A Jeanne in the Kitchen

Well, it’s a good thing I have so many pictures from previous days’ walks, because today, it is pouring down rain. No outside walking for me.

We have a lot of doves all around right now. We have a variety of different kinds of doves, but what we see most often are the Mourning Doves. Here are some of my recent dove sightings.

Because of the shadowing of this one, at first I was so excited, I thought I had come across another osprey or smaller bird of prey. But once I got home, and blew up the picture on my computer screen, I was a little disappointed to find that it “was only a dove”, though still beautiful.

Mother Nature is so beautiful, no matter what she has to offer. I appreciate all that Mother Nature brings my way, no matter what it is. There is beauty in everything.

Today concludes my Middle Easter Dinner Party series. I have presented everything I made for the party, which was a deliciously, successful and fun evening. I have one last recipe for you from my party. The beverages.

Believe it or not, NOT everyone enjoys wine. I know! I was shocked too! All joking aside though, of course I had wine, and lots of it too. But I also offered a deliciously refreshing Lebanese spritzer as well, for all the non-alcoholic drinkers.

This cool, refreshing cucumber and mint spritzer was delicious. If the weather had been a little more cooperative, and NOT dropping 5 inches of snow on us, it would have been even more appreciated than it was. It would be perfect on the dog days of summer, when the mercury is on the rise. I made two versions. One had ginger and the other did not. Both were all gone very quickly and enjoyed by all.

Lebanese Cucumber and Mint Spritzer

This cool and refreshing drink is so easy to make and only requires a few basic ingredients. The recipe called for lemon juice, which I didn’t have enough of at the time, so I used lime juice instead. I like lemon juice a lot, and use it for so many different things, but I much prefer lime juice anyway. So, from here on out, it is lime juice for me. 🙂 I am giving you the proportions I used to fill my large pitchers. You can adjust it for individual portions as needed.

1 1/2 32-oz bottles of club soda

2 cups, or more as needed regular water

1/4 cucumber, sliced very thin

1 cup sugar

1 TBSP ginger

10+ fresh mint leaves

2 TBSP lime juice or lemon juice

You can make a simple syrup with the sugar and lime or lemon juice and cucumber, but why? I liked it so much better just by adding everything together and mixing it all up, drinking it fresh.

Combine the lime juice, sugar, ginger and regular water and mix well. Pour into the pitcher. Add the club soda and mix well again. Then add the mint and the sliced cumbers. Chill until ready to use. Do not make too far in advance, because it will deplete the effervescence of he club soda. I did not mix the sugar, lime juice ginger and water at first, and when I added my club soda, it fizzed all over my counter. No big deal, I just had to clean it up. But why waste any of this delicious drink if you can help it, right?! 🙂 This is kind of like the non-alcoholic Lebanese version of the Cuban Mojito. 🙂

This is a wrap for my Middle Eastern dinner party. As you know, I have plenty more recipes and fun things coming your way. And their will ALWAYS be more dinner parties too. I feed people and love to entertain. That’s just what I do. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

We are so blessed and so lucky to live where we do. We have so much wildlife literally right in our backyard. And so much variety too. Some more of our local duck species are The American Wigeons. These have a fun nickname too. They are often referred to as the “golf course ducks” because they are often found on the waters of local and suburban gold courses. We see them in the “burbs” mostly in the winter months, though there are still quite a few around these days too.

The males have a bright green stripe right over their eyes.

The females do not.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Everyone loves potatoes. I know I sure do! They just may very well one of the most international foods around. Everyone has their own specific recipes and twists to this beloved favorite too. These beloved tubers go by many names – potatoes, pappas, patata, pommes, and in the Middle East they are known as batatas, just to name a few.

One of the dishes I made for my Middle Eastern dinner was spicy cilantro potatoes, or batata harra. Batata harra are fried potatoes tossed in a spicy, garlicy herbed olive oil. You can enjoy them on their own, or with a cool lemon or yogurt sauce.

Spicy Cilantro Potatoes

I used baby red potatoes for this recipe. Any kind of potato will do, but I was making them for a large group, and I thought these were a better choice. Besides, they look pretty. 🙂

2 lbs baby red potatoes, washed and quartered

4 TBSP olive oil

2-3 TBSP chili olive oil, optional

salt and pepper to taste

red pepper flakes to taste

1-2 TBSP garlic

1/4 cup fresh chopped cilantro

Bring about half the oil(s) to about 375* F or 190*C in a large saucepan. Add the potatoes, and fry until they are golden brown. If you are cooking a lot of potatoes, you may need to cook them in smaller batches to ensure more even cooking.

Combine the remaining oil(s), garlic, salt, pepper, red pepper flakes and cilantro together and mix well.

When the potatoes are lightly browned all around, immediately toss together with the oil and cilantro mix. Serve immediately after. These are best when served hot.

I love potatoes of all kinds. I think they are right up there with bread. I could easily live on potatoes and bread. And lucky for me, potatoes are extremely versatile, and there are endless possibilities on how to prepare them.

These were yet another big hit and all disappeared. This is great, but I was hoping there would be some leftover for another time. I guess I will just have to make some more. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

When walking around our lakes, or anywhere for that matter, I never know what I am going to see. Sometimes I see so much, and I am busy clicking away, taking as many pictures as I can. Other days, the lakes are pretty quiet, with nothing really to see, though it is always pleasant and enjoyable.

One of my favorite little song birds is the Red-Winged Black bird, especially the more colorful males. On one of his visits before his passing, I had so much fun introducing my dad to these gorgeous little birds, and he and I sat and enjoyed them for quite some time. So now, whenever I see them, they always bring a smile and happy memories of my dad back to me. My dad and I have always enjoyed bird watching together.

Keep your eyes and your heart open for all of life’s unexpected, beautiful gifts. You never know what you will find, or when or where you will find it. Life is good.

We had three salads for my Middle Eastern dinner. My friend Janet brought tabbouleh. It was a recipe she got from her Palestinian exchange student a few years ago. I made the other two salads. One was my heirloom tomato and onion salad, which you have seen before. Lebanese Tomato Salad

My other salad for the evening was a Moroccan carrot salad.

Moroccan Carrot Salad

Of course I changed the salad and made it my own. And I think my version is better too. So did everyone else, though they had no idea I had changed the recipe. 🙂 I used the tri-colored carrots instead of just orange carrots, and I also roasted my carrots first. And since I had orange olive oil, of course I used it.

Moroccan Carrot Salad

1 lb tri-colored carrots, cut into sticks

1 cup orange juice

1/4 cup olive oil + plus more for tossing the carrots in

2-3 TBSP orange olive oil, optional

salt & pepper to taste

1-2 TBSP honey

2 TBSP lemon juice

1 tsp ground cumin

1/2 cup black or Kalamata olives, cut in half

2 TBSP fresh cilantro, chopped

2 TBSP fresh mint, chopped

1/3 cup toasted pine nuts

Preheat the oven to 425*F or 219*C.

Cut the carrots into matchsticks. Toss with olive oil and the salt & pepper. Spread the carrots onto a baking sheet pan in a single, even layer. Roast for about 20 minutes then flip and continue to roast for an additional 15-20 minutes. Allow the carrots to cool a bit before tossing into the salad.

Toast the pine nuts until they are lightly golden. I find it much easier just to toast them in a skillet on top of the stove. But you can toast them in the oven too.

Combine the orange juice, olive oil, orange olive oil, if using, cumin, additional salt & pepper if needed, honey and lemon juice. Whisk together until everything is well blended.

When the carrots have cooled slightly, add to the rest of the ingredients and add just as much of the oil and juice mixture as needed. Do not add too much. If there is leftover dressing, great. Use it for something else later. I already have. 🙂 It is perfect for a marinade for meat.

Cover and chill the salad until ready to serve. Then serve it up and listen to everyone cheer. This was yet another very popular dish. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

We almost always have Mallards around the lakes. In the spring and summer months, there are more than in the winter months, but there are almost always some around.

Sometimes I see them napping.

Sometimes they just are out walking around.

Sometimes they are swimming.

But right now, they are building and protecting their nests.

Soon, we should have some little “duckalings” too. Years ago, my niece’s daughter called them duckalings, and that just stuck with me. I thought it was such a cute little phrase. So I call them duckalings too now. 🙂

Lamb is very integral in the Middle Eastern, as well as the Mediterranean, diets. Every country in the Middle East consumes a lot of lamb. A big reason for this is that pork is strictly forbidden in both the Jewish and Islamic religious laws. Lamb has been the chosen form of meat and protein in the Middle Eastern regions for millennia and still is today, although the popularity of chicken is quickly rising in these parts of the world now as well.

When I hosted my Middle Eastern dinner party, lamb was definitely on the menu. I made some lamb skewers with mint sauce. They all disappeared very quickly. I heard nothing but rave reviews.

Grilled Lamb Skewers with Mint Sauce

I marinated my lamb over night to make sure they were nice and tender and full of flavor.

2 lbs lamb, cubed

salt & pepper to taste

1/2 cup olive oil

1 TBSP sugar

3 TBSP sherry vinegar

1 shallot, chopped fine

1-2 TBSP garlic

1 cup fresh mint leaves

1 red onion, sliced

Combine all the ingredients together, with the exception of the onion. Then toss the lamb in the mixture to completely coat. Place it in an airtight container and let marinate in the refrigerator for at least four hours before cooking. Over night is better if you can.

I actually made my skewers ahead of time, and let the skewers marinate overnight.

Add the onion slices onto the skewers along with the lamb cubes. Soak the wooden skewers in warm water for about 15 minutes before loading them with the meat and onions. Reserve some of the marinate for pouring over the cooked lamb later.

When you are ready to grill the lamb skewers, remove it from the refrigerator and let it come to room temperature, for up to about 2 hours, before grilling. This helps to ensure a more even cooking process as well as helps to prevent burning.

Heat the grill to a medium-high heat. When the grill is at temperature, place the kebabs on the grill, close the lid and cook for about 10 minutes, then flip and continue to cook for an additional 8-10 minutes, or until the meat reaches a delicious medium rare at a minimum of 145* F or 63*C for an internal temperature.

Top with the remaining mint marinade right before serving. The lamb bits are so tender, they just melt in your mouth. If you like lamb, I promise you will love these lamb skewers. By marinating them overnight, it took away a lot of the “gamey” flavor often associated with lamb. You can also cook them up in a skillet without turning them into skewers or kebabs too.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

All of my spring birds are returning for the season. This time, I saw some Double Crested Cormorants out and about. I saw some flying, but couldn’t get any good shots, but at least I got to see them. I love seeing my Cormorants. They just seem like they don’t have a care in the world and just want to swim in the waters peacefully.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I am taking a slight detour today. I entered a cooking contest to create a recipe promoting Mis’ Rubin’s White Magic All Purpose Seasoning. I had to submit my recipe within a couple of days of receiving my package, so here it is. Wish me luck. If you try my recipe and like it, please submit your votes for me and my recipe. I could win some very cool kitchen gadgets and cooking utensils. 🙂

Mis’ Rubin’s is a small family owned business, based out of Montgomery, Alabama. It has been around since 1935. It was created by Rubin and Julia Hanan, out of the Penny Profit Meat Market. Rubin Hanan immigrated to the United States from the Isle of Rhodes, by Crete, and lived his American dream. The spices used and sold in the Penny Profit Meat market were created by Julia, who was fondly known as Mis Rubin. There are quite a few varieties of Mis’ Rubin’s spices, but I was sent the White Magic to test and create with.

White Magic is truly an all-purpose seasoning. It works great as a dry rub on chicken, fish, & pork, but it doesn’t have to be cooked! It’s also wonderful tableside on pasta, salad, and veggies. The hint of citrus in this seasoning really ties the flavor together and reminds us of Mis’ Rubin’s Greek origins. Use this seasoning to taste. It’s not overpowering.

I used my White Magic to create a scallop and vegetable pasta with cream sauce.

White Magic Scallops and Pasta

1-1 1/2 lbs large sea scallops

1/2 red bell pepper, cut into thin matchsticks

1-1 1/2 cups broccoli florets

1 shallot, sliced very thin

1 TBSP minced garlic

salt & fresh ground black pepper to taste

2 TBSP White Magic seasoning, divided

olive oil for cooking

1-2 TBSP lemon olive oil

1 cup dry white wine

1 TBSP lemon juice

1 cup heavy whipping cream

1 TBSP lemon balsamic vinegar, optional or lemon juice

1/4 cup chopped fresh parsley

1 cup tiny teardrop tomatoes

angel hair pasta

Get a large skillet very hot and add the oil(s). Saute the vegetables for about 3 minutes, or until they begin to soften. Then remove from the heat and set aside.

Rinse the scallops and pat dry with a paper towel.

Add additional oil if needed and about 1 TBSP of the Mis’ Rubin’s White Magic Seasoning and the scallops. Cook for about 1-2 minutes per side, or until the scallops begin to brown.

After the scallops are lightly browned, add the wine and deglaze the pan.

Let the wine reduce by about half, then add the sauteed vegetables. Mix together thoroughly.

Add the cream and the remaining Mis’ Rubin’s White Magic Seasoning. Bring to a boil, then reduce the heat to a simmer, stirring often. Cook for about 5 minutes.

Towards the end of the cooking process, add the lemon balsamic vinegar or lemon juice, mix together well, then add the chopped parsley and tiny teardrop tomatoes right before serving over cooked angel hair pasta.

I served mine with a dry Pinot Grigio and some tomato focaccia on the side to complete the meal.

DELICIOUS! The White Magic seasoning really enhanced the sweet flavors of the scallops and went very well with the hints of lemon from the lemon olive oil and the lemon balsamic vinegar. I think you will really love the addition of Mis’ Rubin’s White Magic Seasoning to any seafood or chicken dish. It is gluten free and contains NO MSG, however, it does contain soy. There are retailers dotted across the country who sell Mis’ Rubin’s White Magic Seasoning , or you can order it online from their website at https://misrubins.com/.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.