I love the smell of spring. The grass is growing, the birds are chirping, the sun is shining, and the breeze smells so fresh. The trees are starting to bud. My lilac bush has a hint of green on the tips of its branches.
We have had so much rain and grey skies lately. It has been so depressing but today reminds me of all things new. Oh the power of spring!
It makes you want to clean your house top to bottom. Wash the windows, clean the fridge out, organize cupboards, and etc. Plus it makes you want to go outside and plant something but I am a little nervous to do that just quite yet. I have a raised garden in the backyard and my garlic chives are peaking out.
I never realized how much I love to garden until my daughter in law Corina showed me how to set up my raised garden. Now I could not live without it. Fresh herbs are the best. I usually plant green peppers, basil, thyme, garlic chives, cilantro, jalapeño peppers and rosemary in my raised garden. Tomato’s I usually plant in big pots outside the raised garden because they soak up all the nutrients and the other plants suffer from that. I can’t wait to get started.
I am sitting outside right now and I can hear the birds sing. I cleaned out my raised garden of leaves and weeds. I even cleaned out some of my pots for flowers. It is so nice just to sit and enjoy the nice weather Michigan is having today. Funny to think that in the last couple weekends we were in a flood state. But God does amazing things with our weather here in Michigan. It could go from snow to sleet to rain then to Sunshine all in one day. I have to tell you that I enjoy the sunshine the best of all. My husband however loves both winter and summer. I prefer the summer, bring on the heat.
This afternoon Jon and I went to Lowe’s to get some more gardening soil and some drywall for our basement project. The basement project story is for another day and it is a doozie. So I loaded up my garden with the new soil and prepped it for my future plantings. I can’t wait for fresh herbs and vegetables. Looking forward to a great summer.
Cilantro is the leaf from the Coriander plant which also produces seeds known as Coriander seeds. Cilantro is either loved or hated. I am absolutely on the love side of this debate. On the hate side some people say it tastes and smells like soap. Even some go as far as saying it tastes like crushed bugs. I would like to know how one knows what crushed bugs tastes like but that is how my mind works. I disagree. This is one of my favorite herbs to cook with. Cilantro and Lime are a perfect marriage. You will find them together in so many recipes. Almost all salsas have Cilantro and Lime paired together. Here are some ways I have come up with to use my favorite herb.
Grilled Chicken with Cilantro and Lime
Top Pork tacos with Cilantro and squeeze fresh lime juice over it and then add other toppings.
Actually any taco, burrito, enchilada.
Add to Chicken Tortilla Soup right at the end.
Grilled Corn with Cilantro Lime butter and Parmesan cheese. Delish!
I could go on and on but I would like to share my favorite with you and it is so easy. So to all the other cilantro lovers out there I will share my Grilled Chicken with Cilantro and Lime recipe. This recipe is for two but it is so easy you can prepare it for more if needed.
I use a grill pan but you can use a regular frying pan too. Heat the grill pan and coat with light olive oil. I take the chicken breast that has been cut and pound it out until thinned but not too thin. I then season one side with the sea salt. Take the lime and cut in half and juice one half of the lime and cut the other in slices. Use the lime juice to sprinkle over the chicken. Once the grill is heated I place the chicken on the grill seasoned side down. Then season the other side with the sea salt and lime juice and some chopped cilantro. Then top each chicken breast with the lime slices. It should take about 6 minutes on each side to grill the chicken (depends on the thickness of the chicken breast). Take off the lime slice and place on the grill pan to grill them a little. Grilling the lime slices adds a depth of flavor I can’t even explain. Trust me you need to do this.
Flip over the chicken add more chopped cilantro and more lime juice. Then place the lime slices back on top of the chicken and continue to cook for the next 6 minutes. I always check to make sure it is cooked all the way through by cutting into the center of one of the chicken breast. Once it is finished throw away the lime slices on top and place chicken on a platter. Take a tab of butter not too much just enough to coat the chicken with some melted butter. I might add a little more sea salt and then I top it with more chopped Cilantro. Now Jon does not love Cilantro like I do so on his I don’t add the chopped Cilantro at the end. But I like a little chicken with my Cilantro so I load mine up.
I hope you enjoy this recipe. The calorie for each chicken breast is……wait for it…..170 calories. Green beans sauteed with black pepper and garlic with slivered almonds go very well with this. I make this recipe when I have cheated too much in the day and my calorie intake for dinner is really low.
Question of the day: Do you love or hate Cilantro? Or have you ever tried Cilantro?
Let me say I did not always love cooking. My first cooking experience was as a child and was not a pleasant one, even though I can laugh about it now. My mother told me to get some eggs boiling so I did. I put water in the pan, waited for it to boil and once it was boiling I cracked the eggs into the water. Yes you read it correctly I cracked the eggs into the water. I laugh now but back then I was so embarrassed. I could make cookies though. In fact one of my favorite memories is my brother Joel and I making cookies and pretending we were on a cooking show. Then we got silly and started doing the Swedish chef from the Muppet’s impersonations.
But I have had many failures. My very first turkey for Thanksgiving for example was burnt. Do you remember in the movie National Lampoon Christmas Vacation when Clark Griswold cut into the turkey and smoke came out and it shrunk like a deflated basketball? Well my turkey was not far from that. Trial and Error is a great learning tool. It teaches you what works together and what does not. This is how I come up with some very good recipes. I don’t always succeed on the first try. I will tweak a recipe to death sometimes to get it right.
There are a few recipes that I just for the life of me cannot get right. Like pie crust for example I cannot tell you how many times I have tried to make pie crust and they fail every time and every recipe. My mother even tried to help me and she makes great pie crust. We tried all day and even with her help it was not pretty. So I now know store bought crust is ok with me.
One of the great things is when you finally get it right and you know it cannot get better than this. When you have people try the recipe and they say “what did you do to this, it tastes so good”. I can never hear that enough. So never give up. Hey, you never know you might be the next Rachel Ray.
Tonight I decided to make one of my quick dinner recipes, Chicken Stroganoff. It is so easy but yet so tasty. I make this for two but you could double or triple the recipe for more.
Here is what you will need to create this dish.
one chicken breast
1 tsp of olive oil
1 tbsp of butter
4 to 5 cremini mushrooms
one garlic clove
1 1/2 to 2 cups of chicken stock
4 oz cream cheese
1/2 tsp of All Season Salt
Salt and pepper
So lets get this going. You will be so excited on the taste but you even love that it is low in calories too.
I prepare the chicken buy cutting the chicken in to bite size pieces and then saute them in the olive oil.
While the chicken is cooking I slice the mushrooms and dice the garlic clove.
When chicken is cooked through add the mushrooms and cook them until softened. Add Garlic and let it saute for a few minutes.
While this is sauteing cook your noodles per directions on package. I use whole wheat noodles because of the calories but you can use whatever is your favorite.
Then add the chicken stock to pan and bring to a boil.
While this is coming up to a boil, cut the 4 oz’s of cream cheese into even pieces.
Add this to the chicken stock when it boils. I know it will look like it is not melting together but keep stirring it until the cheese has melted completely. Turn down to low and let it thicken. I add a tsp of All Season Salt because it just gives this dish a great flavor.
Your sauce should look like this.
Drain and the butter to the noodles. Top the noodles with the sauce and you then have created Chicken Stroganoff. You will not be disappointed. I figured the calories and it is about 375 calories a serving and so tasty.
I hope you try it. You can always add more veggies too. Green beans would be good and would not add that many calories.
Bare with me as I muddle through my first food blog entry. Tonight I made meatloaf and a my new version of a Loaded Baked Potato.
First the meatloaf.
You will need a cup of chopped onions, one carrot chopped fine, two cremini mushrooms chopped and two garlic gloves chopped. I forgot green onions chopped too.
Saute all these in a saute pan until all are soften and cooked through.
I use both hamburger and sausage in my meat loaf a pound of each.
Mix them both together but don’t over mix them otherwise your meatloaf will be tough.
After I mixed the meats together I added some havarti with dill cheese chunks to the meat mixture. Then I topped the meat with the cooked veggies after they cooled down.
Then I added one egg and about a cup of Panko crumbs. I know I just throw it in but if I had to guess it was a cup.
After you mix in the eggs and the bread crumbs throw it in a bread pan and put in in a preheated oven at 375 degree oven for around an hour. I always check it to make sure it is completely done in the middle before pulling out. Depends on your pan it might take longer.
On to my new version of Loaded Baked Potato.
So I cleaned two Russet potatoes. Sliced them but not all the way through.
Added butter in between each slice. Then top with sliced green onions. Cover and put in the oven with the meatloaf.
When they come out of the oven add cheese between the slices you made in the potato and then put bake in the oven until the cheese melts. Then I put sour cream and bacon and green onions on top. Delish.
Here is my finished dinner. Jon loved it but then again he was away and had to eat out every night this week. So he might be just craving home cook dinners anyway.
So thanks for bearing with me on my first blog. It will be a lot of fun. I can tell.
Well let’s start this off with an introduction. I am Amy and I love to cook. I was told awhile ago that I should start a food blog. Well after much thought here it is…my food blog. So I decided to name it Sassy and Savory. Sassy because one of the definitions of Sassy is lively, bold, and full of spirit. I think or would hope that Sassy in that definition describes me. Savory because two of the definitions for Savory is piquantly pleasant to the mind and pleasing to the sense of taste especially by reason of effective seasoning. This is what I love about cooking with simple seasonings, herbs and techniques you can change your whole cooking experience. Not to say I haven’t ever failed at my attempts to add Savory to dishes but when you get it right you are so in for a treat.