Rub for Smoked Fish

We have done this rub on both salmon and trout before throwing in a smoker.  Quite tasty!  It is enough for two really large fillets.  Here is the trout below.

Rub for Smoked Fish

1/4 t. pepper
1/2 t. salt
1 1/2 t. onion powder
1 1/2 t. garlic powder
1/3 c. brown sugar
1/2 t. red pepper flakes
1/2 t. lemon pepper seasoning

Mix all together and cover fillet right before it goes in the smoker otherwise it will start to break down and turn into a marinade.

Smoke fish according to your smoker instructions.

Portillo's look-alike Chopped Salad

Portillo's is an institution in Chicago.  You can't go wrong with a good old chicago dog but their chopped salad can really draw me in.  Here is a version that is pretty close!  This makes A LOT and keeps pretty well for a couple of days.  The ingredient amounts and what you want to toss in there can really be up to you.  Here s what I did this time around

Portillo's look-alike Chopped Salad

3 medium bunches of Romaine, chopped small
3/4 of a medium head of lettuce, chopped small
1/2 of a small head of red cabbage, chopped small
1 c. uncooked ditalini pasta, cooked according to package
2 tomatoes, diced
4-5 green onions, chopped small
10 strips bacon, chopped small
4-6 oz. crumbled gorgonzola
1 c. peas

I have also added chopped egg, chicken, and mushrooms in the past.

Portillo's serves the salad with a house dressing.  Here are a couple recipes that are close.

Sweet Italian Dressing
1/2 c. red wine vinegar
2 T. honey
1 t. dried italian seasoning
2 cloves chopped garlic
1/2 c. olive oil
salt/pepper

Another option:
1/4 c. balsamic vinegar
1/2 c. olive oil
2 cloves chopped garlic
1 t. sugar
1/4 t. oregano
1/4 t. salt
1/4 t. pepper

Cheese Stuffed Buns

Here is another goody I found on facebook (Tip Hero--as Garlic Herb Cheese Bombs).  These were a big hit and are really easy.

Cheese Stuffed Buns

12 balls of frozen bun dough (like Rhodes).  Take out a many as you want to make
Fresh Mozzarella balls or pearls or a cube of mozzarella cheese

2 T. melted butter
1 T. fresh chopped parsley
1/4 t. salt
1/2 t. minced fresh or jarred garlic

Spray a sheet pan with oil.  Put the buns on the pan a couple of inches apart.  Cover loosely with plastic wrap that is also sprayed so it doesn't doesn't stick to the buns.

When the buns are thawed enough, wrap a cheese ball/cube with a bun dough.  Return to the sheet pan and let them rise until about doubled from original size.

Melt butter and add parsley, salt, and garlic.  Brush the tops of the buns.

Bake at 350 degrees for 15 minutes or so until the buns are golden.

Applesauce

Been doing some apple picking and need to use some apples?  Our neighbor Jody makes an awesome apple sauce and I asked her for the recipe.  Turns out there really isn't one!  This is super healthy and oh-so-delicious.  I just went to a local grocery store that sells bruised and older apples by the box for the low, low price of $2.39.  The box had about 25-28 apples or so.  All different kinds, jonagold, golden delicious, gala, granny smith.   This batch made about 3 quarts.  One went in the fridge for immediate eating and the other two went into the freezer for another time.

Jody uses a food mill after the apples are cooked.  I didn't have good luck with the hand me down food mill I just acquired.  The first couple of turns produced mostly juice and wasn't the consistency I was looking for.  So, I used a potato masher and an immersion blender.  Definitely my preferred method!

Applesauce

Peel the apples, core them and cut them into chunks.

Put the apples in a pot with enough water so they don't burn on the bottom.  Maybe 1/2 - 1 cup or so.  Don't use too much or it will be too runny.  The apples will produce some liquid on their own.

Simmer the apples until they are soft.

Remove from heat and mash the apples.  Finish it off by blending with the immersion blender until you have the desired consistency.

Add some cinnamon if you are looking for a bit of extra flavor.

West African Tsire Rub

Like a little heat and DON'T have a peanut allergy?  You are going to love this.  We usually put it on chicken, but it would probably be good on pork.  I want to try it on a thick whitefish, too, like mahi mahi.  I bet that would be tasty!  I usually make a double batch of this and keep any leftovers in a jar in the fridge for another day.  It is just that good.  A single batch makes enough for about 4 chicken breasts.

West African Tsire Rub

8 whole cloves
1 t. coriander seeds
1 t. cumin seeds
1/2 c. dry roasted peanuts
1/2 t. ground cinnamon
1 t. red pepper flakes
1/2 t. ground ginger
1/2 t. salt
1/4 t. ground all spice
1/4 t. ground red pepper (cayanne pepper)
1/4 t. ground nutmeg

Toast cloves, coriander seeds, and cumin seeds in a small skillet over medium heat until fragrant, shaking pan constantly, about 3 minutes.  Remove from pan immediately and cool.

Grind peanuts in food processor until finely ground.  Put in a small bowl.

Put all of the spices in a coffee grinder.  Grind to a course powder.

Add to the peanuts and mix.

Place mixture in a shallow dish.

Coat chicken (or whatever) with mixture.  For chicken, bake at 350 degrees for 30-40 minutes.

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t = teaspoon
c = cup

Spaghetti Squash 'Lasagna'

I tried spaghetti squash a couple of years ago as a pasta substitute and wasn't thrilled with it.  We had spaghetti squash as the veggie of the day at a restaurant recently which inspired me to give it another try.   I created this recipe by combining stuff found on line and using parts of my Stuffed Shells recipe.  It turned out great and I will definitely be making this again.

Spaghetti Squash 'Lasagna'

1 good sized spaghetti squash

Sauce
1 1/4 c. marinara sauce
1/2 c. ground beef, crumbled and cooked
1/4 c. shredded mozzarella
1/4 c. shredded parmesan

Cheese Layer
1/2 c. ricotta
1/8 t. pepper
1/4 t. salt
1/2 t. basil
1/2 t. oregano
1/3 c. shredded parmesan

3/4 c. shredded mozzarella italian cheese mix for topping

Cut squash in half and scoop out the seeds and guts.  Brush insides with olive oil and sprinkle with salt and pepper.  Bake halves flesh side down in a 400 degree oven for 20-25 minutes or until soft.  (I like it a bit crunchier so go for more like 20 minutes.  Otherwise it gets too mushy.)

Let the squash cool a bit and scrape out the squash in spaghetti strings.

Heat all of the sauce ingredients in a pan.  Add the spaghetti squash.  Put the mix in an 8x8 pan.

Combine the cheese layer ingredients.  Spread the cheese layer over the squash/sauce layer.

Top with the 3/4 c. shredded mozzarella or italian mix cheese.

Bake at 350 degrees for 15 minutes.  Broil for 3-5 minutes to brown the top a bit.

Hot Chocolate Mix

Thanks to my friend Beth, I now have a super great make-yourself hot chocolate mix recipe!  No more Swiss Miss here.   Elly, I will think of you every time I have a cup.  My daughter is a big fan of hot chocolate and I just made a batch of this for her to have at college for those chilly days.  I suspect she will be asking me to mail more very soon.

Feeling adventurous?  Try subbing a dark chocolate hot chocolate mix for the Nesquik or use a flavored creamer to make a mix all your own.

(Dark chocolate and peppermint flavored creamer?  Hello, Christmas!)


Hot Chocolate Mix
25-26 oz. box of non-fat dry milk
1 lb. powdered sugar
6 oz. non-dairy creamer
18-19 oz. container of Nesquik

Mix together and store in an air tight container.

Stir 1/4 cup mix to 1 cup of hot water.

Top with marshmallows or whipped cream if you feel fancy.

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oz = ounce
lb = pound