Cilantro Lime Steak

I decided to go out on a limb and try something new . . . this recipe did not disappoint.  I'm a steak lover from way back, and this Mexican twist is new and exciting!

1 cup fresh cilantro leaves loosely packed (about 1 bunch)

4 cloves fresh garlic (peeled)

2/3 cup lime juice (the juice of 5 limes)

2 tsp salt

2 tsp black pepper

1 tsp sugar

1 cup olive oil

1 cup water

5 - 7 lbs steak (flank or sirloin are great)

Combine cilantro, garlic, lime juice, olive oil, salt, pepper, sugar, and water in a blender and pulse until well combined.  Makes about 3 cups total.

Add steak to a gallon bag or other container and pour about half of the marinade over, making sure it is well coated.  Reserve remaining marinade for later.  

Allow meat to marinate for 2 hours or more, but no longer than overnight. 

Place your marinated steak on a pre-heated high heat grill, basting with reserved marinade and turning frequently (about every 5 - 7 minutes) until steak is cooked to your desired doneness.

If cooking more well than medium-rare, lower grill to medium heat after about 10 minutes to avoid over-charring.  

 

Beef Stew

Looking for a cozy, hearty, comforting beef stew recipe?  This one is easy to make in a crock pot (or an Instant Pot).

1 1/2 lbs chuck roast, cut into bite-sized pieces

Sea salt and freshly-cracked black pepper

1 Tbsp butter or olive oil

2 1/2 cups beef stock

1 lb Yukon Gold potatoes, cut into bite-sized pieces

8 oz baby bella mushrooms, halved or quartered

1 medium white onion, diced

2 celery stalks, diced

2 large carrots, diced

2 Tbsp tomato paste

2 Tbsp Worcestershire sauce

2 bay leaves

2 - 3 Tbsp cornstarch (plus 2 - 3 Tbsp cold water)

Season the roast evenly with salt and pepper.  Heat the butter in a large saute pan over medium-high heat.  Add the steak in a single even layer - working in batches if needed - and cook the roast briefly on all sides until seared.  

Stir together seared beef, beef stock, potatoes, mushrooms, onions, celery, carrots, tomato paste, Worcestershire sauce, and bay leaves to the bowl of a large slow cooker.  Toss briefly to combine.  

Cover and cook on high for 4 hours or low for 7 - 8 hours, until the roast and veggies are tender.  Remove and discard the bay leaves.  

In a separate bowl, whisk together the cornstarch and cold water until combined.  Add the mixture to the still-simmering gravy a few tablespoons at a time until it reaches your desired level of thickness.  

Taste, season and serve.  Add salt and pepper to taste.  Serve warm.  

 

Chicken Caesar Pasta Salad

Looking for a signature dish to take to the next BBQ?  This one will become a fast favorite!

1 package of Bowtie pasta (16 oz) uncooked

2 chicken breasts cooked and cut into cubes

2 cups Romaine lettuce cut into small pieces

1 cup garlic croutons

1/2 cup bacon cooked and crumbled

1/2 cup Parmesan cheese shredded

1 cup Caesar salad dressing

lemon for garnish

salt and pepper to taste

Cook pasta according to package directions.  Set aside to cool.

In a large bowl, stir together Romaine lettuce, garlic croutons, chicken, pasta, bacon, Parmesan cheese, Caesar dressing, salt and pepper.  Garnish with lemon wedges, if desired.  

Chill in fridge until ready to serve.  Stir before serving.  

 

Magic Cleaner

Normally I share recipes for food, but this time I'm making an exception.  This one is a recipe that will help you clean even your toughest messes.  It's great for a dirty oven or a shower that's overdue for a shining.  

2 oz Dawn dish detergent

4 oz bottled Lemon Juice

8 oz White Vinegar

10 oz Water

The secret is to spray on surface. 

Let sit overnight or longer

Wipe with a clean, wet cloth to remove residue

* In the oven, do not use heat, just spray, let sit, and wipe clean

* For showers, just spray, rinse and if you like the shine, wipe with dry towels

* The secret on whatever you chose to clean is to let t sit, then rinse off the residue.  Amazing stuff!

Smoky Maple Sirloin and Bacon Jam Scallops with cheesy potatoes and green beans

12 oz Sirloin Steaks

8 oz Yukon potatoes

4 oz fire roasted diced tomatoes

1/4 cup brown sugar

2 Tbsp bacon bits

1 tsp smoked maple seasoning

8 oz green beans

8 oz scallops

1 shallot

3 Tbsp red wine vinegar

2 Tbsp shredded parmesan cheese

6 chive springs

1/2 tsp garlic salt 

Make the Potatoes

Mince chives

Slice potatoes into thin rounds

Place potatoes on prepared baking sheet and toss with 1 Tbsp olive oil, cheese, 1/4 tsp salt and a pinch of pepper.  Massage oil and seasoning into potatoes.

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

While potatoes roast, continue recipe.

Make the Jam

Peel and mince the shallot.

Place a small non-stick pan over medium heat and add 1 tsp olive oil.  Add shallot to hot pan and stir occasionally until translucent, 4 - 5 minutes.

Add tomatoes, vinegar, and sugar.  Lower heat to medium-low.  Stir often until thickened, 6 -8 minutes.

Remove from burner.  Transfer to a mixing bowl and stir in bacon.  Cover and set aside.

While jam cooks, continue recipe.  

Finish to Potatoes and Green Beans

After 10 minutes, carefully remove baking sheet from oven.

In another mixing bowl, combine green beans, 1 tsp of olive oil, garlic salt, and a pinch of pepper.  Transfer to empty half of baking sheet.  Spread green beans into a single layer on their side.  Baking sheet will be hot!  Use a utensil.  

Roast in hot oven until potatoes and green beans are tender, 15 - 20 minutes.   

While veggies roast, continue recipe.  

Cook the Steak

Pat steaks dry and season both sides with 1/4 tsp salt and smoked maple seasoning.

Place a medium non-stick pan over medium heat.  Add 1 tsp olive oil and steaks to hot pan, and cook until steak reaches desired doneness, or 4 - 6 minutes per side for medium/medium-well.  

Steak thickness can vary; if you receive a thinner steak. we recommend checking for doneness sooner.  Remove from burner.  Transfer to a plate.  Rest 3 minutes.  

Wipe pan clean and reserve.

Cook Scallops and Finish Dish

Pat scallops dry. Season with a pinch of salt and pepper.  Scallops will vary in amount as they are portioned by weight.  Don't worry, the sweet flavor and tender texture will be the same.    

Tarragon Chicken Salad

 Need a good go-to chicken salad recipe?  Here it is.  This recipe starts with a host of crunchy goodness thanks to chopped pecans, Granny Smith apples, celery, and red onion.  The dressing is livened up with the addition of the zest and juice of a lemon and chopped tarragon.  

Make this Tarragon Chicken Salad for your next event and it will be the hit of the partly.  Just be sure to whip up an extra batch to have at home too.  You won't be able to resist this stuff.  

1 Tbsp butter

3/4 cup pecans, chopped

1 cup mayonnaise

3 Tbsp fresh tarragon, chopped

1 Tbsp fresh lemon juice

1 tsp lemon zest

4 cups cooked chicken breasts, chopped

1 medium Granny Smith apple, diced

1 cup celery, diced

4 Tbsp red onion, finely chopped

In a small skillet, melt butter over medium heat.  Add pecans.  Cook stirring constantly for 6 - 8 minutes or until fragrant and toasted.  

Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl.  Stir in chicken, apples, celery, and onion until blended.  Add salt and freshly ground pepper to taste.

Cover and chill 2 - 24 hours.  Stir in 1/2 cup toasted pecans just before serving.  Sprinkle with remaining pecans.

Air Fryer Brown Sugar Ham

I'm always looking for ways to spice up holiday meals for my family.  I love to come up with new recipes rather than serving the same meal year after year.  Food Network provided this Air Fryer ham which will be suitable for either and Easter, Thanksgiving or Christmas dinner.

One 2 - 3 lb fully cooked spiral cut ham

2/3 cup packed light brown sugar

1 Tbsp apple cider vinegar

1 Tbsp yellow mustard

1 tsp Worcestershire sauce

1/2 tsp ground cinnamon

1/2 tsp chili powder

1/8 tsp ground Allspice

Remove the ham from the refrigerator and allow it to come to room temperature, about 30 minutes.  

Mix the sugar, vinegar, mustard, Worcestershire, cinnamon, chili powder and Allspice in a small bowl.  Cut two 20" sheets of heavy-duty foil, overlap them perpendicularly and place the ham in the middle skin side up.  Pour the sugar mixture over the ham, making sure the ham is fully covered.  Cover the ham with the foil and seal it to keep the mixture from leaking.  

Put the ham in a 6-quart air fryer and cook at 325 degrees for 30 minutes.  When you open the foil, the ham will be starting to brown and there will be plenty of juices in the foil.  Baste the ham thoroughly with the juices in the foil.  Baste the ham thoroughly with the juices.  Continue to cook, uncovered until the slices begin to come apart and the top is a deep brown, another 20 minutes.  Baste the ham again with the juices.  Continue to cook until the ham is dark and shiny on top but still pink and juicy in the center and an instant read thermometer registers 140 degrees, an additional 10 minutes.  

Transfer the ham to a serving platter and pour the juices into a small saucepan.  Let the ham rest for 10 minutes.  Simmer the juices over medium-low heat until they thicken into a syrup, about 10 minutes.  Pour the sauce over the ham and serve warm or at room temperature.  

 

Blueberry Buckle

 This recipe came with a warning . . . Buckle up your tastebuds for a wild ride!  Love it!!This recipe takes the best parts of blueberry cake and blueberry crumble and combines them into a treat like no other.  

For the cake:

3/4 cup white sugar

1/4 cup butter

1 egg

2 tsp lemon zest

1 1/2 cups plus 1 Tbsp all-purpose flour, divided

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 1/2 cups fresh blueberries

For the topping:

1/4 cup plus 1 Tbsp butter

1/4 cup brown sugar

1/4 cup white sugar

1/3 cup all-purpose flour

1/2 tsp ground cinnamon

Preheat your oven to 350 degrees

Grease and 8 x 8" pan

In a large bowl, cream 3/4 cup white sugar, 1/4 cup butter, 1 egg and the lemon zest until fluffy

In a separate bowl, combine 1 1/2 cups flour with the baking powder and salt. 

Add the dry ingredient mixture and the milk into the sugar mixture, alternating between the two as you add and mixing until combined.

Toss the blueberries with 1 Tbsp of flour

Fold the blueberries into the batter

Spread the batter evenly in the prepared pan

Combine the remaining butter, brown sugar, remaining white sugar, remaining flour and cinnamon together in a small bowl until a crumbly mixture forms

Sprinkle the topping mixture over the batter in the pan

Bake until a toothpick inserted into the center comes out clean, about 40 - 45 minutes

Serve

Rosemary and Garlic Roasted Potatoes

2 lbs russet potatoes, peeled and cut into 1" wedges
3 Tbsp olive oil
5 - 6 rosemary springs (about 5" long)
4 large garlic cloves, minced

Preheat oven to 450 degrees with a 4-sided heavy sheet pan in upper third.

Toss ingredients with 1 tsp salt and 1/2 tsp pepper. 

Spread in 1 layer on hot pan and roast 20 minutes.

Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting).  Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.  

 

Maple-Roasted Acorn Squash

Oh my, how I love acorn squash!  It is something I'm passionate about!  It's just hearty and delicious.  

3 acorn squash, unpeeled, halved through the stem, and seeded

3 Tbsp butter, diced

3 Tbsp pure maple syrup, plus extra for serving

Good olive oil

Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees

Place the squash, cut sides up, on a sheet pan.  Place 1/2 Tbsp butter and 1/2 Tbsp maple syrup in the cavity of each squash.  Brush the cut sides with olive oil and sprinkle the squash with 3 tsp kosher salt and 1 tsp pepper.  Roast for 40 minutes, depending on the size of the squash, until tender when pierced with a small knife.  

Place the squash on a serving platter.  If the halves are too large for one serving, cut each piece in half through the stem.  Drizzle lightly with the extra maple syrup, sprinkle with sea salt, and serve hot.  

Acorn squash is hard to cut.  To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go.  Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.  

Roasted Cauliflower with Lemon-Parsley Dressing

1 head cauliflower (about 2 lbs), cut into florets

6 Tbsp olive oil, divided

Kosher salt, freshly ground pepper

1 cup fresh flat parsley

1/2 tsp finely grated lemon zest

2 Tbsp fresh lemon juice

Preheat your oven to 425 degrees.  

Toss the cauliflower and 4 Tbsp olive oil on a rimmed baking sheet; season with salt and pepper.  Roast, tossing occasionally, until tender and golden brown, 25 - 30 minutes.  

Meanwhile, pulse parsley, lemon juice, and remaining 2 Tbsp oil in a food processor until very finely chopped; season with salt and pepper.  Toss cauliflower with lemon parsley mixture and top with lemon zest.  

 

Tomato, Cucumber and Vidalia Onion Salad

2/3 cup sugar
2/3 cup apple cider vinegar
Salt and freshly ground pepper, to taste
1 Tbsp chopped fresh parsley
1 cup vegetable oil
3 cucumbers, peeled and cut int 1/4" thick slices
5 Roma tomatoes, each cut into 8 slices
1 large Vidalia onion, peeled and cut into rings

 In a mason jar, combine the sugar, vinegar, parsley, salt and pepper.  Shake vigorously to combine.  Add oil; seal and shake until combined.  

In a large mixing bowl combine cucumbers, tomatoes and onion rings.  Pour in dressing and toss to coat evenly.  

Cover and refrigerate until serving.  

Savory Bread Pudding with Herbs

 

If you're looking for an easy side dish to go with your Thanksgiving dinner, consider this crispy, rich and creamy Savory Bread Pudding.  With this recipe you get a new take on bread pudding and stuffing, all rolled into one amazing dish.  

10 cups of day-old bread, cubed

1/2 cup fresh parsley, chopped

1/4 cup fresh sage, chopped

2 Tbsp fresh thyme, chopped

4 Tbsp butter, plus some for greasing the dish

4 stalks celery, finely chopped

3 garlic cloves, minced

1 large bunch scallions, finely chopped

6 large eggs, lightly beaten

2 cups chicken stock

2 cups heavy cream

Salt and pepper to taste

Combine bread with parsley, sage and thyme in a large bowl.  

Melt butter in a large skillet over medium heat and add the garlic and celery with a pinch of salt and cook until the celery is tender - about 10 minutes. 

Add in the scallions and cook until tender but still bright green, about 5 minutes.

Pour mixture into the bowl of bread and mix - allow to cool. 

Preheat oven to 325 degrees and butter a 3-quart round baking dish or a 9 x 13" baking dish.  

Whisk together eggs, chicken stock and heavy cream plus 2 tsp of salt and pepper to taste.  

Pour the egg mixture over the bread mixture and toss until the bread is evenly soaked.  

Transfer to the prepared baking dish and press down the bread in the corners to make sure it's all evenly covered with liquid and dot the top with butter.  Make sure to not fill your dish to the top, the bread will rise a good amount.  

Bake uncovered for 1 hour, until top puffs and center is set.  

Rustic Grill-Braised Chicken

This is a Pampered Chef recipe that's a favorite of mine.  

8 medium carrots, peeled, cut in half crosswise

4 small onions, cut in half crosswise

4 small vine-ripened tomatoes, cut in half crosswise

8 bone-in, skin-on chicken thighs  

1 12 tsp each salt and ground black pepper divided

1 tsp paprika

1 cup chicken stock

2/3 cup white wine

8 cloves garlic, pressed

1 Tbsp finely chopped fresh rosemary

1 French baguette, cut into 8 slices

Prepare grill for indirect cooking over medium-high heat.  (On a gas grill with two burners, turn off one of them)

Place vegetables on grid of grill over direct heat. Cover and grill for 5 - 7 minutes or until grill marks appear, turning occasionally.  Transfer to a Dutch oven.

Season chicken with salt, pepper and paprika.  Place chicken on grid of grill over direct heat.  Grill, covered, 5 - 7 minutes or until grill marks appear, turning occasionally.  Reduce heat to medium-low.  

Combine stock, wine, garlic, rosemary and remaining salt and pepper in medium bowl; pour mixture over vegetables in Dutch Oven.  Arrange chicken over vegetable mixture; cover Dutch Oven tightly with heavy duty aluminum foil (do not use glass lid).  

Place Dutch Oven over indirect heat; cook, covered, 45 - 50 minutes until internal temperature reaches 165 degrees and chicken is fork tender.  Remove Dutch Oven from grill.  Grill baguette slices over direct heat, uncovered, 1 - 2 minutes or until grill marks appear, turning once; remove from grill.  Remove chicken and skim fat from top of broth if necessary; discard.  Serve chicken, vegetables and broth with baguette.  

Fish Tacos with Mango Salsa

I promise . . . this will become a new family favorite.  Tasty fish bites, mango salsa, and guacamole.  So delicious!!

This recipe will make 16 tacos.

For the fried fish:

1 1/2 lbs cod

1 1/2 cup all-purpose flour (divided)

1/2 cup rice flour

1 Tbsp cornstarch

1/2 tsp each chili powder, smoked paprika, dried garlic, dried onion, coriander, and cumin

1 tsp salt

12 oz light beer

4 cups canola or vegetable oil for deep frying

For Mango Salsa:

2 medium mangos

1 large avocado

1 large tomato

1 small red onion

2 - 3 Tbsp fresh chopped cilantro

2 Tbsp lime juice  

For Homemade Guacamole:

2 large avocados, ripe

3 Tbsp chopped red onion

3 Tbsp chopped tomato

2 Tbsp chopped cilantro

2 Tbsp Litehouse Guacamole Herb Blend

Juice from 1 - 2 limes

Salt and pepper to taste

For Serving:

16 taco size tortillas

Limes

1/2 cup Queso Fresco, crumbled cheese

Making the Mango Salsa:

Finely chop the avocado, mango, red onion, and tomato and place into a large mixing bowl.  You should remove the seeds from the tomato first for a less watery salsa.

Add chopped cilantro to the salsa, then squeeze the juice of 1 lime.

For best results, mix the salsa together right before enjoying.

Preparing Guacamole:  

Cut open the avocados and scoop the flesh out into a large bowl.  Add the red onion, tomato, and cilantro.

Add a squeeze of lime juice.  This will help keep the avocado green.

Using a large fork, mash the avocado until it's chunky, then season the guacamole with the herb blend and salt and pepper to taste.  Set aside the guacamole until ready to use.  

Frying the Battered Fish

In a large bowl, combine together the 1/2 cup flour, rice flour, cornstarch and all the spices, then whisk together.  Add the beer slowly, mixing the batter into a smooth paste before adding the rest of the liquid.

On a separate plate, add the remaining 1 cup flour to coat the fish.

Pat the cod dry and cut it into 1/2" thick chunks.

Pour approximately 4 - 5 cups of vegetable or canola oil into a wok.  Heat the oil over medium heat until it reaches 325 degrees.

Coat each piece of cod in flour, then drop into the beer batter, then drop into the hot oil.  Make about 8 pieces of fried fish at a time.  Make sure the fish is well coated in the batter before dropping into the oil.  

Fry for 4 - 5 minutes, until the fish is a rich, golden-brown color.  Remove the fried fish onto a wire rack to cool.

Making Fish Tacos:

I recommend warming your tortillas first.  You can heat them on the stove top directly over a gas flame, or a hot frying pan.

Spread a bit of guacamole onto each warm tortilla, then add several pieces of fried fish.  Top with a generous amount of mango salsa, then add crumbled queso cheese and fresh cilantro on top.  

Squeeze a bit of fresh lime juice over the top and enjoy immediately.  

Juicy Oven Baked Chicken Breasts

Who doesn't enjoy a tasty, juicy chicken breast?  Too often they turn out dry or plain.  This recipe won't disappoint.  

4 boneless, skinless chicken breasts

1/2 tsp garlic powder 

1/2 tsp Italian seasoning

1/4 tsp onion powder

1/4 tsp paprika, sweet or smoked

3/4 tsp salt

Olive oil

Fresh parsley for garnish

Begin by preheating your oven to 425 degrees

Prepare a 9 x 13" baking dish by spraying with cooking spray

Pound the chicken breast to an even thickness

In a small mixing bowl, mix your seasonings together

Place the chicken in the prepared baking dish

Coat the chicken breasts generously with olive oil

Evenly coat the chicken breasts on all sides with the spice mixture

Place in the oven and bake for 17 - 20 minutes or until an internal temp reads 165 degrees

Remove the chicken from the oven and allow to rest for a few minutes before serving

Garnish with fresh parsley