oldguycooking.com

Sometimes nothing beats homemade bread. I was thinking of taking a sandwich to work tomorrow and just didn't want plain old white bread. This is a recipe I have been  thinking about for a few weeks and finally got around to making it. A few hours later and I had delicious bread for lunch.  Most of the time is waiting for the dough to rise, so don't be intimidated by the time. Ingredients: 1 1/4 teaspoons yeast 1 teaspoon sugar 1/2 teaspoon salt 3-3 1/2 cups bread flour 1 cup water 2 tablespoons sun-dried tomato paste 1 tablespoon rosemary 2 tablespoons olive oil 1/4 teaspoon garlic powder Begin by combining the warm water, yeast and sugar. Allow yeast to activate for about 5 minutes. Combine all the ingredients in your stand mixer and mix until just combined. Allow dough to rest for 5 minutes. Knead until the dough pulls away from the sides of the bowl and appears shiny.  Oil a large mixing bowl with olive oil.  Roll the dough ball to completely cover it

My wife loves salmon. This is a simple but delicious recipe. Ingredients: 8 ounce salmon filet 2 tablespoons unsalted butter 1 teaspoon cilantro  1 teaspoon keylime juice pinch salt pinch of pepper Begin by lightly sprinkling the salmon with salt and ground pepper. (I used Kermit's citrus salt). Add the filet to a vacuum sealer bag.   Heat your sous vide pot to 125 degrees. Add the salmon and cook for 45 minutes.  During the last 5 minutes heat a cast iron pan over a medium high heat. Add the butter, cilantro, and keylime juice. When the sous vide is finished, carefully add the filet skin side down to the hot skillet. Baste salmon with the extra butter mixture. Cook for 5 minutes, then carefully turn and grill the other side for 4 more minutes. Gently remove the filet and top with remaining butter mixture.  Enjoy.

Here is a very different recipe for a great treat. It has a dense texture like pumpkin bread, but light and refreshing flavor of keylime. We have the advantage of living about 20 miles from Kermit's key lime pie factory. I used their juice and oil for this recipe. They claim their juice is double strength so you might need to adjust the amount used if using a different brand. You can substitute lime zest if you don't have access to key lime oil. Ingredients: (makes 2 loaves) 2 sticks softened butter 1 can of sweetened condensed milk 1 cup of sugar 4 eggs 2 tablespoons Kermit's key lime juice (or 4 tablespoons regular key lime juice) 2 teaspoons Kermit's key lime oil 3 cups AP flour 1 tablespoon baking powder  1 teaspoon vanilla extract  1 teaspoon salt Begin by creaming the butter and sugar. Add the eggs and condensed milk, mixing well. Slowly add the flour, then the rest of the ingredients.  Mix well.  Divide mixture between two well gr

Although you might not tell from my posts, my wife and I do try and eat healthy. She came up with this idea after a visit to Rype and Readi farm market in St Augustine. We came home with several heads of hydroponic lettuce and organic tomatoes. The taco shells have been replaced by beautiful red lettuce leaves. For filling, we used chicken fillets  grilled with low sodium seasoning, which was then diced. After adding the chicken, the rest of the filling is diced tomatoes, olives, salsa and fine shredded cheese. To eat just pinch, fold, and eat! Hope you enjoy these delicious treats.

My wife loves bananas. She always comes home with a bunch whenever she goes shopping.  Unfortunately, sometimes she doesn't eat them fast enough. This is a great recipe for those over ripe bananas.  Ingredients: 2 very ripe bananas  2 tablespoons cane syrup 1 teaspoon molasses  2 cups AP flour 1 teaspoon cinnamon  1/4 teaspoon nutmeg  1/4 teaspoon salt 2 tablespoons melted butter  2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon lemon juice 1 egg 2/3 cup of milk 2 teaspoons vanilla extract  1 teaspoon banana extract (optional) 1 cup chocolate chips Mash the bananas in your stand mixer. Add all the ingredients except the chocolate chips and mix on low speed until well mixed. Add half the chips and fold them in batter. Pour batter into a greased loaf pan.   Add the rest of the chips and lightly push them just below the top of the batter. Place pan in a preheated 350 degree oven. Bake 35 to 40 minutes or until a skewer or toothpick co

I needed a quick to make for a cover dish. Looking around the kitchen I had potatoes, ground chuck, taco seasoning, a can of Hatch chilies and cheese. A quick trip to the store for some pico de gallo and cream and I was all set. Ingredients: 1 lb ground chuck 6 to 8 russet potatoes  4 cups Mexican cheese blend 1 can Hatch chilies  2 tablespoons taco seasoning  2 tablespoons butter  2 tablespoons flour  1/2 cup cream 1 16-ounce tub of pica de gallo Dice the potatoes into cubes about half an inch. Add to saucepan and cover with water. Parboil the potatoes for about 5 minutes. Add ground beef to skillet and brown over medium heat. Add the taco seasoning. In another saucepan make a roux with the butter and flour over low heat. Add the cream and raise the temperature to medium low. Add half the cheese stirring until melted. In a large disposable pan combine all the ingredients except the remaining cheese and stir to combine.  Sprinkle the remaining cheese on top and