Wednesday, June 20, 2018

Cantaloupe Salsa for Fish Taco's - #FantasticalFoodFight

It's time for the Fantastical Food Fight - Seafood edition and I had a little fun with this.   I decided to make this for our weekly Taco Night, at least for my meal.  Since I'm the seafood lover in the family.  I had a cantaloupe and played with the idea of using it in a salsa to top the fish.  Previously I've made fish taco's with Mango Salsa for Fish Friday Foodies, and I know how good fish is topped with a little fresh fruit.

And umm, this Cantaloupe Salsa was so good I was eating it with a spoon, even after topping my fish Taco's with some of the salsa.   The jalapeno's I put in did kinda overpower it a touch though.  I didn't realize how hot they were.  Good thing I like spicy food.  

Let me tell you about Fantastical Food Fight.  Fantastical Food Fight is a group of food bloggers who are challenged to come up with a recipe using either a theme or an ingredient each month.  You can make up your own creation, find it in a cookbook, online or on another blog.  If you want to know more about it, check it out here.   


Yield: 1 serving

Fish Taco's with Cantaloupe Salsa

prep time: 10 minscook time: 30 minstotal time: 40 mins
This is a fun take on Fish Tacos'.   The Cantaloupe Salsa adds a fresh light touch and it tastes great as well.


1/2 lb. Fresh fish or frozen  - Cod, Halibut or other firm fleshed white fish
1 cup finely shredded Napa Cabbage
2 flour tortillas for each person 
1 teaspoon butter and 1 tsp. Lemon juice for cooking the fish

Cantaloupe Salsa

1 cup finely diced fresh Cantaloupe
1 Jalapeno, finely diced (I used a red and a green jalapeno half)
1/4 cup Red Onion finely diced
1 teaspoon minced Cilantro - fresh or dried
1 tablespoon Jalapeno Ranch Dressing


Dice the cantaloupe, jalapeno, red onion and mix together.  Add the cilantro and taste.  Mix in the ranch dressing and let set for at least half an hour before using.

Cook fish, either by frying or steaming it, with the 1 teaspoon butter and 1 teaspoon lemon juice. 
Dry fry 1- 2 flour tortillas, just until heated through.
Place some of the Shredded Napa Cabbage on top of the flour tortilla's top with 1/2 the cooked fish on each tortilla, then add a spoonful or more of the Cantaloupe Salsa.    Fold over and eat  or serve right away. 

Note: you can adjust the amount of jalapeno to suit your taste.   
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Saturday, June 16, 2018

Carrot and Sweet Potato Chowder for #SoupSaturdaySwappers

The challenge this month for Soup Saturday Swapper's was a Chowder. 
Carrot and Sweet Potato Chowder

Soup Saturday Swappers is a great group of bloggers who post a soup on the third Saturday of the month.A Day in the Life on the Farm is our hostess this month and also the one behind this madness called Soup Saturday Swappers.   You can join in on the fun if you like, just email Wendy and let her know you'd like to join. 
  Each month has a theme and it's always fun to see what we all come up with.  

But back to Chowder.  I looked it up on Wikipedia and found that it's a soup which is prepared with milk or cream and thickened with crackers or a roux.

So I had fun.
I had lots of carrots, as well as some sweet potatoes in the pantry.  I took some chicken stock out of the freezer and cooked the chunked carrots and sweet potatoes in it until they were just done and tender.    I took most of the veggies out of the pot, and left about 1/2 cup of cooked carrots and sweet potatoes in the broth.  Grabbed my immersion blender ( I love my little immersion blender), and blended the remaining veggies into the broth.  This gave me a nice platform.     Let it simmer over low heat for about 5 minutes, and added the cooked carrots and sweet potatoes back into it.  Swirled a little creme fraiche on top and devoured it. 
I'm thinking this would be a great fall dish as well.  There's very little fat in here, and no added salt, and you could also make it with a vegetarian stock as well.  

Carrot and Sweet Potato Chowder

Yield: 6 servings

Gingered Carrot and Sweet Potato Chowder
Carrot and Sweet Potato Chowder

prep time: 10 minscook time: 15 minstotal time: 25 mins
This chowder is hearty and satisfying, and quick to get on the table. Serve for lunch or as a starter for a light dinner.


1 1/2 large sweet potato's, peeled and cut into 1/2 inch dice
3 large carrots, peeled and cut into coins
6 cups chicken stock
1/4 cup candied ginger
1/2 tsp. Thyme
1/2 tsp. Coriander
1 Tbsp Butter and 1 Tbsp. Flour, stirred together for thickening
Crème Fraiche to finish


Peel and dice the sweet potatoes and carrots and place into a pot.  Add the chicken stock, the candied ginger, thyme and coriander and bring to a boil, reduce heat and simmer until the veggies are cooked. 
Remove all but 1 cup of the cooked vegetables and set aside while you thicken the stock.  Stir in the roux and increase the heat, bring back to a boil, let boil for one minute.  Then taking an immersion blender, blend the stock and veggies until the potatoes and carrots have pureed.  Add the reserved potatoes and carrots back in, stir to combine and then ladle the chowder out into a bowl.  Top with some crème fraiche and maybe the odd piece of parsley and serve.  This goes very nicely with some fresh baked bread.  
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Friday, June 15, 2018

Danish Fish Salad for #FishFridayFoodies

I'm the hostess for this month's Fish Friday Foodies and when I suggested a Fish Salad for this month's theme, I had no idea of what I was going to make.
 No idea, none, nada.
I would have loved to share how to make Sildesalat, but I've done that before, and it's a great salad BTW, but not for everyone. 
You know we Danes love our fish and will use almost any excuse to have it for dinner.  This salad works well as such. 
Danish Fish Salad
This salad can be served hot or warm, and it's a slightly different take but perfect for summer.  
 You can use some of those little bitty zucchini as well as some young crook neck squash for it.  And if you've never cooked with fennel, this is an easy one to start with.   Although don't buy the big fennel bulbs for this, they're a little on the tough side.  Please learn from my mistake.
And the tomato's you see are just there for decoration, although they did taste good with it.
Danish Fish Salad
Danish Fish Salad

I did modify the original recipe cause, gee, I'm the cook? 

And the leftover veggies, cause there were some, tasted so good sauteed with a little sesame oil and some sweet soy sauce.  
Next time I make this, I'm going to use Bok Choy though, I discovered, I really didn't care for the Fennel.  

Danish Fish Salad

prep time: 10 minscook time: 6 minstotal time: 16 mins


Lemon butter
  • 4 Tbsp lightly salted butter
  • 1 tsp freshly squeezed lemon juice
  • 1/2 small crushed clove garlic
Warm salad
  • 2 small zucchini and yellow crookneck squash, sliced
  • 1 tablespoon vegetable oil
  • 20 almonds, blanched, peeled and cut into strips
  • 1 small fennel, cut into thin strips 
  • Freshly ground pepper
  • Salt (1/4 tsp.)
  • 4 oz fresh spinach leaves, coarsely shredded
  • 2 lemons in wedges
Grilled Cod
  • 1 fresh  (or frozen )cod fillet patted dry, 1 piece (approx. 8 oz )
  • 1/2 tsp finely grated lemon peel
  • 1/4 tsp salt
  • Freshly ground pepper


Prepare the lemon butter by melting the butter in a saucepan over low heat, add the lemon juice and garlic and cook for a minute or two.  Turn off heat and let cool.
Cut the squash slices into quarters. Heat the oil in a frying pan over a moderate heat.
Fry almonds in 1 tablespoon oil  for approx. 2 min. Turn up to high heat and add the fennel, let it cook for about 3-4 minutes and then add the squash, and turn heat down and cover and let cook for about 5 minutes or until the squash is cooked and sprinkle with salt and pepper.  Leave to cool for just a moment or two, then arrange the spinach and top with the cooked warm vegetables, and the lemon wedges.
While the vegetables cook, prepare and cook the cod.  Take some of the lemon butter, and melt in a saucepan.  Add some slices of lemon and place the cod on top, sprinkle with a little salt if desired, and place a lid on top and let steam until fish is cooked and flakes easily.   
Place the cooked fish on top of the vegetables and pour the remaining lemon butter over top.  Serve warm with a nice crusty roll on the side.
Created using The Recipes Generator


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Wednesday, June 13, 2018

Community Potluck for June 2018

Some of you may remember that I used to post about a Boat Club Potluck that we attended.  The food was always fantastic, the company was great and a good time was generally had by most.
Well, all good things come to an end and the people hosting the Boat Club Potluck were unable to continue hosting so we had an empty spot on the calendar, the second Monday of the month to be exact.
Not any more, we've got a new venue, and the Boat Club Potluck is now known as the Community Potluck and will be held the second Monday of the month at a new location. 
This past Monday the first Community Potluck was held and a lot of great food was brought and shared.  I gotta say this community does love their potlucks.  And as a friend of mine says, "I bet you could go to any event here with a covered dish and be welcomed, whether you were invited or not"  I actually paraphrased her a little.
All that aside, here's a roundup of the dishes that were brought, shared and enjoyed.
Spaghetti Casserole
Curried Chicken with Pineapple and Rice
Chips and Guacamole
Watermelon Salad
Pasta salad
Appetizer skewers
Pineapple and look, the Santa pick holder came too
Fried Chicken
Bowtie Pasta Salad
I made an Enchilada Casserole 
Cheese Grits
Apple Salad
And then there were the desserts...
Mini Cupcakes
A Coconut Chess Pie
Fresh Fruit Tart
And I also made some Napoleons

That's it for this month.  Can't wait to see what's brought next month.  We'll be doing this every month, the second Monday. 

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Monday, June 11, 2018

Napoleonskager #BakingBloggers

This month's Baking Bloggers challenge was to make something with Puff Pastry.  (and I totally screwed up on notifying them I was going to participate, so I'm a little late in the game.)
But I'm here now and I have my bake on.
My mind immediately went to something I used to get in Denmark, a Napoleonskager,when I saw Puff Pastry as the challenge or theme this month.  This is something I would 'nyde' or enjoy every single crumb and drop of filling of.  And then I'd lick the plate.

And since we've got to attend a potluck on Monday as well, I made this up a little early.   I can't wait to see everyone's faces when they see what I brought. 
According to Wikipedia, this is also called Mille-feuille or Thousand Layer pastry.   You can read more about it here.
In England they also call it a Cream Slice, and it's known by various names and guises throughout the world. 

Nuff said.

This is a pretty easy and spectacular dessert to make and put together.  Although like most really great desserts, it does take a little advance planning.
And it's worth it.

Make a batch of Pastry Cream, I kinda cheated and used my Bird's Eye Custard mix, cause it's pretty much fool proof and tastes great as well.

Next.  Take the puff pastry out of the freezer and let it thaw overnight in the fridge.

Then take out the sheet of pastry, roll it out a bit thinner, about the thickness of cardboard.  Cut it into strips, and prick it all over with a fork.  You don't want it to poof up like usual.   I actually used a ruler and my pizza cutter to cut them out.   I wanted smaller ones, not quite size I used to get in Denmark, more bite-size Napoleons, cause I like small bites of things.  And this way I could make enough to share.
I then figured out the optimum number of cuts I could make, and used my fork to prick them all over.
It wasn't enough to keep them from rising too much, but I had a fix for that.  I just cut some of the too poofy ones in half and built the Napoleonskager that way.

After Glazing with some of the white, drizzle some of the red glaze over top
 And using the tip of a knife or a toothpick, pull across the red stripes, making a comb pattern.
Then eat and enjoy, after taking lots and lots of pictures.  You can see the layers of the puff pastry here.  The pastry filling does tend to leak out, so make sure you're either wearing a bib or eating over a plate.  That pastry cream does a number sometimes on clothes.

Each Napoleon has three layers of pastry and two layers of a thick pastry cream.  The top is finished off with either a thin royal icing or a very thick glaze.   In Denmark a thin layer of Raspberry Jelly is added under the pastry cream, then topped with another layer of pastry, more jelly and custard. Then it's topped with the final layer of puff pastry and glazed. 

BTW, this is also my 900th post.  I just realized. WOW, OK, so I just impressed myself. sheesh.

Yield: 12 + Servings


prep time: 30 minscook time: 20 minstotal time: 50 mins
These are known by various names throughout the world, but the consensus by most people, is they're just plain delicious.


1 package frozen Puff Pastry Dough
1 recipe Custard (I used Bird's Eye Custard Powder)
2-4 tablespoons Raspberry Jelly
White Glaze
Raspberry Glaze

White Glaze
4-6 Tablespoons Confectioners sugar
1/2 teaspoon Grand Marnier
1-3 drops of water if needed.

Raspberry Glaze
3-4 Tablespoons Raspberry Jelly, heated and thinned out with a little water
4-5 Tablespoons Confectioners sugar
1 drop red food coloring
1-3 drops water if needed.


Make two cups of Pastry Cream or Custard.  I used Bird's Eye Custard Powder and just doubled the custard powder to get a thick custard.
 Take the puff pastry out of the freezer and let it thaw overnight in the fridge.
Preheat oven to 375 degrees.  Then take out the sheet of pastry, roll it out a bit thinner, about the thickness of cardboard.  Cut it into strips, and prick it all over with a fork.  You don't want it to poof up like usual.   I actually used a ruler and my pizza cutter to cut them out.   I wanted smaller ones, not quite the size I used to get in Denmark, more  two bite-size Napoleons, cause I like small bites of things.  And this way I could make enough to share.
I then figured out the optimum number of cuts I could make, and used my fork to prick them all over.   Using a pizza cutter and a ruler, cut out strips.  Mine were 2 inches by 3 inches.  Not square. more rectangular in shape.   Bake for 15 minutes or until light golden in color.  You don't want them browned, more golden and just baked through. 
If the puff pastry, puffed up too much while baking,  you can always split it, and then assemble it like this.
Puff Pastry, thin, very thin layer of Raspberry Jelly, custard, another piece of puff pastry, Jelly, custard and finishing it off with a final layer of puff pastry, which has been glazed.  A layer of white glaze first, then drizzle some of the red glaze over top and using a toothpick or the tip of a knife, pull through the red glaze and make a pretty combed design.  
Serve immediately. 
Created using The Recipes Generator

Baking Bloggers

Baked with Puff Pastry

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

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Saturday, June 9, 2018

Shortcrust Cookies

I have a question.
What do you do when you want to make a cheesecake but you don't have graham crackers and don't feel like running into town to pick some up?

I didn't want to do another gluten free crust like I did last week for my Caramelized Pineapple topped Cheesecake.

So I googled alternate crusts for cheesecake, and a bunch said to use cookies, mixed with butter and sugar.
Got it.
I didn't have have any cookies though. 
So I thought of making a sweet shortcrust base, but then in mid-stream or mid mix I changed it to these. 
Shortcrust cookies
And ummm, they turned out great for the crust and the leftover cookies, make a great coffee 'dunker' cookie.
Shortcrust cookies
Which is why I'm sharing the recipe here.  Cause I will be making these again, and again and again. 

This is the cheesecake I used the cookies in.
Cheesecake with cherry topping

Yield: 2 dozen cookies

Shortcrust Cookies
Shortcrust cookies

prep time: 15 minscook time: 15 minstotal time: 30 mins
These are a great 'dunker' in a cup of coffee but work perfectly as a crumb crust in a cheese cake as well.


2 ½ cups self rising flour
1 cup confectioner sugar
½ cup softened butter
1 large egg – room temperature
1 teaspoon vanilla
½ teaspoon cinnamon – can also use ginger
¼ cup sugar for topping


Preheat oven to 375 degrees and place a piece of parchment paper or reusable parchment paper on the cookie sheet.
Mix the flour, confectioner sugar and cinnamon together and then add the egg and the vanilla. Mix together and using a small ice cream scoop, scoop out a spoonful of dough and place on the prepared cookie sheet. Use a fork to press down on each cookie, dipping it in the sugar in between each press or simple sprinkle a little sugar on top of each cookie, and use the fork to press it down. Dipping the fork into the sugar helps keep the cookie from sticking to the tines of the fork. I learned it the hard way.
Bake for 10-14 minutes or until lightly browned. Remove from oven and let cool.
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Wednesday, June 6, 2018

Cheesecake with Caramelized Pineapple.

I received some cream cheese last week and I knew some cheesecakes were in my near future.  As in, I made one last Friday and it was superb, even if I do say so myself.
Light, creamy, and just enough sweet to take it over the top. 
I made it for NPA's 17th Anniversary, and the ladies devoured it.   The Anniversary party is usually a fundraiser as well, and this year they raised money for the local Humane Society.  A great cause.

Cheesecake with Caramelized Pineapple
 The process - Caramelizing the pineapple
Caramelized Pineapple
 Resting and waiting to decorate
 Caramelized Pineapple
 And the cheesecake is ready to bake, next time I'll smooth out the parchment paper a little.
Baked, cooled and ready to decorate, paper removed and trimmed.
 Just a couple more pictures before you get to the recipe.
Cheesecake with Caramelized Pineapple
Ready for the closeup?
Cheesecake with Caramelized Pineapple
And the finished slice, and believe me when I say I could have gone for seconds.
Cheesecake with Caramelized Pineapple
This was also featured over at Miz Helen's Country Cottage and I got the Red Plate. 

Yield: 12 + servings

Creamy Cheesecake with Caramelized Pineapple

prep time: 25 minscook time: 1 hourtotal time: 1 hours and 25 mins
Topping this light and creamy cheesecake with the caramelized pineapple makes this gluten free cheesecake an exceptional treat.


1 1/2 lbs. Cream cheese
1 cup sugar
1/2 cup Agave Syrup
4 large eggs - room temperature
1/4 cup Grand Marnier

1 1/2 cups Almond Flour
1/2 cup softened butter
1/4 cup sugar

1 can Pineapple rings, (16 oz)
1/2 cup Maple Syrup (add more if needed)
1/2 cup butter
1/4 cup brown sugar


 Preheat oven to 350 degrees. 
Prepare the crust by mixing the softened butter, almond flour and sugar and mixing well.   It should look nice and sandy.  Place a sheet of parchment paper cut into an elongated round and place into the springform pan, making sure part of the parchment paper goes up the sides.  Dump the crust mixture onto the parchment paper in the pan and pat it into an even layer around the base and up the sides, keeping it as even as possible.   Then, use the bottom of a heavy glass and pack it down.  As the crust cooks, the sugar will melt and bind the almond flour and butter together.   Bake in oven for 10 minutes.  This sets and cooks the crust just a little bit.  Take out and set aside to cool while you prepare the filling.
Turn oven down to 325 degrees to bake the cheesecake.
Cheesecake filling
Cream the cream cheese, sugar and agave syrup together until there are no more sugar crystals, then add the eggs, one at a time.  Beating well between each egg addition.  When all four eggs are incorporated, add 1/4 cup Grand Marnier.  
Pour into the prepared springform pan and place on a rimmed cookie sheet and bake in the oven for 1 hour, turn oven off and let sit in oven for an additional 15 minutes.  You don't need it browned, and the cheesecake should have a slight jiggle to it when you shake the cookie sheet.  Take the cheesecake out of oven, and place it on a cooling rack and walk away for at least a couple of hours.  As soon as the cheese cake is cooled, using an offset spatula, run it along the sides of the pan to release the cheesecake.  Then undo the springform pan and lift off the sides.  You should have a lovely cheesecake.   Pull the parchment paper off of the sides, very carefully and trim them at the base.  Using the base of the pan, you can now slide the cheesecake onto a serving plate, leaving the parchment paper intact on the bottom, and not leaving the base of the springform pan behind. 

Pineapple Topping
Drain the pineapple rings, then cut in half and if you can, slice them in half again, making them thinner or use a fresh pineapple cut into rings, that are very thin.  Reserve one ring intact. 
Melt the butter and add the maple syrup and brown sugar to the pan over a medium heat.  Place one layer of pineapple slices in the pan and let caramelize, turning them after a few minutes and turning them again.  As soon as they've changed color, remove to a pan that has sides, cause the sauce will drip.  Continue to caramelize the remainder of the pineapple until all of it is done.  Add more maple syrup if needed during the caramelization process. 
Decorate the cheesecake when cool.  Place the whole ring in the middle, then add each half ring around the center, working out to the sides.   Pour any remaining syrup over top and serve. 
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