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Let me start out by saying that I love road trips. Truth be told, it’s my favorite kind of vacation. There is something about being on the road, miles from home, not knowing exactly what the next turn in the highway will hold that is exhilarating to me. Now, let me also say that as I am a woman of a more interesting age, there are certain aspects of hours on the road that raise an entirely new set of issues;  arthritis, bladder size, and road hypnosis just to mention a few. Still, I wouldn’t want to get from point A to point B in any other way, it just takes longer these days. Our recent Florida trip was just such a case in point.

Consider this your spoiler alert: There will be no recipe at the end of this. There will, however, be more than a few words about some of the places we saw and the food we ate as well as the people we spent time with. There will also be a relative lack of pictures. I’m a hands on experiencer and often get so caught up in the experience that I forget to snap a photo. Hopefully my words will help you get the images in your mind and the carefully chosen pictures will seal the deal.

Getting to Florida was an interesting 2-1/2 day experience. We took the interstate as we did have a finite amount of time. Many stretches were numbingly boring. even using apps that led us to roadside attractions.

The highlight of the trip down was a brief stop in Louisville; the land of southern hospitality and bourbon. We visited the Evan Williams Bourbon Experience (This is Papa D’s bourbon of choice) This new-ish addition to what was “Whiskey Row” back in the day offered a tour that included dramatizations of how Evan Williams became one of the first and most successful distillers in Louisville. The tour wound through vignettes and a working model of the distilling process and  ended in a 60’s themed bar that offered a guided educational tasting of four bourbons. Yes, that is a real thing and it was enlightening. Having been down the bourbon trail before we were pleasantly surprised to learn a few new things. We also left with a new appreciation for the bourbon we’ve been drinking for price…it’s actually a well crafted quaff.

This area of Louisville is under major renovation and in the next few  years will house a variety of Bourbon Experiences. In the meantime, it’s fun to admire the architecture and some very interesting sculpture.

We arrived in Florida and spent our first night in Ocala. while this city is land locked it served as the gateway to the Gulf Coast for us. Dinner that night was at Murphy’s Tiki Bar. The name seems to be a conflict of terms and the only body of water was the pool at our hotel, but the grilled scallops were magnificent.

The Gulf Coast area of Florida is well-known for its seafood. Evidently it is also home to an amazing number of Tiki Bars. While Murphy’s was the exception, a Tiki Bar is a small restaurant/bar that sits on or very near a body of water. That water can be the Gulf, the Intercoastal Waterway, even a river. Most feature fresh seafood and knee melting rum drinks amid a tropical setting that often includes palm frond roofs and entertainment in the form of a Jimmy Buffett-esque singer or combo. We went to several of these and enjoyed sautéed sea scallops, grouper bites, and fried clams. The seafood highlight however was a place at Indian Rocks Beach that was more Seafood Shack than Tiki Bar. That was Crabby Bill’s.We sat at the bar and joined a cheerful group of seeming regulars. We all seemed to have come for the seafood and the Bloody Marys. While I’ve had spicier and more elaborate “Bloodys”, this one has taken the top spot. In spite of coming in a plastic cup it boasted two jumbo gulf shrimp on the garnish. I do love a drink when it comes with a snack.We didn’t stop there. We had to try the Soft Shell Blue Crab, lightly breaded and served simply with spicy tartar sauce. We paired that with some Wild Caught Gulf Shrimp that were sautéed in olive oil and garlic. It was a dinner fit for the gods, but we, as mere mortals, enjoyed it anyway.

The reason (perhaps it was more of an excuse) for this trip down south was to see family. The rest of the Diehl clan lives on the Gulf Coast and we were long overdue for a visit. We got to meet our grand-niece Kaya as well as celebrate my mother-in-law’s 90th birthday. Ninety years are an epic milestone and Mom greeted it beautifully. We finally had to leave and hopped back in the car and headed north. Trips home always have a different feel. There’s the reluctance to return from a pleasant escape coupled with the need to be home and sleeping in your own bed. We wisely opted to take an extra day, not to pack in more adventures, but to allow our bodies time to recuperate.

We did make one final stop and this was less than two hours from home. We stopped for lunch at 3 Floyds Brewery and Pub. The pub which was turning out “gastropub” food before it was the thing to do, also makes some of the most interesting beers around. There were easily 12 beers on tap. All of them have names that evoke a Germanic Dark Lord Heavy Metal Image that matches the music playing overhead. House made meats and duck fat popcorn grace a menu that is filled with interesting selections that pair magnificently with their beers. This is a local brewery that only distributes to a handful of Midwestern states. It’s modest site is tucked inside of an industrial park in Munster Indiana…there is expansion afoot, however. There was quite an impressive building going up next door that bares the name FFF Distillery. Now that will be something to investigate…

We’re settled in back at home now. The trip was filled with fun and family and more than a few memories. Thanks for letting me share some of them with you. Now it’s time to get back into the kitchen.

When Harry met Sally she always wanted things “on the side” I’ve spent a lot of time sharing recipes for great main dishes and sides. Sometimes I include a garnish or topping, but for the most part I present my recipes”naked” or with the sauce served separately. This does not mean that I do not like toppings on my food. Often it’s because my healthy eating practices make me want rich toppings “on the side.” I do make and enjoy toppings on occasion and its high time that I share some with you.

Toppings can be the dressing on a salad, the crowning touch on a vegetable, or a sauce that enhances an entrée. It can be a garnish that adds that irresistible touch to something. Looking back in Mama D’s Archive of Love, I did find a few recipes.

The Orange Mocha Barbecue Sauce that topped some ribs last summer was wonderful and really made the ribs sing an octave higher. A lightened up vinaigrette has given life to many a salad with a lot less fat but plenty of big flavors. Mama can’t rest on her laurels so I’ve come up with a new idea that will be perfect for summer’s lighter fare. I’ve also put a recipe together for an avocado dressing that would make an old shoe taste good.

First up, that light topping. I was grilling some sweet potatoes a few days ago and wanted to top them with something. I wanted to keep it on the light side as well as use a lime whose time had come. Since the whole meal had a southwestern theme, I thought I’d use some cilantro from the garden. Speaking of the garden…we have lots of little lettuce shoots, a hardy batch of radish leaves and budding tomato and pepper plants. That’s the nature of gardens; they grow just enough to get you excited and slow enough to make you appreciate the time involved.

Back to what was to become a Cilantro Lime Yogurt Sauce. This was super easy and will be super easy to adapt to other flavors and dishes. A carton of plain non-fat Greek yogurt, a handful of chopped cilantro and the juice and zest of a lime were all I needed to make a refreshing sauce that was great on the sweet potatoes and found its way onto the chicken and zucchini as well.

I added a little Agave Syrup to tone down the sour and a pinch of Chipotle Powder to crank up the heat. I’ll make this easy and call it a non-recipe recipe. Those are the measurements I used and I’m sticking to them.

The Avocado Buttermilk Dressing was another spur of the moment idea inspired by what was on hand. A ripe avocado, some buttermilk and the desire for something that was like guacamole but really not.

I wasn’t sure if I was making a dip, a soup, or something entirely different. The avocado flesh and buttermilk went into a bowl. I heated some garlic in a little olive oil to tame the flavor. This is a technique I use often as I’m not a fan of raw garlic (nor is my stomach). A little lemon juice brought out all of the flavors. A few seconds contact with my immersion blender and it was ready. It was absolutely delicious. So good in fact that I couldn’t relegate it to being “on the side.”

The recipe is a blank canvas that would enjoy the company of any herbs and spices of your choosing.

Buttermilk Avocado Dressing

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Servings

1 Cup

Servings 1 Cup

Buttermilk Avocado Dressing Print Recipe Servings 1 Cup Servings 1 Cup

Ingredients

• 1 Avocado
• 1/2 Cup Lowfat Buttermlk
• 1 Tblsp. Olive Oil
• 2 Cloves Garlic Chopped
• 2 Tblsp. Lemon Juice
• Herbs & Spices Of your choice, optional
• Kosher Salt Just a pinch

Servings: Cup

Instructions

1. Heat a small fry pan and add the olive oil, swirling to coat the bottom of the pan.
2. Add the garlic and saute for 2 minutes or so. The garlic should be fragrant but not brown. Remove from heat and allow to cool for a few minutes.
3. Scoop the avocado flesh into a deep bowl or the pitcher of a blender. Add the buttermilk and cooled garlic and olive oil mixture.
4. If using the bowl, blend with an immersion blender until smooth. If using a blender, whirl until smooth.
5. Add the herbs and spices, if you choose, along with a pinch of salt. Whirl/blend one more time and give it a taste.
6. Adjust the seasonings to your liking and transfer to a bowl or jar with a tight fitting lid. Refrigerate for an hour or so to let the flavors get better acquainted.
7. Serve as a dressing on salad, a sandwich spread, a dip for veggies or chips, a topping for chicken, or just lick it off of a spoon.

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On the side, on top it’s all relative. Use these ideas as a springboard to your own sauce inspiration. A little something extra may be the perfect addition to lighter summer meals.

Looking out over our balcony, I get the feeling that we are inching ever closer to summer. Trees are now wearing lush green headdresses instead of sparse crowns of twigs. The grass is green and thanks to the gardeners always cut and lush. (the hubby has gone on record as not missing mowing in the least).

I’ve even ventured into the suburban farmer’s life by planting some things in our complex’s community garden. This large plot has been adopted by a dear woman named Lois. She is in her sophomore year in the garden and has sown quite an impressive variety of seeds, My meager contribution of tomatoes, peppers, spaghetti squash, and zucchini joined beans, carrots, onions, potatoes, and a mind-boggling variety of lettuce and greens.

While it is little more than a rectangle of dirt with colorful signs and a few sprouts, our typical weather pattern of rain and sun will transform it into something green, beautiful, and delicious in the coming weeks. I can hardly wait!

Our little grill on the balcony has been seeing a lot of action lately as we take advantage of the warmer weather. We are also experimenting to learn what it does best. These kabobs were a major success. Pre-cooked sausage and quick cooking veggies were the perfect match-up for the grill’s moderate heating abilities. Everything cooked together and there was even a distinct taste of the grill.

This dinner was a raid on the pantry, freezer and fridge. The various packages traveled from their homes and converged on the counter in vivid array. Mini tomatoes, crimini mushrooms, and zucchini joined red onion to create the kabobs. Farro, frozen chopped spinach, and roasted red peppers were simmered with chicken stock and garlic to create a toothsome side dish reminiscent of risotto. These simple ingredients resulted in 3 generous servings that made a wonderful dinner for two and a spectacular lunch for the cook.

The veggies marinated for the better part of the day in a simple vinaigrette. They joined the pre-cooked chicken sausage to create a patchwork quilt of colors on the skewers.

These took only a few minutes to cook so they waited in the wings while I made the farro. I’ve shared several farro adventures already and you know that it is one of my current favorites. This time I treated it like risotto. I sautéed it in some olive oil with a very generous amount of garlic then gradually added stock. I added spinach and roasted red peppers, both from the freezer. The whole process took about 35 minutes which as we all know is about the right amount of time to enjoy a glass of wine.

So, the kabobs took 20 minutes on the grill where they were frequently turned with love and basted with the vegetable marinade. Everything came together beautifully; a colorful and healthy dinner that hinted at the delights summer will soon deliver. I’m already looking forward to making this again, with a few homegrown veggies of my own.

Grilled Chicken Sausage Kabobs with Farro Risotto

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Servings

4

Servings 4

Grilled Chicken Sausage Kabobs with Farro Risotto Print Recipe Servings 4 Servings 4

Ingredients

Sausage Kabobs

• 1 12 Oz. Pkg. Chicken Sausage Any flavor you like
• 2 Small Zucchini Cut in 1 inch slices
• 1 Carton Gourmet Grape Tomatoes
• 1 8 Oz. Pkg. Crimini Mushrooms
• 1 Small Red Onion Sliced lengthwise
• 1/3 Cup Olive Oil
• 1/4 Cup White Balsamic Vinegar
• 3 Cloves Garlic Grated
• 1/2 Tsp. Red Pepper Flakes Or to taste
• 1 Tsp. Italian Herb Blend I like McCormick grinder
• Pinch Sea Salt
• Grilling Spray

Farro Risotto

• 3/4 Cup Farro
• 1 Tblsp. Olive Oil
• 4 Cloves Garlic Chopped
• 1/4 Cup Dry Vermouth
• 2 - 3 Cups Chicken Stock/Broth
• 1 Cup Frozen Chopped Spinach Thawed and squeezed dry
• 1 Roasted Red Pepper Chopped
• Salt and Black Pepper To taste

Servings:

Instructions

Chicken Kabobs

1. Combine the zucchini, whole tomatoes, onions, and whole mushrooms in a large container. You can use a skewer to create a "pilot hole" in the vegetables. This may help the marinade to penetrate more as well as make skewering easier later.
2. In a jar with a tight fitting lid, combine the oil, vinegar, garlic, chili flakes, herbs, and salt. Cover tightly and shake to completely blend.
3. Pour the dressing over the vegetables. Toss to coat and store covered in the refrigerator for at least 4 hours and as long as overnight.
4. When you are ready to assemble the kabobs, slice the sausage into 1 inch chunks. Remove the vegetables from the marinade with a slotted spoon. Save the dressing to baste with later.
5. Skewer the sausage and vegetables in random order. (Don't worry about a pattern unless that's your thing).
6. Heat the grill to high ( or as high as it will go) and lightly coat with grill spray. Place the skewers on the grill and brush with the reserved dressing.
7. Continue to grill, turn, and baste until everything is beginning to brown. This will take 15 - 20 minutes depending on the heat of your grill.
8. Remove the kabobs from the grill and carefully slide the meat and veggies off the skewer.

Farro Risotto

1. Heat the olive oil in a large fry pan, swirling to coat the bottom. Add the farro and cook for 5 minutes or so until it begins to brown. Add the garlic and cook another minute or so.
2. Add the vermouth (or dry white wine) and cook for 2 - 3 minutes. Most of the wine should evaporate.
3. Add the spinach and about 1 cup of the stock. Allow to simmer, stirring frequently until most of the stock has been absorbed.
4. Add the red pepper and another cup of stock. Continue the simmering process allowing the stock to be absorbed.
5. Give the farro a taste at this point. If you like the texture, it's done. If you like it softer, add a little more stock and continue to cook until the texture makes you happy.
6. Season with salt and pepper to your taste and serve it with the kabobs.

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All of us that love to cook find inspiration in many places. The most exciting inspiration is the kind that just pops into your head. You see a beautiful vegetable or a marvelous piece of meat and immediately begin to create a recipe around it. You rush home and begin to cook virtually by the seat of your pants. Most of the time it pays off, but once in a while it doesn’t. So you go back to the drawing board, changing an ingredient or adding another until you have the perfect dish. The result is something that you can call all your own.

There are many other sources for cooking inspiration. It could be one of the myriad cooking shows, a treasured cook book or a magazine featuring recipes of the season. While the idea may not be original, it is still a source of inspiration. When I see a recipe in one of these places, my first thought is how can I make it my own. I may occasionally make it as written, but more often I’ll substitute an ingredient or add something to the mix. The process is not too different from that of creating an original recipe, and the result is something that I can call my own.

This recipe came to be in the latter way. I saw a recipe for Spaghetti Squash Lasagna in a Kraft Foods magazine. Ironically, when I searched for the recipe online to provide the above link, I found many recipes for the same dish. The variations were amazing. In the shell, out of the shell…who knew that so many great minds could think in such a similar manner. In the world of online recipes that is vast beyond ones imagination, finding a dish similar to your creation is pretty easy. The good news is there’s room for everyone’s ideas; the more the merrier I always say. So I’ll share my take on the recipe and you can do with it whatever strikes your fancy.

I liked the idea of cooking the filling right in the squash shell. It made for an interesting presentation. I found a smallish squash that once cut, seeded, and baked was the perfect size for two generous servings. 

I made the ricotta filling much like I would for a traditional lasagna, that is, I added spinach, garlic, and a little Pecorino Romano cheese along with an egg. The sauce started with sweet turkey Italian sausage links, casings removed. I added plenty of onions and garlic, of course before I added about a cup of pasta sauce, remnants of a previous adventure, that I found in the freezer.I used a fork to loosen the squash strands. I thought this would allow the flavors to get better acquainted. I layered the ricotta, sauce, and Romano cheese before topping it all with a good handful of grated Italian cheese blend.

It baked in the oven for about 30 minutes and spent a few minutes under the broiler. It came out crowned with a golden brown cheese crust, the bubbly filling peeking from beneath it.It tasted wonderful and I have to say we didn’t miss the pasta. I wanted this to be on the healthy side so I used part skim ricotta, minimal oil, and turkey sausage to cut some fat and calories. Use whatever you like. This would be great with ground beef, pork or even meatless. Use this as the source for your own inspiration and join the ranks of inspired cooks.

Spaghetti Squash Lasagna

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Servings

2

Servings 2

Spaghetti Squash Lasagna Print Recipe Servings 2 Servings 2

Ingredients

• 1 Small Spaghetti Squash About 1 pound
• 1 Tblsp. Olive Oil Divided
• 2 Turkey Italian Sausage Links Casings removed
• 3/4 Cup Chopped Onions
• 2-3 Cloves Garlic Minced
• 1 Tblsp. Tomato Paste
• 1 Cup Marinara Sauce
• 2-3 Tblsp. Chicken Broth or Stock
• 2 Cups Baby spinach Leaves Chopped
• 1 Tsp. Italian Herb Blend
• 1/2 Cup Part Skim Ricotta
• 3 Tblsp. Grated Pecorino Romano cheese Divided
• 1 Tsp. Garlic Powder
• 1/2 Cup Grated Italian Cheese Blend

Servings:

Instructions

1. Cut squash in half and the remove seeds. Spray a baking sheet with olive oil cooking spray. Spray the cut sides of the squash as well and place cut side down on the baking sheet. Bake at 375 degrees for 30 minutes. The shell should give slightly when pressed with a finger. Turn right-side up and allow to cool a bit.
2. Heat 2 teaspoons of the olive oil in a medium fry pan. Add the onion and cook for 1 -2 minutes. Crumble the sausage into the pan and add the garlic. Cook 5 - 7 minutes until the sausage is cooked, stirring often.
3. Add the tomato paste and raise the heat to medium high. Stir to coat the sausage mixture. Cook for 3 minutes adding chicken broth as needed to prevent scorching.
4. Add the marinara sauce to the pan and reduce the heat to low. Simmer 15 minutes, stirring occasionally. Remove from heat
5. In a small pan heat the remaining teaspoon of olive oil. Add the spinach and Italian herb blend. Cook stirring frequently until the spinach is wilted. This should take 2 - 3 minutes. Remove from heat and allow to cool.
6. Combine the ricotta, egg, garlic powder, and 2 tablespoons of the Romano cheese in a small bowl. Stir in the cooled spinach.

To Assemble

1. Use a fork to loosen the squash threads slightly. Divide the ricotta mixture between the two squash halves. Spoon the sausage mixture on top of the ricotta. Sprinkle with the remaining tablespoon of Romano Cheese. Top each half with the Italian cheese blend.
2. Bake uncovered at 375 degrees for 20 - 25 minutes. If you prepared and assembled ahead of time increase the cooking time to 30 minutes or so. The mixture should be bubbling slightly.
3. Turn oven to broil and cook until the cheese is light golden, about 2 -3 minutes. Remove from oven and allow to rest 5 minutes before serving.

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