The Mountain Kitchen Tip Tuesday ~ A Featured Kitchen Tip from Roxanne Lynnes

Today’s Kitchen Tip comes from Roxanne Lynnes, from Grand Forks, North Dakota. She wrote about her discovery of Smoked Paprika:

TMK-KTT-LetterYou know it is funny, I can remember as a child watching my mama sprinkle paprika over deviled eggs and chicken salad. When I asked her what that was for, she told me that it was just for looks. That memory is very vivid to me. I never questioned her I just took her word for it, after all it was Mama. Just as recently as last Monday, I made some paprika brown butter for a garnish for a soup. Paprika is a wonderful spice and is just too underutilized.

Gifting spices is a great way to probe people to eat better. Good ingredients matter and make all the difference in the world. A lot of people do not realize that. I look forward to checking out Penzey’s Spices.

Thank you, Roxanne for submitting your kitchen tip!

I hope to share tips from others. I think it is a fun way to get to see what others are doing in the kitchen to make a difference. If you have a kitchen tip you would like to submit email it to TheMountainKitchen@gmail.com. I would love to share it!

DMS

 

Categories: The Mountain Kitchen Tip Tuesday | Tags: , , , , , , , , , , , , , , | 5 Comments

Meatless Monday ~ Roasted Carrot-Apple Soup

Meatless Monday ~ Roasted Carrot-Apple Soup | The Mountain Kitchen

HAPPY FALL!

Somehow I stumbled upon a wonderful website called “An Edible Mosaic™” This site is a recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes, by Faith Gorsky. She focuses on real foods that sustain body and mind, bring people together, and make a house a home. I have only begun to discover some of Faith’s recipes. Today, I am sharing one of her recipes called “Roasted Carrot-Apple Soup {With Paprika Brown Butter}“.

When Faith shared this recipe, she went on and on about Brown Butter. I had never tried brown butter before this recipe. Now I see why she spoke of it so highly. Oh my goodness, it is good! I have to admit, it took me two tries to make the Paprika Brown Butter for this soup. Brown butter burns up quickly, so be careful!

Meatless Monday ~ Roasted Carrot-Apple Soup | The Mountain Kitchen

Roasted Carrot-Apple Soup With Paprika Brown Butter

  • Servings: 4
  • Time: 1 hour
  • Difficulty: easy
  • Print

Ingredients:

  • 4-5 medium-large carrots, chopped into 1-inch pieces
  • 1 medium-large onion, chopped into large chunks
  • 1 medium-large sweet/tart apple unpeeled, cored and quartered
  • 2 tablespoons extra-virgin olive oil
  • Salt & Black Pepper to taste
  • 2 tablespoons butter, divided
  • 2 large cloves garlic, grated
  • 1 tablespoon fresh grated ginger
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 cups vegetable stock
  • 1/2 teaspoon ground sweet paprika
  • Sour Cream, for garnish (optional)
  • Minced fresh chives, for garnish (optional)

Meatless Monday ~ Roasted Carrot-Apple Soup | The Mountain KitchenDirections:

  1. Preheat oven to 400 degrees F
  2. Line a large baking sheet with aluminum foil. Place carrots, onions, and apples on baking sheet and toss with olive oil. Sprinkle with salt and pepper. Spread out in an even layer and roast, until tender and starting to turn golden, about 30 minutes; stirring once halfway through. Once they are done remove the skins from the apple. They should peel right off.
  3. Melt 1 tablespoon of the butter in a medium-sized soup pot over medium heat. Add the garlic, ginger, turmeric, cinnamon, nutmeg, and salt and pepper; cook 30 seconds, stirring constantly. Add the vegetable stock and roasted vegetables, and turn the heat off.Meatless Monday ~ Roasted Carrot-Apple Soup | The Mountain Kitchen
  4. Puree the soup using an immersion blender. If you do not have an immersion blender, you can puree in batches in a regular blender. Pour the soup back to the pot and bring to a simmer over medium heat. Taste add more seasonings if desired.
  5. While the soup is coming to a simmer, heat the remaining 1 tablespoon butter and the paprika in a small saucepan over medium-low heat. Once melted, cook until the butter starts to smell nutty and turn golden, about 1 minute, whisking constantly.
  6. Ladle the soup into bowls and serve topped with paprika brown butter, sour cream, and chives.

I made some mini cheddar cheese crostini to go along with the soup. It tastes like Fall gives you a warm hug, love it!

DMS

Meatless Monday ~ Roasted Carrot-Apple Soup | The Mountain Kitchen

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , | 13 Comments

FOOD FACT FRIDAY ~ Pepper

FFF Peppercorns

Here are 11 facts you may not have known about pepper:

  1. Pepper has been used in cooking for over 2000 years.
  2. In the Middle ages a mans wealth was measured by his stock pile of pepper. (Wow, I’m rich!!! We buy it in bulk and have to restock it often.)
  3. Pepper was mostly eaten by the wealthy in the past as it was so expensive and sought after. Traders formed spice routes from India to Europe and would often fight over them.
  4. Romans demanded pepper as a ransom when besieging a city.
  5. Pepper grows as a tall vine with the peppercorns as flowering drupes. It is native to India.
  6. Pepper can be green, black, red and white but each color comes from the same plant. The color is determined by how ripe the peppercorns are and how it has been processed.
  7. Pepper is the number one selling spice in America.
  8. The compound peperine gives pepper its kick.
  9. Pepper loses its flavor and aroma through evaporation so its best to keep it in an airtight container.
  10. Consider using whole peppercorns and grinding just before use to maintain flavor and add near the end of cooking.
  11. Pepper can bring out sweetness and makes it more intense. (Have you ever put it on fresh beets with vinegar? TRY IT!)

We love pepper and use it every single day! David takes a small pepper grinder to work with him. That always draws his coworkers’ attention and the lunch table. I keep a grinder in my desk at work. Do you love pepper that much?

DMS

Categories: FOOD FACT FRIDAY, Homemade Sauces, Spices and Seasonings | Tags: , , , , | 4 Comments

Grilled Red Snapper and Bacon Wrapped Scallops

Grilled Red Snapper and Bacon Wrapped Scallops | The Mountain KitchenI’m going to share two recipes today! We had this meal a couple of weeks ago. It was the first time either of us had eaten Red Snapper. We loved the texture of the fish and it sure won’t be the last time we cook it!

First, here is how we made the scallops:

Grilled Bacon Wrapped Scallops

  • Servings: 2-4
  • Time: 30-45 minutes
  • Difficulty: easy
  • Print

Grilled Red Snapper and Bacon Wrapped Scallops | The Mountain Kitchen

Ingredients:

  • 6 slices of your favorite bacon
  • 6 sea scallops
  • 6 toothpicks, one for each scallop
  • fresh lemon wedges for serving

Grilled Red Snapper and Bacon Wrapped Scallops | The Mountain KitchenDirections:

  1. Light your charcoal smoker approximately 30 minutes, or 10 minutes before with a gas smoker, before you want to start making your bacon wrapped scallops.
  2. Wrap 1 slice of bacon around each scallop. Use toothpicks to secure the bacon around the scallop.
  3. Place the bacon wrapped scallops onto the grill over indirect heat.
  4. When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill over indirect heat. Cook, turning only once, until your bacon is cooked to the doneness you prefer.
  5. Transfer to a platter and sprinkle with a squeeze of fresh lemon juice.

COOKING NOTES:

  • As far as marinades or sauces go feel free to use them on the scallops. We don’t like to mask the true taste of these wonderful jewels of the sea! It’s whatever floats YOUR boat! :)
  • Ours cooked at least 30 minutes. We like our bacon done, but not done to death. The scallop is usually opaque are ready when the bacon is cooked. 
  • If your bacon is too far away from the fire in your grill and doesn’t seem to be getting cooked, move them closer to ensure they get fully cooked.

Now on to the Red Snapper:

Grilled Red Snapper and Bacon Wrapped Scallops | The Mountain Kitchen

Grilled Red Snapper

  • Servings: 2
  • Time: 30-45 minutes
  • Difficulty: easy
  • Print

Grilled Red Snapper and Bacon Wrapped Scallops | The Mountain KitchenIngredients:

  • 2 pound red snapper fillet
  • Al’s Stolen Fish Sauce (Click HERE for the recipe)
  • fresh lemon wedges for serving
  1. Grilled Red Snapper and Bacon Wrapped Scallops | The Mountain KitchenLay the snapper onto a oiled grill grate over direct heat, flesh side down and Brush with fish sauce. Cook for approximately 5-10 minutes.
  2. Flip the snapper over to the skin side. Cook until opaque and fish is flaky, turning only that one time.
  3. Brush fish sauce over the fish a few times during cooking, about 20-30 minutes, depending on the thickness of the fillet.

Grilled Red Snapper and Bacon Wrapped Scallops | The Mountain Kitchen

To go along with our fish I had butter beans and David grilled had corn. We also cooked up some stewed potatoes. I will post more on the sides another time.  Until then, go get some red snapper and scallops and go light that grill!

DMS

Grilled Red Snapper and Bacon Wrapped Scallops | The Mountain Kitchen

Categories: Grilling With Grill Master David, Seafood Dishes, The Mountain Kitchen Recipes | Tags: , , , | 6 Comments

Beer Can Chicken With Rosemary Orange Butter Sauce

TMK-BC2We love citrus with poultry and since we hadn’t had beer can chicken in a while, we decided to baste our bird in a rosemary orange butter sauce while he sat on the grill getting all yummy. Here’s how we did it:

Beer Can Chicken With Rosemary Orange Butter Sauce

  • Servings: 4
  • Time: 2 Hours
  • Difficulty: easy
  • Print

TMK-BCIngredients:

  • 1 (4-pound) whole chicken
  • salt & black pepper to taste
  • 4 tablespoons butter, melted
  • 3 cloves garlic
  • 1 tablespoons rosemary, minced plus one stalk for the beer
  • the juice and zest of 1 oranges (reserve one of the remaining orange halves to plug the hole of the neck of the bird)
  • 1 can beer

TMK-BC1Directions:

  1. Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with salt, pepper. Set aside.
  2. Melt butter (either on the stove top over low heat or in the microwave, for 5 second intervals). Combine garlic, rosemary, orange zest, and orange juice to the butter. Mix well.
  3. Using a brush, paint on the rosemary orange butter sauce generously all over the bird. Reserve what is left for basting while the bird is cooking. If the wings do not want to stay in place, you may want to tie them up so that they will not cook too fast.
  4. Open beer can. Swig it down until it is half full (Note: If you over indulge and your swigging gets out of control, you will have to start over with a new beer… DARN IT). Place the beer can on a solid surface place the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.TMK-BC5
  5. Cook the chicken over medium-high, indirect heat. Cover and cook, basting every 20-30 minutes, until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a fork, approximately 1 1/4 hours. (If the sauce starts to solidify, warm over the heat of the grill while basting, but do not leave it because it could burn.)
  6. Remove from grill and let rest for 10 minutes before carving.

To go along with the chicken we grilled some squash and zucchini that were brushed in some extra virgin olive oil, a bit of garlic powder, salt & pepper.TMK-BC6

I also sauteed some snaps with shiitake mushrooms in a little extra virgin olive oil and butter to go along with the meal also.TMK-BC7

GET GRILLING!

DMS

Categories: Chicken Recipes, Grilling With Grill Master David, The Mountain Kitchen Recipes | Tags: , , , , , , , , , | 5 Comments

You Could Be Featured On Kitchen Tip Tuesday!

If you have a kitchen tip that you would like to share, please let us know.

You could be featured on Kitchen Tip Tuesday!

Simply email your kitchen tip, your name and where you live to: TheMountainKitchen@gmail.com.

Ready to enter? GO!

DMS

 

Categories: The Mountain Kitchen Tip Tuesday | Tags: , , , , , | 5 Comments

Baked Eggplant Parmesan

Meatless Monday ~ Baked Eggplant Parmesan | The Mountain KitchenEveryone is always looking for ways to cut out some calories. Lord knows David and I sure need to! The other day we had a Meatless Monday meal on a Thursday also! I bought a beautiful eggplant from the farmers’ market the weekend before and decided to make Eggplant Parmesan. This time, instead of frying the eggplant, I decided I would bake it to take away some saturated fat from the frying process. Here’s how I made it:

Baked Eggplant Parmesan

  • Servings: 4-6
  • Time: 1 hour 15 minutes
  • Difficulty: easy
  • Print
Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen

Ingredients:

  • 1 average size Eggplant, sliced into 1/4 – 1/2 inch slices
  • salt
  • 1 ½ cups Plain Bread Crumbs
  • 1/4  cup Grated Parmesan, plus extra for grating on top
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Basil
  • ½ teaspoon Cayenne
  • ½ cup flour
  • 2 eggs, Lightly Beaten
  • Extra Virgin Olive Oil, for greasing pan
  • 2 cups Prepared Tomato Sauce (I make one to taste, but click HERE for a basic sauce recipe)
  • 1 ½ cups Grated Mozzarella

 

Directions:

  1. Wash eggplant, slice and sprinkle the slices heavily with salt. Place in a strainer for 30-45 minutes. (Click HERE to find out about salting eggplants.)
  2. Meanwhile, make a breading station for the eggplant. You’ll need three plates or shallow bowls:
  3. Dish One: Combine bread crumbs, Parmesan, oregano, basil and cayenne, and mix well
    Dish Two: Crack the eggs and lightly beat.
    Dish Three: Add flour.
  4. Preheat oven to 375 degrees.
  5. After the salting, rinse and blot the eggplant slices off with a paper towel.Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  6. Brush a 9×12 baking sheet with olive oil.Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  7. Bread the Eggplant: Coat each eggplant slice in the flour, shaking off any excess flour. Next, dip each slice into the egg and then into the bread crumb mixture. Add the eggplant to the pan. Bake for 10 minutes.Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  8. Remove the baking sheet from the oven.Carefully flip the eggplant slices over and return to the oven for 10 more minutes. Remove from oven and allow to cool a few minutes.Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  9. With a ladle, spread out enough tomato sauce onto the bottom of a baking dish for each eggplant slice to lay on top of. Place each slice onto the sauce. Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  10. Top each eggplant slice with a little more sauce and sprinkle with mozzarella and Parmesan cheeses.Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  11. Bake in a 375 degrees oven for 20 minutes or until cheese is bubbly. (I usually speed up the cheese browning, by turning on the broiler for the last few minutes, until that mozzarella is golden.)Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen

We couldn’t even tell it wasn’t fried. In fact, I think it was even better than if I had fried it. Try it and let me know what you think!

DMS

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , | 10 Comments

While People Were Sleeping

While people were sleeping the earth is dark and peaceful.

TMK-WPAS1 TMK-WPAS3 TMK-WPAS2

TMK-WPAS4

 

TMK-WPAS8

TMK-WPAS5While people were sleeping, two crazy mountain goombers get up at the butt-crack-o-dawn and drive up Skyline Drive to watch the sunrise.TMK-WPAS

Slowly but surely, the earth begins to brighten.

TMK-WPAS9

TMK-WPAS7 The Virginia Creeper begins to turn crimson red.

TMK-WPAS11

TMK-WPAS13And even what seems drab and lifeless is beautiful in the morning light.TMK-WPAS14

TMK-WPAS16

TMK-WPAS15 As light meets the earth, it reveals a mama and her cub walking about in the wilderness.TMK-WPAS21  TMK-WPAS20  TMK-WPAS19 Deer get a early breakfast before going to take a rest.TMK-WPAS18All of which these two mountain goombers were able to see while people were sleeping.

TMK-WPAS17 After the sun rose, we drove off in search of some more of that sleep ourselves, while people were probably awake… :)

DMS

 

 

 

 

Categories: Worth The Blog | Tags: , , , , , , , | 12 Comments

FOOD FACT FRIDAY ~ Basil

FFF BasilHere are 4 facts you may not have known about basil:

  1. In some cultures basil is a sign of love and devotion between young couples.
  2. Besides its aroma, basil has high nutritional value. Basil is rich source of vitamins A, B6, C and K and minerals such as iron, manganese and magnesium.
  3. Basil contains chemicals which repel insects. Certain experiments showed that basil is toxic for mosquitoes.
  4. The name ‘basil’ is derived from the old Greek word basilikohn, which means ‘royal’, reflecting that ancient culture’s attitudes held towards this herb were very noble and sacred.

GET TO KNOW YOUR FOOD!

DMS

 

Categories: FOOD FACT FRIDAY | Tags: , , , | 6 Comments

Burger King Ain’t Got Nothing On This Burger!

Bacon Onion Burger Crowns | Burger King Ain’t Got Nothing On This Burger! | The Mountain KitchenI happened to come across an interesting recipe for Smoked Bacon Wrapped Onion Rings w/ Sriracha Mayo Dipping Sauce that was on a cool food blog called Grilling 24/7. David and I had been craving home cooked cheeseburgers for a couple of weeks. So when I came across this recipe, I couldn’t help but to imagine how it would be to crown a bacon wrapped onion ring on top of our cheese burgers… YES, PLEASE! 

Bacon Onion Burger Crowns | Burger King Ain’t Got Nothing On This Burger! | The Mountain Kitchen

BEFORE: Boring looking cheeseburgers

Here’s how we made the juicy crowns of goodness to top ordinary cheeseburgers:

Bacon Onion Burger Crowns

  • Servings: 4-6 Crowns
  • Time: 40 minutes
  • Difficulty: easy
  • Print
Bacon Onion Burger Crowns | Burger King Ain’t Got Nothing On This Burger! | The Mountain Kitchen

Ingredients:

  • 1 pound Bacon, thin sliced
  • 1 large Sweet Onion, sliced into 1/2 inch rings

Bacon Onion Burger Crowns | Burger King Ain’t Got Nothing On This Burger! | The Mountain KitchenDirections:

  1. Preheat oven to 375 degrees F.
  2. Cut onions into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring.
  3. Wrap each onion ring with bacon. I used at least 2 slices per onion ring, making sure the the onion ring was completely covered with bacon.
  4. Bake 20-30 minutes until bacon is cooked and some what crispy.
  5. Place the crown on top of your favorite cheeseburger. ROYALTY!

    Bacon Onion Burger Crowns | Burger King Ain’t Got Nothing On This Burger! | The Mountain Kitchen

    AFTER: Cheeseburger crowned with pure goodness!

Bacon Onion Burger Crowns | Burger King Ain’t Got Nothing On This Burger! | The Mountain Kitchen

David filled his crown with chili. Which got me thinking about how decadent it would be to slide a fried egg up on top of that crown… LAWD!

Thank you Grilling 24/7 for inspiring me and forever changing the cheeseburgers we serve up in The Mountain Kitchen! These were easy and awesome. The bacon gives you a smoky flavor and the onion gets sweeter the longer it cooks. A definite Do-Againer!

Burger King ain’t got nothing on this burger! So, when are you going to crown your next burger?

DMS

Categories: Beef Recipes, Grilling With Grill Master David, The Mountain Kitchen Recipes | Tags: , , , , , , , , , | 10 Comments

Homemade Cinnamon Rolls

TMK-CinnamonRolls2When David and I went to Key West for our anniversary in April, we visited a spice shop called The Spice & Tea Exchange that had a store full of spices, herbs, teas and much more. It was like heaven for the foodie at heart. While there, the store clerk let us smell some of the spices and encouraged us to try some new things. One of David’s favorite spices is cinnamon and he had to have some of the Vietnamese Cinnamon. I wasn’t all that sold on it until we got home and I started adding it to some recipes. Oh my! I think we have been using saw dust before now… That cinnamon smells like “red hots” candy. Very spicy and almost addictive. Although there are a few store locations here in Virginia, they aren’t easy for us to get to. We will have to mail order more and soon, because we are running out!

I decided to try out some of this cinnamon on a recipe I came across in the many magazines my mama gives me. The house was filled with Spiveys a couple of weeks ago, when David’s son, grandson and “addopted” son came to spend the weekend with us, so it was the perfect time to try the recipe. Besides, I needed to redeem myself from the disaster I had last time I tried homemade cinnamon rolls. Here’s how I made them:

Homemade Cinnamon Rolls

  • Servings: 14 Rolls
  • Time: 1 hour 45 minutess
  • Difficulty: easy
  • Print
Untitled design

Ingredients:

Rolls:

  • 1 cup whole milk
  • 1  1/4 ounce package active dry yeast
  • 1/4  cup warm water (100 degrees F to 110 degrees F)
  • 3 tablespoons granulated sugar
  •  2 eggs
  •  1/4 1/2 cup stick unsalted butter, melted
  •  4 1/2 – 5   cups all-purpose flour
  •  1/2  teaspoon salt
  • a few drops of vegetable oil or some extra butter, to grease the bowl with

 Filling:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 tablespoon cinnamon
  • 1 cup coarsely chopped pecans, (optional)

Glaze:

  • 2 cups confectioners sugar
  •  1 – 3   tablespoons milk

Directions:

Rolls:

  1. Heat the milk in a saucepan over medium heat, until it very slightly begins to boil. Remove from heat and let stand until it is cooled and at room temperature.
  2. While the milk is cooling, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
  3. Add the flour and salt a little at the time, scraping down the sides of the bowl, until a soft dough forms. Dump the dough onto a floured work surface and knead the remaining flour into the dough. Add more flour if the dough is too sticky. Knead for about 10 minutes (yes, 10 minutes!) until smooth. The dough should be soft after kneading.
  4. Place the dough in a large greased bowl (grease with butter or a few drops of vegetable oil). Cover the dough with plastic wrap and place in a warm spot until doubled in size, about 1-1/2 hours.
  5. Coat two 9-inch round baking pans with butter or nonstick cooking spray. Line bottoms with parchment paper, then coat paper with spray the paper.
  6. Prepare Filling: Mix butter, both sugars and cinnamon together in a medium-size bowl.
  7. Punch down dough. Next, roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough, then sprinkle with the pecans.
  8. Start on one long edge of the dough rolling up like you would a jelly roll. Pinch seam to close.
  9. Cut crosswise into 14 generous 1-inch pieces (Click HERE for yesterday’s KITCHEN TIP on how to cut the dough without squishing it). Arrange 7 pieces, cut-side down, in each prepared pan.
  10. Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.
  11. Heat oven to 350 degrees F. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.TMK-CinnamonRolls1

 Glaze:

  1. Mix confectioners sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze. Invert buns to a serving platter. Drizzle glaze on top of buns (about 1/3 cup per pan). Serve warm.

Recipe adapted from Family Circle Magazine

The rolls were gone by the next morning. I think our grandson ate at least 3 the first day! I guess I have redeemed myself. I am no longer the YEAST KILLER!

DMS

Categories: Breakfast & Brunch, Sweet Tooth Recipes, The Mountain Kitchen Recipes | Tags: , , , , , | 15 Comments

The Mountain Kitchen Tip Tuesday ~ The Best Way to Cut Cinnamon Rolls

KTT Cutting Cinnamon Rolls

Dental floss is good for other things beside good oral hygiene. Did you know you can use it to cut cinnamon rolls? That’s right, dental floss works beautifully to cut perfect cinnamon rolls without squishing them! Here’s how:

  1. Roll out your cinnamon rolls according to recipe
  2. Take a piece of unflavored dental floss about 24″ long
  3. Wrap the ends of the floss around your index finger on each hand as if you were getting ready to floss your teeth
  4. Place the middle part of the floss around your cinnamon roll…right where you want to make a cut
  5. Crisscross your hands in opposite directions, over the cinnamon roll, to make a cut  with the floss
  6. Place each cut piece on your baking sheet
  7. Repeat steps 3-6 until all the dough is cut
  8. Bake as instructed in your recipe

I will share with you my recipe for homemade cinnamon rolls tomorrow. Stay tuned…

DMS

Categories: The Mountain Kitchen Tip Tuesday | Tags: , , , , , | 3 Comments

Meatless Monday ~ Pasta With Shiitake Mushrooms and Basil

TMK-MM-PSMBLast Saturday, I made arrangements with Mr. Mello, from Oak Shade Farm to purchase some of his lovely shiitake mushrooms.  I had to take His Royal Highness to the vet for a shot, but we had a late appointment. To ensure we didn’t miss out on Mr. Mello’s mushrooms at the farmers’ market, I contacted him earlier in the week to see if I could get some and to pick up a sample of his dried mushrooms to experiment with, as we had previously discussed.

For Meatless Monday I found a recipe that used fresh shittake mushrooms that I just had to try. Here is how I made: Pasta With Shiitake Mushrooms and Basil:

Pasta with Shiitake Mushrooms & Basil

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: easy
  • Print
TMK-MM-SMPB

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 1/2 cups shiitake mushrooms, stemmed and sliced
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons lemon juice, juice
  • salt & freshly ground pepper, to taste
  • 10 ounces fettuccine or any pasta of your choice
  • 1 cup freshly grated Parmesan cheese, plus a little extra for garnish
  • 1/2 cup chopped fresh basil, plus a couple of leaves for garnish

Directions:

  1. Bring a 4 quart pot of salted water to a boil for cooking fettuccine noodles.
  2. Cook pasta, stirring occasionally, until just tender, according to package directions minus one minute. Reserve 1 cup of the pasta water, before draining!TMK-MM-SMPB3
  3. Meanwhile, in a large non-stick skillet, heat olive oil over low heat. Add garlic and cook while stirring, until fragrant but NOT browned, about 30 seconds. Add mushrooms and increase heat to medium-high. Cook the mushrooms until tender and lightly browned, 4 to 5 minutes.TMK-MM-SMPB2
  4. Stir in lemon zest, lemon juice, salt and pepper, then add the cooked pasta, the reserved cooking liquid, Parmesan and basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with more basil and parmesan cheese, if desired.

TheMountainKitchenLogo

Adapted recipe from: EatingWell.com

TMK-MM-PSMB1

TMK-MM-SMPB1This recipe was wonderful! You could taste each individual ingredient with each bite. I couldn’t get over how much the lemon flavored the pasta. It made what is normally a heavy dish much lighter. Perfect for summer!

Next time I think I may use linguine noodles instead. The fettucine noodles were a little large in comparison to the mushrooms. All part of texture, and nothing to do with flavor. David and I even used the left over “Beer Can Chicken” (recipe to come) from Sunday night to add to the pasta for lunch on Tuesday. It was a great combination!

I am looking forward to experimenting with the dried mushrooms this winter, so stay tuned for that!

DMS

For Tips on how to take care of  mushrooms, click HERE.

 

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , , | 6 Comments

FOOD FACT FRIDAY ~ Apples

FFF APPLES (1)

Here are 10 facts you may not have known about apples:

  1. More than 2,500 varieties of apples are grown in the United States
  2. Only the crabapple is native to North America.
  3. Apple trees take four to five years to produce their first fruit.
  4. Apples ripen six to 10 times faster at room temperature than if they are refrigerated.
  5. The largest apple ever picked weighed 3 pounds.
  6. Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each.
  7. Apples are a member of the rose family.
  8. A peck of apples weighs 10.5 pounds. A bushel of apples weighs about 42 pounds.
  9. It takes about 36 apples to create one gallon of apple cider.
  10. Apples contain no fat, sodium or cholesterol and are a good source of fiber.

Apple season is upon us and are my favorite fruit! I have been enjoying them with peanut butter lately for an afternoon snack. What is your favorite way to eat apples?

Get to know your food!

DMS

Categories: FOOD FACT FRIDAY | Tags: , , | 8 Comments

Smoke Free and 80,000 Views Later

WE'VE REACHED (1)Wow, we’ve hit 80,000 views! 

I can’t believe it!! I started this blog over a year and a half ago as a way to focus my energy on staying smoke free. Since then, I have remained smoke free and this blog has become my new addiction. I am learning a lot of new things about cooking and blogging and still have lots to explore and learn. Most importantly, I have enjoyed making new friends and getting into some awesome discussions with some pretty cool folks about food, interesting stories, and memories.  I have enjoyed every minute of it.

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I appreciate your readership and support. I look forward to more exploring and sharing in the future. I hope that you continue to follow us as we continue to try to bring you recipes, kitchen tips, food facts and stories about life on the mountain.

I would also like to thank my husband. David contributes to this blog, but he has also had to put up with me trying to take pictures of food while he is either in the middle of cooking or right before he gets ready to eat a plate of food. He has been very helpful, and cooperative… well, maybe a little impatient, but that is ok! ;)

Thanks to all who stop by The Mountain Kitchen! I hope you will visit often or just stop by and say hello!

Much Thanks,

Debbie Spivey

Constructive criticism is welcome and appreciated.
Email me! themountainkitchen@gmail.com


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Categories: Worth The Blog | Tags: , , , , , , , , , , , | 16 Comments

Smoked Beef Short Ribs

TMK-BeefRibs-3We’ve been doing a lot of grilling lately. Maybe it’s the fact that David’s grill is easier to get to on the deck, I don’t know, but I ain’t complaining! Our stove is just too hot for summer time cooking.

We have discovered another local meat market that has wonderful local fresh meats. A couple of weeks ago, we took advantage of our findings. David decided he wanted to smoke some beef short ribs on the grill. I am always ready to eat when this man wants to cook beef of any kind! Here’s how he made them:

Smoked Beef Short Ribs

  • Servings: 4-6
  • Time: 2 hours 30 minutes
  • Difficulty: Intermediate
  • Print
TMK-BeefRibs-1

Ingredients:

  • 4-6 (2 – 2 1/2-pound) beef short ribs
  • 3 to 4 cups mesquite wood chips
  • Beef Rub:
    1/2 tablespoon Salt/ 2 teaspoons Black Pepper/  1 teaspoon Cayenne Pepper/
    1 teaspoon Oregano/  1/2 teaspoon Chili Powder/  1 teaspoon Garlic Powder
  • Your favorite BBQ Sauce

Directions:

  1. Sprinkle the short ribs liberally with the rub, coating all sides. The longer they marinate the more flavor they will have.
  2. Place wood chips into a large bowl and fill with water until they are submerged as much as possible.
    TMK-BeefRibs
  3. Heat a grill to 230° to 250°F. Oil the rack. Carefully place a handful of the soaked wood chips onto the coals. Then place the ribs on the rack over indirect heat. Cover and cook for 45 minutes to 1 hour. Turn, throw another handful of soaked wood chips onto the coals and cook for 45 minutes more.
  4. Next, place the ribs in the middle of a sheet of aluminum foil. Wrap and return to the grill for another 15-30 minutes.
  5. Transfer the ribs to a cutting board and let them rest, still covered with aluminum foil, for 10 to 15 minutes. Serve with barbecue sauce.

NOTES:

  • About 15 minutes before you place the ribs into the foil, feel free to mop them with your favorite sauce. David did not do this because he knows I don’t like the sauce caramelized on the meat, and would rather have it poured on afterwards.
  • You’ll need to continually check that the temperature remains between 230 and 250 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. Glowing red coals may cause a hot spot. Don’t cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.

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If you love beef and you love grilling, give these a try and let us know what you think!

DMS

Categories: Beef Recipes, Grilling With Grill Master David, The Mountain Kitchen Recipes | Tags: , , , , , , , , , , | 8 Comments

Grilled Asparagus – Why did it take me so long?

TMK-GrilledAsparagusI love asparagus, so why did it take me so long to try them grilled?!?! I sure wish I had tried them grilled sooner, because I have been missing out! Here’s how I prepared them:

Grilled Asparagus

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: easy
  • Print
TMK-Grilled-Asparagus

Ingredients:

  • 1 pound asparagus, thick spears
  • 1-2 Tbsp Extra Virgin Olive oil
  • Kosher salt & fresh cracked pepper
  • Lemon zest, one lemon
  • Parmesan Cheese, for serving (about 1/4 cup)

Directions:

  1. Preheat your grill for high, direct heat.
  2. Break off any tough bottom ends, and discard – See this link Kitchen Tip Tuesday ~ Trimming Asparagus for more info.
  3. In a plate, coat the asparagus with olive oil and sprinkle salt, pepper and lemon zest over them. Roll them around on the plate to coat them well with oil and seasoning.
  4. Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly.
  5. Remove from grill sprinkle with Parmesan cheese, if desired and serve.

We grilled ours with some fresh rock fish that was basted with Al’s Stolen Fish Sauce. An excellent combination!

DMS

TMK-GrillingFishAsparagus

Categories: Side Dishes, The Mountain Kitchen Recipes | Tags: , , , , , , | 10 Comments

Kitchen Tip Tuesday ~ Browning Tomato Paste

KTT BrowingTomatoPasteThe most important tip I ever received about homemade tomato sauce is to brown the paste. To release its full potential, make sure the paste comes in contact with the bottom of the pan you are cooking the sauce in. It will give you that all day simmered sauce taste in a third of the time.

Simply, cook the tomato paste in olive oil or the oils that cook out of your meat (if using meat). using a 2:1 ratio of paste to oil. Cook over medium heat, stirring frequently, until you see it start to change to a dark orange red color. At this point, the paste is caramelized (about 3 minutes). Once it is caramelized, you have achieved what makes a long simmered sauce taste so good in less time.

Try it next time you make homemade sauce and let me know if you can tell a difference!

DMS

Categories: The Mountain Kitchen Tip Tuesday | Tags: , , , , | 6 Comments

Meatless Monday ~ Spicy Pepper Jack Mushroom and Spinach Quesadillas

Every now and then the Mexican beast wakes up and we have to feed it. If you are craving Mexican food on Meatless Monday, try this recipe for Spicy Pepper Jack Mushroom & Spinach Quesadillas. Here is how I made them:

Spicy Pepper Jack Mushroom and Spinach Quesadillas

  • Servings: 2-4
  • Time: 20 minutes
  • Difficulty: easy
  • Print

TMK-MM-SMOQ-3Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 8 ounces, mushrooms, sliced
  • 1/2 of a medium onion, diced
  • 1 6-9 ounce bag Baby Spinach
  • 4 (10 inch) flour tortillas*
  • 7-8 ounces, pepper jack cheese (I used slices)
  • salsa, black olives, scallions, sour cream, jalapenos, cilantro, limes  or any toppings you wish to add for serving

Directions:

PREPARE FILLING:

  1. Heat olive oil in a large skillet, over medium high heat add onions.  Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes. Add the mushrooms to the pan and continue to cook until the mushrooms are cooked through, about 5 minutes.TMK-MM-SMOQ-2
  2. Add a handful of spinach to the pan at a time. Let it cook down before adding the next batch. (This process will go very quickly). Cook spinach until it is wilted, but still bright green.
  3. Remove the pan from the heat. Pour the filling mixture into a sieve over a bowl and allow to drain and cool, about 5 minutes.

ASSEMBLE QUESADLLAS:

  1. Using a paper towel, smear about 1 tablespoon of olive oil into the bottom of a large cast iron pan**. Preheat the pan over medium heat.
  2. Place the one tortilla in the preheated pan.TMK-MM-SMOQ-4jpg
  3. Quickly, add the cheese and 1/2 of the filling mixture, leaving about a 1/2 inch of space around the perimeter of the tortilla.
  4. Add additional cheese on top of the filling mixture, then top with another tortilla.
  5. Let the quesadilla cook for about 1 – 1 ½ minutes before flipping***.TMK-MM-SMOQ-5
  6. Flip and allow the other side to crisp for 1 – 1 ½ minutes.
  7. Carefully slide onto a plate.
  8. Repeat with remaining tortillas and other 1/2 of the filling.
  9. Slice quesadillas into four wedges (We always use a pizza cutter to slice it up as you would a pizza.) Garnish with any toppings you choose. and serve immediately.

* With tacos, we always use corn tortillas. But with quesadillas, you need the pliability of flour tortillas to hold the cheese and the filling together. It needs to withstand the flip

**Flour tortillas absorb a lot of oil, so you only want to lightly coat the pan with oil. I used cooking spray to get the best coverage without over greasing.

***The half-moon technique is easier to flip than a quesadilla made with two tortillas. Just spread your filling over half of the tortilla, then fold the other half over the filling. When the time comes to flip the quesadilla, slide a spatula under the open side, then flip the quesadilla over on the fold.

This is a quick and easy recipe. One that will definitely satisfy your inner Mexican cravings on Meatless Monday!

DMS

TMK-MM-SMOQ-6

Categories: Meatless Monday Recipes | Tags: , , , , , , , , | 6 Comments

It’s That Time of Year Again…

not one thatPoor Atchee, it’s that time of year again where we are a house divided. I hope his poor little 15 1/2 year old heart can take all our bickering and yelling at the t.v. this year. Bless his little bones…Summer breaks

FOOTBALL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

DMS

Categories: Worth The Blog | Tags: , , | 6 Comments

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