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Posts Tagged ‘Tasty Tuesday’


Welcome back for another edition of Tasty Tuesday! Today I am featuring marinated tuna steaks. The flavors of the marinade made for a lovely fish dish. It is easy to make. Total time with preparation and cooking is 40 minutes. Are you ready to head into the kitchen?

Ingredients
2 – 1″ thick tuna steaks, 8 ounces each

Tuna Steaks

Tuna Steaks

1/4 cup of fresh squeezed orange juice
1/4 cup of low sodium soy sauce
2 TBS extra virgin olive oil
1 TBS fresh squeezed lemon juice
1 TBS dried parsley flakes
2 cloves of garlic, finely chopped
1/4 tsp dried oregano, crushed
5 twists of fresh ground pepper

Take out your tuna steaks and place them in a zipper bag. Then in a measuring cup, add the remaining ingredients. Stir well to combine.

Marinade

Marinade

Pour this over the tuna, seal the bag, and shake it to get the tuna well coated with the marinade.
Marinating tuna steaks

Marinating tuna steaks

Place this back in the refrigerator.

After 30 minutes take out the tuna. In a glass baking pan, add the tuna and the marinade.

Ready to bake

Ready to bake

Bake these at 350 for 5 minutes a side. Turning the steaks after 5 minutes, spoon some of the pan juices over the steaks.
Midway through cooking

Midway through cooking

Here it is when it is done.

A perfectly cooked tuna steak

A perfectly cooked tuna steak

You want to have pink in the middle of your tuna steak, otherwise you will end up with a tough piece of fish.

Very tasty steaks! While these were very good, I think that the best way to cook these would be over a grill. Let me know if you try this recipe. Have a great week and stay tuned for another amazing recipe next week!

Be well… ^..^

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Welcome back for another edition of Tasty Tuesday. This is the day that I devote to sharing an easy to prepare recipe that is chock full of flavor. Today is no exception. The secret ingredient to this recipe is fresh cilantro. Are you ready to head into the kitchen? Let’s go!

Ingredients
8 large fresh scallops
1 TBS lemon pepper
1 1/2 TBS butter
3 cloves of garlic, finely chopped
1/4 cup dry white wine
handful of fresh cilantro

Let’s start with the scallops. Looking at them you will notice that on one side there is lighter colored piece that runs from top to bottom. This is this is a ligament. You need to remove this. It actually peels off fairly easily. If you leave this on, that area of the scallop will be very tough to chew. The actual scallop that you eat is called the abductor muscle.

Now let’s get the rest of the ingredients ready. Add the butter to you fry pan. Chop up the garlic, measure out the wine and the lemon pepper. Wash the cilantro very well. They grow this in a sandy soil, and you need to get that off the cilantro before using it in any dish.

Now turn the heat up on your skillet to medium heat and let’s get that butter melted.

Melt the butter

Melt the butter

When it has melted, add the garlic.

Add the garlic

Add the garlic

As the aroma of the garlic rises, take a deep breath in and enjoy that amazing fragrance. Let this cook for about 2 minutes. Then add in the wine.

Add in the wine and reduce

Add in the wine and reduce

Bring the heat up to medium high and reduce until the fluid to half. Turn the heat back to medium and then add the scallops.

Add the scallops

Add the scallops

Let this cook without disturbing them for about 4 minutes. Watch the scallops as they cook. You will notice that from the bottom the color of the scallops changes from a fluid white to a bright white. When that color hits the middle of the scallops, turn them.

Ready to turn

Ready to turn

Turn the scallops

Turn the scallops

Now turn off the heat and cover the pan. Let this sit for 5 minutes. While they sit, get out your plate and cover the middle with the chopped cilantro. After the scallops have sat for the 5 minutes, they are ready to serve. Center them over the cilantro, and spoon some of the pan juices over the scallops.

Serve them up on a bed of cilantro

Serve them up on a bed of cilantro

Serve some french bread with this dish and use the bread to dip into the sauce. You can serve this as an appetizer or as a main dish. The flavors of this dish are amazing, and your guests will think that you worked hard making this dish.

I hope that you enjoyed being in the kitchen with me today, and that you try this easy and flavorful dish. Stay tuned for another exciting recipe coming up next week. Be well… ^..^

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Welcome back to another edition of Tasty Tuesday! With temperatures above 90 degrees here, I decided that we needed to cool down with a cold, tasty treat. Today’s recipe is an easy to make frozen yogurt made with raspberries. Ready to head into the kitchen? Let’s go!

Ingredients
1/2 superfine sugar
1 bag of frozen unsweetened raspberries
1 tsp lemon juice
1 small container of plain yogurt

Let’s start with the sugar. If you do not have superfine sugar, you can make it yourself. Process 1/2 cup of regular sugar in your food processor for about a minute. It will feel less grainy and you will see sugar dust.

To the sugar add in your bag of raspberries. Use the pulse button to combine the two. Here it is at the beginning of pulsing, followed by a shot of what it looks like when you are ready to add the remaining ingredients.

Sugar and Raspberries

Sugar and Raspberries

Half way through the process

Half way through the process

Now take the lemon juice and mix it together in a bowl with the yogurt. Feed the yogurt mixture into the feeding tube a bit at a time. You will periodically want to scrape down the sides of the processor. Continue until all has been added. It should now look like this:

Almost done

Almost done

Give it a few more pulses and then it is ready to serve! Doesn’t this look tasty?

Dessert is served!

Dessert is served!

Wasn’t that easy? This is a perfect hot weather quencher! You can do this with strawberries or pineapple too, if you prefer.

Thank you for taking the time to stop by! Stay tuned for another edition of Tasty Tuesday next week. I will be featuring a very tasty pork loin dinner! Be well… ^..^

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Welcome back for another edition of our kitchen remodel! We have gone through tearing out the kitchen, arrival of the cabinetry, and the beginning of the installation. Today, we mostly finish the cabinetry installation, and have the template done for the new quartz countertops! Shall we head on in?

The fellow who has been installing our cabinetry is doing a fine job. He takes his time, and is continually asking how we might want things as he goes about doing his job. To get the true flavor of the kitchen today, let’s take a look back at what our kitchen used to look like.

Before

Before

Here it is today…

After

After

To us, this is how the kitchen should have been originally been built. This was just a vacation spot for the family that built this house, so a normal kitchen was not really needed. Doesn’t it look great? Let’s check it out from different angles…

One view of the kitchen

One view of the kitchen

Another view of the kitchen

Another view of the kitchen

Now you might have noticed the cabinets that are missing panels. These are to be glass cabinets, which is what we ordered. Guess what? Glass does not come with the cabinetry! And, we were not told that we would have to get the glass until that day! A major ooops! The other thing that we are missing are the shelves for the salt and pepper display cabinetry. These came with a total of 12 shelves and it should have been 24.

Anyway, today the drawer pulls are getting added and the template is being done for the quartz countertop. So let’s see how this is going…

Here the installer is adding the pulls.

Handles are added

Handles are added

For the template, the fellow lays out strips of plastic to create the shape of the countertop based on the cupboard bases…This shot is of the island, and the front facing cupboards are for my salt and pepper shaker collection.

Making the template for the countertops

Making the template for the countertops

Here is the template for the sink area.

Sink area template

Sink area template

For the sink area, there will also be a backsplash of 4″. The fellow measures and makes notes for himself on the template back piece…

Notations for the backsplash

Notations for the backsplash

Well, that’s it for now. It will be two weeks without a kitchen sink before the countertops are installed. With the under mount kitchen sink, they do the installation at the same time as the countertops. I have finally caught up to where we are today, so next week, I will feature the countertop installation, and I should be able to go back to cooking and sharing recipes with you for Tasty Tuesdays!

Until next week, take good care of yourself and be well! Thanks for stopping by! ^..^

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With cloudy skies and cool temperatures, for today’s Tasty Tuesday, I thought this is a perfect day for soup! So, today, I am featuring a soup from the past that is perfect comfort food for a cold day! It is an easy to prepare soup that uses sausage, artichokes, mushrooms and chard! Ready to head into the kitchen?

Ingredients:
2 TBS extra virgin olive oil
1# hot Italian pork sausage, bulk
1 49 oz. can of chicken broth
2 cups of water
2 packages of frozen artichoke hearts, thawed
1 bunch of Swiss chard
3/4# crimini mushrooms, washed and sliced
Asiago cheese, grated

Let’s begin by adding the olive oil to your soup pot, and turn up the heat to medium high. When hot, add in the pork sausage.

Crumbled sausage is browning

Crumbled sausage is browning

As the sausage cooks, use a spoon to crumble it to small pieces. While this is browning, let’s get our chard ready. Wash the chard and then remove the center portion of the stem as shown in the photo below.

Removing the center of the chard

Removing the center of the chard

Next, cut up the chard into good size pieces. Set aside when done.

By the time this is done, your sausage should be nicely browned. Drain off half the fat from the pot.

Browned sausage

Browned sausage

Next, add in your broth to the soup pot, along with the water, artichokes and mushrooms and bring this to a boil.

Bring to a boil

Bring to a boil

Once it boils, turn the heat down to medium low and then add your chard.

Add the chard and stir

Add the chard and stir

Cover and cook for about 5 more minutes so that the chard gets cooked. Then dish it up into soup bowls and top it with a bit of Asiago cheese.

Soup's on!

Soup’s on!

Doesn’t that look yummy? 🙂

Well, thank you for joining me in the kitchen today! I hope that you have one heck of an amazing Tuesday! Be well! ^..^

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