I have created this site to help people have fun in the kitchen. I write about enjoying life both in and out of my kitchen. Life is short! Make the most of it and enjoy!
We are so blessed and so lucky to live where we do. We have so much wildlife literally right in our backyard. And so much variety too. Some more of our local duck species are The American Wigeons. These have a fun nickname too. They are often referred to as the “golf course ducks” because they are often found on the waters of local and suburban gold courses. We see them in the “burbs” mostly in the winter months, though there are still quite a few around these days too.
The males have a bright green stripe right over their eyes.
The females do not.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
Everyone loves potatoes. I know I sure do! They just may very well one of the most international foods around. Everyone has their own specific recipes and twists to this beloved favorite too. These beloved tubers go by many names – potatoes, pappas, patata, pommes, and in the Middle East they are known as batatas, just to name a few.
One of the dishes I made for my Middle Eastern dinner was spicy cilantro potatoes, or batata harra. Batata harra are fried potatoes tossed in a spicy, garlicy herbed olive oil. You can enjoy them on their own, or with a cool lemon or yogurt sauce.
Spicy Cilantro Potatoes
I used baby red potatoes for this recipe. Any kind of potato will do, but I was making them for a large group, and I thought these were a better choice. Besides, they look pretty. 🙂
2 lbs baby red potatoes, washed and quartered
4 TBSP olive oil
2-3 TBSP chili olive oil, optional
salt and pepper to taste
red pepper flakes to taste
1-2 TBSP garlic
1/4 cup fresh chopped cilantro
Bring about half the oil(s) to about 375* F or 190*C in a large saucepan. Add the potatoes, and fry until they are golden brown. If you are cooking a lot of potatoes, you may need to cook them in smaller batches to ensure more even cooking.
Combine the remaining oil(s), garlic, salt, pepper, red pepper flakes and cilantro together and mix well.
When the potatoes are lightly browned all around, immediately toss together with the oil and cilantro mix. Serve immediately after. These are best when served hot.
I love potatoes of all kinds. I think they are right up there with bread. I could easily live on potatoes and bread. And lucky for me, potatoes are extremely versatile, and there are endless possibilities on how to prepare them.
These were yet another big hit and all disappeared. This is great, but I was hoping there would be some leftover for another time. I guess I will just have to make some more. 🙂
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
When walking around our lakes, or anywhere for that matter, I never know what I am going to see. Sometimes I see so much, and I am busy clicking away, taking as many pictures as I can. Other days, the lakes are pretty quiet, with nothing really to see, though it is always pleasant and enjoyable.
One of my favorite little song birds is the Red-Winged Black bird, especially the more colorful males. On one of his visits before his passing, I had so much fun introducing my dad to these gorgeous little birds, and he and I sat and enjoyed them for quite some time. So now, whenever I see them, they always bring a smile and happy memories of my dad back to me. My dad and I have always enjoyed bird watching together.
Keep your eyes and your heart open for all of life’s unexpected, beautiful gifts. You never know what you will find, or when or where you will find it. Life is good.
We had three salads for my Middle Eastern dinner. My friend Janet brought tabbouleh. It was a recipe she got from her Palestinian exchange student a few years ago. I made the other two salads. One was my heirloom tomato and onion salad, which you have seen before. Lebanese Tomato Salad
My other salad for the evening was a Moroccan carrot salad.
Moroccan Carrot Salad
Of course I changed the salad and made it my own. And I think my version is better too. So did everyone else, though they had no idea I had changed the recipe. 🙂 I used the tri-colored carrots instead of just orange carrots, and I also roasted my carrots first. And since I had orange olive oil, of course I used it.
Moroccan Carrot Salad
1 lb tri-colored carrots, cut into sticks
1 cup orange juice
1/4 cup olive oil + plus more for tossing the carrots in
2-3 TBSP orange olive oil, optional
salt & pepper to taste
1-2 TBSP honey
2 TBSP lemon juice
1 tsp ground cumin
1/2 cup black or Kalamata olives, cut in half
2 TBSP fresh cilantro, chopped
2 TBSP fresh mint, chopped
1/3 cup toasted pine nuts
Preheat the oven to 425*F or 219*C.
Cut the carrots into matchsticks. Toss with olive oil and the salt & pepper. Spread the carrots onto a baking sheet pan in a single, even layer. Roast for about 20 minutes then flip and continue to roast for an additional 15-20 minutes. Allow the carrots to cool a bit before tossing into the salad.
Toast the pine nuts until they are lightly golden. I find it much easier just to toast them in a skillet on top of the stove. But you can toast them in the oven too.
Combine the orange juice, olive oil, orange olive oil, if using, cumin, additional salt & pepper if needed, honey and lemon juice. Whisk together until everything is well blended.
When the carrots have cooled slightly, add to the rest of the ingredients and add just as much of the oil and juice mixture as needed. Do not add too much. If there is leftover dressing, great. Use it for something else later. I already have. 🙂 It is perfect for a marinade for meat.
Cover and chill the salad until ready to serve. Then serve it up and listen to everyone cheer. This was yet another very popular dish. 🙂
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
We almost always have Mallards around the lakes. In the spring and summer months, there are more than in the winter months, but there are almost always some around.
Sometimes I see them napping.
Sometimes they just are out walking around.
Sometimes they are swimming.
But right now, they are building and protecting their nests.
Soon, we should have some little “duckalings” too. Years ago, my niece’s daughter called them duckalings, and that just stuck with me. I thought it was such a cute little phrase. So I call them duckalings too now. 🙂
Lamb is very integral in the Middle Eastern, as well as the Mediterranean, diets. Every country in the Middle East consumes a lot of lamb. A big reason for this is that pork is strictly forbidden in both the Jewish and Islamic religious laws. Lamb has been the chosen form of meat and protein in the Middle Eastern regions for millennia and still is today, although the popularity of chicken is quickly rising in these parts of the world now as well.
When I hosted my Middle Eastern dinner party, lamb was definitely on the menu. I made some lamb skewers with mint sauce. They all disappeared very quickly. I heard nothing but rave reviews.
Grilled Lamb Skewers with Mint Sauce
I marinated my lamb over night to make sure they were nice and tender and full of flavor.
2 lbs lamb, cubed
salt & pepper to taste
1/2 cup olive oil
1 TBSP sugar
3 TBSP sherry vinegar
1 shallot, chopped fine
1-2 TBSP garlic
1 cup fresh mint leaves
1 red onion, sliced
Combine all the ingredients together, with the exception of the onion. Then toss the lamb in the mixture to completely coat. Place it in an airtight container and let marinate in the refrigerator for at least four hours before cooking. Over night is better if you can.
I actually made my skewers ahead of time, and let the skewers marinate overnight.
Add the onion slices onto the skewers along with the lamb cubes. Soak the wooden skewers in warm water for about 15 minutes before loading them with the meat and onions. Reserve some of the marinate for pouring over the cooked lamb later.
When you are ready to grill the lamb skewers, remove it from the refrigerator and let it come to room temperature, for up to about 2 hours, before grilling. This helps to ensure a more even cooking process as well as helps to prevent burning.
Heat the grill to a medium-high heat. When the grill is at temperature, place the kebabs on the grill, close the lid and cook for about 10 minutes, then flip and continue to cook for an additional 8-10 minutes, or until the meat reaches a delicious medium rare at a minimum of 145* F or 63*C for an internal temperature.
Top with the remaining mint marinade right before serving. The lamb bits are so tender, they just melt in your mouth. If you like lamb, I promise you will love these lamb skewers. By marinating them overnight, it took away a lot of the “gamey” flavor often associated with lamb. You can also cook them up in a skillet without turning them into skewers or kebabs too.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
All of my spring birds are returning for the season. This time, I saw some Double Crested Cormorants out and about. I saw some flying, but couldn’t get any good shots, but at least I got to see them. I love seeing my Cormorants. They just seem like they don’t have a care in the world and just want to swim in the waters peacefully.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
I am taking a slight detour today. I entered a cooking contest to create a recipe promoting Mis’ Rubin’s White Magic All Purpose Seasoning. I had to submit my recipe within a couple of days of receiving my package, so here it is. Wish me luck. If you try my recipe and like it, please submit your votes for me and my recipe. I could win some very cool kitchen gadgets and cooking utensils. 🙂
Mis’ Rubin’s is a small family owned business, based out of Montgomery, Alabama. It has been around since 1935. It was created by Rubin and Julia Hanan, out of the Penny Profit Meat Market. Rubin Hanan immigrated to the United States from the Isle of Rhodes, by Crete, and lived his American dream. The spices used and sold in the Penny Profit Meat market were created by Julia, who was fondly known as Mis Rubin. There are quite a few varieties of Mis’ Rubin’s spices, but I was sent the White Magic to test and create with.
White Magic is truly an all-purpose seasoning. It works great as a dry rub on chicken, fish, & pork, but it doesn’t have to be cooked! It’s also wonderful tableside on pasta, salad, and veggies. The hint of citrus in this seasoning really ties the flavor together and reminds us of Mis’ Rubin’s Greek origins. Use this seasoning to taste. It’s not overpowering.
I used my White Magic to create a scallop and vegetable pasta with cream sauce.
White Magic Scallops and Pasta
1-1 1/2 lbs large sea scallops
1/2 red bell pepper, cut into thin matchsticks
1-1 1/2 cups broccoli florets
1 shallot, sliced very thin
1 TBSP minced garlic
salt & fresh ground black pepper to taste
2 TBSP White Magic seasoning, divided
olive oil for cooking
1-2 TBSP lemon olive oil
1 cup dry white wine
1 TBSP lemon juice
1 cup heavy whipping cream
1 TBSP lemon balsamic vinegar, optional or lemon juice
1/4 cup chopped fresh parsley
1 cup tiny teardrop tomatoes
angel hair pasta
Get a large skillet very hot and add the oil(s). Saute the vegetables for about 3 minutes, or until they begin to soften. Then remove from the heat and set aside.
Rinse the scallops and pat dry with a paper towel.
Add additional oil if needed and about 1 TBSP of the Mis’ Rubin’s White Magic Seasoning and the scallops. Cook for about 1-2 minutes per side, or until the scallops begin to brown.
After the scallops are lightly browned, add the wine and deglaze the pan.
Let the wine reduce by about half, then add the sauteed vegetables. Mix together thoroughly.
Add the cream and the remaining Mis’ Rubin’s White Magic Seasoning. Bring to a boil, then reduce the heat to a simmer, stirring often. Cook for about 5 minutes.
Towards the end of the cooking process, add the lemon balsamic vinegar or lemon juice, mix together well, then add the chopped parsley and tiny teardrop tomatoes right before serving over cooked angel hair pasta.
I served mine with a dry Pinot Grigio and some tomato focaccia on the side to complete the meal.
DELICIOUS! The White Magic seasoning really enhanced the sweet flavors of the scallops and went very well with the hints of lemon from the lemon olive oil and the lemon balsamic vinegar. I think you will really love the addition of Mis’ Rubin’s White Magic Seasoning to any seafood or chicken dish. It is gluten free and contains NO MSG, however, it does contain soy. There are retailers dotted across the country who sell Mis’ Rubin’s White Magic Seasoning , or you can order it online from their website at https://misrubins.com/.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
Our Pelicans are very seasonal. They join us in spring and usually stay through the summer. The Pelicans are our largest birds here in Colorado. The breeding males have large vertical plates on their beaks. This helps them to establish dominance over their particular territory. Yesterday the Pelicans arrived. They came just in time to celebrate Earth Day this year. 🙂
Sometimes we see them in big groups.
Often they are together with the Egrets.
We see them off on their own quite frequently too.
And on a particularly lucky day, I can get some good shots of them flying above.
Have a great day and make everyday great. If you allow yourself to see it, everyday always has something good to show us. 🙂
Preserved lemons and olives are two principal ingredients found in many traditional Moroccan dishes. So of course I used both preserved lemons When The World Gives You Lemons and olives for my dishes I prepared for my Middle Eastern Dinner. My Middle Eastern Dinner – Part 1 Most of my dishes were Lebanese and Moroccan, though there is a lot of crossover between all of the Middle Eastern dishes and recipes. My chicken tagine with preserved lemons and olives was one of my Moroccan recipes. It received rave reviews from all.
Moroccan food is influenced by many of its surrounding neighbors and their cultures. It has influences from the Berbers and their love of cooking tagines and couscous; from the desert Bedouins and their love of of dates, milk and grains; the Moors who were exiled from Spain, who brought olives, olive oil paprika and herbs; the Sephardic Jews who brought their food preserving techniques and the use of salts; the Arabs who helped spread all these food ideas and techniques throughout the regions; the Ottomans for kebabs and pastry making; and the French for their cooking finesse.
Tagines are favorites of the nomadic Berbers. They are dishes prepared with either meat, fish, and/or vegetables that are simmered in rich buttery sauces, onions, and often use fruit, herbs, honey and chilies in their sauces. A tagine is also the name of their preferred cooking vessel. The Berbers in the Northern regions close to both Spain and France, tend to brown their meats in butter and/or oil and also add sauteed vegetables to their dishes. The Southern Berbers just throw everything together without cooking them separately first. Time and a slow cook over a low heat or flame are key to preparing a good tagine. This cooking method keeps the proteins moist and tender.
I slow cooked my chicken with lemons and olives, so I was cooking my tagine in the Northern fashion.
Chicken Tagine with Preserved Lemons and Olives
I marinated my chicken overnight, so it was full of flavor and very moist and tender.
The Marinade
1 onion
1 TBSP garlic
1 TBSP ginger
1/3 cup cilantro
pinch of saffron threads or powder
pinch of saffron salt, optional
2 TBSP lemon juice
salt and pepper to taste
1/3 cup olive oil
1-2 TBSP lemon olive oil, optional
2-3 lbs chicken pieces
Combine everything together and blend in a food processor until everything is like a thick, liquidy paste. Add the chicken pieces and completely coat. Cover and marinate in the refrigerator for at least 4 hours before cooking.
2 preserved lemons, cut into thin strips, discarding the insides and only using the skins
1 cup green olives, cut in half
1/2 cup dry white wine
1-2 cups chicken broth
2 tsp dried thyme and/or oregano
When ready to cook the chicken, get a large skillet or pot very hot and add a combination of both olive oil and butter. Carefully add the chicken pieces and brown on both sides, cooking for about 4 minutes per side.
When the chicken is browned, remove it from the heat and set aside. Add the white wine to the pan and degalze it. Add the rest of the marinade, the herbs and the chicken broth to the pan, as well as the chicken. Cover and bring to a boil, then reduce the heat to a simmer, stirring occasionally. Cook for about 40-45 minutes.
Add the preserved lemons and olives, cover and simmer again for an additional 20 minutes or so, stirring occasionally. Serve over cooked couscous. Spoon the sauce over the chicken and couscous.
This dish was most definitely a fan favorite. Everyone loved it, and you will too.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
A Jeanne in the Kitchen 