A Jeanne in the Kitchen

We tried a new restaurant yesterday down in Lone Tree, about an hour south of us. We met with my friend Neil at Newk’s and enjoyed some pizza and salad together while catching up. We enjoyed their special pizza deal – 2 pizzas and a salad. We all shared a Caesar salad, a white BBQ chicken pizza and a Margharita pizza.

Newk’s was founded in 2004, in Oxford, Mississippi, and now has locations in various states across the country. It has been a franchised organization since 2005. In 2008, it was voted one of the best “Top 10 New Restaurant Concepts” by Restaurant Chains Magazine. By 2009 it was voted “Top 5000 Fastest Growing Companies.” by Inc. Magazine’s. With all this high praise and fast growth, Newk’s must be doing something right.

Newk’s kitchen philosophy is that “each and every bite of our flavorful creations should be a moment of delight, bursting with exceptional taste and quality. This motto is a friendly invitation into our home, where we pour heart into our culinary creations, serve up joy in generous portions, and delight in the smiles of satisfied guests. In our kitchens, ‘extra’ is the secret ingredient that makes every Newk’s meal special”.

It was almost warm enough to enjoy the outside patio, but not quite. Next time.

Newk’s is one of the new fast/casual types of restaurants, where you order as soon as you walk in and they bring your order to your table when it is ready.

It is a big, spacious restaurant that can seat a lot of people.

The food was tasty, the restaurant was very clean and welcoming and the servers all were very friendly with a great attitude. It was a fun and delicious lunch.

We went to the Newk’s in Lone Tree. We had never heard of it before, so I am not sure if there are any other locations in Colorado. Their address is 10012 Commons, Ste 100, Lone Tree CO 80124. Just walk in order what you like. Within a few minutes, it will be delivered to your table.

Have a great day, spend it with friends, and make everyday great. Stay safe and stay well. ‘Til next time.

The word casserole gets a bad rap these days, but it shouldn’t. So many people look down upon casseroles, not realizing just how important they are and have been throughout history.

The word casserole comes from the French the word for saucepan, casse. Casseroles have been around for centuries, but it was the French who made them what they are today, back in the 13th century. The term “casserole” can refer to any dish prepared in a casserole dish—essentially a deep, wide baking dish—and baked in the oven. Casseroles originated as communal pots that people shared for meals. They include a wide variety of dishes, from all over the world. Because they are usually a combination of meats and proteins mixed with vegetables and/or starches all together in one pan, they were a way to provide much needed protein, but in a cheaper, more efficient way for people who were struggling financially. In the late 19th century, casseroles became popular as immigrants from diverse cultures brought their dishes to the New World. Casseroles provided affordable sustenance during the Depressions of the 1890s and 1930s and the shortage of food items during both World Wars. In the 1950s, the widespread use of oven-proof cookware and canned foods made casseroles a simple, quick and inexpensive way to feed the whole family. The oldest recipe for a casserole, around 1250, consisted of pasta sheets cooked in water, layered with grated cheese and spices. Today, we know this as lasagna.

There are three main characteristics of a casserole.

1. Method: Casseroles get baked in the oven. While some are one-dish meals, the cooking process for many casseroles (especially macaroni casseroles) involves preparing one or more ingredients before combining everything in a casserole pan and baking. If you need to finish the dish on the stovetop, it’s probably not a casserole.
2. Vessel: You can use many different kinds of cookware for casserole recipes, provided they’re oven-safe. A cast-iron skillet could technically serve as a casserole dish since you can combine ingredients in it and then put it in the oven. Earthenware vessels are particularly popular for casseroles since they retain heat in the oven and look attractive as part of a tablescape.
3. Dish type: Casseroles are often hearty comfort foods. They can be main dishes, especially if they include a protein, or side dishes, like a classic Thanksgiving sweet potato casserole.

I had shrimp down from the freezer, and I wanted to make something different for dinner. So I made an Italian styled shrimp and tomato casserole. It was DELICIOUS!

Shrimp and Tomato Casserole

I created my own Italian styled shrimp casserole. First I started with a base recipe, then expanded upon it from there. I know! You’re all shocked! 🙂

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

5 oz hearty bready, cubed

olive oil

salt & pepper to taste

1 1/2-2 lbs Campari tomatoes, diced

1 can cannellini beans, rinsed

1 TBSP garlic

1/4 cup chopped basil, + more for topping

1/2 tsp red pepper flakes

1 cup shredded Jack or Mozzarella cheese

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

Spray a 9×13 baking dish with cooking spray.

Cube the bread into small bite-sized cubes and toss it in olive oil. Place in the oven to bake for about 10 minutes, or until it is nice and crispy.

Get a large skillet very hot, then add the olive oil, red pepper flakes and garlic. Cook for about 1 minute or until it is nice and fragrant.

Add the shrimp and cook until done, for about 5 minutes.

When the bread is crusty, combine it with the tomatoes, beans, basil, salt & pepper. Toss together well.

Pour it all into the prepared baking dish. Add the shrimp on top of the mixture.

Add the cheese on top and bake for about 20 minutes.

When done, add more of the chopped basil on top and serve. You can eat it alone, as is, which is often how a lot of casseroles were originally eaten. Or add your favorite side dishes to make it a heartier meal. Either way, I promise you are going to love it. 🙂

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

Food is a large part of entertaining. If you are going to entertain people, and you want it to be a successful event, you have to serve good food as well. Here are some fun food thoughts from celebrities.

My best hostess tip is to have good food and really good music.

~ Jennifer Aniston~

Eating is so intimate. It’s very sensual when you invite someone to sit at your table and you want to cook for them. You’re inviting a person into your life.

~Maya Angelou~

Eating good good is my favorite thing in the world. Nothing is more blissful.

~ Justine Larbalestier~

I’d much rather eat pasta and drink wine than be a size 0.

~Sophia Loren~

Food is an important part of a balanced diet.

~Fran Lebowitz~

I agree with these whole heartedly too.

Have a great day and make everyday great. Stay safe, stay well. In order to stay well, you have to also eat well. ‘Til next time.

It was a beautiful, bright, sunny day, so I decided to take a long walk at nearby Metzger Farm. At first, I wasn’t seeing much at all, not even birds. As I was walking I was also answering a few texts, and I had mentioned I wasn’t seeing anything. Almost immediately after that text, what did I see, but a lone coyote up on the ridge, looking down over the area. We were both looking at each other through cautious eyes. After a few minutes, and some good shots, I moved on, and he just stayed perched on his ridge.

It was kind of ironic that early into my walk I was talking to someone who was asking if I ever see coyotes at this location. And sure enough I did. Maybe it was just meant to be.

We see and hear coyotes all the time. There are quite a few resident coyotes in our area because we have so much open space around us. Usually I see or hear them at night though. It’s pretty rare to see them in the middle of the afternoon. I am not afraid of them, but I am cautiously aware of their presence. In fact, I think they are beautiful animals. Just like when sighting any other wildlife, and we see a lot, you just have to be cautious and careful, and don’t do anything stupid or get too close. I am a visitor in their home, and need to respect them, their space and their territory.

Have a great day and make everyday great. Stay safe, especially when in contact with wildlife, and stay well. ‘Til next time.

My squirrels have been out and about, having fun again. But then, it seems like they are always having fun, and are always up to some kind of mischief. There are out gettin’ squirrely again. It is fun for me to capture them at play too. Here are some more of my recent captures.

There was one curious squirrel on my front porch too, but just when I got my camera ready, he scurried off. Oh well. Next time.

Speaking of next time, my neighbors all seeing me walking around our lakes with my camera all the time. They all know I always have my camera at the ready and will take pictures of whatever I find. I stop and share my pictures with them all the time too. Well, one of my neighbors really took notice, and just gave me his old professional photography printer. Once I get it hooked up, I will even have the ability to print on canvas too. He just called me out of the blue and gave it to me, for free. This was such a generous gift. I am so touched and honored. I guess this means I need to really up my game a bit. 🙂 I am getting one of my photos framed for him and will give it to him once it is ready.

This is the last My Birthday Party series. I am ending it today with my Ethiopian beef stir -fry, or tibs, yet another very popular menu item, enjoyed by all.

Tibs (Beef Stir-Fry)

Tibs in Ethiopian dishes refers to any dish that consists of stir-fried meats. Usually when it is just referenced as tibs, it means beef. If other meats are used, it is the name of that meat and then tibs. For instance, goat stir-fry would be fiyel tibs; lamb stir-fry would be ye beg tibs; chicken stir-fry would be doro tibs; and sauteed beef would be zilzil siga tibs. I made the zilzil siga tibs.

Of course, I tweaked the recipe a bit. 🙂 Instead of adding tomatoes, I substituted red bell peppers. I was using so many tomatoes in all my other dishes, I felt we didn’t need any more tomatoes for this meal. 🙂

2 lbs beef, cut into thin strips

1 yellow onions, diced, medium or cut into thin slices

1 -2 red bell peppers, cut into matchsticks

2-3 jalapenos, sliced into thin rounds

1 TBSP garlic

1 TBSP Berbere Spice

salt & pepper tot taste

oil for cooking

a few rosemary springs

Get a large skillet or pot very hot and add the oil, beef and spices. Cook until the beef is cooked.

Add the rest of the ingredients and continue cook until the vegetables are tender, but still contain a little “crunch” and are al dente, about 15 minutes, stirring often. Add the rosemary sprigs and let simmer with the dish.

Serve with rice and injera bread.

I have now “served” you all the menu items I made for our fun and festive feast. I hope you enjoyed them all like we did. 🙂 Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Most everything I made for my birthday party feast was vegetarian. I didn’t plan it that way, it just kind of worked out like that. But I did have two dishes that were very meaty. One was my chicken and pumpkin stew or duba wot with chicken.

Pumpkin, in most of the world, is also what we would call squash. They are both members of the same Cucurbita family. Pumpkins and squash are both fruits that are part of the gourd family. Pumpkins can be used in both sweet and savory dishes, while squash is more vegetable-oriented. The main difference would be the appearance and skin texture, and pumpkins are generally thought of as a winter squash while zucchini and crookneck are thought of as summer squash. Pumpkins are actually a type of squash.

It’s February. Not exactly pumpkin season, so when I was buying the ingredients for my meal, there were not a lot of pumpkin varieties available to me. That’s OK though. To me, they are all basically interchangeable. Acorn squash was what was available, so that is the type of squash or pumpkin that was used for my stew, along with a little zucchini too. So when making this delicious stew on your own, don’t worry if you can’t find a particular type of squash or pumpkin. It’s all good. They are all part of the same family.

Duba Wot With Chicken (Chicken and Pumpkin Stew)

Duba wot does not traditionally contain any meat, and is a vegetarian dish, but I needed something meaty for my carnivores (myself included). So I added chicken to the pot, as well as changed the recipe in other ways too. Some of my changes were done on purpose, and some were purely accidental. 🙂

2 1/2 lbs chicken, cubed

2 onions, diced medium

1- 1 1/2 TBSP garlic

2-3 TBSP Berbere spice

2 TBSP ginger

4-5 large tomatoes, diced

2 lbs pumpkins, peeled and diced medium

2-3 jalapenos, diced

1-2 large zucchini, diced

4-5 carrots, cut into matchsticks

salt & pepper to taste

1 cup dry white wine, optional

1/2-1 cup water

olive oil for cooking

Get a large pot very hot, then add the oil and the chicken. Cook until done. Add the onions, peppers and garlic and continue to cook for an additional 3-5 minutes, or until the onions are translucent.

Add the pumpkin and spices and continue to cook again for an additional 5-7 minutes, stirring frequently, or until the pumpkin starts to soften.

Yes. You do see a lot of carrots in my stew as well, which was a mistake, but one I will gladly make a part of the stew from now on. 🙂 The addition of carrots was purely accidental. I had them cut up for something else, and I got busy, was talking and got very distracted, and accidentally added them to the stew pot. But they were a welcomed addition, and I will keep them in the recipe from here on out. Originally they were going to be mixed in with my green beans, but as you can see, that didn’t happen. So my green beans ended up being just plain green beans. 🙂

Add the tomatoes and zucchini, along with the wine and water.

Mix everything together well, bring to a boil, then reduce the heat to a simmer and continue to cook for about 20-30 minutes, stirring often.

This stew is perfect on its own, or if you want you can serve it over rice. You are going to love it either way. Learn from my mistakes, and enjoy. The way I see it, there are no mistakes in cooking. As Julia Child would say, “never apologize when cooking. It was just meant to be that way”. I whole heartedly agree. 🙂

Have a great day and make everyday great. We all make mistakes. Don’t let them get to you. Instead, make the most out of them and turn them into a positive. 🙂 Stay safe and stay well. ‘Til next time.

Yesterday was one of the first non-snow and ice days we’ve had in awhile, so it was no nice to finally go out and enjoy the sunshine again (here at home). Apparently, I wasn’t the only one enjoying the beautiful sunny day either. A lot of my feathered friends were out and about as well, including a few pairs of American Widgeons.

The goose and I both think they were talking about him behind their backs. 🙂

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

Everyone raved about all that food I made for the party, but I think the menu item that seemed to be most loved was my beets and potatoes, or the Key Sir.

Key Sir or Ethiopian Beets & Potatoes

I followed the recipe just like I always do, or don’t. 🙂 I used the recipe as a guide and made it my own. Would you expect anything any different? I used both purple and golden beets, and some of the Ethiopian Berbere spice and Mekelesha spice. And instead of boiling the potatoes, I roasted them. They were a HUGE hit and loved by all.

4-5 large beets, peeled and cubed – I used both golden and purple beets

5-6 Yukon gold potatoes, rinsed well and cubed

5-6 carrots peeled and sliced into rounds

1 TBSP garlic

1 onion, diced medium

olive oil

salt & pepper to taste

1 TBSP Berbere spice

1 TBSP Mekelesha spice

I tossed everything together well and roasted them at 425* F or 218*C for about 45 minutes, stirring and turning them after about 20 minutes. Cook until they are tender. They can be eaten hot, warm or cold.

Beets are something I don’t cook too often. I LOVE beets but Larry does not like them. So I usually only fix them when I have other people to help me enjoy them. I am very happy they were a huge success with everyone, but making a big batch of roasted beets and potatoes was definitely a treat for me too. 🙂 These ALL disappeared quickly and everyone thoroughly enjoyed them. I am so glad I decided to make them.

Another menu item that was very popular was Janet’s West African Peanut Soup. I didn’t get any pictures of her soup, but she did send me the recipe for it. Janet cooks like I do, and changes the recipes all the time too. She and I both mark up our recipes noting all the changes we make to them.

I believe food unites us and brings us all together. And I am always bringing people together with food. Food makes us happy and happy people is a very good thing. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Other than my cherry pistachio rice puddings Cherry Pistachio Rice Pudding and my prep work, the only actual dish I could fully make ahead of time was the timatin seleta, or tomato salad. It is very similar to pico de gallo, only with an Ethiopian twist. It never ceases to amaze me how so many dishes from all over the world are really very similar in so many ways. We are all different, and we all put our own spin on recipes to make them our own, but they are very similar too.

This is a versatile salad that goes with just about anything. People ate it as a side dish with everything else, as well as with the crackers I had set out by the timatim seleta. It was a huge hit, and received rave reviews. But if you choose, you can also serve it with lettuce and add protein of your choice, such as shrimp, chicken, tuna, or tofu, to make it more of a meal.

Timatim Seleta (Tomato Salad)

4-5 large tomatoes, diced large – I used heirloom tomatoes of different colors

1 yellow onion, diced medium

1 TBSP garlic

2-3 jalapenos, diced medium

1/4 cup olive oil

3 TBSP white vinegar – I used Prosecco vinegar

salt & pepper to taste

The Dressing

1/2 cup olive oil

1/2 cup balsamic vinegar

2-3 TBSP apricot balsamic vinegar, optional

1/2 cup water, or as needed

1 TBSP fresh ground black pepper

2 tsp celery seeds or celery powder

1 TBSP brown sugar

salt to taste

Gently toss all the salad ingredients together and set aside.

Whisk together all the ingredients for the dressing and add as much as is needed without drowning the vegetables. Chill until ready to serve.

This was one of the few dishes that I actually leftovers of, so I added a little to my carnitas and made quesadillas for lunch the next day. After all the cooking and prep work I did for the party, I took a little break, and told Larry I refused to cook anything on Sunday. I went on a mini strike. Our meals would have to be leftovers. 🙂 I am already thinking of other ways to use this delicious salad up too. I promise, none of it will go to waste. It will all get used somehow, in some delicious way. 🙂

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