Breaking in a new Kitchen with Salmon

My parents just had their house remodeled and their kitchen is beautiful.  I went down for a visit over memorial day and helped my dad break it in.  We made salmon.  It was delicious.  And you can make delicious salmon too, as long as you buy it as fresh as possible.

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Published in: on June 11, 2010 at 12:44 pm  Comments (1)  

Fried Chickpea Tacos

After reading about seasoned and fried chickpeas over at Aggie’s Kitchen, I just had to try these.  These little beans are so versatile and I’ve used them to make hummus, veggie patties, soup, and salads, but have never even thought of breading and frying them.

Rather than try the suggested Cajun style seasoning, I decided to use my trusty “Organic Taco Seasoning” and fry these up to replace the ground beef in some vegetarian tacos.  It was a great success!

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Published in: on May 30, 2010 at 12:47 pm  Comments (3)  

Fish Tacos Part 2: Taco Time

Got any guac left?  I hope so, because you’re going to need it!  These tacos are one of my favorite summer dinners, and they’re perfect for a dinner party.  It’s a good idea to make all the ingredients and have them all set out and organized before you start building the tacos, that way you don’t forget anything!  There are six parts: tortilla, slaw, fish, guac, cheese, and cilantro.

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Published in: on April 27, 2010 at 8:14 pm  Comments (4)  

Fish Tacos Part 1: Guac

I looove guacamole.  Creamy and salty and citrus-y and amazing, sometimes I just want to rub it all over myself.  Is that weird?  Um, well, anyway…  It seems like there are only a few weeks out of every year when avocados are perfectly ripe, and this is one of those weeks.  Seriously, check the grocery store– they’re soft but not rotten feeling, fragrant, dark, and ready to be mashed into a heavenly dip.

I originally wanted to tell you all about these killer fish tacos I make… but as I was smooshing up the guac for them, I realized that this dip needs a post of its own.  You can make guac a ton of different ways, but I’m going to tell you right now that I don’t like hot spicy stuff, I’m a total gringa when it comes to salsa and other spicy foods.  Therefore, this guac is fresh and bright and full of flavor, just not that spicy tongue-burning kind of flavor.  Feel free to add a few drops of tapatio or chop up a jalapeno to kick it up a notch.

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Published in: on April 26, 2010 at 8:20 am  Comments (5)  

Meat.

Sometimes a girl needs a steak.  I’m down with the vegan stuff, and actually went years without touching red meat.  But there came a time, due to changing tastes and some health issues, when I was ready to embrace my omnivorous nature and bring some meat back into my life.

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Published in: on April 3, 2010 at 11:53 am  Comments (2)  

Coq Au Vin

Coq au Vin, French for Get in my belly!

Or something like that.

I have heard this pronounced every way possible, but the way I say it is “co kuh vee” with the emphasis on the “co.” But my family just calls it Goopy Chicken and you are welcome to do the same.

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Published in: on March 22, 2010 at 9:43 am  Comments (1)