Aloha!

That word means many things.  Let's start with hello and goodbye.  We are just back from a fabulous week on the Big Island of Hawaii.  So, in order to say hello to a less frantic life it is time for me to say goodbye to this regular food blog.  I am finding less time to cook than I'd like which means I have less to share with you.  Thank you for those of you who have looked here occasionally for the 700 times I have posted- I may pick it up again at some point in the future.

saltimbocca style halibut (or sea bass)

Sea Bass with Prosciutto and Sage

Serves 4.  This saltimbocca-style of fish came from the September 2015 issue of Food and Wine magazine!  I didn’t find sea bass so I did it with halibut.

            four 6-oz. skin-on sea bass fillets

            kosher salt and pepper

            4 thin slices of prosciutto (2 oz.)

            4 large sage leaves

            ½ c. flour

            2 Tbs. olive oil

            ¼ c. dry white wine

            3 Tbs. butter

Season fish with salt and pepper.  Arrange 1 slice prosciutto and 1 sage leaf on the flesh side of each fillet; secure with toothpicks.

In a medium bowl, stir the flour with ¼ tsp. each salt and pepper.

           

In a large nonstick skillet, heat olive oil.  Dredge fish in the flour mixture, shaking off excess.  Add fish to the skillet, prosciutto side down, and cook over moderate heat until golden, about 3 minutes.  Flip fish and cook until golden and just opaque throughout, 3 to 4 minutes longer.  Transfer fish to plates and remove toothpicks.

Add wine to the skillet and cook until reduced by half, 1 to 2 minutes.  Whisk in the butter and season with salt and pepper.  Spoon sauce over the fish and serve warm.    

excess tomatoes from your garden? make this sauce!

Thanks to the NY Times cooking site - this was delicious to use in other pasta sauce recipes calling for tomato sauce.  It was so tasty that we ate it up before getting a photo!  http://cooking.nytimes.com/recipes/1017650-quick-fresh-tomato-sauce

Now, I need to take a break to get back into the kitchen!  Check back here in a couple of weeks for more recipes and photos!

one-pan broccoli-bacon-mac 'n' cheese

Yep, it's as good as it sounds.  Thanks to the Sept. 2015 issue of Cooking Light magazine: http://www.cookinglight.com/cooking-101/techniques/how-to-make-one-pan-broccoli-mac-cheese

hasselback apples - think individual apple crisps

This is a delicious dish from the Sept. 2015 issue of Cooking Light magazine:  http://simmerandboil.cookinglight.com/2015/08/12/hasselback-apples-recipe/

shrimp and broccoli rotini

I used a different pasta shape called 'trece' for this yummy dinner.  I cooked the pasta and added broccoli in the last 3 minutes of the cooking.  While that cooked I pan sauteed some shrimp, adding some lemon rind.  After draining the pasta and broccoli I added it to the shrimp, then some butter, lemon juice, salt and pepper.

easy and fast chicken tacos

Combine 2 c. shredded skinless boneless rotisserie chicken meat with 1/2 c. prepared salsa verde.  You can heat this up, or not.  Then mix up 2 c. shredded purple cabbage with 1/3 c. mayonnaise.  Heat corn tortillas, fill with chicken mixture and top with cabbage mixture.  This is enough for about 8 tortillas per the suggestion in the September 2015 issue of Cooking Light magazine.