Monthly Archives: February 2011

Bob’s Spice Rubbed Salmon with Cilantro-Lime Butter

Posted on by
57

Spice rubbed salmon, a delicious grilled salmon recipe.

I love the results of grilled food, both from our gas and charcoal Webers and think the aroma of a steak or burger wafting from those hot grates is about the best smell ever, but have to admit I’m not a fan of the task of grilling. I’d much rather be in the kitchen chopping, dicing, fussing, sautéing, stirring, simmering, stewing, and braising, or sitting in the shade in my lawn chair with my glass of wine, watching someone grill.

So with all that said, I’m so very excited to announce that we now have a griller in the house. Bob received a certificate to a cooking class from Son Sean and Daughter-in-Law Stacey for Christmas. Sean suggested Bob enroll in the baking class because there would be more “chicks” there, (thanks Son) but after a long study of the lineup,  Bob chose the grilling class. So off he went to Kitchen Table Cooking School over at Landmark last week.  I was stunned with his first solo meal off our home grill, after his class to learn how to cook Spiced Rubbed Salmon With Cilantro-Lime Butter.  Let’s take a look.

Continue reading →

Post to Twitter

Stuffed Mushroom Recipe, with Chevre and Balsamic Vinegar

Posted on by
42

 

Stuffed Mushrooms. Always a wonderful treat and with so many recipe variations, any of these bite size offerings are delicious. We happen to think they make a wonderful side dish for steak and that’s exactly what I served for Sunday dinner. Let’s take a look at this special stuffed mushroom recipe.

Continue reading →

Post to Twitter

Zuppa Salsiccia, Italian Sausage Soup

Posted on by
40

Zuppa Salsiccia simply translates to Sausage Soup, which seems like such a modest description for this incredibly flavorful dish.  We love this Italian Sausage Soup.

This soup, hands down, is our favorite in my database. I’ve had this recipe for many years and every time we make it we comment about why we don’t have it more often.  Alongside a beautiful green salad dressed with your favorite vinaigrette and a chunk of crusty bread, this is elegant enough to serve as a main course at a dinner party.

An easy fix, the hardest part is giving up a cup and a half of good drinking red wine to simmer in the broth. The combination of both sweet and hot Italian sausage which has  long simmered in beef stock, red wine and tomatoes, seasoned with green bell pepper, garlic, onion and basil makes for an incredibly flavorful treat. Ladling it over some al dente large shell pasta and topping with it with some shredded Parmesan cheese finishes this delicious soup.  You really must give this one a try.

Zuppa Salsiccia:

  • 3 links hot Italian Sausage
    3 links sweet Italian Sausage
    1 1/2 cups good quality red wine
    3 cups beef broth
    2 cans stewed tomatoes
    1 onion, chopped
  • 2 green onions, sliced thin
    1 whole green pepper, chopped
    2 Tbs fresh parsley, chopped, plus some for garnish
    2 Tbs dried basil
    3 whole garlic cloves,  minced
    2 Tbs olive oil
  • Parmesan cheese
    Large shell pasta, cooked al-la-dente

1. In a deep pan brown sausage thoroughly, remove from pan and drain well. In same pan saute onions, green peppers and garlic in olive oil until soft. Add sausage and red wine and bring to a boil. Add remaining ingredients and simmer for at least one hour.

About 15 minutes before soup is done, cook the pasta according to package instructions, drain and keep warm. In a soup bowl spoon a few pasta shells, pour a generous helping of soup over top.  Sprinkle with grated Parmesan cheese and some parsley for garnish.

Servings: 8

Zuppa Salsiccia…It’s What’s For Dinner.

Zuppa Salsiccia is heading over to paradise for Deb’s Souper Sunday.

And also entering this in: “Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers”

Post to Twitter

Home-made Smoked Salmon Spread

Posted on by
50

After making this Smoked Salmon spread recipe, I’ll never purchase commercial smoked salmon spread again…ever.

I’m taking a big risk by publishing this photo. You see, my friend Vickie in Montana is as much of a dishaholic as me and as soon as she lays eyes on this little bowl with that adorable kitten peering over the side she’s going to flat-out sneak into my home and steal it. Well Vickie, be warned, we have a complex security system and two yappy little dogs that can bloody your ankles in a heartbeat. OK good…now that we’ve got that out of the way.

Continue reading →

Post to Twitter

Moist Cornbread Recipe, and Delicious

Posted on by
45

When I was growing up, my father’s signature dish was his Chili Soup. On cold dark windy evenings in the middle of Kansas he would combine fried hamburger meat and chopped onion, pinto beans, tomatoes and seasonings of cumin, chili powder and oregano into a delicious bowl of soup. Simply topped with hand-crushed saltine crackers, it was certainly a treat.

Over the years I’ve enjoyed it with flour tortillas, corn tortilla chips, topped with cheese, sour cream or chopped green onions, even chocolate shavings and more recently served with cornbread. Chili seems to be a welcome canvas for so many toppings but to this day my favorite way to eat it is with crushed saltines or corn tortilla chips. How do you take your Chili Soup?

My love affair with corn bread got off to a very long, dry, grainy, stick in the throat start. Jiffy, Marie Calendar’s, and even homemade found me wondering what the attraction was. I’m very well aware that any of my friends that are from Texas, live in Texas, or even are married to a Texan wouldn’t hear of having a bowl of  chili soup without it, so started my search for a good corn bread recipe.

One day, out of the blue,  my good friend Linda, who is married to David from Texas, unwittingly brought over a pan of the most delicious and moist cornbread that I have ever tasted. I was an instant fan and finally understood what all the fuss was about. I’ve made her recipe several times and served it this past Sunday with my big pot of chili for our Superbowl Party. Let’s take a look.

Linda and Z

Linda’s Moist Cornbread Recipe

1 cup yellow corn meal
1 cup unbleached all-purpose flour
1/3 cup sugar
1 Tbs baking powder
1/2 tsp salt
2 large eggs — beaten
1 cup buttermilk
3 Tbs canola oil
1 can corn — drained
1 cup shredded cheese — mexican mix
3 Tbs pickled jalapenos — diced

1. Preheat oven to 375. Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, whisk together the eggs, milk, and oil. Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in the corn, cheese, and pickled jalapenos.

2. Pour batter into a lightly greased 8-inch square baking pan. Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool a few minutes.

Servings: 12

I’ve had several of you ask me what the “Z” stands for in the title of my blog. Zia is our little Yorkie, whose name, soon after joining our family, was abbreviated to simply Z.  Zia hails from New Mexico, and as her sun symbol name implies, is a ray of sunshine in our life. This photo is Linda holding puppy Zia the day LeRoy delivered all 2 pounds of her to Colorado.

Linda’s Moist Cornbread…It’s What to Serve with Chili.

Post to Twitter