I'm Making My Own Homegrown Red Pepper Flakes

 

Those who know me will tell you that I'm an avid gardener.  Not only do I love to cook, I love to grow my own food.  I normally grow jalapeno and chili peppers in my garden.  I don't eat them, but my grown kids do.  

I like to use red chili flakes to liven up recipes, so this year I decided I would use my Ninja Speedi to dehydrate sliced chili peppers to use in place of store-bought red pepper flakes.

The cute little red peppers were plenty this year.  My granddaughter, Abby loved to pick them for me.

I bought a Ninja Speedi a couple of years ago and it has become one of my most used kitchen gadgets.  Not only does it act as an air fryer, slow cooker, sous vide, and steamer, it also dehydrates.  This quickly became an "I can't live without you kitchen gadget"!  One hot July day Abby brought me a handful of chili peppers and I thought maybe I should slice them and dehydrate them and take a swing at making my own red pepper flakes. My "Ah Ha" moment!

I sliced each of the peppers into 1/8 - 1/4" slices.  Be very careful to keep your hands away from your eyes during this process.  These peppers are hot and will burn your eyes if you accidentally rub them before thoroughly washing your hands.  

The crisper tray was placed in the elevated position in the Speedi.  Then I scattered the sliced peppers evenly across the tray.  The temp was set at 135 degrees and the time at six hours.  

Six hours later this is what I found.  About a tablespoon of red pepper flakes.  I've done this multiple times this summer and have plenty of red pepper flakes to make plenty of dishes this coming fall and winter.  I keep them stored in an airtight container that is easily stored with my other spices and seasoning blends.  I find these to be a lot more potent than the store-bought flakes, so use sparingly until you find your own sweet spot.  

Happy cooking!

Bourbon London Broil with Sweet Heat

1 1/2 London Broil steak

1/2 cup brown sugar

1/4 cup honey

1/2 cup soy sauce

1 tsp red pepper flakes

2 Tbsp bourbon

2 garlic cloves 

In a medium mixing bowl, whisk together brown sugar, honey, soy sauce, red pepper flakes, bourbon, and garlic until sugar has dissolved.  Pour mixture into a zipper-locking plastic bag with beef.  Refrigerate overnight.  

Preheat oven to broil.  Remove the beef from the marinade; reserve remaining marinade.  

Pat dry and place on broiler pan.  Broil for 4 - 5 minutes.  Flip and broil an additional 4 - 5 minutes.

In a small saucepan, over medium-high heat bring reserved marinade to a boil.  Reduce heat to low; simmer 10 minutes while beef rests on a cutting board.  Slice thinly against the grain and serve covered with warm sauce.  

 

Spicy Summer Corn Salad

If you're looking for a tasty summer salad that's packed full of a punch, this is the perfect choice.  It's healthy and delicious at the same time.

4 ears sweet corn, shucked

8 oz fresh green beans trimmed and halved (about 2 cups)

1 pint of cherry tomatoes (halved)

1/2 red onion (thinly sliced)

1/4 cup fish sauce

Juice of two limes (fresh squeezed)

2 Tbsp water

1 1/2 Tbsp sugar

1 garlic clove (minced)

1 Tbsp Thai Chili Sauce

Pinch of red pepper flakes

2 cups of Fresh Spring Mix greens

Bring a large pot of salted water to a boil.  Add corn and cook until crisp-tender (about 10 minutes).  Transfer to a cutting board and allow to cool.  

Bring your salted water to a boil again.  Add the green beans and cook until crisp-tender, about 3 - 4 minutes.  Transfer beans to a bowl of ice water and let them chill for about 5 minutes.  Drain well.

Halve your cherry tomatoes and thinly slice 1/2 of a red onion and set them aside.  

Slice the kernels from your corn cobs one at a time.  Leave some of the clusters intact.  I like to use my Pampered Chef Corn Kernel Cutter for this, but a large paring knife works well too.  

Add corn, green beans, tomatoes, and onion to a medium serving bowl.  

In a small bowl, stir together fish sauce, lime juice, 2 Tbsp water, sugar, garlic, Chili sauce, and red pepper flakes.  Mix well.  Drizzle over the veggies and tomatoes and then toss to evenly combine.  

I like to let this sit for about 5 minutes for the flavors to incorporate.  Add the spring mix and then stir again and serve.  

This is sure to be a summertime hit!  It's delicious served with Thai Chili sauce marinated chicken breasts sliced and added too. 

 

Steak Burrito Bowl

Looking for a low-calorie, but tasty dinner?  Fix your family a steak burrito bowl.  This is super tasty, but calorie conscious.  Lots of flavor, but no guilt in this recipe.  

4 cups cooked brown rice

12 oz lean beef sirloin steak, trimmed

1 Tbsp chipotle seasoning

1/4 tsp salt

1/2 tsp ground black pepper

2 Tbsp olive oil

1 onion thinly sliced

1 can black beans (I like Bush's Taco Fiesta Beans)

1/2 cup canned corn (drained)

3 Romaine lettuce hearts, shredded

3/4 cup salsa

3/4 cup guacamole

3/4 cup shredded cheese (your choice)

3/4 cup Ranch salad dressing

Season the steak with salt, pepper and chipotle seasoning.  Heat 1 Tbsp olive oil in a skillet over medium-high heat.  Add steak and cook until desired doneness, about 3 - 4 minutes per side.  Transfer steak to a cutting board and cover with foil.   Allow steak to rest 5 minutes before thinly slicing, Wipe pan clean and place back over medium-high heat.   

Add 1 Tbsp oil to pan and add sliced onion.  Saute until softened.  Add beans and corn and stir until warmed, 2 - 5 minutes.  Set aside.

Combine Ranch dressing and salsa.

Divide rice among four bowls and evenly top with lettuce, onions, black beans, corn, tomatoes, steak, and cheese.

Top with Ranch salsa dressing and Guacamole.   

Enjoy!!

Mandarin & Ginger Chicken Salad

 Need a good summer salad?  This one will fit the bill.  I promise!

Dressing

1/2 cup white wine vinegar

1 cup vegetable oil

Juice and zest from one large orange

1 Tbsp soy sauce

1 Tbsp Ginger Citrus Rub

Chicken

1 lb chicken tenderloins

2 Tbsp ginger citrus rub

Salad:

1 bag mixed baby greens

1 cucumber diced

1 carrot sliced

1 cup snow peas

1 cup mandarin oranges, drained

1 cup seedless grapes, sliced in half

1/2 cup sliced almonds

1 cup crispy wonton chips or Chow Mein noodles

Season the chicken with the rub and then cook until done.  Shred.

Combine dressing ingredients together and whisk until well incorporated.  

Layer al salad ingredients and top with dressing to serve.

Sweet Hawaiian Crock Pot Chicken

 This recipe is just yummy!  I'm sure your family will love this.  

2 lbs chicken breasts
1/3 cup soy sauce
1 cup pineapple juice
1/2 cup brown sugar
1 cup pineapple chunks
1/4 cup green onions, sliced

Place chicken breasts at the bottom of a slow cooker.

In a separate bowl, mix together the soy sauce, pineapple juice, and brown sugar until well combined.  

Pour the sauce mixture over the chicken breasts, ensuring they are evenly coated.  

Set the slow cooker to low heat and let it cook for approximately 4 - 6 hours.  

Keep an eye on the chicken during the cooking process.  When a sweet glaze has formed on the chicken it is ready to be served.

Grill the pineapple chunks in a grill pan to heat and then top your chicken.  Sprinkle with sliced green onions.  

Serve with white or brown rice.

I like to serve this with steamed broccoli and a green salad.  

Caramel Chicken

Caramel Chicken -- it's not a combination you hear/see everyday, but this is delicious!

2 Tbsp butter

1/2 cup dark brown sugar

8 cloves garlic, minced

1/3 cup rice wine vinegar

1/4 cup fish sauce

1/4 cup soy sauce

8 skin-on, bone-in chicken thighs

Kosher salt and freshly ground black pepper

1 Tbsp vegetable oil

White rice, for serving

Preheat the oven to 400 degrees.

Melt the butter in a small saucepan over medium-high heat.  Add the brown sugar and cook, constantly, until it begins to melt, 2 - 3 minutes.  Add the garlic and cook, continuing to stir for another 1 - 2 minutes.  Stir in the vinegar, fish sauce and soy sauce.  Bring to a low simmer and let cook for about 5 minutes.  Remove from the heat.  

Use a paper towel to thoroughly pat dry the chicken.   Sprinkle both sides with salt and pepper.  

Heat a large ovenproof skillet over high heat until very hot.  Add the oil.  Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes.   Remove the chicken to a plate and raise the heat to medium-high.  Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits.  Return the chicken to the skillet skin-side up.  Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes.  

For extra crispy skin, transfer the skillet to the broiler for about 2 minutes.  

Serve over with rice with sauce.

Fried Pork Chops With Potatoes and Peas

 I am a fan of comfort food and this recipe is just that!

1 1/2 lbs Yukon Gold potatoes, quartered

1 medium-size yellow onion, quartered

3 Tbsp olive oil, divided

1 1/2 tsp kosher salt, divided

1 1/4 tsp black pepper, divided

1/3 cup plus 1 Tbsp all-purpose flour

4 (6 oz) bone-in pork chops, about 1/2" thick

3 Tbsp butter, divided

1/4 cup dry white wine

1 cup chicken stock

1 (15 oz) package of petite green peas

Preheat oven to 450 degrees.  Place potatoes and onion in a rimmed baking sheet.  Drizzle with 1 Tbsp olive oil and sprinkle with 1 tsp each salt and pepper.  Bake in preheated oven until potatoes are golden brown and tender and onions are soft, about 25 minutes.  

Meanwhile, stir together 1/3 cup flour and 1/2 tsp salt and pepper in a small bowl.  Dredge pork chops in flour mixture, evenly coating all sides.  Heat remaining 2 Tbsp olive oil in a large skillet over medium high heat.  Add pork chops, and cook until golden, about 4 minutes per side.  Transfer pork chops to a platter.

Melt 2 Tbsp butter in a skillet.  Add 1 Tbsp of the flour, whisking until smooth.  Add wine, and cook, stirring and scraping to loosen browned bits from bottom of skillet, until reduced by about 1/3, about 2 minutes.  Add chicken stock; bring to a boil, and reduce heat to medium-low.  Cook, stirring occasionally, until sauce is thickened, about 4 minutes.  

Cook peas according to package directions; transfer to a bowl.  Stir in remaining 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp butter until combined.  Serve pork chops with potatoes, peas, and sauce; sprinkle with parsley just before serving.  

To-Die-For Potatoes

The perfect savory flavor of potatoes elevated with the richness of butter and garlic.  No other dish can compete with this . . .

2 Tbsp butter, melted
1 1/2 cups cream, full fat
2 cloves garlic, minced

2 1/2 lbs starchy potatoes

1 tsp salt

1/4 tsp pepper

2 tsp fresh thyme leaves, optional

2 1/2 Gruyere or mozzarella cheese, freshly grated

Preheat oven to 350 degrees.

Place the melted butter, the cream, and the garlic in a jug or mason jar and mix until combined.

Peel and slice the potatoes to 1/8" thick slices.

Spread 1/3 of the potato slices in a 9 x 13" baking dish,

Pour 1/3 of the cream mixture over the potatoes.

Sprinkle with 1/3 of the salt, pepper and thyme.

Sprinkle the layers with 3/4 cup of the shredded cheese. 

Repeat the layers, starting with the potatoes two more times, but do not add the final layer of cheese.

Cover the baking dish with a lid or foil and bake until the potatoes are soft in the center, about 1 hour 15 minutes.  

Remove the lid or foil and top the potatoes with the remaining cheese.  

Bake until golden brown and bubbly, about 10 - 15 minutes.  

Let stand for 5 minutes.  

 

Drunken Braised BBQ Pork Butt

Good BBQ is hard to come by, but this recipe will not disappoint . . .

One 5 lb pork butt

4 garlic cloves, minced

12 oz dark beer

For the dry rub:

2 Tbsp salt

1 Tbsp ground black pepper

2 Tbsp chili powder

1 Tbsp garlic powder

2 tsp ground mustard seed

For the BBQ Pork Butt:

1/2 cup ketchup

2 Tbsp whole grain mustard

3 Tbsp Worcestershire sauce

1/3 cup dark brown sugar

Combine rub ingredients in a bowl and mix well.  Rub all over the pork butt.  Wrap in plastic wrap and refrigerate overnight.

Preheat the oven to 500 degrees.  Unwrap the pork and place in a roasting pan.  Cook 45 minutes until dark browned and even blackening in places.  Remove from oven.  Lower oven to 325 degrees.  Pour beer over the top and add minced garlic around the pork.  Cover tightly with aluminum foil.  Poke about 10 holes all over the top of the foil.  Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from the center bone.  

Place the meat on a plate and pour the pan juice into a saucepan.

To the pan juices add the BBQ sauce ingredients.  Bring to a simmer until reduced by half and thick, about 20 minutes.  

While the sauce is boiling down, pull apart the pork with 2 forks.  Pour the sauce over the pulled pork and work through until fully absorbed.  

 

Memphis Style Dry Rub and BBQ Sauce

I don't know anyone who isn't a fan of ribs, and this dry rub and BBQ sauce recipe will make your next rib fest a success.  Give it a try!

Dry Rub

1 1/2 cups paprika

3/4 cup sugar

3 3/4 Tbsp onion powder

Add all ingredients to a bowl and stir until combined.  Keep in an airtight container for up to 6 months. 

 

BBQ Sauce

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 Tbsp sugar

1 Tbsp lemon juice

1 Tbsp Worcestershire sauce

1/2 Tbsp fresh ground black pepper

1/2 Tbsp onion powder

1/2 Tbsp ground mustard

In a medium saucepan, combine all ingredients.  Bring mixture to a boil.  

Reduce heat to simmer. 

Cook, uncovered, stirring frequently for 1 hour, 15 minutes.

This will keep in the refrigerator for up to a week in an airtight container.  

I like to season my ribs with the dry rub and then wrap in plastic wrap and refrigerate for at least 8 hours.  I'll then grill my ribs to the desired doneness.  Sprinkle with additional dry rub for seasoning, and add BBQ sauce for wet ribs.

Chive & Parsley Compound Butter

 I do love a good steak, and what's a steak without that side of compound butter to provide that extra flavor?  This recipe is a keeper and one you'll use again and again.

1 cup (2 sticks) butter, room temperature

1 clove of minced garlic

1 Tbsp finely chopped fresh chives

2 tsp finely chopped fresh thyme leaves

1 Tbsp finely chopped fresh flat-leaf parsley leaves

1 tsp coarse salt

Generous pinch of freshly ground black pepper

Stir together all ingredients in a medium bowl with a flexible spatula until well combined.

Place the butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log.  Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets.  Wrap parchment around butter, then twist end to seal and tie with twine.

Refrigerate until firm, about an hour.  

Honey Garlic Chicken Breasts

Are you looking for a quick and very tasty weeknight dinner?  This is a perfect fit for that . . .

1 lb chicken breasts, boneless, skinless, and halved horizontally

salt, to taste

pepper, to taste

1/4 cup flour

3 1/2 Tbsp butter, divided

2 cloves garlic, minced

1 1/2 Tbsp apple cider vinegar

1 Tbsp soy sauce

1/3 cup honey

Season the chicken with salt and pepper

Place the flour in a shallow bowl

Coat the chicken in the flour, shaking of the excess

Melt all but 1 Tbsp butter in a large skillet over high heat

Place the chicken in the skillet with the melted butter and cook on one side until golden, about 2-3 minutes.  

Flip the chicken and cook for 1 minute

Reduce the heat to medium-high

Add remaining 1 Tbsp of butter and the garlic to the skillet, stirring the garlic briefly

Add the vinegar, soy sauce, and honey, stirring it in the skillet to combine it with the chicken

Bring the sauce to a simmer and simmer until thickened, about 1 minute

Turn the chicken to coat it in the sauce

Continue cooking until the chicken reaches 165 degrees when checked with a meat thermometer

Remove the skillet from the heat and serve.  

 

Biscuits & Gravy Breakfast Casserole

10 oz tube of buttermilk biscuit dough

6 eggs

2 cups peppered country gravy

1 lb sausage (any flavor)

1 cup shredded cheese

1 cup milk

salt and pepper to taste

Fresh parsley for topping

Preheat oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray.  Cut biscuit dough into 1" pieces, and line the bottom of the pan.  

Brown the sausage and drain.

Scatter the browned sausage over the biscuit pieces.  Then top with shredded cheese. 

Whisk eggs and milk with a pinch of salt and pepper.  Then pour over the pan.

Make gravy according to instructions and pour over the pan.  Bake for 30 - 45 minutes depending on how hot your oven is.  

Cut and serve.  It's delicious warm right out of the oven.  

 

Lemon Herb Vinaigrette

 

This is a bright and fresh vinaigrette.  Try it on salads, roasted vegetables, crispy potatoes or grain bowls.

2/3 cup olive oil

1/2 cup lemon juice

1 - 2 Tbsp chopped fresh herbs like tarragon, parsley or dill

1 garlic clove, minced

1/2 Tbsp Dijon mustard

Kosher salt to taste

Black pepper to taste

Add all ingredients to a mason jar with a lid and shake well to emulsify.  Taste for seasoning and serve.

Tip:  If the vinaigrette is a bit too sharp, try adding a tiny bit of honey.  

Tater Tot Breakfast Casserole

Having company for breakfast?  This is the perfect recipe to prepare the night before and then put in the oven an hour before you're ready to eat.  

1 lb thick cut bacon, cooked and cut into 1" pieces

1 (30 - 32 oz) bag frozen tater tots

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1 1/2 cups shredded cheddar cheese

1/2 cup mozzarella cheese

8 eggs

2 cups milk

Preheat your oven to 350 degrees.  Then gently grease a 9 x 13 oven-safe baking dish with cooking spray or butter.  

Cut the bacon into 1" pieces.  Cook until crispy, drain and set aside.

Toss together the tater tots, bacon and cheeses in a large mixing bowl.  Pour the mixture into the prepared 9 x 13 pan.

Whisk together the eggs, salt pepper, onion powder, garlic powder, and milk.  Pour the mixture over the tater tot mixture.

Finally, bake the dish uncovered for approximately 60 - 70 minutes, or until eggs are set.  

Tuscan Skillet Tortellini

Who doesn't love a one pot dinner?  Any night with fewer dishes to do is a good night in my book.  If you like tortellini, this recipe will become a regular in your house.  It's perfect for meatless Monday, or just add sliced chicken breasts for a meaty version.

2 Tbsp olive oil

2 lbs plum tomatoes, coarsely chopped

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/4 tsp red pepper flakes

3 cloves garlic, minced

2 (8 oz) packages of fresh cheese tortellini

2 cups baby spinach, packed

Parmesan cheese, freshly grated

In a heavy-bottomed 10 - 12 inch skillet over medium heat, heat the olive oil until shimmering.

Add the tomatoes, kosher salt, ground black pepper and red pepper flakes.

Cook until the tomatoes soften and release their juices, about 5 - 6 minutes.

Stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium-high.

Stir in the tortellini and cook, stirring occasionally, until the tortellini is plump and tender, about 3 - 5 minutes or according to package directions.

Remove the skillet from the heat and stir in the spinach until it wilts, for about 1 minute.  

Serve with plenty of grated parmesan cheese.  

Peach Cobbler

I do love peaches!  They are sweet and juicy and perfect for dessert.  What better way to end your next summer barbecue?

4 cups of ripe peaches, peeled, pitted and sliced

1/2 cup sugar

2 Tbsp cornstarch

1 Tbsp lemon zest

1 Tbsp lemon juice

For the cobbler:

1/2 cup butter, cut into cubes

1 cup all-purpose flour

1 Tbsp baking powder

1/4 tsp salt

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 cup milk

Begin by preheating your oven to 375 degrees.

To make the filling, add peaches, sugar, cornstarch, lemon zest, and lemon juice to a medium sized saucepan.  Bring the mixture to a simmer for 5 minutes.  Stir continuously until the peaches start to soften.  

Melt the butter by placing the cubes in a 9 x 9 baking dish and putting it into the preheated oven until the butter has melted.  

To create the cobbler batter, add the flour, baking powder, salt sugar, egg, vanilla and milk to a bowl and whisk until the flour is just combined.  

Pour the peaches into the baking dish overt the melted butter and pour the batter evenly over the peaches.

Bake in the oven for 40 - 45 minutes or until the cobbler is a nice golden brown.  

 

Garlic and Rosemary Studded Split Strip Loin Roast

Spending my youth in rural Illinois, I've been a fan of beef all of my life.  This is one split strip loin roast recipe that does not disappoint.  A big thank you to Schnucks for sharing this recipe.

1 (4 lb) beef split strip loin roast

3 cloves garlic, minced

1 tsp dried rosemary

3 tsp kosher salt; divided

1 tsp ground black pepper

1 Tbsp extra virgin olive oil

10 cloves garlic, split in half lengthwise

4 - 5 fresh rosemary sprigs, cut about 1 inch in length, to yield 20 pieces

Mix minced garlic, dried rosemary and 1 tsp salt in a small mixing bowl.  Cut approximately 20 slits evenly spaced around roast, about 1 inch deep using a paring knife.  Rub mixture evenly all over roast and refrigerate overnight.  

Preheat oven to 450 degrees.  Remove roast from refrigerator and wipe clean with a paper towel.  Rub roast with olive oil and season all sides with pepper and remaining salt.  Place fat side up in a roasting pan fitted with a rack.  

Place roast in oven for 15 minutes.  Remove from oven and reduce temperature to 325 degrees.  Insert halved garlic cloves and rosemary sprigs evenly into pre-made slits.  Place roast back in the oven and continue cooking about 1 hour and 15 minutes for medium doneness.  

Remove roast from oven, place on a cutting board and loosely tent with foil.  Allow to rest 15 minutes before slicing roast across the grain.  

 

Berry Breakfast Muffins

These are gorgeous muffins, and they make delicious breakfast fare.  The best thing about this basic recipe is that you can add whatever fruit you like. 

 2 eggs

6 Tbsp milk

6 Tbsp plain yogurt

1/3 cup vegetable oil

1 tsp vanilla extract

1/2 lb berries, such as raspberries or blueberries or blackberries

1 3/4 cup flour

1 Tbsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1 cup whole wheat flour

1/2 cup brown sugar, plus 2 Tbsp for sprinkling

Preheat oven to 350 degrees.  Line a muffin pan with 12 paper muffin cups.  Break the eggs into a large bowl and whisk to break up.  Whisk in the milk, yogurt, and vanilla.  Add the berries and stir.  

In another bowl sift the flour, baking powder, baking soda, salt and cinnamon.  Add the whole wheat flour and sugar, and mix.  Fold the dry ingredients into the wet ingredients.  Stop mixing as soon as it comes together.  Do not over stir.  

Divide the mixture between the muffin cups, sprinkle the tops with brown sugar if using, and cook in the preheated oven for 20 - 25 minutes, or until the tops spring back when gently touched.  Allow to stand in the pan for 1 -  2 minutes then transfer to a wire rack to cool.  

 

Perfect Filet Mignon

Need a dinner that is sure to impress?  This is it!  Just add mashed potatoes and fresh asparagus for the perfect meal.

2 Tbsp olive oil
4 (6 oz) filet mignon

Kosher salt 

Freshly ground black pepper

4 Tbsp butter

1 Tbsp roughly chopped rosemary

Start by preheating your oven to 400 degrees.

Allow steak to sit out on the counter for about 30 minutes, bringing to room temperature.  Place on a cutting board and season generously with salt and pepper on both sides.

In a large skillet over medium-high heat, heat the oil.  Add the steak and sear for about 5 minutes.  Flip the steak over and add the butter and rosemary.  Baste with butter and cook for another 3 - 5 minutes.  

Transfer skillet to oven and cook until cooked to your liking, about 5 minutes for medium.  Check every couple of minutes so you don't risk overcooking.

Allow to rest for a few minutes before serving. 

 

Enchilada Casserole

I am a big fan of comfort food and most casseroles fall into that category in my book.  This dish is delicious and satisfying.  It never disappoints.

1 lb ground beef

1 white onion diced

1 tsp garlic salt

1/2 tsp onion powder

1 can Campbell's Cream of Mushroom soup

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

1 (15 oz) can sweet corn kernels, drained

2 (10 oz) cans of Old El Paso enchilada sauce

1/2 cup chopped green onions

2 cups shredded Monterey Jack/Cheddar/Mexican blend cheese

12 (8 inch) flour tortillas

Preheat the oven to 350 degrees.  Lightly grease a 9 x 13" baking dish.

Add the ground beef and diced onion in a skillet over medium high heat.  Add the garlic salt and onion powder.  Drain fat when fully cooked.

Add Cream of Mushroom soup, black beans, corn kernels and one can of enchilada sauce.  Cook over medium heat stirring frequently until heated through.

Cover the bottom of the baking dish with 4 tortillas.  Add 1/2 of the beef mixture, 1/2 cup of cheese, 1 oz of green onions.  Repeat layers.  Add another layer of 4 tortillas and top with a can of enchilada sauce, remaining cup of cheese and 1/4 cup of green onions.

Cover and bake in preheated oven for 30 minutes.  Uncover and bake for an additional 5 minutes, until cheese is melted on top.  Let stand for 5 minutes before cutting.  

 

Bunless Burger Bites

These make the perfect appetizer for your next party!

1 lb ground beef

1/2 cup plain breadcrumbs

1 large egg

2 cloves garlic, minced

1 Tbsp Worcestershire sauce

1 Tbsp yellow mustard

Kosher salt

Freshly ground black pepper

1 Tbsp vegetable oil

5 slices American cheese, quartered

 leaves Bibb lettuce, torn into large pieces

1 small jar dill pickle chips 

1 pint cherry tomatoes

In a large bowl, combine ground beef, breadcrumbs, egg, garlic, Worcestershire, and mustard and season with salt and pepper.  Mix until fully combined, then form into small meatball-size patties.  

In a large skillet over medium heat, heat oil.  Cook patties until your desired doneness, 6 - 8 minutes per side for medium. 

Top each with a cheese square and cover with a lid to let melt, 2 minutes.

Thread a patty, lettuce, pickle, and tomato on each appetizer skewer and serve.  

 

Grilled Cheese Dippers and Tomato Soup

There is no better combination than tomato soup and grilled cheese, and these dippers make the combo easy and delicious!

3 Tbsp butter, divided

1 medium onion, diced

1 clove garlic, minced

1 (28 oz) can crushed tomatoes

3 cups vegetable broth

Kosher salt

Freshly ground black pepper

1/4 cup heavy cream

Thinly sliced fresh basil, for garnish

8 slices white bread, crusts removed

8 slices of American cheese

In a large pot over medium heat, melt 1 Tbsp butter.  Add onion and cook until beginning to soften, 2  3 minutes.  Stir in garlic and cook until fragrant, 1 minute more.  

Add crushed tomatoes and broth and season generously with salt and pepper.  Bring to a boil, then reduce heat and simmer 15 minutes.  Stir in heavy cream and top with basil.  

Using a rolling pin, roll bread into flat, 1/4" thick squares.  Place 1 slice of American cheese on each piece of bread and tightly roll up.  

In a large nonstick skillet over medium heat, melt 1 Tbsp butter.  Working in batches, add dippers to skillet, seam-side down, and cook, turning often, until bread is golden and cheese is melty, about 3 minutes.  Wipe skillet clean with a paper towel and add 1 Tbsp more butter before next batch of dippers.

Ladle soup into bowls and serve with grilled cheese dippers.  

 

Shrimp Tostada Bites

If you're looking for a way to fancy up your snacks for Super Bowl this year, this may be a good bet!  It's a perfect recipe from Delish

For the Shrimp

1/2 cup olive oil

Juice of 3 limes

2 Tbsp honey

2 cloves garlic, minced

1 tsp paprika

1/4 tsp cayenne pepper

Kosher salt

1 lb shrimp, peeled and deveined (thaw, if frozen)

For the Guac

2 avocados

Juice of 2 limes

1/2 red onion, sliced thin

2 Tbsp freshly chopped cilantro

Kosher salt

Tortilla scoops, for serving

In a large bowl, whisk together olive oil, lime juice, honey, garlic, paprika and cayenne and season with salt.  Add shrimp and toss until fully coated, then cover and let marinate in fridge at least 30 minutes.  

In a large skillet over medium heat, cook shrimp until pink and completely opaque, 2 minutes per side.  

In a medium bowl, mash avocadoes with lime juice, red onion, and cilantro and season generously with salt.

Dollop a Tbsp of guac into a tortilla scoop, top with shrimp and garnish with cilantro before serving.  

 

Citrus Corn Shrimp Wraps

I'm always looking for new and interesting recipes to spice up lunches and dinners.  Believe it or not I found this gem on the back of a Libby's can of corn kernels.  It didn't disappoint!

1 lb shrimp (peeled and deveined)

2 Tbsp olive oil

1 tsp lemon zest

1 garlic clove, minced

1/2 tsp ground black pepper

1 can (15 oz) whole kernel sweet corn (drained)

1/2 cup thinly sliced red onion

2 lemons, juiced

1/2 tsp Dijon mustard

1 cup bibb lettuce, chopped

4 whole wheat tortilla wraps

In a mixing bowl combine shrimp, olive oil, lemon zest, garlic and pepper.  Saute in a skillet until shrimp is cooked through and pink, about 3 minutes.  

Combine corn, onion, lemon juice and mustard in mixing bowl.  

Divide corn mixture and lettuce between four large wraps.  

Add shrimp, then fold each wrap.  

Makes 4 servings.  Serve with guacamole and/or sour cream.

 

Blueberry -Lemon Breakfast Bars

I love recipes that give me something I can grab in a hurry when I need to get to work.  This one fits that bill. 

2 cups old-fashioned oats

1/2 cup finely chopped toasted almonds

1 tsp baking soda

1/4 tsp kosher salt

1/2 cup milk

2 Tbsp honey

1/4 cup unsweetened applesauce

1 large egg

1 lemon, zested and juiced (about 2 Tbsp)

1 1/2 cups fresh blueberries

2 Tbsp maple syrup

1 tsp flour

Preheat your oven to 350 degrees.  Coat an 8" square baking pan with baking spray and line with parchment paper.  

In a large bowl, stir together oats, almonds, baking soda and salt.  In a medium blow whisk together milk, honey, applesauce, egg and lemon zest.  Stir into oat mixture until combined.  Reserving 3/4 cup for next step, press mixture into prepared pan.  

In a medium bowl, stir together lemon juice, blueberries, maple syrup and flour; pour over oat layer in pan.  Sprinkle with reserved 3/4 cup oat mixture.  

Bake until set and just beginning to brown, 30 - 35 minutes.  Let cool 20 - 30 minutes before removing from pan and cutting into 12 bars.  

Breakfast Egg Bites

I am a huge fan of breakfast for dinner!  This recipe is hearty and delicious for breakfast or dinner.

8 large eggs

1/2 cup milk

1 tsp onion powder

1/2 tsp garlic powder

1/4 cup cooked bacon crumbled

1/4 cup sliced baby bella mushrooms

1/2 cup shredded hash browns

1/4 cup chopped fresh baby spinach

1/4 cup diced tomatoes

3 Tbsp shredded Parmesan cheese

1 Tbsp chopped fresh parsley

Preheat your oven to 325 degrees.  Grease a 12 cup muffin tin.  Fill a 9 x 11" baking dish half way with warm water, then set prepared muffin tin in water, allowing pan rims to overlap.

In a large bowl, whisk together eggs, milk, onion powder and garlic powder.  Season with salt and pepper.  Fill each muffin tin cup halfway with egg mixture.  Divide remaining ingredients among cups.  Bake until set 40 - 50 minutes.  

Remove from the oven and let cool 10 minutes.  Remove tray from water bath, then gently remove egg bites from cups.  Serve immediately.  To store, let egg bites cool completely in a refrigerator and then transfer to an airtight container.  They keep up to 5 days in the fridge or 2 months in the freezer.  

 

Sunday Pot Roast

It's Sunday after church and we ask, What's for dinner?
Why, pot roast, of course. 

2 beef eye rounds (2 1/2 lbs each)

1/4 cup flour

3 large carrots, peeled, cut in 1" pieces

4 celery stalks, trimmed, cut in 1" pieces

1 white onion, peeled, but into 1" pieces

3 cups beef stock

1/4 cup soy sauce

1 cup red wine

1 can (14 1/2 oz) fire roasted, diced tomatoes

3 sprigs fresh thyme

2 springs fresh rosemary

Place the beef on a plate or cutting board and coat with flour on all sides.  Place the beef and all remaining ingredients in the pot, then cover with the lid.

Turn dial to Slow Cook, set temperature to Hi and set time to 5 hours and 30 minutes, and press Start/Stop to begin cooking.  

When cooking is complete, allow the beef to rest in the pot for 15 minutes to allow some of the cooking liquids to be absorbed into the beef.  

Remove the beef from the pot, slice, and serve with cooking liquids and vegetables.  

 

Minestrone Soup

I'm loving my new Ninja Foodi and I'm looking for good recipes to try.  This one is a comforting winter winner!

1 Tbsp canola oil
3 carrots, peeled and thinly sliced
3 celery ribs, thinly sliced
1 white onion, chopped

4 cloves garlic, peeled and minced

1 can (28 oz) diced tomatoes

12 cups vegetable stock

1 Tbsp dry oregano

1 box (16 oz) dry elbow pasta

Kosher salt, as desired

Ground black pepper, as desired

1 bag (12 oz) green beans, cut

1/4 cup parsley, chopped

1 cup grated Parmesan cheese

Red chili flakes, as desired

Remove the lid from the pot.  Turn dial to Sear/Saute and set temperature to Hi and press Start/Stop to begin preheating.  Allow the unit to preheat for 5 minutes.  

Add the oil, carrots, celery, onion, and garlic to the pot.  Cook uncovered for 5 minutes, stirring occasionally.

Add the tomatoes, stock, oregano, pasta, salt and pepper to the pot.  Stir to combine, then cover with the lid.  

Turn the dial to Bake and set temperature to 400 degrees.  Set time to 30 minutes and press Start/Stop to begin cooking.  

After 25 minutes, add the green beans to the pot and stir to combine.  Sook uncovered for 5 minutes until green beans are tender.  

When cooking is complete, serve the soup immediately with parsley, Parmesan cheese and chili flakes as desired. 

 

Egg Frittata with Hash Browns and Bacon

I bought myself a Ninja Foodi Possible Pro and I absolutely love it!  Anyone who knows me knows I have an uncontrollable love of kitchen gadgets.  This one is a winner!

12 strips of uncooked bacon, chopped

1 large white onion, peeled and chopped

6 oz spinach, chopped

2 cups frozen hash brown potatoes

18 large eggs, whisked

1 cup whole milk

2 cups shredded cheddar cheese

Kosher salt, as desired

Ground black pepper, as desired

Remove the lid from your Ninja Foodi.  Turn the dial to Sear/Saute and set the temperature to Hi.  Pres Start/Stop to begin preheating.  Allow the unit to preheat for 5 minutes.

When preheating is complete, add bacon to the pot and cook uncovered for 12 minutes, stirring frequently.  

Add onion and spinach to the pot and cook uncovered for 5 minutes, stirring twice.

Add hash brown potatoes to the pot.  Stir to combine, then cover with the lid and cook for 5 minutes.  

While ingredients cook, whisk together the eggs, milk, and cheese in a large bowl until combined.  

Add the egg mixture, salt and pepper to the pot.  Stir to combine, then cover with the lid.

Turn dial to Bake.  Set temperature to 20 degrees, and set time to 30 minutes.  Press Start/Stop to continue cooking.  

When cooking is complete, use a rubber-tipped spatula to immediately serve the frittata. 

 

Beer and Brown Sugar Marinated Bottom Round Roast

I'm always looking for new ways to prepare a good roast.  Roasts are my go-to when there is company coming for Sunday lunch or dinner.  This is a new favorite.

1 (3 lb) Certified Angus Beef bottom round roast
1 cup of dark beer

1/2 cup Dijon mustard

3 Tbsp teriyaki sauce

3 Tbsp brown sugar

1 tsp seasoned salt

1 tsp black pepper

1 tsp garlic powder

Combine all ingredients.  Place roast in a large Ziploc bag and pour marinade over roast.  Close bag and marinate in the refrigerator for 12 - 14 hours.  

Remove the roast from the refrigerator and pat dry with paper towels.  Discard marinade and preheat oven to 450 degrees.  Season roast with an additional 2 tsp kosher salt and 1 tsp black pepper and place in a shallow roasting pan fitted with rack.  Roast 15 minutes and then reduce heat to 325 degrees.  Cook approximately 1 hour to reach medium doneness.   (I like mine medium-well done, so I extend the time to 1 hour and 15 minutes.)

Remove roast from oven and tent loosely with foil.  Let it rest for 10 minutes before carving.  
 

Shrimp with Snow Peas

One of my New Year's Resolutions for this year is to learn to make the good Chinese dishes my family likes so much.  We all love Shrimp with Snow Peas, so I thought this would be the perfect start.

10 oz snow peas

10 oz large-sized raw shrimp, peeled and deveined

1 Tbsp water

2 tsp cornstarch, divided

Dash of white pepper

1/4 tsp dark sesame oil

1 Tbsp oyster sauce

2 Tbsp oil, divided

1 garlic clove, minced

1 small white onion, thinly sliced

4 Tbsp chicken stock

1/2 tsp salt

Remove strings from the pea pods.  Place the pea pods in boiling water.  Cover and cook for 1 minute.  Drain and immediately place into an ice bath.  Drain and set aside.

In a medium bowl, toss the shrimp with 1 tsp cornstarch, pepper and sesame oil.  Cover and refrigerate for 30 minutes.  

In a small bowl, mix 1 Tbsp water, the remaining Tbsp of cornstarch and the oyster sauce.  Set aside.  

Heat 1/2 of the oil in a wok over medium-high heat.  Add the garlic and onion and stir fry for 30 seconds.  Add the shrimp and stir fry for 2 minutes or until the shrimp turn pink.

Add the chicken stock and heat to boiling.  Cover and cook for 1 minute.  Stir in the cornstarch mixture and cook until thickened, about 1 minute.  Add the remaining 1/4 tsp of salt and the snow peas and stir fry for 1 minutes.  Serve immediately with hot steamed rice.

 

Smashed Baby Red Potatoes

These baby potatoes make the perfect side dish for dinner.  They are crispy on the outside and still tender on the inside.  The whole family will love them!

2 lbs baby red potatoes

4 rosemary sprigs

3 garlic cloves, smashed

1/4 cup plus 1/2 tsp kosher salt, divided

1/4 cup olive oil, divided

2 Tbsp butter, melted

1 Tbsp chopped fresh parsley

2 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

1 garlic clove, minced 

1/4 tsp black pepper

Preheat your oven to 425 degrees.  Place potatoes, rosemary sprigs, smashed garlic/ 1/4 cup of salt, and water to cover in a 3-quart saucepan.  Bring to a foil over high heat.  Reduce to medium and simmer until potatoes are tender when pierced with a fork, 10 - 15 minutes.  Drain and discard rosemary sprigs and smashed garlic.

Brush a foil lined baking sheet with 2 Tbsp of the olive oil.  Arrange potatoes on the baking sheet.  Use the heel of your hand and lightly crush potatoes until they are about 1/2" thick.  Brush with 1 Tbsp of the oil.  Bake in preheated oven until golden brown and crisp, about 25 minutes.  

Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper and remaining 1 Tbsp of olive oil and 1/2 tsp salt.  Brush mixture over the potatoes and serve immediately.  

 

Bourbon Chicken

Looking for that perfect comforting southern dish to serve your family for dinner?  This one ranks right up at the top of the list in our house.  

1 1/2 lb boneless, skinless chicken breasts, cut into 1" pieces (use thighs if you prefer dark meat)
1/4 tsp kosher salt
1/4 tsp black pepper
2 1/2 Tbsp cornstarch, divided
2 Tbsp canola oil, divided
1/4 cup packed brown sugar
1/4 cup apple juice
1/4 cup chicken broth 
1/4 cup bourbon
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp ketchup
2 tsp apple cider vinegar
1/2 tsp onion powder
1/2 tsp ground ginger
1 1/2 tsp water
1/4 cup thinly sliced scallions
Steamed white rice

Toss together chicken, salt, pepper and 2 Tbsp of the cornstarch in a medium bowl until coated.

Heat 1 Tbsp of the oil in a large nonstick skillet over medium-high heat until shimmering.  Add half of the chicken in an even layer, and cook, turning once, until browned all over, 3 - 4 minutes per side.  Transfer to a plate.  Repeat process with the remaining oil and chicken pieces, setting chicken aside after browning.  

While the chicken browns, whisk together brown sugar, juice, broth, bourbon, soy sauce, honey, ketchup, vinegar, onion powder and ginger in a medium bowl.  

Pour sauce mixture into the skillet and bring to a boil over medium-high heat, about 1 minute.  Return chicken along with any juices to the sauce mixture in skillet.  Cook, stirring occasionally, until the sauce is reduced by about half and coats the back of a spoon, about 4 minutes.  

Whisk together 1 1/2 tsp water and remaining 1 1/2 tsp cornstarch in a small bowl.  

Whisk cornstarch mixture into sauce mixture in skillet, simmer until sauce is thickened and glazes chicken, about 1 minute.  

Sprinkle evenly with scallions and serve over rice.