Salmon with Mango Salsa

I had major surgery two and a half weeks ago. The wonderful ladies from our church flooded my kitchen with delicious meals for the first week and a half once I got home. All of the food was wonderful, but a couple of things were absolutely amazing (chocolate chips cookies, chicken spaghetti, and homemade rolls!), and I'm collecting those recipes and will share them with you soon. One night, we did have an opening, so I got in the kitchen and made this light, but delicious meal. Brack was at work that night, but Gerald, Jewell, and I, thoroughly enjoyed it!

We are trying to eat fish at least once a week, particularly salmon due to it's health benefits. This summer, I have determined that besides salmon once a week, we will have some other fish or shrimp at least one night. Seafood is delicious, and lighter. Perfect for summer fare. Here's the recipe!

Pan Seared Salmon with Mango Salsa and Coconut Rice

fish and marinade

four salmon steaks (fresh or thawed)

one tbsp EVOO per piece of salmon

zest and juice from two limes

fresh garlic to taste (I used about a tablespoon of jarred minced)

salt and pepper to taste

coconut rice (ancient grains blend)

one cup ancient grains and rice blend

two cups coconut water

zest from one lime

minced fresh herbs (oregano, thyme, lemon balm, dill)

mango salsa

1 large mango, peeled and diced

four red mini peppers, diced (or one small red bell pepper)

1/4 cup fresh cilantro

1/3 cup finely chopped red onion

1 large avocado, diced

one tbsp EVOO

juice and zest from one lime

drizzle of honey (or more to your taste)

one tbsp coconut water

salt and pepper to taste

(Note - my local grocery store did not have one single avocado in stock. And to be honest, when they do, they're either nearly bad or rock hard. I buy Wholly Guacamole Chunky singles so we always have some on hand. Jewell loves to make avocado toast, so this is perfect for that. I just opened a pack and dropped little dollops on top. It worked great!) 

Marinate fish for about 30 minutes. Make salsa. Try to chop the mango, onion, and peppers finely and the same size. Mix all ingredients and refrigerate. Cook ancient grains using coconut water. See my directions below this picture. Set aside. Heat skillet over medium high heat. Spray with Pam. Add fish face down, cook for two minutes, flip and cook for two minutes. You may need to reduce heat to keep garlic from burning. I continue to flip my fish about every minute or so, until it reaches 145 degrees. Stir herbs into rice. Plate and enjoy! 

I love rice - all rice: white, brown, black, you name it. But I am trying to make healthier choices when possible. I found this ancient grain blend that I really like. It has fewer calories than traditional white rice and cooks up so much faster than brown rice! I used to be able to get a similar blend at Costco, alas, as they do with many of my favorites, they have stopped carrying it. I found this one on Walmart.com. It is out of stock right now (surprise, surprise), so when it is available again, I will share it on my IG stories. I plan to buy several bags. It takes 10 minutes to cook. I usually add a teaspoon of chicken base to the water, and then once it is done, I add a 1/4 cup or so of fresh herbs that I have chopped. I use whatever I have plenty of, but usually its oregano, basil, thyme, and LOTS of fresh dill. I mix the herbs in as I fluff the rice with a fork. We love this! For this recipe, I used coconut water instead of plain water and chicken base. I also added some lime zest. It was very light and fragrant!

 

Chicken and Sausage Gumbo

When I turned 50, I treated myself to cooking lessons at the New Orleans School of Cooking. It was hands down one of the coolest things I have ever done! A while back, I showed you how easy it is to make a NOLA specialty - pralines. Today I'm showcasing gumbo. 

You might not believe me, but I never really cared for gumbo...at least not until I learned to make it myself. It always tasted bland and dirty to me. Not sure why, because the recipe I'm about to show you has PLENTY of flavor. Here we go!

This post will be less of a recipe and more of a process. I don't really use a recipe anymore, and there are a lot out there that you can find. You can substitute shrimp, or change up the kind of sausage. It's really up to you!

First of all, don't substitute. If you're going to make gumbo, make it right. Take the time and use the classic ingredients. (That being said, I do use a couple of short cuts that I think work OK. More on that later.)

I sent my kids to Walmart to get me some lard. I had checked my Walmart app, and according to it, my store had one pound blocks of lard. My kids, being the over-achievers they are, bought me a four pound tub! I thought I'd never use it all...It was gone in six months. That's how often I'm making gumbo these days!

Begin by melting your lard, then add your flour. Be sure to use a heavy bottom pan to keep it from scorching.

A roux is hard work. It takes anywhere from 30 minutes to an hour.

You have to keep stirring.

And stirring...

And stirring!

You want to take it almost to the point of burning...ALMOST! Make sure you have your veggies diced and ready to go. (Onions, bell pepper, and celery are the traditional ones you use in Cajun cooking.) When you find your roux at the perfect point, dump in half your veggies and stir. The cooler temp and the water in the vegetables will stop the roux from cooking.

While my veggies are cooking, I prep my other ingredients. I diced this sausage...

and to make things really easy, I used this precooked frozen chicken I keep on hand for salads. I just let it defrost.

I removed my veggies and roux and wiped down my pan. I added a tablespoon of EVOO and sauteed the sausage over medium heat.

Then I tossed in the chicken and got a little color on it.

Finally I added the uncooked half of my chopped veggies.

I learned about this seasoning when I took classes at NOLA SOC. I bought a couple of bottles and brought them home. We use it on everything - shrimp, chicken, burgers. It adds so much flavor without adding too much heat or sodium. I have since reordered it online, and I keep it on hand!

Here's another ingredient I learned about at the cooking school. This is thinly sliced dehydrated garlic. This adds a subtle, sweeter flavor than minced garlic. 

I added a handful.

I also added a healthy palmful of the Joe's Stuff seasoning and about three bay leaves. (Everyone around here knows not to eat them if they end up in your bowl!)

Next I added about 6 cups of chicken broth. As I have told you before, I keep Better Than Broth on hand at all times - chicken and beef. It lasts forever in the fridge, and it takes up so much less space than boxed or canned broth. Plus, I can adjust how strong or weak I want my broth. (I make it a little stronger than called for.)

Mix it all back into the big Dutch oven (except for the sausage and chicken). Use a whisk to stir it to make sure you don't have any lumps. I add the sausage and chicken about 10 minutes before serving. I found that the sausage stays juicier that way.

Bring to a boil, reduce to simmer, cover. I like to let it simmer for about an hour. Stir often and use a roux spoon (flat on the bottom) to make sure it isn't sticking.

This is rich stuff! I often serve it in a coffee cup or small bowl with a little bit of sticky white rice on top. I like a little chopped green onion on mine. Isn't that beautiful? It takes on a shiny lacquered appearance. So rich and thick and beautiful! I LOVE gumbo now. In fact, I like mine so much I don't bother ordering it in a restaurant. At least not one outside of NOLA! It takes a little time and a close eye, but it is so worth it! (And it's even better the next couple of days...if it lasts that long!) Man...now I'm hungry for gumbo...

Hobbit Tea Party Menu

You're about to experience the pinnacle of my party-throwing prowess. (Former English teachers just love alliteration!) This one was so much fun to plan and cook for, but let me tell you, it was exhausting! In true hobbit form, I knew I needed to incorporate the traditional seven meals a respectable hobbit would eat each day. But one thing was missing...dessert! So I added an eighth course. I placed a menu card on each plate. I printed these on a pretty parchment paper and then used Jewell's wax seal to make them appear 'Old World". Or should that be "Middle Earth-ish"?

There were twelve young ladies at the party including Jewell, and I had nearly that many mamas who stayed to help me! I'm not sure if they knew what they were in for when they signed up, but I promised them a fun evening and lots of yummy food to sample as we plated and served each course!

We used the white plate as sort of a second charger, instead of actually eating on it. I have a stash of clear glass plates, and I stocked up on white doilies which allowed us to plate a dish with minimal mess. While the next course was being plated on a clean glass plate with fresh doily, the previous plate was being washed and dried to use in the next course. It was a finely choreographed dance!

As each course was presented, I explained it in detail, Top Chef style. It was lots of fun, and the girls loved it. It really got them excited about what they were eating. It also discreetly alerted them to any ingredients that they might be unfamiliar with. I think they all tried everything!  

Breakfast

Spinach, Lemon, and Gruyere Quiche with Orange Slice

This individual quiche was so fresh! I took the time a couple of days before to use refrigerated pie dough to cut and press into mini tart tins. I baked them off and let them cool completely, then stored them in an airtight container. I mixed the quiche ingredients before everyone arrived and then baked them off just in time to have them ready when the meal began. I served an orange slice with them.

Everyone was excited as we began! You can tell by Jewell's face that she was loving every minute of the evening!

 

This was a course they all loved! It was so pretty, too. I served ice water and peach iced tea to drink.

Second Breakfast

Apple, Walnut, and Cranberry Crostini

I was a little nervous about this course, because not everyone loves goat cheese. I decided to mix half goat cheese and half cream cheese to cut the tang a little. I had lightly toasted the French bread earlier that day. It kept its bite and didn't need to be served hot so that was a good time saver. I spread a little of the goat cheese mixture on top, then placed a thin slice of Granny Smith apple, then a sprinkling of toasted walnuts and chopped craisins. I finished it with a drizzle of honey from my daddy's beehives. I made the first plate for each course so the moms working on that course would have a template of sorts. I tried to alternate what the ladies did. If they helped to plate a dish, they helped to serve it. Others were busy washing dishes or preparing ingredients for the next course, and then they swapped.

 

Elevenses

Deviled Egg and Candied Bacon

I tried to keep each portion small. It was about that perfect bite and delicious flavors, not the size of the course. A piece of candied bacon (you can get the recipe here) and one of my classic deviled eggs hit the spot for the third course.

These sweet mamas are some of my very best friends, and I really enjoyed having them there to help me. I couldn't have done it without them!

Luncheon

Tea Sandwich Trio of  Cucumber Tea Sandwich, Tomato, Basil, and Bacon Canapé,

and Pimento Cheese Tea Sandwich

Who doesn't love a good tea sandwich? So why stop with one? I decided to do three of my favorite. The cucumber sandwich was by far the star of the course...in fact, many said it was their favorite bite all night long!

Afternoon Tea

Strawberry-Lavender Scones, Lemon Curd, Clotted Cream, and Strawberry Lemon Hot Tea

You can't have a tea without scones! And what is a scone without tea? I made the lemon curd and clotted cream a couple of days before. It's good up to two weeks in the fridge. Then I made the scones fresh. Since then, I've learned that scones can be made and cut and then flash frozen and baked off as needed. I was so spread out that night - literally all over my kitchen, dining room and kitchen tables - so I made the scones in my laundry room on the dryer. Seriously! As usual, I consulted Beth and David at Smith Byrd Tea Room to find a tea pairing. I had one of my tea friends handle the making of the tea. It was a little tricky since it was for a larger group, but she handled it like a professional! (Her daughter is getting married in a few weeks, and they're having a hot tea bar. She has asked my opinion on it, and we plan to do a practice run soon.)

Dinner

Spring Salad in Frico Cups and Mushroom-Thyme Soup with Breadstick

I thought mushroom soup sounded very Hobbit-y. I made it the day before, as well as the parmesan cups for the little mixed green salad. Every soup needs a salad, and the freshness of this one offset the earthy warmth of the soup very nicely. The breadsticks are doctored-up pizza dough that I baked a couple of courses earlier.

Supper

Apricot-Chive Chicken Salad in Puff Pastry Shells

Chicken salad is a tea party staple. I tried a new recipe for the party and was very happy with it! I took some of the extra dried apricot and thinly sliced and rolled it for an edible garnish. A trio of in-season blackberries added a little contrast in color to the plate.

Dessert

Nutella Mousse with Raspberries and Oreo Crumble

I finished the night with one of Jewell's favorite desserts. This elegant mousse is so simple and tastes divine! I wanted something sweet, but light, after the other courses. Again, in-season raspberries added color and flavor and are a classic pairing with chocoloate. The mousse was made ahead and then piped into the cups and decorated with chocolate dust right before serving.

There is absolutely no way I could have pulled this off without my friends helping! I did a lot of extensive planning and prepped as much as I could during the week before. I had drawn out plating designs for myself, as well as step-by-step lists of how to get each course done. I really felt like I was on a competition cooking show! It was a lot of fun, and the girls absolutely loved it. I don't think there was a single recipe that wasn't a hit! I plan on using them again in smaller teas. Maybe that would be a good way to blog the recipes, plus I could get better pictures of them. I normally struggle with pictures when I entertain. If I can't take it before, I often forget to do it during the party. My friend, Shannon, was so helpful that night in taking pictures of the party as well as trying to catch pictures of each course. It got dark around the third or fourth course, so we started taking pictures inside before taking the food out to the girls. 

I hope you enjoyed seeing this eight-course dinner party that I planned along with Jewell in honor of her high school graduation. It was truly a labor of love!  

Chocolate Raspberry Scones with Chocolate Clotted Cream

Nothing says "Valentine's Day" more than chocolate! Jewell was home for the weekend the Saturday before Valentine's Day. My Bestie was also free, so she came over and joined us for a very delicious (and beautiful) cream tea service. I took a recipe from Tea Time magazine for chocolate scones and adapted it a little. The result was absolutely divine!

Spring Veggies Luncheon Menu

The theme for a recent luncheon honoring my friend, Missy, was Spring Veggies. I was looking for light yet filling recipes that featured seasonal fruits and veggies in the starring role. We had four courses, but they weren't heavy...just delicious! I began with a Spring Pea with Mint Soup. I've made a similar soup before for St. Patrick's Day. You can see that recipe here. That version included ham croutons and was a littler heavier. A great soup for cooler weather. This soup also used frozen peas, but I omitted the ham and added lots of fresh mint as I pureed it. I made this the night before and just reheated it before serving. I set out some heavy cream and allowed it to come to room temp. I drizzled a little on the soup then gave each serving a generous amount of fresh cracked pepper. So yummy! And the color was perfect for Spring. There really was a fresh taste to this with the added mint. Next time I'll add more!

Salmon Florentine

I'm attempting to move to an anti-inflammatory way of eating. I don't want to call it a "diet". I love food. All food! Even healthy food. So, I'm not just trying to cut unhealthy things out, but I'm trying to purposefully eat things that are good for me. I have a list of items I want to eat more of, and so I'm looking for recipes that incorporate those items. This meal hit dead on last night. And to be truthful, it was one of the best things I've every eaten, let alone made! I sent a picture to Jewell and Colby, and they have requested it this weekend!

Y'all. This. Stuff. It was so delicious, rich, and filling! It literally looked and tasted like a restaurant-quality meal. This will definitely be put in the recipe rotation. And except for a little heavy cream, it's clean and healthy! As usual, I found a recipe and then played with it some. Here's what I came up with!

Lemon Swiss Cake Roll with Raspberries

 

I've said it before, and it's the truth...lemon is my favorite when it comes to dessert flavors! This elegant lemon cake roll was the perfect finish for my Spring Flowers Luncheon last May. It looks like it would be so hard, but it's really simple, and oh, so delicious! Want to try it yourself? Great. Here we go!

Blueberry-Lemon Cake

 

This blueberry-lemon cake is a real stunner! I found this recipe in Southern Living Magazine and added it to my menu for the Summer Berries Birthday luncheon. I adapted it just a little, as I am always apt to do. The recipe below reflects those changes. It did not disappoint!

Watermelon Gazpacho with Herbed Puff Pastry Sticks

I love a theme. It makes table and menu planning so simple! Summer Berries was the obvious theme for this luncheon. The beautiful plates I found at a local thrift store began the beautiful story! I just took it from there and looked for recipes that featured different types of summer fruit, particularly berries. 

Raspberry Lemon Sour Cream Poundcake

I keep saying I'm done with Pinterest recipes, yet I keep trying them! There was a recipe I kept seeing in my feed called "Marry Me Chicken" that everyone raved about. It looked delicious, and the ingredients sounded fantastic, so I tried it for our family Valentine's Day dinner. I was so disappointed. Granted, a good recipe depends as much on adequate preparation as it does a good list of ingredients. I consider myself an advanced cook, so I generally get good returns. Not this time! My family was gracious. I, on the other hand, complained about it throughout the meal. Not a good thing to do, but I had been so hopeful about this recipe! Oh well. I'm going back to tried and true recipes from cookbooks and friends. I still enjoy trying new things, but I'm going to look for more reliable sources from now on.

Lemon Chicken

Lemon is always going to get my vote! Main course, dessert, it doesn't matter to me. Lemon rules! This was the main dish from our Valentine's Day meal last year. Simple and full of flavor. Oh, and lemon.  It doesn't get any better than this.

Biltmore Estate Brown Sugar Pepper Bacon

I think we can all agree that bacon makes the world a better place. Right? Well, if it could get any better than this bacon, I sure don't know how. This is simple and delicious, and I'm sure you probably have all three ingredients on hand. On a side note - if you're not baking your bacon, why not? I had always imagined a greasy, popping mess on the inside of my oven. How wrong I was! This is the easiest way to cook bacon. No mess, no fuss. Give it a try today!

Brown Sugar Pepper Bacon

8 slices thick-cut bacon

2 tsp coarsely ground black pepper

1/4 cup brown sugar

Preheat oven to 375 degrees. Line a baking pan with parchment paper. Place bacon on the parchment, then sprinkle evenly with brown sugar and then pepper. Press in gently. Bake on top rack of the oven for 35 to 40 minutes or until crisp. Remove from pan immediately to avoid sticking. Drain on fresh parchment if needed. Avoid paper towels. Serve immediately.

This is Brack's favorite way for me to make bacon. We often have breakfast for supper, and he always asks for this! 

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Biltmore Estate Herbed Baked Eggs

I once read that chefs interviewing for jobs are often asked to cook an egg. Sounds simple enough, but it really shows off technique. I love eggs, and we often have breakfast for supper. This is my absolute favorite way to eat eggs now. Simple, natural ingredients combine to create an elegant and delicious dish! I found this recipe in a book I picked up on our trip called "Biltmore Traditions - A Collection of Menus, Recipes, and Stories".

You begin by melting butter and heavy cream in a ramekin. Then carefully pour in your eggs.

Top with cheese, herbs, and seasonings, and put back in the oven!

This dish is as delicious as it is beautiful.

I served it with a seasoned bacon (recipe coming soon), a hearty toast with homemade strawberry jalapeno jam, and a fruit salad.

This was a breakfast fit for a queen!

The bacon is Brack's favorite.

You can cook your eggs to your desired doneness. I like my egg yolks to be a little runny.

This classic recipe takes so little but has such an amazing payoff! Scroll down for the recipe.

Herbed Baked Eggs

1/2 tsp minced fresh garlic

1/2 tsp chopped fresh thyme

1/2 tsp chopped fresh rosemary

1 tbsp minced fresh parsley

1 tbsp freshly grated Parmesan cheese

2 tbsp heavy cream

1 tbsp butter

4 large eggs

salt and pepper to taste

Combine the garlic, thyme, rosemary, parsley, and cheese in a small bowl. Mix well. Carefully crack two eggs into a small glass bowl. Repeat with other two eggs. Place two individual gratin dishes on a baking sheet. Spoon 1 tbsp cream and 1/2 tbsp butter into each dish. Place under broiler for three minutes until bubbly. Carefully add eggs to each dish and sprinkle evenly with herb mixture. Sprinkle with salt and pepper. Return to broiler and bake for three minutes. Rotate baking sheet and broil for three more minutes. Carefully transfer dish to a plate and serve. Makes 2 servings.

Note - do not substitute dried herbs or Kraft Parmesan cheese. Fresh ingredients make all the difference in this simple dish. My individual gratin dishes are 5". This is the perfect size for cooking this recipe. If yours are larger, it probably won't work. If they're smaller, you'll probably need to adjust your cook time, as the eggs will be less spread out.

 I'm so glad you stopped by my neck of the woods!

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I wouldn't want you to miss one crazy thing...