Black Gouper and a day at the beach!

Black Grouper served with Mango Salsa!

On Saturday afternoon, after we had finished all of our other errands we were deciding what to have for dinner. I suggested some fish so we went to Andy's Island Seafood (check out this site) in the nearby village (very quaint) of Matlacha (pronounced Matlashay). This is the market that we have been getting all of the snapper (see here). I get my shrimp someplace else because these guys charge more than my other ones! We went in and the first thing that I saw was black grouper. They also had hogfish, mangrove snapper, yellow tail snapper, triple tail and red grouper. Local clams and shrimp as well. This place is always nicely stocked with very, very fresh fish caught by local fisherman!



Anyway the black grouper is one of my favorite all time fish. This time we had decided that we were just going to grill it on a flat iron (season it with salt, pepper and paprika) and then I would make some salsa to go along with it. I made a mango salsa that paired wonderfully with this firm, sweet tasting fish!

Mango Salsa (for seafood)

Ingredients:

1 ripe mango, peeled, pitted and cute into 1/4" cubes
1 ripe avocado, peeled, pitted and cut into 1/4" cubes
1/2 half large onion, chopped
1 lime, juiced
2 tbs cilantro, chopped
2 jalapeños, membrane and seeds removed, chopped
1 tsp fresh ginger, finely chopped

Directions:

• Combine all ingredients in a medium bowl. Cover and refrigerate for at least and hour to allow the flavors to blend.

The beach at Manasota Key - Crystal clear, shallow, warm water!

Yesterday we decided to have a nice leisurely day at the beach (yes Peter, I did leave the pool...to go to the beach!!! Bahhhhhhhh!!!). The water was crystal clear and nice and warm. The girls spent most of the day snorkeling and finding shark's teeth.

Not a bad weekend at all!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Sunshine Citrus Chicken and Eggplant Fritters???

Eggplant Fritters with Sunshine Citrus Chicken!

Yesterday was the last day of school for this year. The girls were both super excited and so was I. I actually love the slower pace that we are able to enjoy in the ungodly hot months of June, July and August. We seem to be in our summer weather pattern already too (torrential rain and horrific thunderstorms every afternoon) which really inhibits what we can do later in the day. Of course we will still have the ice skating lesson 3 or 4 times a week and karate but at least it won't be so hectic. I also really am able to appreciate that I stay home with the girls. I love that we are able to spend a whole summer together getting to know one another!

Fresh Ginger - the skin hadn't even dried out yet!

Anyway for dinner last night I bought some boneless, skinless, chicken thighs (organic, free range, no antibiotics or hormones of course) and I marinated them in my Sunshine Citrus Marinade (I had some really old oranges and some really fresh ginger that I needed to use up).


Sunshine Citrus Chicken

Juice from half and orange
1 cup soy sauce (low-sodium if you like!)
1 tsp orange zest
fresh ground black pepper
1/2 tsp ground ginger
2 Tbsp Canola Oil
4 chicken thighs

Allow to marinate for at least 30 minutes (longer is better). Grill or bake until done!

Now the real surprise came when I decided to make a new side dish using an eggplant that I had bought last week! I got the recipe (sort of a recipe) from Jenn's blog The Leftover Queen. During the week of her wedding her Mother in Law came to stay with them from Italy. Jenn's post had these really great looking meatless meatballs made with eggplant! I just had to try them. Well I must have done something wrong because they looked nothing like her MIL's did!!! I think I should have drained my eggplant after I had roasted it and scraped out all of the seeds. I had to drop them by the spoonful to fry them. They were like a fritter by the time I was done with them. But we were all really pleasantly surprised by them!

This was the consistency that I got. I was afraid to add more bread crumbs (smother the taste of the eggplant) so this was as good as it was going to get!

Here's what I did:

I poked several holes in 1 large eggplant and roasted it at 400 degrees for about 40 minutes. Once it had cooled a bit I cut it open and removed the seeds and placed the remaining pulp in my food processor with a handful of dried parsley (I didn't have fresh), about a cup of seasoned bread crumbs and processed it all together. I kept adding bread crumbs until it was a consistency that I could drop from a spoon. Jenn's MIL were very dry looking (in a nice way) and mine sure weren't'!!! Fried up though in some hot oil they were wonderful!

Would I make these again? Oh yes definitely!!! They were delicious fried up like that!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Salmon and Pesto - a match made in heaven?

Wild Sockeye Salmon with organic basil pesto

Last night was a busy one again and further complicated by the girls being out of school earlier, 3 dogs, and T. having to work late. Usually I get the meal all ready to go and then take the girls to whatever we have going on that evening and T. can either finish the meal or just heat heat what I have made up. Until I get into some sort of routine (not very good with routines!) everything will be a little hectic. We made the most of it though and had dinner ready in under an hour so we were just about done by 7:30.

Last weekend when we on our weekly pilgrimage to Costco I saw that they had some IQF (indivifual quick frozen) wild Alaskan Sockeye Salmon. Yes it was expensive but seeing as I am not eating much meat now I thought it was totally worth it. I was right. This fish was delicious. I only cooked up one piece for the girls to split and I guess I should have done 2. They were done in no time! We topped ours with some basil pesto. Seeing as I have used up all of the pesto that I froze and I don't have nearly enough on my poor leggy plants outside I had to buy some. I am always so hesitant because it always tastes a little processed. This stuff was incredible though. I can't wait to use it on some pasta!

See it looks like homemade!

All I did with the fish was to place it on a foil lined baking sheet (we topped ours with pesto and the girls had olive oil and salt) and set the oven on broil in the highest setting. I left the rak about 2 places down from the top and let it cook for about 4 minutes. I then moved it to the rack closest to the elements to help toast the top up a bit. This was a really great meal served up with some quick zucchini fritters. I would have liked a salad but the kids needed to eat. Next time it is a salad!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Sometimes I just have to laugh!

I had to try it again...this time with fresh cherries!

I was just outside cutting some vines that have gotten out of control and were growing in, around and through my neighbors fence and let me tell you, it is sooooo hot out there!!! I came in and checked the temp and it was 10:00 and already 84 degrees. We are suppose to get to a high of 92. I was speaking to my Mom yesterday and she said that they are suppose to have there first summer blast of heat. Tomorrow it is suppose to be a high for them of 87???!!! I guess what goes around comes around though. I bet they laugh their butts off in the winter when I complain about 60 being freezing!!!

Anyway, yesterday was sort of a fun day for us. The girls were done school at 1:30 so it was almost like having a whole day off! We got home and I really wasn't too sure what to do with myself. Until my oldest daughter came and asked me if she could bake some cookies for me. Of course I said YES!!! Someone baking for me is a real treat! She didn't want to make chocolate chip cookies and not anything that I had made before and posted on my blog. We went through a bunch of recipes that I had and found one that she wanted to do. Next time I will definitely steer her towards a recipe that will provide instant gratification. Having to wait for the 2 hours of chill time almost killed her but these were well worth the wait! She was pretty proud of herself as well!


Self Frosting Oatmeal Cookies from Allrecipes.

INGREDIENTS

• 1 cup brown sugar
• 1 cup white sugar
• 1 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 1/2 cups rolled oats
• 1/2 cup confectioners' sugar

DIRECTIONS

1. In a large bowl, cream together the brown sugar, white sugar, and vegetable oil until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture, then mix in the rolled oats. Cover and chill for at least 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. Roll cookie dough into walnut sized balls, roll the balls in the confectioners sugar to coat, and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I guess you noticed too that I made another tart. I am a bit of a perfectionist and when I bake or make something that I am not 100% happy with I will try it til I get it right. Lucky for everyone in the family I think I have it fixed to my liking now. T. still will not eat chili. I think I must have made 10 batches in 2 weeks...

This recipe was taken from Nikki at Canarygirl.com The very same one from my last post. This time I decided to fill it with fresh cherries. The link above will take you to the original recipe. The one below is with my changes to it. My first one did not set as well as I would have liked it to so I added an extra bit of flour. I also wanted it more lemon so I added lemon zest to the sugar. This one turned out absolutely perfect and I think that the combinations of fruit are pretty much endless! Have fun with it!

Lemon and Cherry Tart

Ingredients:

1 1/2 cups flour
1/3 cup powdered sugar
6 ounces (150 grams) butter (1 1/2 sticks of unsalted butter)
3 eggs, beaten
1 1/2 cups sugar
zest of one lemon
3 tablespoons flour
1 teaspoon baking powder
a pinch of salt
1/2 cup of fresh squeezed lemon juice
1 cup of pitted, halved cherries

Preparation:

Preheat your oven to 300ºF/150ºC.
Add flour, powdered sugar and butter to your food processor and pulse until it comes together in a dough.
Press the dough into a tart pan, using your hands and fingers to spread the dough evenly.
Parbake the dough about 20 minutes.
Remove from oven and allow to cool slightly.
Raise oven temperature to 350ºF/175ºC.
While cooling, combine the filling ingredients.
Combine the sugar and the zest. Using your fingers squeeze the zest into the sugar and let sit until needed.
Beat eggs first, then add remaining ingredients, except cherries, whisking well to combine.
Pour filling into tart shell, and then arrange cherries in filling.
Bake about 25 minutes, or until set.
Garnish with powdered sugar if desired.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Mexican inspired chicken soup and a tart for dessert!

Doesn't that look amazing? All crispy and crunchy with fresh blackberries scattered around!

Well the school year is almost over and I have absolutely no idea where the time has gone. As of Friday my days are no longer my own. For the rest of this week they are on a half day schedule so I am suppose to pick them up at noon (wonder what happens if I don't???). I guess this is their subtle way of easing us into the summer. Only half days this week and nothing at all next week and for the next 10 weeks. I guess it's better than going cold turkey!!! I have my oldest daughter in for a couple of weeks of day camp but the youngest one will be with me ALL SUMMER long...10 whole weeks...2 and 1/2 months...OMG!!!

Anyway yesterday morning I was looking in my fridge trying to decide what was for dinner and about the only thing that wasn't a condiment was a chicken carcass from roast chicken the week before. I pulled the remaining meat of the bones and threw it in a pot of water. I added some onion, garlic, and fresh cilantro and let it simmer away all day. When T. got home and I was at skating and karate he strained the bones from the soup added the chopped up chicken and cooked some rice. I had made pico de gallo earlier so a nice simple dinner was born!

I had also made a Lemon Blackberry Tart that I had seen on Nikki's blog at Canarygirl.com. She always has so many great recipes but this was one I had been really wanting to try. We always have berries and lemons here and it was incredibly simple to throw together! The tart crust is one I will use over and over again for the ease of preparation and the final result!


Lemon and Blackberry Tart

Ingredients:

1 1/2 cups flour
1/3 cup powdered sugar
6 ounces (150 grams) butter
3 eggs, beaten
1 1/2 cups sugar
3 tablespoons flour
1 teaspoon baking powder
a pinch of salt
juice of 2 lemons (around 1/2 cup?)
1 carton frozen blackberries, drained (I should have drained mine a little better) I used fresh

Preparation:

First and foremost, set your blackberries in a sieve over a bowl to drain.
Now, start the crust.
Preheat your oven to 300ºF/150ºC.
Add flour, powdered sugar and butter to your food processor and pulse until it comes together in a dough.
Press the dough into a tart pan, using your hands and fingers to spread the dough evenly.
Parbake the dough about 20 minutes.
Remove from oven and allow to cool slightly.
Raise oven temperature to 350ºF/175ºC.
While cooling, combine the filling ingredients.
Beat eggs first, then add remaining ingredients, except blackberries, whisking well to combine.
Pour filling into tart shell, and then arrange blackberries in filling.
Bake about 25 minutes, or until set.
Garnish with powdered sugar if desired.

This tart was thrown together in about an hour and everyone loved it. This is one I will definitely try again...different berry combinations would be great too!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

My favorite pasta dish again...

See the chunks of olives and fresh herbs. This was a great vinaigrette for the baby herb mixture!

I have this little quirky thing about me. If I like the flavor of something I will eat it again and again and again. Just ask my family! It drives T. crazy sometimes but one of the advantages of being chief, cook and bottle washer is that they have to eat what I cook...he he he! This is one of those instances. The kids don't care they have been eating their pasta with just butter on it anyway so pretty much this is for me.

Last night though I had bought a mixed box of organic baby herbs for the salad and just made a really light dressing using olive oil, balsamic vinegar, chopped garlic, fresh basil, oregano and salt and pepper. At the last minute I tossed in some chopped kalamata olives. Turned out yummy!

I had some beautiful yellow tomatoes that got added to this delicious pasta dish!

I also made my regular favorite pasta:

Pasta With Fresh Tomato and Basil

1 head of garlic and 2 Tbsp olive oil
3 ripe plum tomatoes (I just use whatever is tasting good right them)
1/3 C fresh basil (chopped)
1 Tbsp capers
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
Salt and pepper to taste
1 box of long thin pasta (angel hair, linguine, spaghetti)

Preheat oven to 375 degrees.

• Peel of most of the paper from around the garlic head. Slice off the pointy top of the garlic. This should expose all of the cloves a bit. Place in an oven proof pan (I use a pie plate). Top with 2 Tbsp of olive oil and coarse salt. Cover with aluminum foil and bake in the oven for about 45 minutes. Allow to cool then remove the cloves and mash with a fork.
• Dice the tomatoes (if the have a ton of seeds squeeze them out).
• Add the garlic, basil, capers, olive oil and balsamic vinegar.
• Let stand for at least 20 minutes.
• Cook pasta.
• Mix sauce with pasta and serve warm or at room temperature. Add salt and pepper to taste.

Pasta with a nice slab of garlic bread...does it get much better?

T.'s contribution to all of this was a loaf of amazing garlic bread! He took an Italian baguette and split it. Made some garlic butter using paprika, fresh garlic, garlic powder, fresh parsley, fresh oregano and fresh basil. Smeared it all over the bread and used the broil setting on high in the oven and broiled it until it was nicely brown and crispy!

Perfect meal to end a perfect weekend!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Been a little busy with Osso Buco

Okay so I've been a little busy this weekend. Had a bunch of things going on. One of those things was to go to the pet store to buy some freaking dog diapers for my 16 year old Black Lab (yes I did say 16) who craps himself just about every time he falls asleep. Let me tell you that a 16 year old Black Lab sleeps a lot therefore...oh well you get the picture. Anyway we also have an 18 month old Golden Retreiver. This could turn into a long post...

We are in the pet store and of course the girls are over at the "adopt a dog station" where they have all of the sad looking dogs that need good homes for one reason or another. I saw this really cute puppy. Now I would never get another dog...we already have 2 huge ones and in case people didn't know this I live in South Florida. We get hurricanes. We evacuate. After Hurricane Charley I will never stay anywhere near where they think landfall is going to be. We take our dogs with us. We also take our dogs with us when we go on vacation. Another dog is just not what we need. I have 2 kids, 2 dogs and a very sweet hubby.

A very tired puppy on his first day home!

So back to the really cute dog. An older couple was looking at him so I got him out of the cage to see them. Then I hear my husband behind me say "I want that dog". I turned my head so quick my neck snapped! I ended up telling the older couple that the dog would be way too crazy for them and that we would take it. WTF...sometimes I have no clue what happens to my life!!! At that point I could think of not one single reason not to. I sure hope that when the girls are a little older that they can be our voice of reason because between T. and I there obviously isn't one!!!

Now we have 3 dogs!!! One very old Black Lab (yep you remember-sleeps and poops) and 18 month old Golden Retriever and now a 4 month old Mutt (part Florida Curr dog and part Husky). Aren't I just the luckiest person ever!!! Actually this dog has turned out to be quite amazing. He sleeps, gets up, eats, goes outside to do his business and comes back in and sleeps. He has really just found himself a great little spot in this family and it feels like he has been here forever! Lucky dog, lucky us.

He looks very happy doesn't he???

By the way his name was Osso Buco...that's kinda funny isn't it. We have just shortened it to Osso but we did think that was kinda ironic!

Wish me luck in this crazy, crazy house!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com