Rosemary-Lemon Crusted Wild Salmon with Maple Glaze

A chill is in the air… it’s almost down to the 50s here in the sunshine state!  What better way to celebrate “cold” weather with a hearty, healthy meal of delicious cold water fish? Wild salmon has a higher fat content which makes it deliciously moist and chock full of omega-3’s.  You get the best benefits and most intense flavor from leaving the skin on, and when baked on a cedar plank, this swimmer really soars to new heights. I served this with lemon-maple green beans and wild rice – the nutty/sweet flavors really complimented the glaze well, and kicked the health factor up a notch.

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Rosemary-Lemon Crusted Wild Salmon with Maple Glaze!
serves 2

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Thanksgiving Turkey – Spatchcock It To Me!

While Thanksgiving has come and gone, and my birth month has finally arrived, this recipe was just too good to deny front page status.  While perusing Bon Appétit for some Thanksgiving menu ideas, my mom and I came across this technically wonderful cooking method.  We did a test run on a couple of chickens, and when those turned out amazingly, we decided to take a risk and make our Thanksgiving turkey the same way.  My oh my, did it pay off.  Not only is the skin to die for (my favorite part!) but the meat was moist and oh-so-flavorful.  If that wasn’t enough, the cooking time was about half of what it normally would have been.  This is the first year that every scrap of leftover 15 lb. turkey was eaten – by two people and a dog.  Try this out with your next big bird, or with a delicious chicken. You can’t go wrong.

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Spatchcocked Thanksgiving Turkey!

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Thanksgiving Morning: Cranberry and Pumpkin Scones with Whipped Maple Butter

By  now most everyone in the United States is up and elbows deep in some delicious turkey day preparations.  My family’s Thanksgiving tradition generally involves no breakfast, me taking over any heavy lifting duties, as well as about 4 bottles of champagne for the cooks (of which there are usually 2 – you do the math).  This year we decided to be smart about it and make something simple yet filling and delicious to fill our tummies before the main event begins.  After just finishing my first bites and almost licking the butter container clean, I can tell you that these will definitely become a new part of our family tradition – how about yours?

pop goes the cranberry

Cranberry and Pumpkin Scones with Whipped Maple Butter!
serves 8

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Chicken Fajitas

I am a slave to spice.  I live on Frank’s.  Usually dinner is Frank’s with a side of whatever else we’re having.  I literally put that **** on EVERYTHING.  I also absolutely love Mexican food and Southwestern flavors – hence my obsession with Bobby Flay.  And who doesn’t love sangria?

One of the simplest Mexican dishes to master is the fajita, and for drinks, there’s the Spanish sangria.  That’s partly because there’s no real formula for either, save a few basic rules, and because anything wrapped in a warm tortilla or with wine and some hot sauce is – in my opinion – worth dying for.

chicken fajitas

Chicken Fajitas!
serves 4

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Garam Masala Rubbed Cornish Game Hens with Maple-Tamarind Glaze

It’s no secret by now that I love Indian food.  While Murg Makhani/Butter Chicken (recipe here) is my favorite Indian meal, sometimes I feel like dressing something up in a pretty little package.  Whenever I want to add a little pizazz to a meal I’d usually make with chicken, I immediately think of Cornish Game Hen.  It’s perfectly proportioned, flavorful, and damn cute on a plate.  While watching one of my LOVES Bobby Flay on Food Network…

seriously!? THAT FACE

I was pleasantly surprised to see him deviating from his usual TexMex type cooking (which is BOMB by the way) and cooking up something with a little Indian flair.  I immediately wrote the recipe down and decided to give it a try – and I’m glad I did!  If you want a delicious, fancy shmancy Indian inspired meal, why don’t you try…

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Garam Masala Rubbed Cornish Game Hens with Maple-Tamarind Glaze!
serves 4

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Sweet Potato Pie

Crunchy leaves,  a brisk chill in the air, the smell of rain…

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It’s that time of year!  November here in the USA is kind of like the foodie olympics.  Whether you’re strictly a meal eater or an egg beater, whether you prefer to watch from the sidelines or tie things with kitchen twine, November has it all.  While I love almost every dish involved in the Thanksgiving spread, there is one that is iconically autumnal for me: PIE!!  I have always been a die-hard pumpkin pie fan.  I have a weird obsession with pumpkins, so as you can imagine, it was very hard for me to admit that this recipe trumped any pumpkin pie I had ever tried… and all those wonderful spices make it just as deliciously “Novembrous” as that squashy staple.  Give it a try, and let me know if you, too, are a convert.

Oh Lord I feel fine today
I’m walking on cloud nine today
I’m over that line today
Happiness is finally mine today….
It’s strictly on account of my….

sweet potato pie!

Sweet Potato Pie!
makes 1 9″ deep dish or 2 regular 8″ pies

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Perfect Pumpkin Spice Simple Syrup

Fall is my favorite season.  Being in Florida, I have to celebrate as hard as I can to make myself feel like it’s fall, because apart from the one day it cools down to 65, there isn’t much to remind you of fall here.  Everyone who loves fall loves that delicious PSL – pumpkin spice latte!!  Here’s a super easy way to make the simple syrup at home, avoiding the long lines and, best of all, the price tag.

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celebrating fall with pumpkin spice and Ithaca memories!

Perfect Pumpkin Spice Simple Syrup!
makes about 1.5 cups

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