Monthly Archives: April 2015

Recipe Variation: Refrigerator Pickled Green Beans

It finally feels like spring, because I have homemade pickles in the fridge!

This week has been about using up leftover crudites, something I’m never sad to have around the house. I decided to combine sliced cucumbers and blanched green beans for a jar of refrigerator pickles. The beans might be even better than the cucumbers. They’ve been great for snacking, and I’d love to throw a few in a Bloody Mary.

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Beef Shish Kabobs with Peppers and Onions

Shish kabobs were a staple of my childhood, but haven’t really become a staple around here. I saw a recipe for a new marinade in the Penzey’s catalog this week, and it just sounded like a good grill recipe to try out. We were happy with it – a little sweet, but not too sweet. It was an easy and relatively low-calorie weeknight meal.

We served these with some leftover blanched cauliflower (I also threw that on the grill, seasoning it with curry powder) and a salad with spinach, radishes, cucumbers, homemade ranch dressing and corn nuts.


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Recipe Variation: Juicy Lucy Sliders

We broke in our new grill with these. Easy adaptation for this recipe; just make them smaller. I made each patty 2 oz total (pre-cooked), though that means each half patty is 1 oz before you combine them. We served them on slider rolls, topped with a pickle. I made one batch with beef and another with bison.


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Thai Cucumber Salad

I’ve made dishes similar to this before, but this is definitely a good, refreshing version.


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Indonesian Seafood Kabobs

Man, these were terrific. My brother-in-law had requested grilled seafood for our dinner last night, and the idea of kabobs was in my head. I only thought to use this Ina marinade that day, and it worked beautifully. Pro tip: do not sub in coconut oil, as it will solidify and get weird (I just rinsed off the marinade before grilling, and it was fine).


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Sesame Noodles with Chili Oil

This made for a nice side dish for our night out grilling. We served these room temperature. This recipe was the inspiration, though I deviated slightly. Tip: I made these a few hours ahead of time, and I think it was a bit detrimental to the overall recipe (the sauce got a little clumpy), so I’d just toss the noodles with dressing just before serving.


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Crispy Salmon with Capers and Dill

An improvised fish night that turned out really well. The fishmonger told me the Norwegian salmon was the way to go yesterday, and it was delicious (and super fatty). This was a pretty simple preparation that we served with a mish-mash of sauteed vegetables, and a salad of tomatoes, avocado, garlic and red wine vinaigrette.

My favorite thing about making salmon at home is to get both sides really crisp. Heat a generous amount of oil in pan, place the filets skin side up, and LEAVE THEM ALONE for about seven minutes. Flip (they should come away easily) and cook to your desired internal temperature.


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