Butter Pound Cake

1 1/2 cups unsalted butter (room temp)

2 Tbsp vegetable oil

8 oz cream cheese (room temp)

2 3/4 cups granulated sugar

6 large eggs

3 cups sifted cake flour

1 tsp salt

1 Tbsp vanilla extract

Powdered sugar or glaze for garnish

Preheat oven to 325 degrees.  Spray a bundt pan with nonstick cooking spray.

Add your butter, oil and cream cheese to a mixing bowl and beat on high for 2 minutes.  Slowly add in sugar and beat on high for 7 more minutes.  Mixture should be pale yellow and fluffy.

Add eggs, one at a time, mixing well after each.

Turn mixer down to los and slowly add flour into the batter in two batches.  Add the salt.  Be careful not to over beat.

Add vanilla extract and mix just until combined.

Pour cake batter into prepared bundt pan and bake for 1 hour and 15 minutes.  Cake is done when a toothpick inserted in the center of the cake comes out clean.  

Cool in pan on a wire rack for 10 minutes.  Invert cake onto a serving dish and then cool for at least an hour.  

Dust with powdered sugar or top with a glaze.  

Note:  You may choose to add a different flavor extract.  If you do, remember that vanilla is a very mild flavor.  I would suggest using only a teaspoon of other extracts instead of a tablespoon.
 

Dad's Country Breakfast Skillet

4 eggs

8 slices of bacon

1 cup diced red potatoes

1 white onion, diced
1/4 cup shredded cheese
 Fresh parsley

Salt and pepper to taste

Cut bacon into 1" pieces.  Place the bacon pieces into a skillet over medium heat.  Cook until the bacon is crisp, then draining half of the fat.  

 

Add potatoes and onion to the pan.  Cook until potatoes are golden brown (8 - 10 minutes)

o

Place the potato and bacon mixture into a bowl.  Place the skillet back on the stovetop

Add 4 eggs into the skillet.  Don't stir.  Let them cook for 1 minute or until the egg whites set.  

Carefully place the potato and bacon mixture around the eggs, sprinkling some cheese on top, and cook for another minute.  

Allow the skillet to cool before serving.  

Slow Cooker Ham & Beans

 

20 oz package of Hurst's Great Northern Hambeens (our 15 bean soup works as well)

2 cups diced ham

1 white onion, diced

3 carrots, peeled and sliced

3 stalks celery, sliced

2 tsp dried thyme

1/4 tsp pepper

8 cups chicken broth

Salt to taste

Place the beans in a bowl full of cold water and let the sit for an hour.  

Drain and remove any debris.

Add beans to a slow cooker.

Add ham, onion, carrots, celery, thyme, pepper and chicken broth.

Stir, cover and cook on high for 6-7 hours without opening the lid during the cooking time.  

When done, add the ham flavor packet and stir.  Add salt to taste.

Pear Chutney

 

Pear Chutney is the perfect pairing with pork chops.  Looking for a way to add something special to a weeknight dinner?  Give this recipe a try.

1 shallot, diced

3 Tbsp cider vinegar

2 Tbsp light brown sugar

1 Tbsp butter

1 cinnamon stick

Kosher salt

Pinch crushed red pepper

3 pears, peeled, cored and cut into large dice

1 Tbsp dried cranberries

2 Tbsp chopped fresh cilantro

In a medium saucepan, stir together shallot, vinegar, brown sugar, butter, cinnamon stick, 1/4 tsp salt, and red pepper.  Cook over medium heat for 10 minutes.  Stir in the pears and dried cranberries and cook for 20 minutes more.

Allow to cool and then serve with your favorite pork chop or turkey dinner.

Mashed Potatoes

 

Who doesn't love mashed potatoes?  They've always been a staple in our family, and they don't come out of a box of potato flakes.

5 lbs golden creamer potatoes
2 bay leaves
Kosher salt and freshly ground black pepper

2 cups of Half & Half

4 Tbsp salted butter

2 Tbsp chopped chives

Peel and quarter the potatoes.  Put in a large pot of water and add the bay leaves and 2 Tbsp of salt.  Bring to a boil over medium high heat and cook until the potatoes are tender, about 20 minutes.  

Drain them well and remove the bay leaves.  

Heat the Half & Half and butter in a small saucepan.  

Mash the potatoes in a large bowl.  Add the hot mixture and season with salt and pepper.  Stir well and top with the chopped chives.  

Tomato, Cucumber Salad with Mint

 

This is a really fresh salad idea.  It has become one of my new favorites thanks to the purchase of an AeroGarden last year.  I'm able to grow fresh herbs right on my countertop.  It's great to have fresh herbs available year round!

1/3 cup red wine vinegar

1 Tbsp granulated sugar

1 tsp salt

4 mini cucumbers (my favorite kind)  You could use 2 large cukes.

1 1/2 cups cherry tomatoes (cut in half)

2/3 cup red onion (thinly sliced)

1/2 cup fresh mint (chopped)

2 Tbsp olive oil

Salt and pepper to taste.

In a large bowl, combine vinegar, sugar, and salt.

Cut the ends from the cucumbers and then quarter and dice them.  Add the cucumbers to the bowl and allow them to marinate for 1 hour, stirring occasionally.  

Gently toss tomatoes, onion, mint and olive oil with the marinated cucumbers.  

Season with salt and pepper.  

Just a shot of my countertop AeroGarden.  You'll notice that the mint and dill grow very quickly.  I've grown rosemary, thyme, parsley, savory, chives and oregano too.  It takes about three weeks for the herbs to grow to a point they're usable.  The grow light stays on for 16 hours and then turns itself off for 8 hours.  The garden prompts me when it's time to add water and plant food.  I absolutely love this thing!

Simply Roast Beef

4 lb round roast

1/4 cup olive oil

3 garlic cloves (minced)

1 Tbsp chopped fresh rosemary

1 Tbsp chopped fresh thyme leaves

2 tsp kosher salt

1/2 tsp ground black pepper

 Preheat your oven to 450 degrees.

In a small bowl, combine oil, garlic, rosemary, thyme, salt and pepper.  

Pat the roast dry with paper towel.  Rub the herb paste all over the roast.  

Place the roast on a rack in a roasting pan.  Roast for 15 minutes and then reduce the heat to 325 degrees.  Roast for 2 hours for a medium-well done roast.  

Remove from the oven and allow your roast to rest for 20 minutes before slicing. 

This is wonderful served with roasted potatoes and your favorite salad.

Turkey 2021

 

I discovered a terrific turkey brine this year.  Spice Hunter Original Turkey Brine.  It's easy to use and your turkey will be absolutely delicious!

Brining a turkey requires a bit more planning than normal, but this post should help you work out a schedule.

If you're using a fresh turkey, you'll want to brine it for 24 hours.  If you're using a frozen turkey, you'll only brine it for 12 hours.  Frozen turkeys have lots of salt already, so the salt level in the brine requires less time for brining.

Spice Hunter makes the process simple.  I buy a disposable styrofoam cooler so I don't have to sanitize my regular cooler after.  Nobody wants a cooler that's had raw turkey juice in it!

First, figure out what time you want to serve your meal.  Now, count on one hour for your bird to rest after it comes out of the oven.  Allow about 3 1/2 hours of roasting time for a 16 - 20 lb turkey.  Allow 12 hours of refrigerated dry time.  Allow 12 - 24 hours of brining time.

The night before you want to brine your turkey, prepare your brine and let it cool.  Refrigerate overnight.  

Place your turkey in the brine bag and place in the disposable cooler.  Pour the refrigerated brine solution into the bag and add a gallon of cold water.  Tie the bag securely.  Cover with ice and place the top on the cooler.  Allow it to sit for 12 - 24 hours.  

Remove your turkey from the brine and pat it dry with paper towel.  Place it on a sheet pan and refrigerate it for 12 hours uncovered.  Do not let it touch anything.  Remove your turkey from the fridge 2 hours before you're ready to roast.  Place it in a Reynold's turkey size roasting bag and cover it with Chef Shamy Lemon Herb Butter.  Stuff the bird with a poultry herb mix of Rosemary, Sage and Thyme.  Add one lemon sliced into 8ths, celery and a red onion.  Do not add salt.  The brining has enough salt.  

Roast your turkey at 325 degrees for 3 1/2 hours.  It will be moist, delicious, and have a nicely browned skin.  It will be absolutely delicious.

 

Spicy Maple Chicken with Mashed Sweet Potatoes and Green Beans

This is another Hello Fresh dinner that's a family favorite.

2 sweet potatoes
2 Tbsp Maple Syrup (the real stuff)

1/2 tsp red pepper flakes

2 Tbsp sour cream

1/2 cup Panko breadcrumbs

1 Tbsp fry seasoning (I use McCormick Rotisserie Chicken seasoning)

2 chicken cutlets (6 oz each)

1/2 lb fresh green beans

Preheat oven to 425 degrees.

Wash and dry all produce.

Peel and dice sweet potatoes into 1/2" pieces.  

Pour maple syrup into a small bowl.  Stir in a pinch of salt and the red pepper flakes.  Set aside.  

Place sweet potatoes in a medium pot with enough salted water to cover by 2".  Bring to a boil and cook until tender (about 15 - 20 minutes).  Drain and return sweet potatoes to pot.  Mash off heat with half the sour cream, 1 Tbsp butter, salt and pepper.  I like to add a tsp of sugar too.  Cover to keep warm.  

Line a baking sheet with foil and spray with cooking spray.  Melt 1 Tbsp of butter in a microwave safe bowl.  Add 1 Tbsp olive oil, the fry seasoning, and a big pinch of salt.  Pour the Panko onto a dinner plate and stir in the contents of the bowl and mix well. 

Pat chicken dry with paper towel and season all over with salt and pepper.  Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).  Roast on the middle rack for 8 minutes.  

While the chicken roasts, toss the green beans in a medium bowl with a drizzle of olive oil, salt and pepper.  When the chicken has roasted 8 minutes, remove the sheet pan from the oven and carefully add green beans to empty side.  Return to the oven and roast until chicken is cooked through, 12 - 15 minutes more.

Divide sweet potatoes, chicken and green beans between plates.  Drizzle chicken with spicy maple syrup and more red pepper flakes, if desired.  

 

Honey Thyme Pork Tenderloin

This is one of my favorite recipes from Hello Fresh.  If you haven't tried their meal boxes yet, you're missing out!

4 red potatoes
12 oz pork tenderloin
2 garlic cloves
2 heads of broccoli florets
1 tsp dried thyme
1 oz chicken stock concentrate
2 tsp honey

Wash and dry all produce.

Preheat your oven to 450 degrees.

Line a sheet pan with foil and spray with cooking spray.

Dice potatoes into 1/2" pieces.  Toss them onto the sheet pan and drizzle with olive oil and season with salt and pepper. Roast on the top rack for 20 - 25 minutes.

Pat the pork tenderloin dry with paper towel and season all over with salt and pepper.  Heat a drizzle of oil in a large pan over medium heat.  Add pork and sear, turning occasionally, until browned all over, 4 - 8 minutes.

While the pork is cooking, line another sheet pan with foil.  Mince the garlic and set aside.  

Once the pork is browned, transfer it to one side of the second baking sheet.

Cut the broccoli into bite-size pieces.  Place on the opposite side of the baking sheet from pork.  Toss with a drizzle of olive oil and season with salt and pepper.  Top with 1/2 of the minced garlic.

Transfer the pork and broccoli to the middle rack.  Roast until pork is cooked through and broccoli is tender, 12 - 15 minutes.  Once done, transfer to a cutting board to rest. 

While your pork is cooking, whisk together stock concentrate, honey and 1/4 cup of water in a measuring cup.  Heat a drizzle of oil in the pan used for the pork over medium heat.  Add the remaining garlic and thyme.  Cook until fragrant.  Stir in the contents of the measuring cup.  Simmer, scraping up any browned bits from the bottom of the pan, until reduced by half, 3 - 4 minutes.  Stir in 1 Tbsp butter until melted.

Slice the pork and plate with potatoes and broccoli.  Drizzle the pork with sauce and serve.

 

Vanilla Roasted Sweet Potatoes

 

2 lbs sweet potatoes, cut into 1" wedges
2 Tbsp olive oil
1/2 tsp red pepper flakes
Kosher salt
1 vanilla bean

Heat oven to 400 degrees.  

In a large bowl, toss potatoes, oil, red pepper flakes, and 1/2 tsp salt.

Cut vanilla bean lengthwise and  scrape seeds and bean into potatoes.  Toss to incorporate.

Transfer to a foil lined sheet pan and roast until potatoes are tender, 25 - 30 minutes.

Roasted Pork and Apples

2 medium sweet potatoes
3 tsp rosemary leaves (about one sprig)

1 Tbsp canola oil

1 garlic clove

1/2 tsp salt, divided

1/4 tsp black pepper, divided

2 apples

4 1" thick boneless pork chops

1/2 cup apple butter

2 tsp Worcestershire sauce

Preheat the oven to 425 degrees.  

Peel and cut the sweet potatoes into large dices.

Grate 2 tsp of the rosemary with the herb mill.  Combine the rosemary, oil, garlic pressed, 1/4 tsp of salt and 1/8 tsp of black pepper to a medium bowl.  Toss the diced sweet potatoes in the mixture.

Core and slice the apples.  Transfer the sweet potatoes and apples to a foil lined sheet pan.

Season the pork chops with the remaining salt and pepper and place them on the sheet pan.  Bake for 15 minutes.  

Grate the remaining rosemary leaves with the herb mill into a small bowl.  Add the apple butter and Worcestershire sauce, and stir to combine.  

Remove the sheet pan from the oven.  Stir the apples and sweet potatoes, and top the pork chops with the apple butter mixture.  Return the sheet pan to the oven and bake for an additional 15 minutes.

 

Shrimp and Creamy Tarragon Linguine

12 oz Alfredo sauce
6 oz linguine

1 fresh tarragon sprig

1 shallot

1 lemon

4 oz cremini mushrooms

8 oz raw shrimp, peeled and deveined

Bring a large pot of salted water to a boil.

Once boiling, add pasta and cook until al dente, about 8 - 10 minutes.

Reserve 1/4 cup pasta cooking water.  Drain pasta and set aside.

Cut mushrooms into 1/4" slices.

Stem and mince the tarragon.

Zest and halve the lemon.  Cut one half into wedges and juice the other half.

Peel and mince the shallot.

Pat shrimp dry, and season all over with 1/4 tsp salt.

Place a large non-stick pan over medium heat and add 2 tsp olive oil.

Add the shallot, shrimp, mushrooms, 1/4 tsp salt, and a pinch of pepper to hot pan.  Stir occasionally until mushrooms start to brown and shrimp become opaque (2 - 3 minutes).

Add the Alfredo sauce, 1 tsp lemon zest, 1 tsp lemon juice, and tarragon to hot pan.  Bring to a simmer, stirring occasionally for 2 - 3 minutes. 

Add pasta and stir until coated and heated through, 1 - 2 minutes.  If too thick, add pasta cooking water, 1 Tbsp at a time until desired consistency is reached.  

Plate the pasta and squeeze a lemon wedge over the dish.

Seared Chicken Breast with Parmesan Thyme Butter

 

2 Tbsp butter
3 thyme sprigs
1 oz shredded Parmesan cheese

2 boneless, skinless chicken breasts

Pat chicken breasts dry and season both sides with a pinch of salt and pepper.

Heat 2 tsp olive oil in a medium non-stick pan over medium heat.  Add chicken to the hot pan.  Cover and cook until the chicken is browned (4 - 6 minutes per side).

Remove from the burner.  

Stem the thyme.

If butter is still hard, place in a microwave-safe bowl and microwave 5 seconds at a time until soft.

Combine the softened butter, Parmesan cheese, and thyme, stirring until smooth.

Serve the chicken breast topped with the Parmesan thyme butter.

Garlic Brown Sugar Chicken

3 lbs bone-in, skin-on chicken thighs or breasts

salt and ground black pepper, to taste

3 Tbsp butter, divided

4 cloves garlic, minced

1/4 cup packed brown sugar

1 Tbsp honey

1/2 tsp dried oregano

1/4 tsp dried thyme

Preheat the oven to 400 degrees.

Season the chicken with salt and pepper.

Melt 2 Tbsp butter in a large ovenproof skillet over medium-high heat.  Add chicken, skin-side down, and sear until brown, 2 - 3 minutes per side.  Remove chicken to a plate.  

Melt the remaining butter in the skillet.  Add garlic; cook and stir until fragrant.  Remove from heat and stir in brown sugar, honey, oregano, and thyme until well combined.  Return chicken to the skillet.

Bake in the preheated oven for 25 - 30 minutes until the chicken is no longer pink at the bone.

Santa Fe Salad

1 Tbsp olive oil
1 lb boneless chicken breast
1 tsp Taco seasoning
1 6 oz package of baby spinach or spring mix

1 can of black beans (15 oz) rinsed and drained

2 avocado peeled, pitted and chopped

1 cup tomatoes, chopped

1 cup frozen corn kernels, thawed

1 cup Mexican cheese, shredded

1/4 cup fresh cilantro (chopped)

1 lime cut into wedges

1/4 cup olive oil (for dressing salad)

Optional:  sour cream, salsa, ranch dressing

Add 1 Tbsp of olive oil to a small skillet.  Cook the chicken with the taco seasoning until fully cooked through.

While the chicken is cooking, distribute the spinach or spring mix between four plates or large salad bowls.  Evenly divide the beans, avocado, tomatoes, corn, and cheese on top of the four plates.  

Once the chicken has cooked, remove it to a cutting board and cut it into bite-sized pieces.  Distribute the chicken evenly among the salads.

Give each salad a fresh squeeze of lime and drizzle with olive oil.  You can also serve with a side of salsa, sour cream or ranch if preferred.  

 

Beef Kabob Marinade

 

Marinade

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup olive oil

1 Tbsp dijon mustard

1 Tbsp minced garlic

1 Tbsp brown sugar

2 Tbsp lemon juice

1 tsp dried parsley

1 tsp black pepper

Kabob

1 1/2 lbs sirloin steak, cut into 1" cubes

1 lb baby potatoes

2 Tbsp olive oil

2 Tbsp dijon mustard

1 Tbsp dried rosemary

8 oz crimini mushrooms

1 red onion, cut into 1" cubes (about 3 onion layers each)

 2 small zucchini, cut into 1" slices

In a medium bowl, mix the marinade ingredients together.  Reserve 1 Tbsp of the marinade.

Place the cubed meat into a large sealable bag and pour all but the reserved marinade over it.  Then seal and squish to coat well.  Place in the refrigerator for 1 - 6 hours to marinate.  

Place wooden skewers in water to soak until the kabobs are ready to assemble.

Boil the potatoes in a large pot of salted water 6 - 8 minutes until they are fork tender.  Drain and then toss with the olive oil, rosemary, and mustard.  Set aside.

Preheat grill to high heat while preparing the kabobs.  Chop all vegetables into chunks that are roughly the same size as the cubed steak.  Keep 3 layers of onion together in each chunk..  Drizzle vegetables with the reserved marinade.  

Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4 - 5 pieces of steak on each skewer.

Place kabobs on the grill directly over the heat and reduce heat to medium-high.  Grill for 8 - 10 minutes, flipping every 2 - 3 minutes, until the meat is cooked and the vegetables start to char just around the edges.  

Remove from the grill and rest for 5 minutes before serving.

Melting Sweet Potatoes

 

4 small sweet potatoes, peeled and sliced into 1/2" rounds
2 Tbsp butter, melted
1/2 tsp ground cinnamon

1/4 tsp Kosher salt

12 cup maple syrup

1/2 cup chopped pecans

2 Tbsp chopped chives

Preheat the oven to 425 degrees.

Line a sheet pan with foil and spray with cooking spray.

Add the potatoes, butter, cinnamon, and salt to a medium bowl and toss to coat.

Arrange potatoes on the baking sheet and bake for 15 - 18 minutes.  Flip the potatoes then drizzle with the maple syrup and continue to bake until the potatoes are golden brown and crisp on the outside but soft on the inside, an additional 15 - 18 minutes.  

Arrange on a platter and sprinkle with the pecans and chives.  

Melting Potatoes

 

Looking for the perfect side dish to serve with your steak dinner.  Try these caramelized on the outside and creamy on the inside potatoes.  They are divine!

4 Tbsp butter, cut into pieces

2 tsp chopped fresh rosemary (1 tsp if dried)

1/4 tsp crushed red pepper flakes

2 lbs Yukon gold potatoes, sliced 1/2" thick

Kosher salt and freshly ground black pepper

1 1/2 cups chicken broth

4 cloves garlic (smashed)

Preheat oven to 475 degrees.

Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl.  Microwave in 30 second intervals until the butter is melted, about 1 minute.  

Add the potatoes, 1 1/2 tsp salt and a generous amount of pepper and toss together.  

Line a sheet pan with foil and spray with cooking spray.  Spread the potatoes evenly over the baking sheet.  Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes.  Flip and continue to bake until a deep golden brown on the second side, another 15 minutes.  

Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more.

Transfer the potatoes to a serving platter.

Overnight Pulled Pork

 I've been waking up very early in the morning for years to put this is the oven, but I finally decided I should just put it in the oven the night before and let it cook overnight.  Who knew?

1 large pork shoulder or pork butt, bone in or out
2 Tbsp salt

1 Tbsp black pepper

1 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp chili powder

2 Tbsp brown sugar

1/2 cup of your favorite BBQ Sauce

1/2 cup cider vinegar

Preheat oven to 225 degrees.

Mix all spices together.  

Rub spice mix all over pork and place on a rack in a roasting pan and place in the oven uncovered. 

Mix BBQ sauce and vinegar in a bottle or bowl.  Set aside by oven.  

Go to bed . . .

If you happen to wake up in the middle of the night, you can squirt or brush the roast with the BBQ/vinegar mop.  The brown sugar in the rub and sugar in the sauce will start to make the outside of the roast look really dark.  It's fine.  You want it to look crusty.  Squirt or brush the roast multiple times during the cooking process. 

After about 10 hours, pull the roast out of the oven and see if it's fork tender.  If not, cook a few more hours or turn the heat up to about 350 degrees.  

After it is done, you can shred it with a fork while it is warm.  If you prefer, take the leftover sauce and toss it with the pork.  Serve on large buns with coleslaw and extra BBQ sauce.  

Garlic Balsamic Sauteed Mushrooms and Onions

2 Tbsp olive oil

2 Tbsp salted butter

1 large white onion sliced into rings

1 lb fresh baby portabella mushrooms

2 Tbsp minced garlic (2 cloves)

3 Tbsp balsamic vinegar

3 Tbsp whit win (optional)

Heat the olive oil and butter together in a large skillet.

Add the onions and saute for 5 minutes then add in the mushrooms.  Fry until the mushrooms have reduced in size and lost their moisture and the onions are softened completely.

Add in the garlic and saute until browned and fragrant.

Stir in balsamic vinegar and win and cook another 2 minutes, making sure to deglaze the bottom of the pan.

Season to taste with salt and pepper and serve.  

Cashew Shrimp

 

1 1/2 lbs large shrimp, peeled and deveined

Kosher salt

Freshly ground pepper

1 Tbsp cornstarch

2 Tbsp oyster sauce (found in the oriental aisle)

3/4 cup water

2 Tbsp safflower oil

4 stalks of celery cut 1/4" thick, plus celery leaves for serving

1/2 cup snow peas

2 garlic cloves, grated

Pinch of red pepper flakes

1/2 cup roasted cashews

1 cup Jasmine white rice

2 cups water

Preheat oven to 350 degrees.

In a medium saucepan combine the water and rice with a large pinch of salt. Cover and bring to a boil.  Reduce heat and simmer for 18 minutes.  Remove from the heat and allow to sit until ready to serve.  

Place the cashews on a baking sheet and roast in the oven for 15 minutes.  Remove and set aside.

Pat shrimp dry with paper towels; toss with 1/2 tsp salt and 1/4 tsp ground pepper. 

In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.  

Heat a large skillet (preferably cast-iron) over medium-high heat.  Swirl in oil, then add the shrimp in a single layer.  Cook undisturbed for 1 minute.  Continue to cook, stirring occasionally, until almost cooked through, 1 - 2 minutes more.           

Add celery, garlic, snow peas, and red pepper flakes.  Cook, still stirring, 1 minute.  Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about  1 minute more. 

Stir in cashews.

Serve over rice and top with celery leaves and more red pepper flakes, if desired.  

                     

Ranch Seasoning

Who doesn't love a good ranch dip?  I know I do.  Learn to make your own with this recipe.  Just add these ingredients to 1 1/2 cups of Greek yogurt or sour cream to create a great dip.  

1 tsp dried parsley
3/4 tsp Kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil

1/2 tsp dried thyme

1/2 tsp sugar

Freshly ground black pepper

 

Fresh Mango Salsa

1 mango diced

1 avocado diced

1/2 red onion diced

1/2 bunch fresh cilantro

2 Tbsp lime juice (1 medium lime)

In a medium bowl, combine mango, avocado, red onion and cilantro.

Add lime juice.  Toss gently to combine and serve.  Add salt and pepper to taste.

Serve with tortilla chips.

Chicken & Mango Tostadas

Looking for a refreshing dinner on a hot summer evening?  This one fits the bill.

2 cups shredded cooked chicken 

1 mango, peeled and diced

1/2 red onion diced

1Tbsp chopped fresh cilantro

Juice of 2 limes

2 Tbsp olive oil

Kosher salt

2 ripe avocados, halved, pitted and peeled

1 1/2 Tbsp Guacamole Herb Blend

8 soft flour tortillas (6")

Hint:  If you're in a hurry and don't have leftover chicken or time to cook chicken, use the canned variety.  It works nicely in this recipe.

Preheat oven to 350 degrees.

Place flour tortillas on a baking sheet and place them in the oven for 8 minutes to crisp them.

Combine the chicken, mango, red onion and cilantro in a bowl.

Juice both limes and add half the juice to the chicken mixture.  Add olive oil and salt and pepper to taste.

Mash the avocadoes in a separate bowl.  Add the guacamole herb blend, remaining lime juice, and salt and pepper to taste.  

Top the tortillas with a smear of the mashed avocado and top with chicken salad and serve.  

Mushroom Smothered Pork Chops with Green Beans

2 (6 oz) pork chops
2 garlic cloves

4 oz Portabella mushrooms
1 Rosemary sprig
2 tsp chicken demi-glace
1 oz Marsala cooking wine
1 1/2 Tbsp butter
12 oz green beans
Salt and pepper

Cut mushrooms into 1/4" slices

Trim ends off of green beans

Mince garlic

Pat pork chops dry and season both sides with salt and pepper

Place a medium non-stick pan over medium heat and add 1 tsp olive oil

Add pork chops to hot pan and cook 5 minutes

Flip and cook for 5 more minutes

Transfer pork to a plate and let rest

Add 1 tsp olive oil to a pan and half the garlic to the pan.  Cook until garlic is aromatic.

Stir in green beans, rosemary sprig, 1/4 tsp salt and a pinch of pepper.  Add 1/4 cup water, cover and reduce heat to medium. Stir occasionally until green beans are tender (8 - 10 minutes)

Remove from burner.

Return pan used to cook pork chops to medium-high heat and add 1 tsp olive oil. Add mushrooms, remaining garlic and a pinch of salt to hot pan.  Stir occasionally until lightly browned (3 - 4 minutes).

Add marsala wine and cook until mostly evaporated. (30 - 60 seconds)

Stir in demi-glace, 1/4 cup water, and any accumulated juices from resting pork.  Bring to a boil.

Once  boiling, remove from burner and stir in butter. 

Plate pork chops on plates and top with sauce.  Add green beans to the side.  

French Onion Brisket

 

Everybody knows that a good brisket begins with a good seasoning rub ... this one is terrific!

Combine the following ingredients into an airtight container and mix well:

2 Tbsp granulated sugar

2 Tbsp brown sugar

2 Tbsp smoked sweet paprika

2 tsp garlic powder

1 tsp onion powder

1 1/2 tsp chili powder

2 Tbsp Kosher salt

1 1/2 tsp freshly ground pepper

1 tsp celery seeds                                                            Other ingredients:

1/2 tsp ground cumin                                

1/4 tsp cayenne pepper                                                    2 cans Campbell's French Onion Soup

1/4 tsp dried thyme                                                          1 cup beef broth

1/4 tsp dried oregano                                                       4 large portabella mushrooms (stemmed)

This will season about 9 lbs of brisket. I normally cook a 3 - 4 lb brisket to feed my family when we're all together. This is a recipe that is sure to become a family favorite.  

The night before, place your brisket(s) on a cutting board.  Coat both sides generously with the rub.  Wrap in plastic wrap and place on a plate in the refrigerator overnight.  I often use two 1 1/2 lb - 2 lb briskets.

Four hours before your desired serving time,  remove from the refrigerator and allow to warm to room temp for one hour.

Preheat your oven to 325 degrees.  Combine 2 cans of Campbell's French Onion Soup and 1 cup of beef broth in a baking dish.  Place your brisket into the soup mix and then top with thick slices of portabella mushrooms (4 large mushrooms washed, stemmed and cut into thick slices).  Cover your baking dish with foil and bake for three hours undisturbed.

Remove from the oven and allow to rest for 15 minutes.  Slice into 1/4" slices and return to the cooking liquid.  Serve with BBQ sauce if desired.  

Cilantro Lime Chicken and Rice with Corn Salsa

3/4 cup corn kernels
1/2 cup Basmati rice
2 Tbsp fresh Cilantro
1/2 tsp Adobo seasoning
1 lime
1 Roma tomato
2 oz sour cream
12 oz boneless skinless chicken breasts

Combine 1 cup of water with 1/2 cup of rice. Add 1 tsp olive oil and 1/4 tsp salt. Bring to a boil.  Reduce to a simmer, cover, and cook until rice is tender, 18 - 20 minutes. 

Remove from burner and set aside.

Stem and mince cilantro

Halve lime lengthwise.  Juice one half and cut the other half into wedges

Core tomato and cut into 1/4" dice

Place corn in a microwave-safe bowl and microwave until warmed through, 1 - 2 minutes

Pat diced chicken dry and season all over with adobo seasoning

Combine corn, tomato, half the cilantro (reserving remaining for garnish), lime juice, 1 tsp olive oil and 1/4 tsp salt. Set aside

Coat a large non-stick pan with cooking spray and place over medium-high heat

Add chicken to hot pan.  Stir occasionally until browned all over and chicken reaches a minimum internal temp of 165 degrees, 5 - 7  minutes

Remove from burner

Stir remaining cilantro into cooked rice. Squeeze lime wedge over rice and stir again

Halve remaining lime wedges

Plate chicken on rice and top with salsa and sour cream..  Squeeze lime wedges over chicken to taste.

 

Herb-Marinated Pork Tenderloin

 

1 lemon, zested
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1 tsp fresh rosemary
1 tsp fresh thyme leaves
1 tsp Dijon mustard

Kosher salt

Pork tenderloin (about 1 lb)

Freshly ground black pepper

Combine lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard and 1/2 tsp salt in a sturdy 1 gallon resealable plastic bag.  Add the pork tenderloin and turn to coat with the marinade.  Squeeze out the air and seal the bag.  Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.  

Preheat the oven to 400 degrees.

Remove the tenderloin from the marinade and discard the marinade but leave the herbs that cling to the meat.  Sprinkle the tenderloin generously with salt and pepper.  Heat 3 Tbsp olive oil in a large oven-proof saute pan over medium-high heat.  Sear the pork tenderloin on all sides until golden brown.  Place the saute pan in the oven and roast the tenderloin for 10 - 15 minutes or until the meat registers 145 degrees at the thickest part.  Transfer the tenderloin to a platter and cover tightly with aluminum foil.  Allow to rest for 10 minutes. Carve in 1/2" thick diagonal slices.   The thickest part of the tenderloin will be quite pink (it's just fine) and the thinnest part will be well done.  Season with salt and pepper and serve warm with the juices that collect on the platter.  

Pork Chops with Apples and Garlic Smashed Potatoes

1 lb small potatoes
2 cloves garlic
Kosher salt
(2) 1/2" thick boneless pork loin chops

 2 tsp chopped fresh sage

Freshly ground pepper

1 Tbsp olive oil

1 large red onion, cut into 1/2" wedges

1 Granny Smith apple, cut into 1/2" slices

3/4 cup apple cider

1/4 cup buttermilk

Put the potatoes and garlic in a saucepan, cover with cold water and season with salt.  Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes.  Cover and set aside.  

Meanwhile, rub both sides of the pork chops with sage, and salt and pepper to taste.  Heat a large cast-iron skillet over high heat, then add 1 tsp olive oil and sear the chops until golden on both sides, about 5minutes total.  Transfer to a plate.  Wipe out the skillet and add 2 tsp olive oil.  Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes.  Season with salt and pepper and stir in the cider.  

Return the chops to the skillet.  Cover and cook, turning once, until just cooked through, 4 - 5 minutes.  Drain the potatoes, reserving 1/4 cup of water.  Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed.  Season with salt and pepper.  Serve with the pork chops, onion and apples.  Drizzle with the pan juices.

Shrimp Stir-Fry

 

1 Tbsp butter

1 Tbsp olive oil

1 lb jumbo shrimp, peeled and deveined, tails on

4 cloves garlic, minced

1 large zucchini, diced

1/2 cup corn kernels

1/2 cup cherry tomatoes, sliced in half

1/2 cup yellow or orange cherry tomatoes, sliced in half

1/2 cup spinach leaves, cut in strips

Parmesan shavings

1 lemon juiced

Rice or stir-fry noodles for serving

Melt the butter with the olive oil in a large skillet over medium-high heat.  Add the shrimp and garlic, then saute until the shrimp are opaque (about 3 minutes).  Remove the shrimp to a plate. 

Add the zucchini to the skillet.  Stir it for about 45 seconds, then scoot to the edges of the pan.  Throw in the corn and cook it for a minute, then push it to the edges of the pan.  Throw in the tomatoes and stir them for about a minute.  Sprinkle the veggies with salt and pepper to taste.  

Add the shrimp back to the pan.  Stir everything until well combined and hot.  Pour onto a big platter.

Sprinkle on the fresh spinach and top with Parmesan shavings.  Squeeze lemon juice over the top for a wonderful freshness.  

Serve over rice or stir-fry noodles.

Seared Pork Chops with a Peach and Spring Mix Tossed Salad

1 small shallot

1 peach

1 Tbsp fresh thyme (or 1 tsp dried)

2 tsp honey

2 Tbsp Balsamic Vinegar

2 (6 oz) Pork chops

1 oz chicken stock concentrate

1/2 cup water

2 oz spring mix

Wash and dry all produce.  Peel the shallot and mince.  Halve and pit the peach and then cut into 1/2" wedges.  Strip fresh thyme leave or add dried thyme leaves to shallots.

In a large bowl, whisk together 1 tsp honey and 2 Tbsp Balsamic Vinegar and a large drizzle of olive oil.  Season with salt and pepper.  

Heat a drizzle of olive oil in a large pan over medium-high heat.  Season pork on both sides with salt and pepper.  Add to pan and cook to desired doneness.  (approx. 5 mins per side)  Remove from pan and set aside to rest for 5 mins and then thinly slice.

Add slice shallots and thyme to pan and cook over medium heat until softened ( 2 - 3 minutes).  Stir in stock concentrate, 1 tsp honey, and 1/2 cup water/  Scrape up any browned bits on bottom of pan.  Simmer until saucy and somewhat reduced.  Season with salt and pepper.  

Add spring mix and peach slices to the bowl with vinaigrette.  Toss to combine.  Season with salt and pepper.  Divide the pork between plates.  Drizzle with pan sauce.  Serve with salad on the side.  

Shrimp and Tomato Summer Salad

 

2 Tbsp olive oil
2 Tbsp red wine vinegar
3/4 tsp salt
1/4 tsp coarsely ground black pepper

1/2 cup loosely packed fresh parsley leaves, chopped

1/4 cup loosely packed fresh mint leaves thinly sliced

1 lb cooked shelled and deveined large shrimp

2 lbs ripe tomatoes cut into 1" pieces

1 English cucumber cut lengthwise into quarters and then cut crosswise into 1" pieces

In a serving bowl, mix oil, vinegar, salt and pepper until blended. Sir in parley and mint.  Add shrimp, tomatoes, cucumber and onion to dressing in bowl.

 Stir to combine. Sprinkle salad with mozzarella cheese and serve at room temperature.  

Cover and refrigerate if planning to serve later. 

Chicken Salad with Mustard Vinaigrette Dressing

This is a tangy hearty dish meant to be served warm.  Give it a try and it's sure to become a family favorite!

3 slices bacon, cut into 1/2" pieces
3 green onions, thinly sliced
1/3 cup red wine vinegar

3 Tbsp olive oil (divided)

1 Tbsp Dijon mustard with seeds

2 tsp fresh thyme leaves 

1/2 tsp sea salt

1 large or 2 small boneless, skinless chicken breasts

1 Tbsp McCormick Rotisserie Chicken seasoning

1 Red Delicious or Granny Smith apple (unpeeled, cored and thinly sliced)

1 bag (5 - 6 oz) Spring Mix

Place your chicken breast(s) in a ZipLoc bag with 1 tsp salt and 1 Tbsp Rotisserie Chicken Seasoning.  Coat the chicken well and let is sit in the refrigerator for one hour or overnight.   

Place a skillet over medium heat and add 1 Tbsp olive oil.  When hot place your chicken breast in the skillet and cook undisturbed for 5 minutes.  Turn and cook for another 5 minutes undisturbed.  Turn off the heat and turn chicken and allow it to rest in the pan for an additional 5 minutes. 

In another 10" skillet, cook the bacon over medium heat, stirring occasionally, until browned.  Add green onions and cook, stirring 1 minute. Remove skillet from heat and stir in vinegar, oil, mustard, thyme and salt. 

Shred the cooled chicken.  Core and slice your apple.

In a large serving bowl, toss chicken with apple and spring mix until well combined.  

Pour hot dressing over chicken mixture; toss until salad is evenly coated.  

Serve immediately.

 

Watermelon Salsa

This is the first year we've grown watermelon in our garden, so I've been looking for new ways to use it in my everyday cooking.  This may well become one of my new go-to dishes.

1 lime

2 cups 1/4" cubes watermelon

1 cucumber (unpeeled) cut into 1/4" cubes

1 green onion, sliced thinly

1/4 tsp salt

1/8 tsp cracked black pepper

Zest 1 tsp of peel from lime

Squeeze 2 Tbsp juice from lime

In a bowl, toss lime zest and juice with watermelon, cucumber, green onion, salt, and pepper.  Cover and refrigerate for two hours before serving.

Coffee and Spice Steak

 

1 ribeye or sirloin steak (1 1/2 lb)

2 tsp instant coffee granules

1 tsp sugar

1 tsp salt

1 tsp coarsely ground black pepper

1/2 tsp ground cinnamon

1/4 tsp Allspice

2 tsp olive oil

Mix coffee granules, sugar, salt, pepper, cinnamon, and allspice in a small bowl.  

Coat both sides of steak with olive oil.  

Rub steak with coffee mixture.  

Place steak on hot grill rack or pan over medium heat and grill, turning once, 12 - 15 minutes.  

Transfer steak to cutting board and let stand 10 minutes.  

Thinly slice steak, and serve.

Serving suggestion:  Serve with Watermelon Salsa

Lemon and Garlic Grilled Chicken

 

I love to fire up the grill when it's hot outside rather than heating up the house to fix dinner.  This recipe is perfect for those nights or weekends that you have a crowd to please.

1 whole chicken (about 5 lbs)

1 lemon

1 small bunch fresh thyme

6 garlic cloves

1 tsp salt

1/2 tsp cracked black pepper

2 Tbsp olive oil

Fire up your gas grill for indirect grilling over medium heat. 

Remove giblets and neck from chicken.  Rinse the chicken with cold water and then pat dry with paper towel.

Zest 2 tsp of lemon peel from the lemon and then cut it into quarters and set aside. 

Chop enough thyme to equal 1 tsp and set aside the remaining sprigs.

Peel and press two garlic cloves into a cup. Peel the remaining cloves and set aside.

Combine pressed garlic with lemon zest, chopped thyme, salt and pepper.

Place lemon quarters, whole garlic cloves, and thyme sprigs inside cavity of chicken.  

Add olive oil to the lemon mixture and then rub it on the outside of the chicken. 

Loosely tie the legs together and fold the wing tips under the back of the chicken.  Place it on the grill breast side up.  

Cover the grill and cook the chicken for about 75 minutes or until the juices run clear. 

If you're missing desired grill marks or crispy skin, fire up your grill and let your chicken spend a few minutes crisping up before moving it to a platter to stand for 10 minutes to set the juices.