A Jeanne in the Kitchen

Yesterday was supposed to be the first day of “freedom” for Colorado, but for many counties the “get out of jail free card” has still not been issued.  We are still in jail.  We were not released for good behavior yet.  But our jail sentence has been reduced and relaxed a bit.  At the moment, we will not be “fully released” into society until May 10.

We have celebrated virtual happy hours and game night with Janet and Bob, but we have not seen them in person since all this began.  Yesterday, we actual got together for dinner, but it was dinner at a distance.  It was definitely a step in the right direction though.

We all ordered from Rosati’s.  Rosati’s is another family owned and operated local restaurant that serves mostly pizzas and calzones, but they do have some other dishes as well.  They have been in business for 56+ years, though not at their current Broomfield location for that long.  We all are still trying our best to do our part to help small, local businesses out as much as we can.  Janet and Bob ordered a huge calzone, and Larry and I ordered pizza.  Larry and I picked everything up before heading over to their house for dinner.

Janet and Bob had everything all set up for a comfortable dinner that still allowed us to visit and catch up with each other yet still stay a safe distance apart.  They had 2 tables set up in their backyard.  They sat at one table and Larry and I sat at the other table.

After pizza and cazlones, we made room for Janet’s delicious rum cake topped with strawberries and whipped cream and a “cuppa”.

After yet another fun evening and very full tummies, we called it a day.  It was definitely nice to actually be able to get together again.  It feels like it’s been an eternity since we could actually see our friends face-to-face vs. SKYPE.  I think I am beginning to see the light at the end of the tunnel after all.

Rosati’s is a local Broomfield restaurant that specializes in Chicago-style pizza and calzones.  Just like so many other businesses at the moment, they are only open for pick up and delivery until further notice.  You can contact Rosati’s by Facebook, online or by phone.  Their Facebook contact information is Facebook.com/MyRosatis.  To order online, you can reach them at MyRosatis.com/Broomfield.  If you prefer to call them, their number is (720) 547-0200.  Their address is 2055 W. 136th Avenue, Broomfiled, CO 

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

 

The other day we saw our first pelican for the season.   White Birds of the Lakes  The pelicans are always a very welcomed visitors and we never get tired of seeing them.  They are so beautiful.  This time, our pelican friend brought along some of his friends too.  There are a few names for a gathering of pelicans.  They are known as a brief, pod, pouch, scoop, or a squadron of pelicans.  Whatever name you choose to use, it was really cool to see them all swimming in line, putting on quite the parade, not just for us, but for some other feathered and furry friends as well.

The Spectators

A very shy and reluctant, large turtle.

Mr. Blackbird perched up high in the grandstands.

A curious bunny.

The spectators await in anticipation.  And then … the parade begins.

The parade was met with cheers and applause.  Here is the crowd’s reaction to the show.

And the star of the show, the Squadron Leader, taking his bows to the crowd.

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

 

Stir fries are super easy to do and always taste great.  They are very versatile and you can use just about anything.  They are also perfect for when you only have small amounts of certain things, especially when you do like I do and throw in little bits of lots of things.  They are also a great way to use up leftovers.  The only leftovers I used this time though, were my brown rice and some ginger soy marinade; other than that, it was all first-overs.  🙂

Stir-Fried Honeyed Pork and Vegetables

1-1 1/2 lbs pork, cut into thin strips

1 TBSP garlic

1 TBSP ginger

2 TBSP honey

2 TBSP soy sauce

2 tsp Worcestershire sauce

1 TBSP sherry

1 tsp cornstarch

1-2 TBSP each peanut oil and sesame oil for cooking

2 cups broccoli florets

1 cup sliced mushrooms

1 cup red bell pepper, cut in thin strips

green onions, sliced Asian style or at an angle

toasted sesame seeds

 

Mix all the wet ingredients and the cornstarch together and set aside.

Add the oils to a hot skillet or wok, then add the vegetables, garlic and ginger and saute for about 4 minutes, stirring constantly.  When the vegetables are cooked, remove them from the pan and set aside.

Add the pork, adding more oil if needed.  Cook until the pork is completely cooked through.

When the pork is cooked, add the vegetables and the sauce and combine thoroughly.  Continue to cook for about 3-5 minutes, or until the sauce thickens a bit.

This is ready to serve.  You can serve it over rice or noodles.  Either way is fine.  I served it over some leftover brown rice.  Top with green onions and sesame seeds before serving.  My wine choice was a crisp, citrusy viognier.   Quick, easy, and delicious!  It doesn’t get much better than that.

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

 

 

 

 

 

 

Once again, I was looking forward to scallops for dinner.  I eagerly went to “my library” upstairs to do my research and poured through my cookbooks to search for something new and something different.  I found a great recipe, that took me once again back to Spain; the Galacia region this time.  The recipe is definitely a do-over.  It was very tasty, with delicious hints of orange.  The only thing I was not so happy about was that once again, when I opened my package of scallops, I had scallop pieces rather than big, giant sea scallops, like what the package lead me to believe they were.  And Larry wonders why he is not allowed to go shopping anymore.  HMMMMMM!

Spanish Scallops with Ham and Ahi Tuna

The tuna is optional.  I had a little left over, but not nearly enough for a meal, so it got added to the mix.  It was a great addition too.  Tuscan Tuna

The Scallop Marinade

2 lbs scallops, preferably sea scallops, though bay scallops will work too

1/2 cup sherry

4 TBSP olive oil

1 TBSP Peruvian peppers, or pimentos

1/2 cup orange juice

2 tsp dried thyme

2 tsp cumin

salt & pepper to taste

1 shallot, sliced thin

3 cups ham or sausage, cooked

3-4 oz cooked Ahi tuna – optional

 

Mix everything together, except the ham and the tuna, and let the scallops marinade for at least 1 hour in the refrigerator before cooking.

Add some olive oil to a hot skillet, then add the scallop mixture and cook for about 5 minutes at a medium heat.

Then add the ham and combine well.  Continue to cook for an additional 5 minutes.

Add the cooked Ahi tuna and additional cilantro if you would like, and cook just long enough for the tuna to heat up.  You do not want to over cook it and make it tough.

Whatever you serve it with, mix it with the sherry vinaigrette to really bring out the flavors.  You can serve this over lentils, rice, couscous or pasta.  You can serve it as an appetizer or as a man dish.  I chose to make it as a main dish and served it over my leftover couscous.  Sundried Tomato Crepes with Chicken, Corn and Red Peppers

 

Sherry Vinaigrette

1/4 sherry vinegar

2 TBSP red wine vinegar

2 TBSP honey

2 tsp dried thyme

1 TBSP garlic

1 tsp orange zest

2/3 cup olive oil

1/4 cup fresh cilantro, chopped fine

salt & pepper to taste

 

Mix everything together well.  When ready to serve, mix the vinaigrette into your grains or pasta.  Add your scallop mixture, with the sauce, and serve over your grains or pasta.  Enjoy this delicious Spanish meal with a cool, crisp Albarino, or other Spanish white wine of your choice.  This is a perfect dinner for a beautiful spring day.  !Desfruitas!

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

 

 

 

 

 

 

 

I hope you have all been enjoying my photos of the wildlife we have right in our backyard.  We are truly blessed to have such a wonderful array of wildlife that we can commune with everyday, right here at home.

We have the lakes and the open space.

We have turtles.

We have squirrels, rabbits, prairie dogs, coyotes, foxes, and often times, raccoons too.  And yes, we even have snakes.  So far, we have only seen one snake this season, and that is perfectly OK with me.  The less snakes I see, the better.  But enough about that.

We have so many beautiful birds and water fowl.

While we were out on our latest walk-about, we saw our first white pelican of the season.  He was just out taking a leisurely swim along with his buddy, a snowy egret.

 

 

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

 

Cooking with apples, onions and cream is a very European way of cooking, particularly in the northern regions of France, Germany, and Poland.  I too cook with apples, onions and cream a lot as well.  They make for a great combination.  And a lot of times when I cook Brussels sprouts, I also add apples.  The bitterness of the Brussels sprouts goes very nicely with the sweetness of the apples.  Adding cream, well, that just makes it all that much better; and when you add butter too – well let’s just say perfection!

I took some Polish sausage out of the freezer and I didn’t just want to cook them up as bangers and mash or just put them on the grill.  I wanted something with a little more pizzazz.  So, I turned them into a very European dish and cooked them with the apples, Brussels sprouts and onions in a cream sauce that I served over creamy mashed potatoes.  I completed the meal with a crisp, citrusy white blend to make a perfect spring dinner.  This was a definite winner, and something I will definitely do again.

Sausage with Apples, Brussels Sprouts and Onions

1 1/2 lbs sausage

olive oil

2 apples, peeled and cubed

1 onion, diced fine

2 cups Brussels sprouts, quartered

salt & pepper to taste

1 tsp sugar

1 tsp thyme

2 TBSP apple liqueur, brandy, or something similar – optional

1 1/2 cups chicken stock

1/2 cup heavy whipping cream

3-4 TBSP butter

 

Cook the sausages first then remove the sausages and set them aside, keeping them warm.

In the same pan, add some olive oil and then saute the apples, onions, Brussels sprouts, seasonings and the sugar.  Cook for about 3-5 minutes, or until the apples and onions are tender.  It’s OK if there is a little caramelization.  That will just add more texture and layers to the flavors.

If you are using the liqueur, carefully add it to the apple mixture.  I used Tuaca.

Unless you really know what you are doing, and are comfortable with the flambe effect, remove the skillet from the flames before adding the alcohol.  Otherwise, be prepared for this ….

Obviously, as you have seen it a few times before, I have been trained for this and once you know how to handle it, it’s not that big of a deal.  The flames die down after about 1 minute.  But you still have to be very careful.

After the flames die down, add the chicken stock.  Bring to a boil, then reduce the heat to a simmer and continue to cook for about 8-10 minutes, stirring frequently.  Then add the cream.  You may need to readjust the seasonings at this point too.  Cook for about 2 more minutes.  Then finish with butter.  Make sure to fully incorporate the butter into the sauce mixture.

Add the sausage back to the sauce and heat thoroughly before serving.

I served mine over creamy mashed potatoes.  But you can also serve it over either rice or noodles too.  I liked it with the mashed potatoes because the potatoes absorb the excess sauce and make them oh so flavorful and tasty.

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

 

 

 

 

 

 

 

 

 

 

 

As you know we are doing our part to help keep small and local businesses stay open during these traumatic, chaotic and crazy times.  Everyone is hurting and many, many businesses are struggling just to keep their doors open and survive.  One of our favorite local wineries, InVINtions, A Creative Winery, is still open for business, but like so many other businesses right now,  it is only open for pick up, and is not open for enjoying their wines inside.

Normally, InVINtions is so busy and so popular that reservations are a must, even for wine club members like us.  But when I went in to retrieve my monthly pick-up, it was totally empty, except for staff, who were busy making and bottling more wines for the future, when they are once again open and ready to go, full steam ahead.

Despite their own struggles though, InVINtions is still doing its best to “Pour It Forward” to others.  The “Pour It Forward” plan is a wonderful idea for anyone who wishes to participate.  They can either purchase wines to donate or give money towards wine purchases, that will then all be donated to those who are out on the frontlines, keeping our country going, and keeping everyone as safe as possible.  Kudos and applause to Marcus, Cory and their fabulous crew members for such an awesome idea.  For anyone who would like to participate, here is the number your can call (303) 799-9463.  Or if you prefer to participate on line, here is their website and contact information.  Info@InVINtionsWinery.com

Owner and Sommelier, Marcus; The man with a plan.

Though I much prefer doing our monthly pick-ups with friends, wining and dining in the fun, warm and inviting InVINtions Winery itself, doing just a pick-up and go during these tough times is the best alternative we have at the moment.   The wines AND the friendships we have with Marcus, Cory and the rest of the InVINtions crew are well worth this minor inconvenience.  We all know it is temporary, and soon, we will all be able to enjoy the good times together once again.

My new favorite InVINtions wine – Barrel Aged Chenin Blanc.

Stay safe and stay well Everyone!  ‘Til next time.  And if you like, Pour it Forward.

 

Today is April 22.  It is the 50th anniversary of Earth Day.  Do your best to go out and appreciate the gifts Mother Nature has bestowed upon us.

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

 

Crepes are very thin pancakes that can be either sweet or savory.  They are good any time of day and can be filled in many different ways.  They are very versatile and very tasty, no matter how you fill them or when you eat them. They can be eaten for breakfast, lunch, dinner or even dessert.  You can roll them and fill them like an enchilada, fold them over like a pocket, or even layer them and stack them like a cake.  I have made them all these ways and more, and have filled them with many different fillings and toppings.  I just love crepes.  They are different and fun.

I had already put sundried tomatoes into my crepe mixture and was already cooking up them up when Larry asked if we could save some for dessert and to top with ice cream.  If he had said something sooner, I would have put the sundried tomatoes in later, but alas, he was too late.  I admit I am an very adventurous eater, but the combination of sundried tomatoes and ice cream does not sound very appealing, even to me.

The Crepes

2 eggs

1 cup milk

1/3 cup water

1 cup flour

1/2 tsp salt

2 TBSP melted butter + more butter to make the crepes

1/4-1/2 cup sundried tomatoes, chopped fine

 

Put all the ingredients into a food processor or mix together with a mixer until well combined.  For best results, set the mixture in the refrigerator for at least 1 hour and up to 24 hours, before cooking, although this is not absolutely necessary.

In a small hot skillet or crepe pan, add a little butter to the skillet and swirl it around, then add about 1/3 cup of the batter to the skillet and swirl it around, making sure to make the batter very thin and completely covering the skillet.  Cook the batter for about 1-1 1/2 minutes then gently flip it over and continue to cook for another 1-1 1/2 minutes.  Gently remove from the pan, then continue until the batter is all cooked.

The Filling

2-3 cooked chicken breasts, cubed

2 cups corn

1/2 cup red bell pepper, diced fine

1 shallot, minced

4-5 green onions, sliced thin

1 TBSP garlic

1 egg

1 1/2 cups heavy whipping cream

4 oz shredded cheese – I used jalapeno jack and a cheddar/jack mix

1 TBSP each fresh sage and cilantro, chopped fine or 1 tsp each of dried herbs

salt & pepper to taste

olive oil

 

Saute the corn, peppers, shallot and garlic in olive oil for about 3 minutes, or until the shallots are translucent.

Then add the chicken and herbs and mix thoroughly.

Once everything is thoroughly combined, mix the egg and cream together then add to the mixture.  Continue to cook for about 5-7 minutes, then let cool.

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

Spray a 9×13 baking dish with cooking spray.

 

It is now time to fill the crepes.  Add the shredded cheese to the center of the crepe, then add about 2-3 TBSP of filling on top of the cheese.  Carefully fold the crepes to make a roll and place them individually in the baking pan.

Larry wanted a different kind of cheese in his, so I marked his by adding the cheddar/jack mix on top.

Brush the crepes with a little oil then bake for about 15-20 minutes, or until they are completely heated through the center.

I served my crepes over couscous and topped the crepes with a little extra filling and served it with a light, crisp white blend.  C’est ce bonne!

This is a light meal perfect for warmer weather and spring days, especially when dining al fresco.

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I could eat potatoes everyday.  I just love them.  They are so very nutritious, very versatile and easy to cook.  The are not limitations to the number of delicious possibilities that await either.  I made a ham and spinach quiche,  Mile High Crab Quiche but for dinner, I needed something else to go with it.  I made some smashed red potatoes.  It was a great combination.

Smashed Red Potatoes

These are super easy to make and only require a few simple ingredients that we all have on hand.  I am not going to give actual amounts for these, because you can do the exact same thing for 1 potato or for 100 potatoes, or for anything in between or even over.

red potatoes

garlic

salt & pepper to taste

olive oil

parsley

Parmigiano cheese

 

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

Rinse the potatoes.

 

Mix everything together, except the Parmigiano cheese and toss the potatoes in the olive oil mixture.

Spread the potatoes out on a baking sheet.  Bake for about 20 minutes, then flip them over and continue to cook for another 20 minutes, or until they are tender on the inside.

After the second cooking, remove the potatoes from the oven and let cool just slightly, then smash them with a potato masher.  Drizzle the potatoes with more olive oil, sprinkle some Parmigiano cheese and some parsley, then place them back in the oven for another 10-15 minutes, or until the edges are golden and crispy.

When the potatoes are done, they will be crispy on the outside and soft and tender on the inside.  Potato Perfection! Oh so yummy!

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