Thursday, July 30, 2015

Food for Thought : Beans and Spinach

Beans                                                                     Spinach
     Iron is an essential mineral that your body uses to help make energy . Even though iron is available in a variety of foods , many people still do not get enough iron  on a daily basis. About 20% of ladies , 50% of pregnant ladies  and 3% of men do not get enougt iron . Iron in food comes in two forms . Heme iron is found in foods such as meat , fish and poultry and is used the most effectively by your body . 
     Non-heme iron found in plant foods such as spinach and beans . Here are few tips to help you get more  iron in your diet .

1 .  Add spinach and beans to your salads . Or try some sesame seeds and pumpkin seeds instead of croutons in a salad .

2 .  Check the nutrition facts label for foods that have been enriched with iron or may be sources of iron that you wouldn't expect . Typically foods like pasta , bread and rice have some iron in them . If you eat breakfast cereals , look for those that are enriched with iron . 

3 .  If you are having trouble with iron from food sources , you may need to speak to your doctor about getting your blood levels checked and possibly an iron supplement .

Sautéed Spinach with White Beans and Pine Nuts
This side dish is a fine partner for roast pork or fish. For a simple vegetarian meal for two, serve a larger portion topped with a poached or fried egg. If you can’t find small white beans, you can use cannellini beans. 

2         tablespoons extra-virgin olive oil; more for garnish 
2        tablespoons  pine nuts 
1        large clove garlic, thinly sliced 
1        15.5-oz. can small white beans, rinsed and drained 
1        pound  fresh spinach, trimmed and washed 
          Kosher salt 
1/2    cup lightly packed fresh basil (about 15 leaves), thinly sliced 
1       tablespoon  finely grated lemon zest 
        Freshly ground black pepper 

1 .  Heat a 12-inch skillet over medium heat. Add the olive oil, pine nuts, and garlic and cook, stirring often, until the pine nuts are golden and the garlic is fragrant, 1 to 2 minutes. Stir in the beans and cook until heated through, about 1 minute.

2 .  Add the spinach and 1/4 tsp. salt, and cook, turning with tongs, until wilted, about 2 minutes. Remove from the heat and add the basil, lemon zest, and a few grinds of pepper. Taste and adjust the seasonings. Garnish with a drizzle of olive oil, and serve.

Words of Wisdom

“If you are pained by external things, it is not they that disturb you, but your own judgment of them. And it is in your power to wipe out that judgment now.” 

Just as treasures are uncovered from the earth, so virtue appears from good deeds, and wisdom appears from a pure and peaceful mind. To walk safely through the maze of human life, one needs the light of wisdom and the guidance of virtue.

We don't develop courage by being happy every day. We develop it by surviving difficult times and challenging adversity.

Wisdom is the right use of knowledge. To know is not to be wise. Many men know a great deal, and are all the greater fools for it. There is no fool so great a fool as a knowing fool. But to know how to use knowledge is to have wisdom.

A proud grand-poppa               G.                  

Tuesday, July 28, 2015

Kathy W . Italian Dish -----Cheesy Sausage & Spinach Bake

When it comes to Italian, you don't always have to use your noodle. Take this sausage and spinach bake for example. Prepared like a lasagna, you'll feel amore after just one bite. 

1      pound Italian sausage

1      (8 ounces) can of tomato sauce

2      (10 ounces) pkg. frozen chopped spinach, thawed and drained

2       cups cottage cheese

1/2   cup grated Parmesan cheese

1       egg, beaten

2       cups shredded mozzarella cheese

Preheat oven to 350 degrees. 
Brown sausage in skillet over medium-high heat; drain fat from skillet and stir in tomato sauce. 
Set mixture aside. 
In a large bowl, combine the spinach, cottage cheese, Parmesan cheese, and egg.  
Mix well, and spread mixture in the bottom of a 9x13  inch-baking dish. 
Spoon sausage mixture over spinach mixture and top with mozzarella cheese. 
Bake in preheated oven for 40 minutes.

Hurry folks , joined the fun.

This recipe is from Kathy W .    Miami  
Thanks Kathy  , the family enjoyed it . 

Grand-poppa & Mr . Humble

Monday, July 27, 2015

Mango Berry Fruit Salad

There's fruit salad... and there's this mango berry collaboration that puts those plain Jane fruit salads to shame. Juice this dish for every bit it's worth. 

2 cups chopped mango 
2 cups sliced strawberries 
1/2 cup sliced kiwi 
1 cup blueberries 
1/4 cup vanilla bean sugar 
1 tub Lite Cool Whip 
Mint leaves for garnish 

Split a vanilla bean and bury it in a cup of sugar. Let it sit for at least a week before using. More sugar can be added as the scented sugar is used. When vanilla sugar is ready, mix mango and strawberries with vanilla bean sugar. Spoon equally into six bowls. Layer kiwi on top. Place a scoop of whipped topping and sprinkle with blueberries. Garnish with mint leaves.

You can have light and wholesome meals without heating up your kitchen . Fruits are good for you , so full of vitamin and nutrients . 

Our next post will be coming from Reno , Nevada  and hopeful from the winery in Napa Valley ,not sure ,there's  a water shortage out there.
Grand-poppa & Humble

Saturday, July 25, 2015

Quick Lemon Pie

There's nothing as nerve-wracking as needing a dessert on the spur of the moment with no idea what to prepare. This instant lemon pie is simple to make and rich in taste. It's sure to become your main squeeze. 

2 containers  Dream Whip   ---whipped topping mix, dry
2-3/4 cups milk 
7 oz. pkg. instant lemon  pudding mix 
9-inch graham cracker crust 

Combine whipped topping with cold milk stir until smooth. Add instant lemon pudding mix and then use an electric mixer  and beat on high speed for 2 minutes; spoon into pie-crust and chill for 4 hours until set.

I do think Grand-poppa is getting the hang of  preparing dishes for outdoor dinners that's fast and very healthy for you .
Grand-poppa  is busy whipping out his Thursday's  Food for Thought post, I do the cooking . we are a great team .
Grand-poppa & Humble at your service .

Thursday, July 23, 2015

Food for Thought : Happy Banana Lovers Day!

Have you had a banana today? Today is Banana Lovers Day. Bananas are one of the most popular fruits in the world; the average person eats about 25-30 pounds of bananas per year. Bananas are full of vitamins, minerals and fiber. They are low in fat and sodium, and make a simple 100 calorie snack. Here are a few tips to enjoy bananas in a healthful way:

•1 .  Bananas are a great snack and mid-day pick-you-up. Pack a banana in your lunch bag to have for a mid-morning or mid-afternoon snack. They contain B vitamins that can help you with energy.

2 .  If your bananas are green and you would like them to ripen faster, put the bananas in a paper bag with an uncut apple, pear or tomato. The ethylene gas produced by the fruits will be trapped inside the bag and this will accelerate the ripening process.

3 .  Bananas are great additions to peanut butter sandwiches. Or crush graham crackers in a plastic sandwich bag. Cut bananas into half-inch slices. Place banana slices in bag and shake until coated. These make a great crunchy and sweet snack.

4 .  If your bananas are too ripe to eat, put them in the freezer, whole and uncut. They can be used later for baking or making smoothies.
                            Homemade  Banana Pudding
1½    cup granulated sugar
2       tablespoons all purpose flour
⅛      teaspoon salt
⅛      teaspoon baking powder
2       cups whole milk
4       large eggs, beaten
2       teaspoons vanilla
6-8    ripe bananas, peeled and sliced
1      12 oz. box of vanilla wafers
For whipped topping (optional):
1      cup heavy whipping cream
2      tablespoons powdered sugar

1 .   In a double boiler, whisk together the sugar, flour, salt and baking powder.

2 .   Mix in the milk, beaten eggs, and vanilla. Combine well and cook, stirring occasionally over medium-high heat until thick, about 10-15 minutes. Let pudding cool.

3 .   In a casserole dish, or individual dessert dishes, starting with wafers on the bottom, repeat layers of wafers, bananas and pudding until all ingredients are used.

If desired top with whipped cream.
Refrigerate until ready to serve.

Words of Wisdom :
Blessed are those who give without remembering and take without forgetting.

I may be drunk, Miss, but in the morning I will be sober and you will still be ugly.

We must develop and maintain the capacity to forgive. He who is devoid of the power to forgive is devoid of the power to love. There is some good in the worst of us and some evil in the best of us. When we discover this, we are less prone to hate our enemies.

You cannot control what happens to you, but you can control your attitude toward what happens to you, and in that, you will be mastering change rather than allowing it to master you.

A proud grand-poppa        G.

Monday, July 20, 2015

Sweet-Hot Baby Back Ribs

These ribs get their great flavor from a splash of lime and our Sweet-Hot 'Cue Sauce, featuring sweet chili sauce, ketchup, brown sugar, and ground ginger. Like these baby backs, most ribs need to marinate overnight in the fridge, making them the perfect make-ahead dish for grilling get-togethers. 

Tip: Baby back ribs have lots of meat between their short bones and may cost a bit more per pound than spareribs.

2 tablespoons ground ginger 
1 teaspoon salt 
1 teaspoon black pepper 
1/2 teaspoon dried crushed red pepper 
3 slabs baby back pork ribs (about 5-1/2 pound)
2 limes, halved 
Sweet-Hot Cue Sauce (recipe below)

1. Combine first 4 ingredients in a small bowl.

2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)

3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.

6. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce.

                  Sweet-Hot 'Cue Sauce:
Makes 4 cups 

2 (10-ounces) bottles sweet chili sauce 
2 cups ketchup 
1/3 cup firmly packed dark brown sugar 
1 teaspoon ground ginger 
1 teaspoon pepper 
1/2 teaspoon dried crushed red pepper flakes 

Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.
I  used Maggi Taste of Asia Sweet Chili Sauce.

Grand-poppa and I truly enjoyed  sharing some of our favorite grilled foods . Imagine , about 15 years ago  , grand-poppa and I had no idea we would have so much .
For those of you out there , we like to hear from you , also some of your favorite recipes would be most appreciated  , state if we can published, we will give credit. (it has to be one of your own or revised).
Grand-poppa    G.          Mr . Humble at your service.

Please leave your name and state . No anonymous recipes will be acknowledge or published .

Saturday, July 18, 2015

Coffee and Ancho Chile Skirt Steak with Green Chile-Apple Relish

It's an unusual combination, but when coffee and chile mingle with meat, the flavor is extraordinary. The relish adds an exclamation point.

1 tablespoon finely ground coffee 
1 tablespoon ancho chile powder* 
About 2 tsp. kosher salt 
1-1/2 teaspoons packed light or dark brown sugar 
1 skirt steak (1-1/2 to 2 pounds.) 
1/4 pound mild green chiles, such as Anaheim or poblano, cut in half and seeded 
1/2 tart apple, such as Granny Smith, quartered and cored 
1/2 small onion, cut into thick slices 
1 tablespoon vegetable oil 
1/2 teaspoon chopped fresh oregano leaves 
1/2 teaspoon lime juice 

1. Heat a grill to medium-high (350° to 450°). In a small bowl, combine coffee, chile powder, 2 teaspoons salt, and the brown sugar. Rub all over steak and let sit. Rub green chiles, apple, and onion with oil and season to taste with salt and pepper.

2. Grill steak, turning once (dry rub on meat will be very dark), 8 to 10 minutes total for medium-rare. Meanwhile, grill chiles, apple, and onion until lightly charred all over, 6 to 8 minutes.

3. Transfer everything to a cutting board, tent steak with foil, and let rest 5 minutes. Meanwhile, chop chiles, apple, and onion and transfer to a medium bowl. Stir in oregano and lime juice and season to taste with salt and pepper.

4. Thinly slice steak against the grain and top with chile-apple relish.
*Find ancho chile powder at well-stocked grocery stores.

I do so think  grand-poppa and I are  getting the hang of this .
Good food , bottle of good wine , good family and friends to share them with.
Grand-poppa    G.      Mr. Humble at your service .

Thursday, July 16, 2015

Food for Thought : July is National Watermelon Month

Watermelon is what most of us consider the official fruit of summer . No summer gathering is complete without one of these juicy and tasty fruits .
Watermelon is quite healthy food . It is a good source of vitamins A and C . They also cohntain lycopene , fiber and potassium . They also mostly water , about 90 percent , so they can help you stay hydrated on hot summer days . Here are a few tips to help you enjoy watermelon this month .

1 .  Start with a good one :
Pick it up . It should feel heavy  for it's size . They should have a creamy yellow spot from where they rested on the ground . When it is ripe it will be creamy yellow . Also , give it a thump . It sould have a deep hollow sound ,

2 .  Think outside the box when preparing watermelonn :
Use watermelon in fruit salads or pair with shrimp on a skewer.Use watermelon juice for glaze for meats .

3 .  Cook watermelons in different ways :
Caramelize watermelon slices on the grill .Then drizzle with honey ,lemon ,lime and a pinch of salt . Blend up watermelon with some ice for a drink after summer exercise.

Watermelon-Strawberry Agua Fresca 
SERVINGS: Makes 8 drinks       make-ahead

1/2 cup water
1/4 cup sugar
2 mint sprigs, plus more for garnish
One 1-inch piece of fresh ginger, peeled and thinly sliced
Pinch of salt
2 cups seedless watermelon cubes
2 cups hulled strawberries
Ice and chilled sparkling water, for serving

1 .  In a small saucepan, combine the water with the sugar. Simmer over moderate heat until the sugar has dissolved, about 1 minute. Remove from the heat. Add the 2 mint sprigs, ginger and salt and let stand for 10 minutes. 
2 .  Strain the syrup into a blender. Add the watermelon and strawberries and puree until smooth. 
3 .  Fill 8 glasses with ice. Pour the agua fresca into the glasses and top off with sparkling water. Garnish with mint sprigs and serve. 

Words of Wisdom

We are what our thoughts have made us; so take care about what you think. Words are secondary. Thoughts live; they travel far.

Even a happy life cannot be without a measure of darkness, and the word happy would lose its meaning if it were not balanced by sadness. It is far better take things as they come along with patience and equanimity.

The love of family and the admiration of friends is much more important than wealth and privilege.

A home with a loving and loyal husband and wife is the supreme setting in which children can be reared in love and righteousness and in which the spiritual and physical needs of children can be met.

A proud Grand-poppa        G .

Wednesday, July 15, 2015

Grilled Steaks Balsamico

"My, my, this was very tasty! It pleased all the members of my family, which is saying something!" 

2/3 cup balsamic vinaigrette 
1/4 cup fig preserves 
4 (6- to 8-ounce) boneless beef chuck-eye steaks 
1 teaspoon salt 
1 teaspoon freshly ground pepper 
1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese 

Process vinaigrette and preserves in a blender until smooth. 

Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.

Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks. I used Alouette Garlic + Herbs Spreadable cheese .

Mr. Humble at your service.

I'm sure you're wondering what happen to Witchy (Baby), did she fly away on that damn broom ? No . Witchy is putting the finishing touches on the Bistro , then off on vacation . Everyone is ready to go . 

Monday, July 13, 2015

Grilled Herbed Pork Tenderloin

Puréeing the marinade in a food processor allows it to really soak into the tenderloin, giving it great citrus flavor(I learned that trick from Baby). You can also cook the tenderloin in the oven–just allow for a slightly longer cooking time, and be sure to test doneness with a meat thermometer.

1/4 cup fresh oregano leaves 
1/4 cup fresh sage leaves 
1/4 cup fresh orange juice 
1/4 cup honey 
1 tablespoon coarsely ground black pepper 
2 tablespoons grated lemon rind 
2 tablespoons grapeseed oil 
1/4 teaspoon salt 
6 garlic cloves, peeled 
2 (1-pound) pork tenderloins, trimmed 
1/4 teaspoon salt 
Cooking spray  

Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.

Grand- poppa is busy with his list of to-dos for Baby ,as if she will do them , I do so think she files them in the same place as her little 'Man.'            Mr. Humble  at your service.

Saturday, July 11, 2015

Grilled Striped Bass with Chunky Mango-Ginger Sauce

A firm white fish with delicate flavor, striped bass is delicious with bold seasonings. A mixture of fresh ginger and orange juice acts like a culinary light bulb in the sauce, brightening the musky sweetness of mango. Dress this dish up or down by pairing it with an icy pilsner or a fruity white wine, such as Riesling.

4 (6-ounce) striped bass or other firm white fish fillets (such as amberjack or grouper) 
1 tablespoon olive oil 
1/2 teaspoon kosher salt  
1/4 teaspoon black pepper 
1 cup Chunky Mango-Ginger Sauce (recipe below) 

Prepare grill.
Brush fish with oil; sprinkle with salt and pepper. Grill fish for 4 minutes on each side or until the fish flakes easily when tested with a fork. Serve with the Chunky Mango-Ginger Sauce.

                                Chunky Mango-Ginger Sauce:

2-1/2 cups (serving size: 1 tablespoon)
1 tablespoon olive oil
2 cups finely chopped red onion
2 cups cubed peeled ripe mango
1 cup chopped tomato 
3 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic (about 6 cloves)
1/2 cup fresh lime juice (about 2 limes)
1/4 cup orange juice 
1/4 cup dry sherry
3 tablespoons brown sugar
3 tablespoons white vinegar

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 7 minutes, stirring frequently. Add mango, tomato, ginger, and garlic; cook 5 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer 20 minutes.

Grand-poppa  G.                                                                              Mr. Humble at your service                                                             

Thursday, July 9, 2015

Food for Thought : July marks the second half of the year

Technology , such as fitness trackers , can help you track all aspects of your health 

Are you half way to completing your  Ne Year's Resolution? Take a good look back at the goals you set for your health and wellness for 2015 and evaluate how you are doing .It is important to remember the path to any wellness goals is usually not straight line . Many times the path is full of challenges and obstacles that we must figure out a way to overcome The important thing to remember is not to give up and do better today than you did yesterday.
   Here are a few tips to help you get back on track with your health and wellness goals .

1 . Be realistic with your time and resources :
 If you know it's normally takes you one hour to plan your family's meals , then schedule a full hour to do so . Thinking you can quickly plan meals in the parking lot of the grocery store is not realistic .You will feel rushed and most likely end up with less-healthful and more costly foods.

2 .  Find a partner :
Having someone who knows and shares your wellness goals can be just the motivation and accountability you need  to get going . When friends who know you are trying to eat more healthfully or get more exercise , they will be more likely to suggest options for social gatherings that fit your goals.

3 .  Look for help in the form of technology :
There are many websites , applications and programs that help you track all aspects of your health . Some devices track steps and heart-rate , some help you with tracking food intake and others can help you plan meals on a budget . Many of these are free or offer trail versions.  

Pimento Cheese Fritters with Green Tomato Jam
                          Makes about 2 dozen fritters
Green Tomato Jam: 
3 large green tomatoes, cored, seeded, and diced 
Scant 1/2 cup brown sugar 
1/2 cup cider vinegar 
1/4 cup honey 
1-1/2 teaspoon crushed red pepper 
Salt to taste 
1/2 sheet gelatin 

2 cups grated sharp white cheddar cheese 
2 cups grated sharp yellow cheddar cheese 
1 cup cream cheese 
Heaping 1/3 cup jarred pimento peppers, seeded and finely diced 
1/4 cup sour cream 
1/2 bunch chives, finely chopped 
1/4 teaspoon garlic powder 
1/4 teaspoon onion powder 
Salt and white pepper to taste 
1 cup flour, seasoned with onion powder, salt, and pepper 
1 cup milk 
1 cup panko bread crumbs, seasoned with salt and pepper 
Peanut oil for frying 
This dish contains: Dairy, Eggs, Wheat

1 .  Make the green tomato jam: combine the green tomatoes, brown sugar, cider vinegar, honey, crushed red pepper, and salt in a heavy sauce pot over low heat. Bring to a simmer and continue simmering over low heat for 30 to 45 minutes. Remove from the heat and let cool for 10 minutes.
While the jam cools, add the gelatin to a bowl of cold water and let soak for 10 minutes.

2 .  Transfer the jam to a blender and purée until smooth. Transfer to a medium bowl. Remove the gelatin from the bowl and squeeze gently to remove excess water. Add to the puréed jam and whisk to dissolve. Refrigerate until needed. (Can be made a day ahead.)

3 .  Make the fritters: combine the white cheddar, yellow cheddar, cream cheese, pimento peppers, sour cream, chives, garlic powder, onion powder, salt, and white pepper. Form the mixture into 1-inch balls.

4 .  Dip a ball in the seasoned flour, then dip in the milk. Roll in panko bread crumbs and place on a parchment-lined baking sheet. Repeat with the remaining balls. Freeze the fritters for at least an hour.

5 .  Pour 3 inches of oil into a heavy-bottomed pan over medium heat. Heat to 350ºF. Working in batches, fry the fritters until golden brown, about 2 to 3 minutes. Transfer to a paper towel–lined plate to drain. (Be sure that the temperature of the oil returns to 350ºF before frying a new batch.)
Serve the fritters warm, with green tomato jam on the side for dipping. 

Words of Wisdom :

“Healing is more about accepting the pain and finding a way to peacefully co-exist with it. In the sea of life, pain is a tide that will ebb and weave, continually.
We need to learn how to let it wash over us, without drowning in it. Our life doesn't have to end where the pain begins, but rather, it is where we start to mend.” 

“Your life is a movie. You are the main character. You say your scripts and act to your lines. Of course you do your lines in each scene. There is a hidden camera and a director who you can ask for help anytime up above.” 

“Words themselves aren't that important. Even if somebody says words that shock you, or make you want to kill them, or make you tremble with emotion, the words themselves you tend to forget in time. Words are just tools we use to express or communicate something.” 

A proud grand-poppa            G.

Tuesday, July 7, 2015

Basted Grilled Salmon

1/2 cup firmly packed brown sugar 
1/2 cup dry white wine 
1/4 cup lemon juice 
About 1/2 teaspoon salt 
About 1/4 teaspoon pepper 
8 pieces (about 6 ounces each;  maximum   1-1/4 inch thick) boned, skinned wild salmon fillet  
1/4 cup (1/8 pound) butter 
Lemon wedges 

1. In a large, wide bowl or 9- by 13-inch baking dish, stir brown sugar, wine, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper until sugar is dissolved.

2. Rinse fish and pat dry. Add to marinade and turn to coat. Cover and chill for 1 to 2 hours.

3. Lift salmon from marinade and transfer to a 12- by 17-inch baking pan. Pour marinade into a 1-1/2- to 2-quart pan over medium-high heat; add butter and stir until butter is melted and mixture is simmering, 4 to 5 minutes.

4. Lay salmon, skinned side down, on a generously oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Brush fish generously with the baste; close lid if using a gas grill. Cook until salmon pieces are well browned on the bottom, 3-1/2 to 4 minutes (keep a spray bottle filled with clean water on hand to spritz any flare-ups). With a wide spatula, carefully turn pieces; brush tops with baste and continue to cook, basting often, until the salmon is just opaque but still moist-looking in the center of the thickest part (cut to test), about 5 to 6 minutes longer. Discard any remaining baste.

5. Transfer salmon to a warm platter or plates and garnish with lemon wedges. Add more salt and pepper to taste.

Mr . Humble on the grill with the help of  Grand-poppa   G.  sitting in for Witchy (Baby) .Sit back enjoy the next few weeks .
If you need any special grilling recipes  , we will see what we can do .

Grand-poppa   G.

Mr. Humble   at your service

Sunday, July 5, 2015

Pasta Asian Style

                                   Pasta Asian Style
Cancel your take-out order and whip up a batch of this mouthwatering Asian pasta that's bursting with flavor. The combination of flavor makes for a winning dish that will please everybody in your family. Use your noodle and give it a try tonight.

1               pound  spaghetti
1/3           cup chunky peanut butter
1/2           cup hot vegetable stock
1              teaspoon soy sauce
2              tablespoons rice vinegar
2              tablespoons safflower oil
1              clove garlic, minced
1/2          teaspoon  dry red pepper crushed
2             cups cherry tomatoes
1             cup broccoli

Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. 

 In a mixing bowl, whisk together peanut butter and hot stock until smooth. 

Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccoli and tomatoes; toss again.
Heart healthy

Thursday, July 2, 2015

Food for Thought : 4th of July

Friends and visitors this post will be a tad different from my others, bare with me and let your hair down and stay awhile .[ENJOY]
The Fourth of July is a time for enjoying get-together with friends and family, and dining outdoors is the greatest pleasure of the day. If you haven't planned a gathering, you still have time to pull together a fun party with a minimal amount of work. It just takes a little help from friends and an exciting menu.

The grill plays a big part when it comes to outdoor casual entertaining. While guests visit and sip, have your featured Louisiana grilled sausage smoking on the pit. These zesty pork links are seasoned with brown sugar, orange juice, mustard and vinegar. Encourage guests to bring a favorite outdoor appetizer to go along with the sausage.

Another  main meat of the day — another grill favorite — is tequila lime chicken. These breasts are juicy and tasty — just be sure not to leave them on the grill too long, and baste often with the zesty marinade. Chicken can dry out very quickly.
For a cool sure-fire winner, the  featured wild rice shrimp salad blends perfectly with the tequila chicken. This delicious dish provides a different slant on the usual potatoes and baked beans July 4th fare. The addition of shrimp is optional. It's delicious with or without it.

Marinated Tomato Salad is a refreshing complement to your menu and will add a colorful addition to the table. With the brilliant red and yellow tomatoes, mozzarella, calamata olives and green lettuce, the presentation has pizzazz. The baby yellow tomatoes, shaped like pears, are not always available, but I'll bet you could find them at the Farmers Market.

For a cool dessert everyone will love, serve this new Summer 
Light Sprite Zero Cake. The only sugar in this delicious Bundt cake is the natural sugar in the crushed pineapple used in the icing. My slim and trim grand Nanette  shared this recipe recently (she do not cook, laughing my butt off) and the whole family gave it a big thumbs up. As for ease in preparing, it doesn't get any simpler than this.

On this anniversary of our freedom, let's all pause to say thanks for our beloved country, remembering that every generation has had its worries and concerns since the beginning of time. As we proudly fly Old Glory on July 4th, let's recall the words of Mahatma Gandhi: "When I despair, I remember that through history the way of truth has always won. There have been tyrants and murderers and for a time they seem invincible, but in the end, they always fall — think of it always."
Let's hear it for the red, white and blue!

                Marinated Tomato Salad
4            large fresh red tomatoes
1/2         pound baby yellow tomatoes
12-14     seedless calamata olives
1            cup fresh Mozzarella, cut in cubes
1            bunch Romaine lettuce
5            stalks coarsely chopped green onions
1/2         cup shaved fresh Parmesan cheese for topping, optional
                     Dressing ingredients:
2            tablespoons red wine vinegar
Juice of 1/2 lemon
1           cup extra virgin olive oil
1/4        teaspoon dried oregano leaves
1           tablespoon crushed garlic
1           tablespoon minced parsley
1           teaspoon sugar
1           teaspoon salt
Ground pepper to taste
1          head Romaine or curly lettuce
Cut each red tomato into six chunks; in a large bowl, toss red and yellow tomatoes with olives and Mozzarella cubes. For dressing: Whisk ingredients together and drizzle over tomato mixture; toss well. Marinate in refrigerator for 3-4 hours. To serve: Arrange Romaine lettuce on platter and place marinated veggies on lettuce; sprinkle with chopped green onions and Italian parsley. Sprinkle center with shaved Parmesan cheese, if desired. Makes 8-10 servings.

                             Louisiana Grilled Sausage:
1            cup brown sugar
1            tablespoon flour
1/4         cup orange juice concentrate
2            tablespoons prepared mustard
1            tablespoon cider vinegar
1            pound smoke sausage links
Combine first five ingredients; blend well. Add sausage links and coat well. Place on a medium-hot grill and smoke for about 20 minutes until done. To serve, cut into slices and place on a plate with gourmet mustard for dipping.

                                 Tequila Lime Chicken
1            cup fresh lime juice
1/2         cup tequila
2           tablespoons brown sugar
1/4        cup chopped fresh cilantro
2           tablespoons minced seeded jalapenos
1           tablespoon chili powder
1           teaspoon salt
3/4        teaspoon ground black pepper
6           boneless skinless chicken breasts
Mix first eight ingredients in a bowl; add chicken and turn to coat. Cover and marinate for about 8 hours. Prepare grill – medium heat. Brush grill rack with oil and grill chicken until cooked through, turning occasionally, about 20 minutes. Makes 6 servings.
            Basic Basil/Lime Marinade:
1 cup extra virgin olive oil
2/3 cup chopped fresh basil
Sea salt
Freshly ground black pepper
Juice of 2 limes
Mix all ingredients and use as marinade or basting sauce for shrimp, pork, chicken, beef and vegetables. The seafood, meat and veggies can be threaded on skewers for a colorful dish.
                            Wild Rice Shrimp Salad
1           box Uncle Ben's Wild Rice Mix (Original)
2           stalks celery, chopped small
1/2        medium bell pepper
1/2        cup chopped green onion tops
1           pound small-medium shrimp, boiled
1           teaspoon Greek seasoning
Salt & pepper, to taste
1/2        cup mayonnaise
1/2        cup sour cream
Prepare wild rice by package directions. Fold in next six ingredients. Mix mayonnaise and sour cream, sprinkling a little more Greek seasoning in it. Blend into rice mixture. Served chilled on large lettuce leaves, garnished with grape or cherry tomatoes. Makes 6-8 servings.
                          Summer  Light Sprite Zero Cake
1           Betty  Crocker  Sugar Free Yellow Cake Mix 
12         ounces (1 can) Sprite Zero
1           (8-ounces) Lite Cool Whip, thawed
1           (8-ounces) can crushed pineapple
1           small sugar-free vanilla pudding mix
With an electric mixer, blend together cake mix and Sprite Zero. Place in a Bundt  pan that has been sprayed with non-stick spray. 
Bake at 325 degrees (as per instructions on cake mix) for about 40 minutes. When done, let cake cool for 10 minutes before removing from pan. 
                        For icing: 
Whisk together Lite Cool Whip, pineapple and sugar-free pudding, mixing well; spread icing generously on cooled cake. Keep cake refrigerated. 

A proud grand-poppa          G.