Sriracha Chicken Mushroom Kabobs

I’d be hard pressed to name just one favorite, go-to, can’t live without, spiced up condiment. So, here’s a picture of our favorites that we seem to reach for more often than others.

You’ll always find a bottle of Tapatio on our refrigerator door. A Mexican hot sauce who’s owners, who are from Guadalahara started making the sauce in California in 1971. It’s my go-to to sprinkle on eggs and potatoes for breakfast.

There’s Cholula.  Produced in Chapala, Mexico, it was first introduced to the United States in 1989 in Austin. It’s iconic round wooden cap can be seen on our table when there’s chicken or beef dishes that need a splash of vinegary heat.

And then there’s the Rooster Sauce. Which is what I called Sriracha  for all those years I was too lazy to learn how to pronounce it. From the other side of the world, one should never be without a bottle. 

What’s your favorite spicy condiment?

For this Chicken Mushroom Kabob recipe, I reached for the rooster for a combination of Dijon, soy sauce and Sriracha. Something about the end flavor result reminded me a bit of Buffalo wing sauce. The sliced cucumber added a cool crunch of flavor to tame the heat, just as celery would for hot wings. Simply teeter the kabobs over a pile of cooked rice and with a squeeze of lime, you’ll be raving, just like we were.

Feel free to mix up the herbs. The cilantro may be substituted or mixed with parsley, mint or dill. Let your garden decide!

This is a photo on it’s way to the grill.  Give these a try. An easy and exciting recipe.

 Sriracha Chicken Mushroom Kabobs…It’s What’s for Dinner.

The post Sriracha Chicken Mushroom Kabobs appeared first on Cooking On The Ranch.

The Colorado Black Forest Fire. I find it inappropriate to write another post about what I’ve been cooking in the safety and routine of my own kitchen, without addressing this horrific event that has taken place in our community.

This has been a very emotional week for all of us in Colorado. Last Tuesday we had 5% humidity, 50-60 mph winds, and temperatures at 100 degrees. Our local news started warning us about an early fire season.

Here in Highlands Ranch we have some incredible vistas that provide us some impressive Front Range views.  Pikes Peak, 60 miles to the South, Long’s Peak, about the same distance to the North and little did I know, the Black Forest area about 40 miles to the Southeast. While making the rounds to visit some of my clients, I noticed a spiral of smoke and said to myself “uh-oh, we’ve got a fire”.

About 20 minutes later that spiral had grown to a concerning plume and within an hour it was obvious we had a major forest fire. The white smoke was now mingled with billowing clouds of dark gray smoke which only meant one thing. Homes were burning.

When I arrived home, Bob had on the local news and we sat glued to our television as a local news helicopter filmed live coverage of home after home, after home burning to the ground. It was absolutely heartbreaking and horrifying to watch this happening live. We watched as the fire sped towards one home, licked up the side of the house and to the deck. Within ten minutes that house was completely engulfed in flames and was starting to collapse.

The fire had spread so quickly that some people who were at work couldn’t get home fast enough to grab whatever they could. Some people who were at home only had minutes to grab pets and flee. In their rush some spray painted phone numbers on horses and set them free in hopes they could run to escape the fast moving inferno.

By Wednesday the fire was still out of control, the winds had switched to blowing to the northwest bringing the heavy cloud of smoke our direction. Visibility in Highlands Ranch and Denver was down to almost 1/2 mile. Some folks reported falling ash. The fire continued to move fast and destroy acres and acres of the Black Forest Subdivision.

The number of homes destroyed were rising by the minute, along with additional evacuations. News crews were interviewing evacuees standing along side a country road, watching the fire, who couldn’t get back in to rescue pets, they had no idea if their homes were still standing.

Then came the news that no one wanted to hear. Two people dead. They were in their garage, were found near their car, doors open as if they were loading up to evacuate.

I know you’ve seen snippets of this on national news, but we lived this event 24/7. Our local television was completely preempted with constant coverage and minute to minute updates of progress, reports, interviews, news conferences and health alerts. Anyone you came across talked about the fire, everyone was upset. We talked about the loss of wildlife. We gathered in groups in our office building lobbies talking about friends we know who have had to evacuate. Even now we have tears in our eyes as we talk about a community, our neighbors, who are experiencing such loss. Unimaginable loss.

Friday the El Paso County Sheriff was almost giddy during a news conference announcing that they had a leg up on the fire. It appears that this one is under control. Latest report, 480 homes destroyed.

This weekend a cold front has arrived in Colorado, temperatures are mild, the winds are gone. The steady stream of Blackhawk helicopters and the airplanes carrying fire retardant are no longer flying over our house on their way to fight the fire.

My friend Eileen has posted on Facebook that her and Kat are going to be allowed back in to their home today. They live on the far north side of the burn area. I’m so anxious to hear about their home and their beloved pets. I’ve heard nothing about my friend Bill who lives more in the center of the Black Forest fire area and sent a mass email on Thursday morning informing us that he, and his family, were just ordered to evacuate.  I’m worried. In this case no news may be bad news.

For now this one seems to be under control. The Royal Gorge Fire is under control. The Rocky Mountain National Park fire is reported to be under control. Our heart breaks for the loss of human lives, the loss of homes, the loss of family pets, livestock and wildlife. We can only hope we’ve seen the end of the 2013 Colorado Wildfire Season.

All photos are from Channel 7 News, Denver. Photo of houses in foreground taken by International Business News.

The post Colorado Black Forest Fire appeared first on Cooking On The Ranch.

Salmon and sliced pineapple, slathered with homemade Teriyaki Sauce and grilled.

I don’t know about you, but each year we make a big fuss over the arrival of Copper River Salmon. Sweet, tender, buttery…melt in your mouth. We like it better than any other salmon that we find in our markets in Colorado.

The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova. Salmon that swim in these pristine waters are challenged by its length and its strong cold rapids. Consequently, Copper River Salmon are strong, robust and healthy with natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world.

When I asked for 3/4 of a pound, enough for the two of us for dinner, while waiting in the checkout line, I noticed I was given 1.20 pounds. I suppose it was an honest mistake, 3/4 could possible be mistaken for “a pound and a quarter”. At first I was irritated, but why wouldn’t I celebrate a slab of Copper River Salmon two nights in a row. Especially since it’s $15 a pound and some years I’ve paid up to $30.

The first night I prepared it by grilling it with a quick rub of olive oil and nothing but a scant of salt and pepper. Really that’s all it needs. The second night I decided to slather on some homemade teriyaki sauce while it was searing on the grill. It was incredible. I also grilled some slices of pineapple alongside which were also brushed with some olive oil and the teriyaki sauce. What a great Summer meal.

Do you have a a bottle of teriyaki sauce on your refrigerator door that you’ve purchased from the grocery store? You should really try homemade. It’s easy and tastier.

Salmon sense #3: Copper River Salmon is good for you, as it is loaded with Omega-3 oils, which are recommended by the American Heart Association. Your heart is not the only part of your body that benefits from salmon consumption: studies have found that fish oil may help combat such ailments as psoriasis, rheumatoid arthritis, breast cancer and migraines.

Grilled Copper River Salmon with Homemade Teriyaki Sauce…It’s What’s for Dinner.

The post Salmon Saturday’s Grilled Copper River Salmon with Homemade Teriyaki Sauce appeared first on Cooking On The Ranch.

If you’re a member of my generation, you grew up watching animated cartoons created in the 50′s and 60′s, and you’re either a Disney fan or a Warner Bros. fan. I happen to be a die-hard Warner Bros. Looney Toons fan. I love watching  large Acme products fall from the sky and crush Wile E. Coyote, and Yosemite Sam transporting himself in mid-air to get in front of his mule then beat it over the head with a club to get it to stop running. “Whoa I said…WHOA!”

And who can forget Elmer Fudd telling us “Shhh. Be vewy vewy quiet, I’m hunting wabbits,” then blasting his gun at a smug Bugs Bunny. But it wasn’t all about violence, remember Foghorn Leghorn, our endearing original Family Guy. I loved that rooster and his nemesis the barn yard dog. So you probably know where I’m going with this. That’s right, I can’t think about succotash without a visual of Sylvester the Cat spitting out the words “sufferin’ succotash”. I’m sure we all have our favorite Looney Toons memories.

I think I’ve made succotash, the lima bean version once in my life. I liked it, but it’s not one of those things that’s on my radar, or my “go-to” side dish. Now that it’s Summer, and grilling simply seasoned meats are a breeze, I’m focusing more on side dishes. With sweet bell pepper, rice wine vinegar and basil, this edamame version is “sufferin’ succotash” good. I think it would be good with grilled shrimp on top. This one is compliments of Eating Well. Let’s take a look.

Corn and Edamame Succotash…It’s What’s for a Side Dish.

The post Corn and Edamame Succotash appeared first on Cooking On The Ranch.

Feta and Caramelized Onion Crusted Steaks

This month’s SRC Assignment found me sneaking around over at Amy’s Cooking Adventures.

 Actually, I wouldn’t call it “sneaking”. I spent so much time on Amy’s blog, looking here, clicking there, pinning a few things to try later, that I’m surprised she didn’t quickly guess it was me who had been assigned her blog for the June SRC reveal. Lots of good stuff over at her house. Since it’s grilling season, I finally landed on her Feta and Caramelized Onion Crusted Steaks for my choice.

Usually when I grill a steak, it’s just with a sprinkle of salt and pepper. Sometimes Montreal Steak Seasoning. When I saw onions, feta and Panko, I knew I had landed on something special. And special it was. This is delicious, and easy. Before I even started the grill, I caramelized the onions and set them aside. While the steak was grilling, I completed the crust mixture and assembled one of my favorite tossed salads, Tree House Salad. The sweetness of the onions, the salty feta and the crunch of Panko bread crumbs made this a great little Summer Meal. Thanks for the recipe Amy.

 Feta and Caramelized Onion Crusted Steaks…It’s What’s for Dinner.

The post Feta and Caramelized Onion Crusted Steaks for SRC Reveal appeared first on Cooking On The Ranch.

My friend Neal in California taught me years ago that Tarragon pairs well with seafood. He makes the best tuna salad sandwiches in the world using a sprinkle of tarragon, a squeeze of lemon juice, a dollop of mayo, a drop of Dijon mustard and salt and pepper. As I learned the hard way, the first time I made my own tuna salad sandwich using tarragon, be careful, a little bit goes a long way.

For Salmon Saturday, I’ve simply taken that dollop of mayo, mixed in my go-to whole grain mustard, and sprinkled in some tarragon. This is quick, easy and full of flavor. Sided with my new favorite Summer side dish, Mediterranean Roasted Broccoli and Tomatoes, it was a great Summer meal.

If you’re a mustard fan like us and not tried Maille Whole Grain Dijon Mustard, it’s a great product. Spicy in flavor, creamy in texture and with a crunch of those mustard seeds, it’s a lively addition to so many dishes. I credit Maille for the great flavor of one of our favorite recipes, Pappas Brothers Shrimp Remoulade.

Salmon Sense #2: Omega-3 and the trace mineral selenium, present in salmon, have defensive action against colon, prostate and breast cancer.

Mustard Tarragon Salmon…It’s What’s for Salmon Saturday.

Disclaimer:  I received no $ compensation or free product from Maille Mustard for the mustard review.  We just love the stuff.

The post Mustard Tarragon Salmon for Salmon Saturday appeared first on Cooking On The Ranch.

This meal was an invention using food that needed to be used or “losed”. A fresh pineapple on the counter, bell peppers and a half can of coconut milk in the fridge, red onions in the basement that were starting to sprout, chicken thighs in the freezer…we’ve all been there.

Using the grill to add smoky flavor and mixing a little brown sugar into the coconut milk to drizzle over cooked rice, thin slicing a jalapeno that was loitering in the vegetable bin, I came up with this East meets West dinner that we thought was mighty tasty.

I started the rice in my electric rice cooker then simply sprinkled chicken thighs with curry powder and tossed them on a sizzling grill.

I grilled the chicken thighs for about 20 minutes, turning every five minutes, or so, to insure even cooking and browning. I then added the sliced onion, quartered red bell peppers and chunks of pineapple. I used the grill sheet for the pineapple so none would slip through the grate. In about 10 minutes, the fruit and vegetables were nice and browned and the chicken done, and it was off to the kitchen to plate.

Simply spoon some rice into a shallow serving bowl. Pour a little of the coconut milk over the rice and then top with a chicken thigh, the pineapple and vegetables. Sprinkle with some thin sliced jalapeno and chopped cilantro leaves. Voila, a summery grilled meal.

Curry Grilled Chicken with Pineapple, Red Onions and Coconut Rice…It’s What’s for Dinner.

The post Curry Grilled Chicken with Pineapple, Red Onions and Coconut Rice appeared first on Cooking On The Ranch.

Baked Ranch Style Eggs, served with a warm flour tortilla, chopped avocado and Crockpot Cowboy Beans. Sprinkled with Cotija cheese and cilantro.

I’ve used this recipe for Huevos Rancheros for years. I found it in the first Mexican Cookbook I ever bought. With a few tweaks over the years to make it “mine”, it’s one of our favorite Sunday Breakfasts. The end result is a little different than the classic style of Huevos that you might find in a Tex-Mex style restaurant, as there’s no refried beans involved. If you make Huevos as home, I’d urge you to give this a try.

It starts with a sauté of sweet orange bell pepper, sweet onion, garlic and Poblano chiles in olive oil until soft and almost caramelized. Then cumin and Mexican Oregano are added to spice things up. Chopped tomatoes, tomato paste and water are stirred in for a gentle simmer.

You end up with an incredibly flavored sweet and savory sauce that is thick enough to  make wells in to house the eggs, and the whole thing is then baked.

You’ll have some of that marvelous tomato, bell pepper and chile mixture left over. Don’t throw it out, it’s great on a sautéed chicken breast, topped with some melted cheese and sprinkled with cilantro. With a squeeze of lime, this was a great dinner.

Note: Cotija cheese is a Mexican cow’s milk cheese that is firm in texture, which makes it great for crumbling over any Southwestern Meal.

Baked Ranch Style Eggs … It’s What’s for Breakfast.

The post Baked Ranch Style Eggs (Huevos Rancheros) appeared first on Cooking On The Ranch.

It started years ago, a tradition called Salmon Saturday. In an attempt to bring structure and health to our diet, I thought tagging a cute name to a weekly meal would help us keep on track to eat salmon once a week. I suppose I’ve not blogged much about it, because I usually turn to my no-fail recipes Lemon Lime Salmon. One of our favorites, this is an entrée that I even take to the campground. Prepped at home and wrapped in foil, it’s a delicious treat cooked over a campfire surrounded by Ponderosa Pines, our crisp mountain air and the towering Rocky Mountains.

And we can’t forget, experts preach ad nauseum about salmon’s health benefits.

Salmon Sense: Salmon is rich in Omega-3, which has several health benefits to its credit. Its Omega-3 content, along with the niacin and vitamin 12, are extremely beneficial for cardiovascular health.

Deciding to expand our horizons, this week I chose a recipe I found over at Fine Cooking. Orange Roasted Salmon with Yogurt Caper Sauce. What really attracted me to this recipe was the combination of citrus and capers…two of my favorite things to add to savory dishes. Not being a “plain yogurt” fan, I really wanted to haul out the sour cream for a substitute, but I stayed the course and used yogurt. Elegant enough to serve for a dinner party, easy enough for a week night meal, we liked it, it’s a keeper and I now have three salmon recipes in my database. I’ll make this one again.

Let’s take a look.

Orange Roasted Salmon with Yogurt Caper Sauce…It’s What’s for Salmon Saturday Dinner.

The post Salmon Saturday, Orange Roasted Salmon with Yogurt Caper Sauce appeared first on Cooking On The Ranch.

I ran across this recipe when I went a-Googling for a new and exciting grilled shrimp idea. With the combined words Tyler…Florence…butter…and basil, this was on our dinner table that night. And folks, this has LOTS of butter.

I thought it was unique because the instructions directed one to stuff the butter/basil mixture under the shell of the shrimp before grilling and then baste with remaining butter while it cooks. I’m not afraid of butter so thought it sounded fabulous.

This was indeed delicious, but it was somewhat of a mess to eat. Have plenty of napkins on hand if you decide to try it. Taking off the shells at the table finds your fingers…well, finger licking messy.

This was a treat, but not adding it to my permanent database.  Too much butter, and I’ve got other grilled shrimp recipes that are simpler and just as good.   Grilled Shrimp and Mahi Mahi Kabobs with Jalapeno Butter is one of my all time favorites. Or Chipotle Grilled Shrimp with cilantro, lime and chipotle aioli.

And let’s all join in for a big hip-hip-hooray for grilling season. As with many across our country, we’ve had a rough and challenging Spring. This is a photo I took in our back yard May 2, a few hours after our last last blizzard. The sunshine prompted some melting to reveal our first blooming “flowers”.

Somewhere under that blanket of wet heavy snow are my reliable red Tulips and lush green grass.

Tyler Florence Ultimate Grilled Shrimp…It’s What’s for Dinner.

The post Tyler Florence Ultimate Grilled Shrimp appeared first on Cooking On The Ranch.