Hear Ye! Hear Ye!

Hear Ye! Hear Ye! Oh. Wait. Dinner doesn't involve THAT kind of parchment. No proclamations. No manifestos. Dinner is just a simple affair of perfectly seasoned fish delicately wrapped in heat-proof paper to steam with its own juices in a matter of minutes in the oven. How simple is that? Are you ready for the heralding trumpets? The dish is even low-fat. I do proclaim Parchment Wrapped Cajun Fish a great recipe to land On My Plate.

If you aren't familiar with parchment paper, I recommend making the investment. Near the aluminum foil and plastic wrap, you can often find rolls of the stuff in the grocery stores. If not, cooking stores will also sell rolls or boxes of this silicon coated paper, and of course, like anything you can dream of, you can find it online. Use it to line a baking sheet next time you throw some cookies in the oven; line cake pans when baking layer cakes; line the pan when roasting veggies, and eliminate nasty clean up; and wrap a fish fillet with it and steam in the oven. The uses are endless, and you will wonder what you did before you kept a store of parchment in your kitchen. You will pronounce parchment paper a cooking necessity.

Parchment Wrapped Cajun Fish

4 sheets parchment paper
4 firm fish fillets (I used orange roughy)
2 teaspoons Cajun Seasoning (watch that salt is not the main ingredient)
8 large shrimp, peeled and de-veined
1 tablespoon parsley, chopped

Preheat oven to 425 degrees.
Fold each sheet of parchment in half and cut into a heart shape.
Sprinkle both sides of the fillets with the Cajun seasoning.
Place fillets on one half of each parchment heart and top with shrimp and a sprinkling of parsley.
Fold the edges of the parchment together to seal.
Arrange parchment packets on a baking sheet.
Bake for 10-12 minutes. (Serves 4)

Ode to Aubergine

Aubergine. Doesn't that word just roll off your tongue? Doesn't it sound exotic and mysterious? Now, say "eggplant." It just isn't the same, is it? Eggplant brings to my mind a Charlie Brown Christmas Tree type of plant drooping under the weight of stinky boiled eggs on its branches. I like deviled eggs just as much as the next person, but that image just doesn't do it for me. Give me the intrigue of the aubergine.

Aubergine is French for eggplant, and any way you say it, I like my eggplant sliced and breaded. I have tried other preparations, but none seem to hold the meatiness and preserve the texture of the eggplant like the breading. Once breaded, different variations of Eggplant Parmesan find their way onto my plate. I have made the traditional baked dish; plopped the discs of eggplant on top of a pizza; and created sandwiches. I like that the breading and baking or frying of the eggplant slices can take place at one time, and the remainder of the prep for the dishes can happen whenever we are finally ready for our meal.

Today's Aubergine (Eggplant, if you must) and Tomato Sandwich begs for fresh garden tomatoes. The garlic and thyme blend to make an outstanding mayonnaise and enhance the Parmesan crusted eggplant slices. Of course, the better the bread, the better the sandwich. Don't skimp on this beauty. I want some aubergine On My Plate.

Aubergine (Eggplant, if you must) and Tomato Sandwich

1 egg, beaten
1 eggplant, peeled and cut into ¼ inch slices
¼ cup Parmesan cheese, grated
¼ cup seasoned breadcrumbs
½ cup mayonnaise
1 clove garlic, minced
2 teaspoons fresh thyme
2 tomatoes, sliced
1 loaf French bread, halved lengthwise

Preheat oven to 375º. Spray large baking sheet with cooking spray.
Dip eggplant slices into beaten egg, then breadcrumbs combined with the grated Parmesan.
Arrange on prepared baking sheet. Bake 15 minutes. Turn slices over. Bake 10 minutes longer or until browned on both sides. Remove from oven.
Mix garlic and thyme into mayonnaise and spread on bread.
Layer the eggplant and tomato slices on bread.
Slice sandwich into 4 sections and serve. (Serves 4)

Cool as a Cucumber

As summer heats up around us and temperatures approach 100, we are all looking for ways to stay cool. Farmers in the field are drinking their weight in water; dogs are seeking the shadiest of shade trees; kids take refuge in the pool; and air conditioning is working at full blast. I am very grateful that we finally made the heat pump upgrade for our heating and cooling system. Central air is a wonderful thing...even though Hubby keeps it cranked to frigid temps that leave me looking for a sweater in July.

Most of us don't want to heat up the house with hot meals. A simple cucumber salad is the perfect summer tonic. The usual preparation out here on the prairie has a creamy dressing and onions and/or tomatoes. I like to vary things a bit and add a little Asian flare to my cukes. It is great as a side to grilled chicken or steak with the cool cucumbers being so refreshing On My Plate.

Asian Cucumber Ribbons

¼ cup rice wine vinegar
½ teaspoon sugar
1 teaspoon soy sauce
½ teaspoon sesame oil
1 ½ English cucumbers, halved lengthwise

Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature.
Stir in soy sauce and sesame oil.
Cut cucumbers lengthwise into 1/8-inch-thick ribbons using a mandolin slicer.
Toss cucumber with dressing and let stand 5 minutes before serving.
Note: Do not let dressed cucumber salad stand for more than 20 minutes before serving, or it the texture of the cucumbers will be soggy. (Serves 4.)

I Am NOT Hiding the Salami

Do you remember the end of Grumpy Old Men when Burgess Meredith rattled off all of those euphemisms for sex? "Hiding the Salami" was one of his milder suggestions, and all were hilarious. However, I am not here to talk about romps in the bedroom. The theme of my blog may be "My Menu with a Little Life Thrown In", but I am NOT taking you into THAT aspect of my life. We are still focusing on the menu. :~)

"I am NOT Hiding the Salami" because the salami is right On My Plate as the main ingredient in a salad that I recently discovered. My meat loving Hubby is in heaven. A side dish that is just as hearty as the main meal makes him happy. I am thrilled with the simplicity of the recipe and the savory blend of flavors. If it is really too hot to cook, top some salad greens with this Italian-themed blend for a complete meal.

Now, quit blushing and go play with your salami. Trust me. You will like it.

Salami, Mozzarella, and Tomato Salad

½ pound salami, cut into ¼ inch strips
¼ pound mozzarella cheese, cut into ½ inch pieces
1 ½ cups grape tomatoes, halved
½ cup fresh basil leaves, coarsely chopped
salt, to taste
fresh ground black pepper, to taste
olive oil, for drizzling
balsamic vinegar, for drizzling

Combine salami, mozzarella, tomatoes and basil in a large bowl and season to taste with salt and pepper.
Drizzle with vinegar and olive oil and toss well. Serve at room temperature. (Serves 4)

Pyromania

I am obsessed with our fire pit. It was over 90 degrees on Sunday with humidity that you could cut with a knife, and I insisted that we have a fire on the patio during an impromptu dinner party with friends. The smokey smell of the burning wood takes me back to the fun times of camping and just says party to me. I stare into the crackling fire and hop up with my can of lighter fluid when I don't think that the flames are high enough. My friends giggle as my Fire Department Hubby scolds me. The fire pit truly brings out the pyromaniac in me.

The open fire also inspires me to get creative with party appetizers. I have already proclaimed my love of sweet s'mores for dessert. What about a savory one to get the party started? Mozarella S'Mores are a flavorful, gooey, melted bite of love from the fire pit. The sun dried tomatoes, fresh basil cut from my herb garden, and the garlic rubbed toasts are held together by the flame roasted cheese. Who doesn't like melted cheese? Who doesn't like playing with fire? Mozarella S'Mores are a pyromaniac's dream On My Plate.

Mozarella S'Mores

16 sun-dried tomatoes
8 ounces FRESH mozzarella cheese, cut into 16 pieces
16 FRESH basil leaves
16 slices baguette, toasted and rubbed with garlic

Place the tomatoes in an attractive serving bowl.
Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.
Set up the grill for direct grilling and preheat to high. In the best of all worlds, you'd use a charcoal grill, raking the embers into a pile at the bottom of the grill and leaving off the grill grate. If using a gas grill, preheat it super hot.
Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer — you'll burn your lips. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.
NOTE: Sun-dried tomatoes come in two forms: oil-packed and dried. Oil-packed tomatoes just need to be drained before you use them. The dried kind need to be soaked in water and marinated in olive oil. To reconstitute the tomatoes, place them in a heatproof bowl and add boiling water to cover. Let soak for 1 hour. Drain the tomatoes well and blot dry. Toss with the olive oil. (Makes 16 pieces)

Poke It With A Stick

I think that we should all poke fun at ourselves once in awhile. If you can't laugh at yourself, you are truly taking it all too seriously and most likely headed for heartache or disaster. Life is just too short.

I also think that summer is the time to poke our cakes. A Jello Poke Cake is such a sweet, cool, and refreshing way to end any meal...or to start the day for breakfast, if you are my husband. Our recent 4th of July potluck produced two Poke Cakes, and Hubby was in heaven. However, he must not have had his fill. When I offered to bring the dessert for dinner with friends last night, he insisted that I make a Poke Cake, too. I didn't argue. It is an easy dessert for my non-baking ways, and I have to admit that a little harmless poking is fun.

Jello Poke Cake

1 package white cake mix
1 cup boiling water
1 (3 ounce) package Jello, any flavor (strawberry is my favorite)
½ cup cold water
1 (8 ounce) container Cool Whip, thawed

Heat oven to 350°F.
Prepare and bake cake in 13x9-inch pan as directed on package.
Remove from oven.
Cool cake in pan 15 minutes.
Pierce cake with large fork at 1/2-inch intervals.
Meanwhile, stir boiling water into gelatin in small bowl at least 2 minutes until completely dissolved.
Stir in cold water; carefully pour over cake.
Refrigerate 3 hours.
Frost with whipped topping.
Refrigerate at least 1 hour or until ready to serve.
Store leftover cake in the refrigerator. (Serves 16)

I am NOT the Colonel

Nobody will ever mistake my kitchen for KFC. Fried chicken just doesn't materialize here. Quite honestly, I don't really care for it. This has been a bone of contention with Hubby's family. They are fried chicken junkies. I think that if there would have been a vote before the wedding, I would have been voted out. Their love of fried chicken is that strong, and my indifference matches it.

However, July 6th is National Fried Chicken Day. I do like chicken, and there are ways to prepare it that don't involve skin and bones and vats of hot grease. Pesto Fried Chicken is super. The crispy coating is loaded with the flavor of the pesto, and the corn flakes provide a satisfying crunch that isn't loaded with animal fat. Dare I say it? Pesto Fried Chicken On My Plate is finger licking good. :~)

Pesto Fried Chicken

1 ½ pounds boneless skinless chicken breasts
3 tablespoons purchased pesto sauce
¼ cup cornflake crumbs

Preheat oven to 375º.
Brush pesto over chicken breast fillets, coating both sides.
Coat with Corn Flake crumbs.
Bake on non-stick cookie sheet for 15-20 minutes or until cooked through. (Serves 6)

Check Yourself Before You Wreck Yourself

There are times when life flies by at about 100 mph, and amazingly, you manage to keep up. There are times when crazy things happen, and you deal with it, and somehow manage to survive. There are times when everything happens all at once, and you manage to juggle it all and still come out on top...or at least not on the bottom. Then, there are times when you want it all to just slow down. You yearn for comfort and calm. You need to check yourself before you wreck yourself.

Today, even though it is hot and humid outside, I am putting some comfort food On My Plate. I have been on the go-go path for a few days and need to slow down and take care of myself. Nothing says soothing solace to me like a warm bowl of tomato soup. Of course, I can't have tomato soup without a grilled cheese, and my slightly non-traditional version dresses it up with spinach. I don't care that the weather is more suited to salad than soup. I need the relief of comfort foods. It is time to check myself.

Soothing Tomato Soup

½ cup onions, finely chopped
1 tablespoon butter
1 (14.5 ounce) can petite diced tomatoes with garlic and olive oil
1 (10.75 ounce) can condensed tomato soup, undiluted
1 cup milk

In a saucepan, sauté onion in butter until tender.
Stir in seasoned tomatoes (with juice), soup, and milk.
With a wand blender, whirl soup until desired consistency.
Bring almost to a boil.
Reduce heat; cover and simmer for 10 to 15 minutes. (Serves 4)

Grilled Cheese Sandwich with Spinach and Bacon

½ bag fresh spinach, chopped
1 cup grated Swiss cheese
½ cup Parmesan cheese
¼-1/2 cup mayonnaise
2 tablespoons mustard
4-8 slices bacon, cooked until crispy
4-8 slices grainy bread
butter

Mix spinach, Swiss cheese, Parmesan cheese, mayonnaise, mustard, and crumbled bacon until well blended.
Spread on whole grain bread.
Butter bread and toast on hot griddle. (Serves 2-4)

Stars and Stripes Forever

All hail to the Red, White, and Blue! How about a fresh and cool salad to celebrate Independence Day? Juicy, sweet watermelon paired with tart blueberries, creamy and rich cottage cheese, and good for your salad greens can be the perfect simple salad for the Fourth of July, or anytime you need something light. Show your spirit On YOUR Plate and enjoy the fireworks!

Red, White, and Blue Salad

baby greens
2 slices watermelon, 1 inch thick
2 cups cottage cheese
½ cup fresh blueberries

Line 4 salad plates with baby greens.
Cut each watermelon slice into 10 equal wedges; remove rind.
Arrange 5 melon wedges on each plate in a circle with points outward to resemble a star.
Spoon cottage cheese into centers of watermelon stars.
Sprinkle blueberries over cottage cheese. (Serves 4)

Not On MY Pizza!

So many people claim to not like anchovies. I often hear, "I will eat anything on pizza, except anchovies." I wonder if those who make this claim have ever had an anchovy. Out here on the prairie, anchovies aren't mainstream. They don't even make a bleep on the radar. I dare you to find an anchovy at the local Pizza Hut, Casey's carry-out Pizza, or in Bubba's Bowling Alley. It was even a bit of a treasure hunt to find these salty, little fish during a shopping trip to "the Big City." I am glad to report that the search was worth it; anchovies are a treasure of flavor.

Anchovy paste adds a big punch to a simple vinaigrette of balsamic vinegar and olive oil. Of course, there are rich kalamata olives and Parmesan cheese added, but I think it is the anchovy boost that makes the salad sing. It is a very bold flavor over the crisp greens of Romaine lettuce. I dare those who claim to not like anchovies to try some Romaine Salad with Anchovy Vinaigrette On THEIR Plate.

Romaine Salad with Anchovy Vinaigrette

1 head romaine lettuce
½ cup kalamata olives, pitted and cut in half
¼ cup Parmesan cheese, grated
Vinaigrette
1 teaspoon anchovy paste
3 tablespoons balsamic vinegar
3 tablespoons fresh parsley, chopped
fresh ground black pepper
½ cup extra virgin olive oil

In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
Slowly pour in the olive oil while whisking. Set dressing aside.
Coarsely chop the head of lettuce.
Arrange the chopped lettuce neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
Sprinkle the Parmesan cheese on top and serve. Add a sprinkle of cracked black pepper.
Or cover and chill until ready to serve. (Serves 6)

When Life Gives You Lemons...

...make lemonade, or Absolut soda with a twist. :~) When life gives you a lemon cake mix, a can of frozen lemonade, and a container of lemon frosting, make Lemonade Cake. :~) Real lemons make fabulous lemonade, lemon curd, lemon pie, and are excellent floating with the ice cubes in an Absolut soda. But, sometimes, you just don't want to mess with the real deal. Lemonade Cake tastes like you made a fuss to prepare it, but is is so simple it won't sour your day to get it On YOUR Plate.

Lemonade Cake
1 lemon cake mix
1 ¼ cups water
1/3 cup vegetable oil
3 eggs
1 (6 ounce) can frozen lemonade concentrate, thawed
¾ cup powdered sugar
1 container ready-to-spread lemon frosting

Heat oven to 350 degrees.
Bake cake mix, using water, oil and eggs as directed on package for 13x9x2-inch pan.
Cool 15 minutes.
Mix lemonade concentrate and powdered sugar.
Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.
Drizzle lemonade mixture evenly over top of cake.
Cover and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake.
Store loosely covered in the refrigerator. (Serves 12)

Fruit of the Sea

"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." That's a lot of shrimp, but Bubba Blue (of Forrest Gump fame) didn't mention my favorite, Garlic Shrimp.

Never was there such a perfect pairing as garlic and shrimp. The sweet, tender shrimp give way to the delicious, mellow flavor of the garlic and make my mouth water for more. One of my favorite quick and easy recipes originally comes from the Top Secret Recipes site. It is claimed to be a clone of a menu item from Chili's, but I have never sampled it there. I am happy making Spicy Garlic and Lime Shrimp at home to land On My Plate.

Spicy Garlic and Lime Shrimp

2 tablespoons butter
1-2 cloves garlic, pressed
1 pound fresh large shrimp, peeled
1 lime
¾ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder

Make the seasoning blend by combining all the spices in a small bowl.
Preheat a large skillet over medium heat.
Add butter to the pan.
When the butter is melted, stir in the pressed garlic.
Immediately, add the shrimp to the pan.
Cut the lime in half and squeeze each half into the pan over the shrimp.
Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
Saute the shrimp for 5 to 8 minutes or until they begin to brown.
Be sure to cook both sides of all the shrimp. (Serves 4)