A delicious summer salad with fresh heirloom tomatoes, smoked chicken breast on a bed of Little Gem lettuce and herbs.
4-6 heads of Little Gems or baby Romaines halved and cut into 1/4 inch slices
16 large basil leaves cut into 1/8 inch strips
1/2 -1 pound jicama julienned or cubed
2 C shredded Mexican cheese blend
1 C black beans rinsed and drained
1 C frozen corn microwaved
6 T chopped cilantro
1- 1 1/2 pounds heirloom tomatoes diced
Season with salt and pepper prior to serving
1 large smoked chicken breast cubedSmoked Chicken Using a Weber Smokey Mountain
1/3 C barbeque sauce¹
1/2 C sliced scallions
3 C fried tortilla stripsEasy to Make Crispy Tortilla Salad Strips
1/2-3/4 C herb ranch dressing
In large bowl mix lettuce, basil, jicama, cheese, beans, corn, and cilantro and dress with ranch dressing.
Plate to four salad bowls.
Divide tomatoes around the four salads
Toss chicken in barbeque sauce.
Top salads with chicken and tortilla strips.
1 I use Williams Sonoma Ghost Chili Garlic Sauce to dress the chicken.
Easy to make crispy tortilla strips that add crunch to favorite salads.
6 6 inch corn tortillas
1 – 1 1/2 C canola oil
Layered paper towels on cutting board. Candy thermometer
Cut corn tortillas in half and then in about 1/8 inch strips. Cut the strips in half or thirds
In large skillet add 1 1/2 inches of canola oil to large skillet. Heat oil to 375º F.
Fry in three batches for about two minutes each.
Remove from fry pan and place on a layer of absorbent paper towel.
Season with salt if desired
Serve as salad topping.
An easy to make bread recipe that is delcious right out of the oven. It also make good mini grilled cheese sandwiches or French toast. This recipe makes two loaves but the first was immediately eaten. I made french toast and garlic toast with this recipe and it is delicious.
2 1/2 t active dry yeast
2 C water 100-110º F
1 T sugar
1 T Salt
5 1/2 C bread flour plus 1/2 C for kneading
Preheat oven to 425º F. Line two French loaf pans with parchment paper.
In medium sized bowl add water, salt, and sugar and mix. Add yeast and let sit for a 2-3 minutes. Add flour and combine until dough pulls away from sides of bowl.
Turn dough onto lightly floured board and knead and rotate dough in 90º turns for two minutes adding flour as needed to prevent sticking.
Return dough to oiled bowl and turn so dough is oiled top and bottom. Cover with towel or plastic wrap and let rest until dough doubles in size. Ususally in about 1 1/2 hours.
Gently deflate the dough and cut in half.¹ Shape into two French style loaves and place in prepared pans. Cover with cloth or parchment paper and let rise until puffy, about 35-45 minutes.
Slash tops of loaves three times diagonally¹ and place in middle of preheated oven. Add pan of water to lower shelf.
Bake until crust is golden brown about 30 minutes. To get extra crusty loaf, let stand in oven that is turned off. Remove from oven and cool on rack.
1 I oil my knife prior to cutting the dough in half and before diagonally slashing the loaves. The knife blade doesn’t pull or tear the dough.
An easy to make delicious summer soup packed full of tomato goodness.
2 pounds heirloom tomatoes peeled and seeded¹
2 T butter
1 T olive oil
1 medium sweet onion diced
3 cloves garlic minced
1 t sugar
1 T salt
1/4 C packed rough chopped basil
1 jalapeno diced
1 t tomato paste
2 C chicken or vegetable broth
3/4 C cream or half and half
Heat butter and olive oil into a 2 3/4 quart or size 20 Le Creuset® until melted. Add onions and saute until tender or about 10-15 minutes.
Add garlic and jalapeño and saute until fragrant.
Add tomatoes, sugar, basil, salt, broth and stir. Bring ingredients to boil than simmer for about 30 minutes.
Remove from heat and puree using immersion blender.
Serve with cream on the side.
1 I blanch the tomatoes in boiling water for about a minute or two. Pull them out using slotted spoon and immerse in iced water. Peel and then cut tomatoes in half to deseed. I used heirloom tomatoes but any fresh tomatoes will yield similar results.
An easy to make ahead store purchased pumpkin pie spice substitution made with existing spices in your cabinet.
Direct replacement for pumpkin pie spice used in holiday cooking.
2 T cinnamon
1 T ginger
1 t nutmeg
1 t allspice
1/2 t mace
1/2 t cloves
Add all ingredients in small bowl. Combine.
Place combined ingredients in storage container.
Use in place of pumpkin pie spice for pumpkin muffins,cookies, pies,and breads.
Use as direct substitute for purchased pumpkin pie spice spice blend.
Store in air tight container.
Alaskan king crab is a versatile seafood. So delicious served with melted butter, in a crab cake, cold dip, or one of my favorites is a baked dip. Baked crab dip is an easy to make decadent appetizer that is irresitable to stop eating.
1 C King Crab shredded(about 1 to 1 1/2 large legs)¹
1 C mayonaise
1 C artichoke hearts chopped
1 C Parmesan grated cheese
3/4 C sliced onions
Heat oven to 400ºF
Combine all ingredients in small bowl.
Pour combined ingredients into small ovenproof casserole dish.
Place in oven and bake 15-20 minutes.
Remove and serve hot with sliced baguette.
1. I use Alaskan red king crab legs. They have a firm rich but sweet meat.
Alaskan Sockeye or red salmon in an Asian marinade that greets the tastebuds with spice and heat.
Salmon filet 12 ounces
4 T soy sauce
3 T crusher red pepper flakes¹
1 t ground ginger
3 garlic cloves minced
3 green onions chopped
1 T brown sugar
1 t hot sauce²
2 T balsamic vinegar
3 T sesame oil
1/3 C peaniut oil
Heat oven to 410° F Cover medium size baking pan in aluminum foil.
Placed salmon in gallon Ziploc™ bag.
Mix all ingredients together in small bowl.
Pour over the fish and marinate 4 hours skin side up in refrigerator.
Remove salmon from bag and place in prepared foil covered pan including the marinade.³
Bake 12-15 minutes or until fish flakes with a fork.
Serve with rice and a green salad.
1. Reduce pepper flakes to 2T if less heat is desired
2. Delete hot sauce if less heat is desired.
3. Maybe baked without the marinade.
This recipe makes tasty,super moist chicken meatballs even when using chicken breast meat. Smother them in an Italian tomato based marinara sauce and served over pasta. These meatballs remain moist and taste great the second day as a leftover.
1 pound ground chicken
1 medium onion minced
3 garlic cloves minced
2 T butter
2 T plus 1 t olive oil
1/2 C panko or fine crushed bread crumbs
1/4 C milk
1 egg beaten
1/4 C parsley chopped
1 t thyme
1 t salt
1/2 t ground pepper
1/4 Cup grated Parmesan plus additional for serving
10 ounces linguine
24 ounces of marinara sauce¹
Bring large pan of salted water to boil and cover over low heat while making meatballs.
In small skillet over medium heat add 1 teaspoon of olive oil and minced onions. Cook for 3 minutes and add minced garlic and cook until garllic is fragrant about a minute. Set aside to cool.
In medium bowl combine milk and egg then add panko and mix. Let mixture stand until panko is moistened. Add chicken, onion, garlic, parsley, thyme, Parmesan, salt and pepper. Gently mix until all ingredients are combined.
Line cookie sheet with parchment paper. Using either a small or medium size cookie scoop form meatballs and place on cookie sheet.
Cook the meatballs in two batches. Heat large non stick skillet on medium high heat and add 1 T of butter and 1 T olive oil. After butter is melted add half the meatballs and cook 8-10 minutes until all sides browned. Transfer to a medium bowl. Melt remaining butter and olive oil and add meatballs. Cook 8-10 minutes until all sides browned. Remove to bowl.
Add pasta sauce to pan and captures brown bits for flavor. Add in meatballs and simmer for 10 minutes.
Bring pasta water up to a boil and cook according to package directions.
Drain and divide pasta into four bowls. Spoon meatballs and sauce over the pasta. Serve with additional Paresan and a green salad.
¹ I use RAO’s Marinara Sauce.
A delicious bacon lettuce tomato sandwich with salmon that is a summer time treat in Alaska. If we cannot find Kaylee’s Alaskan® salmon bacon in Anchorage; we will drive to Soldotna or convice our friends going to Homer to buy us a couple of packages of this yummy treat. If you are a visitor this is a must try treat. It can be ordered online but the shipping charges are pretty over the top.
12 slices Kylee’s Alaskan® salmon bacon
4 Torta sliced and toasted
1 large heirloom tomato sliced
8 Little Gem lettuce or Romaine leaves washed and dried
1/2 C mayonaise
Salt and pepper to taste
Spray large skillet with cooking spray and heat to medium high. Add salmon bacon slices and cook each side for one to one and a half minutes. Remove from heat and set aside. Apply liberal amount of mayonaise to top and bottom of toasted torta. Add a couple Little Gem leaves to each sandwich and top with tomato. Season tomato with salt and pepper. Add three slices of salmon bacon and top with torta. Slice and serve. Delcious with a cup of Pacific® creamy tomato soup.
Kylee’s-Alaskan® salmon bacon is a seasonal treat. It can be purchased at Tustumena Smokehouse in Soldotna or via their web site http://www.tustumenasmokehouse.com
Occasionally I found Kylee’s Alaskan® salmon bacon at New Sagaya grocery store in Midtown Anchorage, Alaska
Chunky caulifower cheddar cheese soup that is a favorite on cool fall evenings.
1 carrot chopped
1 medium onion minced
2 garlic cloves minced
2 T olive oil
1 medium cauliflower
4 C vegetable broth
2 T butter
2 T flour
2 C milk
2 C shedded cheddar cheese
Salt and pepper
Cut cauliflower in half and decore. Coarse chop florets and set aside in medium bowl
Add olive oil to large sauce pan over medium high heat.
Add carrots and onion and saute for two minutes, Add garlic and cook until fragrant.
Add chopped cauliflower and broth and bring to boil and then cover and simmer for 20 minutes.
Remove about 1/3 of the caulifower mixture to bowl and puree using immersion blender and then add back to large saucepan.
Melt butter in medium size skillet and add flour and stir for 3 minutes. Add milk gradually while whisking and cook for 5 minutes.
Add cheese and mix until blended and simmer for 5 minutes.
Add into cauliflower mixture and stir until combined. Season to taste with salt and pepper
Simmer for 15-20 minutes and serve with green salad and crusty rustic bread.
Toppings such as chives, croutons, crispy onion flakes, sour cream, or popcorn can be added.
If you desire a thicker soup. Make the roux with 3 tablespoons of butter and flour.
If I have leftover soup, I cook pasta elbows* and add in the leftover soup. Pour into baking dish. Pour 1/2 cup shedded cheese on the top. Cook in the oven at 350º F for 15 minutes. I serve this as a side dish. * Amount of pasta depends on how much leftover soup.