Look at what's cookin

My adventure's in feeding my family

Spicy Crab Pasta with Preserved Lemon November 27, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

The store was having a special on King Crab. They had overestimated the demand so had a bunch on ADDITIONAL markdown even though they could have safely kept it in the case for a couple days. It ended up with me stocking up on crab at 9 bucks a lb. Yes you read that correctly. I wanted to try a pasta dish even though the hubs isn’t a big fan. I came across this and since it was so simple I was hopeful he would like it. What I learned is that preserved lemon is SALTY. When you add in pasta that has been boiled in salted water, salted butter to finish the dish and crab that is naturally salty from living in salt water, you get a salty dish. I would recommend using unsalted butter and boiling the pasta in plain water (I know I know this sounds counter to everything you’ve ever read) and then adding a dash of salt at the end if you feel it needs it. Other than the saltiness we enjoyed the dish. The bit of spice and the crab to pasta ratio was great.


  • 1/2 pound spaghettini (thin spaghetti) (I used fettucini)
  • 1/2 cup chopped onion
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 teaspoons sambal oelek
  • 1/2 pound shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 pound thawed frozen king crab legs)
  • 2 pieces preserved lemon , pulp discarded and rind rinsed and finely chopped (1 tablespoon)
  • 1/3 cup finely chopped flat-leaf parsley
  • 2 tablespoons unsalted butter



Cook pasta in a pot of boiling water until al dente.

Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in sambal oelek and cook 1 minute, then add crabmeat. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.

Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.



Slow cooker cabbage rolls November 25, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I love cabbage rolls but have never attempted them myself. I was looking for a slow cooker recipe and came across this one. While I liked the flavor, I wish that I had more sauce. I recommend doubling the sauce recipe if you enjoy a saucy cabbage roll.


  • 10 cabbage leaves
  • 1/2 cup uncooked rice
  • 1 egg, beaten
  • 1/4 cup milk
  • 1/4 cup minced onion
  • 1 clove minced garlic
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 lb. lean ground beef


  • 15 ounce can tomato sauce
  • 2 Tbs. brown sugar
  • 2 Tbs. lemon juice
  • 2 tsp. Worcestershire sauce



Boil a pot of water and add head of cabbage, cook for 2 minutes and drain. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)

Combine rice, egg, milk, onion, garlic, beef, salt, and seasonings in large bowl. Mix all sauce ingredients together.


Place 1/4 cup meat mixture in center of leaf and roll, tucking ends. Place seam side down in slow cooker.


Pour sauce over rolls. Cook on low 8 hours in slow cooker.


Serve over rice and enjoy!



Balsamic Braised Short Ribs November 23, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

When I came across this recipe I loved the ingredients but the 45 minute cook time struck me as short. I am used to a couple hours minimum but decided to try it the way the recipe said. I should have listened to my instincts. The flavor of the sauce was amazing but the beef was tough. There was also no salt and pepper  listed but I seasoned my meat and sauce.  I would try this again with a much longer braising time.


  • 2 tablespoons extra virgin olive oil
  • 4 meaty beef short ribs
  • 1 large onion, diced
  • 4-5 cloves garlic, minced
  • 4 plum tomatoes, chopped
  • 1 1/2 cups cremini mushrooms, sliced
  • Dash red wine
  • 1/2 cup balsamic vinegar
  • 2 cups beef broth
  • 1/2 tablespoon cornstarh
  • 1/2 tablespoon cold water



In a dutch oven over medium high heat, add the oil. Season the ribs with salt and pepper. When the oil is hot, add the beef ribs and brown on all sides. Remove from the pot and set aside.


In the same pot, add the onion and garlic. Saute until softened and then add the tomatoes, mushrooms and dash of red wine.


Stir to combine and return the beef short ribs to the pot.

Add the balsamic vinegar and beef broth and let it come to a boil. Season with salt and pepper.


Once it comes to a boil, reduce the heat and let it simmer uncovered for 45 minutes or until the beef ribs become tender and the sauce has reduced by half.

Create a slurry by combining the cornstarch and water in a small bowl. Pour this slurry into the pot and stir to thicken the sauce.

To plate, serve up in bowls with mashed potatoes, rice, pasta or polenta.



Vesuvio-Style Pork Tenderloin November 21, 2013

Filed under: Costco — kariryerson @ 12:00 am

I always pick up pork tenderloins when they are on clearance. They are simple to make, I can reuse the leftovers for things and everyone enjoys them. I got this from my trusty Costco cookbooks. The flavors were great but I crammed it into too small a pan so the potatoes were not in one layer, please don’t make this mistake. Otherwise we enjoyed this meal quite a bit. The original recipe called for peas but I grabbed green beans, yum.


  • 1 tbsp olive oil
  • 3 medium baking potatoes, scrubbed, each cut lengthwise into wedges
  • 2 pork tenderloins (I only used 1), about 2 1/2 inches thick
  • 1 lemon, thinly sliced
  • Fresh green beans
  • Salt
  • 3 garlic cloves, crushed
  • 1 1/2 tsp dried oregano, crushed
  • 1/2 tsp sea salt
  • 1/2 tsp pepper




Preheat oven to 425

Combine garlic, oregano, sea salt and pepper. Mix 1 tsp of the seasoning mix with the olive oil. Toss with potato wedges and place in a single layer in a shallow baking pan.



Press remaining seasoning into the pork. Place the pork into the pan and surround with lemon slices.


Roast tenderloin and potatoes, uncovered for 15 minutes. Turn potato wedges over. Continue roasting 10-15 minutes longer or until pork is cooked through. Remove the pork tenderloin and place on a board to rest.

Add the green beans to the pan with the potatoes. Continue roasting until potatoes are fork tender and the beans are done. About 10 minutes. Season with salt to taste.

Serve and enjoy.




Salmon with Red Curry Coconut Sauce November 8, 2013

Filed under: Costco — kariryerson @ 12:00 am

Salmon and my trusty Costco cook books came up with another winner. Different than anything I had made with all our salmon before, I really enjoyed this. Most of the ingredients are stuff that I keep around the house so it was super simple for me to put together.


  • 13.5 oz can coconut milk
  • 2 tbsp tomato paste
  • 2 tsp dried basil
  • 1 tsp sugar
  • 1 tsp fresh ginger, grated
  • 1 tsp fish (or shrimp) bullion
  • 2 tsp red curry paste
  • 1/2 bunch fresh cilantro, chopped
  • Salt and Pepper to taste
  • Salmon Fillets




In a medium sauce pan, combine coconut milk, tomato paste, basil, sugar, ginger, bullion and curry paste. Bring sauce to a quick boil, stirring constantly, immediately lower to a simmer and continue to cook for 7 minutes, stirring occasionally.


Stir in cilantro and remove from from the heat. Season to taste with salt and pepper.



Meanwhile, pan sear the salmon after seasoning it with salt and pepper.

Pour the sauce over the salmon. Serve with rice and veggies.



One Pot Tomato Basil Pasta November 6, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

You haven’t been able to log into Pinterest without seeing this recipe or a variation of it. I knew I wanted to give it a try since it sounded tasty and I don’t clean (making one pot ideal). I changed it up a bit by using some homemade beef broth and adding in some spinach (hey it was on sale). Overall mine had more liquid than expected when the noodles were done so I had to cook it down but it was tasty.



  • 12 ounces linguine pasta
  • 1 can (15 ounces) diced tomatoes with liquid
  • 1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
  • 4 cloves garlic, very thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons dried oregano leaves
  • 4 1/2 cups vegetable broth and beef broth mix
  • 2 tablespoons extra virgin olive oil
  • 1 bunch (about 10 to 12 leaves) basil, diced
  • Parmesan cheese for garnish
  • 1 bag spinach

photo 1




Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

photo 2

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.

Season to taste with salt and pepper. Add basil leaves and spinach and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

photo 3


Chipotle-Rubbed Salmon Tacos November 4, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

With our surplus of salmon I am always looking for new ways to try it. The hubs is not a big fish taco fan but it willing to try any new recipes I come across. This one was very delicious and made with stuff I always have on hand. A lot of citrus flavor and a bit of sweet with the sugar in the rub.


  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lime juice
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons sugar
  • 1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 8 corn tortillas
  • Salt
  • 1 Hass avocado, mashed
  • 1 cup coleslaw mix

photo 3


Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar.

photo 2 (1)

photo 2

Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.

photo 1

Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.

photo 1 (1)

Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, and coleslaw mix. Drizzle each taco with the lime mayonnaise and serve right away.