Month: April 2008

Sadness…

Sadness…

It’s another sad day in my family… my husband’s grandmother passed away last night. I unfortunately never had the opportunity to meet her. However, I’ve heard so many wonderful stories about her, I feel like I know her. This comes not long after I lost […]

100

100

Today is my 100th post! I know I’ve been slacking for the past few weeks, but its been (as usual) crazy busy for us. We have so many exciting things going on right now with the business that blogging has been on the back burner. […]

Easy Peasy Season-y

Easy Peasy Season-y

One of my favorite things about my blog is the opportunity to try items I would probably never try otherwise. I received an email from Urban Accents, a company out of Chicago that specializes in gourmet spices, herbs and assorted seasonings. They asked if I’d like to try some of their products and of course, I said yes.

A few days later, I received a nice box of goodies that included dryglazes, lemon and orange pepper and saffron rice. The first thing I noticed was the packaging is very modern and clean, not something you would see in a grocery store. The second thing was the ingredients… all natural herbs and spices. I have this thing about eating food that has ingredients I can’t pronounce with more than 15 letters. Monosodiumslimslam. OK, I made that word up, but you get the drift. The seasonings were also not loaded with salt, which it seems most prepared seasonings are. So no worries of having a case of hot-dog fingers from the excessive sodium! Whew!

I liked the idea of the dryglazes. All you do is coat the meat with olive oil and then sprinkle on the dry rub and place in the fridge. In half an hour, the rub becomes a luscious glaze. All I did then was simply grill the chicken. It was so moist and tasty you would have thought it marinated for hours. Perfect for those evenings you don’t have much time to cook, and are contemplating boring grilled chicken for the third time this week. Both the Puebla Mole and Vermont Grill were flavorful and will definitely be used again.

Here is Broiled Salmon with Sonoma Pepper. I marinated the salmon in orange juice for 30 minutes, sprinkled with salt and Sonoma Pepper, a drizzle of olive oil and broiled for 7-8 minutes. Great citrus flavor from the orange and lemon zest.

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Hamantaschen

Hamantaschen

When I moved to South Florida, I discovered my love of Jewish food and pastries. I grew up in north Florida (Tallahassee) where there are really no Jewish delis or restaurants. A few weeks ago, it was Purim, a Jewish holiday where a traditional treat […]

Steak au Poivre

Steak au Poivre

I took some Filet Mignon out of the freezer yesterday, and was just planning on doing the usual… Which is having Stephan grill them and serve with mashed potatoes. I do this quite often… its easy, quick, and I have someone else to cook the […]