Ahhh Summer. Summer reminds me of new beginnings. Because, it seems like when the warm weather sets in, people want to renew themselves (at least I do). I begin to care now about what I want to put in my body, and what t do with my body. I want to walk a little more, and eat fresh!
Well, I was walking by the farmers market (honestly, can’t get any fresher than that). So, I was eyeballing the fresh fish. Unfortunately, it was almost the end of the day, and the guy was like: “we only have cod fish and swordfish”. I giggled, and told him “I Never made any of those.” However, I’m willing to give the swordfish a try.
After I asked his advice on how to make the swordfish fish because, I’m thinking 17th century England where, am I gonna have to challenge this swordfish to a duel 🤺 to cook it! But, he said swordfish is one of the easiest fish to cook. He advise sautéing it with butter, olive oil, and garlic. So, I’m like “I can do that!” And, his advice to took, glad I did, because it was easy and flavorful. The swordfish fish just absorbed the flavors I seasoned it with.
Ingredients for Swordfish
Swordfish 16 ounce
Red pepper flakes
Sazon compete seasoning
Fresh Garlic or garlic powder
2 ounces of Butter
2 ounces of olive oil
Salt and pepper as desired
How to make
Season fish with lemon, garlic, red pepper flakes, salt and pepper.
Pour olive oil and butter in pan, and let pan get hot. (Not crazy smoking). Cook fish about 4 minutes on each side. Maybe a little longer, or a little less, depending on weight of the swordfish.
Ingredients for Summer Salad
1/2 Red onion
1/2 a bunch of Cilantro
Half a can of pineapples
1/4 apple cider vinegar
1/4 olive oil
How to make
Some of the vegetables will be small to medium diced. Cut onion in half, then peel the skin back, so you’ll have several layer. Slice the onion in thin strips.
Cucumbers cut in half, scoop out seeds, and cut out as much flesh, but leave a little so the cucumber can then be sliced and cut in cubes.
Cilantro should be leafy, just cut the stems.
Radishes should be cut thin.
Mixed vegetables in a bowl.
For vinaigrette, whisk all ingredients in a measuring cup apple cider vinegar, olive oil, salt and pepper.
Mix with salad
I needed to add something to this salad to pump up the taste. I wanted something more than just a garden salad. I wanted it to represent summer. So, I added some sweet pineapples. And, yes I used canned pineapples because, I needed the sweet juice that a fresh pineapple wouldn’t give me for this recipe.
I added a little butter to the pan drippings, however, white wine can be used as well. Turn heat on low, and once it’s saucy spoon a little over the fish, for extra flavor.
This is a guilt free delicious dish! I certainly enjoyed it. If you make it, please let me know how it turned out. Just leave a comment.
Till next time!
Follow me on IG franb1965, and check out more recipes and my travels.
Now I know most people would love a nice juicy beefy hamburger at a barbecue. Or, at any summer gathering, people would just expect anything grilled with all the “fixins.” Well, I thought of a healthy version of a delicious hamburger, and you won’t be missing any flavor with this version.
Turkey! I know, I know, you’re probably thinking “how can I sink my teeth into a turkey burger.” Well, adding certain flavors to the ground turkey will make such a difference. This burger will make your mouth water.
1 lb Ground turkey
Onions or scallions
Light ranch dressing or light Mayo
Part skim mozzarella cheese
Flat leaf raw spinach
Thomas English muffins
Salt/pepper to taste
How to make
Put the ground turkey in a bowl, add your seasonings: chop onions or scallions, (medium cut) thyme, rosemary,’salt and pepper. Add the eggs and combine/mix throughly.
This recipe yields about 4 hamburgers, so evenly separate you ground turkey into thick hamburger patties.
Heat up your grill pan with canola oil.
Brown both sides about two to three minutes, place cheese on top of hamburgers, then put in oven for 6 to 8 minutes to finish cooking through.
Toast the English muffins in a toaster.
Prepare your hamburgers like so: English muffin, turkey burger, raw spinach, pickles, ranch dressing.
You can substitute or add tomatoes or an egg to this recipe, but keep it healthy.
Happy 4th of July America. And, what better way to celebrate this momentous time in American history, is with a good old fashion apple pie. Wasn’t it “honest Abe” (Abraham Lincoln) who said He “can never tell a lie,” about chopping down the apple tree. So, historically apple pie is a fitting food for this country’s celebration.
I have to admit, culinary school really gave me a great foundation for creating, and executing recipes that I’ve never tried before. This is my first time making an apple pie. Not to brag, it came out perfect and delicious.
Although, there’s several components to making an apple pie. I never once found it tedious, because I love to cook. And, I’m particular (people call it OCD) that it looks perfect, and it taste delicious!
2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
- In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
- Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
- Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
- Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving.
It’s been awhile since my last blog. Unfortunately, I had a close death in my family. I’m actually still going through the “Emotions” of my niece’s death. She was a beautiful young woman who didn’t realize she had the world at her feet. Although I was 9 years older than her. She was my partner in crime, my ride or die, my protector, my advisor, but most importantly, she was my friend.
Basically, what I’d like to express in this article is, life is meant to be lived. I’ve recently had the honor, blessing, luck what ever you want to call it, of retiring early. At first it was actually a little difficult to fill up my days, and wondering if it was the right decision. Hummmm, we’ll, working 40 years, and doing double tasks during a few of those years, with decisions of going back to school several times. Yes! My body has taken a beating, I’m punching the time clock for the last time.
Having all this time on my hands, actually made me feel uninspired. I mean really, there’s so much Netflix you can watch! That’s just me. I’ve been wanting to plan a trip for myself, and do something adventurous, something I’ve never done before. Then, my niece’s death. I’m so dealing with the pain of my loss of her. But, I know she wouldn’t want me to be down, especially on her account. I’d know she’d feel that way.
As time passes for me, and I’m probably overthinking things, but I think life is just a bunch of decisions we make. We can decide to be uninspired, and waste away. Or, we can choose inspiration, and live to embrace an experience in life that will challenge you. Because, quite frankly it really makes me feel better to know or learn more of the person I am. I’ve always felt that when I would “go for it,” “go for the challenge!” (start my own business, which I’ve done, travel far away countries, which I have done, or go back to school, which I have done). Not being scared to do something that will build confidence. Well, it taught me to make better decisions for myself, because, life is just too short not to push yourself to a next level. I realize that I’m stronger than I think I am.
Although we go though life with struggles, I’m understanding that if I wait for a struggle to pass, time may not be on my side. And, then I would of missed out on a one in a lifetime experience, waiting for struggles to pass, emotions to pass, or even depression to pass.
I promised myself I was going to take better care of me when I retire. So I’ve started to introduce a little exercise in my life. Gonna write that cookbook I was supposed to start 6 months ago. And, I’ve “decided” to also do a healthy cookbook as well. I’d also like to book a trip to Thailand, what an adventure that would be.
Make life now!
I’m starting a six ingredient series of light, (and, maybe heavy depending on my mood) dishes. Because, I’m wanting to eat more healthy this first dish is packed with vegetables! But, I’m definitely interested in flavor, and this dish has all that!
Seriously! This dish is simple and full of flavor! If you know how to boil water, you got this one in the bag. This dish is great for a small ladies group gathering or a luncheon.
What I love about this dish is you can substitute so many ingredients, however six is the limit, because you don’t want to lose the integrity of the flavor profile.
Shrimps (pre made)
Roster red peppers (pre made in a jar)
How to make
Cut up vegetables medium dice
Slice olives in half
Cook pasta to package instructions
Just cut up leafy part of dill
Literally! Toss everything together. Add olive oil, and salt and pepper to taste.
Like I said before, this dish can be substituted with all kinds of veggies and homemade dressings.
Eat and enjoy!
Salmon with a green salad
Yes! It’s that time of year to start eating healthy. Have you noticed the weather is becoming bright, and sunny. To me that represents newness. We’ve couched potato our way through winter, now the challenge has begun to start eating clean!
And, your imagination!
Happy New Year everyone. I know it’s been a while since my last post. However, it’s never too late to share some good recipes. Well, it looks like the pandemic has picked up again. Don’t mean to be sarcastic, life is still so different as we knew it. Yet, we are still dealing with the unknown of how our world is turning.
When I hear that the country is “lightly” locking down. I think of “ok, quarantine time again.” At least I’m not having an anxiety attack when I continue to hear the word “pandemic” or, “numbers are up.” I actually think of being home and cooking some good food! Hey! We have to still make the best of what’s going on in the world. Cooking is my staying calm and collected in a situation I have no control over.
Although, I would rather be traveling, and experiencing tasting dishes from other Countries. I will do my best to bring you recipes that have a meaning to my culture and other cultures. Especially, cultures that are right here in my own country.
Although this dish “country fried southern pork chops” would probably be considered a “southern dish”, and that it is! However, the “sauce is French. My take on that situation is that after the Louisiana trade, Louisiana, especially New Orleans still kept their French ways of cooking. The sauce is called etouffee. Basically, a roux (rue). This sauce is one of the first things you’ll make in culinary school. I always knew I’d make it again. It’s so hearty and delicious!
Although my “country fried smothered pork chops” is an American dish. It was derived from France. I like that! The idea of cultures, especially food recipes that can stay alive and reach delicious possibilities of so many families. It’s such an infinite process of our world.
4 bone-in half inch pork chops
Flour for dredging
Seasonings – adobo, garlic powder, sazon, salt & pepper.
1/2 cup Oil for frying
2/3 cup flour
3 tablespoons butter
5 or 6 cups water or chicken stock
I whole white onion
Salt and pepper to taste
Pork chops drippings
How to make
Season the pork chops with all the dry ingredients. add oil to frying pan, let get hot, dredge pork chops in flour and fry 5 minutes on each side. Place in I’ve for 10 to 15 minutes.
Set pork chops aside and use pork drippings to make your roux.
Add the flour to drippings and whisk add butter and onions (cook onions through). Cook down for few minutes then add the water or stock, and cook for few more minutes. Note: more stock may have to be added as the roux should have a thick, yet loose consistency.
Add salt,!pepper and garlic powder to taste.
Add pork chops to roux or plate it by pouring over chops in a platter. Enjoy!
This dish takes me back almost 30 years. I remember when I was working as a secretary in downtown Brooklyn. Every pay day, a coworker and I use to splurge for lunch, and we’d go to this Taiwan restaurant. I’d order this noodle dish, every week. However, it took me a while to work my way to trying a different culture of food. I was use to Chinese food that was usually the whole in the wall restaurant, where my idea of an Asian dish was chicken wings and pork fried rice. But, it’s not the Resturant’s fault that they have to adapt to what the neighborhood whats the most. However, my horizons were limited.
I forgot the name of the Taiwanian restaurant. But, I believe it plays an important role in my culinary enthusiasms. Because, each week I went there, it pushed me to order something that I felt would be more flavorful than the dish I had last week.
Enter pad Thai and bean thread noodles. Oh yes! And, the freshness of vegetables like scallion and cucumber. Never knew that vegetables can actually add exotic flavors to a dish.
I made this dish to purposely bring my taste buds back to something for me that really just taste good!
Bean thread noodles (2 bundles)
Shrimp 2 cups
Cucumbers 1 cup
Scallions 1 cup
Cabbage (salad bag for convenience) 1 cup
Carrots 1/2 cup
Cilantro 1 cup
Fish sauce 4 tablespoons
Sesame oil 4 tablespoons
Salt and pepper
How to make
This dish is actually very easy to make. Frying chicken is more complicated.
Prepare the noodle as the instructions on the packet. Use 2 average bundles.
Cut up your vegetables, medium dice, also for convenience, get the salad pre made, so much easier then cutting up a whole cabbage. Also, for convenience, get precooked shrimp.
If you have a wok, perfect! If you don’t no problem. Regular pan will do fine. Add your 4 table spoons fish sauce, and, 4 tablespoons sesame oil. Let heat up a little, then throw your shrimps, veggies, then noodles. Splash soy sauce as needed, make sure noodles are covered completely with soy sauce.
Use tongs or flat flipping pancake turner. Add little salt and pepper. Make sure all ingredients are incorporated.
This dish is also healthy. Anything with this much veggies is no question. Enjoy!
Don’t get me wrong, but there were some days in culinary school when I had some Bad days. And, some days were like Heaven’s gate opened up for delicious recipes that went great!
Duck Confit pronounced (Con-fee) is poultry I never cooked, before culinary school. I’ve had duck before, when I use to work near Chinatown! I remember having it with plain white rice, and a delicious ginger sauce that came with it on the side.
However, in culinary school, I learned so much about duck, because it’s considered a French dish. And, most culinary schools are somewhat organized in the way the French prepares its students for professional kitchens.
With that said, I wanted to be brave enough to cook duck on my own. In school there’s a head chef looking over you, so it’s a controlled environment. Duck Confit is just duck rendered/cooked in its own fat! However, the fat from the duck is saved. Because, it is so delicious, and savory that if you don’t use it to cook with other foods, like sautéing vegetables, or baking potatoes. It would be considered a great travesty, and shock against the culinary world.
4 Duck Breast
How to make
Clean, then salt pepper the duck on both sides. Place duck on skin side first, pan does not have to be hot. Please do not add any oil to pan.
Cook on both sides for 4 minutes each, at least skin side until golden brown and little crispy. Pre heat oven to 350 degrees. Continue to cook in oven for 8-10 minutes.
Let rest, then slice, the color should be a nice beautiful pink.
Serve with so white rice and sautéed mushrooms and spinach. Any vegetable will do.
I love the ginger and scallion sauce! It is the most flavorful, and delicious. It’s so perfect for the duck dish.
1 cup vegetable oil
2 tbl Salt
How to make
Cut vegetables small dice. One cup of ginger and one cup of scallions. Add salt and mix with vegetables.
Boil oil until it’s literally smoking, however let cool for 2 minutes before adding to ginger and scallion.
Place vegetables in heat resistant bowl and add hot oil.
Vala, you have a delicious ginger sauce, that goes great with any poultry or meats!
I hope you enjoy making this dish, I sure did. The flavors of the duck took me back to my culinary school days, and the sauce took me back to Chinatown!