Author: ajeanneinthekitchen

Bonefish Grill is one of our favorite local seafood restaurants. The Chef’s Night Off. We have been going there for years. But last night was a special night for Bonefish. It was their 19th anniversary for being in the City of Westminster, and the 25th anniversary of Bonefish overall. We got a special invite from the city of Westminster to help them celebrate the occasion.

Bonefish Grill is part of a large restaurant corporation, and has 190 locations throughout the country, with 6 being in Colorado and the Denver Metro area, one of which is in our own city of Westminster. As of last night, Bonefish Grill is officially now a part of the Westminster Chamber of Commerce and they had their ribbon cutting ceremony and celebration last night.

Bonefish Grill was packed when we arrived. They had a much larger group of attendees than they expected, which for any business, is a very good “problem” to have. 🙂

There was a table with some raffle prizes. Of course we filled out our tickets, but alas, these great prizes found a home with other people.

We sat with the Chamber members, and we all enjoyed some samples of Bonefish’s famous appetizers before going out for the ribbon cutting. We enjoyed some of the Ahi Tuna Wontons, which were my favorite,

Bonefish Grill’s signature Bang Bang Shrimp,

and some beef sliders. All of the appetizers were courtesy of the Westminster Chamber of Commerce. They were all delicious too. We shared everything with everyone sitting at our tables, so we only got one of each appetizer; just enough to whet our appetites. 🙂

I also enjoyed a delicious lemon blueberry drop along with the appetizers.

After about 30 minutes or so of mingling with the Chamber members, it was time for the main event. We all adjourned outside to the front of the restaurant for the ribbon cutting ceremony.

These are the official ribbon cutting scissors.

Before cutting the ribbon, there was a brief introduction of Bonefish Grill’s Managing Partner, Merrisa Peacock. Then the ribbon was stretched out and the golden scissors were handed over to her for the ribbon cutting honors. The speech was short and sweet because the temperature was dropping and it was beginning to rain.

And now it is official. Bonefish Grill is officially part of the Westminster Chamber of Commerce. WHOOOOOO HOOOOOOO!!!!!

After the ceremony, the Chamber members left, but Larry and I stayed for dinner. We shared some corn and crab chowder, the Bang Bang shrimp and the imperial cod. We ordered the Bang Bang shrimp since we each only had one earlier.

It was a deliciously fun evening. Thank you Merrisa, Bonefish Grill and the Westminster Chamber of Commerce for allowing us to be a part of your celebrations. We wish you nothing but continued success.

Bonefish Grill, Westminster is located at 10438 Towncenter Drive, Westminster, CO. I highly recommend calling ahead to make reservations or making reservations online. Bonefish is ALWAYS packed to the gills. 🙂 Their number is (303) 423-3474 or you can reach them at BonefishGrill.com

My feathered friend Woody was back again today. He was on the land today, hanging out with Mr. & Mrs. Mallard.

I think he likes having his picture taken. Don’t you? 🙂

The Caribbean Islands have been shaped by many rich and diverse cultures and influences. This is evident in all aspects of their lives, including, or maybe especially, in the foods they eat. There are influences from Spain, France, Holland, Africa, Portugal, India, their own Native Arawak influences and others. We eat a lot of different variations of Caribbean foods all the time when we are down in those parts for diving. So we are very familiar with a lot of the different culinary influences found in the Caribbean recipes.

I made some Caribbean crepes last night for dinner, using little bits and pieces of this and that.

We had a little chicken left, but not enough for a meal on its own, so I mixed it with some corn, onions, sausage, along with some of my Bajan sauce we brought back from Barbados and made crepes. Crepes, and their close cousin roti, are popular all throughout the islands.

Bajan sauce is similar to Cajun-style hot sauce and is traditionally applied in local Barbadian cuisine including meat, poultry, and fish. It’s made with Scotch aged bonnet peppers (or jalapenos), mustard, vinegar, and other ingredients. Hot sauces of all kinds are found as a staple everywhere you go in Caribbean restaurants.

First I made my crepe batter and let is rest in the refrigerator for about an hour before making the crepes.

Caribbean Crepe Batter

I cup milk

1/2 cup flour

2 eggs

1/2 tsp baking powder

salt and pepper to taste

a dash of cayenne pepper

1 TBSP melted butter

Whisk everything together well and refrigerate for at least 30 minutes before using.

When ready to make the crepes, get a small skillet very hot and add cooking spray and a little butter to the skillet before making each crepe individually, then add about 2/3 cup of batter and quickly spread it over the whole skillet. Allow it to cook for about 1-2 minutes or until it starts to bubble, then carefully flip over and cook for an additional 1-2 minutes. Repeat until the batter is finished.

You can fill the crepes with any kind of filling you like.

This time my filling consisted of chicken, kielbasa sausage, corn, onions and Bajan sauce.

When the crepes and the filling are done, fill the crepes and roll them, then place them in a baking dish sprayed with cooking spray. Preheat the oven to 375* F or 191*C.

I like to sauce things up, so I made a quick creamy Bajan sauce by just mixing a little cream with the Bajan sauce, to top the crepes.

I added the remainder of the filling on top of the crepes, then covered them with aluminum foil and baked for about 30-40 minutes, or until everything was heated throughout.

I served it with some steamed carrots and broccoli and some of my leftover lentil stew Lentil Stew. It was a Caribbean meal just like what we find throughout the Caribbean Islands. It was delicious!

Cooking is indeed an art, but not an exact science (unless baking). Sometimes the best recipes and dishes are those we play around with and tweak to perfection. As I always say, it’s OK to play with your food. 🙂

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

This year I have seen more Wood Ducks on my lakes than ever. This is perfectly OK by me too. They are so beautiful and colorful, especially the males. Some may think of them as gaudy, but I think they are gorgeous. They like to come out and play with other ducks in the fall and winter months, then go off on their own in the summer.

Fruits of all kinds have been around since the beginning of time. Most fruits grew wild for many 1000’s of years before they were cultivated. Apples and pears are some of those early fruits too.

Both apples and pears were cultivated over 4000 years ago. It is believed both apples and pears were first cultivated in the mountains of Kazakhstan in Central Asia. Central Asia is home to over 300 wild species of fruit and nut trees. The ancient fruits were much smaller than the fruits of today. It is through human intervention and cross pollenization that they have grown into what we know and enjoy today.

Both apples and pears were highly valued by ancient civilizations like the Greeks and Romans, with mentions in their literature, and were later introduced to other parts of the world through trade routes, with early European settlers bringing apple and pear trees to North America where they became widely cultivated. Hard to believe, but apples and pears are actually part of the Rosaceae family, or the rose family, which also includes other fruit-bearing plants like cherries, plums, and raspberries. YUM! I love all of these delicious fruits.

Apples and pears are close cousins to each other, but just like all cousins, they also have their distinct differences too. Here are some fun facts about the two botanical cousins:

1. There are over 3,000 known pear varieties worldwide, with about 10 primary types commonly available in stores. In comparison, there are more than 7,500 apple varieties!
2. The process of ripening in pears is unique among fruits. Pears ripen from the inside out, which means that by the time the fruit feels soft on the outside, it may be overripe on the inside. To prevent this, pears are often picked when they’re still slightly under ripe and allowed to ripen at room temperature.
3. Pears and apples share similar nutritional profiles, both being low in calories and high in fiber, vitamin C, and antioxidants. However, pears have slightly higher levels of potassium, while apples boast more vitamin A.
4. Apples float in water due to their air pockets, which make up about 25% of their volume. Pears, with a denser structure, tend to sink.

As with anything that has been around for so many centuries, there are Biblical, spiritual and folk lore that are also associated with both fruits. In a spiritual context, an apple often symbolizes knowledge, temptation, immortality, and the fall of man due to its association with the “forbidden fruit” in the Garden of Eden story, representing the choice to gain knowledge even if it means transgression. Though Biblical scholars really can’t say for sure what the “forbidden” fruit was. The Bible doesn’t specify what fruit Adam and Eve ate in the Garden of Eden. The Hebrew Bible refers to the fruit as peri, which is a general term for fruit.  Many people speculate that maybe figs were actually the “forbidden” fruit and not apples. But apples also represent beauty, prosperity, and renewal. Pears signify abundance, fertility, femininity and immortality.

Apples and pears both are very versatile and can both be eaten raw, as is, or cooked. They are used in everything from sweet to savory dishes all over the world, in many different cultures. I love both apples and pears. I enjoy them both every way I can, and I cook with them a lot too. I use them in all kinds of recipes, from salads to hot savory dishes with meats to sweets and treats.

We all know the old saying “an apple a day keeps the doctor away”. Apples and pears both, as well as all fruits, are part of healthy diet and lifestyle. So eat your apples and/or pears, and stay healthy. Have a great day and make everyday great. ‘Til next time.

Over the weekend Larry had the smoker out. When he smokes, he SMOKES. He fills it up with all kinds of meat. One of the meats that got smoked was a pork loin. It came out so good too.

It is real easy to get stuck in a rut and make the same things over and over again, particularly side dishes. I wanted something different to go with the pork, so I decided on cooking up some lentils in a lentil stew. Once again, I used one of my recipes from my Enebla Ethiopian cookbook. I love lentils, but for some reason I don’t cook them all that often. I need to work on that. 🙂

Lentil Stew or Misir Wot

I am not quite sure why this dish is called a stew, since to me, it just seems like a normal way to cook lentils. But hey, what do I know, right?! 🙂 All I know is that they were super easy to fix and tasted great, especially with the smoked pork.

1 cup red lentils

enough water to cover the lentils by at least 2 inches + 1 cup water

1 yellow onion, diced fine

1 TBSP garlic

3 TBSP Berbere spice

2/3 cup olive oil

salt to taste

Add the lentils and enough water to cover them by about 2 inches into a sauce pan. Bring to a boil, then reduce the heat to a medium heat and cook for about 5 minutes. Leave the lentils slightly al dente.

Saute the onions, garlic, salt and Berbere spice together in a large skillet for about 3-5 minutes, or until the onions are translucent.

Add the cooked lentils and 1 cup of water and mix together thoroughly. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 10-15 minutes, stirring often.

Lentils are full of protein, so if you want a light or vegetarian/vegan meal, you can eat these as is. Or, you can make them as part of a meal, as a side dish like I did. Either way, they are full of flavor. They are spicy, and if you don’t like all the spice, you can either cut down on some of the Berbere spice or add turmeric instead, or a combination of the two. I also added some sauteed delicata squash, with mushrooms, red onions and garlic, topped with basil, for vegetables. I served it with a medium-full bodied red on the side to complete the meal.

Dinner was deliciously exotic. It was like a trip to Ethiopia from the comfort of my own kitchen.

I am SLOWLY working my way through all my cookbooks and recipes. Larry has told me many time in the past, I don’t have enough time to work through all of my recipes and cookbooks, yet I am always getting more cookbooks. He thinks I am obsessed with cookbooks. Maybe I am. I am trying my best to prove him wrong. But there are only the two of us, and almost everything I make ends up in multiple meals. Apparently, I have NO idea how to cut down on quantities. I am used to cooking for large amounts of people I guess and I hate running out of food. NEVER a problem in my house though. 🙂 My biggest problem in the kitchen is there are way too many great recipes and not nearly enough time to make and enjoy them all. But I am working on it. I am most definitely up to the challenge. 🙂

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

Who let the dogs out? Prairie dogs that is. Our cute little prairie dogs are out, running all around and enjoying the sunshine. Who can blame them right?! I see them all the time, everywhere I go, but I don’t always have my camera with me, especially if I am driving or running errands. I did catch a few of our little prairie dogs out and about the other day though.

I actually saw them on the day I saw the coyote. Nature Walks – Coyote Ridge They knew a predator was on the loose and they were all on high alert. The coyote feeds on the prairie dogs, and he was just over the ridge watching them.

The calendar still says it is winter, but our weather has been all over the place lately. One minute it is cold and snowy. Then it is warm and sunny, then back to cold. These last few days, I have been in shorts. The weather has been so sunny and nice. Tonight, we are supposed to have another cold front come in. Go figure.

Last night was our first dinner salad of the season too. Tonight’s dinner will consist of something heartier and more filling than a salad, since it is supposed to be cold again. Oh our wacky, wacky weather. 🙂

We got together with Mike & Lauren on Saturday for game night, and I made a quick little tomato and cucumber salad to take. We had quite a bit leftover, so I used it for our chicken salad. Then made a lemon basil vinaigrette to go with it.

Lemon Basil Vinaigrette

3/4 cup olive oil

1/3 cup Prosecco vinegar

2-3 TBSP lemon balsamic vinegar

1 tsp Dijon mustard

1-2 tsp garlic

salt & fresh ground black pepper

1/4 cup fresh basil, chiffonade

Whisk everything together until it is well emulsified. Set aside until ready to use.

I also made some garlic Parmigano croutons for the salad.

Once everything was prepared, I just assembled our salad and added some Costco rotisserie chicken, and it was ready for us to enjoy. It was our first dinner salad of the season. And our last until the weather warms up again.

When the weather is warm, we eat a lot of salads for dinner. But when it is cold out, salads are not on the menu. So, more salads to enjoy once the weather warms up again. This was just a teaser for what’s to come later.

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

We tried a new restaurant yesterday down in Lone Tree, about an hour south of us. We met with my friend Neil at Newk’s and enjoyed some pizza and salad together while catching up. We enjoyed their special pizza deal – 2 pizzas and a salad. We all shared a Caesar salad, a white BBQ chicken pizza and a Margharita pizza.

Newk’s was founded in 2004, in Oxford, Mississippi, and now has locations in various states across the country. It has been a franchised organization since 2005. In 2008, it was voted one of the best “Top 10 New Restaurant Concepts” by Restaurant Chains Magazine. By 2009 it was voted “Top 5000 Fastest Growing Companies.” by Inc. Magazine’s. With all this high praise and fast growth, Newk’s must be doing something right.

Newk’s kitchen philosophy is that “each and every bite of our flavorful creations should be a moment of delight, bursting with exceptional taste and quality. This motto is a friendly invitation into our home, where we pour heart into our culinary creations, serve up joy in generous portions, and delight in the smiles of satisfied guests. In our kitchens, ‘extra’ is the secret ingredient that makes every Newk’s meal special”.

It was almost warm enough to enjoy the outside patio, but not quite. Next time.

Newk’s is one of the new fast/casual types of restaurants, where you order as soon as you walk in and they bring your order to your table when it is ready.

It is a big, spacious restaurant that can seat a lot of people.

The food was tasty, the restaurant was very clean and welcoming and the servers all were very friendly with a great attitude. It was a fun and delicious lunch.

We went to the Newk’s in Lone Tree. We had never heard of it before, so I am not sure if there are any other locations in Colorado. Their address is 10012 Commons, Ste 100, Lone Tree CO 80124. Just walk in order what you like. Within a few minutes, it will be delivered to your table.

Have a great day, spend it with friends, and make everyday great. Stay safe and stay well. ‘Til next time.

The word casserole gets a bad rap these days, but it shouldn’t. So many people look down upon casseroles, not realizing just how important they are and have been throughout history.

The word casserole comes from the French the word for saucepan, casse. Casseroles have been around for centuries, but it was the French who made them what they are today, back in the 13th century. The term “casserole” can refer to any dish prepared in a casserole dish—essentially a deep, wide baking dish—and baked in the oven. Casseroles originated as communal pots that people shared for meals. They include a wide variety of dishes, from all over the world. Because they are usually a combination of meats and proteins mixed with vegetables and/or starches all together in one pan, they were a way to provide much needed protein, but in a cheaper, more efficient way for people who were struggling financially. In the late 19th century, casseroles became popular as immigrants from diverse cultures brought their dishes to the New World. Casseroles provided affordable sustenance during the Depressions of the 1890s and 1930s and the shortage of food items during both World Wars. In the 1950s, the widespread use of oven-proof cookware and canned foods made casseroles a simple, quick and inexpensive way to feed the whole family. The oldest recipe for a casserole, around 1250, consisted of pasta sheets cooked in water, layered with grated cheese and spices. Today, we know this as lasagna.

There are three main characteristics of a casserole.

1. Method: Casseroles get baked in the oven. While some are one-dish meals, the cooking process for many casseroles (especially macaroni casseroles) involves preparing one or more ingredients before combining everything in a casserole pan and baking. If you need to finish the dish on the stovetop, it’s probably not a casserole.
2. Vessel: You can use many different kinds of cookware for casserole recipes, provided they’re oven-safe. A cast-iron skillet could technically serve as a casserole dish since you can combine ingredients in it and then put it in the oven. Earthenware vessels are particularly popular for casseroles since they retain heat in the oven and look attractive as part of a tablescape.
3. Dish type: Casseroles are often hearty comfort foods. They can be main dishes, especially if they include a protein, or side dishes, like a classic Thanksgiving sweet potato casserole.

I had shrimp down from the freezer, and I wanted to make something different for dinner. So I made an Italian styled shrimp and tomato casserole. It was DELICIOUS!

Shrimp and Tomato Casserole

I created my own Italian styled shrimp casserole. First I started with a base recipe, then expanded upon it from there. I know! You’re all shocked! 🙂

1 1/2-2 lbs large shrimp or prawns, peeled deveined and rinsed

5 oz hearty bready, cubed

olive oil

salt & pepper to taste

1 1/2-2 lbs Campari tomatoes, diced

1 can cannellini beans, rinsed

1 TBSP garlic

1/4 cup chopped basil, + more for topping

1/2 tsp red pepper flakes

1 cup shredded Jack or Mozzarella cheese

Preheat the oven to 350* F or 180* C.

Spray a 9×13 baking dish with cooking spray.

Cube the bread into small bite-sized cubes and toss it in olive oil. Place in the oven to bake for about 10 minutes, or until it is nice and crispy.

Get a large skillet very hot, then add the olive oil, red pepper flakes and garlic. Cook for about 1 minute or until it is nice and fragrant.

Add the shrimp and cook until done, for about 5 minutes.

When the bread is crusty, combine it with the tomatoes, beans, basil, salt & pepper. Toss together well.

Pour it all into the prepared baking dish. Add the shrimp on top of the mixture.

Add the cheese on top and bake for about 20 minutes.

When done, add more of the chopped basil on top and serve. You can eat it alone, as is, which is often how a lot of casseroles were originally eaten. Or add your favorite side dishes to make it a heartier meal. Either way, I promise you are going to love it. 🙂

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