Kentucky Bourbon-Brown Butter Cake

Looking for a dessert that is sure to impress?  This one will stand the test of time again and again.  Just be sure to use a high-quality bourbon for the glaze.  The flavor will shine through.

Cake Ingredients

2 sticks butter

e cups all-purpose flour

1 tsp baking powder

3/4 tsp baking soda

1 tsp kosher salt

4 large eggs

1 1/2 cups sugar

1 cup buttermilk

1 tsp vanilla extract

Glaze

6 Tbsp butter

1/3 cup Kentucky bourbon whiskey

3/4 cup sugar

Preheat your oven to 350 degrees.  Spray a Bundt pan with cooking spray and then dust with flour.  Tap out excess.  

Cake

Melt butter in a saucepan over medium-high heat.  When it boils, reduce heat to medium; simmer until foamy.  Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2 - 7 minutes.  Remove from heat; transfer to a heatproof bowl and let cool 10 minutes.  Whisk together flour, baking powder, baking soda, and salt in a bowl.  In another bowl, whisk together eggs, sugar, buttermilk, and vanilla.  Whisk brown butter into egg mixture, then stir in flour mixture just to combine (do not overmix).  Pour batter into prepared pan; smooth top with a spatula.  Bake until golden brown and a toothpick inserted into center comes out clean, 50 - 55 minutes.  Let cool on a wire rack for 15 minutes.  

Glaze

Melt butter in a saucepan over medium-high heat.  When it boils, reduce heat to medium; simmer until foamy.    Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2 - 7 minutes.  Remove from heat; carefully add bourbon (mixture will bubble vigorously).  When bubbles subside, stir in sugar to combine.  Cook over medium-low, stirring occasionally, just until mixture is smooth and runs from a spoon in a thin, translucent stream (sugar will not dissolve completely; do not let mixture boil).  Pierce holes in the cake (still in pan) to bottom with a wooden skewer at 1' intervals.  Slowly drizzle glaze evenly over cake; let stand until glaze is fully absorbed, about 15 minutes.  Invert onto a cake plate.  Let cool completely before slicing and serving.  

Cake can be stored in an airtight container for up to 3 days.  

The Best French Toast

 

I'm a lover of all comfort food!  And who can resist French Toast?  It's deliciously simple to prepare.  No fancy techniques or equipment required.  It takes our favorite flavors like cinnamon, butter and vanilla with your favorite doughy bread to create this breakfast favorite.

2/3 cup milk

2 large eggs

1 tsp vanilla

1/4 tsp ground cinnamon

Salt to taste

6 slices of thick bread

1 Tbsp butter, plus more as needed

Lightly butter a griddle

In a shallow bowl, whisk together the milk, eggs, vanilla, cinnamon, and salt

Heat the prepared griddle over medium-high heat

Dunk the slices, one at a time, in the egg mixture, being sure to soak both sides

Transfer the egg-coated slices to the hot griddle and cook until golden, 3 - 4 minutes

Serve immediately

Top with fresh berries, applesauce, or butter and maple syrup

Broccoli Salad Supreme

I love broccoli salad.  This one sweetens it up a bit.

10 cups broccoli florets (about 3 1/2 lbs)

6 cups seedless red grapes (about 3 lbs)

1 cup sliced celery

6 green onions (sliced)

2 cups mayonnaise

2/3 cups sugar

2 Tbsp cider vinegar

1 lb sliced bacon, cooked and crumbled

1 1/3 cups sliced almonds (I like Fresh Gourmet honey roasted sliced almonds)

 

In a large salad bowl, combine the broccoli, grapes, celery and onions.  In a small bowl, combine the mayonnaise, sugar and vinegar.  Pour over broccoli mixture and toss to coat

Cover and refrigerate for at least 4 hours or overnight.  Just before serving, gently stir in bacon and almonds.  

Coca-Cola BBQ Pulled Pork

I am always looking for new and original ideas for dinner.  This recipe definitely did not disappoint.  This was sweet, spicy and delicious!  I honestly did not know that you could create a BBQ sauce using Coke.  Go figure.  Thank you, Schuncks, for sharing this recipe.  It's one of my new favorites!!

5# boneless pork butt or shoulder roast

1 liter + 2 cups Coca-cola

1 small white onion chopped

3 tsp garlic powder, divided

1 tsp chili powder

1 1/2 tsp black pepper, divided

1 Tbsp Kosher salt

2 cups ketchup

1/2 cup Worcestershire Sauce

1/2 cup brown sugar

1/2 cup steak sauce

1 Tbsp lemon juice

1 tsp onion powder

Combine Coke with 2 tsp garlic powder, chili powder, and 1/2 tsp black pepper and add to crock pot.  

Add pork butt/shoulder and sprinkle with Kosher salt.  Set on low heat to cook, covered, for 6 hours.

Prepare Coca-Cola BBQ sauce by combining 2 cups Coca-Cola, ketchup, Worcestershire sauce, brown sugar, steak sauce, lemon juice, onion powder, 1 tsp garlic powder, and 1 tsp black pepper.  Set aside.  

Remove roast from crock pot and place on cutting board.  Set aside 2 cups of the braising liquid and dump the rest.  

Shred the pork and add back to the crock pot.  Mix in 2/3 of the BBQ sauce.  Add braising liquid as needed when you reheat to keep the meat moist.  

Serve on buns with sliced pickles, onions, and extra sauce.  

Classic Chicken Noodle Soup

You know what I like most about colder weather?  Comfort food.  I'm a big lover of comfort food.  This recipe definitely falls into that category.  It's one of the good ones!  Enjoy!!

1 lb boneless, skinless chicken breasts

1 Tbsp McCormick Perfect Pinch Rotisserie Chicken seasoning

2 Tbsp olive oil

12 cups chicken broth

1 (24 oz) pkg Reames Homestyle Egg Noodles

2 tsp parsley, dried

2 bay leaves

1/2 tsp thyme, dried

1 tsp black pepper

2 cups chopped onion

2 cups chopped celery

2 cups chopped carrots

2 cups half and half

8 Tbsp butter

1/2 cup flour

1/2 cup sherry cooking wine

Cut your chicken breasts into bite sized pieces.  Place the chicken in a bowl and add the seasoning.  Stir to mix well.  

Heat a large all-purpose pot over medium-high heat.  Add the seasoned chicken and cook until done.  Remove the cooked chicken from the pan and keep warm to add to the soup later.

Add the chicken broth and bay leaves to the pan.  Bring to a boil and then add the noodles.  Simmer for 20 minutes, stirring often.  

Add parsley, thyme, black pepper, onions, celery and carrots.  Simmer for 15 minutes or until done.  

Meanwhile, melt butter in a small pan.  Add flour and cook for 1 - 2 minutes.  

Add half and half to the noodle mixture.  Bring back to a simmer.  Add the flour mixture, cook and stir until thickened, about 2 minutes. 

Discard bay leaves.  Add the chicken and sherry.  Stir to incorporate.  Heat through and serve.  

Banh Mi Burger

Looking for a way to spice up your normal burger and fries?  Try this Vietnamese twist.  It's delicious!  

2 oz Sweet Chili Sauce

2 mini cucumbers

1/4 cup shaved carrots

4 garlic cloves

2 Tbsp olive oil

2 Russet potatoes

1/2 oz cilantro

2 large burger buns

2 1/2 Tbsp mayonnaise

2 Tsp rice vinegar

10 oz ground beef

Salt and fresh ground pepper

Preheat your oven to 450 degrees.  

Line a baking sheet with aluminum foil and spray with cooking spray.

Cut potatoes into 1/4" fries and pat dry

Place them in a bowl with the olive oil and salt and pepper to taste.  Mix well and let sit for 10 minutes.  

Spread in a single layer and bake in hot oven until lightly browned, 25 - 30 minutes.  Toss fries half-way through.  

Trim cucumber ends and thinly slice into rounds

Coarsely chop cilantro

Mince garlic

Shave one carrot

Put mayo in a small mixing bowl, add cilantro and set aside

Season ground beef with 1/4 tsp salt and form into two evenly sized patties

Place vinegar in a small bowl and stir in cucumber slices and carrots.  Add a pinch of salt and set aside to marinate for at least 10 minutes

Place a large non-stick pan over medium-high heat

Add patties to hot, dry pan

Cook until lightly charred, about 4 - 6 minutes per side

While burgers cook, place rolls in the oven and toast until lightly browned

In a small bowl, combine chili sauce and garlic.  Microwave until fragrant and bubbling, about 30 - 60 seconds.  Stir every 15 seconds.

Place burger on bottom bun

Top with mayo and cilantro, and marinated cucumbers and carrots

Top with top bun

Serve with fries drizzled with chili-garlic sauce

Enjoy!

Cast Iron Cowboy Steak

I do love a good steak . . . and this is one of the best!

Kosher salt and freshly ground black pepper

1 (1 1/2 - 2 lb) bone-in rib-eye or porterhouse steak (about 2" thick)

1 tsp vegetable oil

4 Tbsp butter

 8 - 10 fresh herb sprigs, (thyme, oregano, or rosemary)

3 garlic cloves, peeled and minced

Preheat grill to high heat (400 - 450 degrees)

Heat a 12" cast iron skillet on grill, covered with grill lid for 15 minutes.  Sprinkle salt and pepper generously over steak.

Add oil to skillet.  Using tongs, place steak in skillet and cook on grill for 10 minutes (lid up).  Steak should be brown and crusty.  Turn steak on fatty edge in skillet, holding upright with tongs for 2 minutes. Place steak, uncooked side down in skillet.  Cook on grill, covered with grill lid, 8 - 10 minutes or to desired doneness.  

Add butter, herbs, and garlic to side of skillet and cook 2 - 3 minutes or until butter foams.  Tilt skillet slightly and spoon butter mixture over steak 20 times.  Be careful not to splatter.  

Transfer steak, herbs and garlic to a platter.  Let stand for 5 - 10 minutes.  Slice against the grain.  

Parmesan Zucchini Crisps

I'm an avid gardener, and during the summer months I find myself with more zucchini than I can use.  I'm always looking for new and creative ways to work zucchini into my dinner menu.  This recipe is one of my new favorites!

2 medium zucchini (1 lb total)

1 Tbsp olive oil

1/4 cup freshly grated Parmesan

1/4 cup dry breadcrumbs (I like Italian seasoned)

1/4 tsp salt

Freshly ground black pepper

Preheat your oven to 450 degrees.

Coat an aluminum foil baking sheet with cooking spray.

Slice the zucchini into 1/4" thick rounds.  

In a medium bowl, toss the zucchini with the oil.

In a small bowl, combine the Parmesan, breadcrumbs, salt and pepper.  

Dip each round into the Parm mixture, coating it evenly on both sides, pressing the coating on to stick.  

Place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, about 25 - 30 minutes.

Serve immediately.

Caribbean Grilled Shrimp Tacos

 

I don't often have fresh shrimp in my fridge, but I do normally have shrimp in my freezer.  Thawed or fresh shrimp need to be used within two days.  This recipe will not disappoint if you find yourself in a position where you need to use or lose fresh shrimp.  The spice combination in this recipe is like no other.  It is super good!

1 lb large raw deveined shrimp with tail off

4 cloves garlic minced

1/4 cup brown sugar

1 tsp salt

1 tsp paprika

1/2 tsp ground cloves

1/4 tsp cayenne

2 Tbsp olive oil

Rinse your shrimp and allow them to thaw if frozen.  Peel them, if required.  Add them to a large bowl.

Add minced garlic, brown sugar, salt, paprika, cloves, cayenne and olive oil to the bowl with the shrimp.  Stir until evenly coated and let sit for at least 30 minutes.

Pineapple Salsa

1/2 pineapple sliced into four wedges -- you may use canned or jarred

1 large tomato

1/2 red onion, sliced very thin

Juice of one lime

1 bunch of fresh cilantro (divided)

Salt to taste

Preheat your grill or grill pan to medium-high heat.  Add 1 Tbsp olive oil.  Place pineapple spears directly onto the grill grates.  Cook for 3 - 5 minutes on each side.  Once the pineapple has grill marks remove it from the grill and set aside to cool.  

To prepare your pineapple salsa, dice your tomato and pineapple.  Add fresh squeezed lime juice.  Toss in a Tablespoon of minced cilantro and season with salt to taste. 

Cook your Shrimp

Preheat the same grill lor grill pan to medium-high heat.  Add 1 Tbsp olive oil.  Place your shrimp on the grill and cook for 3 minutes per side or until opaque.  Remove from pan and set aside to build your taco.

Other Ingredients

6 Flour or Corn tortillas

2 cups shredded cabbage

Warm your tortillas in the microwave by placing them on a dinner plate and topping them with a damp paper towel.  Microwave them for one minute.

Build your taco:  

Once your ingredients are prepared, build your taco.  Top a warm tortilla with 1/3 cup shredded cabbage, cooked shrimp and pineapple salsa.  Garnish with cilantro and serve immediately.  

Bourbon Peach Glazed Ribs

I finally found a good use for those little bottles of whiskey/bourbon you can buy at the grocery store. They are perfect for use in this recipe, and you don't have to keep a full bottle of bourbon on hand.  Genius!

If you're a rib lover like me, you'll love this simple recipe that's easy to make all year round.  No need to wait for peach season.  They are super delicious!  They can be prepared on the grill or in the oven.

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

Kosher salt and freshly ground black pepper

1 Tbsp chili powder

2 Tbsp brown sugar

2 lbs baby back ribs

3 Tbsp apple cider vinegar

3 Tbsp or a 50 ml bottle of bourbon 

1/2 cup peach preserves

Combine the smoked paprika, onion powder, garlic powder, 2 1/2 tsp salt, 1/2 tsp pepper, chili powder and brown sugar in a small bowl.  Stir to combine.

Place your ribs on a large piece of aluminum foil.  It should be large enough to completely seal around your ribs.  Place them on a baking sheet.  Generously sprinkle the dry rub on both sides of the ribs.  Leave uncovered and place in the refrigerator, meat side up, for at least 1 hour.

Preheat your oven to 300 degrees,  

In another small bowl, whisk the vinegar, bourbon, preserves, 2 Tbsp water and a large pinch of salt and pepper together.  Pour the mixture over the ribs and tightly seal the foil, Crimp the edges to make a packet.  

Bake in the oven on the baking sheet for about 90 minutes.  The meat should be tender and pulling away from the bones.

Remove from the oven and carefully open the foil packets.  Pour the liquid into a small saucepan.  Bring to a strong simmer over medium-high heat and cook until it is reduced by about half.  It should be a thin, syrupy glaze.  Stir frequently for 6 - 8 minutes.  It will thicken further as it cools.  

Line another baking sheet with foil and transfer the ribs to it.  

Preheat the broiler in your oven.  

Generously coat the ribs with about half of the glaze using a pastry brush.  Broil until browned and charred in spots, 2 - 4 minutes.  Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 - 4 minutes more.  Brush the finished ribs with any remaining glaze.  Slice and serve.  

Side Note:  These are delicious served with grilled fresh peaches!

 

Grilled Brisket with Apple Slaw

1 1/2 lbs flat cut beef brisket trimmed

2 Tbsp garlic pepper seasoning

1 Tbsp kosher salt

1/4 cup beef broth

Coat all sides of your brisket with a mixture of garlic pepper seasoning and kosher salt.  Cover and wrap in plastic wrap and refrigerate for 12 - 24 hours.  

Slaw Ingredients

2 Tbsp olive oil

2 Tbsp apple cider vinegar

2 tsp honey

1/4 tsp crushed red pepper flakes

2 small apples, thinly sliced

2 Tbsp sliced green onions

2 Tbsp chopped fresh cilantro

1 Tbsp crushed Corn Nuts or Fritos

Prepare your grill for medium-high heat.  Cut two sheets of aluminum foil at least twice the length of your brisket.  Place brisket in the center of the foil, fat side up.  Wrap the foil tightly around the brisket leaving an opening to add the beef broth.  Crimp the foil to seal tightly.

Place on the grill, cover and cook for 10 minutes.  

Reduce heat to low and cook 30 minutes more.  

As your brisket cooks, make your slaw, 

In a large bowl, whisk together the olive oil, vinegar, honey and red pepper flakes.  Add the sliced apples, green onions and cilantro.  Toss to combine.  Season with salt and pepper, if desired.  Cover and refrigerate until ready to serve.

Remove brisket from the grill and increase heat to high.  Remove brisket from the foil and return it to the grill fat-side down.  Cook 5 minutes,  

Transfer brisket to a cutting board and let it rest 10 minutes. 

Slice and serve with the apple slaw.  Top slaw with crushed Corn Nuts or Fritos.  

 

Antipasto Pasta Salad

Every once in a while, I run across a recipe on a packaged dish that I tweak just a bit to make it my own.  This is one of those . . . thanks to Betty Crocker's Suddenly Salad. 

1 box Betty Crocker Suddenly Salad Creamy Italian

1/2 cup Italian salad dressing

1 cup Genoa Salami Nuggets

4 oz shredded Parmesan cheese

1 diced avocado

1/2 cup sliced black olives

2 cups chopped romaine lettuce

Bring a 3-quart pot of water to a boil  

 Add 1 tsp of salt and contents of pasta

Gently boil for 13 minutes uncovered, stirring occasionally 

Drain pasta.  Rinse with cold water.  Drain well.

In a large bowl, stir together seasoning packet and Italian dressing.  Add pasta, salami, cheese, avocado, tomatoes and olives.

Toss to combine and refrigerate for 1 hour.  

Stir in lettuce just before serving.  Cover and refrigerate any remaining salad.  

Crack Broccoli

Our family eats broccoli frequently, so I'm always looking for ways to change it up a bit, just to keep meals interesting.  This little gem does the trick!  

1/3 cup olive oil

Zest of 1/2 lemon

Juice of 1 lemon

1/2 tsp salt

1/8 tsp red pepper flakes

1 1/2 tsp ranch seasoning (dry powder)

5 cloves garlic, minced

2 1/2 lbs broccoli crowns, washed and broken into florets

1/4 cup almonds, raw and sliced

1/3 cup parmesan cheese, grated

Preheat the oven to 450 degrees.

In a large mixing bowl whisk together the olive oil, lemon zest, lemon juice, salt, red pepper flakes, ranch seasoning and garlic.

Add the broccoli and toss to coat.  

Spread the broccoli onto a foil lined baking sheet.

Roast for 10 - 12 minutes.

Flip the broccoli and add the almond slices to the sheet.  

Roast until the broccoli reaches desired tenderness, about 5 - 10 minutes.  Keep a close eye on the almonds, as they can burn quickly.

Trnafer the broccoli and almonds to a plate.  

Sprinkle with the parmesan and serve.  

 

Crockpot Sweet Potatoes

Thanksgiving is my favorite holiday.  Probably because I'm a foodie!  This recipe is a family favorite not just because it's usually part of our Thanksgiving dinner, but because it's a perfect fall dish.

4 large sweet potatoes

3/4 cup brown sugar

1/4 cup maple syrup

1/2 cup butter

1 Tbsp pumpkin pie spice

1 tsp salt

2 cups mini marshmallows

Spray your crockpot with non-stick spray.

Peel and dice the sweet potatoes into 1/2 " cubes.  Place them in the crock pot.

Add the brown sugar, maple syrup, butter, pumpkin pie spice, and salt.  Stir to combine.  

Place the lid on the crock pot and set it on high for four hours.

Five minutes before serving remove the lid and top with the marshmallows.  Place the lid back on the sweet potatoes and let the marshmallows melt for 3 - 5 minutes.

Serve immediately.

 

Pan-Fried Pork Chops

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 tsp dried oregano
1/4 tsp dried thyme
4 bone-in pork chops, about 1/2" thick
 Olive oil

Put the flour in a shallow dish.  Break the eggs into another shallow bowl and whisk with 1 tsp salt and a few grinds of pepper

Dredge a pork chop in the flour, shaking off the excess.  Dip it into the eggs and then coat evenly with the breadcrumbs.  Set aside on a piece of paper or baking sheet.  Repeat with the remaining pork chops.  

Heat a large skillet over medium heat with enough oil to come halfway to the sides of the chops (about 1/4 cup).  When the oil shimmers, add the chops and fry until golden brown and crispy (3 - 4 minutes on each side). Drain on paper towels briefly.  Serve hot.  

Garlic Pepper Fries

Oh my, I'm a fry snob, but this recipe is so good that I had to give in and try it.  Follow my lead . . . you won't be disappointed. 

4 russet potatoes, cut into 1/4" fries
1 Tbsp olive oil

4 tsp garlic pepper

2 Pinches of salt

Cut the potatoes and pat dry

Combine the potatoes, olive oil, and seasoning and mix well

Add to a prepared sheet pan

 

Bake at 450 degrees for 30 minutes.  

You can find the recipe for garlic pepper on this blog. 

Ultimate Bacon Burger

 Looking for a way to impress your favorite burger lover?  This recipe never disappoints.  

10 oz ground beef

2 Tbsp shredded Parmesan cheese

2 Tbsp sour cream

1 Tomato, sliced

2 Burger buns

2 Tbsp cream cheese

1/4 cup baby spinach

3 slices of bacon fried and crumbled

Coarsely chop the spinach

Cut the tomato into 1/4" slices

Combine ground beef and a pinch of salt and pepper.  Form into two equally sized patties (about 5 - 6" round)

In a mixing bowl, combine half the spinach, cream cheese, bacon, sour cream, Parmesan cheese and a pinch of salt and pepper, Mix well and set aside.  

Add 1 tsp of olive oil to a non-stick pan over medium heat.  Add the buns to the pan, cut side down and toast 1 - 2 minutes until brown.  Transfer buns to plates.

Add hamburger patties to hot pan and cook until browned and they reach an temp of 160 degrees.  ( I do 4 minutes per side and then turn a second time and let sit with no heat for another 4 minutes)

Top your bottom buns with spinach and tomato slices.  

Add your hamburgers.

Top with the cream cheese sauce and top bun.  Allow a couple of minutes for the sauce to melt over your hot burgers.  

I like this dish served with Garlic Pepper Fries.  It's definitely different from your ordinary burger and fries!

Garlic Pepper Seasoning

I've been in a mood to mix things up lately and this seasoning blend just does the trick.  Garlic Pepper seasoning is delicious on everything, but so far, my favorite is French fries.  They are the bomb!

8 tsp garlic powder
4 1/2 tsp black pepper
1 Tbsp parsley flakes

Combine all ingredients in a bowl and stir until well blended.

Store in an airtight container.

Use for seasoning meats, grains, starches and vegetables.  

This is a new favorite for sure!

Teriyaki Pork and Brocolli Stir-Fry

2 garlic cloves
1Tbsp seasoned rice vinegar
1/2 tsp garlic salt
1 Tbsp roasted peanuts

6 oz trimmed broccoli

6 oz long grain white rice (cooked)

2 green onions (sliced

1 head of baby bok choy

1/4 cup Teriyaki glaze

10 oz pork tenderloin (sliced)

Bring a small pot with rice and 1 1/2 cups water to a boil.  Reduce to a simmer, cover and cook until rice is tender, about 20 minutes. 

Remove from burner and set aside covered.

Cut the broccoli into small florets.  Remove any discolored outer leaves from bok choy and trim ends.  Halve and remove the core.  Cut into 1/2" pieces.  

Coarsely chop the peanuts.

Trim and cut white portions of green onions into 1" lengths.  Thinly slice green portions on an angle.  Keep white and green portions separate.  

Mince the garlic.

Cut the pork into slices into a single layer and pat dry.  Coarsely chop, if desired.  

Place a large non-stick pan over medium-high heat and add 1 Tbsp olive oil.

Add broccoli to hot pan and stir often, 4 minutes.

Stir in bok choy, 1/4 cup water and a pinch of pepper.  Then stir occasionally until broccoli is tender, 3 - 4 minutes.  

Remove from burner.  Transfer veggies to a plate.  Wipe pan clean and reserve.  

Return pan used to cook veggies to medium-high heat and add 1 Tbsp olive oil.  

Add sliced pork and a pinch of salt and pepper to hot pan.  

Stir occasionally until no pink remains and pork reaches a minimum temp of 145 degrees, 4 - 6 minutes.  

Stir teriyaki glaze, rice vinegar, white portions of green onions, garlic, and garlic salt into hot pan.  bring to a boil.  

Once boiling, stir in vegetables until combined.  Remove from burner and rest for 3 minutes.  

Plate dish, topping rice with stir-fry and garnishing with peanuts and green portions of green onions.  

 

Sweet Chili Pineapple Garlic Shrimp

 

1 lb raw shrimp (peeled and deveined)
1/3 cup sweet chili sauce

2 Tbsp soy sauce

2 Tbsp honey

1/2 Tbsp garlic (minced)

1/4 cup pineapple juice

1 Tbsp olive oil

20 oz pineapple chunks

2 tsp corn starch

2 Tbsp cold water

2 green onions sliced

Rice for serving

In a medium bowl combine the chili sauce, soy sauce, honey, garlic, and pineapple juice.

Add the peeled shrimp to the marinade and stir to coat.  

Heat the olive oil in a large skillet over medium heat. 

Add the shrimp along with the marinade and cook for 3 - 5 minutes, just until shrimp is opaque.

Use a slotted spoon to remove the shrimp to a plate, leaving the sauce in the pan.  

In a small bowl stir together the cornstarch and cold water.  

Add the cornstarch mixture to the saucepan and simmer until thickened.  

Turn off the heat and add the shrimp back to the pan along with the pineapple chunks.  Stir to combine.  

Serve with the rice and top with green onions.  

Lemon Butter Cod - A really good dinner for 2

Normally, I bake cod, but this recipe has made me a believer in pan frying it.  This is simple and bright and makes an impressive dinner in less than 1/2 hour.    Not bad . . .

2 (6 oz each) cod fillets, skinless, about 1" thick
2 Tbsp flour
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 tsp oregano
1/8 tsp cayenne pepper
1/2 tsp salt
Freshly ground black pepper
4 Tbsp butter
1 Tbsp olive oil
3 Tbsp fresh lemon juice
3 Tbsp dry white wine or chicken stock
1 tsp zested lemon rind
1 Tbsp chopped fresh parsley

Pat your cod fillets dry with paper towels.  

Combine flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper on a dinner plate.  Sprinkle and spread the mixture over both sides of the cod fillets (use all of the mixture).

Melt 1 Tbsp butter and 1 Tbsp olive oil in a skillet over medium-high heat.

Add cod and sear until golden brown and cooked through on each side, about 4 - 5 minutes per side.  Fish should flake easily with a fork when done.  Transfer to serving plates.  

Reduce burner temp to medium-low.  Melt remaining butter in the same skillet.  

Add lemon juice and wine/chicken stock, and lemon zest to pan.  Stir until it starts to thicken slightly.  

Pour the sauce over the cod fillets and top with chopped parsley.  Serve warm.  

Baked Acorn Squash with Butter and Brown Sugar

Not everyone is a fan of squash, but I sure am.  Acorn squash of a favorite for sure.  It's best, in my opinion, served with lots of butter, brown sugar and Maple syrup.  

1 Acorn squash

1 Tbsp butter

2 Tbsp brown sugar

2 tsp Maple syrup

Dash of salt

Preheat your oven to 400 degrees.

Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half.

Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.  

Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts. 

Place the squash halves cut side up in a roasting dish.  Pour 1/4" of water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven.  

Add butter, salt, brown sugar, maple syrup:  Rub a half tsp of butter into the insides of each half.  Sprinkle with salt.  

Crumble a tablespoon of brown sugar into the center of each half and drizzle with a tsp of maple syrup.

Bake at 400 degrees for about an hour until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through.  

Remove from the oven, spoon brown sugar butter sauce over the squash.  

When done, remove squash halves from the oven and let them cool for a bit before serving.  

Roasted Rosemary and Thyme Chicken with Carrots and Potatoes

 This dish reminds me of Sunday dinner as a kid.  Sunday dinner was almost always some version of chicken.  This is a good one if you're looking to impress.

1 lemon, cut into slices

1 whole chicken

Olive oil, for drizzling

Kosher salt and coarsely ground black pepper

2 - 3 shakes of Hungarian paprika

1 lb small potatoes, any larger ones halved

4 carrots, sliced in half lengthwise

20 or so fresh thyme sprigs

2 - 3 fresh rosemary sprigs

Preheat your oven to 450 degrees.  

On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken over them.  Drizzle with olive oil and season generously with salt and pepper.  Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet.

Add the potatoes and carrots cut side down to the empty half of the sheet.  Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper.  

Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.

Roast until the chicken is cooked through, about 40 minutes.  Discard the rosemary, thyme and lemon slices.  Remove the chicken from the sheet and cover gently with aluminum foil and let rest for five minutes.  

Fried Shrimp

Ask me what my favorite food is . . . fried shrimp is the easy answer.  I LOVE fried shrimp!  This recipe never disappoints!!

1/2 cup cornstarch

1/2 cup all-purpose flour

3 large eggs

1 cup panko breadcrumbs

1/2 cup seasoned breadcrumbs

1 1/2 lbs peeled and deveined jumbo shrimp

Vegetable oil for shallow frying

Kosher salt and pepper

Cocktail Sauce (recipe follows)

Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl.  In a third bowl, combine the panko and seasoned breadcrumbs.  Bread the shrimp by dipping them first in the flour mixture, then the egg wash, then the breadcrumbs. 

Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees.

Fry the shrimp in batches until golden and crispy, approximately 2 minutes.  Drain on paper towel lined plate and season with salt and pepper.  Serve with Cocktail Sauce.

Cocktail Sauce:

1 cup ketchup

1 Tbsp horseradish

1 Tbsp lemon juice

1 Tbsp Worcestershire sauce

Stir the ingredients together in a bowl.  Chill until ready to serve.

 

French Onion Chicken Casserole

 Looking for a good casserole for dinner in a hurry?  This one will not disappoint.  If you have left over chicken, you're golden.  If not, a quick trip to the grocery store for a rotisserie chicken will do the trick.  

3 cups chopped cooked chicken
1 cup chopped celery

1 cup shredded cheddar cheese

1 cup sour cream

1 cup mayo

1 can cream of chicken soup

1/2 cup slivered almonds

3/4 cup French's fried onions

Preheat your oven to 350 degrees and coat a 9 x 13" baking dish with cooking spray.

In a large bowl, stir celery, cheese, sour cream, mayo and cream of chicken soup.  Add chicken and almonds.  Spoon into baking dish.  

Bake uncovered for 30 minutes.  Sprinkle French fried onions over the top and cook for another 5 minutes.  Let stand 5 - 10 minutes.  

Enjoy!

Fancy Egg Salad Sandwiches

I'm always looking for good hot weather food in the summertime.  This is one of those recipes that's filling, and it tastes great.  Not only that, but it also looks great on a plate served with fresh sliced tomatoes.

 8 large eggs

1/2 cup mayonnaise

1 Tbsp Dijon mustard

2 Tbsp lemon juice

Pinch of cayenne pepper

kosher salt to taste

2 Tbsp chives, finely sliced

Watercress leaves, to taste

Sourdough bread, thickly sliced

In a small bowl, combine the mayo, Dijon mustard, lemon juice, cayenne pepper.  Mix well and season with salt and pepper to taste.  

Place the eggs in a medium saucepan and add cold water until the water reaches about 1" above the eggs.  Cover the saucepan and place it over medium heat.  Bring to a boil and then remove from the heat.  Let the eggs sit undisturbed for 13 minutes. 

Once the eggs are finished cooking, run them under cold tap water for about 5 minutes.  Remove one egg at a time from the cold water and peel it gently.  Cut it in half, then into bite size pieces and transfer to a medium mixing bowl.  Repeat until all eggs are peeled and chopped.  

Add mayo to the bowl and gently mix together.  Stir in chives and season to taste with salt and pepper.  

Place a small handful of the watercress on the bottom half of each slice of the bread.  Top the watercress with the egg salad.  Top the egg salad with more watercress and the top half of the bread.  

Greek Chicken Salad

Looking for a healthy weeknight dinner?  This salad will fit the bill.  It's full of good crunchy lettuce, cucumbers and red onion with yummy garlic chicken and tomatoes.

1 1/2 lbs boneless, skinless chicken breasts

1 garlic clove, minced

1 1/4 cups Greek yogurt

2 Tbsp water

3 Tbsp finely chopped mint

1 Tbsp olive oil

1/2 tsp cumin

1/2 tsp kosher salt

1/4 tsp black pepper

1 cup of sliced cucumbers

1 halved cherry tomatoes

4 cups torn romaine lettuce

1 small red onion thinly sliced

Cut chicken into 1" cubes and place them in a bowl.  Add the minced garlic into the chicken and stir to mix well.  Season lightly with salt and pepper and set aside.

Whisk the yogurt, water mint, olive oil, cumin, salt and pepper to make a dressing.  

Pour 1/3 of the dressing over the chicken, stir and marinate 5 minutes. 

Place chicken on a foil lined greased baking sheet in a single layer.  Broil until no longer pink in the center, about 4 minutes.  Remove from oven and set aside to cool.

In a large serving bowl, toss the romaine lettuce, cucumbers, tomatoes and red onion slices.  Make sure it's mixed well.  Top with chicken and drizzle with some of the remaining dressing.  Serve with croutons or wedges of warmed pita bread.  

 

Pecan Pie Glazed Carrots

 

This dish could easily be for a weeknight dinner or Thanksgiving dinner.  It's quick and easy, but it looks elegant and tastes great!

3 Tbsp butter

2 lbs small, thin carrots, scrubbed clean and peeled

2 Tbsp brown sugar

2 Tbsp maple syrup

1/4 cup pecans, toasted and roughly chopped

Kosher salt

In a large deep skillet, melt butter over medium heat.  Once butter is foaming, add carrots and cook, tossing occasionally, 5 minutes.  

Add 1/2 cup water, brown sugar, maple syrup, and 1/2 tsp salt to the skillet.  Bring to a gentle boil, then reduce heat and simmer, covered, shaking pan occasionally until carrots are just tender, 4 - 5 minutes.  

Transfer carrots to a serving dish.  Return skillet to heat and continue cooking, uncovered, until syrup is slightly thickened, 1 - 2 minutes.  Pour syrup over carrots, then sprinkle pecans on top.  

Pan Roasted Brussels Sprouts with Bacon

 

Honestly, I do not like brussels sprouts at all, but in the spirit of Thanksgiving last year I agreed to try the sprouts my son-in-law brought to share.  Much to my surprise, I liked this recipe.  I may have something to do with the fact that bacon is my favorite food.  😁

4 strips thick-cut bacon

2 Tbsp butter

1 lb Brussels sprouts, halved

1/2 large onion, chopped

Salt and freshly ground black pepper

Cook the bacon in a large skillet over medium-high heat until crispy.  Remove to a paper towel-lined plate, and then roughly chop.  

In the same pan with the bacon fat, melt the butter over high heat.  Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 - 10 minutes.  

Season with salt and pepper, to taste, and toss bacon back into the pan.  

Serve immediately.

Burgers - With Special Toppings

 

Who doesn't love a big, beautiful burger?  They are great for any occasion!  I'm always looking for new ideas to make a burger special and spice up a meal.

See a few of the sauces and toppings that I've tried and liked below.  Maybe you'll find one you like.  I love to experiment in the kitchen with new flavor combinations.  Don't be afraid to try a new ingredient or two to see how you like it.  What's the worst thing that could happen?

Pineapple Mayonnaise

1/2 cup mayonnaise 

1/4 cup canned crushed pineapple (drained)

1 tsp lime juice (freshly squeezed)

1 tsp finely chopped cilantro

1/2 tsp kosher salt

Freshly ground pepper to taste

Add all ingredients to a bowl and stir to combine.  Refrigerate until ready to serve.

Mustard Steak Sauce

1/4 cup ketchup

3 Tbsp yellow mustard

1 Tbsp mayonnaise

2 tsp A1 Steak Sauce

2 tsp Worcestershire sauce

Dash of hot sauce

Combine all ingredients in a bowl and mix well.  Refrigerate until ready to serve.  

This is delicious with your favorite steak or grilled chicken too.

Mushroom & Onion Sauce

3 Tbsp butter

1 lb portobello mushrooms (sliced)

1 sweet yellow onion (sliced)

1/2 tsp salt

1/2 tsp pepper

2 Tbsp Worcestershire sauce

Melt butter in a skillet over medium-high heat.

Add sliced mushrooms and cook 5 minutes.

Reduce heat to medium and add sliced onion, salt, pepper and Worcestershire sauce.  

Cook another 5 - 7 minutes until the mushrooms and onions are browned and soft.  

These make a great burger topping.  They pare well with steak and chicken too.

Bourbon Bacon Jam

 6 oz bacon (cut into 1/2" pieces)

1 small red onion (chopped)

2 garlic cloves (minced)

1/3 cup cider vinegar

2 Tbsp brown sugar

2 Tbsp bourbon

2 Tbsp water

Freshly ground pepper to taste

Sauté bacon pieces in a skillet over medium heat until crisp.

Add chopped red onion and garlic and sauté until tender.

Add the cider vinegar, brown sugar, bourbon and water.

Simmer until the liquid is almost evaporated (about 15 minutes).

Season with pepper

Bacon always makes a burger better.  This one does not disappoint!

Honey Mustard-Glazed Bacon

8 bacon slices

1/3 cup Dijon mustard

1/4 cup honey

1/4 cup mayonnaise

1 Tbsp lemon juice

1/4 tsp cayenne pepper

Preheat your oven to 375 degrees.

Place the bacon slices on a wire rack and set on a rimmed baking sheet.

Bake 12 - 14 minutes, until just starting to crisp.

While bacon is baking, make your honey mustard.  Combine all ingredients in a bowl and mix well.  

Remove bacon from the oven and brush both sides with honey mustard.

Sprinkle the tops with coarsely ground pepper.

Bake until crisp, about 12 more minutes.  

Greek Chicken Dinner

For roasted vegetables

3 small russet potatoes, cut into 1/2" wedges

1 large Vidalia onion, cut into 1/2" pieces

2 large carrots, cut into 1/2" chunks

1 1/2 Tbsp vegetable oil

1 tsp dill weed

1/2 tsp kosher salt

1/4 tsp fresh ground black pepper

For Chicken Thighs

1/2 cup plain Greek yogurt

1 small lemon, zested and juiced

1 tsp dill weed

1/2 tsp kosher salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp freshly ground black pepper

4 (5 oz) chicken thighs, boneless and skinless

Preheat the oven to 400 degrees.

Lightly grease a rimmed baking sheet.

Place the potatoes, onions and carrots in a large bowl.  Drizzle in the vegetable oil and toss until everything is coated.  

Springe in 1 tsp dill, 1/2 tsp kosher salt, and 1/4 tsp black pepper and toss until well incorporated

Pour the veggies into a prepared baking sheet.  

Bake the veggies for 20 minutes.

In a large bowl, add the yogurt, lemon zest, lemon juice, 1 tsp dill, 1/2 tsp kosher salt, the onion powder, garlic powder, and 1/4 tsp black pepper, mixing until thoroughly combined.  

Dip each chicken thigh into the yogurt mixture, making sue each thigh is evenly coated.  

Remove the baking sheet from the oven and gently push to veggies to the sides leaving enough room in the middle for the chicken. 

Place the thighs on the baking sheet.  

Return the baking sheet to the oven and roast until the chicken is cooked though at 165 degrees in its thickest part and the veggies are tender, for about 30 - 40 minutes.  

Season with salt and pepper to taste and serve.   

Basic Pickling Spice Blend

I love gardening, but I always end up with a second career during the summer months coming home to make pickles almost every evening.  During COVID, I even had trouble finding pickling spice, so I found a recipe that fills that void.  

1 cinnamon stick

2 bay leaves 

2 Tbsp yellow mustard seeds

1 Tbsp black peppercorns

1 Tbsp dill seeds

1 tsp allspice berries

1 tsp crushed red pepper flakes

8 whole cloves

In a mortar and pestle, break down the spices and transfer them to a tightly-lidded jar to store.  Use 1 1/2 tsp for pint jars and 1 Tbsp for quart jars.