Dishin & Dishes https://www.dishinanddishes.com/ Because. Taste. Matters. Mon, 12 Feb 2024 21:59:54 +0000 en-US hourly 1 https://i0.wp.com/www.dishinanddishes.com/wp-content/uploads/2019/05/cropped-Dishin-Favicon-512-x-512-2.png?fit=32%2C32&ssl=1 Dishin & Dishes https://www.dishinanddishes.com/ 32 32 14392341 Brunch at Frida Southwest https://www.dishinanddishes.com/brunch-at-frida-southwest/ https://www.dishinanddishes.com/brunch-at-frida-southwest/#respond Mon, 12 Feb 2024 21:59:54 +0000 https://www.dishinanddishes.com/?p=48300 Hands down, my favorite place to eat right now is Frida Southwest, including their weekend brunch. The inside of Frida’s is bright, airy, and buzzes with the sound of friends and family chatting and dining. There is a sizeable bar with folks gathered around. And totally unrelated to food, the bathrooms are sky blue for boys and baby pink for girls. I check out their Instagram weekly, and when they introduce their new (monthly) menu items, I always send them to my daughter Tori, along with something like this in all caps… WE NEED TO GO TRY THESE! Mr. Wonderful and I tried their brunch for the first time months ago and sat on their lovely patio. And my kids took me for Mother’s Day as well, because I wanted to go back PRONTO! It was a little chillier than normal the day of our anniversary in April, but never fear, for Frida’s thinks of every little thing to make their diners feel warm and fuzzy, including lap blankets and overhead heaters. Our server showed up momentarily and brought us water and a yummy selection of breads. The bread varies each time we go. It’s fun to anticipate what they’ll send out this time. The first time it was corn muffins and the 2nd blackberry corn muffins I think. The appetizers…oh the APPETIZERS at Frida Southwest. One of my very favorite things that I’m still thinking about as I write this is the Burrata appetizer. There are two ovals of creamy rich burrata floating in an amber pool of chili oil and topped with ancho truffle honey,  chimichurri, prosciutto, and served with wood grilled sourdough. Don’t let the chili oil scare you. It’s mild and flavorful and absolutely wonderful. We all went nuts over this. So nuts, I went home and tried to recreate it. Like…gaga nuts. We also tried the Short Rib Empanadas. Stuffed with green chiles, wild mushroom, goat cheese, and plated on some delicious ancho chile demi, we really loved these. Another app we recently tried was off the January Chef’s Feature Menu (they usually post this on Instagram, and it always makes me hungry!). This was the Ancho Crab Dip – a delicious concoction of lump crab meat, mixed with some fillings like roasted chile strips, chile crunch and cheeses. We scraped every bite of this out of that cast iron skillet! Let’s talk about main dishes. This has by far been one of my favorites! The Seafood Tamale. The green chile flecked tamale on this is so flavorful, and it’s packed with a seafood medley of shrimp, lobster, crab and scallops and it was swimming in this luscious sherry cream sauce. This was so delectable that I’m still dreaming about it today. They also have a benedict. But no any Benedict. A Crab Cake Benedict made with blue lump crab cake, poached eggs, ancho hollandaise, smoked tomato, and served with a side of grilled asparagus. And one mustn’t overlook the Frida Chicken and Waffles.   Take a sweet Belgian cornmeal waffle, pair it with red chile buttermilk fried Santa Fe Frenched chicken, and top it with some bacon jam. Yes…I DID say bacon jam. Oh yes, and there’s maple hot honey glaze to drizzle over all. It’s heaven folks, pure heaven. Other dishes worth mentioning are the Shrimp & Grits. I know those don’t look much like shrimp, but that’s because they are bacon-wrapped along with a side of heirloom tomato and roasted corn saute, cheddar chive grits, and hot honey butter. I’m telling you that Frida’s speaks my love language with all that hot honey. They just plain speak my language about it all. I’ve never had a bad dish there. It keeps us going back. After all, there are still untasted menu items waiting for us! Frida Southwest 500 South Paseo Oklahoma City, OK 73103 405.683.7432 website & menu

The post Brunch at Frida Southwest appeared first on Dishin & Dishes.

]]>
Hands down, my favorite place to eat right now is Frida Southwest, including their weekend brunch.

The inside of Frida’s is bright, airy, and buzzes with the sound of friends and family chatting and dining.

Frida OKC brunch interior

There is a sizeable bar with folks gathered around.

Frida Southwest Bar

And totally unrelated to food, the bathrooms are sky blue for boys and baby pink for girls.

Frida Southwest bathrooms

I check out their Instagram weekly, and when they introduce their new (monthly) menu items, I always send them to my daughter Tori, along with something like this in all caps…

WE NEED TO GO TRY THESE!

Mr. Wonderful and I tried their brunch for the first time months ago and sat on their lovely patio. And my kids took me for Mother’s Day as well, because I wanted to go back PRONTO!

Frida Southwest patio

It was a little chillier than normal the day of our anniversary in April, but never fear, for Frida’s thinks of every little thing to make their diners feel warm and fuzzy, including lap blankets and overhead heaters.

Frida Southwest brunch

Frida Southwest tableOur server showed up momentarily and brought us water and a yummy selection of breads.

Frida Southwest Brunch

The bread varies each time we go. It’s fun to anticipate what they’ll send out this time. The first time it was corn muffins and the 2nd blackberry corn muffins I think.

Frida Southwest OKC Bread

The appetizers…oh the APPETIZERS at Frida Southwest.

One of my very favorite things that I’m still thinking about as I write this is the Burrata appetizer.

There are two ovals of creamy rich burrata floating in an amber pool of chili oil and topped with ancho truffle honey,  chimichurri, prosciutto, and served with wood grilled sourdough.

Frida Southwest Burrata

Don’t let the chili oil scare you. It’s mild and flavorful and absolutely wonderful. We all went nuts over this.

So nuts, I went home and tried to recreate it. Like…gaga nuts.

We also tried the Short Rib Empanadas.

Frida southwest OKC empanadas

Stuffed with green chiles, wild mushroom, goat cheese, and plated on some delicious ancho chile demi, we really loved these.

Another app we recently tried was off the January Chef’s Feature Menu (they usually post this on Instagram, and it always makes me hungry!).

This was the Ancho Crab Dip – a delicious concoction of lump crab meat, mixed with some fillings like roasted chile strips, chile crunch and cheeses. We scraped every bite of this out of that cast iron skillet!

Let’s talk about main dishes.

This has by far been one of my favorites!

Frida's southwest brunch

The Seafood Tamale.

The green chile flecked tamale on this is so flavorful, and it’s packed with a seafood medley of shrimp, lobster, crab and scallops and it was swimming in this luscious sherry cream sauce. This was so delectable that I’m still dreaming about it today.

They also have a benedict. But no any Benedict. A Crab Cake Benedict made with blue lump crab cake, poached eggs, ancho hollandaise, smoked tomato, and served with a side of grilled asparagus.

Frida Crab Cake Benedict Brunch

And one mustn’t overlook the Frida Chicken and Waffles.

 

Frida Southwest Chicken and WafflesTake a sweet Belgian cornmeal waffle, pair it with red chile buttermilk fried Santa Fe Frenched chicken, and top it with some bacon jam.

Yes…I DID say bacon jam.

Oh yes, and there’s maple hot honey glaze to drizzle over all.

It’s heaven folks, pure heaven.

Other dishes worth mentioning are the Shrimp & Grits.

Shrimp and Grits Frida Southwest

I know those don’t look much like shrimp, but that’s because they are bacon-wrapped along with a side of heirloom tomato and roasted corn saute, cheddar chive grits, and hot honey butter.

I’m telling you that Frida’s speaks my love language with all that hot honey.

They just plain speak my language about it all. I’ve never had a bad dish there.

It keeps us going back. After all, there are still untasted menu items waiting for us!

Frida Southwest
500 South Paseo
Oklahoma City, OK 73103
405.683.7432
website & menu

The post Brunch at Frida Southwest appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/brunch-at-frida-southwest/feed/ 0 48300
Managing Diabetes and Obesity: Healthy Eating Tips, Medication, Exercise, and More https://www.dishinanddishes.com/managing-diabetes-and-obesity-healthy-eating-tips-medication-exercise-and-more/ https://www.dishinanddishes.com/managing-diabetes-and-obesity-healthy-eating-tips-medication-exercise-and-more/#respond Wed, 15 Nov 2023 17:55:25 +0000 https://www.dishinanddishes.com/?p=48370 More than a way to fuel our bodies, eating is a satisfying experience, especially when trying various foods and cuisines. However, health experts are concerned with Oklahomans’ increasingly unhealthy eating behaviors, such as drinking sugary beverages and eating less than the recommended five servings of fruits and vegetables daily. In fact, only 9.4% eat vegetables more than three times a day, contributing to the rising obesity rates among Oklahoma’s adult population (40%). Besides healthcare costs and productivity losses, obesity must be treated as a severe condition here in Oklahoma because it increases the risk of other chronic illnesses. One of which is type 2 diabetes, where the body’s cells resist insulin, and abnormally high blood sugar levels develop into serious complications. Fortunately, individuals can adopt the following healthy habits to manage their weight, blood sugar, and overall wellness. Prioritize whole, unprocessed foods Diet and nutrition are crucial components of diabetes management, as food choices can regulate blood sugar levels while providing essential nutrients for bodily functions. Meanwhile, successful weight loss relies on healthy eating to limit calorie intake without sacrificing nutritional value. The good news is that prioritizing whole, unprocessed foods — such as fresh fruits and vegetables, fish and seafood, beans and legumes, and grains like oats and brown rice — allows you to meet all these dietary needs for both diabetes and obesity. Moreover, one of our previous posts includes healthy meal ideas like kale quinoa black bean salad and pecan-crusted steelhead trout, which include said food groups while also being delicious and easy to prepare. Consider weight management medications Since both diabetes and obesity are still medical conditions, dietary changes may not be sufficient to address the biological causes of excess weight gain. Therefore, individuals may consult with their doctor about taking metformin for weight loss, which is a generic medication approved by the FDA for the treatment of diabetes and weight-related conditions like obesity. Metformin works by regulating your appetite and reducing cravings, thus allowing you to adhere to a healthy diet and achieve a calorie deficit. This appetite change can lead to clinically significant weight loss among diabetes patients struggling to manage their weight. Engage in low to moderate-intensity exercises Besides diet and prescription medication, individuals with diabetes and obesity are also advised to exercise regularly to improve insulin function, burn calories, and keep blood sugar levels in check. Among the recommended types of exercise are low-intensity activities like brisk walking, yoga, and tai chi for cardiovascular health and glucose regulation, as well as moderate-intensity workouts like weight training to lose weight while maintaining muscle mass. As you incorporate these exercises into your daily routine, remember to fuel up properly before, during, and after a workout. Protein-rich foods like chicken breast, turkey, eggs, and legumes can boost feelings of fullness and help you gain muscle mass. Improve sleep quality Lastly, pay attention to how many hours of sleep you get each night, as lack of sleep can contribute to or worsen diabetes complications. Such complications included increased insulin resistance, hunger, and cravings for foods high in sugar and carbohydrates. Additionally, this means too little sleep can make it harder for you to lose weight, as you’re more likely to overeat and exceed your recommended calorie intake. To improve your sleep quality, try avoiding large meals close to bedtime and limiting your alcohol intake. While diabetes and obesity make for a deadly combination, following the healthy lifestyle tips mentioned above can help you lower the risk or manage these conditions effectively. For more tips on healthy eating and overall lifestyle, check out the rest of the articles here at Dishin & Dishes.

The post Managing Diabetes and Obesity: Healthy Eating Tips, Medication, Exercise, and More appeared first on Dishin & Dishes.

]]>
More than a way to fuel our bodies, eating is a satisfying experience, especially when trying various foods and cuisines. However, health experts are concerned with Oklahomans’ increasingly unhealthy eating behaviors, such as drinking sugary beverages and eating less than the recommended five servings of fruits and vegetables daily. In fact, only 9.4% eat vegetables more than three times a day, contributing to the rising obesity rates among Oklahoma’s adult population (40%).

Besides healthcare costs and productivity losses, obesity must be treated as a severe condition here in Oklahoma because it increases the risk of other chronic illnesses. One of which is type 2 diabetes, where the body’s cells resist insulin, and abnormally high blood sugar levels develop into serious complications. Fortunately, individuals can adopt the following healthy habits to manage their weight, blood sugar, and overall wellness.

Prioritize whole, unprocessed foods

Diet and nutrition are crucial components of diabetes management, as food choices can regulate blood sugar levels while providing essential nutrients for bodily functions. Meanwhile, successful weight loss relies on healthy eating to limit calorie intake without sacrificing nutritional value.

The good news is that prioritizing whole, unprocessed foods — such as fresh fruits and vegetables, fish and seafood, beans and legumes, and grains like oats and brown rice — allows you to meet all these dietary needs for both diabetes and obesity. Moreover, one of our previous posts includes healthy meal ideas like kale quinoa black bean salad and pecan-crusted steelhead trout, which include said food groups while also being delicious and easy to prepare.

Consider weight management medications

Since both diabetes and obesity are still medical conditions, dietary changes may not be sufficient to address the biological causes of excess weight gain. Therefore, individuals may consult with their doctor about taking metformin for weight loss, which is a generic medication approved by the FDA for the treatment of diabetes and weight-related conditions like obesity.

Metformin works by regulating your appetite and reducing cravings, thus allowing you to adhere to a healthy diet and achieve a calorie deficit. This appetite change can lead to clinically significant weight loss among diabetes patients struggling to manage their weight.

Engage in low to moderate-intensity exercises

Besides diet and prescription medication, individuals with diabetes and obesity are also advised to exercise regularly to improve insulin function, burn calories, and keep blood sugar levels in check. Among the recommended types of exercise are low-intensity activities like brisk walking, yoga, and tai chi for cardiovascular health and glucose regulation, as well as moderate-intensity workouts like weight training to lose weight while maintaining muscle mass.

As you incorporate these exercises into your daily routine, remember to fuel up properly before, during, and after a workout. Protein-rich foods like chicken breast, turkey, eggs, and legumes can boost feelings of fullness and help you gain muscle mass.

Improve sleep quality

Lastly, pay attention to how many hours of sleep you get each night, as lack of sleep can contribute to or worsen diabetes complications. Such complications included increased insulin resistance, hunger, and cravings for foods high in sugar and carbohydrates.

Additionally, this means too little sleep can make it harder for you to lose weight, as you’re more likely to overeat and exceed your recommended calorie intake. To improve your sleep quality, try avoiding large meals close to bedtime and limiting your alcohol intake.

While diabetes and obesity make for a deadly combination, following the healthy lifestyle tips mentioned above can help you lower the risk or manage these conditions effectively. For more tips on healthy eating and overall lifestyle, check out the rest of the articles here at Dishin & Dishes.

The post Managing Diabetes and Obesity: Healthy Eating Tips, Medication, Exercise, and More appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/managing-diabetes-and-obesity-healthy-eating-tips-medication-exercise-and-more/feed/ 0 48370
Pickled Banana Peppers https://www.dishinanddishes.com/pickled-banana-peppers/ https://www.dishinanddishes.com/pickled-banana-peppers/#respond Mon, 21 Aug 2023 21:27:45 +0000 https://www.dishinanddishes.com/?p=48345 I can make the Pickled Banana Pepper  recipe with my eyes closed and no directions anymore. Have you ever planted banana peppers before? If you are starting out in gardening and want a SUPER great producer, plant these babies. There are two versions you can plant – hot or sweet. I kind of prefer the sweet, although I may experiment with both next year because hot might be nice on richer foods like pizza. You already know about my pizza hot honey obsession like my Sweet Potato Bites with Cranberry Hot Honey and my Baked Brie with Hot Honey, Pistachios and Cranberries. I’m a tad crazy about it. You can find out how to make hot honey very simply here. But first, make sure you really REALLY love banana peppers because you’re going to get scads and scads of them. Every weekend, I go out early to the garden, and am astounded at the number of shishito peppers and banana peppers that need picking. I wash, dry and slice them and make this recipe. Then I try to figure out just how many ways I can find to use them. They are fantastic on pizza, sandwiches, salads. Please let me know in the comments below other ways you eat Pickled Banana Peppers! I’d love to hear new ideas! Pickled Banana Peppers   Save Print Prep time 10 mins Cook time 10 mins Total time 20 mins   Serves: 2 pints Ingredients 2 c. white vinegar 2 c. apple cider vinegar 1 c. sugar 1 t. mustard seed 1 t. celery seed 6 garlic cloves (3 per pint jar) 1 t. kosher salt 1 pound banana peppers Instructions Slice of tops of peppers and deseed by running a tiny paring knife around the seeds then shaking them into a bowl. Slice peppers across into rings (your preference on width) Stuff peppers tightly into 2 pint jars, packing them in with the back of a spoon. Add the garlic cloves -I usually do some near the bottom and more halfway. Bring the vinegar, sugar, mustard seed and celery seed to a boil for at least 30 seconds but don't let it boil over. Pour brine over peppers to within ½" of the top. Wipe off the rim and put lid and ring on. It is best to let the peppers pickle for at least a week before eating These peppers are great for canning. Make sure and follow proper canning procedures by following the USDA guidelines for proper sterilization and timing. 3.5.3251  

The post Pickled Banana Peppers appeared first on Dishin & Dishes.

]]>
I can make the Pickled Banana Pepper  recipe with my eyes closed and no directions anymore.

Have you ever planted banana peppers before?

If you are starting out in gardening and want a SUPER great producer, plant these babies. There are two versions you can plant – hot or sweet. I kind of prefer the sweet, although I may experiment with both next year because hot might be nice on richer foods like pizza. You already know about my pizza hot honey obsession like my Sweet Potato Bites with Cranberry Hot Honey and my Baked Brie with Hot Honey, Pistachios and Cranberries. I’m a tad crazy about it. You can find out how to make hot honey very simply here.

But first, make sure you really REALLY love banana peppers because you’re going to get scads and scads of them.

Pickled Banana pepper recipe

Every weekend, I go out early to the garden, and am astounded at the number of shishito peppers and banana peppers that need picking.

I wash, dry and slice them and make this recipe.

Then I try to figure out just how many ways I can find to use them.

They are fantastic on pizza, sandwiches, salads.

Please let me know in the comments below other ways you eat Pickled Banana Peppers! I’d love to hear new ideas!

Pickled Banana Peppers
 
Prep time
Cook time
Total time
 
Serves: 2 pints
Ingredients
  • 2 c. white vinegar
  • 2 c. apple cider vinegar
  • 1 c. sugar
  • 1 t. mustard seed
  • 1 t. celery seed
  • 6 garlic cloves (3 per pint jar)
  • 1 t. kosher salt
  • 1 pound banana peppers
Instructions
  1. Slice of tops of peppers and deseed by running a tiny paring knife around the seeds then shaking them into a bowl.
  2. Slice peppers across into rings (your preference on width)
  3. Stuff peppers tightly into 2 pint jars, packing them in with the back of a spoon.
  4. Add the garlic cloves -I usually do some near the bottom and more halfway.
  5. Bring the vinegar, sugar, mustard seed and celery seed to a boil for at least 30 seconds but don't let it boil over.
  6. Pour brine over peppers to within ½" of the top.
  7. Wipe off the rim and put lid and ring on.
  8. It is best to let the peppers pickle for at least a week before eating
  9. These peppers are great for canning. Make sure and follow proper canning procedures by following the USDA guidelines for proper sterilization and timing.

 

The post Pickled Banana Peppers appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/pickled-banana-peppers/feed/ 0 48345
Growing Cold Weather vs Warm Weather Crops https://www.dishinanddishes.com/growing-cold-weather-vs-warm-weather-crops/ https://www.dishinanddishes.com/growing-cold-weather-vs-warm-weather-crops/#respond Wed, 01 Mar 2023 19:03:49 +0000 https://www.dishinanddishes.com/?p=48244 Image by lembrik on Freepik Our First Garden Story The first year we gardened, we really flew-by-the-seat-of-our-pants and had no idea there was a difference between growing cold-weather vs warm-weather plants.   We just got all excited and giddy. We were going to have a garden full of beautiful vegetables. We’d go out to our garden and come in with all the components of a delicious salad, or stir fry. It was going to be perfect. Mr. Wonderful dug me about a 3-foot by 6-foot tiny postage stamp of a garden and I quite joyfully sprinkled in a bevy of seeds I had grabbed at my local hardware store. Keep in mind it was June or July I think, and in Oklahoma, that could translate to roughly anywhere between 80-100º. Seriously, our state is a wild card at any given moment. I planted tomatoes. I planted carrots. I planted cucumbers. I planted lettuce. I planted peppers. I planted radishes. I planted peas. I planted onions. I planted basil. I think I may have even planted horseradish (my dad is responsible for giving me this love). One of these days I will try to plant real wasabi. Never mind that I now know I could have only planted about 3 of those plants in that space, I was clueless. Utterly clueless. Learning About Gardening The only thing I think that lived in that tiny first garden was tomatoes and peppers. And I think we harvested them in late October. I had thrown away my seed packets, having paid NO attention whatsoever to them when planting. I was puzzled. And upset. Inside my head I called myself a failure. I mourned over my dead lettuce, radishes, onions and peas. My carrots were miniscule looking little wisps of nothing. I imagined my grandpa, who had instilled the love of gardening in me rolling over in his grave. Two or three times. That’s how much of a gardener failure I thought I was. I was partially correct. You see, I’d done what many new gardeners do. I embarked on the adventure without educating myself. So I got online and started reading about lettuce. Hmmmm, planting time February 15-March 10th huh? Guess I missed that one. Onions…ditto. Peas…same dates. Radishes – March 1-April 15. Well again, I was two or three months late on that one! Oh yeah, and I read that lettuce actually bolts which ends up rendering it bitter and icky after it gets too hot, usually above 75º and when nighttime temperatures are over 60º. Since it was currently 90º, I felt pretty doggone silly. A little further research showed that I should have planted tomatoes and peppers somewhere between April 10-30th. I’d missed two months of growth! (Insert more berating of self). Pay Attention to Growing Zones Hey guess what? It turns out there are actual Growing Zones for individual regions of the country. In fact, in the US, there are many different ones! And there are sites you can go to like this one or this one and put in your zip code to determine which one yours is. Turns out mine is 7a. When you buy seeds or plants, you can often determine when to plant by your growing zone. I also learned that one of our state agriculture universities has actual Extension Fact Sheets for me on their website (click here for Oklahoma). There is a wealth of information on their site of gardening tips from choosing the garden site, to planning the garden, to more. Also on that link I just shared above, there is a handy-dandy cheat-sheet chart on when exactly to plant both cold and warm weather vegetables complete with dates, spacing of plants, days to harvest, how much soil to cover the seed with and more! Read Both Sides of the Seed Packet Each seed packet usually comes with instructions, including how deep to plant the seeds, how far to space them out and other things. If they don’t, do some research. It’s easy to find! Type something in like “how to grow lettuce” (you can find my lesson on that here). I save my seed packets in a gallon baggie or sometimes, if I’m feeling really spiffy, I take front and back pictures of each on my phone and save them in a folder each year. I also keep an Excel spreadsheet of my seeds by category for easy reference to order next year. I add the seed, the company, price/packet, and how many seeds came per packet and also my planting and germination date. This way if a seed doesn’t come up, I can look back to see when I planted it and who to request for a refund. Most companies are very good about refunding. Final Thoughts These are a few tips on starting a garden and differing between cold and warm weather plants. As always, keep learning! Try to find a Facebook gardening room for your state/region. The people in mine literally know everything and have been such a huge help! Friends always think I’m an expert, but the truth is, I’ve learned from the school of hard knocks, and like my first year of gardening and from a lot of failure that caused me to research. Truly with gardening, you can always learn more!

The post Growing Cold Weather vs Warm Weather Crops appeared first on Dishin & Dishes.

]]>
Image by lembrik on Freepik

Our First Garden Story

The first year we gardened, we really flew-by-the-seat-of-our-pants and had no idea there was a difference between growing cold-weather vs warm-weather plants.

 

We just got all excited and giddy. We were going to have a garden full of beautiful vegetables. We’d go out to our garden and come in with all the components of a delicious salad, or stir fry.

It was going to be perfect.

Mr. Wonderful dug me about a 3-foot by 6-foot tiny postage stamp of a garden and I quite joyfully sprinkled in a bevy of seeds I had grabbed at my local hardware store.

Growing warm and cold weather vegetables

Keep in mind it was June or July I think, and in Oklahoma, that could translate to roughly anywhere between 80-100º.

Seriously, our state is a wild card at any given moment.

I planted tomatoes.

I planted carrots.

I planted cucumbers.

I planted lettuce.

I planted peppers.

I planted radishes.

I planted peas.

I planted onions.

I planted basil.

I think I may have even planted horseradish (my dad is responsible for giving me this love). One of these days I will try to plant real wasabi. Never mind that I now know I could have only planted about 3 of those plants in that space, I was clueless.

Utterly clueless.

Learning About Gardening

The only thing I think that lived in that tiny first garden was tomatoes and peppers. And I think we harvested them in late October.

Growing warm and cold weather vegetables

I had thrown away my seed packets, having paid NO attention whatsoever to them when planting. I was puzzled.

And upset.

Inside my head I called myself a failure. I mourned over my dead lettuce, radishes, onions and peas. My carrots were miniscule looking little wisps of nothing. I imagined my grandpa, who had instilled the love of gardening in me rolling over in his grave.

Two or three times.

That’s how much of a gardener failure I thought I was.

I was partially correct. You see, I’d done what many new gardeners do. I embarked on the adventure without educating myself.

So I got online and started reading about lettuce. Hmmmm, planting time February 15-March 10th huh? Guess I missed that one.

Onions…ditto.

Peas…same dates.

Radishes – March 1-April 15. Well again, I was two or three months late on that one!

Oh yeah, and I read that lettuce actually bolts which ends up rendering it bitter and icky after it gets too hot, usually above 75º and when nighttime temperatures are over 60º. Since it was currently 90º, I felt pretty doggone silly.

A little further research showed that I should have planted tomatoes and peppers somewhere between April 10-30th.

I’d missed two months of growth! (Insert more berating of self).

Pay Attention to Growing Zones

Hey guess what?

It turns out there are actual Growing Zones for individual regions of the country. In fact, in the US, there are many different ones! And there are sites you can go to like this one or this one and put in your zip code to determine which one yours is.

Turns out mine is 7a. When you buy seeds or plants, you can often determine when to plant by your growing zone.

I also learned that one of our state agriculture universities has actual Extension Fact Sheets for me on their website (click here for Oklahoma). There is a wealth of information on their site of gardening tips from choosing the garden site, to planning the garden, to more.

Also on that link I just shared above, there is a handy-dandy cheat-sheet chart on when exactly to plant both cold and warm weather vegetables complete with dates, spacing of plants, days to harvest, how much soil to cover the seed with and more!

Read Both Sides of the Seed Packet

Each seed packet usually comes with instructions, including how deep to plant the seeds, how far to space them out and other things. If they don’t, do some research. It’s easy to find! Type something in like “how to grow lettuce” (you can find my lesson on that here).

)Photo credit: Botanical Interests)
(Photo Credit: Botanical Interests)

I save my seed packets in a gallon baggie or sometimes, if I’m feeling really spiffy, I take front and back pictures of each on my phone and save them in a folder each year.

I also keep an Excel spreadsheet of my seeds by category for easy reference to order next year. I add the seed, the company, price/packet, and how many seeds came per packet and also my planting and germination date. This way if a seed doesn’t come up, I can look back to see when I planted it and who to request for a refund. Most companies are very good about refunding.

Final Thoughts

These are a few tips on starting a garden and differing between cold and warm weather plants.

As always, keep learning! Try to find a Facebook gardening room for your state/region. The people in mine literally know everything and have been such a huge help!

Friends always think I’m an expert, but the truth is, I’ve learned from the school of hard knocks, and like my first year of gardening and from a lot of failure that caused me to research.

Truly with gardening, you can always learn more!

The post Growing Cold Weather vs Warm Weather Crops appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/growing-cold-weather-vs-warm-weather-crops/feed/ 0 48244
Cheever’s Cafe Brunch https://www.dishinanddishes.com/cheevers-cafe-brunch/ https://www.dishinanddishes.com/cheevers-cafe-brunch/#comments Fri, 24 Feb 2023 16:18:42 +0000 https://www.dishinanddishes.com/?p=48224 My Absolute Favorite Brunch Place This week I met a dear friend at Cheever’s Cafe for brunch on Saturday. This is Ana. This picture of Ana is not at Cheever’s Cafe. This is a picture of Ana at Harvey’s Bakery from 2 months ago because I forgot to get a picture of us at Cheever’s. I probably forgot, because I was so looking forward to the rolls that I knew would be arriving soon (we’ll talk about that goodness soon). When she asked for recommendations, I told her that Cheever’s Cafe had always been a favorite of mine for brunch. And then I realized I had never written about it. I am here to change all that. Silly me. What I love to Eat at Cheever’s Cafe for Brunch Ana asked me why I loved Cheever’s so much for brunch. Now, I can can go on and on about other things I love at Cheever’s Cafe. They have my absolute favorite chicken fried steak (with jalapeno cream gravy) and that’s saying ALOT since this is our official state meal and it is served literally everywhere. I love their Bleu Cheese Potato Chips. I adore their Mixed Seafood Tamale and their Shrimp and Grits. But this was brunch so I told her “Oh, it’s not just brunch, I love everything they serve, however, brunch is very affordable and delicious, but there are 2 things I REALLY love at Cheever’s Brunch.” One was arriving at the table as I was describing it to her. The fresh complimentary rolls at Cheever’s Cafe are light and warm and dotted all over inside with rosemary. They come served with a side of creamy cold butter with some kind of (maybe smoked?) salt on top. I know, I know, it’s just rolls, but it really isn’t. They are memorable people. I typically avoid bread because, well, carbs. But with these, I just dive in and enjoy them and push all thoughts of what they’ll do to my thighs until later. The second reason I love brunch at Cheever’s is this. This glorious riff on Eggs Benedict is Cheever’s Cafe’s “Masa Vallo Con Huevos”- translated to mean 2 corn masa cakes, topped with shrimp risotto, each topped with a poached egg, pico de gallo, salsa verde, and ancho cream.  It also comes with a side of a cilantro type salsa to add which just balances out the whole dish beautifully with a punch of acidity, because, it’s a rich dish and the balance is perfect with it. I dream about this for breakfast sometimes, because, who takes the time at home to make masa cakes, shrimp risotto, poached eggs and three differing sauces for breakfast? I typically like to make something quick for breakfast like my Breakfast Tacos or Shirred Eggs. I’ve even been known to make a quick Avocado Egg Toad-In-A-Hole. I might have to if something ever happens to Cheever’s Cafe because it’s my absolute favorite breakfast on the planet. Where to Find Cheever’s Cafe CHEEVER’S CAFE Website Menus 2409 N.Hudson Oklahoma City, OK 73103 405-525-7007

The post Cheever’s Cafe Brunch appeared first on Dishin & Dishes.

]]>
My Absolute Favorite Brunch Place

This week I met a dear friend at Cheever’s Cafe for brunch on Saturday.

This is Ana. This picture of Ana is not at Cheever’s Cafe. This is a picture of Ana at Harvey’s Bakery from 2 months ago because I forgot to get a picture of us at Cheever’s. I probably forgot, because I was so looking forward to the rolls that I knew would be arriving soon (we’ll talk about that goodness soon).

When she asked for recommendations, I told her that Cheever’s Cafe had always been a favorite of mine for brunch.

And then I realized I had never written about it.

I am here to change all that.

Silly me.

What I love to Eat at Cheever’s Cafe for Brunch

Ana asked me why I loved Cheever’s so much for brunch. Now, I can can go on and on about other things I love at Cheever’s Cafe. They have my absolute favorite chicken fried steak (with jalapeno cream gravy) and that’s saying ALOT since this is our official state meal and it is served literally everywhere.

I love their Bleu Cheese Potato Chips. I adore their Mixed Seafood Tamale and their Shrimp and Grits.

But this was brunch so I told her “Oh, it’s not just brunch, I love everything they serve, however, brunch is very affordable and delicious, but there are 2 things I REALLY love at Cheever’s Brunch.”

One was arriving at the table as I was describing it to her.

The fresh complimentary rolls at Cheever’s Cafe are light and warm and dotted all over inside with rosemary. They come served with a side of creamy cold butter with some kind of (maybe smoked?) salt on top.

Cheever's Cafe Brunch rolls

I know, I know, it’s just rolls, but it really isn’t. They are memorable people. I typically avoid bread because, well, carbs. But with these, I just dive in and enjoy them and push all thoughts of what they’ll do to my thighs until later.

The second reason I love brunch at Cheever’s is this.

MASA VALLO CON HUEVOS Cheever's Cafe

This glorious riff on Eggs Benedict is Cheever’s Cafe’s “Masa Vallo Con Huevos”- translated to mean 2 corn masa cakes, topped with shrimp risotto, each topped with a poached egg, pico de gallo, salsa verde, and ancho cream.  It also comes with a side of a cilantro type salsa to add which just balances out the whole dish beautifully with a punch of acidity, because, it’s a rich dish and the balance is perfect with it.

I dream about this for breakfast sometimes, because, who takes the time at home to make masa cakes, shrimp risotto, poached eggs and three differing sauces for breakfast?

I typically like to make something quick for breakfast like my Breakfast Tacos or Shirred Eggs. I’ve even been known to make a quick Avocado Egg Toad-In-A-Hole.

I might have to if something ever happens to Cheever’s Cafe because it’s my absolute favorite breakfast on the planet.

Where to Find Cheever’s Cafe

CHEEVER’S CAFE
Website
Menus
2409 N.Hudson
Oklahoma City, OK 73103
405-525-7007

The post Cheever’s Cafe Brunch appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/cheevers-cafe-brunch/feed/ 1 48224
My Favorite Gardening Seeds https://www.dishinanddishes.com/my-favorite-gardening-seeds/ https://www.dishinanddishes.com/my-favorite-gardening-seeds/#respond Wed, 08 Feb 2023 21:23:53 +0000 https://www.dishinanddishes.com/?p=48155 Katie from the food and gardening blog Dishin & Dishes shares her favorite seeds to plant in her garden and where she gets them.

The post My Favorite Gardening Seeds appeared first on Dishin & Dishes.

]]>
Early on in my gardening career, my favorite gardening seeds were limited to the ones I could find at the local hardware store, big chain home stores like Home Depot or Lowes and my local nursery.

The more I got into gardening, the more I realized there was an entire new world out there of seeds to pick from.

my favorite gardening seeds

And the seed catalogues started coming.

It could be what you call a mild addiction, bordering on …well, serious problem. HA!

Here are a few of my favorite gardening seeds and the companies a that they come from them!

Disclaimer: I am not getting paid or any benefit from these suggestions. I just love em!

A few of my favorite seeds from Botanical Interests

PROS: Botanical Interests is, hands-down, my favorite seed company. I’ve had a very high, if not perfect rate of almost every seed germinating that I’ve ever used. Almost every seed I’ve planted by Botanical Interests has germinated. They are also readily available at my local nursery, so – no shipping fees! I also love their charming watercolor seed packets that are packed with information on them!

CONS: There aren’t many. Of late, however, they have been sold out of fairly common seeds that my nursery has been unable to get like Poblano Pepper seeds etc.

Queeny Lime Orange Zinnia Seeds

 

my favorite gardening seeds

These zinnias are just stunning! They are the most lovely shade of peach and orange with yellow and lime green petals closer to the center. Just GORGEOUS!

San Marzano Roma Pole Tomato Seeds

Great for sauces and canning, this paste tomato has always been healthy and abundant since I’ve been planting it!

We grow tomatoes vertically (see my tutorial here), and these are indeterminate (vining) so they work great!

Buttercrunch Butterhead Lettuce Seeds

My raised beds look like Peter Rabbit’s garden with these soft buttery heads of lettuce interspaced throughout a bed.

my favorite gardening seeds

You can just pick the outer leaves on the head when they are 2-3 inches long and they will just keep growing new ones!

Here is my tutorial on growing lettuce. Click here.

French Breakfast Radish Seeds
Anyone can grow these! And of all the radishes, they are consistently perfect and taste great and they are beautiful! Here is my tutorial on growing radishes. Click here.

my favorite gardening seeds

Premier Blend Kale Seeds

Each packet contains several kinds of kale all in one packet including ‘Dwarf Blue Curled’, ‘Dwarf Siberian Improved’, ‘Nero Toscana’ Lacinato, and ‘Red Russian’! This grew well into fall and winter for me here.

A few of my favorite seeds from Baker Creek. a.k.a. Rare Seeds

PROS: Baker Creek Heirloom Seeds is a very close 2nd, if not tied for 1st with Botanical for me. I could spend HOURS perusing their eclectic and uniquely “rare” seed catalogue from all over the world. Guys, there are some crazy vegetables in those pages!

When I started growing peppers, I was in awe and wonder of their collection of beautiful peppers!

Also, Baker Creek charges you for shipping only once per year and after that initial order, shipping is free! This is very useful for a horrible seed ordering addict like myself.

CONS: I’m still thinking but I am not coming up with anything.

Here are a few of my favs…

Chinese 5 Color Hot PepperChinese 5 Color Hot Pepper

The beautiful hot peppers change from purple to yellow to orange to red so the plant is covered in a spectrum of all the colors, all at once. I grow these to make salsa (way better flavor than jalapenos!) and they make the most AMAZING pepper flakes you’ll ever have!

 

Shishito Pepper

We are crazy for these 3-inch wrinkled peppers originating from Japan. You may have had them at sushi restaurants and ordered them from the appetizer menu. Here’s what we do with them (click here). They are also delicious grilled in with other grilled vegetable as they impart their wondrous flavor on the vegetables. They aren’t really hot, although some say 1/10 is. I also started using them in my basil pesto for an added kick (Click here).

Golden Runner Bean, Sunshine Golden

If you want sunshine on a trellis, plant these! The leaves are the brightest green and the flowers are almost a fluorescent orange. I love them!

Basil, Thai Holy Kaprao

We make a dish called Thai Chicken Basil Stir Fry (click here for recipe) and it calls specifically for this form of Thai basil, which has a more distinctive and less sweet taste than normal Thai basil. It’s difficult to find these plants or seeds in America! Also, Thai basil plants, in general are the BEST pollinating plants. After they flower (which is ok, unlike regular basil) the bees are all over them in my garden so I usually plant these in between my tomato plants.

Long Bean, Chinese Green Noodle

These are a heat tolerant green bean that grow well here. They taste wonderful and you just cut them into pieces and they’re just like a regular green bean!

Just like Botanical, I could go on and on with seeds I love from Baker Creek!

A few of my favorite seeds from Park Seed

my favorite gardening seeds

PROS: I love several items from Park Seed They are my go-to for fancier zinnia breeds and a few kinds of tomatoes and lettuces. I love browsing their seed catalogue in the winter too!

CONS: There are heavy shipping prices each time you order and I really do not like their seed packets in the gold foil. They have little info on them on how to plant, are hard to read.

Mini Romaine Blend lettuce Seeds

These are the most beautiful small compact heads of lettuce! The stem end is bright green and crunchy and softens into a lovely purple towards the end of the leaves. They are just gorgeous!

Park’s Whopper CR Improved Hybrid Tomato Seeds

These large-sized tomatoes are very disease and crack resistant, they are nice and meaty, and the flavor is really, REALLY good!

Funfair Mix’ Zinnia Seeds

Instead of buying several different kinds of fancy zinnias, the Funfair Mix has some really gorgeous zinnias all thrown together in one seed packet including one of my ALL-time favorites gardening seeds, Zowie Yellow Flame.

A few of my favorite seeds from Renee’s Garden

PRO’S:  Renee’s Garden seeds are another beautiful bunch of watercolor seed packets to look at as well as having great growing descriptions on the back of the packet and even cooking ideas! They offer only non-GMO varieties and also offer organic seeds.

CON’S – the price on these seeds is always a little steeper than the others I buy but other than that, I can’t think of much!

Pole Filet Beans – Emerite

Pole Filet Beans – French Gold

Both of these “haricort vert” style French pole beans are my absolute favorite beans I’ve ever grown. They are tender and sweet and snappy with no strings and we love them!

Persian Baby Cucumbers “Green Fingers”

I am obsessed with the thin-skinned, tiny or no-seeded Persian cucumbers that come in a clear bag at the grocery store and these are just like that! These are also powdery mildew resistant!

Heirloom Salad Onions “Italian Scallion”

With their lovely burgundy bottoms, these are delicious and pretty on salads, to finish stir-fries etc.  We plant them down each edge of our raised beds as a border and harvest them all season.

Heritage Chili “Numex Joe Parker”

This New Mexico meaty chili grows up to 6-7 inches long and has a gentle heat and wonderful flavor to enhance any dish.

Heirloom tomato “Black Cherry”

The king of sweet complex cherry tomato flavor, these are always a favorite in the garden.

Honorable Mention Seed Sites

There are various other seed sites I love like Victory Seeds, Johnnies Seeds and Seeds N Such.

Unfortunately, that would take a whole other blog post and this one is getting too long!

Thanks for letting me share a few of my favorite gardening seeds with you and where I get them.

What are your favorite places to order seeds? Please tell me in  the comments below. I can always feed my addiction!

favorite gardening seeds

The post My Favorite Gardening Seeds appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/my-favorite-gardening-seeds/feed/ 0 48155
Homemade Taco Seasoning https://www.dishinanddishes.com/homemade-taco-seasoning/ https://www.dishinanddishes.com/homemade-taco-seasoning/#comments Tue, 07 Feb 2023 18:02:38 +0000 https://www.dishinanddishes.com/?p=47833 I can’t tell you how many packets of taco seasoning I’ve bought over the years before it finally dawned on my I could make my OWN homemade taco seasoning! I was today years old when I finally tried it! Why haven’t I been doing this all along I asked myself!? I looked at the back of a taco packet and realized, “HEY! I have all those ingredients in my spice rack and a few others I think would actually make it better!” You know in our household, we are big taco fans. These are our favorites EVER! But sometimes, we just crave the old fashioned ground beef tacos in a crunchy shell topped with shredded cheese, lettuce and tomatoes and a great big dollop of salsa and sour cream! If you’re a frequent flyer taco maker, you can make the big batch version (on the printable recipe below) and store it in an airtight container like this for up to 6 months. Two tablespoons of taco mix equals one packet of taco seasoning. As usual you can add this to one pound of meat with 1/2 cup of water. This will make Taco Tuesday really easy for you! Homemade Taco Seasoning   Save Print Prep time 5 mins Total time 5 mins   Author: Katie of Dishin & Dishes Ingredients SMALL BATCH 1 t. chili powder 1 t. Mexican oregano 1 t. cumin 1 t. salt ½ t. chipotle pepper powder ½ t ground ancho chili powder ½ t. garlic powder ½ t. onion powder ½ t. black pepper LARGE BATCH ¼ c. chili powder ¼ c. Mexican oregano ¼ c. cumin ¼ c. t. salt 2 T. chipotle pepper powder 2 T. ground ancho chili powder 2 T. garlic powder 2 T. onion powder 2 T. black pepper Instructions Mix all together Store in sealed container for up to 6 months. To make tacos: Use 2 Tablespoons taco mix with ½ cup water to 1 pound of ground meat Simmer, stirring frequently until water is fully absorbed. 3.5.3251

The post Homemade Taco Seasoning appeared first on Dishin & Dishes.

]]>
I can’t tell you how many packets of taco seasoning I’ve bought over the years before it finally dawned on my I could make my OWN homemade taco seasoning!

I was today years old when I finally tried it!

Why haven’t I been doing this all along I asked myself!?

I looked at the back of a taco packet and realized, “HEY! I have all those ingredients in my spice rack and a few others I think would actually make it better!”

You know in our household, we are big taco fans. These are our favorites EVER! But sometimes, we just crave the old fashioned ground beef tacos in a crunchy shell topped with shredded cheese, lettuce and tomatoes and a great big dollop of salsa and sour cream!

If you’re a frequent flyer taco maker, you can make the big batch version (on the printable recipe below) and store it in an airtight container like this for up to 6 months. Two tablespoons of taco mix equals one packet of taco seasoning. As usual you can add this to one pound of meat with 1/2 cup of water.

This will make Taco Tuesday really easy for you!

Homemade Taco Seasoning
 
Prep time
Total time
 
Author:
Ingredients
  • SMALL BATCH
  • 1 t. chili powder
  • 1 t. Mexican oregano
  • 1 t. cumin
  • 1 t. salt
  • ½ t. chipotle pepper powder
  • ½ t ground ancho chili powder
  • ½ t. garlic powder
  • ½ t. onion powder
  • ½ t. black pepper
  • LARGE BATCH
  • ¼ c. chili powder
  • ¼ c. Mexican oregano
  • ¼ c. cumin
  • ¼ c. t. salt
  • 2 T. chipotle pepper powder
  • 2 T. ground ancho chili powder
  • 2 T. garlic powder
  • 2 T. onion powder
  • 2 T. black pepper
Instructions
  1. Mix all together
  2. Store in sealed container for up to 6 months.
  3. To make tacos:
  4. Use 2 Tablespoons taco mix with ½ cup water to 1 pound of ground meat
  5. Simmer, stirring frequently until water is fully absorbed.

Homemade Taco Seasoning

The post Homemade Taco Seasoning appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/homemade-taco-seasoning/feed/ 2 47833
Tanglewood Resort https://www.dishinanddishes.com/tanglewood-resort/ https://www.dishinanddishes.com/tanglewood-resort/#respond Fri, 03 Feb 2023 21:41:18 +0000 https://www.dishinanddishes.com/?p=48071 Early in December, Mr. Wonderful and I were able to take a little escape away just over the Oklahoma border into Texas from the holiday season craziness to Tanglewood Resort in Pottsboro, Texas. And by escape, I mean a SORELY needed escape due to wrapping paper, ordering gifts, still recovering from Thanksgiving and all the millions of parties revolving around the holidays which were overloading makes me a little nutso. Add to that, we haven’t been out of town alone in forever, and we were a tad bit giddy. Tanglewood is located on the south shoreline of Lake Texoma in a beautiful setting with a view of the lake. The resort houses both hotel-style rooms and luxury condos and villas, two restaurants (one a bar and grill type, and the other fine-dining), a heated three-tiered pool and Tiki Bar, three cocktail lounges, a gift shop, fitness center, game room, pickleball courts, state-of-the-art meeting space, and a 18-hole championship golf course designed by golf legend Arnold Palmer. Oy yeas, there is also an on-site spa. AND there is a tower building, and at the top (with beautiful views all around of the lake and countryside) it houses the Tower Whiskey Bar, a quaint but lovely little place that features a slew of whiskeys and live music to boot. You literally could never have to leave the grounds during your stay. We arrived after dark Friday night to stay in one of the 1100 square foot One Bedroom Luxury Villas, which are actually apartment like in multi-floor buildings. We were pleased upon walking in to be greeted in style with a lovely room complete with living room and kitchen area. There was also a nice full kitchen stocked with oven, microwave, refrigerator, dishes, glasses, wine glasses, pots and pans, a coffee maker, toaster and more. We felt special upon finding this to greet us. In case you bring a family, they provide an air mattress or sleeper sofa so they actually would sleep 4. There was a washer and dryer and additional 1/2  bath as well. They are also pet-friendly for a fee. Hotel rooms are located in the main resort complex, including six classy, themed suites located in theTower… like the James Bond Suite, Elvis Presley Suite, or Marilyn Monroe Suite to name a few. We barely had time to freshen up a bit before our reservation at the Lakeview Steakhouse was approaching so we took the short walk over to the main building. The steakhouse was very classy inside with a windowed-wall facing the lake. We ate at the Tanglewood Resort Lakeview Steakhouse both Friday and Saturday night. We were immediately brought a warm and delicious basket of bread. One was focaccia-style and the other a cheesy biscuit style. The green sauce above was a basil oil that was so good I was sopping it all over everything. We ordered two appetizers. Yes you heard me correctly – we were coming off of a 4 hour drive and were ravenous. We ended up ordering the crab cakes with lemon remoulade. And  we ordered the the Seafood Platter – that had a selection of jumbo gulf shrimp, sea scallops, crab fingers (kind of like crabcake filling tucked back into the claw, brie and roasted bell pepper with a whole grain mustard buttery dipping sauce. Then it was onto the entrees. Were we still hungry at this point? Well heck no, but this weekend was about indulgence and we aimed to fully indulge! I ordered the Peppercorn Filet. I love me a good filet and this one didn’t disappoint as it will crusted really well and tender as butter inside. I chose Wild Mushroom Risotto and Grilled Asparagus to accompany. We’ve been into making some amazing steak ourselves of late, like this KC Strip with Tomato Basil Butter. Mr. W ordered the Bone In Ribeye with mashed potatoes and broccolini and he seemed pretty happy as most men are with a giant hunk of meat. Dessert was next and I wanted to try the Cannoli, even though I could barely breath and wanted to run to the Villa and get in my yoga pants. And anyway I didn’t feel guilty at all because Mr. Wonderful ordered this. Yes that piece of cake as almost, well, quite possibly IS as big as his head. After all that food….this cake came out. It had layers of Devil’s food, cheesecake and flourless chocolate cake filled with chocolate French mousseline buttercream and encased in ganache. And if that wasn’t enough, it came with salted caramel bourbon sauce. The man was HAPPY. So very happy. After dinner, we were tired and happy and full and headed back to our villa to try out the jacuzzi, because who doesn’t want to go into a hot tub looking like a stuffed lobster? The master king bed was so wonderful and we woke up the next morning ready to get out and see the sights. Because it was the start of winter, we didn’t get to visit the pool and Tikka hut etc., but we did take a nice long walk, played pickleball and went up to explore the Tower Whiskey Bar view. We wanted a trip to the spa for a couples’ massage but alas they were completely booked. If you decide to go, book early! Breakfast was back at the steakhouse. After the night before I wanted something reasonable healthy and ordered the Avocado Toast and eggs which was delicious and hit the spot! We tried out the Tanglewood Bar & Grill for Lunch. At that point the waitress offered us dessert. I opted for something a little light like the Tiramisu which came out just lovely  – even topped with a gold leaf. After dinner on night two, we ventured back up to the Tower Whiskey Bar to listen to some live music. It’s a small space so it was cozy and fun and we made friends! I wish I could report more on the outdoor […]

The post Tanglewood Resort appeared first on Dishin & Dishes.

]]>
Early in December, Mr. Wonderful and I were able to take a little escape away just over the Oklahoma border into Texas from the holiday season craziness to Tanglewood Resort in Pottsboro, Texas.

And by escape, I mean a SORELY needed escape due to wrapping paper, ordering gifts, still recovering from Thanksgiving and all the millions of parties revolving around the holidays which were overloading makes me a little nutso. Add to that, we haven’t been out of town alone in forever, and we were a tad bit giddy.

Tanglewood is located on the south shoreline of Lake Texoma in a beautiful setting with a view of the lake.

The resort houses both hotel-style rooms and luxury condos and villas, two restaurants (one a bar and grill type, and the other fine-dining), a heated three-tiered pool and Tiki Bar, three cocktail lounges, a gift shop, fitness center, game room, pickleball courts, state-of-the-art meeting space, and a 18-hole championship golf course designed by golf legend Arnold Palmer.

Oy yeas, there is also an on-site spa.

AND there is a tower building, and at the top (with beautiful views all around of the lake and countryside) it houses the Tower Whiskey Bar, a quaint but lovely little place that features a slew of whiskeys and live music to boot.

You literally could never have to leave the grounds during your stay.

We arrived after dark Friday night to stay in one of the 1100 square foot One Bedroom Luxury Villas, which are actually apartment like in multi-floor buildings.

We were pleased upon walking in to be greeted in style with a lovely room complete with living room and kitchen area.

There was also a nice full kitchen stocked with oven, microwave, refrigerator, dishes, glasses, wine glasses, pots and pans, a coffee maker, toaster and more.

We felt special upon finding this to greet us.

In case you bring a family, they provide an air mattress or sleeper sofa so they actually would sleep 4. There was a washer and dryer and additional 1/2  bath as well. They are also pet-friendly for a fee.

Hotel rooms are located in the main resort complex, including six classy, themed suites located in theTower… like the James Bond Suite, Elvis Presley Suite, or Marilyn Monroe Suite to name a few.

We barely had time to freshen up a bit before our reservation at the Lakeview Steakhouse was approaching so we took the short walk over to the main building. The steakhouse was very classy inside with a windowed-wall facing the lake.

We ate at the Tanglewood Resort Lakeview Steakhouse both Friday and Saturday night. We were immediately brought a warm and delicious basket of bread.

One was focaccia-style and the other a cheesy biscuit style. The green sauce above was a basil oil that was so good I was sopping it all over everything.

We ordered two appetizers. Yes you heard me correctly – we were coming off of a 4 hour drive and were ravenous. We ended up ordering the crab cakes with lemon remoulade.

And  we ordered the the Seafood Platter – that had a selection of jumbo gulf shrimp, sea scallops, crab fingers (kind of like crabcake filling tucked back into the claw, brie and roasted bell pepper with a whole grain mustard buttery dipping sauce.

Then it was onto the entrees.

Were we still hungry at this point? Well heck no, but this weekend was about indulgence and we aimed to fully indulge!

I ordered the Peppercorn Filet.

I love me a good filet and this one didn’t disappoint as it will crusted really well and tender as butter inside. I chose Wild Mushroom Risotto and Grilled Asparagus to accompany.

We’ve been into making some amazing steak ourselves of late, like this KC Strip with Tomato Basil Butter.

Mr. W ordered the Bone In Ribeye with mashed potatoes and broccolini and he seemed pretty happy as most men are with a giant hunk of meat.

Dessert was next and I wanted to try the Cannoli, even though I could barely breath and wanted to run to the Villa and get in my yoga pants.

And anyway I didn’t feel guilty at all because Mr. Wonderful ordered this.

Yes that piece of cake as almost, well, quite possibly IS as big as his head.

After all that food….this cake came out. It had layers of Devil’s food, cheesecake and flourless chocolate cake filled with chocolate French mousseline buttercream and encased in ganache.

And if that wasn’t enough, it came with salted caramel bourbon sauce. The man was HAPPY. So very happy.

After dinner, we were tired and happy and full and headed back to our villa to try out the jacuzzi, because who doesn’t want to go into a hot tub looking like a stuffed lobster?

The master king bed was so wonderful and we woke up the next morning ready to get out and see the sights. Because it was the start of winter, we didn’t get to visit the pool and Tikka hut etc., but we did take a nice long walk, played pickleball and went up to explore the Tower Whiskey Bar view.

We wanted a trip to the spa for a couples’ massage but alas they were completely booked. If you decide to go, book early!

Breakfast was back at the steakhouse. After the night before I wanted something reasonable healthy and ordered the Avocado Toast and eggs which was delicious and hit the spot!

We tried out the Tanglewood Bar & Grill for Lunch.

At that point the waitress offered us dessert. I opted for something a little light like the Tiramisu which came out just lovely  – even topped with a gold leaf.

After dinner on night two, we ventured back up to the Tower Whiskey Bar to listen to some live music. It’s a small space so it was cozy and fun and we made friends!

I wish I could report more on the outdoor activities at Tanglewood Resort, but we will have to take another trip in the summer to try them out!

We definitely enjoyed our stay and look forward to another trip!

The post Tanglewood Resort appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/tanglewood-resort/feed/ 0 48071
Warmed Marinated Olives https://www.dishinanddishes.com/warm-marinated-olives/ https://www.dishinanddishes.com/warm-marinated-olives/#respond Fri, 27 Jan 2023 22:33:37 +0000 https://www.dishinanddishes.com/?p=48113 My friend Vivian and I had a girls’ nite one night at a place here that served Warmed Marinated Olives. We are both huge foodies and since the place specialized in some delicious small plates, we ordered several things. I tell you, I cannot remember what else we ordered. Oh wait…there were gourmet pigs-n-a-blanket and they were fantastic too. How dare I forget about those! Speaking of, have you tried MY kicked-up Jalapeno Popper Pigs-In-a-Blanket? But these warmed olives were life-changing and I dreamed about them for weeks. I L-O-V-E olives. As in, I can clean out a can of black olives all by myself (I’m not even kidding), and those olive bars at the fancier supermarkets? I can get a tub of them and eat them on the way home in the car. Mr. Wonderful, not so much but I’m working on him! when he pops a green olive in his mouth, he typically makes a face like the swallowed the sourest lemon in the whole wide world. Also, a dry aged cheese with a bite of olive? That’s my kryptonite. I finally buckled down and started nailing down a recipe for them, because my life just wasn’t going to be complete until I did. I love to put a fondue pot of these on my charcuterie table at parties with a tea light under them to keep them warm because that is when they are at their best. Make sure you get good quality olives like Cerignola or Kalamata, not the pimento ones that you see everywhere at the store. P.S. Save that olive oil for bread dipping! It’s like gold!   Warm Marinated Olives   Save Print Prep time 5 mins Cook time 10 mins Total time 15 mins   Author: Katie of Dishin & Dishes Cuisine: Appetizer Serves: 2 cups Ingredients 2 cups assorted olives rinsed and drained 1 cup extra-virgin olive oil 2-4 garlic cloves sliced thinly 2 to 3 thin strips orange or lemon zest ¼ t. fresh rosemary, thyme, sage or whatever you love (I like rosemary) ⅛ t. crushed red pepper flakes sprinkle of salt and pepper Instructions In a medium saucepan, combine the oil with the lemon or orange zest, rosemary and garlic, red pepper flakes and salt and pepper (everything but the olives) and cook over moderate heat but don't allow the garlic to brown about 6 minutes. Add in the olives and let barely simmer 3-4 minutes Remove from heat and let stand for at least 10 minutes before serving. 3.5.3251

The post Warmed Marinated Olives appeared first on Dishin & Dishes.

]]>
My friend Vivian and I had a girls’ nite one night at a place here that served Warmed Marinated Olives.

We are both huge foodies and since the place specialized in some delicious small plates, we ordered several things.

I tell you, I cannot remember what else we ordered.

Oh wait…there were gourmet pigs-n-a-blanket and they were fantastic too. How dare I forget about those! Speaking of, have you tried MY kicked-up Jalapeno Popper Pigs-In-a-Blanket?

But these warmed olives were life-changing and I dreamed about them for weeks.

I L-O-V-E olives. As in, I can clean out a can of black olives all by myself (I’m not even kidding), and those olive bars at the fancier supermarkets? I can get a tub of them and eat them on the way home in the car.

Mr. Wonderful, not so much but I’m working on him! when he pops a green olive in his mouth, he typically makes a face like the swallowed the sourest lemon in the whole wide world.

Herbed Marinated Olives

Also, a dry aged cheese with a bite of olive? That’s my kryptonite.

I finally buckled down and started nailing down a recipe for them, because my life just wasn’t going to be complete until I did.

I love to put a fondue pot of these on my charcuterie table at parties with a tea light under them to keep them warm because that is when they are at their best.

Make sure you get good quality olives like Cerignola or Kalamata, not the pimento ones that you see everywhere at the store.

P.S. Save that olive oil for bread dipping! It’s like gold!

 

Warm Marinated Olives
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Appetizer
Serves: 2 cups
Ingredients
  • 2 cups assorted olives rinsed and drained
  • 1 cup extra-virgin olive oil
  • 2-4 garlic cloves sliced thinly
  • 2 to 3 thin strips orange or lemon zest
  • ¼ t. fresh rosemary, thyme, sage or whatever you love (I like rosemary)
  • ⅛ t. crushed red pepper flakes
  • sprinkle of salt and pepper
Instructions
  1. In a medium saucepan, combine the oil with the lemon or orange zest, rosemary and garlic, red pepper flakes and salt and pepper (everything but the olives) and cook over moderate heat but don't allow the garlic to brown about 6 minutes.
  2. Add in the olives and let barely simmer 3-4 minutes
  3. Remove from heat and let stand for at least 10 minutes before serving.

Herbed marinated olives

The post Warmed Marinated Olives appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/warm-marinated-olives/feed/ 0 48113
KC Strip Steak with Tomato Basil Butter https://www.dishinanddishes.com/kc-strip-steaks-with-tomato-basil-butter/ https://www.dishinanddishes.com/kc-strip-steaks-with-tomato-basil-butter/#respond Thu, 01 Dec 2022 18:05:20 +0000 https://www.dishinanddishes.com/?p=48014 We recently grilled these delicious KC Strip Steaks with Tomato Basil Butter and loved them so much. I just can’t tell you how much! I’ll tell you, sometimes I just can’t think about making another chicken dish. It gets old! This was a real treat one night so I wanted to make it special! We had just picked up our shipment of grass-fed beef from John’s Farm, a local Oklahoma farm that specializes in grass fed, grass-finished beef and organic wheat near Fairview, OK. Their Angus beef are grass-pastured, certified organic and animal welfare-approved; regenerative agriculture is practiced in their pastures and fields – improving soil health to grow healthier plants and animals. I appreciate this about their process. I also appreciated these steaks! Sometimes you just want a good juicy steak dripping with butter. We happened to have harvest a bunch of tomatoes and basil from the garden, so that was the flavor profile I worked with for the compound butter. Try switching it up though with all different kinds of compound butters like one I even have for Spaghetti Squash with Sage Compound Butter and even switch up the fresh tomato for sundried in the winter! If you try this recipe please come back and tell me how you liked it! Happy grilling! KC Strip Steaks with Tomato Basil Butter   Save Print Prep time 15 mins Cook time 10 mins Total time 25 mins   Serves: 2-4 Ingredients FOR THE TOMATO BASIL COMPOUND BUTTER ½ c. butter (1 stick), room temperature 2 T. chopped fresh basil 2 T. fresh tomatoes, seeds removed and cored 1 clove fresh garlic, chopped fine Salt and pepper to taste Mash with a fork or mix with spoon. Spoon onto wax paper and shape into log and seal shut Refrigerate until firm (about 1 hour) then slice into rounds. FOR THE STEAKS 2 (1 inch) ribeye steaks salt and pepper to taste Instructions FOR THE COMPOUND BUTTER Mash with a fork or mix with spoon. Spoon onto wax paper and shape into log and seal shut Refrigerate until firm (about 1 hour) then slice into rounds. FOR THE STEAKS Season the steaks liberally with kosher salt and freshly ground pepper. Grill 4-5 minutes per side for medium rare or until steak is 135º Top with slices of the compound butter. ENJOY! 3.5.3251

The post KC Strip Steak with Tomato Basil Butter appeared first on Dishin & Dishes.

]]>
We recently grilled these delicious KC Strip Steaks with Tomato Basil Butter and loved them so much.

I just can’t tell you how much!

I’ll tell you, sometimes I just can’t think about making another chicken dish. It gets old!

This was a real treat one night so I wanted to make it special!

We had just picked up our shipment of grass-fed beef from John’s Farm, a local Oklahoma farm that specializes in grass fed, grass-finished beef and organic wheat near Fairview, OK. Their Angus beef are grass-pastured, certified organic and animal welfare-approved; regenerative agriculture is practiced in their pastures and fields – improving soil health to grow healthier plants and animals.

I appreciate this about their process. I also appreciated these steaks!

Sometimes you just want a good juicy steak dripping with butter.

We happened to have harvest a bunch of tomatoes and basil from the garden, so that was the flavor profile I worked with for the compound butter.

Try switching it up though with all different kinds of compound butters like one I even have for Spaghetti Squash with Sage Compound Butter and even switch up the fresh tomato for sundried in the winter!

If you try this recipe please come back and tell me how you liked it! Happy grilling!

KC Strip Steaks with Tomato Basil Butter
 
Prep time
Cook time
Total time
 
Serves: 2-4
Ingredients
  • FOR THE TOMATO BASIL COMPOUND BUTTER
  • ½ c. butter (1 stick), room temperature
  • 2 T. chopped fresh basil
  • 2 T. fresh tomatoes, seeds removed and cored
  • 1 clove fresh garlic, chopped fine
  • Salt and pepper to taste
  • Mash with a fork or mix with spoon.
  • Spoon onto wax paper and shape into log and seal shut Refrigerate until firm (about 1 hour) then slice into rounds.

  • FOR THE STEAKS
  • 2 (1 inch) ribeye steaks
  • salt and pepper to taste
Instructions
  1. FOR THE COMPOUND BUTTER
  2. Mash with a fork or mix with spoon.
  3. Spoon onto wax paper and shape into log and seal shut Refrigerate until firm (about 1 hour) then slice into rounds.
  4. FOR THE STEAKS
  5. Season the steaks liberally with kosher salt and freshly ground pepper.
  6. Grill 4-5 minutes per side for medium rare or until steak is 135º Top with slices of the compound butter. ENJOY!

The post KC Strip Steak with Tomato Basil Butter appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/kc-strip-steaks-with-tomato-basil-butter/feed/ 0 48014
How To Plan A Delicious Dinner Menu On Diet https://www.dishinanddishes.com/how-to-plan-a-delicious-dinner-menu-on-diet/ https://www.dishinanddishes.com/how-to-plan-a-delicious-dinner-menu-on-diet/#respond Mon, 07 Nov 2022 17:14:00 +0000 https://www.dishinanddishes.com/?p=47981 There are many things to consider when planning a dinner party: venue, theme, supplies, and food. Then, you have to consider people’s dietary needs when curating the menu, and it seems like everyone is on some sort of diet these days. The CDC reports that 17% of Americans claimed to be on diets during the 2017-2018 survey period, mostly for health reasons. Also, about half of American adults have chronic medical conditions, such as obesity, diabetes, and heart disease, which are usually managed with special diets. So how can you plan a menu with people’s restrictions? Do you just make all the food salt-free, sugar-free, fat-free, and all-restrictions-free? It turns out there is a way to eat what you want, even on a diet or when trying to lose weight. WeightWatchers shares that weight loss programs need not be restrictive. Watching your weight and following a diet doesn’t need to be sad or bland. Instead, with a balanced and tailored approach, you can enjoy meals without compromising your satisfaction or wellness. So, you can still plan a delicious dinner party that everyone can go to. If you or your guests have specific diets to follow, you can make your dinner dazzling and delicious with these tips: Incorporate produce-filled dishes As you can see in ‘10 Delicious Healthy Meal Ideas’, mixing a lot of produce in meals can give dishes a healthy twist or brightness. Adding potatoes or butternut squash can make a dish heartier, grilled vegetables can give a smoky finish, and arugula or kale can give a fresh bite. Dishes with different fresh produce can be colorful additions to make your table look extra special. Plus, these foods give added nutrient boost. And if you have a garden, what better way to make them feel extra special than serving them food you personally grew?  Serve a variety of inclusive dishes With different people on various diets, setting out a few options for them would be thoughtful and really make them feel more welcome. Since some of the diets can be new or confusing, so you can use guides like this ‘Harvard Food Restrictions and Allergies’ list. Have some gluten-free options for gluten-sensitive or plant-based dishes for vegetarians. Ask in advance for food allergies and omit or adjust your ingredients. Your guests will appreciate it, plus it’s a great way to try new recipes! Invest in your table presentation Even the simplest of dishes can look superb with some extra presentation. You can scroll through Pinterest and get ideas for some creative arrangements. Unique plating can be a simple way to give your dishes more glamour and nutrients. You can place your food in healthy edible containers like inside a pumpkin or sprinkle fruit around your main entrée. You can put different items in portions or artistic designs to make each ingredient stand out. Place food-related table décor to set the mood and handwritten ingredient cards for sensitivities. Try including your guests in the preparation In some family-style dinners, it can be a BYO dish. But even at a regular dinner party, you can have your guests participate too. You can do a grill bar where they can pick the ingredients for their own skewers. Or have a taco party and let them make their own tacos. It can even be as simple as giving them a variety of toppings or dressings they can choose from and pour on their own. This way, they can choose the things they can and want to eat while making it an interactive experience as well. With these tips, your next dinner party should be easier to plan even with different diets to consider. Check out more tips and recipes from www.dishinanddishes.com. Eat well!

The post How To Plan A Delicious Dinner Menu On Diet appeared first on Dishin & Dishes.

]]>
There are many things to consider when planning a dinner party: venue, theme, supplies, and food. Then, you have to consider people’s dietary needs when curating the menu, and it seems like everyone is on some sort of diet these days.

The CDC reports that 17% of Americans claimed to be on diets during the 2017-2018 survey period, mostly for health reasons. Also, about half of American adults have chronic medical conditions, such as obesity, diabetes, and heart disease, which are usually managed with special diets.

So how can you plan a menu with people’s restrictions? Do you just make all the food salt-free, sugar-free, fat-free, and all-restrictions-free?

It turns out there is a way to eat what you want, even on a diet or when trying to lose weight. WeightWatchers shares that weight loss programs need not be restrictive. Watching your weight and following a diet doesn’t need to be sad or bland. Instead, with a balanced and tailored approach, you can enjoy meals without compromising your satisfaction or wellness. So, you can still plan a delicious dinner party that everyone can go to.

If you or your guests have specific diets to follow, you can make your dinner dazzling and delicious with these tips:

Incorporate produce-filled dishes

As you can see in ‘10 Delicious Healthy Meal Ideas’, mixing a lot of produce in meals can give dishes a healthy twist or brightness. Adding potatoes or butternut squash can make a dish heartier, grilled vegetables can give a smoky finish, and arugula or kale can give a fresh bite.

Dishes with different fresh produce can be colorful additions to make your table look extra special. Plus, these foods give added nutrient boost. And if you have a garden, what better way to make them feel extra special than serving them food you personally grew? 

Serve a variety of inclusive dishes

With different people on various diets, setting out a few options for them would be thoughtful and really make them feel more welcome. Since some of the diets can be new or confusing, so you can use guides like this ‘Harvard Food Restrictions and Allergies’ list.

Have some gluten-free options for gluten-sensitive or plant-based dishes for vegetarians. Ask in advance for food allergies and omit or adjust your ingredients. Your guests will appreciate it, plus it’s a great way to try new recipes!

Invest in your table presentation

Even the simplest of dishes can look superb with some extra presentation. You can scroll through Pinterest and get ideas for some creative arrangements.

Unique plating can be a simple way to give your dishes more glamour and nutrients. You can place your food in healthy edible containers like inside a pumpkin or sprinkle fruit around your main entrée. You can put different items in portions or artistic designs to make each ingredient stand out. Place food-related table décor to set the mood and handwritten ingredient cards for sensitivities.

Try including your guests in the preparation

In some family-style dinners, it can be a BYO dish. But even at a regular dinner party, you can have your guests participate too. You can do a grill bar where they can pick the ingredients for their own skewers. Or have a taco party and let them make their own tacos.

It can even be as simple as giving them a variety of toppings or dressings they can choose from and pour on their own. This way, they can choose the things they can and want to eat while making it an interactive experience as well.

With these tips, your next dinner party should be easier to plan even with different diets to consider. Check out more tips and recipes from www.dishinanddishes.com. Eat well!

The post How To Plan A Delicious Dinner Menu On Diet appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/how-to-plan-a-delicious-dinner-menu-on-diet/feed/ 0 47981
Shishito Pepper Basil Pesto https://www.dishinanddishes.com/shishito-pepper-basil-pesto/ https://www.dishinanddishes.com/shishito-pepper-basil-pesto/#respond Tue, 11 Oct 2022 20:29:33 +0000 https://www.dishinanddishes.com/?p=47932 It is that time of year where our refrigerator is filling up with gallon bags of harvest like okra, peppers and more. It reminded me that, although I’ve made plenty of basil pesto, I need to get busy before the basil gets hits with the cool night temperatures and whip up some Shishito Pepper Basil Pesto!   You know I love to play around with pesto renditions like my Kale Pesto that I used to stuff my Kale Pesto and Mushroom Stuff Porterhouse Chops. If you’ve not grown shishito peppers, they are fantastic producers, even going strong all summer when the extreme heat hits here and the others stop. We love them cooked traditionally like this, rubbed with olive oil, charred on the grill or the stove top, and sprinkled with sea salt and togarashi seasoning. If you don’t know what togarashi is or where to find it, you can order it online or find it in your favorite Asian market or even make it yourself! It’s basically a dried assortment of peppers, citrus peel and spices that is really good on grilled shishitos, avocado toast and more! It’s not overly spicey at all, but the flavor is yummy! But to avoid burn-out, I wanted to try my hand at something else with them, and I thought about pesto.  Wouldn’t it be good to jazz up some Shishito Pepper Basil Pesto? It was and here is the recipe! Use it just like you’d use basil pesto for a lively kick!   Shishito Pepper Pesto   Save Print Prep time 10 mins Total time 10 mins   Author: Katie of Dishin & Dishes Ingredients 3 c. fresh basil leaves 1 c. fresh shishito peppers de-stemmed ½ c. parmesan cheese ½ c. extra virgin olive oil ½ c. walnuts 2 cloves garlic ½ t. Kosher salt ¼ t. fresh cracked pepper Instructions Add peppers, basil, walnuts, garlic, salt and pepper to food processor. Pulse about 5 times.. Turn processor on and slowly drizzle olive oil through hole in top of processor. Add in cheese and pulse 5 times more. To store, drizzle thin layer of olive oil over top of pesto. Can freeze up to one year. 3.5.3251

The post Shishito Pepper Basil Pesto appeared first on Dishin & Dishes.

]]>
It is that time of year where our refrigerator is filling up with gallon bags of harvest like okra, peppers and more. It reminded me that, although I’ve made plenty of basil pesto, I need to get busy before the basil gets hits with the cool night temperatures and whip up some Shishito Pepper Basil Pesto!

fresh basil photo

 

You know I love to play around with pesto renditions like my Kale Pesto that I used to stuff my Kale Pesto and Mushroom Stuff Porterhouse Chops.

If you’ve not grown shishito peppers, they are fantastic producers, even going strong all summer when the extreme heat hits here and the others stop.

We love them cooked traditionally like this, rubbed with olive oil, charred on the grill or the stove top, and sprinkled with sea salt and togarashi seasoning. If you don’t know what togarashi is or where to find it, you can order it online or find it in your favorite Asian market or even make it yourself! It’s basically a dried assortment of peppers, citrus peel and spices that is really good on grilled shishitos, avocado toast and more! It’s not overly spicey at all, but the flavor is yummy!How to make shishito pesto

But to avoid burn-out, I wanted to try my hand at something else with them, and I thought about pesto.  Wouldn’t it be good to jazz up some Shishito Pepper Basil Pesto?

It was and here is the recipe! Use it just like you’d use basil pesto for a lively kick!

 

Shishito Pepper Pesto
 
Prep time
Total time
 
Author:
Ingredients
  • 3 c. fresh basil leaves
  • 1 c. fresh shishito peppers de-stemmed
  • ½ c. parmesan cheese
  • ½ c. extra virgin olive oil
  • ½ c. walnuts
  • 2 cloves garlic
  • ½ t. Kosher salt
  • ¼ t. fresh cracked pepper
Instructions
  1. Add peppers, basil, walnuts, garlic, salt and pepper to food processor. Pulse about 5 times.. Turn processor on and slowly drizzle olive oil through hole in top of processor.
  2. Add in cheese and pulse 5 times more.
  3. To store, drizzle thin layer of olive oil over top of pesto.
  4. Can freeze up to one year.

what to make with shishito peppers

The post Shishito Pepper Basil Pesto appeared first on Dishin & Dishes.

]]>
https://www.dishinanddishes.com/shishito-pepper-basil-pesto/feed/ 0 47932