Asian Cucumber Salad

Man, it's hot!  Time to look for great, refreshing, and flavorful hot weather meal ideas.  This Asian Cucumber Salad is a must-try.  It's the perfect balance of sweet, savory, tangy, and a little spicy -- and ready in minutes (my favorite part).  This is delicious with grilled meats and veggies or just by itself.

2 large cucumbers, thinly sliced

1/4 cup rice vinegar

1 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp honey

2 garlic cloves, minced

1/8 tsp ginger

1/4 tsp red pepper flakes

2 Tbsp toasted sesame seeds

2 green onions, thinly sliced

1/4 cup chopped fresh cilantro

Slice your cucumbers and place them in a bowl.  I like to use a mandolin for perfectly even slices.  Sprinkle them with salt and let them sit for 10 minutes; then pat them dry.  This keeps them crisp and removes excess moisture.  

In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until smooth.

Pour over the sliced cucumbers and gently toss until fully coated.

Let the salad sit for at least 10 minutes (up to 1 hour) so the flavors can mingle.  Refrigerate while marinating.  This salad is best when served cold.

Right before serving, sprinkle with toasted sesame seeds, sliced green onions and chopped cilantro.

Southern-Style Smothered Chicken

I'm gonna tell on myself . . . Lately, I've been asking Chat GPT for dinner ideas based on the ingredients in my fridge that I need to use.  This is one I made for dinner early in the week and it was absolutely delicious!

For the chicken:  

4 bone-in, skin-on chicken thighs

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp paprika

1/2 cup all-purpose flour

2 - 3 Tbsp vegetable oil (for frying)

For the gravy:

1 medium onion, thinly sliced

2 cup sliced mushrooms

2 cloves garlic, minced

2 Tbsp flour 

2 cups chicken broth

1/2 cup milk

Salt and pepper to taste

1/2 tsp thyme or a bay leaf (for extra flavor)

Season the chicken with salt, pepper, garlic powder and paprika.

Dredge in flour, coating lightly.  Reserve 2 Tbsp of the leftover flour.

Heat oil in a large skillet over medium heat.  Sear chicken (skin-side down first) until golden brown, about 4 - 5 minutes per side.  Remove and set aside. 

Sauté onions and mushrooms in the same pan until softened and golden, about 8 minutes.

Add garlic and cook for 30 seconds.  Sprinkle in reserved flour and stir for 1 minute to create a roux.

Slowly whisk in chicken broth, scraping up any browned bits.  Simmer until slightly thickened.

Stir in milk and adjust seasoning with salt and pepper.  Add thyme and/or bay leaf, if desired.

Return chicken to the skillet skin side up.  Cover and simmer on low for 25 - 30 minutes or until chicken is cooked through.  

Serve warm over mashed potatoes, rice, or corn pudding, with gravy spooned over top.

Super yummy!  Thanks Chat GPT!!

Pan-Seared Trout with Lemon Butter and Fresh Herbs

I have always been a fan of shrimp, lobster and crab legs, but I didn't like fish -- any fish, because I believed all fish smelled fishy.  I've been trying to venture into new menu ideas and expand my food horizons, so I'm trying new fish recipes, and I've been pleasantly surprised.  This is one of my new favorites.

4 trout fillets (skin on or off)

Salt and pepper

2 Tbsp butter

1 Tbsp olive oil

2 cloves garlic, minced 

Zest and juice of 1 lemon

1 Tbsp chopped fresh parsley, dill and thyme

Pat fillets dry, season with salt and pepper.

Heat olive oil, 1 Tbsp butter in a skillet over medium heat.

Cook trout fillets skin-side down (if applicable) - 3 minutes, flip and cook 2 - 3 minutes more.

Add remaining butter, garlic, lemon juice and zest and fresh herbs.

Spoon sauce over fish, remove from heat and serve.  

Loved this!  Who knew I could be impressed with fish?

Serving suggestion:  Serve with Herb-Roasted Baby Potatoes and Garlic Sauteed Green Beans with Almonds.  

Honey Garlic Pork Chop

 I have spent my life cooking for people.  It's what I love to do.  The hardest thing for me is to cook just for 1 person.  This recipe is designed for 1 serving and it's really tasty.

1 boneless pork chop
Salt and pepper to taste
1 Tbsp olive oil or butter

1 garlic clove, minced

2 Tbsp honey

1 Tbsp soy sauce

1 tsp apple cider vinegar

Optional garnish:  Sliced green onions

Pat the pork chop dry with paper towel.  Season both sides with salt and pepper.

Heat oil in a skillet over medium heat.  Sear the pork chop for 3 - 4 minutes per side, until golden and cooked through.  Remove from the pan and let rest.

In the same skillet, add minced garlic and sauté for 30 seconds.  Add honey, soy sauce, and vinegar.  Stir and simmer 1 - 2 minutes until slightly thickened.  

Return pork chop to the pan and coat with sauce for 1 - 2 minutes.

Garnish with green onions, if desired.  

This is delicious served with wild rice, steamed broccoli, green beans, or a crisp cucumber salad.  

Broccoli Italiano

What's better than quick and easy?  Quick, easy, and healthy.  We are a family of broccoli lovers, and this is a regular summer dinner go to.

1 lb fresh broccoli florets 

1/4 cup Italian salad dressing (I like zesty)

Two ingredients . . . that's it!

Place broccoli florets in a steamer basket above 2" of boiling water.  Cover and steam for 4 minutes or until broccoli is bright green and crisp-tender when pierced with a fork.

Remove from heat and place broccoli in a serving dish.  Drizzle with the Italian dressing and toss to coat.

Serve immediately.

 

Cucumber Salad with Sour Cream and Dill Dressing

 

Every summer I wind up with more cucumbers than I know what to do with.  I'm always looking for new and delicious ways to serve them.  This salad is super refreshing and makes good use of the cucumbers and dill growing in the garden.

1/2 cup sour cream

2 Tbsp fresh lemon juice (from 1 lemon)

2 Tbsp chopped fresh dill, plus more for garnish

Coarse salt and ground pepper

1 lb small cucumbers (about 4 - 6) 

1/2 red onion, thinly sliced

To make the dressing

In a medium bowl, combine sour cream, lemon juice, and dill.  

Season with salt and pepper and whisk well to combine.

Cucumbers and onion

Peel and halve the cucumbers lengthwise and thinly slice

Add the cucumbers and sliced onion to a serving bowl.  

Top with the dressing and toss to coat.  

Garnish with more dill, if desired.

Serve or refrigerate, covered until ready to serve.

Sweet Potato Casserole

This is comfort food at it's best.  Sweet Potato Casserole has always been a family favorite.

3 large sweet potatoes

1 cup sugar

2 eggs

1 stick butter, softened

1 tsp vanilla

Crunch Topping: 

1//3 cup melted butter

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

1 Tbsp cinnamon

Boil potatoes until tender.  Take skin off when cooled and able to handle.  Put in a large bowl and whip them until fluffy.  Add all other ingredients and mix well.  

Pour into a greased casserole dish and top with the crunch topping,  Bake at 350 degrees for 45 minutes.  
 

Maple Orange Glazed Carrots

I don't know about you, but I'm always looking for a new way to make veggies delicious.  This does just that!

1 lb carrots, peeled, sliced 1/4-inch-thick rounds

2 Tbsp butter

1/2 tsp salt

1/4 cup maple syrup

1/3 cup orange juice

1/2 tsp orange zest

Pinch of cinnamon

In a large, sauté pan, heat the butter on medium heat until melted.  Add the carrots and toss to coat.  Sprinkle with salt.  Cook for 3 - 4 minutes, then add the maple syrup.  Cook for a minute more, then add the orange juice.  Cover the pan and cook for 3 more minutes.  

Uncover the pan and increase the heat to medium high.  Stir the carrots occasionally and cook until almost all of the liquid has evaporated.  Remove from heat.

Sprinkle the cinnamon over the carrots and stir in the orange zest.  

Super good!

Chimichurri Steak with Roasted Potatoes

 Oh, this is one of my favorite dinners!  I am not gonna lie . . . this is super good!

2 Russet Potatoes

1/2 cup chopped parsley

2 garlic cloves

2 Roma tomatoes

2 Sirloin steaks

1 Tbsp red wine vinegar

1/4 tsp red pepper flakes

1 tsp dried Oregano

Let's get started . . . 

Preheat your oven to 450 degrees.

Halve the potatoes, then cut each half into four wedges.  Toss the wedges with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.  Place the wedges on a foil lined baking sheet.  Spread into a single layer and roast until potatoes are tender and golden brown, 20 - 25 minutes.  

Stem the parsley.  Mince stems and finely chop leaves.  Mince garlic.  Halve tomatoes lengthwise.  Pat steaks dry, and season both sides with 1/4 tsp salt and a pinch of pepper.  

Combine parsley leaves and stems, red wine vinegar, garlic, red pepper flakes, dried oregano, 2 Tbsp olive oil, 1 Tbsp water and 1/4 tsp salt in a small mixing bowl.  Stir together and set aside to allow flavors to meld.  

Heat 1 tsp olive oil in a medium non-stick pan over medium-high heat.  Add tomatoes to hot pan, cut side down.  Sear until browned, 2 minutes.  Remove from the pan.  When the potatoes have roasted 20 - 25 minutes, add tomatoes to baking sheet, seared side up.  Bake until tomatoes are softened, but not mushy, 3 - 4 minutes.  Remove from oven and set aside.  

Return the pan used to cook the tomatoes to medium-high heat.  Add 1 tsp olive oil and steaks to hot pan.  Sear undisturbed until browned, 3 - 4 minutes.  Flip steaks, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4 - 6 minutes.  Remove steaks from the pan and rest for 5 minutes.  

Serve the potatoes on a plate and place tomatoes next to them.  Slice steak into 1/4" slices.  Serve steak up against potatoes and top with a spoonful of chimichurri.  Serve remaining chimichurri on the side for dipping.  

Trust me when I say this is a fantastic meal.  I didn't discover chimichurri until I was in my 50's.  Honestly, I never thought I'd put anything green on my steak.  But now, I seldomly eat steak without chimichurri.  

Pan-Seared Chicken Scaloppine

I've enjoyed recipes from Home Chef for years now, and this one is one of my favorites.  It never disappoints.  

6 oz cremini mushrooms

1 shallot

2 garlic cloves

1 lemon

2 boneless, skinless chicken breasts

5 oz angel hair pasta

2 oz white cooking wine

4 oz light cream

1 oz shaved Parmesan

Bring a medium pot of salted water to a boil.

Quarter the mushrooms

Peel and mince the shallot

Mince the garlic

Zest the lemon and cut it in half

Pat chicken breasts dry, and season both sides with 1/4 tsp of salt and 1/4 tsp of pepper

On a separate cutting board, cover chicken breasts with plastic wrap.  Using a heavy object, gently pound to a uniform thickness of 1/2".   

Add pasta to boiling water and cook until al dente 3 - 5 minutes.  

Reserve 1/2 cup pasta water and drain in a wire-mesh strainer.  

Place a medium non-stick pan over medium heat and add 1 Tbsp of olive oil.    Add chicken breasts to hot pan and cook undisturbed until browned, 5 - 6 minutes.  Flip and cook until chicken has cooked through, 5 - 6 minutes.  Remove chicken to a plate.

Return pan to medium-high heat and add 2 tsp of olive oil.  Add mushrooms to hot pan and cook 1 minute.  Stir in shallot and garlic and cook until fragrant, 30 seconds.  Add white wine, squeeze juice of half the lemon over the pan, and cook until is mostly reduced, 1 - 2 minutes.  Add cream and reserved pasta water to sauce.  Bring to a boil, reduce to a simmer, and cook until sauce is reduced by half, 4 - 6 minutes.  

Remove sauce from the burner and stir in half the Parmesan.  (Reserve the rest for garnish.)  Season with a pinch of salt and pepper.

Toss pasta with sauce.

Plate the dish as shown in picture above.  Top with remaining Parmesan, lemon zest, and a squeeze of remaining lemon juice.