Sear two Mahi Mahi Filets over medium high heat about four minutes per side.
In the meantime, combine 1/2 cup honey mustard, a good dollop of Dijon and add some drained capers and a generouos sprinkle of dried tarragon. Heat on low.
Drizzle tarragon honey mustard over fish and serve with your favorite sides.
Pictured is a tossed salad with vinaigrette and Garbanzo Mediterranean Grill pita wedges and hummus.
It seems our refrigerator, freezer and pantry have banded together over the past couple of months and become an unruly o-u-t of control trio . To combat them, I’ve declared “eat the freezer” week. I banned myself from visiting any store that sold any type of groceries and vowed to prepare meals morning, noon and night, using only items on hand. I thought it went very well except for a tri-tip steak stir-fry combination. I realized I didn’t have any rice, so served it alongside warmed up mashed potatoes. Totally ODD! But at least I used up that orange bell pepper, onion and celery.
I hope this post finds everyone basking in the wonderful Holiday Season. I picture all of you enjoying the postmortem of the season; browsing through new cookbooks, playing with gifted electronics, fiddling with new kitchen gadgets, grazing on leftovers and most importantly, enjoying family. I know one thing for sure, I don’t remember feeling one single hunger pang since before Thanksgiving.
After last weeks monumental failure where my plate of hash browns ended up in the trash, I did what every normal mature adult would do under the duress of failure and started finger pointing. Blaming everything in sight:
This is so incredibly easy. I’ve served this dip and roasted vegetables as an appetizer dish at a wine tasting party…
…and also as a side dish for dinner. This photo is with Oprah’s Baked Chicken recipe.
I had a brief email exchange a few days ago with Larry over at Big Dude’s Eclectic Ramblings about making homemade hash brown potatoes. I blame his sense of disinterest and the inconclusive outcome on the fact that I caught him on a morning he was distracted by the task of tearing his house apart to find horseradish for a Cajun Bloody Mary. Larry, I’d have to admit, I agree with your priorities in this case.
Anyway, it all started with a reference in one of his posts about Waffle House hash browns, which in my humble opinion are are about the best on earth. Then it led to a mutual agreement that it would be great to learn how to make them as good as Waffle House turns out. Wouldn’t it be fun to have hash browns “all the way” (aka scattered, smothered, covered, chunked, diced, topped, peppered and capped) at home?
When my friend Karen posted this on her blog over at Savory Kitchen, Eat, Drink and Wash Up, I couldn’t get to the kitchen fast enough to make it. Italian sausage and fingerling potatoes in a flavorful broth…simply delicious.
It seems like this year’s Colorado harvest of tiny fingerling and new potatoes have given us some of the sweetest and most flavorful I can remember. I’m smug to announce that I have a refrigerator crisper drawer full of these little gems. Thanks to two trips out to Brighton to Pete Palombo’s vegetable farm this Fall.
In a crock pot place:
5 Frozen boneless skinless chicken breast halves
1 Can corn, drained
I Can black beans, undrained
1 15-0unce jar salsa (I used my homemade, any brand will do)
Cook on high for 5 hours.
Top with one 8 ounce brick cream cheese.
Turn off crock-pot and let sit for 1/2 hour.
Remove chicken and slice, stir ingredients in crock pot and serve all over cooked rice.
Southwestern Crock Pot Chicken…It’s What’s for Dinner.
ONE YEAR AGO: Ajaico – Columbian Chicken Soup
TWO YEARS AGO: Chicken Enchiladas
Mulligatawny is a curry flavored soup of Anglo-Indian origin. Some Anglo-Indian dishes derive from traditional British cuisine, such as roast beef, modified by the addition of Indian-style spices, (Thank you Wikipedia).
Last November, our company opened up a new branch location in Castle Pines, which is just south of Denver. To celebrate the expansion we threw a little mid-day open house party complete with an impressive array of food and beverage.
On the buffet, I noticed an inviting bowl of salsa sitting sitting next to a big bowl of tortilla chips. Bright, fresh, colorful and chunky I raced for a chip to scoop up a bite. Just as I thought…fabulous. I sought out host, Sandra, to ask her the brand and where to purchase it. To my delight she replied that it was her own recipe and she had made it herself. And best of all, she shared the recipe with me.
