A Jeanne in the Kitchen

Cooking in small batches or small amounts is not something I have ever mastered. I always cook like I am cooking for a large crowd. Maybe it is all those years working in restaurants, I don’t know. But because I always prepare large amounts of whatever I cook, I always have leftovers too. Maybe this is how I learned how to be so creative with my leftovers. Whatever the reason(s) behind it, reusing and recreating from leftovers is truly I gift I have mastered over the years.

Of course I had leftovers from the other day, when I made my lamb gyros Lamb Gyros . Well I couldn’t make lamb gyros again, especially so soon after we had just eaten them. But I also had to find a way to reuse the leftovers I had too. Once again my alter ego, The Queen of Leftovers, paid me a visit. This time her inspiration was following the Greek theme from the meal we enjoyed before. I went from gyros to a Greek shrimp salad in no time at all.

The tzatziki sauce was transformed into my salad dressing, by adding a tomato, fresh herbs, more garlic, olive oil, pepper and lemon balsamic vinegar. I just threw it all in the food processor and mixed it all up to make a creamy, zesty dressing, which was also my marinade for the shrimp.

I let the shrimp marinade for about 30 minutes to an hour, then skewered them up to grill.

I made some croutons by cubing some bread, tossing it olive oil seasoned with salt, pepper, garlic and parsley. Since I was just making a small batch ( yes, sometimes I can do it, but not often), I just pan fried it all until the croutons were golden brown and crunchy.

I used Romaine lettuce for the salad base, though any kind of lettuce works just fine. Next I added my remaining chopped cucumbers, tomatoes and red onions and feta cheese for Larry. I also sliced some of the olives I had leftover and added those as well. The croutons and sliced hard boiled eggs were next.

Once the shrimp was grilled and cooked to perfection, I added them to the salad then topped it all with the creamy tomato-herb dressing.

I served it all with some cool, crisp chardonnay and warmed pita bread on the side. It was quick, easy-peasy AND I got to use up most of my leftovers. All my favorite categories were combined to make this summer time feast of a salad.

With food prices and shortages being what they are, we all have to make sure we use up all those leftovers as best we can and never let anything go to waste. Don’t be afraid to “play with your food”. You’ll be amazed at what you make and where your imagination and/or muse takes you on your culinary adventures. Get creative and have fun. That’s what I always do. 🙂

Stay cool, stay safe and stay well Everyone. ‘Til next time.

We have two kinds of turtles that are residents of our ponds; Red-Eared Sliders and Snapping Turtles. Sometimes we only see one kind and not the other. But this time, they were both out, sunning themselves and enjoying their day.

The Red-Eared Slider. Sometimes we only see their heads popping up above the water’s surface. But sometimes they come completely out too. The Red-Eared Sliders are not big turtles. They usually range about 6-8 inches in diameter. They have a distinctive red stripe that goes down from their ears and down their necks, hence their name. They tend to be a little more shy than the bigger Snapping Turtles.

The Snapping Turtles. These turtles get pretty big and rumor has it some are over 100+ years old. The bigger they get, the older they are. They look like ancient prehistoric dinosaurs. They too can be a bit elusive, but they also like to make their presence known.

Every day our lakes are different. You just never know who is going to stop by for a visit. Everyday is an adventure. I love living around our lakes.

Have a great day and take it all in. Today is a gift and tomorrow is unknown.

Southern Italy loves its cherries. They also love making their delectable pastries and tarts, many of which use these cherries to highlight their pastries. Often times, cherries are used to make a frangipane tart. I had a ton of cherries, and anything custard is going to be a winner in my books, so I used them both and made a cherry frangipane or a cherry almond tart. It was a huge hit and disappeared immediately. Everyone was asking for me to make this again. SOON!

There was an Italian nobleman living in Paris in the 16th century, named Marquis Muzio Frangipani, who invented a bitter-almond perfume for gloves. Apparently this perfume had a magical scent and was the muse for French pastry chefs to create an almond flavored pastry called frangipane, named after the Marquis.

Frangipane is a pastry cream made with ground almonds, butter, sugar, eggs and a small amount of flour. It can be flavored with almond extract, rum or vanilla. Frangipane can also be adapted and made with other nuts instead of almonds, such as pistachios or hazelnuts. Frangipane is used in many classic pastries like pithivier, galette des rois, and as a filling for croissants.

Frangipane is a classic pairing with stone fruits, like peaches, plums, apricots, nectarines or cherries. Almonds aren’t actually nuts, they’re drupes: a fleshy fruit with thin skin and a stone in the center containing the seed. When almonds are growing on the tree, they look like small green peaches. As they ripen, their hulls split open revealing the stone. An almond is the seed inside the stone. This is one of the reasons almonds and stone fruits pair so well, because almonds are also stone fruits.

Cherry Almond Tart

The Dough

1 1/2 sticks softened butter

1/4 cup sugar

1 egg

2 cups flour

Dash of heavy whipping cream, optional

Process everything together in a food processor or mix by hand until it forms into a stiff dough ball. Wrap in plastic wrap and chill for at least for at least 1/2 hour to 1 hour before using.

The Cherry Frangipane

1 stick plus 6 TBSP softened butter

1 cup sugar

3 eggs

1 tsp vanilla

1 1/2 cups almond flour or ground almonds

2 TBSP flour

1 1/2 cups cherries, cut in half and pitted

3/4 cup almond slivers

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

Mix everything together except the cherries and the almond slivers.

Roll our the dough on a lightly floured surface, then firmly press into a 10-inch tart pan.

Fill the dough with the frangipane custard filling. then place the cherries face down all around the filling.

Sprinkle the almond slivers on top of the cherries and bake for about 45 minutes or until the center is set and the crust is lightly golden brown.

Let the tart cool completely before slicing it and savoring the flavor. Cherry and almonds pair perfectly together and their flavors just melt in your mouth. You cannot go wrong with this delectable combination.

Stay cool, stay safe and stay well Everyone. ‘Til next time.

We have a lot of different birds all around us, though some we see all the time, while others only on occasion. The Belted Kingfisher is one of those birds we only see on rare occasions, at least in my neck of the woods. I always get real excited when I see birds I don’t often see, although to be fair, I also love seeing all my regular feathered friends too.

These pictures aren’t the best, but he was far away and I zoomed in as best I could. But I saw him, and I got him. I didn’t get an opportunity to take a lot of pictures because he was gone in a flash.

Have a great day Everyone.

Traditional gyros are Greek sandwiches usually made with slices of meat, mostly lamb, but often a combination of lamb and beef, or even turkey or chicken. They have been eaten in Greece since around the early 1900’s. They are very similar to the döner kebabs of Turkey and shawarma of the Middle East. Though the roots of the gyro date back 100 years, the modern day gyro as we now know it, is a fairly new creation, most probably created in New York, around the 1970’s.

The name gyro comes from the Greek γύρος (gyros, ‘circle’ or ‘turn’), and is a calque of the Turkish word döner, from dönmek, also meaning “turn”.

When I made my batch of lamb last week, It’s Ok, I’ll Make Lamb I only used half of the lamb I purchased. So the next batch became gyros. I made them with all the traditional Greek toppings and fixins’. Gyro meat is traditionally stuffed into a warm pita with tomato, red onion, a few French fries, and a healthy dose of tzatziki served on the side. Once again, it was a combined meal. I made all the gyros and Lauren brought some corn chowder, a delicious salad, and some cantaloupe. We all enjoyed a very tasty Mediterranean meal out on the deck before heading off to our next adventures for the day.

I started off by marinating the lamb for about 6 hours in just a basic herb and garlic marinade.

Then I made the tzatziki sauce and chopped up the tomatoes, red onions and cucumbers. As you all know, I love all different kinds of ethnic foods, and I try to keep them as authentic as I can when I make them, though there are always plenty of recipes from which to choose. There is never just one way to make something.

Tzatziki Sauce

This sauce is very easy to make and takes no time at all, and it is so cool and refreshing.

1 1/2 cups plain yogurt

1 heaping TBSP garlic

2 TBSP lemon juice

1 tsp paprika

1-2 tsp black pepper

1/4 cup cucumber, peeled, seeded and diced medium-fine

2-3 TBSP red onion, diced fine

Mix everything together and combine well. Chill until ready to use.

We cooked the lamb and heated up the pitas on the grill, and then it was time to wrap up the gyros and enjoy them out on the deck.

I also plated up a variety of olives for us to enjoy along with some French fries, making the meal even more authentically Mediterranean and Greek.

It was a perfect summer meal that was made even better while sharing it with our good friends Mike and Lauren.

It all looks Greek to me and that is A-OK. Even simple everyday things can be turned into a celebration of life and all that is good. Make the most out of everything. Enjoy all your days. Everyday is always a better day when shared with good friends, loved ones and family.

Stay cool, stay safe and stay well Everyone. ‘Til next time.

It is still salad weather. We eat at least one big salad per week as our main meal during this time of year too. There are so many great salads and so little time to enjoy them. We do the best that we can though.

When I made my Alabama white BBQ sauce, Alabama Styled White BBQ Chicken I had some left over, so I turned it into a dressing and made a big delicious salad that would highlight this dressing/sauce perfectly. Make it nice and peppery to rally make all the flavors come to life.

This salad was loaded with all kinds of fresh, tasty goodness and it was just perfect for a hot summer’s eve. I loaded it up with apples, chicken and bacon. Everything is better with bacon, right? This salad was no exception either. Served with some chilled chardonnay and some warmed ciabiatta bread, it made for a perfect summer meal.

Chicken, Apple and Bacon Salad

The Dressing

1 cup mayonnaise

1 TBSP garlic

1/2 cup apple cider vinegar

1 shallot, minced fine

1 TBSP black or mixed peppercorns, crushed

Mix everything together well and chill until ready to use.

The Salad

Mixed salad greens or Romain lettuce

1/4 red onion, sliced very thin

1 apple, chopped

4-6 slices of bacon, cooked and crumbled

2 cooked chicken breasts, sliced

3 oz provolone cheese or cheese of your choice, sliced

1 avocado, sliced

Layer the salad starting with the lettuce, then adding the apples and onions and cheese (if using). For Larry’s salad he got both provolone and feta cheese, since I had just a little Feta that needed to be used as well. Mine, of course, had NO cheese at all. You can also use dried cranberries too if you like, I didn’t think of that at the time, but it would really make the salad pop. I love dried cranberries too. I wish I had though of it earlier. Next time.

Add the chicken, then top with avocado slices, if using. Add your dressing and then top with the bacon crumbles. Don’t be shy when it comes to adding the bacon. YUMMY!

This is a simple salad that is simply delicious. It was a explosion of different tastes and textures that just worked perfectly. I guarantee, you’re going to love thissuper summer salad.

Stay cool, stay safe and stay well Everyone. ‘Til next time.

I love the red winged blackbirds and their chirpy little song. They are so beautiful. Usually we see a whole bunch of them, but this year not so much. I did however get some good shots of the last ones I saw.

This one is a female. You can tell because she is not so brightly colored as the males.

This one is a male. See the difference in heir wings?

Have a great day and a great weekend.

Muffins are a favorite snack for everyone. You can pick them up and eat them at anytime of the day, plus they are easy to take with you when you are eating on the go. We all love our muffins. There are so many different ways to enjoy them too. They are very versatile.

My latest muffins were chocolate muffins topped with a little “toffee”. I kind of made this recipe up based on a picture I saw in the grocery store.

Chocolate Muffins with Toffee Topping

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

Spray your muffin tins with cooking spray and line with paper muffin cups.

2 1/2 cups flour

2/3 cup cocoa powder

1/2 cup sugar

1 TBSP baking powder

1/2 tsp salt

2 eggs

1 cup milk

1/2 cup or 1 stick melted butter

1 tsp vanilla

1/2 cup chopped pecans

1/2 cup peanut butter chips

1/2 cup chocolate chips

Combine all the dry ingredients together and mix well.

Mix the butter and sugar together until creamy, then add the eggs 1 at a time, and mix in between each addition.

Alternate the dry ingredients and the milk, adding 1/2 at a time, and mixing in between each addition.

Once everything is combined, carefully fill the muffin cups.

Combine the chocolate chips, peanut butter chips and the nuts and then sprinkle some on top of the muffins before baking.

Bake the muffins for about 20-25 minutes or until a toothpick that is inserted in the middle comes out clean.

These little muffins are perfect at anytime. They are not too sweet and are very easy to eat.

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

When Jenni and I were sampling the wines at Balistreri Vineyards, Touring Denver – Part 2 – Balistreri Vineyards we were saying what the wines would go really well with, and surprisingly, lamb came up numerous times. I guess we were both hungry for some good lamb. When I found out that Jenni did not have to be back as early as we first thought, it was a great opportunity for me to fix us a us all a good lamb dinner.

I served the lamb with some sauteed vegetables, couscous and a deliciously smooth, red blend. No, the wine was not from Balistreri, but from InVintions instead.

On the way home, we stopped at Costco and picked up a lamb roast, and once we got home, I immediately started marinating it. I made an orange, red wine and pepper marinade for it.

Orange, Red Wine and Pepper Marinade

1 – 1 1/2 cups red wine

1/3 cup orange balsamic vinegar

1/4 red onion, diced very fine

1 TBSP garlic

1 TBSP mixed peppercorns, cracked and smashed

1 TBSP fresh oregano, rosemary and thyme, chopped fine

Mix everything together and coat the lamb, or beef or pork. Allow to marinade for at least 2 hours before cooking, if possible. We were still on a time crunch, so I was not able to marinade it for that long, but we still let it rest for about an hour before putting the lamb on the grill.

Once the lamb was on the grill, I reused the sauce to make a wine reduction sauce to top the lamb.

Put the sauce in a sauce pan and bring to a full rapid boil, then reduce to a simmer and let cook for about 20 minutes or so, or until most of the liquid has evaporated. Make sure to stir frequently so it doesn’t burn.

Some people like to strain the sauce before topping the meat with it, so it is just the sauce, but I like all the extra goodies in my sauce. I think it adds a lot more personality to the dish.

Once the lamb was cooked to a nice medium rare, it was time to plate it up, top it off and dress it up. We seared it to make a nice crusty outer layer and the meat was juicy and tender on the inside. Perfect!

And voila! Dinner was served in hardly anytime at all. We all loved the lamb and the sauce. Larry was pleasantly surprised when he got home from work. He was expecting leftovers. It was a perfect ending to a perfect day.

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

After taking the candy tour at Hammond’s Touring Denver – Part 1 – Hammond’s Candy Factory, and going to Balistreri Vineyards Touring Denver – Part 2 – Balistreri Vineyards, we felt like it was good to walk around a bit. Another fun touristy thing that has made it’s way on to the go-to list whenever we have visitors in town is the RiNo (River North District of Denver) art walk. So of course, when my niece Jenni was here, I took her there as well. Every time I go, there is always something new to see.

The art is so creative and colorful, and it is always changing. Every inch of available space is painted. There are no rules and there is no rhyme or reason as to what is painted or how. There are the newest works to my eyes. There is always so much to see too. It’s hard not taking a ton of pictures.

I love this one because of the old church clock in the background mixing with the vibrant new walls of the RiNo.

Yet another old, steepled church in the background, once again mixing the old and the new.

As you can see, there is a lot of talent to be found on the walls, in the streets, and on the windows of the RiNo.

There are even a handful of scattered fun sculptures around too, though mostly some form of painting is the preferred medium of expression.

The artwork of the RiNo is ever expanding. It is a fun, free way to see the creative side of Denver.

After a full day of experiencing many different sides of Denver, it was time to come home. At first, I thought our time was going to be limited, but Jenni extended her day a bit more, and she was able to come home for a bit. I cooked us all a delicious lamb dinner before taking Jenni back to her friend’s house, and then flying back to Iowa early the next morning.