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It is time for another story! Thursday’s I devote the day to writing for the Friday Fictioneers flash fiction challenge hosted by Rochelle Wisoff-Fields. The challenge requires that you write a story of no more than 100 words and that the story have a beginning, middle and end. So here is today’s photo and my story.

Garlic Shop - Photo by Kent Bonham

Garlic Shop – Photo by Kent Bonham

Walking along the promenade, window-shopping, we came across this store called “Trak All the Way.” We could smell the shop before we came upon it. Garlic! I love garlic!

Heading inside we were surprised to find that all they had were religious crosses and, of course, garlic. It was then that we realized the reason that they sold what they did was to keep the vamps away.

The sun was setting as we turned to leave. The woman ran over, hung a cross around my neck and handed me some garlic. “No charge,” she said. “Be very careful going home.”

* * * * * * * * * *

Thanks goes out to Rochelle Wisoff-Fields for hosting Friday Fictioneers, and to Kent Bonham for the photo that inspired this story. As to you, dear reader, I thank you too for taking the time to stop by today.

Have an amazing day and be well… ^..^

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Time for another edition of Tasty Tuesday! I devote Tuesday’s to posting easy to make recipes. Today is no exception as we head into the kitchen to prepare a pork loin dish that is sure to please those at your table. Are you ready to head into the kitchen? Let’s go!

Ingredients
2 1/2# pork loin (there should be two in the package)
4 TBS extra virgin olive oil
8 cloves of garlic, finely chopped, set 2 aside from the 8 for later use
5 sprigs of fresh rosemary, chopped
10 sage leaves, chopped
1 cup Pinot Grigio or other dry white wine
Fresh ground salt and pepper
9 crimini mushroom, sliced
1/2 cup milk

Ingredients

Ingredients

One hour before cooking this dish, remove the pork from the refrigerator so that it warms up a bit. After the hour, take the olive oil and add it to a cast iron dutch oven. Turn the heat on to medium, and when it feels hot, check by holding your hand over the oil, add in 6 cloves of chopped garlic, the rosemary and the sage. Saute for two minutes.

Saute the garlic, rosemary, and sage

Saute the garlic, rosemary, and sage

Carefully add in the pork loin. You want to brown these on all sides.

Add in the pork loin

Add in the pork loin

Brown on all sides

Brown on all sides

Remove the pork to a dish and set aside. Slowly add the white wine to the pan, scraping the bottom to lift any of the browned bits at the bottom.

The wine is added

The wine is added

Add back the pork and season with a bit of salt and pepper.

Add back the pork loin

Add back the pork loin

Cover the pot partially. Cook this for an hour, turning the meat every 15 minutes. If the juices at the bottom appears to be too low, add a bit of the water.

Midway through cooking

Midway through cooking

After an hour, remove the pork from the pot.

Now let’s turn to the mushrooms. Add in the mushroom to the pot and saute for about 5 minutes.

Mushrooms added to the juices in the pot

Mushrooms added to the juices in the pot

Turn off the heat and let the liquid cool. It needs to be cool so that when you add the milk it will not curdle. Let the meat sit and the gravy cool for about 15 – 20 minutes.

When the gravy is cool, add in the milk.

Milk is added to the gravy

Milk is added to the gravy

Then turn the heat up to medium low. Heat for about 5 minutes, stirring occasionally, until it is hot.

While the sauce is doing its thing, slice the pork loin into one inch slices. When the gravy is hot, pour a bit over the sliced pork loin.

Sliced pork with gravy

Sliced pork with gravy

Put the rest into a gravy boat, and serve with the sliced pork.

Dinner is served!

Dinner is served!

Now doesn’t that look good? I served the pork with 3 cheese potato wedges and steamed peas.

Thank you for stopping by today. I hope that you enjoyed this edition of Tasty Tuesday. Stay tuned for next week’s recipe. We will be preparing those amazing looking 3 cheese potato wedges. Be well… ^..^

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Welcome back to another edition of Tasty Tuesday! Today we are heading into the kitchen to make a lovely fish dish using cod, or merluzzo. This dish is easy to make and chock full of amazing flavors. This is a dish to impress. The recipe today is for two, and prep time is about 15 minutes. Cooking time for this dish is 20-25 minutes. Ready to head into the kitchen? OK! Let’s go!

Ingredients
2 cod filets
1 stalk of celery
2 cloves of garlic
1 slice of a medium onion
1 TBS Italian parsley
salt and pepper
3 TBS of butter, divided into 1 TBS and 2TBS
1/2 cup seasoned bread crumbs
dry white wine

Ingredients

Ingredients

Get out a baking dish, and using the 1 TBS of butter, grease your pan. Lay the 2 pieces of cod in the pan. Set your oven for baking at 350 degrees.

Fish in a buttered baking dish

Fish in a buttered baking dish

The next thing we are going to do is to finely chop up the celery, garlic, onion and parsley. As you chop these add them to a small mixing bowl. Add a bit of salt and pepper to taste.

Celery, onion, garlic and parsley

Celery, onion, garlic and parsley

Stir this up so that the mixture is evenly blended.

All stirred up

All stirred up

Now take your mixture and cover the fish with it.

Fish covered with the mixture

Fish covered with the mixture

Slowly pour over the fish the white wine until there is about 1/4″ in the baking pan.

Pour wine over the fish

Pour wine over the fish

Now for the breadcrumbs. We want to melt the 2 TBS of butter in the microwave. I set the time for 20 seconds. Then to the bowl add in the breadcrumbs and mix until all the butter has been absorbed. It should look like this:

Bread crumbs mixed with melted butter

Bread crumbs mixed with melted butter

The next step is to cover the fish with the bread crumbs.

Bread crumbs go over the fish

Bread crumbs go over the fish

Now pop this into your preheated oven and set the timer for 20 minutes. Here is what the dish looks like as it cooks.

Checking out the fish as it bakes

Checking out the fish as it bakes

While my fish is cooking, I prepared jasmine rice and broccoli with carrots. The aromas in the kitchen are delicate and fragrant. Check your fish to see that it flakes, which is when this will be ready. Once all is done, plate it up and dinner is served!

Dinner is served!

Dinner is served!

Doesn’t that look good? As cod is not a fishy tasting fish, you will find that this dish really does not need lemon, but feel free to serve it with lemon wedges if you choose to.

Thank you for stopping by for another edition of Tasty Tuesday! Stay tuned for another exciting and easy to prepare recipe next week. See you then! Be well… ^..^

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We are back for another edition of Tasty Tuesday! How about some fish? Today we head into the kitchen to have some fun with Tuna! If you have not had this fish before, let me tell you it is reminiscent of steak! Here is a preview…

Preview

Preview

So, let’s head into the kitchen and see what we can do with this fish. This recipe is for two, and takes 45 minutes for preparation and 6 minutes to cook.

Ingredients
2 tuna steaks
6 cloves of garlic, chopped finely
1 TBS lemon pepper
1 TBS Old Bay Seasoning
1 TBS extra virgin olive oil
1 TBS dried parsley (two if you use fresh)
1 TBS lemon juice

Ingredients

Ingredients

Take the tuna steaks out of the refrigerator and set aside. Take the remaining ingredients and add them to a food processor. Run this until the ingredients are well blended.

Blend the ingredients

Blend the ingredients

Rub all sides of the fish with the blended seasonings.

The fish is rubbed and sits waiting

The fish is rubbed and sits waiting

Now let this sit for 30 minutes. Then, heat the oven to 350 degrees. Add the fish to a baking pan and bake 3 minutes per side for a total cooking time of 6 minutes. If you cook the fish any longer than this is will be tough and chewy.

Plate up the fish with your choice of vegetable, and a starch. I served this with buttered Lima beans and jasmine rice with parsley.

Serve up the tuna!

Serve up the tuna!

Well that’s it for this edition of Tasty Tuesday! Thanks for stopping by, and stay tuned for another easy dish next week! Be well… ^..^

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Tasty Tuesday’s are all about food! I am really excited to share this recipe with you! I was having company over for dinner, and I kept thinking about how good my brine was for pork, so I decided to try it with chicken! Ready to head into the kitchen?

Brine Ingredients
8 cups of water
1/3 cup of salt – a heaping cup
1/3 cup of sugar – also heaping
1 TBS black peppercorns
1 bay leaf
6 cloves of garlic, smashed
1 lemon, juiced and reserve the rind
1 TBS lemon pepper
1 tsp dry rosemary
8 cups of ice cubes

Ingredients

Ingredients

Notice that the rosemary is missing from the photo? Just a bit of an oversight!

Get out a non-reactive pot and add the water. Then add in all but the ice cubes. Stir it up to help dissolve the lemon pepper. Don’t worry at this point about the salt and sugar.

All ingredients in a pot

All ingredients in a pot

Turn the burner on to medium high heat and bring this to a boil.

Bring to a boil

Bring to a boil

Let this cook for about 5 minutes. The idea here is to get the salt and the sugar to dissolve into the mix. The flavors will intensify a bit too.

As this is boiling, place your ice cubes and the lemon halves into a very large bowl. After the brine has cooked for the 5 minutes, turn off the heat and pour the mixture over the ice cubes.

Pour over ice

Pour over ice

What we are doing here is cooling down the mixture. Stir this up until the mixture has cooled. You can test this with your finger. There will be enough brine here to use on a whole cut up chicken. Not being able to find one of these in our grocery store I used 5 chicken legs and 4 thighs.

Next, take the chicken pieces and add to a gallon zipper bag. Then pour the brine over the chicken. You will need to recruit some help with this step. Once the brine is in the bag with the chicken, remove as much air as possible. Here is what my bag looks like.

Brine and the chicken

Brine and the chicken

Now, stick this in the refrigerator for two hours. Turn the bag several times as it sits.

I made oven fried chicken with this meat. I drained the bag, and took the pieces individually and dusted them in flour. Then I dunked them into beaten eggs. Next the chicken pieces went into a bag of flour mixed with garlic powder, paprika and a bit of lemon pepper. I let the pieces sit for about a half hour on a wire rack. Then I baked the chicken for a good hour, turning half way through at 350 degrees.

When you brine the chicken, the flavors of the peppercorn, garlic, rosemary and lemon pepper get sucked into the meat by way of the salt, which breaks down the chicken. The addition of the sugar is the help the chicken pieces caramelize a bit during baking.

Here is what the chicken looked like when it was done.

Brined oven fried chicken

Brined oven fried chicken

The flavors of the chicken were extraordinary! You can also use this brine if you are planning on making Dijon Chicken! Please let me know if you try this simple brine!

Thanks for joining me in the kitchen today! I hope to see you back next week for another incredible Tasty Tuesday dish! Be well… ^..^

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Thank you for coming back for another edition of Tasty Tuesday! Opening the refrigerator door I find that I have 4 chicken leg and thighs to cook for dinner tonight. And, I have left over fresh Shiitake mushrooms, some carrots, ginger, garlic and artichoke hearts. What can I do with these as my ingredients? Maybe add a bit of white wine, fresh cracked pepper and a bit of sea salt? EVOO? How about heading into the kitchen to help me create a new dish!

Main Ingredients

Main Ingredients

Ingredients
4 chicken leg and thigh combination
1 – 12 oz. pack of frozen artichoke hearts
1/2# shiitake mushrooms, quartered
1/2# peeled baby carrots
5 cloves of garlic, minced
1″ piece of fresh ginger, peeled and minced
2 glugs of EVOO (extra virgin olive oil)
1/2 cup dry white wine
sea salt and fresh cracked black pepper

So, this is what I have to work with. Grabbing a 9 x 13 glass baking dish, I spray it with a bit of non-stick spray. Then I fit in the 4 pieces of chicken.

Legs with thighs go into a glass baking dish

Legs with thighs go into a glass baking dish

Taking the rest of the ingredients I put them into a large mixing bowl and mix it up with my hands. For the salt and pepper, a couple of twists on your salt mill, and 4 twists of the pepper mill should do! Mix this in. Next, I pour this over the chicken…

A mixture of veges top the chicken

A mixture of veges top the chicken

With this ready, I turn on the oven to 350 degrees. I lean down and smell the dish. This will be good! When the oven is hot, I put the pan into the oven. Let’s let this bake for 30 minutes.

Taking the pan from the oven, I move the chicken pieces so that they now rest on the vegetables. This will allow the chicken skin to brown, and the vegetables will caramelize below.

Move the chicken so that it sits on the veges

Move the chicken so that it sits on the veges

I think that another 30 minutes shall do it. So I set the timer. When the bell goes off, I am rewarded with amazing aromas and this lovely pan of cooked chicken!

It's done!

It’s done!

I serve this up.

Dinner is served!

Dinner is served!

The flavors on this dish are amazing! Feel free to add cooked rice as a side if you like! This dish will serve 4. Total time to prep and cook: About one and a half hours. We are only two here, and the leftovers were even better!

Stay tuned for the next edition of Tasty Tuesday! If you try this dish, let me know how you like it!

Thanks for stopping by today and remember: Be well! ^..^

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I was working on a post for tomorrow and accidentally hit the publish button rather than save…Pardon the hiccup and stay tuned for tomorrow’s Tasty Tuesday post!

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