Pesto Sautéed Cabbage

Everyone is talking about “zoodles” or “cauliflower rice,” but, consider the mebbe not so humble cabbage…

Pick up a bag of coleslaw mix at most any supermarket, add a little melted butter and a jar of pesto sauce, and you have yourself a perfectly lovely and pretty darned inexpensive, too, side dish.

Like, for Grilled Ranch Swordfish, mebbe, but this could stand on its own as  a main course, with some garlic bread on the side.

INGREDIENTS
•1 bag coleslaw mix
•1 jar pesto sauce
•1 tbsp Sherry Peppers Sauce*
•1 tbsp butter

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Note: you wanna go old school and shred your own cabbage and make your own darned pesto? Go for it! I, however, am really quite happy with coleslaw mix and ALDI’s premade pesto sauce.

Melt the butter in a large pan over medium high heat.

Add the cabbage and Sherry Peppers Sauce and toss to coat well.

Sauté for three or four minutes, until the cabbage has wilted a bit.

Add the pesto sauce, toss to coat well, and cook for another three to four minutes, until everything is nicely heated through.

Serve.

Like mebbe with that Ranch Swordfish.

Tho… a regular steak or even some chicken would work a treat, too.

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Grilled Ranch Swordfish

Our local fishmonger had a pretty decent sale on swordfish steaks, so I thought, why not pick up a couple?

I had originally thought to do them, as I had with the Salmon, in the air fryer, but the evening was decent and Rich didn’t mind starting up the grill, so we went that route.

Back in the day, I always slathered my swordfish with mayonnaise on both sides before cooking, but this time, I opted for a little something different.

For these two beautiful steaks, I made a ranch dressing marinade and stashed ’em in the fridge for an hour, then flipped them over, and put back in the fridge for one more hour.

The result? Swordfish perfection!

INGREDIENTS
•1 swordfish steaks
•1/4 cup ranch dressing
•1/4 cup canola oil
•1/4 cup water

Whisk the ranch dressing together with the oil and water in a gallon sized zipper bag, then seat, toss to coat the swordfish evenly, and stash in the fridge for one hour.

Flip the bag over and return to the fridge for one more hour.

Set your grill to medium high and, when hot, add the swordfish and a bit of the marinade.

Rich likes to use a little grill tray, but you do what you want.

Grill the swordfish for three to four minutes per side (depending on how thick your steaks are) and serve.

We thoroughly enjoyed ours with sautéed cabbage pesto and a nice, refreshing Vidal from Ontario.

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Air Fryer Salmon Fillets

I gotta be totally honest here. I liked these fillets, and my mom-in-law and niece, too; but my husband was not quite sold on them.

Mebbe if I had served some of that tasty aioli on the side?

In any event, beautifully done, tender and tasty salmon in the air fryer.

Mebbe just think about another sauce or marinade – like teriyaki or a honey Dijon kinda thing.

Or, stick with my home made Catalina French dressing, but do think about serving that Aioli on the side at the end.

INGREDIENTS
•2 to 4 salmon fillets
•Catalina salad dressing
•Salt
•Pepper
•Aluminum foil

Place a foil sling for the bottom of the air fryer.

Add the salmon fillets (I prefer ours skin off) to a gallon-sized zipper bag, then pour in Catalina dressing to cover. I used my own recipe, foud here, but feel free to use a bottle, or mebbe try teriyaki sauce.

Close the bag and toss the salmon in the dressing to coat all sides, then set aside to rest for 20 minutes or so.

When ready to cook, arrange on the foil lined sling and season lightly with salt and pepper.

Set your air fryer to 400º.

Cook for seven minutes, then rotate the salmon, return to the air fryer, and cook for another five to seven minutes, until the salmon is nicely done.

Transfer to plates and serve.

 

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Aioli, Again

So, yeh, I have posted a bunch of mayonnaise/aioli recipes, but, making a fresh, Whole 30 safe, batch for a gathering with friends tomorrow, reminded me how very simple it is too toss together, and how very tasty it is, so, here we go again…

Aioli is, simply put, mayonnaise with garlic added, so, egg, lemon juice, salt, pepper(s), garlic and, at the last, oil.

I used my mini food processor, which has an oil drizzler built into the lid, but a plain ole

blender, or even an emulsion blender will work, you just need to stream the oil in very slo-o-o-wly. to allow the aioli/mayonnaise to absorb it and emulsify into a pretty magnificent sauce.

INGREDIENTS
•1 egg
•1 tbsp lemon juice
•1 clove garlic, crushed
•1/2 tsp Dijon mustard
•1/4 tsp sea salt
•1/4 tsp Aleppo pepper
•1/4 tsp black pepper
•1/2 cup vegetable oil

Add all of the ingredients, except for the oil, to your device of choice and pulse to chop the garlic and whip the egg.

With your device of choice running, slowly stream the oil into the mixture and watch, amazed, as it turns into a creamy thing of garlic mayonnaise beauty.

Note how cool that built in drizzler in the lid is on this mini food processor? For about $30, I think that kinda cunning lid design alone is worth the space in your kitchen.

And, there you have it.

In a bit under five minutes, home made, deelicious garlic mayonnaise.

Enjoy.

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Lemon Puddin’ Pie

SOMEtimes, when life gives you lemon (pudding), you just have to go ahead and make a pie.

I had thought I had picked up some lemon jello for a poke cake to bring to a friend’s house for lunch – the kids more or less expect me to bring cake, so, what can you do?

Well. I got home and discovered I had bought two boxes of lemon pudding instead of jello (sigh).

All worked out, though, because I did have one box of cherry lemonade jello in the pantry, and that would work a treat. Ermmm, as long as I didn’t let Thierry know that it had cherry anything in it. Not to worry, he isn’t allergic, he just does not like cherry anything.

The cake worked out fine, lunch was fun, and all the kids liked the cake, so win, right?

Now, though. What to do with two boxes of lemon pudding?

Why, let’s make a pie, of course!

My mother-in-law was staying with us, and she and my husband both love lemon anything, so, decision made.

And then, I had some pie crust in the freezer, so, no muss, no fuss, this pie is gonna come together in next to no time!

Well, not counting the two+ hours needed to defrost and then bake the pie crust.

Still and all. Open, unroll, plop into the pie pan, bake, then cool the crust according to package instructions.

Note: my pie pan is a bit larger than most, so it could easily take both boxes of pudding. If you are using a more standard pie plate, mebbe try just using one.

Pie crust baked and cooled, I again kinda followed the pudding package instructions, except

I added one tablespoon of vanilla to a beaker, and then topped the amount of milk called for with half and half before stirring into the pudding mix(es).

A few minutes later, and… let there be pie.

All in all not a bad mistake to have made, thinking back on it.

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Air Fryer Chicken Wings

And… we have another win for the air fryer.

The method, from thekitchn.com, is wicked simple, and much faster than my more usual hot oven method.

Yesterday, I posted my updated Buffalo Wing Sauce recipe – using seasoned rice vinegar in place of white vinegar, so today we’ll put that together with a batch of wings, some carrot and celery sticks, and some ranch and blue cheese dressing for dipping all that wing goodness in.

Note: one of our local markets carries chicken “drumettes,” and we prefer them to the more traditional wings, but you can use either for this recipe.

INGREDIENTS
•1 tray chicken wings (about 10)
•2 tbsp flour
•1/2 tsp black pepper
•1 tsp Aleppo pepper
•1 tsp dried parsley
•1/2 tsp Seasoned Salt
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1 tsp veggie oil

Place the flour and seasonings in a gallon sized zipper bag and shake to blend.

Add the chicken wings and the oil and shake to coat all of the chicken pieces evenly.

Heat your air fryer to 380º and arrange the chicken in the basket.

Cook for 25 minutes, taking the basket out and tossing the wings every five minutes.

After 25 minutes, increase the temperature to 400º and cook until the wings are crispity and browned.

Toss with your preferred sauce to coat the wings well and serve.

Tasty wings!

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A Better Buffalo Sauce? I Think So.

Since I bought my Air Fryer, I have tried frozen sweet potato fries (LOVED!) and a turkey breast (also most excellent!).

Now, to test the machine out with a classic – chicken wings!

But first, I decided to do a bit of a rework on the classic Anchor Bar Buffalo Sauce recipe to go along with my new version of – now air fried – chicken wings.

I was most pleased by both!

But first, the sauce.

I opted to use seasoned rice vinegar instead of the more usual white vinegar.

And, of course, my standard Cajun Power Spicy Garlic Pepper Sauce, which is mostly the only hot sauce I use. Feel free to use your own fave in this.

INGREDIENTS
•1 stick (1/2 cup) butter
•1/3 cup Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tbsp Sherry Peppers Sauce*
•1 tbsp rice vinegar
•1/2 tsp Worcestershire sauce

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Pop all of the sauce ingredients into a small-ish saucepan and warm over low heat until the butter is melted and everything can be whisked together into a love, spicy, vinegary hot sauce.

Set aside until your wings are ready.

Oh – you want the air fryer wing recipe?

Coming right up!

Tomorrow!

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Air Fryer Turkey Breast

A couple of weeks ago, I posted about making a Cranberry Glazed Turkey Breast that we all thought was really nice.

Now, with my trusty new Air Fryer, I decided to revisit the turkey breast – but instead of a glaze – this time, I was gonna air fry that sucker!

How’d it turn out?

Moist excellent! Crispity skin, tender and juicy meat – an all around winner!

So, thanks to the nice folk at Food Network for the wicked easy recipe and guidance.

Note: the nice folk at Food Network called for using a 2-1/2 to 3 pound turkey breast. Mine was around seven pounds and came close to being too big for my 5.8 quart air fryer, and took about 90 minutes to cook. Still delicious, and now I have leftovers in the freezer for a soup or something.

INGREDIENTS
Seasoning:
•1 tsp Kosher salt
•1 tsp rosemary
•1 tsp Italian seasoning
•1 tsp dried parsley
•1/2 tsp dried thyme
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp garlic powder
•1/2 tsp paprika
•1/2 tsp smoked brown sugar
(or plain brown sugar)

Turkey Breast:
•2-1/2 to 3 pound turkey breast
•Olive oil

Stir the seasonings together until well blended and set aside.

Brush all sides of the turkey breast with olive oil, then rub the seasonings into the breast and position – skin side down – in the air fryer basket.

Close the air fryer, set to 360º and cook for 20 minutes.

Open the air fryer, flip the breast over so that the skin side is now up, then cook at 360º for another 15 minutes or so, until an instant read thermometer reads 165º when inserted into the thickest part of the breast.

Let rest for ten minutes before carving.

Crispity skin. Tender and juicy meat.

I am really kinda lovin’ this air fryer thing.

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A Better Poppy Seed Dressing

Less sugar!

Better tasting vinegar!

Turmeric, because!

This sweet and tangy dressing is, of course, pretty terrific on salad and coleslaw, but, one of my brothers-in-law maintains it to be fine on air fried turkey breast!

That’s a lot of uses for one small-ish jar of home made salad dressing.

Good thing it is also a snap to toss together!

I made mine using my immersion blender, but a regular blender, or, heck, even a wire whisk will yield you  a perfectly lovely salad dressing/sauce in well under ten minutes.

INGREDIENTS
•1 cup mayonnaise
•2 tbsp sugar
•1/2 tsp onion powder
•1/3 cup seasoned rice vinegar
•1 tsp celery seed
•2 tsp poppy seed
•1/2 tsp Aleppo pepper
•1/4 tsp turmeric
•1/4 tsp garlic powder
•1/4 tsp Seasoned Salt

Add all of the ingredients to a beaker, blender jar, or mixing bowl and blend or whisk until nicely combined and smooth.

See? Easy peasy! Transfer the dressing to a lidded jar and stash in the fridge for a few hours to allow the flavors to really get to know one another.

Or don’t; ad just use the dressing immediately, it is still very, very good.

Note: if you think this could be a bit sweeter, by all means, go ahead and add another two tablespoons of sugar and stir well, but I think it works nicely as is.

Especially when tossed with a bag of coleslaw mix and one tablespoon of my new fave French dressing.

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I Bought an Air Fryer

I held off.

I mean, I have slow cooker(s) – yes – plural – and a multi pot, food processor, blender, stand mixer, all the accoutrements of your modern 21st century western kitchen.

I certainly did not need an air fryer.

Until I did.

I blame my friend Ruth, who got one herself a week or so ago and is loving it!

Fries. Grill cheese sammiches. You name it, she’s been trying it.

SO. I bit the bullet and ordered one – the same model and size as Ruth has because, I mean she has already done all the research.

First things first, this thing is kinda big, but, if it works, I will deal.

My first test was frozen sweet potato fries.

OMG! They came out perfect!

Nicely cooked and crunchy.

We enjoyed ours with a sweet chili and mayonnaise dipping sauce.

I did, following manufacturer instructions, use a wee, tiny bit of oil; and placed the fryer on a thick wooden cutting board while cooking – it does get hot and can damage coutertops if you don’t take precautions.

I don’t care. Just for the fries? I am sold!

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