Shrimp and Scallop Pasta with Salad
Yes, I am still cooking all the time. I have just not posted many recipes or photos lately due to time constraints. Here are a few things that I have really enjoyed making.
Smoked Duck Breast over Dandelion Greens
Buffalo Tenderloin and Jalapeno Pecan Stuffed Quail with Asparagus and Fingerling Potatoes
There is nothing better than putting your own pizzas together using fresh ingredients from the garden.
I used my own fresh basil for the Margarita pizza which is basically pizza sauce, tomatoes, basil, and mozzarella.
The Hawaiian pizza has fresh pineapple which is 100 times better than canned. The Hawaiian has pizza sauce, fresh pineapple, Canadian Bacon, and mozzarella.
The last one is my take on a supreme with pizza sauce, Italian sausage, Pepperoni, fresh mushrooms, onions, garlic, yellow pepper, and black olives.
Homemade Pizzas
Pollo De Tinga Tostadas
2014 Albert Moyer, Jr.
Recipe:
Pre-made tostada shells
Roast one whole chicken with Oregano, Cumin, and Salt Rub
Once chicken is done and cools, peel all meat from chicken and reserve.
Blend in a blender, three tomatoes, one can tomato sauce, and four chipotle peppers in adobo sauce.
Add about two tablespoons brown sugar, and a 1/2 teaspoon of salt to sauce as it blends.
In a skillet, saute one chopped onion for five minutes in about four tablespoons of Olive oil.
Add the roasted chicken meat, along with the sauce. Blend and warm.
To build tostada, add some fresh mixed greens on top of shell, and then about 1/2 cup of Tinga chicken.
Sprinkle with some grated fresh Mexican white cheese and chopped fresh cilantro.
Finally, pour a little Mexican crema over the top from side to side.
Enjoy!
This will serve at least eight people.
Ok, foodies! Here is a wonderful meal. I recently checked out Wichcraft by Tom Colicchio from the library. It is the ultimate sandwich book in my opinion. Also, I checked out Rosalind Creasy’s Recipes From The Garden. The recipes to both of these dishes are available in these books. Happy cooking!
2014 Albert Moyer, Jr.
Today I cooked a four course Mother’s Day meal. I found all recipes online. The meal consisted of the following:
Appetizers
Prosciutto, Pear, and Fig Tea Sandwiches
Smoked Salmon, Chive Cream Cheese, and Cucumber Tea Sandwiches
Salad
Arugula, Watermelon, and Peach Salad
Main Course
Tilapia with Mango Pico, Garlic Bacon Rice, and Black Beans
Dessert
Caramelized Bananas with Vanilla Bean Ice Cream
Today, I decided to work with some new dishes for lunch. These two recipes come from the cookbook Creating Empty Bottle Moments by Clive Berkman. I must say that the chicken recipe is one of the best I have ever had, and the roasted beet salad is bursting with flavor. In fact, this is the first time I have ever eaten beet greens. They are delicious!
Here is a link to the cookbook
http://www.amazon.com/Empty-Bottle-Moments-Cooking-Clive/dp/1888237716
This book not only covers food, but the love and meaning behind it. It is a cookbook like none I have ever experienced regarding food and life.
And here is my finished product!
This dish is influenced by both Japanese and Korean cuisine. It consists of teriyaki beef short ribs, japanese eggplant with mixed vegetables and garlic, and rice topped with a little bit of Sriracha hot sauce. I don’t have a recipe because I make most of my dishes up in my head. After you cook so long, you get to where you know how to balance the seasoning and mix things up.
My beautiful vegetable omelet with toast.
One of my favorite healthy low-calorie snacks is small pickling cucumbers marinated in lemon juice, a little sea salt, and black pepper. It is quick, simple, and will fit anyone’s vibe. Vegan, meat-eater, weight watcher, etc. The first thing to do is gather the tools and the supplies for ease of preparation.
Peel the six pickling cucumbers, slice, and place in a bowl with lid. Squeeze juice from two lemons in the bowl. Add 1/4 teaspoon of salt. Shake them well. Add a little black pepper. Enjoy your quick healthy snack.
Lemon Pickle Chips
