thawed and microwaved them.  Later in the afternoon, I pit together this potato salad from Fine Cooking magazine.

Ingredients:

1# fingerling potatoes

2 T dry white wine

1 T white wine vinegar

1 T minced shallot

1 1/2 t Dijon mustard

1 t minced garlic,

1.2 t kosher salt + more

black pepper

1/4 t granulated sugar

3 T EVOO

3 T scallions

2 t chives

1 t minced fresh tarragon

Directions:

  1. Put the fingerling potatoes in a pot of cold well-salted water.  Bring to a boil, and cook until tender, about 10 minutes.  Drain and transfer to a clean kitchen towel to dry.  
  2. In a medium bowl, combine the wine, vinegar, shallot, mustard, garlic salt and sugar.  Whisk in 3 T EVOO; season to taste with black pepper.  
  3. Add the potatoes, toss gently, and let sit for 5 minutes.  
  4. Just before serving, stir in chives and tarragon.  

We liked the meal and had a wonderful Gainey Vineyard blended red wine.  We have leftover so we will be having that Sunday with the leftover soup and maybe even the leftover meatloaf.  

We have a matinee performance of An American in Paris Sunday.  Jim felt it was better I go to a play than swim in the pool with my disease.  The theater was freezing.  I was glad I took my suede cape.  The dancing was really good.  Singing and acting just OK.  We took Uber down and back.  Very comfortable.  

The photo is my nephew, his wife and son dressed for Halloween.  Jeremy and Andrew love Star Wars.  

]]>
Saturday we did not have to go anywhere.  I am still in the throws of this disease, so I just rested and let Jo in and out.  In the meantime I caught up on things including Thanksgiving.  I am trying to clean out the freezer and we had portions of ribs leftover from summer events.  I found this no fuss recipe in allrecipes.com and used it.  It turned out great and may be a favorite from now on.  It couldn’t be easier.  

Ingredients:

3# baby back ribs, trimmed (I did not weigh mine)

salt and blace pepper to taste

1/2 C water, broth or beer (I used broth)

1/2 onion, sliced

1 clove garlic, minced

1 bottle barbecue sauce (I had Jack Daniel’s Hickory Brown Sugar in the refrigerator and used that.)

Directions:

  1. Season ribs with salt and pepper.
  2. Pour liquid into slow cooker.  Layer the ribs into the slow cooker.  Top the ribs with the onion and garlic.  
  3. Cook on High for 4 hours or low for 8 hours.  
  4. Preheat the oven to 375 degrees F.
  5. Transfer ribs to a baking sheet.  Discard onion and garlic,  Coat ribs with barbecue sauce.  
  6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10-15 minutes.  

We had cooked green beans in the freezer and I thawed and microwaved them.  Later in the afternoon, I pit together this potato salad from Fine Cooking magazine.

Ingredients:

1# fingerling potatoes

2 T dry white wine

1 T white wine vinegar

1 T minced shallot

1 1/2 t Dijon mustard

1 t minced garlic,

1.2 t kosher salt + more

black pepper

1/4 t granulated sugar

3 T EVOO

3 T scallions

2 t chives

1 t minced fresh tarragon

Directions:

  1. Put the fingerling potatoes in a pot of cold well-salted water.  Bring to a boil, and cook until tender, about 10 minutes.  Drain and transfer to a clean kitchen towel to dry.  
  2. In a medium bowl, combine the wine, vinegar, shallot, mustard, garlic salt and sugar.  Whisk in 3 T EVOO; season to taste with black pepper.  
  3. Add the potatoes, toss gently, and let sit for 5 minutes.  
  4. Just before serving, stir in chives and tarragon.  

We liked the meal and had a wonderful Gainey Vineyard blended red wine.  We have leftover so we will be having that Sunday with the leftover soup and maybe even the leftover meatloaf.  

We have a matinee performance of An American in Paris Sunday.  Jim felt it was better I go to a play than swim in the pool with my disease.  The theater was freezing.  I was glad I took my suede cape.  The dancing was really good.  Singing and acting just OK.  We took Uber down and back.  Very comfortable.  

The photo is my nephew, his wife and son dressed for Halloween.  Jeremy and Andrew love Star Wars.  

]]>
<![CDATA[Pumpkin-Gruyere Soup]]> http://www.whatsthatsmell.com//blog/2515/PumpkinGruyere-Soup http://www.whatsthatsmell.com//blog/2515/PumpkinGruyere-Soup Fri, 3 Nov 2017 16:46:00 -0500 http://www.whatsthatsmell.com//blog/2515/PumpkinGruyere-Soup For the second night, I coughed all night.  Jim gave me TheraFlu for colds that am and I had been taking my leftover codine cough from the pneumonia and using the inhaler, but they were running low.  My lungs felt awful.  Today was the last session of studio time, but there was no reason to think I could paint. I also had an appointment with Southern Joint to talk again about my left knee.  I think I knew the answer before I went in.  My left knee will be replaced on February 14th.   Martha gave me another shot in the knee to hold me over.  I left there and went straight to Vanderbilt walk-in clinic.  They did a lung x-ray and found the lower left to be cloudy and decided to treat it like pneumonia do to my history.  I got more cough syrup and new inhaler and amoxiciln.  I was supposed to be woken up in time to go to a town hall meeting on public transportation, but Jim who only carries his new phone for fun, did not look for messages after his dance lesson so drove home and drove back to the where he was to pick up my medicine.  So he did not arrive home until time to leave.  He went alone.  I did not have time to get dressed.  I was so mad, I could not fall back asleep so I made this soup for dinner.  It was ok, but a little dull.  I added about 1/2 T salt and 2 t pepper to give it some punch.  Probably more like a 1/4 t of nutmeg.   We grilled salmon burgers and had a soup and sandwich dinner.  This recipe is from Soup of the Day by Williams Sonoma.  I based this on using up the rest of the pumpkin from the the pull-apart bread and I also have pumpkin that I baked last year in the freezer.

Ingredients: 

2 T unsalted butter

1 shallot, minced

2 cloves, minced

1/4# Gruyere, cheese, finely grated

2 (15 oz.)cans pumpkin puree  (I used 30 oz. pumpkin)

Pinch of grated nutmeg (I used more)

2 C chicken broth (I used my canned broth)

2 T heavy cream

Salt and freshly ground black pepper

Directions:

  1. In a large, heavy pot, melt the butter over medium-high heat.  Add the shallot and garlic and cook until very soft, 3-4 minutes.  Add half the Gruyere and stir until the cheese begins to melt.  
  2. Add the pumpkin, nutmeg, and broth, stir, and bring to a boil.  
  3. Reduce the heat to low and simmer for 15 minutes.  
  4. Stir in the cream.  
  5. Season with salt and pepper, top with remaining cheese and serve.  

Jo stayed with Barbara and Joel during vacation.  They live in a neighborhood with lots of children.  They dressed Jo up to greet the children.  She said he sat very calmly and let them all pet him.  

]]>
For the second night, I coughed all night.  Jim gave me TheraFlu for colds that am and I had been taking my leftover codine cough from the pneumonia and using the inhaler, but they were running low.  My lungs felt awful.  Today was the last session of studio time, but there was no reason to think I could paint. I also had an appointment with Southern Joint to talk again about my left knee.  I think I knew the answer before I went in.  My left knee will be replaced on February 14th.   Martha gave me another shot in the knee to hold me over.  I left there and went straight to Vanderbilt walk-in clinic.  They did a lung x-ray and found the lower left to be cloudy and decided to treat it like pneumonia do to my history.  I got more cough syrup and new inhaler and amoxiciln.  I was supposed to be woken up in time to go to a town hall meeting on public transportation, but Jim who only carries his new phone for fun, did not look for messages after his dance lesson so drove home and drove back to the where he was to pick up my medicine.  So he did not arrive home until time to leave.  He went alone.  I did not have time to get dressed.  I was so mad, I could not fall back asleep so I made this soup for dinner.  It was ok, but a little dull.  I added about 1/2 T salt and 2 t pepper to give it some punch.  Probably more like a 1/4 t of nutmeg.   We grilled salmon burgers and had a soup and sandwich dinner.  This recipe is from Soup of the Day by Williams Sonoma.  I based this on using up the rest of the pumpkin from the the pull-apart bread and I also have pumpkin that I baked last year in the freezer.

Ingredients: 

2 T unsalted butter

1 shallot, minced

2 cloves, minced

1/4# Gruyere, cheese, finely grated

2 (15 oz.)cans pumpkin puree  (I used 30 oz. pumpkin)

Pinch of grated nutmeg (I used more)

2 C chicken broth (I used my canned broth)

2 T heavy cream

Salt and freshly ground black pepper

Directions:

  1. In a large, heavy pot, melt the butter over medium-high heat.  Add the shallot and garlic and cook until very soft, 3-4 minutes.  Add half the Gruyere and stir until the cheese begins to melt.  
  2. Add the pumpkin, nutmeg, and broth, stir, and bring to a boil.  
  3. Reduce the heat to low and simmer for 15 minutes.  
  4. Stir in the cream.  
  5. Season with salt and pepper, top with remaining cheese and serve.  

Jo stayed with Barbara and Joel during vacation.  They live in a neighborhood with lots of children.  They dressed Jo up to greet the children.  She said he sat very calmly and let them all pet him.  

]]>
<![CDATA[Pumpkin Spice Pull Apart Bread]]> http://www.whatsthatsmell.com//blog/2512/Pumpkin-Spice-Pull-Apart-Bread http://www.whatsthatsmell.com//blog/2512/Pumpkin-Spice-Pull-Apart-Bread Fri, 3 Nov 2017 15:33:17 -0500 http://www.whatsthatsmell.com//blog/2512/Pumpkin-Spice-Pull-Apart-Bread Our plane arrived on time and I had to make my breakfast bread for the Guild meeting the next morning and dinner for the evening.  Dinner was easy, I had Costco’s lobster bisque in the refrigerator and tiny lobster, also from Costco in the freezer.   Mixed together and heated.  Dinner is served.

I found this recipe in Indiana, reading the paper, I think.  for some reason it had to be printed, not cut from the paper.  

Ingredients:

1/4 C sugar

1 1/4 t pumpkin pie spice

2 cans refrigerated biscuits

3/4 C canned pumpkin

For the topping:

1/2 C powdered sugar

2-3 t milk

1 t vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F.  Prepare loaf pan with nonstick spray.
  2. Mix together sugar and 1 t of the pumpkin pie spice in a small bowl.  Add the pumpkin and mix well.
  3. Separate dough into individual biscuits.  Flatten out biscuits, then spread about 1 T pumpkin pie mix on top of each. Continue layering until you have 4 piles of 5 biscuits.  
  4. Stack the biscuits in a row in the loaf pan, ensuring that the sides without filling are on the ends that are touching the pan.  (In other words, don’t put the pumpkin mixture on the 5th biscuit, but double on the fourth.)
  5. Bake 40-45 minutes, or until biscuits are baked through, and the loaf is deep golden brown.  
  6. Cool in pan 10 minutes, then turn loaf out of the pan onto a plate or cutting board to serve.  
  7. To make the glaze, mix together the powdered sugar, milk, vanilla extract, and remaining pumpkin pie spice (1/4 t) in a small bowl.  
  8. Drizzle evenly over the warm loaf, then serve immediately.  Enjoy!

I made 2 Halloween night after the dinner.  I covered in parchment paper on the serving tray and then wrapped in plastic wrap.  Pulled apart some of them when I put out the platter.  

The one problem I find with these recipes is that Jim says he can only find Grands in the refrigerator section.  You need the regular ones.  I split one of each grands in my stack it get 4 rows of 5 biscuits.  They are also wider, so it was troublesome to get the 4 rows in the pan.  

It was very good.  A lot went and 3 of us split the rest to bring home to husbands.  I would like to make this again and experiment how to get it in the pan.  Audrey and I want together on this breakfast and she brought the best fruit pudding dish I have ever tasted.  She said it was vanilla pudding, mixed with Tang.  You add canned mixed fruit, minus the liquid and she cuts up bananas also.  She gave me a large cup full to bring to Jim.  He who would rater die than eat fruits or veggies ate the whole big glass for lunch!  She also made a wonderful bean spread with crackers.  It was a lovely spread for the Guild.   

The photo is Jim and Dick in the Constitution museum museum with George Washington.  Each claim to be 6’ 2”.  They are standing with GW who was 6’ 1”.  

]]>
Our plane arrived on time and I had to make my breakfast bread for the Guild meeting the next morning and dinner for the evening.  Dinner was easy, I had Costco’s lobster bisque in the refrigerator and tiny lobster, also from Costco in the freezer.   Mixed together and heated.  Dinner is served.

I found this recipe in Indiana, reading the paper, I think.  for some reason it had to be printed, not cut from the paper.  

Ingredients:

1/4 C sugar

1 1/4 t pumpkin pie spice

2 cans refrigerated biscuits

3/4 C canned pumpkin

For the topping:

1/2 C powdered sugar

2-3 t milk

1 t vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F.  Prepare loaf pan with nonstick spray.
  2. Mix together sugar and 1 t of the pumpkin pie spice in a small bowl.  Add the pumpkin and mix well.
  3. Separate dough into individual biscuits.  Flatten out biscuits, then spread about 1 T pumpkin pie mix on top of each. Continue layering until you have 4 piles of 5 biscuits.  
  4. Stack the biscuits in a row in the loaf pan, ensuring that the sides without filling are on the ends that are touching the pan.  (In other words, don’t put the pumpkin mixture on the 5th biscuit, but double on the fourth.)
  5. Bake 40-45 minutes, or until biscuits are baked through, and the loaf is deep golden brown.  
  6. Cool in pan 10 minutes, then turn loaf out of the pan onto a plate or cutting board to serve.  
  7. To make the glaze, mix together the powdered sugar, milk, vanilla extract, and remaining pumpkin pie spice (1/4 t) in a small bowl.  
  8. Drizzle evenly over the warm loaf, then serve immediately.  Enjoy!

I made 2 Halloween night after the dinner.  I covered in parchment paper on the serving tray and then wrapped in plastic wrap.  Pulled apart some of them when I put out the platter.  

The one problem I find with these recipes is that Jim says he can only find Grands in the refrigerator section.  You need the regular ones.  I split one of each grands in my stack it get 4 rows of 5 biscuits.  They are also wider, so it was troublesome to get the 4 rows in the pan.  

It was very good.  A lot went and 3 of us split the rest to bring home to husbands.  I would like to make this again and experiment how to get it in the pan.  Audrey and I want together on this breakfast and she brought the best fruit pudding dish I have ever tasted.  She said it was vanilla pudding, mixed with Tang.  You add canned mixed fruit, minus the liquid and she cuts up bananas also.  She gave me a large cup full to bring to Jim.  He who would rater die than eat fruits or veggies ate the whole big glass for lunch!  She also made a wonderful bean spread with crackers.  It was a lovely spread for the Guild.   

The photo is Jim and Dick in the Constitution museum museum with George Washington.  Each claim to be 6’ 2”.  They are standing with GW who was 6’ 1”.  

]]>
<![CDATA[Mini Meatloaves Wrapped in Bacon]]> http://www.whatsthatsmell.com//blog/2514/Mini-Meatloaves-Wrapped-in-Bacon http://www.whatsthatsmell.com//blog/2514/Mini-Meatloaves-Wrapped-in-Bacon Fri, 3 Nov 2017 16:04:46 -0500 http://www.whatsthatsmell.com//blog/2514/Mini-Meatloaves-Wrapped-in-Bacon The problem with going somewhere is I always come home sick.  This illness can be traced back to Emma Clare, an 11 month old petri dish.  She gave it to Grandpa and grandpa gave it to me.  But Wednesday at the Guild meeting 75% of the people were ill with the same thing.  This disease seems to go to your least line of resistance.  Most it goes to sinus, mine went straight to my lungs.  After the Guild meeting I came home and napped.  I canceled going to a dance lesson, but could not skip my hair appointment.  After hair appointment, I made the following dinner and went straight back to bed.  It comes from Fine Cooking magazine.  I served it with Idahoan mashed potatoes and cooked asparagus in the freezer.  I buy green beans and asparagus from Costco.  I cook up the whole amount and put the leftovers in the freezer for another day.  I think this is the best meatloaf I have ever made and it was so simple.  You don’t have to make 4, you could do one big loaf, but it will require a longer cooking time.  

Ingredients:

8 slices of bacon

1/2 C coarsely chopped onion

1/3 C fresh flat-leaf parsley loaves

1 medium clove garlic

1/2 C dry bread crumbs, such as panel

1 large egg

3 T ketchup, more as needed

1/2 t Worcestershire sauce

Kosher salt and black pepper

1# ground beef, preferably 85% lean

Cooking spray

Barbecue sauce (optional)

Directions: 

  1. Position a rack in the center of the oven and heat to 400 degrees F.  
  2. Line a large rimmed baking sheet with parchment.  Arrange the bacon on the sheet with some room between each slice, and bake until crisp along the edges, about 10 minutes.  Transfer to a paper-towel lined plate to cool.  
  3. Pulse the onion, parsley, and garlic in a food processor until chopped, 4-5 pulses.  
  4. Add egg, ketchup, Worcestershire, 1/2 t salt, and 1/4 t pepper.  Pulse 3-4 times to blend.  Transfer to a mixing bowl , add the ground beef, and mix until well combined.  
  5. Lightly spray four mini loaf pans or 6 oz. ramekins with cooking spray.  Cross 2 slices of bacon in each pan, pressing the bacon along the bottom and uptake sides.  Let excess hang over for now.  
  6. Divide the meatloaf mixture among the pans, gently packing it in.  fold the excess bacon over the meatloaf.  (See note below.)
  7. Bake until cooked through (165 degrees F.), about 30 minutes.  
  8. Remove from the pan and transfer to a cooling rack.  If you like, combine an equal amount of ketchup and barbecue sauce in a small bowl and brush some on the meatloaves before serving hot.  (I brushed before, I think that is better.) 
]]>
The problem with going somewhere is I always come home sick.  This illness can be traced back to Emma Clare, an 11 month old petri dish.  She gave it to Grandpa and grandpa gave it to me.  But Wednesday at the Guild meeting 75% of the people were ill with the same thing.  This disease seems to go to your least line of resistance.  Most it goes to sinus, mine went straight to my lungs.  After the Guild meeting I came home and napped.  I canceled going to a dance lesson, but could not skip my hair appointment.  After hair appointment, I made the following dinner and went straight back to bed.  It comes from Fine Cooking magazine.  I served it with Idahoan mashed potatoes and cooked asparagus in the freezer.  I buy green beans and asparagus from Costco.  I cook up the whole amount and put the leftovers in the freezer for another day.  I think this is the best meatloaf I have ever made and it was so simple.  You don’t have to make 4, you could do one big loaf, but it will require a longer cooking time.  

Ingredients:

8 slices of bacon

1/2 C coarsely chopped onion

1/3 C fresh flat-leaf parsley loaves

1 medium clove garlic

1/2 C dry bread crumbs, such as panel

1 large egg

3 T ketchup, more as needed

1/2 t Worcestershire sauce

Kosher salt and black pepper

1# ground beef, preferably 85% lean

Cooking spray

Barbecue sauce (optional)

Directions: 

  1. Position a rack in the center of the oven and heat to 400 degrees F.  
  2. Line a large rimmed baking sheet with parchment.  Arrange the bacon on the sheet with some room between each slice, and bake until crisp along the edges, about 10 minutes.  Transfer to a paper-towel lined plate to cool.  
  3. Pulse the onion, parsley, and garlic in a food processor until chopped, 4-5 pulses.  
  4. Add egg, ketchup, Worcestershire, 1/2 t salt, and 1/4 t pepper.  Pulse 3-4 times to blend.  Transfer to a mixing bowl , add the ground beef, and mix until well combined.  
  5. Lightly spray four mini loaf pans or 6 oz. ramekins with cooking spray.  Cross 2 slices of bacon in each pan, pressing the bacon along the bottom and uptake sides.  Let excess hang over for now.  
  6. Divide the meatloaf mixture among the pans, gently packing it in.  fold the excess bacon over the meatloaf.  (See note below.)
  7. Bake until cooked through (165 degrees F.), about 30 minutes.  
  8. Remove from the pan and transfer to a cooling rack.  If you like, combine an equal amount of ketchup and barbecue sauce in a small bowl and brush some on the meatloaves before serving hot.  (I brushed before, I think that is better.) 
]]>
<![CDATA[Vacation]]> http://www.whatsthatsmell.com//blog/2513/Vacation http://www.whatsthatsmell.com//blog/2513/Vacation Fri, 3 Nov 2017 14:42:30 -0500 http://www.whatsthatsmell.com//blog/2513/Vacation We went to PA to visit Carole and Dick.  Jim’s birthday is the 27th and Carole’s is Halloween.  We had a joint birthday party on Saturday with friends attending.  We arrived in the afternoon and had quick and salad for lunch.  that night we with to Francisco’ on the River for dinner.  Lovely Italian dinner.  I had clams in white sauce, delicious!  If you are anywhere near Bucks County, you must go there.  

Friday we spent the day in Philly.  We went to the Constitution museum, and the new Revolutionary museum, both extremely interesting.  Then we went to Buddakan for Jim’s birthday dinner.  Buddakan remains my favorite dinner place in Philly.  

Saturday was party day at the Barocca’s.  Carole and Dick throw the greatest parties and this was no exception.  Fillet’s wrapped in phyllo dough and roasted carrots and potatoes.  Cathy made the most delicious cake and beautifully decorated.  We had a great time.  During the day we had an Argentine tango lessen from Julio, their instructor.  Sunday he held a marengo.  Everyone danced the tango and it was a good time.  It was a pot luck dinner after.  Sunday we were going to go to brunch, but we were dead tired and so postponed it to Monday.  I had the best tasting butternut squash soup I have ever tasted.  This was followed by and avocado sandwich.  Unfortunately we forgot to ask for a card, so don’t remember the name.  We did a little shopping and then went home and Dick fixed a delicious salmon dinner.  After dinner we watched TV and Carole, Jim and I watched the movie, Scent of a Woman until 2:30 in the morning.  We flew home on Tuesday, but first we visited the nursing home where our friend Lori is.   It was hard to view her in that environment, but I am glad we went.  We wore masks and seem to entertain the entire home.  That was fun.  We flew home, and believe it or not all the planes were comfortable and on time.  It was a miracle.  Even our luggage made it both ways.  The photo is Jim at Buddakan on his birthday.  Can you believe he is now 74!

]]>
We went to PA to visit Carole and Dick.  Jim’s birthday is the 27th and Carole’s is Halloween.  We had a joint birthday party on Saturday with friends attending.  We arrived in the afternoon and had quick and salad for lunch.  that night we with to Francisco’ on the River for dinner.  Lovely Italian dinner.  I had clams in white sauce, delicious!  If you are anywhere near Bucks County, you must go there.  

Friday we spent the day in Philly.  We went to the Constitution museum, and the new Revolutionary museum, both extremely interesting.  Then we went to Buddakan for Jim’s birthday dinner.  Buddakan remains my favorite dinner place in Philly.  

Saturday was party day at the Barocca’s.  Carole and Dick throw the greatest parties and this was no exception.  Fillet’s wrapped in phyllo dough and roasted carrots and potatoes.  Cathy made the most delicious cake and beautifully decorated.  We had a great time.  During the day we had an Argentine tango lessen from Julio, their instructor.  Sunday he held a marengo.  Everyone danced the tango and it was a good time.  It was a pot luck dinner after.  Sunday we were going to go to brunch, but we were dead tired and so postponed it to Monday.  I had the best tasting butternut squash soup I have ever tasted.  This was followed by and avocado sandwich.  Unfortunately we forgot to ask for a card, so don’t remember the name.  We did a little shopping and then went home and Dick fixed a delicious salmon dinner.  After dinner we watched TV and Carole, Jim and I watched the movie, Scent of a Woman until 2:30 in the morning.  We flew home on Tuesday, but first we visited the nursing home where our friend Lori is.   It was hard to view her in that environment, but I am glad we went.  We wore masks and seem to entertain the entire home.  That was fun.  We flew home, and believe it or not all the planes were comfortable and on time.  It was a miracle.  Even our luggage made it both ways.  The photo is Jim at Buddakan on his birthday.  Can you believe he is now 74!

]]>
<![CDATA[Pre-Vacation]]> http://www.whatsthatsmell.com//blog/2510/PreVacation http://www.whatsthatsmell.com//blog/2510/PreVacation Fri, 3 Nov 2017 14:40:45 -0500 http://www.whatsthatsmell.com//blog/2510/PreVacation Monday night we had leftover squash lasagne.  Tuesday was a very busy day starting with Chiropractor, WW meeting, followed by a dance lesson and on to the Opera center for a meeting with the member ship committee.  Following that we went to Vanderbilt University for a lecture by the Our CEO and Creative Manager on the Maria De Buenos Aires.  Afterwords the Vanderbilt Argentine dance club preformed and tried to have a few participate.  Jim has had 1 lesson in Argentine tango so he is now an expert.  It was dismal failure.  After we stopped at Coco’s Italian Restaurant and had dinner.  Wednesday night will be clear the refrigerator out night as we leave on Thursday for a week in Philadelphia.  

I had a steak to use up and peppers.  So I looked up stir fry on allrecipes.com.  They had a Japanese stir-fry that fit the bill.  I made my standard rice recipe to go with it.  My ingredients did not fit exactly, but that is the beauty of a stir-fry.  

Ingredients:

2 # boneless beef sirloin or beef top round steaks (3/4” thick)

3 T cornstarch

1 (10.5 oz.) can condensed beef froth

1/2 C soy sauce

2 T sugar

2 T vegetable oil

4 C sliced shiitake mushrooms

1 head of Chinese cabbage, thinly sliced (Bok choy)

2 medium red pepper, cut into 2" long strips

3 stalks celery, sliced

2 medium green onions, cut into 2” pieces

Hot cooked regular long-grain rice

Directions:

  1. Slice beef into very thin strips
  2. Mix cornstarch, broth, soy and sugar until smooth.  Set aside.  
  3. Heat 1 T oil in saucepan or wok over high heat.  Add beef in 2 batches and stir-fry until browned.  Set beef aside.
  4. Stir cornstarch mixture and add.  Cook until mixture boils and thickens, stirring constantly.  Return beef and vegetables to saucepan and heat through.  Serve over rice.  

I did not have the bok choy and no substitute.  I had 3 peppers and added more celery.  It was delicious and Jim said he did not miss more veggies at all.  

Above is a photo of my bear painting.  He lives in Glacier National Park.

]]>
Monday night we had leftover squash lasagne.  Tuesday was a very busy day starting with Chiropractor, WW meeting, followed by a dance lesson and on to the Opera center for a meeting with the member ship committee.  Following that we went to Vanderbilt University for a lecture by the Our CEO and Creative Manager on the Maria De Buenos Aires.  Afterwords the Vanderbilt Argentine dance club preformed and tried to have a few participate.  Jim has had 1 lesson in Argentine tango so he is now an expert.  It was dismal failure.  After we stopped at Coco’s Italian Restaurant and had dinner.  Wednesday night will be clear the refrigerator out night as we leave on Thursday for a week in Philadelphia.  

I had a steak to use up and peppers.  So I looked up stir fry on allrecipes.com.  They had a Japanese stir-fry that fit the bill.  I made my standard rice recipe to go with it.  My ingredients did not fit exactly, but that is the beauty of a stir-fry.  

Ingredients:

2 # boneless beef sirloin or beef top round steaks (3/4” thick)

3 T cornstarch

1 (10.5 oz.) can condensed beef froth

1/2 C soy sauce

2 T sugar

2 T vegetable oil

4 C sliced shiitake mushrooms

1 head of Chinese cabbage, thinly sliced (Bok choy)

2 medium red pepper, cut into 2" long strips

3 stalks celery, sliced

2 medium green onions, cut into 2” pieces

Hot cooked regular long-grain rice

Directions:

  1. Slice beef into very thin strips
  2. Mix cornstarch, broth, soy and sugar until smooth.  Set aside.  
  3. Heat 1 T oil in saucepan or wok over high heat.  Add beef in 2 batches and stir-fry until browned.  Set beef aside.
  4. Stir cornstarch mixture and add.  Cook until mixture boils and thickens, stirring constantly.  Return beef and vegetables to saucepan and heat through.  Serve over rice.  

I did not have the bok choy and no substitute.  I had 3 peppers and added more celery.  It was delicious and Jim said he did not miss more veggies at all.  

Above is a photo of my bear painting.  He lives in Glacier National Park.

]]>
<![CDATA[Butternut Squash and Swiss Chard Lasagne]]> http://www.whatsthatsmell.com//blog/2509/Butternut-Squash-and-Swiss-Chard-Lasagne http://www.whatsthatsmell.com//blog/2509/Butternut-Squash-and-Swiss-Chard-Lasagne Wed, 25 Oct 2017 14:26:56 -0500 http://www.whatsthatsmell.com//blog/2509/Butternut-Squash-and-Swiss-Chard-Lasagne Saturday and Sunday were busy days.  On Saturday I made the following dinner dish for Sunday night.  I did it all the way to baking and baked Sunday night for dinner.  Sunday was the LBN wine tasting, so Jim can get the wine ordered for the 2 largest Opera fund raisers.   This year I finally made the correct amount of everything and their were not a lot of leftovers.  I cut in squares two packages of Havarti Cheese, one Habanero and the other Dill.  We had 2 shrimp each and Jim broiled 2 thin steaks.  I also had some Boars Head sausage.  I made the same goat cheese with honey and salted pepitas.  So a cheese platter and a meat platter for each end of the table.  Two of our wine tasters live in Franklin and that is rather far to drive after tasting 16 bottles of wine.  We had swill buckets on the table and encouraged their use.  After all left I baked the following vegetarian dish from Fine Cooking.  We had 4 eating on Sunday, 2 on Monday and we have one serving left over.  It says serves 6-8.  I didn’t serve anything with it except more wine.   After we watched a movie.  Jim slept through the whole thing and then all went to bed.  Jim, Joel, and Barbara had to leave early.  I had painting at 10:00 AM followed by bridge.  So I was glad for the leftovers.  

Ingredients:

2 T EVOO

1 medium butternut squash (about 2 3/4 #) halved lengthwise and seeded

3 1/2 C whole milk

4 T unsalted butter

6 T all-purpose flour

1 1/2 oz finely grated Parmigiano-Reggiano cheese (1 1/2 C) divided

1/2 t finely chopped fresh sage

1/4 t freshly grated nutmeg

Kosher salt and pepper

1 small onion, coarsely chopped (about 2/3 C)

4 medium cloves garlic, minced

2# Swiss chard, stems thinly sliced and leaves cut crosswise into 1” wide pieces (about 2 large bunches)

1# ricotta 

1 large egg, lightly beaten

8 oz. instant (no-boil) lasagna noodles

9 oz. fontina, grated

Directions:

  1. Position a rack in the center of the oven and heat to 400 degrees F.
  2. Line a rimmed baking sheet with aluminum foil and lightly brush with oil.   Put the squash cut side down on the sheet, and roast until fork tender, about 60 minutes.  Set aside to cool.  
  3. Reduce the oven temperature to 350 degrees F.
  4. heat the mil in a medium saucepan over medium heat until bubbles form around the side of the pan, about 7 minutes.  Remove the pan from the heat and cover.  
  5. Melt the butter in a medium sauce-pan over medium heat.  Add the flour and whisk until smooth.  Continue to cook, whisking constantly with browning for about 2 minutes.  Whisking constantly, gradually add the milk and cook, continuing to whisk, until the sauce thickens, about 2 minutes.  Remove 1 C of the sauce, cover, and reserve.  Remove the pan with the remaining sauce from the heat.  
  6. Scoop the flesh from the squash into a medium bowl, and mash with a fork until free of lumps.  Add the squash, 1/2 C of Parmesian, the sage, nutmeg, 1 t salt and 1/4 t pepper to the sauce in the pan, and season to taste with more salt and pepper.
  7. heat the 2 T of oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, until translucent, about 2 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  
  8. Add the chard stems and cook, stirring occasionally, until they start to soften, about 3 minutes.  Add the chard leaves in batches, stirring and allowing to wilt before adding another batch.  Cook, stirring occasionally, until tender, about 6 minutes.  
  9. Remove the pan from the heat, add the reserved 1 C sauce, 1/2 C Parmigiano, 1/2 t sat and 1/4 t pepper, and stir to coat the chard.  
  10. 10.In a medium bowl, combine the ricotta, egg, the remaining 1/2 C Parmigiano, 1/2 t salt, and 1/4 t pepper.  
  11. 11.Lightly oil a 9” X 13” baking dish.  Evenly spread 1 1/4 C of the squash sauce in the bottom of the dish.  Cover with a layer of noodles (4), then layer in 1/4 of the remaining squash sauce, 1/4 of the chard mixture, and 1/4 of the fontina.  Dollop 1/4 of the ricotta mixture on top.    
  12. 12.Beginning again with a layer of noodles, repeat the layering as directed about 3 more times.  
  13. Bake until the edges of the lasagne are browned and bubbly, rotting the pan halfway through baking, 45-55 minutes.  
  14. Heat the broiler on high.  Broil for 1-2 minutes to brown the top.  
  15. Cool for about 15 minutes before serving.  

Again we really liked this.  It says serve with Chardonnay.  We served leftovers from the wine tasting.  Everyone loved this dish.  

]]>
Saturday and Sunday were busy days.  On Saturday I made the following dinner dish for Sunday night.  I did it all the way to baking and baked Sunday night for dinner.  Sunday was the LBN wine tasting, so Jim can get the wine ordered for the 2 largest Opera fund raisers.   This year I finally made the correct amount of everything and their were not a lot of leftovers.  I cut in squares two packages of Havarti Cheese, one Habanero and the other Dill.  We had 2 shrimp each and Jim broiled 2 thin steaks.  I also had some Boars Head sausage.  I made the same goat cheese with honey and salted pepitas.  So a cheese platter and a meat platter for each end of the table.  Two of our wine tasters live in Franklin and that is rather far to drive after tasting 16 bottles of wine.  We had swill buckets on the table and encouraged their use.  After all left I baked the following vegetarian dish from Fine Cooking.  We had 4 eating on Sunday, 2 on Monday and we have one serving left over.  It says serves 6-8.  I didn’t serve anything with it except more wine.   After we watched a movie.  Jim slept through the whole thing and then all went to bed.  Jim, Joel, and Barbara had to leave early.  I had painting at 10:00 AM followed by bridge.  So I was glad for the leftovers.  

Ingredients:

2 T EVOO

1 medium butternut squash (about 2 3/4 #) halved lengthwise and seeded

3 1/2 C whole milk

4 T unsalted butter

6 T all-purpose flour

1 1/2 oz finely grated Parmigiano-Reggiano cheese (1 1/2 C) divided

1/2 t finely chopped fresh sage

1/4 t freshly grated nutmeg

Kosher salt and pepper

1 small onion, coarsely chopped (about 2/3 C)

4 medium cloves garlic, minced

2# Swiss chard, stems thinly sliced and leaves cut crosswise into 1” wide pieces (about 2 large bunches)

1# ricotta 

1 large egg, lightly beaten

8 oz. instant (no-boil) lasagna noodles

9 oz. fontina, grated

Directions:

  1. Position a rack in the center of the oven and heat to 400 degrees F.
  2. Line a rimmed baking sheet with aluminum foil and lightly brush with oil.   Put the squash cut side down on the sheet, and roast until fork tender, about 60 minutes.  Set aside to cool.  
  3. Reduce the oven temperature to 350 degrees F.
  4. heat the mil in a medium saucepan over medium heat until bubbles form around the side of the pan, about 7 minutes.  Remove the pan from the heat and cover.  
  5. Melt the butter in a medium sauce-pan over medium heat.  Add the flour and whisk until smooth.  Continue to cook, whisking constantly with browning for about 2 minutes.  Whisking constantly, gradually add the milk and cook, continuing to whisk, until the sauce thickens, about 2 minutes.  Remove 1 C of the sauce, cover, and reserve.  Remove the pan with the remaining sauce from the heat.  
  6. Scoop the flesh from the squash into a medium bowl, and mash with a fork until free of lumps.  Add the squash, 1/2 C of Parmesian, the sage, nutmeg, 1 t salt and 1/4 t pepper to the sauce in the pan, and season to taste with more salt and pepper.
  7. heat the 2 T of oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, until translucent, about 2 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  
  8. Add the chard stems and cook, stirring occasionally, until they start to soften, about 3 minutes.  Add the chard leaves in batches, stirring and allowing to wilt before adding another batch.  Cook, stirring occasionally, until tender, about 6 minutes.  
  9. Remove the pan from the heat, add the reserved 1 C sauce, 1/2 C Parmigiano, 1/2 t sat and 1/4 t pepper, and stir to coat the chard.  
  10. 10.In a medium bowl, combine the ricotta, egg, the remaining 1/2 C Parmigiano, 1/2 t salt, and 1/4 t pepper.  
  11. 11.Lightly oil a 9” X 13” baking dish.  Evenly spread 1 1/4 C of the squash sauce in the bottom of the dish.  Cover with a layer of noodles (4), then layer in 1/4 of the remaining squash sauce, 1/4 of the chard mixture, and 1/4 of the fontina.  Dollop 1/4 of the ricotta mixture on top.    
  12. 12.Beginning again with a layer of noodles, repeat the layering as directed about 3 more times.  
  13. Bake until the edges of the lasagne are browned and bubbly, rotting the pan halfway through baking, 45-55 minutes.  
  14. Heat the broiler on high.  Broil for 1-2 minutes to brown the top.  
  15. Cool for about 15 minutes before serving.  

Again we really liked this.  It says serve with Chardonnay.  We served leftovers from the wine tasting.  Everyone loved this dish.  

]]>
<![CDATA[Winter Vegetables and Gnocchi]]> http://www.whatsthatsmell.com//blog/2508/Winter-Vegetables-and-Gnocchi http://www.whatsthatsmell.com//blog/2508/Winter-Vegetables-and-Gnocchi Sun, 22 Oct 2017 14:36:36 -0500 http://www.whatsthatsmell.com//blog/2508/Winter-Vegetables-and-Gnocchi I really wanted steak potatoes and green beans, but we had this meal from southern living instead.  I wanted the use up the gnocchi in the freezer.  We had all leftovers last night from the whole week.  this recipe is from a group of Southern Living week night recipes that I got from my chiropractors office.  

Ingredients:

1 (12 oz. pkg.) pre-chopped fresh butternut squash

8 oz. cremini mushrooms, halved

1 C frozen pearl onions, thawed

2 T EVOO

1 1/2 t kosher salt

1/4 t black pepper

1 (16oz. pkg.) potato gnocchi (I used my beet gnocchi)

2T salted butter softened

2 oz. Parmigiano Reggiano cheese, shredded, divided

Chopped fresh flat-leaf parsley

1 each red and yellow peppers (I added)

1/2 can black beans (I added)

Directions:

  1. toss together the butternut squash, mushrooms, pearl onions, oil, salt, and pepper.  Spoon vegetable mixture not a lightly greased (13” X 9”) baking pan.  Preheat oven to 450 degrees F. leaving pan in oven until squash is tender and browned, about 20 minutes.  
  2. Meanwhile, prepare gnocchi according to package directions, reserving 1 C of the cooking water.  
  3. Remove mixture from  the oven.  Stir in gnocchi and softened butter.  Gradually add up to 1 C reserved cooking water, 1/4 C at a time, stirring until a slightly thick sauce begins to form.  
  4. Stir in 1/4 C of the shredded cheese.  
  5. Sprinkle top with remaining 1/4 C cheese. 
  6. Divide the vegetable and dumpling mixture evenly among 4 bowls.  
  7. Garnish with chopped parsley, if desired and serve immediately.  

The photo is a new piece of pottery I bought from The Clay Lady’s Studio.  

]]>
I really wanted steak potatoes and green beans, but we had this meal from southern living instead.  I wanted the use up the gnocchi in the freezer.  We had all leftovers last night from the whole week.  this recipe is from a group of Southern Living week night recipes that I got from my chiropractors office.  

Ingredients:

1 (12 oz. pkg.) pre-chopped fresh butternut squash

8 oz. cremini mushrooms, halved

1 C frozen pearl onions, thawed

2 T EVOO

1 1/2 t kosher salt

1/4 t black pepper

1 (16oz. pkg.) potato gnocchi (I used my beet gnocchi)

2T salted butter softened

2 oz. Parmigiano Reggiano cheese, shredded, divided

Chopped fresh flat-leaf parsley

1 each red and yellow peppers (I added)

1/2 can black beans (I added)

Directions:

  1. toss together the butternut squash, mushrooms, pearl onions, oil, salt, and pepper.  Spoon vegetable mixture not a lightly greased (13” X 9”) baking pan.  Preheat oven to 450 degrees F. leaving pan in oven until squash is tender and browned, about 20 minutes.  
  2. Meanwhile, prepare gnocchi according to package directions, reserving 1 C of the cooking water.  
  3. Remove mixture from  the oven.  Stir in gnocchi and softened butter.  Gradually add up to 1 C reserved cooking water, 1/4 C at a time, stirring until a slightly thick sauce begins to form.  
  4. Stir in 1/4 C of the shredded cheese.  
  5. Sprinkle top with remaining 1/4 C cheese. 
  6. Divide the vegetable and dumpling mixture evenly among 4 bowls.  
  7. Garnish with chopped parsley, if desired and serve immediately.  

The photo is a new piece of pottery I bought from The Clay Lady’s Studio.  

]]>
<![CDATA[Lemon-Thyme Milk-Braised Chicken with Spinach ]]> http://www.whatsthatsmell.com//blog/2507/LemonThyme-MilkBraised-Chicken-with-Spinach- http://www.whatsthatsmell.com//blog/2507/LemonThyme-MilkBraised-Chicken-with-Spinach- Fri, 20 Oct 2017 13:42:11 -0500 http://www.whatsthatsmell.com//blog/2507/LemonThyme-MilkBraised-Chicken-with-Spinach- If you like white meat on chicken you will like this dish.  I do not, but thought cooking in the milk would help.  Too me it was terribly dry.  Jim liked it.  The spinach tasted good, but was not what I expected.  I thought it would be like creamed spinach.  However the milk curdles, which I didn’t expect, and even whisking it, didn’t turn it into cream.  Possibly I did not have enough fat.  I did not use chicken with the skin on and a foot not on the recipe doesn’t say you have to.  This recipe is from Costco Connection magazine.  I had two chicken breasts leftover from the corn chicken soup, so we just had 2.  Jim didn’t eat lunch until 4:00 so he was not that hungry.  I made the full amount of spinach.  

Ingredients:

4 skin-on boneless chicken breasts (6-8 oz. each)

1/4 salt

1/2 t pepper

1 T EVOO

4 cloves garlic, smashed and peeled

1 1/2 C whole milk

8 fresh thyme sprigs

1 lemon 10 C packed spinach leaves

1/8 t grated nutmeg

Directions:

  1. With the oven rack in the middle, preheat the oven to 350 degrees F.
  2. In a large Dutch oven or ovenproof pot, heat the oil over medium-high heat.  Add the chicken, skin side down, and cook, untouched for 10-12 minutes.  Flip the chicken and cook for 2 minutes more.  Use tongs to transfer the chicken to a plate.  
  3. Add the garlic to the pot and cook, stirring, for 1 minute, or until golden brown. 
  4. Add the milk and thyme sprigs.  
  5. Using a vegetable peeler, peel wide strips of zest from the entire lemon and add to the pot.  
  6. Once the milk mixture begins to boil, add the chicken skin side up.Transfer to the oven and roast, uncovered, for about 25 minutes, or until the chicken is cooked through.
  7. Divide the chicken among plates.  
  8. Place the pot on the stove over medium heat and simmer the sauce for 2 minutes, or until thickens slightly.  
  9. Discard the thyme sprigs.  
  10. .Add the spinach and cook, stirring for 2 minutes or until wilted.  
  11. Stir in the nutmeg.  
  12. Serve the spinach alongside the chicken.  Makes 4 servings.  
]]>
If you like white meat on chicken you will like this dish.  I do not, but thought cooking in the milk would help.  Too me it was terribly dry.  Jim liked it.  The spinach tasted good, but was not what I expected.  I thought it would be like creamed spinach.  However the milk curdles, which I didn’t expect, and even whisking it, didn’t turn it into cream.  Possibly I did not have enough fat.  I did not use chicken with the skin on and a foot not on the recipe doesn’t say you have to.  This recipe is from Costco Connection magazine.  I had two chicken breasts leftover from the corn chicken soup, so we just had 2.  Jim didn’t eat lunch until 4:00 so he was not that hungry.  I made the full amount of spinach.  

Ingredients:

4 skin-on boneless chicken breasts (6-8 oz. each)

1/4 salt

1/2 t pepper

1 T EVOO

4 cloves garlic, smashed and peeled

1 1/2 C whole milk

8 fresh thyme sprigs

1 lemon 10 C packed spinach leaves

1/8 t grated nutmeg

Directions:

  1. With the oven rack in the middle, preheat the oven to 350 degrees F.
  2. In a large Dutch oven or ovenproof pot, heat the oil over medium-high heat.  Add the chicken, skin side down, and cook, untouched for 10-12 minutes.  Flip the chicken and cook for 2 minutes more.  Use tongs to transfer the chicken to a plate.  
  3. Add the garlic to the pot and cook, stirring, for 1 minute, or until golden brown. 
  4. Add the milk and thyme sprigs.  
  5. Using a vegetable peeler, peel wide strips of zest from the entire lemon and add to the pot.  
  6. Once the milk mixture begins to boil, add the chicken skin side up.Transfer to the oven and roast, uncovered, for about 25 minutes, or until the chicken is cooked through.
  7. Divide the chicken among plates.  
  8. Place the pot on the stove over medium heat and simmer the sauce for 2 minutes, or until thickens slightly.  
  9. Discard the thyme sprigs.  
  10. .Add the spinach and cook, stirring for 2 minutes or until wilted.  
  11. Stir in the nutmeg.  
  12. Serve the spinach alongside the chicken.  Makes 4 servings.  
]]>
<![CDATA[Cod Bundles with Mushroom Ragout]]> http://www.whatsthatsmell.com//blog/2506/Cod-Bundles-with-Mushroom-Ragout http://www.whatsthatsmell.com//blog/2506/Cod-Bundles-with-Mushroom-Ragout Wed, 18 Oct 2017 15:16:23 -0500 http://www.whatsthatsmell.com//blog/2506/Cod-Bundles-with-Mushroom-Ragout Dinner was great.  If I could find two more people who would eat fish, I would definitely serve to company.  Today was supposed to be an easy day.  I just had tow meetings in the am and then I could do things I wanted to pursue.  Not to be.  It all started with Jim wanting me to pay the Visa bill.  Our bank went off line a couple of days as they were changing their system.  We spent 20 minutes on hold and another hour while they worked on the problem.  Finally we were in and able to do our banking.  Earlier in the day I had been working on Opera Guild things.  

I was very tired when I started this and cursing myself for scheduling this labor intensive meal.  But the more I did and the wonderful aromas changed my mood completely.

Ingredients:

2 bunches of Swiss chard (1 1/2# total)

6 T EVOO, divided

2 T chopped flat-leaf parsley

2 T chopped fresh thyme leaves, divided

1 T minced garlic, plus 2 roughly chopped cloves

Zest of 1 large lemon

1 t kosher salt, divided

1 t pepper, divided

4 skinned Pacific cod (each 6 oz and 3/4” to 1 1/2” thick)

1 C thinly sliced shallots

1/2# assorted mushrooms

3/4 chicken broth

Directions:

  1. Bring a large pot of water to a boil.  Fill a large bowl with ice water and set aside. Choose 9 largest chard leaves and trim stems flush with base. (Save remaining Chard for another use.)  Thinly slice stems, cut 1 leaf into ribbons, and set both aside.  
  2. Cook remaining leaves in boiling water 1 minute, transfer to ice wanter; let cool.  Drain and spread out on kitchen towels.  
  3. Arrange 4 leaves horizontally on work surface, bumpy side up.  Arrange a second leaf on top of each, perpendicular to the first.  
  4. In a medium bowl, combine 3 T oil, parsley, 1 T thyme, minced garlic, lemon zest, and 1/2 t each salt and pepper.  Add fish and turn to coat.
  5. Set a fish piece at the base of each chard set.  Fold sides on leaves over fish, then roll to enclose.  Brush each bundle all over with 1 T oil.  
  6. Heat remaining 2 T oil in a large, deep frying pan over medium-high heat.  Sauté shallots until golden, 3 minutes.  
  7. Add chopped garlic and sauté 1 minute.  Add mushrooms, chard stems and ribbons, and remaining 1 T thyme and 1/2 t each of salt and pepper; sauté until mushrooms soften, 4-5 minutes.  Stir in broth and bring to a simmer.  
  8. Set chard bundles in pan and reduce heat to medium.  Cover tightly with lid or foil and cook until an instant read thermometer inserted horizontally into the center of fish reaches 115 to 120 degrees F, about 7 minutes.  (7 minutes and mine was there.)
  9. Transfer bundles to a wide soup plates and spoon mushrooms and pan juices around them.  

This recipe is from Sunset and serves 4.  We have one leftover as Jim only ate for 2.  Speaking of Jim the photo above is Jim in his tango outfit.  

]]>
Dinner was great.  If I could find two more people who would eat fish, I would definitely serve to company.  Today was supposed to be an easy day.  I just had tow meetings in the am and then I could do things I wanted to pursue.  Not to be.  It all started with Jim wanting me to pay the Visa bill.  Our bank went off line a couple of days as they were changing their system.  We spent 20 minutes on hold and another hour while they worked on the problem.  Finally we were in and able to do our banking.  Earlier in the day I had been working on Opera Guild things.  

I was very tired when I started this and cursing myself for scheduling this labor intensive meal.  But the more I did and the wonderful aromas changed my mood completely.

Ingredients:

2 bunches of Swiss chard (1 1/2# total)

6 T EVOO, divided

2 T chopped flat-leaf parsley

2 T chopped fresh thyme leaves, divided

1 T minced garlic, plus 2 roughly chopped cloves

Zest of 1 large lemon

1 t kosher salt, divided

1 t pepper, divided

4 skinned Pacific cod (each 6 oz and 3/4” to 1 1/2” thick)

1 C thinly sliced shallots

1/2# assorted mushrooms

3/4 chicken broth

Directions:

  1. Bring a large pot of water to a boil.  Fill a large bowl with ice water and set aside. Choose 9 largest chard leaves and trim stems flush with base. (Save remaining Chard for another use.)  Thinly slice stems, cut 1 leaf into ribbons, and set both aside.  
  2. Cook remaining leaves in boiling water 1 minute, transfer to ice wanter; let cool.  Drain and spread out on kitchen towels.  
  3. Arrange 4 leaves horizontally on work surface, bumpy side up.  Arrange a second leaf on top of each, perpendicular to the first.  
  4. In a medium bowl, combine 3 T oil, parsley, 1 T thyme, minced garlic, lemon zest, and 1/2 t each salt and pepper.  Add fish and turn to coat.
  5. Set a fish piece at the base of each chard set.  Fold sides on leaves over fish, then roll to enclose.  Brush each bundle all over with 1 T oil.  
  6. Heat remaining 2 T oil in a large, deep frying pan over medium-high heat.  Sauté shallots until golden, 3 minutes.  
  7. Add chopped garlic and sauté 1 minute.  Add mushrooms, chard stems and ribbons, and remaining 1 T thyme and 1/2 t each of salt and pepper; sauté until mushrooms soften, 4-5 minutes.  Stir in broth and bring to a simmer.  
  8. Set chard bundles in pan and reduce heat to medium.  Cover tightly with lid or foil and cook until an instant read thermometer inserted horizontally into the center of fish reaches 115 to 120 degrees F, about 7 minutes.  (7 minutes and mine was there.)
  9. Transfer bundles to a wide soup plates and spoon mushrooms and pan juices around them.  

This recipe is from Sunset and serves 4.  We have one leftover as Jim only ate for 2.  Speaking of Jim the photo above is Jim in his tango outfit.  

]]>
<![CDATA[Baked Blintzes with Fresh Blueberry Sauce]]> http://www.whatsthatsmell.com//blog/2504/Baked-Blintzes-with-Fresh-Blueberry-Sauce http://www.whatsthatsmell.com//blog/2504/Baked-Blintzes-with-Fresh-Blueberry-Sauce Sun, 15 Oct 2017 18:08:45 -0500 http://www.whatsthatsmell.com//blog/2504/Baked-Blintzes-with-Fresh-Blueberry-Sauce Well I went through the rest of the week without cooking.  Wednesday was our Opera Guild wine and cheese party to attract new members.  We added about 5 that night and we have a few more potential members.  After it was over Jim, Joel, Barbara and I went to Coco’s Italian Restaurant for dinner.  Thursday Sandy and I went to The Clay Lady Studio for a progressive dinner and to admire the crafts being generated there.  Friday we had dinner of salmon burgers and salad.  Simple but good.  We then went to Friday dance party.  Saturday, as I finally got a grocery order together, I shopped for groceries and then went to the 3-5 dance performance at the theater on the Belmont University campus.  the star of the show was Jim.  He did the tango with Elizabeth and then he did a rock and roll number with Rachael.  He did a good job.  The show over all was boring.  I came home, dressed up and then we left of a late dinner at our dance club.  It was supposed to be Italian, but they changed it to Barbecue.  I hate barbecue as it is done around here.  But they had chicken along with the ribs and it was just cooked with salt and pepper.  They had two great salads and reasonable corn bread, so I survived.  

This morning I was awake before noon and wanted to forever make these Ina Garten blintzes with Blueberry sauce.  It doesn’t say how many it serves, but you could call it a company breakfast for at least 6.  We had a lot leftover, but I told Jim he could have it for dessert.  

Ingredients:

For the batter:

1 1/4 C milk

2 T sour cream (I use Greek yogurt)

4 T unsalted butter, melted

1 t vanilla extract

4 large eggs

1 1/3 C all purpose flour

2 T sugar

1 T baking powder

For the filling:

3 C (24 oz) ricotta cheese

8 ounces mascarpone cheese

2 large eggs

1/3 C sugar

2 T freshly squeezed lemon juice

1 T grated lemon zest

1/2 t vanilla extract

1 t kosher salt

For the blueberry sauce:

3/4 C freshly squeezed orange juice (3 oranges)  I forgot to buy, so I substituted apple juice.)

2/3 C sugar

1 T cornstarch

4 half-points fresh blueberries (I used frozen)

1 t grated lemon zest

1 T freshly squeezed lemon juice 

Directions:

  1. Preheat the oven to 350 degrees F.  Butter a 9” X 13” cake pan or baking dish.
  2. For the batter:  Place all ingredients in the jar of a blender.  Blend until smooth.  Pour half the batter into the prepared dish and bake for 10 minutes, until set.
  3. Meanwhile, make the filling:  Whisk together all the filling ingredients until thoroughly combined.  Spread the cheese filling over the baked pancake.  Carefully spoon the remaining pancake batter to cover the cheese.  
  4. Return the pan to the oven and continue baking for 35-40 minutes, until the top is lightly golden and the filling is almost set.  Remove from the oven and allow to stand 10-15 minutes.  
  5. For the topping:  combine the juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally.  When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole.  ( with the frozen blueberries, it took a little longer.)  Stir in the lemon zest and lemon juice and cool.  
  6. Cut the blintzes in squares and serve warm with the blueberry sauce.  

It was very good.  i served it with bacon.  After Jim was finished, I spread the remaining sauce on top the leftover blintz and but it in the refrigerator.  I told Jim he could eat it for dessert.  

]]>
Well I went through the rest of the week without cooking.  Wednesday was our Opera Guild wine and cheese party to attract new members.  We added about 5 that night and we have a few more potential members.  After it was over Jim, Joel, Barbara and I went to Coco’s Italian Restaurant for dinner.  Thursday Sandy and I went to The Clay Lady Studio for a progressive dinner and to admire the crafts being generated there.  Friday we had dinner of salmon burgers and salad.  Simple but good.  We then went to Friday dance party.  Saturday, as I finally got a grocery order together, I shopped for groceries and then went to the 3-5 dance performance at the theater on the Belmont University campus.  the star of the show was Jim.  He did the tango with Elizabeth and then he did a rock and roll number with Rachael.  He did a good job.  The show over all was boring.  I came home, dressed up and then we left of a late dinner at our dance club.  It was supposed to be Italian, but they changed it to Barbecue.  I hate barbecue as it is done around here.  But they had chicken along with the ribs and it was just cooked with salt and pepper.  They had two great salads and reasonable corn bread, so I survived.  

This morning I was awake before noon and wanted to forever make these Ina Garten blintzes with Blueberry sauce.  It doesn’t say how many it serves, but you could call it a company breakfast for at least 6.  We had a lot leftover, but I told Jim he could have it for dessert.  

Ingredients:

For the batter:

1 1/4 C milk

2 T sour cream (I use Greek yogurt)

4 T unsalted butter, melted

1 t vanilla extract

4 large eggs

1 1/3 C all purpose flour

2 T sugar

1 T baking powder

For the filling:

3 C (24 oz) ricotta cheese

8 ounces mascarpone cheese

2 large eggs

1/3 C sugar

2 T freshly squeezed lemon juice

1 T grated lemon zest

1/2 t vanilla extract

1 t kosher salt

For the blueberry sauce:

3/4 C freshly squeezed orange juice (3 oranges)  I forgot to buy, so I substituted apple juice.)

2/3 C sugar

1 T cornstarch

4 half-points fresh blueberries (I used frozen)

1 t grated lemon zest

1 T freshly squeezed lemon juice 

Directions:

  1. Preheat the oven to 350 degrees F.  Butter a 9” X 13” cake pan or baking dish.
  2. For the batter:  Place all ingredients in the jar of a blender.  Blend until smooth.  Pour half the batter into the prepared dish and bake for 10 minutes, until set.
  3. Meanwhile, make the filling:  Whisk together all the filling ingredients until thoroughly combined.  Spread the cheese filling over the baked pancake.  Carefully spoon the remaining pancake batter to cover the cheese.  
  4. Return the pan to the oven and continue baking for 35-40 minutes, until the top is lightly golden and the filling is almost set.  Remove from the oven and allow to stand 10-15 minutes.  
  5. For the topping:  combine the juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally.  When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole.  ( with the frozen blueberries, it took a little longer.)  Stir in the lemon zest and lemon juice and cool.  
  6. Cut the blintzes in squares and serve warm with the blueberry sauce.  

It was very good.  i served it with bacon.  After Jim was finished, I spread the remaining sauce on top the leftover blintz and but it in the refrigerator.  I told Jim he could eat it for dessert.  

]]>
<![CDATA[Crepe Cannelloni]]> http://www.whatsthatsmell.com//blog/2505/Crepe-Cannelloni http://www.whatsthatsmell.com//blog/2505/Crepe-Cannelloni Tue, 17 Oct 2017 16:59:34 -0500 http://www.whatsthatsmell.com//blog/2505/Crepe-Cannelloni Sunday afternoon we both went swimming before the wind and rain arrived.  I then went in and made the following delicious recipe.  As I was making it Jim walked by and said, “That is a lot of food.” I replied that I was hoping for leftovers as Monday was going to be a busy day.  I had 6 leftover crepes from a previous dish in the freezer.   I also used white tortillas for the remaining crepes.  The crepes were impossible to got from the counter filled to the pan.  I preferred the tortillas or pasta as the dish usually is made with. 

Ingredients:

1 1/2 C packed grated Parmigiano-Reggiano cheese

2 T flour

1/4 t freshly grated nutmeg

1/2 # each of ground pork, beef and Italian sausage (I asked the butcher to give me meatloaf mix.  This is what you get.   That way I didn’t have 1/2  pounds of left over meat to repackage.)

5 T unsalted butter

1 1/2 C whole milk

2 T freshly chopped Italian parsley; more for garnish

Kosher salt and freshly ground pepper

3 T EVOO

4 medium garlic cloves, minced

1 (28 oz.) can diced tomatoes

1# ricotta

12 (8” ) crepes (You can buy them in the produce section of most markets)

Directions:

  1. Place a rack in the center of the oven and heat to 375 degrees F.
  2. In a small bowl, combine 1 C of the Parmigiano with the flour and nutmeg.  
  3. Heat 2 T of the butter in a large skillet over medium-high heat.  Add the meat, breaking it into small pieces and mixing the 3 meats together as it browns, about 10 minutes.  Drain off any excess fat, return the pan to the stove and reduce the heat to medium low.  
  4. Add the flour mixture and the milk to the meat, buying to a simmer, and cook stirring until the mixture is very thick with no excess liquid in the pan, about 10 minutes.  Add the parsley, and season to taste with salt, and pepper.  Set aside to cool.  
  5. Heat the oil in a medium saucepan over medium heat.  Add the garlic, and cook until fragrant, about 30 seconds.  Add the tomatoes and cook, stirring occasionally, until the mixture comes to a simmer, about 10 minutes.  Stir in the remaining 3 T butter and season to taste with salt and pepper.  Remove the pan from the heat.  Using an emersion blender process to a smooth sauce about 1 minute.  
  6. Spread about 1/2 C of the tomato sauce over the bottom of a 9”X13” pan.  
  7. I laid all 12 crepes out and divided first the ricotta and then the meat filling across the center of each crepe.  Tis is approximately 2 T ricotta and 1/4 C of meat sauce.  
  8. Roll the crepes into logs and place seam side down in the pan.  
  9. Spread 3/4 C  of the remaining sauce over the top and sprinkle with remaining 1/2 C parmigiano.  
  10. Bake until the top is light golden brown, about 20 minutes.  
  11. Sprinkle with fresh parsley and serve hot, passing the remaining tomato sauce at the table.

This was a great dish and we had leftovers for Monday night.  There is even a lunch serving left.  This recipe comes from Fine Cooking and serves 6.

]]>
Sunday afternoon we both went swimming before the wind and rain arrived.  I then went in and made the following delicious recipe.  As I was making it Jim walked by and said, “That is a lot of food.” I replied that I was hoping for leftovers as Monday was going to be a busy day.  I had 6 leftover crepes from a previous dish in the freezer.   I also used white tortillas for the remaining crepes.  The crepes were impossible to got from the counter filled to the pan.  I preferred the tortillas or pasta as the dish usually is made with. 

Ingredients:

1 1/2 C packed grated Parmigiano-Reggiano cheese

2 T flour

1/4 t freshly grated nutmeg

1/2 # each of ground pork, beef and Italian sausage (I asked the butcher to give me meatloaf mix.  This is what you get.   That way I didn’t have 1/2  pounds of left over meat to repackage.)

5 T unsalted butter

1 1/2 C whole milk

2 T freshly chopped Italian parsley; more for garnish

Kosher salt and freshly ground pepper

3 T EVOO

4 medium garlic cloves, minced

1 (28 oz.) can diced tomatoes

1# ricotta

12 (8” ) crepes (You can buy them in the produce section of most markets)

Directions:

  1. Place a rack in the center of the oven and heat to 375 degrees F.
  2. In a small bowl, combine 1 C of the Parmigiano with the flour and nutmeg.  
  3. Heat 2 T of the butter in a large skillet over medium-high heat.  Add the meat, breaking it into small pieces and mixing the 3 meats together as it browns, about 10 minutes.  Drain off any excess fat, return the pan to the stove and reduce the heat to medium low.  
  4. Add the flour mixture and the milk to the meat, buying to a simmer, and cook stirring until the mixture is very thick with no excess liquid in the pan, about 10 minutes.  Add the parsley, and season to taste with salt, and pepper.  Set aside to cool.  
  5. Heat the oil in a medium saucepan over medium heat.  Add the garlic, and cook until fragrant, about 30 seconds.  Add the tomatoes and cook, stirring occasionally, until the mixture comes to a simmer, about 10 minutes.  Stir in the remaining 3 T butter and season to taste with salt and pepper.  Remove the pan from the heat.  Using an emersion blender process to a smooth sauce about 1 minute.  
  6. Spread about 1/2 C of the tomato sauce over the bottom of a 9”X13” pan.  
  7. I laid all 12 crepes out and divided first the ricotta and then the meat filling across the center of each crepe.  Tis is approximately 2 T ricotta and 1/4 C of meat sauce.  
  8. Roll the crepes into logs and place seam side down in the pan.  
  9. Spread 3/4 C  of the remaining sauce over the top and sprinkle with remaining 1/2 C parmigiano.  
  10. Bake until the top is light golden brown, about 20 minutes.  
  11. Sprinkle with fresh parsley and serve hot, passing the remaining tomato sauce at the table.

This was a great dish and we had leftovers for Monday night.  There is even a lunch serving left.  This recipe comes from Fine Cooking and serves 6.

]]>
<![CDATA[Nouveau Tuna Wrap]]> http://www.whatsthatsmell.com//blog/2502/Nouveau-Tuna-Wrap http://www.whatsthatsmell.com//blog/2502/Nouveau-Tuna-Wrap Wed, 11 Oct 2017 13:21:13 -0500 http://www.whatsthatsmell.com//blog/2502/Nouveau-Tuna-Wrap I came home for lunch from my morning meetings to find out we had nothing.  This has got to be the most disgusting October day I have ever experienced.  It is hot, muggier than the worst summer day, and raining off and on.  I went to the Opera to set up for tomorrow’s wine and cheese event where we hope to entice some new members.  We are not sure if we will have 11 or 40 attendees.  It appears that RSVP is lost on people these days.  We were talking with the staff at the opera Saturday and One said, “It will be what it is.”  I liked that.  But, I worry.  

Back to lunch.  On the back of my WW magazine today was a Nouveau Tuna Wrap.  It was an add for Flatout Light Wraps.  At first I thought it was something you could buy.  No such luck.  It is messy to eat, but delicious.

Ingredients:

1 Flatout flatbread, Light Original (I had Italian)

3 oz canned tuna, drained

3-4 spears asparagus, blanched, chopped (I used a banana pepper)

3-4 cherry tomatoes, cut in quarters

1 t capers

1 hardboiled egg, cut in slices

1 t EVOO

1/2 lemon, juiced

1/2 t dijon mustard

Salt and freshly ground pepper

Directions:

  1. In a bowl, combine the asparagus, capers, tomatoes, tuna, lemon juice,Mustard and oil.  season with salt and pepper if desired.  
  2. To assemble the wrap, place the salad on the flatbread towards the rounded end Arrange the egg slices evenly over the salad.  Roll up, beginning at rounded end, and cut in half.  

This is a lunch sandwich for one.  I doubled the recipe, but quite frankly it was a lot of food.  The total is 6 WW points.  

 

Above is one of my favorite paintings in the museum.  

]]>
I came home for lunch from my morning meetings to find out we had nothing.  This has got to be the most disgusting October day I have ever experienced.  It is hot, muggier than the worst summer day, and raining off and on.  I went to the Opera to set up for tomorrow’s wine and cheese event where we hope to entice some new members.  We are not sure if we will have 11 or 40 attendees.  It appears that RSVP is lost on people these days.  We were talking with the staff at the opera Saturday and One said, “It will be what it is.”  I liked that.  But, I worry.  

Back to lunch.  On the back of my WW magazine today was a Nouveau Tuna Wrap.  It was an add for Flatout Light Wraps.  At first I thought it was something you could buy.  No such luck.  It is messy to eat, but delicious.

Ingredients:

1 Flatout flatbread, Light Original (I had Italian)

3 oz canned tuna, drained

3-4 spears asparagus, blanched, chopped (I used a banana pepper)

3-4 cherry tomatoes, cut in quarters

1 t capers

1 hardboiled egg, cut in slices

1 t EVOO

1/2 lemon, juiced

1/2 t dijon mustard

Salt and freshly ground pepper

Directions:

  1. In a bowl, combine the asparagus, capers, tomatoes, tuna, lemon juice,Mustard and oil.  season with salt and pepper if desired.  
  2. To assemble the wrap, place the salad on the flatbread towards the rounded end Arrange the egg slices evenly over the salad.  Roll up, beginning at rounded end, and cut in half.  

This is a lunch sandwich for one.  I doubled the recipe, but quite frankly it was a lot of food.  The total is 6 WW points.  

 

Above is one of my favorite paintings in the museum.  

]]>
<![CDATA[Black Bean-Tomato Tarts]]> http://www.whatsthatsmell.com//blog/2503/Black-BeanTomato-Tarts http://www.whatsthatsmell.com//blog/2503/Black-BeanTomato-Tarts Wed, 11 Oct 2017 13:47:11 -0500 http://www.whatsthatsmell.com//blog/2503/Black-BeanTomato-Tarts Dinner tonight was unusual.  This recipe comes from American Lifestyle Magazine.  They made it with gluten and vegan free ingredients.  I just used regular ingredients.  It was extremely rich and filling.  It was delicious.  

Ingredients:

2 1/2 C all purpose flour

1/2 C shortening, cold

1/2 C butter, cold

Up to 1/2 C ice water

1 t freshly ground black pepper

2 t fine sea slat

1 t garlic powder

1 t onion powder

2 T fresh rosemary, chopped

Toppings:

2 T EVOO

2 large tomatoes, sliced

1/4 red onion, thinly sliced

1/2 C canned black beans, rinsed and drained

Sea salt and freshly ground black pepper

Fresh rosemary leaves

Directions:

  1. To make the pastry:  Sift the flour into a large bowl, add the shortening and butter, and cut it with a pastry cutter or put it all in your food processor like I do.  I added the seasonings and fresh rosemary before the water.
  2. One crumbles form, just pulse the food processor, add the ice water just a little at a time.  (I only used about 1/4 C of water, but it was an extremely humid day.)
  3. I took it out of the food processor and formed it into 2 balls and wrapped in wax paper. ( I did this in the afternoon before dance.  I placed in the refrigerator as I had a 6:00 dance lesson.)  When I got home, it was rock hard.  I placed it on the counter, each ball on a separate piece of parchment paper, while I set the table and mixed up the salad.  
  4. I rolled the dough out with the wax paper between the rolling pin onto the parchment.  
  5. Preheat the oven to 400 degrees F.  
  6. The dough should be about 1/4 to 1/2” thick.  I rolled out each ball as it was dinner not a first course.  
  7. Drizzle the tart with a little oil, and scatter the tomatoes, onions, black beans, and fresh rosemary.  Brush the top with the remaining oil.  Bake for 25-35 minutes, until golden.  
  8. Scatter fresh rosemary on top and cut with a pizza wheel into sections, about 4 pieces per ball.  

This was very tasty.  Of course, what is not to like about a stick of butter and tomatoes.  

]]>
Dinner tonight was unusual.  This recipe comes from American Lifestyle Magazine.  They made it with gluten and vegan free ingredients.  I just used regular ingredients.  It was extremely rich and filling.  It was delicious.  

Ingredients:

2 1/2 C all purpose flour

1/2 C shortening, cold

1/2 C butter, cold

Up to 1/2 C ice water

1 t freshly ground black pepper

2 t fine sea slat

1 t garlic powder

1 t onion powder

2 T fresh rosemary, chopped

Toppings:

2 T EVOO

2 large tomatoes, sliced

1/4 red onion, thinly sliced

1/2 C canned black beans, rinsed and drained

Sea salt and freshly ground black pepper

Fresh rosemary leaves

Directions:

  1. To make the pastry:  Sift the flour into a large bowl, add the shortening and butter, and cut it with a pastry cutter or put it all in your food processor like I do.  I added the seasonings and fresh rosemary before the water.
  2. One crumbles form, just pulse the food processor, add the ice water just a little at a time.  (I only used about 1/4 C of water, but it was an extremely humid day.)
  3. I took it out of the food processor and formed it into 2 balls and wrapped in wax paper. ( I did this in the afternoon before dance.  I placed in the refrigerator as I had a 6:00 dance lesson.)  When I got home, it was rock hard.  I placed it on the counter, each ball on a separate piece of parchment paper, while I set the table and mixed up the salad.  
  4. I rolled the dough out with the wax paper between the rolling pin onto the parchment.  
  5. Preheat the oven to 400 degrees F.  
  6. The dough should be about 1/4 to 1/2” thick.  I rolled out each ball as it was dinner not a first course.  
  7. Drizzle the tart with a little oil, and scatter the tomatoes, onions, black beans, and fresh rosemary.  Brush the top with the remaining oil.  Bake for 25-35 minutes, until golden.  
  8. Scatter fresh rosemary on top and cut with a pizza wheel into sections, about 4 pieces per ball.  

This was very tasty.  Of course, what is not to like about a stick of butter and tomatoes.  

]]>
<![CDATA[Korean-Style Marinade, Crisp Roasted Potato Wedges & Roasted Brussels Sprouts and Almonds]]> http://www.whatsthatsmell.com//blog/2501/KoreanStyle-Marinade-Crisp-Roasted-Potato-Wedges-and-Roasted-Brussels-Sprouts-and-Almonds http://www.whatsthatsmell.com//blog/2501/KoreanStyle-Marinade-Crisp-Roasted-Potato-Wedges-and-Roasted-Brussels-Sprouts-and-Almonds Tue, 10 Oct 2017 21:50:16 -0500 http://www.whatsthatsmell.com//blog/2501/KoreanStyle-Marinade-Crisp-Roasted-Potato-Wedges-and-Roasted-Brussels-Sprouts-and-Almonds Friday we had sushi and tempura as usual in our Japanese restaurant. Saturday was Tosca and we went to the premiere dinner that the guild has to again raise money.  The dinner was very good.  This Tosca was a fabulous compared to the one I fell asleep during in Italy.  Everyone enjoyed it.  Sunday I finally cooked.  I made a lot of food and wanted to have leftovers.  We had enough for Jim on Monday.  Quite frankly the meat did not work all that well as he should have gone to the oriental market instead of Publix.  Koreans Cut their short ribs different than we do and they were big and tough.  The marinade was wonderful.  I had cottage cheese and veggies rather than eat it again.  This potato recipe is very good.  The Brussels sprouts were wonderful, just not sure why the nuts were needed.  Jim said it was because they were Brussels sprouts and he could eat the nuts and pretend he was eating Brussels sprouts.  I loved them.  

Ingredients:  for the Meat

1 1/4 # large ripe pears, preferably Bosc or Asian, peeled, cored and coarsely chopped (about 3 C)

1/2 C apple juice

1/4 C soy sauce

2 T gochujang

1 T minced garlic

1 T minced fresh ginger

1 T packed dark brown sugar

2 t Asian sesame oil

3# short-ribs 1/4 to 1/2“ thick (You have to go to an Asian market to get the right kind.  If yours does not have a butcher on the premises, they will be in the frozen case.  If you do not have an asian market near you, use a thin flank steak and slice it raw before adding to the marinade.)

Directions:

  1. Combine all the ingredients from pears to the ribs in a blender; puree until smooth.
  2. Marinade the meat for at least 1 hour at room temperature and up to 24 hours covered and refrigerated.
  3. Grill the meat for 6 minutes over medium heat, turning once.
  4. Garnish with sesame seeds and thinly sliced scallions.  Serves 4.

Ingredients:   for the potatoes

2 friend red chiles, such as Thai bird, seeded and coarsely chopped

1 T cumin seeds

2 t coriander seeds

1/2 t black peppercorns

3 large cloves garlic

Sea salt or kosher slat

5 T light olive or vegetable oil; more as needed

3-4# medium Yukon Gold potatoes, peeled and cut into 1 1/2” pieces

Directions:

  1. Position a rack in the center of the oven and heat to 400 degree F.  
  2. Coarsely crush the dried chiles, cumin, coriander, and peppercorns in a mortar and pestle.  (I used a mini blender.)
  3. Add the garlic and a good pinch of salt and blend again.
  4. Add 2 T of the oil and continue to pound or blend to make a paste.  
  5. Put the potato wedges in a large pot with enough cool water to cover by at least 1”.  Add 2 t salt, and bring to a boil.  Cook until tender but still holding their shape, 10-15 minutes.
  6. Drain in a colander, and then shake the colander to rough them up; the resulting irregular edges will get nice and crisp in the oven.  
  7. Transfer the potatoes to a large roasting pan and drizzle with the remaining 3 T oil.  
  8. Add the spice paste and gently toss to coat.  
  9. Roast until golden brown and crisp, adding a little more oil if  the pan looks dry, 45-55 minutes.  
  10. 10.Season to taste with salt and serve.  Serves 6-8

Ingredients:  Brussels sprouts

2# Brussels sprouts, trimmed and halved

2 T EVOO

1/4 t sea salt

1/4 t freshly ground black pepper

1/2 C almonds chopped

Directions:

  1. Preheat the oven to 400 degrees F.  
  2. Place the sprouts in a baking dish and drizzle with oil; stir to combine.  
  3. Season with salt and pepper, add the almonds and toss.  
  4. Roast for 40 minutes, stirring halfway through.  
  5. When done, sprouts will be tender, but will still have some bite.  
  6. Serves 6

The first two recipes come from Fine Cooking Aug/ Sept.  The last recipe comes from the Costco magazine.  Jim served a cotes Du Rhone, Saint Cosme 2016.  The second night he had a Barefoot Merlot.  I like the Merlot better.  

The photo is me with one of my relatives at the Indian museum in Indiana.  

]]>
Friday we had sushi and tempura as usual in our Japanese restaurant. Saturday was Tosca and we went to the premiere dinner that the guild has to again raise money.  The dinner was very good.  This Tosca was a fabulous compared to the one I fell asleep during in Italy.  Everyone enjoyed it.  Sunday I finally cooked.  I made a lot of food and wanted to have leftovers.  We had enough for Jim on Monday.  Quite frankly the meat did not work all that well as he should have gone to the oriental market instead of Publix.  Koreans Cut their short ribs different than we do and they were big and tough.  The marinade was wonderful.  I had cottage cheese and veggies rather than eat it again.  This potato recipe is very good.  The Brussels sprouts were wonderful, just not sure why the nuts were needed.  Jim said it was because they were Brussels sprouts and he could eat the nuts and pretend he was eating Brussels sprouts.  I loved them.  

Ingredients:  for the Meat

1 1/4 # large ripe pears, preferably Bosc or Asian, peeled, cored and coarsely chopped (about 3 C)

1/2 C apple juice

1/4 C soy sauce

2 T gochujang

1 T minced garlic

1 T minced fresh ginger

1 T packed dark brown sugar

2 t Asian sesame oil

3# short-ribs 1/4 to 1/2“ thick (You have to go to an Asian market to get the right kind.  If yours does not have a butcher on the premises, they will be in the frozen case.  If you do not have an asian market near you, use a thin flank steak and slice it raw before adding to the marinade.)

Directions:

  1. Combine all the ingredients from pears to the ribs in a blender; puree until smooth.
  2. Marinade the meat for at least 1 hour at room temperature and up to 24 hours covered and refrigerated.
  3. Grill the meat for 6 minutes over medium heat, turning once.
  4. Garnish with sesame seeds and thinly sliced scallions.  Serves 4.

Ingredients:   for the potatoes

2 friend red chiles, such as Thai bird, seeded and coarsely chopped

1 T cumin seeds

2 t coriander seeds

1/2 t black peppercorns

3 large cloves garlic

Sea salt or kosher slat

5 T light olive or vegetable oil; more as needed

3-4# medium Yukon Gold potatoes, peeled and cut into 1 1/2” pieces

Directions:

  1. Position a rack in the center of the oven and heat to 400 degree F.  
  2. Coarsely crush the dried chiles, cumin, coriander, and peppercorns in a mortar and pestle.  (I used a mini blender.)
  3. Add the garlic and a good pinch of salt and blend again.
  4. Add 2 T of the oil and continue to pound or blend to make a paste.  
  5. Put the potato wedges in a large pot with enough cool water to cover by at least 1”.  Add 2 t salt, and bring to a boil.  Cook until tender but still holding their shape, 10-15 minutes.
  6. Drain in a colander, and then shake the colander to rough them up; the resulting irregular edges will get nice and crisp in the oven.  
  7. Transfer the potatoes to a large roasting pan and drizzle with the remaining 3 T oil.  
  8. Add the spice paste and gently toss to coat.  
  9. Roast until golden brown and crisp, adding a little more oil if  the pan looks dry, 45-55 minutes.  
  10. 10.Season to taste with salt and serve.  Serves 6-8

Ingredients:  Brussels sprouts

2# Brussels sprouts, trimmed and halved

2 T EVOO

1/4 t sea salt

1/4 t freshly ground black pepper

1/2 C almonds chopped

Directions:

  1. Preheat the oven to 400 degrees F.  
  2. Place the sprouts in a baking dish and drizzle with oil; stir to combine.  
  3. Season with salt and pepper, add the almonds and toss.  
  4. Roast for 40 minutes, stirring halfway through.  
  5. When done, sprouts will be tender, but will still have some bite.  
  6. Serves 6

The first two recipes come from Fine Cooking Aug/ Sept.  The last recipe comes from the Costco magazine.  Jim served a cotes Du Rhone, Saint Cosme 2016.  The second night he had a Barefoot Merlot.  I like the Merlot better.  

The photo is me with one of my relatives at the Indian museum in Indiana.  

]]>
<![CDATA[Korean Style Burgers]]> http://www.whatsthatsmell.com//blog/2500/Korean-Style-Burgers http://www.whatsthatsmell.com//blog/2500/Korean-Style-Burgers Sun, 8 Oct 2017 14:48:26 -0500 http://www.whatsthatsmell.com//blog/2500/Korean-Style-Burgers Tuesday I went to a taping of the Pickler & Ben show.  It is not long for this world.  After we Barbara and I met Joel and Jim at a new restaurant called Barcelona Wine and Tapas Bar.  Jim sounded like the Where’s the beef commercial the whole night.  I finally had to tell the waitress to ignore him.  It is a great place, just don’t take Jim.  Wednesday was pasta night at the University Club.  It was very good, but Bolognese sauce came with tomato, and Jim does not like his tomatoes cooked.  Such a dilemma for Jim.  Today was a very busy day, but I knew I had to get some beef in him.  So I got up early and made the burgers and slaw.  I went to painting but had to leave early as the person who is supposed to run the boutique at the Opera couldn’t be there this night.  It seems to me that if you know the dates of the operas and that you are running the boutique, you don’t accept that job unless you can do it.  Anyway I volunteered to help.  Never again.  On my feet, even with my knee brace on for hours, I was a mess the next day.  Anyway I had to be out the door, in one hour.  I missed the cucumber on the shopping list, so Jim got one after coffee club.   Quickly, I made the cucumbers and jumped in the shower.  I asked Jim to set the table and make a salad.  He at first refused to make salad, then agreed.  Smallest salad to ever hit our table.  He grilled the burgers as directed.  When I showed him how to put the burger together, he was horrified.  He did it and really liked it.  

Ingredients:

3 T EVOO

3 T fresh lime juice

1 1/2 T packed dark brown sugar

Kosher salt

1 very small cucumber, about 1/2 C sliced very thin

1 1/2# ground beef, 85% lean

1/4 C kimchi, finally chopped

2 t soy sauce

2 t finally chopped fresh ginger

1 1/4 C coleslaw mix

1/2 C mayonaise

1 1/2 T gochujang

2 t black sesame seeds

4 hamburger buns

Directions:

  1. In a small bowl, combine the oil, lime juice, sugar, and 1/4 t salt, and stir until the sugar dissolves.Add the cucumber and set aside for at least 15 minutes. 
  2. Prepare a medium-high (400-450 degree F.) charcoal or gas grill fire or heat a grill pan over medium-high heat.
  3. In a medium bowl, combine the beef, kimchi, soy sauce, ginger, and 1/4 t salt.  Shape into four thin patties about 4 1/2” across and make a slight indentation in the center.  Cover and refrigerate for at least 10 minutes and up to one day.  
  4. In a medium bowl, combine the slaw mix, mayonnaise, and gochujang and sesame seeds.  
  5. Drain the cucumbers saving the liquid for basting the burgers.
  6. Brush the cucumber liquid on one side of each burger, and grill the burgers that side down for 2 minutes.  Flip and brush with more  of the liquid.  Continue grilling, flipping and brushing until cooked to desired doneness.  
  7. Serve the burgers on the buns topped with some slaw and the cucumbers.  

These are great tasting burgers.

The photo is from Italy.  It is owned by a wealthy family and maintained as a museum.  

]]>
Tuesday I went to a taping of the Pickler & Ben show.  It is not long for this world.  After we Barbara and I met Joel and Jim at a new restaurant called Barcelona Wine and Tapas Bar.  Jim sounded like the Where’s the beef commercial the whole night.  I finally had to tell the waitress to ignore him.  It is a great place, just don’t take Jim.  Wednesday was pasta night at the University Club.  It was very good, but Bolognese sauce came with tomato, and Jim does not like his tomatoes cooked.  Such a dilemma for Jim.  Today was a very busy day, but I knew I had to get some beef in him.  So I got up early and made the burgers and slaw.  I went to painting but had to leave early as the person who is supposed to run the boutique at the Opera couldn’t be there this night.  It seems to me that if you know the dates of the operas and that you are running the boutique, you don’t accept that job unless you can do it.  Anyway I volunteered to help.  Never again.  On my feet, even with my knee brace on for hours, I was a mess the next day.  Anyway I had to be out the door, in one hour.  I missed the cucumber on the shopping list, so Jim got one after coffee club.   Quickly, I made the cucumbers and jumped in the shower.  I asked Jim to set the table and make a salad.  He at first refused to make salad, then agreed.  Smallest salad to ever hit our table.  He grilled the burgers as directed.  When I showed him how to put the burger together, he was horrified.  He did it and really liked it.  

Ingredients:

3 T EVOO

3 T fresh lime juice

1 1/2 T packed dark brown sugar

Kosher salt

1 very small cucumber, about 1/2 C sliced very thin

1 1/2# ground beef, 85% lean

1/4 C kimchi, finally chopped

2 t soy sauce

2 t finally chopped fresh ginger

1 1/4 C coleslaw mix

1/2 C mayonaise

1 1/2 T gochujang

2 t black sesame seeds

4 hamburger buns

Directions:

  1. In a small bowl, combine the oil, lime juice, sugar, and 1/4 t salt, and stir until the sugar dissolves.Add the cucumber and set aside for at least 15 minutes. 
  2. Prepare a medium-high (400-450 degree F.) charcoal or gas grill fire or heat a grill pan over medium-high heat.
  3. In a medium bowl, combine the beef, kimchi, soy sauce, ginger, and 1/4 t salt.  Shape into four thin patties about 4 1/2” across and make a slight indentation in the center.  Cover and refrigerate for at least 10 minutes and up to one day.  
  4. In a medium bowl, combine the slaw mix, mayonnaise, and gochujang and sesame seeds.  
  5. Drain the cucumbers saving the liquid for basting the burgers.
  6. Brush the cucumber liquid on one side of each burger, and grill the burgers that side down for 2 minutes.  Flip and brush with more  of the liquid.  Continue grilling, flipping and brushing until cooked to desired doneness.  
  7. Serve the burgers on the buns topped with some slaw and the cucumbers.  

These are great tasting burgers.

The photo is from Italy.  It is owned by a wealthy family and maintained as a museum.  

]]>
<![CDATA[Peperonata with Fried Eggs]]> http://www.whatsthatsmell.com//blog/2499/Peperonata-with-Fried-Eggs http://www.whatsthatsmell.com//blog/2499/Peperonata-with-Fried-Eggs Wed, 4 Oct 2017 18:20:31 -0500 http://www.whatsthatsmell.com//blog/2499/Peperonata-with-Fried-Eggs  I have been wanting to make this meal for a long time.  I gave up on serving it to Jim for breakfast as if he saw all those peppers, he would freak at vegetables for breakfast.  So we had it for dinner.  I have painting on Monday and that was followed by a dance lesson.  I needed something quick and easy.  He was not over joyed with the peppers, I loved them and accepted the meal as long as I made him bacon also.  

Ingredients:

5 T EVOO, more as needed

4 medium red, yellow or orange bell peppers, thinly sliced lengthwise (about 6 cups) (I used red and yellow, but not sure what they are called as I used them from the farm of one of my painting friends)

1 medium bulb fennel, trimmed, cored and thinly sliced lengthwise (about 4 cups)

1 medium sweet onion, halved and thinly sliced lengthwise (about 3 cups)

Kosher salt

Crushed red pepper flakes

1/4 C capers, trained

1/4 C white-wine vinegar

2 T chopped fresh flat-leaf parsley

4 large eggs

Crusty bread, for serving

freshly ground black pepper

Directions:

 

  1. heat 1 T of the oil in a 12” nonstick skillet over high heat.  Add about 1/3 each of the peppers, fennel, and onion and a pinch of salt and pepper flakes.  Cook, stirring occasionally, until the vegetables soften slightly but still have some crunch, about 4 minutes.  Transfer to a bowl.  Repeat two or more times with remaining vegetables, adding more oil as needed.  (Really?  Get a bigger skillet and use less oil. I cooked all at once in 1T oil.)
  2. Add 2 T of oil to the skillet and heat over high heat.  Add the capers and fry, stirring occasionally, until the buds pop open and become crisp, 2-2 1/2 minutes.  Transfer to the bowl.  
  3. Add the vinegar to the skillet off the heat; with a wooden spoon, scrape up any brown bits on the bottom of the pan and pour them and the vinegar into the bowl.  
  4. Add the parsley to the bowl and toss to combine.
  5. Add the remaining 2 T of oil to the skillet and fry the eggs over medium heat as you like them.  
  6. Serve the pepper with the eggs and come crusty bread.  
  7. Season to taste with salt and pepper. 
]]>
 I have been wanting to make this meal for a long time.  I gave up on serving it to Jim for breakfast as if he saw all those peppers, he would freak at vegetables for breakfast.  So we had it for dinner.  I have painting on Monday and that was followed by a dance lesson.  I needed something quick and easy.  He was not over joyed with the peppers, I loved them and accepted the meal as long as I made him bacon also.  

Ingredients:

5 T EVOO, more as needed

4 medium red, yellow or orange bell peppers, thinly sliced lengthwise (about 6 cups) (I used red and yellow, but not sure what they are called as I used them from the farm of one of my painting friends)

1 medium bulb fennel, trimmed, cored and thinly sliced lengthwise (about 4 cups)

1 medium sweet onion, halved and thinly sliced lengthwise (about 3 cups)

Kosher salt

Crushed red pepper flakes

1/4 C capers, trained

1/4 C white-wine vinegar

2 T chopped fresh flat-leaf parsley

4 large eggs

Crusty bread, for serving

freshly ground black pepper

Directions:

 

  1. heat 1 T of the oil in a 12” nonstick skillet over high heat.  Add about 1/3 each of the peppers, fennel, and onion and a pinch of salt and pepper flakes.  Cook, stirring occasionally, until the vegetables soften slightly but still have some crunch, about 4 minutes.  Transfer to a bowl.  Repeat two or more times with remaining vegetables, adding more oil as needed.  (Really?  Get a bigger skillet and use less oil. I cooked all at once in 1T oil.)
  2. Add 2 T of oil to the skillet and heat over high heat.  Add the capers and fry, stirring occasionally, until the buds pop open and become crisp, 2-2 1/2 minutes.  Transfer to the bowl.  
  3. Add the vinegar to the skillet off the heat; with a wooden spoon, scrape up any brown bits on the bottom of the pan and pour them and the vinegar into the bowl.  
  4. Add the parsley to the bowl and toss to combine.
  5. Add the remaining 2 T of oil to the skillet and fry the eggs over medium heat as you like them.  
  6. Serve the pepper with the eggs and come crusty bread.  
  7. Season to taste with salt and pepper. 
]]>
<![CDATA[Cottage Cheese Pancakes with Berries]]> http://www.whatsthatsmell.com//blog/2497/Cottage-Cheese-Pancakes-with-Berries http://www.whatsthatsmell.com//blog/2497/Cottage-Cheese-Pancakes-with-Berries Sun, 1 Oct 2017 17:10:24 -0500 http://www.whatsthatsmell.com//blog/2497/Cottage-Cheese-Pancakes-with-Berries Ok it is Sunday.  I actually got up at 9:30 AM.  Had tea read the paper which didn’t take long as it was boring.  

Our breakfast was these pancakes from Costco magazine.  it is actually a Jacques Pepin recipe from the book called A Grandfathers’s Lessons.  I chose the recipe as it is more protein than flour, made a small quantity and used fruit instead of syrup.  Usually we have many leftovers.  They were good, but looked weird.  I used half as much butter and oil called for and it was plenty.  I had an excess of raspberries that would go bad before I could eat them all, so I used them instead of blueberries.  

Ingredients:

2 large eggs, preferably organic

1/4 C sour cream (I use plain Greek yoghurt)

1/2 t pure vanilla extract

1 T sugar

1/8 t salt

1/2 C all-purpose flour

1/2 C cottage cheese

2 T unsalted butter

2 T peanut, grapeseed or safflower oil (I used grapeseed)

Berries

1/4 C apricot preserves or honey

1 C blueberries or raspberries

Directions:

  1. Prepare the pancakes:  Put the ingredients for pancakes in order of the list, up to cottage cheese in a small food processor.  Process for 15 seconds until smooth.  
  2. Add the cottage cheese and process for a few seconds, just enough to mix it in.  
  3. Heat half the butter and oil in a 10-12” nonstick skillet.  (I used half the oil in butter over all.)
  4. Add about 3 T of batter for each pancake, making 4 pancakes at a time, and cook for about 3 minutes on the first side.  
  5. Flip and cook for 1 1/2 to 2 minutes on the other side.  
  6. Transfer to a plate and repeat, heating the remaining 1/2 of butter and oil and making a second batch of pancakes with the rest of the batter.
  7. Prepare the berries:  heat the preserves or honey in the microwave oven for about 30 seconds and then mix with the berries.
  8. Serve the warm pancakes with the berries

Makes 8 pancakes.  

]]>
Ok it is Sunday.  I actually got up at 9:30 AM.  Had tea read the paper which didn’t take long as it was boring.  

Our breakfast was these pancakes from Costco magazine.  it is actually a Jacques Pepin recipe from the book called A Grandfathers’s Lessons.  I chose the recipe as it is more protein than flour, made a small quantity and used fruit instead of syrup.  Usually we have many leftovers.  They were good, but looked weird.  I used half as much butter and oil called for and it was plenty.  I had an excess of raspberries that would go bad before I could eat them all, so I used them instead of blueberries.  

Ingredients:

2 large eggs, preferably organic

1/4 C sour cream (I use plain Greek yoghurt)

1/2 t pure vanilla extract

1 T sugar

1/8 t salt

1/2 C all-purpose flour

1/2 C cottage cheese

2 T unsalted butter

2 T peanut, grapeseed or safflower oil (I used grapeseed)

Berries

1/4 C apricot preserves or honey

1 C blueberries or raspberries

Directions:

  1. Prepare the pancakes:  Put the ingredients for pancakes in order of the list, up to cottage cheese in a small food processor.  Process for 15 seconds until smooth.  
  2. Add the cottage cheese and process for a few seconds, just enough to mix it in.  
  3. Heat half the butter and oil in a 10-12” nonstick skillet.  (I used half the oil in butter over all.)
  4. Add about 3 T of batter for each pancake, making 4 pancakes at a time, and cook for about 3 minutes on the first side.  
  5. Flip and cook for 1 1/2 to 2 minutes on the other side.  
  6. Transfer to a plate and repeat, heating the remaining 1/2 of butter and oil and making a second batch of pancakes with the rest of the batter.
  7. Prepare the berries:  heat the preserves or honey in the microwave oven for about 30 seconds and then mix with the berries.
  8. Serve the warm pancakes with the berries

Makes 8 pancakes.  

]]>
<![CDATA[Warm Salad of Grilled Chicken and Arugula, ]]> http://www.whatsthatsmell.com//blog/2498/Warm-Salad-of-Grilled-Chicken-and-Arugula- http://www.whatsthatsmell.com//blog/2498/Warm-Salad-of-Grilled-Chicken-and-Arugula- Wed, 4 Oct 2017 17:43:10 -0500 http://www.whatsthatsmell.com//blog/2498/Warm-Salad-of-Grilled-Chicken-and-Arugula- Well this sounded good, but the chicken was over cooked and the arugula wilted.  Two figs for 4 servings is not exactly with figs in my book.  

Ingredients:

4 T red wine vinegar, divided

2 t chopped fresh rosemary, divided

Salt and ground black pepper

8 bone in skinless chicken thighs, each cut into 2 pieces1/2 C thinly sliced red onion

1 t chopped fresh basil

8 C loosely packed fresh arugula

2 ripe figs, cut lengthwise into quarters

1 oz Parmigiano-Reggiano cheese, shaved

Directions:

  1. In a large bowl combine half each of the vinegar and rosemary.  Season with salt and pepper.  Add the chicken and toss to coat.  cover and marinate at room temperature for 15 minutes or in the refrigerator for up to 4 hours, turning the chicken occasionally.  
  2. Place the onions in a large bowl and add the remaining red wine vinegar and a pinch of slat.  Mix and set aside for 115 minutes to 1 hour, tossing occasionally.  (This made the onions very good.)
  3. Heat a grill or grill pan to medium-low.  Place the chicken thighs on the grill and cook for 15 to 20 minutes, or until nicely browned and cooked through, turning the chicken halfway through grilling.  
  4. Transfer the chicken to a plate and sprinkle with basil. Set aside.
  5. Add the arugula, figs and remaining rosemary to the onion and vinegar.  Gently toss the salad, then season with salt and pepper.  
  6. Divide the salad among 4 serving plates.  Place the chicken thigh halves around the salad, then sprinkle the salads with shaved Parmigiano-Reggiano.  

 

Busy day getting ready for the week.  Picked out new photos to paint.  

]]>
Well this sounded good, but the chicken was over cooked and the arugula wilted.  Two figs for 4 servings is not exactly with figs in my book.  

Ingredients:

4 T red wine vinegar, divided

2 t chopped fresh rosemary, divided

Salt and ground black pepper

8 bone in skinless chicken thighs, each cut into 2 pieces1/2 C thinly sliced red onion

1 t chopped fresh basil

8 C loosely packed fresh arugula

2 ripe figs, cut lengthwise into quarters

1 oz Parmigiano-Reggiano cheese, shaved

Directions:

  1. In a large bowl combine half each of the vinegar and rosemary.  Season with salt and pepper.  Add the chicken and toss to coat.  cover and marinate at room temperature for 15 minutes or in the refrigerator for up to 4 hours, turning the chicken occasionally.  
  2. Place the onions in a large bowl and add the remaining red wine vinegar and a pinch of slat.  Mix and set aside for 115 minutes to 1 hour, tossing occasionally.  (This made the onions very good.)
  3. Heat a grill or grill pan to medium-low.  Place the chicken thighs on the grill and cook for 15 to 20 minutes, or until nicely browned and cooked through, turning the chicken halfway through grilling.  
  4. Transfer the chicken to a plate and sprinkle with basil. Set aside.
  5. Add the arugula, figs and remaining rosemary to the onion and vinegar.  Gently toss the salad, then season with salt and pepper.  
  6. Divide the salad among 4 serving plates.  Place the chicken thigh halves around the salad, then sprinkle the salads with shaved Parmigiano-Reggiano.  

 

Busy day getting ready for the week.  Picked out new photos to paint.  

]]>
<![CDATA[Scallops Sauce Verte & GingerCoconut Rice]]> http://www.whatsthatsmell.com//blog/2493/Scallops-Sauce-Verte-and-GingerCoconut-Rice http://www.whatsthatsmell.com//blog/2493/Scallops-Sauce-Verte-and-GingerCoconut-Rice Sun, 1 Oct 2017 16:18:33 -0500 http://www.whatsthatsmell.com//blog/2493/Scallops-Sauce-Verte-and-GingerCoconut-Rice Friday, I had a day off from going anywhere, but not a day off.  I worked all day, and I mean from 6:00 AM until time to go to dinner on Opera Guild, planning menus, and scratching my skin off.  I had a real mean attack of the itches.  That is why I was up so early.  I also made Jim a blueberry pie before going out for Sushi before the dance party.  The mob scheme from last week seems to have calmed down.  When we came home from dance, Jim had two pieces of blueberry pie with whipped cream on it while we watched the news.  

Saturday, Barbara, Jo, and I had a fun day.  We went to the Great Golden Event.  That is pictured above.   Have you event tried to take a group photo with 50 dogs!  I am on the far left and Jo’s tail is showing.  He is not camera shy, he was into but sniffing every dog there.  Each person represents a dog or two.  The photo was supposed to be of the rescued dogs, alas, we have more people showing than dogs.  

Jo won the doggie musical chairs and received a bag of milk bone treats.  I came home and immediately took a nap.  Jo woke me up at 6 to say feed me.  Jim came in and wanted to swim.  Dinner was easy so that was a no brainer.  

We had a delicious Saturday night meal.  Jim was at the wine chap that day and brought home a white to taste for LBN.  It was fabulous.  It was about $16, if you find it in your store, buy it.  It is a vin de Bourgogne called Les Charmes.  It is from the Macon-Lugny area and they are calling it a Chardonnay.  I thought it tasted like a French Chablis.  It when beautifully with our scallops.   

I made the scallops differently than usual.  I found this recipe in the New York Times Cookbook, 1950-1960 collection.

Ingredients:

1/2 C dry Vermouth

1/2 onion, chopped

Sprig of parsley

1 bay leaf

Salt and Pepper to taste

1# sea scallops, halved

Directions:

  1. In a saucepan heat the vermouth with all the ingredients.  When the vermouth is simmering add the scallops.  Simmer turning until cooked through about 5 minutes.  (I did not cut mine in half and they said cook seven minutes.  They would be over cooked in my opinion.)  

These are served cold accompanied by a sauce verde made with mayonnaise and spinach.  I served them hot with the basil mayonnaise sauce I made to go with the beef.   They were delicious.

I had green beans in the freezer that I had made earlier.  They were the ones I made with Parmesan cheese.  I microwaved them.

The real star of the evening was the rice.  It comes from Fine Cooking, June/July issue.  

Ingredients:

1/2 T unsalted butter

1 T minced fresh ginger

1 minced garlic clove

1 C jasmine rice

3/4 C coconut milk

3/4 C water

3/4 t kosher salt

1/8 t sugar

1 t finely grated lime zest

Directions:

  1. Melt the butter in a 4 qt saucepan over medium heat.  
  2. Add the ginger and garlic, and cook, until just fragrant.  Add the rice.
  3. Add the coconut milk, water, and sugar and bring to a boil over medium-high heat.  
  4. Stir in the lime zest and reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes.  
  5. Let stand off the heat, covered, for 5 minutes.  
  6. Fluff with a fork, top with more zest, if you like and serve.   

Absolutely the best rice I have ever tasted.  

]]>
Friday, I had a day off from going anywhere, but not a day off.  I worked all day, and I mean from 6:00 AM until time to go to dinner on Opera Guild, planning menus, and scratching my skin off.  I had a real mean attack of the itches.  That is why I was up so early.  I also made Jim a blueberry pie before going out for Sushi before the dance party.  The mob scheme from last week seems to have calmed down.  When we came home from dance, Jim had two pieces of blueberry pie with whipped cream on it while we watched the news.  

Saturday, Barbara, Jo, and I had a fun day.  We went to the Great Golden Event.  That is pictured above.   Have you event tried to take a group photo with 50 dogs!  I am on the far left and Jo’s tail is showing.  He is not camera shy, he was into but sniffing every dog there.  Each person represents a dog or two.  The photo was supposed to be of the rescued dogs, alas, we have more people showing than dogs.  

Jo won the doggie musical chairs and received a bag of milk bone treats.  I came home and immediately took a nap.  Jo woke me up at 6 to say feed me.  Jim came in and wanted to swim.  Dinner was easy so that was a no brainer.  

We had a delicious Saturday night meal.  Jim was at the wine chap that day and brought home a white to taste for LBN.  It was fabulous.  It was about $16, if you find it in your store, buy it.  It is a vin de Bourgogne called Les Charmes.  It is from the Macon-Lugny area and they are calling it a Chardonnay.  I thought it tasted like a French Chablis.  It when beautifully with our scallops.   

I made the scallops differently than usual.  I found this recipe in the New York Times Cookbook, 1950-1960 collection.

Ingredients:

1/2 C dry Vermouth

1/2 onion, chopped

Sprig of parsley

1 bay leaf

Salt and Pepper to taste

1# sea scallops, halved

Directions:

  1. In a saucepan heat the vermouth with all the ingredients.  When the vermouth is simmering add the scallops.  Simmer turning until cooked through about 5 minutes.  (I did not cut mine in half and they said cook seven minutes.  They would be over cooked in my opinion.)  

These are served cold accompanied by a sauce verde made with mayonnaise and spinach.  I served them hot with the basil mayonnaise sauce I made to go with the beef.   They were delicious.

I had green beans in the freezer that I had made earlier.  They were the ones I made with Parmesan cheese.  I microwaved them.

The real star of the evening was the rice.  It comes from Fine Cooking, June/July issue.  

Ingredients:

1/2 T unsalted butter

1 T minced fresh ginger

1 minced garlic clove

1 C jasmine rice

3/4 C coconut milk

3/4 C water

3/4 t kosher salt

1/8 t sugar

1 t finely grated lime zest

Directions:

  1. Melt the butter in a 4 qt saucepan over medium heat.  
  2. Add the ginger and garlic, and cook, until just fragrant.  Add the rice.
  3. Add the coconut milk, water, and sugar and bring to a boil over medium-high heat.  
  4. Stir in the lime zest and reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes.  
  5. Let stand off the heat, covered, for 5 minutes.  
  6. Fluff with a fork, top with more zest, if you like and serve.   

Absolutely the best rice I have ever tasted.  

]]>
<![CDATA[Pizza]]> http://www.whatsthatsmell.com//blog/2492/Pizza http://www.whatsthatsmell.com//blog/2492/Pizza Fri, 29 Sep 2017 11:45:47 -0500 http://www.whatsthatsmell.com//blog/2492/Pizza Thursday I had painting all day except, I really messed up the background for the bear.  Too busy looking, so I merged the busyness and had a painting to wet to work on any further.  I came home and took the proofed edits to the opera.  When I returned I started making dinner.  Another pizza invented by Linda.  Jim raved about it.  

  1. First I bought the dough already rolled out at Publix.  
  2. I topped the dough with yummy Williams-Sonoma Artichoke & Garlic pizza Sauce.  
  3. I sliced up 2 Aidells Italian sausages from the freezer and spread them around the pizza.  
  4. I cut up several campari tomatoes, let them drain then placed them between the sausages.  
  5. Topped with mozzarella and parmesan cheese.  
  6. Before I started, I placed my pizza stone in the oven and heated the oven to 450 degrees.  
  7. I finished the pizza assembly just as the groomer called that Jo was ready.  Jim left to pick him up.  He came through the back door about waist high.  He was delighted to see me or was it dinner?  I had prepared his dinner.  He ate and Jim walked him while I attended to us.
  8. The pizza bakes for 20 minutes.  It needs to sit for 5-10 minutes before cutting. 
  9. Jim servedViansa Vino Rosso 2013.  It says on the back match with pizza.  They are correct.  

The photo is Jo at my friends house while Jim and I were in Italy.  Soufflé the cat, got mad when Barbara fixed breakfast for Jo before her and sat in front of the dogs bowl so he couldn’t get to it.  Barbara had to forcibly remove Soufflé so Jo could eat.  

]]>
Thursday I had painting all day except, I really messed up the background for the bear.  Too busy looking, so I merged the busyness and had a painting to wet to work on any further.  I came home and took the proofed edits to the opera.  When I returned I started making dinner.  Another pizza invented by Linda.  Jim raved about it.  

  1. First I bought the dough already rolled out at Publix.  
  2. I topped the dough with yummy Williams-Sonoma Artichoke & Garlic pizza Sauce.  
  3. I sliced up 2 Aidells Italian sausages from the freezer and spread them around the pizza.  
  4. I cut up several campari tomatoes, let them drain then placed them between the sausages.  
  5. Topped with mozzarella and parmesan cheese.  
  6. Before I started, I placed my pizza stone in the oven and heated the oven to 450 degrees.  
  7. I finished the pizza assembly just as the groomer called that Jo was ready.  Jim left to pick him up.  He came through the back door about waist high.  He was delighted to see me or was it dinner?  I had prepared his dinner.  He ate and Jim walked him while I attended to us.
  8. The pizza bakes for 20 minutes.  It needs to sit for 5-10 minutes before cutting. 
  9. Jim servedViansa Vino Rosso 2013.  It says on the back match with pizza.  They are correct.  

The photo is Jo at my friends house while Jim and I were in Italy.  Soufflé the cat, got mad when Barbara fixed breakfast for Jo before her and sat in front of the dogs bowl so he couldn’t get to it.  Barbara had to forcibly remove Soufflé so Jo could eat.  

]]>
<![CDATA[Time to Regroup]]> http://www.whatsthatsmell.com//blog/2491/Time-to-Regroup http://www.whatsthatsmell.com//blog/2491/Time-to-Regroup Fri, 29 Sep 2017 11:21:06 -0500 http://www.whatsthatsmell.com//blog/2491/Time-to-Regroup Sunday our company left early.  Before leaving, Tina once again took the scary photo of me in the AM.  One of these days I will remember and put makeup on.  And, no I am not posting the photo.  I made breakfast and then did some shopping.  We decided to do the wash as I paint on Mondays and so wash day takes all day.  In between I ran out and got emergency food supplies.  Emergency means I did not have a list and had no weekly meals planned.  

Sunday night we had the artist sponsor dinner with the Opera.  We sat with two of the singers from the upcoming opera Tosca.  They were a hoot.  I have not had such fun in a long time.  It did not even matter that I thought the dinner was horrible.  

I started a painting of a bear from Glacier National Park today.  I finally finished the Cheekwood painting.  there is just something about it I do not like.  I am off flowers for a good while.  We ate dungeons crab and salad for dinner.  Tuesday I had non-stop meetings from 11:00 until 5:30.We ate salad and leftover chili from the freezer.  Wednesday I was saved again by the University Club prime rib dinner.  It reinforced how much I hate prime rib.  The creamed spinach was delightful. 


]]>
Sunday our company left early.  Before leaving, Tina once again took the scary photo of me in the AM.  One of these days I will remember and put makeup on.  And, no I am not posting the photo.  I made breakfast and then did some shopping.  We decided to do the wash as I paint on Mondays and so wash day takes all day.  In between I ran out and got emergency food supplies.  Emergency means I did not have a list and had no weekly meals planned.  

Sunday night we had the artist sponsor dinner with the Opera.  We sat with two of the singers from the upcoming opera Tosca.  They were a hoot.  I have not had such fun in a long time.  It did not even matter that I thought the dinner was horrible.  

I started a painting of a bear from Glacier National Park today.  I finally finished the Cheekwood painting.  there is just something about it I do not like.  I am off flowers for a good while.  We ate dungeons crab and salad for dinner.  Tuesday I had non-stop meetings from 11:00 until 5:30.We ate salad and leftover chili from the freezer.  Wednesday I was saved again by the University Club prime rib dinner.  It reinforced how much I hate prime rib.  The creamed spinach was delightful. 


]]>
<![CDATA[Chili Contest]]> http://www.whatsthatsmell.com//blog/2490/Chili-Contest http://www.whatsthatsmell.com//blog/2490/Chili-Contest Fri, 29 Sep 2017 10:41:01 -0500 http://www.whatsthatsmell.com//blog/2490/Chili-Contest The planners for our wine club this month decided to have a chili cook off.  We were asked to bring our favorite family recipe.  I don’t remember having chili as a child, and tomato yuck with hot peppers always gets a thumbs down from Jim.  So, I had to do a lot of research.  To start with, chili is not a Mexican dish.  It has an intertwining history with Texas, the southwest Indians, and Spain.  You can trace the origin of chili all the way back to the 17th century.  But basically Texas promoted it.  They even had a booth at the Chicago Worlds Fair.  Through this research, I learned that a person named Lyman T. Davis made a chili that he sold from the back of his wagon.  In 1921, he started to can the chili using the brand name Lyman’s Famous Home Made Chili.  He named it after his pet wolf, Kaiser Bill and called it Wolf Brand Chili.  Then I found out that Wolf Brand Chili has through mergers finally bought by Van Camp and still produced today.  

Well these are my friends and I was not going to dump crap on them like a lazy cook.  I went to the store before we left for my aunt's funeral and bought Wolf Brand Chili.  I took cans to IN and had a tasting with my brother, his wife, and my friend.  First we all agreed that it was good.  Not the usual canned yuck.  Tina could not decide between Homestyle and with beans.  I liked Homestyle.  My brother and Mary liked without beans.   But my brother then finished off the without beans and said it is really too hot.  He also finished the Homestyle and with beans and felt a combo was best. 

Now I have a dilemma.  My favorite is black bean chili.  Frequently called Elizabeth Taylor chili.  It is complicated and at the last minute there are all kinds of components to add.  Doesn’t work in a blind tasting.  So here is my recipe for 20 people.  

5 cans of Wolf Brand Chili, Homestyle

4 cans of Wolf brand Chili with beans

! can of Wolf brand Chili without beans

I combined and mixed all in my crockpot on warm for about 5 hours.  

I tied with 2 others for best chili.  A drawing from a hat lost me that one.  I won for spiciest chili and had the most votes over all.  

Hope all who asked for my recipe are not disappointed.  

]]>
The planners for our wine club this month decided to have a chili cook off.  We were asked to bring our favorite family recipe.  I don’t remember having chili as a child, and tomato yuck with hot peppers always gets a thumbs down from Jim.  So, I had to do a lot of research.  To start with, chili is not a Mexican dish.  It has an intertwining history with Texas, the southwest Indians, and Spain.  You can trace the origin of chili all the way back to the 17th century.  But basically Texas promoted it.  They even had a booth at the Chicago Worlds Fair.  Through this research, I learned that a person named Lyman T. Davis made a chili that he sold from the back of his wagon.  In 1921, he started to can the chili using the brand name Lyman’s Famous Home Made Chili.  He named it after his pet wolf, Kaiser Bill and called it Wolf Brand Chili.  Then I found out that Wolf Brand Chili has through mergers finally bought by Van Camp and still produced today.  

Well these are my friends and I was not going to dump crap on them like a lazy cook.  I went to the store before we left for my aunt's funeral and bought Wolf Brand Chili.  I took cans to IN and had a tasting with my brother, his wife, and my friend.  First we all agreed that it was good.  Not the usual canned yuck.  Tina could not decide between Homestyle and with beans.  I liked Homestyle.  My brother and Mary liked without beans.   But my brother then finished off the without beans and said it is really too hot.  He also finished the Homestyle and with beans and felt a combo was best. 

Now I have a dilemma.  My favorite is black bean chili.  Frequently called Elizabeth Taylor chili.  It is complicated and at the last minute there are all kinds of components to add.  Doesn’t work in a blind tasting.  So here is my recipe for 20 people.  

5 cans of Wolf Brand Chili, Homestyle

4 cans of Wolf brand Chili with beans

! can of Wolf brand Chili without beans

I combined and mixed all in my crockpot on warm for about 5 hours.  

I tied with 2 others for best chili.  A drawing from a hat lost me that one.  I won for spiciest chili and had the most votes over all.  

Hope all who asked for my recipe are not disappointed.  

]]>
<![CDATA[Many Days without Cooking]]> http://www.whatsthatsmell.com//blog/2489/Many-Days-without-Cooking http://www.whatsthatsmell.com//blog/2489/Many-Days-without-Cooking Wed, 27 Sep 2017 16:57:31 -0500 http://www.whatsthatsmell.com//blog/2489/Many-Days-without-Cooking It has been a long time since I had time to sit and write my blog.  It has also been a ling time since I cooked.  The night after my birthday we went to Carrabas.  I had painted all day and then had a joint dance lesson.  friday I spent the entire day at the Opera proof reading our new guild membership listing.  We had our usual dinner at the Japanese restaurant near the dance club.  Saturday was a Let’s Dance event with dinner included.  Sunday Jim and I drove to IN as my Aunt’s funeral was Tuesday.  Jim’s mother is not doing well, so he went to see her.   Monday night we did a chili tasting at my brother’s house.  (More on that later.)  Tuesday was the funeral.  Good to see all my cousins again, but sad to bury your favorite Aunt.  Wednesday my friend Tina, her sister Mary and I drove back to TN.  Jim left earlier as he had a dance lesson.  It was a great trip as my friend takes breaks, walks around, leisurely we ate breakfast at the farm, before we left IN.  That night I fed them Costco salmon burgers and Costco tomato basil soup.  Thursday we did the tour thing downtown and had dinner at Merchants.  i was terribly disappointed that they have removed their fish tacos from the menu.  I had a not so good salad.  We worked in swimming each day they were here.  Friday we went to the Craft show in the park.  This was the best Craft show yet.  I bought a quiche dish from a local potter and a present for a friend.  We had dinner at Finezza in Belle Mead before going to the dance club.  Jim preformed and I have to say, I was impressed.  

 

The photo above is taken after Jim cleaned out the Stealth to get it ready to sell.  Now you know why I will not let him touch my new car.  Poor older Mercedes, I fear it is going to suffer the same fate.  

]]>
It has been a long time since I had time to sit and write my blog.  It has also been a ling time since I cooked.  The night after my birthday we went to Carrabas.  I had painted all day and then had a joint dance lesson.  friday I spent the entire day at the Opera proof reading our new guild membership listing.  We had our usual dinner at the Japanese restaurant near the dance club.  Saturday was a Let’s Dance event with dinner included.  Sunday Jim and I drove to IN as my Aunt’s funeral was Tuesday.  Jim’s mother is not doing well, so he went to see her.   Monday night we did a chili tasting at my brother’s house.  (More on that later.)  Tuesday was the funeral.  Good to see all my cousins again, but sad to bury your favorite Aunt.  Wednesday my friend Tina, her sister Mary and I drove back to TN.  Jim left earlier as he had a dance lesson.  It was a great trip as my friend takes breaks, walks around, leisurely we ate breakfast at the farm, before we left IN.  That night I fed them Costco salmon burgers and Costco tomato basil soup.  Thursday we did the tour thing downtown and had dinner at Merchants.  i was terribly disappointed that they have removed their fish tacos from the menu.  I had a not so good salad.  We worked in swimming each day they were here.  Friday we went to the Craft show in the park.  This was the best Craft show yet.  I bought a quiche dish from a local potter and a present for a friend.  We had dinner at Finezza in Belle Mead before going to the dance club.  Jim preformed and I have to say, I was impressed.  

 

The photo above is taken after Jim cleaned out the Stealth to get it ready to sell.  Now you know why I will not let him touch my new car.  Poor older Mercedes, I fear it is going to suffer the same fate.  

]]>
<![CDATA[Birthday #71]]> http://www.whatsthatsmell.com//blog/2488/Birthday-71 http://www.whatsthatsmell.com//blog/2488/Birthday-71 Thu, 14 Sep 2017 17:14:30 -0500 http://www.whatsthatsmell.com//blog/2488/Birthday-71 Today was my birthday.  I received many cards, emails, and Facebook notes.  At noon I went to City Fire for Lunch with the Newcomer group.  It was fun.  The food is very good.  

Our cleaning service was here in the afternoon.  I had a meeting at the Opera.  I waited until they got here and then went over.  So much to get done at this time of year.  

In the evening Jim took me to see Cavalia OdysseO.  it was an amazing pairing of brilliant horses and excellent riders.  The tent was enormous.  The structure, restrooms and, housing the people and horses is mind boggling.  At lunch I talked to another lady who did not seem to appreciate what she saw.  Need to put her on a horse.  She might gain perspective on what she saw.  

Unfortunately the food selections were slim.  So my birthday dinner consisted of a hot dog, soft pretzel, and cheap wine.  After we just came home, watched the news, and had pate and crackers.  Went to bed way too late.  

]]>
Today was my birthday.  I received many cards, emails, and Facebook notes.  At noon I went to City Fire for Lunch with the Newcomer group.  It was fun.  The food is very good.  

Our cleaning service was here in the afternoon.  I had a meeting at the Opera.  I waited until they got here and then went over.  So much to get done at this time of year.  

In the evening Jim took me to see Cavalia OdysseO.  it was an amazing pairing of brilliant horses and excellent riders.  The tent was enormous.  The structure, restrooms and, housing the people and horses is mind boggling.  At lunch I talked to another lady who did not seem to appreciate what she saw.  Need to put her on a horse.  She might gain perspective on what she saw.  

Unfortunately the food selections were slim.  So my birthday dinner consisted of a hot dog, soft pretzel, and cheap wine.  After we just came home, watched the news, and had pate and crackers.  Went to bed way too late.  

]]>
<![CDATA[Mahi Mahi Soft Tacos]]> http://www.whatsthatsmell.com//blog/2487/Mahi-Mahi-Soft-Tacos http://www.whatsthatsmell.com//blog/2487/Mahi-Mahi-Soft-Tacos Thu, 14 Sep 2017 16:52:40 -0500 http://www.whatsthatsmell.com//blog/2487/Mahi-Mahi-Soft-Tacos You would not believe how many days that horrible chicken lasted.  I was lucky to have it and did not miss cooking.  Saturday, we ate the leftover lamb chops from my meal out and the leftover pasta before going to the dance club where horrible pizza is served on Saturday.  Sunday and Monday we ate chicken.  Monday at 4:00 PM we were at a dance lesson when my world fell apart.  My dear Aunt Fran died that morning.  Aunt Mary called and left a message.  I cry almost every day when I don’t have something else and the thought that we will never talk again goes through my mind.  

I spent most of Monday night talking to my cousin and then making arrangements to go to the funeral.  I also notified all that live out of the area also.  Chris thanked me for doing that.  I had a Guild planning party planned for the day of the Funeral.  I had to get all my ducks in a row and get someone to run it as we can not postpone.  We are planning a Wine and Cheese party to try to get more members.  

So Tuesday I had a lot  of work to do for the Opera.  I also had a dance lesson.  It was very enjoyable.  I like my lessons with my instructor.  I hate the joint lessons with Jim and Elizabeth.  

Finally I had to fix dinner.  I had a great lunch out with Barbara.  I was going to fix fish tacos.  This is a WW recipe.  It is easy and very good.  It makes 4 servings of 2 each.  Two tacos was more that filling, even though Jim ate 6.  It was only 6 points for 2.  That was good as I only had 6 points left.  

Trying to be good.  

Ingredients:

1/2 t salt

1# mahi mahi fillets, rinsed and patted dry

1 1/2 T finely minced fresh ginger root

1/3 C packed dark brown sugar

2 T finely minced scallions

1/4 C minced fresh cilantro

2 C chopped lettuce

1/4 C peach salsa, or mango salsa (I used Paul Newman mango salsa.)

8 small corn tortillas

1 fresh lime, cut into 4 wedges

Directions:

  1. Rub salt into fish; set aside.
  2. In a glass or ceramic baking dish, combine ginger, lime juice, sugar, scallions, and cilantro; mix well.
  3. Add fish; turn to coat.  Cover fish and marinate in the refrigerator for 20 minutes.  (It was so unseasonably cold that I just left it on the counter.)
  4. Preheat the broiler to high.  Line the broiler pan with aluminum foil for easier cleanup.  
  5. Remove the fish from the marinade and place on broiler pan; brush with marinade.  
  6. Broil fish for 6 minutes; flip fish and brush with marinade again.  
  7. Cook until fish is no longer translucent, about 5-6 minutes more depending on thickness of fish.
  8. Remove fish immediately; cut into 8 pieces.  
  9. Divide fish, lettuce, and salsa among tortillas; fold in half and serve with lime.  

Yield is 2 tacos per serving; 6 points.  

The photos is from a Roman kitchen.  This was in a multi person house in Rome.  

]]>
You would not believe how many days that horrible chicken lasted.  I was lucky to have it and did not miss cooking.  Saturday, we ate the leftover lamb chops from my meal out and the leftover pasta before going to the dance club where horrible pizza is served on Saturday.  Sunday and Monday we ate chicken.  Monday at 4:00 PM we were at a dance lesson when my world fell apart.  My dear Aunt Fran died that morning.  Aunt Mary called and left a message.  I cry almost every day when I don’t have something else and the thought that we will never talk again goes through my mind.  

I spent most of Monday night talking to my cousin and then making arrangements to go to the funeral.  I also notified all that live out of the area also.  Chris thanked me for doing that.  I had a Guild planning party planned for the day of the Funeral.  I had to get all my ducks in a row and get someone to run it as we can not postpone.  We are planning a Wine and Cheese party to try to get more members.  

So Tuesday I had a lot  of work to do for the Opera.  I also had a dance lesson.  It was very enjoyable.  I like my lessons with my instructor.  I hate the joint lessons with Jim and Elizabeth.  

Finally I had to fix dinner.  I had a great lunch out with Barbara.  I was going to fix fish tacos.  This is a WW recipe.  It is easy and very good.  It makes 4 servings of 2 each.  Two tacos was more that filling, even though Jim ate 6.  It was only 6 points for 2.  That was good as I only had 6 points left.  

Trying to be good.  

Ingredients:

1/2 t salt

1# mahi mahi fillets, rinsed and patted dry

1 1/2 T finely minced fresh ginger root

1/3 C packed dark brown sugar

2 T finely minced scallions

1/4 C minced fresh cilantro

2 C chopped lettuce

1/4 C peach salsa, or mango salsa (I used Paul Newman mango salsa.)

8 small corn tortillas

1 fresh lime, cut into 4 wedges

Directions:

  1. Rub salt into fish; set aside.
  2. In a glass or ceramic baking dish, combine ginger, lime juice, sugar, scallions, and cilantro; mix well.
  3. Add fish; turn to coat.  Cover fish and marinate in the refrigerator for 20 minutes.  (It was so unseasonably cold that I just left it on the counter.)
  4. Preheat the broiler to high.  Line the broiler pan with aluminum foil for easier cleanup.  
  5. Remove the fish from the marinade and place on broiler pan; brush with marinade.  
  6. Broil fish for 6 minutes; flip fish and brush with marinade again.  
  7. Cook until fish is no longer translucent, about 5-6 minutes more depending on thickness of fish.
  8. Remove fish immediately; cut into 8 pieces.  
  9. Divide fish, lettuce, and salsa among tortillas; fold in half and serve with lime.  

Yield is 2 tacos per serving; 6 points.  

The photos is from a Roman kitchen.  This was in a multi person house in Rome.  

]]>
<![CDATA[Cranberry and Pecan Rice]]> http://www.whatsthatsmell.com//blog/2486/Cranberry-and-Pecan-Rice http://www.whatsthatsmell.com//blog/2486/Cranberry-and-Pecan-Rice Thu, 14 Sep 2017 16:53:45 -0500 http://www.whatsthatsmell.com//blog/2486/Cranberry-and-Pecan-Rice On December 30, 2016, I made the Barefoot Contessa’s Skillet-roasted lemon chicken.  I not only raved about it in my blog, but wrote in the cookbook, “Wonderful, make again and again.  So Jim has a high school friend passing through Nashville.  We thought as they had a loose schedule visiting the Hermitage and the Parthenon then on to a baseball game in Atlanta, why don’t they eat here than making a dinner reservation that could require change.  Jim said make it simple.  So simple to me is to make something I have made before.  I pulled out Ina’s Cooking for Jeffery and made exactly the same recipe as before.  It was uneatable.  It was so tough you could hardly eat it.  The only difference was in December, I bought the chicken from Costco.  For this meal, Jim bought the chickens from Publix.  We had a lot leftover and have eaten it for several nights.  Once we get over this I am going to make it again and buy the chickens from Costco.  We will see if that is the problem.  It was like eating rubber bands.  

I also made the asparagus with parmesan cheese that I have also made before.  It was fine.  

The saving grace was the rice.  Our friend Jocelyn brought the recipe to our pool party.  I loved it and asked for the recipe.  It is delicious and I will probably make it again and again.  It came from a cookbook that I am not familiar with, but I do know it is on page 122.  It must be an older cookbook as Jocelyn told me that finding some of the ingredients was difficult.  it is 8 servings.    

Ingredients:

1 (16 oz.) package long grain wild rice  (she used 2)

1 bag boil-in-bag white rice  (I used for all of this a 20 oz. bag of wild and other grains mixed rice.)

1/2 C orange juice ( I and Jocelyn used mango mixed juice)

2 T fresh lemon juice

1 t salt

1/2 t pepper

1/2 C EVOO

3/4 C chopped celery

1/4 C chopped purple onion

2 T fresh chopped parsley

1 C dried cranberries

1 C chopped pecans, toasted

Directions:

  1. Prepare the rice however the packages you buy instructs.  
  2. Whisk together the juice of choice, lemon juice, salt ,pepper, and EVOO.  
  3. Pour over rice.  
  4. Add remaining ingredients; mix well.  
  5. This can be served cold or hot.  

Jim served this with Zinfandels.  After I finished the rice I just kept it on the stove in the pot until serving time.  We ate it for 2 more nights, and it was cold.  Good both ways.  

His friend was here on Friday.  We went to the Scottish games on Saturday.  It was great fun.  Barbara made great sandwiches, potato salad, and baked beans.  We took Jo and he had a great time.  Many dogs there.  He seems to be attracted to Beagles.  A little apricot poodle was attracted to him.  He was not interested.  

We learned that Jim is part of the Macintosh clan through grandpa McRitchie.  He didn’t seem to care.  Dinner Saturday was leftover dinner of lamb chops from the Oak restaurant that we went to with friends  on Wednesday and the pasta dish I made.  We went to the dance club and they have pizza on Friday night, so that is how we filled up Jim.  

Then, two more nights of rice and chicken.  It may be a long time before we eat chicken again.  

 

Jo was up all day.  We go back home fed Jo and he could not keep upright.  

]]>
On December 30, 2016, I made the Barefoot Contessa’s Skillet-roasted lemon chicken.  I not only raved about it in my blog, but wrote in the cookbook, “Wonderful, make again and again.  So Jim has a high school friend passing through Nashville.  We thought as they had a loose schedule visiting the Hermitage and the Parthenon then on to a baseball game in Atlanta, why don’t they eat here than making a dinner reservation that could require change.  Jim said make it simple.  So simple to me is to make something I have made before.  I pulled out Ina’s Cooking for Jeffery and made exactly the same recipe as before.  It was uneatable.  It was so tough you could hardly eat it.  The only difference was in December, I bought the chicken from Costco.  For this meal, Jim bought the chickens from Publix.  We had a lot leftover and have eaten it for several nights.  Once we get over this I am going to make it again and buy the chickens from Costco.  We will see if that is the problem.  It was like eating rubber bands.  

I also made the asparagus with parmesan cheese that I have also made before.  It was fine.  

The saving grace was the rice.  Our friend Jocelyn brought the recipe to our pool party.  I loved it and asked for the recipe.  It is delicious and I will probably make it again and again.  It came from a cookbook that I am not familiar with, but I do know it is on page 122.  It must be an older cookbook as Jocelyn told me that finding some of the ingredients was difficult.  it is 8 servings.    

Ingredients:

1 (16 oz.) package long grain wild rice  (she used 2)

1 bag boil-in-bag white rice  (I used for all of this a 20 oz. bag of wild and other grains mixed rice.)

1/2 C orange juice ( I and Jocelyn used mango mixed juice)

2 T fresh lemon juice

1 t salt

1/2 t pepper

1/2 C EVOO

3/4 C chopped celery

1/4 C chopped purple onion

2 T fresh chopped parsley

1 C dried cranberries

1 C chopped pecans, toasted

Directions:

  1. Prepare the rice however the packages you buy instructs.  
  2. Whisk together the juice of choice, lemon juice, salt ,pepper, and EVOO.  
  3. Pour over rice.  
  4. Add remaining ingredients; mix well.  
  5. This can be served cold or hot.  

Jim served this with Zinfandels.  After I finished the rice I just kept it on the stove in the pot until serving time.  We ate it for 2 more nights, and it was cold.  Good both ways.  

His friend was here on Friday.  We went to the Scottish games on Saturday.  It was great fun.  Barbara made great sandwiches, potato salad, and baked beans.  We took Jo and he had a great time.  Many dogs there.  He seems to be attracted to Beagles.  A little apricot poodle was attracted to him.  He was not interested.  

We learned that Jim is part of the Macintosh clan through grandpa McRitchie.  He didn’t seem to care.  Dinner Saturday was leftover dinner of lamb chops from the Oak restaurant that we went to with friends  on Wednesday and the pasta dish I made.  We went to the dance club and they have pizza on Friday night, so that is how we filled up Jim.  

Then, two more nights of rice and chicken.  It may be a long time before we eat chicken again.  

 

Jo was up all day.  We go back home fed Jo and he could not keep upright.  

]]>
<![CDATA[Spicy Pasta alla Norma]]> http://www.whatsthatsmell.com//blog/2485/Spicy-Pasta-alla-Norma http://www.whatsthatsmell.com//blog/2485/Spicy-Pasta-alla-Norma Fri, 8 Sep 2017 16:15:37 -0500 http://www.whatsthatsmell.com//blog/2485/Spicy-Pasta-alla-Norma In Fine Cooking there is an article that says 3 Ways with Eggplant.  I used to make an eggplant pasta dish a long time ago.  So I tried this one.  It is even better than the last.  It was a little hot for Jim.  If you are sensitive to heat in your food just cut back on the crushed red pepper. This dish serves 4.  WE even have a serving leftover.

Ingredients:

3T EVOO; more as needed

1 1/2 # Italian eggplant (about 2 medium) cut in 3/4” dice

2 large cloves garlic, copped

2 # ripe tomatoes, cut into 3/4” dice (or one 28 oz. can whole diced peeled tomatoes with juice)

1 t dried oregano

1-1 2/ t crushed red pepper flakes

12 oz. fettuccine

1/2 C chopped fresh basil; more for garnish

1/2 C fresh ricotta

1/4 C grated parmigiano-Reggiano, for serving

Directions:

  1. Bring a large pot of well-salted water to a boil.  
  2. Heat 2 T of the oil in a large skillet over medium heat.  (I used a very large skillet and cooked the eggplant all at one time.) Add 1/4 of the eggplant and 1/4 t salt, and cook, stirring often, until the eggplant is browned and softened, about 8 minutes.  Transfer to a bowl.  Repeat with the remaining eggplant, adding more oil as needed.
  3. Heat 1 T of oil in the same pan over medium heat.  Add the garlic and cook, stirring until fragrant about 30 seconds.  (I made a well in the eggplant and added the oil and cooked the garlic.)
  4. Add the tomatoes and oregano and cook stirring, until heated through, about 2 minutes.  Add the eggplant and pepper flakes and toss to combine.  Keep warm.  
  5. Cook the pasta according to package directions until al dente.
  6. Reserve 1 C of the pasta cooking water.  Drain the pasta and transfer to a large bowl.  Add the eggplant mixture, toss to combine, and add a little of the coking water if the pasta seems dry.  (I added the pasta and ricotta to the pan with the eggplant.  I also added a cup of pasta cooking water.)
  7. I served with the parmesan to sprinkle if you liked.  I did not drizzle with more oil or add extra basil leaves.  

My brother sent us wine called Bravado, It is from Tuscany Italy and says Eclipse, limited release.  it is intensely fruity and held up beautifully to the heat of the eggplant dish.  

The photo is from a sign in our room in Rome.  It is taken from a murel in the breakfast area.  Thy wrote no smoking over it.  I found it interesting that there was so much less smoking in Italy as in the past.  A lot of non smoking restaurants.  Big change! 

]]>
In Fine Cooking there is an article that says 3 Ways with Eggplant.  I used to make an eggplant pasta dish a long time ago.  So I tried this one.  It is even better than the last.  It was a little hot for Jim.  If you are sensitive to heat in your food just cut back on the crushed red pepper. This dish serves 4.  WE even have a serving leftover.

Ingredients:

3T EVOO; more as needed

1 1/2 # Italian eggplant (about 2 medium) cut in 3/4” dice

2 large cloves garlic, copped

2 # ripe tomatoes, cut into 3/4” dice (or one 28 oz. can whole diced peeled tomatoes with juice)

1 t dried oregano

1-1 2/ t crushed red pepper flakes

12 oz. fettuccine

1/2 C chopped fresh basil; more for garnish

1/2 C fresh ricotta

1/4 C grated parmigiano-Reggiano, for serving

Directions:

  1. Bring a large pot of well-salted water to a boil.  
  2. Heat 2 T of the oil in a large skillet over medium heat.  (I used a very large skillet and cooked the eggplant all at one time.) Add 1/4 of the eggplant and 1/4 t salt, and cook, stirring often, until the eggplant is browned and softened, about 8 minutes.  Transfer to a bowl.  Repeat with the remaining eggplant, adding more oil as needed.
  3. Heat 1 T of oil in the same pan over medium heat.  Add the garlic and cook, stirring until fragrant about 30 seconds.  (I made a well in the eggplant and added the oil and cooked the garlic.)
  4. Add the tomatoes and oregano and cook stirring, until heated through, about 2 minutes.  Add the eggplant and pepper flakes and toss to combine.  Keep warm.  
  5. Cook the pasta according to package directions until al dente.
  6. Reserve 1 C of the pasta cooking water.  Drain the pasta and transfer to a large bowl.  Add the eggplant mixture, toss to combine, and add a little of the coking water if the pasta seems dry.  (I added the pasta and ricotta to the pan with the eggplant.  I also added a cup of pasta cooking water.)
  7. I served with the parmesan to sprinkle if you liked.  I did not drizzle with more oil or add extra basil leaves.  

My brother sent us wine called Bravado, It is from Tuscany Italy and says Eclipse, limited release.  it is intensely fruity and held up beautifully to the heat of the eggplant dish.  

The photo is from a sign in our room in Rome.  It is taken from a murel in the breakfast area.  Thy wrote no smoking over it.  I found it interesting that there was so much less smoking in Italy as in the past.  A lot of non smoking restaurants.  Big change! 

]]>
<![CDATA[Sake-marinated Steak & Israeli Street Corn]]> http://www.whatsthatsmell.com//blog/2484/Sakemarinated-Steak-and-Israeli-Street-Corn http://www.whatsthatsmell.com//blog/2484/Sakemarinated-Steak-and-Israeli-Street-Corn Tue, 5 Sep 2017 22:39:16 -0500 http://www.whatsthatsmell.com//blog/2484/Sakemarinated-Steak-and-Israeli-Street-Corn Happy Labor Day.  We planned a day of do what you want to do.  Jim’s coffee group met at Starbucks as The Picnic is closed on holidays.  I got up whenever and immediately filled in all my past blog food events.  I also read a lot of the new car manual.  I set up all my radio stations.  The radio is the hardest to understand in my opinion.  I have drive, start and reverse under control.  I also worked a lot on Opera business.  

Tonight we had the steak I promised Jim.  I had marinated it ahead of time and it was a great tasting steak from Fine Cooking.  I also made Israeli Street Corn. Complete waste of time.  It is like Mexican Corn, with different ingredients that didn’t seem to work at all.  It tasted good, but Jim likes everything plain.  

Ingredients:

1/2 C sake

6 T Japanese soy sauce

1/4 C packed dark brown sugar

2 T Worcestershire sauce

1 T vegetable oil. more for grilling

1 t Asian sesame oil

1/2 t crushed red pepper flakes; more to taste

5 cloves of garlic, finely chopped

2 boneless rib-eye steaks (about 2 1/2#) total

Directions:

  1. combine sake, soy sauce, sugar, Worcestershire, oils, pepper flakes, and garlic in a 2-Quart baking dish.  Whisk until the sugar dissolves.
  2. Add the steak, turning several times to coat.  
  3. Cover dish with plastic wrap and marinate in the refrigerator for at least eight hours or overnight.  
  4. Remove steak from marinade and bring to room temperature.  
  5. Prepare a medium charcoal gas grill fire.  
  6. Brush the steaks lightly with oil.  Grill the steaks, flipping once halfway through cooking, about 12 minutes total for medium-rare.  
  7. Remove from the grill, tent with foil, and let rest for 5 minutes.  
  8. Slice steak into thin strips.  

I do not understand how anyone could stand on the street and eat this dish.  If anyone has been to Israel and did this, give me your thoughts.  

Ingredients:

1/3 C plain whole-milk Greek yogurt

1 T chopped cilantro, plus cilantro springs

1 T EVOO

1/4 t each fine sea salt and freshly ground pepper

Generous pinch of cayenne, plus more for serving

Zest of 1 lime, divided, plus 1 lime cut into wedges

1 C finely crumbled feta cheese

2 T zaatar seasoning blend

4 ears of corn, husks and silks removed

Directions:

  1. (We did this first, before the steak)  Heat a grill to high.  In a small bowl, stir together yogurt, chopped cilantro, oil, slat, pepper, pinch of cayenne, and half of lime zest.  
  2. Set feta on a plate.
  3. Put zaatar in a small dish and a few pinches of cayenne in a second small dish.  
  4. Grill corn, covered and turning a few times, until charred in sections, 8-12 minutes total.  Transfer to a plate.  
  5. Brush corn with yogurt mixture, then roll each cob in cheese, pressing so cheese sticks.  
  6. Sprinkle corn all over with zaatar and as much cayenne as you like.  
  7. Sprinkle corn with remaining lime zest and serve with lime wedges and cilantro sprigs.  
  8. Serve any leftover cheese on the side.  

 

I served this with leftover cucumber salad.  Jim served Chateau Faugeres.  A Saint-Emilion Grand Cru 2001.  it was a beautiful night and we ate on the patio.  A good day had by all.  

]]>
Happy Labor Day.  We planned a day of do what you want to do.  Jim’s coffee group met at Starbucks as The Picnic is closed on holidays.  I got up whenever and immediately filled in all my past blog food events.  I also read a lot of the new car manual.  I set up all my radio stations.  The radio is the hardest to understand in my opinion.  I have drive, start and reverse under control.  I also worked a lot on Opera business.  

Tonight we had the steak I promised Jim.  I had marinated it ahead of time and it was a great tasting steak from Fine Cooking.  I also made Israeli Street Corn. Complete waste of time.  It is like Mexican Corn, with different ingredients that didn’t seem to work at all.  It tasted good, but Jim likes everything plain.  

Ingredients:

1/2 C sake

6 T Japanese soy sauce

1/4 C packed dark brown sugar

2 T Worcestershire sauce

1 T vegetable oil. more for grilling

1 t Asian sesame oil

1/2 t crushed red pepper flakes; more to taste

5 cloves of garlic, finely chopped

2 boneless rib-eye steaks (about 2 1/2#) total

Directions:

  1. combine sake, soy sauce, sugar, Worcestershire, oils, pepper flakes, and garlic in a 2-Quart baking dish.  Whisk until the sugar dissolves.
  2. Add the steak, turning several times to coat.  
  3. Cover dish with plastic wrap and marinate in the refrigerator for at least eight hours or overnight.  
  4. Remove steak from marinade and bring to room temperature.  
  5. Prepare a medium charcoal gas grill fire.  
  6. Brush the steaks lightly with oil.  Grill the steaks, flipping once halfway through cooking, about 12 minutes total for medium-rare.  
  7. Remove from the grill, tent with foil, and let rest for 5 minutes.  
  8. Slice steak into thin strips.  

I do not understand how anyone could stand on the street and eat this dish.  If anyone has been to Israel and did this, give me your thoughts.  

Ingredients:

1/3 C plain whole-milk Greek yogurt

1 T chopped cilantro, plus cilantro springs

1 T EVOO

1/4 t each fine sea salt and freshly ground pepper

Generous pinch of cayenne, plus more for serving

Zest of 1 lime, divided, plus 1 lime cut into wedges

1 C finely crumbled feta cheese

2 T zaatar seasoning blend

4 ears of corn, husks and silks removed

Directions:

  1. (We did this first, before the steak)  Heat a grill to high.  In a small bowl, stir together yogurt, chopped cilantro, oil, slat, pepper, pinch of cayenne, and half of lime zest.  
  2. Set feta on a plate.
  3. Put zaatar in a small dish and a few pinches of cayenne in a second small dish.  
  4. Grill corn, covered and turning a few times, until charred in sections, 8-12 minutes total.  Transfer to a plate.  
  5. Brush corn with yogurt mixture, then roll each cob in cheese, pressing so cheese sticks.  
  6. Sprinkle corn all over with zaatar and as much cayenne as you like.  
  7. Sprinkle corn with remaining lime zest and serve with lime wedges and cilantro sprigs.  
  8. Serve any leftover cheese on the side.  

 

I served this with leftover cucumber salad.  Jim served Chateau Faugeres.  A Saint-Emilion Grand Cru 2001.  it was a beautiful night and we ate on the patio.  A good day had by all.  

]]>
<![CDATA[Glazed Spice-Rubbed Spareribs]]> http://www.whatsthatsmell.com//blog/2483/Glazed-SpiceRubbed-Spareribs http://www.whatsthatsmell.com//blog/2483/Glazed-SpiceRubbed-Spareribs Mon, 4 Sep 2017 14:34:09 -0500 http://www.whatsthatsmell.com//blog/2483/Glazed-SpiceRubbed-Spareribs Check out this interior.  I have told Jo that it will be a cold day in hell before his paws will touch these seats.  I can lower the back seats and it has a bar to keep the luggage or whatever in the way back and we can put is bed in the near back for trips.  

We decided to have a Sunday afternoon pre labor day party.  Everyone brought delicious sides, dessert, and appetizers.  I made my Baby Deen cucumber salad and ribs.  If you want to find the cucumber recipe fast, go to the side where it says Explore.  Scroll down to cucumber, then go to date and pick July 19, 1014.  It is the middle recipe of that meal.  I make it at least once every summer.  I had crackers and two kinds of goat cheeses. and A yellow lintel hummus that I bought at Publics to go with Barbara’e buffalo chicken wraps for appetizers.  We also had olives.  

for the main course we had the following easy to make ahead ribs from Fine Cooking.  I think these are the best ribs to date.  They must be started the day before.  Sunday we took the oven baked ribs out of the refrigerator about 1 o’clock.  Jim did the final prep work on the grille and we ate.  Mary brought a macaroni salad and Connie brought dessert.  It serves 6-8.  We had 8 and there are 3 ribs left.

Ingredients:

For the Ribs:

2 T fennel seeds

1 T cumin seeds

2 t whole black peppercorns

2 T smoked paprika, preferably hot (I used the Hungarian paprika that Carole brought me from Hungary.)

6 1/2-7# pork spareribs (2 racks)

Kosher salt

1/2 C apple juice 

Flaky sea salt

For the Glaze:

1/2 C apple juice

1/2 C tomato paste (I used a 60z can and added 2 T tomato paste from the freezer)

2 T Worcestershire sauce

1 1/2 T packed dark brown sugar

1 1/2 t spicy brown mustard

1/2 t dried oregano

1/2 t finely chopped garlic

Kosher sat

Directions:

Cook the Pork:

  1. Position a rack in the center of the oven and heat to 300 degrees F.
  2. Crush the fennel, cumin, and pepper corns to a medium grind in a spice grinder.  Stir in the paprika.  Set aside 1 t of the spice mix.  
  3. Season the ribs well all over with kosher salt, then rub the spice mix all over.  
  4. Transfer to a large roasting pan, meaty side up.  Pour in the apple juice, cover tightly with foil, and cook until very tender, about 2 hours; the ribs should sag if you hold the center up with a pair of tongs.  
  5. Uncover, and lit cool to room temperature in the pan.  (You can refrigerate for up to 2 days or freeze up to 1 month.)

Make the Glaze:

  1. Combine the apple juice, tomato paste, Worcestershire, sugar, mustard, oregano, garlic, and 1/2 t salt in a medium saucepan.  
  2. Cook, stirring occasionally, over medium-low heat for 5 minutes.  
  3. Season to taste with salt.  
  4. the glaze may be made up to 3 days ahead; let cool, cover and refrigerate.

Finish the Ribs on the Grill:

  1. Prepare a medium-high (400-450 F) gas or charcoal grill fire.
  2. Brush the ribs with a thin coating of Glaze. Grill, flipping every 5 minutes or so and basting with more glaze until the glaze browns, about 15 minutes.  
  3. Transfer to a cutting board, tent with foil, and let rest 5-10 minutes before cutting the rigs apart.  
  4. Sprinkle the reserved 1 t spices over the ribs and finish with a little kosher or flakey sea salt.  

We had Black box wine with our swim and appetizers.  For dinner we sampled 3 different reds.  First was Gainey Vineyard 2013 Syrah.  Second we had Tablas Creek Vineyard 2006 Tannat, and finally Herman Story, Bien Nacido Vineyard 2012 Syrah.  

A good time was had by all.  We came in and listened to the news.  That was a very bad idea.  

]]>
Check out this interior.  I have told Jo that it will be a cold day in hell before his paws will touch these seats.  I can lower the back seats and it has a bar to keep the luggage or whatever in the way back and we can put is bed in the near back for trips.  

We decided to have a Sunday afternoon pre labor day party.  Everyone brought delicious sides, dessert, and appetizers.  I made my Baby Deen cucumber salad and ribs.  If you want to find the cucumber recipe fast, go to the side where it says Explore.  Scroll down to cucumber, then go to date and pick July 19, 1014.  It is the middle recipe of that meal.  I make it at least once every summer.  I had crackers and two kinds of goat cheeses. and A yellow lintel hummus that I bought at Publics to go with Barbara’e buffalo chicken wraps for appetizers.  We also had olives.  

for the main course we had the following easy to make ahead ribs from Fine Cooking.  I think these are the best ribs to date.  They must be started the day before.  Sunday we took the oven baked ribs out of the refrigerator about 1 o’clock.  Jim did the final prep work on the grille and we ate.  Mary brought a macaroni salad and Connie brought dessert.  It serves 6-8.  We had 8 and there are 3 ribs left.

Ingredients:

For the Ribs:

2 T fennel seeds

1 T cumin seeds

2 t whole black peppercorns

2 T smoked paprika, preferably hot (I used the Hungarian paprika that Carole brought me from Hungary.)

6 1/2-7# pork spareribs (2 racks)

Kosher salt

1/2 C apple juice 

Flaky sea salt

For the Glaze:

1/2 C apple juice

1/2 C tomato paste (I used a 60z can and added 2 T tomato paste from the freezer)

2 T Worcestershire sauce

1 1/2 T packed dark brown sugar

1 1/2 t spicy brown mustard

1/2 t dried oregano

1/2 t finely chopped garlic

Kosher sat

Directions:

Cook the Pork:

  1. Position a rack in the center of the oven and heat to 300 degrees F.
  2. Crush the fennel, cumin, and pepper corns to a medium grind in a spice grinder.  Stir in the paprika.  Set aside 1 t of the spice mix.  
  3. Season the ribs well all over with kosher salt, then rub the spice mix all over.  
  4. Transfer to a large roasting pan, meaty side up.  Pour in the apple juice, cover tightly with foil, and cook until very tender, about 2 hours; the ribs should sag if you hold the center up with a pair of tongs.  
  5. Uncover, and lit cool to room temperature in the pan.  (You can refrigerate for up to 2 days or freeze up to 1 month.)

Make the Glaze:

  1. Combine the apple juice, tomato paste, Worcestershire, sugar, mustard, oregano, garlic, and 1/2 t salt in a medium saucepan.  
  2. Cook, stirring occasionally, over medium-low heat for 5 minutes.  
  3. Season to taste with salt.  
  4. the glaze may be made up to 3 days ahead; let cool, cover and refrigerate.

Finish the Ribs on the Grill:

  1. Prepare a medium-high (400-450 F) gas or charcoal grill fire.
  2. Brush the ribs with a thin coating of Glaze. Grill, flipping every 5 minutes or so and basting with more glaze until the glaze browns, about 15 minutes.  
  3. Transfer to a cutting board, tent with foil, and let rest 5-10 minutes before cutting the rigs apart.  
  4. Sprinkle the reserved 1 t spices over the ribs and finish with a little kosher or flakey sea salt.  

We had Black box wine with our swim and appetizers.  For dinner we sampled 3 different reds.  First was Gainey Vineyard 2013 Syrah.  Second we had Tablas Creek Vineyard 2006 Tannat, and finally Herman Story, Bien Nacido Vineyard 2012 Syrah.  

A good time was had by all.  We came in and listened to the news.  That was a very bad idea.  

]]>
<![CDATA[Tomato Mozzarella nad Basil Tart]]> http://www.whatsthatsmell.com//blog/2482/Tomato-Mozzarella-nad-Basil-Tart http://www.whatsthatsmell.com//blog/2482/Tomato-Mozzarella-nad-Basil-Tart Mon, 4 Sep 2017 13:26:20 -0500 http://www.whatsthatsmell.com//blog/2482/Tomato-Mozzarella-nad-Basil-Tart I had promised Jim steak for dinner and then found out it had to marinate for 24 hours.  So we had this tomato tart that was in the Wednesday Tennessean.  I used Pillsbury ready crust to line the tart.  So either do that or make crust following your favorite crust directions.  We had basil that I grow and tomatoes from the farmers market.  It was good.  Kind of a lasagne with the pasta.  It serves 6 to 8 or in our case 2.  

Ingredients:

4 medium beefsteak tomatoes (about 1 1/2#)

1/2 t kosher salt  plus more for sprinkling on the tomatoes

1 C packed basil leaves plus extra small leaves for garnish

1/2 C plus 2 T whole-milk ricotta cheese

2 large eggs, lightly beaten

1 C coarsely grated mozzarella cheese (about 6 0z)

1 oz. freshly grated Parmigiano-Reggiano

1/4 t black pepper

EVOO for brushing on the tomatoes

One crust of pastry dough (I buy Pillsbury)

Directions:

  1. Preheat the event to 400 degrees.  Unroll one crust off the dough.  Ease the round into a 9” tart tin  with a removable flutter rim, trim any excess.  (I tuck it around the rim.)  Line the shell with aluminum foil and fill it with pie weights, Bake in the lower 1/3 of the oven for 20 minutes.  Carefully remove the foil and pie weights, return the tart shell to the oven and bake it until it is golden brown, about 10 minutes.  Transfer to a rack and let cool.  
  2. Reduce the oven temperature to 350 degrees F.  Slice the tomatoes 1/2” thick. lightly salt the slices on both sides and transfer them to a large colander or cake rack to drain for 20 minutes.
  3. In a food processor, combine the basil, ricotta and eggs and process until blended.
  4. Add the salt mozzarella, Parmigiano and pepper and process until combined.
  5. pat the tomatoes dry with paper towels.  Line the bottom of the pastry shell with the tomato end pieces, and spoon on the cheese mixture, smoothing it out with a spatula.  
  6. Arrange the remaining tomato slices on top, in one layer, overlapping them slightly.  
  7. Brush the tomatoes with EVOO and bake until the cheese mixture is set, about 1 hour.  
  8. Transfer to a rack to cool for 10 minutes before serving.  

Jim served this with a 2016 Cotes-Du-Rhone called Saint Cosme.  Good meal, not great.  

]]>
I had promised Jim steak for dinner and then found out it had to marinate for 24 hours.  So we had this tomato tart that was in the Wednesday Tennessean.  I used Pillsbury ready crust to line the tart.  So either do that or make crust following your favorite crust directions.  We had basil that I grow and tomatoes from the farmers market.  It was good.  Kind of a lasagne with the pasta.  It serves 6 to 8 or in our case 2.  

Ingredients:

4 medium beefsteak tomatoes (about 1 1/2#)

1/2 t kosher salt  plus more for sprinkling on the tomatoes

1 C packed basil leaves plus extra small leaves for garnish

1/2 C plus 2 T whole-milk ricotta cheese

2 large eggs, lightly beaten

1 C coarsely grated mozzarella cheese (about 6 0z)

1 oz. freshly grated Parmigiano-Reggiano

1/4 t black pepper

EVOO for brushing on the tomatoes

One crust of pastry dough (I buy Pillsbury)

Directions:

  1. Preheat the event to 400 degrees.  Unroll one crust off the dough.  Ease the round into a 9” tart tin  with a removable flutter rim, trim any excess.  (I tuck it around the rim.)  Line the shell with aluminum foil and fill it with pie weights, Bake in the lower 1/3 of the oven for 20 minutes.  Carefully remove the foil and pie weights, return the tart shell to the oven and bake it until it is golden brown, about 10 minutes.  Transfer to a rack and let cool.  
  2. Reduce the oven temperature to 350 degrees F.  Slice the tomatoes 1/2” thick. lightly salt the slices on both sides and transfer them to a large colander or cake rack to drain for 20 minutes.
  3. In a food processor, combine the basil, ricotta and eggs and process until blended.
  4. Add the salt mozzarella, Parmigiano and pepper and process until combined.
  5. pat the tomatoes dry with paper towels.  Line the bottom of the pastry shell with the tomato end pieces, and spoon on the cheese mixture, smoothing it out with a spatula.  
  6. Arrange the remaining tomato slices on top, in one layer, overlapping them slightly.  
  7. Brush the tomatoes with EVOO and bake until the cheese mixture is set, about 1 hour.  
  8. Transfer to a rack to cool for 10 minutes before serving.  

Jim served this with a 2016 Cotes-Du-Rhone called Saint Cosme.  Good meal, not great.  

]]>
<![CDATA[Sake-Steamed Mussels]]> http://www.whatsthatsmell.com//blog/2481/SakeSteamed-Mussels http://www.whatsthatsmell.com//blog/2481/SakeSteamed-Mussels Mon, 4 Sep 2017 12:57:50 -0500 http://www.whatsthatsmell.com//blog/2481/SakeSteamed-Mussels Tuesday and Thursday we had BBQ leftovers again.  Wednesday we went to Dalt’s.  Friday, I was at the Opera Center all day proof reading for the Guild directory.  Jim did the grocery shopping for me.  I came home and made this mussels dinner.  The sauce was very good, but I am still partial to the Julia Child method that I have made for years.  

Ingredients:

4 oz. (8 T or 1 stick) unsalted butter

3 oz. scallions thinly sliced, white and dark green parts separated

5 cloves of garlic, finely chopped

2 t seeded and finely chopped fresno chile

2 T white miso

1 C sake

Kosher salt

3# mussels

1 lemon, cut into wedges

1 baguette, for serving

Directions:

  1. Melt the butter in a 6-8 qt. pot over medium heat.  (Have all ingredients chopped and ready to go.)
  2. Add the scallion whites and cook, stirring frequently , until tender, about 2 minutes.  Add the garlic, ginger, and chile, and cook stirring until fragrant, about 30 seconds.  
  3. Add the miso and whisk until combined.  
  4. Stir in the sake and add 1/2 t salt.
  5. Add mussels, cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes.  
  6. Divide the mussels among 4 bowls, discarding any that  did not open.  Ladle the broth over the mussels and top with the scallion greens.
  7. Serve with lemon wedges and bread.  

We had this with a white from Portugal called Casal Garcia.  It was very good.  Off to dance party.  

Picked up my new car yesterday.  Practically drives itself when you figure out how to start the car and put it in drive.  

]]>
Tuesday and Thursday we had BBQ leftovers again.  Wednesday we went to Dalt’s.  Friday, I was at the Opera Center all day proof reading for the Guild directory.  Jim did the grocery shopping for me.  I came home and made this mussels dinner.  The sauce was very good, but I am still partial to the Julia Child method that I have made for years.  

Ingredients:

4 oz. (8 T or 1 stick) unsalted butter

3 oz. scallions thinly sliced, white and dark green parts separated

5 cloves of garlic, finely chopped

2 t seeded and finely chopped fresno chile

2 T white miso

1 C sake

Kosher salt

3# mussels

1 lemon, cut into wedges

1 baguette, for serving

Directions:

  1. Melt the butter in a 6-8 qt. pot over medium heat.  (Have all ingredients chopped and ready to go.)
  2. Add the scallion whites and cook, stirring frequently , until tender, about 2 minutes.  Add the garlic, ginger, and chile, and cook stirring until fragrant, about 30 seconds.  
  3. Add the miso and whisk until combined.  
  4. Stir in the sake and add 1/2 t salt.
  5. Add mussels, cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes.  
  6. Divide the mussels among 4 bowls, discarding any that  did not open.  Ladle the broth over the mussels and top with the scallion greens.
  7. Serve with lemon wedges and bread.  

We had this with a white from Portugal called Casal Garcia.  It was very good.  Off to dance party.  

Picked up my new car yesterday.  Practically drives itself when you figure out how to start the car and put it in drive.  

]]>
<![CDATA[More leftovers]]> http://www.whatsthatsmell.com//blog/2480/More-leftovers http://www.whatsthatsmell.com//blog/2480/More-leftovers Mon, 28 Aug 2017 20:24:09 -0500 http://www.whatsthatsmell.com//blog/2480/More-leftovers I don’t know if we will ever get rid of leftovers.  Tonight we finish the ratatouille pasta, tomorrow is more BBQ.  Stay tuned.  Long day today.  My brother left to drive home at 8:00 AM.  I have been doing wash all day.  Said from the usual there were extra towels and I decided to wash our bedspread.  Hopefully the stains come out of Jim’s side of the bed.  We also had to rush around and save all the cushions and pillows from the rain.  It has been a busy August.  Tomorrow I think routine over scheduling will start.  I have been wearing my tens machine for my back all day.  Numbed my feet in the am in the Dr. recommended shoes.  Hopefully I will be better by tomorrow.  

The photo is the statue in the entrance area at the resort in Montecatini.  

]]>
I don’t know if we will ever get rid of leftovers.  Tonight we finish the ratatouille pasta, tomorrow is more BBQ.  Stay tuned.  Long day today.  My brother left to drive home at 8:00 AM.  I have been doing wash all day.  Said from the usual there were extra towels and I decided to wash our bedspread.  Hopefully the stains come out of Jim’s side of the bed.  We also had to rush around and save all the cushions and pillows from the rain.  It has been a busy August.  Tomorrow I think routine over scheduling will start.  I have been wearing my tens machine for my back all day.  Numbed my feet in the am in the Dr. recommended shoes.  Hopefully I will be better by tomorrow.  

The photo is the statue in the entrance area at the resort in Montecatini.  

]]>
<![CDATA[Dinner in the Pool House]]> http://www.whatsthatsmell.com//blog/2479/Dinner-in-the-Pool-House http://www.whatsthatsmell.com//blog/2479/Dinner-in-the-Pool-House Mon, 28 Aug 2017 20:03:48 -0500 http://www.whatsthatsmell.com//blog/2479/Dinner-in-the-Pool-House Well we all had a grand time at the party and as I said, we had a lot of BBQ left over.   The guys got up and we all learned about Houston.  My brothers son lives in north Houston.  We spent a great deal of the day watching the news and talking to him.  I also contacted Jim’s cousin who lives in the area.  To date both are trapped in their respective neighborhoods, but no water in the house yet.  Mary and I went to the farmer’s market and bought corn and tomatoes. We came back and swam (floated) all afternoon.  We got out about 4:00 and I started on dinner.  Like I said we had leftover BBQ.  I fixed a delicious fig tart and we microwaved the corn.  The corn was absolutely delicious with no enhancement needed.  

Microwave instructions came from all recipes.com.  It was very simple.  peel the corn and place each corn in a wet paper towel.  Microwave individual ears for 5 minutes each.  What I did was pile them on a plate and microwave for 30 minutes.  We had 6 ears.  Simple and good.  

I made a fig and goat cheese tart.  This recipe came from the Food Network.  They say courtesy of Gale Gand.  It was a little bit of a mess and I have some suggestions for avoiding the trouble I had.  

Ingredients:

1 C all-purpose flour

1/4 C sugar

1/2 lemon, zest freshly grated

8 T (1 stick) cold unsalted butter, cut into pieces

1 egg, beaten

4 oz, mild, fresh goat cheese

10 ripe fresh figs, stems snipped off and cut in half lengthwise (I used more and didn’t follow the concentric circle rule.)

2 T honey

Directions:

  1. Make the dough.  Blend the flour, sugar, and lemon zest at low speed in the food processor.  Add the butter and continue blending until the mixture is coarse and sandy-looking.  Add the beaten egg and blend just until the mixture comes together.  Form a ball, wrap with plastic wrap, and refrigerate at least 1 hour.  (Form a flat disc as big as you can store.)
  2. Preheat the oven to 375 degrees F.  Line a sheet pan with parchment.  
  3. (My suggestion) Place the refrigerated disc on the parchment paper.  Place a second sheet on top.)Roll out to a rough circle, about 8” in diameter.  Remove the top parchment.  Around the circle, fold in the outer 1/2” of the pastry to form a naturally raised. “rustic edge to the tart.  (This dough is very hard to work with.  I rolled it out on a floured surface per their suggestion and could not get it transferred. )  
  4. Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart, not the edges. 
  5. Arrange the fig halves in a concentric circles over the goat cheese  and drizzle the figs with money.  
  6. Bake about 25-30 minutes, or until the underside of the tart crust is browned.  

We served it with whipped cream.  I cut it in 6 pieces.  It was very good, but the dough is work.  

the photo is our latest member Regis, Mary (my sisiter-in-law) and Barbara who I could not have pulled this party off without her help.  

]]>
Well we all had a grand time at the party and as I said, we had a lot of BBQ left over.   The guys got up and we all learned about Houston.  My brothers son lives in north Houston.  We spent a great deal of the day watching the news and talking to him.  I also contacted Jim’s cousin who lives in the area.  To date both are trapped in their respective neighborhoods, but no water in the house yet.  Mary and I went to the farmer’s market and bought corn and tomatoes. We came back and swam (floated) all afternoon.  We got out about 4:00 and I started on dinner.  Like I said we had leftover BBQ.  I fixed a delicious fig tart and we microwaved the corn.  The corn was absolutely delicious with no enhancement needed.  

Microwave instructions came from all recipes.com.  It was very simple.  peel the corn and place each corn in a wet paper towel.  Microwave individual ears for 5 minutes each.  What I did was pile them on a plate and microwave for 30 minutes.  We had 6 ears.  Simple and good.  

I made a fig and goat cheese tart.  This recipe came from the Food Network.  They say courtesy of Gale Gand.  It was a little bit of a mess and I have some suggestions for avoiding the trouble I had.  

Ingredients:

1 C all-purpose flour

1/4 C sugar

1/2 lemon, zest freshly grated

8 T (1 stick) cold unsalted butter, cut into pieces

1 egg, beaten

4 oz, mild, fresh goat cheese

10 ripe fresh figs, stems snipped off and cut in half lengthwise (I used more and didn’t follow the concentric circle rule.)

2 T honey

Directions:

  1. Make the dough.  Blend the flour, sugar, and lemon zest at low speed in the food processor.  Add the butter and continue blending until the mixture is coarse and sandy-looking.  Add the beaten egg and blend just until the mixture comes together.  Form a ball, wrap with plastic wrap, and refrigerate at least 1 hour.  (Form a flat disc as big as you can store.)
  2. Preheat the oven to 375 degrees F.  Line a sheet pan with parchment.  
  3. (My suggestion) Place the refrigerated disc on the parchment paper.  Place a second sheet on top.)Roll out to a rough circle, about 8” in diameter.  Remove the top parchment.  Around the circle, fold in the outer 1/2” of the pastry to form a naturally raised. “rustic edge to the tart.  (This dough is very hard to work with.  I rolled it out on a floured surface per their suggestion and could not get it transferred. )  
  4. Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart, not the edges. 
  5. Arrange the fig halves in a concentric circles over the goat cheese  and drizzle the figs with money.  
  6. Bake about 25-30 minutes, or until the underside of the tart crust is browned.  

We served it with whipped cream.  I cut it in 6 pieces.  It was very good, but the dough is work.  

the photo is our latest member Regis, Mary (my sisiter-in-law) and Barbara who I could not have pulled this party off without her help.  

]]>
<![CDATA[Wine Pool Party]]> http://www.whatsthatsmell.com//blog/2478/Wine-Pool-Party http://www.whatsthatsmell.com//blog/2478/Wine-Pool-Party Mon, 28 Aug 2017 20:07:32 -0500 http://www.whatsthatsmell.com//blog/2478/Wine-Pool-Party It is party time.  About 30 members showed for the party.  i was told that is a good turn out.  No one swam.  I was the only one in a swimsuit.  Bud, Jim and I went swimming after.  All the chicken wings were gone, but had a lot of BBQ left.  I probably made too much.  I had 5# of chicken wings, but that is the weight before cooking.  I made double the pork BBQ.  I received several compliments on Mom’s BBQ.  Two people said it was the best they had ever tasted.  One person said, “I don’t like BBQ, but I liked this.”  That is how Jim and I feel.  We also don’t like BBQ, but like this.  

Jim T in the green pants, Dan in the green golf shirt and Joel in the green Hawaiian shirt over to the left were invaluable in parking and chauffer service of people up and down the driveway.  

]]>
It is party time.  About 30 members showed for the party.  i was told that is a good turn out.  No one swam.  I was the only one in a swimsuit.  Bud, Jim and I went swimming after.  All the chicken wings were gone, but had a lot of BBQ left.  I probably made too much.  I had 5# of chicken wings, but that is the weight before cooking.  I made double the pork BBQ.  I received several compliments on Mom’s BBQ.  Two people said it was the best they had ever tasted.  One person said, “I don’t like BBQ, but I liked this.”  That is how Jim and I feel.  We also don’t like BBQ, but like this.  

Jim T in the green pants, Dan in the green golf shirt and Joel in the green Hawaiian shirt over to the left were invaluable in parking and chauffer service of people up and down the driveway.  

]]>
<![CDATA[Friday Night Out]]> http://www.whatsthatsmell.com//blog/2477/Friday-Night-Out http://www.whatsthatsmell.com//blog/2477/Friday-Night-Out Mon, 28 Aug 2017 19:13:23 -0500 http://www.whatsthatsmell.com//blog/2477/Friday-Night-Out We were supposed to go to the University Club for dinner tonight.  It was called martini night.  No, you did not drink all night, every course was served in in a martini glass.  Unfortunately not enough people signed up, so it was cancelled.  My brother arrived in the afternoon.  We had just finished all the set up for the wine party the next day, that we could do ahead of time.  Because the dinner was cancelled with went to Asahi, near the dance club and then on to the dance club.  We came home and went to bed.  

The photo is Jim's fish dinner at Fin and Pearl.  Everyone enjoyed their meal.  Way above Asahi, but we had a good time.  

]]>
We were supposed to go to the University Club for dinner tonight.  It was called martini night.  No, you did not drink all night, every course was served in in a martini glass.  Unfortunately not enough people signed up, so it was cancelled.  My brother arrived in the afternoon.  We had just finished all the set up for the wine party the next day, that we could do ahead of time.  Because the dinner was cancelled with went to Asahi, near the dance club and then on to the dance club.  We came home and went to bed.  

The photo is Jim's fish dinner at Fin and Pearl.  Everyone enjoyed their meal.  Way above Asahi, but we had a good time.  

]]>
<![CDATA[Pasta with Ratatouille]]> http://www.whatsthatsmell.com//blog/2476/Pasta-with-Ratatouille http://www.whatsthatsmell.com//blog/2476/Pasta-with-Ratatouille Mon, 28 Aug 2017 19:04:34 -0500 http://www.whatsthatsmell.com//blog/2476/Pasta-with-Ratatouille The next day Thursday, I had a hair appointment and jim had a dance lesson.  I knew that I still had many uncooked vegetables that I had bought for Italian grilled veggies.  I found this recipe in my latest WW cookbook for ratatouille with pasta.  Perfect, and easy.  I used corkscrew pasta instead of linguine and 1/2# of it.  My vegetables were probably larger than called for.  I also added mushrooms as these were part of the leftovers.  

Ingredients:

2 t EVOO

1 onion, chopped

4 garlic cloves, minced

1 small red pepper, chopped

1 eggplant, chopped

1 small zucchini, chopped

2 (141/2 oz.) cans of diced tomatoes

2 T drained capers

1 t dried Italian seasoning

1/2 t salt

1/4 t red pepper flakes

1/2 C chopped basil

1 (9 oz.) package of refrigerated linguine (I used 1/2# dried)

6 T freshly grated parmesan (I put it on the table and you chose the amount you wanted)

1 package sliced portobello mushrooms (I added)

Directions:

  1. heat oil in a large skillet over medium-high heat.  Add onion and bell pepper and cook, stirring often, until vegetables begin to soften, about 3 minutes.  Ad garlic and cook, stirring constantly, until fragrant, 30 seconds.  
  2. Add eggplant, zucchini, tomatoes, capers, mushrooms, Italian seasoning, salt and red pepper flakes.  Cook stirring occasionally, until vegetables are tender, about 5 minutes.  Remove from heat and stir in basil.  
  3. Meanwhile, cook pasta according to package directions and drain.  
  4. My skillet was very large so I added the pasta to the vegetable mixture  and toss to combine.  Divided evenly among 6 plates and sprinkle evenly with Parmesan.

WW says 6 points per serving (1/4 C pasta, 1 1/2 C vegetables and 1 T cheese)

I thought this dish was absolutely delicious.  My vegetables were from the farmer’s market and my Italian seasoning was from Italy.  The picture is me in front of the Indian Museum in Indianapolis.

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The next day Thursday, I had a hair appointment and jim had a dance lesson.  I knew that I still had many uncooked vegetables that I had bought for Italian grilled veggies.  I found this recipe in my latest WW cookbook for ratatouille with pasta.  Perfect, and easy.  I used corkscrew pasta instead of linguine and 1/2# of it.  My vegetables were probably larger than called for.  I also added mushrooms as these were part of the leftovers.  

Ingredients:

2 t EVOO

1 onion, chopped

4 garlic cloves, minced

1 small red pepper, chopped

1 eggplant, chopped

1 small zucchini, chopped

2 (141/2 oz.) cans of diced tomatoes

2 T drained capers

1 t dried Italian seasoning

1/2 t salt

1/4 t red pepper flakes

1/2 C chopped basil

1 (9 oz.) package of refrigerated linguine (I used 1/2# dried)

6 T freshly grated parmesan (I put it on the table and you chose the amount you wanted)

1 package sliced portobello mushrooms (I added)

Directions:

  1. heat oil in a large skillet over medium-high heat.  Add onion and bell pepper and cook, stirring often, until vegetables begin to soften, about 3 minutes.  Ad garlic and cook, stirring constantly, until fragrant, 30 seconds.  
  2. Add eggplant, zucchini, tomatoes, capers, mushrooms, Italian seasoning, salt and red pepper flakes.  Cook stirring occasionally, until vegetables are tender, about 5 minutes.  Remove from heat and stir in basil.  
  3. Meanwhile, cook pasta according to package directions and drain.  
  4. My skillet was very large so I added the pasta to the vegetable mixture  and toss to combine.  Divided evenly among 6 plates and sprinkle evenly with Parmesan.

WW says 6 points per serving (1/4 C pasta, 1 1/2 C vegetables and 1 T cheese)

I thought this dish was absolutely delicious.  My vegetables were from the farmer’s market and my Italian seasoning was from Italy.  The picture is me in front of the Indian Museum in Indianapolis.

]]>
<![CDATA[Anniversary Dinner, Leftovers]]> http://www.whatsthatsmell.com//blog/2475/Anniversary-Dinner-Leftovers http://www.whatsthatsmell.com//blog/2475/Anniversary-Dinner-Leftovers Mon, 28 Aug 2017 18:23:05 -0500 http://www.whatsthatsmell.com//blog/2475/Anniversary-Dinner-Leftovers The night our friends left, we ate delicious leftovers from our Eclipse/Anniversary dinner.  I spent the day and into the evening making my Mom’s pork BBQ for our Wine Club main course.  The recipe can be found on my blog seveal different ways.  You can under search put in Mom's pork barbeque.  You can search under date  by entering Sept. 23, 2015.  Our you can click on pork and keep stroling back until you find it.  We also bought Chicken Wings at Costco that Jim will grill the day of the party.  The other members will bring appetizers, salads and dessert.  There will be more than enough food.  I have a team helping me.  Barbara and Joel, Dan, and Jim T.  Jim M will attend.  

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The night our friends left, we ate delicious leftovers from our Eclipse/Anniversary dinner.  I spent the day and into the evening making my Mom’s pork BBQ for our Wine Club main course.  The recipe can be found on my blog seveal different ways.  You can under search put in Mom's pork barbeque.  You can search under date  by entering Sept. 23, 2015.  Our you can click on pork and keep stroling back until you find it.  We also bought Chicken Wings at Costco that Jim will grill the day of the party.  The other members will bring appetizers, salads and dessert.  There will be more than enough food.  I have a team helping me.  Barbara and Joel, Dan, and Jim T.  Jim M will attend.  

]]>
<![CDATA[Fin and Pearl]]> http://www.whatsthatsmell.com//blog/2474/Fin-and-Pearl http://www.whatsthatsmell.com//blog/2474/Fin-and-Pearl Wed, 23 Aug 2017 20:10:42 -0500 http://www.whatsthatsmell.com//blog/2474/Fin-and-Pearl Finally our last night together we went to a new restaurant in town called Fin & Pearl. this place was wonderful.  We all enjoyed everything.  I will definitely go back to this restaurant.  Jim had a wild looking fish dish.  I had a seafood risotto.  Carole had salmon and Dick had scallops.  the guys got soup to start.  Carole and I split a wonderful harvest salad and bruschetta.  We came home and had gelato and eclipse cookies.  We also had a bottle of wine I bought for Carole and couldn't ship called Sexual Chocolate.  It was a 2012 and very good.  

]]>
Finally our last night together we went to a new restaurant in town called Fin & Pearl. this place was wonderful.  We all enjoyed everything.  I will definitely go back to this restaurant.  Jim had a wild looking fish dish.  I had a seafood risotto.  Carole had salmon and Dick had scallops.  the guys got soup to start.  Carole and I split a wonderful harvest salad and bruschetta.  We came home and had gelato and eclipse cookies.  We also had a bottle of wine I bought for Carole and couldn't ship called Sexual Chocolate.  It was a 2012 and very good.  

]]>
<![CDATA[Eclipse Day and 52nd Anniversary]]> http://www.whatsthatsmell.com//blog/2471/Eclipse-Day-and-52nd-Anniversary http://www.whatsthatsmell.com//blog/2471/Eclipse-Day-and-52nd-Anniversary Wed, 23 Aug 2017 19:23:16 -0500 http://www.whatsthatsmell.com//blog/2471/Eclipse-Day-and-52nd-Anniversary Today is the day, we have been planning this for ages.  I am sure you have by now heard all about it and seen a million pictures on TV.  It was a wonderful experience.  We really lucked out.  There were no clouds and we had a perfect view from the pool.  We had Barbara, Joel, Carole and Dick here.  You have seen them earlier in the previous blogs.  Watching the whole thing.  We had a total eclipse.  Jo slept through it.  The cicada chirped when it got dark and shut up when the light happened again.  the birds sung as they do each evening and again when the eclipse passed.  During the eclipse it was dead quite here.  No traffic or anything.  When it was over all the city sounds returned.  It dropped 15 degrees.  Pleasant, wish it had stayed that way.  

We all did things to put the dinner together.  I did my slow roasted beef tenderloin with basil sauce per the Barefoot Contessa.  You can find the slow roasted beef by searching 12-24-2016.  The basil parmesan mayo was a hit.

Ingredients:

2 extra-large egg yolks, at room temperature

3 T freshly squeezed lemon juice

1/2 C freshly grated parmesan cheese

1 T Dijon mustard

1/2 C chopped fresh basil leaves, lightly packed

1/2 t minced garlic

Kosher salt and freshly ground black pepper

1 C vegetable oil

1/2 C EVOO

Directions:

  1. Place the egg yolks, lemon juice, Parmesan, mustard, garlic 1 T salt and 1 t pepper in a food processor fitted with the steel blade.  Process for 20 seconds, until smooth.  
  2. Combine the vegetable oil and EVOO in a 2C measuring cup.  With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion.  
  3. Taste for seasonings-the mayonnaise is a sauce dso ti should be tightly seasoned.  
  4. Store in the refrigerator until ready to use; it will keeper up to a week.  

Dick grilled vegetables.  I bought zucchini, 2 kinds of eggplant, mushrooms, Videla onions, red and green peppers, banana peppers to grille.  We doused them with EVOO, salt and pepper.  Barbara made a wonderful broccoli salad with goat cheese, cranberries, pecans, pears.  Have to get the recipe.  I cut up great tomatoes and doused them with balsamic vinegar, salt, pepper, and basil.  

That was dinner.  Did I mention that it was our 52nd wedding anniversary?  Jim served a Chateau Lafite Rothschild 1999 and a Chateau Brane-Cantenac Margaux 2000.  Spectacular.  

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Today is the day, we have been planning this for ages.  I am sure you have by now heard all about it and seen a million pictures on TV.  It was a wonderful experience.  We really lucked out.  There were no clouds and we had a perfect view from the pool.  We had Barbara, Joel, Carole and Dick here.  You have seen them earlier in the previous blogs.  Watching the whole thing.  We had a total eclipse.  Jo slept through it.  The cicada chirped when it got dark and shut up when the light happened again.  the birds sung as they do each evening and again when the eclipse passed.  During the eclipse it was dead quite here.  No traffic or anything.  When it was over all the city sounds returned.  It dropped 15 degrees.  Pleasant, wish it had stayed that way.  

We all did things to put the dinner together.  I did my slow roasted beef tenderloin with basil sauce per the Barefoot Contessa.  You can find the slow roasted beef by searching 12-24-2016.  The basil parmesan mayo was a hit.

Ingredients:

2 extra-large egg yolks, at room temperature

3 T freshly squeezed lemon juice

1/2 C freshly grated parmesan cheese

1 T Dijon mustard

1/2 C chopped fresh basil leaves, lightly packed

1/2 t minced garlic

Kosher salt and freshly ground black pepper

1 C vegetable oil

1/2 C EVOO

Directions:

  1. Place the egg yolks, lemon juice, Parmesan, mustard, garlic 1 T salt and 1 t pepper in a food processor fitted with the steel blade.  Process for 20 seconds, until smooth.  
  2. Combine the vegetable oil and EVOO in a 2C measuring cup.  With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion.  
  3. Taste for seasonings-the mayonnaise is a sauce dso ti should be tightly seasoned.  
  4. Store in the refrigerator until ready to use; it will keeper up to a week.  

Dick grilled vegetables.  I bought zucchini, 2 kinds of eggplant, mushrooms, Videla onions, red and green peppers, banana peppers to grille.  We doused them with EVOO, salt and pepper.  Barbara made a wonderful broccoli salad with goat cheese, cranberries, pecans, pears.  Have to get the recipe.  I cut up great tomatoes and doused them with balsamic vinegar, salt, pepper, and basil.  

That was dinner.  Did I mention that it was our 52nd wedding anniversary?  Jim served a Chateau Lafite Rothschild 1999 and a Chateau Brane-Cantenac Margaux 2000.  Spectacular.  

]]>
<![CDATA[Eclipse Cookies]]> http://www.whatsthatsmell.com//blog/2473/Eclipse-Cookies http://www.whatsthatsmell.com//blog/2473/Eclipse-Cookies Wed, 23 Aug 2017 19:37:07 -0500 http://www.whatsthatsmell.com//blog/2473/Eclipse-Cookies Carole and I made Eclipse cookies for dessert.  I also bought 4 different kinds of gelato.  Easy but perfect way to end the meal.  We came inside as the heat was gaining on us.  I got this recipe from the Sunday parade magazine.  Couldn’t be easier.

Ingredients:

1 (16 oz. oz.) package refrigerated sugar cookie dough

4 C powdered sugar, divided

pinch of salt

1 t lemon juice.

Yellow food coloring

2 T unsweetened cocoa powder

6 T Water or more

Directions:

  1. Bake the sugar cookie dough according to package directions.  Cool completely.
  2. In a medium bowl, combine 2 C powdered sugar and a pinch of salt; stir in 3 T warm water and 1 t lemon juice.  Stir in yellow food coloring a few drops at a time, to tint icing bright yellow.  
  3. Spread icing on flat sides of cookies, covering them from 1/8th to almost completely.  
  4. Freeze 10 minutes or until set.  
  5. In a medium bowl, combine 2 C powdered sugar, 2 T unsweetened cocoa powder and 3 T warm water.  
  6. Spread chocolate icing on un-iced portions of cookies to represent moon covering sun.  
  7. Refrigerate 5 minutes or until icing is set.  

The yellow icing was too runny and we had to add more water to the chocolate.  They were fun and very, very sweet.  

Joel and Barbara had to get home.  We all went back in the pool.  

]]>
Carole and I made Eclipse cookies for dessert.  I also bought 4 different kinds of gelato.  Easy but perfect way to end the meal.  We came inside as the heat was gaining on us.  I got this recipe from the Sunday parade magazine.  Couldn’t be easier.

Ingredients:

1 (16 oz. oz.) package refrigerated sugar cookie dough

4 C powdered sugar, divided

pinch of salt

1 t lemon juice.

Yellow food coloring

2 T unsweetened cocoa powder

6 T Water or more

Directions:

  1. Bake the sugar cookie dough according to package directions.  Cool completely.
  2. In a medium bowl, combine 2 C powdered sugar and a pinch of salt; stir in 3 T warm water and 1 t lemon juice.  Stir in yellow food coloring a few drops at a time, to tint icing bright yellow.  
  3. Spread icing on flat sides of cookies, covering them from 1/8th to almost completely.  
  4. Freeze 10 minutes or until set.  
  5. In a medium bowl, combine 2 C powdered sugar, 2 T unsweetened cocoa powder and 3 T warm water.  
  6. Spread chocolate icing on un-iced portions of cookies to represent moon covering sun.  
  7. Refrigerate 5 minutes or until icing is set.  

The yellow icing was too runny and we had to add more water to the chocolate.  They were fun and very, very sweet.  

Joel and Barbara had to get home.  We all went back in the pool.  

]]>
<![CDATA[Shrimp Fettucine]]> http://www.whatsthatsmell.com//blog/2470/Shrimp-Fettucine http://www.whatsthatsmell.com//blog/2470/Shrimp-Fettucine Thu, 24 Aug 2017 14:21:25 -0500 http://www.whatsthatsmell.com//blog/2470/Shrimp-Fettucine Sunday proved to be a good day.  We all had breakfast at the Southside Grille.  I had read about it in the paper and made a reservation.  When we got there we were told if we wanted to sit inside we would have to wait as their manager had made them move our table to create a large party.  I told them to have the manager to move it back.  We were not waiting or siting outside in the heat and humidity.  We got seated in 2 minutes.  The breakfast was wonderful, but I would not go there again.  They really can not handle their new found fame.  

In the afternoon, they all went to Opera Club.  I had to skip it as I was waiting for Mouse Calls.  They arrived right on time and spent all afternoon detecting all the problems.  Of course, the final Comcast issue could not be resolved until Comcast decided to show up.  You would not believe how much time they had to spend on the phone with Comcast.  

I understand that the Opera presentation was wonderful.  We had dinner here.  I altered the recipe some, but we ate it all.  It said it made 4 servings.  Without my additions it would not have.  I wish I had aded more shrimp.  It was delicious.  I believe it came from a Costco magazine.  

Ingredients:

8 oz. uncooked fettuccine (I used 1#.)

16oz. peeled shrimp

2 T butter

1 T EVOO

1/2 t salt

1/4 t ground black pepper

6 oz. spinach  (I used 18 oz.)

2 garlic cloves, peeled and thinly sliced

1 1/4 oz parmesan cheese

Directions:

  1. Bring a large pot of lightly salted water to a boil.  Ad pasta and cook for 8-10 minutes or follow package directions.  
  2. Peel shells from shrimp and set aside.  
  3. In a large skillet over medium heat, melt butter and oil for approximately 1 minute.  
  4. Increase heat to medium-high.  Add peeled shrimp, salt, and pepper to the pan.  Cook for 3-5 minutes, stirring occasionally or until shrimp meat turns opaque.  
  5. Add cooked, drained pasta, spinach, and garlic to pan.  Cook for 1 minute or until the spinach wilts.  
  6. Sprinkle with parmesan cheese. 
  7. Serve immediately.   

Jim served and Italian white wine called Gavi DOCG, 2012 & 2014.  It was excellant.  

]]>
Sunday proved to be a good day.  We all had breakfast at the Southside Grille.  I had read about it in the paper and made a reservation.  When we got there we were told if we wanted to sit inside we would have to wait as their manager had made them move our table to create a large party.  I told them to have the manager to move it back.  We were not waiting or siting outside in the heat and humidity.  We got seated in 2 minutes.  The breakfast was wonderful, but I would not go there again.  They really can not handle their new found fame.  

In the afternoon, they all went to Opera Club.  I had to skip it as I was waiting for Mouse Calls.  They arrived right on time and spent all afternoon detecting all the problems.  Of course, the final Comcast issue could not be resolved until Comcast decided to show up.  You would not believe how much time they had to spend on the phone with Comcast.  

I understand that the Opera presentation was wonderful.  We had dinner here.  I altered the recipe some, but we ate it all.  It said it made 4 servings.  Without my additions it would not have.  I wish I had aded more shrimp.  It was delicious.  I believe it came from a Costco magazine.  

Ingredients:

8 oz. uncooked fettuccine (I used 1#.)

16oz. peeled shrimp

2 T butter

1 T EVOO

1/2 t salt

1/4 t ground black pepper

6 oz. spinach  (I used 18 oz.)

2 garlic cloves, peeled and thinly sliced

1 1/4 oz parmesan cheese

Directions:

  1. Bring a large pot of lightly salted water to a boil.  Ad pasta and cook for 8-10 minutes or follow package directions.  
  2. Peel shells from shrimp and set aside.  
  3. In a large skillet over medium heat, melt butter and oil for approximately 1 minute.  
  4. Increase heat to medium-high.  Add peeled shrimp, salt, and pepper to the pan.  Cook for 3-5 minutes, stirring occasionally or until shrimp meat turns opaque.  
  5. Add cooked, drained pasta, spinach, and garlic to pan.  Cook for 1 minute or until the spinach wilts.  
  6. Sprinkle with parmesan cheese. 
  7. Serve immediately.   

Jim served and Italian white wine called Gavi DOCG, 2012 & 2014.  It was excellant.  

]]>
<![CDATA[Eclipse Weekend]]> http://www.whatsthatsmell.com//blog/2469/Eclipse-Weekend http://www.whatsthatsmell.com//blog/2469/Eclipse-Weekend Wed, 23 Aug 2017 17:56:41 -0500 http://www.whatsthatsmell.com//blog/2469/Eclipse-Weekend It is absolutely beyond me what we did for dinner Thursday night.  It was a busy day as we had our friend’s Carole and Dick coming for the solar Eclipse.  Unfortunately American Airlines have alternate plans for them.  they sat in the Philly airport almost all day.  They were to be here at 2:00 PM.  They arrive at 11:30 PM after driving here from Knoxville.  And they were told in Philly that they couldn’t get their luggage on the plane to Knoxville, and it would be waiting in Nashville.  We supplied them with what they were missing and Jim and Dick went to the airport in the AM.  Guess what, the luggage went to Knoxville.  The even got a text saying the luggage was in Nashville.  So we hassled all day with American and then they got it here Saturday, but said they couldn’t deliver until late Sunday.  We all went to the airport between seeing the Downton Clothes and dinner at Nicky’s Colefire.  Jim and Dick weren’t that excited about the afternoon tea at Cheekwood.  I was very disappointed in the pizza at Nicky’s Colefire.  I am running 2 horrible to bad in the pizza department.  Carole and Dick were scheduled to have a dance lesson, but didn’t make it in time.  We were going to have dinner at Asahi as we usually do on Friday.  Jim and I went alone and then waited for our guests.  

I am going to start the Eclipse shots here.  

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It is absolutely beyond me what we did for dinner Thursday night.  It was a busy day as we had our friend’s Carole and Dick coming for the solar Eclipse.  Unfortunately American Airlines have alternate plans for them.  they sat in the Philly airport almost all day.  They were to be here at 2:00 PM.  They arrive at 11:30 PM after driving here from Knoxville.  And they were told in Philly that they couldn’t get their luggage on the plane to Knoxville, and it would be waiting in Nashville.  We supplied them with what they were missing and Jim and Dick went to the airport in the AM.  Guess what, the luggage went to Knoxville.  The even got a text saying the luggage was in Nashville.  So we hassled all day with American and then they got it here Saturday, but said they couldn’t deliver until late Sunday.  We all went to the airport between seeing the Downton Clothes and dinner at Nicky’s Colefire.  Jim and Dick weren’t that excited about the afternoon tea at Cheekwood.  I was very disappointed in the pizza at Nicky’s Colefire.  I am running 2 horrible to bad in the pizza department.  Carole and Dick were scheduled to have a dance lesson, but didn’t make it in time.  We were going to have dinner at Asahi as we usually do on Friday.  Jim and I went alone and then waited for our guests.  

I am going to start the Eclipse shots here.  

]]>
<![CDATA[Scallops with Baby Bok Choy and Prosciutto]]> http://www.whatsthatsmell.com//blog/2468/Scallops-with-Baby-Bok-Choy-and-Prosciutto http://www.whatsthatsmell.com//blog/2468/Scallops-with-Baby-Bok-Choy-and-Prosciutto Thu, 24 Aug 2017 14:29:53 -0500 http://www.whatsthatsmell.com//blog/2468/Scallops-with-Baby-Bok-Choy-and-Prosciutto

I still wasn’t feeling great Wednesday night so Jim order Jet’s pizza.  I had been told it was really good.  It was awful.  Never again.  the next day I had a dance lesson and after we went to the grocery stores.  I could finally face cooking and made another dish from Sunset magazine.  I liked this meal, but thought the prosciutto made it a little too salty.  Serve with steamed rice.  

Ingredients:

16 large sea scallops

1/4 t each kosher salt and pepper

6-8 heads baby bok choy (about 1 1/2#)  (They had the big ones at the market, so I just bought one.  It was over the weight, more veggies the better.)

5 green onions

3 garlic cloves

1 piece of fresh ginger (1”)

1 T canola oil

4 very thin slices prosciutto

2 T reduced-sodium soy sauce

1/4 t red chile flakes

Directions:

  1. Lay scallops on a paper towel-lined plate and bring to room temperature, about 15 minutes.  Season with salt and pepper and let stand 5 more minutes.  
  2. While scallops rest, halve bok choy lengthwise (cut in quarters if large).  Thinly slice green onions. Peel and mince garlic and ginger.  
  3. Heat a large non-stick skillet frying pan over medium-high heat until hot.  Swirl in oil, then arrange scallops in a single layer in pan with ample space around each.  Cook scallops, with out moving until golden and crusty underneath, about 2 minutes; then turn and cook, 1 minute longer.  Remove from heat and let sit in pan 1 minute for finish cooking through, then transfer to a plate.
  4. Return pan to medium-high heat and add prosciutto in a single layer.  Cook until crisp, in batches if needed , abut 2 minutes, turning once.  Drain on a paper towel-lined plate to cool.  
  5. Add enough oil to pan to make 1T fat.  Add green onions, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds.   Increase heat to high and add bok shot; cook, stirring frequently, until bok choy stems are tender-crisp, about 4 minutes.  Add soy sauce and chile flakes and cook until most of soy sauce is gone, no more than 1 minute.  
  6. Spread bok choy on a large platter; top with scallops and chards of prosciutto.  
I have not posted for a while as my computer was invaded and they found out the Comcast Modium was faulty.  I called mouse calls.  They were wonderful and it is up and running as of today which is the 22nd of August.  Of course, Comcast held everything up.  The photo is from our trip to Italy.  
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I still wasn’t feeling great Wednesday night so Jim order Jet’s pizza.  I had been told it was really good.  It was awful.  Never again.  the next day I had a dance lesson and after we went to the grocery stores.  I could finally face cooking and made another dish from Sunset magazine.  I liked this meal, but thought the prosciutto made it a little too salty.  Serve with steamed rice.  

Ingredients:

16 large sea scallops

1/4 t each kosher salt and pepper

6-8 heads baby bok choy (about 1 1/2#)  (They had the big ones at the market, so I just bought one.  It was over the weight, more veggies the better.)

5 green onions

3 garlic cloves

1 piece of fresh ginger (1”)

1 T canola oil

4 very thin slices prosciutto

2 T reduced-sodium soy sauce

1/4 t red chile flakes

Directions:

  1. Lay scallops on a paper towel-lined plate and bring to room temperature, about 15 minutes.  Season with salt and pepper and let stand 5 more minutes.  
  2. While scallops rest, halve bok choy lengthwise (cut in quarters if large).  Thinly slice green onions. Peel and mince garlic and ginger.  
  3. Heat a large non-stick skillet frying pan over medium-high heat until hot.  Swirl in oil, then arrange scallops in a single layer in pan with ample space around each.  Cook scallops, with out moving until golden and crusty underneath, about 2 minutes; then turn and cook, 1 minute longer.  Remove from heat and let sit in pan 1 minute for finish cooking through, then transfer to a plate.
  4. Return pan to medium-high heat and add prosciutto in a single layer.  Cook until crisp, in batches if needed , abut 2 minutes, turning once.  Drain on a paper towel-lined plate to cool.  
  5. Add enough oil to pan to make 1T fat.  Add green onions, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds.   Increase heat to high and add bok shot; cook, stirring frequently, until bok choy stems are tender-crisp, about 4 minutes.  Add soy sauce and chile flakes and cook until most of soy sauce is gone, no more than 1 minute.  
  6. Spread bok choy on a large platter; top with scallops and chards of prosciutto.  
I have not posted for a while as my computer was invaded and they found out the Comcast Modium was faulty.  I called mouse calls.  They were wonderful and it is up and running as of today which is the 22nd of August.  Of course, Comcast held everything up.  The photo is from our trip to Italy.  
]]>
<![CDATA[Indianapolis Ballroom]]> http://www.whatsthatsmell.com//blog/2467/Indianapolis-Ballroom http://www.whatsthatsmell.com//blog/2467/Indianapolis-Ballroom Wed, 23 Aug 2017 17:15:26 -0500 http://www.whatsthatsmell.com//blog/2467/Indianapolis-Ballroom Sunday was the first dance night.  During the day we visited the Indian Museum next to the State museum.  It is a fabulous museum.  We were really glad we checked in early as it was a mad house when we got back to the hotel.  Our friends, Mary and Al, couldn’t get into their room as they were still cleaning rooms.  We went to a happy hour which was lame, and then on to the Indiana ball room.  I have heard about this place forever and frankly was surprised.  It has a wooden floor that the wood was laid somehow in a circular pattern.  The surround looked like San Antonio.  I guess when I think of ballrooms, I imagine crystal chandeliers and Louis the 14th decor.  There were two different big bands over 3 days.  After the Sunday dance we all stopped in the hotel dining room for dinner as none of us had eaten since noon.  The next night we went to a restaurant called St. Elmo’s.  I have to say that I had the best dinner ever.  It is a long standing steak restaurant and I shared with Jim an 18oz aged something.  They even made the baked potato special.  We ordered great creamed spinach to share.  I shared with Jim a cream brûlée, which I have to admit wasn’t the best.  It was a great trip minis being sick as a dog.  We drove home Tuesday after the third afternoon tea dance.  Jim ordered in Chinese.  I went to bed, bad 24 hours followed.  

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Sunday was the first dance night.  During the day we visited the Indian Museum next to the State museum.  It is a fabulous museum.  We were really glad we checked in early as it was a mad house when we got back to the hotel.  Our friends, Mary and Al, couldn’t get into their room as they were still cleaning rooms.  We went to a happy hour which was lame, and then on to the Indiana ball room.  I have heard about this place forever and frankly was surprised.  It has a wooden floor that the wood was laid somehow in a circular pattern.  The surround looked like San Antonio.  I guess when I think of ballrooms, I imagine crystal chandeliers and Louis the 14th decor.  There were two different big bands over 3 days.  After the Sunday dance we all stopped in the hotel dining room for dinner as none of us had eaten since noon.  The next night we went to a restaurant called St. Elmo’s.  I have to say that I had the best dinner ever.  It is a long standing steak restaurant and I shared with Jim an 18oz aged something.  They even made the baked potato special.  We ordered great creamed spinach to share.  I shared with Jim a cream brûlée, which I have to admit wasn’t the best.  It was a great trip minis being sick as a dog.  We drove home Tuesday after the third afternoon tea dance.  Jim ordered in Chinese.  I went to bed, bad 24 hours followed.  

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<![CDATA[Dining with family]]> http://www.whatsthatsmell.com//blog/2466/Dining-with-family http://www.whatsthatsmell.com//blog/2466/Dining-with-family Wed, 23 Aug 2017 16:17:12 -0500 http://www.whatsthatsmell.com//blog/2466/Dining-with-family Saturday Jim and I went to the Indiana State museum.  It was a great museum and I learned a lot about the state I grew up in.  It is a beautiful building.  That night we invited our niece, nephew, and the daughter of my best friend Tina to dinner at one of our Club Corp dinning establishments. After the waiter took a group photo.  it was fun hearing about what they are all up to.  They all are in teaching, one way or the other and even knew some people in common.  It was a great night.  

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Saturday Jim and I went to the Indiana State museum.  It was a great museum and I learned a lot about the state I grew up in.  It is a beautiful building.  That night we invited our niece, nephew, and the daughter of my best friend Tina to dinner at one of our Club Corp dinning establishments. After the waiter took a group photo.  it was fun hearing about what they are all up to.  They all are in teaching, one way or the other and even knew some people in common.  It was a great night.  

]]>
<![CDATA[P F Chang]]> http://www.whatsthatsmell.com//blog/2465/P-F-Chang http://www.whatsthatsmell.com//blog/2465/P-F-Chang Wed, 23 Aug 2017 16:10:20 -0500 http://www.whatsthatsmell.com//blog/2465/P-F-Chang On the Thursday, I packed for our Dance Event in Indianapolis.  We had leftovers from the last 3 meals, that was dinner. We drove to Indy on Friday and checked into our hotel.  That night we went to PF Chang as we could walk through the mall attached to the hotel to it.  We both had a delicious meal and were able to take plenty of leftovers back to the room for lunch.  It was an Embassy Suite.  They had a living room with a mini kitchen.  i liked the room as it was two rooms and it even had two separate sinks with large counters.  Unfortunately the hotel was having renovations.  With my breathing problems, I was very sick by the time we came home.  So I spent 24 hours throwing up.  I never throw up, but I made up for it.  Jim said you didn’t eat anything how can you be throwing up so much?  It was mostly mucus and water.    

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On the Thursday, I packed for our Dance Event in Indianapolis.  We had leftovers from the last 3 meals, that was dinner. We drove to Indy on Friday and checked into our hotel.  That night we went to PF Chang as we could walk through the mall attached to the hotel to it.  We both had a delicious meal and were able to take plenty of leftovers back to the room for lunch.  It was an Embassy Suite.  They had a living room with a mini kitchen.  i liked the room as it was two rooms and it even had two separate sinks with large counters.  Unfortunately the hotel was having renovations.  With my breathing problems, I was very sick by the time we came home.  So I spent 24 hours throwing up.  I never throw up, but I made up for it.  Jim said you didn’t eat anything how can you be throwing up so much?  It was mostly mucus and water.    

]]>
<![CDATA[Tuesday and Wednesday]]> http://www.whatsthatsmell.com//blog/2464/Tuesday-and-Wednesday http://www.whatsthatsmell.com//blog/2464/Tuesday-and-Wednesday Wed, 23 Aug 2017 15:39:47 -0500 http://www.whatsthatsmell.com//blog/2464/Tuesday-and-Wednesday Tuesday night week we had dinner with our dance club at a local Japanese restaurant. I woke up Monday morning with the start of a cold, by Tuesday afternoon, it really got to me, and I took a nap.  We had a dance lesson, fed Jo, then off to dinner.  Between nap and dance lesson I had to make a salad for Wednesday luncheon after the Guild meeting.  I used the recipe for Rice noodles salad with avocado, mango, and chili that I had made June 7 of this year.  I doubled it, as they asked for enough for 10. There was plenty left over so we have it for dinner Wednesday night.

Thursday dinner was easy, as we had leftovers from Sunday, Monday, and Wednesday. Perfect, as it gave me time to pack.  We leave Friday for Indianapolis.  We are attending a 3 day dance event. 

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Tuesday night week we had dinner with our dance club at a local Japanese restaurant. I woke up Monday morning with the start of a cold, by Tuesday afternoon, it really got to me, and I took a nap.  We had a dance lesson, fed Jo, then off to dinner.  Between nap and dance lesson I had to make a salad for Wednesday luncheon after the Guild meeting.  I used the recipe for Rice noodles salad with avocado, mango, and chili that I had made June 7 of this year.  I doubled it, as they asked for enough for 10. There was plenty left over so we have it for dinner Wednesday night.

Thursday dinner was easy, as we had leftovers from Sunday, Monday, and Wednesday. Perfect, as it gave me time to pack.  We leave Friday for Indianapolis.  We are attending a 3 day dance event. 

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<![CDATA[Ravioli with Corn and Tomatoes]]> http://www.whatsthatsmell.com//blog/2463/Ravioli-with-Corn-and-Tomatoes http://www.whatsthatsmell.com//blog/2463/Ravioli-with-Corn-and-Tomatoes Wed, 23 Aug 2017 15:27:42 -0500 http://www.whatsthatsmell.com//blog/2463/Ravioli-with-Corn-and-Tomatoes Monday we start the day with a dance lesson.  This was followed by shopping for groceries.  This is the recipe that I found in the July Sunset magazine.  It serves four and is easy to make.

Ingredients:

1# frozen or refrigerated cheese and spinach stuffed ravioli

1 quart reduced sodium vegetable broth

2 ears of corn shucked

1T salted butter

1/2 # tomatoes, cut into 1 inch chunks

1/4 t freshly ground pepper

1/2 C loosely packed torrent basil leaves

Directions:

  1. Cook ravioli according to package instructions.
  2. Meanwhile, poor broth into a large deep frying pan and bring to a bear simmer over medium high heat.
  3. Lay in the air of corn on its side on the cutting board using a serrated knife the kernels lengthwise into slams by pressing knife close against cob as you cut.  (I have an amazing tool that makes cutting corn off the cob very easy.)
  4. Add tomatoes to broth and cook until slightly softened about two minutes stir in ravioli, corn slabs, kernels, butter, and pepper. Cook, tossing gently until butter melts and the corn is warm through about three minutes.
  5. Divide among for deep wide bowls and top with basil leaves. Serve immediately.

This meal was delicious.

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Monday we start the day with a dance lesson.  This was followed by shopping for groceries.  This is the recipe that I found in the July Sunset magazine.  It serves four and is easy to make.

Ingredients:

1# frozen or refrigerated cheese and spinach stuffed ravioli

1 quart reduced sodium vegetable broth

2 ears of corn shucked

1T salted butter

1/2 # tomatoes, cut into 1 inch chunks

1/4 t freshly ground pepper

1/2 C loosely packed torrent basil leaves

Directions:

  1. Cook ravioli according to package instructions.
  2. Meanwhile, poor broth into a large deep frying pan and bring to a bear simmer over medium high heat.
  3. Lay in the air of corn on its side on the cutting board using a serrated knife the kernels lengthwise into slams by pressing knife close against cob as you cut.  (I have an amazing tool that makes cutting corn off the cob very easy.)
  4. Add tomatoes to broth and cook until slightly softened about two minutes stir in ravioli, corn slabs, kernels, butter, and pepper. Cook, tossing gently until butter melts and the corn is warm through about three minutes.
  5. Divide among for deep wide bowls and top with basil leaves. Serve immediately.

This meal was delicious.

]]>
<![CDATA[Rosemary Chicken & Panzanella ]]> http://www.whatsthatsmell.com//blog/2461/Rosemary-Chicken-and--Panzanella- http://www.whatsthatsmell.com//blog/2461/Rosemary-Chicken-and--Panzanella- Fri, 18 Aug 2017 18:01:14 -0500 http://www.whatsthatsmell.com//blog/2461/Rosemary-Chicken-and--Panzanella- OK, It is Saturday, not sure what to have. Jim had run out early to get breakfast food and I added salad  to his list.  No one wanted to go to the grocery store again,  so I pulled pork chops out of the freezer.  We had them with a big salad. I brazed them with my blueberry BBQ sauce that I also found in the freezer.  Spent the day planning menus and swimming. Sunday am we had prosciutto and French toast.  (Add bacon to the list)

I reverted to my Italian Cooking lesson book and fixed rosemary chicken and panzanella.  

Ingredients:

1whole chicken, cut into 10pieces (I used frozen chicken breasts)

EVOO

Fresh rosemary 

2 t chopped garlic

Salt

Black pepper

1C white wine

Directions:

  1. I cut the chicken breasts in strips. As I had no skin, I sprayed the skillet with Pam.  (If using whole chicken, place in a cold skillet skin side down.)
  2. Lightly drizzle oil over chicken.  Add generous amount of black pepper. Place sprigs of Rosemary between each piece of chicken and add the chopped 
  3. Cover and place over high heat for 10 minutes. Turn chicken and add salt and more pepper. Return to high heat, covered, for another 8 to 10 minutes.
  4. Turn check it again so the skin side is down for about five minutes.
  5. Turn chicken one final time and add 1 cup of white wine, cover and cook and additional 15 minutes, uncovered.
  6. If using a whole chicken the cooking time is about 30 minutes. It was much shorter for all the chicken breasts. This recipe turns out wonderful, juicy chicken.

Panzanella is a wonderful summertime treat. It is best to use it was really great tomatoes and fresh basil. What makes this Panzanella recipe better than most is they have you dry the bread and then soak it in water and squeeze out as much as you can. I hate getting Panzanella that someone's made and they didn't soak and squeeze.

Ingredients:

4 to 6 cups steel course country bread

2 spring onions

1 bunch of basil

2 large tomatoes

3 cloves of garlic

1 large peeled cucumber

Red wine vinegar

EVOO

Salt and pepper to taste

Directions:

  1. Break the bread in small pieces and soak in water. When soft, squeeze out all of the water and put in another bowl.
  2. Coarsely cut onions, Basil, and tomatoes and add to the bread.
  3. Dice cucumbers and add to the mixture.
  4. Mince garlic and add to the mixture.
  5. Add vinegar, oil, salt, and pepper, mix.
  6. Set aside for about 30 minutes before serving. May be made the day ahead and refrigerated.
  7. Any of the above ingredients maybe increased or decreased to your individual taste.  

We we enjoy this meal very much. I would make this meal for company.  Picture is from the art exhibit in Venice.  i walked at least 10,00 0 steps to see it.  

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OK, It is Saturday, not sure what to have. Jim had run out early to get breakfast food and I added salad  to his list.  No one wanted to go to the grocery store again,  so I pulled pork chops out of the freezer.  We had them with a big salad. I brazed them with my blueberry BBQ sauce that I also found in the freezer.  Spent the day planning menus and swimming. Sunday am we had prosciutto and French toast.  (Add bacon to the list)

I reverted to my Italian Cooking lesson book and fixed rosemary chicken and panzanella.  

Ingredients:

1whole chicken, cut into 10pieces (I used frozen chicken breasts)

EVOO

Fresh rosemary 

2 t chopped garlic

Salt

Black pepper

1C white wine

Directions:

  1. I cut the chicken breasts in strips. As I had no skin, I sprayed the skillet with Pam.  (If using whole chicken, place in a cold skillet skin side down.)
  2. Lightly drizzle oil over chicken.  Add generous amount of black pepper. Place sprigs of Rosemary between each piece of chicken and add the chopped 
  3. Cover and place over high heat for 10 minutes. Turn chicken and add salt and more pepper. Return to high heat, covered, for another 8 to 10 minutes.
  4. Turn check it again so the skin side is down for about five minutes.
  5. Turn chicken one final time and add 1 cup of white wine, cover and cook and additional 15 minutes, uncovered.
  6. If using a whole chicken the cooking time is about 30 minutes. It was much shorter for all the chicken breasts. This recipe turns out wonderful, juicy chicken.

Panzanella is a wonderful summertime treat. It is best to use it was really great tomatoes and fresh basil. What makes this Panzanella recipe better than most is they have you dry the bread and then soak it in water and squeeze out as much as you can. I hate getting Panzanella that someone's made and they didn't soak and squeeze.

Ingredients:

4 to 6 cups steel course country bread

2 spring onions

1 bunch of basil

2 large tomatoes

3 cloves of garlic

1 large peeled cucumber

Red wine vinegar

EVOO

Salt and pepper to taste

Directions:

  1. Break the bread in small pieces and soak in water. When soft, squeeze out all of the water and put in another bowl.
  2. Coarsely cut onions, Basil, and tomatoes and add to the bread.
  3. Dice cucumbers and add to the mixture.
  4. Mince garlic and add to the mixture.
  5. Add vinegar, oil, salt, and pepper, mix.
  6. Set aside for about 30 minutes before serving. May be made the day ahead and refrigerated.
  7. Any of the above ingredients maybe increased or decreased to your individual taste.  

We we enjoy this meal very much. I would make this meal for company.  Picture is from the art exhibit in Venice.  i walked at least 10,00 0 steps to see it.  

]]>
<![CDATA[Baked Salmon with orange Pistachio Crust]]> http://www.whatsthatsmell.com//blog/2457/Baked-Salmon-with-orange-Pistachio-Crust http://www.whatsthatsmell.com//blog/2457/Baked-Salmon-with-orange-Pistachio-Crust Sat, 5 Aug 2017 16:45:40 -0500 http://www.whatsthatsmell.com//blog/2457/Baked-Salmon-with-orange-Pistachio-Crust Well we are back from Italy.  We had a grand time, but no more group trips.  The things we did on our own were more enjoyable.  Everyone should go to the opera festival in Verona.  It is more spectacular than any show anywhere.  I loved the modern Carmen, everyone else hated it.  The photo is me finally getting a gondola ride.  In 1973 Jim now claims he was running out of money and wouldn’t pay for a gondola ride.  He was actually just too cheep.  He does not remember that he finally relented, but there were whit caps on the canals and the boats were not going out.  So it cost him $140 when he could have spent $15 in 1973.  I loved every minute of it.  

I had one planned meal that didn’t get fixed before we left so tonight is the night.  It is great.  I had to really scale down the covering as I had 3 salmon fillets and this is actually for 2 (4#) fillets.  It would be great for a party.

Ingredients:

2- 4# fresh Atlantic salmon fillets

1 C ground pistachios

1 1/2 C panko bread crumbs

1 t fresh thyme leaves

Zest of one orange

EVOO

Ground sea salt

Ground pepper

Directions:

  1. Preheat the oven to 350 degrees F. 
  2. Blot salmon well with absorbent paper.  Place on an oiled baking pan, skin side down, and set aside.  
  3. In a small bowl, mix pistachios, panko, thyme leaves, and orange zest.  
  4. Add EVOO to bind; season to taste with salt and pepper.
  5. Pat nut mixture on top of salmon fillet, covering entire surface.  Bake fish for 15 minutes for medium or 20 minutes for medium well.  

This whole recipe makes 6-10 servings.  We had a large salad to go with it.  then off to the dance club.  We had a great bottle of Viansa Reserve Chardonny.

]]>
Well we are back from Italy.  We had a grand time, but no more group trips.  The things we did on our own were more enjoyable.  Everyone should go to the opera festival in Verona.  It is more spectacular than any show anywhere.  I loved the modern Carmen, everyone else hated it.  The photo is me finally getting a gondola ride.  In 1973 Jim now claims he was running out of money and wouldn’t pay for a gondola ride.  He was actually just too cheep.  He does not remember that he finally relented, but there were whit caps on the canals and the boats were not going out.  So it cost him $140 when he could have spent $15 in 1973.  I loved every minute of it.  

I had one planned meal that didn’t get fixed before we left so tonight is the night.  It is great.  I had to really scale down the covering as I had 3 salmon fillets and this is actually for 2 (4#) fillets.  It would be great for a party.

Ingredients:

2- 4# fresh Atlantic salmon fillets

1 C ground pistachios

1 1/2 C panko bread crumbs

1 t fresh thyme leaves

Zest of one orange

EVOO

Ground sea salt

Ground pepper

Directions:

  1. Preheat the oven to 350 degrees F. 
  2. Blot salmon well with absorbent paper.  Place on an oiled baking pan, skin side down, and set aside.  
  3. In a small bowl, mix pistachios, panko, thyme leaves, and orange zest.  
  4. Add EVOO to bind; season to taste with salt and pepper.
  5. Pat nut mixture on top of salmon fillet, covering entire surface.  Bake fish for 15 minutes for medium or 20 minutes for medium well.  

This whole recipe makes 6-10 servings.  We had a large salad to go with it.  then off to the dance club.  We had a great bottle of Viansa Reserve Chardonny.

]]>
<![CDATA[Home Again]]> http://www.whatsthatsmell.com//blog/2458/Home-Again http://www.whatsthatsmell.com//blog/2458/Home-Again Sat, 5 Aug 2017 16:49:50 -0500 http://www.whatsthatsmell.com//blog/2458/Home-Again Here is the grandest part of vacation, my gondola ride.   I’ve waited 44 years for this.  First day home we met Barbara and Joel at Stoney River for dinner.  Then picked up Jo who maybe liked it better at their house.  

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Here is the grandest part of vacation, my gondola ride.   I’ve waited 44 years for this.  First day home we met Barbara and Joel at Stoney River for dinner.  Then picked up Jo who maybe liked it better at their house.  

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<![CDATA[Peppers stuffed with Rice and Sausage]]> http://www.whatsthatsmell.com//blog/2456/Peppers-stuffed-with-Rice-and-Sausage http://www.whatsthatsmell.com//blog/2456/Peppers-stuffed-with-Rice-and-Sausage Fri, 21 Jul 2017 16:06:39 -0500 http://www.whatsthatsmell.com//blog/2456/Peppers-stuffed-with-Rice-and-Sausage Another recipe put together by me.  I wrote to Sur la Table about my disastrous bacon bowl thing and of course got a lame reply but there was a recipe card that was intriguing as it did not use bacon.  It was a stuffed pepper recipe.  I had two red peppers in the ref that I bought for the ill fated pepper stuffed eggs on the grill.  With record heat, I knew Jim did not want to grille.  I sprinkled them with EVOO and put them in the oven at 425 for 15 minutes.  

Meanwhile I bought a kit of Mushroom Risott somewhere in a specialty store and made it according to package directions.  toward the end of the cooking I added a cup of chopped Aidells Italian Sausage.  I stuffed the pepper halves with this mixture and served with a sliced tomato from Pam the Painter’s garden.  

It was delicious and so easy. 

Can you believe that Jim has on his list to take on vacation our garmen.  We are being transported everywhere.

]]>
Another recipe put together by me.  I wrote to Sur la Table about my disastrous bacon bowl thing and of course got a lame reply but there was a recipe card that was intriguing as it did not use bacon.  It was a stuffed pepper recipe.  I had two red peppers in the ref that I bought for the ill fated pepper stuffed eggs on the grill.  With record heat, I knew Jim did not want to grille.  I sprinkled them with EVOO and put them in the oven at 425 for 15 minutes.  

Meanwhile I bought a kit of Mushroom Risott somewhere in a specialty store and made it according to package directions.  toward the end of the cooking I added a cup of chopped Aidells Italian Sausage.  I stuffed the pepper halves with this mixture and served with a sliced tomato from Pam the Painter’s garden.  

It was delicious and so easy. 

Can you believe that Jim has on his list to take on vacation our garmen.  We are being transported everywhere.

]]>
<![CDATA[Warm Kale Salad with Bacon and Hard-cooked Eggs]]> http://www.whatsthatsmell.com//blog/2455/Warm-Kale-Salad-with-Bacon-and-Hardcooked-Eggs http://www.whatsthatsmell.com//blog/2455/Warm-Kale-Salad-with-Bacon-and-Hardcooked-Eggs Wed, 19 Jul 2017 16:12:13 -0500 http://www.whatsthatsmell.com//blog/2455/Warm-Kale-Salad-with-Bacon-and-Hardcooked-Eggs Tuesday I went to Lebanon.  First Pam and I met for lunch and caught up on events.  Next, I went to my doctor for a checkup.  I complained about my feet and he sent me immediately to a great foot doctor.  My feet pain is probably caused by wearing shoes with a heel (dance shoes).  My big toes are full of rheumatoid arthritis.  They are so joined he could not even get a needle in them.  He recommended 2 things, inserts for shoes and special dancer pads for dancing.  He also recommended I go to Fleet Feet Sports and get fitted for shoes.  I did it all and have to say my feet are much better today.  I am also to take Alive each day so that the build up will dull the pain.  I guess the only option to be pain free is new feet.  

I arrived home late and was told by Prince James to hurry up and feed him as he was going to dance night at the dance club.  Was I going?  Remember I have spent the whole day trying to get foot pain relief caused by dancing.  Surprisingly I did make dinner and as I had to rush, the kitchen was a complete mess.  As he ran out the door, he said, “I’ll clean up when I get home.”  Did he really think I was going to?  this warm salad comes from Fine Cooking.  I picked it as it reminded me of a salad my Dad would just rave over.  

Ingredients:

5 slices of thick-cut bacon (about 6 oz.)

3 scallions

1/4 C apple cider vinegar

1 large shallot, coarsely chopped

3 T EVOO

1 T grainy Dijon mustard, such as mail Old-Style

1/4 t granulated sugar

Kosher salt and ground black pepper

1# kale, stemmed and cut into bite-size pieces

8 radishes, trimmed and quartered lengthwise through the stem

3 hard cooked eggs, halved

Directions:

  1. In a large skillet, cook the bacon over medium heat, turning occasionally, until crisp.  
  2. leaving the fat in the pan, transfer the bacon to a paper plate.
  3. Add the scallions to the skillet and cook, flipping occasionally until lightly shared, about 2 minutes.  Transfer to a paper plate.  
  4. Reserve 2 T of the bacon fat, pour off the remaining fat, and wipe out the skillet.
  5. Combine the 2 T bacon fat with the vinegar, shallot, oil, mustard, sugar, 1/2 t salt and 1/2 t pepper in a blender and blend until combined about i minute.  
  6. transfer the vinaigrette to the skillet, add the kale, radishes, 1 t salt and 1/2 t pepper, and cook over medium-high heat, tossing occasionally, until the kale begins to wilt, 4-5 minutes.  
  7. Transfer the kale mixture to a platter.  
  8. Chop the bacon and scallions coarsely and sprinkle evenly over the top of the kale.
  9. Arrange the hard-cooked eggs around the platter and serve.  

We had the house red wine with dinner.  When Jim came home he had popcorn and the remaining pie for a snack and also cleaned up.  Then he immediately fell asleep in his chair and finally went to bed early.  I watched the back shows of Nashville.  Not liking it as much.  May have run it’s course this year.  

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Tuesday I went to Lebanon.  First Pam and I met for lunch and caught up on events.  Next, I went to my doctor for a checkup.  I complained about my feet and he sent me immediately to a great foot doctor.  My feet pain is probably caused by wearing shoes with a heel (dance shoes).  My big toes are full of rheumatoid arthritis.  They are so joined he could not even get a needle in them.  He recommended 2 things, inserts for shoes and special dancer pads for dancing.  He also recommended I go to Fleet Feet Sports and get fitted for shoes.  I did it all and have to say my feet are much better today.  I am also to take Alive each day so that the build up will dull the pain.  I guess the only option to be pain free is new feet.  

I arrived home late and was told by Prince James to hurry up and feed him as he was going to dance night at the dance club.  Was I going?  Remember I have spent the whole day trying to get foot pain relief caused by dancing.  Surprisingly I did make dinner and as I had to rush, the kitchen was a complete mess.  As he ran out the door, he said, “I’ll clean up when I get home.”  Did he really think I was going to?  this warm salad comes from Fine Cooking.  I picked it as it reminded me of a salad my Dad would just rave over.  

Ingredients:

5 slices of thick-cut bacon (about 6 oz.)

3 scallions

1/4 C apple cider vinegar

1 large shallot, coarsely chopped

3 T EVOO

1 T grainy Dijon mustard, such as mail Old-Style

1/4 t granulated sugar

Kosher salt and ground black pepper

1# kale, stemmed and cut into bite-size pieces

8 radishes, trimmed and quartered lengthwise through the stem

3 hard cooked eggs, halved

Directions:

  1. In a large skillet, cook the bacon over medium heat, turning occasionally, until crisp.  
  2. leaving the fat in the pan, transfer the bacon to a paper plate.
  3. Add the scallions to the skillet and cook, flipping occasionally until lightly shared, about 2 minutes.  Transfer to a paper plate.  
  4. Reserve 2 T of the bacon fat, pour off the remaining fat, and wipe out the skillet.
  5. Combine the 2 T bacon fat with the vinegar, shallot, oil, mustard, sugar, 1/2 t salt and 1/2 t pepper in a blender and blend until combined about i minute.  
  6. transfer the vinaigrette to the skillet, add the kale, radishes, 1 t salt and 1/2 t pepper, and cook over medium-high heat, tossing occasionally, until the kale begins to wilt, 4-5 minutes.  
  7. Transfer the kale mixture to a platter.  
  8. Chop the bacon and scallions coarsely and sprinkle evenly over the top of the kale.
  9. Arrange the hard-cooked eggs around the platter and serve.  

We had the house red wine with dinner.  When Jim came home he had popcorn and the remaining pie for a snack and also cleaned up.  Then he immediately fell asleep in his chair and finally went to bed early.  I watched the back shows of Nashville.  Not liking it as much.  May have run it’s course this year.  

]]>
<![CDATA[Lemon Herb Marinade]]> http://www.whatsthatsmell.com//blog/2454/Lemon-Herb-Marinade http://www.whatsthatsmell.com//blog/2454/Lemon-Herb-Marinade Wed, 19 Jul 2017 15:12:33 -0500 http://www.whatsthatsmell.com//blog/2454/Lemon-Herb-Marinade So Sunday, i made the following marinade and put the chicken in it.  Monday, after painting, we grilled the chicken.  Pam had brought to painting wonderful Italian eggplant, the yellow squash and the most delicious cherry tomatoes I have ever tasted.  We had those with the Chicken.  This recipe was an add in Costco Magazine.  It is a good marinade.  

Ingredients:

1 lemon, zested

1/4 C freshly squeezed lemon juice (1 1/2 lemons)

6 T EVOO

1 T minced fresh garlic

3 T minced fresh thyme

3 T minced fresh chives

2 T minced fresh basil

1/4 t red pepper flakes

Directions:

  1. In a plastic bag place all marinade ingredients.  Place choice of meat, fish or poultry in the plastic bag and seal.  
  2. Marinate, refrigerated, a minimum of 3 minutes or up to 24 hours.  (Only fish marinates fast.)
  3. Season with salt and pepper before grilling.  

This recipe makes 1/4 C.  You need 1 T of marinade for each 6 oz. portion of protein.  

 

Jim served a Kirkland chardonnay with the dinner.

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So Sunday, i made the following marinade and put the chicken in it.  Monday, after painting, we grilled the chicken.  Pam had brought to painting wonderful Italian eggplant, the yellow squash and the most delicious cherry tomatoes I have ever tasted.  We had those with the Chicken.  This recipe was an add in Costco Magazine.  It is a good marinade.  

Ingredients:

1 lemon, zested

1/4 C freshly squeezed lemon juice (1 1/2 lemons)

6 T EVOO

1 T minced fresh garlic

3 T minced fresh thyme

3 T minced fresh chives

2 T minced fresh basil

1/4 t red pepper flakes

Directions:

  1. In a plastic bag place all marinade ingredients.  Place choice of meat, fish or poultry in the plastic bag and seal.  
  2. Marinate, refrigerated, a minimum of 3 minutes or up to 24 hours.  (Only fish marinates fast.)
  3. Season with salt and pepper before grilling.  

This recipe makes 1/4 C.  You need 1 T of marinade for each 6 oz. portion of protein.  

 

Jim served a Kirkland chardonnay with the dinner.

]]>
<![CDATA[Bacon Bowls with Grilled Corn, Tomato, and Shrimp]]> http://www.whatsthatsmell.com//blog/2452/Bacon-Bowls-with-Grilled-Corn-Tomato-and-Shrimp http://www.whatsthatsmell.com//blog/2452/Bacon-Bowls-with-Grilled-Corn-Tomato-and-Shrimp Wed, 19 Jul 2017 15:10:29 -0500 http://www.whatsthatsmell.com//blog/2452/Bacon-Bowls-with-Grilled-Corn-Tomato-and-Shrimp This just wasn't my day.  I did get up before noon.  

  • I made breakfast and then everything seemed to go wrong.  While making breakfast, I made tea without noticing that Jim still had his used coffee Kueric in the coffee maker.  It was acting up and I only got a half a cup.  Then I did it again.  Finally after 3 tries I had tea. 
  • Next I did a load of wash without pushing in the soap dispenser.
  • Finally looked at the recipe for dinner and realized that I was thawing chicken that needed to marinate for 24 hours.   So I pulled out Monday’s recipe and made a shrimp dinner with my new bacon bowl maker.  It didn’t end there.

Ingredients:

12 oz. bacon

1/2# Shrimp, peeled and deveined

2 ears yellow corn

1 C grape tomatoes, quartered

1 lemon, sliced into wedges

Directions:  

  1. Wrap bacon around bacon bowl molds and place over indirect heat.  Cook bacon 35-40 minutes until fully rendered, empty the bacon grease as needed while cooking.  allow rack to cool slightly, then remove bacon bowls and turn rack upside down.  Place bacon bowls into cups and set aside.(We could not get the bowls done.  One got over done and stuck to the mold.  Jim says the problem is trying to use a grille as an oven.)
  2. Grill corn until well shared on both sides, then use a knife to remove the kernels.  (Used to run from things that said this until my friend Carole bought me this amazing tool that really works for cutting corn off the cob.)
  3. Grill shrimp over direct flame until nearly fully cooked, then chop into 1/4” pieces.
  4. Mix shrimp, corn and tomatoes together in a medium sized bowl.  
  5. Fill bacon bowls with shrimp mix and place on the grill over indirect heat, cooking another 4-6 minutes until ingredients are warm and bacon is crisp.  
  6. Serve tarnished with minced cilantro and lemon wedges.  (Forgot to garnish with cilantro and didn’t have a lemon.)

Well it tasted good, however Jim pointed out that the grilling of the bacon bowls dis not work and took over an hour in the heat in front of a grill to accomplish nothing.  The recipe was delicious but could have grilled the corn and shrimp in 3-5 minutes, cooked the bacon crisp and sprinkled on top.  Dinner maybe 20 minutes total.  I am going to send Sur la Table a message.  Most unhappy with this product.  

The wine was Howard Park, from Australia, Sauvignon Blanc Semillon.

]]>
This just wasn't my day.  I did get up before noon.  

  • I made breakfast and then everything seemed to go wrong.  While making breakfast, I made tea without noticing that Jim still had his used coffee Kueric in the coffee maker.  It was acting up and I only got a half a cup.  Then I did it again.  Finally after 3 tries I had tea. 
  • Next I did a load of wash without pushing in the soap dispenser.
  • Finally looked at the recipe for dinner and realized that I was thawing chicken that needed to marinate for 24 hours.   So I pulled out Monday’s recipe and made a shrimp dinner with my new bacon bowl maker.  It didn’t end there.

Ingredients:

12 oz. bacon

1/2# Shrimp, peeled and deveined

2 ears yellow corn

1 C grape tomatoes, quartered

1 lemon, sliced into wedges

Directions:  

  1. Wrap bacon around bacon bowl molds and place over indirect heat.  Cook bacon 35-40 minutes until fully rendered, empty the bacon grease as needed while cooking.  allow rack to cool slightly, then remove bacon bowls and turn rack upside down.  Place bacon bowls into cups and set aside.(We could not get the bowls done.  One got over done and stuck to the mold.  Jim says the problem is trying to use a grille as an oven.)
  2. Grill corn until well shared on both sides, then use a knife to remove the kernels.  (Used to run from things that said this until my friend Carole bought me this amazing tool that really works for cutting corn off the cob.)
  3. Grill shrimp over direct flame until nearly fully cooked, then chop into 1/4” pieces.
  4. Mix shrimp, corn and tomatoes together in a medium sized bowl.  
  5. Fill bacon bowls with shrimp mix and place on the grill over indirect heat, cooking another 4-6 minutes until ingredients are warm and bacon is crisp.  
  6. Serve tarnished with minced cilantro and lemon wedges.  (Forgot to garnish with cilantro and didn’t have a lemon.)

Well it tasted good, however Jim pointed out that the grilling of the bacon bowls dis not work and took over an hour in the heat in front of a grill to accomplish nothing.  The recipe was delicious but could have grilled the corn and shrimp in 3-5 minutes, cooked the bacon crisp and sprinkled on top.  Dinner maybe 20 minutes total.  I am going to send Sur la Table a message.  Most unhappy with this product.  

The wine was Howard Park, from Australia, Sauvignon Blanc Semillon.

]]>
<![CDATA[Easy Egg and Avocado Breakfast Burrito]]> http://www.whatsthatsmell.com//blog/2451/Easy-Egg-and-Avocado-Breakfast-Burrito http://www.whatsthatsmell.com//blog/2451/Easy-Egg-and-Avocado-Breakfast-Burrito Sun, 16 Jul 2017 16:46:21 -0500 http://www.whatsthatsmell.com//blog/2451/Easy-Egg-and-Avocado-Breakfast-Burrito I wanted to make grilled eggs in peppers from Sunset magazine, but Jim wanted to not be out in the hot muggy day cooking over a grill.  So I made egg burritos for breakfast.  This is from allrecipes.com.  I also made bacon, but halved the burrito recipe.  

Ingredients:

6 eggs

1/3 C milk

1/4 C shredded Cheddar cheese

Salt 

2 avocados- peeled, pitted , and mashed

4 (10”) flour tortillas, warmed

2/3 C dry curd cottage cheese

1/4 C ketchup

Directions:

  1. In a bowl, beat together the eggs, milk, and cheese.  Season with salt.  Pour into a skillet over medium heat.  Cook and stir until scrambled.
  2. Season mashed avocados with salt.  
  3. Place tortillas one at a time in a separate skillet over medium heat , and cook just  until warm.
  4. Spread equal amounts of avocado mixture on one side of each warmed tortilla.  layer equal amounts of cottage cheese and scramble eggs.  Roll into burritos and swerve with ketchup.  

These were very good.  I was skeptical of the ketchup, but it was just the right flavor enhancer used sparingly.  

]]>
I wanted to make grilled eggs in peppers from Sunset magazine, but Jim wanted to not be out in the hot muggy day cooking over a grill.  So I made egg burritos for breakfast.  This is from allrecipes.com.  I also made bacon, but halved the burrito recipe.  

Ingredients:

6 eggs

1/3 C milk

1/4 C shredded Cheddar cheese

Salt 

2 avocados- peeled, pitted , and mashed

4 (10”) flour tortillas, warmed

2/3 C dry curd cottage cheese

1/4 C ketchup

Directions:

  1. In a bowl, beat together the eggs, milk, and cheese.  Season with salt.  Pour into a skillet over medium heat.  Cook and stir until scrambled.
  2. Season mashed avocados with salt.  
  3. Place tortillas one at a time in a separate skillet over medium heat , and cook just  until warm.
  4. Spread equal amounts of avocado mixture on one side of each warmed tortilla.  layer equal amounts of cottage cheese and scramble eggs.  Roll into burritos and swerve with ketchup.  

These were very good.  I was skeptical of the ketchup, but it was just the right flavor enhancer used sparingly.  

]]>
<![CDATA[Beef and Portobello Burgers]]> http://www.whatsthatsmell.com//blog/2449/Beef-and-Portobello-Burgers http://www.whatsthatsmell.com//blog/2449/Beef-and-Portobello-Burgers Sun, 16 Jul 2017 16:45:47 -0500 http://www.whatsthatsmell.com//blog/2449/Beef-and-Portobello-Burgers Woke up with both a bolt of thunder and Jo coming waist high through the bedroom door.  So I had to get up and comfort him from thunder and lightening in the walk in closet. (That is where there is a chair for me to sit and hold his head and pet him.) Finally he fell asleep behind the chair.  I spent the rainy morning doing my blog, answering emails and writing up the meeting minutes.  I also looked at next week’s schedule and realized I was over scheduled and my feet are still hurting.  So after finishing all of that I started dinner.  It was going to be simple hamburgers and tomatoes.  

This recipe comes from the new WW cookbook.  Each burger is 7 points.  the farmer’s market has great heirloom tomatoes.  We had a delightful dinner on the patio.  Since i had worked in swimming, I was cool.  jim said he was sweating, but he had grilled the burgers.

Ingredients:

6 oz. portobello mushroom caps

3/4# lean ground beef (I used the whole #.)

2 T dried whole wheat bread crumbs (I used Italian bread crumbs)

1/2 t salt

1/4 t pepper

1 t canola oil

1/4 C mayonaise

2 T chopped basil

1 garlic clove, minced

4 light hamburger buns

4 thick slices of tomato

4 green lettuce leaves

Directions:

  1. Place mushrooms in food processor and pulse until minced.  Transfer mushrooms to large bowl.  Add beef, bread crumbs, salt, and pepper and stir to combine.  (Have to use hands for this,I wear rubber gloves.)
  2. Heat oil in large skillet over medium-high heat.  Add patties and cook, turning once, until instant-read thermometer inserted into side of burgers registers 160 degree F. about 10 minutes.  (We did our outside on the grille.)
  3. Meanwhile, stir together mayonnaise, basil and garlic in a small bowl.  (I put the basil, salt and pepper on the tomatoes.  (I used the Williams Sonoma sauce called Burger Bomb.)
  4. Spread mayonnaise mixture evenly on tips of buns.  Serve burger in buns and top evenly with tomato slices and lettuce leaves.  
]]>
Woke up with both a bolt of thunder and Jo coming waist high through the bedroom door.  So I had to get up and comfort him from thunder and lightening in the walk in closet. (That is where there is a chair for me to sit and hold his head and pet him.) Finally he fell asleep behind the chair.  I spent the rainy morning doing my blog, answering emails and writing up the meeting minutes.  I also looked at next week’s schedule and realized I was over scheduled and my feet are still hurting.  So after finishing all of that I started dinner.  It was going to be simple hamburgers and tomatoes.  

This recipe comes from the new WW cookbook.  Each burger is 7 points.  the farmer’s market has great heirloom tomatoes.  We had a delightful dinner on the patio.  Since i had worked in swimming, I was cool.  jim said he was sweating, but he had grilled the burgers.

Ingredients:

6 oz. portobello mushroom caps

3/4# lean ground beef (I used the whole #.)

2 T dried whole wheat bread crumbs (I used Italian bread crumbs)

1/2 t salt

1/4 t pepper

1 t canola oil

1/4 C mayonaise

2 T chopped basil

1 garlic clove, minced

4 light hamburger buns

4 thick slices of tomato

4 green lettuce leaves

Directions:

  1. Place mushrooms in food processor and pulse until minced.  Transfer mushrooms to large bowl.  Add beef, bread crumbs, salt, and pepper and stir to combine.  (Have to use hands for this,I wear rubber gloves.)
  2. Heat oil in large skillet over medium-high heat.  Add patties and cook, turning once, until instant-read thermometer inserted into side of burgers registers 160 degree F. about 10 minutes.  (We did our outside on the grille.)
  3. Meanwhile, stir together mayonnaise, basil and garlic in a small bowl.  (I put the basil, salt and pepper on the tomatoes.  (I used the Williams Sonoma sauce called Burger Bomb.)
  4. Spread mayonnaise mixture evenly on tips of buns.  Serve burger in buns and top evenly with tomato slices and lettuce leaves.  
]]>
<![CDATA[Avocado Key Lime Pie]]> http://www.whatsthatsmell.com//blog/2450/Avocado-Key-Lime-Pie http://www.whatsthatsmell.com//blog/2450/Avocado-Key-Lime-Pie Sun, 16 Jul 2017 16:46:02 -0500 http://www.whatsthatsmell.com//blog/2450/Avocado-Key-Lime-Pie This has to be the worst graham cracker crust recipe on earth.  I think it meant 1/3 C butter, not 2/3.  Also there is sugar in the crust but not in the key lime pie.  I used fresh key limes, but a jar of store bought is the same.  Jim said it was good, I couldn’t get beyond the crust so can’t eat it.  This recipe is from the Washington Post that I carried back from Haymarket, where United stranded us.  Credit is given to Lara Ferroni, author of An Avocado a Day.  If you see this cookbook run the other way.  

Ingredients: 

for the crust:

2 C finely ground graham crackers (Recipe says 10 squares.  It is actually a package and a half of the full rectangle)

1/4 C sugar

Scan 1/4 t salt

2/3 C unsalted butter melted

for the filling:

Flesh of 2 ripe Haas avocados, smashed

4 t finely grated zest and 1/2 C plus 2 T fresh Key lime juice

1/2 C sweetened condensed coconut milk

1 t vanilla extract

Pinch of salt

Whipped cream for garnish

Directions:

  1. For the crust:  Preheat the oven to 350 degrees F.
  2. Combine the graham cracker crumbs, sugar and salt in a medium bowl.  Add the melted butter and stir until the crumbs are evenly coated , with the consistency of wet sand.  (I would call it drowned sand.)
  3. Use a spoon or the underside of a measuring cup to press the mixture evenly into the bottom and up the sides of a 9” pie plate.
  4. Bake in the middle of the oven for about 10 minutes until lightly browned.  transfer to a wire rack to cool for 15 minutes, then refrigerate for 1 hour, or until well chilled.  
  5. For the filing: Combine the avocado, lime zest and juice, condensed coconut milk, vanilla extract and salt in a blender.  Puree until smooth and silky.
  6. Transfer the mixture to the chilled crust, then use an offset spatula to spread it smoothened evenly.
  7. Cover and refrigerate for at least 2 hours, and preferably over night , before serving.  Garnish with whipped cream.  
]]>
This has to be the worst graham cracker crust recipe on earth.  I think it meant 1/3 C butter, not 2/3.  Also there is sugar in the crust but not in the key lime pie.  I used fresh key limes, but a jar of store bought is the same.  Jim said it was good, I couldn’t get beyond the crust so can’t eat it.  This recipe is from the Washington Post that I carried back from Haymarket, where United stranded us.  Credit is given to Lara Ferroni, author of An Avocado a Day.  If you see this cookbook run the other way.  

Ingredients: 

for the crust:

2 C finely ground graham crackers (Recipe says 10 squares.  It is actually a package and a half of the full rectangle)

1/4 C sugar

Scan 1/4 t salt

2/3 C unsalted butter melted

for the filling:

Flesh of 2 ripe Haas avocados, smashed

4 t finely grated zest and 1/2 C plus 2 T fresh Key lime juice

1/2 C sweetened condensed coconut milk

1 t vanilla extract

Pinch of salt

Whipped cream for garnish

Directions:

  1. For the crust:  Preheat the oven to 350 degrees F.
  2. Combine the graham cracker crumbs, sugar and salt in a medium bowl.  Add the melted butter and stir until the crumbs are evenly coated , with the consistency of wet sand.  (I would call it drowned sand.)
  3. Use a spoon or the underside of a measuring cup to press the mixture evenly into the bottom and up the sides of a 9” pie plate.
  4. Bake in the middle of the oven for about 10 minutes until lightly browned.  transfer to a wire rack to cool for 15 minutes, then refrigerate for 1 hour, or until well chilled.  
  5. For the filing: Combine the avocado, lime zest and juice, condensed coconut milk, vanilla extract and salt in a blender.  Puree until smooth and silky.
  6. Transfer the mixture to the chilled crust, then use an offset spatula to spread it smoothened evenly.
  7. Cover and refrigerate for at least 2 hours, and preferably over night , before serving.  Garnish with whipped cream.  
]]>
<![CDATA[Bastille Day]]> http://www.whatsthatsmell.com//blog/2448/Bastille-Day http://www.whatsthatsmell.com//blog/2448/Bastille-Day Sat, 15 Jul 2017 15:07:07 -0500 http://www.whatsthatsmell.com//blog/2448/Bastille-Day Friday started with me baking chocolate and regular croissants.  No, not from scratch.  They are frozen from Williams Sonoma.  It is Bastille day and I was trying to get my membership group to show for a meeting at the Opera.  We are desperately trying to get new active members.  The night before was dreadful.  I wanted to go to bed early as I knew it would be a long day.  I was facing a meeting, dance lesson and Bastille day dinner at the University Club.  Well, I hit the bed and I started itching terribly.  Within and hour of trying to contain it with skin cream, I knew it was time to medicate.  Long story short it did not calm down until 2:00 AM.  After the morning meeting, I came back and took a nap.  Something I have never been able to do.   Off to dance at 4 and then on to the University Club for dinner.  The dinner this year was not good.  They either changed chefs or something went wrong.  Anyway back home and to bed.  

]]>
Friday started with me baking chocolate and regular croissants.  No, not from scratch.  They are frozen from Williams Sonoma.  It is Bastille day and I was trying to get my membership group to show for a meeting at the Opera.  We are desperately trying to get new active members.  The night before was dreadful.  I wanted to go to bed early as I knew it would be a long day.  I was facing a meeting, dance lesson and Bastille day dinner at the University Club.  Well, I hit the bed and I started itching terribly.  Within and hour of trying to contain it with skin cream, I knew it was time to medicate.  Long story short it did not calm down until 2:00 AM.  After the morning meeting, I came back and took a nap.  Something I have never been able to do.   Off to dance at 4 and then on to the University Club for dinner.  The dinner this year was not good.  They either changed chefs or something went wrong.  Anyway back home and to bed.  

]]>
<![CDATA[Creamy Sun-Dried Tomato, Ginger, and Basil Pasta]]> http://www.whatsthatsmell.com//blog/2447/Creamy-SunDried-Tomato-Ginger-and-Basil-Pasta http://www.whatsthatsmell.com//blog/2447/Creamy-SunDried-Tomato-Ginger-and-Basil-Pasta Sat, 15 Jul 2017 14:56:37 -0500 http://www.whatsthatsmell.com//blog/2447/Creamy-SunDried-Tomato-Ginger-and-Basil-Pasta Jim went grocery shopping while I painted today. Finally my painting is beginning to look good.  I only have two chances to complete before we leave for Italy.  I can continue in the fall.  Our studio is moving to other rooms on the same floor.  I wish we could move somewhere where we had natural light.  If he decides to relocate to Adairville KY, I will have to quite.  Too stressing to drive there.  This was an easy meal I chose for tonight.  I had to treat it light a Chinese stir fry.  Everything was cut up or measured out into small bowls before starting.  The fresh pasta only takes 2 minutes, so you can’t count on that to give you time to make the sauce.  This serves 2.  They are very large servings.  I sort of divided it into 3 part servings. Very filling.  In thirds it was 8 WW Its.  pasta is never friendly but I can’t live without it. 

Ingredients: 

Kosher salt

1 1/2 T pine nuts

1/4 C finely chopped shallot

1 1/2 t minced fresh ginger

3 T dry white wine

1/3 C vegetable broth

1/2 C heavy cream

2 T finely chopped oil-packed sun-dried tomatoes

freshly ground black pepper

6 oz. fresh fettuccine

1/2 C thinly sliced fresh basil

1/4 C Parmigiano

Directions:

  1. Bring a large pot of well-slated water to a boil.
  2. Heat the oil in a 12” skillet over medium-high heat.  Add the pine nuts and cook stirring until golden, 1-2 minutes.  Transfer to a paper towel lined plate with a slotted spoon.
  3. Add shallot and ginger to the skillet and cook, stirring, until fragrant, about 1 minute.  
  4. Add the wine and cook, stirring until almost evaporated.  
  5. Stir in the broth, cream, tomatoes, increase the heat to medium high and cook until slightly thickened, about 2 minutes.  Season generously with salt and pepper. 
  6. Cook pasta until al dente, about 2 minutes.  
  7. Using tongs or a skimmer, transfer the pasta from the pot into the skillet.  
  8. Add the basil and cheese, and toss.  
  9. Top with pine nuts and serve.   
]]>
Jim went grocery shopping while I painted today. Finally my painting is beginning to look good.  I only have two chances to complete before we leave for Italy.  I can continue in the fall.  Our studio is moving to other rooms on the same floor.  I wish we could move somewhere where we had natural light.  If he decides to relocate to Adairville KY, I will have to quite.  Too stressing to drive there.  This was an easy meal I chose for tonight.  I had to treat it light a Chinese stir fry.  Everything was cut up or measured out into small bowls before starting.  The fresh pasta only takes 2 minutes, so you can’t count on that to give you time to make the sauce.  This serves 2.  They are very large servings.  I sort of divided it into 3 part servings. Very filling.  In thirds it was 8 WW Its.  pasta is never friendly but I can’t live without it. 

Ingredients: 

Kosher salt

1 1/2 T pine nuts

1/4 C finely chopped shallot

1 1/2 t minced fresh ginger

3 T dry white wine

1/3 C vegetable broth

1/2 C heavy cream

2 T finely chopped oil-packed sun-dried tomatoes

freshly ground black pepper

6 oz. fresh fettuccine

1/2 C thinly sliced fresh basil

1/4 C Parmigiano

Directions:

  1. Bring a large pot of well-slated water to a boil.
  2. Heat the oil in a 12” skillet over medium-high heat.  Add the pine nuts and cook stirring until golden, 1-2 minutes.  Transfer to a paper towel lined plate with a slotted spoon.
  3. Add shallot and ginger to the skillet and cook, stirring, until fragrant, about 1 minute.  
  4. Add the wine and cook, stirring until almost evaporated.  
  5. Stir in the broth, cream, tomatoes, increase the heat to medium high and cook until slightly thickened, about 2 minutes.  Season generously with salt and pepper. 
  6. Cook pasta until al dente, about 2 minutes.  
  7. Using tongs or a skimmer, transfer the pasta from the pot into the skillet.  
  8. Add the basil and cheese, and toss.  
  9. Top with pine nuts and serve.   
]]>
<![CDATA[Spanish Tortilla without all the calories]]> http://www.whatsthatsmell.com//blog/2446/Spanish-Tortilla-without-all-the-calories http://www.whatsthatsmell.com//blog/2446/Spanish-Tortilla-without-all-the-calories Sat, 15 Jul 2017 14:28:57 -0500 http://www.whatsthatsmell.com//blog/2446/Spanish-Tortilla-without-all-the-calories I saw this in today’s Tennessean and it looked intriguing.  I had everything but the cauliflower, so I asked Jim to pick it up on his way home from Golf.  He came in first today and won $27.  So he is in a good mood.  This didn’t turn out as good looking as the photo in the paper, but it tasted very good.  It comes out to 4 WW Its per serving.  It says 8 servings.  I had 2 servings.  Jim ate the whole thing.  Mine may have had more points as I did not have soy chorizo.  I had regular chorizo.  

Ingredients:  

1 small head of cauliflower, cut into thin planks, about 1/2” each.  (Whether you get planks or not is very dependent on the core.  Do not carve it out.  Just cut flat across the bottom.  You can take off any bottom leaves later.)

2 t EVOO

1 yellow onion, chopped, about 1 C

2 medium zucchini, shredded with large holes on a box grater, about 3 C

1 t smoked paprika

2 oz soy chorizo or reduced fat sausage

2 eggs

2 egg whites

1/2 C shredded cheddar cheese (I used the cheddar Wisconsin cheese curds)

salt and pepper

Non stick spray

Directions:

  1. Preheat the oven to 350 degrees F.  In an 8” nonstick sauce pan, place the cauliflower planks and add 1/4 C water and a pinch of salt.  Place on medium high heat, cover and steam until the cauliflower is tender, about 6 minutes.  Remove the cauliflower, blot dry and set aside. 
  2. Wipe the pan dry and add the oiled onion and cook over medium heat, stirring, until the onions soften, about 3 minutes.  Add the grated zucchini, and cook until tender, stirring often, about 5 minutes.  
  3. Add the chorizo and smoked paprika, and cook another five minutes, stirring often, and then remove from heat.  
  4. In a medium bowl, whisk together the whole eggs, the egg whites and milk.  
  5. Add the zucchini and chorizo mixture, stir.  Add the cheese and stir.  
  6. Spray the pan with Pam.  Pour the egg mixture into the pan, and then layer in the cauliflower planks, gently pressing into the eggs.  Bake until egg is completely set, about 15-18 minutes.  (Mine took 10 minutes longer.) 
  7. Remove pan from oven and allow to cool for at least 5 minutes.  
  8. Use a spatula to loosen the tortilla from the pan gently, and then carefully flip the whole tortilla onto a large plate or cutting board.  Cut into wedges and serve.  
  9. May be served warm or chilled.

Mine did not come out all together.  But, used the spatula to loosen the middle and it packed nicely as you can see from the photo.  

]]>
I saw this in today’s Tennessean and it looked intriguing.  I had everything but the cauliflower, so I asked Jim to pick it up on his way home from Golf.  He came in first today and won $27.  So he is in a good mood.  This didn’t turn out as good looking as the photo in the paper, but it tasted very good.  It comes out to 4 WW Its per serving.  It says 8 servings.  I had 2 servings.  Jim ate the whole thing.  Mine may have had more points as I did not have soy chorizo.  I had regular chorizo.  

Ingredients:  

1 small head of cauliflower, cut into thin planks, about 1/2” each.  (Whether you get planks or not is very dependent on the core.  Do not carve it out.  Just cut flat across the bottom.  You can take off any bottom leaves later.)

2 t EVOO

1 yellow onion, chopped, about 1 C

2 medium zucchini, shredded with large holes on a box grater, about 3 C

1 t smoked paprika

2 oz soy chorizo or reduced fat sausage

2 eggs

2 egg whites

1/2 C shredded cheddar cheese (I used the cheddar Wisconsin cheese curds)

salt and pepper

Non stick spray

Directions:

  1. Preheat the oven to 350 degrees F.  In an 8” nonstick sauce pan, place the cauliflower planks and add 1/4 C water and a pinch of salt.  Place on medium high heat, cover and steam until the cauliflower is tender, about 6 minutes.  Remove the cauliflower, blot dry and set aside. 
  2. Wipe the pan dry and add the oiled onion and cook over medium heat, stirring, until the onions soften, about 3 minutes.  Add the grated zucchini, and cook until tender, stirring often, about 5 minutes.  
  3. Add the chorizo and smoked paprika, and cook another five minutes, stirring often, and then remove from heat.  
  4. In a medium bowl, whisk together the whole eggs, the egg whites and milk.  
  5. Add the zucchini and chorizo mixture, stir.  Add the cheese and stir.  
  6. Spray the pan with Pam.  Pour the egg mixture into the pan, and then layer in the cauliflower planks, gently pressing into the eggs.  Bake until egg is completely set, about 15-18 minutes.  (Mine took 10 minutes longer.) 
  7. Remove pan from oven and allow to cool for at least 5 minutes.  
  8. Use a spatula to loosen the tortilla from the pan gently, and then carefully flip the whole tortilla onto a large plate or cutting board.  Cut into wedges and serve.  
  9. May be served warm or chilled.

Mine did not come out all together.  But, used the spatula to loosen the middle and it packed nicely as you can see from the photo.  

]]>
<![CDATA[Miso-Marinated Flank Steak with Salad]]> http://www.whatsthatsmell.com//blog/2445/MisoMarinated-Flank-Steak-with-Salad http://www.whatsthatsmell.com//blog/2445/MisoMarinated-Flank-Steak-with-Salad Fri, 21 Jul 2017 15:03:31 -0500 http://www.whatsthatsmell.com//blog/2445/MisoMarinated-Flank-Steak-with-Salad This is from the Weeknight Cooking section of Sunset magazine.  Jim said the dressing on the salad made his nose run.  I told him oatmeal makes his nose run.  The meat was super tender.  Serves 4 with rice.  I did not make rice.  Just meat and salad.  I marinated the meat Monday afternoon to serve Tuesday night.

Ingredients:

6 T white miso

6T unseasoned rice vinegar

4 1/2 T toasted sesame oil

3/4 t red chile flakes

1 1/2 t grated or minced garlic, divided

1 1/2 t grated fresh ginger, divided

1/4 t sugar

1# flank steak

6 C torn butter lettuce (I used Romaine)

1/2 C thinly sliced radishes (I used cucumber & yellow squash)

Directions:

  1. Whisk together miso, vinegar, oil, and chile flakes in a small bowl.  Reserve 1/2 C.  Transfer remaining mixture to a large plastic bag and add 1 t each garlic and ginger.  
  2. Add steak to bag and seal, squishing out air.  Carefully turn bag over several times and manage steak to coat well.  Chill 8-24 hours.
  3. Add sugar and remaining 1/2 t each garlic and ginger to reserved miso dressing: chill until ready to use.
  4. Preheat grill to high.  Remove steak from marinade, letting excess drip off, and discard marinade.  Grill steak, covered, about 3 minutes per side for medium-rare.  Transfer to a cutting board and let rest 10 minutes.  
  5. Meanwhile, whisk 2 T water into reserved miso dressing.   In a large bowl, toss lettuce and radishes with 3 T reserved dressing.  
  6. Thinly slice steak and arrange on a platter with salad.  Drizzle with any juices from the cutting board, along with remaining miso dressing. 
]]>
This is from the Weeknight Cooking section of Sunset magazine.  Jim said the dressing on the salad made his nose run.  I told him oatmeal makes his nose run.  The meat was super tender.  Serves 4 with rice.  I did not make rice.  Just meat and salad.  I marinated the meat Monday afternoon to serve Tuesday night.

Ingredients:

6 T white miso

6T unseasoned rice vinegar

4 1/2 T toasted sesame oil

3/4 t red chile flakes

1 1/2 t grated or minced garlic, divided

1 1/2 t grated fresh ginger, divided

1/4 t sugar

1# flank steak

6 C torn butter lettuce (I used Romaine)

1/2 C thinly sliced radishes (I used cucumber & yellow squash)

Directions:

  1. Whisk together miso, vinegar, oil, and chile flakes in a small bowl.  Reserve 1/2 C.  Transfer remaining mixture to a large plastic bag and add 1 t each garlic and ginger.  
  2. Add steak to bag and seal, squishing out air.  Carefully turn bag over several times and manage steak to coat well.  Chill 8-24 hours.
  3. Add sugar and remaining 1/2 t each garlic and ginger to reserved miso dressing: chill until ready to use.
  4. Preheat grill to high.  Remove steak from marinade, letting excess drip off, and discard marinade.  Grill steak, covered, about 3 minutes per side for medium-rare.  Transfer to a cutting board and let rest 10 minutes.  
  5. Meanwhile, whisk 2 T water into reserved miso dressing.   In a large bowl, toss lettuce and radishes with 3 T reserved dressing.  
  6. Thinly slice steak and arrange on a platter with salad.  Drizzle with any juices from the cutting board, along with remaining miso dressing. 
]]>
<![CDATA[Chocolate for Breakfast]]> http://www.whatsthatsmell.com//blog/2443/Chocolate-for-Breakfast http://www.whatsthatsmell.com//blog/2443/Chocolate-for-Breakfast Sun, 9 Jul 2017 17:04:44 -0500 http://www.whatsthatsmell.com//blog/2443/Chocolate-for-Breakfast Do you ever feel like chocolate for breakfast.  I purchased Chocolate pancake mix from Williams-Sonoma a while back.  It is quite delicious.  i have what is called and Ebelskiver pan.  It helps to make small Swedish pancakes.  They are kind of puffed little circles.   I will have to make more of these when Carole is here.  I know she will like chocolate for breakfast.  When I was young we called this size pancake $1 pancakes.

I served this with bacon and strawberry syrup.  

I am not going to type out the recipe.  If you are interested go to Williams-Sonoma and buy an Ebelskiver pan, turners and mix.  There is also a cookbook.  

]]>
Do you ever feel like chocolate for breakfast.  I purchased Chocolate pancake mix from Williams-Sonoma a while back.  It is quite delicious.  i have what is called and Ebelskiver pan.  It helps to make small Swedish pancakes.  They are kind of puffed little circles.   I will have to make more of these when Carole is here.  I know she will like chocolate for breakfast.  When I was young we called this size pancake $1 pancakes.

I served this with bacon and strawberry syrup.  

I am not going to type out the recipe.  If you are interested go to Williams-Sonoma and buy an Ebelskiver pan, turners and mix.  There is also a cookbook.  

]]>
<![CDATA[Lamb Chops, Hasselback Potatoes]]> http://www.whatsthatsmell.com//blog/2444/Lamb-Chops-Hasselback-Potatoes http://www.whatsthatsmell.com//blog/2444/Lamb-Chops-Hasselback-Potatoes Tue, 11 Jul 2017 17:53:16 -0500 http://www.whatsthatsmell.com//blog/2444/Lamb-Chops-Hasselback-Potatoes Sunday night we had a true luxury, lamb chops.  Not the ones they call lollipops but the ones that look like mini t-bone steaks.  

Grilled Lamb Chops with Garlic, EVOO, Fresh thyme, Grilled by Bobby Flay

Ingredients:

1/2 C EVOO

2 T lemon

6 cloves of garlic

1/4 C thyme leaves, roughly chopped

8 Lamb chops

salt

pepper

Directions:

  1. Whisk together oil, garlic, and thyme in a shallow large baking dish.  Add the chops and turn to coat.  Cover and marinate for 1-1 1/2 hours in the refrigerator.  
  2. Remove the chops from the refrigerator 20 minutes before grilling.  Heat grill to high and grill the chops on high for 1-2 minutes per side.  Remove and rest for 2 minutes.  
  3. Grill the cut lemon at the same time.  Squeeze the juice of 1 lemon over the platter of hoops.  (He says to salt and pepper when you take them off the grill.  I did it before they went on the grill.)

Next I bought a new gadget to make Hasselback Potatoes. It is a cutting cage so you make even slices with out cutting all the way through the potato. I followed a recipe from all recipes.com.  I was not impressed.  

Ingredients:

6 Yukon Gold potatoes (As we were just 2, I cut the recipe in half and used 2 potatoes.)

1/4 C EVOO

1 clove garlic, pressed

1 t paprika

1 t dried oregano

1/4 t celery salt

1 T grated Parmesan cheese

Directions:

  1. Preheat the oven to 425 degrees F.
  2. thinly slice each potato several times, stopping just short of cutting all the way through.  
  3. Whisk oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag.  Add the potatoes, seal the bag, and shake to coat completely.  Transfer potatoes to a baking dish and reserve oil mixture in a small bow.  Sprinkle parmesan cheese over them.
  4. Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes.  Brush potatoes with reserved oil mixture , pulling layers apart if they are sticking together.  Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30-40 minutes more.  

For a salad, I had shredded cabbage, bean sprouts and cucumber that I dressed with raspberry vinaigrette.

I lucked out and we had 4 left.  So Monday after painting and 2 hours of dance lessons, We had the leftover lamb chops and a big salad with loads of veggies in it.  I had a great deal of my potato leftover so Jim ate that.  

I also was curious as so many loved the July 4th pie, so I reboot the Duncan Hines Blueberry pie filling and made Jim a pie.  I added 2 C of frozen blueberries from the freezer to the filling.  It could have used a lot more and quite frankly, I think it is the worst blueberry pie I have ever tasted.  Too much syrup, too sweet.  

]]>
Sunday night we had a true luxury, lamb chops.  Not the ones they call lollipops but the ones that look like mini t-bone steaks.  

Grilled Lamb Chops with Garlic, EVOO, Fresh thyme, Grilled by Bobby Flay

Ingredients:

1/2 C EVOO

2 T lemon

6 cloves of garlic

1/4 C thyme leaves, roughly chopped

8 Lamb chops

salt

pepper

Directions:

  1. Whisk together oil, garlic, and thyme in a shallow large baking dish.  Add the chops and turn to coat.  Cover and marinate for 1-1 1/2 hours in the refrigerator.  
  2. Remove the chops from the refrigerator 20 minutes before grilling.  Heat grill to high and grill the chops on high for 1-2 minutes per side.  Remove and rest for 2 minutes.  
  3. Grill the cut lemon at the same time.  Squeeze the juice of 1 lemon over the platter of hoops.  (He says to salt and pepper when you take them off the grill.  I did it before they went on the grill.)

Next I bought a new gadget to make Hasselback Potatoes. It is a cutting cage so you make even slices with out cutting all the way through the potato. I followed a recipe from all recipes.com.  I was not impressed.  

Ingredients:

6 Yukon Gold potatoes (As we were just 2, I cut the recipe in half and used 2 potatoes.)

1/4 C EVOO

1 clove garlic, pressed

1 t paprika

1 t dried oregano

1/4 t celery salt

1 T grated Parmesan cheese

Directions:

  1. Preheat the oven to 425 degrees F.
  2. thinly slice each potato several times, stopping just short of cutting all the way through.  
  3. Whisk oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag.  Add the potatoes, seal the bag, and shake to coat completely.  Transfer potatoes to a baking dish and reserve oil mixture in a small bow.  Sprinkle parmesan cheese over them.
  4. Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes.  Brush potatoes with reserved oil mixture , pulling layers apart if they are sticking together.  Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30-40 minutes more.  

For a salad, I had shredded cabbage, bean sprouts and cucumber that I dressed with raspberry vinaigrette.

I lucked out and we had 4 left.  So Monday after painting and 2 hours of dance lessons, We had the leftover lamb chops and a big salad with loads of veggies in it.  I had a great deal of my potato leftover so Jim ate that.  

I also was curious as so many loved the July 4th pie, so I reboot the Duncan Hines Blueberry pie filling and made Jim a pie.  I added 2 C of frozen blueberries from the freezer to the filling.  It could have used a lot more and quite frankly, I think it is the worst blueberry pie I have ever tasted.  Too much syrup, too sweet.  

]]>
<![CDATA[Sautéed Chicken with Lemon-Caper Sauce]]> http://www.whatsthatsmell.com//blog/2442/Sauted-Chicken-with-LemonCaper-Sauce http://www.whatsthatsmell.com//blog/2442/Sauted-Chicken-with-LemonCaper-Sauce Sun, 9 Jul 2017 16:49:18 -0500 http://www.whatsthatsmell.com//blog/2442/Sauted-Chicken-with-LemonCaper-Sauce Saturday at 11:00 I was at dance class with the girls.  These are fun routines that Elizabeth makes up for shows.  Luckily I will be in Italy for the next show.  I am either on the wrong foot, going the wrong way or the arms are off.  But I have fun.  I still had a pound of chicken in the refrigerator so I decided to make lunch the big meal as Jim had to go on Saturday dance also.  This delicious meal is also from the new WW cookbook, serves 4 and is 5 WW points.  If you serve over 3/4 C of pasta, you have to add those points,  

Ingredients:

1/4 C all-purpose flour

1/4 t pepper

1# chicken thighs

2 t EVOO

1 C chicken broth

2T  lemon juice

1 1/2 T drained capers (I used fresh green pepper corns)

Chopped fine parsley

Directions:

  1. Combine flour and pepper in a baggie.  Add chicken and shake to coat all.  (I added salt and dried chives to the mixture.)
  2. Heat oil in large skillet over medium heat.  Add chicken to the skillet and cook, turning once, until lightly browned and cooked through about 10 minutes.  Transfer to a plate
  3. Add broth to skillet and bring to boil, stirring to scrape up browned bits from the bottom of the pan.  cook until broth is reduced slightly, about 3 minutes.  Return chicken to skillet.  Reduce heat to low and simmer, covered, until chicken is heated through, about 2 minutes.  Stir in lemon juice and capers.  
  4. Sprinkle with parsley.

The suggestion is to serve over linguine.  Instead I chopped up romaine lettuce and mixed in leftover vegetable ingredients from the Indonesian salad from last night.  To this I added ranch dressing.  My sauce pretty much disappeared waiting for Jim to return. He had a 12:00 dance lesson.  it is as close to fried chicken as one gets around here, so it is all gone.  Some was shared with Jo.  

Saturday night the Club brings in bad pizza, so that was dinner.  

]]>
Saturday at 11:00 I was at dance class with the girls.  These are fun routines that Elizabeth makes up for shows.  Luckily I will be in Italy for the next show.  I am either on the wrong foot, going the wrong way or the arms are off.  But I have fun.  I still had a pound of chicken in the refrigerator so I decided to make lunch the big meal as Jim had to go on Saturday dance also.  This delicious meal is also from the new WW cookbook, serves 4 and is 5 WW points.  If you serve over 3/4 C of pasta, you have to add those points,  

Ingredients:

1/4 C all-purpose flour

1/4 t pepper

1# chicken thighs

2 t EVOO

1 C chicken broth

2T  lemon juice

1 1/2 T drained capers (I used fresh green pepper corns)

Chopped fine parsley

Directions:

  1. Combine flour and pepper in a baggie.  Add chicken and shake to coat all.  (I added salt and dried chives to the mixture.)
  2. Heat oil in large skillet over medium heat.  Add chicken to the skillet and cook, turning once, until lightly browned and cooked through about 10 minutes.  Transfer to a plate
  3. Add broth to skillet and bring to boil, stirring to scrape up browned bits from the bottom of the pan.  cook until broth is reduced slightly, about 3 minutes.  Return chicken to skillet.  Reduce heat to low and simmer, covered, until chicken is heated through, about 2 minutes.  Stir in lemon juice and capers.  
  4. Sprinkle with parsley.

The suggestion is to serve over linguine.  Instead I chopped up romaine lettuce and mixed in leftover vegetable ingredients from the Indonesian salad from last night.  To this I added ranch dressing.  My sauce pretty much disappeared waiting for Jim to return. He had a 12:00 dance lesson.  it is as close to fried chicken as one gets around here, so it is all gone.  Some was shared with Jo.  

Saturday night the Club brings in bad pizza, so that was dinner.  

]]>
<![CDATA[IndonesianSalad (Gado Gado)]]> http://www.whatsthatsmell.com//blog/2441/IndonesianSalad--Gado-Gado http://www.whatsthatsmell.com//blog/2441/IndonesianSalad--Gado-Gado Sun, 9 Jul 2017 16:20:11 -0500 http://www.whatsthatsmell.com//blog/2441/IndonesianSalad--Gado-Gado Friday I wanted to swim and I knew Jim wanted to go to dance.  So I could go out late, I did most of this salad after I had breakfast.  I could do all but the tofu as I forgot to put it on the list.  Jim was playing golf, but planned to go to Publix in the afternoon.  I did all the chopping and cooking of eggs and beans in the early afternoon and placed in plastic bags.  This was so delicious, even Jim gobbled it down and it was a lot of vegetables.  It says serves 4 and comes from Sunset magazine.  We have left over sauce and some of the vegetables.  

Ingredients:

Vegetables:

1 t kosher salt

1 1/2C green beans, trimmed and cut into 1 1/2-2” pieces

4 hard-cooked large eggs, peeled and halved

3 C fresh bean sprouts

2 C shredded napa cabbage

1 1/2 C quartered radishes

1/2 English cucumber, cut crosswise

Tofu:

1 pkg. extra firm tofu, drained and rinsed

1 T cornstarch

2 t red curry powder

1/4 t salt

2 T canola oil

Peanut Sauce:

3/4 C smooth or chunky oil-fashioned peanut butter

6 T each hot water and fresh lime juice

2 T reduced-sodium soy sauce

4 t each brown sugar and Sriracha sauce

1/2 t minced garlic

1/4 t kosher salt

Directions:

 

  1. Bring 2 qt. water and 1 t salt to a boil in a large saucepan over high heat.  Add green beans and cook until tender-crisp, about 4 minutes.  Drain, rinse with cold water, and drain again.  
  2. Meanwhile, cut tofu into 1/2 by 1” rectangles.  Place between several layers of paper towels; pat dry and let stand 5 minutes.  Combine cornstarch, curry powder, cornstarch and 1/4 t salt in a medium bowl; gently toss with dry tofu.
  3. Heat oiling a large nonstick frying pan over medium heat.  Cook tofu until crisp and browned on all sides, about 10 minutes.  Drain on paper towels.  
  4. Which together peanut sauce ingredients.  Sauce should be pourable; add more hot water if needed.
  5. Arrange green beans, egg halves, bean sprouts, cabbage, radishes, cucumber and tofu on a large platter. 
  6. Serve with sauce.
]]>
Friday I wanted to swim and I knew Jim wanted to go to dance.  So I could go out late, I did most of this salad after I had breakfast.  I could do all but the tofu as I forgot to put it on the list.  Jim was playing golf, but planned to go to Publix in the afternoon.  I did all the chopping and cooking of eggs and beans in the early afternoon and placed in plastic bags.  This was so delicious, even Jim gobbled it down and it was a lot of vegetables.  It says serves 4 and comes from Sunset magazine.  We have left over sauce and some of the vegetables.  

Ingredients:

Vegetables:

1 t kosher salt

1 1/2C green beans, trimmed and cut into 1 1/2-2” pieces

4 hard-cooked large eggs, peeled and halved

3 C fresh bean sprouts

2 C shredded napa cabbage

1 1/2 C quartered radishes

1/2 English cucumber, cut crosswise

Tofu:

1 pkg. extra firm tofu, drained and rinsed

1 T cornstarch

2 t red curry powder

1/4 t salt

2 T canola oil

Peanut Sauce:

3/4 C smooth or chunky oil-fashioned peanut butter

6 T each hot water and fresh lime juice

2 T reduced-sodium soy sauce

4 t each brown sugar and Sriracha sauce

1/2 t minced garlic

1/4 t kosher salt

Directions:

 

  1. Bring 2 qt. water and 1 t salt to a boil in a large saucepan over high heat.  Add green beans and cook until tender-crisp, about 4 minutes.  Drain, rinse with cold water, and drain again.  
  2. Meanwhile, cut tofu into 1/2 by 1” rectangles.  Place between several layers of paper towels; pat dry and let stand 5 minutes.  Combine cornstarch, curry powder, cornstarch and 1/4 t salt in a medium bowl; gently toss with dry tofu.
  3. Heat oiling a large nonstick frying pan over medium heat.  Cook tofu until crisp and browned on all sides, about 10 minutes.  Drain on paper towels.  
  4. Which together peanut sauce ingredients.  Sauce should be pourable; add more hot water if needed.
  5. Arrange green beans, egg halves, bean sprouts, cabbage, radishes, cucumber and tofu on a large platter. 
  6. Serve with sauce.
]]>
<![CDATA[Stir-Fried Chicken with Vegetables]]> http://www.whatsthatsmell.com//blog/2440/StirFried-Chicken-with-Vegetables http://www.whatsthatsmell.com//blog/2440/StirFried-Chicken-with-Vegetables Fri, 7 Jul 2017 17:30:01 -0500 http://www.whatsthatsmell.com//blog/2440/StirFried-Chicken-with-Vegetables Today was an all day paint day.  I didn’t accomplish much as I was still in a bad mood.  My latest painting is not turning out like I would like.  My phone came and I took it to the Verizon store and sat and sat while it was activated.  The old one would not charge and so erasing data on it was hard.  Comcast kept their 3-5 PM appointment by arriving at 5:30.  They blocked the entrance to the garage and left a while after I got home from the Verizon store.  

Unfortunately Costco has increased their frozen chicken package sizes, so I have to find another recipe for a pound of chicken.  maybe I will make this one again as it was so good.  I should have made rice but thinking was not a strong point today.  This is from WW new cookbook, serves 2, 7 WW points.  I increased the chicken and added zucchini to the vegetables so Jim had enough to eat.  

Ingredients:

2 t plus 1 T dry sherry

2 t plus 1 T soy sauce

2 t cornstarch

1/2# boneless chicken thighs, trimmed and cut into 1/2” pieces

2 T chicken broth

1 T hosing sauce

1 T chili-garlic sauce

3 t canola oil

3 garlic cloves, crushed with a knife

1 large yellow bell pepper, thinly sliced

1 C cherry tomatoes, halved

1/2 t salt

Directions:

  1. Whisk together 2 t sherry, 2 t soy sauce, and cornstarch in medium bowl until smooth.  Add chicken and stir to coat.
  2. Stir together chicken broth, hoisin sauce, chili-garlic sauce, remaining 1 T soy sauce, and remaining 1 T sherry in small bowl,   Set aside
  3. Heat wok over high heat until drop of water sizes in it.  Add 1 1/2 t oil and swirl to coat pan.  Add garlic and stir-fry until fragrant, about 10 seconds.
  4. Push garlic to side of wok.  Add chicken to wok and arrange in single layer.  Cook without stirring 1 minute, then stir-fry until chickens cooked through, about 1 minute longer.
  5. Add remaining 1 1/2 t oil to wok.  Add bell pepper, tomatoes, and salt and stir-fry 30 seconds.  Add reserved chicken-broth mixture to wok and stir-fry until bell pepper is crisp-tender, about 1 minute longer.  
]]>
Today was an all day paint day.  I didn’t accomplish much as I was still in a bad mood.  My latest painting is not turning out like I would like.  My phone came and I took it to the Verizon store and sat and sat while it was activated.  The old one would not charge and so erasing data on it was hard.  Comcast kept their 3-5 PM appointment by arriving at 5:30.  They blocked the entrance to the garage and left a while after I got home from the Verizon store.  

Unfortunately Costco has increased their frozen chicken package sizes, so I have to find another recipe for a pound of chicken.  maybe I will make this one again as it was so good.  I should have made rice but thinking was not a strong point today.  This is from WW new cookbook, serves 2, 7 WW points.  I increased the chicken and added zucchini to the vegetables so Jim had enough to eat.  

Ingredients:

2 t plus 1 T dry sherry

2 t plus 1 T soy sauce

2 t cornstarch

1/2# boneless chicken thighs, trimmed and cut into 1/2” pieces

2 T chicken broth

1 T hosing sauce

1 T chili-garlic sauce

3 t canola oil

3 garlic cloves, crushed with a knife

1 large yellow bell pepper, thinly sliced

1 C cherry tomatoes, halved

1/2 t salt

Directions:

  1. Whisk together 2 t sherry, 2 t soy sauce, and cornstarch in medium bowl until smooth.  Add chicken and stir to coat.
  2. Stir together chicken broth, hoisin sauce, chili-garlic sauce, remaining 1 T soy sauce, and remaining 1 T sherry in small bowl,   Set aside
  3. Heat wok over high heat until drop of water sizes in it.  Add 1 1/2 t oil and swirl to coat pan.  Add garlic and stir-fry until fragrant, about 10 seconds.
  4. Push garlic to side of wok.  Add chicken to wok and arrange in single layer.  Cook without stirring 1 minute, then stir-fry until chickens cooked through, about 1 minute longer.
  5. Add remaining 1 1/2 t oil to wok.  Add bell pepper, tomatoes, and salt and stir-fry 30 seconds.  Add reserved chicken-broth mixture to wok and stir-fry until bell pepper is crisp-tender, about 1 minute longer.  
]]>
<![CDATA[Bad Mood Mac n Cheese]]> http://www.whatsthatsmell.com//blog/2439/Bad-Mood-Mac-n-Cheese http://www.whatsthatsmell.com//blog/2439/Bad-Mood-Mac-n-Cheese Fri, 7 Jul 2017 17:10:42 -0500 http://www.whatsthatsmell.com//blog/2439/Bad-Mood-Mac-n-Cheese I don’t think I have ever posted my I’m in a bad mood and don’t feel like cooking meal.  It involves Kraft Mac n cheese.  Well my phone stopped charging and Comcast was out again!  Perfect night.  

Ingredients:

1 box Kraft Mac n Cheese

1 can tuna in water (give tuna water to Jo)

Extra real cheese of any kind (tonights was Gouda

1 C frozen peas

1/4 C milk

Directions:

  1. Follow package directions.
  2. Boil peas with the pasta
  3. Add cheese when adding orange powder from box and milk.
  4. Stir in tuna and serve.
]]>
I don’t think I have ever posted my I’m in a bad mood and don’t feel like cooking meal.  It involves Kraft Mac n cheese.  Well my phone stopped charging and Comcast was out again!  Perfect night.  

Ingredients:

1 box Kraft Mac n Cheese

1 can tuna in water (give tuna water to Jo)

Extra real cheese of any kind (tonights was Gouda

1 C frozen peas

1/4 C milk

Directions:

  1. Follow package directions.
  2. Boil peas with the pasta
  3. Add cheese when adding orange powder from box and milk.
  4. Stir in tuna and serve.
]]>
<![CDATA[American Flag Pie]]> http://www.whatsthatsmell.com//blog/2438/American-Flag-Pie http://www.whatsthatsmell.com//blog/2438/American-Flag-Pie Wed, 5 Jul 2017 14:18:33 -0500 http://www.whatsthatsmell.com//blog/2438/American-Flag-Pie Happy 4th of July.  We went to a party at Don and Connie’s today.  I brought Wisconsin Cheese curls.  Found out that I am probably the last person on earth to know what they are.  A friend brought them to us.  My second big hit was an American Flag Pie.  I got this recipe from American Lifestyle.  My friend Carole is a realtor in PA, NJ area and she sends the magazine to me.  Another first, I have never used canned pie filling in my life.  This was way too easy.  

Ingredients: 

Refrigerated pie crust

1 can cherry pie filling

1 can blueberry pie filling

Egg whites, optional

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Take 1/2 of your piecrust, too it out and lay it in a pie pan.
  3. Make a dam/divider by tearing off a piece of aluminum foil and folding it over several times until it’s about 2 inches high.  The fold the foil in half, creating a sharp crease in the middle.  Before you lay it in the pie  plate, trim the ends to fit.  
  4. Open your foil to a 90 degree angle, and place it in your pie plate.  (Blueberry is 1/4 of the pie.)
  5. Carefully spoon the cherry filling against the foil divider, and the same for the blueberry.
  6. Use the entire can of cherry filling to fill up the cherry side of the pie, then finish filling the blueberry side to match.  Once full, carefully lift up the foil divider to reseal a sharp boundary of cherry and blueberry.  
  7. Trim any excess piecrust to slightly outside the outer edge of the pie plate, then roll out the remainder of the piecrust.  With a pizza cutter or knife, cut 3 long strips of crust approximately 1” wide, and long enough to touch the sides of the pie pan.  
  8. Lay one pastry strip at the bottom of the flue filling to create a clean line.  For the stripes adjacent to the blueberry filling carefully cut one edge at a perfect fight angle to place at the dividing edge of the red and blue pie filling, and lay across the cherry pie filling.  Trim and press the edges of the strip laying on the the piecrust rim into the crust.  Continue until all 4 strips have been positioned.  
  9. Using a star cookie cutter, cut your 7 stars out of the pastry.  Lay stars all over the blueberry section of the pie.  Fold the piecrust rim inwards, and crimp with your fingertips or a fork.
  10. 10.Bake for 35 minutes, or until crust is light golden brown.  for a browner crust, brush the pastry with egg whites before baking.  

At the end of the evening we sat in their front yard and watched the Brentwood fire works. 

I made Jim three small blueberry tarts with the remaining blueberry filling.  Monday was a very busy day with painting and dance lessons.  We ate the leftover pork chop and salsa for lunch.  It was a big lunch, so I just mixed up a large salad of romaine, tomatoes, goat cheese, cucumber, zucchini, radishes and tuna for dinner.  I used ranch dressing and made croutons out of the remaining bread that our friend Regis made for us.  They were delicious croutons.  

]]>
Happy 4th of July.  We went to a party at Don and Connie’s today.  I brought Wisconsin Cheese curls.  Found out that I am probably the last person on earth to know what they are.  A friend brought them to us.  My second big hit was an American Flag Pie.  I got this recipe from American Lifestyle.  My friend Carole is a realtor in PA, NJ area and she sends the magazine to me.  Another first, I have never used canned pie filling in my life.  This was way too easy.  

Ingredients: 

Refrigerated pie crust

1 can cherry pie filling

1 can blueberry pie filling

Egg whites, optional

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Take 1/2 of your piecrust, too it out and lay it in a pie pan.
  3. Make a dam/divider by tearing off a piece of aluminum foil and folding it over several times until it’s about 2 inches high.  The fold the foil in half, creating a sharp crease in the middle.  Before you lay it in the pie  plate, trim the ends to fit.  
  4. Open your foil to a 90 degree angle, and place it in your pie plate.  (Blueberry is 1/4 of the pie.)
  5. Carefully spoon the cherry filling against the foil divider, and the same for the blueberry.
  6. Use the entire can of cherry filling to fill up the cherry side of the pie, then finish filling the blueberry side to match.  Once full, carefully lift up the foil divider to reseal a sharp boundary of cherry and blueberry.  
  7. Trim any excess piecrust to slightly outside the outer edge of the pie plate, then roll out the remainder of the piecrust.  With a pizza cutter or knife, cut 3 long strips of crust approximately 1” wide, and long enough to touch the sides of the pie pan.  
  8. Lay one pastry strip at the bottom of the flue filling to create a clean line.  For the stripes adjacent to the blueberry filling carefully cut one edge at a perfect fight angle to place at the dividing edge of the red and blue pie filling, and lay across the cherry pie filling.  Trim and press the edges of the strip laying on the the piecrust rim into the crust.  Continue until all 4 strips have been positioned.  
  9. Using a star cookie cutter, cut your 7 stars out of the pastry.  Lay stars all over the blueberry section of the pie.  Fold the piecrust rim inwards, and crimp with your fingertips or a fork.
  10. 10.Bake for 35 minutes, or until crust is light golden brown.  for a browner crust, brush the pastry with egg whites before baking.  

At the end of the evening we sat in their front yard and watched the Brentwood fire works. 

I made Jim three small blueberry tarts with the remaining blueberry filling.  Monday was a very busy day with painting and dance lessons.  We ate the leftover pork chop and salsa for lunch.  It was a big lunch, so I just mixed up a large salad of romaine, tomatoes, goat cheese, cucumber, zucchini, radishes and tuna for dinner.  I used ranch dressing and made croutons out of the remaining bread that our friend Regis made for us.  They were delicious croutons.  

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<![CDATA[Pork Chops with Ginger-Lime Peach Salsa]]> http://www.whatsthatsmell.com//blog/2437/Pork-Chops-with-GingerLime-Peach-Salsa http://www.whatsthatsmell.com//blog/2437/Pork-Chops-with-GingerLime-Peach-Salsa Mon, 3 Jul 2017 17:06:00 -0500 http://www.whatsthatsmell.com//blog/2437/Pork-Chops-with-GingerLime-Peach-Salsa Well, it is the 4th of July weekend and just like last year, rain, rain, rain.  Our wine club had their picnic in side and Friday the dance club had a cookout, that they served about the middle of the night.  Well, it is time to catch up on work around the house.  Jim was mostly in a bad mood as he went over the Amex bill.  He should go on a cash only basis and then would not see how much money he actually spends.  I found the Georgia peach lady again so I made this pork chop meal from that new WW cookbook; 4 points per serving, 4 servings.

Ingredients:

1/2 t + pinch salt

2 t light brown sugar

1 t curry powder

1 t ground cumin

4 (1/4#) lean boneless center-cut pork loin chops, trimmed

3 large peaches, peeled, halved, pitted and chopped

1 scallion, thinly sliced

1 jalapeño pepper, seeded and minced

2 T chopped fresh cilantro

1 t lime juice

1 t grated peeled fresh ginger

Directions:

  1. Stir together 1/2 t salt, brown sugar, curry powder, and coming in a small cup.  rub pork chops with seasoning mixture.
  2. Spray large ridged grill pan with nonstick spray and set over medium-high heat.  Place pork in pan and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145 degrees F, about 6 minutes.  (I prefer 140.)
  3. Meanwhile, to make salsa, combine peaches, scallion, jalapeño, cilantro, lime juice, ginger, and remaining pinch salt in medium bowl and toss to combine.  
  4. Serve each pork chop with 1/2 C salsa.  
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Well, it is the 4th of July weekend and just like last year, rain, rain, rain.  Our wine club had their picnic in side and Friday the dance club had a cookout, that they served about the middle of the night.  Well, it is time to catch up on work around the house.  Jim was mostly in a bad mood as he went over the Amex bill.  He should go on a cash only basis and then would not see how much money he actually spends.  I found the Georgia peach lady again so I made this pork chop meal from that new WW cookbook; 4 points per serving, 4 servings.

Ingredients:

1/2 t + pinch salt

2 t light brown sugar

1 t curry powder

1 t ground cumin

4 (1/4#) lean boneless center-cut pork loin chops, trimmed

3 large peaches, peeled, halved, pitted and chopped

1 scallion, thinly sliced

1 jalapeño pepper, seeded and minced

2 T chopped fresh cilantro

1 t lime juice

1 t grated peeled fresh ginger

Directions:

  1. Stir together 1/2 t salt, brown sugar, curry powder, and coming in a small cup.  rub pork chops with seasoning mixture.
  2. Spray large ridged grill pan with nonstick spray and set over medium-high heat.  Place pork in pan and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145 degrees F, about 6 minutes.  (I prefer 140.)
  3. Meanwhile, to make salsa, combine peaches, scallion, jalapeño, cilantro, lime juice, ginger, and remaining pinch salt in medium bowl and toss to combine.  
  4. Serve each pork chop with 1/2 C salsa.  
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<![CDATA[Lunch at Cheekwood]]> http://www.whatsthatsmell.com//blog/2436/Lunch-at-Cheekwood http://www.whatsthatsmell.com//blog/2436/Lunch-at-Cheekwood Fri, 30 Jun 2017 16:47:25 -0500 http://www.whatsthatsmell.com//blog/2436/Lunch-at-Cheekwood Thursday was a busy day.  We went to Cheekwood to see the Downton Clothing exhibit.  We had a big lunch at the Cheekwood dining room and then I went to painting.  From painting we went to a dance lesson and from there I went straight into the pool.   Jim and I both agreed that we would have a snack later.  So we had cheese, sausage, crackers, nuts and  leftover soup.  

This is the end of the service on the battle of the church signs.  Hope you have enjoyed it.  

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Thursday was a busy day.  We went to Cheekwood to see the Downton Clothing exhibit.  We had a big lunch at the Cheekwood dining room and then I went to painting.  From painting we went to a dance lesson and from there I went straight into the pool.   Jim and I both agreed that we would have a snack later.  So we had cheese, sausage, crackers, nuts and  leftover soup.  

This is the end of the service on the battle of the church signs.  Hope you have enjoyed it.  

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<![CDATA[Grape and Cucumber Gazpacho & Crab Cakes]]> http://www.whatsthatsmell.com//blog/2435/Grape-and-Cucumber-Gazpacho-and-Crab-Cakes http://www.whatsthatsmell.com//blog/2435/Grape-and-Cucumber-Gazpacho-and-Crab-Cakes Fri, 30 Jun 2017 16:41:17 -0500 http://www.whatsthatsmell.com//blog/2435/Grape-and-Cucumber-Gazpacho-and-Crab-Cakes This is the last cold soup in the cold soup article in Sunset magazine.  This one was great.  Jim thought it was wonderful, although I did not tell him there were grapes in it.  I also fixed crab cakes, but was not as pleased with this recipe from all recipes.com.  The soup and the crab each serve 4.

Ingredients:

2 garlic cloves

4 1/2 C (1 1/2#) seedless green grapes, divided

1 C toasted slices almonds, divided

4-5 T sherry vinegar

1 T EVOO

1 t kosher salt

3 green onions, green and white parts separated, then thinly sliced

4 C chopped small version cucumbers  (You can chose to slice more cucumber and almonds for garnish.  I did not.)

Directions:

  1. In a food processor, whirl garlic to mince.  Add 4 C grapes, 1/3 D almonds, 4 T vinegar, 1 T oil, 1/4 C water, 1 t salt, and white parts of green onions; whirl until almost smooth.  
  2. Transfer to a bowl.  Put chopped cucumbers, 1/3 C almonds, and 1/4 C water in food processor; whirl until almost smooth and add to bowl.  
  3. Stir soup to blend, then chill, covered, at least 2 hours.
  4. Cut remaining 1/2 C grapes in half.  Season soup to taste with more vinegar and salt if you like.  
  5. Divide among four bowl and top with a little slice cumber, green parts of green onions, and some of remaining grapes and almonds.  
  6. Drizzle with oil and swerve remaining toppings on the side.  

These were called Best Ever Crab Cakes.  They are ok, but not to my liking.  It made 4 cakes and had lower WW pots. than the others.  

Ingredients:

1 egg

4 t lemon juice

1 t dried tarragon 

8 oz. crabmeat

1 T butter

3 T light mayonnaise

1/8 t red pepper flakes

1 T minced green onions

1/2 C crushed buttery round crackers (I used saltines, new I would not like this.)

Directions:

  1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon and scallions.  Gently stir in crabmeat, being careful not to break u; meat.  Gradually min in cracker crumbs, adding until desired consistency is achieved.  
  2. Form cakes and store in refrigerator for at least 20 minutes.  (This is not in the recipe, but helps the liquid penetrate the crackers and hold the cakes together better while they are cooking.)
  3. Heat butter in a skillet over medium heat.  Place patties in a skillet, and cook until golden brown, about 5-6 minutes on each side.  

 

The soup is 3 WW points and the crab cakes are 4.  I made a mistake with the beet soup, it is 4 points instead of 1.  The reason is that fruits blended like in smoothies count toward points, when they are whole, they do not.  

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This is the last cold soup in the cold soup article in Sunset magazine.  This one was great.  Jim thought it was wonderful, although I did not tell him there were grapes in it.  I also fixed crab cakes, but was not as pleased with this recipe from all recipes.com.  The soup and the crab each serve 4.

Ingredients:

2 garlic cloves

4 1/2 C (1 1/2#) seedless green grapes, divided

1 C toasted slices almonds, divided

4-5 T sherry vinegar

1 T EVOO

1 t kosher salt

3 green onions, green and white parts separated, then thinly sliced

4 C chopped small version cucumbers  (You can chose to slice more cucumber and almonds for garnish.  I did not.)

Directions:

  1. In a food processor, whirl garlic to mince.  Add 4 C grapes, 1/3 D almonds, 4 T vinegar, 1 T oil, 1/4 C water, 1 t salt, and white parts of green onions; whirl until almost smooth.  
  2. Transfer to a bowl.  Put chopped cucumbers, 1/3 C almonds, and 1/4 C water in food processor; whirl until almost smooth and add to bowl.  
  3. Stir soup to blend, then chill, covered, at least 2 hours.
  4. Cut remaining 1/2 C grapes in half.  Season soup to taste with more vinegar and salt if you like.  
  5. Divide among four bowl and top with a little slice cumber, green parts of green onions, and some of remaining grapes and almonds.  
  6. Drizzle with oil and swerve remaining toppings on the side.  

These were called Best Ever Crab Cakes.  They are ok, but not to my liking.  It made 4 cakes and had lower WW pots. than the others.  

Ingredients:

1 egg

4 t lemon juice

1 t dried tarragon 

8 oz. crabmeat

1 T butter

3 T light mayonnaise

1/8 t red pepper flakes

1 T minced green onions

1/2 C crushed buttery round crackers (I used saltines, new I would not like this.)

Directions:

  1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon and scallions.  Gently stir in crabmeat, being careful not to break u; meat.  Gradually min in cracker crumbs, adding until desired consistency is achieved.  
  2. Form cakes and store in refrigerator for at least 20 minutes.  (This is not in the recipe, but helps the liquid penetrate the crackers and hold the cakes together better while they are cooking.)
  3. Heat butter in a skillet over medium heat.  Place patties in a skillet, and cook until golden brown, about 5-6 minutes on each side.  

 

The soup is 3 WW points and the crab cakes are 4.  I made a mistake with the beet soup, it is 4 points instead of 1.  The reason is that fruits blended like in smoothies count toward points, when they are whole, they do not.  

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<![CDATA[Cold Shrimp and Crab Soup]]> http://www.whatsthatsmell.com//blog/2434/Cold-Shrimp-and-Crab-Soup http://www.whatsthatsmell.com//blog/2434/Cold-Shrimp-and-Crab-Soup Wed, 28 Jun 2017 14:28:13 -0500 http://www.whatsthatsmell.com//blog/2434/Cold-Shrimp-and-Crab-Soup Well the beet/Plum soup was delicious and only 1 ww pt. for a large bowl.  this sounded good and is 12 ww pts.  Unfortunately I really did not like it to the point of I could not eat it.  Jim liked it; ate 2 bowls and the rest for lunch today.  

Ingredients:

2 garlic cloves

3 C chopped ripe red tomatoes

2 C ripe yellow cherry tomatoes, divided

1 red bell pepper, seeded and chopped

About 1/2 C EVOO

1 t lime zest

5 T lime juice

2 green onions, green and white parts separated, then sliced

1 1/2 t kosher salt

1/2 t ground pepper

1/2# peeled cooked small shrimp, chopped

1/2# diced, shelled cooked crab

1 avocado, diced, divided

Directions:

  1. in a food processor, whirl garlic to mince.  Add red tomatoes, 1 1/2 C yellow tomatoes, bell pepper, 1/2 C EVOO, lime zest, 5 T lime juice, white parts of green onion, the chile, 1 1/2 t salt and pepper; whirl until almost smooth.Transfer to a bowl, stir in shrimp and crab, and chill, covered at least 2 hours.
  2. Cut remaining yellow tomatoes in half.  Stir most of avocado into soup and season to taste with more lime juice and salt.  Divide soup among bowls and top with yellow tomatoes, remaining avocado, and green parts of green onion.  
  3. Drizzle with EVOO

Tomorrow I am making the last of the cold soups in Sunset Magazine this month.  

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Well the beet/Plum soup was delicious and only 1 ww pt. for a large bowl.  this sounde