Showing posts with label fast and easy. Show all posts
Showing posts with label fast and easy. Show all posts

Saturday, March 27, 2021

Soulful Southern "Wrappetizers": Napa Cabbage Wraps w/Colby Jack Frico, Bacon, Golden Apples and Green Onion



Cool, crispy, salty, fresh and crunchy come together in this quick and wonderful appetizer I created on the fly yesterday.  With some simple on hand ingredients,  I was able to come up with a recipe, easy enough that anyone can do it and fancy enough to served as a fabulous dish for your next brunch or even dinner social.  2/3 slices of thick cut bacon anchor this dish, wrapped in a Colby Jack Frico, which is essentially a cheese crisp, named from a north east region of Friuli, Italy, from which it hails.  A Frico was a historically peasant dish by nature, created out of necessity, finding use for rinds of cheese. This is also sometimes accompanied by potatoes and is still one of the regions most popular dishes, respectively.  Next on the ingredient list is green onion.  I used a portion approximately equal to the length of the portion of bacon, encased with the bacon, to naturally steam with the heat of the protein and cheese. 
I used the petite leaves of a head of Napa cabbage to serve as the housing for the whole shebang, deliciously light and fresh and a nice change from the usual Iceberg or Red/Green leaf and Romaine. Additionally, Napa cabbage is somewhat more supple and privy to the folding than its leafy counterparts, enabling a nice snuggly wrap, like a cozy blanket around the goodness.  I finished this off with some small dice Golden Delicious apple, any crisp and firm apple type will do. 
This dish is like taking a bite out of several traditional Southern favorites, all at once; Cabbage, Apples and Onions, Cabbage and Bacon, Apples and Bacon...you get the drift, this is certainly a lighter take on those dishes, easy to manage and done in a few bites.  The flavors marry harmoniously and will soon become a hit with your friends and family and YOU!   This recipe is also Keto friendly. 
Recipe: 1 small head of Napa 🥬, about 2 lbs., 4 oz. Colby Jack 🧀, cut into 1/2 inch cubes, Cooked, thick sliced 🥓, Green 🧅 tops, cut to size, Golden Delicious 🍏, small dice 
Instructions: Prep all ingredients because the Frico goes quickly and is best made one at a time, (though you may have several in a large nonstick pan at once) to assemble before the cheese cools too much to encase the bacon and green onion. To make the Frico, you will need to melt the cubes down and allow them to spread naturally as it melts and crisp around its edges, (it will be about 2 inches in diameter) before transferring it to your work surface to add the 2 bacon portions and green onion portion.  Place the cheese crisp down, add the bacon and onion then fold each side of Frico up and over, then holding in place for several seconds until set.  You may prepare all the wraps before placing on Napa cabbage leaves and garnishing with diced apple.  Make as little or many as you choose, they won't hang around long!


Monday, February 1, 2021

Ladybug Toast

Disclaimer: No ladybugs were harmed during the making of this snack, but it crushed my hunger and gave me a much needed brain and energy boost while working on some layouts and editing the other day!  The 11th hour had come, but there was still much to do, and I'd already pretty much exhausted my coffee crutch and my pain levels were taking my edge away, slapping my productivity right in the face-POW! 

I didn't want  to throw in the towel, I needed to meet my self imposed deadline, since I'd begun the piece days ago.   I came up with a quick fix from on hand ingredients and a box of gifted "Mini Doraditas", a type of puff pastry-like cracker put out by Bimbo, right here in the USA.  The slightly sweet, almost buttery cracker was the perfect vehicle on which to marry the tart and tangy, too sweet dried cranberries I had and some good ole fashioned creamy peanut butter.  This snack hit all the desirable spots on the palate and provided me with enough spunk to finish my article on Masala Dabbas.  Creamy, crunchy, sweet, tart, tangy, nutty and buttery, plus lots of vitamins and minerals the body loves.  Get your  neurons clicking and ticking in a pinch with Ladybug Toast! The kids will love them too!

 


 

Monday, June 22, 2020

Quit Wishin', Go Fishin' and Kick Some Bass



 
This past weekend, we wrapped up a fabulous week long stay at the beautiful Occoneechee State Park.  This relaxing and scenic area, is also host to Buggs Island Lake, Virginia's largest, that extends into North Carolina!  This area  is one of the most popular fishing hubs, with prize winning fish coming from these vast and diverse waters. The above picture is taken from the 'back yard' of the cabin in which we stayed.  We felt completely secure, as the cabins are all private and the only human to human contact is on the initial check-in.  
Our crew was able to do a good amount of fishing and bringing in a decent haul, considering the fact that it rained, hard and steady, for days, literally everyday.  This is the first time we've encountered such consistent rains in one visit.  There was local flooding by nearby towns' streets, creeks and underpasses, but we were unaffected. 
 Our first fish of the season was actually a gift, from a couple that was on their last day and donated their bait as well.  The fish was a beautiful white bass pictured below.  The size was perfect for an impromtu Catch of the Day meal, with my on hand ingredients of fresh lemon, green onions, garlic and some staples; olive oil, butter and truffle oil.  With a hot oven, I open roasted the bass, which I personally dressed, at 400 degrees for 15 minutes, then baked at 350*F for an additional 15 minutes, until it flaked with a fork and had some good carmelization on the exterior, about 30 minutes  total. I like to go a little long on our fish, because we prefer the meat a bit more firm than the suggested temperature for doneness would have it.  
I served the fish with a simple packaged Cheddar Broccoli Rice blend and a fresh green salad.  If you haven't gotten a chance to do so, having a Catch of the Day meal is the way to go. It's an amazing way to start off a little R&R, at your favorite camping, fishing or refuge destination. It's good to get a little messy sometimes, live a little!  Get out there and kick some BASS!  



















Monday, March 30, 2020

Foraging: Morel Mushroom Flatbread

 Old Macdonald had a farm, we learned from way back and if he made flatbread, this would be it.  This flatbread's components are staples and part of everyday farmlife.  We have the grains or bread of course, then we have the meaty, earthy and nutty flavor profile of the morels, then we have our dairy cows with the butter, a little duck fat and a bit of garlic sauteed with the mushrooms, then removed to provide the perfect kiss of goodness. 
I actually used large butter flavored refrigerator biscuits to create the flatbread, creating a delicious and time savvy flavorbomb, with a lid on the stovetop pan to create a mini dutch oven.  After being flipped, the flatbread will reach a crispity, texture filled, crusty bottom, caramelized and to your standard's perfection.  This a recipe perfect for small hauls or when you want something to showcase the mushroom's delightful aromas, texture and flavor. Feel free to toss a few fresh thyme leaves or edible flower petals for an over the top, spectacular presentation! For best results, allow biscuits to sit at room temperature for about 20 minutes, for ease of stretching.

Recipe:
In a medium nonstick pan over medium high heat, melt 1/2 pat of butter and about 1/2 tsp. duck fat.*
Swirl pan to combine and add mushrooms, about 1/4 c. cut in half and 2 smashed cloves of garlic.
Saute for about 2 minutes.
SPST . (Salt and Pepper to Suit Taste)
Meanwhile, take 1 of the jumbo butter biscuits mash and stretch with hands until about 2 1/2 times its normal size, and about 1/4 inch thickness.
Push mushrooms together in pan, remove garlic, making sure textured sides of morels are facing down, then cover with dough.
Turn temperature down to medium heat.
Place a plate or tightly fitting lid over pan to cook/steam the dough.
After about 3 minutes, remove lid and carefully flip flatbread over (you may press on top lightly to ensure mushrooms adhere to bottom) and cover again.
Cook until bottom is slightly crisp and golden brown, but not burned, check as needed.
Place on paper towel to absorb any excess oils.
Makes 1 flatbread.

*If you do not have or want to use duck fat, olive oil, schmaltz (chicken fat) or bacon renderings will make great variations.


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Best,
D. Smith :)

Sunday, March 29, 2020

Foraging: Black Morel Mushroom Omelet w/ Fresh Asparagus and Aged Gruyere


It's foraging time for Morel mushrooms and I must say, I hit the proverbial jackpot!  In all my years of hunting with my best mate and his family, as well as more recently, my sister Bonnie and brother in Law Jackie, this time I was alone and happening by a location where I'd previously photo documented around 30 other types of mushrooms, most I never knew existed.  I was mid sentence describing the mushrooms I'd logged before, when my eyes beheld one large elusive and magical morel, standing tall within 10 feet of my car window.  I immediately stopped my vehicle exclaiming how I thought I was certain that I'd finally found a morel, after 3 long years.  
I  hustled from the car , explaining what was happening to my cousin Bradley, who happened to join me during tasking earlier in the day.  I looked around from the first morel and the impromptu hunt went into full swing! I was ecstatic, scurrying to and fro, shouts of joy on repeat for the next 30 minutes.  In all, we accumulated just over 120 morel mushrooms, and made up for all those years, of hoping and wishing upon the mushroom star, I felt like a champion, with a glow of satisfaction for the remainder of the day.  
That was Tuesday. The following recipe is derived from the morels I found with my kiddoes yesterday, for class outside. They even found a couple each and I was super stoked for them. We found around 25 yesterday at the same location. 
If you are a mushroom enthusiast, I hope you get a chance to feel the excitement and get your hunt on , I have a hunch that the 'Hickory Chickens' are running rampant this year! Happy Hunting!
Recipe:
For One Omelet
1/2 c. morels, (soaked in salted water for 5-10 minutes, swished, squeezed dry and placed on paper towel)
Halve Morels
1 pat butter
 Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste
3 large eggs
1/4 c. asparagus tips
Aged Gruyere to taste, optional
Saute morels and asparagus over medium high heat with butter and a drizzle of olive oil
Remove from pan after about 2 minutes, and add beaten eggs to pan.
Swirl and shake pan and turn heat down to medium. 
Flip egg before adding Morels and Asparagus to one side of the egg.
Remove from heat.
Grate or Shave a scant amount of cheese over veggies.
Fold the unadorned side onto the deliciousness. 










If you would like this recipe and future posts delivered right to your mailbox, simply join us by adding your email in the subscription section at the top of the web version!  Thanks in Advance.

Best,
D. Smith :)

Friday, March 27, 2020

See & Slay: Deep Dish Pepperoni Pizza Puffs


Ingredients:
PEPPERONI, TURKEY OR REGULAR
1 lb. pizza dough, divided, I bought pre-made from deli
Sauce, homemade or store bought
A pair of muffin tins
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)
425*F Oven.

Stretch one half of dough across olive oil drizzled muffin tin. Add sauce into each cup and sprinkle cheese.


Spread pepperoni across layer of cheese.

 Add more cheese.

Cover with second half of dough, drizzle with olive oil.

Cover with second tin and place on cookie sheet to bake.

Bake until golden and bubbly, about 12-15 minutes.
,
Invert onto surface to cool for 2 minutes.



Cut into 6 pieces.  Serve with extra sauce on side or as is.
If you would like this recipe and future posts delivered right to your mailbox, simply join us by adding your email in the subscription section at the top of the web version!  Thanks in Advance.

Best,
D. Smith :)

Saturday, March 21, 2020

Vegetable Primavera Frittatta


There's nothing like a nice hearty dish to help you use up some of the ingredients in your crisper  and other on hand staples and Spring into Spring!  This frittata is  perfect for that.  Packed  with vegetable brightness and flavors, this budget friendly recipe screams summer veggie lovin' and 'have brunch, will travel'.   The natural sweetness of the peppers, onions and carrots really shine through and there's plenty to go around and for seconds. The vegetables may be roughly chopped, but similar in size for evenly cooking.  By the time  it is finished, they will all be tender and full of baked goodness, but with good texture.  Revisions can be a snap and  personal substitutions make it your own.
Perfect for a Vegan or Vegetarian spread but also  just a regular meatless, delicious meal.  This dish is a great way to eat the rainbow and may be served at room temperature. Brunch or Lunch, dinner and even breakfast is only a few steps away.  Simple buttered toast points make for a creamy and fantastic accompaniment.
An important thing to remember during this time is to arm ourselves inside and out, by making sure we consume as many immune system boosting and vitamin rich substances to help our bodies stay up for the upcoming challenges.
Eating the Rainbow should be our priority.  Much of what's occurring now is out of our control, but some things, we can take charge of. We like options, at least I do, why not go ahead and start something before it's mandated by our bodies to do so.  Priming our immune system and arming it with what's needed to potentially take a beating and keep pushing us through, is a part of our responsibility as proactive citizens joining the fight to save ourselves.

 By now, many of us are participating in "social distancing" and some self isolation.  Keep up the good work.  Now is a good time to try this recipe.  It will help sustain you and boost your mood.  Vitamins and minerals are cool like that.

Recipe:
Blend of like sized chopped veggies from crisper, I used about 6 cups
1 c. Colby Jack Cheese, shredded
2 cloves garlic, pressed or finely minced
10 eggs, slightly beaten
1/4 c. heavy cream or evaporated milk
Dash of Sriracha or favorite hot sauce
SPST ( Salt and Pepper to Suite Taste)
Olive oil for drizzling
Preheat oven to 375*F.
In an oven safe saucepan, over medium high heat, drizzle with 2 to 3 turns of the pan of olive oil.
Add veggies and cook for several minutes until fragrant.
Add garlic.
SPST.
Pour eggs beaten with milk and hot sauce , seasoned , over veggies and sprinkle with cheese.
Cover with foil and bake until set, about 40 minutes.
Remove foil for the last 5 minutes of cooking to get top golden.
Let stand for 10 minutes before serving.
Serves 8 to 10.









Tuesday, March 10, 2020

Ziti w/Brats, Kraut and Burst Grape Tomatoes

A quick and delicious spin on your Ziti is using Bratwurst and Sauerkraut.  The mellow brats and tangy kraut blend well and add a surprisingly wonderful fusion of Italian and German cuisine.  The grape tomatoes implement more flavor and freshness, plus lycopene and B vitamins.  Serve with a green salad and fruit for a deliciously satisfying and complete meal in no time!

Recipe:
1 lb. ziti
1/2 lb. brats, sliced thinly
1 small onion, chopped
2 cloves garlic, pressed or finely minced
1 c. sauerkraut, drained and squeezed of excess liquid
1 jar or 15 oz. favorite tomato sauce
1 pint of grape tomatoes
Herbs de Provence
SPST
Olive Oil for drizzling
Fresh Parsley for garnish

In a large pot, cook ziti in salted water, according to instructions to al dente, about 7 minutes. Drain, reserving about 1 c. pasta water.
In the same pot over medium high heat, drizzle with two turns of olive oil and add onion.
Cook , stirring often, until fragrant and translucent, about 5 minutes.
Add brats and sauerkraut and SPST.
Cook until brats show signs of caramelization, about 3 minutes.
Add sauce and pasta water as needed. Fold in ziti and Herbs de Provence as desired, about 1 tsp.
Check Seasonings.
Simmer for about 4 minutes for flavors to marry and add tomatoes.
Cover and let simmer another few minutes and remove from heat.
Serves 6 to 8.