Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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Posts I like
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Baby arugula aftermath. Mountain Sweet Berry Farm @unsqgreenmarket
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Rosemary Porterhouse Steaks with Olive Mayo:Fresh rosemary gives these steaks serious flavor!
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Orange Shrimp Over Risotto
1 lb shrimp, peeled and deveined
8 cups chicken stock
1 shallot, minced
7 tbsp butter, divided
2 cups arborio rice
1/2... -
Long Island City through a glass of Brooklyn Greenmarket Wheat. (at Riverpark)
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beautifulpicturesofhealthyfood:
Asparagus Mint Slaw…RECIPE
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10 uses for Parmesan cheese rinds
Wait! Don’t throw the rinds away. There are many uses for this often-tossed cheese segment. -
those of you who know my garden sob story this year will understand how happy this makes me. #farmerbeckyvstheelements
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even more sunflower babies!
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Please join us in standing up for the protection of the Great Lakes, 21% of the world’s fresh surface...
Tag Results
59 posts tagged dinner
Spicy Shrimp Tacos with Sweet Avocado Cream
Happy Taco Tuesday Tumblrs! This was our delicious lunch today. The greens and herbs in this dish came from our back garden. It’s getting hot here so I’m trying to use up the salad greens before they bolt. Salad greens like cool weather, and it was 100 here yesterday. I’m still going to try to grow some in the shade this summer. I bet it will work. I love our home grown garden salads. I especially love the Arugula! It’s spicy and delicious and tastes so amazing fresh out of the garden.
Here’s how to make these yummy shrimp tacos:
For the Avocado Cream dressing, blend 1 or 2 avocados with 1 cup plain yogurt, the juice of 1/2 lemon, 2 tblsp Cider vinegar, a small smashed garlic clove, a small handful of chopped cilantro, handful of chopped parsley, a drizzle of honey, and salt and pepper. (This dressing keeps in the fridge for about 5 days.)
Heat a grill pan to high. Heat a few organic corn tortillas on the hot grill pan and set aside.
Marinate the shrimp with 2 tsp coconut oil, the lemon juice from the other half of the lemon, a sprinkle each of ancho chili powder, chipotle chili powder, ground coriander, freshly smashed garlic or garlic powder, salt and pepper. Sear the shrimp on both sides until cooked through, about 2 to 3 minutes.
Serve your tacos with salad greens and chopped tomatoes and the creamy dressing. Yum!
Seared Tuna with Mango Avocado Relish and Frizzled Onions
This was our delicious lunch the other day. Yum!
Slice 1 sweet onion and reserve 1 or 2 tblsp for the mango relish. Season the rest of the sliced onions with salt and pepper and dust with flour. Heat 1/4 cup oil in a cast iron skillet. Cook the onions in the hot oil until caramelized and frizzled. I used coconut oil and sunflower oil to cook the onions in this photo.
Chop the reserved onions into fine dice and toss with chopped mango and avocado. You can use tomato too, but I didn’t have any. Season with red chili flakes, salt and pepper and dress with lemon or lime juice and olive oil.
Discard the oil and wipe the cast iron skillet clean with paper towels. Add a little coconut oil and heat until hot. Season the tuna steaks with salt and pepper and sear on both sides for about 1-2 minutes per side. You don’t want to overcook the tuna, it should still be pink in the middle.
Once the tuna is cooked, serve it with the mango relish, salad greens, and garnish with the frizzled onions. I also added a little drizzle of sesame oil and organic soy sauce.
Delicious Veggie Fried Rice
This is a delicious way to use leftover rice, yum! It’s easy to make, just chop up whatever vegetables you have on hand. I start with chopped onions in a hot skillet with a little coconut oil, chop and add the densest vegetables first. I used a bunch of fresh veggies from my spring garden including shallots, rainbow carrots, peas, and cilantro. I also used store bought sweet onion, garlic and asparagus. Season with 1 tblsp organic soy sauce, a little sesame oil, and some Chinese Five Spice, a little red chili flake or cayenne, and coriander powder. Add the rice along with a little stock once the veggies are most of the way cooked. Yum!
Lemony Kale Spaghetti
This is delicious, easy, healthy, and very inexpensive if you’re already growing kale and basil. You can swap out any garden greens, like chard or spinach, for the kale in this recipe. I used spaghetti, but you can use any kind of pasta you like.
Here’s how I made this delicious dish.
Boil a pot of salted water for pasta.
In a separate skillet, saute 1 chopped shallot in a little olive oil, season with salt and pepper. Wash, stem and chop any kind of kale, I used curly kale. Add it to the skillet and sauté. Meanwhile, cook pasta according to package directions.
Keep stirring and cooking your kale until it’s cooked to desired doneness, I like mine to be cooked, but not mushy, and still have a bite to it. So I only cooked mine for about 10 minutes total.
Squeeze the juice from 1/2 lemon over the kale in the skillet. Add a big handful of fresh chopped basil. Drain the noodles and toss them with the lemony kale.
Serve with parmesan cheese, a drizzle of olive oil and lemon wedges. Yum!
Banh Mi Steak Sandwich & Potato Salad
This isn’t a traditional Banh Mi, because I made it with beef instead of pork, and didn’t garnish with pate or pickled daikon. I did make pickled cucumber, onion and carrots for a garnish. And I marinated the steak with Asian flavors. I was out of cilantro, so I used fresh basil from the garden instead. Well, I guess I changed almost everything from a traditional Banh Mi, so you could say this is a Banh Mi inspired steak sandwich. Anyway, Yum! Delicious! You will like this a lot!
Marinate steak with the juice of 1 tangerine, (or lemon or lime), 1 tblsp rice vinegar, 1 tblsp fish sauce, 1 tsp fresh grated ginger, 2 minced garlic cloves, 1/2 tsp red chili paste, fresh ground pepper, 1 tsp soy sauce and 1 tsp sesame oil. Cover and refrigerate for 2 or more hours.
For the pickled garnish: Slice cucumbers thinly, slice green onions, shred carrots and slice jalapeños. In a saucepan, heat 1 cup white vinegar, 1/2 cup water, and dissolve 1 tblsp sugar and 1/2 tsp kosher salt. Add pickling spices, I used 1/4 tsp coriander seeds, mustard seeds, dry dill and red pepper flakes. Cover the vegetables with the hot pickling liquid and refrigerate while you do the potato salad.
For the potato salad: Peel and boil 6 or so red potatoes until al dente. Dress with a mixture of 1/4 cup mayo, 1/2 cup greek yogurt, 1 tblsp red wine vinegar, 1/2 tsp dried dill, 1/2 tsp dry mustard, 1 small minced garlic clove, sliced green onions, sliced celery, celery salt and pepper.
Grill steak, let it rest for 10 minutes before slicing. Slice French Bread and dress both sides with a little mayo. Layer your ingredients, top with fresh torn basil or cilantro, and enjoy your Banh Mi!
(Ok, autocorrect, I get it, you want me to call this a Bank Mi. I get it. No, Your ideas are good. Yeah it’s great that you have opinions about fixing the stuff I write. Thanks autocorrect, thanks for stopping by.)
Greek Salad with Feta and a side of Dolmas
This was my delicious lunch today. I love Greek salad! It’s so good. When I went grocery shopping today, the red bell peppers, cherry tomatoes, purple onions and cucumbers were on sale. I still had a small block of Goat’s milk Feta from earlier this week, so I decided to make Greek salad.
Wash and spin romaine lettuce, chop red bell peppers, slice cherry tomatoes in half, slice 1/4th of a purple onion into slivers, chop feta cheese into small cubes, peel, quarter and chop hothouse cucumber. Place all the salad ingredients on a plate with some kalamata olives. Dress with lemon vinaigrette.
For the lemon vinaigrette: 2 tsp red wine vinegar, juice of 1 lemon, salt and pepper, 1/4 tsp oregano, 1 smashed open garlic clove (I just let it sit in the dressing to flavor it) and about 3 tblsp olive oil. Whisk and serve with Greek salad.
I didn’t make the dolmas, they were sold in a can next to the Greek olives, so I bought them. I’ve been wanting to try making dolmas for so long, and I bought grape leaves and everything. I’m going to learn how to make them this weekend. But for today, these organic canned ones will do.
This was as delicious as any salad I’ve ever had! Yum!
Chicago Dog with Everything
This was our delicious dinner tonight. We were in Chicago last weekend and brought these poppy seed buns back on the plane with us. They don’t make poppy seed buns in California. All our Chicago friends out here go crazy for “real” Chicago dogs. This was so good and worth the trouble of carrying poppy seed buns on the plane.
In Chicago this type of garnish is called “dragging it through the garden”. The celery salt is a key ingredient here and adds to the fresh garden taste.
Cook organic beef hot dogs in simmering water and dress with mustard, relish, chopped onions, sport peppers, (or your favorite pickled peppers), tomatoes, and celery salt*.
* I was out of celery salt so I made my own by grinding celery seed with kosher salt in the mortar and pestle. Yum!
Turkey & Fennel Lasagna Bolognese
My neighbors had a beautiful baby girl this week! Yay! I made them a lasagna and some garlic bread so they wouldn’t have to cook dinner when they came home from the hospital. When I was growing up, my Mom always brought dinner to neighbors who had babies, so, I’m carrying on the tradition.
I usually cook Italian sausage into my lasagna sauce, but it’s spicy and I didn’t want the baby to get indigestion from what her Mom was eating. So instead, I braised ground turkey with fresh baby fennel from my garden. It came out delicious and just fennel-y enough to taste like sausage.
In a heavy bottomed pot, add 1 tblsp olive oil, and brown 1 lb ground turkey with 2 or 3 chopped baby fennel bulbs, (cores and fronds removed), 1 medium chopped onion, about 10 brown mushrooms, and 2 chopped carrots. Season with salt and pepper, a sprinkle of cinnamon, a bay leaf, dash of paprika, pinch of dried basil, and some celery salt.
Once the meat is browned add 2 cans whole peeled tomatoes, chopped or blended, 2 tblsp tomato paste, 1 cup wine or stock, and salt and pepper to taste. Simmer for 45 minutes or so while you prep all the other ingredients.
Mix 1 large container ricotta cheese, 1 egg, fresh chopped parsley and fresh chopped basil, salt and pepper and 1/2 cup Parmesan cheese in a bowl. Place in the fridge until you’re ready to assemble the lasagna.
Preheat oven to 375.
Grate mozzerella, cheddar and parmesan cheeses.
Cook lasagna noodles to al dente and rinse with cold water.
To assemble the lasagna, butter 1 large lasagna pan. Add 1 cup or so of the sauce to the bottom of the pan. Place noodles over the sauce. Drop ricotta cheese mixture by spoonfuls over the noodles and spread it into one layer. Top with some of the grated cheeses. Continue layering with the noodles, sauce, and remaining cheese mixture.
Bake lasagna at 375 (covered loosely with parchment paper or foil), until hot, bubbly and amazing, about 1 hour. Uncover for the last few minutes of baking to caramelize the cheese. Yum!
Betty Spaghetti Sauce
This is what I make when I don’t have the time or inclination to go grocery shopping for dinner. We always try to have some sort of pasta and a can of whole peeled tomatoes in the pantry cabinet. The caramelization of the tomato juice is key for building flavor in this dish.
Peel and mince 1 shallot. Saute in a little olive oil, season with salt and pepper. Add some crushed garlic, 2 - 5 cloves depending on their size.
Once the aromatics have sautéed for a minute, open a large can of whole peeled tomatoes and pour a little of the juice into the pan, about 1/4 cup. (This also helps so you don’t have too much liquid in the can for the stick blender to get in there.) Let the tomato juice bubble and caramelize with the shallots and garlic for a minute. This builds the flavor quite a lot! Blend the can of tomatoes with a stick blender or food processor. You can also just chop them if you like chunky sauce. Add the rest of the tomatoes to the pan and stir. Season with a big pinch of dried basil and a little more salt and pepper.
Serve with any cooked pasta, (we used whole wheat spaghettini) garnish with grated cheese, (we used parmesan and cheddar) a salad, and maybe some garlic bread.
Yum!
Buttermilk Oven Fried Chicken
Yesterday was my husband’s birthday and I made him two of his favorite foods, oven fried chicken and banana cream pie. I also made him a new blue shirt which came out pretty nice! He said it was one of the best birthdays ever.
This chicken is sooo good. The buttermilk marinade makes it very tender. And the slightly salty corn flake crunch is delicious! yum!
Season chicken pieces with salt, pepper, dried tarragon, garlic powder, onion powder, paprika and a pinch of cayenne. Pour buttermilk over chicken, cover and refrigerate for a few hours.
In a food processor, combine 3- 4 cups corn flakes, 1/2 cup parmesan cheese, 2 tblsp flour, salt, pepper, 1/2 tsp garlic powder, pinch of dried basil, 1/2 tsp paprika, 1 tsp dried tarragon.
Heat oven to 350
Scramble 2 eggs in a wide bowl, dip the chicken pieces in the egg, then in the crumbs, and place on a buttered cookie sheet. Discard the rest of the marinade.
Top each piece of chicken with a small piece of butter. Bake at 350 for 45 minutes or more until cooked and crunchy.
Serve with a side salad and Buttermilk Ranch dressing. To make the dressing: whisk 1/3 c fresh buttermilk, 3 tblsp Greek style plain yogurt, juice of 1/2 lemon, 1/4 tsp dijon mustard, fresh chopped parsley, sliced scallions, salt, pepper, cayenne and dill.
Portabella Mushrooms and Sun Dried Tomato Spaghetti
This was so delicious and easy. Boil water for pasta, I used whole wheat spaghetti. In a skillet sauté 1 small chopped onion, 2 minced garlic cloves and 8-10 mushrooms in a little olive oil. I had small portabellas, but any mushrooms would be delicious in this dish. Add chopped kale or chard if you have it, chopped fresh parsley or fresh or dried basil. I also added some chopped sun dried tomatoes. Once your pasta is done, toss it with the sautéed veggies, a drizzle of olive oil,fresh ground black pepper and a generous amount of parmesan cheese. Yummy!
