Salt Lake City is one of my favorite places. While we were out for a late breakfast, I asked Richard why I liked Salt Lake so much? “It’s young. It’s clean. There’s a lot of energy,” he replied.
And that’s exactly why I love it. It’s vibrant. The city is surrounded by mountains, the home of the University of Utah, and host of the 2002 Winter Olympics. And the food. Over several visits to SLC, we’ve had as many awesome meals. One place on my food bucket list was the Red Iguana.
Here’s one dining experience to die for – Killer Mexican Food
Red Iguana is a Salt Lake City institution that started business in 1965 with traditional Mexican recipes from the Cardenas family. The restaurant remains owned and operated by the family.
Red Iguana’s legacy is the mole – seven different kinds!
We were greeted with a basket of tortilla chips and homemade salsa. Because the restaurant is known for it’s mole variations, our waitress brought us a “flight” of their seven different moles – all made by Red Iguana. We scooped up samples with tortilla chips. Richard preferred Mole Amarillomade with golden raisins, yellow tomatoes, yellow zucchini, guajillo, aji and habanero chile. I liked the traditional Mole Negro. (I use a powered version in Turkey Enchiladas in Mole.)
Richard ordered a chimichanga with Mole Amarillo, served with homemade refried beans that were perfectly done, and homemade flour tortillas, perfect, too.
I came for much heartier fare. Yes – the Red Iguana Killer Combo Plate! Come to Mimi! One-cheese enchilada, a Taco a la Iguana, a beef flauta topped with guacamole and sour cream, a chile relleno and . .
a beef tostada. OMG – seriously yummy. And a Negro Modelo with lime to wash it all down. Ole!!!
Such happy campers are we! And, yes, my husband drove me from Jackson, Wyoming to Salt Lake City just so I could eat here! I am loved, beyond comprehension – lucky girl.
Red Iguana is very popular, so be prepared to come early or late (closed on Sundays). During normal dinner hours, the wait can be up to two hours, but so well worth the wait! There are two other locations in the city. This location, close to downtown (736 W. North Temple), does not have a bar where you can sit and have a drink while waiting for your table. But there’s free valet parking in an adjacent, on-site lot, and the serving staff is phenomenal.
Wow! I had no idea. I’ve made this recipe several times, but am always amazed by the taste of a simple curry. This recipe is not difficult. It’s easy and quick. It’s inexpensive. It has become one of my and my husband’s very favorites.
Bored with the same old chicken dishes, I found this one at Mel’s Kitchen Cafe. An awesome find that widened my culinary palate in a huge way. What a gift, seriously.
Adding vegetables, simple and traditional or non-traditional, only adds to the nutritional data. The coconut milk may be a bit of a nutritional reach due to fat content, but what the heck. Some dishes are worth savoring, and Simple Chicken Curry is certainly one.
This recipe also calls for Asian fish sauce. You can buy fish sauce at any Asian grocery, or perhaps some forward thinking, amply stocked stores will carry it. You don’t need much at all, so a bottle will last for a good long time. It’s cheap. If you’re running in the Asian cuisine lane, you’ll need eventually to buy fish sauce. It’s salty and is disgusting smelling, but, trust me, you won’t regret the couple of bucks you spend.
You’ll also need to buy a curry powder. Now, curry powder is like chili powder or Italian seasoning. It comes many different ways. You can make your own, which I desperately wish to attempt, or buy this sweet curry from Penzey’s Spices. There are other curries available, but this is the friendliest for this dish.
So, let’s look at my fascination with curry at the beginning. “Adams Rib” starring Katherine Hepburn and Spencer Tracy. A mid-Century movie in black & white, it’s the story of two married-to-each-other attorneys. One represents the state, the other, the defense. It’s funny, simple humor with adult relationships – I simply love it, as did my 70’s college friends. Take a look at the trailer:
In the beginning of the movie, Hepburn & Tracy come home after a long day’s work looking for something quick to make for dinner. They decide on lamb curry. (Like, who has a cooked leg of lamb in the fridge? It’s the 50’s OK? Who knows?) In the clip, it hints at what they’re preparing, but the dish is easily identified when Hepburn cracks a fresh coconut over the kitchen sink dressed in a becoming bathrobe. Seriously, as a junior high school student, I was wondering what the hell was lamb curry? What was curry at all?? Although I was well versed in leg of lamb. Gee, was this an epicurean epiphany?
According to her blog, Mel at Mel’s Kitchen Cafe has a great Asian Indian friend, Sujoo. It is this woman who, I might say, expanded Mel’s palette, as she has done mine. Thank you, Mel & Sujoo.
Gosh, this stuff is great. Yes, I added some unconventional veggies, but it rounded out the meal. We do have leftovers, and my husband and I fight over who gets the biggest portion. Guess who wins??
Shall we travel together to the land of Asian culinary mystique? Let’s begin.
If you've never tried curried recipes before, this is your introduction to the Asian flavor palette. If you're a seasoned expert, Simple Chicken Curry with Veggies won't disappoint. Move over and let a new Asian dish into your recipe box.
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 can (13.6 ounce) coconut milk. regular fat or low fat
½ tablespoon light brown sugar
½ tablespoon fish sauce
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon cornstarch (optional)
¼ - ½ cup chopped cilantro
Hot, cooked rice or quinoa for serving
Instructions
In a large, 12-inch nonstick skillet, heat the oil over medium heat until hot. Add the ginger and garlic and cook, stirring constantly, for about 30 seconds, until it starts to smell fragrant.
Sprinkle in the curry powder, coriander and cumin. Cook for another 30 seconds, stirring to prevent burning.
Add the chicken and cook until lightly browned, 2-3 minutes (it doesn't need to be cooked all the way through quite yet).
Stir in the coconut milk, brown sugar, fish sauce, salt and pepper. Bring the mixture to a simmer. Cook for 4-5 minutes until the chicken is cooked through.
If you would like the sauce a bit thicker, whisk together the cornstarch with 2 tablespoons cold water in a small bowl. Once combined, stir the mixture into the simmering curry. Simmer, stirring constantly, for a minute or so until the sauce thickens a bit.
Stir in the cilantro. Season with additional salt and pepper to taste, if needed. Serve the curry over hot, cooked rice, quinoa or whatever else you might like (or it can be served on its own).
Notes
I'm not sure what vegetables to serve. I opted for microwaved Green Giant frozen Brussel sprouts, and carrots slivered into strips and sauteed in 1 Tablespoon unsalted butter and 1 teaspoon brown sugar.
I did not alter Mel's Kitchen Cafe recipe, except to use whole fat coconut milk. Rather than add cornstarch slurry, I just simmered the dish down for a bit for the desired consistency, which Mel offers as an alternative.
My niece was married recently, and with her marriage came one of my favorite people, my sister! Carol & I are seven years apart, (I won’t tell you who is older) and we’ve been very close since our childhood. Boy, I was glad to see her. So, when she asked me to make one of our mother’s favorite go-to dinners, I was happy to accommodate her.
First I have to tell you about my new friend, my Cuisinart 12″ enameled cast iron braiser. Browsing through Home Goods one afternoon, I fell in love. Isn’t it the prettiest yellow? I’ve wanted a Le Creuset braiser for some time now, but, oh my, the price! For my needs, my new found bargain will serve me well. It’s such a versatile piece, and cooks just as well as the other Le Creuset pieces I have, which aren’t many. Mom used her well-loved 12″ club aluminum chicken fryer.
Anyway . . .
I call this dish “Retro” because my mom made this throughout my childhood, which stretches back to the 50′s, . This pork chop and rice recipe survived tomato aspic gelatin salad, and was a regular on my dinner table when my children were growing up. I don’t know what appealed to us: the juicy pork chops, the consistency of the flavorful rice, the sweet peas, or the firm and mushy potatoes, there were rarely leftovers.
And this dish is inexpensive to prepare. If you wish, you might make the rice by itself as a side dish for another entree. You can also substitute chicken, if that’s what you have on hand.
In only 30-40 minutes, look what is waiting for us under that lovely yellow lidded vessel! Umm, yummy succulent pork chops, and the side dish they cook along with. Seriously, the smell in my kitchen brought back many fond memories for me and my sis.
Why don’t you fire up that trusty ol’ black-and-white, and stroll back in time with me! Let’s get started, shall we?
Mimi
“Farming is a profession of hope” ? Brian Brett
Retro Pork Chops, Spanish Rice with Peas & Potatoes
Pork Chops, Spanish Rice with Peas & Potatoes was one of our family favorites, and one of my mother's no fail go to dinners. Quick and inexpensive, the rice is a nice twist on traditional Spanish rice. The rice, peas and potatoes can be prepared on it's own and served as a side dish.
Author: Mom
Recipe type: Main Dish
Cuisine: American
Serves: 4 servings
Ingredients
3 Tablespoons vegetable or olive oil
4 - one inch thick pork loin chops, bone in or boneless
1 medium onion, diced
1½ cups white rice, plain, Jasmine or Basamati, uncooked
3 cups chicken stock or water
½ 8 oz can tomato sauce
3 medium sized potatoes, peeled and cubed
1 cup frozen peas
1 teaspoon dried oregano
Salt & Pepper
Instructions
Heat 1½ Tablespoon oil in a 12" skillet over medium-high heat. Sprinkle pork chops with salt & pepper. Sear the chops on both sides, until the meat is golden brown & delicious on the outside, but not quite done on the inside. Put the chops aside, and prepare the rice.
Turn down the heat to medium. Add the remaining 1½ Tablespoon oil. Add the chopped onion. Stir the onion around the pan while scrapping up the brown bits on the bottom of the pan. Just a minute or two.
Add the rice. Stir until the grains are evenly coated with oil, Another minute or two.
Add the chicken stock or water to the pan. It may steam up, so be careful.
Add the tomato sauce.
Again stir and scrap the bottom of the pan to bring up the golden brown flavorful bits from browning the pork chops.
Add the oregano, salt & pepper.
Add the potatoes and frozen peas. Swirl around until the ingredients are evenly distributed. Bring to a gentle simmer.
Return the pork chops to the pan. Reduce heat, so the mixture can gently simmer rather than boil.
Cover the pan. Cook for another 15-20 minutes, until the pork is done, and the rice has absorbed all the liquid.
Notes
I'm a fan of garlic pepper to season almost everything I brown or sear. You may, too, or add a crushed clove of garlic to the onions and rice just before adding the liquid.
You can substitute chicken for pork chops. Or you can make the rice recipe on it's own and serve with another entree.
My husband loves casseroles. I mean, he’s crazy about them. He also loves rice. Lucky for him, I had chicken breasts in the refrigerator, some leftover shredded carrots, cheese, and 1/2 bag of broccoli florets. I can make rice. What I didn’t have was sour cream. I always have sour cream. What was I going to do? (more…)
I love cheesecakes. They’re rich. They’re decadent. They’re scrumptious! I know I’ve really had dessert when I’ve plowed through one or two pieces. YUM!!!
My daughter and her former college roommates were having a barbecue get-together at one of the girl’s parent’s home. So, we pulled up a chair at their kitchen table a few weekends back, and enjoyed fun stories and great food.
I had bricks of cream cheese in the fridge. I searched the Internet for an easy bar recipe, and came across this one at The Pioneer Woman. The recipe looked easy, and just what I wanted to share will my daughter, her family, her friends, and our hosts.
The bars are easy to put together, bake up beautifully, and the flavor and texture is memorable. Don’t skip the vanilla and pecans in the crust – it made a difference in my taste test. I used raspberries rather than blackberries or blueberries, because they were much cheaper in the store. If you wanted to make this into a lemon-raspberry recipe, substitute lemon zest and lemon extract in the cheesecake batter. I plan on that substitution next time, along with lemon curd as the topping.
Versatile, scrumptious, these cheesecake bars should be included in your recipe quiver.
Creamy, flavorful, scrumptious - these cheesecake bars will be a sure favorite with your crowd. Can be made the day before.
Author: Ree Drummond, The Pioneer Woman
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
Crust:
10 oz. or 2 sleeves graham crackers
½ cup pecans or walnuts
½ cup butter, melted
1 teaspoon vanilla extract
Filling:
3 - 8oz. packages cream cheese, softened
1½ cup sugar
1½ teaspoon vanilla extract
4 large eggs, room temperature
½ cup sour cream
Topping:
4 cups raspberries
¼ cup water
2 Tablespoons cornstarch
4 Tablespoons water
Instructions
Preheat oven to 350 degrees. Spray 9x13 pan with nonstick cooking spray, or smear with butter. Line the pan with parchment paper or foil, making sure the parchment or foil extend over the sides of the pan. Once the cheesecake is baked, you can use these as handles to lift the cooked bars out for easy cutting.
For the crust: Add the graham crackers, sugar, and pecans into the bowl of a food processor. Pulse until they become fine crumbs. Add the melted butter, and pulse until incorporated. Add the vanilla extract, and pulse again until it's all mixed together. Pour the crumb mixture into the prepared pan, and smoosh the crumbs firmly into an even layer. Set aside.
For the filling: Beat the cream cheese, sugar, and vanilla extract together until smooth. Add the eggs, one at a time, beating after each addition. Add sour cream, and beat until all mixed together.
Pour the filling into the crust, and smooth the surface. Bake for 45 minutes. Then, turn off the oven and leave the door closed for 10 minutes. Finally, open the oven door halfway, and leave the cheesecake in the oven for another 10 minutes. Remove the pan from the oven, and let the cake cook completely.
For the topping: Add raspberries, sugar, and ¼ cup water into a saucepan. Gently mix and bring to a boil. Cook until slightly thickened, 4-5 minutes. In a small bowl, combine the water and cornstarch, mix into a slurry. Add the slurry to the berries, and let boil for 1 more minute. Remove from stove, and let cool for 1-2 minutes.
Pour the berry mixture over the cheesecake. Place the pan in the fridge, and allow to set for 2 hours.
When ready to serve, lift parchment paper or foil handles slightly to release the cake from the pan. Once it's loose, lift the whole cake to a cutting board. Cut into squares.
Notes
You can use any berry your wish: blackberries, strawberries, blueberries, or a mixture. If you want to make this into lemon cheesecake bars, add the zest of one lemon, 1½ teaspoonsful of lemon extract, and top the cheesecake with lemon curd.
OK, probably not the best pictures. This is what the master bath looked like before we decided to remodel. The bath was functional, but the tub needed to be replaced, and the space needed an update.
Keep in mind that in all my Mimi years, I have never remodeled anything. Nada, nothing. After I recovered from the culture shock of the expense, I decided the remodel was really something I wanted to do, if I was going to be happy in the last home I’ll most likely ever own.
I was inspired by model homes seen during a Parade of Homes last summer in Noblesville at Sagamore, a home development on the west end. Here was one of my inspirations:
Cute, no? I fell in love with the gradient shading color of the shower wall tile. The shower stall is clean and open. The space wasn’t that large, maybe a bit deeper than a standard tub/shower placeholder,
3′ x 5′.
Lucky for me, one of my neighbors is a flooring/tile veteran. He also hooked me up with a general contractor, plumber, painter, etc.
This could have been an intimidating experience, but with some help, I was able to maneuver and subsequent projects may be easier, at least I hope so.
Here’s a Tip: Don’t always think you’re getting the best price on tile, flooring, carpet, cabinetry from big box stores or national all-in-one stop hardware vendors. The cabinetry estimate I got for the bathroom vanity was a whopping $1,200 more than my local cabinetry vendor, and less quality, in my mind. The quality of flooring tile and shower wall tile was poor in these stores, and the selection limited. If you’re in the market for a remodel, don’t be afraid to talk to some local small business persons. You might be surprised. But then, I love to support local businesses.
My dilemma was to find a color palette to coordinate with this drapery fabric I found years ago.
I had all the rooms, except the master bedroom and the family painted Benjamin Moore’s Revere Pewter. A great neutral color preferred by Candice Olson as a paint color that goes nicely with any room style. The Master, however, I painted Benjamin Moore’s Silver Fox:
And while this is a lovely color, it had more green overtones, and I was going for gray. As many times as I compared fabrics with the wall color, the more I was convinced it was not to be.
My fabric has a lot more beige than green or gray, and the tile sales consultant confirmed when she brought out floor tile samples. She brought out mosaic tile. The color combination that caught my eye was:
Crossville Glass Tiles, Ebb & Flow in Rocks and Minerals
Atlas GET 12″ x 24″ tile in Beige
These probably don’t look like they match, but look at the pictures I took at the granite yard, where I selected Cambria in Windermere.
I got some copper, gold, some gray, and some beige. The Cambria was a remnant, but there was enough to do the shower shelves and the shower threshold. Windermere is the quartize I choose for the vanity top.
There’s just enough interest without everything being too matchy.
Look and see how the shower shelve wall turned out! I’m not a fan of the corner shelve used to prop up one’s leg when shaving. So, I asked the tile installer to make a lower shelve at bathtub height, and 6″ deep. Viola!
Master Bath Shower Shelve Wall
Master Bath Shower Trim Wall
And the shower head wall (above)! I choose Kohler’s Refinia shower trim and faucets.
And here’s the Cambria shower threshold:
Master Bath Cambria Shower Threshold
We remain in the process of remodeling. However, I will tell you I asked the GC if I could use the existing vanity, paint it, and if he would bbuild a platform that would raise the vanity, without the top, to 34 1/2″. Yep, he did it, and saved at least $2500 in the process.
The Cambria vanity top will be installed on May 2. Stay tuned for more updates on the bathroom, and, ultimately, the rest of the Master Bedroom.
Huevos Rancheros or “Ranch Eggs” Cooked Two Ways – One cooked on the stove top the other baked in the oven.
Everything I know about Mexican cooking, I learned from my ex-mother-in-law: homemade flour tortillas, salsa, Mexican rice, enchiladas, tostadas, guacamole – a real fiesta! She was a patient teacher, and I was a willing student.
Last week, my daughter took her two younger boys and me to go strawberry picking. We landed at Spencer Farms in Noblesville, Indiana. These folks have grown strawberries and raspberries since 1982. They have lots of pie making produce in their farm store, fresh and frozen.
This is one of my husband’s favorite dinners/lunches. Any grilled meat will be fabulous. Most likely, we make this salad from leftover grilled steak (I always grill an extra to have on hand for this exact purpose), or if we bring home a dogie bag from our favorite steakhouse. But, you could use grilled chicken or shrimp, too.
Richard and I love the American West. The landscape is breathtaking and unforgettable. Within easy travel from Las Vegas is Lake Mead National Recreation Area, Hoover Dam, Zion and Bryce National Parks, and the Grand Canyon. Also in this little corner of Utah is a wealth of national monuments and state parks and recreation areas.
Don’t get me wrong, I love chocolate and other rich desserts as much as anyone. But after the holidays, Valentine’s Day and St. Patrick’s Day, my tastebuds need to be revitalized. I look for something lighter in a citrus-type dessert. This recipe for Refreshing Creamsicle Cake fits the bill. It’s pretty, too!
This is a perfect dish to serve during Lent. Actually, it’s great anytime, and should be added to your seafood repertoire. Shrimp and Scallop Stew is easy to make and quick. Pour it on top of Israeli Couscous Pilaf and serve with garlic bread along with a nice glass of white wine, or a beer would go perfectly, too. It’s a lovely change of pace.
First I have to tell you about my new friend, my Cuisinart 12″ enameled cast iron braiser. Browsing through Home Goods one afternoon, I fell in love. Isn’t it the prettiest yellow? I’ve wanted a Le Creuset braiser for some time now, but, oh my, the price! For my needs, my new found bargain will serve me well. It’s such a versatile piece, and cooks just as well as the other Le Creuset pieces I have, which aren’t many. Mom used her well-loved 12″ club aluminum chicken fryer.
Let’s eat cheesecake! Mimi
Cute, no? I fell in love with the gradient shading color of the shower wall tile. The shower stall is clean and open. The space wasn’t that large, maybe a bit deeper than a standard tub/shower placeholder,
My dilemma was to find a color palette to coordinate with this drapery fabric I found years ago.
