Tuesday, June 20, 2017

Glazed Chicken


Here's a simple recipe that is quick and delicious. We originally tried it on boneless chicken breast pieces, but then had it later the same week on salmon. Both versions were terrific.

Glaze for Chicken or Salmon

1/3 cup brown sugar
1/4 teaspoon pepper
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon sage
1 tablespoon water

Combine all ingredients. Spread 1/2 the glaze on some chicken or fish, then sauté in non-stick pan for a few minutes. Flip and spread with remaining glaze. Cook until done.


Monday, June 19, 2017

Japanese at Home

After hearing two rave reviews in less than a week, we had originally planned to try out Tokyo Bay Buffet for our Friday night dinner. However, plans changed and we decided against it. We still needed to eat dinner, though, so I figured I'd try some new recipes, keeping the Japanese theme. In addition to some simple sushi - a summer roll - from the local grocery store (which is actually pretty decent), we tried Teriyaki Salmon and Sunomono.


Teriyaki Salmon for Two
For two small salmon filets, make a marinade of 2 tablespoons brown sugar, 2 tablespoons sake or sherry, 2 tablespoons soy sauce, 1 1/2 teaspoons rice vinegar and 1/2 teaspoon grated ginger. After marinating the fish for just a few minutes, saute the salmon until done, then remove and bring the remaining marinade to a boil to turn it into a glaze. Pretty simple!

Sunomono for Two
Peel, remove the seeds, and thinly slice 1/2 a large cucumber. Sprinkle with a dash of salt and let sit for 5-10 minutes, then squeeze dry. (I rinsed as well first.) Combine 1 tablespoon rice vinegar, 1 teaspoon sugar and 1/8 teaspoon soy sauce. Mix with the cucumbers. Stir in 1/2 teaspoon sesame seeds and serve.

Sunday, June 18, 2017

Baked Lobster

Technically I guess this is Baked Lobster Tail, but I wanted to remember the procedure I used because it worked. I got the directions from this site.



  • Heat the oven to 425 degrees.
  • Cut the top of the shell lengthwise, starting from the base and going toward the end of the tail.
  • Crack the bottom of the shell using your hands, but be sure that you don’t smash the shell.
  • Reach inside the newly opened shell and gently remove the meat from the shell, but don’t detach the meat from the base of the tail. After pulling the meat out, lay it on top of the shell.
  • Remove the darkly colored vein from the meat and throw it away. (I didn't bother with this step.)
  • Place the tails on a baking pan with enough water to shallowly fill the bottom of the pan. This water will help steam your tails quickly and thoroughly!
  • Base the tail with clarified butter and top it with seasoning of your choice – we recommend paprika for great flavor and color.
  • Bake your tails for exactly 1 to 1 ½ minutes per ounce. You’ll know that your baked lobster tails are done when the meat is white and firm with no gray coloring or translucency.


I did 3 ounce tails for six minutes, because that's how long the steaks were in the oven and it just made things easy. They tasted just fine, and 3 ounces was actually the perfect size when paired with steak.

Happy Father's Day!

Friday, June 16, 2017

Shrimp Tacos - Another Version

We enjoy shrimp tacos, and like our usual recipe, but last week I had the thought to try something different. I read a tip to "dry-brine" shrimp (see below) before cooking to make it taste better. I don't know if it made a huge difference, but it was delicious. Our tacos themselves were pretty simple, just the shrimp, with a bit of cheese, lettuce, tomatoes, avocado, sour cream and salsa.


Serious Eats:
There's one technique that we've found improves all shrimp, regardless of cooking method: a quick brine of salt and baking soda. It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture. You're looking for about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp; give it a quick toss and rest the shrimp in the fridge for anywhere from 15 minutes to about an hour.

Thursday, June 15, 2017

Looking for a Chicken Pasta Recipe?

I was, and this is the one I chose to try. Of course I had to adapt it a bit, but the finished result was given the "thumbs up" so we'll have it again sometime.


Chicken and Pasta with Tomato-Butter Sauce
(scaled for 2-3)

1 tablespoon olive oil
8 oz. chicken breast, cut as large or as small as you wish
2-3 Roma tomatoes, chopped
1-2 cloves garlic, minced
1/2 teaspoon dried basil
1 teaspoon dried parsley
salt and pepper to taste
2 tablespoons butter
4 oz. dry spaghetti, cooked and drained

Sauté the chicken in the olive oil until golden brown, then remove from pan and set aside. Add the tomatoes to the pan. After a bit add the garlic and seasonings. Just before serving, stir in the butter, add the chicken back and toss with cooked spaghetti. Delicious!




Cheesy Mashed Pumpkin

I still have pumpkin sitting in the freezer from when we cooked up our Halloween jack-o-lanterns, and I've decided there has to be another way to use it that isn't a pie or a quick bread. We made Pumpkin Rolls a week ago, but that only used half the container. Google came to the rescue with Creamy Mashed Pumpkin. Our pumpkin pureé is already pretty liquid-y so I didn't add a lot of cream, but I did stir in a fair amount of cheese. When I asked Wayne what he thought he said, "Yum. Reminds me of grits, just more smooth." So, there you have it. I'm always grateful when an experiment is successful. We'll most definitely have this again!


Cheesy Mashed Pumpkin

1 cup of pumpkin pureé
1-2 tablespoons heavy cream
1/4 cup grated Cheddar cheese
salt and pepper to taste
dash of Tabasco sauce

Mix together. Heat through. Serve. It's that simple.

Sunday, June 4, 2017

Creamy Peach Blueberry Pie

As I was fixing Turkey Divan (separated) and Pumpkin Rolls for dinner last night, I realized I had a Thanksgiving theme going, so a pie for dessert made sense. However, I wanted a summer pie, not a winter one, but since it was Sunday, I needed to already have all the necessary ingredients. This peach pie was on my pinterest board, but I didn't have fresh peaches. I noticed this blueberry version on the same website and decided I would combine the two. It turned out to be delicious and I'll definitely add this to our pie repertoire!

Creamy Peach Blueberry Pie

1 unbaked 9" pie crust
2 cups canned, sliced peaches, drained
1 cup frozen blueberries, thawed and drained
2/3 cup sugar
1/3 cup flour
dash salt
2 eggs, beaten
2/3 cup sour cream
Topping: Combine 1/3 cup sugar, 1/3 cup flour, 1/4 cup butter

Place peaches and blueberries in pie crust. Combine sugar, flour, salt, eggs and sour cream and pour over fruit. Bake for 15 minutes at 350 degrees. Sprinkle topping over pie and return to oven. Bake an additional 35-34 minutes.

It almost looks prettier during the baking process.