Mouthwatering Monday

Oops so I forgot to get this published yesterday!  The holiday weekend may have gotten to my brain.  Better late than never!

Each week, I share recipes from other bloggers that got my mouth watering this week.

This delicious looking chicken is marinated in yogurt before it is fried or grilled.  From Chef in Disguise.

This delicious looking chicken is marinated in yogurt before it is fried or grilled. From Chef in Disguise.

Check out this crazy unique burger: beef patty with spam, topped with pineapple upside down cake and given some more flavor with bacon and cheese.  It is just crazy enough that it might work.  From PornBurger.

Check out this crazy unique burger: beef patty with spam, topped with pineapple upside down cake and given some more flavor with bacon and cheese. It is just crazy enough that it might work. From PornBurger.

I just love simple ice cream recipes!  This 3 ingredient coconut ice cream from Burpappetit looks refreshing and simple.

I just love simple ice cream recipes! This 3 ingredient coconut ice cream from Burpappetit looks refreshing and simple.

This looks really comforting and I love the flavor that beer adds to dishes.  From Finger Fork Knife.

This looks really comforting and I love the flavor that beer adds to dishes. From Finger Fork Knife.

This dish looks fresh and perfect for summer.  Combines with zucchini pasta with kalmata olives, sun dried tomatoes and other tasty ingredients.  From Chez Chloe.

This dish looks fresh and perfect for summer. Combines with zucchini pasta with kalmata olives, sun dried tomatoes and other tasty ingredients. From Chez Chloe.

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Sautéed shishito peppers

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I love to shop farmers markets! They are such a fun source of inspiration and new ingredients. I also really like giving my money directly to hard-working, passionate farmers. Since my daughter was born, I have been bringing her with me. I want to make sure she understands where her food comes from. I also think that when kids have a say in selecting food that they will be open minded so I pretty much give her free reign with purchases.  These little shishito peppers were one of my daughter’s purchases. I had never seen them before so I sure didn’t know what to do with them once I got home. They are mild, thinned walled peppers. I found a couple recipes online that either sautéed or roasted them with salt or soy sauce so I decided to try a really simple recipe. My whole family loved these peppers sautéed like this. We just ate them whole (except the skin, of course). I can’t wait to pick some more up at the farmers market.


Ingredients

  • 1/2 lb shishito peppers, washed and thoroughly dried
  • 1 T olive oil
  • salt, to taste

Instructions

  1. Toss the peppers in the olive oil and set aside.
  2. Heat a skillet over medium-high heat.
  3.  Once it is warm, add the peppers and cook them. As they cook, turn occasionally so they cook evenly. They are done once they start to char and blister.

Carrot and squash salsa

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My refrigerator is seriously bare right now but I’m trying to wait it out and use what I have. This is forcing me to get creative with the food that I do have. For fresh produce, I am down to carrots, jalapeno and zucchini. I was trying to figure out how to use them up with tacos for dinner. Suddenly an idea struck me: carrot salsa… Is that a thing? You can make salsa out of a whole variety of produce so I went with it. This recipe is fresh and spicy. It would be good on chips but I served in on tacos.


Ingredients

  • 1 small zucchini, diced small
  • 2 medium carrots, diced small
  • 1 jalapeno, minced
  • 1 T olive oil
  • 1 T red wine vinegar
  • 1 t fresh lime juice
  • 1/4 t sugar
  • 1/4 t salt
  • 1/4 t fresh black pepper

Instructions

Toss together all of the ingredients in a medium bowl. Cover and chill 1 hour before serving.

Caramelized Fennel with Goat Cheese

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Not so long ago, I didn’t really know what to do with fennel.  The strong licorice type smell really turned me off.  However I hate to let anything from my co-op basket go to waste and am always up for a challenge so I’ve been cooking up fennel in many meals over the last few months.  Tonight I wanted to switch it up and make fennel the star in a side dish.  I also had some great goat cheese from the farmer’s market so I combined them in this quick and delicious dish.

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Ingredients

  • 1 fennel bulbs
  • 3 T butter
  • Dash of crushed red pepper
  • Salt
  • Pepper
  • Goat cheese

Instructions

  1. Prepare the fennel by cutting off the leafy fronds. Slice a little off the root end (you will want to keep some of this to keep your slices together). Cut the bulb lengthwise into thin slices.
  2. Melt the butter in a large skillet. Add a layer of fennel and season with some crushed red pepper, salt and pepper, to taste. You don’t want to crowd your pan, so you will probably need to do this in batches.
  3. Allow your fennel to cook until it starts to turn golden then carefully flip. Allow it to cook on this side until golden then move to a serving plate.
  4. Once all of your fennel has been cooked, plop (that is totally a cooking term, right?) some goat cheese onto the warm fennel. Garnish with some fronds.

Chickpea salad with lemon, basil and parmesan

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My husband watched in shock when I ordered a 25 lb bag of chickpeas from Bountiful Baskets Food Co-Op but I declared that we would never go hungry as long as we had chickpeas.  My husband isn’t nearly as enamored with chickpeas so he thought for sure he would starve.

Lucky for him, I think that chickpeas are such a versatile ingredient: you can eat them hot or cold, they can be a side dish or the main event, they are delicious roasted or pureed.  I’ve shared before that on the weekends, I will often make a crockpot of chickpeas (or other beans) to use throughout the week.  I needed a quick side for dinner tonight so I whipped up this simple and flavorful salad starring my beloved chickpeas with lemon, fresh basil and Parmesan playing the supporting role.  Although I made this as a side dish, it would make a great salad for lunch, too.


Ingredients

  • 1 carrot, diced small
  • 1/2 summer squash, diced small
  • 15 oz can chickpeas, drained and rinsed (or two cups)
  • 2 T fresh basil, chopped
  • 2 T fresh lemon juice
  • 2 t olive oil
  • salt and pepper, to taste
  • 1/3 C grated parmesan

Instructions

  1. Combine all of the ingredients except parmesan in a medium bowl.
  2. Add grated parmesan and gently toss.
  3. Devour chilled or at room temperature

Kasundi… ketchup’s Indian cousin

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I’m not a big fan of normal ketchup.  I know, I’m weird but I don’t even keep it in my house.  I just find that it is generally oversweet and can overpower the flavors of whatever you are putting it on.

With that being said, I think that Kasundi is fabulous and makes up for ketchup’s shortcomings.  Katsundi is an Indian chutney that comes in a lot of different varieties.  I like this hot tomato based kasundi.  It combines tomato, vinegar and a lot of delicious spices into one flavor that is sweet, spicy and fun.  I slather this on everything when I make a batch.

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Ingredients

  • 1/4 C Olive Oil
  • 2 T ground cumin
  • 2 T ground coriander
  • 1 T ground turmeric
  • 1 t whole pepper (I used a blend)
  • 2 t mustard seeds
  • 2 t chili powder
  • 3 T minced garlic
  • 1 Serrano pepper, finely diced
  • 1/2 C white vinegar
  • 4 large, round tomatoes, diced
  • 1/4 C brown sugar
  • 1 t salt

Instructions

  1. In a large pot over medium-low heat, warm the oil. Add the cumin, coriander, turmeric, pepper corns, mustard seeds and chili powder. Cook this mixture, stirring often until it becomes really fragrant.
  2. Add the garlic, Serrano pepper and 2 T vinegar. Cook until the vinegar has evaporated and the pan is dry.
  3. In a blender, combine the tomatoes and remaining vinegar. Pour the tomato mixture into your spice mixture and stir to combine.
  4. Cook, stirring periodically, until thickened and darker in color.
  5. Allow it to cool before serving. I keep it in a glass jar in the refrigerator.

Mouthwatering Monday

Each week, I share recipes from other bloggers that got my mouth watering this week.

Ginger cilanto margaritas from The Gouda Life…. drool….

This Cuban steak from the Gardening Cook is gorgeous!

 

Blueberry cobbler in smoothie form by Taste Love & Nourish

Roasted garlic, bacon and spinach…. mmmm this is all that I need in my life right now. From Sally’s Baking Addiction.

This salad from Recipe Girl looks like summer perfection to me.

Jalapeño Bacon Strata

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This is one of my hubby pleasing meals.  His absolute favorite ingredient ever is jalapeños.  This man truly tries to eat them with everything(usually raw).  Sometimes I beat him to the punch and cook with them…. Gotta keep ‘me guessing!

I had a loaf of no-knead bread (I’ll be sharing that with you lovelies in a future blog post!) going stale so I threw together this strata.  Stratas need a few hours to sit so the egg can soak into the bread so it is perfect to prep the night before then pop in the oven in the morning.

  

Ingredients 

  • 6 slices bacon, diced
  • 1 small onion, diced
  • 1 jalapeño, diced (I remove the stems and seeds but if you want more heat leave them in)
  • 4 C bread, cubed
  • 2 C cheddar, shredded
  • 4 eggs
  • 2 C milk
  • 1 t Worcestershire sauce
  • 1/2 t mustard
  • Dash nutmeg
  • Salt and fresh pepper

Instructions

  1. Cook bacon over medium heat until crisp. Add onion and jalapeno. Cook until onion is tender. Drain.
  1. In a greased 9×9 baking dish, layer half the bread cubes, cheese, then bacon mixture. Repeat the layers.
  2. Stir together remaining ingredients and pour over bread concoction.
  3. Cover and refrigerate overnight.
  4. In the morning, preheat the oven to 325. Allow the strata to sit at room temperature while the oven heats.
  5. Bake uncovered for 45-60 minutes or until a knife inserted in the center comes out clean.

Chickpea asada

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Living in Texas means that I eat a lot of tacos.  It isn’t just a stereotype, tacos are absolutely a food group in Texas.  I can recall days where I ate tacos for breakfast, lunch and dinner.  The other day, the words ‘chickpea asada’ popped into my head.  I don’t know whether it was divine intervention or my stomach but I became really excited about this idea.

I often make a crockpot of dried chickpeas on Sundays to have on hand all week.  You could also use canned chickpeas, of course.  I seasoned the chickpeas with classic asada flavors and topped it with my carrot salsa and crumbled queso fresco for a quick dinner.  To make this vegan, you could use a vegan cheese or leave the cheese off (it doesn’t really need cheese, this is plenty flavorful).


Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 T olive oil
  • 1/4 t pepper
  • Salt, to taste
  • 1/4 t garlic powder
  • 1/4 t cumin
  • 1/4 t chili powder
  • 1/8 t onion powder
  • 1 T lime juice
  • Corn tortillas
  • Salsa of your choice
  • Queso fresco (optional)

Instructions

  1. Heat the oil in a skillet over medium heat.  Add the chickpeas and toss so the oil coats the chickpeas.
  2. Season with the pepper, salt, garlic powder, cumin, chili powder and onion.  Stir to evenly distribute the spices.  Allow to cook for a minute, stirring occasionally.
  3. While the chickpeas are cooking, start to warm up your tortillas.
  4. Add the lime juice to the chickpeas, stir and continue to cook until the lime juice has evaporated.
  5. Put the flavored chickpeas onto the corn tortillas, top with salsa and cheese.

Pasta cooked on the grill

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There are no bounds to the foods that I will cook on the grill. I love the smoky flavor that the grill gives food and I avoid using my stove or oven in the summer. This pasta dish is really easy and scrumptious.

Ingredients

  • 12 oz pasta
  • 2 cups chicken broth
  • 2 tomatoes (I used yellow tomatoes)
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 2 t sea salt
  • 1 T oilve oil
  • Dash of crushed red pepper (optional)
  • 1 C baby spinach
  • Parmesan cheese for serving

Instructions

  1. In a cast iron pan, combine the first 8 ingredients.
  2. Get the fire started in your grill. Once hot, place the pan on the grill and bring it to simmer. Stir periodically. Once the liquid is almost all gone, stir in the spinach.
  3. The pasta is ready when the liquid is gone and spinach is wilted. Sprinkle with parmesan to serve.