A Jeanne in the Kitchen

Sometimes I just need a break from my kitchen and need to step aside and get a fresh, or even an old, but newly remembered perspective, on life in the kitchen. I always get a kick out of the kitchen sayings. They are all so true too.

I often refer to myself as “an ex chef” because I no longer cook professionally, but I have to step back and remember this. Once a chef, always a chef.

Being in the kitchen is always my happy place. I try my best to make it a happy place for everyone else too. 🙂

So very true indeed. Chefs make magic happen in their kitchens.

Absolutely 100%!!!!!!

Again, this is so true. I have messed up and burned and cut myself so many times that now I don’t even notice any more. 🙂

Have a great day and make everyday great. Stay safe, especially in the kitchen, when playing with fire and knives, and stay well. ‘Til next time.

Potatoes are some of my favorite comfort foods. They are so versatile and go with any dish you want to serve them with, be it breakfast, lunch or dinner. They are also very good just eaten on their own. I love potatoes and I will eat them just about every way possible too.

I was looking for a new, different version of potatoes and decided to make some Hasselback potatoes, but with a spicy twist.

Potatoes are universal and people around the world love them cooked in many, many countless ways. Hasselback potatoes or Hasselbackspotatis, come to us from Sweden, from the Hasselbacken Restaurant in Stockholm. They first made their appearance to the world’s culinary stage back in the 1940’s and 1950’s. Hasselback potatoes are potatoes that are thinly sliced, cut almost through the whole potato and roasted in oil and/or butter, and whatever other toppings you want to add. Not only are they delicious, but they are pretty potatoes too. The magic of the Hasselback potato is the crispy exterior and the creamy interior – it’s the best of both worlds all in one bite.

In the 1700’s potatoes were considered poisonous for human consumption by many Europeans. They were thought of as feed for livestock, and they were believed to cause leprosy in humans. The fear was so widespread that the French passed a law against them in 1748. Potatoes were called the poisoned apple or the devil’s apple, or devil’s fruit. People in South America had been eating potatoes for 1000’s of years before they made their way to Europe, so the notion that potatoes were poisonous was just a farce. And with wars and famine raging through Europe during this time, the attitude towards potatoes being poisonous was quickly disregarded. Lucky for us. Today, the whole world enjoys potatoes of all kinds.

Spicy Hasselback Potatoes

Lately, I have been using a lot of chili oil with roasted chilies in just about everything. I love the little extra kick it adds to spice things up a bit. The addition of the chili oil really brought this classic potato dish to life in a whole new way too.

6 small round potatoes

salt & pepper to taste

2-3 TBSP olive oil and/or melted butter

1 TBSP garlic

1-2 tsp hot chili oil, or to taste

1 tsp rosemary

1 TBSP parsley

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

Thoroughly wash and pat dry the potatoes with a paper towel. Then slice the potatoes in thin slices, without cutting all the way trough them. Place them in an oiled baking dish and gently fan the potatoes out. No problem if they break apart. Just keep them together as best as you can.

Combine all the rest of the ingredients together and thoroughly coat the potatoes with the sauce using a pastry brush. Make sure to really get in between all the potato slices too, to make them really flavorful. This will also help them keep their shape.

Bake for about 40 minutes or so, or until the tops are crispy and golden brown and the insides are soft and tender. Baste the potatoes every 10 minutes or so with the liquid. This will help make them crispy on top and will also help with the browning.

Top with more parsley before serving. Serve immediately. These are best when served very hot, straight out of the oven. They will be crispy and velvety all in one bite. Each bite will be a little bit of Heaven in your mouth. Delicious! You can serve these alongside any dish you like, or just enjoy them on their own. Either way, I promise you are going to love them.

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

We used to have warm falls in California all the time, and we called them Indian summers. But here in Colorado, we usually have cold weather in the fall. So far though, this year has been different. We had one cold spell, right before Halloween, with our first snow that dropped about 6 inches, but now it is warm again, though it is supposed to cool down and rain tomorrow. That being said, I don’t usually think of salads in the fall, usually because it is usually way too cold for a salad at this time of year. I do love my salads, but I am a fair weather salad girl. 🙂 I did however, make a delicious fall salad that is perfect for this time of year. I made a roasted pumpkin salad with pork and a maple balsamic vinaigrette.

As usual, Larry ‘s and mine are slightly different. His had feta cheese and mine had no cheese and cranberries. I wanted to add pomegranate seeds, and I had them too, but they had gone bad. So …. quick change of plans. I added cranberries instead, and the salad was still colorful and delicious.

Roasted Pumpkin Salad With Pork and Maple Balsamic Vinaigrette

To make this a main meal salad, I added pork, but chicken would be a nice addition too.

The Salad

1 1/2- 2 lbs pork chops

2-3 lbs pumpkin, peeled, seeded

2 TBSP olive oil

2 TBSP maple syrup

1-2 TBSP butter

salt & pepper to taste

spinach and/or mixed greens

1/4 red onion, sliced very thin

1/2 cup grape tomatoes, cut into half

pecans

feta cheese, optional

dried cranberries, optional

pomegranate seeds, optional

Marinate the pork or chicken in the same balsamic vinegars and olive oil you use for the dressing for about 2-3 hours prior to cooking. Then grill, roast or saute until it is completely cooked. I used my black fig balsamic vinegar and my blood orange olive oil, with a little fresh ground black pepper.

When you are ready to make the salad, preheat the oven to 425* F or 219*C.

Coat the pumpkin with salt, pepper and olive oil, then place on a baking sheet and bake for about 20-25 minutes, or until it is golden brown, and tender but not mushy. Any kind of pumpkin will do.

While the pumpkin is roasting, make the candied pecans. Add the butter, maple syrup and pecans into a hot pan and cook for about 3-5 minutes, stirring constantly, or until the butter is melted and everything starts to caramelize together. Immediately after the mix has caramelized, pour the mixture onto a baking sheet lined with parchment paper and let cool and harden.

Once the pecans have hardened, break them apart and separate them.

The Maple Balsamic Vinaigrette

1/4 cup olive oil

2-3 TBSP blood orange olive oil, optional

2 TBSP maple syrup

2-3 TBSP balsamic and/or flavored balsamic vinegar – I used black fig balsamic vinegar

1-2 TBSP white balsamic or Prosecco vinegar

1 TBSP Dijon mustard

salt & pepper to taste

Whisk everything together and set aside until ready to use.

When the pork and the pumpkin are cooked, start making your salad. Start with the greens, then add everything else as you like it, finishing with the protein and nuts. Add the vinaigrette right before serving. Enjoy! Bon Appetit! This salad is perfect for any fall evening, whether it is warm or cold. The greens or spinach helps cool it down and make it lighter, but the warm roasted pumpkin and meat help take the chill off of the cold, crisp fall weather. I guarantee you’re going to love this colorful fall salad any time.

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

Fall is leaving us, seemingly as quickly as it came. The seasons are once again changing and fall is turning into winter, though we have actually been having more summer like weather lately too. Every season has its beauty. I grew up in Southern California, and the changing of the seasons was very subtle at best. But here, they are very evident, and I love them all. I love the changing of the seasons, and actually look forward to them.

One day we had this.

And a few days later we had this, and this was after most of our first snow had melted.

And for the last few days, we have been in the upper 60’s and 70’s once again. That’s Colorado weather for you. You really have NO idea what to expect, especially at this time of year. It changes every five minutes or so. The weather is just one of the many things that makes life in Colorado so interesting. 🙂

Shrimp paprikash is a variation of the very popular Hungarian dish, chicken paprikash, or paprikás csirke or csirkepaprikás. It is also a very similar dish to Hungarian goulash, but that is typically made with beef and is not thickened with flour. All three of these dishes are stews made with lots of paprika and sour cream, for the paprikash dishes. And as with any dish, there are lots and lots of personal recipes and renditions. Everyone always has their own favorite family recipe. Here is my rendition.

The origins of this delicious stew are humble, and started with the one-pot stews of the poor, using whatever ingredients they had. At first, it was made without paprika, and then paprika became a staple to the recipe and to Hungarian cooking in general. Paprika was used a lot because it was initially cheaper to use than pepper.

Hungary is a major source of paprika, and it is the spice most closely associated with Hungarian cooking. The spice was first used in Hungarian cuisine in the early 19th century. It is available in different grades: Noble sweet (Édesnemes) – slightly pungent (the most commonly exported paprika; bright red). Paprika is a spice made from dried, ground red peppers from the species capsicum annuum. Peppers from this group include everything from sweet bell peppers to spicy hot chilis. Native to Mexico, these peppers were brought to Spain in the 16th century. There are eight types of Hungarian paprika, but three are used most. They are sweet, hot and smoky versions. All are very tasty and delicious.

Shrimp Paprikash

I loaded my shrimp paprikash up with all kinds of stuff. It was definitely a hearty meal that was perfect for a cool, crisp fall night.

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

1 onion, diced fine

1 TBSP garlic

2 tsp paprika

1-2 cups sliced mushrooms

5-6 slices bacon, cooked and crumbled

3/4 cup vegetable stock

1 cup sour cream

salt & pepper tot taste

butter and olive oil for cooking

2 TBSP fresh parsley, chopped

cooked noodles or pasta

Start by cooking the bacon. Once it is cooked, drain the excess grease off then crumble and set aside.

Cook the shrimp in the bacon grease for about 3-5 minutes or until it is completely cooked, then remove and set aside, keeping it warm.

Cook the mushrooms, onions and garlic in the bacon grease until the onions are translucent, for about 2-3 minutes. Add more butter and/or olive oil if needed.

When the mushrooms and onions are cooked, add the vegetable stock and bring to a boil, then reduce to a simmer and continue to cook until the liquid is reduced by about half.

Mix in the sour cream and salt & pepper and re-add the shrimp and the bacon.

You can add a dollop of butter at the end and incorporate it in well if you like. This will finish the sauce and make it a little creamier. Add the parsley and mix in. Serve over the cooked noodles or pasta and enjoy.

I served it with garlic bread and a cool, crisp white blend. The acidity of the white wine help to cut the fat and really brought all the flavors together well.

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

I know we eat a lot of meat and I am always preparing meaty options, but every now and then I do prepare vegan and gluten-free options as well. I personally am not a big fan of either, at least not for my primary dietary needs, though done right, they can both be very tasty and healthy.

I could never be a vegan, but cooking vegan foods is not difficult, albeit, often times a vegan option is a lot more expensive than non-vegan version of foods. Vegetarian is lot more affordable than “vegan”. Vegan means NO animal or dairy products at all. No eggs, no dairy, no cheese, no honey; NOTHING from animal sources at all. Vegetarian still allows for the use of eggs, dairy and cheese, honey, etc., just no meats or animal proteins. I prefer vegetarian to vegan. I can live with vegetarian, but I am not a big fan of a purely vegan diet, but I digress.

I am also not onboard with a gluten-free diet, especially for people who are not gluten intolerant. If you have a real intolerance to gluten, then that is a totally different story, and I am very supportive. But I say don’t give up gluten just because you think it’s a healthier way to eat if you are NOT gluten intolerant. Unless you have to go gluten free to manage a medical condition, it isn’t always the best or healthiest option. We need carbohydrates and they should make up 55 to 60 percent of a healthy diet. Many of the carbs we need are found in gluten and gluten products.

I can cook and bake almost anything, from anywhere in the world, but I struggle with gluten-free baking. I find the end results very bland and tasteless, and very dense, almost brick-like. One time, quite a few years ago, I made a vegan gluten -free pesto bread that was literally like a brick. It would definitely have broken any window it was thrown at, and could have been used as a deadly weapon. Maybe I just haven’t had enough practice, or interest in it to really perfect it, because I know it can be done. I know there are some tasty versions available and they can be made right, I just have not been so lucky.

Gluten is a type of protein found in in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality. That’s why breads and bread-like products that are made with gluten products are soften and chewier than most gluten-free versions. But again, I AM ONLY speaking of my own experiences.

As I mentioned above, I can and do cook vegan and gluten-free dishes when I need to. And I know enough about cooking that I can usually make them very good too. Last night we where having a potluck game-night with friends who are vegetarian and gluten-free, so I pulled out my cookbooks that specialized in those areas. I made some delicious vegan gluten-free Mediterranean vegetable croquettes that I served with a roasted red pepper aioli.

Vegan Gluten-Free Mediterranean Croquettes

The only real difference between these croquettes and any other version of croquettes was that I substituted chickpea flour for regular flour. Everything else was the same. These were a lot like falafels. Often times croquettes are tubular in shape.

2 cups mashed potatoes

1 TBSP garlic

1 heaping TBSP tahini sauce

salt & pepper to taste

1 1/2-2 cups chickpea flour, or as needed

1/2-3/4 cups chopped mixed olives

2 cups chopped vegetables, cooked

1 TBSP lemon zest

1/4 cup fresh chopped parsley

olive oil

lemon olive oil, optional

Preheat the oven to 400* F or 205*C.

Lightly oil baking sheets with olive or vegetable oil.

You can use any kind of vegetables you like for the filling. I used a combination of bell peppers, mushrooms, onions, zucchini and crookneck squash. Cut your vegetables into a small dice and saute them in the oil(s) until the onions are translucent and they are tender.

Make the mashed potatoes, or leftover mashed potatoes will work just fine too. You can also use any kind of potatoes for the mashed potatoes. This time I used Yukon gold. Once your mashed potatoes are made, let them cool for a bit. Then add the cooked vegetables, the chopped olives, parsley, seasonings, Tahini sauce and chickpea flour. Mix everything together well. Put the mixture in the freezer for about 20 minutes or until it sets a bit, making it easier to work with.

When the dough is ready, take a heaping TBSP and form into round balls and place them on the prepared baking sheets.

Add a little more oil on top and brush with a pastry brush. Bake for about 20 minutes then carefully flip them over and place them back in the oven for another 20 minutes or so, or until they are golden brown and completely set. These are best when eaten hot.

I also made a roasted red pepper aioli that I served on top of the croquettes. I used my leftover roasted red pepper coulis Smoked Pork Loin With Roasted Pepper And Herb Coulis that I mixed with about 1 cup of mayonnaise, 1 TBSP garlic and about 1 TBSP of lemon balsamic vinegar, though lemon juice works just fine.

These were a hit and came out to be very tasty. Like I said, I have NO problem with alternative cooking methods and styles, it’s just not my favorite way to cook or to eat. But there are many, many healthy and tasty options available. So don’t be afraid to try something new or different. And 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.

My fall and winter ducks and geese are all coming “home” once again, all gathering together. My wildlife changes as the seasons change. It’s always a revolving door. But they’re all welcome. I just wish they would stay around a little longer, but they are always welcome, no matter when they come or how long they say.

I had my Canadian Geese, of course. They stay around all year long.

I also had my Mallards, who stay around all year too.

But I also had some Hooded Mergansers, who are pretty regular visitors too,

some Barrow’s Goldeneyes,

some American Widgeons,

and a few Northern Shovelers too. She looks like she is smiling, and happy to see me. 🙂

My friends were spread out on four of our six lakes, but they were all still out to play on on the same day. Have I mentioned how much I just love my lakes and where we live??? 🙂 You just never know who you are going to see, and who will come out to play.

Friends of all feathers are always welcome. 🙂

Meals aren’t always just about the mains. We need side dishes to accompany the mains, and to make them come to life. Potatoes are always an excellent choice for a side dish too. I mean, who doesn’t love potatoes, right?! I know, I love them any which way I can get them. But combined with bacon, well, that’s almost perfection, right there. Add some fresh green beans to the mix and the result is just WOW! Again, many thanks to our friend The Ohio Cook at My Meals Are On Wheels at https://beatcancer2010.wordpress.com/ and Two Kooks In The Kitchen for this wonderful idea. It’s already become a new favorite. 🙂

We were in the mood for some fried chicken. We’ve been eating a lot of pork, lamb and shrimp lately, and we had been missing some chicken. And fried chicken was sounding particularly good too. I served the potatoes, bacon and green beans on the side, and the whole meal, though simple, was simply delicious.

Potatoes, Bacon and Green Beans

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

1/2 lb fresh green beans, ends removed

2-3 lbs potatoes, cubed

5-6 pieces of bacon, cooked and cut into large pieces

salt & pepper to taste

1 TBSP garlic

1/2 onion, diced fine

1-2 TBSP while balsamic or Prosecco vinegar

2-3 TBSP olive oil

Toss the potatoes in the salt, pepper, vinegar, garlic, onion and olive oil and coat well. Then place on a baking sheet.

Line the bacon up on the same pan and cook together for about 15-20 minutes, then stir and flip the bacon for about another 15-20 minutes, or until the bacon is cooked and the potatoes are crispy.

While the bacon and potatoes are cooking, cook the beans. I like to boil my green beans for about 5 or so minutes, just until they are slightly tender, yet still a bit crisp. Do not over cook them or they will get an ugly brownish color. You want the green beans to remain a vibrant green.

When everything is cooked, cut the green beans into pieces about 1 inch in size, then immediately toss everything together, adding a bit more olive oil if necessary, and adjusting the seasoning if necessary too. Serve immediately. This dish is best served hot. It will go very well with just about anything you want to serve it with, and is very pretty too.

We taste with our eyes long before we taste with our taste buds. Presentation counts. Make it pretty.

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

It’s been a while since I last shared something I made for the “kids”. For the most part, I cook their wet dog food about once a week, though I haven’t made anything really different for them lately. But it’s pumpkin season, and pumpkin is very good for them, so I made them some pumpkin and hamburger with rice, cinnamon, and parsley all mixed in, all of which are very good for the “kids”.

It was just a simple little dish, that’s really healthy for them. There are never any complaints when I make their yummies for them. They love it when I cook for them. This was just some ground beef cooked with pumpkin in oil, and then I tossed in a little cinnamon and parsley too. Then I added some rice and tossed it all together.

My special helpers making sure everything comes out just right.

Yes, my “kids” eat very well. Some would even say they are “spoiled”, though I beg to differ. 🙂 They love it when mommy cooks for them. They know they are well loved and well fed too. They think I am a good mommy, and that’s good enough for me. I’ve always said I would like to come back as one of my kids, but Larry brings up a good point and says, we couldn’t come back as one of our kids, because who would take care of us like we take care of them. 🙂

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

If something is Cajun or Creole, chances are I am going to love it, and I bet you will too. 🙂 As you know, I get my cooking inspirations from many sources, and many come from you. I look at your recipes all the time, and then I recreate them and turn them into my own. I have to add my own signature to things, ight?! 🙂 Such was the case for this Cajun/Creole inspired pork chop recipe. Once again, I was inspired by our very own from My Meals Are on Wheels at https://beatcancer2010.wordpress.com/. Thank you once again. You help keep us very well fed indeed. 🙂

At first I didn’t think I had enough meat, so I was going to add some chicken as well, but as I started preparing my dish, I realized I didn’t need the chicken after all. I got to use up my little bits and pieces of this and that too, which is very Cajun, and the way I love to cook. This recipe would be very good for chicken too.

Cajun/Creole Pork Chops

1-2 lb pork chops

salt & pepper to taste

1 tsp cumin

1-2 tsp oregano

1 tsp cayenne pepper, or to taste

1-2 TBSP Dijon mustard

1 TBSP chili oil, optional

olive oil and butter for searing the pork

1 TBSP garlic

1 cup heavy whipping cream

1 cup dry white wine

1 cup cherry tomatoes, cut in half

1/2 onion, diced fine

1/2 red bell pepper, diced

1/4 cup green onions, sliced thin

Pat the pork chops dry with a paper towel and season with salt & pepper. Get a large skillet very hot and add the olive oil and butter. Sear the pork for about 3 minutes per side (depending on the thickness of the chops). Once the pork is browned on all sides, remove it and set aside in a warm place.

Add the chili oil, garlic, onions and peppers to the oil and saute for about 2 minutes.

Add the wine and let cook down for about 2 minutes, or until most of the liquid has evaporated.

Add the cream and the mustard and mix together well.

Re-add the pork to continue cooking. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 20 or so minutes, or until the pork reaches an internal temperature of about 160* F or 71* C. Add the green onions and tomatoes towards the end of the cooking process. When the pork is done, serve it up and top the pork with the sauce and the vegetables.

To make the dish even more Cajun/Creole, I served it over red beans and rice, with some sauteed vegetables on the side. I also had a couple of my Spanish meat pies left too, which I added to the plate, Spanish Meat Pies to complete the meal AND to use up my leftovers. It was definitely a delicious win/win. 🙂

This warm, rich dish will definitely leave you full and very satisfied indeed. It’s a perfect way to warm up on these cold fall evenings. Enjoy.

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