A Jeanne in the Kitchen

You have all probably figured out we love Mexican food here at our house.  We eat a lot of it, on a fairly regular basis too, so I am always looking for new recipe ideas.  Enchiladas are pretty easy to make, and can be either layered or rolled.  I do both, mainly just to mix them up a bit.  They can also be filled with just about anything you want too.  The only limiting factor is your imagination.  Chicken Enchiladas with Spinach and Mushrooms  I made this same basic recipe, only I used some smoked pork instead of chicken and I made my own smoked tomatillo salsa rather than an enchilada sauce from the store.  Both chicken or pork work very well and both are very good.

The roasted tomatillo salsa is super easy to make and only requires 4 ingredients, one of which is water.

1/2-3/4 lb tomatillos, peeled and roasted

2-3 roasted chipotles peppers in sauce

1/2 cup water

`1 tsp salt

 

Preheat the oven to 500* F.

 

When the oven is at temperature, place the tomatillos in the oven and roast for about 20 minutes, or until the tomatillos are soft and blackened.  Turn them over after about 10 minutes to make sure they cook evenly.

Once the tomatillos are ready, place them and rest of the ingredients in a food processor and process until it becomes liquid.  That’s all it takes to make this delicious, smoky salsa that is full of flavor.

I layered my enchiladas this time.  As I mentioned before, you can use whatever you like for the filling.  There are no rules.  Use what you like and use what you have.  I was trying to use of my leftover smoked pork.  I still have some, since I only used about half of what we had, so I have to come up with yet another delicious way to use the rest of it up.

For my filling this time, I used spinach, mushrooms, red peppers, garlic and onions.  Saute everything for about 5-7 minutes or until the vegetables are cooked.

Once the vegetables are done, add the pork and mix thoroughly.  You only need to cook this long enough for the pork to heat up since it was already cooked.

Once the filling is ready, remove it from the heat and set it aside.

Reduce the oven temperature to 375* F.

Spray a baking dish with cooking spray.

Spread some of the salsa evenly over the bottom of the baking dish. Then add your tortillas.  Cover the tortillas with salsa, then evenly spread your filling over them.  Add cheese of your choice and repeat until the pan is full, ending with a layer of cheese on top.

Place the tray of enchiladas in the oven and bake uncovered for about 30 minutes, or until the cheese forms a light “crust”.  Sprinkle with the toppings of your choice, like cilantro, tomatoes, sour cream, avocados, and/or green onions.  Let the enchiladas cool for about 10 minutes before cutting, and serve them up with your choice of side dishes.  I served mine with arroz verde or green rice and some sauteed squash and mushrooms.

This is my kind of meal.  It was simple and easy, I got to use up some leftovers, and it was mui, mui delicioso!  !Que Bueno!

We started off the day with our fabulous brunch at EAT! Food and Drink When You’re Hungry – Go Out to EAT! and just kept on going from there.  After brunch we had a little respite before making it a full day of events.  The next thing on the agenda was to pick up Janet, Bob, Nadeen, and our niece Cora, and off we went to do some indoor skydiving at IFly.  We all survived and are ready to fly again.  Most of us had all done it before, but it is still always a lot of fun.  Maggie was our instructor who safely navigated our flights.

While we were in the neighborhood, and we had a wine pick up to do anyway, we made a quick stop at InVINtions, A Creative Winery, and one of our local favorites.

After a taste or two of wine, we ventured across the parking lot for some Middle Eastern food at Sahara.  Wining, Dining and Dancing  We have been there a few times, and love the food and the belly dancing.  We thought that would be a good way to end the day.  Cora had never seen the belly dancers and for Nadeen, it was like a little bit of home for her.

Look at all the attention to detail.  These tables are just gorgeous!

We let Nadeen do the ordering for everyone.  She did a great job.  We enjoyed everything she picked out for us.  Nadeen and the owner of Sahara, Moe Ettachfini.

We started off with a few appetizers – hummus and pitas, falafels and stuffed grape leaves.

Next came the main courses.  We all shared and had lots of little bits of everything.  Once again, we were very full by the time we had finished eating, and once again, everything was delicious.  Nadeen ordered us a beef shwarma, a chicken dish, a lamb dish and a vegan/vegetarian option for Cora.  We loved it all.  She chose well.

After feasting, came the belly dancer.  She did a good job and we were all very entertained by her prowess.  (I apologize for the poor quality of these pictures.  Larry was a little preoccupied and was focusing on other things).

All the girls -the young, the thin, the beautiful, the “more experienced girls” and the fat one, me.

If you are looking for a fun and festive way to spend your evening, Middle Eastern style, Sahara is the place to go.  Sahara is located at 9636 East Arapahoe Road, Greenwood Village, CO 80112.  You can contact them at either (303) 790-4707 or on their website http://www.moroccanfooddenver.com.

 

 

 

 

EAT! Food & Drink is a new restaurant in Broomfield, CO.  EAT! Food & Drink is “Broomfield’s newest brunchery.”  It has only been on the scene for about 10 months.   In that short time they have already made quite a name for themselves, and are already getting quite a good following; and they only are just getting started.

I had never heard of EAT! Food & Drink until just a few days ago, when General Manager, Brittany Bartlett and Owner, David Frieder reached out to me to come in for brunch.

The lady who runs the restaurant, Brittany Bartlett, and her head server, Ken.  They took such good care of us.  You can tell by the big smile on Brittany’s face that she really loves what she does.

The man with the vision of creating EAT! Food & Drink, David Frieder.  He said he wanted to open a “brunchery’ because he is an early bird himself and he wanted to have a great place to eat with great, fresh food for all the other early birds out there too.

Thank you Brittany and David for inviting Larry and I to join you.  We were so impressed by all the fabulous food, the great service and the beautiful and inviting ambiance.  The house was packed and the joint was jumpin’.

Everything at EAT! Food & Drink is made from scratch and in house as much as possible, and it is super fresh and super delicious!  Things that are not made in house, are grown and produced from local vendors as much as possible too, which is a win/win for the whole community.

The menu is full of so many fabulous and unique dishes, featuring many classic brunch items as well many new ideas and/or classics with a new and delicious twist.  For instance, you can have Just Good French Toast, made with brioche toast and served traditionally with pure Vermont maple syrup or, you can have Very French Toast, which is a thick brioche toast served with a creamy creme brulee custard sauce, seasonal mixed berries and a home-made caramel syrup.  Both sound fabulous, but personally,  I would go for the Very French Toast.  Don’t even think about counting calories on this one, just go for the gusto and enjoy!  Or if you prefer something more like eggs Benedict, you could have the regular eggs Benedict, or some that are piled high with braised short ribs on a rosemary ciabatta or eggs Benedict with an Argentine flair, made from Argentine chorizo that is then smothered in the home-made green chili.  This was my choice.  OMG!!!!!  It was so good!  EAT! Food & Drink is famous for its green chili.  I confess, I DID NOT eat everything on my plate.  I gave a lot to Larry and I left some of the bread and hash browns.  I was saving room, even if only just a little, for something else.

Larry chose the Nice to Meet You Scramble, that was loaded with bacon, sausage, chorizo, and cheddar-jack cheese and the house green chili.  Most definitely a meat lover’s delight.

The menu options are all so enticing and they range from sweet to savory, with traditional breakfast type foods, to things more along the lunch line.  And if you want a libation or two to go with your brunch, there are plenty of creative choices of those available as well.

Not that you will have much room left for dessert after finishing brunch, because the portions are HUGE, but there are some very delectable dessert options that are also there to tempt you.  We were SOOOOOOO full after our fabulous brunch, but how could we resist the churro donuts with the creme brulee custard sauce?  We just had to try those too.  We split one and brought the other one home with us.  OMG!!!!!   It was warm and fresh, with a light coating of just the right amount of sugar and cinnamon, and it just melted in our mouths.

We had a fantastic day at EAT! Food & Drink, meeting Brittany, David and Ken, and of course filling up on some food that was absolutely scrumptious!  We are already planning on another trip to EAT! Food & Drink with friends in the very near future.

EAT! Food & Drink is open every day from 6:00 AM -3:00 PM.  They serve breakfast, brunch, lunch and cocktails.  Eat! Food & Drink is located at 520 Zang Street, Unit N, Broomfield, CO 80021.  I would call for reservations, just to make sure you don’t get left out, at (303) 728-9990 or you can contact them at http://www.EATatEAT.COM.  Bring your appetite and bring your friends.  This culinary experience is best when shared with others.

 

 

 

 

Although we still have a sheet of ice in the backyard, it won’t be there for much longer, especially since the weather yesterday and today will be in the 60’s.  With all the snow we’ve had this month though, weather in the 60’s is like beach weather, and that means salad weather.  I knew I was going to have shrimp for dinner, but I wasn’t quite sure how I wanted to prepare it, then I saw a recipe for a shrimp and corn salad, and that was just the inspiration I needed.  I now knew what we were going to have for dinner.

Shrimp and Corn Salad with Lime Vinaigrette

We both like hard boiled eggs on our salads, so most of our salads include an egg for each of us.  Larry likes cheese on his salads and I don’t.  I like avocados on my salads and Larry does not.  So again, as always, these are just options and suggestions.  Use them if you like, don’t use them if you don’t like them.

1 lb shrimp, peeled and deveined

1/2 cup dry white wine

1/3 cup lime juice, divided

1-1 1/2 cups corn

1/2 red bell pepper, diced fine

1/4 red onion, sliced very thin

1 /2 cup tomatoes of your choice – I used a variety of the small tomatoes

1 TBSP garlic

1 TBSP honey

red pepper flakes to taste

lettuce

avocado and cheese, optional

hard boiled eggs, optional

1/2 cup olive oil + 2 TBSP for cooking

 

Roast the corn with a little red pepper flakes in olive oil for about 5 minutes, then remove from the pan and set aside.

Poach the shrimp in the wine and about 2 TBSP of lime juice for about 5 minutes, or until the shrimp is completely cooked.

Mix the corn, tomatoes, onions and bell pepper together thoroughly.  I also added some chopped herbs that I needed to use up.

Whisk the remaining lime juice, olive oil, honey, garlic, and red pepper flakes together for your dressing.

Arrange you salad over a bed of lettuce, add your dressing, and voila!  Dinner is ready.  You can also have this salad as a side dish and combine everything together without the lettuce too, if you prefer.

 

We buy a lot of foods in bulk and then freeze them for later.  I never know just what Larry is going to bring out of the freezer, so unless I am planning something specific, I come up with menu ideas on the fly.  This time around, Larry pulled out some filet mignon.  Filet mignon is SUPERB all on its own, and does not really need anything else to make it delicious, but where’s the fun in that.  As you know, I love to create.  Besides, Larry had said along time ago that I could not possibly go through all my recipes in my cookbooks, and I am doing my absolute best to prove him wrong.  Since then, I have accrued many, many more cookbooks too.  It is definitely a challenge, but I think I am completely up to the task.  While going through my culinary library, trying to come up with something new for dinner, I came across a recipe for a lemony, artichoke tapenade to top the steak.  Well, of course I had to make the recipe my own by adding or deleting things or by making other changes along the way.

A tapenade is a type of spread, traditionally made from chopped olives, capers, and anchovies.  It originated in Marseille, in the Provence region of France, in 1880.  From there, the recipe spread all through the Mediterranean region of Europe and North Africa.  The French name for capers is tapena, hence the name tapenade.  Today, there are many different varieties of tapenades.  Tapenades are most often used as either a spread for breads or as a stuffing for meats.  I used it as a topping for my filet mignon.  I did actually serve my filet with wild rice too, just the the recipe suggested, as well as some mushrooms cooked in a creamy wine sauce, olive bread A Batch of Tuscan Olive Bread and a delicious cabernet sauvignon.  The Celebrations Continue

This tapenade is so easy to make and it taste so good too.  I am already thinking of new possibilities on how to use the leftovers.

 

Lemony Artichoke and Olive Tapenade

1 can artichoke hearts, drained

1 shallot, minced

1/3-1/2 cup mixed olives, pitted

1/4 cup Peruvian peppers.

1 TBSP lemon juice

1 tsp lemon zest

1 TBSP garlic

2-3 TBSP olive oil

salt & pepper to taste

 

Chop the artichoke hearts and olives well, then mix together and combine thoroughly with all the other ingredients.  That’s it.  Easy-peasy.  Not everything I make is hard or complicated.  In fact, a lot of what I make is not, although as you know, I certainly can do those more complicated recipes and meals too.  This tapenade can be served either chilled or at room temperature.

For the filet mignon, all I did was season it with salt, pepper and olive oil and let it sit for about 3 hours before grilling it.  Once the filet was done, I topped it with the tapenade and dinner was served.  DELICIOUS!

 

Sheree from View from the Back has issued a photo challenge for for sea creatures and something fishy.  This is the first time I have accepted one of these photo challenges, but as most of you know my other passion outside of the kitchen is scuba diving.  And when I dive, I always have my camera with me.  You just never know what you’re going to see.  The underwater world is full of life.  It’s beautiful, colorful and often times quite exotic.  The underwater world is a world like no other.

This is KC.  She is a nurse shark that loves to be pet. This is in Grand Cayman.  I am the one with no bling  and plain nails.  She was so sweet.

Belize

Aruba

I have SOOOOOOO many more photos, from all over the world, but I don’t want to overwhelm you with my other passion; at least not all at once.  I took all these photos (with the exceptions of those of me), and many, many more.

 

How to join the Friendly Friday Photo Challenge

Post a comment below and include a ‘Friendly Friday’ ping-back in your post, so others can find your entry.

• Publish a new ‘Friendly Friday,’ post including a URL link to the host’s post, tagging the post, ‘Friendly Friday’ Add the Photo Challenge logo, too, if you wish.
• Copy the published url into the comments of the host’s post, so other readers can visit your blog.
• Visit other Friendly Friday entries by following the links. It’s fun!
• Follow the host blogs to see future prompts.

Please note there are no deadlines for any Friendly Friday Photo challenges.

I have been nominated for another Sunshine Blogger Award.  This time, I was nominated by Dorothy from Dorothy’s New Vintage Kitchen  With the way last week went, this is a very welcomed surprise indeed.  Thank you Dorothy.  I really needed this boost in spirits, and it was perfect timing too.  Dorothy and I seem to be on the same wavelength quite often.  Dorothy’s blog will make you very hungry indeed.  Stop by and say “hi” and see what’s cooking in Dorothy’s New Vintage Kitchen .

The Sunshine Blogger Award is given by bloggers to peers who they feel are creative, positive, and inspiring while spreading sunshine to the blogging community. The award also helps other blogger receive recognition and exposure for their blogs.

Rules for the Sunshine Blogger Award, How it Works:

1. Thank the blogger(s) who nominated you and link back to their blog.
2. Answer the 11 (or so) questions the blogger asked you.
3. List the rules and display the Sunshine Blogger Award in your blog post.
4. Nominate 11 (or so) new bloggers & their blogs. Do leave a comment on their blog to let them know they received the award and ask your nominees 11 (or so) new questions.

Dorothy’s questions to me:

 

How would you describe your blog?

The best description of my blog is in the name itself “A Jeanne in the Kitchen”.  It is a food blog, although there is so much more to me than just cooking and food, so I have made it about living and enjoying life both in and out of the kitchen.

Of all the posts you’ve written, which is your favorite?

Obviously there are some posts that are better than others, but I still have yet to write my favorite post.  I let you know when I write it.  🙂

What was the last book you read, and how did you like it?

The Alice Network.  I love spy books and things about WWII, and I really love historical fiction.  This book was a combination of all of these things, and was actually a lot more factual than fictional.  It was a very good book.

Have you ever written a short story or a novel?

No.

Do you speak more than one language?

I try.  I can get by in both broken French and broken Spanish in most places.  I am always trying to improve both.

What are your three all-time favorite films?

Mr. Holland’s Opus; The Great Escape; Chocolat

What is your favorite thing about spring (if you are northern hemisphere) or fall (if you are southern hemisphere)?

I love the changing of the seasons, and both Fall and Spring are my favorites.  I love the colors and all the rich traditions of the Fall and all the new plants and flowers springing up and blooming in the Spring.

What is your favorite hobby or pastime?

SCUBA DIVING, or anything else swimming related, and of course, cooking, food and wine.

What is your favorite holiday, and why?

Thanksgiving.  It is about being with friends, family and loved ones and it is all about being thankful, giving thanks and showing appreciation for what you already have.

What bird makes you smile when you spot it?

I love all birds.  My dad and I loved to watch all the birds fly around us.

Do you prefer the ocean or the mountains?

OCEAN.  I have always been the quintessential beach bum and the water just calls out to me, but ironically I live in the mountains.  The mountains are beautiful too, don’t get me wrong, but they do not speak to me like the ocean does.

 

My questions to you are:

1.  What is your favorite hobby?
2. What really makes your blood boil?
3. If time travel were possible, would you do it?  What time(s) would you visit and why?
4. Who has influenced you the most in your life and how?
5. Pets?  Are they your fur babies or just pets?
6. What would you do if you won the lottery?
7. What is your favorite color and why?
8. Where is your favorite place to go?
9. What are your strengths?
10. What are your weaknesses?
11. How do like relieve your stress?

This is always the hardest part for me.  As I have said many times, there are so many great, interesting blogs out there, with a wide range of topics.  Rather than nominating 11 bloggers, I like to only nominate a few at a time.  This group of nominees include:

1. thetinypotager
   @thetinypotager
2. Alessia di Piattoranocchio
   @alessiaborghi
3. Suzette Benjamin
   @4suzetteb
4. Sarah’s Attic of Treasures
   @sarahsatticoftreasures
5. Julia
   @juliasculthorpe

Good luck to all of you.  You all deserve a little sunshine coming your way.  Keep doing what you do, making the world a little brighter each day.

Anyone else who would like to participate is always welcome to do so as well. I always say, the more the merrier.

 

Yesterday was Fat Tuesday, also known as Mardi Gras.  I was invited to a Mardi Gras party by one of our very own, Julia, from retirementrvdream.com.  It turns out she and I only live about 30 minutes away from each other.  We live in a small world after all.  It was so fun to actually met Julia and her husband Bruce in person, rather than solely through the internet.  Julia and Bruce welcomed us into their beautiful home and we connected instantly.  I think this could be the beginning of a beautiful friendship.  Julia had quite the Mardi Gras spread, complete with shrimp and Andouille sausage gumbo, red beans & rice and of course, and King’s Cake; not one, but 3 different variations of King’s Cake.  Being Jeanne, from “A Jeanne in the Kitchen” I had to bring something from my kitchen too.  The Linzertorte I made was for this party.  Everyone ate too much good food and had a fantastic time.  Thank you so much Julia and Bruce and Laissez le bontemps rouler!

Larry and I dressed for Mardi Gras.

This sign hangs in Julia’s kitchen.  Yep.  This could easily be my motto too.

Julia and Jeanne.  Two bloggers meet.  Don’t you just LOVE this painting behind us too?

This whole blogging business is about connecting with people.  It is so much fun to make those connections real and in person.  So …. Reach out.  Make those connections.  You never know how many new friends just might come your way.

It’s Fat Tuesday, otherwise known as Mardi Gras, Carnival or Shrove Tuesday.  It is a day that is celebrated all around the world as the day before Ash Wednesday and the beginning of Lent or Lenten season.   It is called Fat Tuesday because it always falls on the Tuesday before Ash Wednesday and it is the last time Catholics are “supposed” to eat rich, fatty foods before the start of Lent.  Lent lasts for 40 days, and ends on Easter Sunday.

Many Spring and/or fertility celebrations are rooted in pagan history and beliefs.  It’s not really known if Mardi Gras has any pagan ties or if it was just something that resulted from the Catholic Church frowning upon sex and the eating of meat during the Lenten season.

The first Mardi Gras celebration took place in the United States on March 3, 1699, when the French Canadian explorer Pierre le Moyne d’iberville landed about 60 miles down river from New Orleans on the day he knew it was Fat Tuesday (Mardi Gras) in France.  He named the place Point du Mardi Gras.  The first celebration that was the big grand daddy, like the Mardi Gras celebrations of today, with parades, costumes, dancing in the streets and masks was celebrated in Mobile, Alabama.  Who can lay claim to the oldest Mardi Gras Celebrations in America?  Is it New Orleans or Mobile?  This is an on-going debate.  We just may never know the answer to this question.  🙂  Either way, it is now the world’s largest party.

Along with the parades and costumes, it is customary to eat a King’s Cake on Fat Tuesday.  It is only eaten during Mardi Gras time.  It is a cinnamon braided bread made from brioche dough that is decorated in in the Mardi Gras colors of green, yellow and purple.  A plastic baby is baked somewhere in the center of the cake and whoever finds the baby is responsible for bringing the King’s Cake the next year.

I will be celebrating this Mardi Gras day too by going to Mardi Gras, or a Fat Tuesday party.  So let the good times roll

 

 

 

 

 

 

 

 

or as they say in French, laissez le bontemps rouler!

A Linzertorte is a traditional Austrian pastry.  Unlike other tortes, a Linzertorte is only a single layered torte, whereas most other tortes can have many layers.  Linzertortes are a type of shortcake with a fruit preserve “filling”, usually raspberry or red currant, but other jams will work just fine too, and sliced nuts with a latticed topping.  The Linzertorte has been around since 1653, when it was first created in an Austrian abbey, in the city of Linz, Austria.  It is a traditional Tirolean treat eaten on holidays and at Christmas time by the Austrians, the Germans, the Hungarians and the Swiss.  The Linzertorte was introduced to the United States in 1856 by the Austrian emigre and baker, Franz Holzlhuber, in Minnesota.  Linzer cookies are a close cousin to the Linzertorte.

I make Linzer cookies all the time, but I think this might have been the first time I actually have made a Linzertorte.  As much as I love raspberries and raspberry jam, I decided to add a new twist to my Linzertorte, and used my Sweet Heat blueberry jam instead. Bread and Jam  The torte itself was easy to make.  The most challenging part for me was getting the latticed layering done properly.

Linzerorte

3/4 (1 1/2 sticks) cup butter, softened

3/4 cup sugar

1 egg

3/4 cup ground walnuts

1 1/2 cups flour

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

2 tsp lemon zest , divided

1/2 cup jam of your choice – I used Blueberry Heat this time.

2 TBSP almond slivers

powdered sugar for dusting

 

Place the walnuts into a food processor and pulse until they are ground finely.

Mix all the dry ingredients together, including the ground walnuts and set aside.

Blend the butter and sugar together until they are light and fluffy, for about 2 minutes, then add the egg and the 1 tsp of lemon zest and continue to blend together until everything is well incorporated.

Add 1/2 of the flour mixture and mix slowly, then add the rest and mix slowly again until everything is combined thoroughly.  You want the dough to form a stiff dough.

Wrap the dough in plastic and refrigerate for 1 hour.

Preheat the oven to 375* F.

Spray a fluted tart pan with cooking spray.

When the dough is ready, on a lightly floured surface, cut the dough in 1/2.  Roll each 1/2 to about 1/4 inch thick.  Roll 1/2 the dough to fit into the tart pan and press it to fit the pan.  Evenly spread the jam over the bottom of the dough.  Sprinkle the rest of the lemon zest over the jam.

Roll out the other 1/2 of the dough into a rectangle, and start cutting the dough into strips, each about 3/4 of an inch wide.  Criss-cross the dough strips over the top of the jam to make a lattice pattern.  Sprinkle the top with the almond slivers when the lattice topping is done.

Bake for about 30 minutes, or until the dough is golden brown.  Let the torte cool completely before removing it from the pan.

When the torte is completely cooled, dust with powdered sugar.