Pesto’d Salmon with Zucchini-Onion & Carrot mix, with Marinated Olives!

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Who would have thought that I would find awesome fresh salmon at Publix Supermarket for only $5?!!! I ran home and made my own mix with pesto, sundried tomatoes, and a tablespoon of extra virgin olive oil and poured that over the salmon. Using a mandoline, sliced zucchini and onions, and included carrots with black and green marinated olives to cook for approximately 8 to 10 minutes.

The aroma from this dish made me quickly plate it, as I just wanted to dive in! The salmon melted in my mouth, and the mix of vegetables with olives ramped up the flavors, making it one of my new best dishes.

Check out the plate! “Blessed are those who trust in the Lord, and have made the Lord their hope and confidence.” Jeremiah 17:7. Coventry makes these lovely dishes with beautiful reminders from God’s Word.

“They are like trees planted along a riverbank, with roots that reach deep into the water. Such trees are not bothered by the heat or worried by long months of drought. Their leaves stay green, and they never stop producing fruit.” Jeremiah 17:8

I love the reminder that regardless of the circumstances of life, that if we put our trust in the Lord, He will sustain us with hope and confidence for the future.

Have a blessed day!

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Alien looking Salmon with “Asparagus Hair”!!!

ImageI just had to share this pic of this delicious salmon-asparagus dish that I had at the Cheesecake Factory to celebrate a friend’s birthday…..it really looked so bizarre, but the taste was phenomenal!  It was a type of pesto that they put on top….really delish….

Yes, am sincerely on an asparagus kick…it’s so good for  you and delicious, any way that you cook it and am finding that there are many great food posts out in cyber world for this lovely veggie that tastes delish, any way you make it….so will definitely try something new soon, as I do have some left in my fridge…..off to the kitchen I go!

Have a blessed “asparagus” day!!

 

Sriracha-Kimchee & Louisiana Hot Sauce Marinated Chicken!

ImageYes, I like to live dangerously!!

Having purchased a bottle of Sriracha and another of Kimchee sauce, I decided to mix it with Louisiana hot sauce!  If you’re wondering if I tried it before I marinated the chicken, I will tell you that all I had to do was lightly sniff it and almost choked in the process!

So I added in fresh lemon and lime juice, chopped some onions, found some bacon and decided to add that in to cut the spice a bit, and baked it on low for about 2 and a half hours.  Let me tell you that it did not take the roof off my mouth!  Because it cooked on low and for a while, it really gave the chicken a lovely crunchy taste….really good with asparagus, lightly cooked in 1/2 tablespoon of unsalted butter with fresh lemon juice……so good!

Can’t wait to go now and have some leftovers……. 

Limoncello Cupcakes with Ghirardelli Chocolate Dusted Whipped Cream

ImageI finally made the time to make a different version of my Limoncello cake…into cupcakes!

Decided to not frost them, so I made a whipped cream, incorporating 3 tablespoons of Limoncello with half a cup of powdered sugar, and then dusting it with Ghirardelli powdered chocolate….can I say yum, yum, severely yummy dessert?

Let me share with you how I made these cupcakes:

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 stick of unsalted butter

3 eggs

1 cup of sugar

3 lemons, juiced and grated

1/4 cup fresh lemon juice

1/4 cup Limoncello

1/2 cup carbonated water

Sift the flour with the baking soda and powder in one bowl for the dry ingredients.

In another bowl, place the eggs, sugar, melted butter, Limoncello, freshly grated lemon peel and juice, and carbonated water and beat until well incorporated.  In batches, place the dry ingredients into the wet ingredients and beat it.  If it is too dry, use a little bit more of the carbonated water so that all the ingredients blend well together.

 

Place in a 350 degree oven for 20 minutes and enjoy!!! I have a cream cheese frosting that I make the same way that I made the whipped cream…..8 oz. of Neufchatel cheese, at room temperature, beaten with one cup and a half of powdered sugar, 3 tablespoons of Limoncello and one heaping tablespoon of grated lemon peel.

Foggy….Miami?

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Our weather has been a bit strange lately….not the usual Miami Spring weather that I’ve become accustomed to…..couldn’t help but take this pic as I was leaving for work early in the morning…..doesn’t look like Miami!!!!

Choux pastry, anyone?

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During my vacation in Uruguay, I spent some time in the kitchen with my mother, which was quite an event, since we’ve never cooked together. My mother likes to be in her kitchen by herself, since it’s not a very large kitchen….and I’ve pretty much learned how to cook on my own, since I love to experiment, but in this trip, I asked her to show me how to make her version of choux pastry, as I had never made it. I wanted to make something different to accompany ham and cheese croissants for an office breakfast….what better than small mini sandwiches made from choux pastry, with crushed walnuts in dulce de leche, topped them off with a dusting of powdered sugar…. Yes, major YUM and not so sweet!

4 ingredients are all you need:

one large pot…at least it makes me feel good to use a large pot since I put some muscle in this!!!
a sturdy wooden spoon
eggs, water, butter and flour!

Bring to boil one tablespoon of butter with 1/4 cup of water so that the butter melts….as soon as the butter melts, turn off the heat and pull the pot away from the heat, and place one cup and 1/2 of all purpose flour in this mix…..now comes the hard party….with that wooden spoon keep mixing this together….it will be a work out as you will need to continue to mix it well until it comes together…and only when it starts to pull away from the pot that you will start putting in one egg at a time, mixing it into the flour mixture (and my Mother uses four eggs). Once you have incorporated all the eggs into this mixture (and gotten that mini workout!!) I used a sleeve all prepared to pipe small swirls onto a sprayed baking sheet, and place that in the oven for 15 minutes at 400 degrees. You can check them at 12 minutes to see if they are getting golden….I like to leave them in for at least 15 to 18 minutes. Then let them cool completely before slicing them.

In this case, I used Conaprole Dulce de Leche, as that is a Uruguayan brand that yes, you can find in Miami and in other US cities as well as other countries. Dulce de leche is like sweet caramel spread, and since I had walnuts in the freezer, I chose to chop them up and mix them with the dulce de leche for a crunchy filling, fill the little choux pastries, and then lightly dust them with powdered sugar!

They were a Hit!

P.S. My mother likes to make these and then fill them with chicken salad….quite delish! You can pretty much fill these with anything sweet or savory.