Sunday, June 21, 2015

CHEERS TO THE FIRST DAY OF SUMMER (and HONORING FATHER'S DAY)! ~ CHIVE BLOSSOM OMELET

"A simple enough pleasure, surely, to have breakfast alone with one's husband, but how seldom married people in the midst of life achieve it."
Anne Morrow Lindbergh




CHIVE BLOSSOM OMELET

~ A seasonal treat captured when chive blossoms first bloom




4 fresh organic eggs
4 Tbsp. sour cream
pinch of coarse salt and freshly ground black pepper
2 tsp. fresh chopped parsley
1 Tbsp. fresh chopped chives
2 Tbsp. unsalted butter
12 rinsed & patted dry chive blossoms

  • Lightly beat eggs, sour cream, salt, pepper, parsley and chives.
  • Preheat omelet pan and melt butter. Pour in egg mixture and leave undisturbed until omelet begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath.
  • When omelet is firm, sprinkle with chive blossoms and fold in half.




Thursday, June 18, 2015

JUNE 'SIMPLE ONE PLATE SUNSET SUPPER' ~ WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE

"I wonder what it would be like to live in a world where it was always June."

-  L. M. Montgomery




Nearing summer solstice sunset ~

(Hubbard Lake, MI)


WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE
~ Perfect 'Simple One Plate Sunset Supper'

For each pound of salmon:

2  Tbsp. fresh lemon juice
zest of 1 lemon
2  Tbsp. Maple Syrup
1  Tbsp. white balsamic vinegar
1  Tbsp. extra-virgin olive oil
freshly ground black pepper
touch of coarse sea salt

  • Combine lemon juice, zest, maple syrup, vinegar, and olive. oil. Pour over salmon and marinate at least 30 minutes. 
  • Remove from salmon from marinade. Place marinade in pan and reduce until beginning to slightly thicken. 
  • Sprinkle salmon with pepper & salt and grill, depending on thickness, until desired doneness and flakes easy.  



Wild Alaskan Sockeye Salmon with Maple Lemon Glaze
and Baked Sweet Potato with Sour Cream & Fresh Chives

Monday, June 15, 2015

WITH THOUGHTS OF COMING SUMMER ... HONEY LIME & SRIRACHA CHICKEN SKEWERS


"If a June night could talk, it would probably boast it invented romance."

 ~ Bern Williams



Perfect evening for romantic supper ... 

'Remains of the Day'

(Hubbard Lake, MI)


HONEY LIME & SRIRACHA CHICKEN SKEWERS
~ Perfect 'Simple One Plate Supper' for a sharing lovely evening with friends.
 (from Once Upon a Chef - http://www.onceuponachef.com)

3  Tbsp. Soy Sauce
1/4  Cup plus 2 Tbsp. honey
1 Tbsp. vegetable oil (I used extra-virgin olive oil)
1  tsp. lime zest, from one lime
3  Tbsp. fresh lime juice, from 2 limes
4  peeled and chopped garlic cloves
1  1/2 square inch piece roughly chopped fresh ginger
1 1/2 Tbsp. Sriracha Sauce
1  1/3 tsp. salt
2 1/2 pounds boneless skinless chicken (thighs) breasts, trimmed and cut into 2-inch chunks
2  Tbsp. chopped cilantro, plus more for garnishing platter
Limes, sliced into wedges for garnishing (optional)

Note: We also added fresh mushrooms, onion wedges, and tomato wedges to the skewers)

  • In blender, combine soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of marriage into small bowl; cover and refrigerate until ready to serve (this will be your sauce).
  • Combine chicken and remain marinade in large Ziplock bag and seal tightly. Place in bowl (in case of leakage) and marinate in refrigerator for at least 6 hours for overnight.
  • Remove chicken from marinade and thread onto skewers, folding the pieces in half if long and thin.
  • Be sure grill is clean, then preheat to medium high heat. To grease grill, lightly dip wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill chicken kabobs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 - 15 minutes. (Keep an eye on it ... if they are browning too quickly turn heat down.
  • Transfer skewers to platter. Warm up reserved marinade in microwave (or on stove) and either drizzle over top or pass alongside. Scatter chopped cilantro over top and garnish platter with lime wedges and cilantro springs. (serves 4-6)
(Served with sautéd Rice Pilaf)







Wednesday, April 15, 2015

WITH THOUGHTS OF SPRING ~



"Living Nature, not dull Art 
Shall plan my ways and rule my Heart."

~ John Henry Cardinal Newman




Genus:  Hellebore (Helleborus)

Wednesday, April 01, 2015

WELCOME APRIL! ('OODLES OF ZOODLES' ~ CURLY SWEET POTATO FRIES)


"We're fools whether we dance or not, so we might as well dance." 
 
~ Japanese Proverb



'Oodles of Zoodles'



CURLY POTATO FRIES

For each large scrubbed sweet potato
2  Tbsp. Extra-virgin olive oil
1/4  tsp. cayenne pepper
1/2  tsp. garlic powder
coarse salt & freshly ground pepper to taste

  • Preheat oven to 450º. Spiralize sweet potatoes (Paderno Spiralizer) or cut into slender wedges. 
  • Toss sweet potato with oil and seasonings.
  • Spread fries in a single layer on large baking sheet lined with aluminum foil - try not to overlap or they will steam instead of bake.
  • Bake on top rack of oven for 20-25 minutes, flipping half way in between baking.
Note: I have a 4-blade Paderno Spiralizer from Williams-Sonoma




Grilled Burgers on Pretzel Buns with Sweet Potato Curly Fries

Thursday, January 15, 2015

WINNER WINTER 'SIMPLE ONE-PLATE' DINNER ~ OVEN CEDAR PLANKED SALMON & STEAMED LEMON BRUSSELS SPROUTS

"What good is the warmth of summer without the cold of winter to give it sweetness."

~  Author unknown





OVEN CEDAR PLANKED BOURBON SALMON & STEAMED LEMON BRUSSELS SPROUTS 

2  pound salmon fillet
2  Tbsp. vegetable oil
1  Tbsp. soy sauce
3  Tbsp. bourbon
1  tsp. ground ginger
1  Tbsp. brown sugar
Lemon slices

  • Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes.
  • Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes. 
  • Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness. 
  • Pour thickened glaze on cooked salmon. 
  • Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.


STEAMED LEMON BRUSSELS SPROUTS
 
2  lbs. trimmed brussels sprouts
Lemon
coarse salt & freshly ground pepper


Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover and bring to boil. Add Brussels sprouts and steam until bright green and just tender, 6-8 minutes. Transfer to serving bowl and season with salt and pepper.





Thursday, January 01, 2015

HAPPY NEW YEAR!


"Write it on your heart that every day is the best day in the year."
 
~ Ralph Waldo Emerson




Tuesday, December 30, 2014

THE DAY BEFORE ... NEW YEAR'S EVE


"Your success and happiness lies in you. Resolve to keep happy, and your joy and you shall form an invincible host against difficulties." 

~ Helen Keller



Holiday Bouquet 
(Alstroemeria and Greens)

Sunday, December 21, 2014

WELCOME WINTER SOLSTICE!


"No winter lasts forever; 
no spring skips it's turn."

~ Hal Borland





Green Man ~ Hubbard Lake December Sunset
_________


“O, wind, if winter comes,
can spring be far behind?"

~ Percy Shelley

Tuesday, September 23, 2014

AUTUMNAL EQUINOX


"Lord it is time. 
The summer was very big. 
Lay thy shadow on the sundials,
and on the meadows let the winds go loose.




Command the last fruits that they shall be full; 
give them another two more southerly days, 
press them on to fulfillment 
and drive the last sweetness into the heavenly wine."

~ Rainer Maria Rilke



'HEAVENLY WINE' SUNSET
(Hubbard Lake, MI)

Wednesday, May 07, 2014


"Spring makes its own statement, so loud and clear that the gardener seems to be only one of the instruments, not the composer." 

~ Geoffrey B. Charlesworth





'Kaleidoscope Trillium'

Monday, March 31, 2014

FAREWELL MARCH! ~ GRILLED ROSEMARY BALSAMIC PORK TENDERLOIN & ROASTED SWEET POTATOES

"It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade."

  ~ Charles Dickens, Great Expectations





Muscari 
(Grape Hyacinth)



 GRILLED ROSEMARY BALSAMIC PORK TENDERLOIN & ROASTED SWEET POTATOES

 ~ Moist and tender, perfect for a 'simple one plate spring supper'. 
(Slightly adapted from RecipeGirl.com )


2  lbs pork tenderloin (silver skin removed)
4  Tbsp. Balsamic vinegar
1/2  cup extra-virgin olive oil
2  tsp. crushed garlic
3  Tbsp. chopped 'fresh' rosemary
3  Tbsp. chopped green onions
1/4  cup freshly squeezed lemon juice
1  Tbsp. freshly ground cracked pepper
coarsely ground sea salt to taste
2-3  Tbsp. white balsamic vinegar


  1. Combine marinade ingredients and pour over prepared tenderloins. Refrigerate for at least 6 hours, turning frequently. (Can also use a large ziplock bag). 
  2. Prepare grill. Let tenderloins sit at room temperature for about 30 minutes before grilling. Remove from marinade and grill on high for 8-12 minutes or until internal temperature reaches 150º. Allow to rest 5-10 minutes before slicing. 
  3. While tenderloins are cooking, heat marinade on high then turn down to reduce. Add white balsamic vinegar. 





4 scrubbed sweet potatoes (peeled or unpeeled)
extra-virgin olive oil
coarse salt & freshly ground cracked pepper

Slice potatoes in thin wedges or chop in bite-size pieces. Place in ovenproof pan or iron skillet. Toss with olive oil. Sprinkle with cracked pepper and coarse salt. Bake in 450º oven or 45 minutes or until roasted. (4 servings)





Thursday, March 20, 2014

VERNAL EQUINOX




For lo, the winter is past,
the rain is over and gone;
The flowers appear on the earth,
the time of singing has come
and the voice of the turtledove
is heard in our land.
The fig tree puts forth its figs,
and the vines are in blossom;
they give forth fragrance.
Arise my love, my fair one,
and come away. 

~ The Song of Solomon, 2:11-13

Saturday, December 21, 2013

WELCOME WINTER!

"Winter, a lingering season, is a time to gather golden moments,
embark upon a sentimental journey, and enjoy every idle hour."

~ John Boswell



'Old Man Winter'

Tuesday, November 05, 2013

NOVEMBER SONG ...


Hating to say goodbye,

heart shaped clumps of hosta cling ...