Changes!!

OK, so because I have huge ambitions I am changing this blog from a just a blog, to a website....From now on all my blogs will be on the website: www.thewifewhocouldntcook.com
The site is simple right now, but my goal is to expand it over time. Between running a business, having a husband, and all the other things that happen in life, it is going to take a little time, so hang in there with me!
But for now, go check it out!
Cheers!
Kalee

Mmmmmm Salmon.....

Being the Food Network addict that I am, I was watching Giada at Home and just HAD to make this! I don't think I'll ever make salmon cakes from canned salmon ever again!!

I pretty much followed her recipe except that I (read: my husband) grilled the salmon directly on the grill on high heat. I also added some green bell pepper. Red would be prettier and make for a more interesting color palate, but my garden only made green ones this year!

I love how pretty lemons are! And they accompany salmon beautifully! 

All the pretty colors!

Once again, I forgot my camera, so these are taken with the iPhone and just doesn't do it justice!

And, because I was not looking at her recipe, I forgot the egg, so my cakes were falling apart a little. But no worries, they tasted GREAT! I don't typically like capers, they are a bit overwhelming of a taste in dishes sometimes, but I followed Giada's recipe, and enjoyed them this time!

YUM!

We had some okra as a little starter. Very simple, chop fresh okra into bite size pieces, drizzle with EVOO, salt and pepper and grill on a grill pan until crispy. YUM!

And the finished product! With a spinach salad on the side. It turned out GREAT! Thanks Giada!!

Check out her recipe here: Giada's Salmon Cake Recipe

Cheers!
Kalee

Just Plain Delicious

So, I decided that I wanted lobster. And my dear Kroger in the suburbs only offers lobster in 2 forms....frozen or live. I then realized that a real chef can cook a live lobster. So I stepped outside my comfort zone, and dropped a live lobster in a pot of boiling water. Then I called my best friend and immediately asked for comfort! She has boiled lobsters flown in fresh from Maine by her wonderful hubby!
I have to say....the effort was worth the reward!

The recipe comes from a cookbook that my DH bought me when I first started cooking 4 years ago. When he bought it, it really only served as a coffee table book. The recipes were beyond my experience, and anything that had more than 5 ingredients was off the list of possible experiments! So this week, I pulled it off the shelf, and went to work! No problemo! The book is by a wonderful, and self taught, chef by the name of Patrick O'Connell. He has an Inn in Virginia where lucky people can experience first hand his culinary genius. www.theinnatlittlewashington.com

I made an appetizer of Lobster with Rosemary Cream Sauce followed by a meal that was based on another of his appetizer recipes. If by chance he ever sees this I apologize for butchering your beautiful recipe. It was supposed to be a simple beautiful recipe. I missed some ingredients, subbed a few things, and added a very pretty filet.

His lobster recipe actually for Fresh Main Lobster (not an option in Rockwall, TX) and for me to dismember the poor lobster and pan sear it instead of just boiling it. I don't own a cleaver, and couldn't do it anyway...so I know that my version of the recipe cost the dish some flavor, but it was still amazingly delicious! 

Another FAVORITE of mine! My MIL bought me this pan and it is AMAZING! Perfect to boil my lobster in! 

Here he is taking a cool bath after cooking...to stop the cooking process he went straight from the pot to a bath of ice water.

While he was cooking, I was working on a stock of deliciousness!

Add lobster and cream...

Presto! I served the claw out of the shell, but the tail split in half and in the shell. The sauce was to die for, I kind of wanted to just drink it. My trainer would not be proud! ;)

For the main course I took one of Patrick's appetizer recipes and changed it up a little to make it into a main course. I lacked enough mushrooms to do it like I would have liked, but it turned out great anyway.

This is what raw sheets of phyllo dough look like if you have ever wondered. Sprinkled with a mixture of parmesan cheese and herbs.

Then basted in butter.

My handy dandy food processor again to help me make the mushroom infused entree!

And the beautiful finished product! A couple of parmesan/herb phyllo dough crisps, in a mushroom sauce, topped with a filet cooked medium rare and a spinach salad. 

Cheers!!

Kalee

Avocado Egg Salad

So I got this recipe from The Pioneer Woman. I only made one small change, and that was to serve it on a piece of double toasted bread. I would have preferred a baguette, but did not have any at home! My husband suggested the toast in place. I also halved her recipe for just the 2 of us to enjoy! 

Hard boiled eggs, there are 2 different ways to boil eggs, I use the cold water start method. Place the eggs in a pot of cold water and then bring the water to a boil. Once you have reached a boil, cover the eggs and remove from heat. Let sit for 12-15 min depending on the size of egg.

The food processor is on of my most favorite kitchen items. Soon I will do a favorite things post and tell you more about it!

Tada! Before the addition of toast! Once I tasted it I realized in need another texture to balance it all out.

I also think that next time I would process it quite so much, let it be a tad bit chunkier.

The toast added a completely different dimension, and made it PERFECT!

Cheers!

Kalee

Summer Pasta Salad

So for those of you who know me, which is everyone that might even look at this, you know that my husband and I own our own business. This being said, it is the crazy busy time of year for us, so my cooking this past week was diluted down to easy quick not so fancy/photographic meals!
Sooooo I'll give you one pic anyway! Last night I just made grilled chicken and a summer pasta salad. Easy easy to make, and great use of our vegetable garden! ANYONE can make this! BTW, not such a great set of pics today, I did not have my camera at home! My recipe is SIMPLE and almost anything can be thrown into this. This recipe makes about 4-6 servings.

Cheers!

Kalee

4th of July

What a better time to eat then on a holiday! Despite the fact that The 4th of July is typically herald in by hamburgers and hotdogs, I decided to go a healthier, and lighter route this year. 

Before I pos pictures of last night's yummy meal though, I must give credit where credit is due! My wonderful husband is responsible for pretty much all the grill work that you see. I may prep it all, but if it goes on the grill, he is the one handling it. He is a wonderful griller, and I will, without fail, burn myself! 

I did not get shots of all my prepping b/c my hubby had the camera, so basically tonight all you will see is the results!

Shrimp cocktail! I boiled the shrimp in water that had been simmering with peppercorns, Old Bay and bay leaves.

To make salsa I have my own recipe. I despise raw onions, so I used a tomato, cilantro, a tomatillo, a half of a fresh jalapeno seeded and chopped, salt, pepper, and freshly grilled corn. I grilled the corn without the husks to get the charred flavor. BTW, seeding a jalapeno without gloves...not recommended...

YUM!

The yummiest addition, creamy jalapeno ranch! Buttermilk, a little sour cream, pickled jalapeno, cilantro, and a packet of Ranch mix

Corn tortillas

And the finished product! Halibut, grilled after marinating in EVOO, Old Bay, salt & pepper, shredded lettuce, salsa and a little creamy jalapeno! Squeeze some fresh lime on top, yum!

For dessert, phyllo cups, filled with mascarpone cheese with freshly made whipped cream folded in, topped with strawberries and blackberries. I actually did not have mascarpone cream, so I found a substitute recipe made from cream cheese, sour cream and heavy whipping cream. Whip cream is EASY to make, just takes heavy whipping cream, sugar and vanilla! A red white and blue dessert! 

Cheers!

Kalee

Grilled Shrimp, Fried Shrimp, Shrimp Gumbo, Shrimp Etouffee

But seriously...shrimp kabobs!

I was in the mood for something light and fresh tonight, so shrimp kabobs it was!

My garden has not provided me quite enough vegetables to do all of this without the help of the local Kroger, but it was all yummy!

I used fresh water shrimp (prawns) tonight. I think I prefer regular Gulf shrimp... Make sure you de-vein the shrimp before grilling, much more appetizing! 

Chopped up into perfect kabob size pieces!

I added a couple of okra from the garden just for fun. Then I brushed both sides with olive oil, sprinkled it all with salt, pepper, and a seafood seasoning I got at Central Market called Colorado Spice Maryland Seafood Seasoning. If I had more time, I would have created a marinade and let the whole kabob marinate for at least half an our. But we were too hungry to wait!

Only takes about 6 minutes on high heat, turn once, and keep the grill lid closed as much as possible. I added 3 kabobs of veggies and pineapple. 

Chargrilled yumminess!

Paired with a spinach salad atop whole grain rice. I prefer white rice for taste/texture, but the whole grain is healthier!

All in all, a great meal! Next time I will use Gulf Shrimp and marinate it all longer. Healthy, low in sodium and very filling!

Cheers!

Kalee

So Fresh and so Clean!

Nothing brings the flavor of a dish out like fresh ingredients. Now while I am not fortunate enough to live on a farm, or even a chunk of land larger then your average Dairy Queen, I do have a small garden that my DH and FIL built for me last year. I keep tomatoes, cucumbers, onions, okra, squash, zucchini and bell peppers. In small pots on my back porch I keep fresh herbs. I pick the key herbs that would be used for nearly every meal, along with a couple just for fun. I HIGHLY recommend that if you have even a window to set a pot in that you keep basil, oregano and rosemary at hand.
Here are a few pics from this evening...

Fresh Basil is a perfect addition to more meals then you would think!

Some Oregano and Lemon Balm

Try roasting sliced French Bread on the grill, drizzled with olive oil and a sprig of fresh Rosemary

An old-fashioned bottle tree that my cumber has chosen to climb

Green onions are your chives, and the white parts are sweet when grilled

A few little okra...more will come the hotter it gets

These tomatoes will be red before you know it!

Cheers!

Kalee