Mandarin Orange Cranberry Sauce

November 25, 2015

This is a really easy recipe. I make a version of it every year. For some reason this year it came out  very well. The directions on the bag have a ridiculous amount of sugar. So can the can of that wiggly stuff and take less than thirty minutes to make it yourself.


1 bag fresh cranberries – 12 oz.

Juice and zest from 1/2 orange

1 can mandarin oranges, not in syrup

1/4 C. sugar

1/2 t. cinnamon

1 inch knob fresh ginger

Pour cranberries in a sauce pan. Add mandarin oranges and the juice.

Zest the orange first, then juice it and add to the cranberries.

Grate the ginger knob and add it and the cinnamon. Stir to mix.

  • CranberrySauce2

Bring to a boil. Let simmer about twenty minutes .When all the cranberries have popped, turn off the heat and let cool.


Happy Thanksgiving from our house to yours!


Cream of Potato and Butternut Squash Soup

November 5, 2015

Every time I make something new I tend to declare it “the best I have ever made”. Longing for cool days, and always in the mood for soup I put up a crock full  the other night. When I tasted it the next day, I said those very words.Not thinking it would be this spectacular (it really is) I didn’t take step by step pictures. It’s quick and easy though, and the outcome is so worth it. Silky, not too thick, and perfectly seasoned. It’s easily adapted to your own tastes. You’ll find a few alternative suggestions at the end of the recipe. Don’t shy away from using a can of coconut milk. There was no coconut taste to this, but it yielded a creamy texture without the heaviness of cream.


 .2.5 lbs. potatoes – I used 12 small russet potatoes
1 large or 1.5 small butternut squash
2-3 jalapenos – I left seeds and stems in- you can de seed and devein for less heat
4 C. Vegetable or Chicken broth
2 C. water
1 can coconut milk (you can use cream or milk)
2 t. basil
2 t. Italian seasoning
1 t. ginger
1 t. cumin
1 t. coriander
1/2 t. curry powder (optional)
1 t. red pepper flakes
salt to taste- potatoes are bland – I used about 4 t. sea salt total

Pierce the skin of the squash in several spots. Microwave in a damp paper towel for 12 minutes. Cut in half, and let cool a bit so you can handle them.

Peel and cut potatoes in small cubes.Put in crock. Add broth and water and turn on high. Set timer for 5 hours.

Cut squash in half. With a sharp knife cut a criss cross pattern – cutting almost to skin. then take a spoon and scoop the cuts out. You should have a bunch of cubes. Add to crock, then do the same with the other half of squash.

Add all your seasonings, and HALF of salt only. Cover. Go to bed.

Next morning add the can of coconut milk, or whatever milk you are using. Cook for one more hour on low.

Using an immersion or regular blender, puree the soup.

Taske for need of salt. Add just a bit at  a time.

I served this with some grated parmesan cheese, a bit more red pepper flakes and a few Pepitas  (toasted shelled pumpkin seeds) to garnish.

This is a VERY adaptable recipe.It would be good just made with  with 2 T. of dried dill in place of the other seasonings. Add some fresh dill at the end, and for garnish.Sage would be nice too, as well as thyme. Any seasoning that pairs with squash would be wonderful. Go for your favorites.

You can also omit the squash and make an all potato soup.Try some Yukon Golds for variety. Or switch out a few white potatoes, and add a few peeled cubed sweet potatoes and a carrot or two.

The possibilities are endless.



Garlic Lime Vinaigrette

August 29, 2015

Tangy and not too sweet, the base for this dressing is rice wine vinegar. Rice wine is tart but also has a bit of sweetness to it, which  nicely compliments the addition of citrus. Many citrus based dressings call for additional sugar.I personally don’t think it’s necessary, least of all two entire tablespoons of it. This goes well on any type of salad, fruit or veggie.

1/4 C. rice vinegar
1/3 C. light oil, not olive- I used grapeseed
Juice and Zest from 2 limes
1 garlic clove, minced
pinch salt
a few grinds black pepper

Whisk all ingredients together and let the flavors combine at least two hours before serving.



Mango Medley Salad with Lime Vinaigrette

August 29, 2015

When you just eat a mango it’s a get messy, sweet juice dripping down your chin experience that  you might not want to have in front of a crowd, kind of fruit. For that reason it’s best cut up in neat pieces. Mango is a friendly fruit. It plays well with fish, chicken, other fruits and vegetables. I found a perfectly ripe and ready to use one while hurricane supply shopping yesterday. I wasn’t much in the mood for a salsa, so looked for things that  would make it more salad-y. However, if you chop the ingredients finer and squeeze just the lime over it instead of making a dressing, , you would have a salsa that would perch nicely on tortilla chips. Refreshing  and tangy the dressing is rice wine vinegar based. Rice wine is one of my favorites on fruits. Many citrus based dressings have sugar in them, but I omitted it. Between the sweet tone of the rice wine and the fruit itself, there is just no need. This was a side for us for dinner, but as you can see the next day we piled it in a soft tortilla for fish tacos.


The Dressing

1/4 C. rice vinegar
1/3 C. light oil, not olive- I used grape seed
Juice and Zest from 2 limes
2 garlic cloves, grated
pinch salt

Whisk all your dressing ingredients together. Set aside while you prep your other ingredients. This dressing was so good, even before it sat for a bit. I recommend making extra.


The Salad

1 large mango , cut in cubes
1 large cucumber, peeled, halved seeded, and sliced in semi circles
1/2 large purple onion, thinly sliced
1 can corn, drained and broiled
4-5 small red and yellow peppers, cut in rings
1 large jalapeno, seeded and diced,
2 cloves garlic, grated
1/2 C. chopped fresh parsley

Drain the corn well and spread it on a baking sheet. Add just a tiny bit of oil and toss to coat. Broil for about ten minutes until it chars just a bit.


Begin your salad assembly while the corn is broiling. Add your peppers and jalapeno to a large bowl.


Next, your cucumber semi circles and  thin slices of onion.


Top off with your mango cubes, the charred corn and the parsley.


Mix them up. Isn’t this one of the prettiest salads ever?


Wake up those flavors with  a rainfall of that luscious dressing. Use it all. Let sit for at least two hours,if you can stand to wait. It’s worth it. Twist some black pepper over top, just because.


Serve it on the side of just about anything, have it all by itself ……………


or pile it inside a warm spicy fish taco.



Baked Feta

August 29, 2015

Not too far from our home, there is an area by the water called the Sponge Docks. It’s a special place for celebrations, or to take visiting family. Fairly self explanatory in that it’s a fishing town famous for the collection of sea sponges. We love going there as it’s a cultural experiences that satisfies all the senses. Quaint little stores line the streets,some carrying souvenirs, some emanating the scent of beautiful handmade soaps, and some  filled with things imported from Greece, as the area has a heavy Greek influence. Along these streets are some of the best Greek restaurants and pastry shops. When we go one of the things we always order is the flaming feta. I tried to think of a fancy name for this baked version which includes earthy Kalamata olives, and sweet little tomatoes…but nothing came to mind that really describes this melding of flavors. You’ll just have to try it for yourself! It’s simple and quick, from start to finish shouldn’t take more than 30 minutes. A lovely appetizer, served with a crusty bread, encased in a pita or just eaten right off of your fork.. mmmm…Opa!!


1/2 cup marinara tomato sauce, so the cheese doesn’t stick to the bottom of the pan and burn,

8 oz. block of feta cheese, drained

1/2 cup pitted and chopped Kalamata olives (I used my fingers to tear the pit out, then tore them in pieces to give a rustic look)

1 1/3 C.grape or cherry tomatoes,cut in half

2 cloves garlic,grated

1 t.dried oregano

2 T. fresh basil

fresh ground pepper, to taste

Pre heat the oven to 400 Degrees. Combine your sliced tomatoes, roughly chopped olives, basil, oregano and grated garlic in a small bowl and toss to combine. Let sit while you get the feta ready.


Pour the tomato sauce on the bottom of a 6″ or so baking dish.Turn the feta on it’s side and cut in two equal pieces. .Place the slices side by side, with a bit of space in between.(This dish merits a reason to get a special pan for next time, something smaller and square….)


Spread the tomato mixture evenly over the feta slices.


Top with a few twists of fresh black pepper.Bake approximately 15 minutes.


Tear off a hunk of crusty bread and prepare to enter feta heaven…..



Grilled Cheese Gone Wild

August 18, 2015

One of the top comfort foods around is the simple grilled cheese. It’s what Mom made for lunch with a steaming bowl of tomato soup, on a chilly fall day. Lately the grilled cheese has gone full scale gourmet, switching out American cheese for it’s fancier French sisters and tangy German brothers. With a glut of wild blueberries on hand, some spinach donated by the visiting vegetarian, a few slices of creamy Havarti and my favorite Muenster begging to be used, Grilled Cheese Gone Wild was born.A great combo encased between a hearty whole grain, you  almost might  consider it healthy!

3/4 C. blueberries

1 1/2 T. balsamic

1 T. brown sugar

4 slices dense bread, a whole grain or sourdough

4 slices of cheese- we used 2 Havarti and 2 Muenster- a perfect combo of creamy and a nice “bite”

2 handfuls cleaned dried spinach, stems removed

fresh cracked pepper to taste


In a small pan, simmer the blueberries, balsamic, and brown sugar until the blueberries begin to burst. Smash them down a bit, to extract more juice. Simmer 5-7 minutes. Remove from heat to a mesh strainer and  push out most of the juice.This will leave you will a thick, tangy berry paste.Save the juice! Use it to flavor water, as a pancake syrup,  or do as we did, drizzle over some fresh watermelon – divine!



On low heat, warm a frying pan large enough to hold two slices of bread. Butter one side of two slices of bread and put them face down in the pan. Spread one half of the blueberry balsamic paste on each,and cover with one slice of cheese.


Top with the spinach and the other slice of cheese. Add a few generous turns of cracked pepper.


It even looks  good just like that!

Butter the other two pieces of bread on one side. Lay the unbuttered side on top of the cheese.


I recommend leaving it on low to brown, about 5 minutes,. Peek at the bottom, and when browned carefully flip over. Continue cooking on the other side until the cheese is nice and melty, and the bottom side of bread is browned.


Slice in half  and serve. The blueberries should just be an accent to this ooey, gooey yummy creation. The spinach and the black pepper are the perfect balance to this sweet and tangy twist of an old favorite.


That is serious goodness.

~ Enjoy~


Crabcake Pie in Oyster Cracker Crust

August 1, 2015


An old neighbor friend shared a recipe on facebook for a crabmeat pie.It looked great, but had ingredients in it such as green pepper and celery that we just don’t enjoy. Wonder of wonder there was also no Old Bay in the recipe! I can’t imagine crab cakes without Old Bay! Linda also mentioned she did not like pie crust and asked what I could suggest in it’s place. Oyster cracker crust seemed to be the perfect pairing,so off I was  to recreate this gem. . If you love crab you have to make this. The flavor is everything you  love in a traditional crab cake, without the hassle of making cakes and frying. Simple yet elegant, don’t be daunted by the ingredient list, this comes together quickly and easily. It’s light and fluffy, crispy crusted, sweet and slightly lemony with just a hint of Old Bay singing in the back round. I wish I had a slice now!

Carb Cake 1

Crabmeat Filling
7 1/2 oz. crab meat, I used 3 cans, 2 lump and one white
1/2 C. assorted peppers, finely diced (we don’t like green – use what you like)
3 scallions. diced, save some of greens for top and garnish
2 carrots, grated
2 eggs, beaten
1/4 c. mayonnaise
1/4 C. sour cream
1/3 C. panko
1/2 C. shredded Cheddar
1 tbsp. lemon juice
zest from lemon
1/2 T. parsley
1/2 T. dill
1 t. coriander
1 t. Old Bay
1/2 t. fresh ground black pepper

Get all your veggies diced and ready. Drain your crab but do not separate the lumps. If you can get all lump fresh crab by all means do so. I think the white crab which is more shredded holds the filling together better, so try to get at least 2 oz. of that as well.

Add the veggies, cheese and panko  to the crab and gently combine, once again not breaking up the crab lumps as best that you can.

Beat the eggs well. Add the sour cream, lemon juice and zest, and beat until creamy. Add the seasonings to this and stir well.

Combine your egg mixture to your crab mix and yes.. stir g-e-n-t-l-y!! You should still have crab lumps in your mix!


Oyster Cracker Crust
1 1/2 C. ground oyster crackers
1/2 C.  unsalted  butter – melted
1/8 cup cold  water
a few shakes of dill, Old Bay and onion powder

Crush the crackers leaving some texture to them. Combine with butter and seasonings.
Add a little water at a time until the mix slightly sticks together. You don’t want it to be too wet or sticky. Pour into a 9″-10″ pie plate and press evenly onto the bottoms  and up sides, making sure there are no gaps.
Bake 8 minutes in preheated 350 degree oven until lightly browned.



Pour the crab mixture into your baked crust. It does not have to be cooled. I sprinkled a bit of paprika on top for color.


Bake in a pre heated 35 degree oven for 15 minutes. Remove from oven, add topping and back for 15 minutes more.

1 T. panko
1 T. shredded cheese for top
2 T. scallions tips


Serve with fresh lemon wedges, and more scallion tops for garnish.




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