A Jeanne in the Kitchen

Yesterday, Larry and I both had to go to the eye doctor. One of the things the eye doctor told us was to eat our leafy greens. I almost burst out laughing. Does she know how many leafy greens, and vegetables in general, we actually do eat? I laugh when people tell me to eat my vegetables. We actually eat more and a much larger selection of vegetables than many vegetarians and/or vegans. But listening to the doctor’s orders, I did cook up spinach for dinner. I cooked it with pumpkin, onions, garlic and mushrooms too. We always eat a ton of vegetables, and yes, we eat a lot of leafy greens as well. 🙂

Leafy greens, which includes, spinach, kale, collard greens, chard, turnip greens, arugula, and watercress are known as super foods. They are full of nutrients and do wonders for the body. They are loaded with  high levels of fiber, iron, magnesium, potassium and calcium. They also contain very little carbohydrates, sodium and cholesterol. The dark greens supply a significant amount of folate, a B vitamin that promotes heart health and helps prevent certain birth defects. Apparently leafy greens are good health foods for your eyes as well because of the lutein and zeaxanthin they contain. 

I sauteed all of my vegetables together in a combination of olive oil and butter and salt & pepper.

I served them with some breaded pork chops over couscous and topped it all with a creamy garlic sauce, with my Tuscan olive bread on the side. Tuscan Herbed Olive Bread Delicious!

See. Sometimes I actually do follow directions. I just rework them to meet my needs. 🙂

Have a great day Everyone. Stay safe and stay well, and eat your leafy greens. ‘Til next time.

After cooking yet another turkey, that means there were more turkey leftovers too. Turkey And Tomatoes I couldn’t possibly make the same thing with the turkey leftovers that I did before, so of course I had to make something else. This time it was loaded turkey enchiladas.

Enchiladas are another catch all for just about anything you want to add to them. There is never just one way to make them, except of course for delicious. Enchiladas are usually corn tortillas, though I prefer flour tortillas, rolled around a savory mixture, covered with chili sauce and are baked. Another popular way of preparing enchiladas is to layer them instead of rolling them. I make mine both ways.

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec and Mayan times.  This way of eating foods wrapped in a tortilla was particularly popular in the Yucatan region of Mexico. The name “enchilada” comes from the Spanish word enchilar, which means to season with chili. Enchiladas are some of the most popular foods eaten in Mexico.

Larry has been hungry for enchiladas for quite some time so I figured it was time to make some for him. I had both flour and corn tortillas, though I didn’t realize I had the corn tortillas until after I had already made my enchiladas. I used some of my leftover turkey that I shredded, then added a whole bunch of other good things, like corn, onions, garlic, jalapenos, black beans, cilantro, cumin, and oregano.

Because corn tortillas are usually smaller than the flour tortillas, I usually roll my enchiladas when I use the corn tortillas and layer them when I use the flour tortillas. This time I used my flour tortillas, so I layered my enchiladas.

I sauteed the vegetables and seasonings first in olive oil and lime olive oil, then combined them with all the other ingredients.

Preheat the oven to 375* F or 190* C.

Spray a 9×13 baking dish with cooking spray.

Layer the bottom of the dish with your sauce. This time I used a salsa verde or a green tomatilla sauce. I like the green sauces with chicken or poultry, and usually use a red sauce for beef or pork. Then add the tortillas. Top with the filling, add a layer of cheese and repeat until the pan is filled. Ending with a top layer of cheese.

After my pan was filled, I sprinkled some paprika on top, then covered it with foil and baked it for about 40 minutes. After 30-40 minutes, remove the foil and continue to bake until there is a slight crusting of the cheese and/or the internal temperature reaches 165*F or 70 *C. This is the same procedure for either layered or rolled enchiladas. Top with your favorite toppings, and Desfruitas! Enjoy! I served it with some arroz verde, or green rice. Arroz verde is just rice with green onions, cilantro and jalapenos mixed in. !Esta mui delicioso!

Have a great day Everyone. Que tengan un gran dia a todas. Stay safe and stay well. ‘Til next time.

There is something very comforting abut making bread. I find it very therapeutic and relaxing. I like to make bread as often as I can. Apparently I like making olive bread too. This is my fourth recipe for olive bread. All of them are very good and very tasty, and there are only a few slight and subtle differences. Those slight differences, however, are what gives each recipe its own personality. I will NEVER turn down bread, and can easily eat the whole loaf, assuming here is enough butter. 🙂

The recipe made two loaves, but I only needed one, so I gave the other loaf to Janet and Bob. I like a variety of olives when I make my olive bread too. I think I had four different kinds of olives mixed together to make this delicious bread. You can leave the olives whole, but I prefer them sliced. There is no right or wrong way to make it.

As with a lot of bread recipes, there are only a few simple ingredients. The most important of which are love and time. if you don’t have the time to make the bread, don’t do it. Baking bread is a labor of love,

Tuscan Herbed Olive Bread

1 package or 2 1/4 tsp dry active yeast

2 cups warm water

1 TBSP olive oil, plus more to coat the bowl

1 1/2 tsp salt, plus some kosher salt to top, optional

2 1/2 cups all purpose flour

2 1/2 cups bread flour

1 cup sliced olives, sliced

1 TBSP dried basil

1 TBSP dried oregano

Mix the water and yeast together and let set for about 10 minutes or until frothy. Add the salt and the olive oil and mix well.

Combine all the rest of the ingredients together and make a well in the center and add the yeast mixture. Stir it all together.

Mix everything together then turn onto a slightly floured surface and knead the dough until it forms into a soft elastic ball. Line a big bowl with olive oil then place the dough into the bowl and cover to let rise for about 1 1/2 hours, or until it is doubled in size. I usually coat my whole dough with the olive oil as well. This gives it extra flavor, helps keep it moist and also helps with the browning process.

Turn the dough onto a slightly floured surface once again and split the dough into two and form two balls. Cover and let rise once again, for about another hour.

Preheat the oven to 400* F or about 200* C.

Place the dough onto a baking sheet that has been lightly floured on the bottom and bake for about 30 minutes or until the bread is golden brown and hollow when tapped.

Let cool for at least about 5 or so minutes before slicing, then share with friends and enjoy. !Mangia!

Happy Holidays Everyone. Stay safe and stay well ‘Til next time.

I am seeing more and more Hooded Mergansers on my walks these days, and that is OK by me. I think they are so festive. I just love their colorings. They don’t have any problems swimming side by side with all the bigger ducks and geese. They just go with the flow.

Have a great day Everyone. ‘Til next time.

We stocked up on turkeys when the prices were down. So this makes our second turkey in just a couple of weeks. Our first turkey, of course was for Thanksgiving. Larry smoked that one. I made this one Italian style by cooking it in a tomato-herb vinaigrette. I decided to make an Italian tomato turkey for a couple of reasons. 1) I always love trying something new. 2) I love all kinds of Italian foods. and 3) I had some tomatoes that needed to be used.

This was only a partial turkey though. We used the breasts for our bacon wrapped turkey that I marinated in a chipotle lime sauce for our party. Another Fun Party

I made my vinaigrette first, then poured it over the turkey and roasted it all together. The house smelled just heavenly and the turkey was so tender and juicy and full of flavor. I used a combination of both fresh and dried herbs for the tomato vinaigrette. This vinaigrette is perfect for both a marinade as well as for a salad.

Tomato Herb Vinaigrette

1 1/2-2 lbs tomatoes

1-2 TBSP garlic

4-5 TBSP red wine vinegar

2-3 TBSP lemon balsamic vinegar, optional

salt & pepper to taste

1/3 cup olive oil

1 tsp red pepper flakes, or to taste

2 TBSP mixed herbs of your choice

Place everything in a food processor and blend until it is a liquid and everything is blended together.

This time, for my herbs, I used what I had on hand, and it was a combination of both dried and fresh herbs. I had some dried basil and oregano, then threw in some fresh rosemary and thyme. I have found the best ratio for dried vs fresh herbs is about 1:3. For every tsp of dried herbs, it is about 1 TBSP of fresh herbs. We eat a lot of tomatoes. So far I haven’t found a tomato I didn’t like, which means, I almost always have a variety of different tomatoes on hand at any given time too. So I love to mix and match my tomatoes.

Once the marinade is made, pour most of it all over the turkey, or chicken, and reserve some for later.

Preheat the oven to about 350* F or about 190* C. Cover the turkey in foil and roast for about 2 hours. Remove the foil and continue to roast, uncovered, until the internal temperature of the turkey reaches 165* F or about 75* C. Allow the turkey to cool for a few minutes before slicing. When serving the turkey, add a bit more vinaigrette on top. It was almost like a second Thanksgiving, because we still had a little dressing left and then I roasted up more vegetables to serve with it. (I still have about 1/2 of the big pumpkin left, so there is still more pumpkin in our future). 🙂

There are countless ways to cook a turkey, but I have to admit, the old fashioned way of roasting it in the oven is still my favorite way, by far. I just find it is always juiciest when roasted properly in the oven. We smoked our turkey for Thanksgiving, and it was very good, but I also thought it was a bit dry.

I made some herbed olive bread too, but I started it too late, and it was still in the oven when Larry was ready to eat. So, I had some olive bread for dessert instead. 🙂 More on the herbed olive bread later.

Happy Holidays Everyone. Stay safe and stay well. ‘Til next time.

The squirrels are out and out, gathering nuts and whatever else they can find. They are alsways so ful of personaltiy.

It’s OK to be squirrely sometimes. 🙂

The holidays can bring out the best in people and they can also bring out the worst in people. But sometimes, they even bring out the funniest in people. Here are some fun holiday quotes to bring you some holiday cheer while you are out fighting the crowds.

I hope these make you chuckle a bit during this stressful time of year. We all need a good laugh, especially now. While you are out in the hustle and the bustle that comes this time of year, make sure to stay safe, stay well, and definitely keep your sense of humor and your wits about you. It’s rough out there. 🙂 ‘Til next time.

We had our ornament exchange party yesterday. It will go down in the books as another fun, successful party. We had about 60-65 people in attendance, armed with plates of delicious, festive foods and ornaments to share. I was busy running all around trying my best to be the hostess with the mostest, so I didn’t take many pictures. But everyone told us they all had a ton of fun. ALL the food was gone too. I didn’t even get a chance to eat anything. NOTHING! 😦 But it all looked amazing. Our contributions for the event were sausage and stuffing filled empanadas with a sour cherry sauce, BBQ pork sliders with the Brussels sprouts slaw A New Slaw In Town , bacon wrapped turkey that I marinated in a honey, lime chipotle sauce and of course the libations and beverages, and some simple desserts. We had food flowing in all areas of the house, with appetizers in on section, main foods in another and desserts and sweets and treats in the dining room. We had people, food and fun in every room. 🙂

The house is decorated, everything is ready, the food is done, and I am taking a breather before our guests arrive.

There were so many great ornaments and a lot of stealing. The stealing of ornaments is what makes the game fun. 🙂 Here is the ornament I got to keep. I love my little owl.

Merry Christmas and Happy Holidays Everyone. Stay safe and stay well. ‘Til next time.

One of the dishes we are making for our party later on today is pulled pork sliders. I wanted to make something for the sliders that would really make them pop and come to life. A lot of times when we see sliders in restaurants, they are topped with some kind of a cole slaw, so that is what I am doing too, only I chose to make a completely different kind of slaw. There is a new slaw in town today. This new slaw is so bright and colorful and festive; which makes it just perfect for the season. It can be eaten either by itself or on top of the sliders as intended.

What makes this slaw so different? Yes, I did add some red/purple cabbage, and all the other things you might add into a deliciously tangy cole slaw, but I also added shaved Brussels sprouts. I used the Brussels sprouts instead of green cabbage, for a new twist.

The roots of coleslaw recipes make their way back to ancient Rome. Roman citizens would often eat a meal featuring cabbage, eggs, vinegar, and other spices. My cole slaw however, doesn’t date back as far the ancient Romans, but does have some roots from the Netherlands.  In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.” Recipes similar to coleslaw have been found and used in American homes from as early as 1770. As with anything that has been around for such a long time, there are many, many different varieties. The possibilities are endless in fact. There is no right or wrong way to make a slaw. The only necessary ingredient is shaved or chopped cabbage. The rest is left up to the imaginations of the creators and the cooks.

Most cole slaws around the world are made with some kind of a vinaigrette, whereas in the United States, the most popular versions are made with a mayonnaise based dressing, especially when served along side anything that is BBQed. So BBQed/smoked sliders and cole slaw is a perfect combination and will be one of many dishes served at our party.

Brussels Sprouts and Purple Cabbage Cole Slaw

1-1 1/2 lbs shredded Brussels sprouts, stems removed

1/2 cup shredded red or purple cabbage

1 red bell pepper, cut into matchsticks

1 jalapeno, diced very fine

4-5 TBSP red wine vinegar

1 TBSP sugar

1/2 tsp cayenne pepper, or to taste

4-5 TBSP olive oil

salt & pepper to taste

3 TBSP fresh parsley, chopped

Once everything is cut and chopped, just toss it all together and refrigerate until you are ready to use it. Like with a lot of things with a vinaigrette dressing, this is best when it sets for awhile, to let all the flavors really come to life and blend together.

The shredded Brussels sprouts.

This brightly colored salad is perfect anytime, but I think all its festive colors make it a perfect holiday salad too.

When hosting our dinner parties, my favorite way to serve everything is buffet style, so everyone can help themselves, especially when hosting a potluck. This colorful cole slaw will be set up next to the sliders, and I will make one up to show people, but the rest is up to the guests and how they decide to make up their plates. We are expecting about 70-80 people today. It should be a real fun and festive day.

Make everyday as fun and festive as you can. Enjoy all your days and make the most of everyday. Stay safe and stay well Everyone. ‘Til next time.

It’s that time of year once again when lights go up, trees or Menorahs are decorated, cards go out and there are parties galore. We are once again opening up our house for our ornament exchange party. We used to have them every year until COVID hit. This is our first one post COVID. I think people are ready to party once again, and I think we are going to have a house full. I LOVE IT!

We have the house all decorated and are ready to welcome all family and friends through the door.

We did NOT put up our big Christmas tree this year, because we just aren’t trusting Juneau around it yet. But we did put up two of the smaller trees, and she is fine with those. So far. We still have to keep everything up high though, because she is still destructive and still acts like the Tasmanian devil.

The stockings are hung.

Before I start doing another round of cleaning and prepping for all the foods I am making, I am going to enjoy a morning cuppa.

I like to host potluck parties. I like to do this for a lot of reasons. It is cheaper and less work, but mainly I love to see the Holiday creations of others too. Don’t be fooled though. I will still be doing a lot of cooking too. You will just have to wait a bit longer to see what I prepare. 🙂

I like ornament exchanges, even more so that white elephant exchanges, for a variety of reasons. When I was little, and couldn’t afford much for my parents, I started buying them ornaments for Christmas. I have been collecting eclectic Christmas ornaments ever since. We have so many different ornaments. We have expensive ornaments; ornaments from our travels around the world; ornaments that represent our hobbies and interests; and we have ornaments both old and new. Each one is unique and each one is priceless in its own way. Each and every one of our ornaments has a story behind it, and when you add up all the stories, you discover who we are. 🙂

So with this, I wish you all a Happy Holiday season, whatever holiday you celebrate. ‘Tis the start of the season. Let it be merry and bright. And to all a good night.

Stay safe and stay well. ‘Til next time.