Turmeric Butter Rice

Bright yellow turmeric rice with green peas was a colorful and tasty side dish for the Chicken Tikka Masala. Turmeric is the spice that gives Indian curry it's distinctive color and flavor. Despite the very bright color, the flavor is surprisingly subtle in this dish. My boys requested seconds on this rice and they ate every single bite.

Turmeric Butter Rice
recipe adapted from Pastor Ryan

2 cups Basmati or Jasmine rice
1/4 cup butter
1 teaspoon kosher salt
1 tablespoon ground turmeric
4 cups water
Optional: 1-2 cups frozen peas, chopped cilantro or parsley from garnish

Combine all ingredients in a large flat bottomed skillet or saucepan. (This can also be made in a rice cooker. Simply turn it on and walk away.) Turn on the heat under the pan to high, cover the pan and bring it to a boil. Once it is boiling, stir and then reduce the heat to low. Let it simmer covered with a lid for 18 minutes, stirring a few times while it is cooking. When the rice is tender, it is done. Remove from the heat. Stir in the frozen peas and allow the heat of the rice to cook them. Serve with a sprinkling of cilantro. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Maple Oatmeal Whole Wheat Sandwich Bread

Chicken Tikka Masala

Declared delicious by everyone in the family, this was our favorite meal last week. Tikka Masala is a richly flavored sauce with cream and tomatoes. This version is filled with tender pieces of chicken and then served over a flavorful Turmeric Rice. Every single person at our table cleaned their plate and all three of my boys requested seconds! A friend asked me a couple months ago if I had a great recipe for Tikka Masala. I laughed and replied that I'd never even tasted it. So, the success of this recipe was dependent on more than my family's reaction. My husband delivered two test meals to our friend's house the night that I made this for our dinner.

The verdict? They declared this perfect and I promised to pass on the recipe soon. Not only did my crew love this dish, it passed the test for authentic Chicken Tikka Masala. I am thrilled that my first attempt received such great reviews. This was a much easier meal than I anticipated and it is definitely something I would recommend if you are a fan of Indian food flavors.

Chicken Tikka Masala
recipe slightly adapted from Pastor Ryan
Yield: Serves 6 - 8

2 lbs boneless skinless chicken breasts or 3 large chicken breasts
1/2 cup plain yogurt
6 tablespoons butter, divided
1 large yellow onion, chopped small
4 large cloves garlic, minced
2" fresh ginger peeled and minced small, about 2 tablespoons
1 tablespoon kosher salt, plus 1 teaspoon divided
1/2 teaspoon coriander
1/2 teaspoon cumin
2 1/2 - 3 tablespoons garam masala
28 ounce can petite diced tomatoes
1 tablespoon sugar
1 1/2 cup heavy cream
Optional: fresh chopped cilantro or parsley for garnish

Preheat the oven to broil and place an oven rack in the middle of the oven. Line a large baking sheet with foil and place a metal cooling rack on top of it. Combine 1 teaspoon kosher salt, 1/2 teaspoon coriander and 1/2 teaspoon cumin in a small dish. Sprinkle these spices on both sides of the chicken breasts. Next, coat both sides of the chicken with the yogurt. Place the chicken on the metal cooking rack. Broil for 10-15 minutes, turning the chicken after 7 minutes or so. Remove from the oven and set aside once the chicken begins to blacken. Be careful not to overcook and dry out the chicken.

While the chicken is cooking, melt 2 tablespoons of butter in a large skillet over medium high heat. Add the onions and saute until slightly browned. Add the garlic and the ginger and saute for a minute or so until fragrant. Add a tablespoon of salt and the garam masala spice. Stir to coat with spices and then add the tomatoes and a tablespoon of sugar. Scrape the bottom of the pan to deglaze it as the mixture begins to simmer. Reduce heat to medium low and simmer for about 5 minutes.

Reduce the heat to low and add the cream to the tomato mixture. Chop the chicken into bite size pieces and add it to the warm sauce. Serve over Turmeric Rice and sprinkle with cilantro if desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Quick and Easy Homemade Mayonnaise with Olive Oil

Spicy Sausage, Vegetable and White Bean Skillet with Pasta

Warm tomatoes still bursting with juices, crisp broccoli, tender mushrooms, softened bell peppers and onions were cooked with sausage and then tossed with white beans and pasta to create a very easy and delicious meal with simple ingredients. If pasta isn't your thing, this would also be delicious tossed with roasted potatoes or served over rice. I had a little bit of just about everything left in the refrigerator after our trip out of town and I decided to combine it all into a skillet meal.

Hot sausage is one of my favorite meats to use for quick and easy dinners. It provides so much flavor that most dishes require almost no additional seasoning. Tossed with a bit of fresh basil, this was a fresh and easy meal that we all enjoyed. Unlike most stir fry or skillet meals, this one doesn't require prepping in advance. I started the sausage and the pasta and then just chopped and added to the skillet as it was cooking. The timing worked out perfectly that way and dinner was easily on the table in under half an hour.

Spicy Sausage, Vegetable and White Bean Skillet with Pasta

1 lb hot sausage
1 large yellow onion, chopped into 1/2" pieces
1 red bell pepper, chopped into narrow 1" strips
8-10 medium size baby bella mushrooms, washed and quartered
1/2 small broccoli crown, separated into very small florets, about 1 cup total
20 grape tomatoes, halved, about 1 cup total
1 can great northern white beans, drained and rinsed
10 large basil leaves, sliced very thinly
6 oz pasta of your choice, cooked and drained, I used a brown rice fusilli pasta
kosher salt, to taste, if needed
freshly cracked black pepper, to taste, if needed

In a very large skillet, over medium high heat, cook and crumble the sausage. (My sausage did not leave a great deal of grease in the skillet after it was cooked. If there is more than a tablespoon or two, drain the excess before adding the vegetables to start cooking.) Heat a pot of water to boiling and cook the pasta at the same time as the sausage. When the pasta is tender, drain well and set aside.

Add the onion to the cooked sausage, stir and cook for a few minutes. Add the pepper, stir and continue cooking. After a minute or two, add the mushrooms and broccoli, stir and cook a few more minutes.

Reduce heat to medium and add the tomatoes, cook about 2 minutes, just until warm and then add the beans and the basil. Stir and cook just a minute or two more until warmed through. Remove from the heat and add the cooked pasta. Toss to combine and taste to see if the dish needs any salt or pepper. Provided your sausage was spicy enough, you shouldn't need to add a thing. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Favorite Green Smoothie

Apple Cinnamon Oatmeal

Bites of sweet apples simmered with rolled oats and cinnamon spices, then topped with brown sugar and a pat of butter all added up to a hot breakfast that smelled like apple pie and tasted like fall had arrived. This was an impromptu breakfast one morning, while we were out of town this past weekend. I had arrived at our cabin with several bruised apples and I knew I needed to bake them into something. However, I didn't want the temptation of an apple crisp that I would want to eat in its entirety.

I saw the apples sitting on the counter the next morning as I was starting our oatmeal for breakfast. I quickly diced them and simmered them along with the cooking oatmeal. This turned out so well, the boys requested this again for breakfast the first morning we were back home. I enjoyed this every bit as much as the kids did. I can imagine this becoming a regular addition to our breakfast meals.

Apple Cinnamon Oatmeal

2 cups rolled oats
3 3/4 cups water
3 small sweet apples or 1 1/2 cups apple pieces, diced small
1/2 teaspoon cinnamon
dash of nutmeg
1/4 cup, plus 1-2 tablespoons brown sugar, adjust to taste
Butter, a teaspoon or so for on top of each serving
Optional: chopped pecans, just a sprinkling for serving each bowl

Combine the oats, water, apples, cinnamon and nutmeg in a medium size saucepan. Bring to a boil over medium high heat, stirring occasionally. As soon as it boils, reduce heat to low and simmer for just a few minutes, until the oats are soft and the apples are tender. Remove from the heat and add brown sugar to taste. The sweeter the apples, the less brown sugar you will need. Scoop into serving bowls and top with butter and pecans if desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Whole Wheat Zucchini Waffles

Vacation Weekend

I am taking a couple days off to spend time with my family. So, I am leaving you with two of my favorite salads for this time of year. After a week of beer battering and frying and baking, nothing sounds better to me right now than a fresh summer salad!

Stone Fruit Salad with Poppyseed Dressing (I've been eating this salad at least three times a week now that the peaches are at their best!) Baby spinach or mixed greens are tossed with plenty of chopped fresh peaches, plums and/or nectarines, then drizzle with the best poppyseed dressing that I have ever tasted.

Cashew Chicken Salad with Grapes is a simple chicken salad with minimal ingredients and it is still one of my favorites. I love the sweetness of the grapes with the slight tang of the dressing. I make this salad frequently and the whole family enjoys it.

Have a blessed weekend and I will be back on Tuesday! 

Beer Battered Mushrooms

Crispy battered mushrooms with a slight crunch on the outside and chewy juicy inside were the best possible accompaniment for the Beer Battered Halibut. As I was planning to make the halibut, I remembered seeing Sue's Beer Battered Mushrooms last month. I knew I needed to make mushrooms along with the fish. I fried them in the same oil, right after the halibut. I hadn't eaten fried mushrooms in years and these were even better than I remembered. Don't forget the Creamy Dill Sauce for dipping! For a real treat, make the Raw Corn and Zucchini Salad to go with it.

Beer Battered Mushrooms
recipe inspired by The View from Great Island

12-16 ounces of button mushrooms, or approximately 4 cups, washed and then drained or patted dry
3/4 cups flour (I used 1/2 cup brown rice and 1/4 cup potato starch.)
3/4 teaspoons kosher salt
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon garlic powder
1/8 teaspoon smoked paprika
1 beer of your choice, I used less than half of a dark Mexican beer
light flavored cooking oil, enough to fill a medium saucepan with about 2-3" of oil (I've used both coconut oil and light flavored olive oil, simply adjust the heat to avoid smoking.)

Prep the mushrooms by rinsing very well and then draining or patting them dry. Trim the ends slightly and if the mushrooms are large, cut them in half. Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the mushrooms in separate bowls next to the stove.

Pour the oil into a heavy bottomed saucepan and warm it over medium high heat. You want it to be as hot as possible, without smoking. When the oil is hot, drop a few mushrooms into the batter and coat well. Shake off the excess batter and gently place the mushrooms one at a time into the oil. Hold each mushroom in the oil with metal tongs for a few seconds before releasing them. This will help seal the coating and avoid sticking to the bottom of the pan or to the other pieces. Cook just a few pieces at a time to avoid crowding.

Let them cook for 2-3 minutes, until the coating is lightly browned. (I found it easiest to use separate tongs for coating the mushrooms and for removing them from the oil.) Remove from the oil and drain on a plate lined with paper towels. Let cool for a few minutes prior to serving, they will be extremely hot. Serve with Dill Sauce and Enjoy!

Click here for a printable recipe

ONE YEAR AGO TODAY: Irresistible Mandarin Roasted Broccoli Salad

Creamy Dill Sauce

With all the seafood we have been enjoying, a dill sauce was sure to happen eventually. I wanted a thicker sauce that was closer to a dip than a dressing. Creamy, tangy and packed with as much dill as I could possibly add in, this was an excellent dipping sauce. Delicious with fresh vegetables or even as a spread on top of salmon, this time I served it with Beer Battered Halibut.

If you are looking for a pourable salad dressing, I made a Peppery Dill Ranch Dressing earlier this year and it has been seen in my refrigerator numerous times since then. It is a pourable dressing that is delicious on salads or with fresh vegetables.

Dill Dipping Sauce

1 cup sour cream
1/2 cup mayonnaise
1/4 cup fresh dill, chopped or 5 teaspoons dried dill
1 teaspoon granulated garlic or garlic powder
1/2 teaspoon kosher salt
1/8 - 1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh lime juice or 2 teaspoons fresh lemon juice (both are great in this recipe)

Whisk all the ingredients together in a small bowl. Taste and adjust seasonings as desired. Refrigerate until ready to serve, preferably for at least 2 hours. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Delicate Chocolate Cookies made with Whole Wheat

Beer Battered Halibut

Tender flaking halibut with a thin beer batter crust, served with Creamy Dill Sauce and the Raw Corn and Zucchini Salad made a delicious dinner this week. While my family has been enjoying halibut and salmon almost every week lately, I was planning to take a break from posting the recipes for a bit. I just couldn't get this idea out of my mind though. These piping hot bites of halibut were delicious and my kids kept asking for more. I was giddy to see them so happy over a "fish dinner" as they have taken to calling many of our meals.

Beer Battered Halibut

1 1/2 lbs halibut, cut into 1" pieces
1 1/2 cups flour (I used 1 cup brown rice and 1/2 cup potato starch)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 bottle of your choice of beer, I used about 1 1/2 cups worth, I used a dark Mexican beer
light flavored cooking oil, enough to fill a medium saucepan with about 2-3" of oil (I've used both coconut oil and light flavored olive oil, simply adjust the heat to avoid smoking)

Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the fish pieces in separate bowls next to the stove.

Pour the oil into a heavy bottomed saucepan and warm it over medium high heat. You want it to be as hot as possible, without smoking. When the oil is hot, drop a few pieces of fish into the batter and coat well. Shake off the excess batter and using metal tongs, gently place the fish into the oil. Hold it there for a few seconds before releasing it, so that the coating will seal and it won't stick to the other pieces or the bottom of the pan. Repeat the process, cooking just a few pieces at a time to avoid crowding.

Let them cook for a few minutes, until the coating is lightly browned. (I found it easiest to use separate tongs for coating the fish and for frying in the oil.) Remove from the oil with clean tongs or a large wire scoop (made for frying) and drain on a plate lined with paper towels. Test a piece with a fork to make sure the center is cooked and flaking. Serve with Dill Sauce and Enjoy!

Click here for a printable recipe

ONE YEAR AGO TODAY: Simple Peach and Spinach Smoothie

Raw Corn and Zucchini Salad with Lime Vinaigrette

While I was flipping through this month's issue of Everyday Food, I saw a recipe for a raw corn salad. I did a double take, because I couldn't recall ever being tempted to taste raw corn. Naturally, I had to try it. I loved the different flavors of the raw zucchini and corn. With a very light lime vinaigrette, this was a very fresh tasting salad. I will be making this at least once more this summer while the corn is still at it's best.

Raw Corn and Zucchini Salad with Lime Vinaigrette
recipe slightly adapted from Everyday Food

3 ears of corns, kernels removed from the cob
1 medium Italian zucchini, thinly sliced and cut bite size
1 small Mexican Grey zucchini (substitute Italian if unavailable), thinly sliced and cut bite size
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped cilantro, adjust more or less to taste (use Italian parsley as a substitution)
1/2 teaspoon kosher salt, adjust to taste
1/8 - 1/4 teaspoon black pepper, adjust to taste

Place the corn and the zucchini in a bowl and set aside. Combine the lime and the oil and whisk to combine. Drizzle over the vegetables in the bowl and toss gently to thoroughly coat. Add the cilantro, salt and pepper and toss again. Taste and adjust as desired. Serve at room temperature or refrigerate until ready to serve. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Roasted Potatoes with Bell Peppers, Onions and Bacon

Spicy Chinese Vegetable Stir Fry with Chicken

Broccoli, red and green peppers, snow peas, bean sprouts and green onions are quickly stir fried with chicken and bacon; leaving everything hot and crisp and coated in a perfectly sweet and spicy sauce. Ever since I added bacon to a stir fry for the first time last year, I have had a hard time resisting adding it almost every time now!

Just a little bit of bacon adds a huge amount of flavor to this meal. The unexpected salty bites are irresistible. Once the veggies are prepped, this dish comes together in just minutes. I make a variation of this stir fry at least once a month and there are seldom any leftovers. We love this so much!

Spicy Chinese Vegetable Stir Fry with Chicken

1/2 lb bacon, cut into 1" pieces
1 1/2 lbs boneless skinless chicken thighs, cut into 1/2" pieces
1 egg white
1 tablespoon arrowroot or cornstarch
2" fresh ginger, cut into tiny matchsticks
1 red bell pepper, stemmed and cut into 1" pieces
1 green bell pepper, stemmed and cut into 1" pieces
1 bunch green onions, trimmed and cut into 1 1/2" pieces
1 very small bunch broccoli, about 1 cup small florets
1/2 cup snow peas, halved
1/2 cup bean sprouts
1 tablespoon chili paste, I used Sambal Oelek
2 tablespoons brown sugar
1/2 cup soy sauce

In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces and the ginger into this mixture and set aside. In a small cup, whisk together the soy sauce, brown sugar and chili paste. Set aside. Place the bell peppers and green onions in a small bowl, set aside. Place the broccoli, snow peas and bean sprouts in another bowl, set aside.

Heat a large skillet or wok at just under high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, about 5 minutes. Without draining the oil, add the chicken and ginger to the skillet. Cook, tossing constantly, until browned, about 4-5 minutes. Add the peppers and onions and stir to combine. Toss constantly while they cook until crisp tender, about 4 minutes. Add the snow peas and bean sprouts and stir to combine. Tossing constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened.

Add the soy sauce mixture and stir to combine. Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables. Serve over rice if desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Tuscan Chicken with Rosemary and Lemon

Chipotle Salmon

With the abundance of fish at my fingertips this summer, I've kept my eyes open for new ideas and recipes to try. I found this recipe at Aggie's Kitchen and couldn't wait to try it. It was even better than I expected. After barely an hour in the marinade, the salmon was incredibly flavorful. The chipotle flavor was present, without any real heat. The lime kept it fresh and light. This is delicious with both the Chipotle Lime Rice and the Chili Lime Corn on the Cob.

Chipotle Lime Salmon
recipe slightly adapted from Aggie's Kitchen
Yield: Serves 4-5 depending on the size of the steaks

4 salmon steaks, large or small, I used 1 1/2 lbs of salmon
2 tablespoons olive oil
1/4 cup fresh lime juice, about 2 limes worth
1 tablespoon sauce from canned chipotle peppers
4 large garlic cloves, minced
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
additional lime wedges, for serving
Optional: minced fresh cilantro or parsley for garnish

In a small bowl or jar, combine the olive oil, lime juice, chipotle sauce, garlic, allspice, cinnamon, cumin, salt and pepper. Whisk or shake to combine and then pour over the salmon in a flat baking dish. Turn the salmon to make sure it is coated and then cover and place back in the refrigerator. Let it marinate for no more than 1 hour.

After 45 minutes, preheat the broiler and set one oven rack about 6 inches from the top of the oven. Remove the salmon from the refrigerator and let it warm slightly on the counter-top while the oven is heating. Transfer the salmon to a large baking sheet or broiler pan and cook for 3 minutes scale side up. Then flip over and cook another 3 minutes, until cooked through. You might need an additional minute or two, but you shouldn't need more than that. Serve with lime wedges. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Mango Summer Salad with Honey Lime Vinaigrette

Chipotle Lime Rice

With barely 2 minutes of effort, a simple skillet of rice went from boring to something special. I loved the unexpected tang of the lime and the barely there heat of the chipotle pepper. I am really enjoying the combination of smokey heat and tangy lime this week. This would be delicious with the Chili Lime Corn on the Cob and it was perfect with the salmon that I will be posting tomorrow.

Chipotle Lime Rice

2 cups freshly cooked rice, Jasmine is my choice
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon sauce from canned chipotle peppers
kosher salt, to taste
black pepper, to taste
Optional: minced fresh cilantro or parsley for garnish and fresh lime wedge for serving

Cook the rice according to package directions. While the rice is cooking, combine the olive oil, lime juice and chipotle sauce in a small jar and shake to combine. Once the rice is cooked, while it is still steaming hot, place it in a large mixing bowl. Fluff with a fork and then drizzle with the lime sauce. Toss well to thoroughly coat and separate the rice. Taste and season generously with salt and pepper. Garnish with cilantro or parsley and serve with a wedge of lime for extra tang. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Spicy Sausage and Summer Squash Skillet

Apple Grape Raspberry Spinach Smoothie

Sweet apples, sweetly tart green grapes and tart raspberries combined to make a very refreshing and not overly sweet smoothie. The banana is optional, but it will make for a creamier smoothie. The spinach, however, is completely required for this smoothie as it balances the other flavors. My kids and I were not overly impressed with the flavor of the smoothie without the spinach, but once I added the spinach, we all gave it two thumbs up.

* Similar in appearance to the Strawberry Spinach Smoothie, we call this one "Deliciously Ugly" as well

Apple Grape Raspberry Spinach Smoothie
Yield: (2) 8 ounce smoothies

1/2 cup coconut water
1 apple, cored and quartered, I used a gala apple
1/2 cup green grapes
1 cup frozen raspberries
Optional: 1 frozen banana
1 large handful or 2 cups baby spinach leaves
Optional: 1 tablespoon of ground chia seeds

Layer ingredients into the blender as listed and puree until smooth. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Mango Summer Salad with Honey Lime Vinaigrette

Asparagus, Bacon, Corn and Sweet Potato Skillet

Tender, slightly browned sweet potatoes, salty bacon pieces, fresh corn cooked just until warm and still crisp, asparagus that is tender and still just a little bit crisp are all tossed together with just a drizzle of balsamic. This was something unexpected that I pulled together for a dinner side dish, using odds and ends from the refrigerator.

I enjoyed the sweet and salty mix of the potatoes and the bacon  combined with the crunch of the fresh vegetables. This was a great mix of textures and flavors. My kids liked this so much, my oldest asked for seconds. Seconds of a vegetable dish? That is a great review!

Asparagus, Bacon, Corn and Sweet Potato Skillet

3 slices bacon, cut into 1" pieces
1 large sweet potatoes, 2 1/2 - 3 cups, diced into 1/2" cubes
1/2 lb asparagus, trimmed and cut into 1 1/2" pieces
1 ear of corn, kernels removed
kosher salt, to taste
freshly cracked black pepper, to taste
Optional: 1 tablespoon balsamic vinegar

In a glass bowl, microwave the sweet potato pieces for 2 minutes, stir and microwave another 2 minutes. Stir again and check tenderness. They should be fork tender, but still just a bit crisp. Cook them another minute if necessary. Set aside.

In a very large skillet, over medium high heat, cook the bacon pieces and then remove to a paper towel.  Add the softened potatoes to the bacon grease left in the skillet and toss quickly to coat each piece. Season with salt an pepper and cook about 5 minutes, stirring/flipping occasionally.

Add the asparagus and stir to combine. Cook another 4-5 minutes, until the asparagus is almost softened. Add the corn, toss well to coat and cook 3-4 minutes, stirring frequently. Add the bacon back into the skillet and stir to combine. Season to taste with salt and pepper and remove from the heat. Drizzle with balsamic and stir again. Serve hot and Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Spicy Sausage and Summer Squash Skillet

Broiled or Grilled Chili Lime Corn on the Cob

The fresh corn piled high in the stores is irresistible this time of  year. One of my boys asks if we can buy it every time he sees it. This same child is missing his two front teeth and he still begs me to leave the corn on the cob. This slightly spicy, tart and buttery corn was a hit with the entire family. There wasn't a single piece lift over. I will be making this again very soon!

This corn could easily be made on the grill as well. Here is a link to Chris and Jenn for corn grilling instructions if you aren't familiar with that method.

Chili Lime Corn on the Cob

4 ears of corn
1/4 cup fresh lime juice
1 tablespoon butter
1 teaspoon chili powder, I used NM red chili powder and I highly recommend looking for it specifically
1 1/2 teaspoons kosher salt
optional: lime wedges for serving

Preheat your oven to broil and place an oven rack about 6 inches from the heat at the top of the oven. Break or cut each ear of corn into four sections. Heat the lime juice and the butter in a small pan on the stove or in the microwave until the butter melts. Add the chili powder and the salt and stir or whisk to combine.

Line a large baking sheet with foil and place the corn on the foil. Brush each ear of corn with the chili lime mixture. Broil for 3-5 minutes until the corn begins to darken slightly on the tips. Remove the corn from the oven, flip each ear over and brush the tops again with the chili lime mixture. Broil for another 3-4 minutes, until both sides are lightly browned. Remove from the oven and serve with additional lime wedges as desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Lemon Butter Orzo with Red Peppers

Baked Halibut with Pine Nut, Parmesan and Pesto Crust

Declared "the best fish dinner ever" by one of my boys; the pine nut, parmesan and pesto crust on this halibut was an excellent combination of flavors and textures. One of my boys happily ate the crust first and then wondered aloud if we could have a meal of nothing but the topping because it so delicious.

I doubled this recipe for my family and it turned out perfectly. I made this twice last week, because the abundance of fish in the freezer needs to be eaten as quickly as possible, right? My cooking time for the last batch of halibut was closer to 20 minutes, because the fillets I cut were very thick. Watch closely to avoid drying out your fish. Depending on the thickness, it will vary from 10-20 minutes.

Baked Halibut with Pine Nut, Parmesan and Pesto Crust
recipe slightly adapted from Kalyn's Kitchen
Yield: Serves 2-3

2 white fish fillets*, about 6 ounces each, I used Halibut
3 tablespoons pine nuts, finely chopped
2 tablespoons Parmesan cheese, finely grated
1/4 teaspoon finely minced garlic
1 teaspoon pesto, I used a parsley pesto that I had on hand, but basil would be great too
1 1/2 tablespoons mayonnaise

Set the fish fillets on the counter at least half an hour prior to cooking them. You want them to be almost room temperature before placing them in the oven, this will help them cook through before the topping is too brown.

Preheat the oven to 400 degrees. Place the fish in individual dishes or on a large shallow baking pan. Mix together the pine nuts, Parmesan, garlic, pesto and mayonnaise. Divide this mixture in half and then use a rubber scraper to spread the crust mixture over the top surface of each fillet. Pile it on so that all of the topping is used.

Bake the fish 10-20 minutes, until the fish is firm to the touch and the crust begins to very lightly brown. The thickness of your fish will determine the cooking time. Serve hot with lemon wedges. Enjoy!

* Tilapia, cod, grouper or any other mild white fish would work well with this recipe.

Click here for printable recipe

ONE YEAR AGO TODAY: Whole Wheat Chocolate Chip Peanut Butter Cookies

Tender High Rising Gluten Free Sandwich Bread

This is soft and fluffy gluten free sandwich bread that tastes great and can be sliced incredibly thin. I have never sliced a loaf of whole wheat bread this thinly. I average about 2-3 slices for every inch of this bread. An 8 1/2" loaf pan usually results in about 20 slices. Sliced thick or thin, we've been eating this bread with breakfast (it cooked beautifully for this Fruity French Toast), lunch, dinner or even as dessert a few times. With homemade peach jam, it is a treat that the whole family enjoys!

I've played with this recipe for a while now and it produces a very dependable loaf of bread. Two things to note here: measure the ingredients carefully. Scoop the flours into the measuring cups with a spoon and then level off the flour with the back of a knife. Also, when pouring the dough into the pan for the final rise, make sure to press down enough to remove any air bubbles. Trapped air bubbles = a hole in the center of the bread. The air pocket won't cause it to bake differently and it won't affect the taste, but it will make for an odd sandwich.

This method is proven and I am beyond thrilled with the results. I'm including a lot more pictures than usual with this post, because I have had numerous question about this bread. This is a bread that anyone should be able to bake. The pictures will hopefully help provide visuals that a novice can easily follow.

Tender High Rising Gluten Free Sandwich Bread 

recipe slightly adapted from KingArthur Flour

2 cups brown rice flour

2/3 cup potato starch (this is NOT the same as potato flour)

1/3 cup tapioca starch

3 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum

1 cup warm milk

1/4 cup butter, softened to room temperature

3 large eggs

Combine all of the dry ingredients in a mixing bowl, or the bowl of your stand mixer. I've made this using both the KitchenAid and a hand mixer. Both methods work well, admittedly the stand mixer is much easier.

While using an electric mixer (hand mixer, or stand), slowly pour in the warm milk. The mixture will be mostly crumbs at first, but once all the milk is added, it will begin to come together. Add 4 tablespoons of softened butter and beat until thoroughly blended.

Add the eggs, one at a time. Beat the mixture after each egg is added, until it is thoroughly integrated before adding the next one. Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned. It will create a much fluffier loaf of bread, similar to store bought varieties.

At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. It should not look at all like a typical yeast dough. The dough will be very sticky, and feel a bit gritty if you rub some between your fingers. Scrape the sides of the mixing bowl and leave the batter right in the bowl to rise for the first time.

Cover the bowl with a light towel or loose plastic wrap and let the thick batter rise for 90 minutes. This batter might not completely double in size, but it will puff up considerably.

Lightly grease a 8 1/2” x 4 1/2” loaf pan with butter. Gently stir the batter down. Scrape it into the prepared pan. The dough should still be wet and not at all knead-able. It reminds me of a very thick brownie batter at this stage. Using dampened fingers, or a wet spatula or bowl scraper; smooth the top, eliminating as many wrinkles, bubbles or creases as possible. The smoother your loaf is before this final rise, the smoother it will be once it’s baked. After the dough rises and bakes, the top of the loaf will look very much the same as it looks when you finish smoothing it out. It is worth a minute or two of effort to make it as smooth as possible now.

Loosely cover the pan with a towel (or a lightly greased piece of plastic wrap) and let the dough rise until it barely crowns over the rim of the pan. This will take 45 – 60 minutes, or possibly as much as 90 minutes, depending on the temperature of your kitchen. Towards the end of the rising time, preheat the oven to 350°F.

This dough is fairly delicate. Try not to touch it again at all. Any finger touch or bump will be visible after the bread is baked.

Bake the bread for 25 minutes, until golden brown. Remove it from the oven, and using hotpads for both hands, immediately turn it out of the pan onto a rack. Brush with a very small amount of melted butter to help keep the crust soft, and add flavor. Slice when completely cool. Enjoy!

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ONE YEAR AGO TODAY: Cinnamon Spice Soaked and Baked Oatmeal

Baked Peaches and Raspberries with Lemon Curd

On a night when I wanted a cobbler, but didn't really want to bake; this was the ideal dessert. Fresh peaches and raspberries are lightly tossed with lemon curd and then baked until soft. The fruit is sweet and tart and unbelievably fragrant when it comes out of the oven. Topped with barely sweetened whipped cream, this was a much nicer dessert than I anticipated. This would also be delicious with vanilla ice cream.

Baked Peaches and Raspberries with Lemon Curd
Yield: 2-4 servings

2 ripe peaches, sliced thin
1 cup raspberries
1/4 cup lemon curd, store-bought should work as well

Preheat the oven to 350 degrees. Lightly grease a small baking dish. The dish I used will hold about 3 cups. In a medium size glass bowl, warm the lemon curd until it is a thin consistency. (About 30 seconds in the microwave worked for me.) Add the fruit and toss gently to coat all the pieces. Bake for 15 minutes. The fruit should soften, but not fall apart. Serve warm with whipped cream or ice cream. Enjoy!

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ONE YEAR AGO TODAY: Zucchini Stuffed with Lemon Butter Orzo

Smoked Salmon Pasta with Pine Nuts

I've fallen in love with the ease of dishes made with smoked salmon. The huge boost of flavor the salmon adds to the meal is wonderful, but best of all the cooking time is minimal. This meal came together quickly for a weekend lunch. My husband really enjoyed this, despite the fact that pasta is not one of his favorite foods. My youngest son and I loved it as well.

Smoked Salmon Pasta with Pine Nuts
recipe slightly adapted from Simply Recipes
Yield: Serves 3-4

8 ounces angel spaghetti, I used a brown rice pasta
1/4 cup pine nuts
2 tablespoons olive oil
1/2 sweet yellow onion, diced small, about 1/3 cup
2 large cloves garlic, minced
1/3 cup dry white wine
1/4 cup heavy cream
1 tablespoon lemon juice, plus more to taste
2 tablespoons lemon zest, divided into 1 tablespoon and 1 tablespoons
1 handful fresh parsley or dill, chopped, about 2 tablespoons
4-6 ounces hot smoked salmon, flaked or chopped into bite size pieces
freshly ground black pepper, to taste
kosher salt

Bring a pot of water (at least 4 quarts) to a boil and generously salt it with about 1 tablespoon of salt. Cook the pasta according to package directions and then drain, reserving 1/2 cup of the pasta water. While the water is heating, brown the pine nuts. Place them in a single layer in a large skillet over medium heat. Stirring occasionally, let them cook just until fragrant and lightly browned. Remove the pine nuts from the pan and set aside.

In the skillet that you used for the pine nuts, warm the oil over medium heat. Add the garlic and onions, cooking just until the onions soften and the pan is fragrant. Add the wine and stir. Let the wine reduce slightly and then add the cream, lemon juice and 1 tablespoon of lemon zest. Let this cook 1-2 minutes, until it slightly reduces. (If the pasta is not yet cooked, remove the skillet from the heat until it is ready.)

Add the cooked pasta to the skillet and toss to coat well. Add a splash or two of the reserved pasta water if it is too dry. Add the smoked salmon, pine nuts, parsley and 1 more tablespoon of lemon zest. Toss again and remove from the heat. Season with pepper and serve with lemon wedges on the side. Enjoy!

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ONE YEAR AGO TODAY: Peanut Butter Pie for Mikey

Sauteed Broccoli and Asparagus with Parmesan

Lightly sauteed broccoli and asparagus tossed with just a dab of butter and a sprinkle of parmesan was a very simple side dish for our dinner a few nights ago. Along with the Brown Butter Skillet Corn and some Chipotle Chicken, this was a meal that the whole family enjoyed.

Sauteed Broccoli and Asparagus with Parmesan

1 small head of broccoli or 2 cups broccoli florets, stem sliced thin and included if desired
1/2 lb asparagus, trimmed and cut into 2" pieces
1 teaspoon olive oil
1 tablespoon butter
kosher salt, to taste
freshly cracked black pepper, to taste
2 tablespoons parmesan, finely grated

In a large skillet over medium high heat, warm the oil. Add the broccoli and asparagus and toss to coat. Season with salt and pepper to taste. Let cook, tossing constantly, for about 5-6 minutes. You want the vegetables to turn bright green and stay fairly crisp while barely softening from the heat. Add the butter to the bottom of the skillet and toss quickly to coat the pieces. Remove from the heat and sprinkle with Parmesan before serving. Enjoy!

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ONE YEAR AGO TODAY: Almond Shortbread Thumbprint Cookies

Skillet Potatoes with Peppers and Onions

Purple, red and yellow potatoes, red and green bell peppers and yellow onions are cooked together into a colorful and flavorful dish perfect for breakfast, lunch or dinner. When I saw the variety of potatoes at the market this morning, I couldn't resist the idea of making a multicolored skillet. I love having potatoes with breakfast in the morning. Well, technically, I would love having potatoes with most of my meals.

By taking the time to prep them in advance, I just heat as many as we need when we are ready to eat them. These potatoes are great as a dinner side dish, as a simple lunch or tossed into scrambled eggs for a hearty breakfast.

Skillet Potatoes with Peppers and Onions

1 teaspoon olive oil
3 potatoes, I used a purple, red and a yukon gold, diced into 1/4" pieces, about 3 cups total
1 bell pepper, I used 1/2 each red and green, chopped small
1 small yellow onion, chopped small
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper, adjust to taste

Heat the oil in a large skillet over medium high heat. Add the onions and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and let cook for 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.

Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed. Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again. Enjoy!

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ONE YEAR AGO TODAY: Grilled Smokey Chicken and Bacon Burger - The BEST Burger Ever!

Thai Steak and Green Bean Stir Fry

Crisp green beans, ginger and garlic are quickly sauteed with tender steak and then tossed in a light sauce. Just a splash of fish sauce adds a unique savory flavor to this dish. Fish sauce is frequently used in both Thai and Vietnamese foods. If you are unsure of the fish sauce or unable to find it, soy sauce can be substituted. I've tried both versions and enjoyed each one. For what it's worth, my family does not typically enjoy Thai food. As a whole, they preferred this recipe with soy sauce.

Thai Steak and Green Bean Stir Fry
recipe adapted from Everyday Food

1 teaspoon coconut oil or light flavored olive oil
3/4 lb skirt steak, cut against the grain into very thin strips
1 lb green beans, trimmed
3" piece of ginger, about 1/4 cup peeled and cut into very thin matchsticks
4 cloves garlic, minced
2 tablespoons fish sauce or soy sauce
1/2 cup fresh basil leaves, roughly chopped
cooked rice, for serving

In a very large skillet, warm the oil over medium high heat. Add the steak and cook, tossing or stirring constantly just until browned, about 4 minutes. Remove the cooked steak to a plate. Add the green beans, ginger and garlic to the juices left in the skillet and cook tossing constantly until the green beans are crisp tender, about 5-7 minutes.

Return the beef and any juices to the skillet along with the fish sauce and basil. Toss quickly to coat and cook about a minute. Serve immediately over rice. Enjoy!

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ONE YEAR AGO TODAY: Quick and Easy Homemade Ranch Dip

Brown Butter Skillet Corn

Browned butter combines with fresh corn to create an unexpected and delicious side dish. I had every intention of making Tricia's creamed corn last night. However, in a moment of distraction, my butter went from melting to browned. When I tasted the corn prior to making the cream sauce, it was simply perfect. I'm looking forward to trying Tricia's recipe in the future; for now though, I am still grinning over this corn. Yes, it was that good.

Brown Butter Skillet Corn
recipe inspired by Saving Room For Dessert

3 tablespoons butter, room temperature
4 ears fresh corn, kernels removed from the cob
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a large thick bottomed (not non-stick) skillet, over medium heat, melt the butter. Let it cook until it foams and then a few moments past that it will turn a light brown color. Be careful not to let it overcook, as burnt butter, with light brown specks that will turn black, is not at all the same.

Add the corn to the skillet and stir to coat all the pieces. Sprinkle with sugar, salt and pepper and stir again. Cook, stirring frequently, for about 5 minutes, or until the corn is hot and still crisp. Enjoy!

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ONE YEAR AGO TODAY: 100% Whole Wheat Free-Form Artisan Bread