Lemon and Dill Swordfish

This is a marinade we've used many times on swordfish and salmon. It has a fantastic, fresh flavor but doesn't overpower the fish and it's incredibly moist, even cooked all the way through, as I prefer it. And it's perfect for the grill, as it doesn't caramelize or burn off.

Typically, we make enough marinade to "schmear" it over the top of the fish. You let it sit for an hour or so then grill it - and it is civilized. And delicious.

This time, we had enough marinade to literally drown the 3/4-pound piece of swordfish we had. Not just "schmear" both sides...and the edges. It was submerged like a little Starfish or Tadpole in a Y swim class. For 24 hours.

And it was amazing!

I've read how lemon juice can actually start to "cook" fish, so I worried that the fish would be...cooked, before we grilled it. I'm not sure what fish cooked (or pickled, which I think is more accurate) in lemon juice would look or taste like, but this marinade and the time it sat had absolutely no negative effects. That's all I know.

(Perhaps we should have reserved some to serve with the grilled steaks, but it certainly wasn't missing anything.)

I served this with a four-serving preparation of brown rice (prepared with chicken stock instead of water), mixed with three finely minced scallions and the zest of one lemon.

Enjoy!

Ingredients:

• 1/2 C light mayo
• 1/4 C finely minced fresh dill
• zest and juice of a lemon
• Fresh cracked pepper, to taste
• 3/4 lb. farm raised swordfish steak

Method:

1. Combine all ingredients, mayo through pepper, in a bowl.
2. Add fish to the bowl and cover completely with marinade.
3. Cover bowl with plastic wrap and refrigerate until ready to grill.
4. Bring to room temperature before cooking.
5. Grill over medium heat to desired doneness.

Baked Garlic Chicken

This is a quick, delicious take on baked chicken. You probably have all of the ingredients on hand, and it's totally adjustable depending on how many people you're feeding,  how much garlic you like, etc. The bread and cheese topping gets nicely browned, and the chicken stays really juicy.

When I first found this recipe, we had it for dinner twice in less than two weeks, including a spur-of-the-moment easy supper with a good friend. Enjoy!

Ingredients:

• 3 T olive oil
• 4 cloves garlic, crushed (or to taste)
• 1 package boneless, skinless chicken breast halves (3 or 4 to the package)
• 1/4 C grated Parmesan cheese
• 1/4 C panko breadcrumbs

Method:

1. Warm the garlic and olive oil over low heat to blend the flavors.
2. Preheat oven to 425 degrees.
3.  In a separate dish, combine the bread crumbs and Parmesan cheese.
4. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
5. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Adapted from: AllRecipes

Same recipe, different ingredients - Ham, mushroom, and scallion quiche

I'm trying to be better about this blog thing. More recipes, more posts, more often. Better pictures (how am I supposed to shoot in natural light if it's dark by the time I get home from work and get dinner on the table, eh?). More followers (that's where you come in).

So, I've been reading a bunch of posts from bloggers and blogging experts - both self-proclaimed and bona fide. Some of what they say makes perfect sense. Be yourself: don't try to be funny - or an expert on French cooking - if you're not. Post your photos even if they aren't perfect (thank god). Post something. Anything. Credit your sources. Don't type "utilize" when "use" will do. (Oh, wait, that one's a hold over from my work life.)

Yesterday I read a blog entitled "Ten Important Things I've Learned About Blogging." And
number 3 on her list was: never blog about the same top[ic] twice!

At first, I figured she must know what's talking about, since the Food Network built an entire show around her now-famous blog.

Then I remembered: be yourself. I do sometimes make the same recipes over again, often with different ingredients. And it can change the end result, at the very least it's different and at most it's better.

Case in point: Had I followed the advice of that well-respected, much-read blogger, we never would have pulled this culinary piece of art out of the oven tonight. What works great in a brunch quiche may not be hearty enough for a dinner quiche.

I've posted about the perfect quiche recipe before. And it definitely bears repeating. I made it again tonight (Brian assembled, let's be fair) and this time used:

• A 12-oz. ham dinner steak, medium diced
• 8 oz. Cremini mushrooms, medium diced
• 1 bunch of scallions, thinly sliced, using only white and light green parts
• 1 1/2 C shredded Swiss cheese

The ham had been frozen prior, so it was pretty water logged. After sautéing the veggies in a little garlic olive oil and butter - maybe a tablespoon of each - I remove them, then tossed the ham in the hot pan. I sautéed it just until the extra water had cooked out.

It held together much better this time, after having quickly cooked out the moisture from the fillings. Will definitely keep that in mind in the future.

 

Moral of the story? I'll try not to bore you, but you just might see the same recipe on here twice...

Sweet Baby Ray's Crock Pot BBQ Chicken

This recipe popped up on Facebook last week and it was shared by no fewer than four of my friends. And, since we have an Armageddon-ready stock of Sweet Baby Ray's and (obviously) love BBQ, it was our post-yard work Sunday Funday dinner. It was nearly as easy as my three-ingredient pulled pork, and is definitely a keeper.

The chicken wasn't just fork tender, it literally fell apart. I'm thinking I cooked it too long, since the photos that were posted with it previously all showed perfectly intact pieces of chicken. Regardless, it was really tasty. Between the red pepper flakes in the chicken and the chipotle in the Southwest Quinoa Salad we had with it, there was definitely some heat going on...perfect for the start of yet another heat wave, right?!

Ingredients:

• 4 - 6 boneless, skinless chicken breast (I used 4, which were a little less than 2 pounds)
• 1 bottle Sweet Baby Ray's BBQ sauce
• 1/4 C red wine vinegar
• 1/4 C brown sugar
• 1 tsp. red pepper flakes
• 1 tsp. garlic powder

Method:

1. Combine all ingredients except chicken in crock pot.
2. Add chicken, coating with sauce on all sides.
3. Cook on low 4 - 6 hours. (I cooked ours for 5 hours - they probably could have come out after 4)

Raspberry Cream Cheese Croissants

Every Wednesday from late spring to early fall, my company hosts a farmers market for our employees. It's one of my favorite "perks" - I love being able to run down during the work day to buy farm-fresh produce, eggs, cheese, and meat (the farmers will keep things cold until you are ready to go home), freshly-cut flowers, and homemade kettle corn, salsas, and hot sauces.

The best part, though, is the artisan bakers who come each week. Cupcakes, donuts, and the bread - sour dough, sesame, baguettes, pumpernickel - you name it.

And then there are the chocolate croissants. Oh, my! They are enormous - buttery, flaky, and filled with just the right amount of semi-sweet chocolate. Admittedly, I've only had one of these beauties...in large part because I am too confident it could become a weekly indulgence. And as delightful as that would be, that is certainly not a habit I need to get into.

I don't usually make something sweet for breakfast. Mostly because I'm hungry too quickly after eating....even though I eat the majority of whatever I make since Brian doesn't often eat breakfast and doesn't have much of a sweet tooth.

But, I've had a tube of Crescent rolls in the fridge for a bit, leftover from the last time I made Antipasto Squares. Reminiscing about the wonderful bakery goodies at the farmers market, I decided  bake these up this morning with a little cream cheese and raspberry jam. What a treat!

Ingredients:

• 1 tube Pillsbury crescent rolls
• 1/4 C softened cream cheese
• 2 tsp. powdered sugar, plus more for dusting
• Scant 1/8 tsp. pure vanilla extract
• 1/4 C jam of your choice

Method:

1. Preheat oven to 375.
2. Line a baking sheet with parchment.
3. Combine cream cheese, 2 tsp. powdered sugar, and vanilla in a small bowl. Stir to combine well.
4. Unroll crescent rolls and separate into eight triangles.
5. At the widest part of each triangle, spread 1 tsp. each cream cheese mixture then jam. Leave a 1/4 inch border at top and sides of triangle.
6. Starting with long edge, roll loosely toward the pointed tip.
7. Place crescent rolls on parchment lined baking sheet, point side down.
8. Bake for 11 - 13 minutes, or until nicely browned.
9. Allow to cool on pan for a few minutes, then move to serving tray or plate. Dust with additional powdered sugar. (FYI - pay particular attention to the direction and speed of any nearby ceiling fans before dusting with powdered sugar. Just sayin'.)

Spread each roll with a teaspoon each cream cheese mixture and jam.

Roll up and place on baking sheet, pointed tip down.

Dust with powdered sugar and enjoy!

Vacation, how I've missed you.

 I've been back at work for five days and I swear it feels like my last vacation was at least two months ago. It was heaven while it lasted, though, and I wanted to share some photos from the week with you.

See you soon, PI!



Brian and Blue went out the day before Blue and I left. When Bucca and I finally met up with Bri Friday afternoon, I put Buc in the truck....and it was clear he wasn't going anywhere.

He was MUCH happier when we finally got to the deck. Can you blame him?!

Blue snoozed. A lot.
He definitely has this vacation thing down.

It rained quite a bit early in the week. Like, torrential downpours.
But once it cleared up, this is what awaited.

It's so beautiful and peaceful sitting on the deck, you forget what waits for you on the other side of the gate.

Fourth of July night, we were treated to the most beautiful sky.

It was nearly as breath-taking as the fireworks that followed.
Like a nighttime rainbow.

Happy hour!
The week started with this delicious grown-up ginger lemonade.

Wine on the upstairs deck. <Great for checking out the neighbors! ;-) >

Two favorites from the Plum Island Grille:
Watermelon Smash (think watermelon Jolly Rancher)

and the infamous Plumtini.

Cheers!!