Cocktail Grapefruit and Honey Baked Salmon

Ever tried a Cocktail Grapefruit? I had my first one recently, and let me tell you, it's a game changer! Unlike the typically bitter grapefruit, Cocktail Grapefruits are a delightful blend of Frua Mandarins and Pummelos - smaller, sweeter, and totally moreish. Even if you're not a grapefruit fan, these might just win you over.

I was reminiscing about the late Mr. O-P's legendary salmon dish with grapefruit, but since his recipe seemed to have vanished into thin air, I adapted one from the web. The combination of salmon with citrus is simply divine.

Cocktail Grapefruit and Honey Baked Salmon

¼ c. fresh Melissa’s cocktail grapefruit juice
1 T. Melissa's minced garlic
2 6-oz. skinless salmon fillets
3 T. honey
2 T. soy sauce
Salt and freshly ground black pepper, to taste

Pour the grapefruit juice into a 7-inch sauté pan over medium heat; reduce it by half, 1-2 minutes.

Add garlic, cook until it's just fragrant, and then stir in honey and soy sauce. Bring this mix to a simmer, letting it thicken into a lovely syrup in another minute or two.

Preheat your oven to 400°F. Lay your salmon fillets in an ovenproof dish, season with salt and pepper. Pour your newly made syrup over the salmon, and slide it into the oven. Bake for 15 to 17 minutes, until the salmon flakes with a fork, looking succulent and irresistible.

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Mediterranean Grilled Cheese Sandwich

I've got to admit, there's something incredibly comforting about a classic grilled cheese sandwich. But let's face it, after the umpteenth time, even the most beloved comfort food can start to feel a bit dull. So, on a quest to reignite my love for this simple pleasure, I dove into the depths of the internet, and there it was - a recipe for a Mediterranean Grilled Cheese Sandwich. Intrigued, I decided to give it a go.

The original recipe was less than what I had hoped, so I tweaked it a bit and came up with what I think is the perfect combination.

Mediterranean Grilled Cheese Sandwich

1 c. fresh baby, spinach, leaves, chopped
½ c. shredded mozzarella cheese.
2 T. crumbled feta cheese
¼ c. ricotta cheese
2 T. Melissa’s sun-dried tomatoes, drained, chopped
2 T. chopped Kalamata olives
2 slices of rye bread
2 T. butter, softened

Wilt the spinach by placing it in a microwave-safe bowl and microwaving it on high for 45 seconds. To this, add the mozzarella, feta, ricotta, sun-dried tomatoes, and olives, mixing until combined. Spread the cheese and spinach mixture, evenly onto one large slice of rye bread. Top with the remaining slice, generously butter the exterior, and grill over medium low heat until golden brown.

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Beefy Minestrone

I treated myself to this sweater mug over the holidays, and I can’t stop using it. It is the perfect size for an almost main dish serving of soup, a steaming cup of cocoa, latte, or cozy cup of tea. The darling lid keeps things warm for a long time, so I find myself looking for ways in which to use it. Today’s recipe, stumbled upon by accident in the same way in which I discovered this mug, is a hearty winner.

I only cook a couple of days a week, but when I do, it is massive. I take one day a week and do all of my vegetable prepping, and have a wide variety of pots and pans simmering on the stove at once. Because of this, I sometimes end up with some strange concoctions. I was making beef for chili at the same time that I had a cauldron of minestrone going, but instead of putting the beef into the pan in which I was making the chili, I dumped it into the minestrone. Oops! As it turned out, it was incredible! I tend to think of minestrone as being vegetarian, but there are meaty versions. This one using beef seasoned with chili spices is really delicious.

Beefy Minestrone

1 lb. ground chuck

1 T. chili powder

2 t. ground cumin

½ t. freshly ground black pepper

½ t. kosher salt

2 t. cocoa powder

2 T. olive oil

1 c. diced white onion

½ c. diced celery

½ c. diced carrots

1 zucchini, diced

2 t. Melissa’s minced garlic

1 14.5-oz. can diced tomatoes

32 oz. vegetable broth

1 bay leaf

1½ T. Italian seasoning

2 T. tomato paste

1 15.5-oz. can cannellini beans, drained and rinsed

1 15.5-oz. can kidney beans, drained and rinsed

1 14.5-oz. can green beans

½ c. small shell pasta

Parsley or Parmesan cheese, for garnish

In a large skillet brown ground chuck. Stir in chili powder, cumin, salt, pepper, and cocoa powder. Turn out onto a paper towel lined plate to drain; set aside.

Heat olive oil in a large stockpot over medium heat.

When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.

Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.

Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.

 Add reserved vegetables and meat to the pot, give it a good stir, and bring to a boil. Turn down heat and simmer for 10 minutes until  heated through.

Season with additional salt and freshly ground, black pepper, if desired.

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My Mother’s Vegetarian Casserole

Back in the 80s, mother and I stumbled upon a hidden gem at a quaint tea room—a toothsome vegetarian dish so tasty that my mother, driven by her culinary passion, returned home to recreate it. The result? A vegetarian casserole that replicates the one from that much loved, but sadly, now closed, tearoom. I've always savored this dish as a hearty main course, finding it both delicious and incredibly satisfying, but it works equally well as a side dish. Yes, I know what you’re thinking, there are a lot of convenience foods used here. Yep, there are, but this was the ’80, remember, and that doesn’t mean that it’s not good.

This recipe is one from my new book, Murder on the Menu, Recipes from Sleuthing Stars, a cookbook filled with culinary contributions from actors, actresses, mystery writers, bookshop owners, and fans of the mystery genre. You can read more about its lengthy journey here.My Mother’s Vegetarian Casserole

2 c. broccoli florets
4 T. unsalted butter
1 medium yellow onion, diced
1 6-oz. jar sliced mushrooms, drained
1 8-oz. can sliced water chestnuts, drained
2 c. cooked Uncle Ben’s Long Grain and Wild Rice*
1 10.5-oz. can cream of mushroom soup
1 c. (8 oz.) shredded cheddar cheese
Freshly ground black pepper
Crumbled cheese crackers
Sliced almonds

Preheat oven to 350°F and butter a 1½-quart casserole dish.

Blanch the broccoli in boiling water for 4 minutes, drain, chop, and set aside in a large bowl.

In a 10” sauté pan, melt the butter and sauté the onion until translucent. Add this to the broccoli along with mushrooms, water chestnuts, and rice.

In a medium saucepan, combine undiluted cream of mushroom soup with shredded cheddar cheese. Warm over medium heat, stirring until the cheese melts. Pour this over your vegetable mix, add a generous grind of black pepper, and stir well to combine.

Pour everything into the prepared dish and bake for 20 minutes. Sprinkle the top with crumbled cheese crackers and sliced almonds, and bake for an additional 10 minutes until golden and bubbly.

* Rice-A-Roni Wild Rice works too

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Trader Joe's Cookbook, 15th Edition, Reviewed

The I Love Trader Joe's Cookbook, 15th Edition, by Cherie Mercer Twohy is a culinary delight that promises more recipes than one could possibly tackle in a single year, leaving enthusiasts with watering mouths as they flip through its pages. The hallmark of Trader Joe's—visual appeal—is evident in this cookbook, with its easy-to-read large typeface and engaging introductions to each chapter. These introductions not only suggest what to purchase but also explain the benefits of these choices, enhancing the shopping experience at Trader Joe's.

 

The book opens with practical guidelines on how to maximize your shopping trip, including quick substitution suggestions for when ingredients are not readily available. Each recipe is prefaced with a bit of history or background, serving suggestions, and handy tips, which enrich the cooking experience. 

 

For pork lovers, this cookbook is a treasure trove. With recipes ranging from Margerita Pork Chops to Pork with Vermouth, it provides ample inspiration for those often stumped by pork roasts, chops, or tenderloins.

 

The seafood section stands out with its unique recipes, such as Shrimp and Hard Cider, Margarita Shrimp, and Glamour Salmon, offering fresh ideas for cooking halibut and other seafood.Although not every recipe is accompanied by a photo, the book compensates with vibrant photography and whimsical illustrations that capture the spirit of Trader Joe's. Practical icons denote if dishes are vegetarian, vegan, or gluten-free, with some recipes offering easy modifications, like switching chicken broth for water to make a dish vegan.

 

While the recipes often call for specific Trader Joe's products, they are adaptable to pantry staples. For instance, if you don't have Trader Joe's basmati rice from India, you can use whatever basmati rice you have at home.

 

Notable recipes like Chili and Crab Chowder, enhanced with Trader Joe's Hatch Valley fire-roasted green chilies, showcase intriguing ingredient combinations. The section on compound butters was particularly insightful, with a novel tapenade butter that could inspire even seasoned cooks.

 

One of the standout features of this cookbook is its comprehensive table of contents which doubles as an index, allowing readers to quickly locate recipes by chapter. This is especially useful in an era where many modern cookbooks omit a detailed index altogether. 

Overall, The I Love Trader Joe's Cookbook, 15th Edition, is not just a collection of recipes but a guide to enhancing your culinary skills with accessible, innovative, and delicious options. Whether you're a novice cook or a seasoned chef, this book promises to add both utility and enjoyment to your kitchen adventures.

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Disclaimer: I received an advanced digital copy of this book from Ulysses Press in exchange for my honest review.

Spinach Salad with Blackberry Vinaigrette

Last week, as you may or not recall from this blog post, my number two son brought me an abundance of fresh berries. Rather than freezing them - that can sometimes compromise their texture and flavor - I sought creative ways to incorporate them into meals. This morning, inspiration struck, leading to a delightful spinach salad that not only featured these berries, but also transformed them into a star component of a tasty vinaigrette.

Spinach Salad with Blackberry Vinaigrette

The salad was a vibrant mix of:

Fresh Spinach - The base of our salad, providing a robust, earthy flavor.
Homemade Croutons - Adding a delightful crunch and a touch of rustic charm.
Red Onion - For a sharp, contrasting flavor that complements the sweetness of the berries.
Blackberries - Adding bursts of color and sweetness.
Feta Cheese - Offering a creamy, tangy element to balance the sweetness.
Macadamia Nuts - Bringing a buttery, rich texture to the ensemble.

To elevate this already delicious combination, I topped it with blackberry vinaigrette. What an explosion of nutrition and taste!

Blackberry Vinaigrette

1 c. fresh blackberries
⅔ c. light olive oil
⅓ c. raspberry vinegar
¼ t. dry mustard
1-2 T. sugar
1 t. sea salt
¼ t. freshly ground black pepper

Combine all ingredients in the bowl of a mini food processor. Process until the mixture is well emulsified.
Note: You have the option to strain out the seeds for a smoother texture; however, I chose to keep them in for added texture and nutrition.

This vinaigrette can be stored in the refrigerator and will keep for 5 to 7 days, making it perfect for multiple meals or for sharing with friends.

The result was nothing short of brilliant; the vinaigrette not only highlighted the berries' flavors but also added a sophisticated touch to a simple salad. Whether you choose to strain the seeds or embrace the rustic texture, this vinaigrette is sure to impress. Enjoy the fusion of flavors and textures, and let your culinary creativity shine with every bite.

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Mardi Gras Tablescape

 

I've never attempted a Mardi Gras tablescape before, so this was a delightful new challenge. When Mardi Gras rolls around, my mind immediately conjures images of New Orleans, Basin Street, and the soulful notes of jazz music. Honoring my father, who was a trumpet player, I adorned the table with his vintage sheet music from the 1940s, laying it over a luxurious black velvet tablecloth edged in gold.

  

Centering the table is my late parents’ trumpet player figure, a symbol of my dad's legacy. 

 I complemented this with sheet music candles, a charming find from Pottery Barn years ago. Puce colored votive holders are scattered around to give little hints of light.

 In keeping with the color theme, I chose deep green water glasses inherited from my mother, pairing them with purple Everest Goblet Glasses.

 

A vibrant Mardi Gras mask adds a playful touch. Scattered around are coins in the traditional Mardi Gras colors of gold, green, and purple.

  

For the tableware, I chose gold chargers and flatware to echo the festivity. The plate stack features purple dinner plates from Tabletops Unlimited, followed by Bordallo Pinheiro Majolica Green Geranium Leaf salad plates, and topped with sleek black appetizer plates for contrast.Each guest will find a floral headband at their setting, inviting them to embrace the spirit of the celebration. The bright green napkins, found here, add a rich pop of color, while a whimsical chameleon saltcellar from Pottery Barn years ago brings a touch of fun to the table.

The table gains a sparkling charm with vintage glass tea cups, filled with multicolored beads that are also strewn across the table for an extra festive look.

 

Now, with the table set, it's time to cook up a big pot of New Orleans-style gumbo and savor the meal amidst this vibrant Mardi Gras tableau.

 This post is linked to: Tablescape Thursday

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Tasty Egg Bites

Lately, I’ve been seeing egg bites everywhere — those cute, bite-sized frittatas that look like the perfect grab-and-go breakfast. Naturally, I had to try making them myself. But after testing multiple recipes, I kept running into the same problem: they were bland. No matter how many veggies or cheeses I stuffed into those little muffin cups, the eggs themselves just didn’t have enough flavor.

That’s when I decided to take matters into my own hands. My scrambled eggs are always packed with taste, so why not use the same approach here? My secret? Montreal steak seasoning, dried minced onion, and Parmesan cheese. It may sound unconventional, but trust me, this combo takes these egg bites from boring to bold with just the right amount of savory depth and umami goodness.

 Why You’ll Love These Egg Bites:

Super flavorful — No more bland egg bites! These are seasoned to perfection.

 Customizable — Use whatever mix-ins you love — veggies, meats, cheeses, you name it.

Make-ahead friendly — Perfect for meal prep and busy mornings.

 Light yet satisfying — Packed with protein to keep you going.

 Did I mention that kids will not only have fun making them, but will also love these bite-sized bits of goodness? Yeah, that too.
Tasty Egg Bites

6 large eggs
¾ c. whole milk cottage cheese
½ c. shredded mozzarella
¼ c. grated Parmesan cheese
½ T. dried minced onion
¼ t. kosher salt
¼ t. Montreal steak seasoning (trust me)
Freshly ground black pepper
Fillings of your choice: I used chopped baby spinach, chopped mushrooms, chopped scallions, and chopped Melissa’s roasted red peppers.

Preheat oven to 350° F. Spray the heck out of a 12-well mini muffin pan with PAM; set aside.

Place all ingredients EXCEPT the fillings into a blender. Blend until smooth.

Place the fillings of your choice into a medium mixing bowl; toss to combine. Evenly divide filling among the muffin cups. Pour the egg mixture over the fillings in each well, coming to within a quarter inch of the top. Place the muffin pan onto a baking sheet. Slide it into the oven, and pour hot water into the baking pan so that it comes ¾ of the way up the sides of the muffin pan. Bake for 30 minutes or until the eggs are set. Allow to cool five minutes before removing from the pan.

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Chinese Almond Cookies

 

I completely missed Chinese New Year this year, and before I knew it, the festivities were over! But I had promised myself I'd bake some traditional Chinese almond cookies, inspired by the ones from my favorite college hangout, the Lotus Room—a tiny Chinese restaurant run by the incomparable Mr. Wong.

 When that gem of a place shut its doors for the owner's well-deserved retirement, the era of those sublime cookies seemed to end too. No other cookie could ever measure up... until now.

 Deciding it was high time to take matters into my own hands, I ventured into the kitchen with a mission. My first batch of homemade almond cookies turned out to be a delightful surprise. They're not an exact replica of Mr. Wong's secret recipe, but they're close enough to make my taste buds dance with joy. Here's to new traditions and rediscovering old flavors in new ways! Chinese Almond Cookies

As seen on tablefortwoblog.com, edited for clarity

 1⅓ c. almond flour, lightly packed

1 c. unsalted butter, chilled and cut into cubes

Pinch of kosher salt

2 large eggs

1 t. almond extract

1¾ c. all-purpose flour

1 c. + 2 T. granulated sugar

½ t. baking soda

Sliced almonds

 Place the  almond flour, butter, and salt into the bowl of a stand mixer with the paddle attachment. Beat on low speed for 3 minutes. The mixture will be coarse and chunky looking.

 Add one of the eggs, reserving one for later, and the almond extract. Beat together until just incorporated.

 Whisk together the all-purpose flour, sugar, and baking soda in a medium bowl and add to the stand mixer. Mix until just combined.

 Turn mixture out onto plastic wrap and form into a disc. Wrap it up and chill in the fridge for 2 hours.

 Preheat oven to 325 °F and line baking sheets with parchment paper or silicone baking mats. Beat the reserved egg in a small bowl.

 Using a cookie scoop, scoop up portions of the dough and then roll them into balls, about an inch wide. Place on the prepared baking sheet(s) and gently press them down to flatten into coin shapes.

 Using a pastry brush, brush the tops of the cookies generously with the egg wash and then place a sliced almond on top, pressing down gently to secure.

 Bake for 15-17 minutes or until the cookies start to turn a dark golden color on top.

 Remove and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

 Store in an airtight container for up to 2 weeks.

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