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.  

 

Best Homemade Green Bean Casserole

I find recipe ideas all over the place.  This one comes from Delish and it doesn't disappoint.

1 lb green beans, trimmed

6 Tbsp butter, divided

1 onion, sliced into half moons

8 oz sliced mushrooms

2 cloves garlic, minced

1/4 cup flour

3 cups whole milk

Kosher salt

Freshly ground black pepper

1 1/2 cups French's fried onions

Preheat your oven to 350 degrees.  Prepare an ice bath.  In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes.  With a skittle spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.  

In a large cast iron skillet over medium heat, melt 2 Tbsp of butter.  Add onions and cook, stirring occasionally until tender, about 5 minutes.  Add mushrooms and season with salt and pepper.  Cook, stirring often, until mushrooms are golden, about 5 minutes more.  Stir in garlic then transfer mixture to the bowl with the green beans.

Melt remaining 4 Tbsp of butter in the same skillet over medium heat.  Whisk in flour and cook until golden, about 2 minutes.  Gradually whisk in milk and bring to a simmer.  Cook until thickened, about 4 minutes.  Remove from heat then add green bean mixture and toss until evenly combined.  

Bake until warmed through and bubbling around the edges, about 20 minutes.

Top with fried onions and bake 5 - 8 minutes more.  Serve warm.  

 

Cheesy Garlic Butter Hasselback Potatoes

1 1/2 lbs new or small potatoes
1/4 cup butter, melted
1/4 cup olive oil
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan
1/4 cup finely chopped parsley

Preheat your oven to 375 degrees.  Line a large baking sheet with foil.

Slice each potato like an accordion, making sure not to cut all the way through.  Place potatoes on the sheet pan.

In a small bowl, whisk together melted butter, olive oil and garlic.  Brush mixture over potatoes then season with salt and pepper.  Bake for 20 minutes, until the slits are starting to separate, and the potatoes are beginning to turn golden.  

Brush the potatoes with more of the melted butter mixture then sprinkle mozzarella and Parmesan on top.  Bake for another 23 - 25 minutes, or until the potatoes are crispy on the outside and tender on the inside.

Garnish with parsley and serve warm.  

 

Easy Citrus Tart

 I love easy desserts and this one fits the bill.  It's versatile and easy to change up flavors.

14 whole graham crackers
2 Tbsp sugar
5 Tbsp butter, melted
1 batch curd (see below)
Whipped cream for topping

Preheat your oven to 350 degrees.  Break the graham crackers into pieces, then pulse in food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.  

Press the crumb mixture into the bottom and about 1" up the side of a 9" springform pan.  Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.

Pour the curd into the prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming.  Refrigerate until set, at least 4 hours.  

Remove the springform ring and transfer the tart to a platter.  Top with shipped cream.

Lemon Curd

1 cup sugar

1 Tbsp grated lemon zest, plus 1/2 cup lemon juice

Pinch of salt

3 large eggs plus 3 egg yolks

4 Tbsp cold butter, cut into small pieces

Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan.  Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture.  

Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 - 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.  

Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula.  Press plastic wrap directly onto the surface to prevent a skin from forming.  Refrigerate until completely set, at least 4 hours and up to 5 days.  

Mango Curd

1 cup thawed frozen mango pulp

1/3 cup sugar

3 Tbsp fresh lemon juice

4 tsp cornstarch

Pinch of salt 

3 large egg yoks

3 Tbsp butter, cut into small pieces

Whisk the mango pulp, sugar, lemon juice, cornstarch and salt in a medium saucepan.  Whisk in the egg yolks.

Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 5 - 7 minutes.  Remove from the heat and whisk in the butter a few pieces at a time until incorporated.  

Lime Curd

3/4 cup sugar

4 tsp grated lime zest, plus 1/2 cup lime juice from 3 - 4 limes

Pinch of salt

3 large eggs plus 3 egg yolks

4 Tbsp. butter cut into small pieces

Whisk the sugar, 1 Tbsp lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks, in a small bowl, then whisk into the lime mixture.

Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 - 8 minutes.  Remove from the heat and whisk in the butter a few pieces at a time until incorporated.  

Strain the mixture through a fine-mesh siege into a small bowl, pushing it through with a rubber spatula.  Press plastic wrap directly onto the surface to prevent a skin from forming, let cool to room temp.  Stir in the remaining 1 tsp lime zest.  Cover and refrigerate until completely set, at least 4 hours and up to 5 days.  

Tres Leches Cake with Berries

Are you looking for a dessert that will wow your guests?  Give Tres Leches Cake a go.  It's moist and refreshing.  The perfect summer dessert.  It's sweet, but not too sweet.  The perfect finish to your dinner!

1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
3 extra-large eggs, at room temp
1 cup plus 5 Tbsp granulated sugar

2 tsp pure vanilla extract

1/2 cup whole milk

1 1/4 cups heavy cream

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

1/2 tsp pure almond extract

Seeds scraped from 1 vanilla bean

8 cups sliced fresh strawberries, for serving

Whipped cream for topping

Preheat your oven to 350 degrees.  Butter a 9" x 13" baking dish. 

Sift the flour, baking powder and salt into a small bowl and set aside.  Place the eggs, 1 cup of sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes -- yes, 10 minutes! until light yellow and fluffy.  Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture.  Mix with a rubber spatula to be sure the batter is well mixed.  Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean.  Set aside to cool in the pan for 30 minutes.

In a 4-cup measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds.  Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture.  Cover the cake with plastic wrap and refrigerate for at least 6 hours.  

To serve, toss the strawberries with the 5 Tbsp of sugar.  Dust the cake with confectioners' sugar, cut in squares and place on dessert plates.  Surround the cake with the strawberries and put a dollop of whipped cream on top and serve.  

Sugar Snap Pea Salad with Prosciutto

Every year we plant sugar snap peas in our garden and I'm always looking for new ways to use them in fresh recipes.  This one doesn't disappoint.  

Kosher salt
1 lb sugar snap peas, trimmed, strings removed
Olive oil
1 clove garlic, smashed
Pinch of crushed red pepper flakes
1/4 lb thinly sliced prosciutto, cut into thin strips
1/4 cup red wine vinegar

2 cups lightly packed baby arugula

1/2 small red onion, thinly sliced

1/4 cup shaved pecorino cheeses (shaved with a veggie peeler)

8 - 10 fresh mint leaves, cut into a chiffonade

Blanch the peas:  bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water.  Toss the peas into the boiling water. let the water return to a boil and cook for 2 more minutes.  Drain the peas and immediately plunge them into the ice water.  When the peas are cold, drain them and lay on paper towels to dry.  Cut in half lengthwise and reserve.  

Coat a medium sauté pan with olive oil and add the garlic and red pepper.  Bring the pan to medium heat and cook for 2 - 3 minutes.  Remove the garlic.  Add the prosciutto to the pan and cook for 3 - 4 minutes or until crispy.  Add the vinegar. 

Turn off the heat.  In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan.  Toss well.  Add the pecorino cheese and the mint.  Season with salt and pepper if needed.   

Grilled Hanger Steak

 Hanger steak has a reputation for being tough.  The secret to good hanger steak is making sure you don't cook it too long.  I like to marinate it for extra flavor.

1/4 cup dijon mustard
3 cloves garlic, smashed and finely chopped
2 sprigs rosemary, finely chopped

Zest and juice of 1 lemon

Pinch of crushed red pepper

2- 1 1/2 lb hanger steaks, trimmed.  

(Remove membrane and cut in half lengthwise)

Kosher salt

Olive oil

In a small bowl, combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper.  

Rub the steaks with this mixture and place in a shallow baking dish and cover with plastic wrap.  Refrigerate for at least 2 hours or overnight. 

Preheat your grill to medium high heat.  Season the steaks with salt.

When the grill is hot, place the steaks on the grill.  Brush with the excess marinade and move the steaks away from any flare ups.  Grill the steaks for 7 minutes on each side for medium well.  Remove from the grill and let rest for 5 - 10 minutes before slicing.  

Beer-Marinated Grilled Skirt Steak

 

Anyone who knows me knows that I grill year-round.  And I love nothing more than a good grilled steak.  Skirt steak is a little fatty, but marinated and cooked on the grill, it becomes more tender and very rich.  This is great served by itself with veggies or topping a salad.

1 orange, thinly sliced with peel

1/2 onion, thinly sliced

4 cloves garlic, minced

2 1/4 lb skirt steak

Kosher salt and freshly ground pepper

1 cup lager beer

1/2 cup soy sauce

In a wide shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces.  Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices.  Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce.  Cover with plastic wrap and let marinate for 1 hour at room temp.  You may marinate overnight in the refrigerator.

Preheat your grill to medium high heat.  Remove the steak from the marinade.  Discard the marinade.  Grill the steak to desired doneness.  My preference is medium well, about 6 minutes per side.  Remove from the grill and let rest for five minutes before slicing.  

Smoky Chicken and Corn with Honey Butter

I do love to grill year-round.  This is a recipe that is super delicious and easy to prepare on the grill.  It's a favorite in our family each summer.  

1 stick butter, at room temperature
2 Tbsp honey
Kosher salt and freshly ground pepper
2 ears of corn, shucked and cut int 1" pieces

8 oz shitake mushrooms, stemmed and thinly sliced

1 bunch scallions, trimmed and cut into 2" sections

4 sprigs fresh thyme

4 skinless, boneless chicken breasts (6-8 oz each)

1/2 tsp sweet smoked paprika

Preheat your grill to medium high.  Mix the butter, honey, 1/2 tsp salt and a few grinds of pepper in a small bowl.  

Tear off 4 large sheets of heavy-duty foil.  Divide the corn evenly among the sheets, placing it off to one side.  Top with the mushrooms, scallions and thyme.  Season the chicken with salt and the paprika and place on top of the vegetables.  Place a heaping Tbsp of the honey butter on top.  Fold the other half of the foil over the chicken and vegetables and fold the ends twice to seal, leaving room for het to circulate.  

Grill the foil packets for 8 minutes.  Flip the packets, gently press and cook 6 more minutes.  Flip back onto a platter to rest, 3 minutes.  Carefully open the packets and top with the remaining honey butter.  

Crab Cakes - The Quick & Easy Way

I do love crab -- crab legs most of all, but crab cakes run a close second.  I've tried many recipes, but this one has quickly become one of my favorites.

1 1/2 lb cooked crabmeat
6 Tbsp mayonnaise
1 Tbsp Dijon mustard
1 cup panko breadcrumbs
1/2 cup finely chopped parsley
2 green onions, finely chopped
2 cloves garlic, minced
2 eggs, lightly beaten
1 - 2 Tbsp vegetable oil
1/4 cup butter

 Place crabmeat in a large mixing bowl, pinching through the pile with your fingers to find any bits of shell and break up large pieces.

Add mayonnaise, mustard, 1/4 cup of the breadcrumbs. parsley, green onions, garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper.  Fold to combine.  Add eggs; fold to combine.  

To form cakes, pat 1/4 cup of mixture into a 2 1/2" round cutter.  Lift cutter off.  Repeat to form 16 cakes.  Cover with plastic wrap, pressing lightly.  Chill at least 30 minutes.  

Preheat oven to 350 degrees.  Place remaining breadcrumbs in a shallow dish.  

In a 12" skillet heat oil over medium-high heat.  Lightly coat both sides of 4 cakes in breadcrumbs; add to skillet.  Press lightly with a spatula; cook 1 - 2 minutes per side or until golden brown.  Transfer to a shallow baking pan.  Repeat with remaining cakes, adding more oil, if necessary.  Top each cake with a slice of butter.  Bake for 5 minutes.  Sprinkle with paprika.  Serve with lemon wedges and your favorite dipping sauce.  

French Garden Potato Salad

 

Summertime rolls around and it's picnic time.  Who doesn't love a delicious potato salad?  This one is sure to be a hit!

1 1/2 lbs fingerling potatoes, halved lengthwise

3 large shallots, cut into chunks

1/4 cup plus 2 Tbsp olive oil

Kosher salt and freshly ground pepper

1 cup sugar snap peas, trimmed

2 Tbsp tarragon vinegar or white wine vinegar

1 Tbsp dijon mustard

1 tsp honey

1 cup heirloom cherry tomatoes, halved if large

2 mini cucumbers, diced

1/2 cup chopped fresh parsley

1/4 cup chopped fresh chives

2 Tbsp chopped fresh tarragon

Preheat your oven to 425 degrees.  Cover a baking sheet with foil and place it in the middle of your oven.  Toss the potatoes and shallots with 2 Tbsp olive oil, 1/4 tsp salt and a few grids of pepper.  Spread on the hot baking sheet and roast 25 - 30 minutes until tender and golden.  Toss halfway through.  Remove from the oven and let cool.

Meanwhile, bring a medium saucepan of salted water to a boil.  Add the snap peas and cook until bright green, but still crisp, 1 - 2 minutes.  Transfer to a bowl of ice water; let cool.  Drain and pat dry.

Whisk the vinegar, mustard, honey, 1/2 tsp salt and a few grinds of pepper in a large bowl.  Slowly whisk in the remaining 1/4 cup olive oil.  Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, parsley, chives and tarragon.  Season with salt and pepper and toss.  

Gremolata

1 cup olive oil
1 head of garlic, broken into individual cloves, peeled
1/2 cup finely chopped fresh parsley
Grated zest of 3 lemons
Kosher salt and freshly ground pepper

Preheat your oven to 275 degrees.  Combine the olive oil and garlic in a small baking dish.  Cover with foil and bake until the garlic is completely tender, about 1 hour.  Remove from the oven and let garlic cool in the oil.  Strain, reserving the roasted garlic and oil separately.  Chop enough roasted garlic to measure 1 Tbsp.  Reserve the remaining roasted garlic for another use.  

Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of garlic oil in a small bowl, season with salt and pepper. 

Serve with grilled pork chops.

 

Over-the-Top Grilled Pork Chops

If you're looking for a special pork chop dinner, this is certainly one that will deliver.  I found the recipe on Food Network.  You need to have 24 hours to brine your chops before it's time to cook.  Planning ahead is essential.

1/4 cup packed brown sugar

1/4 cup kosher salt

2 Tbsp smoked paprika

1 Tbsp pink peppercorns

4 fresh sage leaves

2 springs fresh thyme

1 sprig fresh rosemary

2 (14 oz) bone-in center cut pork chops (thick cut)

Freshly ground pepper

In a large bowl, whisk 1 quart of warm water, the brown sugar, salt and paprika until the sugar and salt dissolve.  Add the peppercorns, sage, thyme and rosemary and let cool to room temp.  Add the pork chops to the brine.  Cover and refrigerate 24 hours.

Preheat your grill to medium high.  Remove the pork from the brine and pat dry.  Lightly brush the pork with olive oil and sprinkle with pepper.  Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms, about 8 - 10 minutes per side.  Transfer to a cutting board and let rest 8 minutes.

Serve with Roasted Garlic Gremolata.  

 

Chimichurri Sauce

I really can't believe that I lived 56 years of my life before I discovered the deliciousness of Chimichurri Sauce.  This has been my go-to with my favorite grilled steak for the past five years.  It's unbelievably good!

1/2 cup chopped fresh parsley

1 Tbsp dried oregano

1 garlic clove, minced

1/2 tsp red pepper flakes

1 Tbsp red wine vinegar

2 Tbsp olive oil

1/4 tsp salt

Combine all ingredients in a small bowl and stir to combine.  

Refrigerate until ready to serve.  

 

Basic Vinaigrette

A basic vinaigrette is a must in your recipe box.  Salad is a part of almost every meal.  This is a quick and easy dressing for a simple salad or fresh veggies.

1/4 cup vinegar

1 Tbsp dijon mustard

Kosher salt and freshly ground pepper

3/4 cup extra-virgin olive oil

Whisk the vinegar, mustard, 1/4 tsp salt and a few grinds of pepper in a large bowl until combined.  Slowly drizzle in the oil in a steady stream, whisking constantly until the dressing is smooth.

Makes about 1 cup.  Refrigerate any leftovers. 

 

Heirloom Tomato Salad

I love growing heirloom tomatoes and this is a perfect recipe that's sure to impress!

5 or  6 heirloom tomatoes, sliced

3 Tbsp fresh lemon juice

2 tsp snipped chives

1 tsp grated lemon zest

1 tsp Dijon mustard

1 tsp hone

1/4 tsp sea salt

1/4 tsp cracked black pepper

1/4 cup olive oil

 Fan the tomato slices onto a serving dish or platter.

Season with salt and pepper

Whisk the remaining ingredients together and then drizzle the dressing over the tomatoes.

Bone-In Pork Chop with Maple Butter

Oh, this Home Chef dish is delicious!  The combination of the pork chop with the carrots and broccoli are perfect!

6 oz butter

3 Thyme sprigs

2 garlic cloves

8 oz carrots

2 bone-in pork chops

1 oz maple syrup

8 oz broccoli florets

1oz sour cream

1/2 grated Parmesan

Preheat your oven to 400 degrees.  

Set butter on counter to soften

Bring a medium pot of lightly salted water to a boil

Thoroughly rinse produce and pat dry

Prepare a baking sheet with foil

Peel, trim and cut carrot into 1/4" slices on angles

Stem thyme

Mince garlic

Pat pork chops dry, and season both side with 1/2 tsp salt and 1/4 tsp pepper.

Place carrot slices, thyme (reserve a pinch for butter) and half the garlic (reserve remaining for broccoli mash) on prepared baking sheet.  Toss with 1/2 tsp olive oil, 1/4 tsp salt, and a pinch of pepper.  

Spread into a single layer and roast in hot oven until tender and lightly caramelized, 18 - 20 minutes.  

While carrots roast, make maple butter.  

Combine softened butter, half the syrup and reserved thyme in a mixing bowl until incorporated.  Taste, and add more syrup as desired.  

Divide maple butter equally in half and form each half into two disks.  Cover with plastic wrap and refrigerate until plating.

Add broccoli to boiling water and cook until bright green and very tender, 3 - 5 minutes. 

Thoroughly drain broccoli in a colander and return to pot 

Add sour cream, Parmesan, and remaining garlic. Mash into a coarse consistency.  Season with 1/4 tsp salt and a pinch of pepper.  Cover and set aside.  

Heat 1/2 tsp olive oil in a medium non-stick pan over medium-high heat.  Add pork chops to hot pan and cook until well-browned and pork reaches minimum temp of 145 degrees, 4 - 5 minutes per side.  

Remove from burner, remove chops to a plate and rest at least 3 minutes.  

Plate dish as pictured, placing maple butter on pork chops.  

Crockpot Angel Chicken

 Who doesn't love a slow cooker recipe? A few minutes of prep in the morning means a yummy dinner when you get home from work.  This recipe is delicious served over a bed of angel hair pasta.  Looking for something hardier -- serve it over mashed potatoes, biscuits, or rice. 

1 1/2 lbs boneless skinless chicken breasts 

3 garlic cloves, chopped

1 (10.5 oz) can cream of chicken soup

3/4 cup chicken stock

1/4 cup cream cheese

1/4 cup butter

1 (0.6 oz) pkg Good Seasons Italian dressing mix

1 lb angel hair pasta

Spray the inside of the crockpot with no stick cooking spray or use a liner.

Season all sides of your chicken breasts with salt and pepper.  Add to crock pot.

Add the garlic.

Soften the butter and cream cheese in the microwave.  Do not melt -- just soften and then whisk until smooth.  

Whisk in the cream of chicken soup -- do not dilute it.

Add Italian dressing mix and the chicken stock.  Whisk until well mixed.

Pour over chicken breasts.

Cover and cook on low for 6 - 8 hours.

Just before chicken is done cook the angel hair pasta according to package directions and drain.  

Place the angel hair pasta on a plate and top with sliced chicken breast and sauce.  Serve with a side salad.  

Balsamic Fig Chicken

I've said before that many of my photos are from other sites.  This one comes from Hello Fresh directly.  I've used their service a bunch and they are one of the best around.  The flavors of this dish are unique and absolutely delicious!

4 tsp olive oil

1 Tbsp butter

2 sweet potatoes

1 shallot

1/4 oz fresh Rosemary

1 lemon

12 oz chicken breasts

5 tsp balsamic vinegar

1 oz fig jam

1 oz chicken stock concentrate - you may substitute 1/4 cup chicken stock

2 oz Spring Mix lettuce

Wash and dry all produce.  Preheat oven to 425 degrees.  

Cut sweet potatoes into 1/2 " cubes.  Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly crisped 20 - 25 minutes.  

Halve, peel, and mince shallot.  Strip and chop enough rosemary leaves from stems to give you 1 tsp.  Halve lemon.  

Heat a drizzle of olive oil in a large pan over medium high heat.  Pat chicken dry with a paper towel and season all over with salt and pepper.  Cook in pan until no longer pink in center, 5 - 7 minutes per side.  Remove from pan and set aside to rest.  

Lower heat under pan to medium.  Add shallot, chopped rosemary, and a drizzle of olive oil.  Cook, tossing until softened, 2 - 3 minutes.  Stir in vinegar and fig jam.  Simmer until syrupy, about 1 minute.  Stir in stock concentrate and 1/4 cup water.  Let reduce until thick and saucy, about 3 minutes.  (Add a splash of water if mixture is stiff.)  Remove pan from heat.  Stir in 1 Tbsp butter.  Season with salt and pepper. 

While the sauce simmers, toss the lettuce with a squeeze of the lemon and a drizzle of olive oil in a medium bowl.  Season with salt and pepper.   

Thinly slice the chicken and divide between plates.  Plat sweet potatoes.  Drizzle chicken with sauce.  Serve with salad on the side. 

 

Roasted Turkey Gravy

5 Tbsp olive oil
1 large smoked turkey wing or 2 small ones (sometimes I just use giblets)

1 medium onion, quartered

2 carrots, chopped

1 rub of celery, chopped

1 head garlic, split

4 stems fresh thyme

6 parsley stems

1 1/2 Tbsp all-purpose flour

6 cups chicken stock

Kosher salt and freshly ground black pepper

Heat your oven to 400 degrees.

Heat 3 Tbsp olive oil in a large stock pot over medium-high heat.  Add the chicken, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes.  Place in the oven and roast for 30 minutes.  Remove from the oven and place over medium heat. Remove the chicken and set aside.  Add the flour and let cook about 1 minute.  Add the stock and simmer until it has reduced by about 1/4, about 15 minutes.  Strain the sauce and adjust the seasoning with salt and pepper. 

 

Rotisserie Top Round Roast

I have just about every kitchen gadget ever invented, so, of course, I have an Air Fryer.  The function I use the most is the rotisserie.  This recipe is a family favorite.  It was originally written to be cooked on a grill with a spit, but it turns out beautifully done in the Air Fryer.

Top round roast (about 3 - 4 lbs)

1 Tbsp kosher salt

1 Tbsp each dried thyme and parsley

3 large garlic cloves, minced

1/2 tsp cayenne pepper

1/2 tsp ground black pepper

Sprinkle salt evenly all over the roast, patting it down as you go to make it stick to the meat.  Repeat this step with black and cayenne pepper, followed by herbs.

Finish by applying minced garlic evenly all over the roast and patting it down as you go.

Secure the roast on a spit and roast in Air Fryer at 350 degrees for about 1 1/2 hours.  

While the roast is on the rotisserie, roast some vegetables in the oven.   

Let the roast rest for about 5 - 10 minutes before slicing.

Slice and serve with roasted vegetables.  ( I love carrots and potatoes with this.)

 

Magic Meatballs

I am not a meatball fan.  They always seem really dry and chewy to me.  This recipe is different.  They are saucy and not as dense as most meatballs.  Give them a try.

Meatballs:

1 1/2 lbs ground beef (80/20%)

3/4 cup quick oats

1 cup milk

3 Tbsp dried minced onion

1 1/2 tsp salt

1/2 tsp ground black pepper

4 Tbsp canola oil

1/2 cup all-purpose flour

Sauce:

1 cup ketchup

4 - 6 Tbsp dried minced onion

3 Tbsp distilled white vinegar

2 Tbsp sugar

2 Tbsp Worcestershire Sauce

Pinch of cayenne pepper

Combine the ground beef and oats in a bowl.  Pour in the milk and then add the minced onions, salt and pepper.  Stir to combine.  Roll the mixture into tablespoon-size balls and refrigerate them for 45 minutes.  

Preheat your oven to 350 degrees.

Heat the canola oil in a large skillet over medium heat.  Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown.  As they brown, place them into a rectangular baking dish.  

Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and cayenne.  Drizzle the sauce evenly on the meatballs.

Bake until bubbly and hot, about 45 minutes.  

 

BLT Pasta Salad

Yum!  I love anything BLT . . . and this salad is no exception!  It looks stunning when you serve it, but it once it's mixed up, it's as delicious as it is pretty!!

1 lb Farfalle pasta

6 slices bacon

1 1/2 cups romaine lettuce, shredded

2 cup multi-colored cherry tomatoes

1 cup sour cream

1/2 ranch seasoning packet (about 0.5 oz)

Juice of one lemon

1/3 cup chives, chopped

Freshly ground pepper

In a large pot of salted boiling water, cook the pasta according to package directions until al dente.

Drain and then transfer to a large serving bowl.  

Cook bacon until crispy.  Drain and rough chop.  Set aside.

Make dressing:  In a small bowl, stir together sour cream, ranch seasoning, lemon juice, and half of the chives.  Season with pepper to taste.  

Add half of the dressing to the pasta in the serving bowl and toss until evenly coated.  Stir in remaining chives.

In a trifle bowl, layer pasta, bacon, lettuce, and tomatoes.  Top with more ranch dressing.  

Pork Tenderloin with Roasted Pears and Green Beans

Do you ever just want to dazzle your family with a great dinner on a weeknight?  This one is sure to be a Home Chef recipe is sure to be a crowd pleaser for your hubby and kids.  

8 oz green beans
1 red pear
1 shallot
2 garlic cloves
3 thyme sprigs

1 Pork tenderloin

2 tsp chicken base

1 oz butter

Preheat your oven to 400 degrees.  

Thoroughly rinse produce and pat dry.

Prepare a baking sheet with foil and cooking spray.  

Trim ends off green beans.  Cut into 1" pieces.

Core pear and cut into 1/2" slices.

Peel and halve shallot.  Cut into 1/4" slices.

Mince garlic.

Stem and mince thyme.

Pat pork tenderloin dry and season all over with 1/4 tsp salt and a pinch of pepper.  

Heat 2 tsp olive oil in a large non-stick pan over medium-high heat.

Add green beans, pear, shallot, 1/4 tsp salt and pinch of pepper to hot pan.  Stir occasionally until lightly charred, 3 - 5 minutes.  

Transfer to prepared baking sheet and spread into a single layer. 

Reserve pan; no need to wipe clean.

Return pan used to start green beans and pear to medium high heat. 

Add 1 tsp olive oil and pork tenderloin to hot pan.  Cook until browned on two sides, 2 - 3 minutes per side.  

Roast the pork, green beans, and pear in oven for 18 minutes.  

Rest pork 5 minutes before serving.

Reserve pan; no need to wipe clean.  

Return pan used to sear pork to medium-high heat.

Add 1 tsp olive oil, garlic, and thyme to hot pan. Cook until fragrant, 30 - 60 seconds.  

Stir in 1/4 cup water and chicken base.  Cook until slightly thickened, 1 - 2 minutes. 

Remove from burner and swirl in butter.  Season with pinch of pepper.

Plate pork, pears and beans and top with sauce.  

Seared Pork Chops and Carrot Agrodolce with Spinach Rice

 

I am a fan of meal box subscriptions and have quite a few.  This is a favorite recipe from Blue Apron.

2 center-cut boneless pork chops
1/2 cup brown rice
1 Tbsp honey
1 1/2 Tbsp golden raisins
2 large carrots
2 oz spinach
2 Tbsp red wine vinegar
1/4 tsp crushed red pepper flakes

Heat a small pot of salted water to boiling on high heat. 

Wash and dry the fresh produce.

Roughly chop the spinach.

Peel the carrots; halve lengthwise; then cut crosswise into 1" pieces.

Add the rice to the pot of boiling water and cook, uncovered 17 - 19 minutes, or until tender.

Drain thoroughly and return to the pot.

Add the chopped spinach and stir until wilted.  Season with salt and pepper to taste.

Pat the pork dry with paper towels.  Season with salt and pepper on both sides.

In a medium pan, heat 2 tsp of olive oil on medium-high heat until hot.  

Add seasoned pork and cook 4 - 6 minutes per side until browned and cooked through.  

Transfer to a cutting board.

Add 2 tsp olive oil to pan used for pork chops and heat to medium-high heat.

Add the carrot pieces in an even layer.  Cook, without stirring, 2 - 3 minutes, or until lightly browned.

Season with salt and pepper.  

Continue to cook, stirring occasionally; 3 - 4 minutes or until slightly softened. 

Add the honey, vinegar, raisins, and red pepper flakes.  Cook, stirring frequently, 30 seconds - 1 minute, or until coated.  Turn off the heat.

Slice the pork.

Serve the finished rice topped with the sliced pork and carrot agrodolce.  

Sunday's Roasted Chicken

This is one dish that will transport you back to Sunday dinners with the family.  It's just like Mom's  Roasted Chicken.  It's simply delicious!

1 (3 lb) whole chicken, giblets removed
Salt, to taste
Black pepper, to taste
1 Tbsp onion powder, or to taste
1/2 cup margarine, divided
2 stalks celery, leaves removed

Preheat the oven to 350 degrees

Place the chicken in a roasting pan

Season the chicken generously with salt and pepper, both inside and out

Sprinkle the inside and outside of the chicken with onion powder

Place 3 Tbsp of margarine in the chicken cavity

Arrange dollops of the remaining margarine around the chicken's exterior

Cut the celery into 6 - 8 pieces and place the pieces in the chicken cavity

Bake the chicken uncovered until it is no longer pink at the bone and registers 175 degrees

Remove the chicken from oven and baste it with the drippings

Cover the chicken with aluminum foil and allow it to rest for 30 minutes

Serve and enjoy

 

Homemade Vinaigrette - A Healthy Fresh Option

 It's easy to make your own vinaigrette with fresh ingredients you already have at home.  There's no need to keep multiple bottles of salad dressing in your refrigerator once you learn to make your own.  Start with an acid like citrus juice or vinegar.  Use a neutral oil to add body and carry the seasonings' flavors.  Add an emulsifier such as mustard or honey to help hold the acidic liquid and oil together.  Then, add flavors -- dry or fresh herbs, garlic, shallots, or even pureed veggies.  These are two of my favorites.  Each makes 1/2 cup.

Maple Mustard Vinaigrette

2 Tbsp fresh lemon juice

1/4 cup canola oil

1 tsp Dijon mustard

2 Tbsp maple syrup (use the real thing)

1 Tbsp minced shallot

Whisk ingredients together and season to taste with ground pepper and sea salt.

Blackberry Balsamic Vinaigrette

2 Tbsp balsamic vinegar

1/4 cup canola oil

1 tsp honey

1/3 cup whole blackberries

Whisk ingredients together and season to taste with ground pepper and sea salt.

These are both very good and so easy to make.  Give them a try and don't be afraid to experiment with flavors of your own.