Hi Friends! Happy first day of fall!

We’re back with a super simple, amazingly tasty, Easy Broiled Fish.

I’m working in Minnesota this week (hello…fall? It’s 90 degrees here today. What?) and last night in the symphony carpool we got to talking about food, cooking, and recipes. That’s no surprise to anyone who knows me and my symphony friends – many of their recipes have been featured here.

The conversation turned to fish recipes and while driving, I explained in about 2 minutes how to make this delicious Easy Broiled Fish. It’s a perfect recipe to get us back in the swing of things – Perfect for busy schedules and week nights but also so delicious that you’ll want to make it for friends too.

I’ve made this for everyone in my family and they all gave it rave reviews. Speaking of family…

A small disclaimer from my sister who when I made it for her this summer was all, “What? Mayo and cheese on fish? Did you fall and bump your head?” This fish is truly delicious. The topping makes a creamy, tangy sauce which she has pronounced as “Not weird at all.” HA!

So set aside any preconceived notions about what properly goes on fish and give this a try.

Here’s what you need:

Fish* (Grouper, Snapper, Halibut or the like), Butter, Lemon, Mayonnaise, Hot Sauce, Pecorino Romano (or parmesan) Cheese, Salt & Pepper

Click here for an Easy Broiled Fish Shopping List

Note:  This cooks in minutes – about 5 total, so be sure you have anything else you are serving (rice, salad, veg, etc.) ready to go.

Preheat the boiler to high and place the rack in the top 1/3 of the oven.

*You have many options with the fish. Choose something light and flaky that has a little thickness to it (at least ½ inch) rather than a completely flat fish like sole or tilapia. I’ve made this three times and used grouper, red snapper, and halibut. All were delicious.

Click HERE, there’s more!

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Hi Friends! 

Remember me? Sorry for the unplanned hiatus which has apparently extended a month longer than expected. Everything here is fine…I’ve just been busier than usual this summer and posting recipes (and let’s be honest, cooking…it’s a million degrees here) have not been happening.

I had an awesome Shrimp Pad Thai recipe to share with you this week – we’re having it again for dinner tonight – but in what can only be a HUGE case of the Mondays, Flickr has decided to lock me out of all of my photos and the website here is also acting all wonky. Grrr.

So, I’ll try to get all our tech issues figured out and get back to you in a few…

Meanwhile, Henry helped me put together all of our camping food for our big backpacking trip this week.

Yeah, that’s a lot of zip lock baggies but we reuse. Since I’m gluten free, I started making my own backpacking food and it was so good that even the gluten eaters wanted it again this year.

Once I get back, I’ll share way too many pictures of our trip.

Until then, I hope you’re having a wonderful summer wherever you are and it’s not too hot to cook!

xo – Claudia & co.


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Broiled Fish with Lemon Curry Butter.

So much to love about this recipe! It’s fast. It’s easy. It takes only a few ingredients that you will likely already have on hand. It’s delicious!

I always think of my friend Larry when I come across a recipe like this because he loves fish recipes that are quick and easy to prepare and don’t require specialty ingredients. After the first time I made it, I told him about it, then promptly lost my photos and couldn’t post it.

Happily I found the photos and I also made it again with a few tweaks – so here you go!

Oh…and lemon curry butter on fish? Genius idea! Such a great little spike of flavor. 

Here’s what you need:

Thin fish fillets*, Butter, Lemon, Garlic, Fresh Thyme, Dill/Parsley (optional)*, Curry Powder, Ginger, Salt & Pepper

Click here for a Broiled Fish with Lemon Curry Butter Shopping List

*We have some options here with the fish…I have 2 sole fillets that are about 6 ounces each. You can also use Tilapia, Swai, Flounder or any other mild, white, thin fish.

*We also have options with the herbs…I have fresh lemon thyme but you could also use regular English thyme.  For a garnish you can add dill or parsley if you have it. If you don’t have fresh herbs, skip them completely. Dried herbs are NOT a good substitute here.

Click HERE, there’s more!

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Quick Smoked Pork Chops with Apples & Onions.

This recipe almost feels like cheating. It’s so quick & easy that I almost didn’t post it but last week I was talking to my dad and he was making this for dinner and asked if I’d ever shared the recipe.

Because you buy the pork chops already smoked, they are also pre-cooked…think smoked sausage. All you’re doing in this recipe is browning and heating and adding great flavor with apples and onions.

This is perfect for weeknight dinners when you want something substantial (hello, pork chops!) but don’t have a ton of time.

Here’s what you need:

Smoked Pork Chops, Apples, Onions, Olive Oil, Butter (not pictured), and Pepper

Click here for a Quick Smoked Pork Chops Shopping List

I use a pretty large onion for this as it shrinks down as it caramelizes. Cut the onion in half and then into thin, half moons. The onions will separate into thin strips in the pan.

Click HERE, there’s more!

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Hi Friends!

I figured I owed you a REALLY good recipe since I’ve been absent from Idiot’s Kitchen these past few months so get ready for a doozy!

The Best Baked Crab Cakes! And to make these even more remarkable, you can easily make them gluten free. Hooray!

These are based on a recipe from the Oceanaire Seafood Room, a restaurant that I loved to go to when I lived in Minneapolis. I’m 99% sure crab cakes were the only thing I ever ordered there. Every time I would go I would think about other dishes, or about just ordering one crab cake for an appetizer, but could not resist having a full order all to myself.

I’ve made other crab cakes but these always stuck in my mind so a few weeks ago I googled Oceanaire Crab Cake Recipe and VOILA! Through the magic of the google, we have the BEST crab cakes I’ve ever made.

As a bonus – like we even need a bonus since we have delicious crab cakes – these are baked rather than fried. That makes this recipe both healthier and easier.

Here’s what you need:

Crab Meat (Lump or Claw), Eggs, Mayonnaise, Celery, Onion, Fresh Tarragon, Bread (GF or White), Butter, Old Bay Seasoning, Dijon Mustard (not pictured), Salt & Pepper.

Click here for The Best Baked Crab Cakes Shopping List

I lucked out and my store had this crab claw meat on sale, buy one get one free. The original recipe calls for lump crab meat, but the only thing better than crab meat is FREE crab meat so claw it was. I’m sure the lump would be a more robust texture but these were pretty amazing with the claw meat.

If you can find these refrigerated containers of crab, they have a better taste and texture than the canned variety. Of course, if you are really serious about things, you could always boil some crabs and pick your own meat. Or if you have a good fish market, get your crab meat there, already picked for you. You’ll need 1 pound of crab meat.

Click HERE, there’s more!

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St. Patrick’s Day Dinner! 

Doesn’t that look good? My lovely sister sent me this photo today and now I’m so hungry for a good corned beef St. Patrick’s Day Dinner!

For me St. Patrick’s Day Dinner needs exactly what you see here, boiled cabbage, potatoes & carrots, and tender corned beef.

Good thing we’ve got you covered on these recipes.

Click HERE for the Best Baked Corned Beef – This takes you to the step by step recipe post.

And here’s the printable recipe:

The Best Baked Corned Beef and Shopping List

This baked corned beef (pictured above) is tender and full of flavor. The potatoes and carrots were roasted on a tray (toss with a little olive oil and salt & pepper…use parchment paper so they won’t stick) on the bottom rack of the oven for the last hour and 15 minutes that the corned beef cooked. The cabbage was quartered and nuked in the microwave for 5 minutes.

Easy and, important to my sister, no stinky house.

Because the other favorite family way of cooking St. Patrick’s Day Dinner is to create the big old pot of boiled dinner and veggies all together.

Click HERE for Boiled Corned Beef & Cabbage

Those two links should get you going in the right direction. Pick up some soda bread and Irish butter, maybe a Guinness or two (Irish Whiskey for me, please) and you’ve got a party!

On a side note, sorry I’ve been MIA here for the past month or so. Opera season is in full swing and every day I am driving and playing and driving and playing. I love it but it doesn’t leave time for much else in my life. I’ll be playing Puccini’s Madama Butterfly on St. Patrick’s Day so we will have our corned beef dinner on Sunday or Monday. Oh well, late corned beef is still way better than no corned beef! Hope to be back to more regular posting in April. 

Thanks to my sister Paula for the photo and reminder that I need to go buy a corned beef now before they run out! – C



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Maple-Roasted Carrot Salad – Hello, favorite new salad!

I love roasted vegetables and especially love roasted carrots. Roasting concentrates the flavor of vegetables and in carrots makes them even sweeter and more delicious.

I’ve made roasted carrots a zillion times but it never occurred to me to put them on a salad.

Fortunately it did occur to Ina Garten and she put this wonderful recipe in her new cookbook, Cooking for Jeffrey.

I’ve made Maple-Roasted Carrot Salad a few times now and have made a few changes to the original recipe, some because of what I did or did not have on hand (maracona almonds) and some just to streamline the recipe a bit.

What you see here (plus Henry barely able to stay awake), is my go to method for this wonderful, flavorful salad.

Here’s what you need:

Carrots, Arugula, Garlic, Orange, Dried Cherries*, Walnuts*, Goat Cheese, Olive Oil, Sherry Vinegar, Maple Syrup, Salt & Pepper

Click here for a Maple-Roasted Carrot Salad Shopping List

*Feel free to swap out different nuts for the walnuts or omit them entirely if you are allergic. Also, dried cranberries are a good substitute for the cherries but I love the flavor of the cherries.

Click HERE, there’s more!

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I love a good roasted chicken.

Did you know that with all the fancy French recipes that she wrote and published, Julia Child thought that the true test of a cook was if they could make a good roasted chicken?

We’ve had several roasted chicken recipes here but I’m always on the lookout for something new to add to the chicken repertoire.

The chicken part of Roasted Chicken with Crispy Potatoes came from a recipe from Melissa Clark of the NY Times. Unfortunately for me, her original recipe, which I think you should also try, did not have crispy potatoes but had crispy bread croutons.

Sadly there can be no bread croutons for me because I have to be gluten free, but happily the potatoes I substituted got deliciously golden and crispy, enriched by the drippings from the chicken.

The other happy thing about this recipe is that it’s super simple to put together.

Here’s what you need:

Roasting Chicken (4-5 pounds), Small Red Skinned Potatoes, Head of Garlic, Lemon, Fresh Thyme, Bay Leaf, Olive Oil, Salt & Pepper

Click here for a Roasted Chicken with Crispy Potatoes Shopping List

Preheat the oven to 425 degrees.

Cut about 2½ – 3 pounds of small red skinned potatoes into halves, or quarters if they are larger, and place them in the bottom of a roasting pan.

Drizzle with 2 Tablespoons of olive oil, season with salt & pepper, and toss to combine and coat.

We’re going to stuff the cavity of the chicken for extra flavor. This isn’t stuffing you would eat but rather herbs, garlic, and lemon to season the chicken from the inside out as it cooks.

Click HERE, there’s more!

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Easy & Juicy Pork Chops!

The key word here is JUICY!

We’ve all had them…the leathery, pan cooked or grilled chops. We start with such good intentions and then no matter what we do, how carefully we watch them, how quick we are with the meat thermometer…we get dried out, boring chops.

I love pork chops but I got so tired of trying to cook a decent, basic pork chop that I almost always braise my chops now either with tomatoes & sage (our first, and still probably my favorite recipe here) or porcini mushrooms.

But the other day I had beautiful bone in chops and no tomatoes and no porcini mushrooms and I definitely was NOT going out to the store again. So, google to the rescue!

I googled “juicy pork chops” and this awesome and EASY technique popped up.

There are 2 key steps to this process:  brining the pork and cooking in a pre-heated pan. Very important – more on both of these later.

And I’ll tell you right now that even though I almost skipped the brining step, I’m so glad I did it. These chops were the best, juiciest pan cooked chops we’ve ever had. 

Here’s what you need:

Bone-in Pork Chops, Salt (Sea Salt or Kosher Salt preferred), Whole Peppercorns, Bayleaf, Garlic (not pictured) Olive Oil, Salt & Pepper

Click here for an Easy & Juicy Pork Chops Shopping List

Essential to juicy chop success is an instant read meat thermometer. They’re available at the grocery store and pretty cheap. If you don’t have a thermometer, you really can’t know the internal temp of your meat so you might be doing everything right and still overcook your lovely pork chops.

Click HERE, there’s more!

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Happy New Year!

We’re back with what might seem like an odd combination – sausage & pumpkin, but one that has quickly become one of my favorite, easy pasta sauces:  Hearty Sausage & Pumpkin Pasta.

I got this recipe from the grocery store just before Thanksgiving, when I’m sure they were trying to move the cans of pumpkin out the door.

I’ve made it three times now and think I’m finally done fiddling around with the recipe. The good news is that I’ve made it even easier and tastier!

Here’s what you need:

Chicken Italian Sausage, Onion, Bell Pepper (red, yellow or orange), Pumpkin, Diced Tomatoes, Chicken Broth, Pasta (Penne 0r Rotini, GF or regular), Olive Oil, Red Pepper Flakes, Dried Oregano, Dried Basil, Bay Leaf, Cinnamon, Salt & Pepper.

Also highly recommended (but not shown) is parmesan, romano, or goat cheese for serving.

Click here for a Hearty Sausage & Pumpkin Pasta Shopping List

Let’s talk about that ingredient photo. It was taken prior to my tweaking and I now don’t use any of the spices on the right side of the photo except for the cinnamon. The recipe called for pumpkin pie spice which I do not own and never buy since I have all the other individual spices. After making it the first time, it’s such a small amount that I leave it out entirely and do not miss it one bit.

I also don’t own Italian seasoning blend so I use oregano, basil, and a bay leaf. If you have an Italian seasoning blend, go ahead and use it instead.

Also, yes, that’s half an onion wrapped up in aluminum foil. Geez. Sometimes I look back at these photos and just shake my head. At least I got a nice shot of Henry!

Click HERE, there’s more!

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