Feeds:
Comments

Posts Tagged ‘Lemon’


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… ^..^

Read Full Post »


A soft sauce, with the slight tang of lemon, the gentle flavors of pear, the surprise of a caper or two, and the subtle tones of garlic and thyme surround chicken in this lovely dish! This is an easy braised dish to make and total time in the kitchen is about a half hour with cooking time in the oven of about 45 minutes.

Lovely ingredients!

Lovely ingredients!

Let’s start by getting the ingredients together first, shall we? Here is the list of ingredients:

8 chicken thighs, bone in
3/4 cup of flour
4 grinds each of salt and pepper
3 dashes of garlic powder
2 TBS extra virgin olive oil
2 TBS butter
6 cloves of garlic, peeled and smashed
1 1/2 cups of a good Pinot Grigio
1 1/2 cups of chicken broth
The zest of one whole lemon
4 sprigs of fresh thyme
3 TBS drained capers
1 bay leaf

The first thing we do is place the flour, salt and pepper along with the garlic powder in a zipper bag. Shake this up to combine and then add the chicken and shake to coat. Next we add the olive oil and butter to a dutch oven. Turn on the heat to medium high to melt and combine the two. Then add 4 of the chicken thighs, skin side down, and brown for 6 minutes per side.

Start by browning the chicken

Start by browning the chicken

Turn the chicken

Turn the chicken

When these are done set them aside and repeat this process with the last 4 thighs. Remove these too. Drain off all but 1 TBS of oil from the pot. Turn on the oven to 350 degrees. Next, turn the heat down to low and add in the garlic. Enjoy the aromas of these lovely gems as they cook.

Soften the garlic

Soften the garlic

When the garlic has softened add in the wine and cook down until reduced by half. Next, rub the thyme between your hand to release the lovely scents and essential oils and drop this into the pot. Take the lemon zest and over the pot, holding both ends, gently twist to release the oil from the skin and drop these into the pot. Next add in the capers and the bay leaf.

Add in the thyme, lemon, capers and bay leaf

Add in the thyme, lemon, capers and bay leaf

Then add in the chicken broth. Here is a pouring shot just for Conor over at One Man’s Meat!

A pouring shot Conor!

A pouring shot Conor!

Stir all of this together to combine well and then add back the chicken skin side up.

Add the chicken

Add the chicken

Cover and place in the oven and cook for 45 minutes. When this is finished, put the pot back on the stove, remove the cover, and reduce the sauce by 1/3.

Right out of the oven

Right out of the oven

Before serving, remove the lemon zest, the thyme leaves and the bay leaf. And dinner is served!

Dinner is served!

Dinner is served!

Let me know if you try this dish!

Thanks for dropping in and joining me in the kitchen today! Stay tuned as I am heading into the kitchen tomorrow to make Al Roker’s, from NBC’s Today show, Spicy Beef Chili!

Read Full Post »


Seeing as how I had all these capers lurking in the house, and leftover pork loin chops from making the Hot Sour Soup, I had to combine the two.  What can you do with pork and capers? Make a Picatta! Without further ado…

Ingredients
4 pork loin chops, boneless and 1″ thick
flour
salt and pepper
3 TBS butter
1 TBS extra virgin olive oil
2/3 cup of chicken broth
1/4 cup fresh squeezed lemon juice
1/4 cup extra dry vermouth
1/3 cup capers
parsley

Start with the pork loin, and holding the meat flat to the cutting board, cut the chop in half horizontally. Next place a slice of meat flat into a zip lock bag.

Place the slice in a zip lock bag and using a mallet pound

until they are half the thickness

Next, add butter and olive oil to your pan. Get your liquids and capers ready.

Vermouth, chicken broth, lemon juice and capers

Heat the pan with your butter and olive oil over medium high heat. Dredge the strips of meat, and working in batches cook the pork. When the first pieces go in, turn the heat down to medium.

Start to brown the pork

Cook until just browned.

Turn over and continue cooking

As they are done, put them on a plate and set aside.

When all the meat is done, deglaze the pan using the broth, the lemon juice and the vermouth.

Deglaze the pan

Add the capers too!

Add the capers

Bring this up to a boil and cook for about a minute or two. Then add the meat back to the pan. The flour coating that you used on the meat will thicken the sauce a bit. Heat through, turning as you go. This should only take a couple of minutes.

Add back the cooked pork and heat through

Remove the pork from the pan to serve. Tonight I served this with jasmine rice and asparagus!

Dinner is served!

I hope that you enjoy this quick, easy and very tasty dish!

Read Full Post »


We were talking this morning with a neighbor, who had dropped by with the illustrious beagle named “Boomer,” and she brought up cleaning using hydrogen peroxide and baking soda…That got me to thinking that maybe I should investigate other uses for the ordinary items we have in our homes. Below is some of what I have found…

• Who doesn’t have rusty nuts and bolts at one time or another? Use club soda to loosen them.
• Use a mixture of 3 parts baking soda to one part water as an exfoliant for your skin. Rub gently in a circular motion and rinse well and pat dry.
• Using the same ratios above with the same items you can polish your sterling or sterling plate items. Rub into the item and then rinse well and dry.
• Get rid of stains using lemon and salt.
• If your light bulb breaks in your refrigerator, cut a potato in half and push the cut end over the broken light bulb. Then turn it towards the left and the potato will “unscrew” the bulb.
• Flour can be used to soak up oil spills.
• Do you have cold feet? Sprinkle some cayenne powder in your shoes.
• Make a tea out of celery seed in hot water to help you sleep at night.
• Need to moisturize your hair? Mash an avacado with an egg yolk and massage into your hair. Leave it on for 15 minutes and then wash out of your hair.
• Rub salt into your cutting boards and let it sit for a bit, then rinse with hot water. Not only will your cutting board smell really good, but the salt will have killed any bacteria on the surface.
• Dry some orange peels and use them as kindling in your fireplace. The oils in the skin allows the peel to burn longer than paper.
• Use the juice of a fresh pineapple to soothe dry skin or calluses.
• Cornstarch is better for baby’s bottom and works better than talcum powder.
• Put your hard brown sugar in a ziplock bag with an apple. Keep it in a dark dry place for a couple of days and the sugar will be as soft as when you bought it!
• Ketchup can be used to polish up copper bottom pots!
• Put beer in a cup in your vegetable garden to attract slugs…not the human male variety!
• Use a can of coca cola to get rid of the battery acid around the posts on your car battery.
• Use dishwasher soap to clean up your jewelry. Put a couple of drops into a small bowl add water and drop in your jewelry! Do not do this with opals!
• Take out a single piece of spaghetti and use it to light candles where the wick is deep.
• Stinky shoes? Place a dryer sheet overnight in each shoe to freshen them.
• Poke a popsicle stick into a coffee filter to catch any drips!
• Using a mixture of half vinegar and half water, soak your shower head in the mixture to remove mineral deposits.
• To clean your microwave, wet a sponge and place it in the microwave. Then turn the power on for a minute or two and let the sponge sits so that it cools down. When the sponge is cool, wipe down the inside of the microwave.

Read Full Post »


My husband, mother-in-law and I stopped by this restaurant in Prescott, AZ and we all ended up ordering Mahi-Mahi fish and chips. None of us had heard of using Mahi-Mahi for fish and chips. And, we were all glad we ordered it because it was fabulous!

What is Mahi-Mahi? “Coryphaena hippurus” is the scientific name. Its common name is dolphinfish. The Hawaiian named this fish Mahimahi which translated means very strong. In Mexico it is referred to as Dorado. While the common name includes the word dolphin, it is not related to Flipper.

Photo by Peter Mannarino

Pretty, isn’t it? This fish is firm and lean. It has a moist texture with mild sweet flavor. It is not a fishy tasting fish, and is really good fish for the fish and chips recipe below.

Ingredients
2 medium potatoes
Peanut oil
Chili flakes
Onion Powder
Salt and pepper
1# Mahi-Mahi
One egg
Dash of salt
2 Shakes of onion and garlic powder, each
1 Shake of cayenne pepper
1/2 bottle of stout beer
1 cup of flour,plus a bit to dip the fish into
Vegetable oil
Lemon

Preheat your oven to 350 degrees. Then prepare your potatoes. Give them a good scrub and do not peel. Cut into french fry strips. Add to your mixing bowl. Add one glug of peanut oil. I use this as it can take the heat of the oven and does not smoke. Add a couple of shakes of chili flakes, onion powder, and salt and pepper. Using your hands mix together so that the potatoes have a good coating of oil and the spices. Lay these out on a foil lined cookie sheet that has been sprayed with a cooking spray. This will keep them from sticking. When the oven is hot, place the potatoes in the oven, second rack from the bottom, and set the timer for 25 minutes.

Potatoes ready for the oven

Next, take the fish, rinse it in cold water and then cut it into good size chunks. Set aside.

Fish is ready!

Now for the beer batter: Use really good stout beer in this recipe as the flavor really comes out in the final product. Take your egg and crack it into a mixing bowl. Using a whisk, whisk the egg extremely well. Next add the dash of salt, onion and garlic powder, cayenne pepper and beer and whisk again. Add the flour a bit at a time, and still use the whisk. This helps to incorporate the flour into the egg mixture without creating lumps. Once all the flour has been added it should look like this:

Beer batter is ready to use!

Add about two inches of oil to a deep frying pan and turn on the heat to medium high. Right about now your timer should be going off on the potatoes. Flip them over and set the timer again for another 25 minutes.

Test the oil with some of the beer batter by dropping a little into the heated oil. The batter should sink to the bottom and then float right up and the oil should start to bubble around the edges. Now take a piece of fish and dredge it in the flour, then drop it into your beer batter to coat. Add the fish carefully to the oil. Cook the fish in batches, keeping the cooked fish warm.

Frying fish

While your fish is cooking, prepare your lemon.

Can't you just smell this lemon?

The potatoes should be done just as you are removing the last of the fish from the oil then serve it up!

Dinner is served!

Read Full Post »