Sauteed Corn ~ Sweet Butter and Aleppo Pepper

Early Fall Skillet Corn 

Here in New England, as in many parts of the country, corn is in season and it's bursting with natural sweetness. It almost tastes like candy. All that's needed is a little butter and some sea salt to enhance its flavor.

I use French gray sea salt in this recipe. According to certain celebrity chefs, salt is the ingredient to pay attention to most. Changing from regular salt to sea salt can increase the flavor of your cooking. 

Aleppo pepper gives this dish a pleasant amount of spiciness and an Eastern Mediterranean twist. Aleppo pepper comes from Syria which is considered one of the culinary hubs of the Mediterranean. It has a medium-hot heat level and mild, cumin-like flavors.   

For the best flavor and maximum sweetness, eat the corn the same day you buy it or the next day. Don't leave it hanging around your fridge for too long or the sugars will turn to starch. 

Rice and Lentil Pilaf ~ Creamy Lentils, Fluffy Rice, Warm Spices & Caramelized Onions

Hello Everyone! I've moved!

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Rice And Lentils

Brown Sugar Skillet Apples

Hello Everyone!

There's just a few old recipes that I'll be sharing on my other blog. This is one of them. 

Please click on the link to view this recipe:  

Easy Brown Sugar Skillet Apples

xo ~ Jilly    

Quinoa Tabbouhleh ~ A Vibrant, Refreshing Salad of Parsley, Cucumbers, Tomatoes, Lemon and Mint

Lots of fresh organic parsley, small seedless Lebanese cucumbers, ripe cherry tomatoes, scallions and a scattering of quinoa are tossed together and dressed with olive oil, lemon and mint. Think of it as a Middle Eastern chopped salad. It's healthy, refreshing, light and easy. 

Traditional tabbouleh is made with cracked wheat. In the traditional preparation of the dish, the tomatoes are diced very finely. But I kept this salad easy and rustic. 

I decided to use quinoa(pronounced Keen-wah) instead of wheat for its high nutritional profile. It's a gluten free seed, originally from South America. It has a mild, slightly nutty flavor and makes a terrific substitute for the cracked wheat in this salad. It's an exceptional source of protein an contains all eight amino acids making it a great choice for vegetarians and vegans. It's also a good source of dietary fiber and B vitamins. It's very versatile and easy to prepare.

I like using scallions in this tabbouhleh because they're milder than onions, but you can use red onions if that's what you prefer.

Roasted Summer Squash ~ Fresh Mint, Lemon and Ginger

'Tis the season for bright yellow and green squash. I aim to take full advantage of it. It's so good for you too. It has been linked to increasing collagen in the skin and preventing wrinkles. It can also prevent overeating. So grab some squash before it's all gone and whip up this easy, tasty dish.

Roasting squash brings out its mellow sweetness. Pairing it with lemon, ginger, scallions and mint gives it a fresh and flavorful kick. It's a good side dish for  chicken or fish. Toss it into cooked quinoa and sprinkle with feta for a vegetarian lunch or a light dinner.

Vibrant Tomato & Cucumber Salad with Fresh Mint ~ My Father's Favorite

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Tomato & Cucumber Salad with Fresh Mint
 

Hope to see you there! xo ~ Jilly

Roasted Chicken ~ Lemon, Oregano and Aleppo Pepper

Simple food, prepared with care, is good eating. When it comes to roasted chicken this rule almost always applies. As fall and winter approach, I yearn for my lemon and herb roasted chicken. It's easy. It's comforting. It makes us happy. 

Arrange this chicken in a pan, add some spices, a drizzle of olive oil and pop it in the oven. The spices give the chicken a boost of Mediterranean flavor. The addition of lemon, parsley and Aleppo pepper at the end cuts through the richness of the crispy skin and lend a fresh tartness and a mild peppery kick.

I often curl up on my comfy couch with a good book while the chicken is cooking, intoxicating aromas fill the house. In about an hour it's done. I'm happy being a couch potato on brisk fall evenings, especially when I know a homey dinner awaits us. I roast a little bit of unseasoned chicken for our sweet beagle too. It's her favorite treat... next to hamburgers. Yes, I even cook for the dog, lucky gal.

Roasted chicken is one of my husband's favorite meals. He loves it with either a baguette or a baked potato and a crisp salad tossed with a light lemon-olive oil dressing.

Zesty Zucchini ~ Lemon, Chili and Parmesan

Not sure what to do with all those extra zucchini you've harvested from your late summer gardens or gotten from friends willing to give them away en masse?  Why not toss them with a fresh herb, lemon juice, fruity olive oil, imported Parmesan and serve over pasta? Healthy, fast and fresh. It pairs nicely with a crisp glass of white wine on a late summer evening.

Because this recipe is so simple, quality ingredients are essential. That means it's time to pull out your fancy, fruity extra virgin olive oil and imported Parmesan cheese.
Also, small zucchini are your best bet here. Save the huge ones for muffins and bread.