Recipe of the Week: Pan Seared Halibut with Cherry Tomatoes and Basil

Peak halibut season in Alaska starts in May and runs through September.  Some of the best halibut of the year is available in our local stores right now!

With its low fat content, the meat has a clean taste and requires little seasoning. It has a very dense and firm texture.  I prefer to prepare pan seared and then finish in the oven.

Enjoy!
Stacy

Pan Seared Halibut with Cherry Tomatoes and Basil

Ingredients:

(2) 4 oz halibut steaks (or filets) about 1 inch thick

salt and pepper

1 tablespoon olive oil

20 cherry tomatoes halved (I like the heirloom assorted variety)

1 cup whole basil leaves

2 lemon wedges

Quinoa or Wild Rice

Directions:

Preheat oven to 350 F.

Season both sides of halibut with salt and pepper.  Heat the oil in a 12 inch heavy duty oven proof skillet over medium high heat until oil is shimmering.

Add the fish skin side up and cook without moving it until a crust has formed, about 3-4 minutes.  Using a spatula, turn the fish over and scatter the tomatoes and the basil leaves around the fish.

Transfer to the oven and cook until the fish is firm, about 4 additional minutes (you can also continue pan-searing...again for an additional 4-5 minutes).

Remove from oven and allow the fish to rest for 2-3 minutes before removing from the pan.

Serve with lemon wedge on the side along with quinoa or rice.

21/52: Memorial Day Weekend

Flower arrangement courtesy of my Mom.  Roses from our garden (first cutting of the year) and snapdragons that wintered over.

View from the train - Memorial Day 2018

Open-Faced Turkey Burger on a bed of spinach with curry mayo and beach fries

Sweet Keikei

After a busy few weekends, my goal was to nap, read, BBQ, sip Chardonnay, plant flowers and ride my bike this weekend!

The bad news is that I accomplished NONE OF IT!

Instead, I spent the entire Memorial Day weekend sick with a head/chest cold either in bed or on the couch.

I hope everyone had a wonderful weekend!  I am planning on making up for it next weekend with another long weekend in Seattle

Enjoy!
Stacy

Menu Plan Monday: End of May 2018

Welcome Monday!

Now that it is the unofficial kick off of the summer season, it is time to review your meal plan as we head into summer.  As a reminder, you can find some great tips on Laura's site.

Take this week to do the following:

• inventory your pantry; throw out old (stale) products or any canned goods with old use by dates.  Use air-tight containers for rice, beans and pasta.  When on sale, stock up on staple items like diced tomatoes, tomato sauce, coconut milk, black beans, vegetarian broth, rice, quinoa and pasta.
• inventory your freezer; the FDA U.S. Food and Drug administration recommends discarding anything over 3 months old, including leftovers.  Some items like vacuum packed meats can last 6 months or longer (not necessarily tasty forever).
• make a list of 6 meals that are easy to make (think 30 minutes or less) that have no more than 6 ingredients and would be something that you would enjoy eating.
• search your recipe box, magazine stack or favorite internet site for 2 recipes you would like to try this month that you have never made before.
• Make one meal this month with at least 4 servings and freeze two of the servings for next month. Think soups, stews or curry dishes.
• Plan one or two nights to eat a gourmet salad.  Remember to add protein like cooked salmon, chicken or quinoa and summer produce like fresh beets, raspberries, cooked green beans or asparagus (remember to pack an extra salad for lunch the next day).
• make a list of upcoming or potential dates in the month ahead when you will not need to cook dinner.
• Plan your monthly menu using one of Laura's planners or search the internet for a calendar to use.  Make sure it is big enough to write in the menu for the entire day (I just use it for dinner).
• it's okay not to plan every day.  Life happens, things come up.  Planning should always allow for some flexibility!  If you always have salad stuff on hand, or freezer items than on nights when you have not planned, you still have a plan!  

Enjoy!

Stacy

MONDAY: Memorial Day BBQ

TUESDAY: Yumm Bowl

WEDNESDAY: Smoked Salmon Fettuccine Alfredo

THURSDAY: OFF to Seattle

Recipe of the Week: Chicken, Tomato and Corn Foil Packs

Hey guys!  (Pre) Summer is here and its a perfect weekend (Memorial Day Weekend) to throw something on the grill.

Since there are several days on the weekend calendar to grill, why not try something different than the traditional burgers and dogs.

Cooking in foil packs is very versatile.  You can really experiment with an assortment of summer vegetables.

Enjoy!
Stacy

Chicken Tomato and Corn Foil Packs

Ingredients:

4 boneless chicken breasts

2 cups grape tomatoes, halved

2 earn corn, shucked and cut off cob

2 garlic cloves, minced

1/4 cup olive oil, divided

2 tablespoons butter

salt and pepper

fresh basil for garnish

Direction:

Heat grill to high (400 F).  Cut 2 sheets of heavy duty foil about 12" long.

Top each piece of foil with one chicken breast, then divide the tomatoes, corn and garlic between each foil pack.  Drizzle each with olive oil and season with salt and pepper.

Fold foil crosswise over chicken mixture to completely cover the food.  Roll top and bottom edges to seal closed.

Grill until internal temperature of chicken reaches 170 F and vegetables are tender.  My suggestion would be to grill on indirect heat for about 10-15 minutes and then on direct heat for last 5-8 minutes before checking to see if chicken is done.

To serve, carefully open foil packs and let the steam out and cool slightly before serving chicken and veggies topped with basil garnish.

Notes:  Serves 2.  Add a potato salad, quinoa salad or rice pilaf

20/52: The Royal Wedding, Preakness Stakes Day and a 5K

I am not sure that we could have crammed anymore into this weekend.  It just so happens that quite a few fun events were all taking place in a 48 hour period.

How many of you got up at 3AM to watch the Royal Wedding?  I set my alarm for 3:00 and saw the arrival of family and the bride and the beautiful ceremony and then went back to sleep for a few hours before moving onto our next event!  I just can't put into words how amazing the wedding was and I am so glad that I taped it so that I can watch it again.  I think Amal Clooney looked phenomenal!

Saturday afternoon was the second leg of the triple crown at Emerald Downs and our friend, Jenny joined us and we had a great afternoon, sipping sparkling wine and NOT winning much money on any of the races.  Mark your calendar for 3 weeks to see if Justify will win the triple crown.

Finally on Sunday was the West Seattle 5K!  A big event for Brian and I and quite an accomplishment for both of us to participate in something so rewarding.  To be honest, we often times walk 2 5ks over the course of the weekend, but this one was a special goal that benefited not only ourselves but our community.

Enjoy!
Stacy

Menu Plan Monday: May 21-24, 2018

Happy Monday one and all!

I am cooking for one this week while Chick is in Vancouver, British Columbia.  It's a great time for me to make some of my all time favorites!

Remember to check out Laura's site for more organizing tips!

Enjoy!
Stacy

MONDAY:  Thai Take-Away!  Chick is packing for trip
TUESDAY:  Grilled Lamb Loin Chops with Caesar Salad
WEDNESDAY:  Seared Sea Scallops with Risotto and Pea Puree
THURSDAY:  Fried Oysters with Potatoes and Cream Corn

Recipe of the Week: Chicken Jalfarezi

Ramadan is the ninth month of the Islamic lunar calendar.  This month's sunrise-to-sunset fasting officially begins on the first night that the new crescent moon is visible.

When the sun sets, the table is filled with breads as well as hearty stews and soups.

This is a popular Pakastani dish that is quick and easy to make.

Enjoy!
Stacy

Chicken Jalfarezi

Ingredients:

4 tablespoons oil

1 large onion, chopped fine

3 garlic cloves, minced

1 tablespoon tomato paste

2 tomatoes, chooped

1 teaspoon white vinegar

2 tablespoons water

1 teaspoon ground tumeric

1/2 teaspoon ground cumin

1/2 teaspoon ground corriandar

1/2 teaspoon chili powder

1/2 teaspoon garam marsala

1 small red bell pepper, choped

1 pound chopped cooked chicken

salt and pepper to taste

fresh cilantro for garnish

Basmati rice

Directions:

Heat oil in a large skillet over medium heat and cook the onions and garlic until tender.  Mix in the tomato paste, tomatoes, vinegar and water.  Season with spices and continue to cook and stir until blended and heated through, about 10 minutes.

Mix the pepper and chicken into the skillet. Reduce heat and simmer 6-8 minutes, until chicken is heated through and bell pepper is tender.  Season with salt and pepper.

Serve with basmati rice and garnish with cilantro.

19/52: Mother's Day Weekend

So many good things packed into a longer weekend.

It was my first Friday working remotely from Seattle.  A bit hit and miss.  I missed my second computer screen and slower connections speeds.  I loved an extra long lunch and taking a fresh air break to read my book on the front porch.  

Saturday was filled with walks and shopping...then some time pulling weeds and laying bark the Secret Garden...followed by a yummy curry and some gelato in Wallingford with friends.

Sunday was a beautiful Mother's Day brunch cooked by Brian.  My table setting honored some of the women in our lives, china from a great-great Aunt, Ann Lee's Silver (Brian's mom) and water glasses given to me by Grandma Phyllis (Rosemary's Mother).  Mom and Kenny brought their dog, Bella and we had a great day!

Enjoy!
Stacy

Menu Plan Monday: Middle of May

Happy Monday!

I can't believe that it's the middle of May already.  We are trying to eat good this week and walk walk walk!

Remember to head on over to Laura's site for more planning ideas!

Enjoy!
Stacy

MONDAY: Garden Burgers
TUESDAY: Shredded Chicken Taco Bar
WEDNESDAY: Yellow Beet Pasta with Lemon Cream Sauce and Halibut
THURSDAY: Flat Iron Steak with Steamed Artichokes and Salad

Old Photo Friday: Happy Mothers's Day

Pretty blessed to have had these three fabulous Mom's (my grandma in first photo) in my life!

Happy Mother's to all!

Enjoy!
Stacy

Recipe of the Week: Peel and Eat Shrimp

Today is National Shrimp Day!  The peel and eat gulf shrimp that I ate on Clearwater Beach were amazing.  This is a fun meal to make with a loaf of crusty bread and a Caesar Salad.

Enjoy!
Stacy

Peel and Eat Shrimp

Ingredients:

2 Pounds shell-on large shrimp, shells split up the back and shrimp deveined

2 teaspoons Old Bay seasoning

2 teaspoons butter, melted

Cocktail sauce, optional

Directions:

In a large pot of boiling salted water, cook shrimp until opaque through, about 5 minutes.  Drain and transfer to a bowl.

Add butter and Old Bay and toss to coat.

Serve warm or at room temperature.

18/52: Kentucky Derby Day 2018

We had a wonderful day at Emerald Downs on Saturday to see not only live horse racing, but also the similcast of the 144th running of the Kentucky Derby.

Once again this year, we had an outdoor box (undercover) in the grandstand area.

There were plenty of dressed up people, including Brian and I and of course lots of hats.

We cashed in a few winning tickets (Brian did quite well on the Derby, I did not), but the racing is always fun win or lose.

Get ready, in two weeks its race #2 of the triple crown the Preakness Stakes.

Enjoy!
Stacy

Menu Plan Monday: Welcome May 2018

Welcome back Monday!

An a very special "shout out" to May!  It's hard to believe the summer is just around the corner!

I am back from vacation and ready to make some yummy meals!

Don't forget to check out Laura's site for more tip and planning ideas!

Enjoy!

Stacy

MONDAY: Grilled Chicken Thighs with Greek Spirilized Salad
TUESDAY: Italian Turkey Burgers
WEDNESDAY: Salmon Curry over Zoodles
THURSDAY: Off

Old Photo Friday: Sisters

WHO: Ann Lee and Faye Fritsche (Brian's late mother and her baby, sister Faye)
WHAT: Trip to Colorado for Brian's graduation
WHEN: May 1983

It was a real treat being able to finally meet Aunt Faye and spend some time with her when we were in Florida last week.  She reminded me so much of Brian's mom. We told stories that made us all laugh and cry.

Enjoy!
Stacy

Recipe of the Week: Cheeseballs

Sunday....many many weeks ago was National Cheese Ball Day (seriously, I am not making this stuff up). Instead of buying a pre-made cheese ball, before your next gathering....why not just make one?  I found two easy ones to try out!

Enjoy!
Stacy

Feta Cheese Ball

Ingredients:

2 packages (8oz) cream cheese, softened

3 tablespoons olive oil

1 cup crumbled feta cheese

5 green onions, chopped

3 garlic cloves, minced

1 tablespoon dill weed

2 teaspoons dried oregano

Ground pepper

Bagel chips

Directions:

In a large bowl, beat cream cheese and oil until smooth.  Stir in the cheese, onions, garlic, dill, oregano and pepper.  Cover and refrigerate for at least 1 hour.

Shape cheese mixture into two balls.  Wrap in plastic wrap; and refrigerate for another hour.

Serve with bagel chips.

Sun-Dried Tomato Cheese Ball

Ingredients:

12 oz cream cheese

2 cups shredded sharp cheddar cheese

1/4 cup finely chopped oil packed sun-dried tomatoes

1 tablespoon chopped sweet yellow onion

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

1/2 teaspoon red pepper flakes

ground pepper

6 pieces bacon; cooked and crumbled

Chopped green onions, garnish

Assorted crackers

Directions:

In a large bowl, beat the cream cheese, cheddar cheese, tomatoes, onion, Worcestershire sauce, lemon juice, pepper flakes and ground pepper until well blended.  Chill mix for 1 hour, then shape into two balls, wrap in plastic wrap and chill for another hour.

Place cooked bacon in a small shallow dish and roll cheese balls in bacon. Refrigerate for another 30 minutes before serving with crackers (garnish with green onions).

16 & 17/52: Birthday adventures in Florida

Brian and I had an amazing time in Tampa, Florida last week.  I celebrated my birthday on the beach at Caladesi Island, walked the sponge docks in Tarpon Springs, ate stone crabs at Frenchy's in Dunedin and peel and eat gulf shrimp overlooking Clearwater Beach, chased pelicans and cardinals, sunsets and thunderstorms.  Florida, I love you!

Best of all was hanging out with Brian's cousin, Randi and her mother (Brian's aunt) Faye.

Here's to more birthday adventures!

Enjoy,
Stacy