Prepping ūüźü

Fish gets a bad rep.  If you prepare fish correctly it has a very nice clean taste.  So lets learn how to prep fish, and make it one of our go to meals.  Instead of "oh no not fish".  If you like fish and do not mind the fishy taste, this may be not necessary for you.  I cannot say fish will never be fishy, because it is fish, but there are different degrees of fishy.  Steve would never order fish and if he did he it was fried.  Now he orders it all the time, (grilled), and will ask for it for dinner.  It is such a healthy food and can be a very tasty addition to our menus.

Red Snapper

Snapper is a very nice flaky fish.  Today I have some Red Snapper and some Hog Fish, (In the Snapper family), that I will Prep.  First thing I do is remove the skin.  Even if it will come off on the grill.  Salmon is a great example of people leaving the skin on the fish. They say," it comes off on the grill".  Under the skin is dark meat, this is fatty and gives fish that taste most people do not enjoy.

You will need a sharp Filet Knife or a Utility Knife, cutting board, and a cloth. img_0293 Starting at the tip, work the knife between the skin and the meat. Holding the skin and pushing down on the skin with the knife, pull the skin out.  Checking to make sure you are not removing to much fish. This is tricky but after a couple times it becomes easy. img_0294 img_0295 This is how the skin should look with no meat.  This might not be how yours looks the first time but I promise you will get the hang of it.  It is really simple, and a sharp knife is necessary. img_0296 See that dark meat down the center, remove it by slicing a shallow V on each side. Shave the knife over the top removing any dark meat.  Then we will check for bones, turn the fish over, gently rub over the top. img_0297 Wash the fish.  The Red Snapper is the red looking fish, the Hog Fish is the white flaky fish. img_0299 Put in a pan of water and add a splash of lemon juice to the water. img_0300 Cover the top with ice and let stay on counter for 30 minutes no longer. This cold lemon water will help remove any blood from the fish. This will help removes that fishy taste. img_0301 Remove fish from water and dry the fish. When the fish is dried, place between more paper towels to dry more. img_0302 Place in refrigerator until ready to cook. If this is fresh fish and you want to freeze it, you can: vacuum seal, wrap in plastic wrap and then a freezer bag, or put in a freezer bag, remove all the air and seal.  Very important to keep the air off the surface the fish in the freezer. Tips for cooking:
  1. Always dry fish before cooking
  2. Season with favorite seasoning
  3. If using a marinade do not leave on long, fish will grab the flavor quickly.
  4. Put oil on after seasoning so you really season your fish and not the oil.
  5. If grilling swipe with a little mayo on both sides, It Will Not Stick.  Oil will not keep fish from sticking.  If you have a mayo hater no worries they will not know, it burns off.
Lets try enjoying this healthy addition to our diets. Enjoy, Y Cook?  

The Pot with Everything in it

My soup pot

My soup pot

When I was growing up my mom cooked "the pot with everything in it".  After we grew up we joked about this pot.  My mom never thought the jokes were very funny.  It was her job to feed 9 growing kids and a husband, on the money they had.  This was serious work and no food went to waste, the pot with everything in it was developed.  This pot was filled with leftovers and whatever she thought to throw into the pot.  On some nights it was tasty and other nights no so much.

Steve and I were visiting my parents one day, and the pot was on the stove cooking.  My baby brother, Joe, who is 6 years younger and was in high school, came running in from school.  He was a football player and always hungry.  He started scooping into the pot looking for something??????  Steve whispered in my ear, "what is he looking for?"  I did not need to explain because just at that moment, Joe scooped up a large piece of chicken. He said, "I knew it would be in here", looking at us with a big smile on his face.  "It was left over from yesterday's dinner", he said as he scooped it into his bowl.  This was a good night for the pot with everything in it.

As the weather gets colder and wet, eating out of the big pot is called comfort food: soup, chili, Stew, and Sauces. My big pot today is Soup, Thai Chicken Red Curry Coconut Soup. I chose this soup because it is easy, tasty with a little kick, good for you, and just out of peoples comfort zone.  I love turning people on to new flavors in their life.  We all complain about getting bored with the same old, same old.

  • This soup starts with Red Curry Paste 1/2 of a 4 ounce jar or all for a spicier soup ( I use the whole jar)and Coconut milk ( not light).IMG_0261
  • Chicken broth but I use 2 tsp. Chicken Base and 2 cups of water
IMG_0260
  • Precooked chicken, rotisserie chicken, leftover chicken, today I used 6 boneless chicken thighs ¬†just salted, peppered and baked. The chicken should be shredded in good size chunks.
IMG_0258
  • You can juice a lime or use 1 Tbsp lime juice
IMG_0267
  • Thai Chicken Red Curry Coconut Soup
  • IMG_0272Serves 6
  • Prep time 15 minutes, Cook time 30 minutes
  • 2 cups Chicken, cooked and shredded
  • 1 15 ounce Coconut Milk
  • ¬ľ cup Thai Red Curry Paste or more to taste
  • ¬Ĺ Lime, juiced, or 1Tbsp of lime juice
  • Ginger Squeese Or 2 Thin Slices Ginger, to taste
  • 2 Scallions, thinly sliced
  • 2 cups Chicken Broth
  • ¬ľ cup Cilentro, to taste
  • ¬ľ cup Roasted Peanuts
Directions: 1) Cook chicken in simmering water or used precooked chicken, set a side. 2) In a small pot combine coconut milk, curry paste, chicken broth, ginger, and lemongrass. 3) Set on low to med heat and simmer 15 minutes. 4) Remove ginger and lemongrass. 5) Add chicken, lime juice, and scallions, cook on low 5 minutes. 6) Ladle soup into bowls, top with cilantro and peanuts.

I crushed some of the nuts and left some whole

IMG_0266

You can add some noodles or rice to this soup. I added the vermicelli rice noodles. You do not need to cook then just addd to soup, add a little more broth if needed. Use about a serving for 2, this bag feeds 4 and I used 1/4 of the bag.

IMG_0269 Ginger squeeze is a product you can buy online, it is a great flavor to have on hand.IMG_0262 Thank you for reading and please comment on a soup you would like me to write a post about. Y Cook? because it's FUN!!!!!

11/1 and 11/3 Breakfast for the Holidays

Simple, easy, and fast breakfast ideas to help make the holidays easier. IMG_0174 Eggs, Bacon, potatoes, and Cheese in a nice package. French Toast muffins Sausage rolls and more Time:  Tuesday November 1st at 11:00 Thursday November 3rd at 6:30 Place: Salted Rim Designs Call 252-586-2437 or email peggy@saltedrimdesigns.com $30.00 per person

10/4 Pizza Party Night

Have a great pizza party. It's fun food made easy. Learn a about several different crusts. Help create the toppings and enjoy the bounty if you like. I have a quick crust that is ready in 30 minutes. Tuesday, October 4th at 11:00 am and again at 6:30 pm Call Salted Rim Designs for a reservation at 252-586-2437 Price is $30.00 per person
Fennel, Sausage, and Onion

Fennel, Sausage, and Onion

IMG_3229

Chicken Burgers

I have not written a blog in awhile because I was not sure if anyone was reading them. I am happy to say I had lots of people asking me why I was not writing my blog. So I enjoy bringing you some new recipes from my kitchen.

Recently I had a Slider Class. Sliders are fun because you can try different flavors. A Chicken Slider is always the hardest.  Whether you use ground Chicken or Turkey, the texture has to be made right. Most poultry burgers are very fattening. By the time you add the fat to help the texture, the calories and fat grams are adding up.  My goal was to come up with a burger that was good, healthy, and the texture did not make me sick.

I used Perdue Ground Chicken Breast ( I like the chicken better than the Turkey).  The Perdue Chicken is tastier, nicer texture, and less fat than some of the others. This last statement is my opinion and you may disagree.  You can also get your own chicken breast and put it in a food processor and make your own ground. At a 120 calories for 1/4 pound of meat that does not shrink up, this is a nice size burger.

6328_640_pk_fnegc_6328__pk_fnegc_640

After trying many recipes and changing many recipes, I came up with 2 so far: A Ranch Chicken Burger, and a Chicken Caesar Burger. Both these burgers are around 200 calories, low carbs, high protein. Both these burgers I would be happy to eat anytime but better than that, so would my husband. Chicken and Turkey burgers need lots of seasonings and bold flavors to make the burgers flavorful.

IMG_3261

Chicken Caesar Burger

Ingredients:

  • 1 pound Ground Perdue Chicken Breast
  • ¬Ĺ medium Onion, small dice
  • ¬ľ cup Parmesam Cheese, finely grated
  • 2 Tbsp Dried Parsley
  • 1 ¬Ĺ inches Anchovy Paste, about 1 Tbsp
  • 1 Tbsp Olive Oil
  • ¬Ĺ tsp Salt
  • ¬ľ tsp Pepper
  • 1 Tbsp Dijon Mustard
Directions:
  1. Put everything in a bowl and mix well.
  2. Form into 8 slider size patties or 4 regular patties. These are messy and sticky, do not think you have done them wrong. Place in refrigerator for 2 hours or up to 24 hours.
  3. Brush both sides of the patty with oil and grill about 6 minutes per side or cook in a lightly oiled fry pan. Chicken needs to be coked to about 165 degrees internal temperature.
  4. Serve with caesar dressing, Romaine lettuce and tomato.

 Calories for 1/4 recipe: 215, Fat: 8, Carbs: 1.5 Sugars.6, Protein: 28.6

I make my own caesar dressing and have a recipe my family loves. I will share this with you, it is so easy to make.

Caesar Dressing

Ingredients:

  • 1 large Egg Yolk
  • 3 Tbsp Dijon Mustard
  • 3 cloves Garlic
  • 1 Tbsp Worchestershire Sauce
  • 4 inch strip Anchovy Paste, about 2 Tbsp - you adjust to your liking
  • ¬ľ cup Lemon Juice
  • ¬ĺ cup Canola Oil Or Other Unflavored Oil
  • Salt And Fresh Ground Pepper To Taste
  • ¬ľ cup Parmesan Cheese, finely grated

Directions:

  1. Put first 6 ingredients in the blender and blend.
  2. Add oil, salt, pepper blend again.
  3. Add parmesan cheese, and let set so the lemon can cook the egg about 30 minutes. Yes I use raw egg but the lemon juice will cook the egg.
Nutrition Facts Serving Size: 2 TBSP Amount Per Serving Calories 164 Calories from Fat 144 % Daily Value* Total Fat 16.0g 25% Saturated Fat 2.0g 10% Trans Fat 0.1g Cholesterol 28mg 9% Sodium 409mg 17% Potassium 62mg 2% Total Carbohydrates 1.0g 0% Protein 4.4g 13442120_1733247510278313_9171032308164571028_nRanch Chicken Burger

Ingredients:

  • 1 pound Ground Chicken
  • 1 Tbsp Olive Oil
  • ¬Ĺ envelope Ranch Dressing Mix
  • 1 tsp Salt
  • ¬ľ cup Parmesan or Asiago ¬†Cheese, coarse grate
  • ¬ľ cup Dried Bread Crumbs
  • 1 tsp Cayenne Pepper ( this is not to hot)
  • 1 Tbsp Dried Dill
  • 1 Large Egg Ranch
  • 1 ¬Ĺ envelope Ranch Dressing Mix or Buttermilk Ranch
  • 1 cup Milk or Cultured Buttermilk
  • 1 cup Mayonnaise

     Directions:

  1. Put Ground Chicken and everything else into a bowl and mix.
  2.  Make into 4 patties or 8 sliders, cover and put in refrigerator for at least 2 hours or a day. These will be sticky but cook up nice.
  3. When ready to cook, place in a hot non stick fry pan with a little oil or a hot oiled grill. Again sticky but gently put on cooking surface and don't touch till ready to turn.
  4. Cook 5-7 minutes on first side and 5 minutes on other side. Chicken needs to be cooked through.
  5.  Top with cheese, let melt and serve.
  6. Serve with lettuce, tomato, red onion and ranch.

Calories for 1/4 recipe: 199, Fat: 6.2 Sat Fat: 1.0, Carbs: 5.7 Fiber: .5 Sugars: .6, Protein: 31.5

Ranch 1) 1 ¬Ĺ packets of ranch or Buttermilk ranch with 1 cup of milk or buttermilk and 1 cup of mayo. I add the extra ¬Ĺ ranch packet to punch up the flavor. 2) Shake or whisk refrigerate 2 hours or more.

I make my own ranch dressing from the packets all the time. The taste to me is not as flavorful and it does not seem as thick as it use to be. So I use a packet and a half to a reg recipe and it taste so much better, not any more calories, and you need less on a salad to add flavor. I am also a firm believer in Buttermilk Ranch. The unused buttermilk can be frozen for future use. I freeze it in 1 cup portions ready for my next ranch dressing fix. Calories for Ranch made with Cultured Buttermilk: 2 Tbsp: 74

Hope you enjoy,

Y Cook?

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Recipes

  • Prepping ūüźü
    Fish gets a bad rep. ¬†If you prepare fish correctly it has a very nice clean taste. ¬†So lets learn how to prep fish, and make it one of our go to meals. ¬†Instead of "oh no not fish". ¬†If you like fish and do not mind the fishy taste, this may be not necessary […]
  • The Pot with Everything in it
    When I was growing up my mom cooked "the pot with everything in it". ¬†After we grew up we joked about this pot. ¬†My mom never thought the jokes were very funny. ¬†It was her job to feed 9 growing kids and a husband, on the money they had. ¬†This was serious work and no […]
  • 11/1 and 11/3 Breakfast for the Holidays
    Simple, easy, and fast breakfast ideas to help make the holidays easier. Eggs, Bacon, potatoes, and Cheese in a nice package. French Toast muffins Sausage rolls and more Time:  Tuesday November 1st at 11:00 Thursday November 3rd at 6:30 Place: Salted Rim Designs Call 252-586-2437 or email peggy@saltedrimdesigns.com $30.00 per person
  • 10/4 Pizza Party Night
    Have a great pizza party. It's fun food made easy. Learn a about several different crusts. Help create the toppings and enjoy the bounty if you like. I have a quick crust that is ready in 30 minutes. Tuesday, October 4th at 11:00 am and again at 6:30 pm Call Salted Rim Designs for a […]
  • Chicken Burgers
    I have not written a blog in awhile because I was not sure if anyone was reading them. I am happy to say I had lots of people asking me why I was not writing my blog. So I enjoy bringing you some new recipes from my kitchen. Recently I had a Slider Class. Sliders […]
  • The Hen and The Hog, A Exceptional Evening
    Living in a small town off Hwy. 95, there is no shortage of fast food or chain restaurants. ¬†I am not a food snob; I like fast food, chain food, healthy food, comfort foods, gourmet foods, and anything else you can think of. ¬†It does not have to cost a lot to be good just […]
  • “Secreto” Pork Skirt Steak
    My oldest, Lindsay, lives in Richmond, Va. ¬†Richmond is a foodie paradise. Whenever we go visit, food shopping is on my list of must dos. ¬†Not far from her house is a butcher shop, if they do not have it they will get it. ¬†I have ordered Domestic Venison, elk, buffalo, and boar. ¬†They sell […]
  • Raleigh’s Farmers Market
    A couple weekends ago Steve planned a day in Raleigh for us. ¬†First the Farmers Market, then the Home Show, finishing up with Dinner at Pool's Diner. ¬†We got a added bonus, Hopscotch, a street festival was taking place near the Home show. It was a long day with tired feet, full bellies, and satisfaction […]
  • The Perfect Pork Chop
    Pork is one of my favorite meats. It has a savory saltiness that just satisfies. ¬†My class this week was "The Perfect Pork Chop". ¬†The best in my opinion is, a 1 inch center cut bone in pork chop. The loin cut is not as tender. The boneless is definitely much dryer. The bone helps […]
  • 12/08 Christmas Morning
    Christmas Morning Tuesday Dec. 8th at 11:00 $30.00 per person at Salted Rim Design Call 252-586-2437 for reservations
  • 11/05 Holiday Entertaining
    Holiday Entertaining Thursday Nov. 5th at 6:30 $35.00 per person At Salted Rim Designs Call 252-586-2437 for reservations
  • New York, This Years Annual Birthday Trip
    Every year Steve and I take a birthday trip with our friends Pam and Charlie. ¬†Our birthdays are Jan (Pam), Feb (Charlie), March (Steve), and April (Me). Our ages rank in the same order. ¬†I am the baby of the group and I so love to say that. ¬†Last year Charlie and Pam picked and […]
  • Having a Pizza Party
    Having a pizza party. ¬†You could call a pizza delivery, or you could do it yourself. ¬†My pizza parties are a little more involved. ¬†I start by making the crust. ¬†This can be done that day or weeks before. ¬†A very basic thin crust is my favorite. Thin Crispy Pizza Crust Yield: 3-12 inch pizzas […]
  • Cooking For The Girls
    Cheers!!! I had a group of really fun girls, (Steve says we are not girls anymore but women), ask me to cook for a birthday celebration. ¬†These GIRLS have managed to stay in touch and have maintained their friendship, even though they all live in different areas. ¬†As we move on with our lives it […]
  • Tequila Pork (The healthy series)
    If you have read my blogs you know I really like pork. ¬†It is truly the other white meat, just better. ¬†I like the flavor, saltiness, and texture of pork. ¬†Like steak and chicken, the tenderloin is the choice cut. ¬†It is very important to prepare your meat before cooking. ¬†Remove all the silver skin […]
  • Broccoli with a Twist (The healthy series)
    Broccoli is something I do not cook much. ¬†Steve got tired years ago and turns his nose up every time I mention cooking it. ¬†Well I played with several Broccoli recipes and came up with a winner. ¬†Steve really liked it and so did my class. ¬†I used an old Italian mix to pump up […]
  • Chicken in a Creamy Mustard Sauce (Tasty and Healthy Food)
    In my healthy cooking class yesterday we created 2 very tasty meals. ¬†This chicken was the favorite of the group. ¬†I will be posting the rest of the foods in future blogs. Finding healthy foods that are satisfying and taste good are hard to find. ¬†I feel you do not need to leave out all […]
  • First Dinner on “THE DIET”
    There are so many diets out today. ¬†It is hard to define what is diet food, low card, low fat, keeping calories to a certain number. ¬†My diet is eating well but smart. ¬†I feel that when you cook diet it leaves you feeling unsatisfied. ¬†So what I try to do is eat very tasty […]
  • Pork Tenderloin a Healthy Choice.
    Pork one of my favorite meats, with the tenderloin as my top choice. ¬†The tenderloin is as lean as a boneless, skinless chicken breast. It only has 2.5 grams of fat per 4 ounce serving and 120 calories. ¬†So easy to give a big flavor without adding more fat. ¬†It usually comes in packages of […]
  • Poulet Nicoise: A Good Cold Winter Meal
    My Class this week was One Pot Meals. ¬†I like to present my classes with new and tasty meals. ¬†Deciding to use of my favorite pastas; Broccolini and Orecchiette Pasta Beef, Cheddar and Potato Pie and pulling up a oldie but goodie; Poulet Nicoise. Nicoise usually means "as prepared in Nice". ¬†Things cooked with tomatoes, […]
  • Stuffed Pumpkin with Cheesy Goodness
    ¬† ¬† ¬† ¬† ¬†Stuffed Pumpkin with Cheesy Goodness ¬† ¬† ¬† ¬† ¬†¬†My husband, Steve likes to find things for me to cook.¬† New recipes to try, tackle new frontiers of food.¬† It get exhausting sometimes.¬† The amount of food you find on the internet is amazing.¬† So many bad recipes and very few […]
  • Sonoma and Wine Country
    Every Year we do a birthday trip with friends. ¬†Over the years we decided not to buy each other gifts. ¬†Instead we spend time together. ¬†Most of the time we take a long weekend, and we take turns picking the destination. ¬†This year it was Charlie"s turn and he wanted to do something special. ¬†It […]
  • BBQ Baby Back Ribs, YUM
    My class on BBQ Baby Back Ribs was fun. ¬†Not hurried or rushed because it is something you can do at your own time and leisure. ¬†Then when it's time for your guest or family to eat you are a Rock Star. ¬†The mess was done ages ago and so very little clean up. ¬†You […]
  • Braised Elk or Brisket
    I was checking out a shop called Main Street Produce. ¬†This is a little market in Littleton, NC, just 6 miles from my house. ¬†I had heard really good things about it but it is in a direction from my house that I very rarely go. ¬†I was pleasantly surprised they had gourmet products, venison, […]
  • Fish in Parchment a Healthy Meal
    Everyone is looking for healthier ways to cook. ¬†The trick is to put flavor in your food without more fat. ¬†There are so many diets. ¬†It is hard to say what diet is really healthy. ¬†I think healthy is being smart about what you eat and how much you eat. ¬†Olive oil is a "good […]
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