Turnip Green Stew

When we lived in Meridian, MS we had some of the best neighbors.  Buster and Jewel was an elderly couple that lived across the street and became like grandparents to our family.  I remember the first time we met Mrs. Jewel, she was so excited to tell us about her church and how much they loved the pastor. She was so convincing that we visited the church.  We loved the church too and ended up joining and serving for three years until Brandon received orders to Charleston, SC. 

Mrs. Jewel loved sharing recipes, shopping deals or anything else that she thought would be of interest to me. This was one of those recipes. She told me it was the best turnip green recipe she had ever eaten. She was right about the church so I was certain that these greens would be great.  It is now one of my favorite recipes.  Mrs. Jewel is so wise.  

The recipe makes a lot, so for our family of four I typically prepare only 1/2 the amount. These greens go great with a side of buttered cornbread!

Buon Appetito!

Turnip Greens Stew

prep: 5 minutes

cook: 30 minutes

yield: 6 to 8 servings

calories: 114

fat: 5.1

• 
  2 cups chopped cooked ham 
• 1 tablespoon vegetable oil 
• 3 cups chicken broth 
• 2 (16-ounce) packages frozen chopped turnip greens
• 1 (10-ounce) package frozen diced onion, red and green bell peppers, and celery
• 1 teaspoon sugar 
• 1 teaspoon seasoned pepper

1. Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.
2. Collard 'n' Black-eyed Pea Stew: Substitute 1 (16-ounce) package frozen chopped collard greens for turnip greens. Prepare as directed, and cook for 15 minutes. Add 1 (16-ounce) can black-eyed peas, drained, and cook 10 more minutes.

Pumpkin Risotto

I am so excited to share this authentic Italian recipe that I received from an Italian friend! While living in Italy we participated in the Amici program which matches American families with Italian families who share similar interests and whose kids are the same gender or close in age. We were matched with a wonderful family, the Lorenzos.  Despite the language barrier we had great times together. The dad, Enzo, and the boys, Riccardo and Federico, speak pretty good English. The mom, Giusi (pronounced Juicy), didn't speak any English, and I do not speak Italian so communication was a challenge. We wished that we could talk to each other more, but were able to find common ground through shopping and cooking. This is a picture of our families a few days before leaving Italy.

The front row: Federico, Giusi, me, Graham, Riccardo
The back row: Enzo, Collin, Brandon

We spent Christmas Eve 2011 at the Lorenzo's home. Giusi is a fantastic cook! She served this Pumpkin Risotto as well as about 6 other delicious dishes.

Risotto is a very popular rice dish in Italy.  The rice is cooked in either meat or vegetable broth and usually includes butter, parmesan cheese, and onions.


According to the World Encyclopedia of Cooking Ingredients, the most popular variety of risotto is Arborio, Vialone Nano, and Carnaroli. Arborio is the best-known Italian risotto; Vialone has a plump grain and a firm inner starch, so that risottos made using this rice tend to have slightly more bite; Carnaroli is a premium rice and has a firm bite.

Risotto Rice

When cooking Risotto it must be constantly tended to and cannot be left to simmer like typical rice.  Broth is added gradually and must be stirred occasionally until absorbed. This is repeated until the rice is done. This is not a fix-it and forget-it dish, but the results are truly worth the effort.

The original recipe calls for sausage. I didn't add sausage. Instead I chopped one piece of bacon and added it to the onions for flavor. The results were awesome. I have included the original recipe with my changes in parentheses.

This Pumpkin Risotto is so flavorful and beautiful making it perfect for a special occasion or entertaining.

Buon Appetito!

Pumpkin Risotto

yields: 4 servings 

with sausage

calories: 781

fat: 41

without sausage

calories: 594

fat: 25.8

400 grams pumpkin 

300 grams risotto rice (Arborio or Carnaroli)

3 Italian sausages (I used 1 piece of bacon instead)

1/2 onion

1/2 glass of white wine

About 1/4 cup olive oil 

1 liter chicken or veggie broth

1- 1 1/2 cups parmesan cheese (I love the robust flavor of parmigiano reggiano, but it is quite expensive.)

1-2 Tbsp butter (optional)

Salt and pepper to taste

Chives

1. Peel pumpkin and cut into small pieces (approximately 1/4 inch cubes).
2. Peel and cut onion into thin strips.
3. Saute onions in olive oil until browned. 
4. Remove casing from sausage and crush with fork and add to onion (I added the bacon instead).
5. Saute the meat and add the white wine and let it evaporate.
6. Add pumpkin letting it cook for about 10 minutes over low heat. 
7. Add the rice and let it toast.
8. Pour in broth gradually stirring often. 
9. You can mash the pumpkin with fork if it is not fully cooked and allow it to fully cook. 
10. When rice is cooked add butter if desired, parmesan cheese, salt and pepper, and chives to taste. 

After rice is cooked, taste test to determine how much butter, cheese, salt, pepper, and chives need to be added. 

Pumpkin Granola Bars

It's Pumpkin Palooza week here at The Joy of Everyday Cooking!  No need to restrain your excitement :)

I have a confession.  Fall is not my favorite time of year.  I would rather be at the pool soaking up the hot summer sun than bundled up trying to stay warm.  However, fall foods such as pumpkin, apples, soups, sweet potatoes, apple cider, hot cocoa, and pumpkin spice lattes make this time of year tolerable for me.

Last week I got a hankering for all things pumpkin and found this recipe for Pumpkin Granola Bars at www.mybakingaddition.com.  You can customize these bars by adding in whatever nuts, candy chips, or dried fruit that you like.  I baked a batch and made half with white chocolate chips and half with pecans and sliced almonds.  They are so good and go perfectly with a pumpkin spice latte (recipe coming later in the week).

Buon Appetito in Autunno!

Pumpkin Granola Bars

yield: 12 bars

prep: 15 minutes

bake: 35-40 minutes

without add-ins:

calories: 114

fat grams: .9

with pecans and almonds nuts

calories: 168

fat grams: 6.1

with white chocolate chips

calories: 152

fat grams: 3.1

3 cups old fashioned oats*

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

3/4 cup packed light brown sugar

1/2 cup pumpkin puree

1/4 cup applesauce (sweetened or unsweetened, your choice)

1/4 cup honey

1 teaspoon vanilla extract

optional add-ins:

1/2 cup dried cranberries

1/2 cup white chocolate chips

1/2 cup pecans, chopped

1/4 cup pumpkin seeds, shelled

1/2 cup sliced almonds 

1. Preheat oven to 350° F. Line a 9x9 baking pan with foil allowing for 1 inch overhang on the sides of the pan. Spray foil with non-stick cooking spray and set aside.

2. In a large bowl, combine oats, pumpkin pie spice, and salt. Set aside.

3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, honey, and vanilla until smooth. Pour over oats and stir until oats are moistened. Stir in add-ins. 

4. Evenly press oat mixture into prepared pan. Bake for 35-40 minutes or until golden brown. Be sure not to underbake. Remove to a cooling rack to cool completely.

5. Optional, if adding in candy chips, melt a small amount in a bowl in the microwave and drizzle top. To make melting easier, I mix in a little oil or shortening with my chips for a smoother, pourable consistency. 

*for gluten free recipe, use gluten free oats

Freezer Friendly Bacon-Wrapped Chicken

This is one of my favorite go-to freezer friendly dishes.  These moist Bacon-Wrapped Chicken breasts are stuffed with onion and chive cream cheese then wrapped in bacon.  My family always gobbles them up.

This recipe reminds me of the first time we invited an Italian family (Davide and Ester and their two kids) over for lunch after church.  My older son, Graham, had gotten to know Davide through his involvement in the youth group.  They seemed like such a sweet family, and we really wanted to get to know them better.

Davide and Ester speak very good English, but sometimes communication could still be a little challenging, but I guess that can be true even when both parties speak English as their first language.  At the time, we all attended chapel services on base.  The chapel offered two Sunday morning services.  We typically attended the earlier service, and Davide and Ester attended the later service.  When I invited them for lunch I explained that we would attend the early service, but let them know if they wanted to attend the late service they could meet us at the house.  Davide said they would attend both services and meet us after church; at least that is what I thought he said.  Attending two Sunday morning services didn't make a lot of sense to me, but who am I to judge, and besides it would give me enough time to have lunch ready.  Much to my surprise they met up with us after the early service and were ready to go.

Typically when entertaining I like to get everything ready before the guests arrive so that I can relax and enjoy my guests.  I definitely don't like to put my guests to work especially the first time I have them over.  However, I had lots to do before we could eat so I reluctantly asked Ester to help prepare the Bacon-Wrapped Chicken.  We had a great time in the kitchen together, and she loved learning to cook American style.  I think we had more fun cooking than we would have had just sitting and talking.

We became very good friends during our time in Italy.  At our going away party Ester was wearing a lovely turquoise necklace, which is one of my favorite colors.  I told her that I thought it was really cute.  As she was getting ready to leave she insisted that I have her necklace.  I was so touched by her thoughtfulness, but told her that I could not take her necklace.  Ester is sweet but stubborn, and she wouldn't hear of it.  After some persuasion, I accepted the gift. I love it.  Every time I look at it or wear it I think of sweet Ester.  She will always be in my heart regardless of how many miles or years separate us.

Freezer Friendly Bacon-Wrapped Chicken

yields: 12 servings

12 boneless skinless chicken breasts halves

2 cartons (8 ounces each) whipped cream cheese with onion and chives

2 Tbsp butter (I typically leave out the butter.)

Salt to taste

12 bacon strips 

1. Flatten chicken breasts to 1/2 inch thickness. 
2. Spread 3 Tbsp cream cheese over each. 

1. Dot with butter and sprinkle with salt; roll up. 
2. Wrap each with a bacon stip. 
3. Place seam side down, in a greased pan. 

1. Bake, uncovered, at 400 degrees for 35-40 minutes or until juices run clear. 
2. Broil 6 inches from the heat for 5 minutes or until bacon is crisp. 

Freeze these uncooked. 

Grain-Free Chorizo Stuffed Peppers

Don't you just love chain emails?  You know the ones. They instruct you to share an email with 10 people if you are not ashamed of Jesus, or share an email with 10 friends and you will have good luck, but if you don't share BEWARE!! I usually don't participate in chain emails. I really think they are stupid, a waste of time, and downright annoying. That is, unless it is a recipe chain email. I am always looking for new recipes so the prospect of receiving ones that are tried and true was enticing, and I fell victim to the possibilities. I really wasn't sure if anyone would participate, but I sent out emails to 20 of my closest peeps who were supposed to email 20 of their closest peeps who were supposed to email me recipes. Confused yet? I was surprised by the response and actually received several good recipes. This "Stuffed peppers" recipe was one of them. It came from a fitness trainer on our base in Italy. Funny thing is I didn't even know her but had seen her picture around base advertising her services. She shares her Italian experiences on a blog that you can see here. 

At the time, I was fasting from grains as I was praying through an issue, so this grain-free recipe came at the perfect time. Typical stuffed pepper recipes call for rice, but this recipe uses cauliflower "rice" instead, so out of curiosity decided to give it a try. Chopping the cauliflower very finely in a food processor gives it the consistency of rice. I actually think I now prefer using it in stuff peppers instead of rice. The cauliflower is light and doesn't lead to bloating or the heavy feeling that can result from rice. I enjoyed this dish so much that I ate it for leftovers for about 3 days until it was gone. 

This recipe calls for Chorizo which is a spicy Spanish pork sausage. If you don't want to use sausage you could use lean ground beef or turkey instead.

I hope you enjoy it as much as I do! 

Buon Appetito!

Grain-Free Chorizo Stuffed Peppers

source: Erin Work, http://www.mi-scusi-italia.blogspot.com/

yield: 6 servings 

nutritional facts calculated using sausage, 1/2 cup of cheese, and no sour cream 

calories: 461

fat grams: 30.3

3 or 4 large bell peppers (I like to use red)
Small head of cauliflower
1lb (or 1.5lb depending on the package) chorizo sausage
Small onion, chopped
1-2 Tbsp Olive oil
14.5 oz can crushed tomatoes
salt pepper
Cheese (optional)
sour cream (optional)

1. Preheat oven to 450.
2. In a food processor, chop the cauliflower to a "rice" consistency (or chop the heck out of it using a knife and cutting board).
3. Wash and cut the tops off the peppers, removing seeds and inner membranes.
4. Heat a large skillet to medium-high heat, add 1-2 Tbsp olive oil, and begin to sauté the onions. 
5. Add chorizo to the skillet and stir until meat is browned.
6. Add the cauliflower "rice" and crushed tomatoes to the skillet, cooking at an aggressive simmer for 10 minutes or until cauliflower is cooked.
7. Add salt and pepper to taste.
8. Place the hollowed bell peppers on a foil-lined baking sheet, and scoop chorizo mixture into the peppers.
9. Bake for 30 minutes, sprinkling with cheese for the last 5 minutes if desired. 
10. Serve with cheese and sour cream.

3 Ingredient No-Bake Peanut Butter Bars

Do you have 10 minutes in the evening to dedicate to making a delicious healthy breakfast? If so, you have to try these bars!

Breakfast is so challenging at my house. My boys do not typically like the same foods for breakfast. My older son enjoys a traditional breakfast of eggs and bacon or sausage, pancakes or waffles. My younger son would rather eat pizza, spaghetti or leftovers from the night before. I have to admit, spaghetti was often on my breakfast plate as a kid, but when I became pregnant with my first child that all changed and from then on I could only eat breakfast foods for breakfast. Spaghetti for breakfast ~ yuck!  Since he will not experience pregnancy, I am hoping puberty hormones will eventually cause him to develop a more mature palate.

These Peanut Butter Bars are AMAZING! I made some last night and served them this morning with fingers crossed. Both boys really liked them! That totally excites me, but what excites me even more is that the bars are healthy too. They were eating oatmeal and they didn't even care! Woohoo! I can't get them to eat oatmeal for anything. So this recipe is definitely a keeper.

I feel a little David Letterman coming on.

Top 10 reasons why you should make this recipe:

10. Only 3 ingredients!
9. 10 min prep time!
8. Both my boys like it so I bet your family will too!
7. Perfect on-the-go food!
6. Customizable ~ add in dried fruit, nuts, or protein powder (for extra flavor and protein)
5. Satisfies longer than sugary cereals, bars, or processed pastries!
4. Oats help lower cholesterol!
3. No baking required!
2. No morning dishes to wash!

and the number one reason you should make these bars 

1. Your kids will be eating oatmeal and loving it!

Buon Appetito!

3 Ingredient No-Bake Peanut Butter Bars

source: www.food.com 

prep: 10 min

bake: 0 min

yield: 12 bars

calories: 281

fat: 12.2

1 cup natural peanut butter

1 cup honey*

3 cups old fashioned oatmeal*

1. Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency. 
2. Mix in oats and stir. 
3. Press into a 9 x 9 inch pan. 
4. Cover and let set overnight. 

*for gluten free, use gluten free oats

*for clean eating, use raw honey

Roasted Tomato-and-Feta Shrimp

This recipe is so versatile and can be served as an appetizer, salad, or main dish. The beauty of the fresh ingredients make for a gorgeous presentation. All these are good reasons to make this recipe, but the best reason is because it is delicious!

I think it is awesome and I think you will love it too :)

Buon Appetito!

Roasted Tomato - and - Feta Shrimp

source: Southern Living December 2010

6 servings

prep: 10 minutes

bake: 25-30 minutes

calories per serving: 233

fat grams per serving: 12.3
nutritional info does not include French bread

• 2 pt. grape tomatoes
• 3 garlic cloves, sliced
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 1/2 pounds peeled and deveined, medium-size raw shrimp (31/40 count)
• 1/2 cup chopped jarred roasted red bell peppers
• 1/2 cup chopped fresh parsley
• 1 (4-oz.) package crumbled feta cheese
• 2 tablespoons fresh lemon juice
• Crusty French bread, sliced

1. Preheat oven to 450°. Place tomatoes and next 4 ingredients in a 13- x 9-inch baking dish, tossing gently to coat. Bake 15 minutes. Stir in shrimp and peppers. Bake 10 to 15 minutes or just until shrimp turn pink. Toss with parsley, feta cheese, and lemon juice. Serve immediately with crusty French bread.

Roasted Green Beans with Sun-dried Tomatoes

I'm back!! It feels so good to sit here and type this blog post. Life is slowing down a bit and I am loving it!!! I hope you all enjoyed a great summer. Fall will be here before we know it and soon I will be posting yummy fall comfort foods. The leaves here in Maryland are already starting to fall, which seems odd since it is in the 90s today. In Sicily we didn't experience fall like in the states so I am looking forward to the trees changing colors soon. We have gorgeous views from our house and can't wait for the sea of green trees to change to autumn shades.

Veggies are so important to a healthy diet and should be served with each meal. I don't know about you, but it is always a challenge to come up with new ways to cook vegetables. One of my favorite ways to prepare vegetables is to roast them. Roasting is super easy and a really healthy way to enjoy your favorite veggies.

I love this recipe; the combination of green beans and sun-dried tomatoes is perfect. While living in Italy sun-dried tomatoes became one of my favorite foods. I love them in salads, on sandwiches, and in pasta.

This recipe calls for fresh green beans. You could use frozen, too. It also calls for pine nuts. I had a ton of pecans so that is what I used. It still turned out scrumptious.

Buon Appetito!

Roasted Green Beans with Sun-dried Tomatoes

source: Southern Living November 2010

serves: 8-10

prep time: 15 minutes

cook time: 25 to 30 minutes

for 8 servings:

calories 178 

fat 15.1

1 1/2 fresh green beans trimmed

1/2 cup sun-dried tomatoes in oil, chopped

1/3 cup pine nuts

3 Tbsp butter, melted

3 Tbsp olive oil

1 tsp

1/2 tsp pepper

Preheat oven to 425 degrees. Toss together all ingredients. Place mixture on a 18 x 12 inch jelly-roll pan. Bake 12 to 15 minutes or to desired degree of doneness, stirring twice. 

Lazy Lil's Easy Mango Salsa

Now that it is almost summertime and getting oh-so-hot outside  I start to crave foods that are light and refreshing like this Easy Mango Salsa.  It is the perfect blend of spicyness and sweetness.  One of the ladies in my bible study brought this to a meeting and I just loved it. I love mango and it is especially yummy and refreshing in this salsa. Paired with baked tortilla chips or gluten free corn chips this makes for a healthy, delicious addition to your next Mexican menu or BBQ. This recipe makes a ton so it is great for crowd!

Lazy Lil's Easy Mango Salsa

Yields: 16 cups

Serving size: 1 cup

calories: 133

fat g: <1

 INGREDIENTS:
4 cups chopped mango
2 cans stewed tomatoes, diced
1 small white/red onion, diced
2 teaspoons garlic, minced
2 limes,juiced
1 teaspoon salt
2 cups canned diced green chiles or
2-5 fresh green chiles, chopped finely
6 tablespoons fresh cilantro, chopped
8 cups of mild/medium store bought salsa

DIRECTIONS:  Makes 16 cups approximately.
1.  Combine all the ingredients together in a mixing bowl.
2.  You can substitute the chopped mango with canned crushed pineapple, fresh chopped peaches or diced avocados, corn, black beans.

Buon Appetito!

Marinated Grilled Veggie Skewers

These delicious marinated grilled veggie skewers would make a perfect addition to your Memorial Day cookout. I made this recipe several weeks ago when we had our Italian friends over for dinner and karaoke. We planned to cookout steaks and chicken so when I came across this recipe I thought it would be a perfect compliment. It is super easy and doesn't take a lot of time to prep which is great when trying to prepare several other dishes. The marinade can be made the day before and then simply add the veggies a couple hours before grilling.


These veggies made such a pretty presentation and were a big hit with everyone at the party. They are really healthy so you can save those calories for dessert!



I used the recipe as a guide, but didn't follow it exactly. You can use whatever vegetables you like. I did not add the crushed red pepper since I wasn't sure if my guests would like them spicy.

Marinated Grilled Vegetable Skewers Recipe

Source: www.divinedinnerparty.com

Ingredients:
Veggies:
1/2 C. thickly sliced zucchini
1/2 C. red bell pepper chunks
1/2 C. yellow bell pepper chunks
1/2 C. thickly sliced yellow squash
1/2 C. wedged red onion
16 fresh mushrooms
16 large cherry tomatoes
Wooden skewers


Marinade:
1/2 C. olive oil
1/3 C. soy sauce
1/3 C. lemon juice
2 tbsp. balsamic vinegar
3 cloves garlic, crushed
2 tbsp. honey
2 tsp. dried oregano
1/2 tsp. crushed red pepper (optional-- only if you like heat)


Instructions:
1. Place all your veggies in a large mixing bowl or resealable plastic bag.
2. In a separate small bowl, combine the marinade ingredients.
3. Pour over veggies and marinate at least 30 minutes, up to 2 hours.
4. Soak skewers one hour in water.
5. Preheat the grill to medium heat.
6. Place your veggies on the skewers, dividing them evenly. Reserve the marinade.
7. Grill veggie skewers directly on oiled grill rack for about 15 minutes, till crisp-tender. Brush occasionally with reserved marinade.

Cold Marinated Veggie Variation: Don't have time or space to make your veggies on the grill? Turn your veggies into a cold salad, instead.
If you know you're tight on time, this is a good element of your dinner party menu for the grill to make ahead of time. In this case, you can take carrot slices, chopped Brussels sprouts, broccoli, asparagus, and cauliflower and turn them into a cold salad by simply adding some chunks of provolone, mozzarella, salami, ham, and a little vinaigrette – fast, easy and very appealing!

Buon Appetito!

Coconutty Orange Salad

Last week I baked some delicious $100,000 Cinnamon Rolls. The recipe calls for orange zest which left me with four zested oranges. I hate to waste food and try to either eat as leftovers, freeze, or use in another dish. I started thinking about what I could do with those oranges. In Sicily, they have an amazing orange salad that consists of blood oranges, green onion, and olive oil. I know it might not sound too appealing, but I can assure you it is wonderful. These simple ingredients go perfectly together. I didn't have any green onions but the thought of the Sicilian blood orange salad gave me inspiration to create a different type of orange salad.

Having just made the cinnamon rolls, I had some leftover pecans. I found some shredded coconut and golden raisins in the pantry and added them to the oranges. I drizzled some honey on top and sprinkled with cinnamon then stirred well. I was very pleased with the results and really enjoyed the light, tropical flavor the coconut added. My hubby really enjoyed it too, which is always a good sign. Topped with whipped cream or light cool whip this Coconutty Orange Salad would make a nice figure friendly dessert.

Coconutty Orange Salad

yield: 4 servings

4 medium oranges

1/4 cup golden raisins (or regular)

1/4 cup shredded coconut

2 shakes of cinnamon

1/2 tablespoon of honey

Mix ingredients together. It can be eaten immediately or allowed to chill then eaten.

Buon Appetito!

Spigola al Sale (Sea Bass in Salt)

Yesterday I posted on facebook that I was having serious blogging withdrawals. BTW- you can check out my new facebook cooking page here.  It is a simple and quick way to share cooking information and tips. I love the interaction that facebook offers. Sometimes I feel like I am all alone talking to myself in blog land . I am only 2 clicks away from 200 "likes" on my page. I may be a nerd, but that totally excites me.

Ok, back to what I was saying about having blogging withdrawals. It has been about 1 1/2 weeks since my last post. I have been super busy with my volunteer job, schoolwork, and taking care of my family while attempting to keep my house from becoming a pigsty that I haven't had time to blog. I find it rather ironic that I have such a strong desire to write. This is from someone who absolutely can't stand, hates, loathes to write. I have always found it to be so laborious. I don't even like to email, which my friends and family can attest to since I often send short emails and replies. In high school I was supposed to do a research paper, but calculated that I would still get a C without doing the paper so I didn't do it. I am glad that my boys don't read my blog :) Funny how things change! I still don't enjoy writing in general, but I do enjoy cooking and sharing so I guess that overrides the dislike of writing.

I am really excited to share this Spigola al Sale or Sea Bass in Salt recipe with you. I first learned about this technique for cooking fish at the Italian cooking school. We cooked a huge whole Sea Bass stuffed with spices, incased in salt, and then baked. It was super moist and absolutely delicious. You might think it would be salty, but it wasn't at all. The skin keeps the salt away from the meat so there is no salty taste.  I even tried this technique with a whole chicken and it turned out great too!

A few weeks ago I decided to make it at home. This recipe is not an exact science so I will just share with you how I made it.

Spigola al Sale
(Sea Bass in Salt)

3 whole Sea Bass, gutted and rinsed- (Size doesn't matter, but you may need to adjust cooking time for a smaller fish. I think these fish were about 1 1/2 pounds)

3 lb. box of kosher salt or sea salt

 4 egg whites

lemon slices

garlic cloves

spices- I used dried spices for fish. You could use rosemary, parsley, thyme (fresh is best)

Prepare fish by placing whole garlic, lemon slices and spices inside the fish. Not sure if it is necessary, but I used toothpicks to keep the fish closed so the salt wouldn't get inside.

Beat egg whites with either a stand or hand mixer on high speed using a whisk attachment until stiff peaks form. Fold egg whites into the salt until thoroughly mixed and the salt is wet. Spread salt on a baking sheet or dish about 1/2 inch deep.

Lay fish on the salt. 

Completely cover fish with salt.

Bake the fish at 375-400 degrees for 30 minutes. Remove from oven and let sit for about 10 minutes.

Crack salt and place on serving dish for a great presentation before breaking open the salt.

Remove salt before eating.

We were so excited to try it that we forgot to take any pictures of the meat. I can assure you that it was absolutely amazing! This is the best way to bake fish in my opinion. You can do this technique with Red Snapper, Grouper, Bream, or I venture to say any other whole fish.

Here's the chicken version. The meat is succulent and very aromatic.

Simply put the spices into the cavity of the chicken or under the skin. Cover bottom of a casserole dish or roasting pan with salt mixture then cover chicken with salt. Bake at 450 for 90 minutes. Remove from oven and let sit for 10 minutes.

Crack open salt.

Unlike this picture, the chicken should be place in the pan breast up. It might not look too pretty, but it tasted mighty fine!

Buon Appetito!

Comfy in the Kitchen: Crispy Orange Beef With Broccoli

photo source:comfyinthekitchen.com

I have decided to occasionally feature other blogs' recipes that I have tried and enjoyed. The blogs I choose to feature will be ones that I enjoy reading, offer great recipes or cooking information, and share similar personal values. I would also like to begin featuring recipes from friends or followers, so if you would like to be featured on my blog, please leave a comment or "like" my facebook page and leave a comment.

Many of you may be familiar with Comfy in the Kitchen blog especially if you follow the blog Women Living Well. WLW is a christian blog written with the intent of encouraging women as they are raising their families. Courtney at WLW has a huge following and was even featured on the Rachel Ray Show. Courtney often features her friend Janelle's cooking blog, Comfy in the Kitchen.  Janelle shares everyday cooking recipes that are simple and family friendly. Although I enjoy her recipes, that is not what continues to draw me to her site. Her heart for the Lord and ministering to others using her love of food keeps me coming back. I love that she has a meal ministry to share the love of Christ.

Tuesday evening I cooked Crispy Orange Beef With Broccoli.  I saw this on Janelle's blog and thought the combination of crispy, orange, and beef sounded really good. I know crispy is not a flavor, but texture is often just as important. It was delicious! I enjoyed it so much that I ate it for leftovers 3 days in a row. Unfortunately, my hubby was out of town and didn't get to try it. I will be honest and tell you that my boys didn't care for it. I think the combination of sirloin and orange zest just didn't do it for them. I am also not sure they really liked the ginger flavor either. I don't cook a lot of dishes with fresh ginger and it may have been a little too strong for them.

Before slicing, I put the meat in the freezer for about 30 minutes to get it extremely cold then thinly sliced it in my food processor. It made for faster frying and the meat was really tender and easy to eat.  Serve this dish with rice and a side of broccoli and you have a complete meal. I took some to a friend whose wife is out of the country and he gave it rave reviews.

Click on the recipe title to see Janelle's full post with lots of pics.

Crispy Orange Beef with Broccoli

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 6

Recipe adapted from allrecipes.com

Ingredients

• 1 1/2 pounds beef top sirloin, thinly sliced
• 1/3 cup white sugar
• 1/3 cup rice wine vinegar (white vinegar will do)
• 2 tablespoons frozen orange juice concentrate
• 1 tablespoon soy sauce
• 1/4 cup cornstarch
• 2 teaspoons orange zest
• 3 tablespoons grated fresh ginger
• 1 1/2 tablespoons minced garlic
• 8 broccoli florets, lightly steamed or blanched
• 1-1 1/2 cups oil for frying- use 1/4 cup at a time in batches

Instructions

1. Drain beef strips in a single layer on dish lined with paper towels.
2. In a small bowl, mix together the sugar, vinegar, orange juice concentrate, and soy sauce. Set aside.
3. Start making your rice per package directions.
4. Heat oil in a wok over medium-high heat.
5. Toss dried beef in cornstarch to coat.
6. Fry in the hot oil in small batches until crispy and golden brown; set aside.
7. Drain all of the oil from the wok except about 1 tablespoon.
8. Add orange zest, ginger and garlic to the remaining oil, and cook briefly.
9. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes.
10. Add beef, and heat through, stirring to coat.
11. Serve immediately over steamed rice, and garnish with broccoli.

Buon Appetito!