Author: ajeanneinthekitchen

As you know I like to mix things up a lot. So instead of “hearing” me talk today, I thought it would be fun to listen to the pros. “Hearing” the pros speak kind of keeps me in the loop of the professional kitchens. Sometimes I miss the controlled chaos of the professional kitchens. 🙂

I don’t classify myself as a great chef, but I certainly cook because I want to. 🙂

A chef wears many hats, at all times.

So very true.

I like this way of drinking, I mean thinking. 🙂

I completely agree with this one. Food is life and life is meant to be celebrated with food, family and friends.

Yes indeed. We cook to make people happy. 🙂

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

I love seeing my squirrels. They are always so full of personality. I know many people do not like them, and they have their reasons. And that is perfectly OK. But I am not one of them. I love seeing them play and run around. They just look straight at me, and want to be photographed too; like they are just waiting for an audience. I think they know they will always capture my attention.

Here are some of my recent squirrel encounters.

Have a squirrely day. Make the most of whatever life gives you. 🙂

Thank you to both the Ohio Cook at My Meals Are on Wheels at https://beatcancer2010.wordpress.com/ and the Frugal Hausfrau at https://frugalhausfrau.com/ for the inspiration for this delicious summer green bean and tomato salad.

As always, I was inspired by their recipe, but of course, I tweaked it a bit to make it my own. It is a bright, beautiful, healthy and delicious salad that is good anytime. I served it with the rest of the pork that Larry smoked for Bryan’s party, as well as some pan-fried potatoes and toasted ciabatta and a Spanish white wine on the side. Caribbean Cole Slaw It was a perfect end of summer meal. I also added some of the corn leftover from that same party into the salad too. We have finally used all of the leftovers from that party as well. I also used most of the little Sweet 100’s tomatoes from Janet and Bob’s garden, though I still have a bunch more tomatoes to use.

Green Bean & Tomato Salad

The Dressing

1/4 cup olive oil

2 TBSP red wine vinegar

1 TBSP lemon juice

1 TBSP garlic

1-2 tsp Dijon mustard

1-2 TBSP honey

1 TBSP fresh herbs or about 1 tsp dried herbs – I used both oregano and thyme

salt & pepper to taste

1 tsp paprika

1 tsp Za’atar seasoning

Whisk everything together until thoroughly blended together and set aside for later.

The Salad

3/4 lbs green beans, par-boiled, cut into pieces about 1 inch in size

2 cups cherry tomatoes or Sweet 100’s tomatoes

1 can chickpeas or garbanzo beans, drained and rinsed

1/2 cup corn

Toss everything together, then add enough dressing to coat, while the green beans are still warm and toss again. This salad is best served as a warm or room temperature salad.

This salad is beautifully delicious. It’s so bright and colorful and full of flavor.

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

The calendar says it is now officially fall. The weather is beginning to reflect that too. I actually had to put on long pants for the first time in months, and even had to adorn a sweater a couple of days ago. But it still hit and miss. I am in shorts once again, for now.

The seasons are definitely beginning to change though, and the plants and animals can all sense it too. There are still a few colorful flowers out, but they are disappearing more and more so each day. While I still can, here are some of the flowers and plants that are still on colorful display. Some flowers are showing off as long as they can before having to take their long rest until spring comes around again. I can’t say that I blame them. I am doing the same. I too am still holding on to summer as long as possible.

Not exactly flowers, but they were just too perfect and I couldn’t pass them up. Fall is definitely in the air and the seasons are definitely changing.

Apples are a sure sign that fall is here.

Have a great day and hold on to summer as long as you can. ‘Til next time.

Shrimp was in the dinner rotations. Shrimp, like chicken, is very versatile and can be used in so many different ways, for so many different things. This time, I decided to make some teriyaki shrimp. I haven’t made anything Asian or with teriyaki sauce in awhile, so it was time.

The word “teriyaki” is a combination of the Japanese words “teri” (shine) and “yaki” (grilled). The cooking method originated during the Edo period (1603–1868) and was primarily used to grill fish marinated in a mixture of soy sauce, sake, and sugar. The marinade enhanced the flavor and acted as a natural preservative. 

Teriyaki, the sauce, is an American creation, with its origins in both Hawai’i and Seattle. In Hawai’i, when the Japanese immigrants came over, they took their teriyaki cooking methods and traditions and blended them with what they could find in Hawai’i, like pineapple juice and brown sugar. They mixed them together with the ingredients from home to make a marinade for fish, chicken, beef and pork. Another difference between the Japanese version and the Hawaiian version is that the Hawaiian version does not contain Mirin or Saki. Once it made it over to the mainland of the United States, the sauce morphed once again in Seattle, with the additions of fresh ginger and garlic, to make it even more flavorful. A close cousin to teriyaki sauce is the Chinese version, called Hoisin sauce, though it is thicker.

Teriyaki Shrimp with Vegetables

I am always experimenting with dishes and recipes in the kitchen, and as you all know, I like to reinvent my own versions of just about everything. My teriyaki sauce was no exception. As always, I started with a basic recipe, then tweaked it a bit. I used some of the fresh peppers I received from Janet and Bob too.

1-1 1/2 lbs large shrimp, peeled and rinsed

1/2 onion, sliced very thin

1/2 green bell pepper, sliced into thin matchsticks

1/2 red bell pepper, sliced into thin matchsticks

1 jalapeno, diced fine

2 TBSP garlic, divided

1 TBSP fresh ginger or 1-2 tsp dried ground ginger

1- 1 1/2 cups of sliced mushrooms

2-3 carrots, sliced at an angle or Asian style

4-6 green onions, sliced Asian style, divided

1 tsp sesame oil

3-4 TBSP honey

1 scant cup soy sauce

1/2 cup sherry or Japanese Saki

3/4 cup chicken broth

1 tsp cornstarch

The Sauce

Combine the 1 TBSP garlic, ginger, about 2 TBSP of the sliced green onions and the sesame oil in a sauce pan. Cook for a few seconds, then add the soy sauce, honey, sherry or Saki and chicken stock. Bring to a boil then reduce the heat to a simmer and continue to cook for about 10 minutes, stirring occasionally.

Blend the cornstarch with a little water and add to the sauce. Once again, bring to a boil, then reduce to a simmer and cook for an additional 2-3 minutes, or until the sauce thickens.

The Shrimp and Vegetables

Get a large skillet or wok very hot, then add some oil, the remainder of the garlic and the shrimp. Cook the shrimp for about 3-4 minutes, or until fully cooked, stirring frequently. Once the shrimp is cooked, remove it from the heat and set aside to keep warm.

Add the vegetables and cook for about 5-7 minutes, stirring frequently. You want them cooked, but to still remain a bit crisp.

When the vegetables are ready, add the sauce and combine thoroughly.

Re-add the shrimp and cook just long enough to heat thoroughly.

Serve over rice and top with the remaining green onions. This simple, easy-peasy dish is very tasty. You can do the same thing with chicken, pork or beef as well, or any combination thereof.

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

The Basque Country. Is it part of Spain or is it independent from Spain. Is it French or Spanish? I guess it really boils down to who you ask. It definitely has its own identity and culture and it’s thought that the Basques may be the oldest ethnic group in Europe. It is also believed they inhabited the south-western corner of Europe since before Indo-European peoples came to the area some 5,000 years ago. The people survived numerous invasions yet still retained a deep-seated sense of autonomy.

While much of the Basque region is in France, most of the land, industry, and people are in Spain. And many consider Spanish Basque culture to be feistier and more colorful than that of the more integrated French Basques. It is an autonomous community in Northern Spain that straddles two nations on the Atlantic Coast — stretching about 100 miles from Bilbao, Spain, north to Bayonne, France — lies the ancient, free-spirited land of the Basques. They speak Basque, and the French Basque also speak French whereas the Spanish Basque also speak Spanish. The Basque Country is famous for its beaches and scintillating modern architecture…and for its feisty, industrious natives. It includes the Basque provinces of Álava, Biscay, and Gipuzkoa. It also surrounds an enclave called Treviño, which belongs to the neighboring autonomous community of Castile and León. The Basque Country or Basque Autonomous Community was granted the status of nationality within Spain, attributed by the Spanish Constitution of 1978.

Because The Basques have their own unique culture, they also have their own unique style of food too. As with any culture, it is influenced by what is local and native to the regions. I am still looking for recipes to use all the delicious tomatoes that Janet and Bob recently gave me, and one of the recipes I came across was for Basque chicken.

Basque Chicken

Basque chicken is like a light stew of sorts. It is loaded with all kinds of simple goodness. I served it over some couscous, with some toasted garlic bread on the side, and a Spanish white to complete the meal. Last year when we went to Spain and Andorra, we went through Basque country, but we never actually stopped in it. Next time. 🙂

I did what I always do. I had a recipe that I used as a guide, then made it my own and added my own personal touches.

1 1/2 lbs chicken breast, cut into strips

salt & pepper to taste

1-2 tsp paprika

olive oil

1 onion, sliced very thin

1 TBSP garlic

red and/or green peppers, sliced into thin matchsticks

5-6 medium tomatoes, diced and some cherry or sweet 100’s if you like

12 oz, red potatoes, quartered

1 cup chicken broth

1/2 cup green olives, cut in half

1 TBSP fresh thyme and/or oregano, chopped

1-2 TBSP lemon juice

I also had a couple of mushrooms I wanted to use up, so I added those as well. I thought I had red peppers, but I only had some green ones that were in my goody package from Janet and Bob.

Get a large skillet or pot very hot, then add the olive oil, chicken, salt, pepper, and paprika. Cook for about 3-4 minutes, or until the chicken is mostly cooked.

Add the onions, and continue to cook for an additional 2-3 minutes, stirring frequently.

Add the rest of the ingredients, except for the tomatoes, olives, herbs and lemon juice, and thoroughly combine together, then add the chicken broth and mix in.

Add the tomatoes, olives and herbs and mix in. Bring everything to a boil, then reduce the heat to a simmer and continue to cook, for about 20 minutes, stirring occasionally.

Add the lemon juice right before serving, and mix it in thoroughly.

You can serve it as is or over couscous, rice or pasta if you like. I served it over couscous. !Esta mui delicioso!

The latest batch of tomatoes and peppers from Janet and Bob. I used quite a few for my Basque chicken, gave some away to a couple of friends, and I still have a lot left to use. I think you will be seeing more tomato dishes coming your way in the near future. 🙂 My green tomatoes ae ripening up nicely too.

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

Well, as you all know, I am home now, no longer in the Caribbean. Though I am still in a Caribbean frame of mind.

We’ve been home 2 weeks as of today. Last week, yes, just one week after returning home, we hosted a party for about 50 people. It was a celebration of life party for our friend Bryan, who almost passed away a few months ago, but with luck, lots of prayers and a few miracles, he is still here with us, still kicking around and still playing hockey. He had said if he survived, he wanted to throw a party. So we did. We told him to invite anyone he wanted and we would host it. We threw quite a party too, with lots of good food. I know. You are all stunned. 🙂

Larry smoked all the meat and I did all the rest. We had brisket, pulled pork, chicken and brats for the meat. I added potato salad, fruit salad, 2 kinds of cookies, brownies, chips, pico de gallo, guacamole, corn cobettes, and a Caribbean coleslaw. We had just a little bit of a feast. Everyone was in awe, and more than one of the guests asked if I had a background in the restaurant industry. UMMMM, yes, actually I do. Many, many years too. 🙂

Cole slaw is a classic dish that goes with so many things, but with everything, there are always many different variations. This is just one delicious new way to serve it up and to dress up an old classic.

Caribbean Coleslaw

This is a spicy-sweet version of coleslaw. It goes very well with burgers, ribs, pork and chicken. HMMMMM! Other than the burgers, that is exactly what we served it with too. Imagine that. 🙂

The Dressing

6 TBSP lime juice

1-2 TBSP green onions, sliced

3 TBSP honey

1 TBSP brown sugar

2 TBSP sesame oil

1 tsp soy sauce

1 jalapeno or scotch bonnet pepper, minced

1/2 cup coconut milk

dash of rum

Mix everything together well and set aside.

The Cole Slaw

2-3 cups shredded Napa or green cabbage

2-3 cups shredded red cabbage

1-2 shredded carrots

1/2 red bell pepper, cut into thin matchsticks

1/2 cup green bell pepper, cut into thin matchsticks

1/2 cup yellow bell pepper, cut into thin matchsticks

1/2 red onion, sliced very thin

1/2 cup pineapple cut into small chunks

1/3 cup sliced green onions

1/3 cup fresh cilantro, chopped

1/4 cup toasted coconut

You can also add some candied cashews too, if you like. I decided NOT to add nuts this time because so many people have nut allergies today. But I have made it with the cashews too. I love cashews. They are some of my favorite nuts.

Toss everything together well, then toss in enough dressing to coat everything without drowning it in sauce. Chill until ready to serve.

It was a big hit with everyone and went perfectly with what we served. It also brought a little bit of the Caribbean flavors to the party as well.

We were very happy to throw this party for Bryan. He does so much for us, and for everyone he knows. It was the least we could do for him. We are just so grateful that he is still with us, hopefully for quite a long time to come too.

Bryan and his family. He is with his wife Danette, their daughter Jenny, her husband Justin, and their son Keaton.

Hats off to Bryan. Hip, hip hooray!

This is my last post on our Barbados trip. We had a great time, and we did and saw so much. But, all good things must come to an end, and this too, has come to an end. It is my final post on our fantastic trip. This one is about the feathered friends and a few other critters we saw. You all know how I love my birds. 🙂

At first, I thought this dove was injured, but then after a bit, he got up and flew off. He was fine.

These are some different land crabs we saw out and about.

Geckos regrow their tails, and his is in the new growth phase.

This was the only little frog I saw. He was crawling up the wall. He didn’t stick around for long though. One minute he was there, the next minute he was gone.

These puppy dogs were having a blast playing in the water with their mommy. 🙂

We made friends with these two by giving them some leftover tuna we had.

Bye-bye Barbados. I hope you enjoyed our trip as much as we did. Back to the kitchen for me again, though I have already been busy cooking and hosting a big party since our return. 🙂

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

Yesterday, I shared my underwater views of Barbados. Barbados – Part 13 – Below Sea Level Today, I will share the views from above sea level. There were some pretty spectacular views all around.

The weather forecast called for clouds, sunshine and rain everyday. And this was what we got everyday too. One minute it would be cloudy, then a little rain, then sunshine. We got hit with a downpour on our last evening, but the rest of the time we were there, at most all we got were light showers that lasted about 5-10 minutes. Then it was back to clouds and sunshine.

The final view from above; this time. We will be back again. 🙂

The sand was like powder. It was so clean and soft. And as you can see, the water was bright turquoise and about 84* F or 29*C . The inland was green and lush, like a forest. Barbados is a beautiful island with lots to see and do. It is definitely a do-over, again and again. I am almost done with my Barbados series. Just a little more, then this one too will be done, for now.

This one is for my daddy. He was in the Merchant Marines his whole life and sailed the 7 seas his whole career. He loved the sea. I get my love of the ocean from him. When he passed away, we scattered his ashes at sea, with a sailors prayer. So now, every time I see a tanker ship, I wave. I know my daddy is there on deck, waving back at me. I know my daddy is right there with me, watching over me just like always.

As you all know scuba diving is my passion. Larry likes it, but it is NOT his passion. We hadn’t been diving for too long when Larry asked me why I loved it so much. My response was because EVERY time I go down into the ocean, my daddy is right there with me; he’s in all the fish, the sand, the water and the corals. I always feel loved and safe when under water, because my daddy is always right there with me, diving right by my side.

The foods of Barbados have influences from all over the world, including their Caribbean neighbors, like Jamaica. Irie Foods was a Jamaican restaurant we dined at one night. The food was very good an colorful, like you would expect with anything Caribbean and/or Jamaican.

We were the only in there at first, so as we were waiting for our food to come, I had plenty of time to take pictures.

A tribute to famous Jamaicans.

I ordered curried shrimp.

Larry had jerk chicken.

We enjoyed everything and had a pleasant meal and evening. The staff was very friendly and attentive.