Whole Roasted Okra

Happy September!  While everyone is pumpkin happy (myself included, just wait until tomorrow's post) we're enjoying whole roasted okra with every meal.  I love okra in any form, especially fried and even stewed, roasting it whole is a new found love.  It's so easy and gives a little healthier, but still crunchy, spin on breaded and fried.  Give it a try -- I promise it's not slimy in the least!

Whole Roasted Okra

Ingredients:

• 1 pound okra, whole
• 1 T olive oil
• 1/4 t salt
• 1/4 t pepper

Directions:

• Preheat oven to 425 degrees and line cookie sheet with parchment paper for easy clean up.
• Drizzle okra with oil and sprinkle with salt and pepper.  Mix until all pieces are coated.  
• Make sure okra is in a single layer and bake for 20-30 minutes, shaking pan a few times, until slightly brown and crisp. 

Notes:

• I've only tried this with fresh okra, as it's readily available this time of year.  (If you're in the Midwest, Fresh Thyme has it!)
• It's so good that I have a feeling I will try frozen, but defrosed, okra this winter.....

Happy Cooking!

Greek Style Whole Grilled Fish

Hubby and I enjoyed an absolutely delicous meal of whole roasted fish and horiatiki freshly picked from the garden over the weekend.  I was reminded of how incredible bright, simple flavors can be and just how very much I love whole fish.  It makes for an impressive, but still delicious, presentation with minimal prep.  This is actually the perfect weeknight meal, quick and easy with big flavor.

Greek Style Whole Grilled Fish

Ingredients:

• Whole fish of choice (We used trout here, snapper and branzino are also delicous!!)
• Lemon, sliced and halved (crescents)
• Oregano, 4-8 sprigs fresh (or dried)
• Olive oil
• Salt and pepper

Latholemono:

• Mix 1 part fresh lemon juice to 2 parts olive oil.

Directions:

• Rinse fish and pat dry.
• Score flesh of fish on both sides a couple times.
• Drizzle fish with olive oil, both inside and out.
• Liberally sprinkle fish with salt, pepper, and oregano, if using dried, including the cavity of the fish. 
• Stuff cavity of fish with lemon crescents and oregano, if using fresh.  
• Grill over medium high heat for 4-5 minutes per side. 
• Serve with latholemono or lemon wedges.

Notes:

• Can tie fish closed, if desired.
• Brush grill with olive oil to help prevent sticking (use a paper towl and tongs for ease).  Fish flips easily, when it's ready.
• Serve with horiatiki, spakakorizo, or simple boiled greens with olive oil.

Happy Cooking!

What's for Dinner [Salmon Burgers with Spinach and Feta]

It's no secret that we've been enjoying tons of salmon lately (grilled, honey-soy-glazed, and most recently like this).   While I could eat it every day of the week, Hubby tires of it.  This was my attempt to change things up and it was a huge success!

Salmon Burgers with Spinach and Feta

Ingredients:

• 1 lb salmon, cut into large cubes
• 1 cup spinach
• 1/2 cup Feta cheese (roughly)
• juice of 1 lemon
• salt and pepper to taste

Directions:

• Pulse spinach in a food processor until roughly chopped.  
• Add salmon cubes and pulse until slightly blended.  
• Add remaining ingredients and mix by hand.  Form into patties.  (The mixutre is soft.  If grilling chill in a fridge for 15 minutes until firmer.)
• Add drizzle of olive oil to saute pan and heat.  Brown patties on each side and enjoy!

Notes:

• We served plain, but this would be delish on a bun with lemon mayo (1 c. mayo, 1-2 T lemon juice, 2 t zest, garlic if desired).
• For health reasons we omitted a binding agent like egg or bread crumbs.  While we didn't miss either, you could easily include one or the other!
• We served with a simple mix of sauteed squash from the garden.

Happy Cooking!

Greek Villiage Salad [Horiatiki]

Well friends, I hate to break it to you, but a Greek salad doesn't have lettuce.  Don't get me wrong, I'll eat one because, quite simply, add feta and olives, which is really all anyone really does, and it's good.  But, all those Greek salads you've had?  They've been a poor imitation of the real deal.  A true Greek salad is so very simple, yet a thing of beauty.  It's truly one of my favorite dishes and served fresh from the garden it just can't be beat.  So without further ado.....

What's for Dinner: [Grilled Salmon]

Salmon is one of my favoite foods!  I could eat salmon every day of the week and be one very happy camper.  I love it as sushi, lox, poached, and my very favorite grilled just like this.  This simple seasoning mix is certainly a tasty addition.

What's for Dinner [Smoked Sausage and Veggies]

Things have been awfully busy around here with the end of the school year and the beginning of the summer tennis program both quickly approaching.  Sadly, dinner has been at the short end of stick.   Add in the never ending rain and I haven't been to the store in a bit. (Seriously, y'all it rained every day last week and is raining again this morning - some serious flooding, too).  Ultimately, we had a little of this and a little of that on hand, but nothing to make a "true" meal.  As a result, however, we discovered this super easy and super yummy dish.

I really did just clean out the fridge for this one....little bits of bell peppers, part of a zucchini, a hunk of onion, a couple left over potato chunks, you get the idea.  That's just what we happened to have on hand this time, but I can't wait to try it with beans or okra from the garden, brussels sprouts, or broccoli.  Hubby was skeptical as it was going into the oven, but by the end of the meal, agreed that it could definitely go on the permanent rotation. So much so, that he started grabbing bites straight out of the oven - before I could even snap a quick pic.

Smoked Sausage and Veggies

• 1 pkg smoked sausage (we used turkey)
• 1 1/2 bell peppers, large diced
• 1 onion, large diced
• zucchini, large diced
• potatoes, large diced 
• 2 t. dried parsley
• 2 t. dried oregano
• 1/2 t. garlic powder
• 1/4 t. pepper
• olive oil
• Parmesan cheese

Directions:

• Preheat oven to 400 degrees.
• Chop veggies.  I tried to keep roughly the same size, so they would require a similar cooking time.
• Slice the smoked sausage into coins.
• Mix veggies and sausage.  Drizzle with olive oil.  Add spices and mix well.
• Bake 15 minutes.  Flip/Stir ingredients.  Bake 15-20 minutes longer, until slightly browned.  
• Top with a sprinkle of  Parmesan cheese, if desired.  

Notes:

• Our potatoes were leftovers and previously cooked.  I would parboil any raw potatoes or put in ahead of other ingredients to allow enough time for them to cook.  Red potatoes would be delicious in this recipe!
• Some sausage pieces were a little toasty.  We like them that way, but if you don't, just put the veggies in first and add the sausage part way through the cooking time.
• We omitted additional salt because of the sausage and didn't miss it in the end result. 
• This is the perfect weeknight meal.  While it didn't take much time to throw together, you could make it even easier by prepping all the veggies on Sunday and putting in a ziplock.  Just throw them on the cookie sheet and you're good to go!

Happy Cooking!

What's for Dinner [Jacques Pepin's Greens with Cream Dressing]

Y'all have I got a recipe for you today.  I swear this is so delicious I could eat it with a spoon!  There has yet to be a Jacques Pepin recipe I haven't absolutely loved and this certainly didn't disappoint.
We served along side baked cod and used a bit to drizzle over the fish, too. 

Jacques Pepin's Greens with Quick Cream Dressing

Ingredients:

• 1/4 cup heavy cream
• 1/4 t. salt
• 1/4 t. freshly ground black pepper
• 1 1/2 t. red wine vinegar
• 8 cups loosely packed young Boston lettuce, washed and dried

Directions:

• Put the cream, salt, and pepper in a salad bowl and whip for about 15 seconds, or just until frothy.  Stir in the vinegar.
• Add lettuce, toss briefly, and serve immediately.
• Note: If it's too thick dilute with 1T of water before tossing with lettuce.

Happy Cooking!!

What's for Dinner [Barbacoa Beef]

Santa brought an Instant Pot for Christmas and I have to tell you, I'm in love.  We have the 6 quart version and so far it seems to be the perfect size.  We've used it for corned beef, pot roast, broth, soup, rice, and beans.  While I'll be sharing all sorts of recipes soon, today I'm sharing this delicious barbacoa beef.  Chipotle is a favorite in this hive, and although I've tried to recreate it in the slow cooker, I've been unsuccessful.  This, however, is incredibly yummy and makes a ton for nearly the same price as a couple bowls.  Add in the beauty of the Instant Pot - you really do just throw it all in the pot and let it go.

What's for Dinner [Greek Fries]

Chances are if you've eaten at a Greek restaurant, you've sampled the Greek fries.  Potatoes are my biggest weakness and these are pretty killler.  So good and, in this case, the use of frozen fries makes them easy to whip up quickly.  (Really you're just garnishing and seasoning.)  We enjoyed them with gyros with homemade tzatziki on Oxi Day.  (To learn more about how the Greeks changed the course of WWII click here.)

Greek Fries
Ingredients:

• Thick cut frozen french fries
• feta cheese, crumbled
• oregano
• lemon
• salt and pepper, to taste
• olive oil

Directions:

•  Cook fries according to package directions.
• Once the fries are cooked drizzle a little olive oil over them.  The Misto works beautifully here!  You don't want to use very much, just a taste. 
• Squeeze lemon juice on fries.
• Sprinkle with oregano (don't be stingy) and season with salt and pepper, to taste.
• Top with feta and toss gently.  
• Enjoy!

Happy Cooking!

What's for Dinner [Fried Rice]

Hubby and I came across this dinner on accident as we threw some leftovers and pantry items together one night, but it's quickly becoming a go-to when we don't feel like cooking or when we have a crazy evening and just need to whip up something quick.  It really does work well when we have leftover bits of protein: roasted chicken, Asian pork tenderloin, etc.

The best part about this recipe is that all ingredients are to taste.  If you like carrots in yours, by all means throw them into the pan! 

Fried Rice
Ingredients:

• 2 cups rice, leftover and cold
• 1/2 cup shelled edamame, steamed (or peas, if you prefer)
• 2 T peanut or vegetable oil
• 1 cup chicken, pork, shrimp or beef, cooked (or you could use tofu, but Hubby wouldn't...)
• 1 scallions, thinly sliced
• 2 eggs
• 1 clove garlic, minced
• 1 t fresh ginger, minced
• 2 T soy sauce
• 1 t sesame oil

Directions:

•  Heat 1 T oil in large wok or skillet over medium high heat.
• Pour in eggs and allow to cook.  Once set, remove from pan and cut into pieces.
• Heat remaining 1 T oil in same pan and heat over high heat.  Add scallions and stir-fry for 1 min. Add remaining ingredients and cook for a few minutes until heated through.  Return egg to pan and serve immediately.  
• Enjoy!

Happy Cooking!

What's for Dinner [Beef and Blue Cheese Sliders]

It's been a pretty busy week around our happy little hive....a good week, but busy.  So, I employed the crock pot and made Pepperoncini Beef, one of the few meals Hubby likes cooked in it.  While doing the dishes that night it occurred to me the leftovers just might be really yummy with some blue cheese and in sandwich form....and it was...awfully yummy.

Beef and Blue Cheese Sliders

Ingredients:

• Left over beef from Pepperoncini Beef roast
• blue cheese crumbles
• slider buns or dinner rolls
• 1/4 c mayonnaise
• 2 t. horseradish
• 1 T butter, melted
• poppy seeds or dried onions

Directions:

• Place bottoms of slider buns on cookie sheet (I lined with Silpat liner).
• Mix mayo and horseradish together and spread a little on each bun.
• Top with shredded meat and sprinkle with blue cheese.
• Top with top bun and additional mayo mix, if desired.
• Cover and bake in 350 degree oven for 10 minutes.  
• Uncover, and drizzle with melted butter topped with poppy seeds or dried onions.
• Bake additional 10 minutes, or until heated through and cheese slightly melted.
• Enjoy!

Happy Cooking!

What's for Dinner [Kreatopita - Meat Pita]

One of Hubby's all-time favorite dishes is spanakopita.  He absolutely loves it.  While he tolerates mine, he adores my dad's.  (I must admit his is significantly better.  I'm learning though.)  Since Hubby is typically a meat and potatoes kinda guy, it seemed completely natural to whip up kreatopita -the meat filled version.  While Hubby still prefers spanakopita, he enjoyed this too and it was nice to mix things up.

We neglected to snap a pic after it baked - please forgive!

Kreatopita - Meat Pita
Ingredients:

• 2 lbs ground beef
• 1 onion, chopped
• 1 T fresh chopped parsley
• 1 clove garlic, minced
• 1/2 t and a smidge cinnamon
• 1/4 t (shy) nutmeg
• 1 can tomato sauce
• a couple glugs white wine (So not scientific...Daddy's always reminding me cooking is an art....)
• dried oregano (This one I forgot to pay attention -- a couple shakes.)
• 1 package filo dough
• lots of melted butter
• Pecorino Romano cheese, grated

Directions:

• In a little butter or olive oil, saute onions, garlic, and parsley, until onions just soft.
• Add beef and brown.  (I drain here)
• Add spices, wine, and tomato sauce.  Simmer for 30 min. Taste and adjust seasoning as needed.
• Butter round baking pan generously.Add five or six sheets of filo, one at a time, brushing with butter in between each, and alternating angles so that edges hang over side of pan and entire bottom of pan is covered.
• Add five or six sheets of filo, one at a time, brushing with butter in between each, and alternating angles so that edges hang over side of pan and entire bottom of pan is covered.
• Add filling.
• Cover top of filling with filo in same manner, buttering and alternating, until filling is completely covered and all filo is used.
• Pull edges back over filling and butter generously.  
• Bake in 350 degree oven for an hour or until golden brown and filling set.
• Note: it is important to work very quickly, as the filo dries out quickly and becomes very difficult to work with, breaking easily.  Some people cover with a damp cloth, but I find it only ends up taking me longer, so I just try to hurry instead.

Happy Cooking!

Sausage, Quinoa, and Kale (Almost) One Pot Meal

Y'all, this just might be my new favorite dish.  One of the darling fourth grade teacher brings the yummiest looking lunches to school.  She's very sweet about sharing (both the actual dish and how she made it) and was absolutely the inspiration to this dish.  While her dishes feature pesto as the I decided to go with tomato instead.  She prompted me to just throw a little of this and a little of that in, and since that's how I cook usually, that's exactly what I did.  Here's the end result:

Sausage, Quinoa, and Kale (Almost) One Pot Meal
Ingredients:

• 1 lb sausage (I used garlic and basil chicken sausage from Fresh Thyme, which was terrific)
• 1 head kale, chopped
• 1 can tomato sauce (I prefer this to jarred tomato sauce, use what you like)
• 1/2 onion, diced
• 1/2 cup quinoa, cooked 
• 1 cup chicken or vegetable broth
• 1/2 t basil
• 1/2 t oregano
• salt and pepper to taste 

Directions:

• In saucepan bring broth to boil.  Add quinoa, lower heat to simmer, and cook for 10 min. Fluff with fork.
• While quinoa cooks, saute the onions in a dab of olive oil. 
• Add sausage to onions and brown completely.  
• Once sausage is cooked through, drain if needed.  Return sausage to pan and add kale.  Cook until desired softness is reached.  
• Add cooked quinoa, tomato sauce, and adjust seasoning.
• Enjoy!  (It really is just that easy!!)

Happy Cooking!

What's for Dinner [Chicken Pot Pie]

Did you do any shopping at the Nordstrom Anniversary Sale over the weekend?  I'd love to hear what you picked up and maybe add a few items to my wish list!  We had a quiet weekend and it was absolutely perfect! 

One of my favorite Sunday dinners is a simple roasted chicken.  Whether it's Sticky Chicken, Creole Butter Injected Chicken, or even a Costco rotisserie chicken, it truly is one of my very favorite meals.  As an added bonus, the leftovers make week night dinners so simple.  This chicken pot pie fits that bill perfectly.

Easy Chicken Pot Pie
Ingredients:

•  2-2 1/2 c. chicken, shredded or cubed
• 1 package mushrooms, sliced
• 1 bag frozen mixed vegetables, thawed
• 1 can cream of chicken soup (Certainly you can use a white sauce mix, but tonight this is what we went with ;).)
• 1/2 onion, diced
• dash milk
• 1 t parsley
• 1 t thyme
• salt and pepper to taste
• ready or home made pie crust (one for top only, two for top and bottom)

Directions:

• Preheat oven to 375 degrees.
• In a saucepan saute onion (and garlic, if desired) in a bit of olive oil. 
• Add mushrooms and cook until soft.
• Add vegetables and seasonings. Cook 1-2 min.
• Add soup and chicken.  Heat through.  Thin with milk, as needed.
• If using two pie crusts line bottom of pie pan with one crust.  Add heated filling and top with second pie crust.  Cut the top to vent and cook for 25-30 minutes, until the crust has browned and the filling is bubbly. 
• Freezer Option: Lots of leftover chicken?  Double the filling, make one pie, and pop the remaining filling into the freezer.  When you're ready to use it, thaw and you're ready to fill a second pie.  Or, for a different twist, thaw and top with biscuits.  

Happy Cooking!

What's for Dinner [Asparagus with Croutons and Chorizo]

Boy oh boy, do I have a recipe for y'all today!  This one is so delicious and full of flavor you simply won't believe the ingredient list, much less how simple it is.  This keeper is from Jacques Pepin's Fast Food My Way.  Everything he makes is utterly divine, but not usually quite so straightforward.  This is the perfect time of year for this dish, as asparagus is at it's best.

I must confess....we've had this twice in the last two weeks, but I've neglected to take a picture of the finished product each time.  Hubby's always in too much of a hurry to start eating...

Asparagus with Croutons and Chorizo
Source: Jacques Pepin

Ingredients:

• 1 lb large, thick, firm asparagus, tough ends removed and bottom half of stalks peeled with a vegetable peeler
• 1/4 cup good olive oil
• 1 cup 3/4 inch pieces chorizo sausages (about 4 ounces)
• 1 1/2 cups 3/4 inch bread cubes (croutons), preferably from a baguette or country loaf
• 1/4 cup whole almonds with skins
• 1/4 t salt
• 1/4 t freshly ground black pepper

Directions:

• Cut each asparagus stalk into 3 or 4 pieces.
• At serving time, heat olive oil in a large skillet over high heat until very hot.
• Add the asparagus, chorizo, bread, and almonds and saute, covered, for 5-6 minutes, tossing or stirring the mixture a few times, so it browns and cooks all over.
• Add the salt and pepper, toss again, and serve on four warmed plates.

My Notes:

• We made it with the almonds the first time, but haven't included them since.
• We have made this with andouille in place of the chorizo and it was fabulous!  
• We don't always use that much oil.
• We do always love it!

Happy Cooking!

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What's for Diner [Queso Baked Tacos]

Last week I shared that Taco Tuesday actually turned into Taco Thursday, but that certainly didn't change how yummy these tacos are!!  I first saw them on Going the Distance and when Hubby came home with a block of Velveeta (when he shops we get things like Velveeta, Key Lime Cookie Mix, and Cinnabon Rolls...) I knew we would be whipping them up soon.  They come together quickly and are full of flavor....two things I look for with a weeknight recipe.

Queso Baked Tacos
Slightly adapted from original recipe found here

Ingredients:

• 1 package taco shells (we used the stand up kind and they worked well)
• 2 lbs ground beef
• 1 small onion, chopped
• 1 can Rotel tomatoes with green chilies
• 8 oz Velveeta, cut into chunks, plus 2 or 3 additional chunks, if needed
• 2 T chili powder (less if you don't want it quite as spicy)
• 1 t. paprika
• 1/4-1/2 t. ground cumin
• 1/2 t. garlic powder

Directions:

• Preheat oven to 400 degrees and spray baking dish with cooking spray.
• Saute chopped onion in skillet in a touch of olive oil until translucent.  Add beef and cook through.
• Drain beef and onion mixture.
• Return to pan and add seasonings, mixing well.  Continue to cook for a few minutes.
• Add tomatoes and Velveeta.  Cook, stirring, until Velveeta is completely melted.
• Stuff taco shells and bake for 8-10 minutes.
• We served with lettuce, halved grape tomatoes, corn, and refried beans.

Happy Cooking!

What's for Dinner [Teriyaki Chicken Thighs]

There are only a few chicken dishes I can convince Hubby to eat....fried (of course), Sticky Chicken, and these Teriyaki Chicken Thighs are a few which he really does love.  Simply mix up the marinade, let marinate for a few hours, and then throw on the grill.  Yum!  (In the winter I cook in a 375 degree oven, but I have to admit, it's much better on the grill!  Happily, it's been warmer here and we finally broke out the Weber for the first time this season!)
 

Please forgive the quickly snapped photo.....Hubby was ready to eat!

What's for Dinner [Chicken Gyros with Tzatziki]

When Hubby and I first started dating he'd frequently request gyros when we'd have dinner together.  Looking back I think he was showing off that he knew that it wasn't pronounced guh-EYE-ros!  Ha!  I've shared my trick for picking it up locally at Kincaids, but last night I decided to make a chicken version, and although he doesn't really like chicken, he loved it!!

What's for Dinner [Lasagna Soup]

We had been so very lucky to have such a mild winter, until lately (not complaining though...we'll take what we can get!!).  This week normal Indiana winter set in, meaning cold and snowy.  So although my cooking hadn't changed to reflect the weather all that much, it certainly did the last couple weeks.  We've been on a soup kick, and this lasagna soup is the perfect, filling comfort food.  Honestly, I think I like it even better than plain 'ole lasagna.

What's for Dinner [White Bean, Kale, and Sausage Stew]

This Cooking Light recipe has been bookmarked for quite a while, as in years, and I'm just kicking myself for not making it sooner.  It. is. delicious.  And truly couldn't be easier to make.  It comes together very quickly and we've been enjoying the leftovers for lunches.