Author: ajeanneinthekitchen

As most of you know, I often do product reviews for various companies. I have been reviewing and creating recipes with Cole’s Seafood lately. Chicken Topped With Red Pepper Coulis and Trout Cakes, Smoked Salmon Salad With Lemon Basil Vinaigrette I do NOT get paid for these reviews, or at least not yet. I just enjoy the opportunity to try new things and to give my reviews of them, while creating delicious recipes as well. As I said, I do NOT get paid for these reviews, but sometimes I do get rewarded with special gifts of product as a way of saying thank you. I LOVE receiving these special thank you gifts. 🙂

A couple of days ago, a box came in the mail that was loaded with all kinds of tinned fish from Cole’s Seafood. All I can say is WOW!!!!! Thank you so much.

There is salmon, mussels, crab, clams, mackerel and trout. YUMMY! I already have a few new ideas in mind of how to use these delicious goodies. Stay tuned. I will be sending them your way soon. 🙂

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

We have prairie dogs by the millions all around us. Some people consider them pesty, but I think they are super cute and full of personality, especially when they pose for the camera.

There is always something interesting to see, you just have to be open to seeing what’s all around you. Have a great day and make everyday great.

We tend not to go out to eat too much when at home. We save that treat mostly for when we travel, though we do go out to eat some. Last night was one of those rare occasions. We tried a new Mexican (new to us) restaurant in nearby Louisville, called Azul Fuego (Blue Fire).

There are both inside and outside dining options. We ate inside this time.

The outside patio is very nice and inviting, and very large too. Eating inside was nice, but I would have preferred to dine al fresco, on the patio. Next time. 🙂

We went with Janet and Bob and their friends Joe and Louise. The six of us had a fun time over delicious meals. We started off with some specialty drinks from the bar and some chips, salsa and guacamole while we waited for our food to arrive.

Most of us all ordered something different, and everything was delicious. But then you would expect that when all the food is made from scratch daily, using only high quality foods and ingredients and attention to detail.

I ordered shrimp with garlic and vegetables or camerones al mojo de ajo.

Larry ordered the Chile Verde Burrito.

And the other dishes that were ordered included chicken mole,

enchilada suiza x2

and a Mexican BBQed pork dish or Cochinita Pibil.

The servings are very generous, and most of us didn’t finish our meals. It’s a good thing restaurants have to-go boxes. The food was too good to just leave there and it will be enjoyed again for another meal later. 🙂

Though most of us did not finish our meals, we all sampled the flan after. We ordered two that we split between the six of us. So we all had just a couple of bites to give us something sweet to eat after our meal. The flan was very creamy; it was like golden velvet, with just the right amount of sweetness.

We all had a deliciously fun evening.

Azul Fuego is located right on the corner of Pine Street, in Louisville at 1006 Pine Street, Louisville, Colorado 80027. We just walked right in, but we were early. The restaurant fills up quickly on the weekends, so reservations are recommended for weekends. You can call them at (303) 665 28 33 or email them at MAIL@azul-fuego.com to make your reservations. They are open daily from 11:00 AM-10:30 PM. !Disfruitar!

Life is always better when shared with friends and good food. Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.

I love learning new things, even if it’s only trivia. In fact, trivia are probably the most fun things because they are fun facts no one would ever think of.

1. We’ve all heard of giving teachers apples, but I bet most of you (myself included) didn’t know that from the 16-18th centuries, part of a teacher’s salary was paid in apples.

2. Bees collect nectar in their “crop,” which is like a second stomach, and regurgitate it into the hives to make their honey.

3. French fries weren’t invented in France. They’re actually from Belgium. The popular story is that during a cold winter in the 1680s, when the River Meuse froze, people in the Meuse Valley who usually fried small fish began frying potatoes instead, cutting them into similar shapes. While some historians doubt this specific story due to the scarcity of oil and potatoes at the time, Belgium is generally credited with the invention. The name “French fries” is attributed to American soldiers stationed in Belgium during World War I, who encountered the dish and associated it with the French-speaking part of Belgium.

4. Crushed beetles are the main ingredient in most food dyes; a red food dye called carmine is made from crushed cochineal insects, which are a type of scale insect. These insects are native to Latin America and live on cacti. The red color comes from carminic acid, which is extracted from the crushed bodies of the female insects. Carmine is used in a variety of foods, beverages, and cosmetics, including yogurt, ice cream, candy, and lipstick.

5. Peanuts are an ingredient in dynamite. While you can’t make dynamite directly from peanuts, peanut oil can be processed into glycerol, which is a key ingredient in nitroglycerin, a component of dynamite. This connection is through the glycerol, not a direct use of peanuts in the explosive.

I bet these are all things you never knew before. I know I certainly didn’t know them. See how fun learning can be!

Have a great day and learn something new today, tomorrow and everyday. Stay cool, stay safe and stay well. ‘Til next time.

It is supposed to be another hot, hot, hot day again today, so I went for my walk early this morning. As you know, I like to shake things up (and not just my walks either 🙂 ), so I went to nearby Metzger Farm again. Everything is so green and lush because of all the recent rains we’ve had. As usual, I took a lot of pictures of all kinds of things, but what really got the attention of my lens today were the coyotes. Yes, coyotes plural. I saw not 1, not 2, but 3 out on the hunt this morning.

I guess early mornings are the time to go out. That seems to be when things are happening. As you can see, I was fascinated by the coyotes. I am so happy I got so many good shots of them.

Have a great day and make everyday great. Stay cool, stay safe and stay well. Keep your eyes and heart open to all kinds of unexpected adventures. 🙂 ‘Til next time.

I have seen a lot of Herons lately, and I love it. They like to hide in the reeds or along the shore. They try to blend in as much as possible, trying their best to remain unseen. But my eyes are trained to look for them, and I always spot them. Sometimes I even get lucky and get a few shots of them in flight too. 🙂 They are big, beautiful and magnificent birds.

But more so than not, I find them somewhere in the reeds or just along the water’s edge.

He looks like he’s dancing here.

This time, I got a really lucky shot, and caught him fishing.

Life is an adventure. You just never know what you’re going to see. Be ready for it, or it will pass you by. Have a great day and make everyday great. Stay safe and stay well, and keep your eyes and heart open.

Larry took down some brats for our weekly meat rotation. Brats are German and Larry is German and I haven’t made anything German in awhile, so it was time. I made a very traditional German meal. It was simple and easy-peasy, and of course delicious too. I made some braised cabbage with onions and apples, (Geschmorter Apfel-Rotkohl) brats and mashed potatoes, with warmed bread and red wine on the side. It doesn’t get more German than that. 🙂

Green cabbage has been a staple food in Germany since at least the 8th century, particularly in the Northern parts. Red cabbage didn’t arrive in Germany until around the 16th century. Germans love their cabbage. It is a versatile vegetable that thrives in the cool climate and shorter growing season of northern Europe. Cabbage in German is known as kohl. It was a staple food, especially for the poorer population, and its ability to be preserved (like sauerkraut) made it crucial during harsh winters. Cabbage isn’t just a food in Germany though; it is part of their national identity. Sauerkraut is probably what most people think of for German food. Sauerkraut is made with the green or white cabbage. But the red cabbage, or blaukraut is very popular too. It’s used for all kinds of dishes, from soups and stews to a simple side dish. Cabbage is a member of the mustard family, like kohlrabi, kale, collards, cauliflower, broccoli, and brussels sprouts.

Braised Cabbage with Apples and Onions

Simple foods, with simple basic ingredients are popular all over the world. Things don’t have to be fancy or have a lot of special ingredients to be good. This simple recipe is proof of that. This cabbage recipe will go well with pork or chicken too.

1 head of red cabbage, shredded

1 onion, sliced very thin

2 apples, peeled and sliced thin,

butter

olive oil

salt & pepper to taste

2 tsp red wine vinegar

2 TBSP water

1 TBSP sugar

Get a large skillet very hot and add the oil and butter. Then add the rest of the ingredients and mix thoroughly. Bring to a boil, stirring frequently, then reduce the heat to a medium heat level and continue to cook.

I added the brats after I reduced the heat, but you can also cook the brats or pork or chicken separately too if you prefer. Continue to cook for about 20-30 minutes, or until the vegetables have softened and the brats or meats are completely cooked, stirring frequently.

No need for other vegetable unless you just want more, since the cabbage is your vegetable. Lecker! Genießen! Delicious! Enjoy!

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

I see Spotted Sandpipers down at the water’s edge every now and then, but not too often. Yesterday though, I saw one that just loved having his picture taken. He was posing for me right and left. He was on top of the hill or “dune” this time though, and not at the water’s edge.

There was a lot to see, so I was taking all kinds of shots, but this little guy just kept coming back to me. He was begging for attention. So of course I was more than happy to oblige. 🙂

Life is an adventure. You just never know what you’re going to find. 🙂

Once again, Costco chicken was on the menu. Larry thinks I need to write a cookbook on just how to use Costco chicken. Maybe? Who knows? If I were to do that, this recipe would most definitely be on it. 🙂 I made a roasted red pepper coulis Smoked Pork Loin With Roasted Pepper And Herb Coulis that I topped the chicken with, along with some delicious trout cakes. I served it all over a bed of wild rice with asparagus on the side, and a cool, crisp Pinot Grigio to complete the meal.

I am still creating recipes for my Cole’s Tinned Fish, Smoked Salmon Salad With Lemon Basil Vinaigrette, and I used the smoked trout this time. I created a recipe for trout cakes, very similar in style to my Maryland crab cakes. Chicken and Crab Cakes Of course I used different seasonings and bold flavors to really bring out and highlight the flavors of the smoked trout.

Smoked Trout Cakes

I used two tins of the Cole’s Smoked Trout for this recipe. It made 9 small cakes.

2 tins smoked trout, drained

1/2 poblano pepper, diced fine

1 TBSP pickled onions, diced fine Pickled Onions

1 tsp capers, drained

2 tsp lemon juice

1/2 cup chipotle mayonnaise

1 tsp chipotle Tabasco sauce

1 egg

1/2 cup Panko bread crumbs

1-2 TBSP either chopped parsley and/or fresh lemon verbena or cilantro – I used lemon verbena since it has taken over my backyard and I have tons of it.

Mix everything together well and form into small balls. Place on a baking sheet lined with parchment paper and refrigerate for at least 30-60 minutes before baking.

When ready to cook, preheat the oven to 400*F or 200*C and bake for about 15-20 minutes, or until lightly golden and set.

You can enjoy these delicious trout cakes as is, or as part of a meal, like I did. I loved them with the chicken and roasted pepper coulis. The flavors all really came together well.

Be creative and play with your food, like I always say. Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.

It’s summer time and our Cormorants are coming out to enjoy the season too. I love seeing them and they can come visit anytime they want, for as long as they want. 🙂

And he’s off to another watering hole.