Wednesday, January 27, 2010

Cooking with Caprece – Spanish Rice

Caprece was a member of a recipe club when they were in Logan, UT while Matt was completing his MBA. She acquired many of her best recipes from her participation in this club. Last night we had Carnitas and I knew this was just the recipe to compliment them. I have my own recipe for rice that I usually serve with Mexican dishes but this was a wonderful change and tasted superlicious!

Recipe courtesy of Keesha Halbrook

Spanish Rice


  • 1 ½ cups long grain rice
  • 1 TBS oil
  • ½ cup onion, chopped
  • 1 clove garlic minced
  • 2 cups water
  • 80z can of tomato paste
  • 1 chicken bullion
  • Salt and pepper


Fry rice onion and garlic in oil until lightly brown. Season with salt and pepper. Stir in water, tomato sauce and chicken bouillon. Cover tightly and simmer for 15 min on low heat.

Tuesday, January 26, 2010

All That Jazz

As an undergraduate student at Utah State University I had the wonderful priveledge of watching the genius of Wynton Marsalis in person. I never really appreciated jazz until then but after that performance I was hooked for life. He was of course a natural choice for our family as we embarked on our study of this wonderful music. Here are a few fun facts about his life.

  1. He plays the trumpet.

  2. He is considered a classical virtuoso and a virtuoso erudite of jazz.

  3. Al Hirt (I love him too) gave Wynton his first trumpet when he was just 6 yrs old.

  4. He won the Pulitzer Prize for Music in 1997.

  5. He has won 9 Grammy Awards.

  6. He has played with jazz legends Dizzy Gillespie, Sarah Vaughan, Herbie Hancock and more.

  7. He is also renowned for his classical compositions.

  8. Wynton recorded the Haydn, Hummel and Leopold Mozart trumpet concertos at the age of 21 and went on to record 10 additional classical records, all to critical acclaim. He has performed with leading orchestras including the New York Philharmonic, Los Angeles Philharmonic, Berlin Philharmonic, and the Czech National Orchestra. (

  9. He is a UN Messenger of Peace, has been honored with the National Medal of Arts and the French Legion of Honor.

  10. An unbelievable to me he is only 8 and 3/4 years my senior.

Take note to the music playing on my will be hooked too!

Get a playlist! Standalone player Get Ringtones

Monday, January 25, 2010

Cooking with Caprece

Due to popular demand for my Sister Caprece's recipes I have decided to make Monday and Wednesday on my blog "Cooking with Caprece" days. I will do a feature post on one of her recipes. I will be limiting my recipe posts to her recipes on those two days for the remainder of this year. Today I will just direct you to the recipes of hers that I have already posted. The following were some of her family favorites.
Sugar Cookies
Spaghetti Sauce
Fruit Pizza
Broccoli Salad
Classic Ground Beef Tacos

Wednesday, January 20, 2010

Oatmeal is for fun not food!

A few weeks ago I was cleaning in the back of the house and Joaquin came to get me. He wanted me to know Zeke had made some kind of mess and that he needed help. I thought I was going to scold him until I walked in and found him swimming in Oatmeal. All I could do was laugh and run get my camera. I just thank my lucky stars it wasn't honey or jam or some other sticky substance.

Italian Sodas

I love putting a little something special in my hum-drum days. This week at book club our host treated us to Italian Sodas. Who knew something so simple could taste so utterly fabuloso! I, of course went out the very next day and got all the ingredients so we could enjoy something out-of-the-ordinary in our very ordinary snow bound days. The good thing is the ingredients keep so you can have every day or just every once in a while.
You'll Need –
  • 1 ounce of Italian Syrup – flavor of your choice. So far I have had lime and cherry not together although I am sure that would be superb too. I found the syrups at my local supermarket, shelved with the coffee.
  • 1 ounce of whipping cream – they sell this in pints so you don't have to buy large amounts at a time. *Note – please don't deny yourself such pleasure as whipping cream – which is yes, whole cream. I recently lost 12 lbs and am working on my next 12 all while having whole cream and butter. The key is the amount...all things in moderation right J So let me state now ABSOLUTELY NO SUBSTITUTES!
  • Club Soda – refrigerated so as to not melt the ice
  • Crushed ice
  • Straw – for stirring

What to do and How to do it –

Place a small amount of ice in the glass. Measure out 1 ounce (about 1/8 cup) of each Italian soda and whipping cream. I used a ¼ cup measuring cup and filled it half way with cream and the rest with syrup. Pour into glass. Pour club soda over mixture in glass and stir. Drink…go ahead…you won't be able to stop with just one sip. You'll be hearing that "empty glass through a straw" sound before you know what hit you.

Tuesday, January 19, 2010

3 Gifts for Jesus

In an attempt to steer clear of the commercialism of Christmas Rodrigo and I started a new tradition this year. Each member of the family will receive 3 gifts just as the Savior received from the kings or the magi. We as a family in turn give 3 gifts to Jesus for the year. We sat down for FHE and discussed what gifts Jesus would like us to give him. Joaquin even came up with one all on his own. We can already feel an increase in the reverence for sacred things and in the spirit in our home…way less contention! We review our progress the first Monday of each month and then on Christmas eve we will talk about how we did and how our relationship with the Savior grew. We hope this will help us focus more on the Savior throughout the year.

3 Gifts to the Savior for 2010

  1. Go once a month to the temple as a family. This was Joaquin's idea. We decided to expand on it and since we live in a state full of temples we made the goal to visit a different temple each month.
  2. Read from the Book of Mormon each day as a family.
  3. Cultural Arts devotional each Sunday. The scriptures tell us to seek wisdom and learning from the best books and that all that is good is from God. Heavenly Father has blessed so many with extra-ordinary talents to give us beauty, comfort, peace, and joy. We want to come more familiar with these talents and to rejoice in them.

I will be posting each Tuesday a little about our "talent" of the week and on the first Tuesday of the month I'll post a progress update.

This week we are studying Vivaldi and I am completely smitten. Did you know he started playing the violin at 4? Did you also know that he nearly died when he was born and that his mother made a promise to God that if He would let her baby boy live that she would give him to the priesthood? He lived and much to the chagrin of his musically passionate heart she was true to her word. However, he soon found a way to fulfill his mother's promise and the desire of his heart… My favorite composition by Vivaldi is Four Seasons Do you have a favorite composition by Vivaldi?

Cranberry Pot Roast

Roast is one of my family's favorite meals but it can get boring really fast. I don't serve it as often as they would like in fear of us all becoming bored to death with it. However, I think this recipe helps prevent that. My family may love the fact that this recipe includes roast but I am crazy about it because it uses my crock pot. OH JOY! Little to no prep and my crock pot does the rest. Oh that all recipes could be so simple.

Adapted from Holiday Cooking 2004 p47

  • 1 3lb beef brisket (I used what I had on hand – chuck roast)

  • 1 tablespoon cooking oil

  • 1 cup sliced celery (I didn't use)

  • ¾ cup green or red sweet pepper

  • ½ cup chopped onion

  • ½ cup water

  • 1 clove garlic, minced

  • 1 16-ounce can whole cranberry sauce

  • 1 15- to 16- ounce can marinara sauce
  1. Trim fat from beef brisket or roast. Sprinkle roast with salt and ground black pepper. In a skillet, cook roast in hot oil about 10 minutes (5 min each side) until browned, turning once. Remove roast from the skillet and place in crock pot. Add onion and garlic and cook for about 1 minute. Add celery and sweet pepper and cook for 2 minutes more. Add water and simmer over medium heat just until the veggies are tender about 5 minutes. Add the cranberry sauce and marinara sauce; cook til bubbly about 5 more minutes.

  2. Pour the sauce mixture over the roast in crock pot and cook for 4-6 hours. Serve with sauce. If the sauce needs to be thickened, mine didn't, boil sauce gently, uncovered, for 5 to 10 minutes or until it thickens. Makes 6-8 servings.

Monday, January 18, 2010

What’s in a name?

Did you know that my Great-Great-Great Grandfather was Abraham B. Benningfield. This is significant to me because my sister's oldest boy is named Abraham. Now, she didn't know this at the time she named him but it sure did fill me with spirit of Elijah when I discovered it while doing my family history. Interestingly enough I also discovered that Abraham had a son named Elijah(nicknamed "Lige") which is the name of my sister's youngest child. And even dearer to me I discovered that my Great-Great-Great Grandfather Abraham's brother was named Ezekiel. His mother is America Ann Lake, my Great-Great-Great-Great Grandmother whom I have felt a special kinship with throughout my life and for whom I have done temple work. So what's in a name? Family.History.Love.Life

Greek Salad Dip

We have a tradition in our home that we try new recipes every year for our Christmas Eve dinner. While on my hunt for something new I came across this recipe that reminded me very much of an appetizer that I had eaten at California Pizza. I started craving it from the minute I saw the picture. I studied the picture carefully and then ran to the store purchased the ingredients and we ate it for lunch. It is easy to make, tastes wonderful, and is healthful. What more can you ask for?


  • 1 8 oz Chive and onion cream cheese, softened

  • 1 10 oz container of Hummus (flavor of choice – I use "Tribe" brand it is wonderful tasting hummus but mild enough not overpower the dip.

  • 1 seedless cucumber, chopped

  • 2 -3 medium Roma tomatoes, diced

  • 3 green onion, chopped

  • 1 small can of sliced black olives

  • 1 lime juiced

  • ½ TBS Extra-virgin olive or canola oil (the canola is milder tasting)

  • 1/2 -1 tsp dried oregano

  • 8 oz feta cheese, crumbled


Prepare the vegetables and olives. Place in a bowl and toss with the juice from the lime, oil, and salt. Note*** I usually prepare the lime juice, oil and salt like a salad dressing then pour it over the veggies and olives then toss. Spread the cream cheese over the surface of a platter or plate (8 inch platter). Spread the hummus over the top of the cream cheese. Spread the veggie mixture over the hummus. Crumble the feta over veggie mixture and then sprinkle with oregano. Serve with pita chips.

Friday, January 15, 2010

I Wear My Sunglasses at Night…and When I Brush My Teeth

Zeke is a hard child to get a smile out of yet he is the one the gets me laughing the quickest. See what I mean….

The Master Recipe:Boule (Artisan Free-Form Loaf)

First and foremost please, PLEASE, please don’t be intimidated by the length of this post. This is an excerpt from the book “Artisan Bread in Five Minutes a Day” It may appear daunting but let me tell you this book transformed my belief about making bread. See, I have always had a real fear of yeast. You have all heard the warnings...”Don’t get the water too warm!” “Don’t use water that is too cold!” “Don’t stir it with a metal spoon!” and on and on. I had just written off the idea of ever being able to make a loaf of bread. Boy was I wrong. The directions (for pictures click the "directions" hyperlink) are so long only because they are step by step. I have had nothing but success from the very first attempt with this recipe. Check out the picture of one of my first loaves below. Pretty good huh? The best part is I can make a loaf of bread or a pizza crust straight from my food storage! Although I have read the book I have not purchased the it YET but it is on my wish list.
Recipe Taken from
Makes four 1-pound loaves. The recipe is easily doubled or halved.

· 3 cups lukewarm water
· 1-1/2 tablespoons granulated yeast (1-1/2 packets)
· 1-1/2 tablespoons kosher or other coarse salt
· 6-1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
· Cornmeal for pizza peel

Mixing and Storing the Dough
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100°F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That won't be too great a difference, as you will only be doing this once per stored batch.
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a re-sealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.

3. Mix in the flour—kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don't press down into the flour as you scoop or you'll throw off the measurement by compressing. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand-mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead. It isn't necessary. You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise: Cover with a lid (not airtight) that fits well to the container you're using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases. Lidded plastic buckets designed for dough storage are readily available (see page 14 of the book). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it's best to refrigerate the dough overnight (or at least 3 hours), before shaping a loaf.
The scoop-and-sweep method gives consistent results without sifting or weighing. It's easier to scoop and sweep if you store your flour in a bin rather than the bag it's sold in; it can be hard to get the measuring cups in a bag without making a mess. Also: Don't use an extra-large 2-cup-capacity measuring cup, which allows the flour to overpack and measures too much flour.
Relax! You do not need to monitor doubling or tripling of volume as traditional recipes.

On Baking Day
5. The gluten cloak: don't knead, just "cloak" and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven.
Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
6. Rest the loaf and let it rise on a pizza peel(I use a wooden cutting board – me Karm): Place the shaped ball on the cornmeal-covered pizza peel. Allow the loaf to rest on the peel for about 40 minutes (it doesn't need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking ("oven spring").
7. Twenty minutes before baking, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, "scallop," or tic-tac-toe pattern into the top, using a serrated bread knife (see photo).

9. Baking with steam: After a 20-minute preheat, you're ready to bake, even though your oven thermometer won't yet be up to full temperature. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour about 1 cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you've used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or "sing," when initially exposed to room temperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You'll find that even one day's storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). If you mixed your dough in this container, you've avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.

VARIATION: HERB BREAD. This simple recipe shows off the versatility of our approach. Herb-scented breads are great favorites for appetizers and snacks.
Follow the directions for mixing the Boule dough and add 1 teaspoon dried thyme leaves (2 teaspoons fresh) and 1/2 teaspoon dried rosemary leaves (1 teaspoon fresh) to the water mixture.
You can also use herbs with the other bread recipes in this chapter.

What's a "gluten-cloak"? Just imagine a warm blanket being pulled around you on a cold night. Or, for the more technically inclined: What you are trying to do here is to add enough flour to the surface so it can be handled and the protein strands in the surface can be aligned, creating a resilient "cloak" around the mass of wet, barely kneaded dough. Visualize a cloak being pulled around the dough, so that the entire ball is surrounded by a skin. Resist the temptation to get rid of all stickiness by adding too much flour. Adding large amounts of flour prevents the bread from achieving a finished crumb with the typical artisanal "custard" (page 19 of the book).

Lazy sourdough shortcut: When your dough bucket is finally empty, don't wash it! Immediately re-mix another batch in the same container. In addition to saving the cleanup step, the aged dough stuck to the sides of the container will give your new batch a head start on sourdough flavor. Just scrape it down and it will hydrate and incorporate into the new dough.
Amaze your friends with the "6-3-3-13" rule: If you want to store enough for eight one-pound loaves, here's a simple mnemonic for the recipe: 6, 3, 3, and 13. It's 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. Store in a 10-quart lidded container. That's it. It will amaze your friends when you do this in their homes without a recipe—but tell them to buy this book anyway!

Thursday, January 14, 2010

Copycat “Zuppas” Wisconsin Cauliflower Soup

Have you ever been to Zuppas? Mmmmmm…just thinking about their menu gets my juices flowing. My favorite thing on their menu is the Wisconsin Cauliflower Soup. However, it is hard to find the time to get there…not to mention that it would be expensive to eat there regularly. So, I ask myself, "Why should I have to wait until I have time or money." I have eaten it enough that I should be able to figure out how to make it myself...right? RIGHT! So I embarked on my copycat adventure and came up with something that is very close…close enough to satisfy my craving anyway J

Copycat "Zuppas" Wisconsin Cauliflower Soup


  • 2 TBS butter

  • 1 head of cauliflower broken into florets

  • 1 small white onion, finely chopped

  • 1 clove garlic, minced

  • 2 14 0z cans chicken broth

  • 1 cup of Half and Half

  • 2 cups of Milk

  • 3 TBS of all purpose flour

  • 1 tsp of salt

  • 8 oz of sharp/extra-sharp white cheddar cheese shredded


Saute onions and garlic on medium heat in the butter until softened. Add the chicken broth and cauliflower florets and bring to a boil. Cover and simmer until the cauliflower is tender – about 10-15 minutes. Pour cauliflower mixture into blender and puree. Pour puree into large soup kettle bring back to a boil. Meanwhile mix the half and half, milk, flour and salt until there are no flour clumps. Pour milk mixture into the boiling cauliflower mixture while stirring. Reduce heat to medium and continue stirring until soup thickens. Remove from heat and add cheese. Stir to mix. Serve in soup bowls. Buen Provecho!

Wednesday, January 13, 2010

Winter Spinach Salad

Salad is a staple in my home but sometimes it gets a bit boring this time of year with a lack of fresh summer produce. I was hunkering to change it up a bit and got just what I was looking for with this recipe. I found it at a favorite site of mine Your Home Based Mom

Winter Spinach Salad

1 bunch baby spinach

1/2 C craisins

3 green onions, sliced

1 green apple, cored and thinly sliced

1/2 C pear chopped

1/4 C sugared walnuts

1/2 C crumbled feta cheese

Combine spinach, craisans, green onions, apple slices, pears and walnuts. Add dressing and toss. Garnish with feta cheese.

Maple Syrup Dressing

1/2 C olive oil

1/4 C cider vinegar

2 Tbsp shallots minced

2 Tbsp fresh lemon juice

2 Tbsp maple syrup

1/4 tsp salt

1/4 tsp pepper

Combine all ingredients in a jar and shake until evenly combined.

Tuesday, January 12, 2010

Jaden’s Beef and Brocolli

Asian food is a family favorite but it isn't easy to make…at home anyway. I am always looking for good "at home" recipes. I mean there are plenty of recipes out there but I need to keep it simple…I have other things to do besides cook…believe it or not J PW came to my rescue yet again. This was a wonderfully simple and delicious recipe.

Jaden's Chinese Beef and Broccoli (from The Steamy Kitchen Cookbook)

1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingre- dients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Monday, January 11, 2010

"Look Mommy I'm a Big Kid Now"

I took my Joaquin shopping for tennis shoes a few days ago and you will not believe what size shoe he is in...go ahead guess...he is a size 1. Increible! He is barely 4 and in a size 1 tennis shoe. On his 4 year well visit last month he was in the 97 percentile for his height and weight. He was 46 inches tall and 46.5 lbs. He is really growing like a weed and the only down side for my big boy is that he still acts like a 4 year old and everyone thinks he is at least 5yrs old. I remember my grandmother saying the same thing about my sister and I...we were tall for our age too. Last night Rodrigo, Joaquin and I were talking and Rodrigo and I commented about how much he is growing. He looked at us and said, "My feet are growing too." Yes my boy they most certainly are :) I wonder if he will continue in this "tall tall course" or if he will plateau and be about the same build as his Daddy. We shall see. For now he is a giant among preschoolers!

PW inspired Dinner Rolls

When I saw these rolls at The Pioneer Woman I knew I must have them. See, as far as I am concerned anything, excepting liver and onions, cooked in a cast iron skillet is melt in your mouth yummy! Add to this that it was a recipe from The Pioneer Woman and I knew I couldn't go wrong. Just a few weeks before at a chili cook-off at the church someone had made rolls similar to these. I was dying for the recipe but never discovered who had made them so I felt it quite providential when I found this recipe. I did tweak it a bit. So I will provide the original recipe in a hyperlink along with my version below.

P'Dub inspired Dinner Rolls


  • Frozen, Unbaked Dinner Rolls

  • Melted Butter, Regular, Salted

  • Dried parsley

  • Grill Masters "Montreal Steak" Seasoning

Preparation Instructions

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on dried parsley and steak seasoning. Brush with additional butter. Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

Wednesday, January 6, 2010

Salmon “Martini”

So my husband is a lover of all – well almost all - things of the sea. I am not. As we were planning our Christmas Eve dinner he kept showing me recipes of sea creatures and pleading for this to be our main dish. Being the wonderful wife that I am I of course said "NO WAY JOSE!". Now, I do enjoy a few sea creatures…shrimp, flounder, salmon and…yep that is about it. Compromise…seafood side dish. I knew when I found this Salmon "Martini" it was just what we were looking for…the perfect compromise. We served it as the opening act to our feast. And it was perrrrfect! A little something for the seafood lover or not so much lover in each of us.

Recipe courtesy of BHG special Edition "Our Best Holiday Menus 2008" p116

  • Nonstick cooking spray

  • 1 4-ounce salmon fillet, ¾ to 1 inch thick

  • ½ of a medium avocado, pitted, peeled, and sliced

  • ¼ of a small cucumber, halved, seeded (I used a English cuke to save this step), and cut into spears

  • ½ cup grape or cherry tomatoes, halved

  • ½ cup frisée, escarole or desired lettuce leaves

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons olive oil

  • Freshly ground black pepper

  1. Preheat oven to 450 F. Lightly coat a shallow baking pan with cooking spray. Place salmon in pan. Sprinkle salmon with salt and freshly ground black pepper.

  2. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. Remove from oven; cool in pan for 10 minutes. Remove skin from salmon; discard. Break salmon into large chunks. Using a meal spatula, transfer salmon to a plate. Chill for 30 minutes.

  3. In martini glasses or small bowls, arrange salmon, avocado, cucumber, tomatoes, and frisée. Combine lemon juice and olive oil; drizzle over salmon mixture. Season to taste with pepper. Cover; chill until serving time. Makes 2 servings.
Blog Widget by LinkWithin