Red Sangria with Raspberry Shrub

Sangria never gets old.  It's a favorite for brunch or lunch.  Sweet meets tart in this refreshing blend.  In a large pitcher, combine all ingredients.  Chill for 30 minutes or up to 2 hours.  

1 sliced lime
1 sliced orange

1 cored and sliced pear

1/2 cup blackberries

1 (750 ML) bottle red Zinfandel

3/4 cup orange juice

1 (12 oz) can lime sparkling water

Raspberry Shrub

For the Raspberry Shrub:

In a small saucepan, combine:

1 cup raspberries

1/2 cup honey

1/2 cup water

Bring to a boil.  Reduce heat and simmer for 15 minutes.  Pour mixture through a fine-mesh strainer into a medium bowl, reserving the juice.  Add 3/4 cup apple cider and stir to combine.  Cool.  

White Superfruit Sangria

Oh, who doesn't love Sangria?  It's perfect for brunch or an afternoon get-together.  It's drinking, but sort of the healthy way, right?

Seven fruits flavor this sangria.  In a large pitcher, combine all ingredients.  Chill for 30 minutes or up to 2 hours.

1 slice lemon

1 peeled and sliced kiwi

4 quartered strawberries

1/4 cup blueberries

1/4 cup pineapple chunks  

1 bottle (750 ML) Riesling

2 cups peach lemonade

1 (12 oz) can lime flavored sparkling water

Simple Syrup

For Simple Syrup:

In a small saucepan, combine 1/2 cup sugar and 1/2 cup water.  Bring to a boil.  Reduce heat and simmer for 3 minutes.  Remove from heat and cool.  

 

Corn & Cherry Tomato Pico De Gallo

Looking for a fresh side to your tacos or taco salad?  This recipe will not disappoint. 

2 cups frozen corn kernels (defrosted) 

1 cup cherry tomatoes, halved

1 cup English cucumber, diced

1/2 cup finely sliced red onion

1/2 cup snipped fresh cilantro

3 Tbsp fresh lime juice

1/4 tsp fine sea salt

Defrost corn and drain.  

In a medium bowl, combine the corn kernels, tomatoes, cucumber, onion, cilantro, lime juice and salt.  Stir to combine.  

Refrigerate for 30 minutes.  Serve with your favorite taco dish.

Mango-Avocado Pico De Gallo

Did you know that Pico de gallo means "rooster's beak" in Spanish?  I just recently learned that.  I love Pico de gallo with tacos, taco salad, and other taco spiced dishes.  It's a refreshing addition.  

Those who know me, know that I don't like peppers, be that bell peppers or jalapenos.  Even the smell of them sends me running.  But . . . I've adapted a few recipes that fill that gap for me.  This is one of them.

2 mangoes, halved, seeded, peeled and chopped

1/2 cup thinly sliced red onion

2 Tbsp snipped fresh cilantro

1/2 tsp lime zest

1 Tbsp fresh lime juice

1 Tbsp olive oil

1/2 tsp ground cumin

1/4 tsp fine sea salt

1 avocado, peeled, seeded and diced

In a medium bowl, combine mangoes, red onion, cilantro, lime zest, lime juice, oil, cumin and salt.  

Gently stir in avocado.  Cover and chill for at least 2 hours or up to 24 hours before serving.  

Copycat KFC Original-Style Chicken

Who doesn't love KFC?  It's always been a favorite for fried chicken.  Who knew you could make it on your own?  This is delicious!!

1 whole chicken, bone-in, skin-on

Oil for frying

1 egg white

1/2 cup all-purpose flour

1 Tbsp brown sugar

1 Tbsp kosher salt

Spice Mix:

1 Tbsp paprika

2 tsp onion salt

1 tsp chili powder

1 tsp black pepper

1/2 tsp celery salt

1/2 tsp dried sage

1/2 tsp garlic powder

1/2 tsp ground allspice

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried marjoram

Preheat a deep frying pan with vegetable oil for frying.

Thoroughly mix together all of the spice mix ingredients.

Combine spice mix with flour, brown sugar and salt.  

Dip the chicken pieces in egg white to lightly coat them, then transfer to flour mixture.  Turn a few times and make sure the flour mix is really stuck to the chicken.  Repeat with all the chicken pieces.  

Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.  

Fry chicken in batches.  Breasts and wings should take 12 - 14 minutes, and legs and thighs will need a few more minutes.  Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165 degrees.

Let chicken drain on a few paper towels when it comes out of the fryer.  

Serve hot.  Enjoy!!

Orange Slush Punch

This is a refreshingly sweet punch with a sweet and tart citrus twist.  This punch takes a little more time, but it's worth the wait.  

1 package (3 oz) Jell-O orange flavor

1 package (3 oz) Jell-O cherry flavor

2 cups sugar

5 cups boiling water

8 cups orange juice

3 liters ginger ale

In a large bowl, stir sugar with orange and cherry Jell-O.  Add boiling water, whisking until gelatin is dissolved.  

Add orange juice, stir.

Transfer mixture to two large freezer-safe containers.  Freeze overnight.  

To serve:  Place mixture in a large punch bowl.  Use a wooden spoon to break the mixture up.  Top with ginger ale.  

This is a great choice for a bridal or baby shower!

 

Sparkling Pear Punch

Parties need punch and this one won't disappoint!  It's the perfect choice whether you want to add alcohol or not.  

2 cups pear juice

Juice of 1 lemon

1/2 cup sugar

2 liters ginger ale

Sliced fresh pear

Pour pear juice into large punch bowl.

Add lemon juice

Stir in sugar

Mix in ginger ale and top with fresh sliced pear

Add a splash of vodka or some sparkling wine if desired.

 

Bacon-Wrapped Blackberry Pork Roast

Want a simple, but impressive dish to serve your guests?  This is it.

1/4 cup blackberry preserves

3 Tbsp white wine vinegar

2 Tbsp Dijon mustard

2 tsp chopped fresh thyme

Kosher salt and freshly ground pepper

(1) 4 - 5 lb boneless center-cut pork loin, trimmed

1 garlic clove, mashed

2 red onions, quartered

3 slices bacon

2 Tbsp flour

3 cups chicken broth

Combine the preserves, 1 Tbsp vinegar, the mustard, thyme and 1/2 tsp each salt and pepper in a small bowl.  Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper.  Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.  

About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees.  Put the red onions in a metal roasting pan and set a rack on top.  Wrap the pork with the bacon, then set on the rack.  Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees, about 1 1/2 hours.  Transfer the pork to a cutting board; let rest 10 minutes.  

Meanwhile, make the gravy.  Discard all but 2 Tbsp of the drippings from the pan.  Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated.  Add the chicken broth and whisk until thickened, about 5 minutes.  Add the remaining 2 Tbsp vinegar and season with salt and pepper.

Remove the twine and slice the pork.  Serve with the onions and gravy.    

The Best Ever Homemade Biscuits

I'm not usually a dough person.  I'm just not lucky or, well, talented when it comes to dough.  These biscuits turn out tall and perfect every time.  Even for a novice like me,

2 cups all-purpose flour

1 Tbsp baking powder

1 tsp salt

1 Tbsp granulated sugar

1/3 cup shortening (I use Crisco)

1 cup milk

In a large bowl, whisk together the flour, baking powder, salt and sugar.  Cut in the shortening until the mixture resembles coarse meal.  Gradually stir in milk until dough pulls away from the side of the bowl.  

Turn out onto a floured surface and knead 15 - 20 times.  Pat or roll dough out to 1" thick.  Cut biscuits with large cutter.  Repeat until all dough is used.  Brush off the excess flour, and place biscuits onto an ungreased baking sheet.  

Bake for 13 - 15 minutes in the oven, or until edges begin to brown.  

Roasted Salmon in Mandarin Orange Peach Sauce

 

I am a big fan of Home Chef meals and this is one of my favorites.  If you haven't tried their meal boxes yet, I highly recommend you do.  They send you all of the ingredients you need to prepare really great meals.  You can save the recipes to prepare again and again.  

1 1/2 tsp white balsamic vinegar

1/2 lb broccoli florets

2 garlic cloves

1/2 tsp Umami seasoning (available at Trader Joe's)

2 green onions

1 oz Mandarin Orange Sesame Ginger Dressing

1 oz peach preserves

3/4 cup long grain white rice

3 Tbsp Creamy Roasted Sesame Dressing

12 oz salmon fillets

Preheat your oven to 400 degrees.  

Prepare a sheet pan with foil and cooking spray.

Bring a small pot with rice, 1 1/4 cups water, and a pinch of salt to a boil.  Reduce to a simmer, cover and cook until rice is tender, 15 - 18 minutes.

Cut broccoli into bite-sized pieces.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.  

Mince garlic,

Pat salmon fillets dry and season flesh side with 1/4 5sp salt and a pinch of pepper. 

Place broccoli and garlic on prepared baking sheet and toss with 1 tsp olive oil and 1/4 tsp salt.

Spread into a single layer on one side of baking sheet.  

Spread into a single layer on one side of baking sheet.  Roast in hot oven, 10 minutes.

While broccoli roasts, place a medium non-stick pan over medium-high heat.  Add 1 tsp olive oil and salmon, skin side up, to hot pan.  Sear until golden brown, 2 - 4 minutes on one side.

Remove from burner.

After 10 minutes, carefully remove baking sheet from over.  Transfer salmon to empty space on baking sheet, seared side up.  Wipe pan clean and reserve.

Roast in hot oven until broccoli is fork-tender and salmon is firm and reaches a minimum internal temp of 145 degrees, 7 - 10 minutes.

Carefully remove from oven.  Top broccoli evenly with roasted sesame dressing. 

While broccoli and salmon roast, finish rice.

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

Add 2 tsp olive oil, a pinch of salt, and white portions of green onions to hot pan.  Stir constantly until browned, 30 - 60 seconds.

Add cooked rice, seasoning blend, and a pinch of pepper.  Stir occasionally until combined and beginning to brown, 2 - 3 minutes. 

Remove from burner.

Return pan used to cook salmon to medium-high heat.  

Add mandarin orange dressing, peach preserves, balsamic vinegar, 2 Tbsp water, and a pinch of salt to hot pan.  Bring to a simmer.  

Once simmering, stir occasionally until sauce has reduced by half, 60 0- 90 seconds.

Remove from burner.

Plate dish as pictured, topping salmon with sauce and green portions of green onions and topping the rice with broccoli.  

Chopped Tex Mex Salad

The flavors here are bouncy and beautiful, infused with taco seasoning, bright garden vegetables, and cheddar cheese. With crunchy tortilla chips, juicy chicken, and herbaceous cilantro, Chopped Tex Mex Salad is hearty as a full meal, and it can be made in just 20 minutes.  You'll be amazed by how excited you get about this salad.  

For the dressing:

1 cup ranch dressing

2 Tbsp taco seasoning

For the salad: 

3 small chicken breasts, boneless, skinless, cut into bite-sized pieces

salt and pepper to taste

6 cups romaine lettuce, chopped

2 Roma tomatoes, diced

1 cup corn kernels

4 green onions, sliced

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

1/2 cup mild cheddar cheese, shredded

1/4 cup cilantro, chopped

Juice of 1/2 lime

1 cup tortilla chips, crushed

Directions:

In a small bowl, whisk together the ranch dressing and the taco seasoning until combined.

Cover the bowl and let it chill in the fridge until ready to use.  

In a large non-stick skillet, cook and stir the chicken pieces over medium-high heat until cooked through, reading 165 degrees when checked with a thermometer, about 12 minutes. 

Season the chicken with salt and pepper.  

In a large bowl, toss the romaine, tomatoes, corn kernels, onions, black beans, cheddar, cilantro, lime juice, and tortilla chips together until combined.

Let the chicken cool slightly, then add it to the salad.

Add the dressing a little at a time, gently tossing until everything is combined and coated.  

Serve immediately.  

Easy Bourbon Chicken

 

For the chicken:

1 1/2 lbs boneless skinless chicken breasts, sliced into bite-sized pieces

1 1/2 Tbsp cornstarch
1/4 tsp kosher salt
1/4 tsp black pepper
 3 Tbsp vegetable oil, divided
1 Tbsp grated fresh ginger

For the sauce:

1/2 cup water

1/2 dup soy sauce

1/4 cup bourbon

1/4 cup chicken broth

3 Tbsp apple juice

2 1/2 Tbsp ketchup

1 Tbsp rice vinegar

1/2 cup packed light brown sugar

1/4 tsp onion powder

1/4 tsp red pepper flakes

To thicken sauce:

1 Tbsp cornstarch

1 1/2 cold water

Optional toppings:  green onions, sesame seeds

Add the chicken, salt, pepper, and cornstarch to a mixing bowl, then toss to combine well.

Combine the sauce ingredients in a separate mixing bowl, whisking well.  Set the mixture aside.  

Add 1 1/2 Tbsp vegetable oil to a large skillet, and heat over medium-high heat.  Once the skillet is hot, add half the chicken and cook for 2 - 3 minutes without stirring.

Flip the chicken over or stir and cook for another 2 - 3 minutes.  Remove the chicken to a plate and repeat with the remaining oil and chicken.  Remove the second batch of chicken to a plate.   

Add garlic and ginger to the same skillet, and cook for about 30 seconds, until fragrant. 

 

Pour in the mixed sauce ingredients.  Bring to a low boil, then add the chicken back to the skillet, stir, reduce the heat to medium-low, and simmer for about 7 - 10 minutes until the sauce is thickening and reducing.  

Mix the cornstarch and water in a bowl until the mixture is smooth, then stir it into the sauce.  

Cook for another few minutes, until the sauce is thickened and coats the back of a spoon.  

If desired, serve immediately with white rice and garnish with sliced green onions and a sprinkle of sesame seeds.  

Springtime Spaghetti

Springtime means the return of amazingly fresh garden flavors.  This recipe serves up the fantastic tastes of carrots and zucchini nestled in tender spaghetti in a luxurious cream sauce with plenty of parmesan for a delightful dinner.  It's easy to make and your taste buds will enjoy the season.  

8 oz spaghetti

2 Tbsp butter

1 large zucchini, julienned

2 large carrots, julienned

2 tsp garlic, minced

3/4 cup heavy cream

3/4 dup parmesan cheese, grated

1 Tbsp fresh dill, chopped

Bring a large pot of salted water to a boil.

Cook the spaghetti according to package direction until al dent, 8 - 10 minutes.

Drain the pasta.

Melt the butter in a skillet over medium heat. 

Saute the zucchini, carrots, and garlic until tender, about 5 - 7 minutes.  

Stir in the heavy cream, parmesan, and dill.  Cook until thickened, about 5 minutes.

Mix in the cooked spaghetti.

Serve.

 

California Grilled Chicken Salad

This salad balances light and refreshing flavors with a satisfying heartiness for the best of both worlds.  Creamy avocado, tangy mangoes, savory grilled chicken, and a tart vinaigrette come together to make a truly unforgettable salad.  It's loaded with West Coast taste!

Vinaigrette:

2 Tbsp olive oil

2 Tbsp white balsamic vinegar

Salt to taste

Fresh cracked pepper to taste

For the Salad:

1 cup Avocado, diced

1 cup mango, diced

12 oz chicken breast, grilled and sliced

2 Tbsp red onion, diced

6 cups baby red butter lettuce or spring mix

Whisk together the olive oil, white balsamic vinegar, salt and pepper.  Set the dressing side.

Toss the avocado, mango, chicken, and red onion together.

Fill a large salad bowl or platter the the lettuce.

Top the lettuce with the chicken.

Drizzle 1/2 of the dressing over the salad and serve with the remaining dressing on the side.  

 

Lemon-Garlic Butter Shrimp with Broccoli

Who doesn't love a dinner that minimizes clean up.  This dish does just that.  And . . . it's delicious!

6 Tbsp butter

4 garlic cloves, minced

1 Tbsp fresh lemon juice

1/2 tsp black pepper

1/2 tsp crushed red pepper

1 1/2 tsp kosher salt, divided

1 (6 oz box long grain and wild rice mix

2 1/4 cups chicken broth

3 cups broccoli florets 

3 Tbsp olive oil

1 medium lemon, thinly sliced

Preheat your oven to 450 degrees.  Combine butter, garlic, lemon juice, black and red pepper, and 1 tsp of the salt in a small microwavable bowl.  Microwave on high until melted, about 45 seconds; set aside.

Cook rice according to package directions, substituting broth for water.  Fluff with a fork; stir in 1 Tbsp of the butter mixture.  Cover to keep warm.  

Meanwhile, toss together broccoli, oil, lemon slices, and remaining 1/2 tsp salt on a rimmed baking sheet; spread in a single layer.  Bake in preheated oven until broccoli is crisp-tender, about 5 minutes.  

Arrange shrimp on baking sheet with broccoli.  Drizzle with remaining butter mixture.  Bake until shrimp are pink, about 5 minutes.  Serve over rice.   

 

Farmer's Market Pasta Salad

Are you looking for the perfect summer side dish?  This pasta salad makes a great potluck choice or picnic staple. It's a great dinner idea for those hot summer nights.  

2 cups baby heirloom tomatoes, halved

2 small zucchini, thinly sliced into half moons

1 cup fresh corn kernels (thawed frozen kernels will work)

2 medium peaches, diced

1/2 cup thinly sliced green onions (white and green parts)

1 Parmesan Vinaigrette (search this blog for the recipe)

16 oz package of penne pasta

1/3 cup of shredded chicken breast

1/3 cup rough chopped parsley

1/3 cup rough chopped cilantro

Toss together the firs 6 ingredients in a large bowl and let stand for 10 minutes.

Prepare pasta according to package directions.  Add hot cooked pasta and chicken to veggie mixture.  Toss gently to coat.  Season with salt and pepper to taste.  Transfer to a serving platter and top with parsley and cilantro.  

Note:  This will serve 8 - 10.  Cut the recipe in half, if necessary.  

 

Parmesan Vinaigrette

I am so guilty of buying lots of salad dressing in various flavors and I wind up with 10 open bottles in the fridge and nine of them are past their "best by" date.  I am making a real effort to eliminate wastefulness in my life and it's recipes like this one that will help me with that mission.  I can make just enough dressing for one night's dinner.

1/2 cup freshly grated Parmesan cheese

1/2 cup olive oil

2 tsp lemon zest

3 Tbsp fresh lemon juice (one large lemon should do -- two, if they're small)

1 Tbsp balsamic vinegar

2 garlic cloves, minced

1/2 tsp freshly ground black pepper

1/2 tsp salt

1/4 cup chopped parsley

1/4 cup cilantro

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth.  Add parsley and cilantro; pulse 5 or 6 times or just until blended.  

Note:  I like to use my Pampered Chef mini food processor for this.  It's much smaller and less messy than dragging out the blender or food processor.  

Parmesan Chicken

There just never seems to be enough hours in a day to get everything done.  And, at the end of the day when it's time to make dinner, I often need something yummy, but quick.  This is a recipe that your kids will love, and you can get it on the table in 30 minutes.

2 lbs boneless, skinless chicken tenders

1 cup all-purpose flour

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 large eggs

1 Tbsp water

1 1/4 cups seasoned dry breadcrumbs

1/2 cup freshly grated Parmesan, plus extra for serving

Butter

Olive oil

Salad greens for 4 washed and spun dry

Lemon Vinaigrette (recipe follows)

Combine the flour, salt, and pepper on a dinner plate.  

On a second plate, beat the eggs with 1 Tbsp of water.  

On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan.  

Coat the chicken tenders on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.  

Heat 1 Tbsp of butter and 1 Tbsp olive oil in a large saute pan and cook 2 or 3 chicken tenders on medium heat for 2 - 3 minutes on each side, until cooked through.  Add more butter and oil and cook the rest of the tenders.  

Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Toss the salad greens with the Lemon Vinaigrette.  Please a mound of salad on each plate.  Serve with extra grated Parmesan.

 

Spaghetti with Snap Peas and Prosciutto

If you're looking for a simple dinner idea that looks impressive, this is just the dish.

Kosher salt

12 oz spaghetti

1/3 cup white wine

1 clove garlic, smashed

2 wide strips lemon zest

5 Tbsp butter, thinly sliced

3 Tbsp olive oil

Freshly ground pepper

1 medium head escarole, torn into 1" pieces

  (or 6 cups of torn spinach)

1/2 lb sugar snap peas, halved (about 2 cups)

1/4 lb prosciutto, torn into pieces

1/4 cup roughly chopped parsley

2 - 4 oz pecorino romano cheese, shaved

Bring a large pot of salted water to a boil.  Add the spaghetti and cook as the label directs.  

Bring the wine, garlic and lemon zest to a simmer in a large skillet over medium-high heat.  Gradually whisk in the butter, then the olive oil, until thickened; add 1 tsp salt and pepper to taste.  Add the escarole and cook until wilted, about 3 minutes.  Add the snap peas and cook until tender, 2 - 3 minutes.  Discard the garlic and lemon zest.  

Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet.  Add l - 2 Tbsp cooking water and 1 tsp salt; toss, adding more cooking water as needed to loosen.  

Divide among plates and top with the prosciutto, parsley and pecorino.

 

Perfect Spinach Salad

Sometimes you just need a salad, but you need comfort food too.  This just fills the bill.  

3 whole eggs

Ice

7 slices thick cut bacon

1 small whole red onion

1 pkg white button mushrooms

3 Tbsp red wine vinegar

2 tsp sugar

1 tsp Dijon mustard

1 dash salt

8 oz baby spinach, washed, dried and stems removed

Place eggs in a saucepan and cover with water.  Bring to a boil.  Then turn off the heat and allow to sit in the water for 13 minutes.  Drain off the water and run under cold water for a few minutes until cool. 

Fry the bacon in a skillet until crispy/chewy.  Remove to a paper towel.  Drain the fat into a bowl and reserve.  Give the skillet a wipe with paper towel. 

Slice the red onion very thinly, and then add to the skillet.  Cook slowly until the onions are caramelized and reduced.  Remove to a plate and set aside.  

Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed.  Cook slowly until caramelized and brown.  Remove to a plate and set aside.   Chop the bacon.  Peel and slice the eggs.

Make the hot bacon dressing:

Add 3 Tbsp of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat.  Whisk together and heat thoroughly until bubbly.  Add the spinach to a large bowl.  Arrange the onions, mushrooms and bacon on top.  Pour the hot dressing over the top; toss to combine.  Arrange the eggs over the top and serve.  

Herb-Roasted Chicken with Melted Tomatoes

Looking for good ideas for Sunday dinner?  How about shaking things up and giving this recipe a try?  It will not disappoint!

1/2 medium red onion, roughly chopped

1/2 cup roughly chopped fresh parsley

1/2 cup roughly chopped fresh cilantro

1/4 cup roughly chopped fresh tarragon

1/4 cup roughly chopped fresh dill

1/4 cup chopped walnuts

3 garlic cloves

1/4 cup olive oil

1 Tbsp red wine vinegar

Kosher salt and freshly ground pepper

1 cup plain yogurt

1 roasting chicken (6 - 7 lbs)

2 lbs plum tomatoes, halved lengthwise

Preheat your oven to 450 degrees.  Pulse the onion, parsley, cilantro, tarragon, 2 Tbsp dill, walnuts, and garlic in a food processor.  Add 3 Tbsp olive oil, vinegar, 2 tsp salt and pepper to taste; pulse until smooth.  

Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.

Season the chicken inside and out with salt and pepper.  Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird.  Truss the chicken.  Place in a roasting pan; roast until the skin turns golden, about 30 minutes.  

Reduce the oven temperature to 375 degrees.  Toss the tomatoes with the remaining 1 Tbsp olive oil in a bowl; season with salt and pepper.  Baste the chicken with the drippings and add the tomatoes, cut side down, to the pan.  Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour.  Season with salt and pepper; let the chicken rest 10 minutes before carving.  

Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 Tbsp dill.  Serve with the yogurt sauce.  

 

Beef Stroganoff over Buttered Noodles

Beef Stroganoff . . . Buttered Noodles , . . honestly, is there anything more satisfying?  Comfort food in overdrive right here.  

3 cups beef stock

1 carrot, chopped

6 sprigs of fresh thyme

1 bay leaf

2 lbs chuck roast, cut into 2" cubes

Kosher salt and freshly ground black pepper

6 Tbsp olive oil

1 medium onion, chopped

2 Tbsp cognac

5 Tbsp butter

1 lb mushrooms, sliced

3 cloves garlic, minced

2 Tbsp sour cream, plus more for garnish

1 Tbsp Dijon mustard

2 Tbsp chopped fresh parsley leave, plus more for garnish

1 ( l lb package) wide egg noodles

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf.  Pat the beef dry and season it with salt and pepper.  Heat 3 Tbsp oil in a large heavy bottomed skillet over high heat.  Fry the meat in batches so that it is browned on all sides.  Lower the heat to medium and return all the meat to the pot.  Add the onions and cook until they are soft, about 5 minutes.  Pour in the cognac and cook until the alcohol has burned off, about 5 minutes.  Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf.  Cook, partially covered over a very low heat for 2 hours.

In a large skillet over medium heat, melt 3 Tbsp butter in the remaining 3 Tbsp olive oil.  Add the mushrooms, garlic and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through.  Remove from heat and set aside.  

When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley.  Taste and adjust the seasoning with salt and pepper.  

Meanwhile, cook the noodles in a large pot of boiling, salted water until tender.  Drain the noodles well, toss with the remaining 2 Tbsp butter and season with salt and pepper.  Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.  

 

Herbed Snap Peas

These delicious peas make a great side for any dinner.  They are quick and easy and very tasty!

3/4 lb sugar snap peas

1 Tbsp butter

1/2 sliced red onion

1 Tbsp chopped dill

1/2 tsp minced marjoram

Bring a pot of salted water to a boil.  Add the peas and cook until crisp-tender and bright green, about 5 minutes.

Drain and set aside.

Heat the butter in a skillet over medium heat.  Add the sliced onions, dill and minced marjoram.  Cook until the onion softens, about 3 minutes. 

Add the snap peas and salt to taste.  Toss to coat and serve.

 

Grilled Ribeye Steak

 

I love a good ribeye steak!  There is nothing better.  My key to the perfect steak is "keep it simple"!

2 ribeye steaks, 1" thick

Coarse sea salt and pepper to taste

2 Tbsp butter, room temperature

Fresh rosemary

Allow the steaks to come to room temperature.

To make the herb butter, chop the fresh rosemary and combine it with the room temperature butter.  Set aside.

Preheat your grill or skillet to medium heat.

Season the steaks with salt and pepper.

Grill 8 - 9 per side for medium-well.

Remove from the grill and place on a cutting board.  Brush with herb butter and tent loosely with aluminum foil for 5 - 10 minutes.  Serve.

This pairs nicely with mashed potatoes, mac and cheese, or a caesar salad.  

Garlic Steak Foil Dinner

This is a campfire-style meal and total comfort food.  Wrapping the steak and potatoes in foil seals in the moisture and ensures the potatoes turn out fluffy and the steak is juicy.  This makes a quick and hearty weeknight meal.  

2 lbs top sirloin steak, trimmed of fat and cut into 1/2" pieces
1 lb baby yellow potatoes, quartered

3 Tbsp olive oil

Salt, to taste

Pepper, to taste

1 Tbsp garlic, minced

1 tsp onion powder

1 tsp dried oregano

1 tsp dried parsley

1 tsp dried thyme

Fresh parsley for topping

Preheat your oven or grill to 425 degrees.

In a large bowl, combine the steak, potatoes, and all other ingredients and stir until well combined. 

Divide the steak and potato mixture between four 12 x 12" sheets of foil and wrap the foil around the mixture to form packets.

Grill or bake the foil packets until the steak and potatoes are cooked through, about 10 minutes per side.  Place on a cookie sheet to bake in the oven.  I use a griddle on the grill.

Allow to sit for 10 minutes before serving.  Top with fresh parsley.

 

Tater Tot Breakfast Casserole

Who doesn't love tater tots?  They are delish!!  Now, they aren't just for dinner anymore.  Give this dish a try for brunch . . . maybe even breakfast.

12 large eggs

1 cup shredded Monterey Jack cheese

1/2 cup milk

1/2 tsp salt

1/4 tsp black pepper

1 (32 oz) pkg frozen Tater Tots

1 cup shredded Colby Jack cheese

6 thick cut bacon slices (cooked and crumbled)

3 green onions (white and green parts sliced and separated)

Preheat your oven to 350 degrees.  

Whisk together eggs, Monterey Jack cheese, milk, white parts of onion, 1/2 of the bacon, salt and pepper in a large bowl.

Grease a 13 x 9" baking dish with cooking spray.  

Arrange Tater Tots in an even layer in the baking dish.  Pour egg mixture evenly over Tater Tots.  Top evenly with Colby Jack cheese.

Bake until set and cheese is golden brown (40 - 45 minutes).  Sprinkle with the remaining bacon and green parts of onions.

 

Cheddar-Bacon Corn Muffins

I love all things BACON!  If you're looking for a great addition to dinner whether it be pork chops, chicken or seafood, this will hit the mark!  They're equally good with brunch!

1 (8.5) oz Jiffy Corn Muffin Mix

3 slices of bacon (cooked and cut into large bits)

3 oz shredded cheddar cheese

3/4 cup water

Preheat your oven to 400 degrees.

Prepare muffin tin with cooking spray.

In a mixing bowl, combine corn muffin mix and water until a thick batter forms.  Stir in half the cheese and all of the bacon.  Reserve the rest of the cheese for topping.

Pour muffin batter evenly into 12 muffin cups.  Cups should be filled about halfway.  Top with remaining cheese.  

Bake on middle rack of oven until cheese is golden and bacon is crispy (14 - 16 minutes).

Serve warm.  

 

Brazilian Cheese Bread

Need a recipe that can be ready in under 30 minutes and will definitely impress your family and friends?  Brazilian Cheese Bread is impossibly good, yet easy to make with just a few simple ingredients.  They're stretchy and pillowy and packed with your favorite cheese flavor.  

1 large egg

1/3 cup olive oil

2/3 cup milk

1 1/2 cup tapioca flour

1/2 cup cheese, grated (any cheese)

1 tsp salt (or more to taste)

Preheat your oven to 400 degrees F

Grease the wells of a muffin tin

Put all of the ingredients into a blender and pulse until smooth and thoroughly combined

Pour batter into the wells of the muffin tin.  Be careful to leave about 1/8 inch of space at the top

Bake until puffy and browned (about 15 - 20 minutes)

Remove from oven and let cool for a few minutes

Serve warm

 

Traditional Coleslaw Dressing

Creamy coleslaw makes a great side with sandwiches or any potluck or BBQ get-together.  This dressing does not disappoint.

1/2 cup Miracle Whip

1/2 cup sour cream

2 Tbsp lemon juice

2 tsp sugar

2 tsp dry mustard

1 tsp celery seed

Salt and pepper to taste

Whisk together all of the ingredients until well blended.  Chill.  

Toss with your favorite coleslaw and serve.