A Jeanne in the Kitchen

I have gone through all our pictures from our recent trip to Cabo San Lucas. I don’t have nearly as many as I normally take while on vacation, but in my case, this is a good thing. It means I was underwater, doing a lot of diving. :) Unfortunately we have broken way too many underwater cameras, and I do not have a working one at the moment, but I will do my best at describing what I saw underwater and using stock photos. 

Cabo San Lucas is a resort city at the southern tip of the Baja California peninsula, in the Mexican state of Baja California Sur (California South). Rated as one of Mexico’s top tourist destinations, Cabo San Lucas is known for its beaches, scuba diving locations, Balnearios, the sea arch El Arco de Cabo San Lucas, and marine life. Baja is the peninsula that is separated from the main part of Mexico and is surrounded by the Pacific Ocean to the west and the Sea of Cortez to the east.

We go down to Mexico all the time, but usually we are diving in our beloved Cozumel. We decided to try something different this time though and went to Cabo San Lucas instead. Cabo is down at the bottom tip of the peninsula. I definitely took part in the scuba diving. :) I dived (yes, that is really the proper term) most of the days I was there, with 2 days of snorkeling in La Paz, but more on that later. Larry only dived a couple of days. He just doesn’t dive as much as I do any more. Most of our diving this time was in the Sea of Cortez, though we had a couple of dives that were right where the two bodies of water meet. The whole of the Baja Peninsula is where the desert meets the sea, on both sides. Though it is a very deserty region, it was also a very lush desert region.

We traded in one of our timeshares and the Villa del Palmar was home for the week. We had a gorgeous view of the famous sea arch from our room. 

We were also perfectly situated for the nightly shows, as we were right above the stage. Every night’s show was different. We watched them every night we were there, with one exception, when we stayed in La Paz for the night.

Diving in the Sea of Cortez is definitely different than diving in the Caribbean. The water is on average about 10* colder and it is murky. The visibility was only about 40-50 feet at best, but sometimes only about 10-20 feet. We are used to the crystal clear, warm waters of Cozumel, where you can see for easily 100-150 feet out. The marine life is also different, but just as vibrant as it is in Cozumel. I don’t mind diving in the colder water, but Larry is getting to the point that he ONLY wants to dive in the warmer waters. I LIKE the variations. We saw such a great variety of marine life, from sea lions to white tip sharks and hammerhead sharks, eagle rays to mobulas, and oh so much more. I was in an underwater Heaven. 

We saw tons of sea lions. We saw some in Cabo, but most of them we saw on Espiritu Santo, out of La Paz. More on that later though. They are so curious and playful and just come right up to you.

White tip sharks. We see these quite frequently too, diving throughout the Caribbean and Australia. My first shark encounter was a white tip, at the Great Barrier Reef in Australia, many moons and many dives ago.

Scalloped hammerhead sharks. I only saw a few, but on the 2 days I missed because we were in La Paz, someone I was diving with all week saw a whole school of them. Go figure. :) Our first hammerhead we saw was in Belize a couple of years ago.

Eagle rays. We see these all the time down in Cozumel. They are so beautiful and graceful. I love the eagle rays. 

Mobulas are a type of ray that are also called devil rays, because they have 2 horns on top of their head. They like to fly above the water as much as they like to swim in the water. I didn’t see many of these beautiful animals, but we did see some.

Most of our diving was around the arch and the rocks.

This is only the beginning of our trip to Cabo/La Paz. So sit back, and enjoy the tour. There is plenty more to come. Have a great day and make everyday great. Stay safe and stay well. ’Til next time.

Hello Everyone. I’m back. Did you miss me? We had a lot of fun adventures, and saw so much. I will share everything with you all in good time too. We got back late Saturday night, and I am still in the process of catching up. However, I did cook up something still in the Mexican spirit for dinner last night. I will share that with you first, then I will get to all our adventures in Cabo San Lucas and La Paz.

I had steak down that needed to be cooked, and we didn’t eat a lot of salads or even a lot of vegetables on our trip, at least not by our standards. We did still eat both, and probably more than most, but we tend to eat a lot of vegetables all the time. Larry was hungry for a salad and we needed to cook the steak. So a ranchero steak salad it was.

I made a roasted tomato, jalapeno, basil and cilantro dressing first, to go with the salad.

I charred my jalapeno, as well as my peppers for my salad and roasted some Compari tomatoes at 400*F or 205*C for about 20-25 minutes, then let them cool a bit before making my dressing. 

Roasted Tomato-Jalapeno Vinaigrette

1 1/2-2 lbs roasted tomatoes

1 roasted jalapeno, peeled and seeded

2 TBSP fresh basil leaves

1/4 cup fresh cilantro leaves

1/3 cup olive oil

1 tsp sugar

1 tsp salt

2 tsp fresh ground black pepper

2-3 TBSP lemon balsamic vinegar

2-3 TBSP white balsamic or Prosecco vinegar

Add everything together into a food processor and blend until it is all blended together and smooth. Chill until ready to use.

Ranchero Steak Salad

2 lbs flank steak, marinated

1 roasted red pepper, peeled and seeded, cut into thin strips

1 roasted yellow pepper, peeled and seeded, cut into thin strips

1 roasted Poblano pepper, peeled and seeded, cut into thin strips

1/2 onion, sliced very thin

5-6 mushrooms, sliced

1 head Romaine lettuce, chopped

4-5 sliced tomatoes

croutons, pepita seeds, avocado slices, shredded cheddar cheese, optional for toppings

Get a large skillet very hot and add some olive oil. Cook the onions just until they start to brown and carmaelize.

Add the rest of the vegetables and cook for about 5-7 minutes, stirring frequently.

When the vegetables are cooked, remove from the pan, set aside and keep warm, then cook the meat.

I marinated the steak in some flavored live oils, balsamic vinegar and some orange spice for about 2 hours. When it was ready, I cut it into thin strips then sauteed it in olive oil.

Once the steak is cooked, start making the salad. Add a layer of the chopped lettuce, then a layer of the cooked vegetables. Sprinkle some of the sliced tomatoes around the edges of the salad. Add a layer of the steak. Then top with the shredded cheese, croutons and pepitas, and/or avocado slices, or whatever combination you like. Top with the dressing and serve. !Desfruitas! Enjoy!

We ate some very good food while down in Cabo and La Paz, but this salad rivals, and in my opinion is just as good, if not better than anything we ate while on our trip. :)

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

The blue waters of Mexico are calling me once again. We are going diving again. This time, we are headed down to Cabo San Lucas, a first for us, instead of our beloved Cozumel. We are hoping to swim with the whale sharks as well as some hammerheads. We leave tomorrow and will be off the grid and off the radar for a few days, basking in the Mexican warmth and sunshine, and swimming with me “beloved “peeps” my beloved marine life. You will hear all about out it once I return home, but until then, I’m out of here. :)

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

It’s National Popcorn Day! National Popcorn Day began in 2013. Pop your favorite popcorn and share a bowl with friends and enjoy. 

Hands down, popcorn is my absolute favorite snack. I could eat it all everyday, all the time. Apparently I am not alone in my love for popcorn either. It is one of America’s favorite snacks. Here are some fun facts about this delicious, beloved snack.

This time-honored snack can be sweet or savory, caramelized, buttered or plain, molded into a candied ball, or tossed with nuts and chocolate. However it is enjoyed, enjoy it on National Popcorn Day, January 19th. I am a popcorn purist, and eat it with butter and salt only.

The word “corn” in Old English meant “grain” or, more specifically, the most prominent grain grown in a region. When Native Americans introduce their most common grain, maize, to early Europeans, they aptly applied the word “corn.”

As early as the 16th century, the Aztecs used popcorn in headdresses worn during ceremonies honoring Tlaloc, their god of maize and fertility. Early Spanish explorers were fascinated by the corn that burst into what looked like a white flower.

Popcorn started becoming popular in the United States in the middle 1800s. It wasn’t until Charles Cretors, a candy-store owner, developed a machine for popping corn with steam that the tasty treat became more abundantly poppable. By 1900 he had horse-drawn popcorn wagons going through the streets of Chicago.

At about the same time, Louise Ruckheim added peanuts and molasses to popcorn to bring Cracker Jack to the world. Then in 1908, the national anthem of baseball was born. Jack Norworth and Albert Von Tilzer wrote Take Me out to the Ballgame. From that point onward, popcorn, specifically Cracker Jack, became forever married to the game.

Another romance connected to popcorn may have had a slow start but eventually took off. Today, who can imagine going to the movies without getting a box of buttered popcorn? While popcorn was an economical choice for snack food, the expense of installing a machine and adequately venting the building didn’t seem worth the effort. If it weren’t for Glen W. Dickson, we would be purchasing our popcorn from a vendor on the street before taking in the show. Dickson put in the effort and expense of placing machines inside his theaters. After realizing how quickly he recouped his costs, other theater owners followed suit.

The microwave oven spurred the next big advancement for popcorn. With the invention of the microwave, a whole new market opened for the snack food. Magnetrons, a technology produced by Raytheon Manufacturing Corporation for the military during World War II, were later used to develop microwave ovens. Percy Spencer was the man who made it happen. He used popcorn in his initial experiments during the microwave’s development. 

Today, Americans consume 13 billion quarts of popcorn a year, more than any other country in the world. A majority of the popcorn produced in the world is grown in the United States. Nebraska leads the corn belt in popcorn production.

Popcorn FAQ

Q. What are the unpopped kernels called?
A. Unpopped kernels of popcorn are called either spinsters or old maids. 

Q. Which state produces the most popcorn?
A. Nebraska is the top popcorn producer in the United States. Also known as the Cornhusker State, although it’s third in overall corn production.

Q. Are there different types of popcorn?
A. Yes. Most of the popcorn we consume is either a Butterfly (also known as snowflake) or Mushroom popcorn. Butterfly popcorn produces a fluffy, winged kernel while Mushroom popcorn produces a denser more compact kernel. While both are delicious for snacking, Mushroom popcorn holds up better to caramel, cheese, and other coatings.

A few years ago, were we diving on a live-aboard, and after our night dives, the chef asked a group of us if we would like some popcorn. We all said yes, and she brought us a big bowl of the fluffy white popped kernels, but here was NO butter on it. So we asked her for some butter, and she was completely perplexed. She had no idea how to serve it with butter, and brought us a stick of butter. We all laughed and told her she had to melt it, then our it over the popcorn and mix it all up. She said she had never made it that way before. But, we taught her well, and we all enjoyed a big bowl of popcorn and a few laughs as well.

So pop that corn and share it with friends. Make it and enjoy it how you like. Have fun with it. Larry is not a huge popcorn fan, though he does eat some. But Dorrie and Juneau …. they love it almost as much as mommy does. The three of us share a big bowl together all the time. I enjoy it one salty, buttery kernel at a time, and eat it slow. Juneau and Dorrie, on the other hand can easily inhale it. I get poked if I am not sharing with them fast enough. :)

Whether popping the corn or not, have a great day and make everyday great. Stay safe and stay well. ’Til next time.

I love to learning all kinds of fun new facts and trivia about everything, including finding out fun new things about the foods we eat. I also love sharing all these new fun facts with all of you too. Here are some new things you may not have known before.

1. Dark chocolate can be more than just a sweet treat

The dark chocolate we know and love is made from the roasted beans of the cacao tree and has a ton of interesting facts — many being health benefits.

According to Harvard, dark chocolate can help lower blood pressure and reduce inflammation. A study of an isolated tribe with high intakes of cocoa had lower rates of heart disease, cancer and diabetes compared to the same tribesmen who had migrated to cities.

Bonus fact: Dark chocolate that’s 70% cocoa or more actually contains more caffeine per ounce than coffee. Just don’t expect to stay up all night with the powdered hot chocolate you’d get at a supermarket. This stuff tends to be quite low in caffeine.

I love dark chocolate. I like it much better than milk chocolate. Now we can eat it and NOT feel guilty about it. It IS actually good for us. 

2. Literally eat a fruit that’s as sweet as nectar

Did you know that the word ‘nectarine’ means ‘sweet like nectar’ and this is most likely the origin of the name?

It’s believed nectarines, like peaches, originated in China over 4,000 years ago.

Nutritionally, nectarines are a high source of Vitamin C and A and are abundant in antioxidants. They aid in weight loss, help regulate blood pressure levels and overall good health. They also help improve immunity and heart health.

YUM! I love nectarines, but I have to admit, I love peaches even more, especially our fantastic Palisade peaches. 

3. Raspberries are a member of the rose family

As are cherries, apricots, plums, pears, apples, quinces, peaches, strawberries, and blackberries. Unlike roses though, these types of fruits typically have flowers with five equal petals arranged around a central core.

And, just like roses, raspberries (and blackberries) have plenty of thorns too – ouch!

YUMMY!! Blackberries and raspberries are definitely some of my favorites. 

4. Chickpeas and almonds contains almost as much protein as steak

In a recent chat with EatFirst about plant-based diets, Greg McFarlane, a director at Vegan Australia, mention that it’s a common myth that you’re not able to become strong on a vegan diet and this is a great example of busting that myth.

According to Better Health, “If you follow a vegetarian or vegan diet, as long as you eat a wide variety of foods, you can usually get the protein you need.”

While eating 100g of steak could contain up to 25g of protein, the same amount of chick peas contains 21g and almonds a whopping 28g!

And if that’s an excuse to eat even more hummus, we’ll take it!

I do love both almonds and chickpeas, especially when chickpeas are turned into hummus, but I don’t know if I completely agree with this one.

5. The world’s most hated vegetable is one of the best for you

Brussels sprouts may be the most hated vegetable, but it’s among the most nutritious veggies out there.

They are packed full of vitamins and minerals, with virtually no calories, no fat, no cholesterol, and they fill you up. Better yet, they also have an anti-oxidant that has shown to be anti-inflammatory and could fight cancer.

Neither Larry nor I grew up eating Brussels sprouts, but we eat them a lot now. If cooked right, they are delicious. Now we love them.

In order to grow, we all have to keep challenging ourselves. I am always happy to help, since I love to challenge myself too. Hopefully we all learned a little something new today and had a little fun along the way.

Happy New Year everyone. May 2024 be filled with happiness, good health and prosperity for all. Stay safe and stay well. ’Til next time.

It was time for chicken again. Both Larry and Gabe (our roommate at the moment) had asked for chicken Parmigiano, however, we just had pasta and we just had something with a tomato base Shrimp Fra Diavalo, so I opted for something different. I still made chicken, but I made an Asian chicken stir-fry with asparagus and cashews served over rice with some green onion pancakes instead. Green Onion Pancakes The boys were delighted with my culinary change in plans and gobbled it all up. 

Chicken and Asparagus With Cashews

Stir-fries are always a good option to make. They are quick and easy to make and always taste good too. They are also very versatile, and anything goes. I tend to add a lot of vegetables to my stir-fries too, making them even healthier. For instance, this particular recipe only called for asparagus. I love asparagus, but I love a lot of other vegetables too, so I added some mushrooms, shallots, and red peppers as well. It made the dish deliciously colorful and healthier with the added extras.

1 1/2-2 lbs chicken breasts, cut into chunks about 1-2 inches in size

1 lb asparagus, cut into pieces about 1-1 1/2 inches in size

1/2 red bell pepper, cut into thin strips

1-1 1/2 cups sliced mushrooms

1 shallot, sliced very thin

1 TBSP garlic

1/2 cup cashews

1 tsp crispy garlic in chili oil, optional

2 TBSP Asian fish sauce

1/2 cup chicken broth

1 TBSP oyster sauce

1-2 TBSP lime juice

cayenne pepper to taste

black pepper to taste

olive oil or vegetable oil for cooking – you know I ALWAYS use olive oil

1/2 cup basil, chiffonade

Toast the cashews for about 3-5 minutes to brown them slightly. I find the easiest way to toast them is to just cook them in a dry skillet over an open flame, but you can roast them in the oven too if you prefer, at 350*F or 180*C for about 8 minutes.

Combine the chicken broth, lime juice, oyster sauce, fish sauce, peppers, and crispy chili oil together and set aside until ready to use.

Get a large skillet or wok very hot, add the oil, then add the vegetables and cook for about 2-3 minutes, stirring often. I have both woks and skillets, but I prefer my cast iron skillet. That is my favorite cooking pan.

Add the chicken and continue to cook until the chicken is completely cooked, again, stirring often.

When the chicken is cooked, add the liquid mixture and mix together thoroughly. Bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 2-3 minutes. Add about 1/2 of the chopped basil right at the very end of the cooking process, reserving some for a topping later.

When everything is hot, serve immediately over cooked rice or Asian noodles and top with the remaining chopped basil. If you are serving wine on the side, as I always do, a dry white wine is the best option. It will be light and will compliment the meal perfectly without overpowering the flavors of the sauce.

Happy New Year everyone. May 2024 bring good health, happiness and prosperity to all. Stay safe and stay well. ’Til next time.

Fra Diavolo means brother devil or among the devil in Italian. When used in cooking, fra diavolo means something is cooked in a spicy tomato sauce. It is made with crushed red peppers and usually with shrimp or lobster, and sometimes clams. Like with many other delicious recipes of Italian decent, this dish was most likely an Italian-American creation rather than an authentic Italian creation. The sauce is Italian, however it is the addition of the shrimp or other shellfish that makes it more plausible that it comes- from an Italian-American creation. Also, this recipe usually includes brandy and/or wine. It is similar to an Arribbiata sauce, though an Arribbiata sauce is more like a traditional marinara sauce and usually does not contain shellfish or brandy or wine. Either way, who cares. The only thing that really matters is that it is a delicious recipe that will definitely satisfy your taste buds. A fra diavolo sauce is made from fresh tomatoes, garlic, olive oil, basil, and of course, red pepper flakes.

There is quite the history of how the term fra diavolo came about. In the 1770s, there lived a young boy by the name of Michele Pezza in Naples, who at an early age survived a harsh childhood sickness that nearly killed him. As part of an old Italian tradition, Pezza and other youngsters who recovered from serious illness were dressed as monks on the second Sunday after Easter for a yearly procession in honor of the patron saint of sick children, St. Francis of Paola. 

Little Michele was apparently such a notorious handful on these solemn occasions that someone once labeled him “fra diavolo,” meaning “brother devil.” The highly combustible nickname stuck and, in an extreme example of a self-fulfilling prophecy, Michele “Fra Diavolo” Pezza went on to live a hot-tempered early life before growing up to eventually lead Italian insurgents in a revolution against French occupiers. 

Today, the memory of Pezza and his fiery disposition lives on in a name affixed to any spicy Italian sauce served with pasta. Fra diavolo is a tomato-based sauce that gets its flavor mostly from olive oil, garlic, oregano and/or basil—but what sets it apart from similar sauces is the recipe’s heavy use of chilies or red pepper flakes, which delivers the infamous heat.  Served over spaghetti or linguine, seafood is usually the main source of protein in the dish. And for the most part, lobster is the go-to crustacean for most restaurants and homespun recipes alike. Indeed, Lobster Fra Diavolo has become an exceedingly popular staple in the Italian restaurant scene, but variations like Shrimp Fra Diavolo and the clam, mussel, scallop, and calamari-laden Seafood Fra Diavolo have been known to appear on menus across many different price points. 

Shrimp Fra Diavolo

I made my own version of Shrimp Fra Diavolo last night. I followed the basics, then “Jeannefied it” to make it my own, like I always do. :) I added mushrooms and a some olives in addition to all the fresh tomatoes.

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

6 TBSP olive oil

1 tsp red pepper flakes, or to taste

1/4 cup brandy

1 1/2 TBSP garlic

5 large tomatoes, diced

1 tsp sugar

1 1/2 cups sliced mushrooms

1 TBSP chopped or sliced olives

1 cup dry white wine

salt to taste

Sautee the shrimp in the olive oil, and when they are mostly cooked, carefully add the brandy. Let it flambe and cook off. The brandy will add flavor to the dish and will caramelize the shrimp. Once the flames have died down, and the shrimp is cooked, remove it from the heat and set aside to keep warm. 

Add the pepper flakes and garlic to the oil and cook for about 1-2 minutes. Then add the mushrooms, tomatoes, sugar and olives.

Mix everything together well, and carefully add the dry white wine. Bring to a boil, then reduce the heat to a simmer and continue cooking for about 10 or so minutes, stirring occasionally. Re-add the shrimp towards the end of the cooking process and continue to cook for an additional 2-3 minutes, or until everything is hot.

Serve over cooked linguini and top with Parmigiano cheese if you like. I served it with some warmed ciabatta bread and an olive oil dipping sauce, though had I thought about it enough, I didn’t really need an additional sauce. We could have just dipped the bread in the diavalo sauce and it would be have been very good indeed. Because this is a light sauce, and it was with shrimp, I served it with a cool, crisp Pino Grigio on the side, the same wine I used for the sauce. !Buon Appetito!

Happy New Year everyone. May 2024 be filled with good health, happiness and prosperity for all. ’Til next time.

It’s the middle of January. The weather outside is frightful. Our highs today are 2*F or -20*C. It’s frigidly cold, it’s snowing, and very windy. Some might just say this is winter. But here in Denver, we call it Stock Show Season. 

The Denver Stock Show has been a tradition since 1906, when the Denver Livestock Exchange hosted its first “official” Western Livestock Show under a circus big top tent. The annual National Western Stock Show is in full swing, celebrating 116 years of agricultural education, entertainment, and rich western heritage. Dating back to 1906, the Stock Show is held for 16 days each January and draws upwards of 700,000 attendees from all over the country. Not only does the National Western stake its claim as Colorado’s largest western trade show, it hosts one of the world’s richest regular season professional rodeos.  Today’s events cover a wide spectrum of western culture and time-honored traditions, ranging from grooming demonstrations and horse shows to mutton busting and cattle dog competitions. This year promises to be extra special as the show’s ranchers, farmers, and agriculture experts return for the first time since the pandemic hit in 2020. 

Bringing the stocks to Denver.

Before the show started, we visited some of the stock animals, including a couple of big Clydesdale horses, some ponies, and a very large Texas longhorn steer.

Zoe and Dad Marc bought some matching hats for the occasion.

We had all been to the Stock show before, and have all seen different events, but this was the first time for all of us to see it together, and to see the Wild West Show.

We celebrated the Denver tradition and went to the Stock Show last night with Mike, Lauren, Wendy, Marc and Zoe. Larry was unable to attend because he had a hockey game. There are many different shows to watch during the 16 day duration, but we attended the Wild West Show. The Wild West Show is a historical trip back to the authentic days of the Wild West, portrayed by re-enactments of the Buffalo Bill Cody Wild West Days.

The show included All Tribe Dances from the Indian dancers, Cowboys, The National Anthem performance, a trick roper, Annie Oakley and her shooting skills, trick riders, Steppe Riders, and The Mexican Charros, to name a few. It was all fun, and the athletes are very talented, but I think my favorites were all the trick riders and the Cosack riders.

Here are some of the events of the show.

As you can see, it was a wild and fun evening. I wish I could take credit for the photos, but for some strange reason, my camera was misbehaving last night and didn’t want to work. I am blaming it on the weather. Fortunately, The professionals were there to capture the evening’s entertainment. :)

Happy New Year everyone. May 2024 bring happiness, good health and prosperity to all. For those of you trapped in this winter freeze, stay warm and stay stay safe. ’Til next time.

Leftover!. I think they just might be the most fun art medium to work with, at least for me. They are so versatile. All you need to do is put your thinking cap on and use your imagination, then watch it all play it in front of you. Who knows what you’ll get, but most of the time, they end up being pretty amazing. :)

My latest leftover venture, used up quite a few leftovers from my fridge. The “Queen” an I had so much fun making these tasty chicken and sausage meat pies. 

I used my leftover chicken from my Southwestern Chicken Pitas Southwestern Chicken Pitas and mixed it with some leftover sausage and bell peppers to make my filling for my meat pies. I also added some corn, rice, garlic and roasted Hatch chilies to the mix. 

I cooked everything all together until the peppers and corn were tender, while my rice was cooking. When everything was done, I tossed it all together for my filling.

I made my famous go-to dough and let it set in the refrigerator for about an hour before rolling it out very thin and fitting it into my muffin pans. I made two batches so I would have enough to make a topping for the pockets as well. I made these in the same way I made my Spanish meat pies awhile ago, when we had our tapas party. Spanish Meat Pies

I rolled the dough out very thin, then rolled it again before placing the dough into my muffin pans. The keys to a light, flaky dough are COLD butter, cubed and a very thin dough. When my muffin pans were filled with the dough, I added as much filling as the dough cups would hold, about 2 heaping TBSP. I rolled out more dough, again very thin, and added it to the tops of each cup. Make sure to really seal the tops to the meat pies before baking, or they will fall apart. Then with a serrated knife, I sliced a couple of slashes into the top of each pie to allow for the gases to evaporate while baking.

When you are ready to bake these meat pies, preheat the oven to 375*F or 191*C. Brush the meat pies with an egg wash then bake for about 30 or so minutes, or until they are golden brown and done. I made them a day in advance before baking them. I removed them from the fridge about 1/2 hour before baking them, and brushed them with an egg wash right before placing them in the oven. 

Once again, they were a delicious hit and went a-wining with us on our latest wining adventure to our favorite winery, InVINtions. They travel very well. I baked them right before we left, and as soon as I took them out of the oven, off we went. They were still warm when we arrived at InVINtions. 

Happy New Year everyone. May 2024 be filled with happiness, good health and prosperity for all. And for those of you caught in the middle of this BIG FREEZE, like me, please, stay inside and stay warm and stay safe. ’Til next time.

It was another steak night. As you know, we eat quite a bit of steak in our house. Larry would eat meat and potatoes every night if I would let him. So since we eat a lot of steak, I am always looking for new and creative ways to fix it. This time I chose a spicy garlic and chili marinade and then I topped it off with some spinach and mushrooms. With a few roasted potatoes, a tomato tart and a Malbec on the side, dinner was complete.

Garlic-Chili Marinade for Steak

This marinade was so easy. You can use this same marinade for chicken or pork too. It’s spicy, but not too spicy, but gives you just enough kick to get you going.

6 TBSP olive oil

1 TBSP garlic

1 jalapeno, seeded

1 TBSP chili oil

1 TBSP chipotle peppers with sauce

salt to taste

Put everything into a food processor and process for about 30 seconds or until everything is smooth. Then coat the meat and let it marinate for at least an hour before cooking.

I pan-seared my steak, but you can grill it too. We are in the middle of a very cold and windy winter storm right now, so grilling and being outside was not really a good option at this time. :)

I made spinach, mushrooms, garlic, shallots and tomatoes as both my vegetable option and as a topping for my steak. I sauteed it all in olive oil and butter with salt and pepper, then added some lemon olive oil at the very end, when I added my tomatoes.

After the steak was cooked to a nice medium rare, and the spinach was cooked, I made a little bed of spinach on my plate and added the steak to that, with an extra topping of the spinach mixture on top.

This was a perfect meal for a cold winter’s night. It was full of warmth and goodness.

Happy New Year everyone. May 2024 bring good health, happiness and prosperity to all. ’Til next time.