Tuesday, September 16, 2014

Salmon BLT

Whenever I'm in Arizona, I visit Liberty Market at least twice within one week.  One of my recent favorite dishes is the Salmon BLT. They have delicious gluten free buns. Now that I am back in Colorado, I am wishing I could go there for this.  Today, I attempted to recreate this delightful dish.  I know it will sound complicated, but truly it wasn't.  You could use a different seasoning, but I have the Emerill's seasoning ready-made. It was the best solution for me. Not sure if Emerill sells this.

4 Salmon Filets (skinless)
4-6 strips of Bacon
Emerill's Cajun Seasoning
Chipotle Aioli
Shredded Lettuce
1 Tomato, sliced
4 GF Buns

Cut bacon in half and fry in a pan.  Drain on paper towels. Season both sides of salmon filets with Cajun Seasoning.  Use a fish pan or basket and cook over hot grill or pan fry. Toast bun. Spread one side with Chipotle Aioli, top with bacon, lettuce, and tomato. Enjoy!

Wednesday, September 10, 2014

GF Panzanella Salad

I had never heard of panzanella salad, but with all of these lovely tomatoes from my garden, I went in search of a tomato salad recipe.  I was a bit disheartened to find recipes with french bread when we are gluten free.  That is until I realized I had a loaf of GF bread that was going to get moldy if I didn't eat it up quick.  Now that two more daughters and my mother-in-law has moved out, it wasn't very likely that the two of us left would finish the loaf. so I used PW's recipe for Panzanella (with a few obvious and not so obvious changes) to make a bread salad that was also gluten free.

So here is my version:
  • 1 loaf Gluten Free Bread
  • A variety of  Tomatoes, Cut or sliced (I used about 3-4 cups)
  • 1 cup Basil Leaves, sliced or gently torn
  • 1/2 cup smoked Gouda Cheese, cubed
  • 1/2 sweet onion, slivered
  • 1/4 cup Olive Oil
  • 1 Tablespoon Rice Wine Vinegar
  • Salt And Pepper
  • Olive Oil, For Drizzling
Because I didn't have french bread, I cubed the bread and spread it on a cookie sheet. I warmed it in the oven at 275 degrees for about 20 minutes so it was more like croutons, then cooled.

Place the bread in a bowl.  Add onion and tomatoes.  Sprinkle with salt and pepper. Mix dressing ingredients and pour over salad. Add cheese and basil and mix gently. Cover and allow to sit until ready to serve. (If it's going to be more than a couple of hours, you may refrigerate but tomatoes lose flavor and texture very quickly when chilled. My advice is never to chill/refrigerate tomatoes.)


Monday, September 8, 2014

Tomato Salad

Am excited to harvest a variety of tomatoes this year.  We have Roma, grape, yellow pear, and regular but I don't remember the exact varieties of these that we have. Having just returned from a week long trip to Phoenix and trying to cook something from what I had on hand, I picked these tomatoes and made a salad.

About 2 cups Tomatoes, sliced or cut up
1/4 cup sliced Kalamata Olives
About 1/4 Fresh Basil Leaves
Fresh Ground Pepper

1/4 cup Olive Oil
1 TBS Rice Wine Vinegar, garlic flavored

Place sliced/chopped tomatoes into a bowl. Add olives and basil.  Mix dressing and drizzle over salad. Grind some fresh pepper on top.

P.S. Don't refrigerate tomatoes.  They lose flavor and texture.

Wednesday, July 30, 2014

Three Bean Salad

1 can black beans, rinsed and drained 
1 can kidney beans, rinsed and drained 
1 1/2 cups cooked green beans, cut in 1 inch pieces
3/4 cup smoked Gouda Cheese, cut in cubes
1/2 sweet onion, thinly sliced
2 TBS honey
1 TBS rice wine vinegar (I like the garlic flavored)
1 TBS dijon mustard
1 TBS olive oil
1/4 tsp. salt
1/4 tsp pepper 
Mix dressing ingredients.  I find that if I warm the honey slightly, it is easier to mix. Place remaining ingredients in a bowl.  Add dressing, coating all. Chill in refrigerator for 30 minutes or more. Mix gently before serving. 

Friday, July 18, 2014

Creamy Potato Salad

In May, I was in New Orleans to celebrate my son's graduation from Tulane Law School. The graduation was spectacular, but ran nearly 3 hours.

 My daughter-in-law and son had planned to prepare Jambalaya for lunch, but since that afternoon was the smaller law school ceremony they picked up BBQ. Lauren mentioned the potato salad at this restaurant was her absolute favorite.  Instead of the usual mustard potato salad I'm familiar with this was made with a sour cream base. 

On Monday, I attempted this type of potato salad.  Did I mention it has bacon in it? I had planned to start with this recipe, and make changes based on my own taste.   Unfortunately, I bought what I thought were red potatoes, but they turned to mush while boiling.  At that point, I was so frustrated I didn't bother trying to mix and taste.  The more I mixed or stirred, the more mashed the potatoes became.

I had two helpings.  I think it was the bacon.  Who doesn't love bacon???

Potato Salad

3 lbs. Red Potatoes
3/4 cup Sour Cream
1/4 cup Mayonnaise (Original recipe uses light sour cream and light mayo, which I did NOT do.)
6 Green Onions, Sliced
4 Slices Bacon, cooked and chopped
Coarse salt and pepper

Cut up potatoes and boil in salted water until just tender. Mix sour cream and mayo. Drain potatoes and fold in mayo mixture.  Add green onions and bacon. Can be served warm or chilled.  If chilling, add bacon right before serving.

It's funny, as I'm looking at the original recipe, the potatoes look kind of mashed.  I guess if I'd garnished my salad for the picture, the two wouldn't look that different.

Menu for Tuesday & Wednesday:

Tuesday: Spaghetti & Meatballs, Toasted garlic bagels, Salad
Actual: Spaghetti & Meatballs, Garlic Toast, Green Salad, Watermelon & Blueberries
Wednesday: Grilled Salmon, 3 bean salad w/smoked Gouda, Baked Potatoes
Actual: I stuck to the menu!

Tuesday, July 15, 2014

My New Normal

I don't think I've mentioned that I'm recovering from a concussion. It happened on July 1st.  Please wear a helmet when riding a bicycle. The End.

Last Thursday was the first time I was able to prepare and entire dinner by myself and clean up the kitchen. Last night was my second. I also went to Sam's Club for the first time.  I'm telling you all of this to update whether or not I kept to my menu plan.

I was so exhausted walking through the store, that when I reached the back and saw the Rotisserie Chickens, I knew at that moment it was what was for dinner.

Original Menu:
Monday: Spicy Grilled Chicken, Creamy Potato Salad , Green Salad

Actual Menu:
Monday: Rotisserie Chicken, Mashed Potato Salad (I'll share the recipe tomorrow or the next day.) Green Beans w/roasted peppers (I'll share that recipe also, I loved it!)

Today I went to the grocery store for coffee.  I'm not sure what made me think of it, but I remembered that this was sitting in my refrigerator:

I cut up a watermelon after my trip to Sam's Club and promptly forgot. It will be added to tonight's menu.

Monday, July 14, 2014

Monday Menu

I realize I have not posted much of anything for a very long time.  I am going to try to change that.  Am starting with a Monday Menu.  I'll update throughout the week and post whether or not I stuck to my menu.  I rarely do.

Monday: Spicy Grilled Chicken, Creamy Potato Salad , Green Salad
Tuesday: Spaghetti & Meatballs, Toasted garlic bagels, Salad
Wednesday: Grilled Salmon, 3 bean salad w/smoked gouda, Baked Potatoes
Thursday: Chicken Basil Pasta, Brazilian Cheese Bread, Fruit Salad
Friday: Baked Ziti, Asparagus
Saturday: Salad Night
Sunday: Not sure yet

Monday, March 24, 2014

Spring Is Here

I miss summer! Fresh vegetables from the local farmers and herbs from the garden. Chargrilled steaks or marinated salmon smoked on wood planks. Colorado Sweet Corn slathered in butter.

Monday, January 6, 2014

Care Package for GF College Student

College students appreciate care packages, especially around final exams. Most universities make them available for parents to purchase. Unfortunately, most are filled with gluten. What do you do when your student is gluten free? What are some snack foods options to help the gluten free student make the most of their study time?

This is what went in my daughter's care package:
Gf pumpkin bread, Gf chex mix,
Gf muddy buddies, and homemade oatmeal bars
I also sent an assortment of other foods:
Popcorn, beef jerky, some fresh fruit/veggies, individual containers of peanut butter and ranch dressing paired with Gf pretzels/crackers as a quick snack. Trail mix is nice with some GF granola,GF Mac n Cheese, M&M's and dried fruit. I really wanted to make some homemade soups to send along, but that would require dry ice which takes care packaging to a whole other level that I just don't have time for.

I threw in a few other assorted items: hot chocolate, a small, decorative nut cracker, a string of Christmas lights and a few things to make her room feel festive.

I'll ask her which foods she liked the best and which ones didn't get eaten.

Saturday, August 31, 2013

A Nice Compliment

I found this pic posted on my Facebook wall.  Ryan, Hilary's beau, had written: "Joanne, you, hands down, make the best potato soup in the world. Not much will make me miss a day at the gym, but with 4 bowls down and 2 to go, I think I'm still going to finish this night off strong! Thanks for the soup!"

Thanks Ryan.

Wednesday, August 28, 2013

Grilled salmon on planks

    1 1/2-2 lbs salmon filets
    1/3 cup gluten free tamari or soy sauce
    1/3 cup brown sugar
    1/3 cup water
    1/4 cup olive or vegetable oil
    2 minced garlic cloves
    Lemon Pepper (gluten free)
    Cedar Planks
    Soak wooden planks for 2-3 hours in water. Mix soy sauce, brown sugar, water, garlic, and oil together.  Place salmon in ziploc bag and pour sauce over.  Marinate in the refrigerator 30 minutes or so.
    Heat grill.  Drain marinade.  Place salmon on planks. Set planks on heated grill and cook approximately 8 minutes or until the salmon is done. 

Friday, May 10, 2013

I'm Hungry

My daughter Hilary sent me the following photo.  (Okay, it was back in February, but I ran across it looking at photos.) It was the dinner she and her boyfriend  prepared.  I was truly inspired.  Salmon Spinach Salad w/Balsamic Vinaigrette.

I have my wooden planks soaking, and my salmon marinating.  I'm grilling salmon tonight!