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Slawsa Smoked Sausage and Potato Frittata

12/30/2016

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Slawsa Tater Topper

12/29/2016

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Smoky Chipotle Chili with Roasted Red Peppers and Jalapeño Sausage  (serves 2)

1/7/2016

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It's that time of year again! There's nothing that beats those winter blues better than a bowl of home made chili. Here's my entry for the Bush's Chili Cook Off recipe contest.  Cocoa, molasses and beer are paired with Bush's Kidney Beans and Pinto Beans to create a dish with a velvety, smoky flavor while a combination of roasted red peppers, chipotle pepper and serrano chili peppers provide a pleasant kick. Enjoy!

​Ingredients (serves 2)

1/2 red Bell pepper
2 tablespoons olive oil
1/2 yellow onion, sliced
2 Serrano chili peppers
2 cloves garlic
1/2 lb 90 % lean ground beef
1/2 lb 85% lean ground beef 
1/2 teaspoon cumin
1 tablespoon chili flakes
2 teaspoons chipotle pepper powder
330 ml India Pale Ale 
6 oz jalapeño sausage, casing removed and chopped 
1 tablespoon cocoa powder
16 oz Bush's Pinto beans in medium chili sauce
16 oz Bush’s Kidney Beans in a mild chili sauce
14 oz can diced tomatoes
2 tablespoons molasses

Instructions
Pre-heat oven to 450F. Place red bell pepper, cut side down, on a baking sheet. Cook for approx. 25 minutes or until skin starts to blister. Remove from oven and set aside to cool. Remove skin and chop pepper finely.
In a large frying pan heat olive oil. Add onion, peppers, chili peppers and garlic and cook on medium heat, stirring occasionally for approx 4 minutes. 
Remove ingredients from pan and place in a small bowl. Add beef to pan and brown for approx 5 minutes. Add cumin, chili flakes and chipotle pepper powder. Mix well. Add ale, sausage, coca powder, beans, tomatoes, onion mix, roasted red peppers and molasses. For a spicier chili add extra chili flakes, according to taste. Mix well, reduce heat and simmer for approx. 45 minutes. Serve with a dollop of sour cream and grated cheese. 

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Waldorf Salad with a Twist

7/23/2015

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As I prefer my salads with tangy dressings instead of heavier, creamy  dressings, I decided to take a classic salad and experiment with different dressing combinations to see what I could come up with. The recipe below pairs the classic, walnut, celery and apple combo with a sweet and tangy honey, sesame oil dressing. Topped with shrimp and toasted sesame seeds it has already become one of my new favorites.

Waldorf Salad with Shrimp and Honey Sesame Dressing (serves 2)


1 Gala  apple
2 stalks celery
1/2 cup toasted walnut halves
4 tabs rice vinegar
2 tab lime juice
2 teaspoons sesame oil
2 tablespoons honey
1 teaspoon minced ginger
Salt to taste
4 leaves butter lettuce
8 cooked shrimp
2 teaspoons toasted sesame seeds

Cut apple into small chunks and place in medium bowl. Finely chop celery and add to bowl with apple. Roughly chop walnut halves and add to bowl. Pour rice vinegar, lime  juice, sesame oil and honey into a small jar. Add minced ginger. Tightly close lid on jar and shake vigorously until ingredients are blended. Add salt to taste. Pour dressing over chopped salad. When ready to serve, place butter lettuce on two plates then spoon salad onto lettuce. Top with cooked shrimp and a sprinkling of sesame seeds.

Enjoy!


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Tex-Mex Baklava

7/21/2015

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Looking for something a little different for a week night supper, I created a dish I call Tex-Mex Baklava, my attempt at fusion cuisine. Crispy filo pastry, often used in mediterranean dishes, is delicately brushed with Bertolli Classico Olive Oil and deliciously sandwiches spicy chicken, creamy cheese and beans that are popular ingredients in Tex-Mex cuisine. This meal quickly became a family favorite. Here's the recipe in case you'd like to try it.
Ingredients

¾ cup plus 2 tablespoons Bertolli Classico Olive Oil, divided

2/3 lb boneless, skinless chicken breasts

½ yellow onion, sliced

½ red pepper, sliced

½ teaspoon minced garlic


1 chipotle pepper in Adobo sauce, chopped

4 tablespoons sun-dried tomato pesto

15 oz can black beans, drained

1 ¼ cup grated Manchego cheese, divided

½ teaspoon ground cumin

12 Filo pastry sheets, 13” x 17”

 Instructions

 Pre-heat oven to 350F.

 In a medium saucepan heat 2 tablespoons Bertolli Classico Olive Oil. Cut chicken breast into thin strips and add to oil. Sauté for about 5 minutes or until strips are cooked through. Add sliced onions and red peppers to pan and cook for a further 4 minutes until soft. Add minced garlic, chipotle pepper and pesto and mix well. Set aside.

In a small bowl mix beans with cumin and 1 cup Manchego cheese. Set aside until ready to assemble dish.

Grease the bottom and sides of a 9 ½ ‘‘ x 6 ‘‘ baking dish. Cut pastry sheets in half. Lay one half sheet inside dish. Pastry should cover bottom and sides of dish. Using a pastry brush dab Bertolli Classico Olive Oil evenly and lightly over pastry sheet. Cover with remaining half sheet. Repeat layering and dabbing process with 3 more full sheets (you will now have a stack of 8 half sheets in baking dish). Spoon bean mixture evenly over final layer. Top with a half sheet of pastry and repeat the layering and dabbing procedure, using up 4 more sheets. Spoon chicken mixture on top of top pastry sheet. Press down gently then top with a half sheet of pastry. Repeat layering process until final 4 pastry sheets have been used up. Sprinkle remaining cheese on top of pastry and cook in oven for approx. 25 minutes or until pastry is a rich golden color.  Serve with sour cream and avocado.



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Spicy Candied Bacon with Goat Cheese and Berries 

4/19/2015

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I returned from a trip to Scotland this week to find an interesting message on my answering machine. I had been selected as a finalist in the dessert category of the Central Market bacon recipe contest. Finalists were required to bring their prepared dishes to the Southlake store where they would be judged by a panel of 3 judges who work at Central Market's cooking school. Needless to say I was thrilled to have been chosen but a little nervous at the thought of having real people , instead of my diplomatic husband who happily eats anything I prepare without  comments. He knows better by now..
But I digress.. Despite being hesitant to make a fool of myself, I realized this would be a great learning experience. I convinced my neighbor, Carol, to accompany me on my adventure and she thankfully obliged. There were 3 entrants in the dessert category and 3 in the savory category. It didn't really hit me what I was doing until I saw the other contestants setting up their displays.

In this recipe thick juicy bacon is candied with a spicy caramel coating then topped with a scoop of creamy goat cheese and berries to create a taste sensation that is out of this world. Be sure to make enough as these are guaranteed to disappear fast.

INGREDIENTS

6 strips thick cut bacon
3 teaspoons sriracha seasoning
1 ½ teaspoons ground cardamom
½ cup brown sugar
7.5 oz creamy goat cheese
¾ cup mixed berries, fresh or frozen and thawed

Pre-heat the oven to 350F.
Begin by preparing the cheese topping. In a small bowl mix together goat cheese and berries until well combined. Refrigerate until ready to use.
In a separate bowl mix together sriracha seasoning, sugar and cardamom. Set aside.
Cook bacon for 4 minutes in center of oven then turn strips over and cook for a further 4 minutes. Remove from oven, pat dry then transfer to a separate baking sheet. Liberally sprinkle sugar mix on both sides of bacon slices then return to oven and broil for approx. 90 seconds. Turn slices over and cook for a further 90 seconds. Remove bacon from oven, place on a sheet of waxed paper and allow to cool for a couple of minutes. Using a melon baller place 1 – 2 scoops of cheese mix on each bacon slice and serve immediately while bacon is still slightly warm. Enjoy!

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Hoss and Lady

4/19/2015

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It always breaks our hearts when we see older dogs in shelters. It is especially hard when we see them arrive with worn fur covering their joints which might suggest that they were kept as outdoor dogs who were left outdoors to brave the elements. The hardest part is seeing dogs who have clearly been neglected but still crave love and attention from random strangers. Today they stuck to our side like glue, hoping for a kind word, a pat on the head or a belly rub. Hoss is a 7 year old Lab and his pal, Lady, is around 10 years old. Both are large, handsome dogs who deserve to be loved. We are hoping that you might share their photos and help make this dream a reality.
For more information, please contact staff at the Keller regional shelter at 817-743-4711 or keller@hsnt.org
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Canadian Albacore Tuna Contest

4/19/2015

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I was recently excited to learn that I placed 2nd in the Canadian Albacore Tuna recipe contest!  Several years ago when I decided to reduce my meat consumption I was worried that a diet featuring mainly vegetables and grains might be boring and lack taste. I started experimenting with fish recipes and have never looked back. My favorite fish is definitely tuna, which helps satisfy my protein needs and is my go-to meal when time is of the essence. The fruit salsa was a happy discovery. I was looking for something to complement the heat of the pepper crusted tuna and happened to have a bag full of mangoes and cantaloupes. I had initially been planning on preparing a fruit salad for dessert but realized that the sweet, juiciness of the fruit was the perfect pairing for the tuna. Served with a dish of couscous this meal is easy to prepare, healthy and delicious. It is also now a family favorite. I have included the recipe below. I hope you like it!

Pepper Crusted Tuna Fillets with Cantaloupe and Mango Salsa and Couscous

3 x 4 oz albacore tuna steaks
1/2 cup lime juice
1/2 cup soy sauce
1/4 cup black peppercorns, roughly ground
1/4 cup pink pepper berries, roughly ground

Salsa
1 cup cantaloupe, diced
1 cup mango, diced
1/4 cup lime juice
2 tablespoons cilantro, chopped
1 teaspoon minced Ginger

1 1/2 cups couscous
2 teaspoons olive oil
2 teaspoons lime juice

Marinate tuna fillets in lime juice and soy sauce for at least an hour.
Prepare salsa by combining diced fruit with lime juice, cilantro and ginger in a bowl.  Refrigerate until ready to use. Pour couscous in a medium bowl and cover with boiling water. Allow to sit for approx. 5 minutes then fluff with a fork. Add more water if necessary. Couscous should be light and fluffy. Add olive oil and lime juice. Cover with foil and set aside.
Remove tuna fillets from marinade and coat with ground peppercorns and pink pepper berries. Place on a baking tray lined with parchment paper and broil for approx 6 minutes on each side. Remove from oven and cut into thin slices. Arrange on a plate with fruit salsa and serve with a side of couscous.

 

 

 


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Felix

3/30/2015

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Here's the latest guy to join our foster program. Felix is a senior, declawed cat who was found wearing a collar, wandering near a busy road in Keller. He had a wound on his side that looked like it might be the result of a dog bite. When he was found shelter staff believed he must have lost weight recently as his collar was fairly loose around his neck. Felix is an incredibly sweet cat who deserves to find happiness with a loving family. We are sure someone must be missing him and are hoping to reunite him with his loved ones. If this doesn't happen, he will soon be available for adoption.

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Salted Cod in Crispy Tortilla Bowls

3/30/2015

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The first time I tried fish tacos I was in Brownsville, Texas and I immediately knew that this was a meal that I would make again and again. Over the years I have prepared tacos using various different fish - everything from tilapia to mahi mahi but this week I decided to mix things up a little and used salted cod.  Until now my only experience with salted cod was several years ago during a trip to Nova Scotia in our 'big-ass' camping van. My husband and I understood that salting cod was a way of preserving it and that before consuming the fish we needed to soak it in water for several hours, changing the water frequently. However as we were traveling and were not in a position to do this, my husband suggested we simply chew on chunks of the salted fish and wash it down with a cold beer. It was somewhat unconventional but we survived to tell the tale! In this recipe, I soaked the fish overnight then poached it with lime juice and sriracha seasoning for 20 minutes until soft. I next flaked it, added it to chopped avocados and tomatoes then  spooned the mixture into a crispy tortilla shell and topped it with a garlic and cilantro sour cream dressing. Delicious!
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    Author

    In 2008 I co-founded the rescue group, Animal Advocates of North Texas (AANT) to help lost and abandoned animals find forever homes.
    My blog will regularly feature cats and dogs who are looking for homes and I would be delighted if you would share them with friends and family who might be considering adopting. 

    While animal rescue and photography are my main passions, I also enjoy creating chaos in the kitchen, developing new recipes on a daily basis. I'll be posting some of my culinary creations here and hope you enjoy browsing!
    

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