Tuesday, July 9, 2013

Maple Dijon Cod

This turned out to be such a great dish!  I was first inspired by the preppy paleo's recipe.  Then I stumbled upon brainfoodblog and found so many more great fish dishes to try.  Soon...

  • 1 1/2 lb wild-caught, cod fillet
  • 2 teaspoons olive oil or coconut oil
  • 1 tablespoon pickling spice
  • 1 tablespoon coriander seeds
  • 2 tablespoons dijon mustard
  • 1 tablespoon pure maple syrup
  • 2 teaspoons apple cider vinegar
  • salt and pepper, to taste

  1. In a small skillet, heat oil over medium heat.  Add seeds, stir to coat.
  2. Cover and cook until the seeds begin to pop, about 5 minutes.
  3. Turn off the heat and allow to sit, covered, until the seeds stop popping.
  4. Stir in mustard, syrup, vinegar, salt, and pepper.
  5. Pour mixture through a fine sieve.  Discard seeds.
  6. Adjust oven rack 6 inches from top and preheat broiler to high.
  7. Line a baking sheet with foil and arrange cod on foil in a single layer.
  8. Spoon mustard mixture over cod.
  9. Broil for 6-8 minutes, until fish flakes easily.
  10. Remove from oven and serve immediately.

Sunday, July 7, 2013

Bacon Glazed Chicken

We only eat chicken once in a while.  To learn why, see my previous post, Roast Chicken with Carmelized Shallots, delish, by the way.

Jan's Sushi Bar
When I came across this recipe from Jan's Sushi Bar, I couldn't resist.  We do love bacon!

  • 1 whole organic, free-range chicken, cut up or about 8 of your favorite pieces, we use Rosie Organic Chicken
  • 1/4 cup melted, high-quality bacon fat, we use Applegate Sunday Bacon
  • 1/4 cup maple syrup
  • 1 teaspoon cayenne
  • salt and pepper, to taste

  • Preheat oven to 350˚F.
  • Place rinsed, patted dry chicken pieces in a baking dish.  
  • Mix together syrup, cayenne, salt, and pepper.  Sprinkle over all the chicken pieces.  
  • Drizzle melted bacon fat over pieces and rub into skin.
  • Bake for about 45-50 minutes or until internal temperature reaches 165˚F.
  • Allow to stand 5 minutes before serving.

Thursday, July 4, 2013

Firecracker Pops

Happy 4th of July!  Today brings out some fun and yummy red, white, and blue themed treats.  This one is no exception.

Everyday Food, July/August 2010

1/2 pound strawberries, hulled
1/2 pound blueberries (we used blackberries because our daughter doesn't like blueberries)
1 1/4 cup organic, whole milk, vanilla yogurt (we used Strauss)


  • In a food processor, puree strawberries.  Transfer to a small bowl.
  • Next, puree blueberries.  Transfer to a small bowl.
  • Pour the 3 mixtures, alternating, into 3-ounce popsicle molds, making 3-5 layers each.
  • With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion.
  • Insert popsicle sticks and freeze until solid, about 2 1/2 - 3 hours.
Note: for a smooth consistency with these super seeded berries, you may want to press them through a sieve.

Tuesday, July 2, 2013

Cucumber and Lime Spritzers

I love summer!  And in the heat you want something cold and refreshing to drink.  This will hit the spot and BONUS you can turn each glass into a cocktail, if you want to be adventurous.

2 liter bottle club soda

1/4 cup fresh lime juice, +/- to taste

about 15 thin slices of cucumber

In a pitcher, combine club soda, lime juice, and cucumber.  Serve over ice.

Adult version:
Add in 2oz gin, vodka, cucumber vodka, lime vodka...

Cucumber Salad

Photo: Kaylyn's Kitchen
What do you do with the abundance of cucumbers growing in your garden or, as in my case, your husband brings home beautiful, giant cucumbers from the farmer's market?

You make cucumber salad!  Thanks to Kaylyn's Kitchen for this delicious recipe. Makes 2 generous servings or 4 side-dish servings.

  • 3 cucumbers, peeled
  • 1 cup cherry or grape tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 1 avocado
  • 1 T apple cider vinegar 
  • sea salt and ground black pepper to taste
  • gorgonzola or feta cheese, optional if you can tolerate dairy

  1. Cut cucumbers in half lengthwise then slice into half-moons.  
  2. Peel and cut up the avocado into small cubes.
  3. Combine the cucumber, tomato, onion, avocado, and vinegar in a bowl and gently toss together.  
  4. Add in gorgonzola cheese and combine.  
  5. Season to taste with sea salt and fresh-ground black pepper.