Getting to know the basics - Spice Blends

This month has been HOT...really, really hot!

One particular steamy evening, this was the grill temp before I even turned it on...see, hot!?!?!

After reading a few of my favorite blogs, I've come to the realization there are still many cooking basics I've not tried. On this account, I decided to explore the flavors of two rather common spice mixes...

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Curry Powder...
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and Old Bay.
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I picked up a package of chicken thighs and kept it simple with canola oil and...

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a little Old Bay here...
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and some Curry Powder there.

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Onto the grill they went.

Being so super hot out, there was no way in heck I was even touching the stove inside!

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The chicken variations were so flavorful!

Both the Old Bay and Curry Powder are perfect quick dinner tools - At the end of a long day, when you're in a pinch to get something packed with flavor on the table, just grab either of these, sprinkle and cook away.

Honestly I can't believe I've not tried either mix at home before (and feel rather silly to be admitting that)...I suppose this is the case simply because they are not something I grew up with.

Next up is Old Bay on seafood and some curry chicken salad...things are looking good :o)

My apologies for ignoring the blog in the last week...I've been tied up with travels, golf and one crazy fun wedding! I am back now and harvesting like a mad woman from the garden, so stay tuned!!

Good in Theory...

We're going from WOW! with the Tuesday night taco fusion straight to...um, ok.

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From a recent physical at the MDs in the last week, I took away a few of things...

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1) All systems go - meaning everything checked out a-ok.

2) Women are only supposed to have 1-2 alcoholic beverages at a sitting...I think I knew that, but have so conveniently ignored the advice up to this point.

3) There are a couple habits to kick before Hubs' return...received lecture from Doc, check! Plan of attack, double check!!

4) I need to eat more fruit...

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Haha! I know it was a pretty good visit, right?!?! Happy and healthy is all you could ask for...but of the various points I took home, there is just one that's been on my mind - EAT MORE FRUIT!

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On the way home from the visit, I decided I would test my newest thoughts for the next grilled pizza creation...peaches!

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There have been some delicious Southern peaches at the local grocery making it the perfect time to put my plan into action. I pitted, sliced and arranged the peaches on whole wheat naan.
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My idea was to capture a salty/sweet combo on this one...
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so I picked up 6 slices of prosciutto from the deli counter.
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This time around I went with the VT made smoked mozzarella.

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(Sweet + Salty + Smokey) + Grilled = ?
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At least the color combo is purdy!

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I will shamefully admit FB and the blog distracted me a bit during the grill period...
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not a good thing :(

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Though I suspect it may have also been the whole wheat naan choice as well...never have the white variations burned up like this. We'll give it another try with the whole wheat, but I'm not optimistic.

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Next time I will also grill the peaches before putting them on the pizza...you know kick things up a notch.

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All in all it was an okay pizza creation, certainly not as good as the two previously posted. If I use peaches again (which I really want to make work), I think I will grill the peaches first, stick to white naan, use a different cheese and maybe even try a different meat. Suggestions are of course welcome!!

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Also on the drawing board - I'm contemplating an attempt for a grilled dessert pizza ;O)

A different kind of smoked tasties from the sea

As with much of the country, we have been experiencing a heat spell...

*For nearly a week it was day after day of HHH (Hazy, Hot & Humid)!

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The great thing about btown is that we're on the lake...and when you're on a lake you not need to only have beach buddies, but you need to have friends with a boat ;)

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Fortunately for me, I do have such friends. One of the two that makes up T/T (we're going to call her T-MD) found herself with an itch to get out on Sunday and her +1 Mrs. T was out of town...luckily for me she thought to call!!
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T-MD also happens to be a dear foodie friend. Actually in combo T/T make up a powerhouse of culinary adventures!

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It shouldn't have surprised me...but it kind of did. T-MD introduced me to something new on our Sunday Afternoon Booze Cruise...

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That's right folks sardines!
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When T-MD first asked me whether I'd ever had them, I somewhat buzz'idly (not a word I know!) responded...only in cesar salad haha!! She so kindly corrected me, pointing out that she said 'sardines' not 'anchovies'!
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Always game for trying new things, I dug in...and I've got to say, these were fabulous!! Lightly smoked, imported and packed in oil - THEY WERE GREAT!
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We spent hours out on the lake that day...T-MD spent some time reading her Sunday New York Times and I floated around blissfully like a fish in water. One of the few things that could have brought us in that perfect day, did...our Sunday ice hockey group haha!!
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I learned that T/T also have a boat-grill...yup that's right! One of these days we've said we're gonna do a Korean BBQ at sea...well on the lake.
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I can't wait and I bet you all can't either :)

Flounder Taco Cups

Two nights ago I hit major blog shame with Beer @ Softball + Smartfood After = Monday Dinner
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I know, I know...
HORRIBLE!!
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Last night I felt the need to redeem myself and redeem myself I did :)

*The small row of arugula I planted in the garden has been growing like crazy! Each day during my lunch hour, I drive home to make myself a delicious 'fresh from the garden' salad...can't beat that!

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Trying to cook with the season's offerings, a good bunch of arugula was harvested for this evening's very important therapy session.

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Now for the fun part...the Taco Cups!
*The recipe I based this dinner creation on called for the small wontons and a regular 12-cup pan. As you've seen in my monster muffins and cupcake, I like to go BIG!
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I used egg roll wrappers and my super nice giant 6-cup tin :)

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The wrappers were brushed with canola oil, carefully fitted to each cup and baked for 6 minutes at 375 degrees. Pretty neat huh?!?!
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What seemed an unlikely combination was the taco filling...

* Chopped arugula, mango, avocado and scallions dressed with an olive oil/lime juice dressing.
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Peppery + Sweet + Buttery + Mild Onion + Citrus/Fruitiness = One Crazy Fusion of Flavors!!!

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The recipe I was working from called for Tilapia, but I substituted with flounder. To accompany this flavor packed filling the fish was seasoned with salt/pepper and pan fried.
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Finally for the topping - Crème Fraiche + Wasabi Powder!

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The finished dish!
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It looked so great from all sides...

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I couldn't resist and ate two haha!

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For me this meal was WOW!

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I really enjoyed the unlikely flavor combinations, which made it an exciting dish to eat...next time I would prefer to grill the fish rather than pan fry (I think that grill flavor would happily accompany this outrageous flavor combo!), not to mention creating the taco cups was so simple, I'm already being to think of other things to fill them with!!

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This was a redeemer meal for sure (recipe posted)!

Recipe for Flounder Taco Cups

(A FoodThearpy revision of Giada De Laurentiis' Tilapia Fish Tacos with Arugula)
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What you'll need:
6 eggroll wrappers
Canola oil
Olive oil
3 cups coarsely chopped baby arugula

1 avocado, halved, pitted and flesh cut into 1/2-inch cubes

1 mango, peeled and flesh cut into 1/2-inch cubes

3 green onions, finely chopped

2 tablespoons fresh lime juice (from about 2 limes)

3 flounder fillets (about 8 ounces total)
Crème fraiche

Wasabi powder
Kosher salt and freshly ground black pepper

Directions
Taco Cups: Preheat the oven to 375 degrees. Brush each side of the wonton wrappers with canola oil and press into muffin pan. Bake for 6 minutes and let cool.

The Fish: Drizzle the flounder fillets with olive oil and season with salt and pepper. Pan fry or grill (I say grill!).

The Unlikely Filling: Whisk together 3 tablespoons of olive oil and the lime juice. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated. Season with salt, to taste.

Crème Fraiche w/a Kick: Mix together the crème fraiche, wasabi powder and salt to taste.

To assemble: Fill each cup with filling, lay fish along the top and dollop on some wasabi goodness!

When you house sit for us...

one can expect many surprises and treats...

* The first is this smiling face...literally in your face the whole time :)
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Well that is true, except for when our angel decides he's tired and cuddles up into a little peaceful ball...so cute and innocent right?!?!
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Hubs and I know our pup is an acquired taste and can be a lot to handle for the wrong person. With Hubs gone and the road calling me away from home, third party dog care is something I'm having to to take into consideration.
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Up until my last trip The Sox Family (aka my brother/sister in-laws) have been incredible about taking the Pups into their home for days at a time. Pups loves it and they also seem (or rather claim, haha!) to enjoy it. On the last trip though, The Sox home was booked to capacity with visiting family, so we had to move to Plan B...Blue Light.
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Blue Light is the mother of two wonderful little girls and has a special someone she shares her days with. Coming to my rescue, Blue Light and her whole crew moved into the house for a night and assumed all doggie care responsibilities.
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When one house sits for us, they can expect all sorts of special treats...
for Blue Light and company it was an Asian Feast!
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I picked up some sweet sugar snap peas at the Farmers' Market over the weekend. They were so darn good, how can you not love the summer freshness!?!?
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They were cooked up in sesame oil, garlic, soy sauce and salt/pepper.
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I also did a little spin on my mother's fried rice recipe. Trying to be sensitive to kiddos eating this meal, I really wanted to maximize the veggie use. Rather than meat in this rice I went with a combo of carrots and green and red peppers.

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Making this Veggie Fried Rice, Korean-American Style, is pretty easy...

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Begin by heating oil in a wok.

Saute garlic and veggies until softened just a wee bit.

*Note I did cut the veggies up pretty small, just in case that would help in getting the kids to eat it.

Add cooked rice (I use Korean rice and my handy counter top rice cooker), scallions, sesame oil, soy sauce, and black pepper.

Mix until combined and everything is evenly heated.

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There you have it, pretty simple, mighty tasty and provides an additional servings of veggies, well hidden :)

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The centerpiece of the meal - my mother's recipe for Bulgogi!

A Korean stir fry type dish, it is a salty/sweet treat made up of beef, garlic, onions and scallions.
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This was actually one of my lil' sis' favorite things to eat growing up...translating to our family eating it a lot! Her favorite thing to do was to have the sauce poured over her white rice, so of course mom would usually try to make extra. The extra sauce approach has stuck and so when I do whip a batch up, there is plenty of to go around.
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Made the evening before my departure, everything was packaged up and set in the fridge for easy reheating. I also picked up milk, fruit juice, Trout River's Rainbow Red Ale (for the grown ups), ice cream dots and Ben & Jerry's.

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My hope was they would have everything they might need or want...and a couple of special treats :)

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Thank you for the help Blue Light!!

A Thief in our Midsts!

Initially I thought it might be the birds...mostly because I happen to see one fly off with a big ripe raspberry in it's beak.

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Then I thought it might be the squirrels...I saw them too hanging around my raspberries.

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But then I saw this...

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and this...

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...which led me to creep up to catch this!
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HAHA, that's right! The Pups is one of my many raspberry thieves!!
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Grandpa GreenThumb's Rockin' Raspberries

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I have actually had more than enough raspberries for myself. What began as 6 inch sprigs I relocated from my Grandfather's amazing property last June, have grown into a fruitful bounty.

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These berries are amazing. I've gotten over 3 quarts from the bush already this year and while the harvest is beginning to slow down, I've still been able to pick enough each morning to enjoy for breakfast :O)