Crispy Baked Chicken Wings

Who doesn't love crispy chicken wings?  They are one of my favorites!  They are one of my go-tos for big game days, holidays, and get-togethers.  

This recipe is perfect because it requires only two ingredients.

2 lbs chicken wings

Salt

Preheat your oven to 450 degrees.

Heat up a big pot of boiling water.  Season the water like you would for boiling pasta (it should taste a little like sea water).

Add the chicken wings to the pot and reduce the heat slightly to keep them at a simmer for 7 minutes.

Drain the chicken pieces in a colander, then place them on a wire rack for a couple minutes, letting the steam evaporate from the cooling wings and also letting any excess moisture drip down.  Then dry them very well with paper towel.

Place the chicken wings directly on a metal sheet pan, with the fattier top side down.  

Bake for 25 minutes on the first side, then flip the pieces over and bake for another 5 - 10 minutes on the other side, until the skin looks golden and crisp.  Make sure to keep your eye on them, particularly if you have smaller wings, to check for doneness.   Overcooking risks drying the inside out.  

Fettuccine with Cherry Tomato Butter Sauce

Every summer my garden provides and over-abundance of cherry tomatoes.  This recipe is the perfect way to use some of them up.  It's fresh and yummy!

1 lb fettuccine -- linguine or spaghetti can be substituted

1/2 cup butter

1 medium onion, finely diced

4 cups cherry tomatoes, halved

Salt and pepper to taste

1/4 cup minced parsley

1/4 cup fresh oregano leaves, sliced

2 cups reserved pasta water -- probably won't use all of it

In a large pan sauté the onion in butter over medium-low heat until soft (about 5 minutes).  Add the tomatoes and oregano and season with a tsp of kosher salt.

Cook the sauce over medium heat for 30 - 35 minutes, stirring frequently or until cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.  

Bring a large pot of salted water to a boil.  When the sauce is almost to your liking, begin boiling the fettuccine to 1 minute less than al dente.

A few minutes before the pasta finishes cooking, add 1 cup of pasta water to the sauce and stir to combine.  Continue to cook the sauce over medium heat.  

Add the pasta to the sauce and toss to coat.  Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper.  Add the parsley, toss once more and then plate.  If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up.  

Serve with grated Parmesan cheese.  Enjoy!

 

 

Butter-Broiled Lobster Tails

As much as I complain about learning to cook for one, there is one advantage.  I can afford to fix things I really like for dinner that I couldn't afford if I were cooking for four or five people.  Lobster tails fall into this category.  I really love this recipe!

2 lobster tails

4 Tbsp melted butter

1 garlic clove, minced 

1 Tbsp lemon juice

Parsley, chopped

Salt and pepper

Preheat your oven to broil

Using kitchen shears, cut the top shell lengthwise to expose meat.  Gently lift meat above the shell.

Mix butter, garlic, lemon juice, salt and pepper.

Brush lobster meat with mixture.  Broil 5 - 7 minutes until opaque and slightly golden.

Sprinkle with Parsley.  Serve with extra butter on the side.  

Our local grocery store, Schnucks, has been selling two lobster tails for $14 around each holiday, so I make it a point to buy a few and keep them frozen to enjoy anytime I'd like.  How about that?  A delicious lobster dinner for about the same as I'd spend on dinner from a fast-food restaurant. 

Grilled Ribeye Steak with Garlic and Herb Butter

I absolutely love a good ribeye steak and this very simple recipe never disappoints.  I grow fresh herbs in my garden every year and when late fall and winter roll around, I grow them in my Aero Garden.  There is nothing better.  

2 Ribeye steaks (1 1/2" thick)

Salt and black pepper

1 Tbsp olive oil

2 Tbsp butter

2 garlic cloves, smashed

1 - 2 sprigs fresh rosemary or thyme

Bring the steak to room temperature.  Pat dry and season generously with salt and pepper.

Heat a cast iron skillet or grill over high heat with olive oil.

Sear steak 4 - 5 minutes per side for medium (adjust to preferred doneness).

In the last 2 minutes, add butter, garlic, and herbs.  Spoon butter over the steaks as they finish.

Let rest 5 - 10 minutes before slicing.

   

Roasted Garlic Mashed Potatoes

I am a lover of all things garlic, and mashed potatoes are just better when they are mashed with garlic.  This recipe is perfect for a crowd.

2 lbs Yukon Gold or Russet potatoes, peeled and cubed

1 whole garlic bulb

1/2 cup heavy cream (more, if needed)

4 Tbsp butter

Salt and pepper to taste

Olive oil (for roasting garlic)

Preheat your oven to 400 degrees.

Slice off the top of the garlic bulb to expose the cloves.  Drizzle with olive oil, wrap in foil.

Roast for 35 - 40 minutes until soft and golden,  Cool slightly, then squeeze out the roasted garlic.

Place potatoes in a pot, cover with salted water.  Bring to a boil, then simmer 15 - 20 minutes until fork tender.  

Drain potatoes and return to the pot

mash with butter, roasted garlic and cream.

Season with salt and pepper.  Add more cream and/or butter if needed.

 

White Wine Cream Sauce

This white wine cream sauce is delicious served with lobster, crab legs, and steak.  I'm a fan of all three.  It pairs well with pasta too.  

2 Tbsp butter

2 garlic cloves, minced

1/2 cup dry white wine

1/2 cup heavy cream

1 tsp Dijon mustard

Salt and pepper to taste

1 Tbsp grated Parmesan

Fresh parsley or chives, chopped (for garnish)

In a saucepan, melt butter over medium heat.  Add garlic and sauté 1 minute.

Add white wine and simmer until reduced by half (about 3 - 5 minutes). 

Stir in heavy cream and Dijon.  Simmer another 2 - 3 minutes until slightly thickened.  

Season with salt, pepper and Parmesan.

Serve warm over you dish of choice and garnish with herbs.  

Greek Yogurt Chicken Salad Wraps

Looking for a way to use last night's leftover chicken breasts?

Do you have leftover rotisserie chicken?  Need a good lunch or dinner idea for a really hot day?  This is your answer . . . Greek Yogurt Chicken Salad Wraps.  They are easy, fresh and delicious.

2 cups cooked chicken, shredded

1/2 cup plain Greek yogurt

1 Tbsp Dijon mustard

1 Tbsp lemon juice

1 celery stalk, finely chopped

2 green onions, sliced

1/4 cup chopped fresh parsley or dill

Salt and pepper to taste

Optional 1/4 cup almonds and/or cranberries

Butter lettuce leaves or large tortillas for wraps

In a mixing bowl, combine Greek yogurt, mustard, lemon juice, salt, and pepper.  Stir in chicken, celery, green onions, herbs, and any optional add-ins.  Mix well.

 Spoon the chicken salad into the tortillas and wrap.  You may use lettuce cups for a low-carb option.

Serve chilled or at room temperature with sliced cucumbers, cherry tomatoes, or sweet potato chips on the side.  

Lemon Garlic Chicken Breast with Roasted Veggies

 

I've really struggled to learn to cook just for myself.  I've spent my entire adult life cooking for my family of five and then for big family weekend and holiday gatherings.  Cooking for one is NOT easy.  This particular recipe is perfect to prepare dinner for one.

1 boneless, skinless chicken breast

1 Tbsp olive oil

1 clove garlic, minced

1 lemon zested and juiced

1/2 tsp dried oregano (or Italian seasoning)

1 Tbsp butter

Salt and pepper to taste

1 small zucchini, sliced in 1/4" rounds

1 cup cherry tomatoes

1 Tbsp olive oil

Salt and pepper to taste

Preheat your oven to 400 degrees.

In a resealable bag, mix together olive oil, garlic, half the lemon juice, oregano, salt and pepper.  Add the chicken breast and coat well.  Let it marinate for 10 - 15 minutes (longer if you like).

Toss the zucchini rounds and cherry tomatoes with olive oil, half of the remaining lemon juice, salt and pepper.  Spread out on a baking sheet.

Remove chicken from marinade and place on the baking sheet with the vegetables.  Bake for 20 - 25 minutes or until the chicken is fully cooked.  

While the chicken and veggies bake, soften the butter.  Combine with remaining lemon juice and zest.

Plate the chicken with the roasted veggies.  Garnish with fresh parsley, if desired.  Top with lemon butter.  

Enjoy!

Shrimp & Avocado Salad

Hot summer nights demand healthy and tasty salads.  This one checks all the boxes.  It's tangy, fresh and delicious. 

1 lb grilled shrimp (use the seasoning of your choice)

1 large avocado, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely sliced

1 small cucumber, diced

2 Tbsp fresh cilantro or parsley, chopped

4 cups of mixed greens (for serving)

Lemon Dressing

 

3 Tbsp olive oil

2 Tbsp lemon juice (juice of one lemon)

1 tsp Dijon mustard

1 clove garlic, minced

Salt and pepper to taste

In a small bowl, whisk together olive oil, lemon juice, Dijon, garlic, salt and pepper.  Set aside.

In a large bowl, combine the grilled shrimp, avocado, cherry tomatoes, red onion, cucumber, and cilantro.

Gently toss the salad with the lemon dressing until evenly coated.

Spoon over a bed of greens or enjoy on its own.  Serve immediately for best texture. 

Asian Cucumber Salad

Man, it's hot!  Time to look for great, refreshing, and flavorful hot weather meal ideas.  This Asian Cucumber Salad is a must-try.  It's the perfect balance of sweet, savory, tangy, and a little spicy -- and ready in minutes (my favorite part).  This is delicious with grilled meats and veggies or just by itself.

2 large cucumbers, thinly sliced

1/4 cup rice vinegar

1 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp honey

2 garlic cloves, minced

1/8 tsp ginger

1/4 tsp red pepper flakes

2 Tbsp toasted sesame seeds

2 green onions, thinly sliced

1/4 cup chopped fresh cilantro

Slice your cucumbers and place them in a bowl.  I like to use a mandolin for perfectly even slices.  Sprinkle them with salt and let them sit for 10 minutes; then pat them dry.  This keeps them crisp and removes excess moisture.  

In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until smooth.

Pour over the sliced cucumbers and gently toss until fully coated.

Let the salad sit for at least 10 minutes (up to 1 hour) so the flavors can mingle.  Refrigerate while marinating.  This salad is best when served cold.

Right before serving, sprinkle with toasted sesame seeds, sliced green onions and chopped cilantro.

Southern-Style Smothered Chicken

I'm gonna tell on myself . . . Lately, I've been asking Chat GPT for dinner ideas based on the ingredients in my fridge that I need to use.  This is one I made for dinner early in the week and it was absolutely delicious!

For the chicken:  

4 bone-in, skin-on chicken thighs

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp paprika

1/2 cup all-purpose flour

2 - 3 Tbsp vegetable oil (for frying)

For the gravy:

1 medium onion, thinly sliced

2 cup sliced mushrooms

2 cloves garlic, minced

2 Tbsp flour 

2 cups chicken broth

1/2 cup milk

Salt and pepper to taste

1/2 tsp thyme or a bay leaf (for extra flavor)

Season the chicken with salt, pepper, garlic powder and paprika.

Dredge in flour, coating lightly.  Reserve 2 Tbsp of the leftover flour.

Heat oil in a large skillet over medium heat.  Sear chicken (skin-side down first) until golden brown, about 4 - 5 minutes per side.  Remove and set aside. 

Sauté onions and mushrooms in the same pan until softened and golden, about 8 minutes.

Add garlic and cook for 30 seconds.  Sprinkle in reserved flour and stir for 1 minute to create a roux.

Slowly whisk in chicken broth, scraping up any browned bits.  Simmer until slightly thickened.

Stir in milk and adjust seasoning with salt and pepper.  Add thyme and/or bay leaf, if desired.

Return chicken to the skillet skin side up.  Cover and simmer on low for 25 - 30 minutes or until chicken is cooked through.  

Serve warm over mashed potatoes, rice, or corn pudding, with gravy spooned over top.

Super yummy!  Thanks Chat GPT!!

Pan-Seared Trout with Lemon Butter and Fresh Herbs

I have always been a fan of shrimp, lobster and crab legs, but I didn't like fish -- any fish, because I believed all fish smelled fishy.  I've been trying to venture into new menu ideas and expand my food horizons, so I'm trying new fish recipes, and I've been pleasantly surprised.  This is one of my new favorites.

4 trout fillets (skin on or off)

Salt and pepper

2 Tbsp butter

1 Tbsp olive oil

2 cloves garlic, minced 

Zest and juice of 1 lemon

1 Tbsp chopped fresh parsley, dill and thyme

Pat fillets dry, season with salt and pepper.

Heat olive oil, 1 Tbsp butter in a skillet over medium heat.

Cook trout fillets skin-side down (if applicable) - 3 minutes, flip and cook 2 - 3 minutes more.

Add remaining butter, garlic, lemon juice and zest and fresh herbs.

Spoon sauce over fish, remove from heat and serve.  

Loved this!  Who knew I could be impressed with fish?

Serving suggestion:  Serve with Herb-Roasted Baby Potatoes and Garlic Sauteed Green Beans with Almonds.  

Honey Garlic Pork Chop

 I have spent my life cooking for people.  It's what I love to do.  The hardest thing for me is to cook just for 1 person.  This recipe is designed for 1 serving and it's really tasty.

1 boneless pork chop
Salt and pepper to taste
1 Tbsp olive oil or butter

1 garlic clove, minced

2 Tbsp honey

1 Tbsp soy sauce

1 tsp apple cider vinegar

Optional garnish:  Sliced green onions

Pat the pork chop dry with paper towel.  Season both sides with salt and pepper.

Heat oil in a skillet over medium heat.  Sear the pork chop for 3 - 4 minutes per side, until golden and cooked through.  Remove from the pan and let rest.

In the same skillet, add minced garlic and sauté for 30 seconds.  Add honey, soy sauce, and vinegar.  Stir and simmer 1 - 2 minutes until slightly thickened.  

Return pork chop to the pan and coat with sauce for 1 - 2 minutes.

Garnish with green onions, if desired.  

This is delicious served with wild rice, steamed broccoli, green beans, or a crisp cucumber salad.  

Broccoli Italiano

What's better than quick and easy?  Quick, easy, and healthy.  We are a family of broccoli lovers, and this is a regular summer dinner go to.

1 lb fresh broccoli florets 

1/4 cup Italian salad dressing (I like zesty)

Two ingredients . . . that's it!

Place broccoli florets in a steamer basket above 2" of boiling water.  Cover and steam for 4 minutes or until broccoli is bright green and crisp-tender when pierced with a fork.

Remove from heat and place broccoli in a serving dish.  Drizzle with the Italian dressing and toss to coat.

Serve immediately.

 

Cucumber Salad with Sour Cream and Dill Dressing

 

Every summer I wind up with more cucumbers than I know what to do with.  I'm always looking for new and delicious ways to serve them.  This salad is super refreshing and makes good use of the cucumbers and dill growing in the garden.

1/2 cup sour cream

2 Tbsp fresh lemon juice (from 1 lemon)

2 Tbsp chopped fresh dill, plus more for garnish

Coarse salt and ground pepper

1 lb small cucumbers (about 4 - 6) 

1/2 red onion, thinly sliced

To make the dressing

In a medium bowl, combine sour cream, lemon juice, and dill.  

Season with salt and pepper and whisk well to combine.

Cucumbers and onion

Peel and halve the cucumbers lengthwise and thinly slice

Add the cucumbers and sliced onion to a serving bowl.  

Top with the dressing and toss to coat.  

Garnish with more dill, if desired.

Serve or refrigerate, covered until ready to serve.

Sweet Potato Casserole

This is comfort food at it's best.  Sweet Potato Casserole has always been a family favorite.

3 large sweet potatoes

1 cup sugar

2 eggs

1 stick butter, softened

1 tsp vanilla

Crunch Topping: 

1//3 cup melted butter

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

1 Tbsp cinnamon

Boil potatoes until tender.  Take skin off when cooled and able to handle.  Put in a large bowl and whip them until fluffy.  Add all other ingredients and mix well.  

Pour into a greased casserole dish and top with the crunch topping,  Bake at 350 degrees for 45 minutes.  
 

Maple Orange Glazed Carrots

I don't know about you, but I'm always looking for a new way to make veggies delicious.  This does just that!

1 lb carrots, peeled, sliced 1/4-inch-thick rounds

2 Tbsp butter

1/2 tsp salt

1/4 cup maple syrup

1/3 cup orange juice

1/2 tsp orange zest

Pinch of cinnamon

In a large, sauté pan, heat the butter on medium heat until melted.  Add the carrots and toss to coat.  Sprinkle with salt.  Cook for 3 - 4 minutes, then add the maple syrup.  Cook for a minute more, then add the orange juice.  Cover the pan and cook for 3 more minutes.  

Uncover the pan and increase the heat to medium high.  Stir the carrots occasionally and cook until almost all of the liquid has evaporated.  Remove from heat.

Sprinkle the cinnamon over the carrots and stir in the orange zest.  

Super good!

Chimichurri Steak with Roasted Potatoes

 Oh, this is one of my favorite dinners!  I am not gonna lie . . . this is super good!

2 Russet Potatoes

1/2 cup chopped parsley

2 garlic cloves

2 Roma tomatoes

2 Sirloin steaks

1 Tbsp red wine vinegar

1/4 tsp red pepper flakes

1 tsp dried Oregano

Let's get started . . . 

Preheat your oven to 450 degrees.

Halve the potatoes, then cut each half into four wedges.  Toss the wedges with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.  Place the wedges on a foil lined baking sheet.  Spread into a single layer and roast until potatoes are tender and golden brown, 20 - 25 minutes.  

Stem the parsley.  Mince stems and finely chop leaves.  Mince garlic.  Halve tomatoes lengthwise.  Pat steaks dry, and season both sides with 1/4 tsp salt and a pinch of pepper.  

Combine parsley leaves and stems, red wine vinegar, garlic, red pepper flakes, dried oregano, 2 Tbsp olive oil, 1 Tbsp water and 1/4 tsp salt in a small mixing bowl.  Stir together and set aside to allow flavors to meld.  

Heat 1 tsp olive oil in a medium non-stick pan over medium-high heat.  Add tomatoes to hot pan, cut side down.  Sear until browned, 2 minutes.  Remove from the pan.  When the potatoes have roasted 20 - 25 minutes, add tomatoes to baking sheet, seared side up.  Bake until tomatoes are softened, but not mushy, 3 - 4 minutes.  Remove from oven and set aside.  

Return the pan used to cook the tomatoes to medium-high heat.  Add 1 tsp olive oil and steaks to hot pan.  Sear undisturbed until browned, 3 - 4 minutes.  Flip steaks, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4 - 6 minutes.  Remove steaks from the pan and rest for 5 minutes.  

Serve the potatoes on a plate and place tomatoes next to them.  Slice steak into 1/4" slices.  Serve steak up against potatoes and top with a spoonful of chimichurri.  Serve remaining chimichurri on the side for dipping.  

Trust me when I say this is a fantastic meal.  I didn't discover chimichurri until I was in my 50's.  Honestly, I never thought I'd put anything green on my steak.  But now, I seldomly eat steak without chimichurri.  

Pan-Seared Chicken Scaloppine

I've enjoyed recipes from Home Chef for years now, and this one is one of my favorites.  It never disappoints.  

6 oz cremini mushrooms

1 shallot

2 garlic cloves

1 lemon

2 boneless, skinless chicken breasts

5 oz angel hair pasta

2 oz white cooking wine

4 oz light cream

1 oz shaved Parmesan

Bring a medium pot of salted water to a boil.

Quarter the mushrooms

Peel and mince the shallot

Mince the garlic

Zest the lemon and cut it in half

Pat chicken breasts dry, and season both sides with 1/4 tsp of salt and 1/4 tsp of pepper

On a separate cutting board, cover chicken breasts with plastic wrap.  Using a heavy object, gently pound to a uniform thickness of 1/2".   

Add pasta to boiling water and cook until al dente 3 - 5 minutes.  

Reserve 1/2 cup pasta water and drain in a wire-mesh strainer.  

Place a medium non-stick pan over medium heat and add 1 Tbsp of olive oil.    Add chicken breasts to hot pan and cook undisturbed until browned, 5 - 6 minutes.  Flip and cook until chicken has cooked through, 5 - 6 minutes.  Remove chicken to a plate.

Return pan to medium-high heat and add 2 tsp of olive oil.  Add mushrooms to hot pan and cook 1 minute.  Stir in shallot and garlic and cook until fragrant, 30 seconds.  Add white wine, squeeze juice of half the lemon over the pan, and cook until is mostly reduced, 1 - 2 minutes.  Add cream and reserved pasta water to sauce.  Bring to a boil, reduce to a simmer, and cook until sauce is reduced by half, 4 - 6 minutes.  

Remove sauce from the burner and stir in half the Parmesan.  (Reserve the rest for garnish.)  Season with a pinch of salt and pepper.

Toss pasta with sauce.

Plate the dish as shown in picture above.  Top with remaining Parmesan, lemon zest, and a squeeze of remaining lemon juice.  

Hawaiian Chicken Thighs

I am always looking for new and creative dishes that make dinnertime quick, easy and delicious.  This recipe is a winner in that category!  You can use canned pineapple chunks, but I like to use Member's Mark Pineapple Spears.

2 (20 oz) cans of pineapple chunks or 2 pineapple spears cut into chunks

1/2 cup soy sauce

1/4 cup brown sugar

1 clove of garlic, minced

1/8 tsp ginger

4 bone-in skin-on chicken thighs

2 Tbsp olive oil

2 cups hot cooked long-grain white rice, cooked

2 green onions, sliced

Fresh parsley, for garnish

Drain the pineapple, reserving 1/2 cup of the juice.  In a gallon zip lock plastic bag, add the juice, soy sauce, brown sugar, garlic, ginger, and chicken.  Seal the bag and turn to coat the thighs.  Refrigerate for at least 30 minutes.

In a large skillet, heat oil over medium heat.  Reserve 1/2 cup of the marinade -- discard the rest.  Add chicken skin side down to skillet.  Cook until the skin is crispy (usually about 5 -6 minutes).  Turn chicken over; continue cooking until temp reaches 165 degrees, 8 - 10 minutes.  Transfer to a plate and cover to keep warm.  

Stir pineapple chunks and reserved marinade into skillet.  Reduce heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.  Return chicken to skillet and stir to coat.  Serve with hot rice and garnish with parsley.  

Enjoy!!

 

Green Goddess Salad

This is one of my favorite salads.  It's bright and it's fresh, and it can easily be a side, or it can be dinner if you add grilled chicken or shrimp.

1 head of Iceburg lettuce, chopped, roughly chopped

1 English cucumber, sliced

10 oz cherry tomatoes, halved

1 small red onion, thinly sliced

1/4 cup sunflower seeds

1 avocado, peeled, pitted and diced

1 cup Green Goddess dressing

Toss all ingredients together in a large bowl.  

Plate and serve immediately.

Lemon-Garlic Shrimp with Zoodles

I'm always looking for ways to keep dinner different and interesting. This dish does just that.  Considering summer is just around the corner, I know I'll soon have an abundance of zucchini.  This may be a good way to make use of it.

1 lb raw shrimp, tail off, peeled and deveined

1/2 lemon, zested and juiced

3 cloves of garlic, minced

3 Tbsp olive oil, divided

1/2 tsp red pepper flakes

1/4 cup chicken stock

2 medium zucchini, trimmed and spiral sliced

Lemon slices and fresh chopped parsley for garnish

 In a medium bowl, stir together the shrimp, lemon zest and juice, garlic, 1 Tbsp olive oil, and red pepper flakes.  Refrigerate, covered for at least 20 minutes.

In a large skillet, heat 2 Tbsp olive oil over medium-high heat.  Add shrimp (with marinade) in a single layer.  Cook until the shrimp is just beginning to turn pink, 2 - 3 minutes.  Transfer to a plate.  Cover to keep warm.

Stir chicken stock into skillet.  Bring to a simmer, gently scraping the bottom with a wooden spoon, until liquid is reduced by half, 2 - 3 minutes.  

Add zucchini and cook until al dente, about 2 minutes.  Gently stir in the shrimp and, if desired, season with salt and pepper.  

Garnish with lemon slices and fresh parsley.  Serve immediately.

Sun-Kissed Fruit and Cheese Salad

I've been trying to try some new foods and recipes.  I'm such a creature of habit -- it's easy for me to get stuck in a routine of steak, shrimp, pork, chicken . . . repeat.

Summer is approaching and this is the perfect meat-free, hot day dinner choice.

2 fresh peaches, cut into wedges
1 cup red grapes, halved
1 cup cherry tomatoes, halved
8 oz mixed baby greens

1/2 red onion, thinly sliced

4 oz Mozzarella cheese

1/4 cup honey roasted sliced almonds

1/2 cup olive oil

1/4 cup white balsamic vinegar

3 Tbsp honey

1 1/2 Tbsp Dijon mustard

Heat a grill or grill pan to medium-high and oil the grate.  Arrange peaches evenly on the grate; grill until lightly charred, 2 - 3 minutes per side.

In a large salad bowl, toss together grilled peaches, grapes, cherry tomatoes, mixed greens, red onion, mozzarella cheese and almonds.

In a small bowl, whisk together oil and balsamic vinegar, honey and Dijon mustard until well combined.  Season with salt and pepper.  Drizzle dressing over salad and toss to coat.   

Serve immediately.

 

Rhubarb Sauce

I grew up with rhubarb growing in the garden.  It was a Spring and Summer staple in my childhood.  I decided last year that I needed to add rhubarb to my garden.  They tell you not to harvest it the first year.  

I spent part of this weekend trying to get my garden ready to plant (Mother Nature didn't really cooperate), and guess what.  The rhubarb was ready to harvest.  I had a fair amount, so I busted out my Grandma's recipe for Rhubarb Sauce.

2 1/2 cups of rhubarb sliced into 1/2" pieces

1/4 cup of water

1/3 cup of sugar

1 tsp lemon zest

1/8 tsp nutmeg

Combine the water and sugar in a medium saucepan

Bring to a boil

Add the sliced rhubarb and bring to a boil again

Simmer for about 10 minutes until the rhubarb is soft and saucy

Remove from the heat

Stir in the lemon zest and nutmeg

Stir well

Cover and chill

So good!  Just the right mix of tangy and sweet.

Lipton Onion Potatoes in the Slow Cooker

I'm always looking for new and easy comfort food recipes.  This one fits quite nicely into that category and it's delicious!

2 lbs baby potatoes, sliced

1 packet of Lipton Onion Soup mix

2 Tbsp olive oil

1/2 tsp garlic powder

1/4 tsp black pepper

2 Tbsp chopped parsley (optional for garnish)

Slice the potatoes into 1/4" thick slices

Combine the Lipton onion soup mix with the garlic powder and black pepper

In a large bowl add the potatoes, olive oil, and seasoning mix.  Stir to coat all potatoes well.

Transfer to a slow cooker; spreading them out in an even layer.  

Cover and cook on low heat for 4 - 5 hours, until potatoes are tender and infused with flavor.  

Sprinkle with chopped parsley for a pop of color and freshness.  Serve warm and enjoy!

Crab Stuffed Mushrooms

Want a dish that looks elegant that's perfect for a party or when you just want to impress someone?  This is the dish for you. Bonus . . . it's pretty easy to make.  

16 small/medium Bella mushrooms, stems removed

1 cup lump crab meat

4 oz cream cheese, softened

1/4 cup grated Parmesan cheese

1/4 cup Panko (plus extra for topping)

2 Tbsp mayonnaise

2 Tbsp fresh parsley (plus extra for garnish)

1 tsp Old Bay seasoning

1 clove garlic, minced

1/4 tsp black pepper

2 Tbsp melted butter

Prep the mushrooms. 

Preheat your oven to 375 degrees

Clean the mushrooms with a damp cloth, remove stems, and lightly brush the caps with melted butter

Place on a baking sheet

In a bowl, mix the crab meat, cream cheese, Parmesan, Panko, mayonnaise, parsley, Old Bay seasoning, garlic, and black pepper until well combined

Stuff the mushrooms -- spoon the crab mixture generously into each mushroom cap  

Sprinkle extra Panko on top for a crispy finish

Bake for 20 - 25 minutes, or until mushrooms are tender and the tops are tender and golden brown

Serve hot  

Garnish with fresh parsley and serve immediately

Steak with Yellow Squash Romesco

Yellow squash is another over abundant veggie from my garden every summer.  This recipe is a delicious way to use it up.  Steak is one of my favorite things for dinner, so I can't go wrong with this dish.

To feed 4:

3 yellow squash (about 8 oz each)

5 Tbsp olive oil, divided

3 1/2 tsp kosher salt, divided

3/4 tsp pepper, divided

1 white onion

1 1/2 lb of your favorite steak

1/2 cup salted smoked almonds, plus more chopped for garnish

1/2 tsp paprika

1/4 tsp ground coriander1/4 tsp ground turmeric

3 Tbsp sherry vinegar, divided

2 Tbsp chopped fresh parsley

Preheat a gas grill to medium high.  

 Cut 2 squash in half lengthwise and toss with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp petter.  Set aside.  

Cut remaining 1 squash on an angle into 1/4" thick slices.  Place squash slices in a single layer on a paper towel-lined baking sheet.  Sprinkle both sides evenly with 1/2 tsp salt.  Let stand for 20 minutes.

Meanwhile, toss sliced onion with 1/2 Tbsp oil and grill uncovered on a griddle, turning often, until charred, 2 - 3 minutes.  Place in a bowl and cover.  Set aside.

Remove steak from refrigerator.  Let stand at room temperature for 15 minutes.  

Place squash slices and squash halves on oiled grates and grill uncovered, turning once, until slices are charred on both sides and halves are tender, 8 - 10 minutes.  Transfer squash slices to a blender.  Set aside squash halves.  Increase grill heat to high.

Sprinkle steak with 1 tsp salt and 1/4 tsp black pepper.  Grill steak, uncovered, turning once, until charred and cooked through.  Transfer to a cutting board; let rest 10 minutes.  

Add onions, almonds, paprika, coriander, turmeric, 1 1/2 Tbsp olive oil, 1 Tbsp sherry vinegar, and 1 tsp salt to blender with squash slices.  Process until smooth, about 1 minute.  Set aside romesco

Whisk together parley, remaining 2 Tbsp olive oil, remaining 2 Tbsp sherry vinegar, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper in a medium bowl.  Roughly chop the squash halves and toss with dressing in a bowl.  

Slice steak and serve with romesco and squash salad.  Garnish with shopped smoked almonds and parsley.

Honestly, I wasn't sure I'd like this, but it's super good!

 

Spaghetti alla Nerano

It's almost summertime again and the garden will be producing more zucchini than I can possibly eat.  I'm always looking for ways to use it.  This recipe caught my eye last summer and a really delicious and easy way to combine zucchini and spaghetti in one dish.

2 lbs zucchini, trimmed and cut into 1/4" slices

1/4 cup olive oil, divided

1 tsp kosher salt, divided

6 oz uncooked spaghetti

3 Tbsp butter

2 garlic cloves, diced

1/2 cup shredded provolone and Fontina cheese

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup fresh parsley, sliced for garnish

Preheat your oven to broil with rack 5" from heat.  Toss together zucchini and 3 Tbsp oil in a bowl.  Arrange zucchini slices in a single layer on 2 large foil lined baking sheets.  Broil zucchini, 1 pan at a time, until tender and browned, 5 - 10 minutes.  Flip them halfway through cooking.  Sprinkle with 1/4 tsp salt.  Set aside.

Bring a large pot of salted water to a boil over high heat.  Add spaghetti and boil for 1 minute less than package instructions for al dente, about 10 minutes.  Drain, reserving 1 1/2 cups pasta cooking liquid.  Set aside.  

Heat remaining 1 Tbsp oil in a large skillet over medium heat.  Reserve 1/4 cup of the broiled zucchini slices for garnish.  Add remaining zucchini slices to the skillet.  Cook, stirring occasionally, until zucchini is softened and some pieces begin to break apart, about 2 minutes.  Add the butter, garlic, and remaining 3/4 tsp of salt.  Cook, stirring often, until the garlic is light golden, about 3 minutes.  

Add 1/2 cup of the reserved pasta cooking liquid to the skillet.  Cook over medium heat, stirring constantly, until the liquid is mostly evaporated, about 1 minute.  Add cooked spaghetti and 1/3 cup of the pasta cooking liquid.  Stir, turning pasta constantly until well coated with zucchini mixture.  Remove from heat.  Add both shredded cheeses and 1/3 cup pasta cooking liquid.  Stir constantly until sauce thickens and pasta is evenly coated.  (Add additional pasta cooking liquid if needed, 1/4 cup at a time, to thin sauce to desired consistency.)

Garnish pasta with reserved zucchini slices, sliced parsley, and a sprinkling grated Parmesan cheese.

This recipe is perfect for dinner for 2.  Enjoy!

Citrus Cod

Need something light and refreshing for dinner on a hot day?  Want something fresh and tasty?  This is the perfect choice, Baked cod fillets served with Cilantro Lime Rice and fresh snow peas will check all the boxes.  

4 cod fillets (4 oz each)

2 Tbsp butter

1/2 cup chopped onion

1 garlic clove, minced

1 Tbsp grated orange zest

1/3 cup orange juice

1 Tbsp lemon juice

1/8 tsp pepper

1 Tbsp minced fresh parsley

Preheat your oven to 375 degrees.  Place fillets in an 11 x 7 baking dish coated with cooking spray.

In a skillet, heat butter over medium-high heat.  Sauté onion and garlic until tender.  Spoon over fish.

Mix orange zest and citrus juices and drizzle over fish.

Bake uncovered until fish just begins to flake easily with a fork, 15 - 20 minutes.  

Sprinkle with pepper and parsley.

Serve with Cilantro Lime Rice and fresh snow peas.

The perfect dinner!

 

Best of the Best Pot Roast

This is the best of the best . . . the meat is fall-apart, melt-in-your-mouth tender, with the most beautiful beef flavor throughout.  Carrots on the bottom add just the right amount of brightness and soak up more of that beef flavor without distracting from the roast flavor.  

3 Tbsp vegetable oil

3 - 5 lb chuck roast, trimmed of excess fat

6 cloves garlic, peeled

3 large carrots peeled and sliced

3 ribs of celery sliced

4 large potatoes peeled and chunked

3 cups beef broth

2 Tbsp Worcestershire sauce

3 Tbsp dried minced onion

2 Tbsp beef bouillon

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp pepper

1 bay leaf

*** For the Gravy ***

2 cups of the broth/drippings from your roast (supplement broth if you don't have enough)

1/4 cup flour

kosher salt to taste

black pepper to taste

In a large cast iron skillet, heat the vegetable oil over high heat.

Using tongs, add the roast to the hot oil and sear on all sides until lightly browned, about 2 - 3 minutes per side. 

Place the carrots, celery and potatoes in the bottom of a crock pot. 

Add the seared roast on top of the veggies.  Push the garlic into crevices in the roast. 

In a medium bowl, whisk together the beef broth, Worcestershire sauce, dried minced onion, bouillon, onion powder, garlic powder, salt, oregano, thyme, pepper, and bay leaf.  

Pour the broth mixture over the meat.  Cook on low for 5 - 6 hours.

For Gravy . . . 

Strain the fat from the juices.  Do not discard.  

Add the remaining beef broth to the juice in the pan just until it is equal to about 2 cups in total

Add 4 Tbsp of the reserved fat to a saucepan over medium heat

Sprinkle the flour into the melted fat and whisk until it becomes a smooth, golden-brown paste, about 2 minutes.

Slowly stir in the juices/broth mixture

Bring the gravy to a simmer

Season the gravy to taste

Serve

 

Southwest Quesadilla with Cilantro-Lime Sour Cream

I find myself turning more often to Mexican or Southwest dishes for dinner.  They are full of flavor and generally less expensive to prepare.  This is a recipe that is a hit even with the grandkids.  

2 Tbsp olive oil, plus extra for griddle

1 small red onion, diced

3/4 cup corn kernels (use fresh, frozen or canned)

1/2 tsp red pepper flakes

1/2 tsp ground cumin

Salt and freshly ground pepper

1/2 cup freshly chopped cilantro leaves

Four 10" round flour tortillas

One 16 oz can of Bush's Taco Fiesta Sidekicks black beans  (do not drain or rinse)

1 cup shredded Mexican-style cheese

1/2 cup sour cream

1/2 lime, juiced

1 tsp Ellbee's Chili-Lime Gourmet Garlic

In a large skillet, heat oil over medium-high heat.  Saute the red onion until soft, about 5 minutes.  Add the corn, red pepper flakes, cumin, black beans and salt and pepper to taste.  Toss to incorporate and heat for 3 minutes.  Transfer to a bowl and add 1/4 cup of the chopped cilantro leaves.  

This is where I break out the Quesadilla Maker, but you can just as easily prepare these on a griddle or large saute pan.  Be sure to preheat and spray with cooking spray.

Lay a tortilla on the Quesadilla Maker and top with 1/2 of the bean mixture.  Sprinkle with cheese and then cover with another tortilla.  Close the lid and cook for about 4 minutes or until the cheese melts and the tortilla browns slightly.  Repeat with remaining tortillas.

Slice each quesadilla into 8 wedges and serve with Lime-Cilantro Sour Cream (recipe below).

Lime-Cilantro Sour Cream

Stir together the sour cream, lime juice, 1/4 cup cilantro, garlic and a pinch of salt.  Mix well and refrigerate while preparing the quesadillas.

Slow Cooker Honey Garlic Meatballs

 

Are you looking for the perfect dish to take to your next potluck.  These meatballs will have everyone raving!  They are simply delicious and so easy to make.  

40 oz Angus beef meatballs, frozen (I used the Schnucks brand, and they were fantastic)

6 Tbsp brown sugar

2/3 cup honey

1 cup ketchup

1/4 cup soy sauce

6 garlic cloves, minced

Mix together the brown sugar, honey, ketchup, soy sauce, and minced garlic in a bowl.

Add meatballs to your crock pot.

Pour the sauce over the meatballs and stir to coat

Cook on low setting for 3 - 4 hours, stirring occasionally.  I didn't add any salt or pepper.  I thought the sauce seasoned them well enough.  

Serve as an appetizer or make them a main dish serving over rice or as a sandwich.

Enjoy!

Southwestern Grilled Chicken Thighs

 

This is a versatile recipe that brings bold flavor.  This chicken can be used in so many different ways.  This can be served as a crispy chicken thigh, or sliced and served over rice, in sandwiches, tacos, or burritos.  

1 lb chicken thighs
1 tsp Southwest seasoning

1 Tbsp lemon juice

1 Tbsp olive oil

Mix the Southwest seasoning with lemon juice and olive oil to make the chicken marinade.

Coat the thighs with the marinade, making sure to get it into all the mooks and crannies.  The chicken should marinate for at least 30 minutes, but several hours is preferred. 

Grill the chicken on a medium to medium-high grill for 7 - 9 minutes per side.  The thighs should be opened up so they lay flat on the grill.  

The chicken has finished cooking when the internal temperature of the thickest part of the meat reaches 165 degrees.  

Rest the chicken for a few minutes when it comes off the grill.

Crack Corn Salad

You've never had a salad quite like this before.  It's full of summery flavor and it is truly addictive.  You can whip it up in just a few minutes, and I'll bet you'll do just that over and over again.  

For the dressing:

1 1/2 cups mayonnaise

1/2 cup sour cream

1/3 cup milk

1/4 cup buttermilk

1/4 tsp onion powder

2 garlic cloves, minced

2 Tbsp lemon juice

1 tsp fresh dill

salt and pepper to taste

For the salad:

4 cups sweet corn -- I like to use fresh boiled corn-on-the-cob, but you can use canned or frozen kernels

12 slices bacon, cooked and finely chopped

1/4 cup green onions, chopped

1 cup cheddar cheese, shredded

Juice of 1 lime

1 tsp garlic powder

kosher salt and freshly ground pepper to taste

In a large bowl add the mayonnaise, sour cream milk, buttermilk, onion powder, garlic, lemon juice, dill, salt and pepper to combine.

In another large bowl, combine the sweet corn, cooked bacon, green onions, 1/2 cup of the dressing, cheddar cheese, lime juice, garlic powder, kosher salt and black pepper.

Stir until ingredients are well-coated.

Taste, adding more of the prepared dressing as desired.

Crispy Chicken with Sweet Potato Fries and Green Beans

Looking for a good dinner tonight?  Give this a try.  

4 bone-in, skin-on chicken thighs, skin removed
1 Tbsp plus 1 tsp Dijon mustard, divided
2 tsp granulated garlic
2 tsp granulated onion
2 tsp Cajun seasoning
1 1/2 tsp kosher salt, divided
1/2 cup whole-wheat panko breadcrumbs
2 Tbsp. plus 1 tsp olive oil, divided
1 sweet potato, cut into 1/2-inch-thick wedges (about 2 cups) 
1/4 cup finely chopped shallot (from one large shallot)
1 1/2 Tbsp orange marmalade

3 tsp white wine vinegar

1 (12 oz) pkg fresh green beans, trimmed

Preheat oven to 400 degrees with racks in top third and middle positions.  

Rub chicken all over with 1 Tbsp of the mustard.  Stir together garlic, onion, Cajun seasoning and 1 tsp of the salt in a small bowl.  Place 1 Tbsp of garlic mixture in a bowl and set aside.

Place panko and 1 Tbsp of the olive oil and remaining garlic mixture in a small bowl; stir until well combined.  Firmly press panko mixture onto tops of thighs.  Place on tops of thighs.  Place on one half of a baking sheet. 

Add sweet potato wedges and 1 tsp of the oil to reserved garlic mixture in large bowl, toss to combine.  Arrange wedges evenly on other half of baking sheet.  Roast in preheated oven on middle rack for 15 minutes.  

Meanwhile, add shallot, marmalade, vinegar, and remaining 1 tsp mustard, 1/2 tsp salt, and 1 Tbsp oil in a large bowl; whisk to combine.  Add green beans; toss to coat.

Remove baking sheet from oven; flip sweet potato wedges.  Place green beans on top of wedges, reserving any marmalade mixture in bowl.  Return to oven; roast until vegetables are tender, chicken is golden brown, and a thermometer inserted into thickest portion of chicken registers 165 degrees, about 15 minutes.  

Remove baking sheet from oven; increase oven temp to broil.  Broil in preheated oven on top rack until green beans are blistered and chicken is golden brown, 1 - 3 minutes.  

Serve chicken with vegetables.  Drizzle green beans with reserved marmalade mixture.  

Million Dollar Dip

This dip is fabulous and sure to be the star of the party!  I plan to use this one for our Super Bowl party this year.  Yummy!

Serve this with tortilla chips.

1 1/2 cups mayonnaise
1 cup cheddar cheese, shredded
4 green onions, chopped into small pieces
1/2 cup bacon bits
1/2 cup almonds, slivered
1 tsp garlic, minced

In a large serving bowl, combine the mayonnaise, cheddar cheese, green onions, bacon bits, almonds and garlic.

Mix thoroughly until all ingredients are evenly incorporated.