West Philly Has Changed, Mon.

              The old Southern Baptists and Methodists are moving out.  The Caribbean  and Africa are moving in.  You are just about as likely to smell goat cooking as fried chicken.  While goat has not caught on with the old timers, Jerk Chicken sure has.  I got this recipe off a local Poppy store calendar.  What's a Poppy?  Well, the  South American Spanish have discovered my neighborhood as well.


                                                       Jerk Chicken

½ cup malt vinegar

2 tbsp dark rum

2 scotch bonnet peppers with seeds chopped

1 red onion chopped

4 green onion tops, chopped

1 tsp dried thyme

2 tsp olive oil

1 tsp salt

1 tsp pepper

1 tsp allspice

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1 tsp molasses

½ cup lime juice

Place the vinegar, rum, hot peppers, onion, green onion tops, thyme,  olive oil, salt, pepper,

allspice. Cinnamon, nutmeg, ginger and molasses in a blender.  Blend until smooth.

Transfer the chicken into a large freezer bag, pour the lime juice over the chicken and coat well.

Take the jerk paste and rub it over the chicken.  (Be sure to wear gloves.)  Refrigerate overnight.

Pre-heat the oven to 350 degrees.  Place chicken in a rimmed baking dish and bake for 50 to 60 minutes until chicken is done and juices run clear.

Beth's Foolproof Spinach Quiche Recipe | Entertaining with Beth

I enjoy light summer meals.  I will be trying this quiche recipe because she used short cuts.  I looked at quite a few demonstrations and this was the easiest.  I will be using the store brought pie crust.  However I do have a food processor that I have not used, maybe I will try to make a crust.  Hmm I do have the ingredient in my kitchen.  I will keep you posted.

Salmon and Corn Chowder

One of my favorite winter meals is a good hearty Salmon and Corn Chowder, Easy to make in as little as 30 minutes.

Here is a video to see the fast and dirty way to prepare this recipe. Don't forget to leave a comment to tell me how you lik it.

Salmon and Corn Chowder

Salmon Chowder

Ingredients: 

·         3 slices bacon, diced (pork, turkey or vegetarian)

·         1 large yellow onion, diced

·         2 stalks celery, diced

·         1 ½ cup of frozen corn

·         2 carrots, diced

·         2 cups low-sodium chicken or vegetable broth

·         1/2 cup cream

·         1/2 cup half-and-half

·         1 1/2 pound skinless salmon fillet, cut into 1-inch cubes

·         1 cup of frozen clams

·         1/4 cup chopped fresh flat-leaf parsley

·         1/2 teaspoon dried dill

·         1/4 teaspoon fine sea salt

·         Ground black pepper, to taste

·         1 tablespoon minced fresh chives for garnish

Method: 

Brown bacon in a deep, heavy-bottomed sauce pot over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and set aside. Cook onion, carrots and celery in the bacon fat in the same pot until onion is translucent. Cook about 5 minutes, stirring occasionally; do not brown. Add broth and bacon and bring to a boil, and then reduce heat and simmer until vegetables are tender, about 10 minutes.

Add milk, half-and-half, salmon, clams, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Transfer to serving bowls and garnish with crispy bacon pieces and chives.

Recipe found at the Whole Foods blog.

Preparing Clam Chowder

Today we learned how to make clam chowder with Chef Lofink. There was a lot of chopping of veggies involved and now it is simmering in the kitchen and I am waiting on the tasty results. The soup was amazing!!

May 16, 2017

Cucumber Tomato Avocado Salad

Cucumber Tomato Avocado Salad Author: Bev Agard I  have lots of favorite foods that change monthly. Lately I have been enjoying rice crackers, black olives & hummus. One dish meals are my favorite dinners to make. Servings Prep Time 4 people 15 minutes Cook Time 0 minutes Ingredients

• 1 lb roma tomatoes
• 1 whole english cucumber
• 1/2 medium red onion sliced
• 2 whole avocados diced
• 2 tbsp extra virgin olive oil or sunflower oil
• 2 tbsp lemon juice fresh lemon
• 1/4 cup cilantro chopped
• 1 tsp Sea Salt
• 1/8 tsp black pepper

Found this recipe in Natasha's Kitchen.

That is not Hellman's Mayo!

Today we made a mayo, that will put Hellman's to shame.  And we used the same recipe to create dressings.  Added to the salad it is delicious.  Learning about lettuce and different vinegar's.  I will be making my own and enjoying them more.

My favorite food is seafood, shrimp, fish, and crab meat.

We are ladies creating something that we can use.  You can add ginger, heat, or any thing you like.
You will yield 2 cups which is great for a quick snack or a single serving.

Great Guacamole!!!!

This is not my recipe.  It came from California Avocado.  The picture is very enticing and inviting.  I am not a cook ( I do not cook) so I choose a recipe that does not require any cooking.    ripe, Fresh California Avocados, peeled and seeded
1/2 tsp.	ground cumin
1	ripe, medium Roma tomato, seeded, diced
1/2 cup	minced sweet white onion
2	serrano chilies, seeded and minced
1/2 cup	cilantro leaves, chopped
4 Tbsp.	fresh lime juice
As needed	Hot pepper sauce
As needed
https://www.californiaavocado.com	White pepper, to taste

INSTRUCTIONS

1. Cut avocado in large chunks and mash coarsely in large bowl with a fork.
2. Add remaining ingredients and blend gently; leaving some small chunks is fine.
3. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

Serving Suggestions:
Serve in a molcajete (a bowl made from volcanic rock) for an authentic Mexican flair. 

Beverage Pairings:
Try with frosty margaritas for a festive get-together. 

Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap directly against the surface of the guacamole. 

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Salads in Class

This week we made two different salads. Chef Brian had an assortment of oils and seasonings for us to choose from. My partner Lara and I made one salad with white wine vinegar, honey, lemon, salt and pepper and the other with balsamic vinegar, garlic, parsley, grey poupon mustard and parmesan cheese. I preferred the balsamic vinegar, it seems to have a more robust taste. Here a photo of  my salad and the two dressings. Sorry for the fuzzy photo!!

April 25, 2017

May Dornsife Community Dinner

Tonight we made up four different salad dressings for the Dornsife Community Dinner. Chef Brian provided a huge tub of salad with mesclun mix, tomatoes, radishes, fennel fronds and arugula.  We divided the salad into four large bowls and tossed it with the dressing and then transferred the salad over to the dining area. The dinner was a hit as always.

May 2, 2017

Featured Recipe : Chicken Teriyaki Sushi Rolls

Chicken teriyaki sushi is one of my favorite snack dishes. I am a novice when it comes to sushi, but would like to eat more and determine the best choices out there. Also, I like to learn how to make sushi in these cooking classes where at Dornsife  as part of new skill set. Chef Brian, and Kevin are great instructors for providing us with information.This where I found this recipe at chicken teriyaki sushi rolls 2017

IngredientsNutrition

• SERVINGS

  1

• UNITS

  US

• 4cups sushi rice
• 2boneless skinless chicken breasts in teriyaki sauce, cooked
• 2tablespoons teriyaki sauce
• 1sheet nori

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Directions

1. Cut teriyaki chicken into small chunks. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet.
2. Place the chickent chunks lengthwise on the rice. Put a little bit of teriyaki sauce on top of the chicken.
3. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.
4. Cut the rolled sushi into bite-sized pieces.

5.  Submit a Correction