Recipes

Broiled Salmon and Saute’d Kale

Salmon…. Kale….. Bacon… How can you go wrong??

I crave a good, fresh piece of seafood every now and then. Having lived so close to the coast my whole life, it was readily available. Now-a-days, I have to say I’m a bit skeptical in the freshness of it.

One thing I’ve learned, if fish smells like fish…. I mean really SMEYLLS like fish, it ain’t no good. Fresh fish should smell like the sea… and not Fishy!

Second thing… I’ve figured out myself. Don’t Overcook your protien! The secret ingredient to keeping things tender and juicy and perfectly cooked… is temperature.. take it off the fire at just the precise time, and let it rest for 5-10 minutes.

Beef.. Med Rare-  150′.  Pork – 160′.  Poultry – 180′.

Invest in a meat thermometer… It’ll save your life! 😉

Seafood is tricky. It can go from raw to overdone in a matter of minutes!

I used a bit of Technique in this preparation, and it worked out Perfectly!

Baked at 325′ for about15- 20 mins to slowly cook it from the bottom, then Broiled for the last 10, to give it nice “crust” on top. Thing about Salmon, is that you can’t cook it too fast or it will get tough… It’s a Volutpuous fish, that takes time and dedication into doing it right 😉 . And there’s nothing worse than it being overcooked!

Enough chit chat. Let’s get on with it, already!

INGREDIENTS

4oz Salmon Filet

Olive oil, Coarse Salt, Black Pepper, Cayenne

1-2 Kale leaves

1 Slice Bacon

1/4 Small Onion

PREPERATION

Preheat oven to 325′. Season Salmon with a smidge of Olive oil, Salt, Pepper and Cayenne. Simple is the key here, so that the Salmon can really shine.

Place in heated oven and bake for about 15-20 minutes, You want the bottom to be just cooked, and the whole piece to be turning a lighter shade of pink.

When it reaches that point, switch your oven to Broil and let it go another 10 minutes or so.

While that’s happening, move to the stove top.

Saute Bacon and thinly sliced onion, over med – med high heat, until soft. Remove when done and add Kale (just rip it into pieces off of the stem) . When kale is about halfway done, and has all turned a lovely shade of bright dark green, season with a bit of salt and pepper and return bacon and onions, cook to finish.

Top this with the now Nicely Bronzed Salmon

PERFECT combination of flavors. The Salmon had almost a sweet flavor, velvety texture and flaked like nobody’s business… the Kale was deliciously bitter, with the smokieness of the Bacon, it was FANTASTIC.

Recipes

“New Orleans Style” Roast Beef PoBoys

First of all, Shout out to my favorite city in the WOILD!! WHO DAT?

Football season has offically gotten underway, and those Boys in Black and Gold are back on the field! I don’t necessarilly care about football, but SAINTS football… that’s a whole ‘notha topic.

If any of you don’t know, we’ve had a rough time this year. From all this Bounty Scandal hullabaloo, to a suspended Head Coach and key players, to last minuite nail biting on the signing and agreement with Mr. Drew Brees. It’s been a tough few months for the members of the WHO DAT NATION.

I mean… what defensive player, in the league, doesn’t try to make every tackle his best… and they ALL get paid for it…. But I digress..

I had the wonderful opportunity of growing up in this great city, make lifelong friends, and have fond rememberances of my time spent there. It will always be “home”. There is an energy there, that is completely… indescribable.

Time to bring a taste of home to my table! For those of you who have never had the sheer Glory of experiencing this “sandwich” first hand… I’m so very sorry 🙂 It is absolutely one of the best things you can fit into your pie-hole!

It’s not just some sandwich. It’s a symphony of the perfect crusty but soft bread, meat cooked perfectly with Cajun/Creole flavor, and “dressed” to perfection.

The Hubs had asked recently if I could make a Roast Beef PoBoy. Who does he think he’s talking to here??? 😉

I still remember the little gas station / PoBoy place back home, Danny and Clydes. Drip down your arms deliciousness. Fried Shrimp and Roast Beef were my fav’s, and they did it right!

When it comes to PoBoys, the messier the better!

INGREDIENTS

1 Beef Chuck Roast (mine was about 2lbs)

1 Garlic Clove (thinly sliced)

Salt, Black Pepper, Cayenne

1 TBSP Veg Oil

1 Onion (diced)

1 Carrot (diced)

1 Stalk Celery (diced)

1 cup Beef Stock

1 cup Chicken Stock

Water if necessary

2 TBSP Worcestershire Sauce

1 TBSP Hot Sauce

1 tsp Thyme

1 BayLeaf

HOW WE DO IT

Trim excessive fat from exterior of roast. Cut a few slits into one side and stuff them with the sliced garlic. Season roast with salt, pepper and cayenne.

Heat large, heavy bottomed pot and add veg oil till nice and shimmery. Sear roast on all sides till nice (but not burnt) crust forms.

Remove roast and set aside. Saute’ Onion, Carrot and Celery until semi soft. Mirepoix in place of the Trinity…. SHOCKING, I know!! 😉

Place roast back in pan and then add the stocks. You want the liquid to be at least halfway up the roast. Add the remaining ingredients, return to boil, cover and lower to simmer.

Let that goodness go for 4 hours. Once it’s done, the meat will litterally fall.  apart.  .. if you stare at it for too long 😉

Once that is all said and done, take the roast out (you may need to use more than one utensil, and set aside. I strained my braising liquid twice, for extra smoothness.

Slice… AKA… Look at roast, till it shreds into delicious beefy scrumptiousness

and add back to strained “gravy”. Reduce for another 30 minutes or so…

or until you can’t wait to get in in your mouth!

Staying NOLA Authentic??……..   Serve on crusty french bread, with a slight schmear of mayo, finely sliced lettuce, sliced tomato and extra gravy.

Better have those napkins handy 😉

The Hubs kept giving me “The Eye” while he was scarfing it down… I hope that it was the good eye. 😉 I think that the “This is Awesome!!” comment confirmed that! 🙂

And the fact that his plate looked like THIS, five minutes later….

Life, Weight loss

Issues… what issues??

I wish it were that easy! Having gone from a size 22 at my heaviest, and now being a size 8, I WISH I was able to look in the mirror and be happy with what I see. Thing is, I think even the thinest of people “see” something that they could improve on. Me…. I know I got issues. I was 100lbs heavier than I am now, at one point… I’ve had a child. And even though I’ve kept the weight off for more than 7 years now… it’s a daily struggle.

Back at my Mom’s a week ago, I was looking through some old pictures. Initially only wanting to bring them back to show my favorite neighbor (cause she don’t belive me when I say I used to be F.A.T. 😉 ), I got to thinking, why not show all you bloggy friends that IT. CAN. BE. DONE.! With hard work, dedication and a willingness to maintain once you’ve gotten there, it is definitely possible!

So, Here goes it!

the before….

Goodness Gracious! I don’t even recognize myself! It’s like I was trapped in this fat body, and I am so happy to be out of it! It was only about 3 years of my life, around age 20, that I feel like I ballooned out of control and gained like 60 lbs. Granted, I was never a skinny girl, but this was just insane. I think I have blocked out or purposely forgotten that time, because I was so traumatized in more ways than one.

And here’s me today 🙂

BIG Difference, eh?

Me and my Fav Neighb

And my Beautiful little family 🙂

BUT…. I still see the Fat Girl when I look at myself! You would think that I would have overcome this by now…

So, I ask… How does this “change of perception” actually happen? Will I ever feel comfotable in my own skin?

Damn, I sure hope so

Recipes

Cajun Crawfish Pasta

Back to the food!!

Sorry it’s been a while since I posted a recipe. This wedding planning had me all consumed and with the Hub’s new job, he works 2 weeks nights and 2 weeks days. For those night shift weeks, I barely cooked at all. The lil Man was loving him some tater tots, and I’m always happy with a simple salad. Now that we’re back in town, and he’s back on days… Into the kitchen I shall go 😉 It’s my favorite room in the house, anyway!

Yeah, I call my food Cajun a lot, and? so?? It’s who I am 😉 I guess the flavorings and seasonings make it that way  🙂  It’s what I know and how I learned. If it smells like your Grandmother’s kitchen, you know you’re doing something right!

Nothin’ like being back “home” for a week, to make you want to re-create something from there 😉

Had a pound of crawfish tails in the freezer from the last time that Mom came up, and had the urge to do something with ’em. I made the boys a delectible Crawfish Pasta last night. Oh, how I miss my kitchen when I’m away from it for days!

I incorporated the crawfish into a cheesy creamy sauce. Not too cheesy, not too creamy, but just right! I will say…. that it smelled like perfection 🙂

As usual, Here’s the Trinity. Onions, Peppers and Celery… ALWAYS plus Garlic

I’ve recently started to “paste” my garlic.. it works. Try it  😉  All you have to do is smash, mince and rub over it with your knife. Bobby Flay does it. It’s gotta be legit, Right??

Saute onions, peppers and celery until soft. Add garlic and cook a couple of minutes until fragrant. Add Crawfish tails

Here’s where I just kind of made it up with what I had laying around. I added about 4 oz. cubed Velveeta (made with 2% milk) and a nice sized dollop of sour cream. Stirred it all up and seasoned it real nice.

Mmmmm.. Saucy!

Boiled some egg noodles and mixed them in when it was looking saucilicious

Nice!

No need to fear, if you’re eating primal like me, I stayed true caveman on my side of the stove.

Simple and straight to the point. Just the trinity, crawfish and seasoning. I’ll be putting this on my salad at lunch, and I’ll make sure to take pictures 🙂

That’s what’s going in mah belly 🙂