Archives salty bOOger

halibut fra diavOlO

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Fra Diavolo means “Brother Devil” in Italian.

In America diavolo sauce is generally used with shrimp or lobster but fish pairs extremely well with it. We’ve tried it with halibut and cod, both were very good. You can use any mild fish you choose…I just love halibut.

I love spicy food so this was immediately a favorite of mine.

I first fell in love with diavolo sauce in Denver on a pizza, and discovered Giada De Laurentiis’ recipe for shrimp fra diavolo but my husband doesn’t like shrimp so I made an adjustment and came up with this recipe which is now a go to. Seriously, I want to try diavolo sauce on everything! lol

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rOtisserie chicken quesadillas

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Cinco de Mayo has never been something that I’ve celebrated however I love Mexican food!

UNESCO (United Nations Educational, Scientific and Cultural Organization) designated Mexican cuisine as a cultural treasure right along with French food…and I want to branch out and start learning how to make more traditional Mexican dishes.

I remember when I was younger going over a few of my friends homes for dinner or sleepovers and watching their families make tamales from scratch and a few other dishes…I think of it from time to time- they were so good!

While this recipe isn’t traditional Mexican food it’s still pretty darn good! I don’t fry them in butter or oil, I cook them on a skillet dry which makes them nice and crisp without all the grease. You can pretty much add whatever fillings you want in a quesadilla, this is my favorite though. Give me a bowl of guacamole to dip the wedges like a chip and I’ll go to town!

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brOiled halibut steaks

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Whenever I go to Alaska to visit my family I always try to make a stop at the Sourdough Mining Company to get their broiled halibut steaks… hold on…I have to go wipe the drool off my chin just from thinking about it…

The way they broil and season the halibut steaks is perfect, and to call them steaks is no lie. They are thick and meaty like any beef steak but so much better for you. I would take broiled halibut any day over fried fish & chips.

They also have these amazing corn fritters that taste of honey with large sweet bursting corn throughout each bite- they are the best I’ve had anywhere. If you are ever in Anchorage make a stop at the Sourdough Mining Company and order some. You won’t be disappointed!

This is my take on their broiled halibut steaks that literally take 6 minutes to cook.

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hOney mustard sauce

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Super simple, sweet but tart, this honey mustard sauce comes together in a jiffy.

It can be used as a dip, salad dressing, or drizzled on your favorite wrap. Whatever you use it on just make sure you save the recipe because you’ll be making it over and over again.

It’s so good you’ll want to drink it!

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beef tips and nOOdles

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The ultimate comfort food for me is my grandmother’s beef tips and noodles.

Try out my updated version of her recipe that is slow cooked for 8 hours and is like wrapping yourself in a warm blanket.

Searing the beef and slow cooking it for several hours in a red wine and beef broth gives a beautiful depth of flavor that will make you go back for a second bowl.

I use my Fagor multi cooker for this recipe but you can alter to use in an Instant Pot, or any slow cooker. If your slow cooker doesn’t have a browning or simmer function you can sear the roast in a skillet before adding to your slow cooker. No need to run out and purchase a multi cooker if you don’t have one (although I really like mine). Use what you have in your kitchen already. Any slow cooker will work…the key to this recipe is the 8 hours of cooking on low to make the meat fork tender and fall apart when you shred it.

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creamy cOleslaw

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A tangy and creamy coleslaw that is a perfect side dish on it’s own but goes to another level when used as a topping on your favorite BBQ sandwich.

A little bit of sour cream and Dijon mustard adds another layer of flavor to the tang of the white vinegar in this dressing

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