08 Thursday Oct 2015
Posted in cocktails & coffees, love to cook, Sundays with Shelby
This past weekend, Shelby and I snuck away for a girl’s afternoon that involved retail therapy and a lunch date. It also included a version of this Sweet Tea Shock Cocktail. Continue reading »
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28 Friday Feb 2014
Posted in cocktails & coffees, love to cook, Mexican/Latin
Tags
cilantro, grand marnier, jalapeño, lime juice, orange, tequila
Jalapeño Infused Margarita.
I recently went on a business trip to Las Vegas and enjoyed a really nice dinner at Taqueria Canonita located in the Venetian Hotel. The company, the atmosphere, the food…were all wonderful. But the Jalapeño Infused Margarita was inspirational. Continue reading »
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01 Wednesday Jan 2014
Posted in cooking for two, gluten free, healthy choices, love to cook, salads, vegetarian
Orange, Persimmon & Pomegranate Salad.
I woke up this morning motivated. Yes I am one of those who launches a campaign of healthy living promises every January 1st. I’m not ashamed that my New Years resolutions probably mirror those of millions. I embrace knowing I’m part of a team and will welcome their support along the way. Continue reading »
6,509 total views, 1 views today
01 Wednesday Jan 2014
Posted in dressings & marinades, healthy choices, love to cook
Orange Vanilla Vinaigrette.
One thing I’ve vowed to master in 2014 is salad dressings. I’ve had a few successes in the past but more often than not…..flops! Continue reading »
7,316 total views, no views today
20 Tuesday Aug 2013
Posted in beef, pork, lamb, gluten free, healthy choices, love to cook
Brazilian Feijoada {Pork, Beef & Black Bean Stew}
The word Feijoada (pronounced fay-ZWAH-da) comes from the Portuguese word feijão which means “beans” and is the national dish of Brazil. This stew is made up of rich cuts of assorted pork and beef that are slow cooked with black beans, onions and garlic. It’s then served over rice with orange wedges which provide just the right flavor balance. Continue reading »
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29 Saturday Jun 2013
Posted in gluten free, healthy choices, love to cook, side dishes, vegetarian, Weight Watchers
I discovered a couple things from this recipe. Greek Yogurt makes a pretty darn good substitute for mayonnaise IF you are adding some punchy flavors to it….like cumin, coriander, and orange juice & zest. That’s exactly what makes up the delicious dressing for this Apple Fennel Slaw. Continue reading »
11,086 total views, no views today
28 Friday Jun 2013
Posted in Asian, chicken, gluten free, healthy choices, love to cook
Grilled Vietnamese Chicken Thighs.
To quote my in-house taste-tester, “This is a flavor WIN.”
I’ll take that as a thumbs up. Boneless Skinless Chicken Thighs marinated in a jalapeno orange marinade, then grilled to perfection. So delicious and as a bonus, figure friendly. Continue reading »
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18 Friday Jan 2013
Tags
When I made the decision to dedicate Winter Thyme to Spice Exploration I began by playing with my spices….literally. I transformed them into a Winter Thyme ‘Wind.’ Touching each one, taking in their individual aromas, admiring their earth tone colors, and seeing how beautiful they looked together. As I stated in my Winter Thyme post, my goal for this season is to explore spices and share what I learn through new recipes. Where they’ve taken me thus far is on an International journey. So while my intention is to become familiar with spices, I’m kind of digging the new recipes and flavors along the way. That’s my not so smooth segue into last night’s dinner and this post for Crispy Orange Beef & Broccoli.
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19 Monday Nov 2012
Posted in gluten free, love to cook, sauces, side dishes
This super easy recipe is a wonderful twist on the Thanksgiving favorite cranberry sauce ~ Cranberry Orange Chutney with Crystallized Ginger. I’ve slightly adapted this recipe from one I found on Epicurious and this year we’re going to use this lovely chutney in Cranberry Orange & Ginger Chutney Brie Tarts, a recipe by the Authentic Suburban Gourmet. I can hardly wait!! Continue reading »
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01 Monday Oct 2012
Posted in gluten free, love to cook, Moroccan/North African, seafood, spice exploration
Today I was given the challenge of coming up with a Shark recipe. Yes I said Shark…as in Jaws (but smaller, teeth removed). What came home from the store was a fresh Shark fillet and a vote of confidence, “I know you’ll come up with something good…and shouldn’t everyone try shark at least once?!” And so the recipe research began. After reading many I began to see a pattern….powerful punchy flavors. Not sure what we’re covering up but I’m all in. Welcome Shark Kebabs with Orange-Avocado Salsa served over Spiced Cashew Rice. Thank you Epicurious and Food & Wine for these great recipes.
The recipe called for a 30-minute swim in a punchy marinade of citrus juices, chili powder, and cayenne pepper. Then it’s on to the grill for you, Mr. What Did Anyone Ever Do To You! When I went out to check on the kebabs…look who was waiting for me.
Back away from the grill…no one ordered a frog leg appetizer.
Move along little guy. Recipe Note: No frogs were injured in the making of this dinner.
Flash forward….dinner is served. Wow! Just Wow!! I wish I could provide more details about the specific kind of shark we enjoyed. This was thick and firm and when cooked it was as mild and moist as could be. While it loved the spicy citrus chili marinade and avocado orange salsa, I’m certain it could be served in a more delicate fashion. Actually, broiled with an herb butter sauce over the Awe-mazing Spiced Cashew Rice would be killer. Nothing at all to fear about this shark. Next time, we’re gonna need a bigger plate!
14,024 total views, 2 views today
